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I am a simple country girl who loves life and lives it to the fullest. I cook for one of the greatest families ever. Cooking is my passion and I consider it as well to be my gift.

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Tuesday, August 30, 2011


Don't laugh now....when I was a child in the beautiful Blue Ridge Mountains of North Carolina, the return of cool Fall weather definitely meant that 'hog killing' time was not far away. My grandmother, 'Mama Joe' to all of the grandchildren, always requested the brains of the dead critters to mix with her breakfast scrambled eggs. Of course all of the little ones turned up their noses and ran from the kitchen when she was preparing this favorite dish of hers. Her logic behind this 'strange happening' was that eating the brains of the animal would in turn help to make her smarter, and yes, she was a very smart woman. So just maybe you might want to be standing at the front of the line the next time 'hog killing' season spins around. 

12 ounces cleaned pork brains
1/4 cup flour
1 tsp. baking powder
1 big egg
salt & pepper to taste
Vegetable oil for frying
6 to 8 quality hamburger buns

Wash the brains in pieces under cold running water, removing as much of the thin membrane as possible. Knead the brains with your hands to break them into small lumps. Combine the brains, flour, baking powder, egg, salt and pepper in large mixing bowl. Beat at medium-low speed until smooth. (Some lumps may remain in the batter.)
Pour the oil into a skillet to a depth of 1/4-inch. Heat until hot but not smoking. Drop about 3 tablespoons of the batter at a time into the oil. Fry for 5 minutes or until the batter bubbles and begins to look dry. Turn and fry for 5 minutes longer or until the edges are crispy and golden brown. Serve on the buns with burger type accompaniments.
Yield: 6 to 8 servings

"This is my simple religion. There is no need for temples; no need for complicated philosophy. Our own brain, our own heart is our temple; the philosophy is kindness."~ Dalai Lama

Monday, August 29, 2011


What is not to love about the deliriously perfect pairing of artichoke and lobster? File this wonderful recipe away for that 'rainy day'.
16oz. cream cheese~softened
2 cups mayonnaise
12oz. frozen canned lobster-thawed & drained
1 (14oz) can artichoke hearts-drained & chopped
1 1/2 cups grated Parmesan cheese
2/3 cup chopped sweet onion

Blend the cream cheese and mayonnaise in large bowl until smooth. Shred the lobster with your fingers, discarding any cartilage. Add the lobster, artichoke hearts, Parmesan cheese and onion to the mayonnaise mixture, mixing well. Spoon into a 2-quart baking dish, bake at 375 degrees for 30 to 40 minutes or until bubbly and heated through. Serve with crackers and fresh veggies.
Yield: 14 to 16 servings

COOKS NOTE: You may substitute 12oz. imitation crab meat or canned crab meat, drained, for the frozen canned lobster. While frozen lobster is expensive, it really makes this dish outstanding.

"I never met a lobster I didn't love!"~Adele Forbes

Sunday, August 28, 2011


I simply adore mustard of any kind! Homemade mustard rings my bell though...loud and clear. This marvelously pungent version is a snappy addition to any variety of foods such as sandwiches, hot dogs, chicken, pretzels...you name it, I like mustard on it. French fries, steak, corn dogs...you have the idea now. Be sure and try this recipe if you are a mustard lover too. You will be so glad that you did.
2 (2 oz. cans) dry mustard
1 cup apple cider vinegar
3 eggs
1 cup sugar

Soak the mustard in the vinegar in a bowl for 6 hours or longer. Mix the eggs and sugar in a double boiler. Add the mustard mixture and mix well. Cook over boiling water until the mixture is of a spreadable consistency. Pour into hot sterilized small jars. Store, covered, in the refrigerator.
Yield: 6 small jars

 The kingdom of heaven is like to a grain of mustard seed, which a man took, and sowed in his field: / Which indeed is the least of all seeds: but when it is grown, it is the greatest among herbs, and becometh a tree, so that the birds of the air come and lodge in the branches thereof.”~Blibical