Lettuce, cucumbers, black olives (radishes, avocados, celery, green peppers…) cut very fine. Dressing: 3 parts olive oil; 1 part lemon juice. Salt and pepper. (opt. Worcestershire, Tabasco, dry mustard, grated cheese). Add garlic, mashed or minced or rub salad bowl with garlic clove. Croutons optional.
Author: Joanna LeRoy
Jo is an crafter, singer-songwriter, foodie, photographer, artist and reformed blogger.
Spanish Cream
1 envelope unflavored gelatin ¼ c granulated sugar ¼ t salt 3 eggs, separated 3 c milk 1 t vanilla extract ¼ c granulated sugar In double boiler top, mix gelatin, ¼ c sugar, salt. Stir in egg yolks; then slowly stir in milk. Cook over boiling water, stirring until mixture coats spoon. Refrigerate mixture until…
The Ultimate Chocolate Chip Cookies
¾ c butter flavored Crisco 1¼ c firmly packed brown sugar 2 T milk 1 T vanilla 1 egg 1 ¾ c flour 1 t salt ¾ t baking soda 1 c chocolate chips 1 c pecan pieces Cream Crisco, brown sugar, milk, and vanilla. Blend in egg. Gradually add flour, salt, and baking soda….
Norwegian Kransekake
I learned to make the kransekake (wreath cake) while we were in Norway. It sounds more complicated than it is; however, there are a few tricks. It’s important that the almonds be ground in a hand mill; a coffee grinder or food processor will not work. While you don’t have to have the special kransekakae…
Chocolate Chip Banana Bread
1½ sticks butter (¾ c) 2 c sugar 3 c mashed bananas (about 8) 4 large eggs 2 t vanilla 3 c flour 2 t baking powder 1 t salt 1 c mini chocolate chips Cream butter and sugar. Add bananas and eggs, beating until well blended. Beat in vanilla. Add dry ingredients to banana…
Pistachio Fig Biscotti
½ t fennel seeds (optional) 8 T unsalted butter ¾ c sugar 2 large eggs 1 t vanilla extract 1 t anise extract or Sambuca 1 t lemon zest 2¼ c all-purpose flour 1½ t baking powder ¼ t salt ½ c shelled pistachios 4 oz. dried figs (about 6 large), stems removed, cut into ¼-inch…
Poached Bananas with Coconut Cream
4 firm, ripe bananas 2 c coconut cream Cut bananas in half, then split each half lengthwise. Simmer coconut cream in a stainless-steel saucepan or wok. Add bananas and poach for 10 to 15 minutes. Serve with chilled coconut cream custard or over vanilla ice cream.
Steamed Coconut Cream Custard
1 c coconut milk, preferably fresh 2 eggs, lightly beaten ¼ c palm sugar (if unavailable, then use ½ c dark brown sugar) Combine ingredients in small saucepan. Set over very low heat and stir, breaking up the sugar. Allow mixture to thicken slowly as sugar dissolves. For smoothest results, do not beat mixture, but…
Mimi’s Butternut Cake
I remember Mimi making this recipe every fall. Uncle Bill would faithfully bring Mimi a basket of butternuts he’d collected, and they would spread them out in the cellar on some newspaper to dry by the furnace. Later, the nuts would be cracked, and the nutmeats retrieved, although I never saw this part of the…
New England Squash Pie
1¾ c strained, mashed, cooked squash 1 t salt 1½ c milk 3 eggs 1 c sugar 1 t cinnamon ½ t nutmeg ½ t ginger 1 T butter, melted Beat all the ingredients together with a rotary beater. Pour into pastry-lined pie pan, a little thicker than ⅛-inch. Bake at 425° for 45–55 minutes,…
Harrisville Heritage 