Here we are again my friends. What has changed, not much. We need to find humor and silliness in our lives and stay positive. Have you taken stock of yourself? I have. I need people and family that care about me. Keeping busy is important and the ugly word exercise.
Well on with the blog. This month I am featuring two special salads Boston Inn Salad that was on the menu at the Atrium when my cousin Jack Williams owned it.
Let’s get this Party started!
Boston Inn Salad – found on page 112 of “Let’s Party” cookbook
This is a favorite with my family and friends. Yum!
Sweet or red onion
Shred spinach, cut lettuce. Slice onion thin. (Just before serving)
mix dressing as follows:
1/2 pint whipping cream (whipped)
1/4 C. sugar
1/4 C. vinegar
Mix vinegar, sugar and salt and fold into whipping cream
Salad #2 – May favorite taco salad!
Lettuce, torn in pieces
Taco chips, crushed (put in just before serving)
Fry 1 lb ground beef with 1 medium onion. When cool, add to lettuce and tomatoes. Melt Velveeta cheese and add salsa sauce to taste. When melted and hot, add taco chips and sauce. Toss and serve immediately.
For a good giggle, read my cookbook!
Parachute – only used once, never opened.
I just had a physical.
The doctor said,
“Don’t eat anything fatty.”
“Like bacon and burgers?”
“No, Fatty. Don’t eat anything!”
Ok, now something for the sweet tooth!
From my 20 yr old friend, JoJo Iozzo.
If you like Heath bars you will love this!
1 cup (2 sticks) salted butter
1 cup granulated white sugar
1 Tbsp light corn syrup
3 Tbsp water
6 oz milk chocolate chips, melted
1 cup finely chopped almonds or pecans
1. Line an 11 x 7-inch pan with well greased wax or parchment paper.
2. Melt the butter on low in a heavy saucepan. Stir in the sugar, syrup and water. Stirring constantly, use a candy thermometer and cook until the mixture reaches 305 degrees F.
3. Pour the hot candy onto the prepared pan. Spread the mixture to the edges. Allow to sit until the mixture is stable but still hot. Spread the melted chocolate chips over the top. Sprinkle nuts over the top of the chocolate and gently press in.
A recipe for our Gluten Intolerant friends!
Finnish Pancakes from my Finnish friend Duane Yuhala.
Gluten Free Krupsu
3/4 cup white rice flour
1/4 cup coconut flour
1 can sweetened condensed milk
2 pie plates
Preheat oven to 410
Mix all ingredients except butter.
Add just enough milk to give a slightly thicker than pancake texture.
Place a large pad of butter in each plate.
Melt in oven
Pour half of batter in each plate
Bake for about 15 minutes. Until edges brown.
Remove from oven and immediately loosen from plate.
Sprinkle with sugar
Make a berry compote for top if you desire.
And with a smile, she said:
“Remember the five simple rules to be happy”.
1. Free your heart from hatred
2. Free your mind from worries.
3. Live simply.
4. Give more.
5. Expect less, & enjoy every moment.
Let’s be kind to one another and count our blessings. Until next month keep smiling.
Hope you enjoy these recipes and share this post! Sharing is caring!
To Purchase my Cookbook
Please share one of your favorites with us below in the comments area. I would love to hear from you.
So until next month, keep healthy and happy and keep smiling!
Mona Meittunen Abel
Recipe Diva / Former Go-Go Dancer