I have been adding recipes for a while to a new cookbook so I could find them when I wanted to cook them. In the electronic age, a digital version seems to make more sense, since I can add, amend, advise, adjust, delete, and reconsider as often as I want to and you can access them if and when you please. I've included the recipes from my original cookbook which many of you have. I'm also going to be adding pictures as I retest many of these recipes. They aren't the latest thing or nouvelle cuisine. They're comfort food, good memories, treasured family recipes, and occasional treats as well as many healthier recipes I've grown to like in recent years. I encourage you to add comments, pictures, and favorite recipes to make this a real family cooking spot. It's the next best thing to sharing a meal.






Thursday, January 14, 2016

Crab Salad

1 Jonathan apple, chopped
1 lb. fresh back fin (lump) crab meat
1/2 green pepper, chopped
1 Tbsp. pickle relish
2 Tbsp.  finely chopped onion
4 to 6 boiled eggs, chopped
Mayonnaise and salad dressing  Mustard to taste

Gently mix ingredients except dressing.  Make a dressing of half mayonnaise and half salad dressing, adding mustard to taste.  Fold into salad.

This is my friend Sarah Baldwin's recipe for a delicious, fresh tasting crab salad.  Sometimes I add a cup of cooked ditalini or other small pasta.
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