Showing posts with label salad. Show all posts
Showing posts with label salad. Show all posts
Warmer sunnier days means that it is salad season! I love salad season. I love comfort food season as well, but I do like eating lighter meals in the warmer months. I especially love pasta salads. They combine the pleasures of summer eating with light and fresh flavors along with a touch of the heartier comfort eating of pasta.
Pasta light, without heavy sauces, etc. Just right for pairing with grilled meats, poultry and fish, or cold cuts. Perfect for taking on picnics, or to potlucks and buffet suppers.
This recipe I am sharing with you today for a Dirty Martini Pasta Salad is one which I have adapted from a site called Grilled Cheese Social.
It looked and sounded delicious. I really like pasta. I love green olives. I positively adore blue cheese. When I saw those three ingredients, I was all in!
Now I have never ever had a Martini, let alone a Dirty Martini. I think the recipe for this pasta salad is a take on the viral recipe for Dirty Martini Pasta, a hot pasta dish, that I never even knew existed until I looked it up just now. Viral? Hmm. If they say so! I must have been living under a rock because I have never heard of it. Maybe it's a generational thing!
I think a dirty martini is a martini that has olive brine added to it. This pasta salad has olive brine added to it. But in addition to that there is lemon zest and juice, chopped parsley, quality green olives, blue cheese crumbles and a zesty garlic dressing. I created a homemade one to enjoy here.
I didn't have the pinenuts called for in the recipe. They are not something I tend to keep on hand. They are expensive and they don't keep for long. I used toasted flaked almonds, and they worked perfectly. I am a great believer in adapting recipes to what you have on hand and not going out to buy special ingredients if you don't really need to!
Altogether this makes for one very delicious salad that I think you will enjoy. At least I hope that you will! It is also a small batch recipe, designed to make two delicious servings. Very easily doubled or tripled to feed more. Just ask.
WHAT YOU NEED TO MAKE DIRTY MARTINI PASTA SALAD
Just a few simple ingredients. Make sure you use the best quality of everything, and you will be sure to have a very delicious salad! Quantities are for two servings but can easily be doubled or tripled to serve more.
- 1/4 pound (4 ounces/115g) uncooked pasta (I used mafalda)
- 1/4 cup flat leaf parsley, coarsely chopped (a small handful)
- 1/2 cup (90g) good quality pitted green olives (I used castelvatrano)
- 2 TBS olive brine from the bottle
- 1/4 cup (28g) crumbled blue cheese
- 1 TBS toasted pinenuts (I used flaked almonds)
- the zest of 1/2 medium lemon
- 2 TBS fresh lemon juice
- 3 TBS creamy garlic salad dressing (see recipe notes)
- flaky sea salt and freshly ground black pepper to taste
You can use any pasta shape to make this salad. I would avoid long flat ones. You want to use a pasta that will hug the dressing and other bits.
If you don't have any flat leaf parsley, you can use curly parsley and failing that you could also use baby arugula, or rocket as it is called in the U.K. This will add a lovely punchiness. I love the peppery almost meaty flavor of rocket.
I buy my Castelvatrano olives online. You cannot find them in the shops here where I live. I usually buy two jars at a time. I use them a lot. They are great on pizzas, in salads and I make a really wonderful Lemon & Green Olive Pasta dish that uses them.
The garlic salad dressing that was mentioned in the original recipe was not available here for you to buy, but I like to make my own salad dressings from scratch anyways and so have included a delicious recipe for a garlic salad dressing in the notes section of the recipe.
I used toasted almonds instead of the pinenuts called for in the original recipe. They worked beautifully. I just toasted them briefly in a 350*F/180*C oven on a sheet pan for about 5 to 8 minutes. Keep an eye on them as they can burn in a nano-second!
HOW TO MAKE DIRTY MARTINI PASTA SALAD
This is really very simple and quick to make. It makes a great lunch on its own or a fabulous side dish! It also goes wonderfully with burgers! Be sure to check out the recipe notes to learn how to make your own fabulously delicious garlic dressing! The dressing will keep for up to two weeks in a covered jar in the refrigerator.
Cook your pasta according to the package directions. (Mine said 9 minutes.) Drain well, rinse in cold water and drain again. Put into a bowl.
Make your garlic dressing while the pasta is cooking.
Add the chopped parsley, olives, olive brine, blue cheese, toasted nuts, lemon zest and lemon juice. Toss well together.
Add the garlic dressing. Toss together again. Season to taste with salt and pepper and enjoy!
TO MAKE THE CREAMY GARLIC DRESSING:
1/2 cup (120ml) light olive oil
1/4 cup (60ml) white wine vinegar
2 cloves of garlic peeled and minced
1 TBS honey
1/2 tsp Dijon mustard
1/2 tsp dried oregano
1/4 tsp salt
1/8 tsp black pepper
1/2 TBS chopped fresh parsley (optional)
Put all of the ingredients into a small blender and blitz together until well combined and creamy. Taste and adjust seasoning as required. Keep refrigerated in a covered jar.
This salad did not disappoint. It had a lovely fresh vibrant flavor. I loved the punchy saltiness of the olives and the tang of the blue cheese. Flaked almonds were a good choice to use instead of the pinenuts. Not everyone has pinenuts in the house and they are quite expensive for what you get anyways.
I did really enjoy this. If you are a fan of olives and blue cheese, this is the salad for you! It would be great served alongside of any kind of grilled meat, poultry or fish.
I do love pasta salads in the warmer months. They are great to take to BBQ's or Buffet suppers. On hot days they make a great side to cold cuts or grilled meats, fish or poultry. Here are a few other favorites of mine that I think you might also enjoy!
CINDY'S TUNA PASTA SALAD - My sister makes the best tuna pasta salad, with plenty of macaroni pasta, sweet English peas, good tuna, celery and spring onions. A simple mayo dressing. Its a real family favorite at all of our cookouts and cold buffet suppers!
GREEK PASTA SALAD - All the flavors of your favorite Greek Salad in a delicious Pasta salad, with fresh crisp cucumbers, ripe tomatoes, red onions, kalamata olives, plenty of parsley and a delicious red wine herbed dressing. Oh, and pasta twists, which while not exactly traditional, make this a fabulously tasty and hearty salad! Simple and delicious.
Yield: Serves 2
Dirty Martini Pasta Salad
Prep time: 10 MinCook time: 15 MinTotal time: 25 Min
A delicious quick to make and simple pasta salad that is loaded with flavors and textures. This is quite simply delicious!
Ingredients
- 1/4 pound (4 ounces/115g) uncooked pasta (I used mafalda)
- 1/4 cup flat leaf parsley, coarsely chopped (a small handful)
- 1/2 cup (90g) good quality pitted green olives (I used castelvatrano)
- 2 TBS olive brine from the bottle
- 1/4 cup (28g) crumbled blue cheese
- 1 TBS toasted pinenuts (I used flaked almonds)
- the zest of 1/2 medium lemon
- 2 TBS fresh lemon juice
- 3 TBS creamy garlic salad dressing (see recipe notes)
- flaky sea salt and freshly ground black pepper to taste
Instructions
- Cook your pasta according to the package directions. (Mine said 9 minutes.) Drain well, rinse in cold water and drain again. Put into a bowl.
- Make your garlic dressing while the pasta is cooking.
- Add the chopped parsley, olives, olive brine, blue cheese, toasted nuts, lemon zest and lemon juice. Toss well together.
- Add the garlic dressing. Toss together again.
- Season to taste with salt and pepper and enjoy!
Notes
TO MAKE THE CREAMY GARLIC DRESSING:
1/2 cup (120ml) light olive oil
1/4 cup (60ml) white wine vinegar
2 cloves of garlic peeled and minced
1 TBS honey
1/2 tsp Dijon mustard
1/2 tsp dried oregano
1/4 tsp salt
1/8 tsp black pepper
1/2 TBS chopped fresh parsley (optional)
Put all of the ingredients into a small blender and blitz together until well combined and creamy. Taste and adjust seasoning as required. Keep refrigerated in a covered jar.
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I was in the mood for something light for my tea tonight. I had taken some ground pork out of the freezer and had in plenty of fresh fruit and veg and so I decided to make some delicious Pork Burgers and salad, inspired by some burgers I had seen on Hungry, Healthy, Happy.
These are not just any pork burgers. Pork burgers which are nicely seasoned and moistened with lots of grated apple. These are nicely spiced and just a bit sweet/tart from the fruit. Low in fat and carbs as well.
Pork pairs up very nicely with apples and with the cost of ground beef these days, it makes a much more affordable burger. I find that the pork nowadays is much leaner than the ground pork of days gone by.
You could of course use ground turkey in it's place. Both make for really lovely lean burgers. In fact I prefer pork and turkey over beef when it comes to burgers. I know. I am a bit strange.
I do feel I need to apologize for the quality of my photos today. It was getting a bit dark outside when I took them. There is the time change of course, with the clocks having gone back an hour, and then to top it off it decided to rain which made the skies even darker.
I always struggle with my lighting this time of year. It is hard to get it just right and I do like to use natural light as much as possible. I do not like to resort to filters either.
I want things to look real. I hate it when I see photos that have been doctored beyond belief and far too bright and unrealistic. With me, you get what the food really looks like.
In any case, I hope my bad photos don't put you off. These burgers are really lovely, moist and delicious. And that salad goes with them just perfectly!
WHAT YOU NEED TO MAKE BBQ PORK & APPLE BURGERS
It looks like a rather lengthy list but a lot of it is seasonings, and of course there is the salad and its dressing as well.
For the Pork Burgers:
- 9 ounces (250g) lean ground pork
- 1/2 sweet eating apple, grated
- 1/4 tsp salt
- 1/4 tsp coarse black pepper
- 1/4 tsp garlic powder
- 1/4 tsp onion powder
- 1/4 tsp dried thyme leaves
- 2 TBS pure maple syrup
- 2 TBS BBQ sauce
- 1/2 cup (42g) grated medium cheddar cheese
For the salad:
- 4 ounces (115g) mixed baby salad leaves
- 3 radishes
- 1/2 sweet eating apple, cut into cubes
- 1 TBS BBQ sauce
- 1 TBS maple syrup
- 1 TBS cider vinegar
- 1/2 TBS light olive oil
- salt and black pepper to taste
- 2 TBS dried cranberries
- 2 TBS toasted salad seeds to garnish
By a sweet eating apple I mean any apple which is meant to be eaten out of hand. Something which you enjoy and that is not too tart.
There are no bread crumbs or filler in these burgers. I find that leaving that stuff out it helps to make for a much moister burger. You get to taste the pork and the apple, plus those tasty seasonings in every bite.
You can use any mix of baby salad greens or if you are not fond of salad mixes, use romaine or even iceberg. I am really fond of the baby leaves myself. I like the variety in colors and textures.
My radishes were rather large so I cut them in half and then sliced them into thin half moons. I chose to cut one into a pretty rosette. Easy to do with a sharp knife. Just make zig zag cuts around the center of the radish along its circumference and then twist to separate. It will break in half easily and be so pretty!
Feel free to add other vegetables to your salad. Spring onions are nice as well.
The salad seeds are the mix that you can get in the salad section of the shops near the salad dressings. Mine had toasted and salted sunflower, edamame, pumpkin, etc. They add a nice crunch.
HOW TO MAKE BBQ PORK & APPLE BURGERS
This really is a doddle of a recipe. Quick and easy to make and oh so tasty when done.
First make the pork patties. Grate your apple and then squeeze all of the juice out of it and put it into a bowl along with all of the pork patty seasonings. Mix to combine and then add the pork. Mix gently together with a fork to evenly distribute the apple mixture.
Shape the pork into 4 equally sized patties, pressing them flat. Set aside on a plate.
Whisk the BBQ Sauce and Maple syrup together and set aside.
Cut the radishes in half and then slice thinly. Place the salad greens into a bowl and add the radishes and chopped apple, along with the dried cranberries.
Whisk the maple syrup, BBQ sauce, cider vinegar together with salt and black pepper to taste for the dressing. Set aside.
Heat a large nonstick skillet over medium high heat. Spray with a little bit of nonstick cooking spray. Add the pork patties.
Cook over medium high heat until golden brown on the underside. (2 to 3 minutes) Flip over and brown on the other side. (2 to 3 minutes longer)
Brush the BBQ maple sauce over top dividing it equally amongst the burgers. Top each with an equal amount of cheese.
Turn down to low, cover and cook until the cheese has melted and the pork patties are cooked through. (Pork should register 165*F/74*C inside.)
Give the dressing another whisk and drizzle half of it over the salad leaves. Toss to combine. Divide the salad between two plates and add the pork patties. Serve the additional dressing on the side.
I was really super pleased with how these turned out. The pork burgers were moist and delicious with a nice herby bite. The salad was very lovely on the side, with just enough crunch and flavors that also helped to enhance the burgers.
If you are a heartier eater you could always add some sweet potato fries, frozen or fresh on the side. They would be excellent! Simply double all of the ingredients to feed four people.
If you are a fan of the burger for supper then you might also enjoy these recipes!
LOW CARB TURKEY BURGERS - Not only are these delicious but they are also low carb, keto, gluten free and diabetic friendly. True, there is no bun, but you don't need a bun in order for a burger to be tasty! I have a secret that I use to help and keep them really moist and never dry.
PUB CHEESE OPEN FACED BURGERS -What you have here is a parmesan toasted slice of buttery sour dough bread, topped with an all beef patty, which has been topped with Pub Cheese and sauteed onions. The burger is briefly covered after you add the cheese and onions to the top so that the cheese can melt. This is a fork and knife burger of the best kind!
BBQ Pork & Apple Burgers
Yield: 2 servings
Prep time: 10 MinCook time: 15 MinTotal time: 25 Min
These delicious pork burgers are loaded with herbs, spices and plenty of grated apple to help keep them nice and moist. Once they are golden brown they are topped with a lush maple BBQ sauce and some grated cheddar. Served with a tasty autumn salad of leafy greens and apples with a maple vinaigrette dressing, this makes for a nice light meal which is fairly low in carbs.
Ingredients
For the Pork Burgers:
- 9 ounces (250g) lean ground pork
- 1/2 sweet eating apple, grated
- 1/4 tsp salt
- 1/4 tsp coarse black pepper
- 1/4 tsp garlic powder
- 1/4 tsp onion powder
- 1/4 tsp dried thyme leaves
- 2 TBS pure maple syrup
- 2 TBS BBQ sauce
- 1/2 cup (42g) grated medium cheddar cheese
For the salad:
- 4 ounces (115g) mixed baby salad leaves
- 3 radishes
- 1/2 sweet eating apple, cut into cubes
- 1 TBS BBQ sauce
- 1 TBS maple syrup
- 1 TBS cider vinegar
- 1/2 TBS light olive oil
- salt and black pepper to taste
- 2 TBS dried cranberries
- 2 TBS toasted salad seeds to garnish
Instructions
- First make the pork patties. Grate your apple and then squeeze all of the juice out of it and put it into a bowl along with all of the pork patty seasonings. Mix to combine and then add the pork. Mix gently together with a fork to evenly distribute the apple mixture.
- Shape the pork into 4 equally sized patties, pressing them flat. Set aside on a plate.
- Whisk the BBQ Sauce and Maple syrup together and set aside.
- Cut the radishes in half and then slice thinly. Place the salad greens into a bowl and add the radishes and chopped apple, along with the dried cranberries.
- Whisk the maple syrup, BBQ sauce, cider vinegar together with salt and black pepper to taste for the dressing. Set aside.
- Heat a large nonstick skillet over medium high heat. Spray with a little bit of nonstick cooking spray. Add the pork patties.
- Cook over medium high heat until golden brown on the underside. (2 to 3 minutes) Flip over and brown on the other side. (2 to 3 minutes longer)
- Brush the BBQ maple sauce over top dividing it equally amongst the burgers. Top each with an equal amount of cheese.
- Turn down to low, cover and cook until the cheese has melted and the pork patties are cooked through. (Pork should register 165*F/74*C inside.)
- Give the dressing another whisk and drizzle half of it over the salad leaves. Toss to combine. Divide the salad between two plates and add the pork patties. Serve the additional dressing on the side.
This content (written and photography) is the sole property of The English Kitchen. Any reposting or misuse is not permitted. If you are reading this elsewhere, please know that it is stolen content and you may report it to me at: mariealicejoan at aol dot com
Thanks so much for visiting. Do come again!
Hello all and welcome to my final Vintage Menu Madness for September! I have had a lot of fun doing these weekly Vintage Recipe posts and I think you have all enjoyed them as well, so it is a practice I plan on continuing.
For those of you who are just joining me, I am a person who loves vintage cookbooks and vintage recipes. I believe that they hold a lot of value for us and are filled with lovely recipes that we can all still enjoy.
Admittedly we no longer cook vegetables as long as they did in the old days, but that is something which easily remedied without any problem. For the most part they are very sound recipes.
My goal is to, once a week, cook an entire menu (plus recipes) from one of my Vintage Cook Books. It could be one that they themselves have suggested, or it could be one that I have made up myself. In any case, I hope that it will be a delicious glimpse into our culinary history as a culture.
After all, what is the point of having these books, if I never use them!
The menu I am sharing this week comes from the Betty Crockery Good and Easy Cook Book, which was published in 1954. My book is a reprint of the original which I purchased on Amazon.
When I was a child I can remember thinking that Betty Crocker was a real person. She actually was and is not, but instead she is a figure head invented by the company to represent women in general.
Her image has been adapted and changed through the years to present a newer and more modern woman with every rebirth.
Originally created in 1921, her image has been changed and updated a total of eight times, with the latest being in 1996. One thing which hasn't changed however is "her" reputation for presenting us with quality recipes and products.
My Menu for this week came from the Dinner Chapter, for an oven dinner with the main dish focus being on Ground Beef. There were actually 3 separate Ground Beef recipes to choose from. I chose to do meatballs instead of meat loaf. Here is the menu I cooked.
OVEN DINNER
LAZY DAISY MEAT BALLS
SCALLOPED POTATOES
BUTTERED BEETS
PINEAPPLE COLESLAW
LEMON SURPRISE CAKE
SCALLOPED POTATOES
BUTTERED BEETS
PINEAPPLE COLESLAW
LEMON SURPRISE CAKE
The menu really appealed to me. I really enjoy meatballs and I also enjoy scalloped potatoes. Coleslaw is one of my favorite salads and beetroot is one of my absolute favorite vegetables.
I started the scalloped potatoes first as I knew that they would take a lot longer to cook than anything else. Of course you could go the easy route and simply use a boxed mix for the potatoes, but I like to do things from scratch.
I did post a really simple recipe for Easy Parmesan Scalloped Potatoes a week or so ago, but for authenticity I went for one from the book. After all, this is all about the Vintage Recipes. I did vary the recipe slightly by adding some flour to the layers. This was as my mother had always done and if my mother wasn't a vintage cook, I don't know who was!
Yield: 4
Irene's Scalloped Potatoes
Prep time: 15 MinCook time: 1 H & 15 MTotal time: 1 H & 30 M
A very simple and basic scalloped potato.
Ingredients
- 3 to 4 cups (about 5 medium potatoes) thinly sliced or coarsely grated peeled potatoes
- 1 TBS minced onion
- salt and black pepper
- 2 to 4 TBS butter
- 1 1/4 cups (300ml) whole milk, heated
Instructions
- Preheat the oven to 350*F/180*C/ gas mark 4. Arrange the potatoes in layers in a buttered 1 1/2 qt/1 1/2 liter baking dish. Sprinkle each layer with salt and pepper and dot with butter.
- Pour the hot milk over top. Bake uncovered for about 1 1/4 hour until golden brown and the potatoes test tender with the tip of a sharp knife.
Notes
My mother did her scalloped potatoes this exact same way, except she added a sprinkle of flour between each layer. I did as my mother did. This helps to thicken the sauce. I also probably ended up using a bit more butter than the recipe called for.
Who doesn't like a dish of meatballs and gravy? These were really easy to make as well. It basically involved mixing together some ground beef and a few ingredients and shaping them into balls.
You can use gravy browning to give the gravy more color. This is called Kitchen Bouquet. It does give the gravy a nice color without altering the flavor.
The balls were them browned in a small quantity of oil in a skillet and a mix of mushroom soup, water and some gravy coloring was poured over top. They were then left to simmer to tender perfection.
These were really delicious! I normally bake my meatballs in the oven, like these Italian Square Meatballs, so this made a bit of a change from the regular.
Yield: 6
Lazy Daisy Meat Balls
Prep time: 15 MinCook time: 30 MinTotal time: 45 Min
Tender and flavor filled meat balls in a rich and creamy gravy.
Ingredients
- 1 pound (453g) extra lean ground beef
- 1 tsp salt ( I use kosher)
- 1/8 tsp each pepper, celery salt, garlic salt, nutmeg
- 1/2 cup (60g) dry bread or cracker crumbs
- 1/2 cup (120ml) water
- 2 TBS grated onion
- flour to roll
- fat to fry in (about 1 TBS)
- 1 (10 1/2 oz/298g) condensed cream of mushroom soup
- 1/4 soup can of water (about 3 ounces/85ml)
- gravy coloring, if desired
Instructions
- Gently mix together the ground meat, bread crumbs, water, seasonings, onion, and water to combine. Using your hands, divide and shape the mixture into 2 small balls. Roll the balls in flour.
- Heat the fat in a heavy bottomed skillet large enough to hold the balls in one layer. Brown the balls all over in the hot fat. (I used light olive oil.)
- Whisk the soup, water and gravy browning (if using) together until thoroughly combined. Pour over the meat balls.
- Cover, and simmer for about 30 minutes.
For the beetroot, I opened a can of sliced beetroot and drained it really well. I heated a tablespoon of butter in a small saucepan and added the drained beets. I gently heated then through in the butter until hot and then lightly seasoned with a bit of salt and black pepper.
They did not give an exact recipe for the Pineapple Slaw. So I just made their regular recipe for coleslaw and then stirred in a couple of tablespoons of well drained crushed pineapple.
This worked really well. Fruit adds a lovely element to coleslaw. I often add chopped raisins or dates to mine. You can also add chopped or slivered green pepper, grated carrot, or even coconut, all with delicious results.
Yield: 6 servings
Cole Slaw
Crispy, crunchy and delicious.
Ingredients
- 1/2 a medium heat of white cabbage (hard cabbage)
- 1 medium onion, peeled and finely chopped
- 2 TBS white vinegar
- 1/4 cup (30g) dairy sour cream
- 1/4 cup (55g) salad dressing (mayonnaise)
- 1/4 tsp salt
- dash of black pepper
- 1/2 tsp dry mustard powder
- paprika to sprinkle on top
- 2 heaped TBS of well drained crushed pineapple (for the pineapple slaw)
Instructions
- Shred the cabbage very thin; place in a plastic bag in the refrigerator to crisp. (I did this the night before.)
- When you are ready to make your slaw, put the cabbage in a bowl and combine with the onion and vinegar. Stir in the pineapple if using.
- Whisk together the sour cream and the mayonnaise. Stir in the seasonings. Pour this over top of the cabbage and toss to coat. Sprinkle with paprika to serve.
The final element of this menu was the dessert. Lemon Surprise Cake. This was a white cake baked with a lemon filling on the bottom. Mixes were used for both elements of the dessert making it very easy to do.
You need an "quick" lemon pudding and pie filling mix. I was a bit unsure as to what they meant by this. I did not think they meant the cooked one as that would not have been quick. Instead I used an instant lemon pudding mix, and that did work out fine.
I did cut the recipe in half baking it in a 9 inch square baking dish rather than a 9 1/2 by 13 inch dish. I weighed out half the pudding mix and whisked it together with 1 cup of cold milk. I then weighed out half of the cake mix and beat it together with half measures of each ingredient called for on the box.
What follows is the recipe for the full amount.
Yield: one 13 X 9 1/2 X 2 inch cake
Lemon Surprise Cake
Prep time: 10 MinCook time: 40 MinTotal time: 50 Min
White cake baked with a lemon filling beneath.
Ingredients
- 1 (2 layer size) packaged white cake mix, plus ingredients required on the box for the cake
- 1 package (4 serving size) quick lemon pudding mix, plus 2 cups cold milk (480ml)
- confectioner's sugar to sprinkle (icing sugar)
Instructions
- Preheat the oven to 350*F/180*C/ gas mark 4. Prepare your pudding mix and spread it over the bottom of a 9 X 13 1/2 X 2 inch baking dish. Let stand while you beat the cake mix together.
- Prepare the cake mix as per the instructions on the box.
- Pour the cake batter evenly over the pudding in the pan, covering it completely. Bake in the preheated oven for 35 to 40 minutes, or until the top springs back when lightly touched.
- Sprinkle with confectioners sugar and serve warm.
I enjoyed one portion of this meal myself and then sent the remainder over to my daughter's for she and her husband to enjoy. She was really looking forward to it!
Next week I am pondering cooking a menu from the cookbook I got from my mother when I was much younger than what I am now. It is the Money Saving Cook Book by Ida Allen and was a part of a six volume household encyclopedia. It is the book that started me on my love for vintage menus and recipes!
Be sure to check in next week and see what I came up with!
This content (written and photography) is the sole property of The English Kitchen. Any reposting or misuse is not permitted. If you are reading this elsewhere, please know that it is stolen content and you may report it to me at: mariealicejoan@aol.com
Thanks so much for visiting! Do come again!
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