My Mother makes THE BEST pies of anybody I know. She found this recipe in the KC Star many, many years ago and it has become her signature pie/cobbler dough. Fresh lard from the butcher is what makes this "The Ultimate" pie dough recipe.
There are times I refuse to pay the higher prices of fresh potatoes, as well as times when I just don't have the time to prepare a meal from scratch. This recipe appealed to me as a solution to both of those issues. Boxed potatoes are a great time saver.
I found this recipe on line at The Recipe Link. After being at Cracker Barrel, I think this is close to the real thing. I had to eyeball the amounts on the crackers and soup as no measurements were given. Next time I will measure and post accordingly.
I cut this recipe out of a magazine years ago. I have made this often and always to rave reviews. It's very easy and great served warm, right out of the oven and it is just as good the next day cooled.
This is my favorite recipe for Ginger Cake. Autumn in Missouri to me is this cake served with fresh whipped cream (or Cool Whip) and fresh apple cider. This recipe comes from my Grandmother Daisy Werth recipe journal. There were no instructions other than bake in moderate oven till done. My Mother & Aunt tell me I make it just like she used to.
Recipe found on About.com by Darlene Schmidt.
I thought this sounded good after replying to anothers' request for a sauce to serve with roasted chicken that wasn't a gravy. Double this recipe for 1 whole chicken.
Kansas City was and still is considered a "Cow Town". We are blessed to call The Hereford House our hometown restaurant. Celebrating 50 years they finally shared their recipes in the local paper. If you can't make it to KC at least you can eat like you're here.
Kansas City was and still is considered a "Cow Town". We are blessed to call The Hereford House our hometown restaurant. Celebrating 50 years they finally shared their recipes in the local paper. If you can't make it to KC at least you can eat like you're here. Make this for Steak Oscar!
A co-worker shared this recipe with me a long time ago. I begged her for the recipe and finally she did share it. Every time I make these, they are gone in a flash. I will often double just so we will have for more than a day. Nobody can ever eat just one!
We eat a lot of chicken dishes and thought this sounded good. Found this recipe on the FoodTV website, courtesy of Emeril Lagasse. This would also work great for OMAC.
(Prep time includes 50 minutes In-Active time for poaching of chicken.)
We eat a lot of chicken and I am always looking for a new and different way to prepare. This is quick and easy and the smells coming from the kitchen will bring the family running. This recipe is courtesy of Robin Miller.