Mrs. Dannewitz's Famous Gingersnaps

This is a basic ginger cookie.  It crackles perfectly as it bakes.


Ingredients
1 c sugar
3/4 c unsalted butter
1 egg
4 Tbs molasses
1/2 tsp salt
1 tsp cinnamon
1/2 tsp cloves
1/2 tsp ginger
2 tsp baking soda
2 1/4 c flour.

Directions
1.  Mix butter and sugar with an electric mixer until smooth.
2.  Add the egg and mix well.
3.  Add the molasses and mix well.
4.  Add all dry ingredients in a small bowl and stir to mix.
5.  Add dry ingredients to butter mixture until smooth.
7.  Bake at 350 for 7-9 minutes.

Provencal Potato Salad

A friend served this at dinner alongside a simple piece of salmon.  It made the perfect, complete side dish.  It can work with so many things and could make a complete meal when adding the tuna.  She did not put in the tuna, eggs or anchovies.  I know I will make this


Ingredients
1/2 lb haricots verts, stems removed
1 recipe French Potato Salad
1 6 oz can tuna, drained and flakes (optional)
1/2 c capers, drained
1 c halved cherry tomatoes
1/2 c small diced red onion
1/2 c black olives, pitted (like a nicoise)
6 hard cooked eggs, peeled, quartered (optional)
6 anchovy fillets (optional)

Directions
1.  In a pot of boiling slated water, blanch the haricots vets for 3-5 minutes, until barely tender.  Drain and immerse into ice water for 5 minutes.  Drain again.
2.  In a large bowl combine the haricots vets with the potato salad, tuna, capers, tomatoes, onions, olive, eggs, and anchovies.
3.  Serve at room temperature.

French Potato Salad

This can be used alone as a warm potato salad or used as part of the provencal salad recipe.  Both recipes come from Ina Garten.

Ingredients
1 lb small white boiling potatoes
1 lb small red boiling potatoes
2 Tbs good dry white wine
2 Tbs chicken stock
3 Tbs champagne vinegar
1/2 tsp Dijon mustard
2 tsp kosher salt
10 Tbs olive oil
1/4 minced scallions--white and green parts
2 Tbs minced fresh dill
2 Tbs minced flat leaf parsley
2 Tbs chiffonade of fresh basil

Directions
1.  Drop the white and red potatoes into a large pot of boiling salted water and cook 20-30 minutes, until they are just cooked through.  Drain in a colander and place a towel over the potatoes to allow them to steam for 10 more minutes.
2.  As soon as you can handle them, cut in half or quarters if they are large and place in a medium bowl.  Toss gently with the wine and chicken stock.  Allow the liquids to soak into the warm potato before proceeding.
3.  Combine the vinegar, mustard, 1/2 tsp salt, and 1/4 tsp pepper and slowly whisk in the olive oil to make an emulsion.  Add the vinaigrette to the potatoes.
4.  Add the scallions, dill, parsley, basil, 1 1/2 tsp salt and 1/2 tsp pepper.
5.  Toss.  Serve warm or at room temperature.