Sometimes the best soups come from leftovers. For this one I used left over rotisserie chicken and veggies from the fridge. Here’s what I used. Chicken cut in small pieces 2 left over roast potatoes cut in small pieces1 parsnip cubed10 baby carrots cut into tiny pieces1/2 white onion diced1Read More →

This cornbread went great with chili. It’s simple and quick to make. Here’s what you’ll need. 2 cups self-rising stoneground cornmeal1 1/2 cups milk2 eggs1 tablespoon sugar4 tablespoons bacon drippings1/2 cup shredded Cheddar cheese1 small can diced mild green chili Pre-heat oven to 450 degrees. Using a large mixing bowlRead More →

This version of chili replaces ground beef or pork with leftover beef roast. Delicious! Here’s what you need. 2 tablespoons olive oilLeftover beef roast 1 chopped leek6-8 mini red and yellow peppers chopped1 package mild chili seasoning1 tall can Mexican style diced tomatoes 1 cup drippings from roast or beefRead More →

Sometimes we just need an old fashioned sandwich. It doesn’t have to be fancy to be delicious. For this sandwich I used rye seed crusted sourdough bread. So Good! Here is what you’ll need. 5 large eggs whipped1 tablespoon real butter4 slices sourdough breadReal Mayonnaise Fresh ground sea salt CoarseRead More →

Years ago there was a restaurant in Beach, ND called Mary’s Corner. It was named for the owner’s mother; Mary Helen Marman. We loved Mary Helen.It was always a treat to have lunch at Mary’s Corner. My standing order was Chicken Monterey. This week I thought I’d come up with myRead More →

Nearly every cook has a method for making Twice Baked Potatoes. I think my recipe is good enough to share though. First you’ll bake 2 large russet or yellow potatoes. When potatoes are tender, cut them in half lengthwise and scoop insides into a bowl. Leave a portion of theRead More →