From the Ozark Kitchen Blog at Allrecipes.com (10/2013)

From the Ozark Kitchen

 
Oct. 29, 2013 11:37 am 
Updated: Oct. 31, 2013 10:17 am
I discovered today, after talking to a grandchild, that blogging should be more about things in life than just recipes.  Then I looked back over my own blog, and realized I really don’t have much to say with the exception of the beginning of a recipe, so here goes nothing.Cooking, is not now… MORE
 
 
Oct. 29, 2013 6:13 am 
Updated: Jun. 5, 2014 1:54 pm
Everyone probably has this recipe, or at least a version of it, just thought I would pass along mine for all to try our at least compare. I sometimes also add a Tsp. of lemon zest or Almond extract if I think about it or want something different.  Cake Donuts (Old Fashioned Style)2 c.… MORE
 
 
Oct. 27, 2013 12:09 pm 
Updated: Oct. 27, 2013 8:46 pm
When making meringue Pies most recipes call for 3 eggs, using the three egg whites to make the meringue. The trick is if you use 4 eggs in the recipe, using four egg whites for the meringue, you will have a higher and more elegant looking topping that seals well on top of the pie and makes it… MORE
 
 
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Oct. 24, 2013 6:22 pm 
Updated: Oct. 27, 2013 4:31 pm
I am sharing with you today a recipe near and dear to my heart. My Grandmother was an awesome baker.  She could make some of the most amazing baked pies, cakes, fresh donuts, cinnamon rolls, dinner rolls and bread.  She passed onto me the recipe for her bread dough many years ago, and it has… MORE
 
 
Oct. 19, 2013 10:59 am 
Updated: Oct. 24, 2013 8:35 am
I get asked often about the difference in the coating used on seafood in the south compared to other places.  I had One person tell me they had tried flour mixed with cornmeal and even breadcrumbs but it was never quite the same as when they went to the coast along the Texas Louisiana… MORE
 
 
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Oct. 19, 2013 10:53 am 
Updated: Oct. 20, 2013 9:15 am
Today I offer up another entertaining recipe that I have used over the years that may be just a little bit different than you are used to seeing.  I hope it something that gives you some ideas as we move into the time of year where entertaining is often on the minds of cooks all over the… MORE
 
 
Oct. 12, 2013 6:34 am 
Updated: Oct. 12, 2013 2:01 pm
OK, this time I am going to offer you a crazy recipe I use that my family calls my “Bumper” Sauce. Weird I know, but they claim it would taste good on a “57 Bumper” and that is the reason for the name. Ha-ha.To be honest it is part of a recipe I found several years ago, I am not even sure… MORE
 
 
Oct. 10, 2013 6:07 pm 
Updated: Oct. 11, 2013 6:16 am
Ok, I want to give you an old time "relatively speaking" version of a French dressing I picked up from a friend of mine in western Arkansas. She claimed her mother had made it for years, and with some of the ingredients I am not sure how "Old" it really is, but it wa different and I had to… MORE
 
 
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Oct. 10, 2013 5:13 am 
Updated: Jan. 21, 2014 12:49 pm
Guess what? I received my first request for an answer to a question from my blog today, so I thought I would share it with every one. This goes out to Nancy, her question is "what is the best type of shrimp to buy for recipes when you go to the store.  I live in the Midwest and find that there… MORE
 
 
Oct. 7, 2013 9:08 pm 
Updated: Oct. 10, 2013 6:23 pm
It is eleven PM and I have been working diligently on my personal Cookbook I hope to have out by the end of November.  It is funny how when you start putting your recipes together you run across some favorites you have seen in a while, and the cooking bug is off and running again. As I… MORE
Sunday Dinner in the Country
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mtgraham2

Home Town
Jacksonville, Arkansas, USA

Member Since
Sep. 2011

Cooking Level
Professional

Cooking Interests
Baking, Slow Cooking, Asian, Italian, Southern, Mediterranean, Quick & Easy, Gourmet

Hobbies
Gardening, Fishing, Reading Books, Charity Work

Links
 
 
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About Me
I have been cooking since i was 12 years old, got my first job in a restaurant when I was 14. I was trained by a professional Cook, also my Mother and Grandmother who had deep roots in the country style as well as the Pennsylvania Dutch Cooking.
My favorite things to cook
All though I can cook almost anything, my favorite thing to cook is breads. I have making homemade breads, rolls and baked goods since I was 18 and I am now 50!
My favorite family cooking traditions
Almost all of my Family Recipes center around Country Cooking, with a Dutch flare, or style. My family all comes from the deep country where you cooked what you raised.
My cooking triumphs
I once prepared and served a Banquet for President Bill Clinton when he was Governor of Arkansas. Multiple Blue Ribbons at the Arkansas State Fair as well as the Arkansas-Oklahoma State Fair.
My cooking tragedies
Once cooked a Standing Rib Roast that was so tough you needed a Skill Saw to slice it and it was already on the table.
 
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