Cooking With Ina

Continuing my

"Cooking With Ina"

for 2017,

I fixed the following:

Blue Cheese Dressing

from

Make It Ahead

Her salad was iceberg with the blue cheese dressing,

I used romaine because Husband Jim favors it

The blue cheese dressing goes together quickly

and has simple ingredients that one always has on it.

I have a favorite blue cheese dressing that I've had "forever"

This isn't quite as good, but it takes less ingredients and is easy to make.

I would make it again.

We feasted again on beef bourguignon

Paris

It makes a lot!

This time I served it as Ina did on grilled bread rubbed with garlic

It was really good that way and liked it much better than the way

I had originally served it.

Picture form Ina -- I forgot to take a picture!

Angel hair pasta with Cherry tomatoes

Television

This is a favorite that I make a lot -- especially in the summer

when the cherry tomatoes come from the Farmer's Market.

It's a favorite and easy summer lunch or dinner for us.

Pain Perdue

Paris

Served not as Ina did -- with strawberries and almonds and a shower of powdered sugar --

for dessert

But rather the "American" way -- for breakfast!

We prefer granulated sugar sprinkled on it rather than powdered sugar

I really did like what Ina added to the eggs and milk -- vanilla, honey and orange zest

I will definitely follow this recipe next time I make "French" toast!

Baked Shrimp Scampi

Basics

OMG, is this ever good!    Although I've good a lot from Ina, I've not made this before.

But it won't be the last.    It is fantastic!    Husband Jim raved about it as well!