Karen Hertwig of Baltimore was trying to locate a recipe for a creamy basil salad dressing like the one that was served at the original Perry Inn in Perry Hall. She said the restaurant changed hands, and the new owners no longer serve it. She said the dressing was served warm over a tossed salad topped with grilled chicken or steak.
This one sounded like something worth pursuing, particularly given how robust my basil crop is this summer. I found what sounded like a great low-fat recipe for a creamy basil garlic salad dressing on the recipe blog writes4food.com by Bryn Mooth of Cincinnati.
Mooth said she created this recipe to complement a salad with chicken, wild rice and other good things, but when she tasted it, she "immediately thought of about a zillion other uses for it." She said that while she has not tried the dressing served warm, she sees no reason why it wouldn't be equally delicious that way. I whipped up a batch and tested the dressing both warmed and chilled on a simple salad of butter lettuce and sliced avocado as Mooth suggested, and it was fresh-tasting and delightful either way.
Karin Blood of Center Point, Iowa, is looking for a chili recipe that was on the wrapper of Aldi's brand canned tomatoes. It had ground beef, onion, green pepper, crushed tomatoes, stewed tomatoes, tomato sauce, kidney beans and pinto beans. She said it was really good and healthy, and practically all vegetables.
Bev Hannon of Marion, Iowa, is looking for meatball recipe that she says her husband's family, who are of Belgian decent, used to make. He recalls his mother using both beef and pork and possibly cabbage. He thinks they may have been called "Frikkadels." Sadly, all his family is deceased now, so there is no one to ask.
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Creamy Basil-Garlic Dressing
1/2 cup lowfat plain Greek style yogurt
4 tablespoons slivered fresh basil leaves
1 tablespoon sliced scallion greens
1/2 to 1 glove garlic, chopped
2 tablespoons lemon juice
1 tablespoon honey
salt and freshly ground pepper, to taste
Transfer all ingredients to a tall jar, then, using an immersion blender, pulse just to combine, then blend at a constant speed to create a smooth, creamy dressing that is evenly pale-green in color.
Alternately, place all ingredients in a blender and blend until smooth and green.
Refrigerate for up to one week. The flavors will intensify as the dressing sits, so feel free to go light on the garlic if you prefer.