Lemon is one of life’s greatest pleasures. Pair lemon and waffles and you have a great spring brunch!
Cooking Classy has this amazing recipe, complete with marshmallow fluff, you have to check it out.
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.
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.
Ramona’s Famous Poppyseed Dressing
Peace, Low & Low Carbs Italian Vinaigrette Dressing
“Papa’s Favorite Hamburger” (referring to Hemingway’s nickname) calls for nine ingredients to be mixed into lean ground beef — including Spice Islands mei yen power, soy sauce, garlic, India relish, capers and wine — before forming it into “fat, juicy patties” and frying them in oil so the final product is crispy brown on all sides and “the middle pink and juicy.”
You’ll see hand-written notes all over the recipe, including one calling for grated cheddar to be added to the patty blend.
The author’s hamburger recipe was just released by the John F. Kennedy Presidential Library’s Hemingway Letters Project.
Who wouldn’t enjoy a collection of great kopy-kat Olive Garden Recipes. Six Sisters Stuff has published all of the above. You can grab their recipes here...
Recipes courtesy of Six Sisters’ Stuff
This four layer cake is also known as Grandma’s Best Coconut Cake. I haven’t had it in years, but it’s a goodie. Thinking ahead to Easter...
1 can Pillsbury Grands™ Refrigerated Biscuits
1/2 cup Land o’ Lakes Cinnamon Sugar Butter Spread™
1/2 cup powdered sugar
2-3 tablespoons water
Learn how to make them here...
Ingredients
- 3/4 cup silver tequila
- 3/4 cup freshly squeezed lime juice (from 6 to 8 limes)
- ⅓ cup honey
- 1 tablespoon plus 1 1/2 teaspoons coarse salt
- 3/4 teaspoon freshly ground pepper
- 4 1/2 pounds chicken drumsticks (about 20)
- 3 tablespoons safflower oil
- Clementine or orange wedges, for serving (optional)
Preparation
Combine tequila, lime juice, honey, salt, pepper, chicken and oil in a large resealable bag. Place in a baking dish and let stand at room temperature, turning bag occasionally, 1 hour.
Preheat oven to 375 degrees. Remove chicken from marinade, allowing excess to drip back into bag. Pat dry. Reserve marinade. Place chicken on a parchment-lined rimmed baking sheet. Bake until cooked through and golden brown, about 40 minutes.
Meanwhile, transfer marinade to a saucepan and boil over medium-high heat until thickened and reduced to 1/3 cup, 15 to 20 minutes. Transfer chicken to a serving platter and immediately brush with glaze. Serve warm or room temperature, with clementine wedges.
On a lightly-floured work surface, roll each pastry sheet out into a 12-inch square, then cut into 4-inch squares. Lightly brush lower half of each square with mustard, center a sausage on mustard-coated edge and brush top inch with egg. Roll sausages in pastry, pressing seams to tightly seal. Brush tops with egg, then sprinkle with poppy seeds or flaky salt. Cut each at an angle into thirds. Freeze pigs in blankets, uncovered, on a parchment-lined baking sheet until firm.
Preheat oven to 400 degrees. Place frozen pigs in blankets 1 inch apart on parchment-lined baking sheets. Bake until pastry is puffed and golden brown, about 25 minutes. Serve warm with mustards.
A friend of mine had horseradish coleslaw in a restaurant and loved it, so I decided to make it at home. It turned out so good, it’s very forgiving, you can just add or subtract the amount of horseradish to taste. You could even try just adding horseradish to your own creamy coleslaw recipe ~ Jan
Ingredients
1 large bag of coleslaw mix
1 cup mayonnaise
1/2 cup sour cream
1/2 lemon, juice of
1 tablespoon horseradish ( or to taste)
1-2 tablespoons Splenda or sugar
1 tsp. dry mustard
salt and pepper to taste
Directions
Shred cabbage, and soak in cold salted water for one hour.To prepare dressing, combine all remaining ingredients together.When ready to prepare salad, drain cabbage well and toss with dressing.
This has always been a family favorite of ours, perfect for this January weather...
Ingredients
- 2 cups fresh broccoli florets
- 1 small onion, thinly sliced
- 1 tablespoon butter
- 3 boiled potatoes, cubed
- 2 cups milk
- 3/4 teaspoon minced fresh basil or 1/4 teaspoon dried basil
- 1/4 teaspoon pepper
- 1/2 cup shredded cheddar cheese
- Sliced mushrooms
- Flour to thicken, approximately 1/4 cup
Directions
- In a large saucepan, sauté broccoli, mushrooms and onion in butter until tender.
- Stir in flour to make a roux, then add milk, basil and pepper; heat through. Add
- cheese; stir until melted. Yield: 4 servings.
