Monthly Archives: April 2017

Beverly’s Lamb Curry

1 1/2 lbs lamb 1 lemon 2 t salt 1 small thingee of natural yogurt cooking oil (it says 6 oz but I never use that much) 1 1/2 large onions cut thin 2 cloves of garlic (knowing me I … Continue reading

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Tagliatelle alla crema di asparagi

4 nests of tagliatelle 1 cup (250 mL) of heavy cream 50 g butter Salt White pepper 2 Shallots Grated Parmesan cheese Trim asparagus spears. Boil in salted water until tender, about 5 minutes. Cut off the tips and reserve. … Continue reading

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Pancakes from Scratch

This is a basic mix so that you can have pancakes anytime. Double the recipe if you have more than two people to feed. Add blueberries if they are available. Or chocolate chips. Or banana slices. Or whatever you like … Continue reading

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Scalloped Potatoes

Your simple scalloped potatoes, quick and easy, no frills. Don’t worry if you don’t have gouda for the top, use more parmesan or any other cheese. You can also substitute half-and-half or milk for the cream. 1 1/2 cups heavy … Continue reading

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Italian Easter Bread

This recipe is a slight modification of Nana Latona’s Italian Easter Bread Recipe at http://www.browneyedbaker.com/italian-easter-bread-recipe/ For the Dough 8 – 10 cups (1134 grams) all-purpose flour 1½ cups (360 ml) whole milk ½ cup (99 grams) granulated sugar 2 oranges, zested & … Continue reading

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Cream Scones

2 cups (280 grams) flour 1 tablespoon (15 grams) baking powder 3 tablespoons (40 grams) sugar ¼ teaspoon (2 grams) salt 5 tablespoons (70 grams) cold, unsalted butter, cut into ¼-inch cubes 1/3 cup currants (if you substitute dried cranberries, … Continue reading

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