I have always loved to cook.
I thought at one time (although I realized this too late in life) of making it my vocation, but settled happily into making it an avocation. I also love to read cookbooks, and have spent the last 35 years accumulating recipes (from family, friends, magazines, newspapers, and more recently online) with only a very small percentage of them ever having been tested. They are kept in accordian files and 3-ring binders; by the years collected, alphabetized and separated into sections:
I thought at one time (although I realized this too late in life) of making it my vocation, but settled happily into making it an avocation. I also love to read cookbooks, and have spent the last 35 years accumulating recipes (from family, friends, magazines, newspapers, and more recently online) with only a very small percentage of them ever having been tested. They are kept in accordian files and 3-ring binders; by the years collected, alphabetized and separated into sections:
- appetizers
- soups/salads/sandwiches/pastas/vegetables
- poultry/meats
- fish/seafood
- breads/breakfast goodies/desserts
Some of the recipes will conjure up memories. Some just show my interest in specific ingredients or the popularity of particular foods of the time period.
My plan is to start at the beginning with accordian file #1 --- 1975-1983 --- with appetizers --- and, at least a couple of times a week, post the recipe of the day and follow up with comments of the outcome.
My plan is to start at the beginning with accordian file #1 --- 1975-1983 --- with appetizers --- and, at least a couple of times a week, post the recipe of the day and follow up with comments of the outcome.
Initially, I will go in alphabetical order to give me some forced structure, but I can see that when I move to the more compact sections (like meat/poultry, fish/seafood, and desserts), I'll have to alternate from front to back alphabetically, so that I won't have to test and eat chicken recipes 15 days in a row... although making 15 chocolate desserts in a row doesn't sound that awful to me.
TODAY'S RECIPE - BEAN DIP
This is the one recipe in my collection that I've made many times over the years. It was given to me by my ex-mother-in-law, Alice. She wasn't a great cook or a foodie, but had a great recipe for bean dip. This recipe is an easy to make, hearty, delicious appetizer. I also remember it (in the late 1970's) as a free appetizer at either Jimmy's Allenhurst or The Century House in Danvers, MA. They always served it with Ritz crackers. To me, there's no other suitable accompaniment.
1 medium onion, chopped fine*
1 lg green pepper, chopped fine*
1/4 c ketchup
1/4 c mayo
1 dash dry mustard
1 dash worcestershire sauce
1 tsp horseradish
4 shakes garlic salt
1/4 c relish
salt and pepper
1 can (16 oz) red kidney beans, rinsed
* Although original recipe calls for these amounts, I only use 1/2 onion and 1/4 of the green pepper. Just personal preference; it's milder in flavor. This makes about 2 cups.
Mix all the ingredients, except the beans and relish, in a food processor. Add the beans and relish, stir, and refrigerate to meld flavors. Serve with Ritz crackers.
TODAY'S RECIPE - BEAN DIP
This is the one recipe in my collection that I've made many times over the years. It was given to me by my ex-mother-in-law, Alice. She wasn't a great cook or a foodie, but had a great recipe for bean dip. This recipe is an easy to make, hearty, delicious appetizer. I also remember it (in the late 1970's) as a free appetizer at either Jimmy's Allenhurst or The Century House in Danvers, MA. They always served it with Ritz crackers. To me, there's no other suitable accompaniment.
1 medium onion, chopped fine*
1 lg green pepper, chopped fine*
1/4 c ketchup
1/4 c mayo
1 dash dry mustard
1 dash worcestershire sauce
1 tsp horseradish
4 shakes garlic salt
1/4 c relish
salt and pepper
1 can (16 oz) red kidney beans, rinsed
* Although original recipe calls for these amounts, I only use 1/2 onion and 1/4 of the green pepper. Just personal preference; it's milder in flavor. This makes about 2 cups.
Mix all the ingredients, except the beans and relish, in a food processor. Add the beans and relish, stir, and refrigerate to meld flavors. Serve with Ritz crackers.
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