Tex-Mex Layered Dip
Everyone who cooked in the 1970s has a version of this recipe tucked away somewhere; ours was a gift from our chef buddy Tom Ayer. Combine avocado, lemon juice, salt and pepper. In separate bowl, mix sour cream, taco seasoning and mayonnaise. Layer in order: beans, avocado mix, sour cream, onions, tomatoes, olives and cheese. Serve with tortilla chips. Continue reading Tex-Mex Layered Dip
Spinach Dip
Yep, we admit it – it’s kind of cheating to use grocery store spread as a dip base. On the other hand, there is something about that spread (made by a company using the name of a major East Coast city) that just makes it extra tasty. Thaw and drain spinach. Blend with cream cheese and sour cream. Add soy sauce, Lawry’s and hot sauce … Continue reading Spinach Dip
Salmon Spread
Process all ingredients in food processor until well blended, about 1 minute. Refrigerate until ready to use. Continue reading Salmon Spread
Baked Pork with Green Beans
It sounds weird (really, even after having eaten it, it still sounds kind of awful), but it makes delicious comfort food on a cold night. It’s wonderful with cornbread. And in a year when beef prices have blown holes through supermarket ceilings, it’s nice to find a great recipe for an unloved and unlovely cut of meat. Sear the pork steaks on high heat; salt … Continue reading Baked Pork with Green Beans
Jammy Thumbprint Cookies
Thumbprint cookies are easy, can be made with any kind of jam or fruit filling, flavored with whatever pleases you most, and are delicious. We are of differing opinions about what kind of glaze to use, though. Our go-to (powdered sugar, water, and flavoring) can be too soft and smeary, especially if you’re packing them as holiday treats. A royal icing squiggle works just as … Continue reading Jammy Thumbprint Cookies
Eggnog Blondies
Like all of the recipes in this category, we haven’t tried these yet. But they look like they will work, and sound delicious to us. When we finally get around to a test batch, we’ll move them into the category where they really belong. If you try these out before we do, let us know about your results! Preheat oven to 350 degrees. Line an … Continue reading Eggnog Blondies
Hummus
Blend in food processor, put in serving bowl and drizzle with olive oil before serving. Continue reading Hummus
Cheese Straws
Here’s your chance to show off your pâte à choux skills. Preheat oven to 375 degrees. Line two baking sheets with parchment paper. Combine water, butter and salt in medium saucepan and bring to boil over high heat. When butter is melted, reduce heat and add flour; cook and stir constantly until the pâte à choux dough begins to pull away from the sides of … Continue reading Cheese Straws
Bill’s Chili Dip
Ania got this recipe from her father-in-law, Bill Johnson. He used a local canned chili brand called Hypower, which might have been kickstarted by Iowa-based grocery chain Hy-Vee. We all loved their chili (it was great, for a low-rent canned chili), and for a while, they also had canned tamales that were as good as any we have had in contemporary Tex-Mex restaurants. Doesn’t say … Continue reading Bill’s Chili Dip
Crunchy Peanut Butter Cookies
For Carla, no peanut butter can ever be too crunchy. Nor can any peanut butter cookie. Preheat oven to 375 degrees. Cream butter and sugars in stand mixer until fluffy. Beat in eggs and vanilla. Add peanut butter and mix until well blended. In separate bowl, mix flour, baking soda and salt. Add flour mixture to the butter mixture and blend well. Last, stir in … Continue reading Crunchy Peanut Butter Cookies
Around Our Table 