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Susan's Kitchen

  • Spruce up a meal with these bread recipes

     

     

  • Use stale bread for breaded pork chops

     

     

     “How do you come up with all those recipes?”

    People ask me this all the time, and there are lots of answers. Here’s one.

    Last week I had some three-day-old bread I needed to do something with. I make bread every week, and if it starts to get stale, I usually make croutons or crumbs or something so as not to waste it.

  • Make soup for snow days

    On a day like today, when it’s cold and snowy outside, soup is the thing I want.  
    I was talking to a friend on the phone this morning, and she said she was making vegetable soup, so I got that in my head and immediately started chopping onions. (I always say that every recipe I make starts with “sauté an onion.”)  
     I didn’t use a recipe, but it came together pretty easily and before I knew it, I had added eight vegetables plus some chicken I had left over from dinner the previous night.

  • Experience the 50s with Coca-Cola recipes

     

     

  • Make desserts sweeter


    Any one of these great sauces would be a welcome accompaniment to ice cream, plain cake or pound cake, pastry, lots of things. I like to keep a jar in the refrigerator, just in case.
    The Strawberry Sauce is terrific on pancakes, oatmeal, waffles, and of course, ice cream. It’s also pretty and delicious drizzled over cheesecake or angel food cake.

  • "C" is for chicken

     

  • Low fat recipes for the new year

     

  • Eat black-eyed peas for good luck

    It’s supposed to be good luck to eat black-eyed peas on New Year’s Day, and these two recipes are so good you’ll want to continue this tradition for sure.
    The Black-eyed Pea Dip recipe was sent to me by my mother in the mid-1970s, and it was called “Tennessee Caviar.” I’ve seen it under other names, too.
    It is great as a dip with chips or veggies, and can also be served on lettuce leaves as a salad.
    It’s delicious, and keeps a week in the fridge.

  • Enjoy Christmas brunch

    This week’s recipes are great for a Christmas morning brunch. It’s good to have a couple of hot breakfast dishes on Christmas morning.
    The first recipe is one from my friend Mary Jane Shockency. I found it in 1993 in a St. A cookbook, and have used it ever since.
    The second recipe, Overnight Caramel French Toast, is kid-tested and Mother-approved, as they used to say on TV.

  • Make candy with kids

    Now that most people have microwaves, the kids can start cooking young without the danger of getting burned. These candy recipes are easy, foolproof, delicious and great for kids to make by themselves.
    They’ll have lots of fun, and you’ll get lots of candy. Such a deal!

    Fudge Nut Drops
    1 (12-oz.) pkg. semi sweet chocolate chips
    1 can sweetened condensed milk
    1 1/2 c. chopped nuts, your choice (I use pecans)
    1 T. vanilla