Group active since Sun, Aug 19, 2012
I consider myself very fortunate having been born in the USA. My family comes from western & eastern Europe & so did their friends. Many of the recipes are long & take time to make, but they are delicious and memorable.
Today's kids prefer not to go through the trouble of making recipes which take time and/or seem complicated. Once you learn to make them, learn shortcuts hopefully u will enjoy making the recipes . Some of the ingredients are hard to find, so look line or make the ingredients yourself or have a friend send you some.
I am going to post as many as I can. I think old and passed down traditional recipes should be preserved.
Yesterday I took for grated everyone knew an ingredient, learned not to do that. I mentioned, "Quark cheese" in a conversation & somone didn't know what I meant. It's a very rich cheese, simular to cream cream, but much richer in flavor and texture. So, if you don't know what an ingredient is or you need something explained, please ask me.
I posted my recipe the other day for Shaker Lemon Pie. Not realizing I needed to explain using the whole lemon with rind and pitch with the exception of the ends and seeds. Although the original recipe calls for using the seeds too. I do use the ends..I grate the zest & use the zest in the pie, as I don't like waste.
What recipes I post, I will identify where the origins & whom. I won't taking credit for anyone's recipes. Only will credit my own or ones I have changed to suit me.
At my age there are somethings I can no longer do. Example, I don't make sausage anymore. We use to have sausage making parties, but alas my sausage & baking friends have passed on, it just leaves me. The young are not just interested in learning. I feel processed foods have replaced real cooking.
I only use the best freshest ngredients and organic. I still use them today, when my great grandparents & my grandparents that was what was sold at the markets, before DTT & supermarkets.
Oct 20, 2012
It is difficult for me to know what to do with cuts of meats and know how to prepare certain veggies but thank goodness my Husband is a trooper and will eat what I make. Poor guy, he deserves a reward for some of the dishes I have served. Lucky for us, with me continually practicing, our meals do for the most part turn out.
I thirst for the knowledge of fresh, homemade foods. I don't have the wonderful family recipes that have been passed from generation to generation. So, I am so thankful that there is a place that I can share in this tradition.
Oct 5, 2012
Sep 30, 2012
global table adventure
Sep 16, 2012
Her recipe should win a blue ribbon.
I don't know how to pinch her recipe so it show up on here.
Aug 19, 2012