British Potted Shrimp

June 17, 2020 admin 0
Back in the old days, meats and seafood were cooked and stored under a layer of fat as a means of preserving them, but nowadays we do it simply because it tastes so good. Use the tiny “salad” shrimp if you can find them, and if not, chopped shrimp of any size can be used for this extravagant spread.

Chocolate Angel Food Cake

June 8, 2020 admin 0
Here is a variation on the light-as-a-feather angel food cake. We like to give it a slight Mexican accent with the addition of cinnamon, but you can leave it out if you prefer a more classic interpretation.

Berry Grunt

June 8, 2020 admin 0
Various food dictionaries define grunt as “an old-fashioned dessert of berries with a dough topping,” and that’s just what we have here. It is quick, easy, and delicious, so why not give this old-fashioned dessert a try.

Banana Cream Pie

June 8, 2020 admin 0
A good slice of banana cream pie has become something of a rarity these days owing to the widespread use of processed imitation ingredients. Banana cream pies made with instant pudding and artificial whipped topping are fine for those occasions when you are cooking for people you aren’t particularly fond of, but please use this recipe at all other times.

Pork and Cabbage Casserole

June 8, 2020 admin 0
You can use the traditional method of boiling the whole cabbage to tenderize the leaves as I have indicated in this recipe, or you can employ the more modern method of freezing the cabbage to accomplish the same thing.


June 8, 2020 admin 0
If Greece had a national dish, this would be it. We believe moussaka is served in every restaurant in Greece, and once you have tasted it you will see why it is so popular. Naturally, every recipe is different, and every cook has a special way of preparing it. Some versions include potatoes or squash, but our recipe is for what we think of as the “classic” eggplant moussaka. Traditionally the eggplant is fried in olive oil before being assembled with the other ingredients, and anyone who has ever fried eggplant will marvel at the amount of oil it soaks up. Our method involves less work and considerably less oil, resulting in a lighter, more healthy dish.