Monthly Archives: January 2008

Green Goddess Dressing

This is my new found favorite dressing.  Toss with romaine lettuce.  Perfect served with Croque Monsiere. 1 egg yolk 1/2 tsp salt 1/2 tsp dry mustard 2 T tarragon vinegar 1 T anchovy paste 1 cup olive oil 1/4 cup … Continue reading

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Au Gratin Potatoes

Ingredients: Servings: 88  8   Servings Size   Update   cooking spray, 1 spray 1 tablespoon butter 1 medium onion, thinly sliced 2 tablespoons all-purpose flour 2 cups skim milk 2 lbs yukon gold potatoes, thinly sliced 1 cup shredded … Continue reading

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Blenheim Apricot Jam

Add blanched and peeled apricot kernels to each jar before sealing. How many? I’m not sure. I put up half-pint jars with 3, 4, 5 and 6 kernels per jar. Fruit-to-sugar ratio by volume 3:2 Fruit-to-sugar ratio by weight 5:4 … Continue reading

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Tropical Avocado Salsa

2 cups of finely diced tropical fruit such as pineapple, mango, kiwi, papaya 2 hass avocados pitted, peeled and cut into 1/4 inch dice 1/4 cup fresh cilantro chopped 1/4 cup red onion finely chopped 1 serrano or jalepeno pepper finely diced … Continue reading

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Molasses Baked Onions

Rich and sweet, these onions are adapted from Angela Shelf Medearis’s recipe for Honey-Baked Onions in The African-American Kitchen. They’re… more › Ingredients 4 large sweet onions such as Vidalia, Walla Walla, or Oso Sweet (3 to 4 lb total) … Continue reading

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BBQ Sauce

Start with a base of purchased BBQ sauce, add soy sauce, and brown sugar and balsalmic vinegar.  Heat to blend to taste.  Coffee adds a great base note to many soups and sauces. If you want to build from scratch, … Continue reading

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