Years ago, I had gone out shopping and had been gone quite a while.  On my return home, a wonderful aroma greeted me.  Going straight to the kitchen, I found two gorgeous lemon pies on the counter with no meringue on top.  The crust was beautifully fluted and the lemon filling looked mouthwatering.  No one was around to explain this treat…  Shortly my husband, Joe, came inside and I, of course, asked him who had made the pies for us.  He said that he had made them.  You’ve probably heard me mention earlier that my husband rarely cooks and certainly not pies!  I really didn’t take him seriously, particularly since they certainly didn’t look like a novice cook had made them!  He kept insisting that he had made them, even with a little smirk on his face that usually gives him away when he’s teasing me.  I called my friend, Georgia, who helped teach me to cook as a child, and is a marvelous cook herself, to see if she had delivered these jewels to us.  No, was the answer.  So, I asked Joe why they did not have meringues.  His reply was, “That part of the recipe didn’t work out exactly as planned.”  I went to the sink and found the truth in the evidence there.  He HAD made the perfect pies, just as he said, but the meringue attempt with the FLOUR in it was still lurking in the sink along with 4 bowls and a mini-mess.  We ate the pies with no meringue, and I can’t possibly describe to you how good they were.  Sometimes I need to learn to confidently bet on a “dark horse”

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Buying a fennel bulb can serve two purposes.  It adds a great crunch to this colorful salad and the top of the bulb can serve as attractive, unusual pieces of greenery in the flower arrangement for your table.  Did we just kill two birds with one fennel bulb?  Pretty corny, but I couldn’t resist!

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As I have told you earlier, I have a near saint for a husband, Joe. But, cooking does not draw him into the kitchen until it is time to eat. Sometimes when I am coming home late and he knows I’ll be totally frazzled, he treats me to a “Five Hundred Degree Roast” that he cooks to perfection. Before this recipe, I’ll just have to say that his pilot’s flying abilities were infinitely better than his cooking abilities. He seemed to want to cook everything as fast as he flew which sometimes was five hundred miles per hour! Does steak jerky come to mind? So now, we have found a cooking match for him-a roast cooked at five hundred degrees.

This is a versatile entrée choice since the size of the roast can vary from 3 lbs. to
12 lbs. or possibly even more, depending on the number of people you will be serving.

 

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* LOW CARB


FIVE HUNDRED DEGREE BEEF ROAST

TABLE OF CONTENTS:BEEF

 

As I have told you earlier, I have a near saint for a husband, Joe. But, cooking does not draw him into the kitchen until it is time to eat. Sometimes when I am coming home late and he knows I’ll be totally frazzled, he treats me to a “Five Hundred Degree Roast” that he cooks

to perfection. Before this recipe, I’ll just have to say that his pilot’s flying abilities were infinitely better than his cooking abilities. He seemed to want to cook everything as fast as he flew which sometimes was five hundred miles per hour! Does steak jerky come to mind? So

now, we have found a cooking match for him-a roast cooked at five hundred degrees.

This is a versatile entrée choice since the size of the roast can vary from 3 lbs. to


12 lbs. or possibly even more, depending on the number of people you will be serving.

 

Read more...

* LOW CARB


FIVE HUNDRED DEGREE BEEF ROAST

TABLE OF CONTENTS:BEEF

 

As I have told you earlier, I have a near saint for a husband, Joe. But, cooking does not draw him into the kitchen until it is time to eat. Sometimes when I am coming home late and he knows I’ll be totally frazzled, he treats me to a “Five Hundred Degree Roast” that he cooks to perfection. Before this recipe, I’ll just have to say that his pilot’s flying abilities were infinitely better than his cooking abilities. He seemed to want to cook everything as fast as he flew which sometimes was five hundred miles per hour! Does steak jerky come to mind? So now, we have found a cooking match for him-a roast cooked at five hundred degrees.

This is a versatile entrée choice since the size of the roast can vary from 3 lbs. to
12 lbs. or possibly even more, depending on the number of people you will be serving.

 

Read more...

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THE MAGNOLIA COLLECTION COOKBOOK

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weaves a tapestry of recipes for gracious entertaining.  Original dishes intertwine with bits of art, “old master” recipes, the bare no-time-to-cook essentials, and selected cuisine from other regions – all lightly spiced with the distinct flavors of the South.

DINING on the VICTORIAN VERANDAH COOKBOOK

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presents an intriguing blend of the author’s original recipes with those of the famous Priester’s Pecan Company – offering an around-the-world sampling of superb cuisine.