I had 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 both my original cookbook which many of you have, and additional accumulated recipes that never got published. This isn’t the latest thing or nouvelle cuisine. These recipes are 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.






Saturday, January 9, 2016

Marinated Mushroonms

1 Tbsp. salt
1 Tbsp. parsley (minced)
1 Tbsp. brown sugar
1/3 cup red wine vinegar
1/3 cup oil
2 (6 oz. each) cans mushroom caps

Bring all ingredients except mushrooms to boil.  Add mushroom caps and simmer 5 minutes.  Cover and refrigerate 24 hours. 

Our friend Linda Gager accumulated quite a few good hors d‘oeuvre recipes after she and Sonny moved to St. Augustine and they began entertaining friends from the Yacht Club on Friday evenings.  This is one of them.
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