True French Dressing

I prefer making my own salad dressing to store-bought dressing. Homemade dressings taste better, and I can control what is in them. I always enjoy vinaigrettes, so this recipe stood out as a good variation to try. This dressing will be part of my rotation.

This recipe might be called True French Dressing because it is not a creamy dressing that includes ketchup and called French dressing in America. A true vinaigrette uses oil mixed with vinegar or lemon juice, along with some seasoning. Mom's recipe calls for corn oil, but I used olive oil. I really enjoyed the seasoning of paprika and dry mustard.

True French Dressing 

• 1 cup olive oil
• 1/3 to 1/2 cup vinegar
• 1 to 3 Tbsp. sugar
• 1 1/2 tsp. salt
• 1/2 tsp. paprika
• 1/2 tsp. dry mustard
• 1 clove garlic

Measure all ingredients into a jar. Cover tightly and shake well. Chill several hours, then remove the garlic. Shake thoroughly before serving. Note: Lemon juice may be substituted for all or part of the vinegar. Enjoy!

Vanilla Orange Pizzelles

Recently, our niece Amanda turned 14, and to help celebrate her birthday, I made these vanilla orange pizzelles. I frequently make pizzelles for family events and sometimes try out new flavors. The potential flavor options for pizzelles seems endless. I have tried various combinations in the past and look forward to trying all sorts of new flavor combination in the future. These vanilla orange pizzelles were a hit.

The basic pizzelle recipe is quite easy. Pizzelles have a higher ratio of eggs compared to other cookies which gives them their specific flavor and texture. Various flavors or combinations of flavors can be made by using different flavor additives with the basic recipe. I had previously made rum orange pizzelles, and like those, these vanilla orange pizzelles had a nice subtle orange flavor.

Vanilla Orange Pizzelles 

• 3 eggs, room temperature
• 3/4 cup sugar
• 1/2 cup butter
• 2 tsp. vanilla
• 4 tsp. grated orange peel
• 2 cups flour
• 2 tsp. baking powder
• powdered sugar for dusting

In a large mixing bowl, beat the eggs and sugar. Add the softened butter, vanilla, and orange peel. Gradually add the flour and baking powder. The batter should be stiff enough to drop by spoon.

Preheat the pizzelle maker. Drop the batter onto each plate, close the pizzelle maker and allow to cook for about one minute. Remove each pizzelle to a flat surface to cool. Dust with powdered sugar. Enjoy!

Swedish Meatballs with California Dip

When I read this recipe, I did not specifically recall Mom making it, but it tasted so familiar. Recipes like this one were common when I was a kid because they use staple ingredients like ground beef and sour cream and are easy to make. I especially like the flavor of the nutmeg and allspice. Every time I use those spices, I always think that I should use them more often because they add a distinct, almost sweet, flavor.

Frozen prepared meatballs are easy to find in most grocery stores, but making meatballs allows for you to customize the flavor and adjust the size of the meatballs. I am not sure why mixing sour cream with a package of onion soup mix is known as California dip, but I would guess that it originated with Lipton Soup mix. These meatballs are a tasty dish that is relatively easy to make, to give it a try. 

Swedish Meatballs with California Dip 

• 2 cups California Dip (1 pint sour cream mixed with 1 envelope onion soup mix)
• 1 1/2 pound ground beef
• 1 1/2 cup bread crumbs
• 1 egg, beaten
• 1/2 tsp. nutmeg
• 1/4 tsp. allspice
• 1/4 cup flour
• 2 Tbsp. butter
• 1 cup water

In a medium bowl, combine 1 cup California dip with meat, bread crumbs, egg, nutmeg, and allspice. Shape into one inch balls. Roll in flour. In a large skillet, melt butter and brown meatballs. Stir in remaining dip and water. Heat through for about 15 minutes. Enjoy!