Bloody Mary Recipe

Wednesday, December 4th, 2013

Recipes

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This is more of a guideline than a recipe. This is what we put into our bloody marys around the home and office (after hours). We have been making these so long we don’t really know what the measurements are. When available we use Becky’s home made tomato juice which makes a superior beverage.

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Becky’s Sugar Cookies Recipe

Friday, November 1st, 2013

CookingRecipes

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I have been enjoying these cookies for decades. They are slightly chewy and very delicious. I remember getting them in care packages in college (and beyond). The key is to not overcook them. Keep an eye on the first couple batches to see how long it takes your particular oven to get them perfect.

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Becky’s Poppy Seed Cake Recipe

Monday, March 4th, 2013

CookingRecipes

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This is a family favorite that this family has been enjoying for at least 30 years. It is a must try.

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Becky’s Baked Beans Recipe

Monday, August 13th, 2012

CookingRecipes

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Ingredients:

• 1 x 53oz can of pork and beans (preferably Campbells)
• 1x 13oz can of butter beans
• 1 x 13oz can of kidney beans
• 1lb bacon chopped
• 1.5-2lb ground chuck
• 1 medium to large onion chopped
• 1-2 cups Brown sugar
• 3/4-1 cup Yellow mustard
• 1-1 1/2 cup Heinz ketchup

Instructions:

• Chop bacon and cook until just done. Leave in pan, do not drain.
• Add onions, cook until slightly soft.
• Add ground chuck, cook until just done.

Meanwhile:

• Put pork and beans in large baking pan.
• Drain and rinse kidney beans and add them to pork and beans.
• Drain butter beans and add to other beans.
• Add 1 cups ketchup
• Add 3/4 cup yellow mustard
• Add 1 cups brown sugar

Add bacon, onion, chuck mix to beans. Mix well.

Adjust flavor by adding ketchup, mustard and brown sugar. Should be tangy/sweet with deep color.

Bake at 350 degrees until bubbly and caramelized.

The recipe is a little vague but I have been making them for years and I do not measure anything anymore.

Becky

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Food For Thought

Thursday, May 17th, 2012

CookingHerbsRecipes

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Imagine walking out your kitchen door and snipping fresh basil for the caprese salad to accompany the steaks coming off the grill. Fresh, fragrant herbs can be used all season to capture the essence of summer in your meals. Best of all, herbs are easy to grow in pots. They can be close at hand and easily moved as the sunlight changes through the season.

Some herbal essentials include basil, which grows well with parsley as they both prefer abundant moisture. Thyme, oregano, and sage, on the other hand, prefer dryer conditions and also do well together. Rosemary and lavender grow well and will fill a container on their own. When growing mint, always keep it in a container. It is a bully and can take over an entire garden if planted in the ground. Of course chives can be grown in containers and have many uses. The flowers of the chive plant can even be added to salads.

Let your culinary inspiration come naturally. When the ingredients are fresh from the back yard instead of the store you might find your muse in a pot.

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