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Sunday, October 29, 2006

Mashed Cauliflower / Helpful Hints

Similar to the last post, mashed cauliflower is a tasty alternative. I'm a firm believer in microwaving my veggies, even over steaming them. When you boil veggies, all those good vitamins are thrown out with the water you boiled them in. That's why steaming or microwaving is so much better.
This recipe calls for you to use butter. Somewhere along the line, we were told that butter was bad for us and most of us switched to cheap margarine-butter substitutes. Now our long term studies find that our body just doesn't break down the likes of margarine and it's an artery clogger. This is great news to me as I love the taste of butter, especially on popcorn, right?

1 bunch Cauliflower
1/2 stick butter
3/4 cup buttermilk

Pull apart cauliflower and place in a microwave bowl with 1/4 cup water. You can put saran wrap over the top, to speed up cooking. Cook till tender and mash. Add the butter as you mash and buttermilk to your desired consistency. Salt and pepper to taste.

This is really nice with a baked breast of chicken.

Remember, to eat breakfast like a King, lunch like a Pauper and dinner like a poor man! Eating light at night is the key to weight loss. Your body's metabolism shuts down, under normal circumstances, around 6PM every night. Anything after that time is not even burned but kept, stored and made into fat.

Monday, October 23, 2006

~ The Mashed Potatoes & Carrots ~

Image Hosted by This is an excellent side dish to almost any meal, it goes together better than Peas & Carrots.


4 - Large Potatoes
4 - Large Carrots
1 - Stick of Celery cleaned and diced
¼ - Cup of milk
2 - Tbs Butter
1 - Chicken bullion cube
1 - Tbs Parsley Flakes (optional)
1 - tsp Onion Powder
Water - As much as needed
Salt and Pepper - to taste


Peel Carrots, rinse in cold water cut into one inch pieces place in a 3qt sauce pan with diced celery and bullion cube, cover with water and bring to a boil, Peel Potatoes rinse in cold water cut into about one inch pieces add to boiling water, add more water if needed (it should take the carrots longer to cook than the potatoes) Boil about thirty to forty minutes or until carrots will mash with a fork, remove from heat and drain, add butter, milk, and onion powder then mash until all lumps are gone, salt and pepper to taste, add parsley if you choose, serves about six. Peace and Good Eating.

Penne agli aromi/ Swiss Chard Gratin

These two recipes sound just right, not too pretentious, not too difficult but with all the flavor. With that edge for entertaining, Candianswiss is in Switzerland along with her counter-part, Orange X, a cooking duo from heaven!

Hi Babs
I thought I'd send you two of my favorite recipies. They're easy to make and
low cost. I've got many more, but I'm not sure how easy it is to get all the
ingredients in North America (unless you live in a big city). I suggest you
try them out and then decide if you want to post them, okay?
I love these two recipes because they're simple, feed and are fast to make
(30-40 mins). I like to use fresh herbs, but you can also use dried herbs if
they're not available. I've also lost track of the sizes of cans and such,
so it makes it a bit difficult to convert from the metric to US/North
American standards, but I'm sure you can make the necessary adaptations for
I hope you will enjoy. :-)
Take care and hugz to you
CanadianSwiss (aka Sandra)
Here goes:

Penne agli aromi (Aromatic Penne)
Serves 3-4
2 cloves of garlic
1 medium onion
1 twig of fresh rosemary or 1 tsp dried rosemary
1 twig of fresh sage (or approx. 8-10 dried leaves)
1 small bunch of fresh parsley (approx. 2 tbsp, chopped)
1 tsp oregano fresh or dried
Olive oil
500 gr. (16 oz??) can of peeled whole or chopped tomatoes
250 milliliters (8 fl oz.) cream
500 gr. Penne (or any other pasta where the sauce will stick to nicely such
as maccheroni, "bow ties", etc.)
(Freshly) grated parmesan to taste
Finely chop onion and garlic, then also herbs (if fresh). In a large
skillet, heat olive oil on medium flame and add onions and garlic until
slightly brown, then add herbs and turn down heat to low and steam for a few
minutes until soft. In the meantime, chop tomatoes in a blender and add to
the herb/onion mixture. Stirr well and add salt and pepper and let simmer
for about 15 minutes, then stirr in the fluid cream until the sauce starts
thickening. You may want to add salt or pepper to taste. Cook the penne "al
dente", drain and add directly to the sauce. Turn up the heat to medium and
mix so that the pasta is well covered with the sauce.
Sprinkle with grated parmesan and serve hot with fresh bread and a salad.
Buon apetitto!
Tip: You can also make a great casserole out of this by leaving out the
parmesan, and filling the pasta in a oven proof form, cover with grated
cheddar and bake in the oven until the cheese melts.
Swiss Chard gratin (serves 3-4)
If you can't find Swiss chard, you can replace it with Pak Choy (you'll find
it in most asian supermarkets).
800 gr. Swiss chard or Pak Choy
250 gr. boneless and skinless chicken breast
1 tbsp. Butter
1 medium onion
1 can peeled chopped tomatoes (16 oz.)
1-2 tbsp fresh or dried herbs ( pasley, basil, sage)
2 medium sized eggs
250 ml sour cream (8 fl. oz)
150 gr. sharp cheddar, shredded
A few flakes of butter
Chop the white and part of the green the Swiss chard or pak choy leaves into
1 inch long sticks and clean under running cold water. Put into boiling
salted water for about 1-2 minutes (the vegetable still should be slightly
cripy), drain and let it cool. Cut the chicken breast into 1 inch pces, salt
and pepper, and cook golden brown in a skillet. Chop onion and add to the
chicken and cook until slightly browned. Add tomatoes and simmer for a few
minutes and turn up heat to medium, then add the chopped herbs. Whisk eggs
and sour cream separately, add the grated cheese to the egg/cream mixture,
season to taste with nutmeg and paprika (ev. salt and pepper). Preheat the
oven to 200°C (380° F). Put the chicken mixture and veggies into an oven
proof pan/dish, add the egg/cream mixture, mix well and add a few butter
flakes on top. Put in pre-heated oven for approx. 25-30 minutes.
Serve with a salad and fresh bread.

Sunday, October 22, 2006

Quick Chili

Quick Chili: I could spend all day and a small fortune making Chili, this is just an easy quick way and it’s pretty good.

You Will Need:

2 - lbs Ground Chuck
1 - 27 oz Jar of Spaghetti Sauce (your choice)
1 - 15 oz can of Kidney Beans (optional)
1 - package of Chili Seasoning (your choice)
1 - 4 oz can of Green Chiles
2 - tsp Crushed Red Pepper (this could be optional but why eat chili if it’s not hot, I‘d add a sprinkle or ten of cayenne pepper, but that‘s just me)


Brown Ground Chuck in a large Dutch oven, drain and then add all other ingredients, simmer on low heat for at least 30 minutes. You can easily modify this to your liking, by adding chopped onions, diced tomatoes, chopped jalapenos or whatever you choose. Serve with crackers, corn chips, shredded cheese, or over your favorite pasta. Have you ever tried a ladle full of chili over a simple salad of lettuce and diced tomatoes? It’s pretty good stuff. Peace and Good Eating.

Friday, October 20, 2006

Emily's Chicken Soup

This was a work in progress, Emily made it several times tweaking her ingredients each time until she came up with the right combination. We like it served with large flakey biscuits.

You Will Need: Image Hosted by

4 - Chicken Thighs (bone in, skin on)
3 - 10 oz cans Cream of Chicken Soup
1 - 16 oz bag Large Pasta Shells
1 - cup Diced Carrots
4 - Chicken Bullion Cubes
1 - tsp Onion Powder
1 - Tbs Parsley Flakes
1 - dash of Salt (with all of the bullion you don’t need much salt if any)
1 - tsp Pepper
- - Water (as required)

Directions: Image Hosted by

Boil chicken in a 3 qt sauce pan with 2 bullion cubes until chicken is completely done (approx. 35 minutes) set aside until cool enough to debone, save broth. Prepare pasta as directed, drain but save water. In a large Stock Pot or Dutch Oven (at least 5 or 6 qt) add two cups of the pasta water with 2 bullion cubes, bring to a boil (debone and deskin chicken and cut into small pieces) when bullion is dissolved add all three cans of cream of chicken while stirring, reduce heat, when incorporated thoroughly, add chicken, carrots, and remaining chicken broth (about 2 cups hopefully) continue stirring and add salt, pepper, and onion powder, adjust heat and simmer for about 10 minutes before adding pasta, continue to simmer until carrots are tender, stirring occasionally. At the end of the cooking period add parsley flakes. You may need to add more water or broth, depending on your preference (using broth or stock instead of bullion cubes is fine, we just always seem to have cubes on hand)

If you’re worried about the fat, substitute skinless chicken breast for the thighs, use the reduced fat cream of chicken and you can use one of several methods to remove as much fat as possible from the chicken broth or just buy fat free. You can also bulk up the soup by adding celery, corn, or any type of veggie you like, adjust the broth as needed. Peace and Good Eating.

Thursday, October 19, 2006


Chill your onions and they're less likely to make you cry, as you slice them. Those dirty buggers!

Tuesday, October 17, 2006

~ Emily's BBQ Beef (Sloppy Joe) ~

One day Emily and I were looking for something for lunch and we thought of Sloppy Joes, we had ground beef and white bread but we had no Sloppy Joe mix, not even a can of Manwich, but we thought Hey! It’s really just BBQ Sauce and ground beef and we had enough spices to adjust it the way we like, so…

You Will Need:

2 - lbs Ground Beef
1 ½ - cups Head Country BBQ Sauce (made in Oklahoma)
1 - tsp Onion Powder
1 - dash or 2 of Salt
1 - dash or 2 of Pepper


In a large skillet, brown ground beef until all the pink is gone (I like mine well done) drain fat, add salt pepper, and onion powder while stirring, add BBQ sauce and continue to stir over low heat for about 15 minutes. Serve over or on white bread, wheat bread, hamburger buns, or whatever you prefer. It’s even good on tortilla chips. We like Head Country BBQ Sauce because it’s a little sweet, they also have Spicy and Hickory Smoked. Peace and Good Eating.

~ Chuck's Best Corn Bread ~

This is how we fix cornbread in the South!

2 - Boxes of Jiffy Corn Muffin Mix
2 - large Eggs
2/3 - cup of Milk (that’s 1/3 x 2)

And just do what it says on the box!

You could make it from scratch all day long until the cows came home and unless your Grandma ran you out of the kitchen and made it herself, you still couldn't make it as good or as cheap as Jiffy. At least not in my book, later on down the road I'll tell you how I like to tweak it a bit.

Monday, October 16, 2006

~ Ketchup Steak ~

This recipe is from Di at A Woman of Mystery and it is the type of food we were talking about, real food for real people, thanks a bunch Di.

What You Will Need:

Round or flank steak


Brown steak in a deep skillet. Add onions, cook until transparent. Add ketchup and water and cover over medium-low heat until steak is tender. Serve with mashed potatoes and green beans on the side. The gravy is out of this world. Measurements would be useful but it really depends on how many you are cooking for.

Peace and Good Eating.

Saturday, October 14, 2006

Roasted Red Peppers

Nothings better than a Roasted Red Pepper in any recipe. Here's an easy and simple way of getting that great taste at home.

Place your pepper right on the gas stove grate and turn up the flame. Don't worry nothings harmed in this maneuver. Using metal tongs, turn the pepper till it's black on all sides. Wave to cool a bit and place in a plastic bag. Allow to cool. The plastic bag causes the humidity to lift the skin making it easier to peel off. After you've peeled it, you can use it in many recipes. These are great in homemade Quesidillas. Any that you want to store for a bit, you can put in olive oil and keep in the fridge. Once you do this and see how really simple it is, you'll never go back to buying them or not buying them because of the cost.

Monte Creams

This Recipe is from Hannelie at She currently resides in Perth, Western Australia. Thanks a bunch Hannelie, this sounds great.

My children are on school holidays and this biscuit recipe comes to the rescue always, mainly because it's quick to make, they can help and it's nice and sweet, what more can a child want. I don't add the strawberry jam, it's optional. Hope you all enjoy. I found it long ago in my Australian Family Circle cook book, a commonsense guide.

Preparation time: 30 min
Cooking: 20 min
Makes: 25

125g (4oz) butter
½ cup (125g/4oz) caster sugar
3 tablespoons milk
1 ½ cups (185g/6oz) self-raising flour
¼ cup (30g/1oz) custard powder
1/3 cup (30g/1oz) desiccated coconut

75g (2 ½ oz) butter
2/3 cup (85g/3oz) icing sugar
2 teaspoons milk
1/3 cup (105g/3 ½ oz) strawberry jam – (optional)

1. Preheat the oven to moderate 180C (350F/ Gas 4). Line two baking trays with baking paper.
2. Using electric beaters beat the butter and sugar until light and creamy.
3. Add milk and beat until combined. Sift the flour and custard powder and add to the bowl with the coconut. Mix to form soft dough.
4. Roll two teaspoons of the mixture into balls. Place on the trays and press with a fork. Dip the fork in custard powder occasionally to prevent it from sticking. Bake for 15-20 minutes, or until golden brown. Transfer to wire rack to cool.
5. To make the filling, beat the butter and sugar with electric beaters until light and creamy. Beat in the milk. Spread on biscuit with about half a teaspoon of the filling and one with about half a teaspoon of the jam, and sandwich the halves together.
6. These will keep for up to 4 days in an airtight container.

(I don't believe that these would last even 1 day at my house, thanks again Hannelie)

Friday, October 13, 2006

Pepper & Mushroom Sauce South African Style

Here's another wonderful recipe from Buddess in South Africa. An appetizing accoutrement, this can be used in so many ways. Thanks Buddess!!

Buddess writes...

Hi Babs

I have just thought of this one too!!! It is a sauce that can turn anything into a fantastic meal. I use it mainly as an accompaniment to steak from the braai(barbecue) or as a topping for potatoes-in-jacket or Spuddy Buddies!!! Even the children enjoy it.

Pepper & Mushroom Sauce

You’ll need

1 punnet of sliced mushrooms

1 onion finely chopped

Fair amount of garlic – I use 1 BIG tablespoon

1 teaspoon of good old English mustard

1 packet instant black pepper sauce – (I use Royco sauces)

250ml fresh cream

Cup of hot milk – if needed

Freshly grated pepper

Brown the onions and the mushrooms. Add the garlic and mustard. Add the fresh cream and bring to the boil. Add the packet of instant pepper sauce and dissolve in the fresh cream. If you wish to have a thinner sauce simply add some hot milk or hot water and mix it well. When the consistency of the sauce is to your satisfaction, ground some pepper over the top and serve.

I have used this exact sauce and added some browned chicken strips and served on pasta rice. What an awesome dish!!

That is it – two recipes in one!!!

Have a great weekend!!!

I am Buddess from formerly

Tuna South African Style

A wonderful recipe, all the way from South Africa, Buddess, one of our fellow bloggers send in this teasingly tasty recipes for Tuna.

Buddess writes...

Hi there

I think your blog idea is great!!!

I have a very simple yet very tasty tuna dip/sandwich filler that my whole family loves. I used to use it as one of my recipe demos when I was selling Tupperware and everyone enjoyed it. Most importantly, it is pretty cheap to make!!

You’ll need

2 tins Shredded tuna

1 onion chopped finely

1 green pepper chopped finely

Couple of dashes of mayonnaise

Couple of dashes of chilli chutney or a hot sauce of your choice.

Mix the whole lot together and allow to cool in the refrigerator!!

You can use this as a dip with chips, serve as a sandwich filler and I am sure it will taste great on a tortilla!!

I am Buddess from formerly

I am sure that I will send you some more recipe ideas seeing that I love to cook and want to send you some good old South African ideas too.



Mexican Pumpkin Pie (Calabaza Pastel)

My Father was a Damn fine Cook, he was a Cook in the Army during the Korean Conflict and in the Oklahoma National Guard for several years. In many ways he was a better Cook than My Mother and she was no slouch in a kitchen. The only problem my Father had was the older he got, the shorter his arms became (he was far-sided and could not hold things out far enough to focus on them) and one year while making the pies for Thanksgiving he mistakenly used “Cayenne” instead of “Cinnamon” in the pumpkin pies, of course we did not know it until we ate them, and we did eat both of them, they were not hot enough to burn your mouth but just enough to let you know that it was there. We liked it so much that the next year we made sure that he did it again to at least one of the pies. Peace and Good Eating.


1 unbaked 9-inch (4-cup volume) deep-dish basic pie crust (see below)
3/4 cup granulated sugar
1 - tsp cayenne pepper (crushed red pepper)
1/2 - tsp salt
1/2 - tsp ground ginger
1/2 - tsp ground nutmeg
2 - large eggs
1 - 15 oz can Pumpkin Pie Filling
1 - 12 oz can Evaporated Milk


Preheat oven to 425°F. Prepare basic pie crust as directed (or use a ready made crust) Combine sugar, cayenne pepper, salt, ginger and nutmeg in small bowl. Beat eggs lightly in large bowl. Stir in canned pumpkin and sugar-spice mixture. Gradually stir in evaporated milk. When mixed thoroughly, pour into pie shell. Bake for 15 minutes. Reduce temperature to 350° F. bake for 40 to 50 minutes or until knife inserted near center comes out clean. Cool on wire rack for about 2 hours. Serve plain or with Cool Whip.

*For two shallow pies, substitute two 9-inch (2-cup volume) pie crusts. Bake in preheated 425° F. oven for 15 minutes. Reduce temperature to 350° F. bake for 20 to 30 minutes or until pies test done.*

Basic Pie Crust

2 cups flour
2/3 cup shortening
dash salt
ice water

In a medium bowl, mix flour, shortening and salt until crumbly. Working with a small sections of the dough, begin adding water slowly, about 1 tsp at a time. Cut (mix) with a fork until pieces are about the size of peas. Push to the side and continue working through the rest of the dough until it is all incorporated the same way. (Right about here is where I toss out the whole mess and go and buy a couple of ready made crusts) Roll out dough on a lightly floured surface to about 1/8 inch thickness. Place in 9" pie plate and trim to within 1/2" beyond edge of the plate. Crimp around the edges because that’s the way Grandma friggin' did it!

*If using crust for a refrigerated pie (no bake) bake crust at 350° F. until golden brown, 8-10 minutes. Let cool completely before adding filling*

Thursday, October 12, 2006

Lemon Breast Chicken

This was sent to me from my friend Cat Lambe. Sounds pretty yummy...

I saw this recipe for a lemon breast chicken that looked really good. I thought I would share it with others who are forced into the kitchen several times a week. Anyway, here it is:


1 whole chicken (weight is dependent on how many servings are required)
1 large lemon, cut into halves
sprig of rosemary
salt and pepper to taste
butter or olive oil, whichever you prefer

Heat oven to 350 degrees

Rub butter or oil over the skin of the chicken until it is completely coated.

Take a knife and gently separate the skin from the breast meat; slide lemon halves under the skin with the peel side up. This way the juice from the lemon will coat the breast. Season skin of chicken to your preference; place sprig of rosemary into the chicken. Cover and place in oven for 30-45 minutes. Remove cover and continue to roast until juices run clear, basting every 15-20 minutes, depending on size of the bird.

If you've followed these steps correctly, your chicken should look like the one in the picture below. Bon Appetit!
See Cat @ her My Space blog here!

Broccoli Cheese Soup

This is a hearty soup, right on time for the cool weather coming. Great by itself, a meal in a bowl, this soup will please anybody and can be served for the casual or appetizer + 5 course meal. It's also a versatile recipe that you may dress up with bacon or chicken, for that go all the way meal.

1 16oz. bag Broccoli cuts or florets
1 26oz can Cream of Mushroom or 3 small cans
1 1lb block of cheddar of your choice (white,sharp...)
1 small onion minced or chopped (optional)
1/2 stick Butter/Margarine
2-3 cups chicken broth or 6-9 boullion cubes

In a large 5qt. pot, fill with water 1/4 of the way up and boil. When water begins to boil,add broccoli, onion and butter. If you are using boullion cubes, add them now, stir to dissolve. Chop cheese into cubes. Allow broccoli to simmer 5 minutes and then add Cream of Mushroom. Stir till fluid without lumps. Add cheese chunks and stir. Do not allow to boil! Simmer till cheese is melted and season to taste. If you used boullion cubes, it will be salty, so go gently with the salt. Enjoy with your bunny slippers on!

Wednesday, October 11, 2006

Hoppin' John

There are several versions of Hoppin’ John. The base for the traditional meal is, peas, pork, rice, and I believe some type of tomato and peppers (I‘m sure many people have many different ideas) Some people serve it on New Years to promote good luck and prosperity but it was first introduced as one of the few meals that would keep African Slaves alive during the long and deadly passage over the seas to America and other ports that were known for dealing in human flesh. I try and fix it on New Years myself but I also enjoy it anytime of the year. This is just one of the versions that I like the best. Peace and Good Eating.

4 - 14.5 oz cans of Black Eyed Peas
1 - lbs Bacon, diced
2 - cups prepared Rice
1 - med Onion, diced
1 - 10 oz can Rotel Diced Tomatoes w/ Green Chilies
1 - Tbs Parsley Flakes
Salt & Pepper

Brown bacon in a 5 Quart pan (Dutch Oven) when almost done add the onion, when onion is just getting translucent, remove from heat and carefully drain off some, but not all of the fat (bacon fat is 100% flavor) place back over heat and add all of the black eyed peas, rice, and Rotel (you could substitute the Rotel for plain diced tomatoes and dice up your own jalapeños) simmer over low heat for 35 to 45 minutes, add parsley at the end, taste and salt and pepper accordingly. Again goes well with corn bread.

Tuesday, October 10, 2006

Mock Pizza Casserole

This is a dish that you can also incorporate that leftover Spaghetti sauce. The kids will love it, too! Whatever you like on your pizza, onion, peppers, mushrooms, whatever can be thrown in to this Casserole. If you use a Dutch Oven, this is a one pan project.

1 lb Pasta/Macaroni
1 8oz pkg Pepperoni or a stick cut in coins
1 12oz Ragu/Spaghetti Sauce
1 lb pkg Shredded Mozzarella Cheese

Cook Pasta in a Dutch Oven to ala dente' and drain. As the pasta is draining in a colander, you can saute and onion, peppers, etc., then add your sauce with any spices you may want to jazz it up. Fold in Pasta, Pepperoni chips and stir. Take half of the pkg. of Mozzarella and mix it in. The, take the rest and spread it on top. Bake at 350 until cheese is bubbly or starts to brown.

Sausage, Green Beans, & New Potatoes

1 - lbs package Smoked Sausage
2 - 14.5 oz cans Green Beans
2 - 14.5 oz cans whole New Potatoes
2 - Tbs Butter (I use more)
1 - tsp Onion Powder
Water (as much as needed)
Salt & Pepper (to taste)

Slice smoked sausage however you prefer, place in a five quart pan over a medium fire and cover with water. Drain and rinse green beans and new potatoes, add to pan, adding just enough water to cover, add butter and onion powder, simmer for about thirty minutes, salt and pepper to taste. Goes well with corn bread.

Monday, October 09, 2006

Mock Lasagna

This is a recipe that incorporates that leftover Spaghetti Sauce, that's tasty and good, cost cutting but delicious!

16 oz. Spaghetti Sauce
16 oz. cont. Cottage Cheese
16oz. pkg. Mozzarella Cheese
1 lb. pkg. Macaroni (your choice)

If you are using leftover Spaghetti sauce w/ gound beef in it, use that. If not, brown your ground beef and add onion, peppers, garlic and spices along with spaghetti sauce and simmer. In separate pot, preferably a Dutch Oven, cook your macaroni to just ala dente'. You do not want to over cook it as you will be baking it, also. Drain Macaroni and fold sauce in. Mix in Cottage Cheese (I use about 3/4 of the container) and 1/2 of the pkg. of Mozzarella. Top with Mozzarella and Italian Spices, if desired. Bake at 350 till cheese is bubbly or beginning to brown.

Sunday, October 08, 2006

Mock Stroganoff

This is a recipe that'll cut the cost of beef tips but not take away from the rich flavor. I love it with mushroom buttons and slices,too!

1 Large can Cream of Mushroom Soup

16 oz. Sour Cream

1 Onion

1 bag Egg Noodles

1-2 cans Mushrooms

1+ lb Ground Beef

Garlic gloves chipped.
Pepper,Salt Garlic Salt

Brown ground beef in dutch oven.When almost done, add onion slices and garlic chips to partially cook. Drain grease. Add Cream of Mushroom soup, 3/4 soup can of milk,stir . Salt and pepper to taste. On a low heat, simmer for 5 minutes. Then, add Sour Cream, only after all other ingriediants are heated and mixed and Egg noodles are cooking. Stir and slow simmer for 5 more minutes . Cook egg noodles to ala Dente'.
Serve over Egg Noodles.

Welcome to the Birth of a Blog

Welcome to our blog. It's about real food, not that bullshit fine dining fair that's not gonna stick to your ribs but stick you with a big bill. Maybe, this blog is for us middle class people who, live real and eat real. We don't need no stinkin' Calamari. Slap some meatloaf, mashed potatoes and gravy in front of us and we're a happy camper.
We'll post real food recipes, economy style, things you can feed your family that'll fill 'em up, taste good and won't burn your budget.
If you want to get on the Blogroll, please contribute a recipe and we'll post it and add you to the sidebar. I look forward to this and hope it'll work. Now, let's get down to business!