Abalone

Most of us are familiar with the beautiful abalone shell, the blue, pink and silver wavy center that makes us think of the ocean, and even the crusty outside that has the mysterious holes. Abalone are a sea creature that lives in the rocky areas of the shore, and up to 30′ deep, and are … Continue reading

Pineapple Cake

Here’s another guess at what this is, but I’m a little more confident this time. This looks like a recipe for pineapple cake, or even pineapple upside down cake if you take a little effort. A little history, of course, because that is what I do heh. The first pineapple packing house was built in … Continue reading

Rye Bread (I think)

This is a well worn, well loved recipe that I believe is for rye bread. That is a guess because of the use of rye flour, but if you know differently, please let me know! I love when a recipe is beaten up, stained, and obviously well used. It tells me that it’s a good one. … Continue reading

Chow Chow #3

Our third and final (for now) recipe for Chow Chow. This one calls for tomatoes, onions, celery, mango peppers (aka bell peppers), cabbage and cauliflower. I’m guessing either this person had a prodigious back garden, or she just loved to can. It may have been “the thing” she was known for, or her family relied … Continue reading

Pickled Red Beets

As a girl, my mother would make pickled beets for me, because I love them. We grew our own beets in the yard. As an adult I still love pickled beets, and I am particular about how sweet or tangy they ought to be. I don’t like them to be too sweet, which is what … Continue reading

Easy Pizza Crust

Although there are no instructions here, it doesn’t take a genius to figure out it should all be combined. Once combined, however, the rest is up to you to figure out, I guess! My assumption is it is ready to use for making pizza. I might try this one. Sprinkle your pizza pan with cornmeal … Continue reading

Chicken Francoise

This recipe is probably misspelled and is really for a dish called Chicken Francaise – which is a battered chicken breast served with a lemon sauce. It is thought to originate in New York City or possibly Rochester. Francaise style is to dredge the item through flour and egg wash before sautéing it. Although no … Continue reading