gotta love a recipe found online with this advise …..”BURN NOTICE For a good, flavorful sear, the pan must be smoking hot before you lay in the steaks. ” Continue reading
A simple dish that gets better, the longer it simmers. This “conglomeration” is a complete meal when you add a green salad and serve with a good bread. Continue reading
This is a well-known favorite within our family, originally shared by my Mother, back in the 80’s. Everyone loves it! Continue reading
Make-ahead this simple entrée-style Salad and enjoy for lunch, or as a potluck or family reunion dish.
You can be flexible and use any type of cooked ham, pork, chicken or beef, cut-into bite size pieces. Continue reading
How simple and delicious can it get?
This is a great Slow Cooker recipe. I made this the day I had out of town family arriving and worked well. Easy menu to pull together and served with make ahead cold pasta salad and a green salad. Continue reading
If you enjoy Reuben sandwiches, then why not take all those great ingredients and make an easy casserole….
This was a demo at my favorite Market Street store and they supplied the recipe. Can’t wait to try … Continue reading
This recipe traveled around the world, virtually….from a Southern Blog site, to my nephew and his wife in Germany who posted on her FB page, where I discovered in Texas! I substituted(*) a few ingredients, but it’s a New Year Day Soup to start out the day of traditions that say blackeyed peas and cabbage bring good fortune…. Continue reading
I don’t think anyone has ever eaten porcupine meat, but the appearance of these porcupine-shaped meatballs is from a mixture of rice and ground beef. Simmered in a rich tomato sauce, these are a throwback to those simple one-dish comfort meals. Can be a main dish, or made into smaller bite sizes for appetizers. Continue reading
A recipe from a 1980’s cookbook, highlighting all the diversity of San Antonio’s cultures.
This is Great Stand-alone Meatball to use in other recipes.
This is a variation of Konigsberger Klopse.
Traditional versions of this recipe can be seasoned with lemon, capers, cloves and anchovies for added taste and is made as a white sauce (no tomato sauce) from boiling the meatballs and using the broth. I changed the recipe to bake the meatballs.