Casserroo Profile - (13856900)

cook's profile


Member Since: Oct. 2008
Cooking Level: Beginning
Cooking Interests: Baking, Slow Cooking, Italian, Low Carb, Healthy, Dessert, Quick & Easy
Hobbies: Knitting, Walking, Reading Books, Music, Wine Tasting, Charity Work
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This is the only picture I could find of myself. I do not remember when and where it was taken.
About this Cook
Hi, I am Casserroo. I have been married since last December. My husband and I were married in Edmonton Alberta. It was a small wedding with only close friends and family. I have a grown daughter and two handsome grandsons. They are 6 and 8 years old. They live in Port Coquitlum BC which is about a fifteen minute drive away from my house. I also have a guide dog named Cass. That is where I got my user screen name from, we call her Casserroo. She is five years old. Her breed of dog is a black lab. She is very cute and loves a half an apple every morning after we eat our breakfast.
My favorite things to cook
My favorite things to cook are, tuna casserole, speghetti, meatloaf, and sheperds pie in the crock pot.
My favorite family cooking traditions
My husbands family has beem cooking a bread which they call Bannack. It is like a baking powder biscuit with no milk or eggs. They can either cook it in the oven or fry it on the stove in a cast-iron skillet. In my family my mother every Sunday would cook a big dinner with roast beef home made apple pie and home made bread. As for me, I make speghetti on Sundays.
My cooking triumphs
My cooking triumphs are the first time I made thanksgiving dinner for my husband to be, happened about ten years ago. We had just started dating. I went to his house and began cooking dinner in the afternoon around 2-00 o'clock. I made for him roast chicken with stuffing, mashed potatoes, and carrots and salad. It took me such a long time to prepare everything that by the time we sat down to eat our dinner it was nine o'clock in the evenning. The reason it takes me longer to prepare dinner I think is because I am visually impaired. It takes me longer to do most things but eventually I get them done. Oh, by the way, here in Canada we celebrate thanksgiving the second Monday of October.
My cooking tragedies
My cooking tragedies are, the time I burned my roast beef dinner and the fire department was called. It happened about two Christmases ago. My husbands kniece was visiting us from Alberta for the holidays. I decided to impress them with my cooking tallents. I turned on the oven and began preparing the roast. When I was about to place it in to the oven my husbands niece commented she could see flames shooting to the top of the oven. Well when the fire department arrived it was discovered that I had placed a blue plastic tub in the oven. I did not recall doing that. They sprayed some type of soluvent in order to put out the flames. It took forever to clean the oven racks because the plastic melted all over the two racks. The bottom rack was a right off. Dinner that night was pizza delivered from my favorite pizza place.
Recipe Reviews 13 reviews
According to my sister-in-law, who is a member of the Dene-tha nation of northern Alberta, aboriginals people, she says Banic should be made with lard or vegetable shortening. This is because when the first nations people were first in existance they did not have butter. Therefore, they could not use butter. They only had in their food stores, shortening, flour, baking powder, and salt. Water was near by so this is what went into their main staple of food. They ate banic at every meal, and sometimes this is all they ate for a meal. This was depending on how good the hunting was. Milk was never used because this turns the dough white. Usually it was cooked over an open fire or baked in the oven. The oven should be turned up to a high temperature. In my house we do not time it we just go by the smell and the color.

105 users found this review helpful
Reviewed On: Mar. 16, 2012
Spanish Rice
I thought spanish rice had bacon, ground beef and grated cheese in the recipe. This one sounds like it could use those ingredients. Just a thought.

3 users found this review helpful
Reviewed On: Mar. 11, 2012
Pigs in a Blanket
I have a quick question. How do you get six servings out of eight hotdogs?

6 users found this review helpful
Reviewed On: Feb. 4, 2012
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Cooking Level: Expert
About me: Cooking for the soul
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