Cornbread Salad – Part 1

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As part of my wanderings through the internet world of food, I came across a site that hosts a monthly cooking challenge: http://weekendcookbookchallenge.blogspot.com/.   Every month a new challenge is issued around a certain theme—either a particular chef, a certain kind of food, etc. I believe the goal is to either use a cookbook you…

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Ze-bra-vo cake!

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  I was feeling mighty sorry for myself yesterday after a much anticipated trip to my old home turf, Michigan, fell victim to the astronomical gas prices.  After moping around I decided to do something constructive and distract myself.  Did I do what a self-respecting hausfrau should?  Did I clean the cupboards, scrub the floors,…

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Roasted Crickets

…That is what my kids told me yesterday when asking whether I could help them roast crickets and then dip them in chocolate.  That is what I get for allowing them to read books about survival skills.    I have 9 crickets chilling, literally, in my fridge in preparation to roast them.  Mmm hmm.  I…

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(And she smacks her forehead!)

Aidan, age 8, and Ty, age 6,  came flying through the door while I was preparing tonight’s deja food masterpiece.  Aidan, tightly grasping two cups with the open ends pushed together yelled, “Ty just had the BEST idea for dessert tonight, Mom.  Tell her Ty!”   At this point I expected them to show me some wild…

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Scots Bannock

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Leif was really looking forward to dinner Wednesday night.  He loves ham (“the pink meat”), garlic bubble bread and homemade pasta.  But he adores ice cream and anything that goes with it.  I had planned this meal to please him particularly.    ” But Mousie, thou art no thy lane, In proving foresight may be…

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So easy a four year old can make it…

Leif makes yogurt dill dip.

In my column for the Record-Eagle last week I put my recipe for yogurt dill dip.  I got some really nice feedback from a reader who had recently been diagnosed with celiac disease and had been looking for a Ranch-type dressing and dip that she could eat without adverse reactions.  The dip fit the bill! …

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I love beurre manie!

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For years, whenever I made any kind of stew or meat dish that required first braising the meat and then thickening the sauce, I used the flour and water method—mix some flour with some water, whisk or shake well to remove lumps, and slowly pour into the hot broth a few minutes before the dish…

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