Here is an incredibly vague “recipe” of how to prepare goose. From everything I have read for this post, a goose is either the easiest bird to cook or the most difficult. You do not roast it as you would a turkey or chicken, but maybe you could roast in a similar fashion to … Continue reading
Heading down cookie memory lane, here. I used to just love thumbprint cookies, and the various butter cookies that follow a similar recipe. They remind me of Christmas, holidays in general, and those old Hickory Farms catalogs that used to arrive around Halloween. I always wanted *something* from that catalog because the cookies and candies … Continue reading
This recipe for sandbakkels had me turning to the web for more information. Alternately spelled sandbakelse, it translates as sand tarts. They are a Christmas time tradition for many, and are considered an “old country” favorite. The dough is pressed into small tins in the shapes of hearts, diamonds, and flowers. The taste is that … Continue reading
This seems like a holiday salad to me, so Happy Easter! Frozen Fruit Salad 1 cup dates cut fine 1/2 cup nut meats – coarsely chopped 1 cup shredded pineaple 1 teaspoon grated lemon rind 1 T spoon lemon juice 2 cups cottage cheese 1/2 cup salad dressing (I think this means mayo) 1 … 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
Gram's Recipe Box 