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Written by GLENNIS KIDDER
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Tuesday, March 9, 2010 |
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Recently, at a friend’s funeral reception, I overheard two women standing by the dessert table commenting on the many different bowls of rice pudding as a little bit of “Portuguese heaven.” I laughed at the time I heard the comment but it does seem to be a traditional dish in Portuguese cuisine and I am told that no one does it better than Bernadine Medeiros of Gustine.
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Written by GLENNIS KIDDER
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Tuesday, March 2, 2010 |
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I recently tried this recipe for potatoes that was a big hit with family and friends. If you have leftover baked potatoes this recipe would be a good one to use them. It’s an easy, quick recipe that goes good with a roast or baked chicken.
3 Cheese Potatoes
½ cup butter, melted (1 stick)
2 pounds potatoes, peeled, quartered and boiled
2 teaspoons garlic, minced
4 Tablespoons Romano cheese, divided
½ cup milk
1-1/2 cup shredded Monterey Jack Cheese
1-1/2 cup shredded Cheddar Cheese
2 Tablespoons green onion, chopped
2 teaspoons salt
1 teaspoon pepper
1-1/2 teaspoons white pepper
1 teaspoon paprika
Pour butter over potatoes; add garlic, 3 tablespoons Romano cheese and remaining ingredients. Mix well and spread in a lightly greased 13 in x 9 in baking dish. Sprinkle remaining Romano cheese over top, bake at 350 degrees for 35 minutes. Serves 8
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Written by GLENNIS KIDDER
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Tuesday, February 23, 2010 |
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I first prepared this recipe at Christmas and was surprised at how really tasty it turned out to be. After preparing the salad for the Historical Society’s Salad Bar Luncheon last week I received so many comments on it I thought I should share it with all of you. It is a light and tasty salad that stirs many of your taste buds with the many different textures in the mixture. Between the cashews, cranberries, apple and pear along with the Swiss Cheese it is an absolutely delightful salad.
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Written by GLENNIS KIDDER
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Sunday, January 17, 2010 |
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Recently Newman resident Bernhard Marks approached me about a recipe for beef barley soup. I have to admit it has been years since I had made barley soup, but his request got me to thinking about making it again. It was always a good soup and why I hadn’t made it for years baffled me. So to my cookbooks I went and went and went. There are a lot of different recipes for barley soup but since I had just cooked a roast and had plenty of leftovers I decided on this recipe and what a great choice it was! On a cold and dreary January day this proved to be a real crowd pleaser. So Bernhard, this recipe is for you!
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