For several years my first use of leftover turkey from Thanksgiving has been to make gumbo, based on a recipe in Justin Wilson’s Homegrown Louisiana Cookin’. Looking over my cookbook library using Eat Your Books, I have found that this is a common idea in Louisiana since there are recipes for it in several Louisiana Read More …
I spotted this recipe in the 11/24/18 issue of the Wall St. Journal. It makes a tasty dessert with a stronger lemon flavor than is usual with apple desserts. The next time I make it I will probably use a cake pan rather than a pie pan so that there is less chance of boil Read More …
This is an adaptation of a recipe in the October/November 2018 issue of Cook’s Country. In addition to eating them separately as an appetizer, I think they would be good with mashed potatoes. Meatballs 22 squares of Saltine crackers, crushed 1 cup whole milk 2 lbs. 85/15 ground beef 2 oz. Parmesan cheese, grated Read More …
Carol recently made rice krispie treats for our granddaughters using the standard recipe from the box (i.e. based on marshmallows). Shortly after, I spotted a recipe from Jamie Oliver for a more sophisticated version of rice krispie treats. I call this an “adult” recipe both because it is more sophisticated (although still very simple) and Read More …
I had some leftover Charred Salsa Verde and thought it would go well with sautéed shrimp and spaghetti, and I was right. It was sufficiently good that I made a second batch of the salsa just to eat this way. Here is how I made two servings. This would make a good, quick midweek dinner. Read More …
For this weekend’s campout, I was looking for a dessert which could be baked in a frying pan over a stove, and I remembered these fry cookies, which I first made about 5-6 years ago. I successfully made them at a Boy Scout Roundtable meeting as a hands-on program. An advantage of these cookies is Read More …
We made this cake for Elsie’s birthday, and it turned out very well, with a rich, fudgy frosting. Elsie and her sister helped make the frosting, which was a memorable and time-consuming process, but great fun for the girls! This recipe is adapted from Williams-Sonoma’s Essentials of Baking. It is a rich cake (note the Read More …
We made this traditional Southern cake for Amanda’s birthday, and it was a hit. The unusual part of the cake is that it contains some crushed pineapple and bananas in the batter, as well as pecans. The frosting was good, but relatively soft due to the high butter content, so we stored the cake Read More …
We are having a Tex-Mex themed dinner tonight for Amanda’s birthday, featuring this salsa, Chile con Queso , Carne Asada , Tex-Mex Flour Tortillas , guacamole, charro beans, and (not really Texan but very Southern) Hummingbird Cake This salsa is adapted from a recipe in Serious Eats and is very simple 1-1/2 lbs. tomatillos Read More …
This recipe is an adaptation of the best-selling entre at a Brooklyn diner, as reported in the Wall St. Journal. The diner must advertise this as “gluten free” since the original recipe called for tamari vs. soy sauce, and specified that the oats used should be gluten-free. (Do any oats have gluten?) I don’t care Read More …