Home Style Baked Beans

This recipe isn’t completely “from scratch” because it uses prepared beans, but still, this could be yummy for a barbecue or other large gathering. Because can your family eat 6 pounds of beans? Mine can’t. And, imagine the flatulence, oh my. Also, if you have a Costco or other wholesale type store available to you, that is where you should look for your institutional sized cans of beans. I believe the sausages called for here might be the kielbasa type, but if you know different please let us know. Continue reading

Mystery Food

I admit to making notes on something I’m making or have made, and not giving it a title. Guilty. This particular chef really created a conundrum with her two-sided, untitled mystery food recipe! If they go together, they might be some kind of custard pie. What do you think? Continue reading

San Francisco Sour Dough French Bread (Betty Crocker)

Sour dough bread is one of the most distinct smells and flavors in the bread world. It is also an ancient baking method. Turns out, sour dough bread is about 3000 years old – the ultimate traditional method, right? Some would have us Americans believe it was “invented” in San Francisco during the Gold Rush, but that isn’t the case. As it turns out, since yeast wasn’t really popularized in baking until about 150 years ago, all breads prior to that were made with a sour dough starter of some type. Very interesting stuff! I have included some links at the end of this post for further reading, because there is literally a book that could be written on this subject. Continue reading

Smoked Sausage Roll

Although this little slip out of a spiral notebook doesn’t have a name, I’m calling it a Smoked Sausage Roll because it seems like a summer sausage recipe, along with the addition of hickory smoked salt. The Morton’s Tender Quick is a curing salt intended for curing meats and game. Click over to the website to find a store that sells it. I haven’t seen it locally, but I suspect that has to do more with our urbanization than anything else. Not a lot of hunters here. Also, it contains nitrates, so be aware of that as relates to any health concerns. I haven’t made a smoked sausage myself. It honestly seems like a simple process. Have you made one? Let us know how it went! Continue reading

Antipasto

This recipe for antipasto reminds me more of a salsa than a traditional Italian antipasto. However, it could be served over toasted bread like a bruschetta if desired. Typical antipasto is made of fresh meats and cheeses, garnished with herbs and other vegetables. In Italian tradition, antipasto is served at the beginning of the meal to bring people together and encourage them to anticipate a delicious meal and enjoyable gathering of friends and family. The contents of antipasto can vary based on the region of Italy, but it usually includes cured meats or prepared fish, cheeses, olives, peppers, onions, and artichokes. It is sometimes served all on one plate in the center of the table, or can be plated individually for each person. However you choose to serve antipasto at your next gathering, it is traditionally made with care and attention to presentation. Continue reading

Ritz Crackers Bar

I have heard tales about Ritz crackers becoming other things – apple pies and candy and cookies, among them, but I never actively tried to make any of them. It sounds so counter intuitive: a salty cracker tasting like an apple pie, for instance. Should you be interested in trying one of these legendary treats, look no further than the Ritz Crackers Bar. It is sweetened with sugar and vanilla, held together with egg whites and nuts, and reminds me a bit of Schaum torte (another item I haven’t had a chance to try yet). Continue reading