(this recipe has evolved from an x-mas snack along side tangerines and mammy's float, to an assembly-line production with tins distrubuted throughout the u.s. to family.) years ago mom compiled a family cook book for my eldest sister when she went off to
when damon's restaurant left our area, i had to re-create their delectable, sweet, hickory-flavored ribs because we all loved them so much. these tender, juicy, melt-in-your-mouth ribs live up to their name and are my family's #1 favorite. although this r
these canapés are based on a recipe by margaret dennis and karen gillingham in the nov/dec 1992 issue of cooking light magazine. keep in mind that the broccoli mixture marinates in the 'fridge 2 hours before placing in the endive leaves.
my mother, a famous non-cook, actually found this recipe in a newspaper, tweaked it, and it is sooooo delicious! nice and creamy-cheesy-comforting-warm! i used the frozen cream-style yellow sweet corn.
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