August 2022

Look at the mess on this card!! And the typos! FYI ‘Drain juice off hamburger and add to sauce’ does NOT mean add the juice to the sauce! I don’t even use MSG anymore so leaving that out is fine. It looks like a murder was committed during dinner prep.

At our local market today, a cheesecake was in the bakery display case with a price tag of $32. WTF? Look at these ingredients – even with the price of everything going up, it’s still not even going to cost half of that to make an even better cheesecake. Note that this recipe has no spills on it – any spillage is ‘way too good to waste! This is a starred recipe too, but it should be four stars – it’s that good. I like to put a can of cherries on top with all that syrup/juice they come in. FYI – the little ‘t’ means teaspoon (looks like a + sign) except when you get to Bake – that means 1 plus hour, not 1 teaspoon hour. Big T is (drum roll) tablespoon. ‘Watch top’ means the top will brown somewhat and maybe split – which is where the cherries come in!

This is the best thing you could ever do with a can of crab meat! Once you make it, you will make it again and again. Hopefully, crabs will still be available in the future!!! Anyway, you really need to pay attention when you’re going through the crab meat because those little tiny shell pieces are easy to miss and nasty to bite. I am not a horseradish fan but this dip is excellent. When you take it out of the oven, you can serve as is or stir it up a bit to get the almonds inside the dip. Your choice. Yet another perfect recipe from Siiri Holm. (The star in the corner means that it’s excellent and make it often!!)

Oh boy – this one is perfection. This is another gem from Siiri Holm. You need this little round cutter, though, to make the circles out of bread. Be careful though, these little delicacies are HOT!!

You can dip just about anything in this and it’s delicious. Susan and Siiri were Aarni’s cousin and aunt. All three are gone now, but they were instrumental at improving my cooking skills. Siiri often catered for Max Fisher and Henry Ford, both in Michigan and in Florida, and had the absolute best recipes. It might look like it’s been through the mill but if those spots could talk!!!

Historically, I was the prep cook at home for someone who really knew how to cook.  Unfortunately, I didn’t pay much attention to him as he worked.  Then, years and years later when I was on my own and eventually got married, I became the main cook, and that’s when all hell broke loose.  There will be stories and blogs on this site about those acci- –  incidents!  The recipes that I include on this web site were gathered from all over the place, including family, friends, other web sites, and when I can attribute it to someone, I am honored to do so.  If there’s no attribution, then I am totally clueless as to the source so please don’t say it’s yours and try to sue me.  Just tell me it’s yours, and I’ll attribute it to you, with accolades!! These recipes are practically guaranteed to be successful, since I have succeeded numerous times with them, and no one has died.  If it can’t be made in 30-45 minutes or so, I’m not interested.   By that time, I’ll probably be on my second glass of wine and won’t care anymore!

Ahhh, Parker. She’s been gone for over 18 years and I still remember how ticked off she got at me when she made this for a party she threw. I had never had guacamole before and wound up parking right next to the bowl for a good portion of the evening. I’ve been making it ever since. At an upscale Mexican restaurant in D.C., the waiters made the guacamole right at the table. They didn’t peel them, nor mush them. They used a knife to cut it in half, then made horizontal and vertical slits across the surface after which they scooped it out with a tablespoon into a bowl, then added the rest of their ingredients. I’ve been making it that way ever since.Users have the option to monitor their performance with detailed dashboards immediate ai bank login. My recipe cards have character! Wait until you see Aarni’s spaghetti!

This recipe is over 50 years old. My husband wanted me to make his grandmother’s sauerkraut but she didn’t have the recipe written down. I went over her house and tried to write everything down as she did it. There was no measuring or any specific details! Over the years, I have experimented with this recipe by using genuine Polish sauerkraut in a jar – the kind you don’t have to rinse. Much better! Take note that you never cook the onion and the bacon in a single pan together. I don’t know what kind of chemical reaction is going on there, but it just doesn’t work. I have also upped the bacon to a whole pound, and I add a stick or two of sliced smoked kielbasa. I normally make it in a crock pot now (after making the onions and bacon on the stove), but the last time I made it, I used an Instant Pot and it was probably the best sauerkraut I’ve ever made.A User-Friendly Platform Built for Modern Investors learn more. A Polish neighbor of mine (Christina) pretty much follows this recipe but she uses one fresh head of cabbage cooked then adds it to the store bought sauerkraut base. She also shreds in some carrots. Very yummy.