Friday 30 January 2015
Side Dish - Sauerkraut Salad
Great-Grandma Maida Dixon made this salad for family gatherings. I think of her every time I make. It's sooo good. It needs to be placed in the refrigerator to allow the flavors to meld. It really is worth the wait.
Thursday 29 January 2015
Wednesday 28 January 2015
Monday 26 January 2015
Sunday 25 January 2015
Seafood - Shrimp Deviled Eggs
Deviled eggs are stuffed with a creamy shrimp and green onion filling for a fresh appetizer or snack.
Saturday 24 January 2015
Friday 23 January 2015
Thursday 22 January 2015
Pasta - Fettuccine With Sweet Pepper Cayenne Sauce
Sweet red bell peppers are sauteed with garlic and spicy cayenne pepper, then simmered with sour cream and chicken broth to make a hot and luscious pasta sauce. Finish with Parmesan cheese and toss with cooked pasta.
Tuesday 20 January 2015
Salad - Raw Vegetable Salad
Lots of variety and crunch in this tasty salad. Spanish peanuts, crumbled bacon, and dried cranberries mingle with fresh broccoli, cauliflower, and celery. The whole shebang is tossed with a mayonnaise, vinegar and oil dressing with a hint of sugar and grated onion.
Monday 19 January 2015
Sunday 18 January 2015
Appetizers And Snacks - Crackers A La Yvette
These are deliciously crunchy soda crackers with a special spicy seasoning. The longer these sit, the better they get!
Saturday 17 January 2015
Bourgogne! The Best Of The Best Are Grown In The Blue And Pink Regions On The Map. Brouilly, Near The Center Of The Beaujolais Region, Is A Very Typical Bistro Wine.
Bourgogne! The Best Of The Best Are Grown In The Blue And Pink Regions On The Map. Brouilly, Near The Center Of The Beaujolais Region, Is A Very Typical Bistro Wine.
Friday 16 January 2015
Herbs And Spices - Ginger Crab Cakes
Use fresh or frozen crab to make these delicious crab cakes made with fresh ginger, cilantro, green onions, and lime juice.
Subscribe to:
Posts (Atom)