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May 152014

Diablo Sauce

I guess you’ve been wondering where I’ve been! Guru husband finally has our site back to normal and to tell you the truth, I had no desire to post anything while it was screwed up. I have also been on hiatus this week with other things going on and getting ready for lotsa company during the holiday weekend. We have also been running around like chickens with our heads chopped off trying to buy a new vacuum as ours has seen it’s last days and dog is still shedding up a storm! We finally had to resort to buying one on-line as no one locally has canister vacs and I don’t care for uprights. What a pain especially with the company coming and all that happy jazz.

You can sorta see the creek running back there.

You can sorta see the creek running back there.


Last night Mother Nature reared her ugly head again in the form of 6 more inches of rain and to think, I was actually getting to our car without my rubber clogs on, guess I better get me some water waders. Well, not for awhile again as we are back to water front property and a lot of mud to deal with. Our poor garden will probably not survive again this year……….

Wish I had this one in my collection!

Wish I had this one in my collection!

Memorial Day weekend a lot of us, (hopefully), will be cooking out on the grill and in one of my old BBQ cookbooks there is a recipe for bourbon barbecued beans that calls for Escoffier Sauce Diable which I had never heard of so I went digging both on the internet and into my older cookbooks in hopes of finding a recipe for it. Auguste Escoffier was a French chef, restaurateur and culinary writer born in the 1800’s and I also found out that the sauce is not made any more. When I was doing my research, I did find this recipe for Diablo sauce in one of my oldie cookbooks. Although it doesn’t sound like the sauce I was looking for, it did sound very tasty and something to put in my to-try bucket. It is said to be a very versatile sauce for various meats and seafood.

Diablo Sauce
  • 2 cups canned tomatoes
  • ¾ cup ketchup
  • ¼ cup dry sherry
  • ¾ cup water
  • ½ cup chopped onion
  • ½ cup chopped celery
  • ¼ cup minced parsley
  • ¼ teas each: oregano, basil, marjoram, thyme, rosemary
  • 2 bay leaves
  • 6 drops hot sauce
  • 3-4 teas brown sugar
  1. Combine all ingredients in a saucepan over medium heat; bring to a boil, reduce heat to low.
  2. Cover and simmer for 25 minutes.


This recipe comes to us from Elsie Lee’s Book of Simple Gourmet Cookery and it’s another older cookbook that graces my bookshelves. Hope you enjoy…………

Apr 232013

Seaside Salad

Today brings us Picnic Day and International Macaroni Day and for a lot of us, it’s a little too chilly for a picnic but this is still a nice salad to take on one! Will Old Man Winter ever let go this year? I heard this morning on a weather report that snow might even rear it’s ugly head right into May for the northern part of our country. Last week when we were putting in the garden, Kenny and I were sweating our butts off and then Saturday night we were cuddled up by the fireplace and yes it had a fire in it! Makes no sense at all. But the weather will change some time and then we’ll all be cursing the heat. So let’s think summer thoughts for now and dream of going on a picnic!



Seaside Salad
  • 1 lb small fresh shrimp, cooked and cleaned
  • 1 lb cooked crab meat (canned or fresh)
  • 16 oz small seashell macaroni
  • 1 cup finely chopped celery
  • 6 scallions, minced
  • 1-1/2 cups mayo
  • ¼ cup chili sauce
  • 1 tbsp fresh lemon juice
  • Salt and fresh ground pepper to taste
  1. Cook macaroni according to package directions, drain well.
  2. Combine the macaroni with the shrimp, crab, celery and scallions; toss to mix.
  3. Combine the mayo with the remaining ingredients and mix well.
  4. Pour over salad, toss to combine, cover and refrigerate for at least 2 hours.



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