INTRODUCTION TO AN
OLLI CLASS AT URI
OLLI CLASS AT URI
* The Connected cook *
Food is Love
An iPad propped with a recipe up is becoming more and more common in today's kitchen, but what about those family favorites and secret methods for making them? This cookbook created on gOOgle Drive will document three generations of family cooking and eating, connecting family members through favorite dishes and recipes of today and yesterday. Comments? Please CONTACT me. |
From my Mother-in-Law, Louise Zasloff, 1972, a handwritten copy of the family's favorites.
Sample Recipe: English Trifle |
, A 1990 edition of my family favorites and an update of new recipes from me.
From 1990: Veggie Pizza (From Hidden Valley Recipes) Not healthy by today's standards, but worth the calories on occasion, especially if served with Kale Salad! 2 cans Pillsbury Crescent Rolls 2 pkgs Hidden Valley Ranch Dressing Mix 2 pkgs Cream Cheese (8 oz. each) 1/2 c. Mayonnaise 1 1/2 c. Raw Carrots (chopped fine) 1 1/2 c. Raw Broccoli (chopped fine) 1 sm. can black olives (chopped fine) 8 oz. Colby Cheese (finely grated) Spread crescent rolls flat in a jelly roll cookie sheet, sealing at perforations and joints to form crust for pizza. Stretch rolls to fill up pan. Bake as directed on package. Cool. Beat together cream cheese, dressing mix, and mayonnaise until fluffy. Spread this mixture on cooled crust. Sprinkle first the broccoli, then the carrots, and last the black olives, well drained. Cut into bite size squares for serving. Then sprinkle cheese on top. Press gently with fingertips to secure toppings. Remove squares from cookie sheet and place in layers in a large plastic container, separating layers with wax paper. Chill. Serve on a tray. From 2015: Kale Salad (Devised by Etta after eating it in a Boston restaurant) Bunch of Raw Kale: Remove center vein from kale and chop fine (about 4 cups chopped) 15-20 Raw Brussel Sprouts: Slice brussel sprouts (about half as much as kale) 3/4 c Chopped Hazelnuts, Pistachios, or Pecans (whatever you have on hand) Add Hazelnuts and toss with dressing. Let marinate in dressing for at least an hour before serving. (will keep longer) Dressing Juice of one lemon about 1/2 as much olive oil Same amount of water as olive oil 1/4 c sugar pinch of salt and pepper |
And current recipes from my children, Julie Zasloff Lindstrom, and Zachary Zasloff. (Coming soon)
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"It's not, how do I fill my day, but how does my day fill me?"
Copyright 2017. Etta Zasloff. [email protected]
Copyright 2017. Etta Zasloff. [email protected]