Mr. Big Food was in substitution legal mode for our Football Food menu! We had had a roast a few days back. And no one sells those little party rye breads in town so we used crackers. And he just warmed the meat up in a saucepan. Good nevertheless. HOT STEAK CANAPES Beef strip sirloin
Seriously good. Mr. Big Food made about half of the recipe. TEXAS CHICKEN WINGS Makes about 32 appetizers ½ C flour 1 envelope (1/3 C) taco seasoning mix 3 lbs chicken wings, wing tips removed, remainder cut at joint (about 32 pieces) 6 Tbsp butter 1 C tortilla chips, crushed fine Preheat oven to 350o.
A Big Food Favorite. Mr. Big Food substituted cut up sausage for the franks. “Bite-size pieces of frankfurters, coated in a tomato soup mixture of peppery seasonings go well with cold fruit punch.”—The Creative Cook (1978) APPETIZER PARTY FRANKS Makes about 4 cups ½ C onion, chopped fine 1/3 C bell pepper, chopped fine 2
Had this been a soup in one of our Fall & Winter Soup Contests, it would have won hands down. It’s hardy without being overloaded with carbs. The side of rice allows one to adjust one’s own carb intake. The raisins and coconut add a nice touch of quick sweetness without overwhelming. And the apples…
Reposted from September, 2015 with good reason. We are back to Marica Cooks Monday and this is what I’ll be cooking today. A big Food Favorite fall stew. Enjoy! Yesterday I mentioned the start of Fall Squirrel season, which in Mississippi runs from the first of October to the last of February. That of course
This sounds good– better than pumpkin spiced anything. ICED TEA SUPERB Makes 4 to 5 glasses 3 Tbsp tea (choice blend of Indian and Ceylon) Small bottle fresh mint leaves 3 teacups cold water, brought to a boil ¾ C sugar Juice of 2 medium-size limes, strained Crushed ice Scald teapot. (“Use a china or
I cannot believe I have never posted this recipe.
Reposted from May 2014 with updated introduction. I have not complained about the weather recently, but it is stinking hot. HI of over 100 again yesterday. Currently– at 8:40– 78. Filling up one of the dogs’ water bowls and happened to stick my finger in. The cold water coming out of the tub’s spigot (which
This particular reposted recipe was posted August 4, 2015. Once, and sometimes twice a year Mr. Big Food and I set aside everything else to make a few batches of Spicy Frozen Cucumbers. This year, I think we still had some in February or March. Also made a batch of pickled jalapeños. Spicy Frozen Cucumbers
Thanks to long-time reader & commenter SueK for a story and a seriously good recipe. First the story… My Mom’s mom died when my Mom was 16, after a long illness. Because of the illness, they had a housekeeper. As a result, Mom never learned to cook. My Dad was in the National Guard, and
This is such an over the top guy thing it cannot wait until Recipe Tuesday to be shared with the world. Here’s how it’s supposed to be done: Looks like Mr. Big Food omitted the Spanish Sauce, which is basically seasoned tomato sauce. I was not surprised to see that I already had a tag,
Work-in-progress photos
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.
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
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.