The World’s Best Recipe Article Ever Written

My grandmother passed away when I was twelve. She was born and raised in rural Amish country in Indiana. Though it was over twenty five years ago when she died, I clearly remember her and her funny ways. She had ‘davenport,’ used rouge,' and was allergic to perfume and only used ivory soap. She was forever pulling out her annoying vinyl measuring tape from a golden, round, wicker sewing basket with a matching lid she kept next to her sofa, or davenport. She would wrap it around my neck, my arms and my legs, taking notes to ensure the clothing she made me would fit. She always checked to see if I scrubbed behind my ears with a 'warshcloth' and her house was not child friendly, at all. She was meticulously clean, in fact she even ironed her sheets. She was peculiar to me as a child, but let me tell you, that woman knew how to bake the best pie in the whole wide world.

Grandma was an awesome cook and she loved to do it. Christmas was amazing as a child. We ate on real china and drank from expensive cranberry glass goblets. She had a special dish for everything on the table and only used the nicest, freshest linens. She always baked at least three different kinds of pies and there would be cookies and candies and homemade bread and turkey and mashed potatoes with amazing gravy and stuffing. Oh, the stuffing or 'dressing.' Sorry, I need a moment to reminisce.

Some good memories there. That is what a great recipe will do, create irreplaceable memories. For twenty five years, I have longed to be again sitting at Grandmas in front of her grand Christmas spread eating a piece of one of her best pies made with the freshest ingredients. Cherry, rhubarb, strawberry, blueberry, the filling is just an afterthought when you have a delicious, flaky crust. I certainly cannot go back in time, but guess what; time has brought them to me. I found a box filled with her recipes at my aunt’s house. She was holding onto them for dear life, but what good is an amazing recipe if it is tucked in a box, unused for years and years.

I pried the magical box from my aunts white knuckles and have decided to not only cook these recipes, one at a time, but I want to share them. I love to cook a dish everyone will enjoy and come back begging for more. My children will inevitably prepare my most beloved and delicious family recipes with their children and they will be talking about how 'to die for the pie is' for generations to come. My kids love it when I make something new and exciting for them to eat and even like to help in the kitchen.

Here is a great unique dessert that is so easy to make and yes, it is from the magic box. It is called cobbler cake and you are going to love it. It is great with vanilla ice cream, whipped topping, or just a spoon. I cannot decide whether it is cobbler or cake, but it sure is yummy.

Turn on the oven to 350 degrees and grease a 9x13 inch baking dish.

1 can of crushed pineapple

1 can of cherry pie filling

1 box of white, yellow or lemon cake, dry

7 oz. shredded coconut

1 cup crushed walnuts

1 cup melted butter

First, pour the entire can of pineapple, juice and all into the greased pan. Second, empty the can of cherry pie filling over the pineapple. Next, completely cover the fruits with the dry cake mix and do not stir. Layer the coconut on top of that and then the walnuts. Drizzle the melted butter, (I use a turkey baster) over the entire thing and throw it in the oven. Yes, it is that simple. Set your timer for 70 minutes. It is done when it is golden brown and firm in the middle.

By Jane Carrasco

Jane Carrasco

Eat well, live longer

If you want to live longer, take a look at the foods in your weekly shopping basket. It may sound like trite advice, but a healthy diet really is key to longevity.

What you put into your mouth has a dramatic effect on the way your body functions. Food is far more than just fuel to keep you going and to stop the hunger pangs. It’s an essential source of energy, assists in growth and repair, and helps to regulate and protect the body. Your body is an intricate machine with many complicated functions and your body needs many different nutrients to keep it functioning well. As soon as you start disturbing its delicate balance with an unhealthy diet and lifestyle, you are bound to get ill.

Read further . . . . . 

Beef Tips and Noodles

"This is a great dish that's very easy to make with just a few ingredients. Great with rolls of any type. I got this recipe from my mom years ago and it is a family favorite."

Julie

For the recipe, click here . . . . 

Creamy chicken and potato curry

Ingredients

·         8 chicken thighs

·         3 Tbsp. butter

·         1 large onion, finely chopped

·         2 cloves garlic, crushed

·         1 tsp. ginger, finely chopped or grated

·         1 tsp. ground cumin

·         2 tsp. ground coriander

·         ½ tsp. ground cinnamon

·         ½ tsp. ground nutmeg

·         1 tsp. turmeric

·         2 Tbsp. hot garam masala

·         3 large potatoes, cubed

·         500ml chicken stock

·         300ml cream

·         150ml milk mixed with 2 tsp. corn flour

·         Salt to taste

·         Fresh mint

Method

1. In a large saucepan/pot, brown the chicken and set aside.

2. In the same pot, melt the butter and fry the onions until soft and translucent.

3. Add the garlic and ginger and fry for another minute.

4. Add all the spices and allow frying until fragrant.

5. Add the chicken back to the pot and also add the diced potatoes.

6. Stir to coat in all the spices.

7. Pour in the chicken stock. The stock should just cover the chicken pieces.

8. Add 150ml cream and turn the heat down.

9. Cover and allow simmering gently for 20-25 minutes.

10. Check that the chicken and potatoes are cooked then add the rest of the cream and the milk mixture.

11. Allow bubbling until thickened and season to taste.

Serve with steamed rice and a good scattering of fresh mint.

Acknowledgement: Simply Delicious

Oven-Fried Rice Balls with Gruyere

I could easily have eaten about half the rice balls on that platter – they were that good.  I made them the night before and just let them rest in the refrigerator on a baking sheet.  They tasted incredible just out of the oven but were still good after sitting out for an hour or so.

Full recipe . . . . . . 

Quinoa Taco Salad

My vegan quinoa taco salad is sans tomatoes. And bean-free. No customary black beans here. But if you love black beans with a white hot passion, add 'em in. You can also add crumbled goat cheese on top if you desire.


Complete recipe . . . . 


Jenny Love

LIVER WITH LENTILS AND YOGHURT

INGREDIENTS

·         1 bay leaf

·         1 onion peeled and thinly sliced

·         160ml lentils

·         160ml brown rice

·         5 ml salt

·         2 ml freshly ground black pepper

·         500ml water

·         1 carrot thinly sliced

·         250g liver, cut into 5x 1 cm strips

·         12,5 ml sunflower oil

·         5ml mustard

·         125ml plain yoghurt

·         Parsley

METHOD

1.       Put the onion into a saucepan with the lentils, rice, bay leaf, salt and pepper. Pour in the water and bring to the boil. Cover the pan and simmer for 30 minutes. Add the carrot and simmer for another 15 minutes. Check occasionally, and add more water if the mixture becomes too dry; there should be just a hint of moisture by the time the rice and lentils are tender, without the need to drain.

2.       When the lentils and rice are done, remove bay leaf and quickly sauté the liver in the oil for about 2 minutes per side. Take the pan off the heat. Stir the mustard into the yoghurt; then turn this mixture into the slightly cooled liver. Make a nest of the lentils and rice and put the liver mixture in the middle. Decorate with a sprig or two of parsley.

MAKES SIX TO EIGHT SERVINGS

Jenny Love