Roasting vegetables is a technique that is simple in execution and wonderful in results. Most of us cook nearly everything at the moderate 350. This is fine for most baked goods and some casseroles but not for vegetables.
Ann’s Recipe Index
Caraway seeds have long been used to flavor cabbage. This cabbage cole slaw combines these two with a sweet-tart dressing. To give an Asian flavor to this traditional slaw add 3/4 cup of drained pineapple chunks and substitute sesame seeds for the caraway seeds.
In a glass bowl, whisk together all of the seasoning ingredients. Rinse and pat dry the chicken wings. Using a sharp knife, remove the wing tip by slicing through the joint. Make a few slices in each chicken wing, enough to let the marinade soak in well.
Homemade jellies are a nifty way to add flavor to toast or biscuits. Mot jellies today are made with berries but our foremothers were more creating with the flavors they preserved. This recipe combines the sweetness of lavender with the tartness of lemons. You’ll be pleasantly surprised at the results.
It’s not unusual to have leftovers when you make mashed potatoes. Here’s a good way to use up some of those leftover spuds. Just make some loaves of this hearty potato bread. You can and freeze them for later use. They’re great with hot soup.
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