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
We used to grow yellow squash in our backyard (zucchini too) and they were lovely, large gourds. Yellow squash when it is immature lacks flavor, and when overripe has a bitter taste, but when just right, is delicious. It is the type of food that can accommodate many other flavors in a dish and not … Continue reading
Looking for a way to turn those boring old green beans into something new and interesting? Here is a recipe for Green Beans Oregano that is somewhat reminiscent of the famous green bean casserole you find at Thanksgiving dinners across America. Green Beans Oregano 6 cups green beans (frozen) 1 can (10 oz) condensed cream … Continue reading
Vidalia onions are fairly young, considering they were first discovered in 1931 during the tough days of the Great Depression. They grow exclusively in Georgia and are named for the town of Vidalia which is located close to the first fields that grew the crop. The onion is sweet because of the low sulphur content … Continue reading
I find the recipe cards that Jane used to be kind of cute and interesting. My gram used notecards. Some people use the ones with the old fashioned stove on them. For the most part, recipe cards are 3×5, but Jane’s are 6×5.
Gram's Recipe Box 