| Cool and Crunchy Coleslaw Aug 16th 2014, 22:22 I've been making a variant of this non-mayo-based slaw for may years. This is adapted from The New York Cookbook. | Rating: 0 Created: Aug 16, 2014 11:22:10 PM |
|  | Orange Yogurt Popsicles Aug 16th 2014, 22:00 Healthy and delicious! From superhealthykids.com. | Rating: 0 Created: Aug 16, 2014 11:00:36 PM |
| | Steph's Italian Beef Roast Aug 16th 2014, 17:42 An easy to fix crockpot beef roast with an Italian flair! | Rating: 0 Created: Aug 16, 2014 6:42:06 PM |
| | Swedish Peach Cake Aug 16th 2014, 17:31 My mother used to make this, ages and ages (probably a few decades) ago. I recently asked her to send me the recipe so that I could serve it at a reunion I hosted. It was every bit as good as I remember. Adapted from Mrs. Harry Gasarch as published in some synagogue sisterhood cookbook. Note: Other fruit may be used, including apples, blueberries, etc. | Rating: 0 Created: Aug 16, 2014 6:31:51 PM |
| | Dates Wrapped in Bacon Aug 16th 2014, 16:41 These are always popular - a great combination of sweet and salty. Other variants of this recipe will stuff the dates with manchego or Spanish chourico. I've never done either; though, they both sound great despite the additional labor. DO AHEAD: I've frozen the wrapped dates with success. The sauce is more difficult as the butter sometimes separates. I'd suggest making it up to the point of adding the butter and then refrigerate or freeze. Re-warm sauce on the stove and then add the butter as directed. | Rating: 0 Created: Aug 16, 2014 5:41:31 PM |
| | Duck and Cured Ham Terrine Aug 16th 2014, 16:28 I've served this twice - once at a tapas party thrown in November, 2001 and a second time at a reunion of sorts that my wife and I hosted over the summer of 2014 (I'm posting this after the 2014 event). I thought that it was perhaps a bit salty as written so I'd suggest that you make the terrine with half the salt and then saute a teaspoon or so to taste for salt. Remember, though, that it's served cold or at room temperature, which may mute the saltiness compared to eating it hot out of a pan. I like that I can make this a few days ahead of time and that it gets better after a few days in the fridge. I used about 3/8 lb pancetta instead of the fatback, since I couldn't slice it thin enough the first time I made it - it was gross and got cut off before serving. | Rating: 0 Created: Aug 16, 2014 5:28:51 PM |
| | Red Sangria Aug 16th 2014, 16:14 I've made this a number of times and I always reduce the nutmeg and increase the cinnamon. I used 2 tablespoons sugar/bottle of wine. Adapted from an ancient cookbook we have. | Rating: 0 Created: Aug 16, 2014 5:14:00 PM |
| | SPAULDING'S HACK SALAD Aug 16th 2014, 00:48 This recipe is inspired by Caddy Shack restaurant in St. Augustine Florida. The dressing I chose to serve mine with is the Recipe #34564 (Russian Tea Room's Dressing) here at Food.com. All ingredient measurements are my preferences, make it your own using more or less of whatever you like. | Rating: 0 Created: Aug 16, 2014 1:48:49 AM |
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