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.

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
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

Shrimp Curry

Posted on Categories Meats, Poultry and Seafood

2 onions, sliced
2 cloves garlic
4 tablespoons butter
1/2 tablespoon curry powder
1/2 pound tomatoes, quartered
2 tablespoons hot water
1 pound shrimp, cooked and shelled

Saute onions with garlic and butter. When golden brown, mix in curry powder. Add tomatoes, crushing them with a wooden spoon to release the juice. Add hot water and shrimp; simmer for 20 minutes, and add salt & pepper to taste. serves 4