Monthly Archives: January 2008

Give Your Cooking Ethnic Flair

Do you ever wonder what makes a dish Chinese, or French, or Italian? These are some spice and herb combinations that distinguish certain national cuisines. By using these combinations you can stick with a family of flavors and turn your … Continue reading

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Super Ramen Stir Fry

There is no shame in using Ramen noodles to jump-start your evening meal. Nutrition is another matter, but you be the judge of whether nutrition or survival is your highest value at the moment. 1 lb chicken or beef, cut … Continue reading

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Cream Cheese Chicken

You can use any kind of cream soup here, for a variety of results. You can also add vegetables in the last 30-60 minutes, such as fresh mushrooms with mushroom soup, asparagus tips with asparagus soup, etc. 4-6 boneless, skinless … Continue reading

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Stock the Essential Panty

You could invent meals for a month if you had all these things at one time! Try to keep all of the must-haves in stock, and a good variety of the useful items. MUST-HAVES Bread Butter Cheese Chicken Broth Eggs … Continue reading

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Crunchy Peanut Butter Bars

3 cups peanut butter crunch cereal, crushed to 1 ½ cups 1 ½ C quick cooking oats ¾ C packed brown sugar ½ tsp salt ½ C (1 stick) butter, melted 1/3 C corn syrup 1 tsp vanilla 1 C … Continue reading

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Creamed Potatoes

These are mashed potatoes, Southern Style, and sized for a crowd! 5 pounds potatoes ½ cup butter (1 stick) 8 oz cream cheese (1 pkg) ½ cup half-and-half onion powder garlic powder seasoned salt Peel potatoes (if desired) and cut … Continue reading

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