BARB MAXWELL Profile - Allrecipes.com (1140518)

cook's profile

BARB MAXWELL


BARB MAXWELL
 
Home Town: Born In Bowling Green, Ohio, USA
Living In: Tri-State Area Of Oh, Wv And Pa., Ohio, USA
Member Since: Nov. 2001
Cooking Level: Intermediate
Cooking Interests: Baking, Slow Cooking, Southern, Low Carb, Quick & Easy
Hobbies: Knitting, Camping, Fishing, Reading Books
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About this Cook
I am a retired/disabled Law Enforcement Officer, injured in the line of duty. I am married to a rock who has been my care giver from the day of my injury. He is my best friend, my support, my cheer leader, and is FINALLY learning to cook. We have one son, a wonderful daughter-in-law who is the daughter I always wanted, who has given us 3 precious angel/devil grandchildren. Both my husband and son were career military until combat injuries forced them both to be discharged. Husband was injured in Vietnam, son injured in Iraq. I am just so stinkin' proud of both, as I am all military.
My favorite things to cook
I love to make huge pots of various soups and freeze them, and baking cookies for anything! Being a born and raised Appalachian kid, my favorite foods to cook, and eat is those wonderful comfort foods where the "know how" was passed through generations by "show and tell".
My favorite family cooking traditions
So many traditions have fallen to the way side because of today's fast paced life style, and families splitting and moving miles and miles apart, but my favorite tradition was Sunday dinner at Grandma's. after church everyone would gather, and it was like a family reunion every week,. My other favorite tradition, was, or lack of, Chris tmas dinner. My mother was a wonderful cook, and boy Holiday meals were unreal. However, my Dad didn't allow Mom to cook dinner for Christmas. He said it was unfair for everyone to enjoy the day while Mom was stuck in the kitchen all day. So, we had pies, assorted side dishes salad and sandwich fixins that were all made a day or so of time, then everyone ate what and when they wanted to...using paper plates etc. That tradition is still alive and well in our families. LOL and I LOVE it!!
My cooking triumphs
This one is easy one. Several years ago, with the help of a few friends, (God love them) we baked enough cookies that everyone, sailors and Marines, serving on the ship US Shrevesport each received 1 dozen homemade cookies for Christmas.
My cooking tragedies
So many through the years. When I was 10 or 11 I baked cupcakes that the tops looked likely to fall off so I stuck toothpicks in them. I forgot to tell anyone, and Dad bit into one running a toothpick into the roof of his mouth. Nope, never did THAT again. Also, once I was making sausage gravy with freshly ground sausage. As I was browning it, I noticed it didn't smell right. I tasted it and found it was unseasoned, and I always use sage sausage. Not to worry, I just added rubbed sage to the roux flour along with my salt and pepper. Well! Imagine my surprise when I started adding the milk and it turned a very unappetizing shade of green. As I said, my husband is really special. He tasted it, and said it tasted good, just looked awful, and was "too good" to throw out. I finished supper, put in on the table, called Hubby, and we sat dow to eat. At that, he put on, and handed me, a pair of, super dark sun glasses, sighed a deep sigh, and said, "There! That's So much better!"
Recipe Reviews 74 reviews
Bean Soup
I am an Appalachian "kid" and bean soup was a staple in our family. Here is a little trick I learned. Cover your beans, nothing else added, with cold water, and bring to a solid boil for about 10 minutes. Remove the pan DON'T DRAIN and SET THE PAN IN YOUR SINK. Throw in about 1/4 cup baking soda, (in the hills it's a handful) and stir like crazy until the foam that will appear disappears, (don't worry if the foam looks green). Drain and rinse very well in cold water to remove all the soda flavor, then start recooking according to the directions. Doing this, you won't have to soak the beans, it cuts your cooking time, and removes maybe not all, but most of the "gas". More soda, less gas. The reason for setting the pan in the sink is that it will foam quite a bit and could go over the sides of your pan. BTW, never used a bay leaf in my life for bean soup.

1158 users found this review helpful
Reviewed On: Nov. 18, 2005
Spiced Tea Mix
We have made this tea for years and enjoy it completely. Like any recipe of this nature, you can tweak it to your liking. A little more tea, little more Tang..add presweetened lemonade... Or, you can do what we do..I have extra tea and extra Tang available and you can add more of what you want..or not. One thing I like to do when I make a pot of this is to use whole cloves instead of ground cloves, and throw (well gently lay) a couple orange slices in. Makes a great holiday drink.

5 users found this review helpful
Reviewed On: Oct. 28, 2005
Different Chicken Cordon Bleu
This is a wonderful recipe with just a couple modifications to suit us. First I used low sodium chicken broth in place of the wine, then I sprayed melted butter over the stuffing before baking which slowed down the browning/burning. Last, and probably most important, NO SALT. For someone on a sodium restricted diet, between the ham, soup, sour cream, cheese and stuffing this is almost death on a plate unless it is modified to use as much low sodium products as possible. For a restricted diet, this is definitely not a "cake and eat it too" recipe.

4 users found this review helpful
Reviewed On: Apr. 22, 2005
 
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