Bread Stuffing

Bread Stuffing

This is my variation of the bread stuffing my mother used to make. The major difference is she stuffed it into the turkey and did any left over in a casserole on the side. I don’t stuff the large cavity in the turkey as I find it cooks better and there is less chance of  contamination of the stuffing with salmonella. Instead, I cook it on its own in the oven. Continue reading Bread Stuffing

Mashed Potato Casserole, a Tradition to Make Things Easier

Mashed Potato

We found this recipe in Canadian Living Magazine. It makes a great mashed potato. However, the main reason it became a tradition in our holiday dinners was because it could be made the day before. It is so nice to just put a pre-made casserole in the oven while the hustle and bustle of making a turkey dinner ensues. Continue reading Mashed Potato Casserole, a Tradition to Make Things Easier

Breakfast Sandwich, Home Cooked Fast Food

BreakfastSandwich

If you have time to cook regularly, you just have good food around. This morning for breakfast I took two slices of home made back bacon (Americans call it Canadian bacon) and threw them in a frying pan. As they are precooked, they only take a minute. While they were heating, I toasted a home made sourdough English muffin, a cheese slice and I had a breakfast sandwich that would make any fast food joint jealous. Continue reading Breakfast Sandwich, Home Cooked Fast Food

Rum and Coke Ribs, A Christmas Season Experiment

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It is the weekend before Christmas and She Who Must Be Obeyed wanted glazed back ribs I normally do a maple glaze but I was out of maple syrup. Going into town on the weekend before Christmas is scarier than a mother in law so it was time to improvise. I like an
occasional enhanced soda pop this time of year so I decided to make Rum and Coke Ribs. Continue reading Rum and Coke Ribs, A Christmas Season Experiment

Time to Freeze the Garlic

FrozenGarlic

I grow garlic and I use the fresh garlic until just before Christmas. Much longer and it starts to sprout and go soft. The garlic I have left is broken into cloves, peeled and frozen on a cookie sheet. This year, it is -8 outside so I froze it outside. I then put it in a container in the freezer to use in dishes for the rest of the winter.

Waste not want not! Dang, I’m sounding like my father.

The Old Fat Guy

Tenderflake® Lard Pastry, an Old Favourite

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There are myriad pie crust recipes. I think they fall into two categories. Ones that are easy to make and make a decent pie crust and others that are a bit more fussy and make a great pie crust. When it comes to Christmas baking, I just have to go to a great pie crust and I have found none better than the classic Tenderflake® Lard recipe from the box the lard comes in. I will be making mincemeat tarts for Christmas dinner tomorrow, so today, I made pie crust. Continue reading Tenderflake® Lard Pastry, an Old Favourite

A Food Blog by a Fat Old Guy