During a Sunday family lunch at the Crystal Grill, my nephew was having a hard time getting the ketchup to come out of the glass bottle. I observed that every single member of the family had a different solution for the problem.
My sister-in-law commented that I should write an article about the best way to solve the dilemma – mainly because we are a hard-headed group and each thought that our way was the best. I laughed and told her that I would check it out.
To my amusement I found about 50 different websites that address the ketchup situation.
I buy the plastic squeeze container (I know that it is more expensive, but it makes my life easier) and that makes the ketchup problem a little better. However, when the bottle is about a quarter empty, it begins to spit and sputter when you use the bottle.
Storing it upside down in the refrigerator will help because all the ketchup will have run down to the cap.
There are four basic tips to help get the ketchup out of the bottle a little bit easier.
1. The karate chop – This is especially for glass containers. There is a place you can give the bottom a little karate chop. It is at the neck of the bottle where the emblem is. Just hold the bottle at about a 45 degree angle to your food and start tapping the bottle with your hand. The ketchup will come out pretty easily from there.
2. The shake and swoop – Start by shaking the ketchup bottle. As you go on the down shake, you then swing the bottom upward, making a J-like motion. This will loosen and push all of the ketchup to the top of the bottle, which will make it easy to get out.
3. Over the wrist – Just grab the base of the bottle with an upside down grip and open the lid. Now place your other arm in front of your food and hit your wrists together. Make sure that the nose of the bottle goes over the top and is directed towards the food.
4. Under handed – Grab the base of the bottle and hold it with the top facing down. Now swing the top of the bottle forward as if you were throwing a ball underhanded. The force will push all of the ketchup to the top of the bottle, making it easier to pour out.
5. The Knife – Stick your knife down in the bottle to “start the ball rolling.”
One of my favorite comments was to make sure you have removed the silver foil seal off the top before you begin. I am sure that was from experience and a very frustrated “ketchup user.”
The next time our family gets together for one of our favorites traditions of Sunday lunch at the Crystal Grill, we will once again try to decide – What is the best way to get the ketchup out of the bottle?
Hope you enjoy today’s recipes. Thanks for reading.
AUTUMN SALAD
WITH CANDIED ALMONDS
8 cups mixed salad greens
1 cup feta cheese, crumbled
1 cup dried cranberries
1 package candied almonds
Dressing:
1 teaspoon salt
¼ teaspoon Tabasco sauce
3 tablespoon white wine vinegar
3 tablespoons sugar
½ cup salad oil
Mix salad greens, feta cheese, and cranberries.
Chill, cover and refrigerate.
For dressing: combine all ingredients in a sealed jar and shake will.
Drizzle over salad and toss to mix well.
Sprinkle with candied almonds and serve immediately.
LAYERED SPINACH SALAD WITH CREAMY HORSERADISH DRESSING
Dressing:
1 cup mayonnaise
1 cup sour cream
3 teaspoon horseradish
1 package ranch dressing
Salad:
½ pound fresh spinach
½ pound bacon, cooked and crumbled
5 eggs, boiled and chopped
1 head of lettuce, torn
1 package frozen green peas, uncooked, but thawed
1 onion, chopped
¼ pound Swiss cheese, shredded
¼ pound cheddar cheese, shredded
Sugar, salt and pepper to taste
For dressing: Mix together all ingredients.
Refrigerate and set aside.
For salad: Layer the first 8 ingredients in order.
Sprinkle with sugar, salt and pepper.
Top salad with dressing.
Garnish with additional cheese and bacon.
Chill until ready to serve
RAINBOW PASTA SHRIMP SALAD
5 cups water
1 teaspoon salt
½ lemon
1½ pounds. fresh, medium shrimp, unpeeled
1 (12 ounces) package rainbow twirl (multi-colored rotini) pasta
1 cup celery, thinly sliced
1 medium green bell pepper, chopped1 medium red bell pepper, chopped
2 green onions, chopped
1 (3 ½ ounces) can medium pitted black olives, sliced
1 cup Italian dressing
Bring water to a boil.
Add salt, lemon and shrimp.
Cook for 3-5 minutes. Drain and rinse with cold water.
Chill.
Peel and devein shrimp and set aside.
Cook pasta according to instructions on package.
Drain and rinse.
Add celery and the next 4 ingredients;
blend.
Add Italian salad dressing to mixture and stir in shrimp. Chill overnight.
•Contact Lee Ann Flemming at lafkitchen@hughes-.net.
