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

Sarah's Marinated Salad

1 (16 oz.) can artichoke hearts, drained and quartered
1 cup cherry tomatoes
1 cup broccoli cut into bite size pieces
1 cup cauliflower cut into bite size pieces
1 cup sliced fresh mushrooms
4 green onions, sliced
1 cup pitted black olives
1 to 2 small zucchini, sliced (optional)
1 package Good Seasons Dressing Mix, prepared according
    to instructions (use version on package with less oil).
1 rounded tsp. sugar

Mix dressing and add sugar. Pour over vegetables in a bowl with a tight lid. Marinate in refrigerator, shaking or turning every few hours. 8 one cup servings, 4 W. W. points per serving

An easy and delicious salad made often by my friend Sarah Baldwin.
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