TeresaVA's Profile

My mom made cakes and we often ate them topped with fruit.
My dad made the best peach cobbler in the history of the world. Ditto his bread pudding. Both recipes died with him. :-(

Black walnuts are special! Please do not compost them, though. They have toxins that prevent other plants from growing nearby to compete for nutrients. The hulls will stain everything they touch. After they turn black, if they are dry just wet them with a spray from the hose and the hulls should rub off. If you let the hulled nuts dry a week or two they will come out of the shell more easily and the flavor will concentrate. I like to set them on a brick and pound with a hammer. I love them best in sweet things. Use them as you would use other nuts.

I always use the lowest price brand and for all purposes. Never use salted, even for the table.

We get ours locally. A whole lamb is small and it is more economical to get the butcher to prepare all the cuts the way we like them. It's fun to get creative with spices. The most important tip is never overcook lamb.
My favorite dish is the one that is before me. My husband makes a killer lamb stew. The whole leg is fabulous cooked on the grill for a few hours. Crown roast is yummy.Chops are to die for.

My kids are grown and still call hominy "jumping beans." I say do whatever it takes.

Always refrigerate. My parents ran a restaurant so I keep doing the food safety routine that I was taught.

I always crack it against another egg.

Weight Watchers worked for me.

This is the first time I have ever seen a recipe for sausage gravy! Have made it 40 years!
I always use a spicy sausage and fry in an iron skillet. Remove sausage after crumbling and drain most of the grease away. Add a little flour and stir with flat spatula (to get all the good stuff from the skillet) until flour is browned. I add a mixture of milk and water and boil and stir on high until thickened. Only use salt and pepper to season.

I use a silicone brush and it works great.