Pat Profile - Allrecipes.com (10378418)

cook's profile

Pat


Pat
 
Home Town:
Living In: Dupuyer, Montana, USA
Member Since: Mar. 2007
Cooking Level: Expert
Cooking Interests:
Hobbies: Sewing, Gardening, Hiking/Camping, Walking, Photography, Reading Books, Painting/Drawing
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About this Cook
I live on a farm/ranch on the east side of the Rocky Mountains about 60 miles from the Canadian border. I moved here with my parents in 1946. When I married we stayed on the farm. My husband worked for my dad, then ran the place himself, and now our son is running it. We had 2 kids. I have done everything you can do on a farm but am now retired from everything except bookkeeping. I am an artist. My website is artbypatshephard.com. I like to paint the hills and mountains, the wildflowers, my antiques and anything else that strikes my fancy.
My favorite things to cook
I love to cook for my guy. And he likes everything which makes it even more fun. Favorites?? Whatever I am making at the time is my favorite. I guess I do have a few favorite recipes. I have one each for sweet rolls, pecan pie, salad, spagetti, and lasagna. Everything else is usually done with a new recipe or I experiment with an old one.
My favorite family cooking traditions
The only constant traditions are pecan pie for all holidays, and My special Tom & Jerry mix on Christmas Eve.
My cooking triumphs
Every meal is a triumph if it makes your loved ones smile.
My cooking tragedies
I have had no tragedies, but I have had many learning experiences. :-)
Recipe Reviews 1 review
Easy and Delicious Chicken and Rice Casserole
I've been fixing this for at least 45 years. My 'Chicken Rice Supreme' recipe calls for a whole chicken baked at 325 for 1 1/2 hours. I do add another can of soup sometimes & always add water as it is needed. I sometimes double the rice, add a can of chicken broth & let it sit overnight to absorb the broth & soup. I don't think you can ruin this. The broccoli addition sounds scrumptious & I will be trying that.

3 users found this review helpful
Reviewed On: Jun. 14, 2012
 
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