angeline baldwin Profile - Allrecipes.com (13525688)

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angeline baldwin


angeline baldwin
 
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Member Since: Jul. 2009
Cooking Level: Expert
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SHE'S MAKING HER WAY IN THE WORLD
my great nephew,he spaeks portuguese too
a day at the park,examining the sea-glass the just found
at bently college
my kids
About this Cook
I'm a stay-at-home mom I graduated from nursing school in 1987, But decided to change professions after 12 years because of the high stress of both job and home . I got a job as a waitress and loved it , I've always liked making people happy with food and loved being a part of people's celebrations.I had a couple of divorces and seven children, and through the years I've continued to work when nescessary.I have wide and varied interest in food and have a reputation for the one to call to teach you to shop on a restricted budget. "Good food, cheap!"
My favorite things to cook
There's been one dish through the years that has developed into a household staple." The Big Pan Soup" so named because the pan , of all the ingredients is the only constant. Out of necessity,one time a week all the left overs, all the items on sale or available fom local gardens or wildcrafting could end up in the pot. My daughter , named it when she was very young ,it was a struggle to get through it for her at the time ,but now, the soup is what the my older children who are away at college or work miss about home. These days I often bring a gallon or two of "The Big Pan Soup" to a women's out- reach center near-by and distribute it librally amongst neighbors and friends,this absolute necesity at one time has become a pleasure to make as it has come to represent for me,my love and caring for any one who eats it.
My favorite family cooking traditions
There's one thing that makes a holiday ,a holiday.My mother's soft- braed turkey dressing , Which she called her mother -in-laws stuffing.You use fresh bread ,sausage, peppers and celery ,bell's seasoning.You never measure any thing and recently its been the job of older women in the family to teach the young . Every time it's served at a family table the taste and espieally the consistancy must be critiqued,(it's always been that way)
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Cooking Level: Expert
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