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 pieces 1 parsnip cubed 10 baby carrots cut into tiny pieces 1/2Read 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 cornmeal 1 1/2 cups milk 2 eggs 1 tablespoon sugar 4 tablespoons bacon drippings 1/2 cup shredded Cheddar cheese 1 small can diced mild green chili Pre-heat oven to 450Read More →
This version of chili replaces ground beef or pork with leftover beef roast. Delicious! Here’s what you need. 2 tablespoons olive oil Leftover beef roast 1 chopped leek 6-8 mini red and yellow peppers chopped 1 package mild chili seasoning 1 tall can Mexican style diced tomatoes 1 cup drippingsRead More →
Happy New Year! This year our New Years Eve meal was airfryer bacon wrapped scallops and grilled shrimp. I served it on a bed of saffron yellow rice with lemon juice and drawn butter for dipping To prepare the scallops pat them dry with a paper towel. Set airfryer atRead 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 whipped 1 tablespoon real butter 4 slices sourdough bread Real Mayonnaise Fresh groundRead More →
These are delicious and all ingredients can be prepared in advance so they’re easy to serve when needed. Meatballs 1 pound ground beef 1 egg 1/4 cup milk 1/4 cup finely ground crackers 2-3 tablespoons chopped leeks, shallots or onions 1/4 cup chopped red and yellow mini peppers 1/4 cupRead 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 →
This is a longtime favorite dip of mine. I’ve made it for more than fifty years. It’s good for any occasion or non-occasion. Yum. Here’s what you’ll need. 2 8 oz bricks cream cheese softened and divided into thirds 2 large cans chopped clams drained and reserving liquid lemon juiceRead More →
This simple and delicious Roast Chicken is juicy on the inside and golden brown on the outside. Remove giblets from the chicken cavity. Rinse the cavity with warm water. Pat the bird dry with a paper towel. Drizzle outside of the bird with olive oil and using your hands coatRead More →