Menu One: Lunch in the Park with Family:
– click for Alton Brown’s recipe at foodnetwork.com
- 2 lbs waxy potatoes
- 1 rib of celery, diced
- 2 tbsp onion or green onion, minced
- (¼ parsley, minced)
- 3 hard boiled eggs, diced
- 1/3 cup light sour cream
- 1/3 cup light, real mayonnaise
- 2 tbsp red wine vinegar
- (1 tbsp grainy mustard)
- (1 tbsp sweet pickle relish)
- Salt, to taste
- ½ tsp freshly ground pepper, or to taste
- 3 tbsp chives, chopped
- Boil potatoes (with skins on) in salted water until just tender.
- Drain, peel if you wish and cut into bite-size pieces.
- With all other ingredients, prepare dressing in a large mixing bowl.
- Add still warm potatoes to the mixing bowl and toss to combine.
- Cover and refrigerate. Serve chilled.
- 2 ¼ cups white sugar
- 2/3 cup cocoa
- 1 ¼ cups flour
- 1 tsp baking power
- ¾ cup butter, melted
- 4 eggs, beaten slightly
- 1 (250g) package cream cheese, softened
- ½ cup sugar
- 2 tbsp butter, softened
- 2 eggs
- 2 tbsp milk
- 1 tbsp flour
- Handful of chocolate chips
- Brownie base (first group of ingredients)
- Preheat oven to 350̊F
- Mix dry ingredients
- Add butter and eggs and blend well.
- Spread in 9 x 13 inch baking pan and bake for 30 minutes.
- Cheesecake top (second group of ingredients)
- Beat cream cheese, sugar and butter until creamy.
- Beat in eggs, milk and flour.
- Sprinkle with chocolate chips.
- Pour over cooked brownie base and bake at 350̊F for 40 minutes.
- Cool completely then drizzle with melted chocolate .
Menu Two: Romantic Late Afternoon Picnic for Two:
Egg Salad Sandwiches
- 4 eggs
- 4 slices of multi-grain bread
- 2 tbsp real mayonnaise
- Pinch of salt
- ¼ tsp freshly ground pepper
- ¼ tsp cayenne pepper
- ½ tsp smoked paprika
- (1 tbsp Dijon mustard)
- Hard boil the eggs.
- When cooked and cooled, peel eggs and place in a small bowl.
- Mash the eggs lightly with a fork.
- Add mayonnaise, salt and spices to the bowl and mix well.
- (For the mustard lover, spread ½ tbsp of Dijon mustard on one slice of bread for each sandwich)
- Spread salad mixture onto bread and assemble the sandwiches. Cut as you like.
Spicy Watermelon Salad
From “Joy of Cooking”
- ½ tsp chilli powder
- ½ tsp salt, or to taste
- 1/8 tsp ground red pepper, or to taste
- 6 cups of ½ inch pieces of seeded watermelon
- ½ small red onion, diced
- 1 small jalapeño pepper, seeded and diced
- 3 tbsp fresh lime juice, or to taste
- 2 tbsp chopped cilantro or parsley
- Stir spices together in a small bowl.
- Toss remaining ingredients together in a serving bowl (or container).
- Sprinkle spice mixture on top and toss well. Serve at room temperature.
Dad’s Skor Squares
Named so because my dad makes them best.
- 1 (6 oz) package of Skor baking bits (like chocolate chips, but made with Skor bar)
- 1 box Ritz crackers
- 1 can of condensed milk
- (1 cup chopped pecans)
- Preheat oven to 350˚F.
- Crush the crackers into small pieces (stop just shy of crumbs) and place in a medium mixing bowl.
- Add ¾ of the Skor bits, ¾ of the pecans and the whole can of condensed milk. Mix well.
- Press into a buttered, 9 x 9 inch baking pan.
- Sprinkle the remaining Skor bits and pecans on top.
- Bake for 8 minutes (no more!)
- Cool completely before cutting.
Menu Three: An Afternoon in the Garden for Four:
Tuna Salad Sandwiches
- 1 can of tuna
- 8 slices of white or whole-wheat bread
- 3 – 4 tbsp real mayonnaise
- 1/3 cup shredded cheddar cheese
- 1 – 2 jalapeño peppers, seeded and diced
- ½ cup cucumber, julienned or cubed
- (¼ cup carrots, julienned)
- Salt and pepper to taste
- (Sriracha sauce to taste)
- Mix ingredients in a medium mixing bowl and spread on the bread.
- Assemble sandwiches and cut as you like.
Pommes De Terre À L’Huile (French Potato Salad)
From “Mastering the Art of French Cooking”
- 2lbs boiling potatoes (8 – 10 medium potatoes)
- 4 tbsp dry white wine or dry white vermouth
- 2 tbsp stock or broth
- 2 tbsp wine vinegar or 1 tbsp wine vinegar and 1 tbsp lemon juice
- 1 tsp mustard
- ¼ tsp salt
- 6 tbsp olive oil (or other good salad oil)
- Pepper to taste
- (1 – 2 tbsp minced shallots or green onions)
- 2 – 3 tbsp chopped mixed green herbs or parsley
- Scrub potatoes and boil them in enough salted water to cover until just tender.
- Drain and set aside until they are cool enough to handle.
- Peel, cut into slices 1/8 inch thick and place in a large mixing bowl.
- Pour the wine/vermouth and stock/broth over the potato slices while they are still warm and toss gently.
- Set aside for a few minutes while the potatoes absorb the liquids.
- Beat the vinegar/vinegar and lemon juice, mustard and salt in a small bowl until the salt has dissolved.
- Then pour the oil in very slowly while beating vigorously to create an emulsion.
- Pour the dressing over the potatoes (add the shallots/green onions) and toss gently to blend.
- Garnish with the herbs and serve warm or chilled.
- 1 cup shortening
- 1 cup brown sugar
- ½ cup white sugar
- 2 eggs, beaten
- 1 tsp baking soda
- 1 tsp hot water
- 2 ¼ cups flour
- 1 tsp salt
- 1 (8 oz) package of butterscotch baking chips/bits
- ¾ cup walnut pieces
- 1 tsp vanilla
- Cream shortening and add sugar and beaten eggs.
- Dissolve soda in hot water and add.
- Add flour and salt and mix until dough comes together
- Add butterscotch chips, walnuts and vanilla. Mix well.
- Drop by teaspoonfuls onto a greased or lined baking sheet.
- Bake 8 – 10 minutes. Makes approximately three dozen.