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Today's Features

  • It's time for a special Hanukkah treat that I love at any time of the year - potato pancakes (latkes).

    I've tried lots of recipes and my very favorite is the one from the Junior's Restaurant cookbook.

    Every recipe I've tried from this cookbook has been terrific. I hope to go to Brooklyn some day and eat at the restaurant.

    Their potato pancakes are out of this world, and the extra blanching step eliminates the problem of the grated potatoes turning brown before you can cook them.

    Try these.

    I guarantee you'll be glad you did.

  • I tried three new quick and easy sweet treats recently that I thought I'd pass along.

    The Pretzel Cookies are great for the kids to help with and the Cake Mix cookies are super easy and fast.

    If you don't want to bake them all up at once, freeze the extra cookie dough and bake when needed.

    I've tried lots of hot fudge sauce recipes, but this is the one I use most often. I got it from a l979 Hershey's cocoa cookbook and it's always good.

    Pretzel Cookies

    60 small twist pretzels

    l3 oz. Bag Rolo candies (or caramel-filled Hershey's kisses)

  • Have you had enough turkey and stuffing for a while?

    This week's recipe is a delicious change of pace.

    I cut up a nice sirloin steak and made this last week. I served it on rice (made with beef broth instead of water) and it was terrific!

    Sirloin Chunks with Mushrooms and Onions

    1 lb. sirloin chunks, about 1 1/2" cubes

    6 T. butter

    1 large onion, sliced thinly

    6-8 large mushrooms, sliced

    1 1/2 T. Worcestershire sauce

    Salt, cracked black pepper

    I c. red wine

  • Do you need a quick last-minute salad or side dish for Thanksgiving dinner?

    Here you go.

    These are all easy and delicious-nothing fancy, just good food.

    Happy Thanksgiving from Susan's Kitchen!

    Best of the Best Broccoli Salad

    1 large bunch fresh broccoli, broken in florets (about 4 cups)

    1 medium red onion, diced

    2 stalks celery, diced

    1 lb. bacon, cooked, drained and crumbled

    2/3 c. hulled sunflower seeds

    1/2 c. golden raisins

    3/4 c. mayonnaise

    1/4 c. sugar

    2 T. vinegar

  • I've been trying a lot of new dishes lately. I don't know why, maybe it has something to do with winter coming, a connection with the squirrelly part of my family.

    And speaking of nuts, this new pecan pie recipe I tried is so good it rivals my mom's favorite pie.

    She wasn't a frequent pie baker, but pecan pie was her favorite and this time of year, when the pecans came in, she'd fix it often.

    This first recipe is from Sunnyland Farms in Albany, Ga., and it is to die for.

  • Millions of cases of foodborne illness occur in the United States each year. Don't let a case of food poisoning ruin your holiday season!

    With proper food handling practices you can protect yourself and your family from foodborne illnesses.

    Keep everything that comes into contact with food clean. Be sure to wash your hands often, especially after handling raw meats. Clean and sanitize kitchen counters and cutting boards.

    Use clean dishtowels, hand towels, dishes and utensils.

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  • I came up with a really good corn casserole recipe recently. My family really liked it, even though I had sneaked a can of hominy in it.

    It's similar to the Corn Casserole that's been around for umpteen years, just a little different -- great for a potluck. (And I never thought I'd get my girls to eat hominy!)

  • Pumpkins have been on sale for weeks, children have obsessed over their costumes and somewhere in the middle of it all is the story of All Hallow's Eve.

    Halloween, as it is known today, has its origins in something a bit more interesting then just pumpkin carving and candy collecting. In fact, the evening's festivities marked the beginning of winter for the ancient Celtic race of the Druids.

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