Auntie Anns Lip Smackin Homemade French Dressing Longmeadow Food

FRENCH DRESSING

Steps:

• Combine all in a lidded jar.
• Shake vigorously.

AUNTIE ANN'S LIP SMACKIN' HOMEMADE FRENCH DRESSING - LONGMEADOW

Steps:

• Using a Mason jar, cruet, bowl, or blender put vinegar, salt, ground pepper, cloves, oregano,parsley, basil, rosemary, ground mustard and sugar or honey if using, in container.
• Mix thoroughly together. (I use a blender).
• Slowly mix oil in with the vinegar, herb mixture. This is where I use the blender as it makes the dressing a bit thicker.
• Sometimes though, if I am in a big hurry, I just use a Mason jar, and mix the oil in a little at a time and then shake vigorously.
• Serve as your "everyday" dressing.
• I leave this out on my counter for about two days (gets even more intense), or you can put it right into the refrigerator. Ours just doesn't last that long.

FRENCH DRESSING

Steps:

• Add all ingredients in a mason jar except olive oil. Shake these ingredients, adding olive oil slowly, and shaking often.
• Let sit in fridge for an hour or so, and serve on any salad greens.

HOMEMADE FRENCH BREAD

Steps:

• 1.In mixing bowl, combine warm water, sugar, and yeast. Let sit for 5-10 minutes.
• 2.Add salt and 1 cup of flour. Mix together vigorously with a whisk until smooth.
• 3.Using a spoon stir in enough of the remaining flour to form a dough that is a little sticky, but stiff enough to work with.
• 4.Knead for 5 minutes, adding flour as necessary. Dough should be smooth and elastic.
• 5.Grease bowl, and return dough to bowl. Cover with towel. Allow to rise for approximately 1 hour, or until doubled in size. Let your dough rise in a warm place (70-75 degrees) and free from drafts.
• 6.Punch down dough and divide into 2 equal portions. Form each half into a long baguette shape the length of your pan. I used a jelly roll sheet. I also twisted my loaves. (You could form into another shape if you'd like, but you may have to adjust baking time.).
• 7.Cover with towel and let rise for approximately 30 minutes.
• 8.Bake at 350 degrees for 20 minutes.

CAESAR FRENCH DRESSING

Steps:

• Combine all ingredients in blender except the pepper and mix well. Blend again before combining with lettuce. Sprinkle more parmesan cheese on after mixing with lettuce.
• Top with pepper, parmesan, and croutons.
• This recipe makes about 3/4 cup dressing.

SIMPLY, SIMPLE CUCUMBER SLICES IN VINEGAR DRESSING- LONGMEADOW

Steps:

• Peel the cucumbers and cut in half lengthwise. Using a small spoon scoop out the seeds and watery center from each half, forming a shallow groove down the center.
• Using a sharp paring knife, slice the cucumbers crosswise as thinly as possible, ideally about 1/8-inch thick, or use a mandolin to get even, thin slices.
• Place the cucumbers in a colander and sprinkle with the salt. Using clean hands, toss to combine the cucumbers with the salt and allow to stand, refrigerated, for at least 1 hour and up to 2 hours.
• Using clean hands, squeeze handfuls of cucumber slices to release any excess liquid and transfer to a medium nonreactive bowl.
• In another medium a glass bowl, combine white vinegar, cider vinegar, and sugar, and Crazy salt. Stir until the sugar is completely dissolved.
• Pour the vinegar mixture over the cucumbers, adding onion slices, the chopped chives, and red pepper flakes (if using). Stir to combine, serve, or refrigerate up to 12 hours or overnight and serve cold, with a slotted spoon on the side.
• Oh boy!

WEGMAN'S DELICIOUS, SPUNKY, CLAMMY CHOWDA! LONGMEADOW

Steps:

• In a heavy bottom soup pot, cook bacon on LOW until crisp. Remove bacon and drain off all but 1 tablespoon bacon drippings.
• Add onion to pot, stir and cook until limp and golden, about 3 minutes.
• Add bacon, clam juice (or chicken stock), potatoes, and thyme. Simmer, covered; stirring occasionally until potatoes are soft, about 20 minutes.
• Add clams and milk; simmer, uncovered, 10 minutes.
• Season with salt and pepper to taste.