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Cookbook offerings

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default Cookbook offerings

Post by GB on 9th August 2010, 11:56 pm

When mum moves in with us down here a project that has been on the back burner for many years will get started.

A cookbook!

I first got the idea when she would send me family recipes to far flung places so I could have a taste of home. And then I read Depression Era Cooking and decided right then and there that WE needed to do something similar.

But THIS book will have each and every recipe tried and tested FIRST! (That should be fun ) Dont you just hate trying a new recipe and having to figure out missing steps or find that its just too fiddly for normal family cooking?

We have heaps of family recipes but I got to thinking that most families have tried and true favorites so if anyone has any family recipes that you would like to pass along for it we would be most grateful! Any that are put in can have a paragraph or threeish of its history and where it comes from or how it came about.

It will most likely be a home print jobby and may or may not ever even get that far but so far its ticking along just nicely
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GB
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default Re: Cookbook offerings

Post by MrsC on 10th August 2010, 11:32 am

Sounds good GB - let me know if you need people to help test recipes.

Mrs C x
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Post by GB on 10th August 2010, 4:42 pm

MrsC wrote:Sounds good GB - let me know if you need people to help test recipes.

Mrs C x

Oh oh oh you did make me laugh with that one Mrs C which is an acomplishment the way I'm feeling today!

But that is a GREAT idea!

I think I see (in my crystal ball) many recipes winging their way back and forth across the internet
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Post by GB on 25th September 2010, 1:38 am

Here we go, a recipe that feed back is needed on. Mum has invented it and loves it but a few other reviews are always good to have.
_________________________________________________________________________
MEXICAN CHICKEN LIVERS recipe

One package of livers, thawed, drained, and dusted with garlic salt.

In large skillet saute' a large onion or two in butter (with a splash of olive or grape oil to keep it from burning) until the onion is cooked through.

Add the chicken livers and two cloves of chopped garlic.

Cook on low heat, stirring every now and then, until the livers are cooked through, but not overdone.

Pour the livers, onion, and garlic into a baking dish.

Make a roux sauce in the skillet the livers/etc. were cooked in .... ie: a dusting of flour (about half a handful) into the grease mixed in with a fork and add a cup of milk or 1/2 and 1/2 (half milk, half cream) slowly to the pan, stirring until mixed and cooked until it thickens.

Once it thickens add 3/4 to one small jar of picante' sauce (salsa would do), mild or medium hot, stir and then pour over the livers.

Add some grated Mexican cheese over all and bake at 350 degrees for 15 minutes.

Serve over rice with a side salad or corn and peppers, and hand out the sombreros.

................................................................................................................................
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