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This is the highlight of my 'after' Easter cooking....that ham bone that is in the fridge after most of the ham is eaten. I just can't get myself to throw it out without making a pot of this soup!! I use canned beans in place of the dry, it just makes making the soup so much easier and the beans are always cooked just right. Be careful when adding salt, if the ham was salty the soup may not need any. Hope you like my recipe!! -- posted by Chef53Kathy
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I have always liked the taste of beef stroganoff but not the stringy, tough texture of cheaper cuts of beef. I decided to develop my own recipe for stroganoff using filet mignon's. The result is a succulent, tender, wonderful culinary experience. Give it a try......you'll love it!! **NOTE: this recipe is not for the diet conscious! For some reason 'Zaar will not take my filet info.....it's (2) two inch thick filets. -- posted by Chef53Kathy
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I just love Eggplant Parm but didn't like having to bread the eggplant in bread crumbs so I eliminated that step and it is just as wonderful. I also eliminated the 'salt and sit' step in most recipes to take the extra water from the eggplant. I find that step to make the dish dry and tough. I think if you try it this way you'll make it my way forever!! -- posted by Chef53Kathy
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Serve with a platter of fresh fruit such as bananas, strawberries, orange or grapefruit sections, sliced peaches, watermelon balls, seedless grapes, and cantaloupe or honeydew wedges. Or try a dollop of it on Recipe #337210. Both are from the recipe collection of Bird's sister Kathy. -- posted by 2Bleu (Bird&Buddha)
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This recipe was shared with me by an Orthodox Monk Priest from a Monastery in Pennsylvania. He was the cook there and had some very wonderful recipes that he gave to me. I make this every year at Thanksgiving and I make sure to make enough for Christmas. The longer it sits the better it becomes. -- posted by Chef53Kathy
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This recipe is made with Mandarin Oranges but is not the 'traditional' mandarin orange cake that we all made 20 years ago. This is a one bowl cake and looks and tastes like a carrot cake. I was introduced to it in Florida and absolutely love it. I hope that you enjoy it as much as I do!Note: there is no cinnamon in this cake, I have tried to add it and I didn't like the taste with the oranges. -- posted by Chef53Kathy
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My now-deceased uncle used to make these when I was a little girl. He lived with us and loved to cook. My Moms' friends would come to visit and they would beg him to make them for a snack! I have made them for years and they are a family favorite with just about any dish. I vary them sometimes by adding shredded cheeses or even Velveeta. I guess you could call them a variation of scallopped potatoes but we just like to call them 'mushy'!! -- posted by Chef53Kathy
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My sister, Kathy, introduced me to this cake over 30 years ago. She has been gone for 15 years, but, everyone in our family makes this cake and we always think of her. This is probably my son's favorite! -- posted by Carol's Mistletoe Kitchen
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I got this recipe...after much coaxing from a dear sweet friend in Alaska. Her mother made it at Christmas and she made it for us weary travelers when we stayed with her and her family on our vacation. It was a HUGE hit with my family!! We begged for the recipe and we stunned to discover how simple the ingredients were
dont get me wrong, it is a heart attack waiting to happen but what a way to go! It is simple in it's taste yet delish!The instructions seem a little odd but they workout fin
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We had the best chicken pot pie at church last night! It was great. I asked for the recipe. Baking temp and times are a guesstimate. I forgot to ask.She halved the topping and there was plenty(.i.e. used 6 recipes of the chicken and only 3 of the topping) Feel free to half the topping.I am going to try it soon and be sure I wrote it down right, but I think I did! The buttermilk was sooo good in the topping. I guessed that she had used cheese until I asked. -- posted by Heartsong
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