Hagemann Family Cookbook


Bacon Dressing (1/2 Cup)



6 slices of bacon

1/2 cup vinegar

1/2 tsp. sugar

Salt & pepper


Dice bacon and let fat render out.  Remove from heat and slowly add vinegar, sugar, salt and pepper to your liking.  Mix thoroughly and pour over salad while warm.

Caesar Salad w/ Flank Steak


1 lb flank steak, seasoned on grill (or pan cooked)

2 bags Romaine lettuce

1 small red onion, sliced thin

Fresh parmesan cheese

Marie’s Creamy Caesar Dressing (HEB)


Mix all the above.  Add dressing, to taste.


Dayna’s Canned Fruit Salad



1 can cherries

1 can peach slices (do not drain)

1 can chunk pineapple (do not drain)

3 bananas

1 small box vanilla cook and serve pudding (do not use instant)


Mix in saucepan….. pudding along with juice of peaches and pineapple to make 2 cups of liquid.  Cook until thick and clear yellow.  Cool.  Pour over fruit.

Overnight Green Salad

Aunt Pat/Uncle Bob

“This is an excellent salad.  No leftovers on this one.  Easy and quick to prepare.”


1 bunch leaf lettuce, red or green

1 bunch romaine lettuce

1 pkg. fresh spinach

1 bunch green onions

10 oz. pkg frozen green peas, uncooked

1 lb. bacon, fried and crumbled



1 pkg. Hidden Valley Ranch dressing mix

1 cup sour cram

1 cup mayonnaise


Wash lettuce; drain well; break into bit-size pieces.  Layer ingredients in glass bowl in order listed.  Spread dressing over top, making sure it completely covers and seals bowl.  Cover with foil and refrigerate 24 hours.  Toss immediately before serving.  Serves 8-10.



Grandma Edith’s Christmas Salad


1 can cherry pie filling

1 can 15-oz. Eagle Brand milk

1 large can pineapple chunks (drain)

1 1/2 cups small marshmallows

9 oz. Cool whip

1 cup chopped pecans


Mix in order given.  Chill several hours or overnight before serving.


Grandma Edith’s Pistachio Salad

She wrote that this was Lance's favorite!


20 oz. Can crushed pineapple

Box Pistachio instant pudding mix

1/2 cup small marshmallows

1/2 cup chopped pecans

9 oz container of cool whip


Mix pudding mix well in pineapple (do not drain) and add all other ingredients and stir in Cool Whip.  Mix well and chill.  Keeps well and can be made the day before.


Laurie's Cold Slaw



1 1/2 lb. Cabbage

1 tsp. salt

2/3 cup sugar

1 cup whipping cream

1/3 cup vinegar

Shred cabbage and mix with remaining ingredients.  Place in covered dish.  Refrigerate for 30 minutes.


Mandarin Almond Salad

This recipe was one that Dayna gave Kelly.  Kelly takes it every time she is asked to bring a salad. Someone always asks for the recipe!


4 tbl. sugar (use 3 tbl. in pan with almonds, 1 tbl. in salad)

½ cup slivered almonds

3/8 to ½ cup oil

2 tbl. vinegar (tarragon)

1 tbl. parsley (minced, fresh)

½ tsp. salt

1 tsp. Dijon mustard

1 sm. Red onion, sliced (or sweet onion)

1/8 tsp. pepper

1/8 tsp. Tabasco

Lettuce (1 bunch red, leaf or Romaine)

11 oz. mandarin oranges, drained and chilled


Melt 3 tbl. sugar on low.  Add almonds.  Stir until cooked – cool – break.


In jar, combine oil, vinegar, parsley, salt, pepper, Tabasco, mustard, and remaining sugar.  Shake and chill.  Just before serving, combine almonds and onion.  Shake dressing, pour and toss.

Pam’s Oriental Salad



1 head green cabbage

1 whole bunch sliced green onions

2 oz. sliced almonds

¼ cup sesame seeds

2 pkg. oriental flavored noodles (Ramen noodles)


Wash and shred cabbage and slice onions, crush noodles.  Toast almonds and sesame seeds (slightly toasted and can be done in toaster oven for 1 cycle)



Make in shakable container.


¾ cup oil

¼ cup sugar

1 tsp. salt

1 tsp. pepper

6 tbl. rice vinegar

1 tbl. Accent seasoning slat

1 pkg. seasoning mix which was included in noodle package


Pour dressing over salad and cool in refrigerator until ready to serve.


Poppy-Seed Dressing (3 1/2 Cups)


This recipe was obviously given to me by a friend, but I can't remember whom!


1 1/2 cups sugar

2 teaspoons dry mustard

2 teaspoons salt

2/3 cup vinegar

3 tablespoons onion juice

2 cups salad oil - but never olive oil (I use Wesson)

3 tablespoons poppy seeds


Mix sugar, mustard, salt, and vinegar.  Add onion juice and stir it in thoroughly.  Add oil slowly, beating constantly, and continue to beat until thick.  Add poppy seeds and beat for a few minutes.  Store in a cool place or the refrigerator.


It is easier and better to make with an electric mixer or blender, using medium speed, but if your endurance is good you may make it by hand with a rotary beater.  The onion juice is obtained by grating a large white onion on the fine side of a grater, or putting in an electric blender, then straining.  Prepare to weep in either case.  If the dressing separates, pour off the clear part and start all over, adding the poppy-seed mixture slowly but it will not separate unless it becomes too bold or too hot.  It is delicious on fruit salads of any kind, but has a special affinity for grapefruit, and in combinations where grapefruit is present.  One of my most popular buffet salad bowls at the Houston Country Club, where I was manager, was finely shredded red cabbage, thinly slice-avocado, and halves of fresh grapes with Poppy-seed dressing.

Summer Chicken Fruit Salad



Bow Tie Noodles (as much as required per your size salad)

Boneless/Skinless Chicken Breast (boiled and cut into bit size pieces)

Fresh Fruit



Grapes (cut in half lengthwise)



Toasted slivered almonds

Paul Newman’s Italian dressing (use as desired flavoring)


Boil noodles, rinse and set aside to cool.  Boil chicken, set aside to cool.


Mix together fruit, add chicken, add noodles and fold in Italian dressing.

Mix in almonds before serving.

Sweet & Sour Salad



1 head lettuce

1 head spinach

1 bunch parsley

11 oz. can Mandarin oranges

Several green grapes

Almond slivers



½ cup sugar

¼ tsp. salt

5 tbl. vinegar

2 tbl. grated onion

1 tsp. celery seed

1 tbl. lemon juice

¼ cup honey

¾ cup oil


Mix all dressing ingredients (except oil) in blender.  Slowly add oil.  Pour on salad.