Marcie Profile - Allrecipes.com (16607895)

cook's profile

Marcie


Marcie
 
Home Town:
Living In: Baltimore, Maryland, USA
Member Since: Oct. 2010
Cooking Level: Expert
Cooking Interests: Baking, Frying, Italian, Southern, Gourmet
Hobbies: Knitting, Sewing, Needlepoint, Walking, Fishing, Reading Books, Music
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About this Cook
I'm a 55 year old widow with two grown daughters and two grandsons. They love my cooking and it is my desire impart my knowledge in cooking to my girls because it is very gratifying when people compliment your style and expertise. I have learned everything through trial and error and watching other people. I am now a 58 yr. old widow. I have a new granddaughter...Eden, born 1 Dec. 2012
My favorite things to cook
I love to cook Italian. I used to work in "Little Italy" in Baltimore and I learned alot from the chefs there. My favorite is Satimbocca. It literally means "jump in the mouth". It is delicious. It can be done with either veal or chicken. The secret is the Marsala wine.
My favorite family cooking traditions
My mother couldn't cook, so when I learned how at about 14 years of age, my family asked me to take over that job. It has never been a chore for me, I enjoy it so much.
My cooking triumphs
I used to entertain when my husband was in the Army...he was an officer, and he was judged by my ability to cook a good meal and arrange a dinner. I loved it, and feel that I was good at it.
My cooking tragedies
I've been fortunate and don't recall any real disasters, but my family is forgiving and always compliment my meals even when I know they aren't that good
Recipe Reviews 3 reviews
Connie's Zucchini "Crab" Cakes
I am from Baltimore, Md, and we pride ourselves on crabcakes. These taste like the inexpensive frozen crabcakes you can buy in the market, or the kind that are served in those "buffet" places, (here we have "Golden Corral"). To a crab afficionado, these taste like filler, but like Connie says, it's a great way to use up that extra zucchini you get at the end of the summer from your garden and friends. One thing you must do is drain the zucchini. Put it in a colander with some salt, then squeeze through a tea (terry) towel. You will only get about one fourth of what you started with. If you don't like the seeds, scrape them out before you drain the zucchini. They are a little work, but I think worth it...another thing, don't forget to dredge them in flour before frying, this makes them more like crabcakes...crunchy on the outside. Thanks Connie, I think it's a great recipe.

1 user found this review helpful
Reviewed On: Sep. 1, 2013
Sunshine Toast
This is an oldie but goodie, huh? My husband used to call it a holy egg.

0 users found this review helpful
Reviewed On: Aug. 17, 2013
Corned Beef and Cabbage I
I learned this little trick with corned beef years ago and have always wanted to share it...take the cooked corned beef and spread yellow mustard all over and top with brown sugar. Bake in 350 oven till brown sugar melts. It gives the corned beef a little kick.

6 users found this review helpful
Reviewed On: Oct. 24, 2010
 
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