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.






Monday, January 25, 2016

Mimosas

2 qt. orange or satsuma juice
1 bottle champagne or Prosecco

Mix in large pitcher.  Serve in wine glasses with brunch.

The fruit is ripe on my citrus trees in November and December.  I juice Satsumas and Tangelos to use for mimosas at Cookie Day.  So much better than orange juice.  
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