(If you’re new to cooking with dry beans, read up on everything you need to know about dry beans here.) This colorful bean dip (or salad) is a good bring-along to any party. And you can hardly find anything easier to make. Ingredients: 1 15-oz can black-eyed peas, rinsed and drained 1 15-oz can black…
This is the one recipe that requires you to carefully monitor the temperature. Even so, it’s not that difficult and I have never had a failed batch. It is a family favorite and my boys won’t let a Christmas go by without making at least two batches. Nuts are optional but we like this with…
This year was good for our currants. These pretty, brilliant jewel-red berries are a treat. They make just about the prettiest red jelly you can imagine and the flavor is wonderful. Last year I had just enough for a batch of jelly. This year I made two batches of jelly and two pies. Red Currant Pie…
It’s asparagus season and this is a family favorite. But really this recipe can be used for almost any veggie. Try it with fresh green beans, sugar snap peas, zucchini slices and broccoli or cauliflower florets. The key to a light but crispy coating is the soda water. Also, make sure the oil is hot…
You know all those zucchini that you miss and don’t find until they are the size of a three-month old baby? Well, here is the perfect use for them. Trust me, these gummies are amazingly yummy. If you don’t say anything to your little ones, they will never suspect that they are eating vegetables. Ingredients:…
This is a wonderful way to use all the tomatoes and cucumbers coming out of your garden. Fresh, light and colorful, it is a good companion to sea food and chicken. For added color, I like to use a variety of different colored tomatoes. Ingredients: 2-3 large tomatoes, about 3 C diced 1-2 large cucumbers,…