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.






Friday, January 1, 2016

Roasted Beet Salad

3 to 4 medium size beets
Olive Oil
White Balsamic Vinegar
Salt and Pepper to Taste
Parsley and or fresh Dill

Rub beets with olive oil and roast in oven at 425 degrees until just barely tender. Cool and julienne with mandolin (or with knife). Add small amount of olive oil and white balsamic vinegar to taste. Season with salt and pepper. Add herbs and refrigerate for several hours or overnight
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