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I like cream-based soups, but they really pack the calories and fats. Here’s a recipe that I’ve used that is thick and creamy, but is low fat because the celery and potatoes thicken the soup, not cream. I add a bit of sriracha sauce for a little bite, but the soup is flavorful without it. Topped with pine … Continue reading
I often make pan sauce for meat. It adds a layer of flavor that enhances meat flavors, if you use the right combination of ingredients. I decided to write this pan sauce down before it left my brain because it was yummy. I rounded off the meal with pickled beets, sweet potato oven fries (recipe is also … Continue reading
Carol’s Homemade Blender Mayonnaise This mayo is much brighter tasting than the store-bought version. I use it as a base for anything calling for mayo, but it is especially good in my creamy cole slaw dressing. It is simpler to make than the hand-beaten varieties, and just as good, in my opinion. Be sure to … Continue reading
I have been making these biscuits for so long, the recipe is committed to memory, although its origin is not. The original recipe used Crisco or lard or some other kind of solid shortening filled with trans fats. My version uses vegetable or canola oil. Be sure that the measurements are exact so that the biscuits are … Continue reading
When I worked for the telephone company, our office had a yearly craft sale where people brought and sold crafty items they’d created during the year. I brought cheesecake. The first year, I brought 3 cheese cakes; the last year a dozen. They always sold. If you want to embellish this very basic recipe, you may … Continue reading
This recipe was cobbled together from a dish I ate while I was in France, from a Sunday newspaper supplement, and from my own tinkering. The raita is my own touch. It’s more refreshing and lower in calories than tartar sauce. This dish can be served with a simple salad for a light, but satisfying … Continue reading
This recipe originally came from a cook book of recipes collected by a group of retired telephone company employees called The Pioneers. Of course, I have tampered with the recipe. Homemade Bailey’s is a bit thinner than real Bailey’s Irish Creme, but I think the company might use a thickener. Pour into bottles and give away as gifts. Although most bottles … Continue reading
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
Cookery & Rhetoric 