We love chili at my house. I bake a small cornbread while the chili is bubbling and serve together, sometimes with honey butter. Yum. There are many varieties of chili, spawning the infamous chili cookoffs around the country. We prefer our chili mild, and I myself despise kidney beans so I use black beans … Continue reading
Mornay sauce is a cheesy, warm and delicious sauce used to top meats, vegetables and seafood. It resembles this dish in no way at all. :-) A traditional Mornay sauce is made with a roux (melted butter mixed with white flour), then milk and grated cheeses are added, preferably Parmesan and gruyere, sometimes white cheddar. All … Continue reading
Potato salad seems like one of those things you shouldn’t be able to screw up, but there are some versions that are just not good. Many folks don’t even like potato salad. They think it is weird to eat chunks of cold potatoes, or dislike mayonnaise, or some other reason. I don’t mind it … Continue reading
Meat balls are known the world over, whether they be Swedish or sweet, as a plated, skewered or spaghetti-adorning lump of spiced and meaty goodness. The meat balls from Naples in southern Italy originally had a soft doughy center, but with the Americanization of Italian cooking, breadcrumbs became the standard. These particular meat balls are … Continue reading
While I’m positive English muffins existed before the 1980s, I recall a specific marketing push that made them seem “new” to my youthful experience at that time. There were all sorts of brands and varieties, some with nooks and crannies, some with raisins, some plain. I have loved them ever since, and if we … Continue reading
Gram's Recipe Box 