When prepared well, eggplant can be a lovely addition to a dish. Eggplant Parm is very popular here, but if the ingredients are out of balance, you wind up with a bit of a slimy mess. While I have not made this particular recipe, but it seems like it might be just about right. Eggplant … Continue reading
I do love these uber 70s recipe cards we have been seeing. They are cheerful and bright, easy to find in the box. This recipe appears to be a side dish casserole. In general, spinach and creamed corn aren’t my favorite things, but maybe combined this could be good? Corn-Spinach Parmesan (Bert) Saute 1/4 c … Continue reading
Brisket isn’t exactly the most tender cut of meat on the market, in fact it is sometimes rated as the least tender of the cuts of beef. It comes from a large muscle group and can be tough if not cooked well. Braising is a very good option for cooking such a cut of meat. … Continue reading
Remember that old saying “real men don’t eat quiche”? I find that to be a silly saying because quiche is delicious and lots of men like it. So there. :-) This is basically a bacon, mushroom & cheese quiche, and there isn’t much that can be wrong with that. There’s not a lot of instruction … Continue reading
I can’t say cauliflower is my favorite, but I have enjoyed it roasted with Tuscan herb olive oil. This might also be good with the sauce and cheese, but I’d probably use a different kind of cheese. Cauliflower Casserole 1 med head cauliflower 1/2 lb sliced mushrooms 1/4 c diced green pepper 6 slices pimento … Continue reading
Gram's Recipe Box 