Monday, October 23, 2006

Good Eats to Share

If you know me at all, you know I love food and I love talking about food and I love reading about food and I love fixing food. Earlier, I shared my Peachy Pork Picante recipe. I thought I'd share 2 others that folks often request recipes for.

The first is a carrot recipe...SO EASY but my kids actually ALL like it...the only veggie they ALL really like except corn. But the carrot one wins hands down even against corn.


The carrots really are easy. Start out with either already peeled baby carrots or regular carrots that you've peeled and sliced into "coins". Then I just cook them in enough lightly salted water to cover them. I get them to a boil and then lower them down to medium. Cook them til they are very tender and most of the water is gone. If they aren't tender and most of the water is already gone, add a little bit accordingly. Then, add some butter and either honey or brown sugar. Add til it tastes sweet enough for your liking. That's it!

The second one is for my biscuit recipe. My mother-in-law, Sally MacLellan, taught me how to make biscuits when I was a young bride because my husband loved her's so much. I've changed a couple of things in the way I make them, but if they're good, its thanks to Sally and her willingness to teach a new bride how to make food that would come to stand for LTC where the husband is concerned.

Show-him-that=you-love-him Biscuits

2 cups Martha White Self-Rising Four

1/4 cup butter-flavored shortening

3/4 cup of milk

Preheat oven to 450 degrees.

In a large bowl, cut shortening into flour until mixture resembles courrse crubms. With a fork or spoon, stir in milk to form a soft dough.

Turn dough onto lightly floured board and pat out until about 3/4 inch thick or even a little thicker. Cut with floured cutter.

Place biscuits lightly touching...

(To be continued. Pain maeds I'm on making my brain scrabmled!)

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