Back in the day when “cracker” was something you ate with soup or put cheese or peanut butter on, my mother used to make this salad. I had completely forgotten about it. Of course, there was no recipe that she left behind. I was dicing a tomato and some scallions, and the memory of it came flooding back. Thank goodness for food memories. Continue reading
Chopped Calico Cracker Salad
29 Saturday Aug 2020
Posted in Celery, Corn, Gluten Free Option, Make Ahead, Peas, Salads, Squash, Tomatoes, Vegetarian
This isn’t exactly a chutney. It’s really a cross between a chutney and a relish. It’s sweet and sour. It’s fruity, but with a hit of savory because of the Worcestershire and vinegar. You know, it really doesn’t matter what we call it. What matters is that it’s delicious! 
Okay. Right off I want you to know that The Goddess is misleading you. Yup. She’s leading you down the culinary garden path. She broiled the corn; she has no grill. And creamy? There is no cream, either. But, I’m here to tell you. This is truly delicious! 
This is one of those salads that just goes together by itself. Okay, so you do have to cut things up, and stir things up, but otherwise, it’s stupid simple. This is good any time of the year, but when your garden patch is bursting with goodness, this is positively stellar. 
Spice cake was my father’s favorite cake. My mother had two recipes, a variation on her Sour Cream Cake, which frankly I’ve never had good luck with, and this one. Which I always have very, very good luck with. 
Dream Bars…mmm…they are the stuff good dreams are made of. A little gooey. A little crunchy. Sweet and delicious. And so, so easy. 
This is a throw-back to my childhood. On hot summer days (we didn’t have air-condition!), when my mother didn’t want to heat up the kitchen, she would make this in the morning, and put it in the fridge. At dinner time, she would add it to chopped iceberg lettuce, along with thawed frozen peas. It was so very good, at the end of a hot day. 
This is truly an old-fashioned dessert. It’s homey and comforting. It’s also delicious. It’s a basic recipe, you’ll be able to find elsewhere. This is from my mother’s recipe file, though delicious, I couldn’t resist updating it…just a bit. 
I love the idea of eggplant parmesan. But, the problem for me has always been the breading. It’s just too much. It overpowers the flavor of the eggplant and I like that flavor. So when I saw Grilled Eggplant Parmesan on the Food & Wine 
Everyone needs a good tomato-based pizza sauce. And this one is really, really good…stupendously delicious, in fact. I think it’s the anchovy, but who knows for sure? 