Maureen Frusha-Boutwell Profile - (10535101)

cook's profile

Maureen Frusha-Boutwell

Maureen Frusha-Boutwell
Home Town: Ozark, Alabama, USA
Living In:
Member Since: Mar. 2008
Cooking Level: Expert
Cooking Interests: Baking, Stir Frying, Slow Cooking, Asian, Mexican, Italian, Southern, Dessert, Quick & Easy
Hobbies: Needlepoint, Boating, Reading Books
Recipe Box 3 recipes
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About this Cook
I'm a grandmother of a charming little boy, but don't we all think our grands are charming, even when they aren't. We have 2 dogs and 4 cats. Except for one, they are all adopted strays. I enjoy cooking but I don't "absolutely" love it. Baking is what I enjoy best. I am a transplant from Texas, where I grew up. However, I've been in Alabama for 39 years so I guess I have 'dual citizenship.' You can take the gal out of Texas but you can't take the Texas out of the gal. Love the south though.
My favorite things to cook
Spaghetti, chocolate cake (from scratch of course) meat stuffing, hamburgers and french fries, and pulled pork barbeque. Lemon meringue pie (again, my mother's recipe).
My favorite family cooking traditions
At Thanksgiving and Christmas, if we have turkey, I made a meat stuffing from a recipe handed down in the family. It is absolutely mouth watering, and if I don't make it, my grown children sulk. The spaghetti recipe I have, also handed down. It's made with pepperoni and it's quite spicy, but once you start eating it, you can't stop.
My cooking triumphs
The first time I made spaghetti and the meat stuffing from the recipes handed down to me, that tasted like my mothers. It took years, and lots of tweaking and taste testing, but now I would be proud to serve either of these to my mom and dad. The first time I was successful at making a lemon meringue pie, like my mom's.
My cooking tragedies
A pumpkin pie I made when my hubby and I were stationed in Virginia (he was still in the Army then). The pumpkin filling was perfect. I measured the ingredients exactly and I even made the pie crust from scratch. When I picked up the bowl to pour the filling into the pie shell, the bowl slipped from my hand, landed in the pie shell, sent pumpkin filling all over including the ceiling. What a mess. I was more upset about the pie than the mess. The mark of true cook.
Recipe Reviews 12 reviews
Easy Slow Cooker Carne Guisada
After reading the critiques here, I decided to try to alleviate the greasy issue and used a very fat free piece of round steak. This is a good cut of meat to use for slow cooking. I cut it up into small, about 1 and 1/2 inch chunks. Also used masa flour instead of all purpose and a small can of chopped green chilis. Kept the chili powder and beef broth, but added no cumin and tested while cooking for salt need. I omitted the red bell pepper but left in the garlic and onion of course. I did take the advice of another and waited to add the potatoes until about 3/4 the way done. Peeled and cut into 1 and 1/2 inch pieces(like the meat)I realize this is not how the recipe is written here, but felt I needed to heed the advice of others and change it up for our tastes. It turned out quite tasty. When I make it again, I may need to tweak with some additional spices, but so far, we like it just fine.

6 users found this review helpful
Reviewed On: Oct. 24, 2012
Salisbury Steak
I made the recipe as is and it was really very good. I would never attempt to rate a recipe that I had made ANY changes to as I would not be giving a fair assessment of the recipe as written. It would be like rating my own recipe. I think everyone who posts a recipe has a right to hear what people think of their recipes, as written. Once you tweak it, it's yours. I liked this just fine. When I make it again, I may alter a few things, but no one here will know about it.

110 users found this review helpful
Reviewed On: Aug. 1, 2010
Easy Batter Fruit Cobbler
I made this exactly like the recipe. No changes or tweeks and it was supurb. I am making it again only with blueberries this time. This is the batter that molds itself all around the fruit; what we expect to see as cobbler at buffets, etc., steaming. I personally do not care for the bisquit type cobbler and for those of you who do, this won't be the recipe for you. The addition of the sugar on top, before it goes into the oven, is crucial if you want a crispness, somewhat like a creme brulee topping.

7 users found this review helpful
Reviewed On: Jul. 17, 2009
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