Monthly Archives: November 2011

Cranberry Xmas Salad

This is one of two molded salads made and consumed by my family around the holidays. This is the one I prefer. 1 small package red jello—any flavor 1 1/4 c boiling H2o 1 can whole berry cranberry sauce 1 … Continue reading

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Gazpacho in a Pitcher

From The Rosengarten Report by David Rosengarten. Copyright 2008 by David Rosengarten. Makes 4 cocktail servings Ingredients 2 oz.stale Italian or French bread, with crust 1/2 # ripe tomatoes, stems removed 1/4 # sweet onion, such as Walla Walla 1/4 … Continue reading

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Potato Salad

This is my family recipe. It must rest for one day. 2x potato I cook them quartered in their jackets, cool, peel and chop. Not the easiest way, but preferred. 2x hardboiled eggs, cooled, peeled, sliced x scallions, chopped x … Continue reading

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Provencal Pasta Salad

This was in the Seattle Times a long time ago. Add chicken and it’s a meal. 10 servings preparation time 25 minutes 8 ounces (2 cups) ziti pasta 3 teaspoons olive oil, divided 1/2 medium red onion, finely chopped 2 … Continue reading

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Warm Walnut-Crusted Chèvre with Wild Greens and Herb Vinaigrette

This recipe has been widely published. It’s a standard in my repertoire, and can be made with  variations to the greens, the vinaigrette, and the goat cheese. For example, use herb-crusted goat cheese and do Sherry vinegar instead of red … Continue reading

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Sweet Salsa for canning

The key is to really drain the tomatoes well. Also, don’t cook the mixture any longer than necessary. 9 pints 10# peeled seeded chopped DRAINED tomatoes* 1 1/4 # chopped onions 7/8# mixed chopped peppers—your choice on how many of … Continue reading

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Sundried Tomato Pesto

Use good-quality sundried tomatoes, not those sad, bitter old things you sometimes see. This  is good as a pasta sauce, on sandwiches, or anywhere you want a blast of intense tomato flavor. 1c dried tomatoes in olive oil, commercial or … Continue reading

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