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.






Friday, January 1, 2016

Shannon's Las Vegas Salad

1/2 cup Grey Poupon Country Dijon Mustard
1/4 cup maple syrup
2 Tbsp. cider vinegar
2 Tbsp. oil
2 cups diced apples
2 cups diced pears
1 cup seedless red or green grapes, halved
1 cup sliced celery
4 cups torn mixed salad greens
4 oz. crumbled blue cheese
1/2 cup walnuts, chopped (optional: toast walnuts)

Blend mustard, syrup, vinegar and oil in a small bowl. Set aside. Toss apples, pears, grapes and celery in a large bowl. Stir in the mustard mix, tossing to coat well. Refrigerate at least one hour. Line six salad plates or one large plate with salad greens. Spoon prepared fruit salad over greens. Top with cheese and walnuts. 6 servings, 7 W.W. points per serving

Shannon went on a trip to Las Vegas and had a salad similar to this while she was there. It was so good, she found this recipe in an effort to duplicate what she had enjoyed.





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