1 – 20 ounce bottle of your favorite ketchup ½ tablespoon salt 1/2 tablespoon garlic powder 1/2 tablespoon onion powder
Juice of 1 lemon 1 tablespoon ground mustard 3 tablespoons Worcestershire sauce ½ cup brown sugar, lightly packed ½ tablespoon black pepper ½ cup apple cider vinegar 1/8 teaspoon cayenne pepper 1/4 teaspoon dried red chili flakes
Whisk all the ingredients in a medium saucepan over medium heat
and bring to a low boil.
Reduce heat to simmer. Simmer over low heat for 20 minutes, whisking occasionally. Watch closely during the last 5-10 minutes to make sure the sauce does not burn. The same will thicken during those last minutes of cooking.
Remove from heat and allow to cool. Use right away or store in an airtight container in the refrigerator.
Can be stored in the refrigerator for up to a month.
So, a few weeks ago I made Tim’s favorite pie Chocolate Meringue Pie . Well, turn about is fair play so, I made my favorite, Homemade Coconut Cream Pie.
I have mentioned before that my Mom was an excellent baker. She made the best pie crust I have ever eaten. After she passed away I looked through all of her recipes to try and find the pie crust recipe. You know I didn’t pay attention as a kid, and like so many of us thought we would have plenty of time to share that recipe. Plenty of time was not too be 🙁Continue reading “Homemade Coconut Cream Pie”
This past weekend gave me a HUGE case of Spring fever……. Spring Pasta Salad …..on yeah!
I know I’m jumping the gun just a little, but that first taste of spring makes you want to break out the flip flops, and start up the grill. Which is exactly what we did last Sunday. What is better than burgers on the grill……..nothing of course!
With burgers you need a salad and this salad is perfect. The dressing is slightly sweet and coats the pasta and veggies with that silky sweet goodness.
Campanelle pasta lets that dressing get into every nook and cranny. And its cute, shaped like little bellflowers with ruffly edges.
The vegetables I used were my choice and I think an inspired one, but ,if you want to switch it up you can feel free to use the veggies of your choice.
Now, I must confess that I took creative liberty with this recipe keeping only the dressing unchanged. When I worked at the grocery store bakery, the deli was in the same kitchen and so I was privy to many delicious recipes. One of which was Colleen’s Macaroni Salad. The deli manager’s own special salad. It was one of the most popular salads at the deli.
The deli and the store no longer exists, but I am glad to be able to share my version of one of the most popular recipes.
Next weekend is suppose to be great again, so fire up the grill and make a batch of Spring Pasta Salad, and feed your Spring fever!