Sunday, March 31, 2013

Maple Oatmeal Hazelnut Shortbread

This is a recipe worth checking out.  It was sent to me by an author friend Bev Irwin who wrote Without Consent (great mystery).  It's simple and sooooo good.  Go to my site Martha's Recipe Cabinet to find the rull recipe.

Friday, March 29, 2013

Secrets of Fat-Free Cooking

Adopt a Cookbook has a new addition.  This not so vintage, copyright 1995, cookbook Secrets of Fat-Free Cooking by Sandra Woodruff, RD has been added to the store.  Most of the recipes have less than 1 gram of fat per serving.  It's like new and is priced at $3.00 plus postage.

Wednesday, March 27, 2013

Chicken, Wild Rice & Sausage Casserole

This might not sound appealing but I promise you the blend of flavors made it something that had my food testers asking for seconds.  But, you'll have to wait for the recipe.  This delicious dish has just been added to the Think With Your Taste Buds - Chicken manuscript which will be out later this year.  Until then make sure you order your copy of Think With Your Taste Buds - Beef, Think With Your Taste Buds - Desserts and Stir, Laugh, Repeat

Monday, March 25, 2013

Kitchen Tidbits

When greasing a pan, cover your hand with a plastic sandwich bag before handling the grease or butter.  When finished, throw the bag away.

Ring-pull lids can be difficult to remove, especially if you have arthritis.  Slip the handle of a spoon through the ring and with the bowl of the spoon, push the lid away from you.  Off it comes.

Dressing up ice cream by melting milk chocolate chips in the microwave, add a little milk and light corn syrup and heat for 5 seconds.  Stir and drizzle over your favorite ice cream.

If a recipe calls for browned ground meat, get out the potato masher.  Mash the meat as it cooks twisting the potato masher around the pan.  Meat crumbles without chunks.

Instead of mixing mayonnaise and mustard with your yolks when making deviled eggs, mix the yokes with bacon ranch dressing.  It gives your eggs a great taste.

To crush strawberries for a recipe and still have pulp and juice, remove the stems, place the berries in a large bowl, chop them with a pastry cutter.  This allows you to chop them as fine as you want with very little cleanup.

Monday, March 18, 2013


'An apple a day keeps the doctor away' is a phrase that has been around for years.  But... with all the many varieties out there, which one do you choose?  Maybe this will help.

According to the U.S. Apple Association, these are the top 10 varieties of applies produced in this country.

1.  Red Delicious - full flavored, sweet taste and crisp texture.  Best for fresh eating and snacks.
2.  Golden Delicious - Smooth, sweet taste and tender texture.  Best for eating raw; cutting up in salads; and making applesauce, cider, pies or other desserts.
3.  Gala - Crisp and snapp with mellow sweetness.  Best for fresh eating or in salads and sauces.
4.  Fuji - Sweet-tart flavor; stays crisp for weeks.  Good all-purpose apple that's best for fresh eating, salads and applesauce.
5.  Granny Smith - Crisp with sour apple flavor.  Good all-purpose apple.
6.  McIntosh - Juicy with lightly tart flavor and fresh apple aroma.  Excellent in applesauce, civer and salad or for fresh eating.  Also used for pies.
7.  Rome - Mild, sweet flavor and firm texture.  Most popular for baking.
8.  Ida Red - Tangy-tart flavor.  Favored for sauces, pies and desserts.
9.  Jonathan - Juicy flavor with a spicy tang and tender texture.  Use for fresh eating and cooking.
10. Empire - Sweet-tart taste and extra crisp.  Use for fresh-cut slices, candy and caramel apples, and baking.  Excellent lunch-box snack.

Sunday, March 17, 2013

When Your Recipe Calls for

Many times I've wondered just how much I needed to use dry when a recipe called for a certain amount of cooked.  Now I know and can share it with any of you who have the same question unanswered.

When Your Recipe Calls for:       You'll need about:
2 cups cooked noodles                      2 cups uncooked noodles
2 cups cooked macaroni                    1 cup uncooked macaroni
4 cups cooked spaghetti                     8 oz. uncooked spaghetti
4 cups cooked rice                             1 cup regular rice or
                                                               4 cups quick-cooking rice
1 cup grated process or                      4 oz. cheese
    American cheese

Crab Chatter

Another book looking for adoption in a kitchen that loves crab.  Crab Chatter was copyright 1964 with this copy being a 4th edition dating 1985.  It's in like new condition and priced at $2.50 plus postage.  If you love crab, you'll not want to miss out on this one.

Saturday, March 16, 2013

Chicken with Roasted Garlic Rice

The original recipe called for wild rice.  While looking around in my pantry I spotted a box of Uncle Ben's wild rice with garlic and olive oil and decided this might just work.  I was right!  It also called for sherry which I didn't have so I used chicken broth.  That worked too.  Then it called for fresh mushrooms which I was out of so I used canned mushrooms.  It had one more ingredient that I left out completely - green beans.  I just decided not to add them.  It all worked out perfectly because I simply decided to Think With My Taste Buds

Wait until you try this recipe. Boy did it turn out good! But you'll have to wait until Think With Your Taste Buds - Chicken comes out later this year. Until then don't forget to order your copy of Think With Your Taste Buds - Desserts and Think With Your Taste Buds - Beef. And why not check out Stir, Laugh, Repeat too. 

Cooking Tips - Rubbery Eggs

To prevent 'rubbery' eggs, take the eggs from the refrigerator about 15 minutes before cooking them.  Then the word is 'cook them low and slow.'  For hard-cooked eggs, cover the eggs with cool tap water, cover and bring water to a boil.  Turn off heat and allow the eggs to stand in hot water 20 minutes.  Run cool water over the eggs before removing shells.  To shell, roll them gently on the counter allowing as many cracks as possible before peeling.  Or tap them lightly with the back of a spoon again making as many cracks as possible.

Friday, March 15, 2013

Dusty's St. Patty at Levine Cancer Ctr.

Many of you have heard me talk about my best friend Dusty.  Remember, she is the one who has cancer that has spread to her bones and spine?  Well, there is something that most of you don't know about this beautiful lady.  She is not letting it get her down!  Today, 3/15/13, Dusty decided to give those going through their chemo a St. Patty's day treat.  She dressed up in her green, gathered her green cupcakes and cookies and pranced down to the Levine Cancer Center and entertained those that were lucky enough to have their treatment today.  This is truly one remarkable lady that has the spirit of God in her and it shows through everything she says and does.  I'm so fortunate to know her and to have the honor of calling her my best friend.

Middle Eastern Cooking

Recipes:  Middle Eastern Cooking - Foods of the World - Time Life Books.  Copyright 1969.  Priced $2.00 plus shipping.  This book is looking for someone to adopt it for their kitchen.

Thursday, March 14, 2013

Here's To You! Robert L. Garrison

This book has just been put up for adoption on A Cook's Best Friend.   'Here's to You!' by Robert L. Garrison consists of  354 Toasts that can be used at parties, dinners and just about any other event.  Copyright 1980 it's hardbound with dustcover.  Priced at $1.25.

Sunday, March 10, 2013

Vintage Cookbook 'Soups!'

This is a tiny little book meeds tp be adopted.  It is packed full of soup knowledge.  It's copyright 1967 and is 2nd print.  Priced at $1.50 plus postage.  For more info go to The Cooks Best Friend and pull up Soups!

Monday, March 4, 2013

Peanuts Cook Book

Just posted on The Cook's Best Friend.

We all know Charlie Brown and Peanut but did you know they have their own cookbook? Charlie's recipes range from Brownies to Linus Van Pelt's Mother's Clam Chowder to the Red Baron's Rice Custard to Linus' Lemon-Pineapple-Carrot Salad. All recipes have a cartoon story to give you a little laugh while making each dish. But the best part is that all of the recipes are some of the most simple dishes you'll ever find. These are dishes even a young person can make. Many with as few as 4-5 ingredients.

Peanut's Cook Book was copyright 1969 and measures 6 x 6 x 1/2 (approx.) with 91 pages. On a scale of 1 - 10 with 10 being 'like new' I rate this book a 2. The cover isn't in the best condition and there is a bit of separation from the cover and 1st page but the pages within make up for the wear by being in great shape.

Saturday, March 2, 2013

Garlic & Brown Sugar Chicken

This dish came out so juicy.  I made a few changes from the original recipe and added an ingredient.  This dish is not only delicious but it looks tasty too.  It's one you'll want to watch for when Think With Your Taste Buds - Chicken comes out later this year.  Until then, don't forget to order your copy of Think With Your Taste Buds - Desserts and Think With Your Taste Buds - Beef.  You may also want to get your copy of Stir, Laugh, Repeat too.