Per a thread in CC: http://www.recipezaar.com/bb/viewtopic.zsp?t=289574
Let's have a virtual potluck!
Anybody else want to come? Each participant needs to "bring" some of their favorite dishes, as follows:
You may bring up to two dishes for each course. The only stipulations are that the recipes must be tried and true (by yourself) and the first recipe cannot be your own...it must be that of another chef. The second recipe can either be from another chef or one of your own.
I love this recipe! It is from the "Frugal Gourmet Whole Family Cookbook" by Jeff Smith. I've made this simple recipe for many years. People are always impressed but... I never tell them how easy it is to make. Some recipes are best kept secret. But I will share this one...
I made this cake once for a boy scout auction and it sold for $75.00! I wanted to say..."it's a cake mix!" but of course I didn't. Sometimes cake mixes can make fantastic desserts...this is one of them!
Edith Gump has been a close friend of mine since kindergarten. She used to eat the dirt that I handed her in the sandbox and now her kids eat dirt, too. I guess that sort of thing runs in the genes. Anyway- Edith and I were given the same basic potato salad recipe in Home Economics in High School and together we have tweaked and rewritten this countless times. This is the result of our collaborations and many years of name calling and face scratching.
This is a dish my family and friends ask me to bring to potluck/cook-outs! NEVER any left to bring home! (my sister brings a bowl to take what MIGHT be left) Taste great hot out of the oven or "room temperature"
Warning: I thought this was nothing more then my bestfriend's favorite enchilada recipe but OH! How we underestimated it! Maybe it's bc we moved away from Texas 2 months ago and we miss Tex-Mex. Or perhaps it was because we usually believe things that arn't hard to make arn't good enough for 2 culinary arts students to waste their time on... but here I sit in my computer chair eating the last left-over enchilada, the enchilada I tried so hard to save for my husband...knowing full well he said he'd divorce me if I ate all of the leftovers. LoL, and Jacklyn, it was totally worth it! JK!
My mom passed this recipe along to me. It is easy to make and has been a big hit at home and at the office. I get frequent requests for the recipe. It is very moist and delicious and makes a good breakfast cake as well as a dessert. Increase nuts by another 1/3 cup if you like nuts!
From Cooking Light magazine. I LOVE cold salads in the summertime. This one is exceptional. I often use the artichokes hearts in the jar with olive oil and spices already in it. You may need to adjust for that unless using the plain hearts.
When I was in college, I worked in an Asian restaurant. My boss made the best curry I have ever tasted, and after much prodding and bothering the poor man, he finally fessed up! I have worked for years to get the recipe right, and I think this is it! I hope you like it as much as I do.
Got this recipe quite a few years ago from McCormick Spice Company. For many decades their cookbook has been my bible. Now, tattered and torn it is well loved and well worn and it was free with a large can of black pepper. The family finds this recipe even better then old regular deviled egg recipe. I will also post how to get a perfect peeling of a hard cooked egg.