I am growing weary of the experts who do not buy their own groceries making predictions about this and that. So I decided to do my own calculations. I have weekly grocery receipts from early March through late June of this year. I have last week’s receipt. Of the 38 items we bought last week,
I understand that aspic/jello dinner salads have fallen out of favor. That’s too bad because this one was exceptional. Give it a try. We used lemon Jell-o in the not variation recipe. EGG AND VEGETABLE SALAD AND VARIATIONS For 6 1 package aspic gelatin1 C boiling water1 C cold water3 hard-cooked eggs, sliced1 C celery,
This is delicious. Easy, too. Serve with rice or noodles. BAKED CHOPS WITH HERB GRAVY Serves 6 6 center cut pork chops, trimmed1 large onion, chopped1 Tbsp butter, melted3 Tbsp flour2 C milk¼ tsp salt½ tsp oregano¼ tsp marjoram¼ tsp thyme1/3 C parsley Preheat oven to 300*. Brown chops quickly in a hot skillet and
“Wonderful recipe for leftover turkey or for ready-made roasted chicken. From the Washington Post Food Section, Thanksgiving issue, from AT LEAST 20 years ago.”—Posted by: Cricket, The Deplorable Gourmet by The Horde (2017) “This recipe is very flexible in terms of how thick or thin you want the soup to be. Add more stock to
I posted the backstory of the cookbook, and its author, for yesterday’s recipes. Spoiler– both were from women who lived in Florida trailer parks back in the ’50s! Fun stuff. Served with MRS. HAVDU’S HUNGARIAN MEAT BALLS. Note: I wanted scalloped potatoes, so omitted the cheese. Also cut the butter down to 3 Tbsps. SELMA’S SCALLOPED
Just for fun, Mr. Big Food put together this week’s menu entirely with recipes named after someone. Credit where credit’s due! I posted the backstory of the cookbook, and its author, for yesterday’s recipes. Spoiler– both were from women who lived in Florida trailer parks back in the ’50s! Fun stuff. Note– Rather than meatballs,
I wrote about Paddleford last March when I posted the recipe for Ruth Thornton’s Stuffed Peppers. Some years ago I took an online class, Writing American Food. Among the food and restaurant critics, cooks and authors the course covered was the “first food journalist,” Clementine Paddleford (1898-1967). She was a hoot. While based in New York,
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 1 large tube can or 2 loaf cakes 1
One of the favorite appetizers at Stephen Pyles’ restaurants. SMOKED CHICKEN NACHOS 3 lb chicken, smoked (see recipe for Stephen Pyles’ Smoked Chicken)Vegetable or canola oil (for deep frying)16 corn tortillas, cut into quartersSalt to taste1 ½ C avocados, diced1 C cooked black beans 4 C shredded Mexican-style cheese3 C Pico de Gallo Sour cream
Used in the Smoked Chicken Nachos recipe, but excellent for many other dishes and occasions STEPHEN PYLES’ SMOKED CHICKEN 3 lb chicken (about)1 gallon water1 C kosher salt½ C dark brown sugar, packed firm1 bay leaf1 Tbsp fresh thyme, chopped, or 1 tsp dried, crumbled½ tsp black peppercorns2 whole cloves1 clove garlic, crushed1 tsp cayenne
Blast from the past this morning, folks. Ah, the good old days when we made fun of kids who had a saucephobia. By the way– you can follow me on Gab where we have a delightful group devoted to old books (and we stay on topic). Recipe: ANTOINE’S HOLLANDAISE SAUCE Published on March 19, 2019 by Marica ANTOINE’S
CORN BREAD BROCCOLI PIE Serves 6 1 package (8 ½ oz) corn muffin mix (like Jiffy)12 oz luncheon meat, cut into ½ inch cubes (preferably homemade—see recipes in Meats section—but can use Spam in a pinch)10 oz broccoli spears, cooked and drained (can use frozen)1 ½ C shredded yellow cheese Preheat oven to 400o. Prepare
CORN BREAD VARIATIONS Mr. Big Food says, “When I’m in a pinch, I’m a Jiffy corn bread and muffin guy. It’s the closest I’ve found to scratch corn breads I like. Plus, you can doctor up your Jiffy corn bread and muffins with some interesting add-ins, as shown below.” MEXICAN CORN BREAD Stir in 2
“These are the best bread pudding recipes I’ve ever come across,” said Mr. Big Food. He’s not wrong! UPDATE: If we had to choose, we’d choose the regular one. (It’s the raisins.) If the chocolate was the only one available, we’d jump at the chance to have it! OLD FASHIONED BREAD PUDDING & CHOCOLATE BREAD
Last night was the first Mr. Big Food had used his new grill for chicken. It was a huge success! As you can see, as soon as he shut the lid, the temperature went to perfect. He did his standard technique of moving the pieces around as he mopped them with tea. If you’re not
Across the Garden Soup is my variation on my mother’s. As its name implies, the soup changes subtly with the seasons, so go ahead and stroll across the garden to create the soup you like. This is a great soup to have simmering in the background. In my humble opinion, it tastes better after it’s
The recipe is here. Photo at that link was of our first experience with Shakshuka in Tel-Aviv a few years ago. Last week we decided put it on the menu and give it a try ourselves. It’s not hard or as time consuming if you do all of the chopping (except for tomatoes) before you
This is one of the oddest breads I’ve baked. At every stage I thought it was going to be a complete disaster up until I checked it 20 minutes into baking. What a delightful surprise! The dough is the softest I can remember working with. I let it rise 30 minutes longer the first time,
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