Decided last Thursday that I was going to fix a decent meal on Monday, and had a hankering for something oriental- – which worked out well because I could include a trip to The Asian Market in Starkvegas Friday. It was delicious. Quite easy to make so long as you prep everything ahead of time.
So we had fried bologna sandwiches and macaroni salad. Very satisfying. Recall, fried bologna sandwiches are on the list of classic Southern food.
Homemade chorizo, naturally. Recipe here.
20+ lbs. Good to go for a few months.
I am not going to eat liver mush. I don’t care.
APPETIZER SANDWICH PIES Makes 4 pies 1 hard cooked egg, chopped fine 1 Tbsp mayonnaise or Miracle Whip, plus more, for spreading on bread slices Dash dried dill weed Dash salt 4 ½ oz can deviled ham 1 tsp prepared horseradish 1 tsp prepared mustard 8 oz package cream cheese, softened 2 Tbsp crumbled blue
Origninally published March 2015. These are awesome. Named after the Texas Hill Country town started by German immigrants FREDERICKSBURG POTATOES Potatoes, pared and sliced lengthwise into eighths Cold water (to soak potatoes) 1 tsp butter or bacon drippings for each potato used (or more fat, if needed), melted Salt, pepper to taste A few caraway
I kid you not, I had never had Hoppin’ John before. Liked it. Seriously easy, too. Just go get you some blackeyes and tomatoes from your deep freezer, bacon from the fridge… Recipe calls for canned peas. We used 1lb. frozen.
If you ever come across Creative Cooking, pick it up and take it home. There is literally nothing in it that’s not absolutely delicious. The Creative Cooking Course: A Complete Course in the Art of Cooking with 1200 Recipes and 2500 Color Photos. Charlotte Turgeon. Weathervane Books, New York. 1973/75.
Most weeks, I’m responsible for cooking one night. I failed to take this responsibility seriously last weekend when Mr. Big Food was working out the menu for this week. I knew I wanted a veggie plate, and I did have a hankering for spinach so picked some up when we did the shopping. Beyond that,
Originally posted late June, 2016. The French Potato Salad was an integral part of tonight’s Marica Cooks Monday Cold Supper. Earlier this afternoon I was recounting the making of this potato salad to Miss M. She asked what made it French. Good Question. I had no answer. But the recipe did instruct to do something I’d never
Originally posted late June, 2016. This was spectacular! I changed up the recipe– from Serve it Cold! A Cookbook of Delicious Cold Dishes (1968)– a bit and I’ll make note. The recipe makes extensive reference to fat– trimming it, skimming it. We just bought a half fully cooked smoked ham, like a Jeno turkey ham
Originally posted late June, 2016. This time I’ll use frozen stewed tomatoes and puree them in the blender. Created as a dodge for New York’s Sunday morning liquor laws, this zesty, pick-me-upper has become very popular on the brunch menu at the Rainbow Room. This recipe is from Serve It Cold! A Cookbook of
It’s Marica cooks Tuesday! Given the heat wave, I’ve decided to a) stay inside & tend to a copious amount of drudge work, 2) recreate a cold supper from a few years ago, and iii) do some re-posting of the recipes which are awesome. Stick around for the pictures and commentary! It’s an excellent cold
See the smoker smoking here. Mr. Big Food smoked it for about 4 1/2 hours. Then brought it in to cool. Then I sliced it as thin as I could get it with the electric slicer.
Mr. Big Food just hollered at me from the kitchen, “Hey, Marica! Look out the window!” “Is it picture worthy?” “Oh, yeah!” I just looked again and trust me– this was just getting started. The sirloin tip that will smoke over apple wood for four hours is destined to become Zesty Smoke Beef Roast.
If you are unfamiliar with Plate Lunches, they are a southern staple, served at fine restaurants and dives alike. Usually they consist of a choice of meat and choice of three side dishes. With the advent of vegetarianism in the south, some years ago, “vegetarian” plate lunches became available. You will soon see why the
This looks like something that would be fun to make with… oh, I don’t know… a little boy, doesn’t it? 😉 From The Best of Bon Appetit (1979) brought to you courtesy of Mr. Big Food’s Big Food Manual and Survivalist Flourishing Guide. (More info here; similar recipe here.) “This bread may be frozen and decorated
From The Best of Bon Appetit (1979) Be creative! Make this in the shape of a bunny instead of a duck! More info here; similar recipe here.) “Each slice of this festive bread will show a swirl of raspberry, chocolate and nuts.” —The Best of Bon Appetit (1979) “Duck may be prepared a day ahead.