Time for the ‛turkey talk’
It is that time of year again, when Mr. Turkey becomes our house guest for one day.
I can’t believe how this year has flown by. I bet Mr. Turkey wishes he could keep flying.
I thought I would give you some ideas before the Thanksgiving week is here.
Cooking with soda water or pop (as they call it down South)
It amazes me how things can turn out when you add pop (I am a southern gal) to a recipe. I have tried some of these recipes I am sharing with you just to let you know it can be done.
THE MAGIC OF THE CROISSANT
One item in the dairy case that can be used for other dishes besides just a bread item can really surprise one. Hope you try some of these recipes that I have sent you other than just baking a roll for a meal.
Is this corny or what?
For some, the corn crop was very good this year, but others were not so lucky.
I am seeing some corn in the grocery stores, but the ears are not as large as last year.
I have some recipes to pass along that might be useful in preparing corn a different way.
What a way to serve bread ... with a spoon
The spoonbread festival has come and gone in Berea, but what a successful festival it was. The main attractions was, of course, the spoonbread.
How did this come in to our area anyhow?
Some ideas for final garden yields
Fall arrived on Sunday. Where did all our summer go?
I have a small garden that just finally gave up the ghost and did not do too good this year.
It maybe the gardener gave up instead of the garden.
I see that the farmers market both in Berea and Richmond are still selling. I thought about when I was growing up and the last of the garden yields were not wasted.
Beans, a great source of protein, fiber
Health professionals in the nutrition field recommend consuming some form of beans at least three times a week. All beans are a good source of fiber and other nutrition. I will share with you some recipes that I make at least twice a week.
What is a quiche?
I thought I would pass along to you some information about an item that we usually find at receptions or pot luck functions.
The word quiche stands for a savory, open-faced crust with a filling of savory custard with cheese, meat, fish or vegetables.
Although known as a classic French dish, the quiche originated in Germany.
Today, quiche is considered as typically French.
However, custards in pastry were known in English cuisine at least as early as the 14th century.
Quiche Lorraine is perhaps the most popular of the variety.
Here we go again with that zucchini
I hate to write again about a subject I just wrote about, but some friends have sent me some really good recipes for this item, and I know that we have a lot of it coming out of the garden.
What’s with this long green item call zucchini?
Less than 30 years ago, the zucchini often called a green Italian squash, was hardly recognized.
Today, it is a particular favorite of home gardeners. It’s popularity is probably due in large part to its versatility as a vegetable as well its being able to be put into a dessert or bread.
A member of the cucumber and melon family, Christopher Columbus is said to have brought zucchini seeds from Central and South America to the Mediterranean region.
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- Time for the ‛turkey talk’