I feel that I have gotten my knowledge of cooking from many sources. My great- grandmother came from Ireland at the age of 17 and had to cook on a shoe string. Coming from New York, which is called the melting pot give many recipes from different lands. Here in Texas, I am only 3 miles from Mexico and thus giving me the Tex Mex cooking as well as southern cooking. I am a young grandmother so I want to be well rounded in cooking but I try to cool off the recipes or else my stomach gets mad later. I also do not by alchol and sometimes the recipes sounds good but what do I do about the white wine in a recipe? I home-school and this year we are doing Home-Eco so this year is going to be extra fun.
My favorite things to cook
I love pasta and cheese. Ricotta cheese
cream cheese, cheddar and my favorite mozzerella cheese. I love things that people in the south look at as something from outer like progees, calzones, Knish (pronounce the K) And things that northerns look just don't get like eating hotdogs with chilli and cheese or putting the hot dog into a tortia instead of a bun.Avocodos are are something I would miss if I went up North. But the southerns have nothing but Domino's pizza that is card board in comparison.My Dad always encouraged us to " take a taste before you make a face" So I have octopus ,raw clams, moose meat, shrimp, halibut, munudo, frog legs, some a liked and some I didn't but I gave it a try. No be afraid to try.
My favorite family cooking traditions
I learned to make what we called baked maccaroni when I was ten. It came from my great-grandmother. She used macarroni tomatoes in the big can and American Cheese, my grandmother used mozzella which is how my mom taught me. After I left home she put part cheddar and part mozzerella and ground beef or pork , a mix of the two meats.
I make mine with 1 16oz box of maccaroni, 1 large can of whole peeled tomatoes and 16oz of mozzerella cut up.
You cook the maccaroni like it says on the box. In a 13 by 9 inch pan you layer half of the cooked maccaroni, half of the tomatoes torn into pieces, and the mozzerella cut up. Then you layer again, then you pour the juice on the top, trying to get as much area covered as possible. Bake at 350 for 30 minutes. This recipe breaks some rules that I learned in Home-ec in High School, and I have yet to see something quite like it.
My cooking triumphs
I entered the Philadelpha cheese cake contest with a great chocolate cheese cake but I didn't win. O well maybe I'll put it here.
My cooking tragedies
My Irish soda bread that I made for Home-Ec. I forgot the sugar and the flour had not been mixed as well as it should. It was terrible. It breaks some rule too because the mixture is the consistance of duplings. Once a smoked out the whole house when I left for a few hours with a boiling chicken and all the water evaperated and the smoke alarm was going crazy. No fire but lots of smoke. I had to take a deep breath to run in and turn it off.Then air out the house. Thank God my cats were all outside!!!