Wilted Lettuce

June 28th, 2011


  • 5 slices bacon
  • 2 tablespoons red wine vinegar
  • 1 tablespoon lemon juice
  • 1 teaspoon white sugar
  • 1/2 teaspoon ground black pepper
  • 1 head leaf lettuce – rinsed, dried and torn into bite-size pieces
  • 6 green onions with tops, thinly sliced
  • ( I would add some chopped garlic scapes too! – Star)


  1. Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Remove from skillet, crumble and set aside.
  2. To the hot bacon drippings, add the vinegar, lemon juice, sugar and pepper. Stir over medium heat until hot.
  3. In a large bowl, combine the lettuce and green onions. Add the warm dressing and toss to evenly coat. Sprinkle with bacon and serve.                allrecipes.com

Toasted Squash or Pumpkin Seeds

November 23rd, 2010

To roast pumpkin seeds place them on a lightly buttered cookie sheet and add a pat of butter or oil and a dash of cinnamon or curry powder and salt. Bake for about 15 minutes in a preheated 350°F oven, stirring once, until the seeds are aromatic and lightly browned.

How to Freeze Pumpkin

September 28th, 2009

Freezing is the easiest way to preserve extra pumpkin, and it yields the best quality product. An added advantage—you can freeze pumpkin puree in the amounts needed for your favorite recipes.

Wash, cut into cooking-size sections and remove seeds. Cook until soft in boiling water, in online casino steam, in a pressure cooker or in an oven. Remove pulp from rind and mash. To cool, place pan containing pumpkin in cold water and stir occasionally. domain list Package, leaving 1/2-inch headspace. Seal and freeze.