“You don’t have to cook fancy or complicated masterpieces – just good food from fresh ingredients.”
Quote by Julia Child



Dressing Recipes: Dijon Mustard Dressing & Honey Garlic Vinaigrette

Dijon Mustard Dressing
1 egg
1/8 cup olive oil
1/8 cup red wine vinegar
Salt and pepper to taste
1 Tablespoon Dijon style mustard
Pinch of sugar

Coddle the egg by placing in a bowl of hot tap water and let stand for 15 minutes.
Place all ingredients in a food blender, and mix. Makes 3/4 cup

Honey Garlic Vinaigrette
Original recipe makes 8 servings
1 cup vegetable oil
1/3 cup apple cider vinegar
3 tablespoons honey
2 cloves garlic, minced

In a container, combine oil, vinegar, honey, and garlic. Cover, and shake until blended. Set aside for 45 minutes, to allow flavors to combine. Shake again before serving.

Recipe: Vegetable Dip

Vegetable  Dip
1   cup light mayonnaise
1/2  teaspoon lemon juice
1/4  teaspoon salt
1/4  teaspoon paprika
1  teaspoon chopped onions
1  teaspoon salad herbs ( I like Mrs. Dash)
1   teaspoon garlic salt
1  teaspoon dried chives
1/8  teaspoon curry powder
1/2  teaspoon Worcestershire
1/2  cup light sour cream

Mix together, chill for 30 minutes then serve with raw vegetables.
Serving suggestions: carrot slivers, broccoli, cauliflower, celery, or cherry tomatoes.
Tip: Pick your favorite vegetable as all would taste great with this dip.

Credit: From my private collection of cookbooks dated 1990 issued by Women’s Circle magazine.

Fish Recipe: Lemon-Glazed Trout

Lemon-Glazed Trout

4     ounces  fresh or frozen skinless trout fillets, 1/2 to 3/4 inch thick

  • 1/8                         teaspoon              salt
  • 1/8                         teaspoon              ground black pepper
  • 1/3                         cup                        fat-free milk
  • 1/4                         cup                        whole wheat flour
  • 1                          tablespoon              olive oil
  • 1                          tablespoon              finely chopped shallot
  • 2                          tablespoons            reduced-sodium chicken broth
  • 1                          tablespoon              lemon juice
  • 1                          tablespoon              butter
  • 1                          tablespoon              snipped fresh parsley
  •                            Lemon wedges (optional)


  1. Thaw fish, if frozen. Rinse fish; pat dry with paper towels. Sprinkle fish with salt and pepper.
  2. Place milk in a shallow dish. Place flour in another shallow dish. Dip fish into milk, then into flour, turning to coat evenly.
  3. In a large skillet, heat oil over medium-high heat. Add fish to skillet. Cook for 6 to 8 minutes or until golden and fish flakes easily when tested with a fork, turning once halfway through cooking. Remove fish from skillet; cover and keep warm.
  4. For sauce:            Add shallots to the same skillet. Cook over medium heat about 2 minutes or until softened, stirring occasionally. Add broth, lemon juice, and butter. Cook over low heat until heated through, stirring to scrape up any crusty browned bits. Spoon sauce over fish. Sprinkle with parsley. Serve with lemon wedges if desired

Nutrition Facts Per Serving:

Servings Per Recipe: 4 PER SERVING: 258  cal., 14 g total fat (4 g sat. fat), 73 mg chol., 180 mg sodium, 7 g carb. (1 g fiber, 1 g sugars), 25 g pro.
credit: © Copyright 2014, Meredith Corporation. All Rights Reserved.

Slow Cooker Recipe: Easy Pepper Steak

So-Easy Pepper Steak

2 pounds boneless beef round steak, cut 3/4- to 1-inch thick
Salt and black pepper

1 14 1/2 – ounce can Cajun, Mexican, or Italian-style stewed tomatoes; undrained

1/3 cup tomato paste with Italian seasoning

1/2 teaspoon bottled hot pepper sauce

1 16 – ounce package frozen pepper stir-fry vegetables (yellow, green, and red peppers with onion)

Hot cooked whole wheat pasta (optional)


1. Trim fat from meat. Cut meat into serving-size pieces. Sprinkle lightly with salt and black pepper. Place meat in a 3-1/2- or 4-quart slow cooker. In a medium bowl combine undrained tomatoes, tomato paste, and hot pepper sauce. Pour over meat in cooker. Top with frozen vegetables.
2. Cover and cook on low-heat setting for 10 to 12 hours or on high-heat setting for 5 to 6 hours. If desired, serve with hot cooked pasta. Makes 8 servings.

Nutrition Facts Per Serving:

Servings Per Recipe: 8
PER SERVING: 196 cal., 5 g total fat (2 g sat. fat), 54 mg chol., 411 mg sodium, 9 g carb. (1 g fiber, 3 g sugars), 27 g pro.

Credit: Recipe and photograph © Copyright 2014, Meredith Corporation. All Rights Reserved.