For me, the mayo salads are all about the egg. Recipes included in this post: Egg Salad/Deviled Eggs, Potato Salad, Macaroni Salad Let’s begin with my disclosure that I am a mayo salad purist, pretty much, making all of them … Continue reading The Mayo Salads
I never heard the term home fries until I grew up and encountered them in a restaurant, and I never encountered anything like them at home in the usual chunk style that you know. The only fried potatoes we had … Continue reading Raw-Fried Potatoes
Finally bought a cast iron reversible griddle, although I find cast iron to be annoying for a number of reasons and I expect this piece to be so, as well. Given my reluctance to use cast iron again, I did … Continue reading Grilled Chicken
I bought way too many tiny-finger sized snacks for my granddaughter’s visit last week. I sent the remaining goldfish home with her, but kept the box of Honey Maid® graham cracker Minions, so I had to make a pie crust … Continue reading A Pie of Necessity
Not a casserole, but still a one-dish meal, it’s easy to roast or grill any of the variety of vegetables that are available in the summer and combine them with pasta, with or without meat for a terrific summer meal. … Continue reading Noodles and Roasted Vegetables
Not to be confused with what your mother called “Tuna Fish and Noodles” made with a can of condensed soup.
I know I shouldn’t be turning the oven on so often in the summer, but sometimes it’s just nice to throw everything in one dish and into the oven, and then clean up before dinner is ready. This is one of my favorite casseroles for both texture and intense flavor—you can’t accuse the tuna of being bland, and if you add the right mushrooms, that adds a terrific meaty texture that you don’t get from the tuna. Surely someone out there has made a variation of this dish with fresh tuna, and while I’ve been tempted, I have yet to try it.
See the new, better version of this sauce here, but also note the correction below to the amount of water in the recipe.
Just before my granddaughter left yesterday, she finally found my teapot collection. In one corner of the shelves is a miniature cookbook called Tea Time, in which I had tucked this borrowed recipe for hot dog sauce distinctively flavored with cloves and nutmeg. For years, my husband raved about the hot dog sauce at The Majestic Bar and Grille in Greenville, PA that he swore was made with cinnamon. I knew he was wrong even before I had tasted it myself and that he was confusing cinnamon with cloves—he was just thinking of a generic pumpkin pie flavor, but misidentifying the spice. You can still get hot dogs with that locally famous sauce by traveling to Greenville or you can make this recipe that is pretty darned close. I think we got it from my sister-in-law, who got it when it might have been circulating, and you can tell that she jotted it down on what was handy.
I’m not actually making it today, so I don’t have a photo, but it will turn up some time this summer (see new photo in the recipe from late summer added 9/7).
Includes the recipes for “Deep-fried Breaded Shrimp, Rice with Peas and Parmesan, and Vanilla Ice Cream.” It’s summer and one daughter and granddaughter are visiting, so there’s that tug between not wanting to do any cooking and doing a little … Continue reading Let the Machines Cook
Today we’re eating the pork in tacos, so it will be seasoned accordingly, but you could use the same cooking process for a barbequed pork sandwich by switching out the seasonings for barbeque sauce or rub. The closest grocery store … Continue reading Roast Shredded Pork Butt
I haven’t made a curry in a long while, but when I picked up coconut milk for the 4th of July coconut cream pie, I accidentally picked up one can of the lite version with one can of the regular—who … Continue reading Chicken Coconut Curry
I’m beginning with this recipe for no other reason than that I made it last night. The pics are not that great, but I hope to do better later.
This recipe is a combination of a few you might know as Swiss Steak and Salisbury Steak, although the latter is supposed to be made with minced beef. Unlike most recipes for cube steaks, this recipe braises the meat in the oven until tender, which can take anywhere from 45 minutes to over an hour. I don’t consider it to be a version of Chicken-Fried Steak because there is no breading with egg, just a flour dredge, and no white gravy at the end. Still, it might have gone by that name in your house. Continue reading “Smothered Cube Steaks”