Pomona Profile - Allrecipes.com (15567088)

cook's profile


Home Town: Crossville, Tennessee, USA
Living In:
Member Since: Feb. 2012
Cooking Level: Expert
Cooking Interests: Baking, Grilling & BBQ, Slow Cooking, Asian, Mexican, Italian, Southern, Nouvelle
Hobbies: Gardening, Walking, Reading Books, Music, Genealogy, Wine Tasting
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About this Cook
I catered for years but now just enjoy cooking for family & friends. I do still occasionally cater for friends, generally holiday dinners & desserts.
Recipe Reviews 4 reviews
Cornbread I
This is pretty much the way I grew up making cornbread & still make. However, I use a self-rising cornmeal so that eliminates the baking soda & salt. As soon as I pull the skillet out of the oven & put the hot oil in the mix I add 1 Tbs of butter to the skillet. It melts immediately and when you pour the bread in you get a nice buttery flavor on the crispy crust. I find that the bread is done & browned in approx. 25 minutes.

7 users found this review helpful
Reviewed On: Feb. 1, 2013
Easy Lima Beans
Very good as is ... even better if you cook 3 strips of bacon, remove the bacon then saute the onions in that. Just before the beans are finished shake Tabasco Green (it's not hot just has a wonderful flavor) into the beans & mix well. Crumble the bacon on top before serving.

5 users found this review helpful
Reviewed On: Aug. 27, 2012
Dad's Kentucky Home Fries
These are the same potatoes I've eaten for the past 52 years ... just plain 'ol southern country cooking. Here's a yummy tip ... cover your skillet and cook on medium, turning every few minutes to keep the potatoes from burning until the potatoes are soft then uncover, turn up the heat and brown til they're nice & crispy on the bottom. I also liberally add onion powder w/the salt & pepper.

11 users found this review helpful
Reviewed On: Jul. 9, 2012

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