Ingredients
3 cloves fresh garlic, crushed
1 can anchovies, mashed into paste
juice from one lemon
2 tsp wine vinegar
½ cup olive oil
1 tsp Dijon mustard
salt and pepper to taste
Directions
Whisk all ingredients until smooth. Serve over torn Romaine lettuce. Sprinkle freshly grated Parmesan cheese and toss together.
From Parade Magazine April 2004
Ingredients
1/3 cup mayonnaise
1/3 cup plain nonfat yogurt or sour cream
½ cup buttermilk
2 tsp minced shallot
1 clove garlic, pressed
1 tsp fresh chives, snipped
Directions
Combine the ingredients. Refrigerate, covered, until ready to use.
Nana Hazel had this handwritten recipe in one of her recipe boxes. It called for two teaspoons of paprika, but no one remembers ever having this with paprika.
Ingredients
½ cup crumbled blue cheese
3 tsp mayonnaise
2 tsp wine vinegar
milk, as needed
1 tsp. garlic salt
ground pepper
Directions
Combine all ingredients in a jar and shake well. Add milk for desired consistency. Serve tossed over fresh greens.
This is my absolute favorite Greek salad, and the dressing has become a staple in our house.
Iceberg lettuce, shredded
Cucumber, sliced
Tomato, in small wedges
Roasted red pepper, cut into bite-sized pieces
Feta cheese crumbles
Combine these ingredients in a bowl. The ratios depend on your tastes. Then top with the dressing.
Dressing
3 bl olive oil
3 Tbl red wine vinegar
1 Tbl anchovy paste
1 Tbl fresh oregano or 1 tsp dried oregano
2 large cloves of garlic, minced
1/8 tsp pepper
Put all ingredients into a screwtop jar or cruet and shake.
Ingredients
½ cup sugar
1 tsp paprika
2 tsp dry mustard
2 tsp salt
2 tsp pepper
1 ½ cups salad oil
¼ cup vinegar
12 oz tomato juice or V-8
1 tsp Worcestershire sauce
2 tsp onion, grated
5 cloves garlic, minced
Directions
Mix the dry ingredients together, then blend with the liquid ingredients in an electric blender.
This goes well with any simple salad. But try it on mixed greens, diced apple and mango, julienned carrots, bean sprouts, and a few ground peanuts. Yum!
Ingredients
1 cup olive or salad oil
½ cup cider vinegar
½ cup white balsamic vinegar
2 tsp dried basil
2 cloves garlic, pressed
1-inch piece of fresh ginger, peeled and pressed
½ tsp sugar
dash of fish sauce (nuoc cham)
salt and pepper
a few red pepper flakes to taste
Directions
Combine all ingredients in a jar or cruet and shake.
Ingredients
½ tsp salt
½ tsp dry mustard
1 tsp celery or poppy seed
3 Tbl sugar
1/3 cup Champagne wine vinegar
1 cup vegetable oil
1 Tbl onion grated
Directions
Mix all ingredients together, shaking well to blend. Chill and serve.
Ingredients
3 Tbl butter
6 medium onions, thinly sliced
2 pounds beef for stew, cut in 1-inch cubes
¼ cup paprika
1 tsp salt
8 oz sour cream
egg noodles or mashed potatoes
Directions
In hot butter cook onions until lightly browned. Add meat, salt and paprika. Add enough water to cover, reduce heat and simmer until meat is fork tender. About 1 ½ to two hours. Stir in eight ounces of sour cream just before serving. Serve with egg noodles or mashed potatoes.
Note: Nana changed the recipe by flouring the beef before browning it. She also added carrots and sometimes potatoes about 30 minutes before the goulash finished cooking.
Ingredients
1 ½ lbs stew meat
2 cups canned whole tomatoes
1 cup celery, sliced
2 medium onions, sliced
6 carrots, chopped into chunks
1 tsp salt
2 tsp sugar
3 tsp tapioca
1 clove garlic
½ cup fresh bread crumbs
Directions
Combine all ingredients in an oven-safe container. Cover tightly and bake at 350 degrees for two hours and 30 minutes.
Ingredients
2 Tbl vegetable oil
2 cups onion, sliced
2 cloves garlic, crushed
2 Tbl vegetable oil
3 lbs beef, cut in 2” cubes
6 carrots, sliced
6 mushrooms, sliced
2 bay leaves
¼ tsp dried thyme
1 can beer
1 cup water
1 beef bouillon cube
1 tsp vinegar
Parsley
Directions
Heat two tablespoons of vegetable oil in a Dutch oven. Sauté onion and garlic until soft and slightly browned. Remove and set aside. Heat two tablespoons of vegetable oil in a Dutch oven and brown beef on all sides, about 10 to 15 minutes. Add onion, garlic, carrots, mushrooms, bay leaves, thyme, pepper, beer, bouillon and water. Bring to a boil, then simmer for two hours. Remove bay leaves. Thicken the gravy with one tablespoon flour blended with ¼ cup water and vinegar. Add to stew and stir until thick and bubbly. Sprinkle with parsley. Serve with mashed potatoes.
a little of each 