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Grandmother's Buttermilk Cornbread

Reviewed: Feb. 20, 2009

Added one small can on Ortega Chili's w/o juice... it was a hit!

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This was great! Of Course I couldn't just follow the recipe... But the end result was terrific! I used a very large onion, cut into rings. About a third of the onion I minced and did like-wise with a green pepper... After browning the roast I sautéed the minced onion and green pepper (which I then poured on top of the roast) A little soy sauce goes along way, so I only added 1 Tablespoon, not 2. I added 1 Tbl of red wine vinegar and added 3/4 cup of water and juice from 1/2 lime. I added 2 extra Tablespoons of ketchup and pierce the roast and planted 4 garlic cloves worth of chopped garlic. I pulled the roast out at 165 degrees and let it rest (covered) for 15 min in warm oven... the juice made great gravy! This is a new staple in the Widmark household. Thank you, K

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5 users found this review helpful

Chicken Celery Casserole

Reviewed: Jan. 5, 2002

A crowd pleaser and it is more like 6-8 servings. If you, I mean, all 4 of you were Football players or Vikings it might be 4 servings. Exspecially good over rice that uses chicken noodle soup as the liquid.

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8 users found this review helpful

Fried Cornmeal Mush

Reviewed: Dec. 30, 2001

This is the best recipe for fried cornmeal mush I have ever had. –Sorry Grandma- I add the salt, 2 tablespoons butter, and food coloring to the water. Stir cornmeal over med heat until it is dough-like consistency. Our CHRISTmas morning tradition has been Red fried cornmeal mush one year and Green the next. Doing it in the oven at 400 degrees for 10-15 minutes(per side) was a real blessing, and tasted terrific. (I still made a few on the stovetop, as I like mine real crispy. The rest of the family LOVED the oven done ones. Jam, syrup, powdered sugar- goes well with just about anything.

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93 users found this review helpful

Glazed Meatloaf I

Reviewed: Nov. 21, 2001

The meal was a hit! I made a few minor changes and would make one major change next time... I pre-sautéed the onions with a little salt and pepper. I added about 1/4 cup of chopped celery and 1/4 cup of grated carrot. The meat loaf was wonderful. The glaze was a bit much, so next time I will make less of the ketchup sauce- just the amount to go in the loaf... To finish off the look I drained the loaf and then inverted it in a 9x13 pan to finish it off for 10 min. (next time I will top with tomatoes (Dan Quale was correct) and maybe just a touch of cheese)... then out of the dish, on to the serving platter and it was beautiful. Try it once and you will be sold too.

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Honey Garlic Ribs

Reviewed: Nov. 20, 2001

Shame on me for not looking at the recipe with my brain engaged... I was expecting what the name implies... honey-garlic flavor. Well you get honey-soy sauce flavor instead... the whole family ranged from disappointed to out-n-out dislike. Not something to give to the dog, but it will never happen at this home again. I shall try to salvage the remains (the ribs are to expensive to toss) by putting some traditional BBQ-Sauce and grilling them for lunch… as I am the only one will to eat them.

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Garlic Lovers Beef

Reviewed: Nov. 18, 2001

The only things I would do differently next time would be: 1)add more olives and 2)add more garlic-the recipe was terrific... the only complaint heard at the table was from our 10yr old "the meat won't stay on the fork" it was so tender. We put the left overs in flour tortillas. One suggestion, it even tastes better the second day, so make it the day before the meal!!!! and don't worry about the amount, it is so good it will go! Promise.

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Shepherd's Pie

Reviewed: Nov. 18, 2001

Drain the liquid off the veggies!! Of course I couldn't JUST do the recipe... I added about 2tb of worcestershire sauce and 2 cloves of crushed garlic to the meat. To the potatoes (Dan Quale WAS correct) I left the peels, added milk, 1/2 stick of butter, 2 cloves of roasted garlic, and 1/2 -1/3 cup of Tillamook medium cheddar cheese (grated). Whipped untill creamy. WOW- it was great!

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31 users found this review helpful

Aussie Chicken

Reviewed: Oct. 13, 2001

This was better than great, and easy to pop in the oven after church- I prepared the bacon (not done crisp) and chicken the night before. After cooking the bacon I browned the chicken in the bacon grease. Then I mixed the marinade and poured about 1/2 on the breasts,laid the bacon on top and into the fridge it went. After church I put sliced onion (cut into rings), mushrooms, arranged the bacon (one slice per breast) with cheese on top(medium cheddar). Then poured the remaining marinade on top. This was a hit with young and old... even Shaina my 5 year old loved it. Tasted like a 5 star meal and looked like it too!!!

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2 users found this review helpful