Sometimes, finding a side dish is one of the more difficult decisions during dinner preparations. You want to balance an entree with other food choices that won’t make the diner too full, or leave them wanting more because they are hungry. Rice is a basic in our house. Here are two side dishes on … 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
We used to make barbecue sauce at home when I was a kid. My mom had several recipes, including one that called for beer and another that called for coffee. My favorite was Black Knight Sauce, although I don’t really remember what it tasted like now. It’s been too many years. I recently made … Continue reading
Just sorting through recipe cards, I came across another card for Nut Rolls. The various cards all appear to be in the same handwriting, so perhaps the lady liked them, lost the recipe/wrote it out again, found it, on and on. 6-8 Nut rolls 8 cups flour 1 1/2 cups or 2 sugar 1 lb … Continue reading
Sturbridge Village, or Old Sturbridge Village (OSV) is a place that makes me wish I lived in the East. The Village is a living history site, stopped in the years between 1790-1840. They have historians dressed in period attire, historic homes, crafts and activities, a working farm, heirloom animals, etc etc etc. The romance … Continue reading
Gram's Recipe Box 