Bacon in the Budget

Bacon Pancakes - recipe below

Bacon is quickly taking on a role as the new chocolate as of late and I'm on that wagon, for sure. Bacon lovers are coming 'out of the closet' with a fervor and I'm more than happy to join the ranks of newly outted pork belly fanatics whether it's PC or not.

However (come on, there has to be a 'however' here) bacon is expensive and not-so-good for a person's health. What to do? Bacon ends. I'm not talking the fat-only type, and don't let your butcher get away with handing that to you, I'm talking the kind with a good amount of meat still on them and all the flavor of the more picture-perfect slices. There are many areas where you can actually purchase boxes of bacon ends for your freezer. If you don't have that available, ask at the meat counter.

Here's the health part; it doesn't take a lot of bacon to get a good bacon flavor. Take those ends and cook them up until crisp. Drain well and crumble into bacon bits. While you're at it, save the bacon grease for other uses. Strain out the cooked bits of bacon and freeze the leftover drippings in small containers. It only takes a tablespoon or so to add flavor to soups, stews, casseroles and gravies.

This recipe is for Bacon Pancakes. In a family as large as ours, the bacon budget can get out of hand rather quickly. To have all the flavor without all the cost, try crumbling bacon right into the pancakes as they cook. Everyone in the family loves these.

Bacon Pancakes
Serves 4
Printable Recipe

1 recipe pancake batter (use whatever you really like - my favorite is still the BH&G New Cookbook basic recipe)
1/2 pound bacon cooked crisp and crumbled

Ladle pancake batter onto hot griddle in the amount desired (1/3 cup works well) and top with crumbled bacon. Flip when bubbles appear on surface of pancake and edges are dry.


You can always mix the bacon right into the batter, but I find that the bacon that rests on the bottom of the pan gets too done that way.

Other Bacon Recipes:

Bacon at Cooking with Anne
Bacon at A Thousand Soups


More on Meal Planning and Budgeting:

More on Food Budgeting
Budget Meal Planning
What's For Dinner?

P.S. Check out Cooking with Anne and Short Order Mom on Parentdish.com today!

Bacon Pie

Bacon Pie

Bacon pie, it turns out, may be just a joke. Dear George asked if I ever made bacon pie - my response was, "What's that?" He told me he had friends who talked about a pie that was popular in Upstate New York and made it out to be the best stuff going. The only reference I could find online was at an urban dictionary - something about it being consumed with root beer. I also consulted Mr. Dave, author of Ridiculous Food Society of Upstate New York and he told me the only pie he could recall having was more akin to the Bisquick 'Impossible Pie' type and served with gravy rather than having gravy in the pie. Oh, and Dave has more bacon recipes than a person should and each one looks heart-stoppingly delicious. And I do mean heart-stoppingly.

No matter, I came up with my own recipe based on what George told me, which was, "eggs, sausage, bacon and gravy". There are several other names I could think of for this pie like: Heart Attack Pie, Stroke-For-Sure Pie, Go-Broke-Quick Pie or Lard Butt Special, but I think for now we'll just go with Bacon Pie.

I had one child tell me, 'this should be a daily food here'. Yeah -- it's good. As always, eat at your own risk.

Bacon Pie

Bacon Pie
Serves 8
Printable Recipe

1/2 pound bacon - cut into small dice
1 pound breakfast sausage - cut into small chunks
12 eggs
1 double pie crust for 9-inch pie
flour
milk or water
salt and pepper to taste

Prepare pie dough and set aside. Heat oven to 350 degrees F.

Beat eggs well and cook until no longer runny (scrambled eggs - folks). Set aside in a large bowl.
Cook bacon and sausage in the same pan until the bacon is crisp. Remove with a slotted spoon and put into the same bowl with the eggs.
Turn the heat to medium-low and add flour to the drippings - there should be about 1/2 cup of drippings to which you would add 3/4 cup flour. Whisk the flour into the drippings and slowly add water or milk (it really is just a preference here) until a thick gravy forms. Cook for several minutes to cook out any flour taste. Salt and pepper to taste.
Add eggs, sausage and bacon back into the gravy. Stir until everything is well coated.
Pour into the bottom pie crust, top with remaining dough and vent with a knife.
Bake for 30 minutes or until top is browned and filling is bubbling out the sides of the crust. Let stand for 10 minutes before cutting.

Don't eat this more than once a year.

Sausage Gravy and Bacon Biscuit Wedges

Sausage Gravy and Bacon Biscuit Wedges

That's right ... heart attack on a plate. Now, I don't mean to cause anyone harm or ruin your health, but we don't eat this way every day. I think saving something like this for once in a while is just fine. After all, my grandma lived to 97 on this type of food and a happy heart.

All kidding aside, if you're going to eat something bad for you, do it right, just don't do it often. This recipe calls for real butter, real sausage, real bacon and real milk - and I don't mean the skim kind. If you really need to you can go for turkey sausage and turkey bacon, just please don't use margarine for those biscuits, they really won't taste the same.

Cut butter into small cubes - about 1/2" each and add to flour, baking powder and salt mixture.

Add crumbled bacon - about 8 slices will yield 1/2 cup.

The best way to get the butter into the flour mixture is to rub it in with your hands. You can use a fork or pastry cutter, but you won't be able to feel if there are larger lumps of butter left. 

Once the milk is added and the dough comes together it needs to be kneaded. About 5 folds and turns should do it; the less you handle the dough, the more tender it will be. When the bacon bits pop out of the dough (they will!)  make sure you push them back in there, you don't want to lose any of it. 

Roll or press dough into an 8-inch circle - even if it doesn't look like a circle when you're done.

Score and then cut dough into 8 even wedges.

Put wedges on a greased pan or use silicone as above. Bake at 400 degrees F for 15 - 21 minutes.

Baked and risen bacon biscuit wedges. Let cool briefly before splitting. 

Cook sausage until no longer pink. Add flour and stir well until no dry flour is visible. Add milk slowly, 2 cups first then stir until it starts to thicken. Add remaining milk one cup at a time until thickened as desired.

Add as much black pepper as you like - we like 2 teaspoons for our double batch.

Around here we double the recipe and each person gets 2 biscuits and a bucketful of gravy.

Sausage Gravy and Bacon Biscuit Wedges
Serves 4
Printable Recipe

For the Bacon Biscuits

Ingredients:

2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1/4 cup cold butter cut into 1/2-inch cubes
1/4 cup bacon crumbles - about 4 slices
1 cup milk or buttermilk


Directions:

1. Combine flour, baking powder and salt together in a medium mixing bowl.
2. Cut in butter and bacon until mixture resembles large crumbs.
3. Add milk half a cup at a time until a soft dough forms.
4. Knead dough about 5 turns and folds - less is better.
5. Form into an 8-inch disc and cut into 8 even wedges.
6. Bake in a 400 degree F oven for 15-21 minutes or until risen and lightly browned.

For the Sausage Gravy

Ingredients:

1 pound bulk breakfast sausage
1/3 cup all-purpose flour
3 cups milk
1 teaspoon freshly ground black pepper


Directions:

1. Cook sausage in a medium heavy-bottomed saucepan until no longer pink.
2. Add flour and stir well until no dry areas are left.
3. Add milk, 1 cup at first, and stir until it begins to thicken.
4. Add remaining milk a cup at a time until the gravy is the consistency you like.
5. Taste for seasoning and add salt if you like.
6. Add pepper and stir well. Serve over bacon biscuits cut in half lengthwise.

Yuengling Traditional Lager Bacon Barbecue Sauce

Yuengling is not a name that's new to Pennsylvanians, in fact, Yuengling has been brewing up fine lagers and ales here since 1829. The newest product to carry the Yuengling family name, and rightfully so, is Yuengling Traditional Lager Bacon Barbecue Sauce.

My oldest son at 14 years of age is already a barbecue sauce buff and he gave this his seal of approval in a big way. This tangy, smoky and savory sauce is the perfect complement to burgers, chicken and pulled pork. Here's our burger topped with the sauce and below is the press release. If you live near any one of the supermarkets this is carried at (see bottom of the release) you must get there and try a bottle for yourself. You won't be disappointed and you may wind up falling in love. After all, there's "bacon" in the name!

Yuengling Traditional Lager Bacon Barbecue Sauce

All-N-Food and Yuengling Add Savory Bacon-Flavored Barbecue Sauce to Expanding Line of Beer-Infused Creations

Former A-B Execs and America’s Oldest Brewery Deliver the Sizzle in New Sauce

            POTTSVILLE, PA, (January 31, 2014) – All-N-Food, LLC, creator of six tasty wing and barbecue sauces infused with a variety of Yuengling beer styles, launches the latest addition – Yuengling Traditional Lager Bacon Barbecue Sauce – the company announced today. Combining the smoky sizzle of bacon with the roasted caramel malt of Yuengling Traditional Lager yields a perfectly blended barbecue sauce that ignites flavors for grilling, basting or dipping.  Try the rich and zesty sauce on beef, pork, chicken or even scallops (get the Double Bacon BBQ Scallops recipe here.)

            The partnership between All-N-Food (ANF) and D.G. Yuengling & Son, Inc. began with the development of three wing sauces and three barbecue sauces that were introduced in southeastern states in early 2013. The two guys behind ANF, marketer Danny R. Scott and chef Brent E. Wertz approached Richard “Dick” Yuengling, fifth-generation owner of America’s oldest brewery, because of their shared dedication to top-quality production, appreciation for great tasting beer and enthusiasm for pairing and cooking with a variety of brews for various occasions.

            “My passion is layering bold, complex flavors and textures and I’d been intrigued for a long time by bringing together bacon and beer – two of America’s favorites – in a barbecue sauce,” said Chef Brent Wertz. “The mouthwatering result is a smokin’ little slice of heaven bursting with zing on the end of your fork, or if savored properly…dripping from your fingertips.”

            Yuengling Traditional Lager Bacon Barbecue Sauce is the seventh ANF brand developed with a Yuengling beer as a key ingredient. The sauce is currently available in 20-ounce bottles at Food Lion supermarkets in Southeastern and Mid-Atlantic States.

            “The wing and original barbecue sauces had a solid launch last year and this latest brand extension is evidence of the strength and growth of the Yuengling partnership,” Scott said. “We are excited about the next few months as we plan other exciting All-N-Food ventures and continue expanding and developing new products.”

            In addition to three barbecue sauces – Yuengling Traditional Lager Barbecue Sauce, Yuengling Hickory Smoked Porter Barbecue Sauce and Yuengling Black & Tan Honey Barbecue Sauce in 20-ounce bottles, there are three wing sauces – Yuengling Light Lager Mild Wing Sauce, Yuengling Medium Lager Wing Sauceand Yuengling Lager Hot Wing Sauce in 13-ounce bottles. These varieties are carried in more than 3,000 grocery stores and retail outlets in 17 Eastern and Mid-Atlantic States from Delaware to Georgia, such as Food Lion, Stop & Shop, Winn Dixie, Weis, Wegman’s and Piggly Wiggly supermarkets. Go to www.all-n-food.com for more information and taste attributes of these brands.

About All-N-Food

All-N-Food, LLC is a trademark licensing company led by Partner/VP of Business Operations Danny R. Scott and Executive Chef Brent E. Wertz, C.E.C.A.A.C., Partner/VP of Culinary & Product Innovation. In 2012, ANF partnered with Pennsylvania-based D.G. Yuengling & Sons, Inc. to craft an extensive line of food products infused with various styles of Yuengling beers. In addition, ANF produces a marinara sauce and “Giuseppe” vodka sauce in partnership with St. Louis-based J.F. Sanfilippo’s restaurants. Both pasta sauce varieties are available in St. Louis-area Dierbergs and Shop ‘n Save® markets.

Danny Scott

Prior to partnering with Wertz to create All-N-Food, Danny Scott built his experience in manufacturing, brand management, marketing and human resources during nearly 20 years at Anheuser-Busch, where he and Wertz were members of the team that led the creation of Budweiser food products, including Budweiser Genuine (wing, basting and barbecue) Sauces and helped develop the first ever Anheuser-Busch cookbook “Great Food Great Beer.”

Brent Wertz

Chef Wertz has been VP of Food and Beverage/ Executive Chef at Nemacolin Woodlands Resort in Farmington, PA since 2010. He oversees the culinary experience of 14 food and beverage outlets for the 2,000-acre luxury destination, including the Forbes Five-Star, AAA Five-Diamond Lautrec. Wertz was formerly Vice President of Food and Beverage at Kingsmill Resort & Spa and contributed his knowledge of beer recipes as well as food and beer pairing for the Anheuser-Busch “Great Food Great Beer” cookbook.

For more information about All-N-Food, visit www.all-n-food.com and cook along with Chef Wertz’s Double Bacon BBQ Scallops recipe on YouTube. Read about the latest brands and adventures on Facebook or follow us on Twitter @AllNFood. 

*Product provided free of charge - all opinions and views are my own. This is not a paid endorsement.

Bacon and Egg Stuffed Tomatoes

Bacon and Egg Stuffed Tomatoes

Everyone who really knows me knows tomatoes are my absolute favorite food. I mean, when I'm asked the deserted island question about which foods I would want forever if I were stranded, it's tomatoes hands-down.

This is an excellent recipe for those hot and humid no-cook days. No cook? What about the eggs and bacon? Well, if you find yourself making deviled eggs for a picnic or other summertime gathering, set aside a few for other recipes, like this one. Or, with the wonder of modern groceries, you can simply purchase eggs already hard-boiled and be done with it. To that end, you can also buy bacon that is already fried - you just need a few seconds in the microwave to crisp it up and you're ready to go. See how simple that is?

Add other herbs like dill, if you like, and you can play with this in so many ways! There are several different types and flavors of mayo out there these days, and you can add other chopped veggies, as well.

Bacon and Egg Stuffed Tomatoes
Makes 6 tomatoes

Ingredients:

6 medium tomatoes
salt and pepper

Filling:

6 hard boiled eggs-chopped
3/4 c finely diced celery
1/3 c mayonnaise (reduced or fat free is fine)
6 slices turkey bacon (or regular bacon)-cooked and crumbled
2 T chopped fresh parsley
1/2 t Kosher salt
1/4 t large grind pepper
paprika for tops (smoked paprika adds a lovely dimension!)

Directions:

1. Wash tomatoes thoroughly and dry well.
2. Cut tops from tomatoes; scoop out pulp and seeds, leaving shells intact. Chop tomato pulp only, discarding seeds.
3. Drain tomato shells, and sprinkle inside with salt and pepper.
4. Combine tomato pulp, eggs, celery, mayonnaise, bacon, parsley, 1/4 t salt, and 1/4 t pepper; stir well.
5. Fill tomato shells with bacon and egg mixture. Sprinkle with paprika.

R,S,C #26 Recipes

We have recipes! Dalene and I are obviously of the same school of thought here and Ian has outdone himself with such meager ingredients. Great job, guys!

I also pitched these 3 ingredients to a group of moms and, sure enough, they all came up with great and varied ideas! I'll check with them if I can share and will get back with that asap.

I'm missing a recipe from my sister-in-law (check her out at Going Gluten-Free), but after hearing that my niece went to the ER for stitches, I'm not too worried about this game!

Dalene our Compulsive Writer at From the mixed-up files of a middle aged mind sent in this:

Tailgate Party Beans

1 pkg. BallPark Beef Franks
1/2 lb. ground beef
1/4 lb. bacon, cooked and crumbled
1/2 onion, chopped
4-5 large dill pickles, chopped in bits larger than the chopped onions
2 cans and kind of red beans, drained
1 can black beans, drained
1 jar of your favorite BBQ sauce

Brown ground beef with chopped onion.
Grill BallPark Beef Franks (the only brand I'll eat,
and even then, only if they're cooked on the BBQ).
Chop into 1-inch pieces. Dump beef and onion mixture,
crumbled up bacon, cut-up hot dogs and all the rest of
the ingredients together in your crock pot.
Cook on low for 4-6 hours. Serve hot.
~~~~~~~~~~~~~~~~~~~~

Ian from The Gallumphing Gourmand submitted this:

Hot Dogs Supreme

6 large hot dogs
8 strips of crispy cooked bacon, plus the bacon fat
4 oz cooked shrimp, tails removed
1 large dill pickle, cut in half lengthwise, then sliced thinly
1 tsp garlic powder
1 tsp salt
1 tsp fresh ground pepper
BBQ sauce

Yorkshire Pudding batter:
1/2 cup milk
1 egg, well-beaten
1/2 cup sifted all-purpose flour
1/4 teaspoon salt

Cook the hot dogs in boiling water until they float to the top.
Remove from water.
Place the cooked bacon, the shrimp, salt, pepper and
garlic into a food processor, and pulse a few times to
create a rough mixture. Do not puree. Shallowly slice
each hot dog lengthwise along the seam from end to end.
Use a small measuring spoon or something similar to
scoop out about half of the hot dog meat.
Place a couple slices of pickle into each hot dog,
then fill each one with the shrimp and bacon mixture.

Now make the Yorkshire pudding
Combine the egg and milk; beat until they’re frothy.
Use electric mixer on low speed to gradually beat in t
he flour and salt; when all the flour has
been added, then turn the mixer to high and beat until
smooth. Let stand 30 minutes.
While the pudding batter is resting, preheat the
oven to 450ºF. If using a glass baking dish, then
preheat to 425ºF. Pour about 2 tbsp of the bacon
fat into a 8”x8” pan. Heat the empty pan in the oven.
Make sure you keep an eye on it, as it will start to smoke.
Pour batter into hot pan; and lay in the stuffed hot dogs.
Bake for 10-15 minutes until pudding has risen, and has
browned slightly.

Serve with mashed potatoes and BBQ Sauce.
~~~~~~~~~~~~~~~~~~~~

And my own, which is a variation of my Hearty Bean Casserole:

RSC Bean Casserole

5 slices bacon-diced
1 clove garlic-minced
1 small onion-chopped
1 small green pepper-diced small
1 lb hot dogs sliced in 1/2" lengths
4 c cooked beans (any type)
3/4 c barbecue sauce

Cook onion, pepper and bacon together until onions
are translucent. Add garlic and cook briefly-do not brown.
Add remaining ingredients and mix well. Pour into
2 qt casserole and bake 30 minutes at 350F until bubbly.

Sunday Dinner

Orange Maple Glazed Ham
Wilted Baby Spinach with Honey and Bacon
Parmesan Potatoes
Betty's Carrot Cake


I love ham and I don't care if it's bad. Hog is good; mom grew up in Tipton, Indiana, and there's no way you'll tell a Hoosier not to eat ham. I figured this glaze would be good. I had orange marmalade on hand that I'd made for a Cookies to Caviar post and some really good maple syrup from Trader Joe's that our neighbors gave us. The two together are delicious.

As for the spinach, hot bacon dressing is big here in Pennsylvania--it's a Pa Dutch thing--and I adore spinach so I came up with this. It tastes like the dressing without being so heavy or sweet.

Parmesan potatoes are easy to make and taste just right with ham. The cake is a recipe from an old friend of mine that I met online and late in real life at another "computer friend's" home. This is GOOD cake--it's linked up to another Sunday Dinner I posted, so don't forget to click over to it!

Some of this...

...and a little of this makes a great glaze.

Orange Maple Glazed Ham
Printable Recipe

1/2 c orange marmalade
1 c maple syrup
sprinkle of cinnamon

Combine these and mix. Cook your ham - 3lbs is a good size - for 30 minutes at 400 degrees F. Take it out and score it if you want. Glaze it well and put it back in the oven at 350 degrees F for another 45 minutes or so, until heated through.


Wilted Baby Spinach with Honey and Bacon
Printable Recipe

2 lbs baby spinach cleaned
3 slices thick bacon-diced
2 T cider vinegar
4 T honey

Cook bacon in a heavy pot until crisp. Drain fat and keep the bacon in the pot. Add honey and vinegar and stir well. Add spinach and sprinkle with 1/4 c of water. Cook over medium high heat, covered, for about 10 minutes - just until wilted. Remove lid and stir up all that honey and bacon goodness throughout your spinach. Delicious!

These tasted better than they looked this time!

Parmesan Potatoes
Printable Recipe

5 good sized clean potatoes
olive oil
salt
freshly grated Parmesan cheese

Oil the bottom of a large baking pan. Slice potatoes into 1/4" thickness. Make one layer of potatoes and sprinkle with salt, olive oil and Parmesan. Make another layer and sprinkle again with salt, oil and Parmesan. One more layer should do it. Bake in a 350 degree F oven until tender and browned - this can take up to an hour and a half depending on what else is cooking in your oven and how often you open it up!

Here's that cake - don't miss the chance to make it!

Carnation Evaporated Milk - The Cooking Milk

Our Favorite Macaroni and Cheese

I recall at one time thinking that evaporated milk and sweetened condensed milk were one and the same. Imagine that realization coming from attempting to substitute one for another. After that single incident, I shied away from evaporated milk, not really understanding what it was or why anyone would use it.

I started getting back into it quite accidentally; my mother was moving to a smaller home and cleared out her overfull cabinets, passing the contents on to me and my brood. Within the cans and boxes given to me were several cans of evaporated milk. I figured if mom used it, it couldn't be all bad and there must be some way to use it up.

I experimented and came to love it. It was cheaper than cream and healthier, too (twice the protein and calcium of regular milk) - but every bit as rich. When I used it for things like cream soups, baking pies or macaroni and cheese, there was no difference in performance between it and cream, but it was definitely creamier and richer than using milk. I now always have cans on-hand for things like my favorite salmon chowder and the kids' favorite macaroni and cheese. The fact that I like Carnation more than any other is par for the course here. I've used Carnation everything - including formula for my babies who needed extra help - since I've been old enough to purchase my own food.

My mother used it for pies most often, but the fact that it translates so well into savory dishes seems to have been lost on her. Here are two recipes using Carnation Evaporated Milk that are pretty near perfection. The first recipe, Loaded Potato Potluck Favorite, comes from the Carnation Holiday Cookbooklet. You can download it for yourself here: http://bit.ly/CEMholiday

These were awesome and didn't last very long at all. The green onion is optional, but I love the stuff, so there's no way I would leave it out. I think it added just the right contrast to the cheese and bacon, too.

Creamy, delicious, perfect.

The second is our own favorite macaroni and cheese - see photo above. Using evaporated milk in lieu of regular milk does nothing but make this even better than usual. The cheese seemed to melt better in the evaporated milk and the overall result is heavenly.

Our Favorite Macaroni and Cheese with Bacon

Prep Time: 20 minutes

Total Time: 50 minutes

Serves 8

Printable Recipe

1 pound elbow macaroni - cooked al dente

1 can (12 ounces) Carnation Evaporated Milk (any fat content works as well as the next)

1 pound (4 cups) shredded Monterey Jack cheese

1 cup shredded Cheddar cheese

1/2 pound bacon - cooked crisp and crumbled

1 teaspoon Kosher salt

1 teaspoon smoked paprika

1. Preheat oven to 350 degrees F

2. In a small saucepan heat evaporated milk gently just until hot. Do not boil.

3. Add shredded Monterey Jack cheese and stir until melted. Add salt and paprika and blend well.

4. Toss cooked macaroni with bacon and pour cheese mixture over all. Stir and pour into a greased 9x13 baking dish.

5. Top with cheddar cheese and bake for 20-30 minutes or until bubbly and just beginning to brown.

For more information about Carnation Evaporated Milk, check out the following links:

Cooking Benefits of evaporated milk:
http://bit.ly/cookingbenefits

Nutrition Info:
http://bit.ly/o2onutrition

The different types of evaporated milk:
http://bit.ly/rightmilkforyou

Carnation Virtual Kitchen:
http://bit.ly/carnationvirtualkitchen

Additional Recipe Ideas:
http://bit.ly/additionalrecipes

Recipe Personality Quiz:
http://bit.ly/recipepersonalityquiz

Coupons for product and stipend for recipes graciously provided by Carnation and Cassie Boorn of One2One Network. This is not a paid product endorsement.

R,S,C #20 Recipes

Well, one player this week~I would have played too but we are really down to the wire here with baby coming and I'm still racing around like a madwoman. Here is a really awesome sounding submission though!


From Ian the Steadfast at The Gallumphing Gourmand:


Bacon Bundles with Noodles

4 blocks dry ramen noodles
Bacon Bundles:
1 can of whole water chestnuts, drained and cut in half
250g (1/2 lb) imitation crab pieces, cut into 1-inch lengths
125g (1/4 lb) bacon strips
bunch of green onions, sliced lengthwise
Sauce:
4 garlic cloves, minced
2 tbsp ginger, minced
1/2 C sesame paste
5 tbsp soy sauce
1/4 C chicken or fish broth
1 tbsp brown sugar
1 tbsp Louisiana hot sauce
3 tbsp sesame oil
3 tbsp balsamic vinegar
3 tbsp white wine or vermouth
6 green onions, sliced

Preheat oven to 350F.
Place one piece of chestnut and one piece of crab together and wrap with
just enough bacon to overlap slightly. Tie bundle with length of green
onion. Repeat.
Place bundles on a baking sheet and bake for 40 minutes at 350F.
Cook ramen noodles in boiling water until soft, about 3 minutes. Remove
from heat, drain and keep warm in covered bowl.
For the sauce, combine all remaining ingredients in a medium-sized bowl.
Add bacon bundles and toss gently to coat.
Serve over noodles.

For My Loyal Readers, A Little Luck!

I've been having some technical difficulties with my computer (no ... not because I'm blonde) and so I am working offline mostly on a post, but for those of you who are STARVING, here are a few traditional New Year's recipes.

OK, I know, New Year's is over~but I didn't want to hang onto these until next year!

New Year's foods around the globe:

· Japan: Noodles at midnight at Buddhist temples
· Pennsylvania Dutch: Pork and sauerkraut on New Year's Day for luck
· Cuba: 12 grapes at stroke of midnight to signify the 12 months of the last year
· German folklore: Herring at midnight for luck in the New Year
· Polish: Pickled herring as the first bite of the New Year for good luck
· Southern United States: Black-eyed peas for luck, corn bread for wealth and greens such as cabbage, collard greens, mustard greens, kale or spinach for money
· Philippines: An abundance of food on the table at midnight in order to ensure an abundance of food for the coming year
· Denmark: Boiled cod
· Holland: Olie Bollen, a doughnut-like fritter

Since I'm in Pennsylvania and my mother-in-law is part PA Dutch, here is a traditional recipe for Pork and Sauerkraut. If you've never had it, give it a try. It sounds so simple but is very rich in flavor.

Sauerkraut with Pork (Sauerkraut Und Speck)
Source: Pennsylvania Dutch Cook Book-Fine Old Recipes, Culinary Arts Press,1936.
Printable Recipe

3 lb piece of pork
1 qt sauerkraut
water
salt & pepper

Wipe piece of pork with a damp cloth, place in large stewing pan and
cover with cold water. Set over flame to cook slowly for one hour.
Add the sauerkraut and more water if necessary and continue cooking
for another hour or until meat has become thoroughly tender. Season
with salt and pepper. Serve with mashed potatoes.

Choucroute Garnie
Printable Recipe

Literally "garnished sauerkraut"-this is typical French provincial fare and my favorite version of pork and sauerkraut.

1 medium onion-sliced
5 slices bacon-diced
2 cloves garlic-minced
1 lb kielbasa cut in 2" lengths
1 lb pork cut in 2" cubes
1 lb sweet sausage -like country style- cut in 2" lengths
2-16 oz cans or bags sauerkraut-rinsed and drained
6 medium potatoes peeled and cubed
2 cooking apples peeled-cored and cut in thick slices
2T brown sugar
4 whole cloves
4 juniper berries-or 1 shot of gin-optional
1 bay leaf
1t freshly ground pepper
1c white wine

Saute bacon and onion with garlic in oil until onion is
tender-don't brown.
Add meats and saute until no longer pink.
Add remaining ingredients and simmer until potatoes and
meats are tender-about 45 min.
Remove bay leaf, cloves and juniper berries before serving.

Hoppin' John
Printable Recipe

1 pound dried black-eyed peas
½ pound salt pork, cubed
½ pound cooked ham, cubed
1 large onion, chopped
3 garlic cloves, minced
1 ham bone
¼ teaspoon (more to taste) crushed red pepper
Pepper to taste
3 cups cooked rice

Rinse peas and pick over, removing any small stones or particles. Cover with cold water in a large pot, bring to a boil for a minute, remove from heat, cover and let sit for one hour.

In a large skillet, sauté the salt pork to render fat, add onion and garlic, and cook until onion is soft, about five to six minutes. Add the onion mixture along with the ham bone and seasonings to the pot with the peas. Add enough water to cover the ingredients and bring to a simmer. Cover and cook for about 1 to 1½ hours or until black-eyed peas are tender and not mushy. Season with salt and pepper to taste. Serve over hot, cooked rice. Serves eight.

Southern-Style Collard Greens
Printable Recipe

2 pounds collard greens
6 to 8 thick slices partially cooked bacon
4 to 6 cups water
1/2 to 1 cup chopped onion
2 teaspoons salt

Wash collard greens in about 3 changes of water, until no sediment can be felt in bottom of sink or bowl. Cut out thick stalks and any thick veins. Roll leaves and cut in 1/2-inch strips or chop coarsely. Cook diced bacon to render some of the fat; discard fat or save for another use.
Bring water to a boil. Add the chopped onion, cooked bacon and salt. Add greens to boiling water. Cover and simmer over medium-low heat for about 1 hour, or until greens are tender.
Serves 4 to 6.


Ollie Bollen
Printable Recipe

1 Cake yeast (2/3 oz)
1 Cup Milk
2 1/4 Cups Flour
1 Egg
1 1/2 Cups Currants and Raisins
1 Tart (Cooking) Apple Fat for Deep Frying
2 tsp Salt

First blend the yeast with a little lukewarm milk. Sift the flour and salt. Add Milk, mix to a batter with yeast and egg. Add currants, raisins, and peeled, minced apple. Leave batter in a warm place to rise to double its size. Heat the fat to 375 degrees F. Put two metal spoons into the batter. Shape balls with the two spoons and drop them into the fat. Fry them for 8 minutes until brown. The doughnuts should be soft and should not be grease-soaked inside. If they are fried to slowly the crust becomes hard and tough and the doughnuts become greasy. Drain on absorbent paper. Serve then piled on a dish and thickly with sifted confectioner's sugar. Eat while hot if possible.

Eat up~and I hope the start to your 2006 has been great so far!

Mini Cheese Balls

Mini Cheese Balls

If cheese balls are the hit of the party, mini cheese balls are an even bigger hit. Do you know why they're better? Coatings. Yep, when it comes to cheese balls, I like equal parts coating and cheese, but with a big cheese ball, you can't get that. Once that outer crunchiness and extra pop of flavor is gone, it's all cheese. These minis solve that problem and they're cute to boot!

Oh, yes you can. Bacon coated mini cheese balls.

These are perfect for a holiday cheese and cracker plate and my kids also like these for after school snacks. They each like different coatings, so I mix it up for them. Use your imagination and see how many coatings you can come up with.

Mini Cheese Balls

Mini Cheese Balls

Hands-On Time: 10 minutes
Ready In: 40 minutes
Yield: Makes 36 cheese balls

Ingredients:

8 ounces cream cheese
2 cups finely shredded sharp cheddar cheese
1 teaspoon paprika (I like smoked paprika for this)
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon Kosher salt
1/4 cup chopped nuts, small seeds, chopped herbs, crumbled cooked bacon, etc. optional

Directions:

1. Soften cream cheese at room temperature.
2. Blend with shredded cheese and seasonings until well combined.
3. Refrigerate for 30 minutes, covered, until firm enough to roll.
4. Roll into 36 balls (about 1-inch in diameter) and roll each ball in chopped nuts, seeds, herbs or bacon if desired.

Veggie Wednesday: Collard Greens

I know some people don't like greens at all, but I can't see what's NOT to love. Not only are they one of the greenest greens (which makes them really good for you-there's loads of calcium in these), they're inexpensive and versatile. This is my personal recipe for greens, but you could easily make it vegan (and healthier) by leaving out the bacon and adding a drop or two of Liquid Smoke. If you don't like the flavor of meat at all, leave out the Liquid Smoke and turn up the flavor with garlic and extra cayenne.

Gorgeous Greens!

Collard Greens
Printable Recipe

2 lbs collard greens
(I found some beautiful organic ones from Lady Moon Farms at my local Giant store)
4 slices of bacon - diced (optional)
1 small onion - sliced thin (also optional)
1 cup water or stock - chicken, vegetable-whatever you like
2 T apple cider vinegar
cayenne pepper, black pepper and salt to taste

Wash collards in several changes of water and remove the thick stems. I fold the leaves in half and rip the stem right out from bottom to top. Cut up or tear into bite-sized pieces. Set aside.

Cook bacon and onion together in a large pot until bacon is crisp and onions are caramelized. Add water or stock, vinegar and greens. Lid and simmer for an hour or more until the greens are tender. Add seasonings and serve up with cornbread!

Book Review: Eat, Shrink and Be Merry!

Yes, you read that title correctly - it's Shrink, not drink - and that's only the beginning of the fun word-puns that fill this very funny, very informative and truly delectable cookbook written by the already-successful Podleski sisters.

Eat, Shrink and Be Merry, Janet and Greta Podleski's third book, is absolutely wonderful. I love reading cookbooks from front to back, and they have made it so easy to want to read this book. Not only is it laugh-out-loud funny, but it's so chock-full of interesting and essential tips that you won't find yourself picking it up simply to browse for a recipe. It's not possible to just look for a recipe with this book. I know; I've tried.

No matter how many times I looked up a recipe in the index, I found it was impossible not to read every little tidbit on the page and just get to cooking. I did get to cooking though, and each and every recipe is fabulous. They've taken healthy eating to a whole new delicious level.

Do you know what really causes a beer belly? Do you know why it's important to thoroughly chew your food? Do you know where all that cholesterol in your body is coming from? You might be surprised at some of the answers, and these girls give them and many more in this book.

Did you know that every recipe in this book (except one!) is good for you? That includes this Shocklate Cheesecake (really!):



Everybody now ... Ooooh, ahhhh!

How about a recipe? Let's go with Worth Every Penne - a better-for-you and ramped-up version of classic pesto. Yum!

Worth Every Penne

Whole wheat penne noodles with chicken, bacon, vegetables, and pesto sauce

To coin a phrase, “Pesto is the besto!” Okay, so it’s a dumb phrase.

We usually make perfect cents. Take this spectacular pasta recipe, for instance: It’s penne wise, but not pound foolish, since we use high-fiber, whole wheat pasta and load up on the veggies and lean chicken. Worth the effort!

Sauce

2 tbsp basil pesto
2 tbsp balsamic vinegar
1 tbsp olive oil
1 tsp liquid honey
1/4 tsp freshly ground black pepper
2 cups uncooked whole wheat penne noodles (about 8 oz)
4 slices reduced-sodium bacon, chopped
3 cups sliced mushrooms
1 cup chopped red onions
3 big handfuls baby spinach leaves
12 cherry or grape tomatoes, halved
3 cups chopped cooked chicken breast (see tip in margin)
1/4 cup shaved Parmesan or Romano cheese, or
1/2 cup crumbled light feta cheese (2 oz)
Freshly ground black pepper to taste

To prepare sauce, whisk together all sauce ingredients in a small bowl and set aside.

Cook penne noodles according to package directions. Drain and keep warm.

While pasta is boiling, cook bacon in a large, non-stick skillet or wok over medium-high heat for about 2 minutes. Remove and discard 1 tbsp bacon drippings from skillet. Add mushrooms and onions to skillet. Cook and stir until vegetables begin to soften, about 5 minutes. Add spinach leaves and tomatoes. Cook until spinach is wilted. Stir in chicken and cook just until chicken is heated through. Add cooked penne noodles and mix well. Add reserved sauce and mix again. Remove skillet from heat. Sprinkle pasta with Parmesan cheese and freshly ground black pepper.

Serve immediately.

Makes 6 servings

Per serving: 331 calories, 10.6g total fat (2.9 g saturated fat), 27 g of protein, 31 g carbohydrate, 5.7 g fiber, 50 mg cholesterol, 270 mg sodium


Not convinced that you should own this book? Here's a clip of these two extremely adorable (and smart, and funny) women doing their thing:



If you'd like a copy of Eat, Shrink and Be Merry, (I know you do!) please visit the website HERE and take a look around.

Savory Breakfast Rolls

Savory Breakfast Rolls

Once again, I'm still here. Just in case you were worried. Life has gone and taken a complete 180% turnaround, though, and that's good. That's very good.

Savory Breakfast Rolls

I've moved again recently and am still getting settled. I'm pretty sure that will take the next year or so, but the kitchen (the most important room in the house) is almost finished and getting quite the workout already.

Savory Breakfast Rolls

I made these savory breakfast rolls today and the kids devoured them almost before I could grab a couple good ones for photos. Luckily for you, I was quick enough. The recipe is sort of whatever you'd like as a filling, but I'll tell you what I did and you can change it up to your heart's desire. I made one batch with sausage and bacon and the other with sausage, bacon and peppers.

Savory Breakfast Rolls

Savory Breakfast Rolls
Makes 8
Printable Recipe

One batch of biscuit dough for 8 rolls (or a can of 8 LARGE biscuits)
2 Tablespoons butter - melted
8 ounces breakfast sausage cooked and diced
4 ounces bacon cooked crisp and crumbled
1 cup prepared Alfredo sauce
1 cup shredded cheddar cheese

 Heat oven to 375 degrees F Roll biscuit dough to a 12 x 8 rectangle.
Spread with butter followed by 3/4 cup Alfredo sauce.
Sprinkle evenly with sausage, bacon and cheese.
Roll up from short end and cut evenly into 8 slices.
Place into a round baking pan that has been lined with parchment or otherwise greased.
Flatten each roll slightly.
Bake for 20 - 25 minutes or until golden brown.
Cool for 5 minutes and top each roll with remaining Alfredo sauce.

*If using peppers or peppers and onions, dice small and cook first until soft. Use approximately 1/2 cup.Add with meats and cheese.

 

Angel Hair Carbonara with Green Beans

I'm on a big pasta kick lately, obviously. I love how versatile it is. It takes minutes to toss pasta with some of my favorite ingredients, and that makes it very appealing to me, as well.

I had this for lunch two days in a row and I excused myself for it by using turkey bacon.



Angel Hair Carbonara with Green Beans
Printable Recipe

1/4 lb bacon - diced fine
2 cloves garlic
2 Tablespoons olive oil
1 pound angel hair pasta
1/2 pound fine green beans - cooked and kept warm
2 large whole eggs - beaten
1 cup freshly grated Parmesan


1. Dice bacon and cook in a skillet with olive oil until browned. Add garlic and cook for several minutes on low heat until fragrant.
2. Cook pasta until al dente - this takes 4-5 minutes with angel hair. Drain well and toss in skillet with bacon and garlic.
3. Mix egg and cheese together well. Remove pan from heat and add egg mixture while pasta is still very hot. Toss quickly so eggs do not scramble. Add green beans, toss until well combined and serve!

Back in the Saddle Again

Yeeha!

Well, I guess on the internet that should be, "Yahoo!".
After several harrowing days with computer problems,
a brand new computer and then phone problems, (Verizon has MUCH to answer for)
I'm finally back. Bet you missed me!

I had originally wanted to post about holidays following THE Holidays, like Epiphany, but that has since passed and I'm thinking on other things.

Since I don't have tons to say, and since it goes along with the title of this post,
here are a few "Cowboy" recipes. Git along little dawgies and et up.

***************

Cowboy Caviar
Printable Recipe

2 (14 oz each) cans black eyed peas, drained
1 (16 oz) can kidney beans drained
1 (11 oz) can sweet corn, drained
1 (14 oz) can Rotel (chopped tomatoes with green chilies), undrained
1 (4 oz) can chopped green chilies or 1 or 2 jalapenos depending on how hot you like it
1 (4 oz) can sliced black olives, drained
1 small jar pimentos, drained
1 onion, chopped
1 avocado, diced
1 bottle oil and vinegar Italian salad dressing

Drain all cans of beans, etc and empty into large bowl. Mix in
undrained can of Rotel. Add onion and avocado. Pour bottled Italian
dressing over all and mix to combine. Chill at least an hour for
flavors to blend. Serve with tortilla or corn chips.

***************

Ranch Style Chicken Fried Steak And Gravy
Printable Recipe

Steak

4 lb Round Steak 1/2-inch Thick
1 c Milk
1 c Unbleached Flour
Salt & Pepper


Gravy

4 T Fat
4 T Unbleached Flour
1 qt Milk

Tenderize round steak. Dip in milk and then flour, salt and pepper to
taste. Fry in deep fat at approximately 375 degrees F until golden
brown. After steak is done, pour off fat leaving about 4 T in pan.
Add 4T flour. Stir until smooth. Add 1 qt milk. Stir and cook until until
thickened for steak gravy.

***************
Cowboy Beans
Printable Recipe

1/2 lb Lean bacon
1 lb Ground beef or chuck, lean
1 lg Onion-diced
1/4 c Green pepper-diced optional
1 can Pork 'n beans (16 oz.)
1 can Red kidney beans (16 oz.)
1 can Butter beans (16 oz.)
1 can Baby lima beans (8 oz.)
1 can Great northern beans(16 oz)
1/4 c Brown sugar
1/2 tsp Dry mustard
1/4 c Molasses or maple syrup
1 bottle BBQ sauce
1/2 tsp Pepper

Cut bacon into 1/4" bits; brown in a large skillet. Remove bacon from
rendered fat and set aside. In the bacon drippings, saute the onion &
pepper until tender. Add the ground meat and brown lightly.Put the
meats into the bottom of a crockpot. Add the Pork 'n Beans with the
liquid on them. Drain most of the juice off of the remaining cans of
beans and add them with the remaining ingredients to the crockpot.
Mix all well. Cook on HIGH setting for 1 hour to get well heated
through, then lower heat setting to LOW and allow to cook for 5 - 6
hours. Stir from time to time. Check on seasonings and correct if
desired. A little more brown sugar or syrup might be desired.

***************

Cowboys' Favorite Cinnamon Rolls
Printable Recipe

1 box white cake mix
5 c. flour
2 pkgs. quick-rising yeast
2 1/2 c. warm water
Butter or margarine
Brown sugar
Cinnamon

Combine cake mix and flour; stir yeast into warm water. When yeast has
softened add to flour mixture and stir will. Cover and let double. Roll
1/2 inch thick and then butter and sprinkle with brown sugar and
cinnamon. Roll up and cut into 3/4 to 1" slices. Place in greased pan
and let rise until doubled. Bake in preheated 350° oven for 15-20
minutes. Frost with confectioners sugar or brown sugar frosting.

Vittles to Move By

Moving is not a fun thing to do. Moving is especially not a fun thing to do if it's your umpteenth time in 16 years. Packing boxes, cleaning things, tossing things, it seems interminable.

One thing necessary for those weeks (or days sometimes if planning has gone by the wayside) is quick meals. Nobody has time for Gnocchi Marinara, and it seems to leak straight through paper plates *sigh*. Not to mention, most of our moves have been during Summer so the ease of preparation and consumption of any food comes into play all the more significantly.

Tonight for instance, we are having take-out Sicilian pizza. What's easier to prepare, I ask? :o) Tomorrow though I'll be making these great sandwiches that are a variation on something I saw somewhere-sorry to be so non-specific. Not the healthiest but, I can give you pointers on what would make them healthier.

BBQ Bacon Turkey Rolls
Printable Recipe

Layer on a large sandwich roll (the kids like sesame sandwich rolls or potato rolls) the following:

smoked turkey
bbq sauce (your favorite brand or even homemade if you are so inclined)
sliced cheddar cheese
crisply cooked bacon slices (I usually cut long slices in half and use 2 to 3 halves per sandwich)
tomato
lettuce
cucumber
pepper rings
whatever veggies strike your fancy

Use as much or as little of each ingredient as you wish-these are just so good with the bbq and turkey combo-and not usually something people thing to pair together in a cold sandwich. I serve these with chips and pickles.

To make this healthier, use whole grain bread or rolls, skip the cheese and bacon (or use turkey bacon) and pile on sprouts and greens galore! Sun Chips multigrain chips are a great alternative to regular potato chips or just set out cut up veggies like carrots, celery, cauliflower, broccoli, etc. This version is actually the one I opt for while the rest of my family eats the first choice.

Irish Country Cooking from The Irish Countrywomen's Association

When I was first asked if I'd like to take a look at and possibly review the cookbook, Irish Country Cooking: More Than 100 Recipes for Today's Table from The Irish Countrywomen's Association, there's was no way I'd say no. I mean ... Irish. Country. Cooking. Was there any question this wouldn't be a book I'd love?

With a huge portion of my own ancestry being Irish, I'm always, always interested to know more about the country, customs and especially, the food and cooking. When the book first arrived I knew it was a winner. Just look at the cover of this beauty:

It's something I know I'd pick up off the shelf of any local bookstore and sit to read cover to cover. It's what I do with cookbooks ... each is read like a novel from front to back. This one is no different. I read it through and chose recipes I wanted to make immediately.

What makes this Irish cookbook so different is the diversity. It's not all corned beef and cabbage (in fact, it's not even in there), but rather a collection of recipes from all over the world including real Irish cuisine, each with it's own special Irish touch.

Did you ever think you'd see Pasta with Tomato and Vodka Sauce, Hungarian Beef Ghoulash, Parisian Potatoes or Salsa Roja in an Irish cookbook? Neither did I, but they're in there with a whole host of unexpected delights offered up by the members of The Irish Countrywomen's Association. Each recipe lists the member who created it with a one-line bio giving you a tiny glimpse of the differences and beauty of each woman in the association.

The photos are sublime in this book. I found myself wanting to dive into the page and eat my way through, or simply to visit the kitchen or dining space the photo was taken in. The images do such wonderful and delicious justice to the food that I had to share that sentiment with the photographer, Joanne Murphy.

All together, the stories, the recipes and the photographs make this book an instant favorite of mine that I'm certain I'll turn to again and again over the years. I'm also certain it will be passed down in my family and last a very long and beautiful life.

Just in time for St. Patrick's Day, here are two traditional recipes from the book that are just perfection.

Lickeen Colcannon from Claire Ann McDonnell.
Photograph by Joanne Murphy, styling by Orla Neligan

Lickeen Colcannon

Claire Ann McDonnell, Wicklow: Loves gardening and the country air

This is my original take on traditional colcannon, and was such a winning combination of leftovers that I make it regularly. It’s very popular and very tasty.   

Makes 6 individual servings 

• 675g (1½lb) potatoes, peeled and quartered 

• 450g (1lb) green cabbage, shredded 

• 50g (2oz) butter 

• 1 small onion, finely chopped 

• salt and freshly ground black pepper 

• 2–3 tablespoons grated Cheddar cheese 

to serve 

• 6 streaky rashers (optional) 

1. Preheat oven to 180ºC/350ºF/Gas 4. 

2. Bring a large pot of salted water to the boil and simmer the potatoes until tender, about 15 minutes. In another pot of boiling water, simmer the shredded cabbage for 10 minutes and drain well. 

3. Drain the potatoes once cooked, and mash well with butter. Add the cabbage and onion and season to taste. 

4. Divide between six ovenproof ramekin dishes. Lightly score the top of each so it crisps up nicely and sprinkle over grated cheese. Transfer to preheated oven and cook for 20 minutes until it is golden. 

5. Meanwhile preheat a grill to hot and cook the streaky rashers until crispy. Cut each in half and serve the individual ramekins garnished with two half slices each.

Dublin Coddle by Maureen Butler
Photograph by Joanne Murphy, styling by Orla Neligan

Dublin Coddle 

Maureen Butler, Meath: Bridge-playing mother of four

As a child growing up in Dublin, we always had this served to us at the end

of the week when all that was left were rashers, sausages and potatoes.

Everything was put into the one pot and cooked. It was delicious,

particularly on a cold winter’s day.

Serves 6 

• 2kg (4½lb) potatoes, peeled 

• 500ml (1 pint) boiled water 

• 1 ham, chicken or beef stock cube (optional) 

• 450g (1lb) good quality pork sausages 

• 450g (1lb) piece thick-cut bacon 

• 2 large onions, sliced 

• 1 tablespoon finely chopped fresh parsley 

• salt and coarse ground pepper to serve 

• fresh soda bread ICA Tip Pork sausages are best bought from a local butcher. 

1. Preheat oven to 150ºC/300ºF/Gas 2. 

2. Cut any larger potatoes into three or four pieces, leaving smaller ones whole so that they will cook evenly. Dissolve the stock cube in the boiled water, if using. 

3. Grill the sausages and bacon long enough to colour them but taking care not to dry them out. Drain on paper towels and chop the bacon into 2½cm (1in) pieces. You can chop the sausages into bite-sized pieces, though some prefer to leave them whole. 

4. In a large ovenproof casserole dish with a tight lid, layer the onions, bacon, sausages and potatoes, seasoning each layer liberally with pepper and parsley. Continue until the ingredients are used up and pour the hot water or bouillon mixture over the top. 

5. On the stove, bring the liquid to a boil. Immediately reduce heat and cover the pot. You may like to put a layer of foil underneath the pot lid to help seal it. 

6. Place the covered pot in preheated oven and cook for at least three hours (up to four or five hours will not hurt it). After two hours, check liquid levels and add more water if necessary. There should be about an inch of liquid at the bottom of the pot at all times.

7. Serve hot with fresh soda bread to mop up the lovely gravy. 

You can find your own copy of Irish Country Cooking: More Than 100 Recipes for Today's Table from The Irish Countrywomen's Association at Amazon.com.

Please do take a look and "Like" The Irish Countrywomen's Association Facebook page (I did!) and also check out the website: Irish Countrywomen's Association