Wednesday, July 4, 2018

Waldorf Salad

Summertime is a great time for fruit salads. I especially like Waldorf Salad, but I made mine with a twist and it's lighter than the traditional Waldorf Salad. I use yogurt in place of mayonnaise.


  • 2 cups chopped apples
  • 1 cup chopped celery
  • 1/2 cup chopped walnuts
  • 1/4 cup dried cranberries or currants.  You can use raisins too
  • 1/2 cup strawberry yogurt
Combine all ingredients and mix well.  Serve over a bed of lettuce.


Saturday, June 16, 2018

Mock Hollandaise Sauce

So you want Eggs Benedict for breakfast but the thought of all that whisking of egg yolks takes the wind out of your sails, and you opt for toast and coffee instead. Simplify with Mock Hollandaise Sauce. It's good on vegetables and seafood too.


  • 1/2 cup sour cream
  • 1 tsp. Dijon mustard
  • 2 Tblsp. butter, melted
  • 2 Tblsp. lemon juice
  • 1/4 tsp paprika
  • salt and cayenne to taste

Stir all ingredients together (add a little water if it's too thick) then serve over eggs or vegetables.

unsplash-logobady qb

Thursday, June 14, 2018

White Bolognese

White Bolognese photo by Candy Dorsey
So easy to make and I just happen to like White Bolognese better than the traditional Tomato Bolognese.

Serves 2 but can easily be adapted for more.


  • 1 lb. ground beef
  • 1/4 cup celery, chopped
  • 1/4 cup carrot, diced
  • 1/4 cup onion, diced
  • 2 cloves garlic, minced
  • 2 Tblsp. flour
  • 1/2 cup heavy cream
  • 1/4 cup white wine
  • 1 Tblsp. fresh parsley (less if dried)
  • 1 Tblsp. fresh basil (less if dried)
  • Salt and black pepper to taste
  • 1 Tblsp. olive oil
  • Grated parmesan for topping

Over med/low heat, saute celery, onion and carrot in olive oil until glossy. About 3 minutes.

Add ground beef and garlic. Breaking up ground beef into chunks, cook until no pink remains.  Add flour and stir.

Turn heat to low and add heavy cream and wine. Stir until thick.

Serve over your favorite pasta and top with freshly grated parmesan.


All photos by Candy Dorsey

Thursday, May 17, 2018

Tomato Stuffed with Chicken Salad

Tomato Stuffed with Chicken Salad photo by Candy Dorsey
Tomato stuffed with tuna or egg salad was a popular dish in the 1960's and 70's. I still like it!

I made this one with chicken salad using thighs, but you can use breasts if you prefer white meat.
Red grapes cut in half
Red bell pepper
Tossed all ingredients in plain yogurt

Start by slicing a small piece off the bottom of a tomato, so that it stands up. Remove the stem core, then slice the tomato to form wedges but don't cut all the way through to the bottom. Spread the wedges out, gently, and fill with salad.

Serve with crackers or pita chips.

Sunday, May 6, 2018

Stars & Stripes Icebox Cake

Graham crackers, whipped cream, red and blue food color. That's all you need to make this Stars and Stripes Icebox Cake. Make it any size you want by adding more crackers and cream, horizontally or vertically. I like to make two or three separate cakes, you can even make individual cakes by breaking the graham crackers in half. Anything goes!

This is what I did:

  • 8 graham crackers
  • 16 oz. whipping cream, whipped  
  • red and blue food coloring
I don't add sugar to whipping cream but you can.  Just be sure to use powdered sugar

Add red food coloring to ¼ of the whipped cream
Cover 4 crackers with red cream and 3 crackers with white. Leave one cracker plain. Stack them up alternating red and white, topped with the plain cracker.
Freeze the stack for at least 1 hour. Freezing is important because the moisture softens the crackers and it prevents the white and red bleeding into the blue when you're covering the stack.
Color the remaining whipped cream blue. Cover the stack with blue cream and freeze again. If the colors bleed while you're covering with blue, return to freezer for ½ hour then continue with blue. You can decorate with Edible Stars or make stars with a Decorating Tube.

To serve, remove from freezer and let it get to room temperature before slicing.

Related Posts Plugin for WordPress, Blogger...