Roberta Lee Profile - Allrecipes.com (12838035)

cook's profile

Roberta Lee


Roberta Lee
 
Home Town: Butler, Kentucky, USA
Living In: Labarge, Wyoming, USA
Member Since: Dec. 2010
Cooking Level: Expert
Cooking Interests: Baking, Frying, Slow Cooking, Asian, Mexican, Indian, Italian, Southern, Mediterranean, Healthy, Quick & Easy
Hobbies: Scrapbooking, Sewing, Camping, Walking, Photography, Reading Books, Charity Work
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About this Cook
I (along with my husband) am a Chaplain serving in Wyoming. I have been a cafe cook (been accused of being the best short order cook in Washington) and raised three sons and a daughter on a tight budget inventing ways to make inexpensive food good, not just edible.
My favorite things to cook
Anything people really enjoy. Enjoy creating recipes for people with specific requests, and of course the recipes that we as a family enjoyed particularly...mostly a variety of italian and mexican recipes.
My favorite family cooking traditions
Every year while raising our family, we would spend Christmas Eve baking sweet rolls (from a recipe I developed)and delivering them to family and friends for their Christmas morning breakfast. My daughter and oldest son's wife have carried on the tradition.
Recipe Reviews 3 reviews
Persimmon Pudding Cake
This is definitely a pudding (as in plum pudding) and not a 'cake' as most would think of it. My persimmons were a bit dry and didn't quite make the volume of pulp so I added applesauce and it was very good. My only problem was that the flaming brandy I added didn't flame. Oh well, so much for presentation, but it was delicious.

2 users found this review helpful
Reviewed On: Feb. 14, 2012
Baked Chayote Squash
Hate to say it but I agree with previous reviewer. This isn't the best way to eat this squash. There are a couple of things one can do to make it better with spices---and whipping. But for the effort-make twice baked potatoes instead. It won't be any more calories and better flavor. (Just an aside-I enjoy Chayote, particularly fresh or lightly stirfried and it has a marvelous taste all its own.)

20 users found this review helpful
Reviewed On: Apr. 16, 2011
 
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