Author Archives: Sandy

Cantelope and Watermelon Skewers

Posted on August 29, 2008 by Sandy

Cantelope cubes Watermelon cubes Stick on a skewer and serve as appetizer.

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KFC Coleslaw

Posted on August 13, 2008 by Sandy

One of my friends, Brandee, used to make this crowd pleaser.  Always great at a pot luck dinner or picnic. 8 Cups Finely chopped cabbage 1/4 Cup carrots, shredded 1/3 Cup sugar 1/2 Teaspoon salt 1/8 Teaspoon pepper 1/4 Cup … Continue reading →

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Grilled Bread and Tomato Salad

Posted on August 3, 2008 by Sandy

1/2 cup (1 stick) unsalted butter 2 garlic cloves, minced 8 ounces day-old Italian bread, cut into 3/4-inch-thick slices 6 dead-ripe meaty tomatoes, cored, seeded, and cut into quarters 1/4 cup minced red onion 1/3 cup fruity extra-virgin olive oil … Continue reading →

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Grilled Striped Bass

Posted on July 3, 2008 by Sandy

three 2- to 3-pound cleaned whole striped bass Preparation Prepare grill. Pat fish dry and season generously inside and out with salt and pepper. Grill fish on a well-oiled rack set 5 to 6 inches over glowing coals 8 to … Continue reading →

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Grilled Tricolor Peppers

Posted on June 3, 2008 by Sandy

yield: Makes 4 servings One serving packs more than two times your requirement of vitamin C. Ingredients Vegetable oil cooking spray 1 green bell pepper, cored, seeded and sliced into strips 1 yellow bell pepper, cored, seeded and sliced into … Continue reading →

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Green Salad with Glazed Nuts

Posted on June 3, 2008 by Sandy

Chopped greens – mixed baby or arugula Croutons Diced red onions Blue Cheese Crumbles Glazed pecans or walnuts Dress with original vinegar and oil, or blue cheese vinegarette, creamy blue cheese, or balsamic

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Creamy Chicken Soup with Saffron – Pot Pie

Posted on May 13, 2008 by Sandy

The Driskill Hotel in Austin is where I first tasted this great pot pie. Ingredients 1 1/2 whole chicken breasts, poached, skinned, boned, cut into julienne 1/2 c. marsala 3 egg yolks Salt, to taste 6 c. chicken stock 1/4 … Continue reading →

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Broiled Duck Breast Appetizer

Posted on April 13, 2008 by Sandy

Served with Hollandaise sauce and white raisins. Perfect combination. I worked up my own version after trying this in Austin Texas at the Driskill Hotel,Chef Bull. Ingredients Duck Breast seasoned and cooked medium rare. Hollendaise Sauce White raisins Preparation Cut … Continue reading →

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Saffron Lemon Cream Sauce

Posted on April 13, 2008 by Sandy

Great as the base for Potatoes Au Gratin, or for Chicken pot pie LEMON SAFFRON CREAM 1/2 tsp. minced shallots 1 tbsp. butter 1 c. heavy cream Pinch of saffron Lemon segments with peel Salt & white pepper to taste … Continue reading →

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Julia Child’s Cherry Clafoutis

Posted on March 10, 2008 by Sandy

I have heard many descriptions for this dish, from pancake to pudding. My goodness, just say crepe! That is the taste and texture. It is a crepe dish. Instead of making a bunch of crepes, you make a crepe casserole. … Continue reading →

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