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.






Wednesday, January 13, 2016

Tomato Basil Salad

12 ripe plum tomatoes, cored and chopped
1 red onion, diced
1/4 cup red wine vinegar
1 Tbsp. balsamic vinegar
1 1/2 Tbsp. extra virgin olive oil
3 Tbsp. shredded fresh basil
Salt and pepper to taste

Combine all ingredients and mix gently.  Cover and let stand at room temperature 1 hour.  Can be made up to 6 hours ahead and stored in refrigerator.  Serve at room temperature.

This is our cousin Beverly Craig’s recipe.  Try this salad with sliced vine ripened tomatoes and Vidalia onions in the spring.  Just pour the dressing over, no need to marinate.  Sprinkle with basil.  Very, very good!!
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