This is a Le Creuset type enamel covered cast iron baking dish. It is called an Au Gratin Dish. Can’t wait to make my seafood au gratin in it!
Source Can I tell you how much I love my cast iron skillet? I love it! It’s so heavy and versatile. I use it for frying, sauteing, and baking – it makes a mean corn bread. I want to try it for other baking too. I have one that is the 10 – 12 inch […]
Source Salt: leave it our completely (just did that with lasagna and the cheeses and canned tomatoes were salty enough) Sugar: cut recipe by 1/4 to 1/3. It will still be sweet enough. Flour: substitute whole grain flour for white – it might make your dessert a little tougher and if you’re like […]
My friend Heather gave me a jar of bread and butter pickles her Mom made. I just had a couple. So good! Tangy, sweet, sour, spicy. I could eat the entire jar. Thanks Heather! 🙂
Source Okra probably originated in West Africa and came to the Americas with the slaves. Okra pods should be harvested when they are young and tender. If okra is hard to cut with a sharp knife, it’s too tough for cooking. I’m just learning the part about toughness. I bought some okra at the […]
Source When I make something from my cookbooks, I try to make add a notation on the recipe page. I might write things to change for next time, tips, whether people liked it or not, whether this is a winner, or a never to make again. Who knows, these cookbooks may become my granddaughters or […]