Egg-Free Caesar Salad

©1999 "So Easy, So Delicious"


Dressing:

1 T red wine vinegar
1 T anchovies, minced or anchovy paste (optional)
1 T Dijon mustard
4 cloves garlic, minced
1/2 tsp black pepper, or to taste
1 C olive oil
4 T lemon juice (1 lemon)
Dash Worcestershire sauce
Salt, to taste

Place all the ingredients in a jar and cover tightly. Shake vigorously until well blended. Refrigerate for a minimum of several hours or up to 1 week.


Salad:

2 heads Romaine lettuce
3/4 to 1 C freshly grated Parmesan cheese
2 C croutons

Wash lettuce and tear into bite-size pieces. Dry lettuce thoroughly. Place lettuce in a large bowl. Just before serving, sprinkle with cheese and croutons and add dressing. Toss well.

Hint: To reduce fat and calories, you can substitute water for half the oil without sacrificing too much flavor. The lettuce can be washed and dried up to 2 days in advance. To keep the lettuce crisp, dry it in a salad spinner and then wrap it in a few paper towels and place it in a large plastic bag.

Celebration International Church

A demonstration of Quick & Easy Hors d’oeuvres & Desserts was enjoyed by the attendees at the Celebration International Church, Wayland, Massachusetts

Library Cooking Program

A demonstration of Simple Spring Suppers was enjoyed by the attendees at the Lakeville Public Library, compliments of the Friends of the Library."We have had nothing but good reviews following your "Simple Spring Suppers" program at the Lakeville Public Library. Not only did the attendees appreciate your expertise, they also appreciated your good humor and friendliness. Thanks, Ellie!"

Barbara R., Lakeville Public Library, Lakeville, MA

Crystal's Cooking Shower

"Ellie we had a blast. Thank you so much!!!"

Leonie A., Winchester, Mass.

Potato and Onion Bake

©1999 "So Easy, So Delicious"

6 large potatoes, unpeeled
1/4 C butter or margarine, melted
3 onions, cut into 1" chunks
1/2 tsp garlic powder
1-1/2 to 2 tsp paprika
Salt and pepper, to taste

Scrub potatoes and cut into halves, lengthwise, then into 1/2-inch slices crosswise. Melt butter or margarine in a 9"x13" roasting pan and toss potatoes and onions in the pan so that they are evenly coated. Bake at 350° for 1 hour, turning every 15to 20 minutes. Sprinkle with garlic powder, paprika, salt and pepper and bake for 30 additional minutes, or until potatoes are tender, yet crispy.

Hint: If you keep paprika refrigerated it will remain potent for much longer than at room temperature.

Private cooking lesson

Amanda's cooking shower

Amanda, along with some of her friends and family, cooked and baked up a storm at her bridal shower.

Kid's cooking birthday party

Colleen and her friends enjoyed preparing their own dinner!
"Today is Colleen's b-day and she is still talking about her "cooking" party! She and her friends really enjoyed the hands on in the kitchen! Thanks."

Maribeth W., Burlington, Mass.

Mount Hope Christian Center

"We had such a nice evening the other night. The ladies just loved every minute of it. We hope to do it again next year."

Alana S., Mt. Hope Christian Center, Burlington, MA

Private cooking lesson

Mark never thought he could cook, but look what he made!!

Private cooking lesson

"The lesson was fantastic! It was a fun and helpful introduction to cooking for me, and Nick enjoyed learning new skills as well. Thank you again."

Julia H., Watertown, Mass.

Library Cooking Program

"Thank you Ellie... everyone in attendance has been emailing me telling me they had a great time!
I hope we can do this again,"

Lisa I., Dedham Pulbic Library, Massachusetts

Irish Bread

©1991 "From Ellie's Kitchen to Yours"

2-1/2 C flour
1/2 tsp salt
2 tsp baking powder
1/2 tsp baking soda
1/4 C butter or margarine
1/2 C sugar
1 egg
1-1/2 C buttermilk or plain yogurt
1/3 C raisins
1/3 C currants
1 to 2 T caraway seeds, or to taste
2 tsp mixture of cinnamon and sugar

Sift together flour, salt, baking powder and baking soda. Set aside. Cream butter or margarine and sugar until fluffy. Add egg and buttermilk or yogurt. By hand, mix in dry ingredients until moistened. Add raisins, currants and caraway seeds. Pour into a greased 1-1/2 quart round casserole dish or an 8-inch round cake pan. Sprinkle with cinnamon and sugar mixture. Bake at 375° for 30 minutes. Reduce oven temperature to 325° and bake for 20 to 25 more minutes or until a toothpick, inserted in the center, comes out clean. Remove from the pan immediately and cool on a wire rack.

Yield: 1 loaf

Hint: This bread was one of the most requested recipes from my television show. It seemed as if everyone, Irish or not, wrote in for it! It's a delicious bread that goes well with any meal, any time of the year. It freezes well. If you don't have currants, which look like tiny raisins, use all raisins.

Corporate Lunchtime Seminar

A lunchtime seminar, held for employees of a Holliston company, featured recipes for a Heart Healthy Valentine’s Dinner.

Library Cooking Program

"Thanks Ellie. Truly easy and delicious...Thanks for a fun evening!

Paula B., Ashland Public Library, Ashland, Massachusetts