Green goddess dressing
Prep time: 10 minutes
Makes about 2 1/2 cups
Pat Haney of Roseville enjoyed the green goddess dressing served at the now-closed Charlie Brown restaurant in the Bay Area. They had a stack of recipe cards by the cash register and she was lucky enough to get the recipe. She lost the recipe when she moved from Belmont to Roseville.
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In the 1920s, the chef of San Francisco’s Palace Hotel created this recipe to honor George Arliss, who was performing locally in the play “Green Goddess”. There are a few different versions of this recipe. Although we have not received Charlie Brown’s version, Angie Martinez of Placerville shared this recipe with us a few years ago and said it comes from the Barefoot Contessa.
1 cup mayonnaise
1 cup chopped scallions, white and green parts (6 to 7 scallions)
1 cup chopped fresh basil leaves
1/4 cup freshly squeezed lemon juice
2 teaspoons chopped garlic (2 cloves)
2 teaspoons anchovy paste
2 teaspoons kosher salt
1 teaspoon ground black pepper
1 cup sour cream
Place the mayonnaise, scallions, basil, lemon juice, garlic, anchovy paste, salt and pepper in a blender and blend until smooth. Add sour cream and process just until blended.
Per 1/4 cup serving: 224 cal.; 2 g pro.; 2 g carb.; 22 g fat (6 sat., 0 monounsat., 0 polyunsat., 16 other); 28 mg chol.; 679 mg sod.; 0 g fiber; 1 g sugar; 91 percent calories from fat.
Pumpkin apple muffins
Prep time: 25 minutes Cook time: 30 minutes Makes 18 regular muffins or 12 large muffins
Betty Beller of Placerville had lunch at Heidi's in Carson City, Nev., and enjoyed a pumpkin muffin with her fruit plate and strawberry yogurt. She was hoping for a recipe.
This recipe for pumpkin muffins includes chopped apples and a streusel topping. It comes from Joan English of Roseville who says they are delicious.
2 1/2 cups all purpose flour
2 cups sugar
1 teaspoon baking soda
1/2 teaspoon salt
1 tablespoon pumpkin pie spice
2 eggs, slightly beaten
1 cup canned pumpkin
1/2 cup vegetable oil
2 cups finely chopped peeled apples (Fuji, Pippin, Cameo preferred)
1/4 cup flour
1/4 cup sugar
1/4 cup brown sugar
1/2 teaspoon cinnamon
4 to 5 tablespoons butter or margarine
Muffins: Mix flour, sugar, baking soda, salt and pumpkin pie spice in a large bowl. In a different, smaller bowl, combine pumpkin, eggs and oil and mix well. Add to flour mixture and stir until integrated. Stir in chopped apples. Spoon batter into paper lined or well-greased muffin tins. Sprinkle with streusel topping and bake at 350 degrees for 25 to 30 minutes or until toothpick comes out clean.
Streusel: Combine flour, sugar, brown sugar, cinnamon. Cut in butter until mixture becomes crumbly.
Per regular muffin: 276 cal.; 3 g pro.; 46 g carb.; 10 g fat (3 sat., 3 monounsat., 4 polyunsat.); 27 mg chol.; 145 mg sod.; 1 g fiber; 31 percent calories from fat.
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