Gourmet Food on a Budget
The Day After Thanksgiving Sandwich
The Day After Thanksgiving Sandwich is what I what I look forward to every year. Made from the best left over turkey, home made cranberry sauce, and stuffing on white bread slathered with good mayonnaise. Only once a year, folks! Continue reading
Stuffed Turkey Thighs in the Nesco
When you don’t want to cook a whole turkey, but want to have the whole turkey experience, try stuffed turkey thighs in the Nesco instead. Continue reading
These cheesy potatoes are a wonderful compliment to any holiday dinner, but are easy to make for any day. Continue reading
Tuna Quesadillas, made with corn tortillas are a quick and tasty snack or lunch. This is not your usual tuna sandwich! Continue reading
Cranberry Orange Ginger Cream Cheese Salad Ring
A festive Cranberry Orange Ginger Cream Cheese Salad Ring will be the star of your holiday table. Continue reading
Spane gets excited this time of year when eggnog comes available at the grocery store. I have not made my own eggnog yet, and that day is coming, but not today. We bought a bottle of eggnog last night and …
French Cuban Sandwiches
The French Cuban Sandwich, a fusion of two cuisines, oozing with cheese and flavorful with roasted pork. Continue reading
Braised Chicken with Onions and Mushrooms in the Nesco
Make Braised Chicken with Onions and Mushrooms in the Nesco for an easy and impressive Sunday supper. The leeks and Marsala make it special. Continue reading
Bacon and Spinach Stuffed Mushrooms
Bacon and Spinach Stuffed Mushrooms with four cheeses, shallots and sherry are great as an appetizer or side dish. Continue reading
No Bake Mocha Fudge Pie for Halloween
A no-bake Mocha Fudge Pie for Halloween was so simple to make but very rich. Continue reading
Deconstructing Packaged Foods
We will show you how to make gourmet food on a budget, homemade so you know what is in it.
Why buy that stuff in the can when you can prepare your own soups for half the cost and much better flavor.
To become a good cook requires more than the blind following of a recipe… To become a good cook means to gain a knowledge of foods and how they behave, and skill in manipulating them. The recipe by itself, helpful as it is, will not produce a good product; the human being using the recipe must interpret it and must have skill in handling the materials it prescribes. ~ American Woman’s Cookbook edited by Ruth Berolzheimer, Director Culinary Arts Institute, Chicago, Illinois. Copyright © 1939.