This is the time for me to remember all the readers’ questions I never answered in print, and perhaps add a few new ideas for the coming months.

Honey-Mustard Dressing

For reasons unknown to me, I keep getting requests for this. It’s puzzling, since most cookbooks have it, but here’s a recent one anyway.

1 cup mayonnaise

¼ cup salad oil

1 tablespoon seedy mustard

1 tablespoon honey

2 tablespoons snipped parsley or half that amount dried

Combine ingredients in a bowl by hand — do not use a blender. Chill for several hours prior to use.

Green Goddess Dressing

When I am asked for my own favorite dressing recipe, this is it. The original was made famous at the Palace Hotel in San Francisco, and who knows what it was like? I have about seven versions. Use it with mixed greens or try it on a combination salad.

Place in blender:

1 cup mayonnaise

Half cup sour cream

3 tablespoons tarragon vinegar

1 tablespoon lemon juice

1/3 cup chopped parsley

3 tablespoons chopped onion

3 tablespoons chopped anchovies

1 tablespoon chopped chives

2 teaspoons capers

1 mashed clove garlic

A grind of fresh peppercorns (white, if you have them)

Blend these ingredients until smooth and chill for several hours before serving.

Green Tomato Chutney

There’s nothing better with simple or elaborate dinners than this old recipe, and you can buy fresh green tomatoes at St. Mark’s farmer’s market. Homemade treats like this make nice hostess gifts.

In a large kettle, combine:

3 pounds cored, unpeeled and diced green tomatoes

2 pounds peeled, cored and diced tart apples

4 cups coarsely chopped onions

3 cups coarsely chopped celery

1 cup raisins

Half cup finely diced candied ginger

1 tablespoon salt

1 tablespoon mustard seeds

Hot pepper flakes as desired

2 cups dark brown sugar

1 and a half cups malt or cider vinegar

Half thinly sliced seeded fresh lime

Simmer until jelly stage is reached, or until chutney holds its shape in a large spoon, stirring frequently to prevent sticking. Some cooks add chopped almonds or walnuts at this point. Pack into sterile jars, seal and process for 10 minutes in a boiling water bath.

If you’re in a hurry, try one of these three shortcuts.

Instant Chutney

1 cup pineapple or apricot preserves

2 tablespoons vinegar

1 tablespoon minced onion (or some dried onion flakes)

Half teaspoon ground ginger or a little chopped fresh ginger root

Half cup golden raisins

You may use dark raisins, but the chutney is not as pretty. Store in refrigerator.

Quick Chutney

This one’s not quite instant, but almost. Combine in a pan:

1 jar mincemeat

1 chopped medium onion

1 tablespoon chopped fresh ginger root (or 1 teaspoon powdered ginger)

Minced hot chile pepper to taste

Half cup vinegar

Cook over medium heat, adding more vinegar to keep mixture from burning if necessary. Pack into jars and chill in refrigerator until needed.

Hint: Craisins may be used in most mincemeat or chutney recipes, perhaps even the next one.

Cranberry Chutney

Combine:

1 15-ounce can cranberry jelly

1 package slightly cooked whole berries (drained)

1/4 cup chopped candied ginger

1/4 cup dried onion flakes

Raisins may be added if desired.

Pack into jars and refrigerate.

Bienenstich Cake

From friends in Saskatchewan comes this festive recipe for entertaining in the winter.

1 cup sugar

1/4 cup salad oil

2 eggs

Half teaspoon vanilla

Half teaspoon salt

1 and a half cups flour

1 and a half teaspoons baking powder

1 cup sour cream

Mix sugar and oil, then add eggs, vanilla and salt. Add dry ingredients and sour cream and mix well. Line a 9 x 13-inch baking pan with foil (the recipe says shiny side down) and spray with cooking oil. Bake at 350 degrees for 35 minutes.

Topping:

4 Tablespoons butter

¾ cup brown sugar

6 tablespoons cream

Melt butter in saucepan, then stir in sugar and cream until smooth. Spread on hot cake and broil until nicely browned.

Freeze and then cut through horizontally to make two layers. Make filling with a package of instant pudding (you choose the flavor) and 1 and a half cups of cream. Place filling between layers with frosted layer on top. Cake may be kept frozen for quite a while.

Cherry Scones

From the same Canadian friends we received this delightful recipe.

2 and a half cups flour

5 Tablespoons sugar

2 teaspoons baking powder

1/2 cup cold butter

2 large eggs

¾ cup milk

¼ cup plain yogurt

1 teaspoon grated orange zest

2 tablespoons orange juice

2/3 cup coarsely chopped dried cherries

In bowl, combine dry ingredients and butter, using a pastry blender or two table knives, until mixture is the size of peas. In a small bowl, whisk one of the eggs. In a third bowl, combine milk and yogurt, then add the whisked egg, zest and juice. Stir in cherries. Make a well in dry ingredients and pour milk mixture in, stirring just to blend. Turn dough onto a floured surface and knead two minutes. Flatten into a circle 1-inch thick and place on a greased and floured baking sheet. Cut dough into eight wedges and push apart. Beat remaining egg and mix with a little water, then brush tops of wedges with this. Bake at 400 degrees for 20-25 minutes, until tops are golden brown. These are best served warm with clotted cream and fruit jam.

Ladyfinger Dessert

If you’ve no time to bake, try Islander Carol Oberg’s quick dessert.

2 cups powdered sugar

1 cup soft butter

1 teaspoon vanilla extract

1 teaspoon almond extract

6 eggs, separated

12 almond macaroons, crushed

2 packages ladyfingers

Sweetened and flavored whipped cream

Combine sugar and butter with electric mixed, then add flavorings and beaten egg yolks. Beat whites separately until stiff and fold into sugar-yolk mixture, then gently add cookie crumbs.

Line a casserole dish with half of the ladyfingers, add half the custard mixture, then cover with the remaining ladyfingers. And custard. Cover with plastic wrap and refrigerate for 24 hours. To serve, remove plastic and invert dessert on serving plate. Frost with sweetened whipped cream, almond flavor recommended.

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Marion Nicolay is a regular contributor to the Marco Eagle. Contact her via e-mail at marion387@earthlink.net.