For the faithful who observe the Lenten season by refraining from eating meat on Ash Wednesday, Good Friday and Fridays, keeping meals interesting on the… Continue reading
RECIPES 3.9IRRESISTIBLE CHOCOLATE COOKIESMy good friend Shirley De Vault gave me this excellent recipe to put in a cookbook I wrote in 2001,“Grannie Annie’s Cookin’… Continue reading
For best results, microwave eggplants one at a time. They will take about 6 minutes each to cook, so when making three eggplants allow sufficient… Continue reading
Eggplant stuffed with crab and shrimp is especially toothsome, but feel free to use any combination of seafood when preparing this tasty Lenten dish. Servings:… Continue reading
You might think a coffee-table size cookbook, replete with “simple, soulful recipes” and stories by respected author Pat Branning, enough of an enticement to make… Continue reading
On the farm in Northern Colorado and in Alaska. Our Dad was very proud to be Irish. My Mom carried the Irish tradition in our… Continue reading
1 cup finely chopped celery1 green pepper, finely chopped1 cup finely sliced green onion½ cup chopped parsley2 pounds claw crabmeat3 cups coarsely crushed cracker crumbs,… Continue reading
8 slices thick-cut bacon3 tablespoons maple syrupFreshly ground black pepper¼ cup grated mild cheddar½ cup grated Gruyère¼ cup grated Parmesan¼ cup mayonnaise2 scallions, trimmed and… Continue reading
RECIPESSorry! I do not have a recipe for the Cabbage Bellies, or Patches or Kraut Burok, as it is a “science” to how much bread… Continue reading
1 loaf Challah or Brioche bread, sliced into 1½-inch thick slices1 stick butter, unsalted1 cup packed brown sugar2 tablespoons corn syrup5 eggs, extra large¾ cup… Continue reading
The Twibell ancestry goes back to Monghan County, Ireland. John Twibell was born in 1760 and died in Montpelier, Indiana in 1853 at the age… Continue reading
Devil’s Food Cake, frosted with the requisite puffs of Seven-Minute Frosting, is sinfully good. Fluffy and somewhat airy, Devil’s Food Cake is sometimes called the… Continue reading
Entertaining should not be about fuss or pomp. I want my focus to be on my company. And on making sure the food packs tons… Continue reading
Of all the trendy/healthy/unusual ingredients I use regularly in my cooking, the one I get questions about most is nutritional yeast (which tastes way better… Continue reading
Born North East of Westfall, Kansas February 15, 1914 Reminiscent from Cousin Jim Nelson, Salina, Kansas. Cousin Jim Nelson has spent his entire life devoted… Continue reading
There are two kinds of people — fans of slow-cookers and those who haven’t tried them. I’m definitely the former. I just love my slow-cooker.… Continue reading
Servings: 82 (2 ½- to 3-pound) whole chickens, giblets removedSalt and fresh ground pepper2 slices prosciutto, optional (see ingredient note following recipe)2 cloves minced garlic1… Continue reading
Last month, when offering recipes from Cook’s Country “Cook It In Cast Iron: Kitchen-Tested Recipes for the One Pan That Does It All,” by the… Continue reading
Born: February 15, 1914 to 1983 From Kansas to Northern Colorado Dads birthday is the 15th of February. He was born in Kansas. He… Continue reading
Servings: 8 to 10Why this recipe worksA cast-iron skillet retains heat like a pizza stone with the functionality of a skillet, making it the perfect… Continue reading
