WHITE SAUCE

Posted on Categories Sauces and Such
2 tablespoons butter
2 tablespoons flour
1 cup milk

Salt & Pepper

Melt butter and blend in flour. Add milk gradually, stirring constantly. Reduce heat and cook 3 minutes longer, and seasonings.
–Onion & Parsley- Cook 2 tablespoons chopped onions and 2 tablespoons of minced parsley in the butter before adding flour.
–Browned Almond- Brown 1/4 lb. sliced almonds in butter before adding remaining ingredients. Thin with additional milk
–Lobster- Add 1 cup diced cooked lobster.

Recipe sent in by Debra Offord, of Macungie, Pa.  Debra pleases all of her family and friends each Memorial Day with her delicious Picnic Potato Salad.

Posted on Categories ReminisceLeave a comment on Recipe sent in by Debra Offord, of Macungie, Pa.  Debra pleases all of her family and friends each Memorial Day with her delicious Picnic Potato Salad.

3 lbs small red potatoes, cut into cubes
3 teaspoons salt
1 cup sliced celery
1/2 cup chopped red onion
4 hard cooked eggs
1 cup french onion dip
1 tablespoon packed brown sugar
1 teaspoon ground black pepper

Place potatoes in large pot and cover with water.  Cook until tender.  Drain and cool.  Combine remaining ingredients and fold into potatoes, blending well.  Refrigerate at least 4 hours.


Recipe sent in by Nancy Matika, of Emmaus, Pa.  Growing up, her Mother would always make this tasty, refreshing dessert for their Family picnic.

Posted on Categories ReminisceLeave a comment on Recipe sent in by Nancy Matika, of Emmaus, Pa.  Growing up, her Mother would always make this tasty, refreshing dessert for their Family picnic.
Mom’s Blueberry Cream Pie:  
1- 8 oz. brick cream cheese

1/2 cup sugar
1/2 cup milk
2 eggs
1 teaspoon vanilla
1- 9-inch unbaked pastry shell
2 tablespoons sugar
1 tablespoon cornstarch
1 cup water  —  2 1/2 cups fresh blueberries

Combine softened cream cheese and sugar, mixing until well blended.  Blend in milk, eggs and vanilla.  Pour into pastry shell.  Bake at 400*, 15 minutes.  Reduce oven temp. to 325*; continue baking 20 minutes.   In a saucepan, combine sugar and cornstarch;  gradually add water.  Cook, stirring constantly, until clear and thickened.  Add berries;  continue cooking 5 minutes.  Cool slightly;  spoon over cream cheese mixture.  Chill


Menu for Easton & Emmaus Farmers Markets – Weekend of May 27 & 28

Posted on Categories Market News

Cape Cod Chicken Salad
Alaskan Red Salmon Salad
Old Bay Lump Crab Dip
Meatballs in Marinara:  1.Beef Sirloin — 2.Sausage & Spinach
Pot Pies:   1.Beef Burgundy & Potato —  2.Chicken & Vegetable —  3.Chili Beef & Cheese
Hummus:  1. Carrot & Whitebean —  2.Confetti Blackbean —  3.Dill & Garlic
Turkey Breast Barbecue
Italian Rice Custard
Fresh Pasta, Sauces, and much more!


The Do It Yourself Appetizer Party

Posted on Categories Heidi's Leftovers

It was a good week at the old Mellon homestead. Unexpectedly, we had 6 hungry people in the house. So out of the fridge, came all my leftovers, and made a Do-It-Yourself-Appetizer Party, and it was delish! Everyone was having so much fun being creative with the assortment.

mustard, hot & sweet
cream cheese & chives
thin slices of steak
smoked salmon
red onion slices
lemon & lime slices
pickles, dill & sweet
avocado slices
vegetable pate
montrachet
french bread & crackers
jar of sundried tomatoes
apple slices
steamed shrimp
celery stalks
cocktail sauce



Cafe Brulot

Posted on Categories Beverages and Condiments

1 quart strong black coffee
1 cinnamon stick
8 whole cloves
1 piece orange peel, 3″ long
1 piece lemon peel, 2″ long
6 lumps sugar
1 cup brandy
1/4 cup Cointreau
1 teaspoon vanilla extract

Keep coffee warm while mixing all other ingredients. Heat & stir to dissolve sugar. Add coffee and serve hot.


Sweet Potato, Eggplant & Bellpepper salad with Mozzarella

Posted on Categories Salads

2 sweet potatoes, peeled and cut into chunks
2 tablespoons olive oil
Salt & Pepper
2 garlic cloves, crushed
1 large eggplant, sliced
2 red bellpeppers, seeded and sliced
8 ounces mixed salad greens
10 ounces mozzarella cheese, sliced
dressing: 1 tablespoon balsamic vinegar
1 garlic clove, crushed
3 tablespoon olive oil
1 shallot, finely chopped
2 tablespoons chopped mixed herbs, such as tarragon, chervil and basil

Preheat the oven to 375*. Put the sweet potato chunks into a roasting pan with the oil, seasonings and garlic and toss to combine. Roast in the oven for 30 minutes or until soft and slightly charred. Then, preheat the broiler to high. Arrange the eggplant and bell pepper slices on the broiler pan and cook turning occasionally, for 10 minutes, or until soft and slightly charred. To make the dressing, whisk the vinegar, garlic, and oil together in a small bowl and stir in the shallot and herbs. Put salad greens into a bowl and arrange the potatoes, eggplant, bell peppers, and mozzarella ton top. Drizzle with dressing. serves 4


Mozzarella salad with Sundried Tomatoes

Posted on Categories Salads

4 ounces mixed salad greens
1 lb mozzarella cheese, sliced
dressing: 6 ounces sundried tomatoes in olive oil (reserving oil)
1/4 cup coarsely shredded fresh basil
1/4 cup coarsely chopped fresh parsley
1 tablespoon capers
1 tablespoon balsamic vinegar
1 garlic clove, chopped
olive oil
Salt & Pepper to taste

Put the tomatoes, basil parsley, capers, vinegar, and garlic in a food processor or blender. Measure the oil from the tomatoes and make it up to 2/3 cup with more olive oil if necessary. Add it to the food processor and process until smooth. Season to taste. Put salad greens into a bowl and top with slices of mozzarella and spoon the dressing over. serves 4