by RRAdmin | Jan 2, 2012 | Uncategorized
Stan Klock’s BAKED STUFFED SHRIMP 2/3 cup finely crushed crackers 1/3 cup fresh bread crumbs 1 Tbsp. Parmesan cheese 1 Tbsp. paprika (mix sweet and hot) 1 Tbsp. dry vermouth 1 clove garlic, minced Salt and pepper to taste 3/4 stick...
by RRAdmin | Jan 2, 2012 | Uncategorized
No browning of meat and no prepping (not even thawing) of vegetables. Cook it one night (you can practically ignore it) and have enough for 2 dinners. Keeps well in refrigerator up to 4 days. No Hands Beef Stew 2 pounds 1 1/2-inch chunks beef for stew, preferably...
by RRAdmin | Jan 2, 2012 | Uncategorized
Bobotie(adapted from Time-Life Foods of the World, African Cooking)BAKED GROUNDLAMB CURRY CASSEROLE — really a kind of glorified meatloaf, but if youlike ground beef and curry, you may like this combo1 slice homemade-type white bread, 1-inch thick, brokeninto...
by RRAdmin | Jan 2, 2012 | Uncategorized
One of Tootie’s special creations:Buttermilk Pound Cake with CoconutFrosting2 ½cups sifted cake flour1 ½ teaspoonsbaking powder½ teaspoonbaking soda1 teaspoon salt1 ⅔ cups sugar¾ cupsshortening1 cup buttermilk4 unbeaten egg whites1 teaspoon vanilla½...
by RRAdmin | Jan 2, 2012 | Uncategorized
Great for winter: Felix’s chicken and sausage casserole. Sweet Potatoes with Caramelized Apples (not recommended if you are serving with a traditional Thanksgiving dinner; it’s like a combo of apple and pumpkin pie) — try with ham Brand new,...
by RRAdmin | Jan 2, 2012 | Uncategorized
ik Anson’s Preparation of Coq au Vin, for our first copy of At Home Cookin’ done for Allan. You can find recipes by tapping here on the Home Cookin’ index. Please tell us what you think! ...
