Food For Thought

What Happened to Winter?

2012-01-26T09:28:00.000-08:00

January 2011 The girls and Ginger buried!

Is anyone else having the weirdest winter in the history of...well, forever? We live in Tahoe. This is January. To me that means - SNOW! Last January, we were buried in the white stuff. This year, nothing, nada, zip! The ski resorts have been relying on man made snow to limp along. My kids' Nordic ski races were cancelled.

January 2012 Not enough snow to roll in!

Then, finally, a series of storms that left us with a couple of feet of snow. Hope was renewed. Winter had finally started. The skiers were happy, happy, happy. Nordic races were rescheduled. Then today, it's RAINING! Let's not get into global warming, but seriously, where's winter?

Happy Dog in the snow - last winter!

Is your winter as crazy as mine? Let's hear about it!

Chili for a Cold Winter Day

2012-01-23T03:01:00.000-08:00

A writer friend was looking for a chili recipe, and I offered to post my favorite. I devised this through trial and error, and you can easily adjust it to your tastes. This recipe is fairly hot, so if you prefer mild, you may want to leave out the cayenne pepper. Kidney beans can be substituted for pinto. A cup of frozen corn can be added. The possibilities are endless. Enjoy!

1 lb. ground beef

1 medium onion chopped

3 garlic cloves minced

2 15 oz. cans pinto beans rinsed and drained

1 15 oz. can tomato puree

1 15 oz. can diced tomatoes

1 4 oz. can diced green chilies

2 Tbsp. chili powder

½ tsp. cumin

¼ tsp. cayenne pepper

salt and pepper to taste

Cheddar cheese

Brown ground beef in large pot, draining any grease. Add onion and garlic and cook until soft. Add remaining ingredients. Bring to a simmer and cook over low heat for approximately 3 hours, stirring occasionally. Chili can also be prepared and then cooked in a slow cooker on low for 8-9 hours. Top with grated cheddar cheese. Serves 6

Ginger's World - Let the Barking Begin!

2012-01-19T03:01:00.000-08:00

It’s a dog’s duty – and no one appreciates it. When intruders invade our space, we bark. It’s in our genes. Telling us not to bark is a complete waste of time and energy, and a smart human would simply give up and let us do what comes naturally.

There’s my squirrel bark. Don’t even get me started on those little teases. Coming oh so close, only to scamper up a tree and chatter at me. Grrrr… My squirrel bark is high pitched, maybe a little too excited, but what’s a dog to do?

Then there’s the other dog bark. I mean, seriously? If a strange dog walks past the house, am I supposed to sit there and not say a word? I don’t think so!

The doorbell really sets me off, resulting in a barking frenzy. There’s just something about that loud ding that turns me into a lunatic – or so I’ve been told.

Then there are the coyotes that yip from the meadow, just begging me to come get them. Barking isn’t a sufficient response, but my people won’t let me chase them. As if those mangy creatures could hurt me!

Probably the most bark-worthy occasion was the night the bear sat on our deck, licking the barbecue. The nerve! I nearly barked myself horse, and that bear didn’t even move. Not even after my human turned on the light. I’m having palpitations just thinking about it!

Who’s with me on this? Shouldn’t a dog be allowed to bark?

Ginger

Blogging in a New Year

2012-01-16T03:01:00.000-08:00

My New Year's resolution is to start blogging more! Hard to believe considering my pathetic track record. On Mondays I'll post recipes. Thursdays will be devoted to all the pet lovers out there with blogs about my dog, Ginger. I hope you'll stop by.

For this Monday, I'm starting off with a dessert recipe I served at my book club recently. The ladies were kind enough to ask for the recipe, so I think you'll enjoy it!

Lemon Freeze Pie

Crust:

¾ cup cornflake crumbs

2 Tbsp. sugar

¼ cup melted butter or margarine

Combine in an 8 inch pie pan. Remove 1 Tbsp. of crumb mixture and reserve. Firmly press on bottom and sides of pan.

Filling:

2 eggs, separated

1/3 cup fresh lemon juice

1 tsp. lemon peel

1 can sweetened, condensed milk

3 Tbsp. sugar

Beat egg yolks until thick. Add lemon juice and peel. Beat well. Add condensed milk and stir until thickened. In a second bowl beat egg whites until stiff. Add sugar gradually while beating. Fold egg whites into lemon mixture. Pour into pie pan and sprinkle with reserved crumbs. Freeze at least 3 hours before serving.

Enjoy!

What's Cooking

2011-11-23T08:59:00.000-08:00

Cranberry Sauce

12 oz. bag cranberries washed
1 1/2 cups peeled, chopped apple
1 Tbsp orange zest
1/2 cup sugar
1/2 cup brown sugar
1/2 cup apple cider

Bring ingredients to boil in a sauce pan then simmer 30 minutes or until thickened. Remove from heat and mash. Cool then chill.

Happy Thanksgiving to all!

What's Cooking

2011-11-08T09:35:00.000-08:00

Chile Verde

1 Tbsp canola oil
1 to 1½ lbs. pork tenderloin trimmed and cut into 1 inch pieces
salt and pepper to taste
2 Tbsp flour
1 large onion chopped
1½ lbs. tomatillos husks and stems removed cut into quarters
¾ lb (about 3) Anaheim chiles cut into 1 inch pieces
4 garlic cloves minced
½ cup chopped fresh cilantro
1 tsp ground cumin
1 tsp dried oregano
3 cups water

Shake pork in a bag with flour, salt, and pepper to coat. Heat oil in stockpot and brown pork on all sides. Remove from pan. Add onion, tomatillos, chiles, and garlic. Sauté until tender, about 8 minutes. Return pork to pan and add remaining ingredients. Simmer for 2 hours, stirring occasionally. 4 servings

This is a great meal for a chilly fall day. Enjoy!

What's Cooking

2011-09-08T08:10:00.000-07:00

Tri-Color Pasta Salad

12 oz box tri-color rotini
3/4 cup black olives sliced
1 cup grape tomatoes sliced in half lengthwise
1/4 cup chopped fresh herbs of your choice
salt and pepper to taste
1/2 cup mayonnaise

Cook pasta until just tender. Drain, rinse with cold water, and drain again. Place pasta in serving bowl. Add remaining ingredients and toss gently. Serves 8

This is a colorful salad with a great fresh taste. Experiment with different herbs to vary the flavor. I like to use parsley, cilantro, and thyme, but you can use whatever you have on hand. Marjoram and basil would work well, too.

What's Cooking

2011-08-08T11:21:00.000-07:00

Grilled Chicken with Mango-Pineapple Salsa

Salsa
1 ripe mango peeled and diced small
1 cup pineapple diced small
1/4 cup red onion minced
1 small jalapeno pepper minced (1-2 Tbsp)
1 Tbsp minced fresh ginger
1 Tbsp chopped fresh cilantro
Juice from 1/2 a lime
Salt to taste

Chicken
4 skinless, boneless chicken breast halves
1/3 cup pineapple juice
3 Tbsp soy sauce
2 Tbsp honey
Juice from 1/2 a lime
2 Tbsp chopped fresh cilantro
Dash of crushed red pepper

Prepare salsa. Mix together all ingredients and refrigerate until chilled.

Prepare chicken. Lightly pound breasts until 1/2 inch thick. Mix remaining ingredients and marinate 30 minutes.

Grill chicken over low heat until done. Serve with salsa.

Serves 4

And The Winner Is...

2011-05-01T08:07:00.000-07:00

Maeve! You've won a PDF copy of Victim Of Desire. Please contact me at jannine@janninegallant.com for your prize. Congratulations!

Happy Birthday Victim Of Desire

2011-04-30T09:32:00.000-07:00

My first novel, Victim Of Desire, was released one year ago today! In honor of this momentous occasion, I'm giving away a PDF copy to a random commenter. I'll post the winner tomorrow. Thanks for playing!

Blurb:

Ex-soap star, Rachel Carpenter, is a single mom coping with the daily problems of raising three daughters and operating her bookstore in the Napa Valley wine country. Kane Lafferty is a burned out police detective struggling with his own demons. The attraction between the two is immediate, though they both have reasons to avoid a relationship. At a wilderness camp in the High Sierra, their passion grows. But someone is watching. A man obsessed with Rachel since her soap star days is determined to have her at any cost. Danger mounts as the stalker’s reign of terror escalates. Kane risks his life to protect Rachel and her daughters, but can he uncover the predator’s identity in time? Or will Rachel have to sacrifice herself and her relationship with Kane to save her family?

Excerpt:

They were almost back to camp when Kane stopped and took her into his arms. His lips were hot and demanding, eliciting an answer she was more than willing to give. Suddenly the hair on the back of her neck rose, and she pulled away.

“I think someone is watching us,” she said.

The sun was sinking behind the mountains, creating shadows in the forest. He scanned the woods, his eyes searching for something out of place. “I don’t see anyone. Did you hear something?”

“No, it was just a feeling, but it gave me gooseflesh. My imagination must be working overtime.”

He rubbed his hands along her arms. “We should probably get back to camp anyway. I hear the dinner bell ringing.”

“Will you join us at the campfire this evening?”

He ran a finger along her cheekbone, then traced the curve of her lip. Rachel’s breath caught.

“I’d love to.”

“Great, then let’s go eat. I’m starving, and if I know my girls, they probably aren’t waiting.”

“You go on ahead. I’ll take Daisy back to the cabin and give her some dinner.”

“Thanks, Kane, but you don’t have to do that.”

“I don’t mind.”

She reached up and kissed his cheek. “Then I’ll see you in a few minutes.”

As she hurried toward the picnic area, she felt the same prickling sensation at the base of her neck. If it didn’t seem so ridiculous, she would swear she was being watched.

Reviews:

"This was a fantastic, romantic suspense novel... I highly recommend this novel to those who enjoy their suspense with just the right amount of affection."
5 Hearts from The Romance Studio

"Another brilliant story from Jannine Gallant, Victim of Desire is an edge of your seat thriller at it’s best."
5 Stars from Single Titles

"A captivating Romantic Suspense with exceptionally well-drawn and heart-warming family dynamics."
4.25 Stars from Night Owl Reviews

What's Cooking

2011-02-12T09:59:00.000-08:00

Beefy Macaroni Casserole

1 lb ground beef
1 medium onion chopped
2 garlic cloves minced
2 15 oz cans diced tomatoes
1 1/2 cups macaroni
1 tsp Italian seasoning
salt and pepper to taste
1/4 cup water (approx.)
1 1/2 cups shredded cheddar cheese
1/2 cup sliced olives

Brown ground beef and drain any excess fat. Add onion and garlic - cook 5 minutes. Add tomatoes, macaroni, and seasonings. Bring to boil and simmer about 20 minutes, adding water as necessary until pasta is cooked. Stir in cheese and olives. Heat through and serve. Makes 4 generous servings.

What's Cooking

2010-10-19T09:34:00.000-07:00

Apple Crisp

8-9 cups peeled, sliced apples
1 1/2 cups brown sugar (packed)
1 cup flour
1 cup oats
1 1/2 tsp cinnamon
1 1/2 tsp nutmeg
2/3 cup butter or margarine

Heat oven 375. Place apples in a buttered 13x9 inch baking dish. Blend remaining ingredients until crumbly. Spread evenly over apples. Bake 30-35 minutes or until fork will slide easily into apple when tested.

This is an easy, yummy alternative to apple pie. Serve warm with vanilla ice cream.

What's Cooking

2010-08-27T09:12:00.000-07:00

Lemonade Layer Cake

Cake
1 1/3 cups sugar
6 Tbsp butter or margarine softened
1 Tbsp grated lemon rind
3 Tbsp thawed lemonade concentrate
2 tsp vanilla
3 eggs
2 cups flour
1 tsp baking powder
1/2 tsp salt
1/2 tsp baking soda
1 1/4 cups buttermilk

Frosting
2 Tbsp butter or margarine softened
2 tsp grated lemon rind
2 tsp thawed lemonade concentrate
1/2 tsp vanilla
8 oz less fat cream cheese
3 1/2 cups powdered sugar

Preheat oven to 350. Grease and flour 2 (9 inch) round cake pans.

To prepare cake, beat first 5 ingredients until well blended. Add eggs one at a time, beating well after each addition. Combine dry ingredients. Add flour mixture and buttermilk alternately to sugar mixture, beginning and ending with flour. Beat well after each addition. Pour batter into prepared cake pans, tap sharply to remove air bubbles, and bake for 20-25 minutes or until inserted toothpick comes out clean. Cool in pans on rack 10 minutes. Remove from pans and cool completely.

To prepare frosting, mix together first five ingredients, beating until fluffy. Add powdered sugar, beating at low speed until blended. Chill 1 hour.

Frost cake and store loosely covered in refrigerator.

This is a super moist cake. I baked it for my book club, and the ladies all requested the recipe. Enjoy!

What's Cooking

2010-08-18T14:04:00.000-07:00

Guacamole

3 medium avocados mashed
1/3 cup sour cream
1/4 cup salsa
1 Tbsp lemon juice
1/8 tsp garlic powder
salt and pepper to taste
1/2 tomato diced
1 green onion sliced

Combine first six ingredients. Gently stir in tomato and green onion. Serve with tortilla chips. Enjoy!

This recipe is a crowd favorite. You may have to adjust the amounts depending on the size of your avocados.

What's Cooking

2010-08-10T09:47:00.000-07:00

Spinach and Strawberry Salad

6oz bag of baby spinach washed
1/2 basket of strawberries cleaned and sliced
2 green onions chopped
1 Tbsp toasted sesame seeds
2 Tbsp canola oil
1 Tbsp cider vinegar
1 1/2 Tbsp sugar
1/4 tsp Worcestershire sauce
Dash of Tabasco sauce
Salt and pepper to taste

Place spinach, strawberries, green onion and sesame seeds in a bowl. Whisk together remaining ingredients and toss lightly. Serves 4

This is an easy and delicious spring or summer salad. Enjoy!

What's Cooking

2010-08-03T14:06:00.000-07:00

Grilled Chicken with Zesty Dijon Marinade

4 chicken breast halves trimmed
1/4 cup balsamic vinegar
2 Tbsp Dijon mustard
2 Tbsp olive oil
1 garlic clove minced
salt and pepper to taste

Whisk together all ingredients and pour over chicken breasts. Marinate for one hour and grill. Serves 4

This is a quick and easy summer recipe. Double or triple it to feed a crowd.

What's Cooking

2010-07-22T09:10:00.000-07:00

This is a great summertime recipe. Enjoy!

Lemon Linguine with Chicken

1/2 lb linguine
1 large chicken breast half (about 3/4 lb)
1 tsp lemon pepper
2+ Tbsp olive oil
juice and zest from 1 large lemon
2 green onions chopped
1 Tbsp chopped fresh parsley
salt and pepper to taste
1/4 cup toasted pine nuts
3/4 cup of freshly grated Parmesan cheese or to taste

Cook linguine following package directions and drain. Gently pound chicken breast to a thickness of about a 1/2 inch. Brush with olive oil and sprinkle with lemon pepper. Grill until done and slice into narrow strips. In a large serving bowl mix 2 Tbsp olive oil, lemon juice and zest, green onion, and parsley. Add linguine, chicken, salt and pepper, pine nuts, and Parmesan and toss to mix. Serves 4

What's Cooking

2010-06-18T11:13:00.000-07:00

Sugar and Spice Cookies

2/3 cup sugar
2/3 cup brown sugar
2/3 cup butter or margarine
2 tsp vanilla
2 eggs
2 1/2 cups flour
2/3 cup whole wheat flour
1 tsp baking powder
1 tsp cinnamon
1/2 tsp salt
1/2 tsp ginger
1/4 tsp nutmeg

Topping
2 Tbsp sugar
1/2 tsp cinnamon
dash of nutmeg
Combine and set aside.

Heat oven to 350. Combine sugars, butter, vanilla and eggs. Beat well. Add dry ingredients and stir until blended. Shape dough into walnut sized balls and roll in topping. Place on cookie sheets and flatten with the bottom of a glass. Bake for 9 minutes and cool. Makes 3 dozen.

What's Cooking

2010-05-25T08:40:00.000-07:00

Southwestern Chicken Soup

1 med. onion chopped
3 garlic cloves minced
4 cups chicken broth
1/4 cup uncooked white rice
1 16 oz can Great Northern beans rinsed and drained
1 15 oz can petite diced tomatoes with juice
1 tsp ground cumin
1/4 tsp cayenne pepper or to taste
1 whole boneless skinless chicken breast (about 3/4 lb) poached and shredded
1/4 cup chopped fresh cilantro
salt and pepper to taste
1 med tomato chopped
1 small avocado peeled and diced
1 Tbsp fresh lime juice

Cook onion and garlic in a large saute pan with a little canola oil for about 3 min. Add broth, rice, beans, canned tomatoes, cumin, and cayenne pepper. Bring to boil and simmer for 15 min. Stir in chicken, cilantro, salt and pepper and heat thoroughly (5-10 min.) Remove from heat and stir in tomato, avocado, and lime juice. If soup is too thick, add a little water. Serves 4

I like to serve this yummy soup with cheese quesadillas. I make mine with flour tortillas, cheddar cheese, diced tomatoes, chopped green onion, diced green chiles, salsa and sour cream. Quick and delicious!

What's Cooking

2010-05-05T07:52:00.000-07:00

Cinnamon Breakfast Puffs

2 cups flour
2/3 cup sugar
2 tsp baking powder
1/4 tsp ground nutmeg
1/8 tsp salt
1 egg
2/3 cup milk
1/2 cup butter or margarine melted
1/4 cup sugar
1/2 tsp cinnamon
1/4 cup butter or margarine melted

Heat oven to 350. Combine first 5 ingredients. In a separate bowl mix egg, milk and 1/2 cup melted butter. Add to flour mixture and stir lightly. Pour batter into 12 greased muffin cups. Bake for 20 to 25 minutes or until golden brown. Combine remaining sugar and cinnamon in a shallow bowl. Dip tops of warm muffins into melted butter and then coat with cinnamon sugar mixture. Serve warm.

This was a Sunday morning favorite in our house when I was a girl.

What's Cooking

2010-04-27T08:41:00.000-07:00

Fiesta Chicken

4 boneless, skinless chicken breasts
1 1/2 cups grated Monterey Jack cheese
1 4oz can diced green chiles drained
4 slices bacon
2 green onions chopped
1 avocado diced
1/2 cup sour cream

Heat oven to 350. Lightly pound breasts to ensure even cooking. Lay breasts in a baking pan and loosely cover with foil. Bake 20 min. or until cooked through. Drain any liquid from pan. Mix cheese and chiles together in a bowl. Cook bacon and crumble. Top each breast with 1/4 of the cheese mixture, patting to hold in place. Sprinkle breasts evenly with bacon and green onion. Return chicken to oven and bake uncovered for approx. five minutes or until cheese melts. Top with avocado and sour cream. Serves 4.

This recipe is a favorite in our house. Super yummy!

What's Cooking

2010-04-20T08:58:00.000-07:00

Easy Mu Shu Pork

This dish comes together in about 15 min. once you have all the ingredients prepared.

4 tsp canola oil divided
2 eggs beaten
1 Tbsp fresh ginger peeled and minced
2 garlic cloves minced
1/2 tsp red pepper flakes
1 lb. pork tenderloin trimmed and sliced into thin strips
1/2 head of green cabbage cored and thinly sliced
1 carrot peeled and grated
1 Tbsp water
2 Tbsp soy sauce
1 tsp Asian sesame oil
3 Tbsp hoisin sauce
4 green onions chopped
8-10 large flour tortillas
extra hoisin sauce

Prepare all ingredients first. Using a wok or large skillet, scramble eggs in a tsp of oil and set aside. Cook ginger, garlic, and pepper flakes in a tsp of oil for 1 min. Add a little more oil to the pan along with the pork and stir fry for 4-5 min. or until pork is cooked through. Remove from pan, drain any liquid, and set aside. In the final tsp of oil cook cabbage and carrot. Add water and cover, stirring occasionally. Cabbage should be wilted in about 8 min. Combine soy sauce, sesame oil, and hoisin sauce in a small bowl. Add to pan along with green onion, pork and eggs. Heat through. Place tortillas between 2 damp paper towels and microwave for 1 min. Serve immediately with extra hoisin sauce brushed on the tortillas. Enjoy!

What's Cooking

2010-04-14T08:40:00.000-07:00

Mashed Potatoes with Bacon and Cheddar

4 baking potatoes peeled an cubed
1/2 cup milk (approx.)
1/4 cup butter or margarine
1/4 cup sour cream
1 cup cheddar cheese grated
2 green onions chopped
3 slices of bacon cooked and crumbled
salt and pepper to taste

Boil potatoes 15 minutes or until tender. Drain and mash with milk, butter and sour cream to desired consistency. Add remaining ingredients and mix. Cook 2 to 3 minutes or until thoroughly heated.

Serves 4 to 5
This is a family favorite sure to please even the pickiest kids!

What's Cooking

2010-04-06T09:05:00.000-07:00

This recipe was my contribution to The Wild Rose Press Cookbook. It's a good one!

Chicken and Ham Roll-Ups

4 boneless, skinless chicken breast halves
4 thin slices deli ham
4 slices provolone cheese
1 egg
¾ cup seasoned bread crumbs
¼ cup freshly grated Parmesan cheese
1 tsp. Italian seasoning
salt and pepper to taste
2 Tbsp. butter or margarine

Heat oven to 400°

Pound chicken breasts to ¼ inch thickness. Top each with 1 slice of ham and 1 slice of provolone cheese trimmed to fit. Roll chicken into bundles. Tuck in ends and secure each roll-up with a short skewer. Beat egg in a shallow bowl. In a second bowl mix together bread crumbs, Parmesan cheese, Italian seasoning, salt and pepper. Dip chicken bundles in egg and then roll in crumb mixture. Melt butter or margarine in an oven proof skillet over medium heat. Brown chicken roll-ups, turning carefully to brown evenly on all sides. Transfer skillet to oven and bake for 15 min. or until chicken is cooked through. Note—If your skillet is not oven proof, wrap the handle in foil. Remove skewers and serve.

4 Servings

What's Cooking

2010-03-30T08:44:00.000-07:00

Spaghetti Sauce

1 lb ground beef
1 large onion chopped
4 cloves garlic minced
1/4 tsp salt
1/2 tsp pepper
1 28 oz can crushed tomatoes
1 28 oz can peeled tomatoes (cut up) with juice
1 15 oz can tomato puree
1 6 oz can tomato paste
1/2 cup red wine (Cab or Merlot)
1/4 cup fresh parsley chopped
2 bay leaves
1 1/2 tsp dried oregano
1 tsp dried basil
1/2 tsp dried rosemary
1/2 tsp dried sage
1/2 tsp dried thyme
1 Tbsp sugar

Brown ground beef in large pot, draining any fat. Add onion, garlic, salt and pepper. Cook 5 minutes or until onion is wilted. Add remaining ingredients. Cook over low heat for 3-4 hours, stirring occasionally.

Herb measurements are approximate, as I am one of those cooks who never measures anything. Fresh herbs can be substituted for dried ones if you have them on hand. Mushrooms may also be added if you like. (I'm not a big fan of fungi.)

Recipe will generously feed 12 people and freezes well. For my family of 4, I divide the sauce into 3 portions and freeze 2 containers for future use. Serve over spaghetti noodles with plenty of freshly grated Parmesan. Enjoy!

What's Cooking

2010-03-23T09:20:00.001-07:00

Artichoke Dip

Everyone has a favorite artichoke dip recipe. This one is mine.

1 14oz can artichoke hearts drained
1 7oz can chopped green chiles drained
2 garlic cloves minced
1 cup grated Parmesan cheese
1 cup Best Foods mayonnaise (store brands tend to separate)

Heat oven to 350

Break up artichoke hearts with a fork and mix all ingredients in an oven proof bowl. Bake uncovered for 40 min. Serve with assorted crackers or tortilla chips.

What's Cooking

2010-03-16T09:34:00.000-07:00

Chicken and Linguine with Peanut Sauce

4 chicken breast halves trimmed
1/2 lb linguine (or pasta of your choice)

1/4 cup seasoned rice vinegar
1/4 cup soy sauce
1/4 cup peanut butter
1 rounded Tbsp fresh ginger minced or grated
4 cloves garlic minced or crushed
1 Tbsp sugar
1 tsp red pepper flakes or to taste
1 Tbsp sesame oil
1/2 cup canola oil

Combine all peanut sauce ingredients with a whisk, adding oil slowly to emulsify. Marinate chicken breasts for an hour in just enough sauce to coat them. Grill breasts, basting with the sauce. Cook pasta, drain, mix with remaining peanut sauce, and heat. Leave a little peanut sauce to serve with the chicken. Yum!

Recipe serves 4 and can be easily adjusted to fit the needs of your family.

What's Cooking

2010-03-10T11:45:00.000-08:00

Caesar Salad

Romaine lettuce washed and torn into pieces
Croutons
Freshly Grated Parmesan

Caesar Dressing

In a blender combine:
1 egg
juice from 1 lemon
2 garlic cloves chopped
3 heaping Tbsp Parmesan
salt and pepper to taste

While blender is running slowly add:
1 cup canola oil

Combine desired amount of dressing with salad ingredients. Remaining dressing will keep refrigerated for several days.

I got this recipe from my late mother-in-law, and it is a family favorite. Enjoy!