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Vegetable Salad

2 (10 oz.) pkgs. frozen lima beans2 (10 oz.) pkgs. frozen whole kernel corn1/2 cup minced onion1/2 cup sliced pimento2 cups chopped celery1 cup Mullen’s French Dressing Cook lima beans and corn as directed on packages. Drain and cool. Add the rest of the ingredients. Mix well and chill thoroughly. Serve on crisp lettuce. Serves 16.

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Summer Salad

1 can whole kernel corn, drained1/4 cup red pepper; diced1/4 cup green pepper; diced1/2 cup celery, diced1/2 cup mushroom pieces1/4 tsp. powdered garlic1/2 cup Mullen’s French Dressing Toss vegetables together lightly. Marinate in Mullen’s French Dressing for several hours in the refrigerator. Serve chilled.

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Roy’s Own Pork Chops

Six lean pork chops1 cup (or more) crushed corn flakesSalt & pepper to tasteMullen’s Imitation French Dressing Marinate chops in Mullen’s Imitation French Dressing for several hours or overnight. Season to taste and roll in crushed corn flakes. Bake in 350 degree oven for one hour.

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Baked Barbecue Meat Loaf

1 lb. hamburger1 egg, slightly beaten3/4 cup bread crumbs3 tbsp. water1 tbsp. chopped parsley3 tbsp. horseradish2 tbsp. chopped onion1 tsp. salt1/8 tsp. pepperMullen’s Barbecue Sauce Combine all ingredients except Mullen’s Barbecue Sauce. Form meat into flat load pan. Spread generous amount of barbecue sauce over loaf. Bake at 350 degrees for one hour.

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Stuffed Hot-Dogs

Hot-dogs, plump dogs work bestCheese (your choice)Mullen’s Barbecue SaucePickle relishBacon (of course) Slit the hot-dogs lenghtwise to 1/4” inch from each end, do not cut in half. Stuff the hot-dogs with cheese and relish and pour on Mullen’s Barbecue Sauce. Wrap a slice of raw bacon around each hot-dog. Grill until bacon is crisp. Mmmmm!

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