Here’s an intriguing way to use fresh asparagus and cooked chicken from My Great Recipes. Peeling fresh asparagus with a vegetable peeler will not only make it more tender, but also sweeter tasting. This recipe is also good served hot. Makes 4 servings. Salads and Their Dressings, Section 2, Card 42 Print Asparagus and Chicken…
Archives for August 2018
Helen Bemis Black’s Sourdough Bread
Helen Bemis Black was an award-winning home cook. Here is her recipe for sourdough starter and bread from her self-published Cross Country Cookery cookbook. Print Sourdough Starter and Bread Ingredients For the Starter 1 3/4 cup all purpose flour unsifted 1 tablespoon sugar 1 pkg dry yeast 2 1/2 cup warm water For the Bread…
Artichoke Chickpea Salad
The good thing about this salad is that it is as delicious served immediately as it is after marinated for 24 hours. It is a perfect make-ahead for a company meal. Good served with barbecued chicken, steamed fresh vegetables, chilled California white table wine, if you like. This makes an excellent salad to serve on…
Butterscotch Sauce
This recipe for Butterscotch Sauce came from the Red Plastic Box Recipe Collection. This sounds like it would be wonderful on vanilla ice cream! Print Butterscotch Sauce Ingredients 2 cups packed light brown sugar 1/2 cup evaporated milk 1/4 teaspoon salt 1/3 cup light corn syrup 1/3 cup butter Instructions Put in a saucepan. Bring…
Shrimp Artichoke Canapes
From the 2-in1- International Recipe Card Collection is this Apertifs, Card 26. The card contains three drinks and one recipe. I imagine you could save yourself considerable amounts of time by buying pre-cooked shrimp and a can of artichoke hearts. But if you did that, you wouldn’t have the fancy artichoke leaves to savor. Byrrh Cassis…