Valued Contributor
Posts: 926
Registered: ‎11-01-2010


Roald Dahl’s Raised Sugar Cookies


These yeast-raised sugar cookies are different and delicious.  They are best the day they are baked.  Swedish Pearl Sugar can be found on-line.
  • 1⅓ c. flour 
  • ½ c. milk
  • Few drops orange or lemon juice
  • ½ packet active dry yeast  (about 1 tsp)
  • 4 ounces salted butter, cut into 5 slices
  • Swedish Pearl Sugar (about a cup) OR turbinado sugar
  1. Mix the flour, milk, yeast and citrus juice together until combined. With the mixture on high speed, beat in the butter, one slice at a time, until it's all incorporated. Wrap the dough well, and refrigerate overnight.
  2. Preheat oven to 275 degrees.
  3. Scatter the pearl sugar generously on a rolling surface (this will be a little challenging) and roll out the dough to about ¼ inch thick, sprinkling the dough with more pearl sugar to keep it from sticking to the rolling surface or the rolling pin. Using a circle cookie cutter, cut the dough into shapes, and transfer them to a cookie sheet lined with parchment paper or silpat.
  4. Bake for 30-45 minutes until "lightly golden" -- they will crisp as they cool. 
next ingredient:  left over ham. (I’m thinking ahead.)
"Education is the most powerful weapon which you can use to change the world." Nelson Mandela
Respected Contributor
Posts: 4,746
Registered: ‎11-15-2011


[ Edited ]
Columbia Restaurant 1905 salad

Salad Ingredients

½ head iceberg lettuce, shredded small
2 ripe tomatoes, cut in eighths
½ cup Swiss cheese, cut in julienne strips
½ cup ham, cut in julienne strips 
¼ cup green Spanish olives, pitted
2 teaspoons grated Romano cheese

Salad Dressing Ingredients

1/8 cup white wine vinegar
½ cup extra-virgin Spanish olive oil
4 garlic cloves, minced
1 teaspoon Worcestershire sauce
Salt and pepper to taste
1 teaspoon oregano
2 teaspoons lemon juice


Toss together all salad ingredients in a bowl, except Romano Cheese.

Mix garlic, oregano, and Worcestershire sauce in a bowl. Beat until smooth with a wire whisk.

Add olive oil, gradually beating to form an emulsion.

Stir in vinegar and lemon juice and season with salt and pepper.

Add dressing to salad and toss well. Add Romano Cheese and toss one more time. Serves 4.


You won't believe how good this salad is until you taste it!  Been a "best seller" at the Columbia for over 100 years!


Next ingredient:  Boiled eggs

Esteemed Contributor
Posts: 7,700
Registered: ‎03-09-2010




Bacon 'n' Egg Lasagna



  • 1 pound bacon strips, diced
  • 1 large onion, chopped
  • 1/3 cup all-purpose flour
  • 1/2 to 1 teaspoon salt
  • 1/4 teaspoon pepper
  • 4 cups 2% milk
  • 12 lasagna noodles, cooked and drained
  • 12 hard-boiled large eggs, sliced
  • 2 cups shredded Swiss cheese
  • 1/3 cup grated Parmesan cheese
  • 2 tablespoons minced fresh parsley, optional


1. In a large skillet, cook bacon until crisp. Remove with a slotted spoon to paper towels. Drain, reserving 1/3 cup drippings. In the drippings, saute onion until tender. Stir in the flour, salt and pepper until blended. Gradually stir in milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat.

2. Spread 1/2 cup sauce in a greased 13-in. x 9-in. baking dish. Layer with four noodles, a third of the eggs and bacon, Swiss cheese and white sauce. Repeat layers twice. Sprinkle with Parmesan cheese.

3. Bake, uncovered, at 350° for 35-40 minutes or until bubbly. If desired, sprinkle with parsley. Let stand for 15 minutes before cutting.

From Taste of Home


Next ingredient:  crushed pineapple

~ house cat ~
los angeles, california
Trusted Contributor
Posts: 1,518
Registered: ‎09-30-2010


[ Edited ]

Pineapple Angel Lush Cake

from Genius Kitchen website circa 2005


3  1/2 oz. box Jell-o vanilla pudding

20 oz. can crushed pinepple, undrained

tub of Cool Whip, thawed

1 10 0z. prepared Angel Food cake


Slice cake horizontally in thirds.  Mix pineapple with juice with pudding mix.  Put 1  1/3 cups of mixture on bottom layer, 1 cup on middle layer, and remainder on top layer.

Refrigerate assembled cake at least one hour before serving.


A variation would be to cube the cake and place in a trifle bowl in layers with filling as an easier serving method, topped with sliced stawberries or Maraschino cherries.


This recipe, with variations, has been around since the mid-seventies when I was introduced to it and was referenced as "Egg Salad" cake since the filling and topping mixture resembled egg salad.





Valued Contributor
Posts: 926
Registered: ‎11-01-2010




Orange Marmalade and Lime Salmon Filets



Two (individual sized) salmon pieces


1Tablespoon Cajun spice 

1Tablespoon light brown sugar


1Tablespoon olive oil


lime (zest and juice)

1/4 cup orange marmalade

fresh grated ginger (optional)


1. Mix together Cajun spice and light brown sugar and rub onto skinless side of salmon filets.  Set aside.


2. Place marmalade in small bowl. Zest lime first, into same bowl, and then add the juice of the lime (and a little grated fresh ginger if you have it). Mix together and set aside.


3.  Cook salmon filets in olive oil over medium heat, starting with skin side down.  Flip over and cook seasoned side (4-6 minutes per side) until desired doneness.


4. Place on plate and immediately spoon over marmalade mixture.




next ingredient:  asparagus 







"Education is the most powerful weapon which you can use to change the world." Nelson Mandela
Esteemed Contributor
Posts: 5,957
Registered: ‎03-26-2010


 I just saw this recipe in a recent Taste of Home magazine.


Balsamic ASPARAGUS Salad


2 lbs. fresh ASPARAGUS, trimmed and cut into 1" pieces

1/3 cup sliced red onion

1/2 cup chopped sweet red pepper

1/4 cup dried cranberries

3 Tablespoons olive oil

3 Tablespoons balsamic vinegar

1 Tablespoon lemon juice

1 Tablespoon Dijon Mustard

dash of salt and pepper

3 Tablespoons slivered almonds, toasted

3 Tablespoons  cooked bacon, chopped


In a saucepan, bring 1" of water to a boil.  Add ASPARAGUS; cover and boil until crisp-tender, 3-4 minutes.  Drain and immediately place in ice water.  Drain again and pat dry.  Transfer to a large bowl; add the onion, red pepper and cranberries.


Whisk together the oil, vinegar, lemon juice, mustard, salt and pepper.  Pour over ASPARAGUS mixture; toss to coat.  Cover and refrigerate for at least 1 hour.  Just before serving, stir in the almonds and bacon.




If you are short on time, use 1/2 cup prepared balsamic vinaigrette instead of making it from scratch.


If you need to make salad more than a day ahead of time, don't add the dressing.  Keep it separate in the refrigerator up to two days.  Toss together an hour before serving.


It is important to cool ASPARAGUS after cooking so it doesn't get too soft and mushy.











Esteemed Contributor
Posts: 5,957
Registered: ‎03-26-2010


[ Edited ]

RHUBARB Dream Bars




2 cups flour

3/4 cup powdered sugar

1 cup butter


Combine flour and sugar.  Cut in butter until crumbs form.  Press into a 15 X 10" pan.  Bake at 350 for 15 minutes (or little less...don't let it get too brown).  While crust is baking, prepare filling.




4 eggs

2 cups sugar

1/2 cup flour

1/2 teaspoon salt

4 cups RHUBARB, diced


Blend eggs, sugar, flour and salt until smooth.  Fold in RHUBARB.  Spread over hot crust and return to oven.  Bake at 350 for 35-40 minutes until filling is lightly brown.

Cut in bars when cool.





Esteemed Contributor
Posts: 7,700
Registered: ‎03-09-2010


[ Edited ]


Marshmallow Puffs

This recipe is so simple and it got excellent reviews.

It's from Taste of Home if you want to read the reviews.


  • 36 large marshmallows
  • 1-1/2 cups semisweet chocolate chips
  • 1/2 cup chunky peanut butter
  • 2 tablespoons butter


  • 1. Line a 9-in. square pan with foil; butter the foil. Arrange marshmallows in pan. In a microwave, melt the chocolate chips, peanut butter and butter; stir until smooth. Pour and spread over the marshmallows. Chill completely. Cut into 1-1/2-in. squares.

Next ingredient:  italian or pizza seasoning

~ house cat ~
los angeles, california
Trusted Contributor
Posts: 1,518
Registered: ‎09-30-2010


[ Edited ]

Hunter's Chicken with Italian Seasoning


3 to 4 lbs. chicken pieces

2  28 oz. cans whole or crushed tomatoes in sauce

1 onion, diced fine

1 green pepper, chopped

3 cloves of garlic, crushed

1 lb. of mushrooms, sliced

1/2 cup red wine (not cooking wine)

olive oil for sauteing

salt, pepper, red pepper flakes, 3 tsps. Italian seasoning*


In a Dutch oven brown chicken pieces and set aside on a warm platter.  Saute peppers, onions, and garlic in the drippings, then add the sliced mushrooms and saute them.


Return the chicken to the pan, add the crushed tomotoes and wine.  Add salt, pepper, crushed red pepper flakes to taste.  Add 3 tsps. of the Italian seasoning blend.


Cover and bring contents to just below the boil then lower heat to simmer for at least one hour, or preferably two.


Can be served with spaghetti or the pasta of your preference.


*I use rosemary, basil, parsley, and oregano for my Italian seasoning mixture.  You can use the combination you prefer or a commercially available jarred mixture.


Can't give credit to any one source for this recipe.  I've been making this "off the top of my head" for forty-eight years.



Esteemed Contributor
Posts: 7,700
Registered: ‎03-09-2010



That sounds delicious and it must be tried and true after 48 years!  I'm going to make it with boneless thighs, next chance I get.

Thank you!


What is the next ingredient for us?

~ house cat ~
los angeles, california