Recipes

She was at Nieman Marcus for years and their restaurant was famous for this dressing. It is excellent with fruit salads. 1/1/2 cups sugar 2 teaspoons of dry mustard 2 teaspoons of salt 2/3 cup vinegar 3 tablespoons onion juice 2 cups of vegetable oil – not olive oil 3 […]

Helen Corbitt’s Poppy Seed Dressing

Cook’s The Best Recipe ON LENTILS – Regular lentils have a distinct taste. Green are pretty bland. Red ones are on the sweet side. Masoor lentils have the best taste. These are a whole red lentil. 1 cup lentils, masoor if possible, picked over and rinsed 1 teaspoon of salt […]

Indian Spiced Lentils with Kale

from The Essential Kitchen 2 pounds of this feed 6 to 8 This can be all yellow or zucchini. The combination, when you’ve got them, is nice looking. 8 small yellow or zucchini squash or half and half, about 2 pounds Juice of 2 lemons or limes 2 shallots, finely […]

Summer Squash Salad

from the Dean and DeLuca Cookbook Puglia is an Italian province where a meal can start with as many as a dozen vegetable dishes. Serves 6 to 8 2 pounds of beets 1 tablespoon plus 1 teaspoon red-wine vinegar 1 teaspoon lemon juice ¼ cup virgin olive oil 2 teaspoons […]

Pugliese Beet Salad with Mint

from The Joy of Cooking – serves 6 This is simple, fast and good highlighting the flavor of fresh spinach. Works for CHARD too! 2 pounds of spinach – washed well with stems removed 2 tablespoons butter 3 tablespoons olive oil 2 cloves of garlic, minced Heat a heavy skillet. […]

Panned or Sicilian Spinach

from The Texas Cookbook by Mary Faulk Koock. She owned the Green Pastures restaurant in Austin. ½ cup virgin olive oil ½ cup vegetable oil ¼ cup red wine vinegar 1 Tablespoon lemon juice 2 cloves garlic 1 tablespoon sugar 1 teaspoon dry mustard ½ teaspoon tarragon 1 tablespoon horseradish […]

Dubbins Salad Dressing

serves 4 3 teaspoons olive oil 1 ½ pounds of chard salt and pepper OPTIONAL – Clove of garlic minced or strained. Tablespoon balsamic. Tablespoon cider vinegar. A splash of red wine. Heat oil in pan. Add garlic, is using and cook 1 minute. Add chard and cook till as […]

Easy Preparation Chard

Fresh tasting jam is easy to make, especially if you do a refrigerated recipe. It will keep for TWO MONTHS done this way. If long term is the goal, like enough to last till the 2017 strawberry season you’ll have to can it. This is not hard and is the […]

Strawberry Jam

FOOD AND WINE – MARCH 2011 1 1/2 cups of all-purpose flour 1 ½ cups whole wheat pastry flour ¼ cup plus 2 tablespoons granulated sugar 1 tablespoon baking powder ½ teaspoon baking soda ½ teaspoon salt 1 stick cold unsalted butter, cubed 1 ¼ cups buttermilk, plus more for […]

Strawberry Almond Scones

The Enchanted Broccoli Forest by Mollie Katzen from 1982. One reason America eats healthy, is Mollie Katzen, an advocate of clean food, since the late 1960’s. No one does better vegetarian recipes. She also has a newer cookbook, The Heart of the Plate, published in 2013.. Her famous Moosewood Cookbook […]

Creamy Mustard Dressing

by BILL SMITH – CROOK’S CORNER serves 4 After preparing the spinach, it can be added to anything you’re cooking that looks like a good choice. It goes with everything on your table. ½ cup water 2 tablespoons of unsalted butter 10 ounces of spinach, or as much that fits […]

Wilted Spinach

from THE GLORY OF SOUTHERN COOKING Makes 4 ½ pints James Villas has one the best Southern cookbooks out there. It’s full of tasty and easy to follow recipes. The berries must be ripe and firm enough to withstand the boiling process. Allowing them to stand overnight cause them to […]