One of the local TV stations has a recipe contest, once a year. I made this up & entered it last year...I won 1st place for the week for Poultry. Our youngest Son LOVES it & I've gotten many other compliments on it...hope you enjoy it, too!!!
Over the years, I've tried different pie crusts & some of them are OK...but THIS one is the BEST yet!!! Put away all of your mixing contraptions, because this is HANDS ON ONLY...it's a little messy, but the results are well worth it.
I LOVE Pickled Eggs but I've never made them & being Easter weekend, I thought it would be the perfect time to give it a try! I looked on the Zaar & found 5 recipes that interested me, but no 1 was what I was really looking for. I decided to combine them & add a few of my own touches...this is what I came up with (sort of...) I made them outdoors on the campstove so I didn't smell up the house & annoy the wife. LOL! *(PLEASE BE ADVISED: I did NOT actually measure anything, but the amounts below should be close, so add, subtract or change whatever you prefer.)
Breakfast is my favorite meal & this is probably my favorite breakfast dish...especially when we're camping. You can add or subtract whatever you like. This is for 2-3 persons, but you can adjust it to suit your needs. Tastes great topped with sausage gravy, too! NOT for the health conscience.
This comes from the 1988 "Copper Country Recipes" 12th Edition Cookbook, by the Calumet Woman's Club, Calumet, MI & was submitted by Minnie Vitton. Ya just gotta love those regional &/or church cookbooks!
My wife LOVES Cheesecake...(don't read anything into that!) LOL!!!
I don't recall where I got this recipe, but of all the ones I've made, THIS is her #1 favorite...I hope you'll enjoy it & it is SO simple to make!
(Time does NOT include chilling overnight.)
Most people don't like liver because they've never had it prepared properly. The secret to making GOOD liver is to cook it over a medium high heat & to NOT overcook it! I prefer using Veal Liver, but Calf's liver works just as well...avoid regular beef liver due to it's bitterness.
I got this recipe from a 1980 regional cookbook put out by a nursing home that my wife's Grandma was in. I remember Grandma & the other residents putting in thier favorite recipes...Grandma was an excellant cook! This is an "Antique Recipe." Candy Pulling was a great get-to-gether in olden days!
I have NOT tried this recipe. Prep, yield & cooking times are approximate!
I got this recipe from a 1980 regional cookbook put out by a nursing home that my wife's Grandma was in. I remember Grandma & the other residents putting in thier favorite recipes...Grandma was an excellent cook! I
Quote from the original contributor: "The meal will hold quite a long time in low oven after baking. This chicken is always moist & tender with a very special flavor.:
We LOVE a good Meat Loaf!!! I know, I know...there's 1000's of Meat Loaf recipes out there, but this one is OUR favorite!
If Pleasoning Seasoning is not available in your area, go to http://pleasoning.com/ You will NOT regret it!
You can substitute another ½ lb. of ground beef for the veal, if desired. Adding a small amount of shredded potato will keep your Meat Loaf moist.
Serve with mashed potatoes (Recipe #331767) & gravy, if desired. This also makes a GREAT Meat Loaf Sandwich!
REAL brewed coffee is almost a thing of the past. My Dad used to make this regularly. He was a hired farm hand in the 1930's & 40's, until he met my Mother. He learned how to make "Egg Coffee" from one of the lady's he worked for & he then passed it down to me. The egg takes away any bitterness.
Use an old 12 cup porcelian coffee pot...remove the stem & basket, if they're there. If you don't have one, you can pick one up at a flea market for just a few dollars.
It's a little tricky at first, but once you get the hang of how to brew it, you might not go back to your drip-coffeemaker!
I was looking on the Zaar for some breakfast ideas & I came up with this...amounts are approximate, because I just threw it together. This is NOT for the faint-of-heart or weight conscious! Add or subtract whatever you like. Prep time does NOT include overnight time.
This was started by my mom and was a main holiday staple in our household for MANY YEARS, but it is SO good, we have it quite often! People raise an eyebrow when we tell them about it, but after they taste it, they're HOOKED!!!
You can adjust the amount to your needs. Just ENJOY!!!
Not sure where my wife got this recipe, but it's become a favorite of ours & I'm putting it on the Zaar for safe keeping! I'm NOT a big salad eater, but I LOVE this!!! Especially good when made with fresh, homegrown veggies! We're not crazy about green peppers, so you can omit or sub whatever you like for them. For the bacon, we prefer the thick sliced & we bake it on a broiler pan, instead of frying it...less grease, that way.
I've noticed that several rib recipes call for boiling the ribs, before grilling, smoking or whatever...this is just WRONG! No matter what seasoning you put in the water, boiling takes away the flavor of the pork, plain & simple! Boiling ribs will NOT make them moist!
The rib meat should be PULLED off the bone...NOT fall off! Steaming the Ribs, like this will enhance the flavor & help the seasoning penetrate.
You can use either Baby Back or St. Louis style ribs for this.
My wife found this recipe while sorting out some of her old woman's magazines. It is to die for and it is MUCH easier to make, than it looks! I'm putting it on the Zaar for everyone else to enjoy........and for safe keeping!