Note: Many of these recipes are either directly from other sites (credited where I can find them), or are my own modifications on things I found on the web.
Click on the “Browse” button to browse by categories.
Also note some useful kitchen resources at the bottom
Enjoy!
Here’s one of several cookbooks I plan to scan in and post:
CSA Czech-American Cuisine – A cookbook my Mom got in Chicagoland MAANNYY years ago. don’t plan on finding a lot of tofu-health-conscious-crunchy-granola recipes in here….
Refried BeansOriginal Source: https://cookieandkate.com/easy-refried-beans-recipe/Tex-mex “Award Winning” SalsaI haven't won any awards, but others claim they have with the one this is based off of, and it's similar to a restaurant, as well.
Original: https://www.allrecipes.com/recipe/16259/ds-famous-salsa/Simple, Customizable Pasta SaladRice PilafOriginal Recipe posted here: https://lifemadesimplebakes.com/perfect-rice-pilaf/
Creamed Corn SouffleThis comes from a number of different sources, with my own spin put on it.... one such source:
https://www.allrecipes.com/recipe/18906/awesome-and-easy-creamy-corn-casserole/Sweet Onion AppetizerThis comes from a copy of 'Southern Living" (Issue unknown)... something I'm pretty sure my mother in law printed out or copied and left in my kitchen. It was worth a shot, and ended up being well worth the minimal effort!!Copycat Chicken Dinner House Salad (& Dressing)Simple oil and vinegar dressing (And salad) with my own twist.corn in butter sauceOriginal: https://www.geniuskitchen.com/recipe/copycat-green-giant-niblets-corn-in-butter-sauce-26306Creamy Garlic Mashed PotatoesSpanish RiceFairly authentic spanish rice. Source: http://allrecipes.com/recipe/27072/mexican-rice-ii/SalsaBasic Mild Salsa - Similar to more mild resaurant salsas
Some basic measurement conversions – I will admit, some of my recipes call for 1/4 cup of one thing, then 4 tbsp of another…. i’ll work on that. In the meantime, this will help!
3 teaspoons = 1 tablespoon
1-1/2 teaspoons = 1/2 tablespoon
4 tablespoons = 1/4 cup
8 tablespoons = 1/2 cup
16 tablespoons = 1 cup
1 cup = 1/2 pint
2 cups = 1 pint
4 cups = 1 quart
2 pints = 1 quart
1 cup = 8 fluid ounces
32 ounces = 1 quart
2 quarts = 1/2 gallon
4 quarts = 1 gallon
1 stick of butter = 8 tablespoons = 1/2 cup
FDA Safe Cooking Guidelines – Click the thermometer to open the PDF
