meggar Profile - (12612306)

cook's profile


Home Town: Hampstead, North Carolina, USA
Living In:
Member Since: Feb. 2011
Cooking Level: Intermediate
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About this Cook
My husband and I have been married 46 years. We have 3 children and 7 grand children . Cooking has been, and will continue to be, a learning experience. I subscribe to many food magazines, and that's my reading material. We have a lovely vegetable garden, which my husband cares for, beginning every early spring until frost and I am in charge of freezing or "putting up " the produce for the year.
My favorite things to cook
I love making jams from our fig tree and from our garden. I also enjoy making sweets for the gals at work. My favorite cuisine is Italian.
My favorite family cooking traditions
Thanksgiving! How we love the smell of the turkey roasting in the oven, and all the marvelous sides.
My cooking triumphs
So many! The first triumph was a 5 course Italian dinner 22 years ago, beginning with the first course of antipasti , a salad of sliced fresh tomatoes alternating with fresh mozzeralla and basil, fresh minestrone soup and homemade lasagna (noodles). It was wonderful.
My cooking tragedies
When Iwas first married, I made pork chops that we're so over done!
Recipe Reviews 4 reviews
Sara's Iced Coffee
Not bad, but here's another alternative. Save left over coffee and freeze it in ice cube trays, then your iced coffee won't get diluted. I didn't use sweetener or cream, used International Delight French vanilla for a touch of sweetness.

0 users found this review helpful
Reviewed On: May 25, 2013
Spanish Cod
Absolutely tasty! Didn't have the Italian salad, used canned artichoke hearts instead and add a touch of olive oil and balsamic vinegar. Will be making this recipe again for sure

0 users found this review helpful
Reviewed On: Apr. 13, 2013
Blueberry Cream Cheese Pound Cake I
Wonderfully moist! I saved a little of the cake mix to toss the blueberries in before adding them to the batter. I used frozen berries that I picked last summer. Used lemon extract instead if vanilla and baked the cake for 60 min and it was perfect.

2 users found this review helpful
Reviewed On: Jan. 26, 2012

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