cook's profile


Ginger
 
Home Town: Gastonia, North Carolina, USA
Living In: Poplar Bluff, Missouri, USA
Member Since: Nov. 2002
Cooking Level: Intermediate
Cooking Interests: Baking, Slow Cooking, Southern, Low Carb, Healthy, Quick & Easy
Hobbies: Sewing, Gardening, Walking, Photography, Reading Books, Music, Charity Work
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Me
About this Cook
Hi..I'm just a regular, good hearted, honest, sincere woman. Looking to survive happily day to day. Simple lifestyle, but can handle the more gourmet lifestyle, also. I love to cook and like to experiment with new recipes and methods of cooking.
My favorite things to cook
New recipes and old, tried and true recipes. I really don't have a favorite thing to cook, just things everyone in my family will eat..all at the same time..
My favorite family cooking traditions
Holidays are turkey, dressing and ham with all the trimmings. New years day is blackeyed peas, cornbread, hog jowls and cabbage. A rare favorite dinner meal is breakfast...Eggs, sausage gravy, fried potatoes and biscuits (from scratch, of course)
My cooking triumphs
My most memorable triumph would have to be Eggs Benedict...I was trying to impress a man, of course...He said it was pretty good...He use to own his own restruant...
My cooking tragedies
My worst tragedy was when I was a newly wed for the first time...My husband cooked his famous spaghetti sauce and put the pasta on and told me to watch it until he ran to the store...Meanwhile, his boss and wife arrived a little early and my husband took almost an hour to come back..I had never cooked much at all...so..I stirred and stirred until he got home and it was a muuushy mess...He had to go back to the store for more pasta...
Recipe Reviews 5 reviews
Bacon 'n' Egg Gravy
I first made this recipe in Home Economics class in the mid to late 60s...I loved it then and still make and love it now..I use sausage most of the time instead of bacon..Thanks for the trip down memory lane...

3 users found this review helpful
Reviewed On: Jun. 17, 2010
Soft Oatmeal Cookies
I was excited to make this recipe and followed it completely..They baked up completely flat, and had a baking soda after taste..Maybe if I had used self-rising flour instead of all purpose and left out the baking soda and salt, they would have been better..I will try it that way next time and rate this again..

0 users found this review helpful
Reviewed On: Feb. 26, 2010
Chicken Lasagna IV
I tried this recipe for a candidate for a wedding reception. I made the following changes: 1: I cooked my chicken in water with one envelope of Lipton's Golden Onion soup mix, reserved liquid 2: Added 16 oz bag of frozen broccoli 3: Combined chicken, soups, parmesan cheese, ommitted sour cream, added 4oz Cream cheese, garlic powder and italian seasoning to taste, and 2 cups of reserved liquid from chicken. 3: I then layered sauce, uncooked noodles, sauce, broccoli, Italian cheese, noodles, sauce, broccoli, cheese...ended with noodles, sauce and cheese..then poured remaining liquid from chicken over top, baked in oven, covered for about an hour, then uncovered for about 15-20 minutes or until brown....This turned out really good...For the reception, I am thinking about making this in lasagna rolls for an elegant presentation..I'll update on the results..

12 users found this review helpful
Reviewed On: Aug. 18, 2009
 
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Cooking Level: Intermediate
About me: Hi..I'm just a regular, good hearted, honest,… MORE
 
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