Recipes, memories and random thoughts from my kitchen
i love sunday's dinner!! it sounds delicious!! have a wonderful week!
My husband and I love black eyed peas. Would you please share your recipe for the black eyed pea salad?Thank you,Joan
I was reading through your older posts and came across the lentil taco filling. I thought that it sounded so yummy and healthy. I made it today for lunch and I thought that it was great! I also printed off your veggie freezer lasagna and a few of other recipes. Maybe I should cancel my subscription to Taste of Home and pay you instead:). I have thoroughly enjoyed your past recipes and posts.
Hi Ladies,Thanks for stopping by my kitchen table on this rainy day!Joan, I will share the black-eyed pea salad recipe as soon as I try it. It is a new one for me but sounds really good.Also, for everyone who wants the Spinach Manicotti recipe -- I simply haven't gotten around to trying it yet. It sounds like such a good idea -- making the day ahead and then baking on the next day. But it seems that a busy day lately is always proceeded by an even busier one in which I have no time to put the manicotti together. Hopefully this week!Rachel -- So happy you are reading through the older posts and finding good recipes there. I was going to suggest doing that, but you beat me to it on your own. Great! Yes, that lentil taco filling is very good. We like it over baked potatoes too. I'm so glad you liked it. That veggie lasagna is what we're serving to company tonight. I made it with alfredo sauce this time (which I occasionally do) -- not as healthy but very delicious.Have a great day, all!God bless,Mrs.T
Hi Mrs. T, I forgot to mention that I noticed your pie crust with oil instead of using butter or shortening. A while ago, my mom and dad decided to try using canola oil in their pie crusts as a healthier alternative to butter or shortening. I like the crust better that way and that is the only way I do it now. I do not use shortening or margarine anymore b/c of the trans fats in them. I was thrilled that my mom suggested using oil and that I saw that you do it also. The crust seems flakier to me, do you find that to be the case also? I just have to tell you, both of my parents made pies on separate occasions and separately made the decision to use canola oil. They didn't mention it to one another until later. I thought that it was so funny that they were both "sneaking" the same healthy idea on one another. My dad will also put oil in his biscuit recipe and they turn out well also. I can't wait to tell my parents that someone else uses canola oil in her pie crust recipe. Have a good week!
Great week of menus! I am really enjoying your blog!
Hi Renee and Rachel!Renee -- So happy you are enjoying my blog! It's nice to have you visiting here at my kitchen table.Rachel -- I have made an oil crust for years. I can probably count the number of pie crusts I've made with shortening on one hand. I've never made a regular pastry crust with butter. I have always found the oil crust easy to work with. I agree -- it does seem flakier and better tasting, too. Both of my daughters also make the pie crust with oil, I think -- I know for sure that is what Carrie uses all the time. That is so funny about your parents each using canola oil and not telling the other one!!I also use oil in a couple of my biscuit recipes and in toppings for apple crisp and fruit crumble. I always use oil in muffins and coffeecakes and anywhere else I think it will work!Have a great day, both of you!Mrs.T
Thanks so much for stopping by to visit my kitchen table! I love company here in my kitchen, so be sure to leave a comment so I'll know you've visited! I'll answer your questions and comments here on the blog unless you request otherwise.
(The photo above is from Pixabay, but it just reminds me so much of the apple barn I visited as a child.) I'm sure I'm not the ...