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Real Home Cooking Monthly Newsletter

March 2nd 2010 17:25

The Real Home Cooking March 2010 Newsletter has been sent out. If you are not a registered member of Real Home Cooking, you can view the newsletter here.

This month's featured recipe is Grilled Halibut.

If you'd like to recieve this monthly newsletter to your inbox, be sure to visit Real Home Cooking and sign up. It's free!

You may also register on the site and submit your favorite recipes. Maybe one of them will be featured in an upcoming newsletter!

Happy Cooking!

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Posted By: DeAnne - Category: Healthy

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Every Day is a Food Holiday

March 2nd 2010 17:20

Every Day is a Food Holiday

A new feature on Real Home Cooking is the monthly Food Holdiay Calendar. Searching the Internet, I've found food holidays listed for every day of the year. Each month we'll post a new calendar listing the month's food holidays, and several recipes for the foods liste.

Be sure to check out this month's Food Holiday Calendar with printable recipe cards.

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Posted By: DeAnne - Category: Holiday

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Black-Eyed Peas & Cabbage for New Year's

December 30th 2009 20:02

Southern tradition instists on serving black-eyed peas and cabbage on New Year's Day. I never really knew why, until I looked it up online. Apparantly the black-eyed pea tradition comes from Civil War times when the peas were grown mostly to feed livestock. When crops were burned or otherwise destroyed, the peas were ignored, and therefore were considered good luck (because there was nothing else to eat.)

Other traditions say that the peas represent coins, while greens (cabbage in my neck of the woods, but some places use mustard or collard greens instead) represent cash. The more you eat on New Year's Day, the more you will aquire during the year to come.

Whatever the reason, we'll be cooking up a big pot of black-eyed peas, and a big pot of cabbage to eat for our New Year's Day meal. (Or just after midnight, and then again all day!)

Happy Cooking, and Happy New Year!

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Posted By: DeAnne - Category: New Year's

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Sausage Stuffing Balls

December 22nd 2009 21:47

OMG! These are soooooo delicious!

My husband saw something about these on one of the cooking shows he likes to watch. He couldn't remember the details, or even which show it was on (so I can't give any credit) but he remembered the basic recipe

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Posted By: DeAnne - Category: Holiday, Christmas, Main Dish

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What's for Brunch?

December 16th 2009 04:37

Bacon and Egg Enchiladas --- yummmmmm!

This one comes from Betty Crocker, and looks like just what I want to serve for brunch one day next week, while the kids are all home for Christmas break

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Posted By: DeAnne - Category: Christmas, Cinco de Mayo, Main Dish

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Same Salad - Three Ways

October 18th 2009 17:02

I've noticed that I frequently try to change the plating of something as simple as a salad, just to make it look different. Here is an example of one simple dinner salad plated three different ways. Each looks different, but it is really the same exact salad - lettuce, cucumber, tomato, and orange slice.

Classy Letuce Wedge

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Posted By: DeAnne - Category: Salads

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Been really busy - no time to post

September 15th 2009 03:13

I barely have time to cook these days, much less post about it. I just went back to work.

After three years just doing my thing - being a housewife, mom, carpool driver, etc. I'm back in the work place. No time to experiment with new recipes, or write about the old ones I'm cooking from memory. Actually, the kids and hubby are doing most of the cooking, because I'm working odd hours

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Posted By: DeAnne - Category: Quick

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Pork Wellington

August 15th 2009 05:45

My husband has been asking me to try cooking a wellington recipe. Not really a traditional southern dish, but I thought I could give it a try. I looked some up online, and didn't think I'd like them. Wellington is a beef or pork loin wrapped in puff pastry. So far, nothing I don't like.

Traditionally, between the pastry and the meat, there is a liver pate, or foie gras. I don't think I'd like that. Alternative recipes I found used chopped mushrooms instead. I'm not really crazy about mushrooms either. I can usually tolerate most recipes made with cream of mushroom soup, though. (And it is traditional southern cooking to make anything with cream of mushroom soup

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Posted By: DeAnne - Category: Meat

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