from Bob Salsman Make way more than you think you’ll need, because if you don’t, you’ll have to go back to the kitchen and start all over again when the pasta is all gone and you still want more. ½ cup mayonnaise ½ cup sour cream 2 tablespoons red wine vinegar 2/3 cup sugar 2 tablespoons dill weed Salt and pepper to taste 1 pound … Continue reading Spinach Noodle Salad
You don’t like beets, you say? Try them this way. Beets – best from the farmer’s market, any color Olive oil Salt or pepper (optional) Preheat oven to 350 degrees. Choose fresh, firm beets in season. Trim tops and lightly peel. Brush with a good olive oil; place on shallow baking sheet and season if desired. Roast until beets are fork-tender. Depending on the size … Continue reading Roasted Beets
This salad is fabulous in the summertime when you have fresh tomatoes and basil from the garden or farmers’ market. 2 cups fresh tomatoes, diced 1 teaspoon roasted garlic 3 tablespoons basil, julienned ¼ cup balsamic vinegar Salt Pepper 1 pound fresh basil 8 cloves garlic 2 cups olive oil ¾ cup Parmesan cheese 1 pound pasta Combine diced tomatoes, roasted garlic, julienned basil, vinegar, … Continue reading Summer Pasta Salad
Call them rings when they’re fat and straws when they’re skinny, but when sweet and tender Vidalia onions are available in the summer Carla feels the call to do some deep frying. 1-3 Vidalia onions Quart buttermilk Flour Lawry’s salt Vegetable oil* Thinly slice onions – a mandoline works best for this but they are lethal to fingers and knuckles. In a big bowl, cover … Continue reading Buttermilk Onion Rings
A 1960s throwback, but we loved it whenever we could talk Ania into making it. 2 chicken breasts 2 chicken thighs 2 chicken legs ½ cup flour ⅓ cup oil 1 teaspoon salt ¼ teaspoon pepper 1 16-ounce can chunk pineapple 1 cup sugar 2 tablespoons cornstarch ¾ cup apple cider vinegar 1 tablespoon soy sauce ¼ teaspoon ginger 2 cups chicken broth 1 green … Continue reading Chicken Waikiki
A little olive oil 1 pound baby potatoes, halved (about 3/4-inch pieces) 1-2 cloves fresh garlic, chopped 1 cup Italian salad dressing (Newman’s Own is our go-to) 2 teaspoons Italian seasoning 1 teaspoon oregano ½ teaspoon basil ½ teaspoon onion powder 1 cup (2 ounces) grated Parmesan Reggiano cheese or Pecorino Romano, divided into thirds Salt 4 large boneless, skinless chicken breasts (about 2 1/2 … Continue reading Crockpot Italian Chicken
1 cup boiling water 1 cup chopped dates ¼ cup butter, softened 1 cup white sugar 1 large egg 1 teaspoon vanilla extract 1 ½ cups all-purpose flour 1 teaspoon baking soda 1 teaspoon baking powder ½ teaspoon salt ½ cup chopped walnuts 1 cup flaked coconut ⅔ cup packed brown sugar 6 tablespoons butter ¼ cup heavy cream Preheat oven to 350 degrees; grease a 9×13 metal baking pan. You’ll be finishing the topping under the broiler, so don’t use a glass pan. Put dates in a small bowl, and pour boiling water over … Continue reading English Cake
Full disclosure: we’ve made nameless chicken a LOT, but no longer have an actual recipe for it. These are the exact ingredients, which are probably good things to include in a cookbook. Whatever your opinion of canned soup and otherwise processed foods, we reply only this: when you want a hot, creamy, salty comfort food dinner, this is exactly what you want. 1 (10.5 ounce) can condensed … Continue reading Nameless Chicken
Hey, here’s another way to use up some of that excess garden zucchini. 1 onion, chopped 2 zucchini, sliced 2 cups fresh corn kernels (about 3 ears) 2 tomatoes (about 2 cups diced) ½ clove garlic, minced ½ to 1 cup Newman’s Own salsa, mild (or similar thick and chunky with recognizable vegetable pieces) 1 cup Monterey Jack cheese, grated Preheat oven to 350 degrees. … Continue reading Summer Vegetable Bake
Also called seven-layer salad, this showed up at a lot of our (indoor) summer celebrations. Straight from the 1960s, it’s too high in calories and cholesterol to be a good-for-you vegetable salad. But’s it’s delicious. 1 head iceberg lettuce, torn into bite-sized pieces ½ head romaine lettuce, torn into bite-sized pieces 6 hard boiled eggs, sliced 1 box frozen peas 1 pound bacon, cooked and … Continue reading 24-Hour Salad
