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
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
Recipe comes from this site and includes a video. This is a seriously delicious dish. Traditional shakshuka Serves 2-4 glug olive oil1 small onion, chopped (3/4 cup)1 medium red pepper, chopped (1 cup)6 garlic cloves, crushed 3 tablespoons tomato paste (2 oz)5 medium tomatoes, chopped (28 oz)2 tablespoons paprikapinch cumin (1/8 teaspoon)1 teaspoon salt1/2 cup water4
It’s Marica Cooks Monday! The concept of a broiler meal is amazing. Things go in the broiler pan, things go on the broiler rack, all the things are broiled and then you eat. This recipe has a bit of prep in that you have to cook the corn. I also used fresh sweet potatoes so
Marica’s on account of the fact I did not want to make little chicken balls. I adjusted the recipe: Boiled whole chicken, skinned and deboned it and put meat in at the last to reheat it Chopped, rather than minced, onion etc. Increased amount of stock to ~8 cups (used part veggie stock) Doubled amount
Originally published on March 14, 2015 “I’ve tried a bunch of cream pie recipes and this one is my favorite, in all these variations.” Mr. Big Food. Recipe for CREAM PIE VARIATIONS– including Butterscotch Cream below the fold. CHOCOLATE CREAM PIE1 large can evaporated milk2 eggs, separated1 C sugar plus additional 2 Tbsp4 Tbsp flour¼ tsp
Marica Cooks… Thursday? It is so. And it’s a Big Food Classic! “I’ve never found an explanation for its name. It’s a classic: ham, peas, cheesy potatoes. I’ve always liked the white color of the mixture when the milk gets added. This makes a lot—you might need two casserole dishes to fit it all comfortably.”
It’s Marica Cooks Monday and as I have made this many times, I thought I’d get a jump start on things. With a salad, it is a fabulous supper. Breakfast the next morning, too.
Mr. Big Food used cannellini beans and a combination of goose stock (frozen from the Christmas goose) and chicken stock. Man. They were good. Served with Ham Hocks and Greens. GERMAN LAGER BAKED BEANS Serves 6 1 ¼ C pinto beans, soaked overnight and drained1 medium onion, chopped fine1 ham hock5 ½ C chicken stock
Served with German Lager Baked Beans. HAM HOCKS AND GREENS Serves 4-6 2 lbs ham hocks, freshCold water (to cover hocks)¼ lb salt pork, rind removed, cut into ½ inch pieces1 C onion, chopped coarse1 fresh hot red chili pepper, about 3 inches long, stemmed, seeded, and chopped1 tsp sugar2 bunches greens: collards, turnip, mustard,
Sunday was an ugly day. Dreary, cold, windy, grey. Sunday Supper was fantastic! “The Head Chef of Gourmet Alley, who is a garlic grower himself, has his own version of Forty-Clove Chicken which all who have tasted say is fantastic. Don’t be timid. To enjoy this dish fully, pull out a hot, juicy garlic clove,
Side dish to Diner Old Fashioned Meatloaf. As with the meatloaf, I only made one half the recipe, thus only one layer. Delicious! “The dark, orange-fleshed variety of sweet potato commonly known as the yam has been a southern staple since colonial times, and candied yams have enjoyed wide popularity since the late 19th century—especially
Yesterday was Marica Cooks Monday. We had Diner Old Fashioned Meat Loaf with Diner Candied Yams. An excellent and hearty meal. This is one of our favorite meat loaf recipes. For just the two of us, I made half the recipe. “For the most tender, moist meat loaf, use meat with 20 percent fat. A
Originally published on January 29, 2019. Mr. Big Food tells me there are games coming up this weekend. Yippee. When is Jesus, I mean, Nick going to retire? As has been our habit for many years, we eat Football Food on BIG GAME days. And as The New England Invitational is this coming up Sunday, we will be
Originally published January 2019 Marica Cooks Monday! This was quite good. By necessity, I substituted sherry for the marsala. Beef Stew with Marsala Serves 8 or 9 Print Recipe INGREDIENTS 3 lbs lean stewing beef 2 tbsp olive oil 2 yellow onions, peeled & chopped 3 cloves garlic, chopped 1/2 cup dry white wine 1 cup Marsala wine 2 oz dried mushrooms, soaked in 1 1/2 cups warm water for
Originally posted January 2015 More from The Creative Cooking Course (as excerpted in Mr. Big Food’s “The Big Food Manual and Survivalist Flourishing Guide”)… . “Although this recipe comes from the Province of Touraine in France, it is highly popular in southern America among the Louisiana French. Sausage Lyonnaise, an excellent breakfast or supper dish, is made
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