Author: Mary Miller
MAHOGANY CHICKEN
Mahogany Chicken This is an older, mid-2oth century chicken dish—even Betty Crocker had a recipe for it—back when Asian condiments were becoming more available, and home cooks were expanding famil... Read More
OZARK PUDDING
OZARK PUDDING A pretty plain sounding name for such a delicious dessert!! This old recipe uses “pudding” in the British sense, as in a dessert in general. Alternatively called Huguenot Torte, ... Read More
HEATH BAR BROWNIES
HEATH BAR BROWNIES One thing better than a pan of warm brownies???? A pan of warm brownies with melted Heath Bar crumbles on top! Mix this up stove top, pour in a baking pan—half an hour lat... Read More
BAKED LEMON SHRIMP—30 MINUTES ’TIL DINNER
BAKED LEMON SHRIMP—30 MINUTES ’TIL DINNER It all starts with the shrimp—fresh if it’s available, but this dinner is so full of flavor that defrosted, flash frozen shrimp work just fine. ... Read More
ORANGE TEA COOKIES
ORANGE TEA COOKIES There’s nothing like a nice big platter of good-size cookies—but every once in a while, the occasion might call for something a little more petite. Try these. Crisp, buttery... Read More
MONTE CRISTO SALAD
MONTE CRISTO SALAD Who doesn’t love a hot, cheesy, crispy Monte Cristo sandwich, the American version of a Croque Monsieur? Here’s something just as delicious, and probably way healthier too—a... Read More
MUFFALETTAS
MUFFALETTAS New Orleans by birth, Sicilian by ancestry—still strictly constructed a century later at Central Grocery, using the original recipe. While specific cured meats and the trademark ol... Read More
SMOKY SPICED TOMATO JAM
SMOKY SPICED TOMATO JAM The tail end of summer and there are still some really good-looking tomatoes out there in the garden and at the farm markets. Here’s a way to turn a few pounds of them into... Read More