Appetizers and Salads




Melanie's Caesar Salad Dressing

Mash anchovies in a bowl. While mixing with wooden spoon, add rest of ingredients except for egg and olive oil. Slowly stir in egg and then olive oil. Add Parmesan cheese. Mix over Romaine lettuce and croutons.


Melanie's Basil Orange Salad Dressing

Combine all ingredients and mix well.


Steve’s Deviled Eggs

Place eggs in a pot and cover with cool water. Bring to a rolling boil and then immediately turn down the heat to a simmer and cook for an additional 15 minutes. Remove eggs from heat and place in an ice bath for 10 minutes. Then peel and cut each egg in half lengthwise. Remove the 15 yolks and place them in a food processor. Place the whites in a deviled egg dish.

Combine egg yolks, onion, garlic, dill, mayonnaise, mustard, honey, lemon juice, black pepper, and cayenne pepper in a food processor and blend until very smooth. Add salt to taste. Using a pastry bag fill the whites with the yolk mixture. Sprinkle with paprika and place a small sprig of dill on each egg for garnish. Cover with plastic wrap and refrigerate. Deviled eggs will keep in the refrigerator for several days.


Steve’s Guacamole

Mix ingredients in a large bowl and serve. When storing in the refrigerator, cover with plastic wrap in direct contact with guacamole so that no air touches the guacamole. Adding avocado seeds to the container will prevent the guacamole from turning brown.


Steve's Cucumber Dill Salad

Peel cucumbers with a carrot scraper and slice into ⅛ inch thick disks. Lay cucumber slices into a large bowl sprinkling liberally with salt between each layer of slices. Transfer slices into a large sealable plastic bag refrigerate for two to three days. (The salt will extract a lot of liquid from the cucumber slices. Don’t worry about the cucumbers becoming too salty. Most of the salt will be poured off with the liquid.)

After the cucumbers have set overnight, pour off all the liquid and place in large bowl. Add sour cream, balsamic vinegar, lemon juice, dill, rosemary, onion powder, garlic powder, and white pepper. Melt the mint jelly in a microwave in a small bowl and stir until there are no lumps, and add to the cucumber mixture. Refrigerate overnight and serve.


Steve's Coleslaw

Shred cabbage, carrots, and onions. Add finely minced garlic and mix all ingredients. Add salt and pepper to taste.