Mustard Tomatoes

This was a recipe lift in 1965! My parents fell in love with this simple and popular favorite in France on their honeymoon. The newlyweds were able to talk the waiter into sharing a few tips and they brought this recipe home as a souvenir that became a family favorite, especially with Dad's garden-fresh tomatoes!

Mustard Tomatoes

One large tomato, sliced
2 TBS olive oil
1 TBS vinegar
1-2 TBS regular yellow or dijon mustard
salt and pepper to take
3 TBS fresh snipped parsley

Arrange tomato slices on a serving plate.

Mix olive oil, vinegar, mustard, salt and pepper im a small bowl. Pour over tomato slices. Generously sprinkle fresh parsley on top.


Originally posted at Simply Davine October 2007

Chocolate Pancrepes with Buttercream Glaze

Chocolate Pancrepes with Buttercream Glaze

Chocolate Pancrepes

1 box Jiffy Brownie Mix
2 eggs
1/3 cup milk
Butter Cream Frosting (recipe below)

Empty contents of brownie mix into a bowl. Add eggs and mix well. Add milk whisking batter slightly. the batter will be moderately thin.

Spoon a small pancakes worth of batter onto a hot griddle. The mix will spread thin. cook until crepe bubbles on top and flip over, cooking until done. Repeat until the batter is gone.


Buttercream Glaze

1/2 stick softened butter (or margarine)
1/4 tsp. vanilla extract
2 cups or more of powdered sugar
splash of milk if needed to thin frosting

Blend butter and vanilla with an electric mixer on medium speed. when the vanilla and butter are combined and fluffed, gradually add the powdered sugar continuing to mix on medium speed. Add sugar to desired consistency, add a splash of milk if frosting gets too thick.

Spoon buttercream frosting onto warm pancrepes to melt it into a glaze. Serve remaining frosting with the finished crepes.

Originally posted at Simply Davine August 2004

Broth Fondue

Pictured - Broth Fondue dinner in crock pots
in both chicken and vegetarian varieties.

This ia an excellent Valentines Day Dinner for two or a special family dinner!

Fondue can be made in a traditional or electric fondue pot, or in a one quart dip warmer or crock pot. Make sure you have at least two forks or wooden skewers per person.


Broth Fondue

1 large can beef or chicken broth*
1/3 lb raw meat per person. cut into bite size pieces.
(This can be shrimp, stew beef or stir-fry pork or chicken)
Button Mushrooms
Cherry Tomatoes
Pearl Onions
Assorted sauces for dipping (Teriyaki, Dijon Mustard, A-1 for steak, salad dressings)

Pour contents of broth can into the fondue pot and start the Sterno fire under it. It will take about a half hour on the heat to get the broth to a boil for cooking. The broth can also be started in the microwave and put over the fire already hot.

place dishes with the assorted meats and veggies around the pot and the sauces near the plates. Each person selects the first piece to cook placing it on the fondue fork or thick wooden skewer and place it in the pot. Allow to cook to desired doneness. Cooking time varies depending on the meat or vegetable. Allow less time for shrimp and tomatoes, more time for beef or pork. Dip in the desired sauce and enjoy. Serve with a crusty french bread.

Caution - do not eat the food off the forks that were in the hot pot! To avoid burns, slide the food onto a plate and eat with a cooled fork.

*This recipe can easily be adjusted for a vegetarian meal by substituting vegetable broth and using chunked “Boca” products, tofu and additional vegetables.

Originally posted at Simply Davine February 2003