There were a couple of things I wanted to try with meatloaf. I’m used to using really lean meat, and for this one I used deer and lamb. Regardless, of what lean meat you choose, it’s fat that carries flavor, so you have to add it, when the meat is lean. For the one I…
Deviled Eggs Supreme
These are always devoured, and yes they’re rich, but I don’t make them often. PrintDeviled Eggs Supreme Total Time: 20 minutes Yield: 12 deviled eggs Ingredients1 TBSP butter, softened 1 TBSP cream cheese, softened 6 hard boiled eggs, halved 1-2 TBSP mayo 1 tsp yellow mustard Salt and pepperInstructionsIn a small bowl, combine butter and…
Shrimp Stuffed Pasta Shells
This was our recipe of choice to take to our cousin’s house. I’ll give you an easy version, and a sauced up version. They were both good, but my brother and I agreed that we liked the easy, plainer version better. The picture is of the sauced version. The easier version would make a fabulous…
Food in Ft Worth and Beyond
It was a week of cooking and eating out in the Ft Worth area, with my brother. The first night I was there, we found some great frozen Chantrelle Ravioli at Sprouts Market. We made ravioli and shrimp for supper, and there wasn’t a morsel left. We found a nondescript place in Burleson for lunch,…
Vegetables End of Summer 2015
A few things have survived the scorching heat, and have started to produce again. The greenhouse still has spinach, swiss chard, and kale. I’m waiting for it to get a little cooler, to plant the winter greens. In the yard, we have a new squash vine, and we have white and butternut squash on the…