babyrn Profile - (10938434)

cook's profile


Home Town:
Living In: Palmer, Massachusetts, USA
Member Since: Jan. 2008
Cooking Level: Intermediate
Cooking Interests: Baking, Grilling & BBQ, Dessert, Quick & Easy
Hobbies: Needlepoint, Gardening, Music
  • Title
  • Type
  • Overall Rating
  • Member Rating
About this Cook
I'm a registered nurse specializing in OB/GYN. I believe that family should be the strength and center of everyone's life. Get togethers with my large Polish family has taught me always to cook plenty so they can take home the surplus and rejoice in the fact that they won't have to cook for their kids the next day. Now trying to keep up with supply of plastic food containers for them can be a challenge. Mom and Dad have been saving their Fat Free Cool whip containers for me.
My favorite things to cook
I'm known for my potato salad, banana nut bread, congo squares, Caribbean Jerk Pork, and turkey salad finger sandwiches. Whenever I participate in a buffet with family and friends, they always request one or two of my specialities.
My favorite family cooking traditions
My fondest memory is making Easter Kielbasas with my father. He and mom raised 6 children running their mom & pop butcher store that he took over from his father. He made the best Polish Kielbasa in the area. Easter was the busiest time when we would make and smoke close to 1000. He would always sell out. Alas, he and mom retired & turned the store into an apartment. I miss his Easter Kielbasas. We have found other small, local butchers who make them, but they are just not the same.
My cooking triumphs
When my daughter graduated from High School, I personally catered the affair at my house. Baked teryaki chicken, my famous homemade potato salad, Swedish meatballs, macaroni salad and many other dishes kept me busy for days. It was a lot of prep and cooking, but I saved a lot of money doing it myself and everything was a hit. I did have the cake specially made. I'm not Martha Stewart you know!
My cooking tragedies
When I was a young teen, I wanted to make my mother's fudge. I was babysitting my little sister and left the stove to quickly change her diaper. When I returned, the fudge had boiled too long and hardened and burned on the bottom of the pot. It took about two hours to scrape it off and the pot was permanently discolored. I quickly learned that day that you can never leave the stove unattended when cooking.
Recipe Reviews 1 review
Congo Squares
I have been making congo squares for many years. My mom and chef sister still can't make them like I do. The secret is to beat each of the three eggs one at a time for three minutes each. The texture of the final product is much better and bakes lighter. Bake at 350 degrees for 28 minutes only, even if they don't look done. Also, I use Crisco instead of butter and one 1 pound box of LIGHT BROWN sugar. When they are at room temp, they are very gooey inside. Good luck! I think if you use my tips, you too will be a congo square Queen like me! lol

33 users found this review helpful
Reviewed On: Apr. 1, 2008

In Season

Let the Slow Cooker Handle It
Let the Slow Cooker Handle It

The best wintertime meals need a long, slow simmer while you're doing something else.

Get Your Money's Worth
Get Your Money's Worth

Our big collection of budget recipes will leave some jingle in your pocket.

Subscribe Today! Only $7.99
Subscribe Today! Only $7.99

Delicious recipes, party ideas, and cooking tips! Get a year of Allrecipes magazine for $7.99!

Argentina  |  Australia & New Zealand  |  Brazil  |  Canada  |  China  |  France  |  Germany  |  India  |  Italy  |  Japan  |  Korea  |  Mexico

Netherlands  |  Poland  |  Quebec  |  Russia  |  SE Asia  |  United Kingdom & Ireland  |  United States