I don’t like it when the folks who write the blogs I read go into great detail about their health issues. And so I will spare you the details of my left sinus. I’m hoping the onions and garlic will do the trick. H/T to Dining with Donald for the periogie inspiration. Homemade. What a
Fancy Thursday! Man, it was good! Check back later for the green bean recipe, must be on Mr. Big Food’s computer. Do note that to the greens he added four stalks of fresh asparagus– and by fresh, I mean I walked outside, took out my pocket knife, and cut four stalks of tender asparagus. Variations
This is a great cookbook! We’ve both cooked out of it for years and never had a bad experience. Diner: The Best of Casual American Cooking
It’s a longish recipe, but absolutely worth the the effort of making everything from scratch. Full recipes for chicken, sauce, and crust here. First posted on Pi Day, 2015.
[from February 18, 2015] I first posted this recipe over three years ago and it’s worth a do-again. It comes from 500 Delicious Recipes from Leftovers which is part of the Encyclopedia of Cooking. If you enjoy cookbooks and cooking– or if you have a fridge full of leftovers– you’ll want to hit that link. What a hoot!
[July 19, 2015] This was an interesting cake to watch bake. You expect a cake to come out of the oven finished. This is not what happens with this cake. “Pour topping on cake.” The topping simmered and splattered around the edges. We’d commented that according to the recipe it was a dry cake but
Good food is of prime importance to my family, therefore; I shall take pride in doing an outstanding job of cooking from “The Cooks Creed” in Meta Given’s, The Modern Family Cookbook (J.G. Ferguson Publishing Company, Chicago, 1942) That’s a Johnsonville smoked brat, Campbell’s pork & beans, and homemade macaroni salad with yellow bell peppers,
This is the third beef stroganoff dish we’ve made in our quest to try each of the 50+ beef stroganoff recipes in Mr. Big Food’s Big Food Manual and Survivalist Flourishing Guide. By far the best– as we suspected it would be. The recipe is from The Creative Cooking Course: A Complete Course in the Art
Mr. Big Food made an adjustment to the recipe. Rather than making individual little pies, he used a tube of Pillsbury crescent rolls spread out on a baking sheet and then rolled the whole thing up like a jelly roll. Worked out beautifully and took ever so much less time.