One of my favorite childhood special breakfasts was corned beef hash with a poached egg on top. First the can of corned beef was opened at both ends, then the solid cylinder was pushed out of the can, sliced into … Continue reading →
Sassy Sauteed Bell Peppers Serves 4 This recipe from The What To Fix For Dinner Cookbook, was created by Caprial Pence when she was head chef at Fullers in Seattle’s Sheraton Hotel. The fresh, slightly spicy flavor, crunchy texture and … Continue reading →
In 1947, while he was head chef at Hollywood’s famous Brown Derby, Robert Kries brought his popular Italian salad dressing to the commercial market. Called Good Seasons, it consisted of two packets of dried herbs with spices and a glass cruet … Continue reading →
Caesar Salad Dressing Makes 6+ servings Hints Some Caesar dressing recipes call for Dijon mustard and/or red wine vinegar. I prefer the clear flavor combination of lemon, olive oil, garlic and anchovy. If you don’t have fresh garlic on hand, … Continue reading →
