CatteNappe's Profile

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"Why does it always have to be chocolate?"

You are not alone, although I'd about concluded I was; and at various pot-luck type gatherings have had to explain "Sorry, I know I'm a heathen, but I'm not terribly fond of chocolate" when someone is pressing some "death by..." or "better than..." concoction.

My preferred alternatives include Luxardo Maraschino liqueur on fresh fruit. It's especially good on fresh pears or peaches.

My go to cake is a sort of cobbler concoction, with apple/cinnamon or pear/ginger variants.
http://www.food.com/recipe/autumn-pea...

Jan 25, 2014
CatteNappe in Home Cooking
1

food from the 60's

Fruit salad with Poppy Seed Dressing. (Google Helen Corbitt)

Jan 25, 2014
CatteNappe in Home Cooking

"American" goulash -- what's your family's version?

Growing up, it was ground beef, onions, canned Veg-All mixed vegetables, tomato sauce, and spiciness from some worcestershire sauce or HP steak sauce - all served on noodles. In more modern "goulash debates" I've got a recipe from an old Lousiana cookbook (Pirates Pantry) that has a dish that involves ground beef, tomato juice, and uncooked spaghetti. It's titled as "Texas Hash", but my fellow Texas residents insist it has to be goulash, because Texas Hash invariably has rice.

Dec 01, 2012
CatteNappe in Home Cooking

Ideas for feta

Grilled cheese sandwiches, with sliced tomatoes and maybe some chopped black olives.

Dec 01, 2012
CatteNappe in Home Cooking

Savory ideas for leftover rice?

You could go for a sort of Spanish rice by putting it in with some sauteed onions and bell peppers and tomato sauce. Use chili powder or taco seasoning. Or you could go italian - similar approach but season more heavily with garlic, oregano, etc. Maybe some chopped zuchhini in the veggie saute.

Dec 01, 2012
CatteNappe in Home Cooking