Here’s another recipe for stuffed shells. It’s not terribly vintage because it uses name brand items, but the handwriting is appealing all the same. Recipes often times are written by train of thought and don’t always follow exact steps. This is one of those. After you stuff the shells but before you lay them … Continue reading
Now this is a little more like it. Cheese filled shells can be so delicious and not boring at all! I’d imagine you want the shells to be parboiled, not completely soft so as to fill them without tearing them. I’m thinking sort of like manicotti. Shells – Cheese Filled (F Kotch) 1 12 … Continue reading
Maybe this could be good, during a cocktail party, and with plenty of wine. I just don’t know on this one. Turkey Asparagus Platter – serves 3-4 1 5 oz turkey sliced 1 can cream of celery soup 1/4 c milk 1 pkg frozen asparagus (cooked) Mix fowl with soup & milk. Heat until mixture … Continue reading
On days when I am feeling uninspired to cook, I make what I call “Chicken Something,” which consists of chicken, cooked in some fashion, usually with rice, and boring, boring, boring. This recipe for Chicken & Rice could be the recipe for my Chicken Something dish. Bland and blah. Chicken & Rice 1 can cream … Continue reading
A fine article on the NPR website educated me on the origins of Chicken Kiev…not from Kiev, not made with garlic. Apparently this rather time consuming chicken cutlet originated in the culinary schools of Paris during the 19th century and was made with veal rather than chicken. When the Russian based students took the dish … Continue reading
Gram's Recipe Box 