Leftovers — something everyone has and something that sometimes leaves us blank on how to use them up. Mom’s 1947 Culinary Arts Institute Encyclopedic Cookbook has a whole section dedicated just to leftovers. Today is making Hot Sandwiches out of our leftovers. I do believe eating habits were different in the old days to have… Read More
Do you have a recipe box? I’ve always wanted a simple wooden box that was divided into easy to find sections and recipes. But, this is what I have. Do you see that old and rescued blue leather 22 x 14 x 7-inch suitcase? Yes, that’s my recipe box. And it has a special spot… Read More
I am calling these Autumn Pies because they are made with squash and not pumpkin. I grow a lot of maxima squash for baking as it seems to be the sweetest and densest of the cucurbit squash. This year I baked several Autumn Pies ahead for our freezer and also for a Christmas fair. To… Read More
Recently, when I wrote about how I blanch and freeze squash and zucchini, I received this comment from Julia: “Cookery 101 topic request: How do you blanch vegetables? Why would you blanch vegetables?” I live to serve! According to the Ball Blue Book of Preserving, “Blanching is a critical step in preparing vegetables for freezing…. Read More
As you all know, I am not so good at following directions. For whatever reason, I feel compelled to be creative with even the most simple recipes. It doesn’t always work out for me. My dad is very much the same way. Perhaps he’s where I get it from. He used to claim he used… Read More
I have been intrigued with the different posts about the complexity of menu planning. I can’t say that I have ever planned menus more than one day ahead. Basically, what we eat is what’s on sale. I have graduated from making all of my bread to making everything from scratch. It began as a challenge… Read More
any MSG free recipes and substitutes for bouillon used to make my own, as the homemade recipes all contain flavored granules or bouillon which contain MSG
My MIL made the only thing I actually liked using the old fashioned citron fruit mix – a very soft cookie. Not a bar, just a regular cookie. Not particularly spicy, and more sponge cake like than a normal cookie. For some reason, the citron tasted good in this particular cookie. Other than in this... Read More
When I was a kid, my aunt used to can crab apples that I loved. Never thought to ask her for the recipe when she was alive, but a friend has a crab apple tree so loaded with crab apples, that some of the branches are touching the ground. When she told me that I... Read More