Cooking with Barry & Meta
This is the recipe I gave Barry to prepare as the beef entrée for the 50s era dinner – it is based on a similar recipe in the Wh.
Batch Cooking is a concept I sometimes use to organize meal components in advance so they are ready to use when we’re in a hurry.
Another in a series of batch cooking recipes.
This recipe came from “Make-A-Mix Cookery” by Karine Elaison, Nevada Aharward, & Madeline Westover.
Inspired by a Campbell’s® soup recipe in a magazine, I adapted it to use with Ground Beef Mix ( click on the MIX tab at the top of the .
We grew up eating Sloppy Joes but our favorite was a Beef Burger - a divine loose meat sandwich sold in Stafford, Ks.
Kids in the Kitchen – A quick-fix meal that kids can easily assemble.
Summers in Stafford County always meant taking meals to the field during wheat harvesting.
This recipe is an example of why I’ve become a fan of 5 Ingredient Fix on the Food Network.
Amanda Lindahl brought warm zucchini muffins to a meeting I attended recently.
This “taste of summer” salad comes from the 1994 cookbook, The Flavors of Bon Appétit .
Although this recipe could be made with chicken breasts (skinless & boneless or the bone-in variety with skin), we generally keep chicke.
“From Fern’s Kitchen” is the recipe collection of Barry’s mom’s recipes that I compiled a couple of years ago.
The experimentation continues! Used our slow cooker to prepare the squash for today’s recipe – just threw the squash into the crock pot, .