cook's profile


Lori
 
Home Town: Webberville, Michigan, USA
Living In: Williamston, Michigan, USA
Member Since: Dec. 2008
Cooking Level: Expert
Cooking Interests: Baking, Slow Cooking, Mexican, Italian, Healthy, Quick & Easy
Hobbies: Gardening, Walking, Reading Books, Genealogy
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About this Cook
I've been married 33 years. I have 3 children and 3 grandchildren. I love rummage sales and going antiquing. I am a college student and I'm hoping to get a job when I'm done. I love walking. I take pride in my cooking, I think it is an art.
My favorite things to cook
I love to cook soups, roasts, spaghetti, chilli. I like to make my own pie crust and homemade pies. I love cooking from scratch. I'm always willing to try new recipes and learn new things.
My favorite family cooking traditions
We always make sugar cookies at Christmas time. I love to make my own stuffing for Thanksgiving the way my Swedish grandfather passed down.
My cooking triumphs
Learning to cook period. When I married 33 years ago I was a tomboy and didn't know how to cook at all. I had to dig in and learn!
My cooking tragedies
The only thing that I remember that may have been a little tragic, was the first pot roast I made. I called my mother and asked her how to make it. She told me to put some water with the roast and put it in the oven and bake it. Well, needless to say, I drowned the roast with water and it sucked the flavor out of the roast and it was terrible. So, I quickly learned my lesson on that one.
Recipe Reviews 5 reviews
It's Chili by George!!
This is a great basic, old fashioned recipe! I have made it similarly for years. I use 2 cans of kidney beans and don't use pinto beans. I use only a 15 oz. can of tomato sauce. In addition to the tomato juice I put in 2 large cans of diced tomatoes. What is chili without tomatoes? I use chili powder, onions, garlic, pepper, green peppers and bay leaves to flavor it. For those of you who whine about it being too runny, it's supposed to be this way, it's not a thick yucky con carne. I love crackers in mine!

1 user found this review helpful
Reviewed On: Aug. 26, 2009
Classic Tuna Noodle Casserole
Don't laugh! But I hadn't made this recipe since i was a newlywed in 1976. It was the rage in the 70's. I decided to make it the other night. I made a double recipe. I made a few changes though. Along with the peas, noodles, milk, and tuna fish, I used one can of celery soup and one can of mushroom soup (I can only handle so much of mushroom soup), I also added 2 cups of cheese to the recipe and mixed it in. I chopped one large onion up and added it to the recipe and used Lawry's garlic salt and pepper to season it. I loaded the top with bread crumbs. It was fabulous. Now that I'm unemployed I will make this more often. Very economical meal! Great classic base recipe.

15 users found this review helpful
Reviewed On: Feb. 25, 2009
Baked Parmesan Perch
I would give this 10 stars if I could! This tasted fabulous! I used Ocean Perch because that is what I had.I dipped the fish in melted butter then I used 1 cup of bread crumbs and half a cup of parmesan cheese to roll the fish in. I sprinkled the fish with Lawry's garlic salt, paprika, and pepper. My fish wasn't very big so I baked them at 400 degrees for 15 minutes, bigger pieces I would bake for 20 minutes. The Lawry's garlic salt, pepper and paprika sprinkled on lightly, combined nicely together to give it a delicious garlicky taste. My husband is so picky that he's a pain, and he just adored it! Thanks for the great recipe!

2 users found this review helpful
Reviewed On: Feb. 21, 2009
 
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