Interesting twist on an old cake favorite, from the Blue Bonnet Café in Marble Falls, Texas BLUE BONNET CAFÉ GERMAN CHOCOLATE PIE 9 inch cooked pie shell (preferably homemade—see recipes in this section) 1 C sugar ¼ C corn starch ¼ tsp salt 3 C milk 4 egg yolks ¼ C cocoa 3 Tbsp butter
Another great pie from the Blue Bonnet Café in Marble Falls, Texas. BLUE BONNET CAFÉ FUDGE PIE 6 oz butter 3 squares unsweetened baker’s chocolate ½ C flour 3 eggs, beaten 1 ½ C sugar 2 tsp vanilla ¼ tsp salt Unbaked 9 inch pie shell (preferably homemade—see recipes in this section) Preheat oven to
Piled HIGH with meringue! From the Blue Bonnet Café in Marble Falls, Texas. BLUE BONNET CAFÉ’S PIES COCONUT MERINGUE PIE 1 C sugar¼ C corn starch¼ tsp salt3 C milk4 eggs, separated3 Tbsp butter1 ½ tsp vanilla3 ½ oz can flaked coconut, a little reserved for toppingBaked 9 inch pie shell (I use Pillsbury) Combine
I am abbreviating this one. There were a lot of photographs of people meant for friends and family who read the blog. Game Day! We Did It!! Published on September 8, 2012 by Marica Company arrived shortly after 8am and the male folk set off for the game. Meanwhile… We beat Auburn! Go Dawgs. Added 9/4/2020 Mike &
This part comes the day after the day we smoked all of the meat. How to Cook… : Part 4? No Rest for the Weary Published on September 7, 2012 by Marica Updated as I’m able. Scroll down for parts 1-3.~~I am so mother… tired of this. I hope I hear someone complain about the seasonings. So I
I see I have made mistake. I shall correct it. Looks as if I missed several parts of the 2012 tailgate. I certainly did not intend to rob you of the full experience. So I’ll fill you in. This post should be inserted between this one and the smoking post. How to Cook For /
Geeze. I’m tired just reading this. And it’s only 2012. How to Cook For / Feed 150 People: Part Three, Smokin’ Published on September 6, 2012 by Marica Updated throughout the day with newest on top. The take away message is that Mr. Big Food is very organized! ~~FINAL UPDATE. Done. Did I mention that we have company coming?
This was our second tailgate. It was sponsored by Mr. Big Food’s department. If I recall, his colleagues brought side dishes. This is actually parts 1 & 2. Part 3 coming up. (Also, I was younger then.) How to Cook For / Feed 150 People: Part 1 Published on September 5, 2012 by Marica Mr. Big Food &
I have posted this before from time to time. Here it is again! 260 pieces of chicken! Published on September 23, 2011 by Marica | Edit This is big BIG food! Let me walk you through the photo. The guy in the white shirt is Mr. Big Food, and the very proud owner of all three grills. Two of the
This weekend’s appetizer. It’s great! Mr. Big Food hollered to me from the kitchen, “Do we have any coarse salt?” I laughed and showed him our selection of salts. He settle on kosher. MARGARITA SHRIMP Serves 6 as appetizer 5 Tbsp corn oil (or vegetable oil) 1 lb medium shrimp, peeled and deveined 2 bunches
As I begin going through the tailgating posts, I’ll serve this up to get started. Unfortunately, and unbelievably, I cannot find the recipe. [Insert short walk to the Bunkhouse where Mr. Big Food is working. Questions. Indignity. “I would never cook anything but my own recipe for a chili cook off! John’s chili.” With chorizo?”
I adapted this one from the published recipe—in Sunset Magazine, I think—of the winning recipe from the Terlingua Chili Cook Off some time in the early 1980s. As a developing Texan cook back then, working on my own Chili recipe was important. It’s been the subject of constant experiment since then. Substitute home made Chorizo
Recipe: Curried Chicken and Grape Salad Published on August 31, 2016 by Marica | Edit A HUGE hit! Served with Tomato sambal and toasted pita. CURRIED CHICKEN AND GRAPE SALADserves 6 3 cups diced cooked chicken1 1/2 cup thinly sliced celery1 cup green grapes2 Tbsp. lemon juice1 1/4 tsp. salt1/4 tsp. black pepper1 1/2 tsp. curry powder (use the best sweet curry
Tonight is Grillin’ Saturday, too! Fancy Monday Published on August 28, 2018 by Marica | Edit Clockwise from top: Creative Cooking Green Rice, Chicken Baked in Cream, Broccoli Casserole with Bleu Cheese It used to be Marica Cooks Monday but due to a deviation from Mr. Big Food’s normal teaching schedule, occasional Monday this semester will be Fancy. Mind you,
We should make these again sometime soon. Recipe: Buttermilk yeast pancakes Published on August 21, 2012 by Marica This is the recipe for the pancakes I mentioned the other day. It keeps for up to two weeks! And it is good. Sorry, no photo as the pancakes kept getting eaten before I could get my camera. BUTTERMILK YEAST PANCAKES 4
This may not look like much but it is good, and perfect for last evening’s Heritage Night–when we enjoy mostly eastern European dishes. Unfortunately, we couldn’t find any leeks in town so we used a couple of bunches of green onions. “Thin Soup with Young Vegetables” LEEK SOUP WITH HAM ROLLS About 5 medium-sized leeks,
It’s a Frugal Gourmet bread. Recipe here. I should figure out how to convert it to a bread machine recipe. Or not. Ancient Roman Bread UPDATE Published on August 15, 2016 by Marica Gone the sun Bread is done. Ahem. “We are quite sure that when the Romans invaded Greece they had their eating habits changed dramatically. The
This is from back in the vault! If you have not experienced the difference between McCormick (or Kroger) paprika and true Hungarian Paprika, you have not yet lived. Recipe: Fazolové Lusky na Paprice (Green Beans Paprika) Published on August 30, 2012 by Marica FAZOLOVÉ LUSKY NA PAPRICE 2 quarts water 1 tsp salt, plus an additional ½ tsp
Recipe: Corn Stuffed Bell Peppers Published on August 7, 2012 by Marica | Edit Unit for unit, peppers have more vitamin C than citrus. And there ain’t nothing like fresh corn. CORN STUFFED BELL PEPPERS Serves 4 4 to 6 medium bell peppers, washed, tops removed, seeded, parboiled in salted water 3-5 minutes, drained 1 ½ C canned or fresh
Recipe: Mrs. John Wolff’s Scripture Cake Published on August 11, 2021 by Marica This looks good! There’s a PDF of the recipe at the end of this post. You can download it. From First Lady Bicentennial Cookbook, South Carolina (1975), Section 4, Breads and Rolls, “Committee’s Choice,” Mrs. John Wolff, SCFWC, Florence, S.C. MRS. JOHN WOLFF’S SCRIPTURE CAKE Makes
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