Most people have tasted this salad, even if it was long ago. Serving Carrot Raisin Salad always results in the sharing of food memories. It makes a colourful addition to a plate of food. ½ cup raisins 1½ cups raw carrot, grated ¼ cup of mayonnaise 1 tablespoon of lemon juice 1 teaspoon of sugar ¼ teaspoon of salt M... Continue Reading
The original recipe for this soup was submitted by Claire Lajeunesse-Lewko of Prince Albert, Saskatchewan, and featured in a Canadian Living slow cooker compilation. Step One: In a large bowl, soak 2 cups of dry yellow split peas in 6 cups of cold water, for twelve to twenty-four hours. I do this after my evening meal so tha... Continue Reading
This easy-to-make coleslaw appears on our family’s dinner menus with regularity. The vinaigrette dressing is a tangy alternative to mayonnaise. This coleslaw actually tastes better after spending a couple of days in the fridge, and it keeps well for over a week. I often double or triple the recipe for larger gatherings. ... Continue Reading
The original recipe for this soup came from one of the Best of Bridge cookbooks. I have made a few changes to this recipe for Lemon Rice Soup, and now I’ve served it hundreds of times. It is delicious hot or cold, and it makes a comforting gift to take to a friend, who is feeling under the weather. The soup is thick... Continue Reading
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