Cats Cookin' Corner Profile - (16106062)

cook's profile

Cats Cookin' Corner

Cats Cookin' Corner
Home Town: Palmale, California, USA
Living In: Rosamond, California, USA
Member Since: Sep. 2010
Cooking Level: Expert
Cooking Interests: Baking, Grilling & BBQ, Slow Cooking, Mexican, Southern, Low Carb, Healthy, Dessert, Quick & Easy
Hobbies: Sewing, Gardening, Walking
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Cat's Cookin' Corner
About this Cook
I like to cook, bake, and grow my own garden, and crochet afghans for our friends & family
My favorite things to cook
I like to my own chili, chicken and dumplings, cheesecakes, bread
My favorite family cooking traditions
I like to cook lamb for Easter, and a turkey & stuffing for Thanksgiving. I love to bake cookies, cakes, cheesecakes, bread, quick bread, I can my own pie filling, chili & beans, piccalilli relish
Recipe Reviews 9 reviews
Hot German Potato Salad III
I have eaten German Potato Salad for many years, as my family is from Germany, the potatoes are small red potatoes, and after cooked, they should cool off a little, and then carefully sliced into disks, like dollar size, not quartered, or diced.... German potato Salad is much better then the American potato salad.

1 user found this review helpful
Reviewed On: Feb. 7, 2015
Make-Ahead Turkey Gravy
I think this idea of making turkey broth, BEFORE Thanksgiving is an excellent idea!! I also added garlic powder, onion powder, and poultry seasoning, and I TASTE-TESTED the broth, it to see if it needed a little bit of salt, and then I made the gravy, and slowly cooked it, until the floury taste was gone. WOW, this is a keeper!!, Thank You very Much for this excellent recipe!! I am going to do this for Christmas dinner!! I give this recipe 5 stars

1 user found this review helpful
Reviewed On: Nov. 28, 2013
Homemade Apricot Jam
To be prepared, the jars should be sterilized for 10 minutes, before you start to make the jam, and keep the heat under the canner on warm. The water bath canner should still have the hot water in it, so it doesn't need to have water added to it, unless the water level is below the top of the jars, also, as you fill the jars with the jam, each jar should be added back to the hot water, so the jam doesn't cool off a lot. When I can jam I have 2 big pots, a water bath canner, and a 20 qt stockpot to make the jam in.I found out that using the city water in the water bath canner eats away at the sides of the canner, so I always use about 3 1/2 gallons of distilled water, in the long run, it's worth it, because you wouldn't have to buy water bath canners every time you want to make jam.Using distilled water keeps the calcium deposits and rust out of the inside of the canner and has saved me money, because I haven't had to buy another canner, just the fruit to make the great jam with!! Cook the jam to the point where the jam coats the back of a regular tablespoon

10 users found this review helpful
Reviewed On: Jul. 5, 2013
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