-
Subscribe
Subscribed
Already have a WordPress.com account? Log in now.
A friend recently asked for this recipe, so I thought I’d post it here. The basic recipe came from one of my old cookbooks, The United States Regional Cook Book, published in 1947. I used to make this from bread crusts which always seemed to languish in old bread wrappers. When I was much younger, I … Continue reading
For over 30 years, I’ve used this recipe for rice custard found in a cookbook copyrighted in my birth year, 1947. My sister, Barbara, gave me the cookbook for my birthday one year. The book’s title is The United States Regional Cook Book. The recipe comes from the “Southern Cook Book” section of the book; however, … Continue reading
Dan is a manager for a wine and spirits distributing company. This drink is something I cooked up when his company started marketing a new cinnamon schnapps about 15 years ago. It will warm you up and make you feel all fuzzy and generous at the same time. (: Hot Sin 10-12 oz. Apple Cider … Continue reading
This dish tastes like Thanksgiving in Thailand. The original recipe used raw chicken breast sauteed and added to the rest of the ingredients at the beginning. I had a lot of leftover turkey and was tired of the standard options, so I adapted the recipe. Oddly, I’ve cut down on the spicy heat in this recipe. It was … Continue reading
This recipe has been reworked so it no longer resembles the original, which came from a friend in Duluth. It can be served over rice noodles, egg noodles, or rice. If you are avoiding carbs, it is good just as it is. Serve it with something chilled to balance the heat. I serve it with cole slaw or chilled sliced … Continue reading
This is a good soup for fall and winter. It is topped with raita, an Indian yogurt condiment. I use Greek yogurt because I like the taste and texture better, but any good quality plain yogurt with active culture will do. Although it has many ingredients, it is fairly simple to make, and when it … Continue reading
Since Dan is a bit lactose intolerant, traditional pumpkin pie with its cream and evaporated milk was a real problem, especially since he loves pumpkin pie. So I hunted for something that didn’t have those ingredients. The sour cream recipe fit the bill. If you are lactose intolerant, be sure that your sour cream has … Continue reading
This is the perfect fall (or spring or summer) breakfast (or lunch or dinner). It is full of flavor and contains no gluten or dairy products. This is modified from a Jenn Cuisine recipe. Lots of variations, as you will see below. Maple Pumpkin Almond Granola (gluten free, vegan) 5 cups of old-fashioned rolled oats … Continue reading
This marinade is the product of years of tinkering. I still change it from time to time. I use it for steak, but it also works on chicken thighs and venison. The following recipe is just large enough for 2-4 steaks. If you need more, double the recipe. Marinade for Grilled Steak 2 tbsp Worcestershire … Continue reading
Both my grandmother and my mother made pickled beets. I used their recipe until sometime in the late 70’s or early 80’s when I stopped using sugar and started using local honey. I even kept bee hives for two years. Even though I use some sugar in my diet these days, I still use mostly … Continue reading
Cookery & Rhetoric 