Recipe-Red Potato Salad

April 28th, 2011

Oh, I just found this on a piece of scribbled note paper from last summer and was reminded how yummy this was when I took it to a picnic at the beach. Now that’s a great food memory!

Steam for 10-15 min, pour into bowl and cover with a towel, let stand for 10-15 min.:

3 lbs quartered Red Potatoes

Meanwhile, whisk together:

1 c. Mayonnaise

1/4 c. Buttermilk, milk or white wine (or combination of)

2 T. Dijon mustard

1/2 c. fresh Dill

1/4 tsp. pepper

Add to Potatoes when cooled:

1/2 c. chopped Celery

1/2 c. chopped Red Onion

Pour dressing and keep cool til serving.

Recipe-Ina’s Spring Green Pea Soup

April 28th, 2011

This light and refreshing soup received rave reviews when I served it as a starter on Easter. It was especially lovely ladled into robin’s egg blue china I inherited from my aunt.


1/4 c. Butter

Add and saute for about 10 min.

1/2 c. Onion diced

1 c. chopped Leeks

Add and heat through:

2 c. Chicken stock

10 oz. frozen Peas


1/3 c. fresh Mint leaves

1 tsp. Salt

1/4 tsp. Pepper

Add one large ladle into blender and blend on low til creamy. Slowly add ladle by ladle into the top of blender.

Chill at this point, til ready to serve or:

Add and warm through:

1/4 c. Creme Fraiche

2 T. fresh chopped Chives

Serve with a dollop of creme fraiche and chives on top.

Broccoli Salad

March 7th, 2010

1 lb. Broccoli- cut up small

1 c. chopped celery

1/2 cup raisins

1 c. red grapes-sliced in half

1/2 sunflower seeds

1 c. bacon-cooked and chopped

1/2 c. diced red onion


1/c Mayonnaise

3 T sugar

1 T apple cider vinegar

Drop prepared broccoli in a pot of boiling salted water for 6 minutes. Remove, drain and pour into a bowl of ice water to stop cooking and retain the bright green color, for 3-4 minutes and drain. Chill in refrigerator til ready to use. Add the rest of the ingredients and pour dressing over and mix well.

Recipe – Caribbean Cole Slaw

May 18th, 2006


1 head green cabbage, sliced thin
1 small red onion, chopped
1 red bell pepper, chopped
1 can crushed pineapple
3/4 cup chopped walnuts
3/4 cup raisins
1/2-3/4 bottle of poppyseed salad dressing

Preparation Directions:

Toss together, add salad dressing and salt and pepper to taste before serving. Mmm good!

Recipe – Balsamic Salad Dressing

May 16th, 2006


1/3 c. olive oil
1/3 c. oil
1/3 c. Balsamic vinegar
Dijon mustard or dry mustard (about a tsp.)
Salt and pepper
Parmesan Cheese-optional

Preparation Directions:

Whisk together by hand or with an electric mixer until emulsified. Pour over your favorite salad.

Recipe – Grandpa’s Chicken Noodle Soup

May 16th, 2006


1 whole chicken cut up
1 large T. salt
½ tsp. pepper
1 chopped onion
4-5 carrots, sliced into ½ inch rounds
2 stalks of celery chopped fine
1 bag of flat egg noodles

Preparation Directions:

Cover chicken in a big pot with water, and then add salt, pepper and onion. Bring to a boil and cook it for one hour. Remove chicken from pot and let it cool enough to handle. Then discard fat, bones and skin. Add vegetables ½ hour prior to serving, and then noodles 15 minutes prior to serving. Add more salt if desired.

Notes: My variations to the theme would be to use a different shaped noodle, add peas, or other vegetables such as broccoli if I have them on hand. I also sometimes cook the pasta al dente, prior to adding it to the soup to save the broth.

In a pinch, if I happen to have leftover chicken, I will go ahead and use cans of chicken broth and add the rest of the ingredients-especially if someone isn’t feeling well.

Recipe – Homemade Teriyaki Sauce/Marinade

May 16th, 2006


½ c. brown sugar
½ c. soy sauce
1 T. each: garlic, or garlic powder, sesame oil sesame seeds,
¼ c. water-add a little at a time

Preparation Directions:

Just mix it all together and fine tune it with white sugar or soy sauce to taste.

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