View the Cookbook
My hope is that as you read these collections and sample some of the recipes, you will experience my passion for food and cooking. To state this very simply, these cookbooks are a
part of me and where I come from. Cooking is another creative endeavor for me. Presentation is the crowning glory.
Future volumes of recipes will be published in the not too distant future. These volumes hold only a small portion of recipes I use on a regular basis.
When someone reminds me of a special dish or meal they had at our house, it gives me great joy. Our door is always open and there is usually a "pot on the back burner."
Our food memories are fraught with nostalgia and the future is dripping with the saliva of anticipation! Let's cook and enjoy!
The Birmingham News - September 3, 2008
Cooperative Farming News - January 2007
Troy Messenger - September 17, 2008
Troy Messenger - April 21, 2004
Rice
1
cup rice, uncooked
1 can Beef Consommé
1
can French Onion Soup
1 medium bell pepper, chopped
1
can mushrooms
2 cans cream of mushroom soup
1
stick butter
Bake
at 350°F to 400°F uncovered in oven. Stir occasionally. This rice casserole is a wonderful
complement to beef, pork, & chicken.
It
is
Enjoy the recipes! Feel free to copy them.