My "back porch" is my kitchen, my favorite room in the house. Come on in, the coffee is fresh, and I just made a pitcher of sweet tea. The cookies will be out in a minute. I have over 40 years of recipes to share with you, along with my opinion on everything. Oh my, you are right, it is cocktail time. What can I get you? Of course I can make you a Mint Julep! Stop by anytime, something is always cooking, and the back door is never locked.

Bon Appetit, Y'all

Wednesday, April 11, 2012

Roasted Red Pepper Dressing

I happen to think about this when inventorying my canned goods. I have several jars of roasted red peppers from last summers canning. This is a recipe I haven't made for a long time, but still remember how wonderful it is. It is adapted from and old edition of Joy of Cooking.

Roasted Red Pepper Dressing
about 1 1/2 cups
print recipe

Mash together to a paste:
1 clove garlic
1/4 teaspoon salt
Transfer to a blender or food processor and add:
One 6 1/2-ounce jar roasted red peppers, drained
6 tablespoon olive oil
2 tablespoons fresh lemon juice
2 tablespoons white wine vinegar
3 tablespoons chopped shallots
1 tablespoon ground cumin
Salt and freshly ground black pepper to taste
Pinch of ground red pepper (optional)
Blend until smooth


  1. this and the macaroni and cheese both made me go yum!I bet youre thinking of Joyce today, I know what good frineds you are, I'm thinking of her as well.

  2. this on the mac and cheese makes me go yum! maybe i am just fuzzy but is salad dressing? whatever, it sounds good.


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