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I've found some really neat ideas in the bevy of community cookbooks held up in cabinets, but lets be honest here; a lot of that mid to late-century fare is an uninspired mess of processed food. However the recipe I found for a "salmon party ball" in an employee cookbook from a now-defunct medical supply factory really had some potential. This is essentially one of those meat and cheese balls covered in nuts of which a schmear of will really upgrade a cracker (and pairs great with a strong…
read more >I'll be the first to admit that more often than not, the only consistent thing about the way I make soup is that I'm darn inconsistent. Oh sure, I often start with a good stock, and I'm not ashamed to use a Crock Pot when it makes sense to do so, but for the most part, soups are an exercise in creativity. That being said, I think potato…
read more >The Holiday baking season is just around the corner (hell who are we kidding; it's here!), and as I needed to bring a dessert for an office potluck, I figured now was as good a time as any to try a new bar cookie recipe. The last time I opened up a pound of butter, I found a real doozy of a recipe inside. For my interpretation of this Caramel Chocolate Pecan bar recipe, copious amounts of butter and brown sugar lay the foundation in which to nestle big ol' pecan halves and plenty of semi-sweet chocolate, finished with sprinkling of flaky, Kosher salt. In a substitution that feigns healthy, I figure if we're gonna get ridiculous with the fat and sugar then the least we could do is go whole grain and use whole wheat for…
read more >As much as I love a good community cookbook, there are very few recipes that survive in-tact once I get a look at 'em. This pumpkin bar recipe is one of my favorite "victims"; as the recipe ratios are solid enough to survive some pretty substantial swappage. It's nobody's fault really; times just change. In 1978, no one would think to bake a snack cake with olive oil, and I understand that whole white wheat was just coming on to the scene around then. Though cream cheese…
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