Kathy Profile - Allrecipes.com (18919619)


Home Town: Clarksville, Tennessee, USA
Living In: Salt Lake City, Utah, USA
Member Since: Jan. 2006
Cooking Level: Expert
Cooking Interests: Baking, Stir Frying, Slow Cooking, Asian, Mexican, Italian, Southern, Dessert, Quick & Easy
Hobbies: Quilting, Sewing, Camping, Genealogy
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Tomato Soup made with fresh tomatoes
About this Cook
I am the mother of 5 wonderful (adult) children, and 9 Grandchildren who are scattered all over the United States. My husband of 38 years is retired Air Force and is currently employed by the Army. We have traveled all over the world and lived in Germany for 8 years. I was responsible for the cooking in my home from the time I was 11 so I have had MANY years of experience and was tutored by my Mother and Great Grandmother who are/were great cooks in their own right.
My favorite things to cook
I especially like to cook holiday meals or for family gatherings. (Anywhere there are a number of hungry people.) I especially like to cook with my 2 daughters, who both have a love of cooking and good food!
My favorite family cooking traditions
Over the years, our home has been the gathering place of friends and family on Christmas Eve for our traditional Lasagne Dinner with Chocolate Cheesecake for dessert. Myself and my children have brought this same tradition to people all over the world from Germany, to Japan and Russia.
My cooking triumphs
I guess my greatest challenge and triumph was creating a recipe for my mother's spaghetti sauce. She never used measuring equipment to make it. I was determined to preserve her recipe so continued making it and mesuring ingredients until I got it right!
My cooking tragedies
As a newlywed I was trying to hard boil eggs and got distracted.....until I heard an explosion in the kitchen. There were eggs everywhere, including stuck to the ceiling! I eventually learned how to make hard boiled eggs!
Recipe Reviews 1 review
Cornell Chicken Marinade
Yes, you may think it's a bit vinegary tasting - that's what makes the chicken moist and juicy. Try using sea salt - better for you and not as salty tasting. (by all means cut down on the total amount) I remember when our church made it for a fund raiser they rubbed salt in the cavities of the chicken and cooked it over hot coals which were much lower than you would normally cook meat on - I think that's the ticket to a moist and not charred chicken! YUM YUM - a taste of upstate NY! Try Spedies next..you'll love em!

3 users found this review helpful
Reviewed On: Aug. 19, 2009

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