This chocolate cake is a classic in Carol’s family and she recently made it for her brother’s birthday. It may sound strange to use mayonnaise in a cake until you recall that the two principal ingredients in mayonnaise, oil and eggs, are common cake ingredients. 3 cups cake flour 1-1/2 cups sugar 1 Tbs. Read More …
This is essentially an upscale version of “Beer Can Chicken” using a roasting stand from Sur La Table instead of precariously balancing the chicken on its drumsticks and a beer can. This is a good example of the low and slow school of barbequing. 1 chicken 1/4 cup of dry rub 1 cup of beer Read More …
This spicy, high fiber, and reduced fat version of coleslaw has been popular at Texas pot luck suppers. 2 cups cooked pinto beans 3-1/2 cups shredded cabbage 1 cup thin curls of carrots (from using a vegetable peeler – roughly 1 large carrot) ½ cup chopped onion ½ cup plain yogurt ½ cup mayonnaise Read More …
This recipe is an adaptation of an unusual humus recipe in Michael Solomonov’s “Zahab: A World of Israeli Cooking”. This particular hummus is based on butter, rather than the usual tahini, and as the name implies is not Israeli. It has the consistency of mashed potatoes, but with a nice flavor from the lemon and Read More …
I recently saw some good looking mint in the supermarket and felt the urge to make mint juleps, one of the great American whiskey drinks. Here are instructions to make 4 drinks, which can easily be scaled up or down. 1/4 cup sugar 4 tsp. water 8 oz. bourbon 1 bunch of mint, leaves only. Read More …
About a year ago I bought “The New Midwestern Table” by Amy Thielen, and the first recipe which caught my eye was how to make Braunschweiger, which is a liver/pork/bacon pate of German origin which is popular in the upper Midwest. This is a bit of a project and requires a meat grinder, but is Read More …