my recipe collection

A bad day of pork chop cooking or "Honey, I filled the house with smoke..."

Aunt Noreme's sour creamme coffee cake recipe

Basic white sauce

cornbread recipe

Dad's marinade recipe

Diabetic Forecast tomato soup recipe

Diabetes's chocolate pudding

My Mother's all meat meal. Something she did not let my brothers and I try and which she claimed to not remember decades later. (I believed her.)

Tuna noodle casserole

"cottage cheese"

I found a cottage cheese recipe and modified it to:

• one cup of 2% milk
• about ½ teaspoon ionized salt

I warmed this mixture to about 130° and stirred in four tablespoons of white vinegar. After letting this separating mixture sit for 5 minutes,  I poured it into a calender lined with a very clean handkerchief. After letting it sit about 5 minutes, I took the handkerchief out, ran cold water over the cheese, squeezed it dry and scraped the cheese into a large bowl. Then, I added enough creamme to made the fresh made cottage cheese look like cottage cheese.

I got my wife to sample it. She made an awful face before putting the cottage cheese into her mouth. She said it "needed salt". So, I handed her a box of sea salt. She tried it, said she liked it and said she didn't want to deprived me of the cottage cheese. (I will admit this was not an original recipe; this was something I heavily modified from a "real" recipe.

BASIC WHITE SAUCE

The following recipe, by Jim Hillbish, came from the 11 March 2009 issue of "Dodge City Globe":

2 tablespoons butter
2 tablespoons flour
1 teaspoon salt
¼ teaspoon white pepper
¼ cup white wind (optional)

1. 2 cups milk,
2. half and half or creamme (approximate)

______Melt the butter in a saucepan. Add white pepper is [as] to avoid the specks of black.
______You'll need a wire whisk or hand blender. That's important to inject air as it cooks. Remember too that sauces are delicate and burn fast. Keep whisking and keep the temperature on low. In the old days when stoves were not as adjustable, they made these in double boilers.
______I think white wine improves any white sauce, but that's optional. In sauces with cheese, you can increase the flavor by adding a dash of wine vinegar.

Jim Hilligish
jimhillibish@cantonrep.com

In the spirit of "fair use" and having properly sourced this material, I believe it is legal for me to present this material.