Cooking with Barry & Meta
In an attempt to save some of the flavors of summer, I am harvesting our abundant supply of herbs and spices.
This week I am using excess herbs and spices; today I'm making vinegars, oils and butters.
I remember growing up on the farm – there was a specific day for laundry, another for ironing; those tasks each took most of a day.
The time has come to add this much used recipe to the electronic world! Can’t remember when we started making Seasoned Crackers but .
Since we live in President Dwight David (Ike) Eisenhower’s boyhood home, what is more appropriate than mixing up a batch of Mamie’s sig.
Serve this cool and refreshing dip with a bounty of veggies to utilize end-of-the summer produce.
Flavors of gazpacho are packed into a dip that is thickened with unflavored gelatin.
Vangie and Steve Henry dropped off three spaghetti squash from their bountiful garden and so we are testing new recipes.
The experimentation continues! Used our slow cooker to prepare the squash for today’s recipe – just threw the squash into the crock pot, .
There is a problem with this dessert! It’s so darn good that it is hard to stop eating.
This is our favorite supper (or lunchtime) salad; it has been on our summer menu since the 1970s.
Still lots of garden herbs so decided to combine them with mayo and buttermilk to create a creamy dressing to pour our Romaine lettuce .
Created by The Culinary Center of Kansas City, this is one of their "best" recipes.
According to Cuisine a tHome magazine (Issue 83, October 2010), “These humble, little legumes have been around for nearly 10,000 yea.
Taste of Home’s 2011 Christmas Cookbook arrived in the mail this last week.
After baking a batch of these cookies last night, the sweet smell of sugar and spice is still lingering in the air! Autumn weather m.