Easy Taco Dip

Quick and easy dip to bring to any gathering

Easy Taco Dip

In approximately 9x9 clear dish, spread the following in layers:

1.  One can refried beans

2.  One container sour cream

3.  One container spicy guacomole

4.  Several sprigs of chives, snipped (substitute scallions, if desired)

5.  Grated lettuce

6.  Two tomatoes, diced

7.  Several sprigs of chives, snipped (substitute scallions, if desired)

8.  1-1/2 to 2 cups Mexican cheese blend

9.  Small can sliced black olives

Chill for at least one hour for flavors to blend.

Great served with a bowl of Tostito's "Scoops" -- recipe also doubles well for a large crowd

And a Pinch of That......Passing Down

A posting on Facebook illustrated for me how family recipes evolve over time.  I painstakingly put together family cookbooks for my grown children a few years ago, but one of the most frequent comments is, "but you don't give measurements for ......; how do we know how much to use?"

As I glanced through my Facebook page last evening, one of my best friends, Marianne, and her daughters were having a conversation about the correct way to make zucchini patties (fritters, pancakes...).  This recipe had been passed down by Marianne's grandmother.  I remember standing side by side with Marianne in my kitchen years ago with our little ones at our feet, grating zucchini into a large bowl, stirring in raw eggs, adding flour, and sprinkling in garlic powder, salt, pepper and grated parmesan cheese.  Then, we dropped them by spoonfuls into hot olive oil in a large saute pan and watched them puff up and gently brown.  I have made these delicious treats several times a year since then -- always carrying the memories of our times in the kitchen together.

However,  from the Facebook post, I now realize that not only have I used the wrong cheese -- it should be grated Romano -- I have also omitted a pinch of nutmeg. So it goes with family recipes; often that is why our own lovingly cooked dishes somehow do not measure up to our memory.  Measurements are unclear; ingredients are mistakenly omitted over the years.  Marianne's daughter said she knows how to make them, but she just can't get them to taste as good as Grandma's.  Even more important than the food, though, is the memory of the loving hands that patiently held ours as they passed down their kitchen secrets to us. 

Summer Squash Saute

A versatile blend of sauteed summer vegetables

Summer Squash Saute

1 large yellow onion
2 cloves garlic
1 medium zucchini
1 medium yellow squash
1 medium tomato
4 sprigs parsley
2 sprigs basil
Several twists of sea salt grinder to taste
2-3 twists of black pepper grinder

1.  In large skillet, warm 3 tablespoons olive oil
2.  Chop garlic cloves and slice onions into skillet -- saute while preparing squash
3.  Cut zucchini and yellow squash in half lengthwise; cut thin slices and add to skillet
4.  Add salt & pepper
5.  Snip parsley and basil sprigs into skillet
6.  Mix with wooden spoon; cover and saute over medium heat until squash softens a bit
7.  Dice one tomato and add to skillet; stir and cover
8.  Continue stirring occasionally with wooden spoon until vegetables are tender


This makes a perfect side dish with grilled steak or chicken; can also be spooned over cooked pasta and topped with parmesan cheese for a delicious main dish.

Other vegetables such as eggplant or peppers, and fresh herbs such as thyme and oregano can be added if desired.

Tea & Scones

During the hot days of July, there is nothing lovelier than afternoon tea on the porch.  An iced herbal tea accompanied by moist peach scones is the perfect fare --


Iced Herbal Sun Tea

6 Celestial Seasonings Tangerine Orange Zinger herbal tea bags (or tea of your choice)
7 cups cold water
Lemon Slices

In clear pitcher, add tea bags and cold water.  Cover with plastic wrap and place in sunlight for 3-4 hours.  Chill in refrigerator for an hour or more -- add ice cubes and lemon slices before serving.


Peach Scones

2 cups flour
1 tablespoon baking powder
2 tablespoons sugar
1/4 teaspoon cinnamon (optional)
1/2 teaspoon salt
7 tablespoons butter or margarine
1 cup canned diced peaches, drained
1/2 to 3/4 cup milk

Mix dry ingredients; cut in butter with pastry blender.  Stir in peaches.  Add milk slowly and stir with fork until dough clings together and is a bit sticky.  Do not overmix.

Place dough on ungreased cookie sheet that has been sprinkled with white sugar.  Press dough into a circle about 1-1/2" thick.  Cut through dough with knife, making six wedge-shaped portions.  Do not separate portions.  Sprinkle 1 tablespoon white sugar over the top of the circle.

Bake at 400 degrees for 10 minutes; turn down to 375 degrees and bake 5 minutes longer.

Cool a bit and remove wedges from cookie sheet.

Serve with a dollop of whipped cream, Devonshire cream, or raspberry preserves, if desired.


ENJOY!!

Grandma's Potato Salad

My grandmother's potato salad was a favorite at all of our summer picnics.  I have tweaked her recipe a bit by adding fresh herbs, but for the most part, this is the same salad I loved as a girl.

It can be dressed up a bit by placing it in a lovely glass bowl for a summer party, or taken to the beach in a plastic container -- the presentation is up to you!!

Grandma's Potato Salad

5 lbs white potatoes
7 large eggs (optional)
1 medium yellow onion
1 sprig fresh lovage (optional)
14-15 fresh chive stems
10 sprigs fresh parsley
3 sprigs fresh dill
14-18 twists of sea salt grinder
10 twists of pepper grinder
1/2 tsp. celery salt
2 cups Hellman's mayonnaise

1.  Peel and dice potatoes -- boil until tender -- drain and run under cold water in colander
2.  Simmer eggs for 15 minutes -- drain and let sit in cold water for 10 minutes -- peel and dice
3.  Dice onion finely
4.  Combine drained potatoes, diced eggs & onion in large bowl
5.  Snip lovage, chives, parsley and dill -- add to bowl
6.  Add sea salt, pepper and celery salt
7.  Mix gently
8.  Add mayonnaise -- mix gently
9.  Place in serving dish and chill -- garnish as desired

A delicious salad to complement any summer gathering!