I've always been the family cook ever since, at age 10, my mother started working out of the house. Since that time, I've honed my skills and expanded my recipe box considerably. I like to work with pork, beef, and fish more than with poultry...I say this as I remove a 25 lb. turkey from the oven. Love making stews, soups, and pot pies! Recently I started baking...cookies and biscuits so far. Maybe a pie or two. Sauerkraut with our turkey! Regional German influence I think. I cook the turkey neck in it and flake off the meat at the very end. Melted cartilage adds both flavor and body. Biscuits that rivel those at good resturants. Years I have attempted to make these from scratch but they never came out the way I wanted. Thank you Bisquick for showing me the light!!! I made a full rib roast several years ago that I cooked at 200 deg. for 10 hrs. or so....came out perfectly. Can't think of any off hand, but they've often been the result of too aged ingredients. I have an uncanny sense of timing, so I've never burned anything except for an ocassional finger.