Sunday, June 27, 2010

Raspberry Poppy Seed Dressing.....

The summer season is upon us and fresh fruit is in abundance. It is the perfect time for a refreshing fruit salad and a new fresh taste in dressings. This is what you are looking for. Raspberry Vinegar is a must and can be found at local grocery stores. This Raspberry Vinegar truly makes this a lovely delicate dressing for fruit salads or leaf lettuce.

Raspberry Poppy Seed Dressing
Makes 1 1/3 cups
1/3 cup raspberry vinegar
3/4 cup sugar
3/4 teaspoon ground dry mustard
1/2 scant teaspoon salt
3/4 cup vegetable oil
1 teaspoon poppy seeds
Heat vinegar and sugar in microwave to dissolve sugar. Cool. In a blender combine vinegar, sugar, mustard and salt. While processing, gradually add oil in a steady stream. Stir in poppy seeds. Just before serving, combine fruits for salad. Serve with poppy seed dressing on the side. This slightly sweet poppy seed dressing is super good. It really makes a fruit salad special. Raspberry vinegar makes this dressing even better. For anyone who can't eat poppy seeds, this is good without them as well. Using a food processor will not dissolve the sugar, so a blender is a must for this dressing. 

Hint: Heat the vinegar in the microwave to help dissolve the sugar. Mix well and heat again, pour vinegar and sugar in blender and blend till sugar is dissolved. Sugar will not dissolve once you add the oil. Let cool a little before adding rest of ingredients.

Till next time.........

Thursday, June 24, 2010

Treasured Memories .......

I was asked today what I had "been up to". So I shared the fact that I was writing my second cookbook. I have been working on this for the past two years in my spare time. (When I wasn't busy living life) I have the cover done, the recipe part is finished and I am now working on the index part. It is a collection of recipes from friends I have collected over the past fifty years and some newer recipes from family and a few recipes from Chefs that I have enjoyed making. I like to experiment with flavors when I am cooking. Sometimes, my friends are "test subjects" for my creativity. So far they haven't minded. I truly love cooking. So it just made sense to save these wonderful recipes. The little flower elf on the cover represents a bit of whimsy that I like to throw into my cooking once in a while. The main thing with cooking is to just have a good time. Enjoy what you are doing.
Till next time........

Friday, June 18, 2010

Old Bread Made Delicious......

There comes a time when everyone has old bread. There seems to be little you can do with it; except make bread crumbs, bread stuffing, bread pudding or croutons. So thinking over my options and what I was having for supper, I opted for bread pudding. It is an old family recipe and one of my favorites. You can change it up in flavor with almond or lemon extract. I stay with the traditional vanilla.You can also make a chocolate bread pudding. So dinner is done and dessert is setting and cooling.
Till next time......

Wednesday, June 9, 2010

Moss Rose......

These are my Moss Rose plants from seeds. They will soon be budding and giving me lots of flowers. The Moss Rose take very little water. That is a good thing in the area I live in. Watering flowers can get to be a chore. However, now we are getting lots of rain. Now they need sunshine to really start to grow big. I got the double petal and assorted colors. So I am going to have a lovely, colorful patio garden when they start to bloom. I have some smaller ones in another planter that I transplanted from this one. They are much smaller as they were very little when I transplanted them and they haven't had a chance to develop much. I can't wait for the colorful array of blooms. Keep watching for the blooms.
Till next time.........

Monday, June 7, 2010

Yummy Stew

There are still a few cool evenings left for a hot meal. If you are looking for something quick and easy this is for you.

Five Hour Beef Stew

2 lbs. beef stew meat, cubed
1 cup sliced raw carrots
2 teaspoons diced onion
1 large potato, cut in 1 inch cubes
1 teaspoon salt and a dash of pepper
1 can Campbell's Golden Mushroom soup
1/2 cup water
Put it all in a covered casserole and bake in a slow oven (275°) for five hours. It is a meal in one and the meat is fork tender. If you like you can add 1 can of peas 30 minutes before it is done; just to heat them.

If you are gardening, going to ball games, etc this summer and don't have time to fix a hot meal, this is for you. Serve with a tossed salad and some French bread.This recipe can also be made in a slow cooker.
Till next time.......