Grandma Ellen Profile - (10864119)

Grandma Ellen

Grandma Ellen
Home Town:
Living In: Bellevue, Washington, USA
Member Since: Nov. 2006
Cooking Level: Beginning
Cooking Interests: Stir Frying, Slow Cooking, Mexican, Southern, Healthy, Quick & Easy
Hobbies: Gardening, Walking, Reading Books
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About this Cook
I am a retired teacher who sometimes cooks for my extended family of 12 and sometimes for only my husband and me. While teaching and rearing a family simultaneously for 30+ years I never really had time to cook anything that took much planning or had long prep or cooking time. Now I must cook food that appeals to both my 98 year old mother and my picky 12 year old grandson. I tweek recipes to make them both healthier and easier. I ALWAYS read the most useful reviews.
My favorite things to cook
Something I can cook with my grandson.
My favorite family cooking traditions
Southern food made healthy.
My cooking triumphs
Cutting enough salt and bad fats from recipes to keep my family healthy. My live-in mother says I am a good cook! I have never cooked anything my husband refused to eat, even though I thought it was awful.
My cooking tragedies
That I didn't help my four adult children learn to cook well while they were young.
Recipe Reviews 3 reviews
Blueberry Walnut Salad
This is such a great and delicious basic recipe. I have been making various forms of it for several years, and have also used raspberries, strawberries, halved red grapes, or even pomegranite seeds! Also have used chopped pecans or sliced almonds instead of walnuts. My family hates feta so we always use milder soft goat cheese, which everyone likes.

28 users found this review helpful
Reviewed On: Aug. 9, 2009
Honey Bran Muffins
These are the world's best bran muffins and the only ones my family will eat. We use store brand bran flakes, and crush it up with the bottom of a glass until it is crumbs. The important thing, though, is to substitute 1 cup of crushed pineapple for half the raisins and add about 1 cup pecans. Since I never have pineapple juice I put the rest of the can of pineapple & juice in the blender, add enough apple or orange juice to make 2 cups and then thoroughly pulverize it. If I can remember, I use less sugar because this muffin is really sweet. I bake them in a dark pan at 350 or in a silver-colored airbake pan at 400. Times will vary, but DON'T overbake and don't use muffin cup liners unless you plan on eating those too. The batter will keep for days in the refrigerator, to be used as needed Cooked muffins can be stored in a closed container for several days, or frozen.

11 users found this review helpful
Reviewed On: Dec. 24, 2008
Spinach and Potato Frittata
This recipe is so good I always double it, using a 12in. straight sided skillet. Great leftovers. There are some shortcuts that can cut the prep time at least in half. I use a 30 oz bag of frozen potatoes, shredded or o'Brien. Almost any size bag of prewashed spinach coarsely shredded will do. Powdered garlic and onion can work fine if used generously. I have never used milk in it because I use a whole dozen extra-large eggs. My mom, who is 95 likes it plain, my husband sprinkles it with cajun seasoning, and many eat it with salsa. In an extended family of disgustingly finicky eaters, everyone from 3 to 95 likes this! Happily for me, I was told me about this dish over twenty years ago, but I have never seen it in print before. You have done everyone a huge favor by sharing it,Cheryl.

219 users found this review helpful
Reviewed On: May 14, 2007

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