Val Profile - (18404529)


Home Town: Granville, New York, USA
Living In: Rutland, Vermont, USA
Member Since: Jun. 2006
Cooking Level: Expert
Cooking Interests: Grilling & BBQ, Stir Frying, Slow Cooking, Asian, Mexican, Italian, Healthy, Vegetarian, Quick & Easy, Gourmet
Hobbies: Sewing, Needlepoint, Gardening, Reading Books, Music, Genealogy, Painting/Drawing, Wine Tasting
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About this Cook
I'm a wife, mother and grandmother, still working as a Radiology Tech/Medical Tech. I enjoy providing my family with tasty, homemade meals made in as little time as possible during the week and treating them to a bit more Gourmet meals on weekends. I am very involved with my local Community Theater group and also my church.
My favorite things to cook
My family really loves Italian food. I also like to make healthy stir frys and enjoy making up new ways to use up any leftovers. I think my favorite meal of the days is breakfast so I really enjoy breakfast dishes.
My favorite family cooking traditions
Cold weather - Beer Pot Roast and Chicken Livers in Wine, Hot weather - Chicken Sausage Shish Kabobs, Gift Giving - Beer Cheese
My cooking triumphs
Our first Thanksgiving, I invited my husbands Mother, Father and Brother for dinner. I came home with an 8 pound turkey and my husband laughed at my "parakeet". No way was that going to feed his family of turkey lovers. I stuffed that little bird (plus a casserole dish full) of my my mothers(recipe) sausage stuffing and we still had leftover turkey. No stuffing but we did have turkey.
My cooking tragedies
YORKSHIRE PUDDING. My first attempt never popped. It tasted OK but it never popped
Recipe Reviews 7 reviews
Egg in a Boat
MMM! - my daughter learned this one years ago at Girl Scouts. They called it "Eggs in a Frame" Only difference was they added egg immediately and turned all for over easy. Fun recipe

1 user found this review helpful
Reviewed On: Aug. 28, 2011
Grandma's Stuffed Celery
Have been making this for years and it is always a huge hit. One little tip - Add chopped walnuts as well.

44 users found this review helpful
Reviewed On: Nov. 26, 2010
Sauteed Fiddleheads
Have been doing them this way for years, The key is par boiling them until just tender before sauteeing then you can do anything with them. My family loves them this way and if we happen to have some wild leeks( in our search for the fiddleheads - (here in the Northeast springtime)then by all means throw a few of them in as well. This dish definitely says "SPRINGTIME" for us here in New England and it is SOOOOO Good.

28 users found this review helpful
Reviewed On: Apr. 30, 2010
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