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A Recipe for Rye Bread
The more I make bread, the more I am convinced of the importance
of the kitchen being in the best position in the house. When we
designed and built our house, I was determined that the kitchen
should have a view and be on the front of the house....
Kitchen Survival Recipe Guide
You open the cookbook and see a recipe title or a photo that
tempts your tastebuds. Then you start to read the recipe,
realize the preparation is more difficult than you first
thought, and put the book back on the shelf.
Sound
Familiar?...
Soup - A Meal In A bowl
Soup is often called a meal in a bowl; Various forms of cooking remove the essential nutrients from the vegetables, but soups retain most of the essential vitamins and minerals and makes a nourishing and a healthy meal.
Soups can be easily made...
The Big Debate: Gas vs Charcoal Grilling
We have all either heard or have been a part of a debate about
which grilling method is better, using gas, or using charcoal.
There are mixed opions on this issue, and this article explores
some of the benefits of both types of grills.
...
Tips to Buying Food Online
Did you know that you could buy food online? I was amazed when I discovered this fact. There are hundreds of different food websites on the internet, all of which offer great deals and promotions. So no matter what you are in the mood for, you can...
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Eggs A La Gretna - Eggs A La Regence
Eggs A La Gretna
6 eggs
2 heads of celery
2 level tablespoonfuls of butter
2 level tablespoonfuls of flour
1/2 pint of milk
1 teaspoonful of salt
1 saltspoonful of pepper
Cut the celery into inch lengths, wash thoroughly, cover with
boiling water and simmer gently thirty minutes until the celery
is tender; drain, saving the water in which the celery was
cooked for another purpose. Rub the butter and flour together,
add the milk, salt and pepper; when boiling add the celery;
stand this over hot water while you poach the eggs and toast six
squares of bread. Butter the toast, put on each slice one egg;
put these around the edge of a large platter, turn the celery
into the middle of the dish and send at once to the table. To
increase the beauty of this dish, and to give it a greater food
value, you may garnish between the toast and celery with
carefully boiled rice; this then makes an exceedingly nice
supper dish.
Eggs A La Regence
6 eggs
1/2 cupful of
chopped cold cooked ham
1 grated onion
1/2 can of chopped mushrooms
2 tablespoonfuls of butter
2 tablespoonfuls of flour
1/2 pint of chicken stock
1/2 teaspoonful of salt
1 saltspoonful of pepper
Stand the ham over hot water until thoroughly heated. Rub the
butter and flour together, add the stock, stir until boiling,
add the mushrooms, sliced, the salt, pepper and the onion; stand
this over hot water while you poach the eggs. Dish the eggs,
cover them with the sauce, strained, and cover with the chopped
ham.
Garnish the dish with mashed potatoes or boiled rice, and send
at once to the table.
CookingLab.Com - Thousands of different recipes, including italian, chinese, quick, cajun,
amish, chocolate, cookie, halloween, chicken, ice cream,
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