Waldorf Salad

October is the perfect month for this recipe. Apples are plentiful and the wonderful crunch of apples and celery remind you of walking through the colorful leaves in Autumn.

Waldorf Salad-Easy

Thanks to Allrecipes.com

½ cup mayonnaise

2-1/2 Tablespoons distilled white vinegar

1 large apple, peeled, cored, and chopped

1 large stalk celery, diced

½ cup raisins

½ cup chopped walnuts

Salt and pepper to taste

In a mixing bowl, whisk together mayonnaise and vinegar. Add the apples, celery, raisins and walnuts if desired. Add salt and pepper to taste. Mix together well and serve cold.  Serves 2-3

Crepes Suzette-easy recipe

In honor of the Anniversary of my cozy mystery, Crepes Suzette, here is the recipe of an easy recipe. It is simple and very good.

CREPES  SUZETTE

4 eggs, well beaten

1 cup milk

1 cup sifted all purpose flour

1 Tbl brandy

1 tsp salt

1 tsp sugar

Melted butter

Suzette Sauce

Mix well, add ingredients except Suzette Sauce. Let stand in refrigerator for 2 to 3 hours. When thicker than heavy cream, add a little or milk. Heat a 7 or 8 inch skillet and brush with melted butter. Put in 1 generous tablespoons of batter working quickly, tip and tilt the pan so that the batter flows evenly over the bottom. Cook quickly. As soon as the pancake browns on one side, turn quickly and brown the other side. Proceed until all of the batter is used. Reheat the Suzette Sauce. Makes 32 crepes.

Suzette Sauce

Cream 1 cup unsalted butter until light and fluffy. Add grated rinds of 1 small orange and 1 lemon and ¼ cup of sugar. Melt in top pan of chafing dish over direct heat. Add juice of 1 orange and heat to reduce mixture to half.  Add 2 oz. (1/4 cup) each of brandy and Curacao or Cointreau and 1 oz (2 tablespoons) Kirsch. Ignite with a match. Then add the crepes, one at a time. Bathe each in the sauce, fold in quarters, and put to one side of the pan. When all are ready to serve, sprinkle with a little sugar, pour on about 2 oz of brandy and ignite.