MarleneO Profile - Allrecipes.com (13352410)

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MarleneO


MarleneO
 
Home Town: Pleasant Lake, Michigan, USA
Living In: Okemos, Michigan, USA
Member Since: Dec. 2008
Cooking Level: Intermediate
Cooking Interests:
Hobbies: Knitting, Boating, Fishing, Reading Books, Music
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    By: ARVILLALAR
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Blog...  3 posts
 
Jul. 5, 2009 9:47 am 
Updated: Jul. 7, 2009 2:43 pm
Have you ever thought of how versatile a yellow cake can be?  My mom used to keep a 9X11 size yellow cake in the freezer and if unexpected company should show up she always had something ready to serve.  She had several different toppings: a crumb top over strawberry or raspberry jam that she… MORE
 
 
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From The Blog:  Knit1Cook2
About this Cook
I'm a happily married, retired grandmother who loves to cook. I also love to eat! Other than eating I love to fly fish, knit and listen to Il Divo. Actually, I've taught women's fly fishing classes and owned a yarn shop, but retired last spring, and I would LOVE to go to an Il Divo concert. We have had a lot of illness and deaths in our circle of friends and family this year, and baking yeast breads and knitting has been a great way for me to work out the stress. In 2009 there's no way to go but up! (And I hope it's not my weight!)
My favorite things to cook
I like to cook "main dishes" and bake bread. My goal is to make the perfect salt rising bread! You know, the one that makes the whole house smell cheesey (sounds better than "like dirty feet") when it's toasting.
My favorite family cooking traditions
Mincemeat. You either love it or hate it. I love it. I make it every year in October for Thanksgiving and Christmas dinners, then have a couple of quarts left over to use throughout the year. It was a whole lot easier once my mom suggested that I cook it in the oven rather than on the stove top. Smart lady, my mom! And, she's 85 years old.
My cooking triumphs
Cabbage rolls. I make really wonderful cabbage rolls. I use saurkraut and bacon rather than tomato sauce to cook them in. My family often asks me to make them, and my DH can't stand the smell of them cooking, so I always cook them in a Crock Pot outside--spring, summer, winter and fall. I really like them better baked in the oven.
My cooking tragedies
Salt rising bread. I have tried 16 times, and ready to start the 17th tonight, to make the starter. I just can't seem to get the timing right. I did make it through the sponge and into the pan once, but I used KAF Salt Rising Yeast, and the flavor wasn't very intense. I really, really, want to do this for my 87 year old dad, who loves it toasted with peanut butter. Good thing he's in really good health!
Recipe Reviews 22 reviews
Cheddar Bay Biscuits
My brother-in-law's best friend, a chef at a major corporation, started his culinary career as a chef at Red Lobster. He said the real secret to making the busicuts is using club soda for the liquid. Amazing results!

2 users found this review helpful
Reviewed On: Jan. 10, 2014
World's Best Lasagna
This recipe, exactly as written, lives up to it's name. The tomato sauce is the best! I double the sauce so I can freeze half to save time for the second lasagna. I use it for several pasta dishes. Deserving of at least 12 stars.

4 users found this review helpful
Reviewed On: Oct. 4, 2013
World's Best Pasta Sauce!
John's 'World's Best Pasta Sauce' really is the best. Wish he would publish one that doesn't use meat that I could cook meatballs in. What about it, John? Maybe I'll use the same recipe, use pork neck bones rather than ground meat. Hm-m-m-?

5 users found this review helpful
Reviewed On: Jan. 23, 2013
 
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