Sunday, March 2, 2014
Saturday, March 1, 2014
Everything that goes around comes around. Congealed salads are the latest darling of the food world, they were always on Mother’s table in the 50’s a nd 60’s and now they’re back in a big way.
My all time favorite is Perfection Salad, made the way mother did with pineapple, carrots and cabbage in lime or lemon Jello, it’s a oldie but goodie.
Lucy’s Perfection Salad
2 (3 oz.) pkgs. lemon or lime Jello
1/4 head cabbage, chopped
2 carrots, chopped or grated
1 (20 oz.) can crushed pineapple
Dissolve Jello in 2 cups boiling water; stir well. Add 1 1/2 cups cold water. Add vegetables and pineapple with juice.
Put in jello mold and chill several hours.
Friday, February 21, 2014
I made not one, not two, but three really good salad dressings this morning. The Italian Vinaigrette is a new recipe, but the other two, Western and Ramona’s Poppyseed, are favorites. I’ve made Ramona’s recipe for years, there isn’t a better poppyseed dressing than hers, it’s just wonderful. And the quart jar, it’s green and it’s wonderful, but that’s for another post.
If you happen to be in the mood, these are easy peasy and so much better than bottled. Yep, they’re low-carb, but don’t let that stop you, these are excellent dressings.
The Western Dressing calls for a bit of xanthan gum to thicken it, but you can leave that out.
Here are the links, maybe you’re thinking spring and salad this sunny February day, too.
Sunday, February 16, 2014
The author’s hamburger recipe was just released by the John F. Kennedy Presidential Library’s Hemingway Letters Project.