Tuesday, April 16, 2013

Pasta

http://www.foodnetwork.com/recipes/food-network-kitchens/linguine-with-sausage-and-mushrooms-recipe/index.html

It seems like extra work to take the sausage meat out of the casings.  Why not use bulk sausage?

Saturday, April 13, 2013

Biscuits

http://www.foodnetwork.com/recipes/paula-deen/old-fashioned-biscuits-recipe/index.html

I have a long tradition of using shortening but I suppose I could convert to lard.

Thursday, April 4, 2013

Primavera

http://www.foodnetwork.com/recipes/ted-allen/primavera-with-prosciutto-asparagus-and-carrots-recipe/index.html

Might have to omit the mustard when serving to some people.

And could I substitute bacon for the prosciutto?

Wednesday, April 3, 2013

Oatmeal Cookies

Recipe: Oatmeal Cookies

Preheat oven to 350 degrees.

Cream together:

2 sticks butter
3/4 cup shortening
1 1/2 cups brown sugar
1 cup sugar

Beat 4 eggs, add to butter/sugar mixture.

Add 2 teaspoons vanilla.

Sift together:

3 cups flour
2 teaspoons baking soda
2 teaspoons cinnamon
1/2 teaspoon salt

Add flour mixture to eggs/butter/sugar mixture.

Fold in 6 cups old-fashioned oats.

Add 2 cups semi-sweet chocolate chips.  Mix well.

Drop dough by spoonfuls onto ungreased cookie sheets.

Bake 12-13 minutes, until browned but do not overbake.

Yields 4 dozen cookies 3" diameter.