I've written a lot about and made a lot of chili. I never make it the same way twice, usually because some ingredient or other is not in the pantry this time. Chili is anytime, any season food. It can be made in an hour or a day. Eaten fresh or frozen/thawed, in a coffee… Continue reading Chili as you like it
For holiday feasts, that is. I have nothing, exactly, against the standard green bean, mushroom soup, onion things casserole. But unless you make it from scratch, it just doesn't compare, for flavor with this easy and candy-esque treatment for b'sprouts. One of the secrets, of course, is bacon. The other is to cook the heck… Continue reading Brussels sprouts are the new green beans
A friend, Betty Lou M., who grew up in Richmond, Virginia, says she has made this recipe ever since before she was a young bride 60+ years ago. These beans are very easy and mighty good, a great side for any occasion. We think they would probably be even better with fresh, local green beans, but we've been too lazy to try this. We're pretty sure these beans are close to the ones at Cracker Barrel.
A great, inexpensive dish for one or a whole crowd. Makes a side dish or main course. Can be varied indefinitely. Keys: Let the potatoes cook a long time without burning. Blackened edges are ideal and add flavor! Buy a bag of good quality, small red potatoes (1-1.5 inches diameter). My store sells a 1.5… Continue reading Dad’s Roasted Red Potatoes