Ruth Profile - (10076406)

cook's profile


Home Town: Fairview, Mississippi, USA
Living In: Fairview, Mississippi, USA
Member Since: Dec. 2006
Cooking Level: Expert
Cooking Interests: Baking, Frying, Slow Cooking, Asian, Mexican, Italian, Southern, Dessert, Quick & Easy, Gourmet
Hobbies: Sewing, Gardening, Fishing, Photography, Reading Books, Music
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About this Cook
Married, mother to the multitude. I never know how many I'm going to be serving at dinnertime. My motto is: I can always put out one more plate. I don't know how someone can cook every day and stay slim. I guess my will is weak, if I cook it, I have to taste it. I had lost 50 pounds before my remarriage, but Ed won't live on Power Bars and salads and you can tell by my pic, I do a lot of tasting. Ed, meanwhile, stays at 170 pounds on his 6' frame. When I start fussing about my weight, he just says he'll put in double doors if he needs to. I don't know whether to bless him or bless him out. My Irish/Dutch/Indian family celebrates everything with food. I've tried to change that tradition, but I get hurt looks and whining if I mention not cooking. How can you be a memaw and not bake cookies?
My favorite things to cook
Comfort foods, of course.
My favorite family cooking traditions
The holidays. Everyone brings their specialty and I provide the meat. Predictable, yes, but reduces the pressure on everyone so we can enjoy being together without me being worn to a frazzle.
My cooking triumphs
My greatest triumph is that my son cooks. The second would be the wedding reception my daughter and I did at church for 200 people, with 3 days notice. A friend had went on a mission trip, but had gotten married the night before she left, and called back so we wouldn't all have heart attacks when she showed up with a husband.
My cooking tragedies
My first birthday cake. I had made it for my neice. I was 16, and hadn't cooked at all. I made it from scratch, not knowing my mom had two kinds of flour. It was the prettiest, flat cake you ever saw.
Recipe Reviews 11 reviews
Sicilian Meat Roll
I tried this for supper. I used a pound of venison, a pound of ground pork, Italian bread crumbs, added onion powder, and didn't add ham. It was the prettiest meatloaf I've ever made. I did use a loaf pan and cooked to 165° because of the pork. I served with pasta in rosa sauce and spinach for sides. My husband gave it a thumbs up!

1 user found this review helpful
Reviewed On: Mar. 19, 2014
Best Steak Marinade in Existence
I used this on 20 pounds of venison roasts I cooked for my son's wedding. A niece came over and tried it before the day of, and swore it was one of the best beef roasts she had ever eaten.

2 users found this review helpful
Reviewed On: Oct. 25, 2013
On Wisconsin Beer Brats
I make this minus the beer, adding sauerkraut, in a skillet on the stove to put over even lowly hot dogs. Addictive as crack!

2 users found this review helpful
Reviewed On: Mar. 20, 2013

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