Recipes 52 results

Slow Cooker Italian Beef or Venison

Slow cooker Italian beef is the perfect meal this time of year. It's comfort food that feeds a family with plenty left over.  Autumn in southern Illinois is when Mother Nature can't decide if she's going to be hot or cold. We go from 65 degrees to near 100 degrees over the course of just a few days. I've lived here my whole life and I'm still not used to her mood swings! Nonetheless, it's also the time of year my slow cooker takes up permanent residency on the kitchen counte...

Pimento Cheese Spread

I love pimento cheese. I love it on crackers as a snack. I love it between bread as a sandwich for lunch. It's the quintessential "munchy" that combines the creamy, smooth texture of cheese with the pungent bite of roasted red pepper. It is also one of the foods I remember most fondly growing up. It was just always there ... in Mom's refrigerator, in Grandma's refrigerator ... I always had access to it.  I always have some in my refrigerator, too. Then, one day, I didn't.&nbsp...

Puffed Eggs for Dinner, Anyone?

I love this article and video about puffed eggs from Colonial Williamsburg's historic food blog. I've eaten eggs many ways for many meals, but I haven't seen eggs made this way before! Eggs weren’t just for breakfast in the 18th century. In fact, they were often a side dish to a meal, and not just relegated to the morning as in today’s modern world. More than 20 egg dishes can be found in the French Family Cook alone! Our Rare Breeds [...] Click here to view original web page at recipes...

Grilled Asparagus with Smoked Salt

I will only eat asparagus two ways ... grilled and roasted. Asparagus was one of my least favorite vegetables when I was a kid. In fact, I wouldn't touch it ... and gave a couple cans of it away to the food pantry once, much to my mother's dismay (apparently it wasn't cheap!).  Today, however, grilled asparagus is one of my favorite vegetables. Even my husband and daughter love it ... which fascinates me. Neither of them are particularly fond of any vegetable.  Asparagus ...

Coffee Recipes from 1915

This group of interesting coffee recipes was published in the November 15, 1915 edition of the Daily Public Ledger in Maysville, Kentucky. We think of coffee as being that hot or iced drink that gives us the necessary kick in the morning to get moving ... or, maybe that kick to get through the mid-afternoon slump. Some might use instant coffee is cakes or cookies, but these recipes provide a far wider use of the caffeinated cup of Joe. The coffee recipes include coffee jelly, coffee mousse, ...

Brand Name Recipes: Lemon Freeze

I've recently started rifling through my recipe clippings from my mom, grandma, and JD's grandma. I have recipe boxes ... and Christmas shirt boxes full of them! Some are "back of the box" or brand name recipes while others are simply recipe clippings from newspapers and old magazines. I'm trying to archive the ones I remember from childhood ... and some unique ones as well. So, on Thursdays, in honor of the throw-back-Thursday craze, I'll feature one on Rooted in Foods. When I can date ...

5 Scrumptious Weekend Breakfast Ideas

I love breakfast, but only on the weekend when I have time to really cook. I married a bacon and fried egg man, but I prefer breakfast that's a little less ... well ... bacon and eggy! Here's a round-up of some of my favorite weekend breakfast ideas. They're kid tested ... Mama approved!   Morning Baked Oatmeal with Berries and Coconut from Stephanie Stiavetti at The Culinary Life. This oatmeal mimics bread pudding, but gives you all the energy you need to a busy ...

Vegetable Beef Soup

Waste not, want not. I learned this lesson well! Every time I make Italian beef, I use the leftover broth to make vegetable beef soup. It's a great way to add rich flavor to this classic soup ... and not waste savory broth.  When I make soup, I make enough to last several days. I almost never have enough broth left from the Italian Beef to make enough vegetable beef soup to last that long. I add beef stock and a little red wine to the broth to extend the amount. The rest is easy ...