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Balsamic Cherry Sauce

3/4 C. cherries

April 12, 2017 10:08 am(0)

Drunken Apples

4 apples, diced

April 12, 2017 10:04 am(0)

Pistachio Encrusted Pork Tenderloin

1 pork tenderloin

April 12, 2017 10:03 am(0)

Candied Bacon

2 lbs. bacon

April 12, 2017 10:06 am(0)

Rohliky Dough (Sweet Roll)

Rohliky Dough (Sweet Roll)

4 C. warm water

April 06, 2017 4:45 pm Photos

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Grandma Lasek’s Ginger Snaps

Grandma Lasek’s Ginger Snaps

1 egg

April 06, 2017 4:45 pm(0)

Simple Fried Morel Mushrooms

Simple Fried Morel Mushrooms

1 lb. fresh morel mushrooms, dirt gently brushed off and mushrooms halved lengthwise

March 30, 2017 4:45 pm(0)

Morel-Asparagus Fettuccine

3 C. morels, cleaned and sliced

March 30, 2017 4:45 pm(0)

Morel Stuffing

6 to 8 C. bread pieces (rolls or homemade bread are best)

March 30, 2017 4:45 pm(0)

Sautéed Bacon and Brussels Sprouts

Sautéed Bacon and Brussels Sprouts

1/2 lb. washed Brussels sprouts

March 23, 2017 4:45 pm(0)

Creamed Onions

2 lbs. small or pearl onions

March 23, 2017 4:45 pm(0)

Tourtière (French Canadian Pork Pie)

Tourtière (French Canadian Pork Pie)

2 lbs. lean ground beef

March 23, 2017 4:45 pm(0)

Polenta

1 C. coarsely ground cornmeal (corn grits)

March 16, 2017 4:45 pm(0)

Greens the Kinnikinnick Way

Susan prefers greens with “a little tooth” remaining in the leaf, not “cooked to death.” This method works for kale, collards, chard, turnip and mustard greens, and the Italian cooking greens they grow at Kinnikinnick Farm: cavolo nero (Tuscan kale) and spigariello (a primitive member of the broccoli family.)

March 16, 2017 4:36 pm(0)

Black Beans with Bacon

Black Beans with Bacon

1 lb. (about 2 C.) black turtle beans, sorted and rinsed

March 15, 2017 4:34 pm(0)

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