Green Papaya Salad

Our friend Lynda spent several years in Thailand with her husband. When she cooks Thai food it is incredible! She has introduced this salad not only to us, but also to many Mexicans who never realized you could use green papayas. Of course, Lynda grows them in her yard…. Might be a little hard to find for our Northern friends…

This is great when served with chicken satay….


Green Papaya Salad

½ pound green papaya shredded in food processor

1 clove garlic

2 to 3 red Chile peppers seeded

1 tomato sliced

1 to 2 tablespoons fish sauce (yeah it smells bad but you don’t notice it when it is used in this recipe)

3 tablespoons lime juice

Lettuce leaves or cabbage squares (optional)

1 lime cut into wedges

Peel and seed the papaya. Grind together garlic and red Chile peppers in a food processor or mortar. Mix together the papaya, tomato, fish sauce and lime juice; add in garlic mixture and toss lightly. Serve with lime wedges and garnish with Chile peppers.

NOTES :  Shredded carrots or cucumber can be substituted for the papaya. Thais like theirs with ground peanuts! I agree…

Makes four servings.


Marilyn Reid’s Roast Beef

My former sister-in-law makes a great roast beef, which is great when you are having a crowd for dinner. The other thing about it is how she makes serving it so simple!

1 – 4 to 5 pound roast of beef (the secret is to have the butcher slice the raw beef into thin slices and then tie it back up with twine)

4 cans of Franco-American or any other beef gravy

Fresh sliced mushrooms.

Layer some sliced beef, mushrooms and gravy. Add as many layers as you need to use all the beef, covering finally with gravy.

Bake 1 to 1 1/2 hours covered at 325 to 350 degrees.

Serve with some great mashed potatoes and a vegetable. Great the next day for hot roast beef sandwich!

Recipe Index

Thought it might be time to send you a list to date of the recipes which have appeared since I started this blog. So, here it is…


Recipe Blog Index as of January 2014

Andrea’s Spicy BLT Soup

Arugula Salad with Fried Cheese Balls

Baked Beans (Frijoles canadienses)

Baked Eggs in Avocados

Baked Salmon with Mango Radish Salsa

Baked Tofu

Balsamic Glazed Carrots

Bananas Foster

BBQ Ribs with Coffee Marinade

BBQ Shrimp

BBQ Squash

Black Bean Chili with Sweet Potatoes

BLT Soup

Blueberry Buckle Dessert

Brandied Fruit and Nut Cookies

Cabbage Rolls

Caesar Salad

Cajun Bread Pudding

Carnitas de Michoacan

Carrots with Curry and Cilantro

Chaya Soup

Cheddar Penne

Cheese Ball

Cherry Tomato Salad

Chicken Quesadillas

Chili Con Carne

Chilled Avocado Soup

Chinese Chicken Hoisin Pizza

Chocolate Chile Ice Cream

Chocolate Fudge Cakes

Chocolate Nut Tart

Chuck’s Coleslaw

Coconut Chicken Stew

Cranberry Jello

Cranberry Orange Chutney

Cranberry Pistachio Salted Caramel Bars

Curried Carrots with Cilantro

Curried Fruit Sauce for Ham

Curried Pumpkin Soup

Date Squares with Cranberries

Di Saronno Chicken

Dijon Chicken

Dilled Carrots

Dutch Apple Cake

Easy Peach Cobbler

Egg Ribbon and Parmesan Soup

Emerill’s Funky Turkey

Escabeche de Cebolla (Pickled Red Onions)

Fantastic Grilled Sweet Corn

Flour Substitutions

Four Bean Salad

French Onion Soup

Fresh Strawberry Muffins

Garlic Chicken

Garlic Soup

Garlicky Mashed Potatoes

Ginger Cookies

Grapefruit Mimosas

Greek Salad

Hasty Christmas Pudding

Herb and Garlic Kabobs

Hot German Potato Salad


Jamie Oliver’s Perfect Potato Gratin

Jane’s Lemon Chicken

Jill’s Cheese Ball

Joan’s Slow Cooker Porridge

Lime Cheesecake

Limoncello Liqueur

Mango Chicken Curry

Maple Mustard Wings

Marianne’s Pumpkin Cake

Marmalade Pork Chops

McIntosh Dark Fruit Cake

Mixed Fruit Crisp

Mock Garlicky Mashed Potatoes with Cauliflower

Molasses Pork Chops

Moroccan Chick Pea and Lentil Soup

One Jar Dill Pickles

Osso Bucco (Veal Shanks)

Oven Stew

Panna Cota with Strawberries

Parmesan Baked Potato Halves

Pavlova Dessert

Peach and Mango Clafoutis

Peach Pizza with Basil and Balsamic Glaze

Peach Streusel Pie with Ginger

Pesto Crusted Chicken Breasts

Pork Roast

Prime Rib

Pulled Pork

Rack of Lamb


Rhubarb Dump Cake

Roasted Carrot Soup

Roasted Turkey with Mustard and Rosemary

Rose and Thistle Salad Dressing

Russ’ Shrimp Creole

Salmon with Crunchy Peanut Butter Sauce

Salted Caramel Brittle


Seminole Coleslaw

Shellfish Bouillabaisse

Shrimp Alfredo

Shrimp Ceviche

Shrimp Scampi

Six Hour Leg of Lamb

Slow Cooker Caribbean Black Bean Chili

Slow Cooker Rosemary Orange Salad

Slow Cooker Salsa

Sopa de Lima

Spinach and Feta Stuffed Salmon

Stacked Tomato Salad

Steak and Bleu Cheese with Sage

Stir Fried Beef and Broccoli

Stir Fried Beef with Broccoli

Strawberry Banana Quinoa Breakfast

Stuffed Poblano Peppers

Stuffed Pork

Sweet Amish Macaroni Salad

Taco Seasoning

Thai Mussels


Tuscan Style Grilled Tuna Steaks

Warm Brie Cheese with Blackberry Sauce

Yucatan Lime Soup

Yucatan Sopa de Lima

Looking back and I realize that I have never posted this recipe for a wonderful soup made with limes which is a Yucatecan favourite! If you don’t like the heat, omit the chili peppers. Let your guests add their own spice!

Yucatan Chicken-Lime Soup
(Sopa de lima)

This is about the best chicken soup that I’ve ever tasted. Plus, it’s good for you. Lime juice is loaded with immune-boosting vitamin C. Chile peppers blast open stuffed sinuses. And garlic acts as an antibiotic. I can’t think of a better remedy for a cold or rainy day.

Makes 4 servings

·         4 corn tortillas (6″ diameter), cut into thin strips (or buy the already baked tortilla strips)

·         1 large tomato, halved crosswise and seeded

·         1 tablespoon olive oil

·         1 medium onion, finely chopped

·         8 cloves garlic, minced

·         1 to 2 Serrano chili peppers, thinly sliced (wear plastic gloves when handling) (OMIT if you don’t want the heat)

·         4 cups Chicken Stock or fat-free reduced-sodium chicken broth

·         1 cups shredded cooked chicken breast

·         1 bay leaf

·         4 to 6 tablespoons lime juice

·         1/4 cup chopped fresh cilantro

·         Salt and ground black pepper

1.    Preheat the oven to 400F.

2.    Arrange the tortilla strips on a baking sheet. Bake for 3 minutes, or until lightly toasted. Transfer to a plate to cool.

(Skip the two steps above if you can find tortilla strips already baked)

3.    Working over a small bowl, grate each tomato half on the coarse side of a hand grater. Discard the skin.

4.    Heat the oil in a large saucepan over medium heat. Add the onions, garlic, and chili peppers. Cook for 4 minutes, or until the onions are soft but not brown. Stir in the tomatoes, stock or broth, chicken, and bay leaf. Simmer for 5 minutes. Stir in 4 tablespoons of the lime juice and the cilantro. Season with salt and black pepper. Remove and discard the bay leaf. Taste and add more lime juice, if desired. Ladle into serving bowls and sprinkle each with some of the tortilla strips. I usually slice a lime and puts some in each bowl before I pour the soup in…

Chili Con Carne

This one if for all of our Northern followers! As a matter of fact it is cooler than normal in the Yucatan for this time of year…  12 Celsius is predicted for this night. I know you do not feel sorry for us!!! Here is some comfort food that is quick and easy…

Chili Con Carne

  • 1 lb. ground beef
  • 1 large onion, chopped (1 cup)
  • 2 cloves of garlic crushed
  • 1 T chili powder
  • 1/2 teaspoon salt
  • 1 tsp. cumin
  • 1 teaspoon oregano
  • 1/2 teaspoon red pepper sauce
  • 1 can diced tomatoes undrained
  • 1 small can tomato paste
  • 1 can red kidney beans undrained

Cook beef, onion and garlic until browned

Stir in remaining ingredients. Heat to boiling. Reduce heat to low. Cover and simmer one hour, stirring occasionally.

Stir in beans. Heat to boiling. Reduce heat to low and simmer uncovered 20 minutes more.

Serve with sour cream or grated cheese if you wish…