Uncle John's Garlic Dressing

This is our daily salad dressing, inherited from the Burns household where they feasted on it every evening as well. The combination of good greens and the garlic in this dressing will keep you in good health, feeling grand. I would recommend a good after dinner mint in pocket for

freshening your garlic breath, with anyone you may be in contact with who did not also feast on this salad with you!

1/3 c. apple cider vinegar

2/3 c. olive oil

press garlic: 2-4 cloves

salt: sprinkle in, until it falls

pepper

Add the above ingredients to a jar. Shake it up. Use throughout the week on your favorite greens. We like to add freshly grated parmeson cheese and good croutons.

Mac and Cheese Please

Each Fall we start our craving for Macaroni and Cheese. It is that cozy up with a quilt kind of comfort food.

1/2 lb macaroni

1Tbsp. butter

1 egg beaten

1 tsp. salt

1 tsp. dry mustard

1 Tbsp. hot water

3 c. grated sharp cheedar cheese

1 c. milk

1/2 c. seasoned croutons, crushed

1. Preheat oven to 350

2. Boil macaroni in water until tender and drain.

3. Stir in butter and egg; mix mustard and salt with hot water and add to macaroni.

4. Add cheese, leaving enough to sprinkle on top.

5. Pour into buttered casserole dish;add milk, sprinkle with cheese and croutons. Bake about 45 minutes. serves 8

Salads, salads, salads!

If there is a classic meal in our household it would be grilled salmon with greens and garlic salad dressing and baguette.  And there is nothing better then growing your own greens from Seed Savers Salad mix.

Now this is easy.....If you are looking for great salads, look no further then the 101 ideas in the NYTimes Minimalist column .  I won't steal the Berlin Burns thunder by posting it,  but Uncle Johns garlic salad dressing is the best ever.

Salade de Carottes Râpée: Grated Carrot Salad

The easiest, most delicious, frugal, and laid back summer salad.

INGREDIENTS:
7 large carrots (about, figure about 1 cup of grated carrots per person)
1/2 bunch of flat leaf parsley, chopped (coarse)
Juice of two lemons
3 tablespoons olive oil
1 1/2 teaspoons sugar
salt
pepper

DIRECTIONS:

Grate the carrots very fine (this is difficult sometimes if your grater only has two choices, ideally you want them smaller than the biggest choice, but larger than the smallest... too fine and the carrots are too floppy and turn to mush, so if you have to choose, go bigger). Add parsley to carrots and toss with your hands.

In a small cup mix together lemon juice, olive oil and sugar until sugar is dissolved. Pour over carrots a little at a time until they are all moistened. You don't want the dressing to pool at the bottom. Toss with your hands in between pourings. The carrots should just glisten with the oil.

Add salt and pepper to taste.

et voila! you have yourself a delicious salad.