To be honest, I had forgotten I had this crappy old book. It is shelved behind glass in the treasure chest bookshelf. Had you asked, I would easily pointed to all of Aunt Margaret’s books in the treasure chest. I’d just forgotten the title– which is one reason I do a once a year hands-on
“Marica?” Missy slid off the bed, sauntered over to Marica’s desk and sat down on the floor. “Oh! Hey Missy,” Marica replied. “What’s up?” “Ruff?” wondered Rocky. “Well, Marica, we wondered why you are looking so pensive these last few minutes.” “I’m trying to think of a name for something,” Marica said sighing. “Ruff?” “Oh.
What absolute nonsense. I mean seriously. How many pickle jars are going to remain unopened if we keep this sh*t up?
Had this soup been in a Soup Contest, it would have been a contender. It is terrific! Creamy without being too stiff, rich but still wanting a bit so you can keep sipping, perfectly flavored. Delicious! I made several substitutions. We are out of homegrown frozen zucchini but have an abundance of yellow squash. I
You will recall that the sheep have gone missing. After our excursion the other day, Mr. Big Food proclaimed, “They are probably across the cotton field by now.” I thought they’d headed into the empty 700 acres behind us. We were both wrong. I just sat there. I called Miss M for no reason other
“Toni Tennille (Captain and Tennille)” —Keyes Gateway Present Culinary Classics TONI’S RICE CREOLE DISH Serves 6 2 onions, chopped Olive oil 1 bell pepper, chopped 3 to 4 stalks celery, chopped 3 C red ripe tomatoes, chopped 1 C brown rice, washed Juice of ½ lemon 2 Tbsp sweet basil Cayenne pepper, seasoned salt, to
“Creamed onions are a most appetizing dish and almost as traditional as turkey on many Thanksgiving tables. An interesting variation includes a sprinkling of thyme as noted below.”—The New York Times Cook Book by Craig Claiborne (1961) CREAMED ONIONS AND VARIATIONS 6 servings 18 small white onions, cooked in their skins until tender “to prevent
CHICKEN IN FOIL Small frying chicken, about 1 ½ lbs, cut in half lengthwise Creole seasoning 1 Tbsp butter, softened Preheat oven to 450o. Rub chicken halves inside and out with butter and season. Wrap each half in foil. Place on a rack (skin-side up) in oven and bake 1 hour. Foil can be opened