Navy beans are those plump white beans you often find in soups. They have a lovely flavor that lends itself to ham & bacon in soup and chili. These days, most people buy their beans “presoaked” in a can so they will be able to make their dish faster. But if you like to buy … Continue reading
There are many types of cabbage rolls from all over the world. Some have a sauce and others don’t. This particular one does not have a sauce but I think you could add one fairly easily to suit your taste. You will notice that this recipe also does not have a lot of instructions, only … Continue reading
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
Gram's Recipe Box 