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Showing posts from May 22, 2011

Tomaki's Bean Salad

We lived in California from 1981-1986.  During that time we had neighbors that we grew to love.  They were from Japan and had two children.  Tomaki was a fabulous cook.   She invited our family over and we had them to our house.  For one meal, she brought this salad.  It tasted so fresh and good.  We had it with hamburgers but anything you grill would be great with this salad. - Hawley

Tomaki’s Bean Salad 1 pound beans, fresh, string beans 1 pkg Italian dressing (dry) 1 jar marinated mushrooms, cut into bite-sized pieces 1 can Green Giant niblet corn (must have this kind) Cucumber (optional) cut into bite-sized pieces Salt and pepper Vinegar Snap beans in half and take of ends. Wash well.  Boil in salted water. (Salt keeps the bright green color) Boil until almost tender about 6-8 minutes. Check to see how long you need to cook them. When done, put immediately into ice water then in the refrigerator.  When beans are cooled, put in bowl.  Add to the beans the marinated mushrooms, corn and cucumbe…

Flapjack - The UK kind.....

I mentioned to my son yesterday I was blogging about flapjack, he said, “I thought you just did pancakes?” Here’s my explanation for all of you who read the title and thought the same thing.
We can all surmise that I am not blogging about a professional wrestling throw or the animated series The Marvelous Misadventures of Flapjack, or even the obscure Balmain bug.  And for my geek readers, this has nothing to do with a programming language. 
I discovered flapjack on our recent trip to England.  We stayed in a lovely B&B in north Lincolnshire called Grayingham Lodge.  The proprietor, Jane Summers (who by the way probably goes down as #1 B&B host on my list) had the brilliance of placing these delectable caramel oat treats in a tin in our room.  We would eat them and come back the next day and there were more.
When I arrived back in the states, I quickly searched out a myriad of recipes and attempted to make them.  Those attempts never did turn out quite exactly like Jane’s, alt…

Blueberries to Archives

Featured food of the week is the blueberry!

Blueberries – At 80 fat-free calories a cup, they are an excellent source of vitamin C (25% of our daily requirements), dietary fiber, manganese and contain essential antioxidant properties.
PICKblueberries that are firm, plump, and dry.  Their skin should be smooth and have a silver sheen.   Reddish berries are not ripe.  Avoid soft and shriveled berries.  If you see stains on the container, they are more than likely bruised, so avoid those also.  Blueberry Council FAQ

STORE your berries in the refrigerator in the plastic pack they came in or a storage contained.  Wash just before using and within 10 days after you buy them. 
FREEZE unwashed berries that are completely dry.  They will freeze individually, so you can use as many or as little as you need!  Throw out any bruised, discolored or shriveled berries before you freeze and keep in a re-sealable plastic freezer bag!  Rinse before using.  
Nutritional Data on the Blueberry

Grandma Arlene’s…

The Tomatillo

The “What is this?” pick of the week is the tomatillo! Tomatillos and the myriad of pepper varieties are filling markets all across the continent and offering us some delectable choices. 
Origin: 3000 years ago the Aztecs domesticated the tomatillo.    The tomatillo is native to Central and South America and in the US are grown primarily in the southwest.   What is a surprise is that the tomatillo is related to the gooseberry, NOT the tomato!

Nutritional Information: Excellent source of potassium, vitamins A & C and lutein.   Nutritional Data on the Tomatillo

Selection:  Make sure they are firm (not soft like a tomato) and that they are a bright green color.  (As a tomatillo ages, it pales in color and the husk dries).  Husks should be bright green as well, sticky and encasing the fruit as much as possible.   The tomatillo should fill the husk.  Make sure to open the husk to check the quality of the tomatillo inside.   Tomatillos can be stored with husks on in a paper bag in the fr…

Spaetzle - Gadgets to Archives

Spaetzle is a staple in most German households, but in spite of my heavy German heritage, I did not learn to make spaetzle from my mother or grandmother, but from Eugenie Mayer Bolz. Mrs. Bolz was the granddaughter of Oscar Mayer. I was fortunate enough to spend a summer working for her as her live-in companion. I learned a tremendous amount from that amazing woman, not just about food, meats, but about her family, her history and her traditions. I later adapted this recipe, after trying spaetzle from a variety of wonderful cooks. This has become a staple in my home, with my children and I know will be passed on for generations.

In the Madison WI area, Orange Tree Imports carries this product, as does The Kitchen Gallery on Williams St.   Otherwise, there are several varieties on at good prices!

2 cups of flour
4 eggs
2 t salt
8 T sour cream
Whole milk to thin out batter

Sift flour and salt. Lightly beat eggs and add to flour
mixture. Add sour cream and mix until in…