If you have a Tried -N- True Recipe that you would like to add. Please let me know and it can be added. I love new things to try...or for that matter I love old recipes that I have never tried before.

Thursday, August 16, 2018

Mu Shu Pork Nascimento

2 lbs lean pork-chopped to small bite size pieces
1 lb of fresh mushrooms(variety is best, shiitake, oyster)
2 bags coleslaw (no dressing)chopped cabbages
1 bunch chopped green onion
1 cup julienned carrots
2 Tbl minced ginger
Eggs are optional
Hoisin sauce, rice wine, soy sauce
Toasted sesame oil

Stir fry chopped cabbage, carrots, mushrooms, and ginger in toasted sesame oil. Stir fry pork. Combine with a light sauce made up of equal parts hoisin, rice wine, and soy sauce. Serve on flour tortillas.

Saturday, June 2, 2018

Funeral potatoes-me

Mix first
2 packages simply potatoes. Never frozen
Chopped green onion
1/2 c crumbled cooked bacon

Mix second
Cream of chicken soup
2 c sour cream
2 c grated sharp cheese
Ranch dry dressing mix
1/2 c butter

Combine 1 & 2

Cover with crushed grape nut flakes and 1/2 c butter

Cover with foil. Bake 45-50 minutes 350 oven.

Tuesday, June 27, 2017

TNT pimento cheese

Pimento cheese sandwiches brings to my child hood memories in the 60's the picture of my mother grating cheddar cheese, dicing the delicate small jar of sliced pimentos, her miracle whip, a dash of salt, pepper and the secret ingredient a pinch of sugar. The outcome was a delicately portioned out tasty treasure that had taken her quite a bit of effort to make.  All other pimento cheese recipes just did not do it for me. Store bought in the glass jars was horrible. So a few moments in time later, I craved my mothers heaven blest concoction. 

I changed and adapted with the times. No more miracle whip! Helmans is the best and used liberally.
No more grating! Buy the cheddar or combo finely pre-grated cheese to your taste. I love either Sharp or the Mexican cheese combo. Life is even easier with diced pimentos in the jar. 

I would love to be able to tell you exactly what the proportions are, but it is more done by sight. When using large amounts of cheese like I have done(5 lbs cheese ), use a large or even two small drained jars of chopped pimentos. Always drain. And the question you ask yourself, how much do I like pimentos? Mayo amounts are added so it is not a dry combination, so in a large batch it could be a whole jar of mayo. Add it in chunks so as not to over mayo-nize it!

Salt minimally, dash of pepper still to your liking. And always a pinch of sugar. The pinch should be according to the batch size. 

I have added Dill Weed at times. Some like tobacco. I like it most as a purist. If any questions. Ask away! But most of all...enjoy!

Monday, April 8, 2013

Dr pepper cake adapted...amazingly moist and tasty

1 c. butter
1 c. Dr. Pepper
4 tbsp. cocoa( extra dark special )
2 eggs
1 tsp. vanilla
2 c. sugar
1/2 c. buttermilk
1 tsp. soda
2 c. flour
1 1/2 tsp. cinnamon

Heat butter, cocoa and Dr. Pepper. Mix well and set aside.Cream eggs, sugar and butter, milk and soda. Add flour and cinnamon alternately with Dr. Pepper mixture, then vanilla.
Pour into greased and floured 9 x 12 inch pan and bake at 350 degrees for 25 to 30 minutes. Ice with Dr. Pepper Icing.


1/4 c. butter
1/4 c. Dr. Pepper
3 tbsp. cocoa ( extra dark special )
1 (16 oz.) box confectioner's sugar
1 tsp. vanilla
1 c. chopped nuts((did not add them))

Heat butter, cocoa and Dr. Pepper and blend well. Stir in other ingredients. Mix thoroughly and ice cake.

Wednesday, January 16, 2013

Cheesy potato and venison/pork sausage soup

Cheesy Potato and Venison/Pork sausage Soup
12 smaller potatoes(I used reds and golds)
       already baked or microwave and cut into small bite size pieces, most of the skins removed
2 lbs venison/pork sausage-cut into bite sized pieces
1 quart chicken
1 cup celery with tops diced
1/2 cup thin sliced baby carrots
1 onion diced
1/2 C butter
16 oz Velveeta Cheese
Salt/Pepper to taste
Saute onion, celery, carrots in butter. Add sausage pieces and 2/3 of the potatoes.Stir well. Add the broth. Let cook for about 25 minutes on medium heat.
Cut cheese into cubes and stir into soup. cover and cook on medium high, stirring in the cheese. 
After Cheese is melted and you are serving same day, add the remainder of the potatoes.
If serving the next day, add the rest of the potatoes prior to reheating.  

Sunday, January 6, 2013


  • 4 - 4 1/4
    cups all-purpose flour
  • 1/2
    cup water 
  • 1
    teaspoon active dry yeast
  • 1
    cup warm water
  • 2
    teaspoons salt
  • 1
    tablespoon olive oil
Coarse salt

For the sponge, in a mixing bowl combine 1/2 cup of the flour, the 1/2 cup warm water, and the yeast. Beat with a wooden spoon until smooth. Cover loosely with plastic wrap. Let sponge stand overnight at room temperature to ferment.
2.Gradually stir in the 1 cup warm water, the 2 teaspoons salt, and just enough of the remaining flour to make a dough that pulls away from the sides of the bowl. Turn dough out onto a lightly floured surface. Knead in enough of the remaining flour to make a stiff dough that is smooth and elastic (8 to 10 minutes total) . Place dough in a lightly greased bowl, turning once. Cover; let rise in a warm place until double (about 1 hour).
3.Turn dough out onto a well-floured baking sheet. Place an extra large bowl upside down over the dough to cover; let rest 30 minutes. Meanwhile, preheat oven and a bread stone to 475 degree F. Shape dough on the baking sheet into a circle about 11 inches in diameter by pulling and pressing with your fingertips. (Dont stretch dough too roughly or the dough will deflate; you want to keep air bubbles intact.)
4.Dust your fingers with flour and press into dough to make 1/2-inch-deep indentations, spacing indentations about 2 inches apart. Brush dough with olive oil; sprinkle lightly with coarse salt. Carefully slide focaccia from floured baking sheet to the preheated bread stone.
5.Bake for 15 to 20 minutes or until golden, checking after 8 minutes and popping any large air bubbles with a sharp knife. Remove foccacia from bread stone with large spatulas. Cool on a wire rack about 15 minutes. Serve warm. Makes 12 servings.

Thank you BHG. It was a success.

Fresh Rosemary or Bottled is good sprinkled on top
Next time trying olives. or a tapenade on top!

Friday, January 4, 2013

Cinnamon rolls tried and true

Cinnamon Rolls, Cinnabon Style
1/2 cup warm water
2 pkg. active dry yeast
1 tablespoon granulated sugar
1 3 1/2 oz. pkg. instant vanilla pudding
2 cups milk
1/2 cup butter, melted
2 eggs, beaten
1 teaspoon salt
8 cups all-purpose flour
1/2 cup butter, melted
1+ cup sugar
1/4+ cup good quality cinnamon 
In a small bowl, combine water, yeast, and sugar. Stir until dissolved. Set aside. 
In large bowl, make pudding mix according to package directions. Add butter, eggs, and salt; mix well. Add the yeast mixture; blend. Gradually add flour and knead until smooth and elastic. 
Place in very large greased bowl. Cover and let rise until double (about 1 hour). Punch down and let rise again (45 minutes). 
On a lightly floured surface, roll out to a 1/4 inch thick rectangle, 21 inches in its smaller dimension. Note: you may wish to divide the dough in halves and roll out two rectangles. You may have to partially roll it out, then cover it with a damp cloth and let it rest before finishing. Spread 1/2 cup melted butter over surface. Mix cinnamon and sugar together, and spread evenly over surface, leaving a 1-inch margin along one of the long edges. Roll up tightly, starting from a long side. Press together along the edge not covered with cinnamon sugar. 
Slice at ~1 1/4 inch intervals. Place on greased baking pan, ~2 inches apart. Cover and let rise until double again. 
Bake at 350°for 15-20 minutes. Remove as soon as they turn golden. Frost warm rolls with cream cheese frosting. 
Cream Cheese Frosting
1 8 oz. pkg. cream cheese, softened
1/2 cup butter, melted
1 teaspoon vanilla
3 cups powdered sugar
1 tablespoon milk 
Combine all ingredients, mix until smooth.