Monthly Archives: September 2011

Old-Fashioned Oatmeal Cake

While I was in high school one of our neighbors made this cake about every two months and I could not wait to have a big chunk.  It was  delicious. After all this time I finally made it myself.   So here is a blast from my past.

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Filed under Desserts

Fish Fillets with Olives and Oregano

I’m always looking for a light dish that packs a lot of flavor and that’s quick.  I don’t think that I’m asking for too much.  After all,  working out at the gym or going to tennis practice takes a chunk of time.  I think it’s important to work out but, let’s face it a girl has to eat.  I simply loved these fish fillets.  Gourmet knows how to make me happy in the kitchen!   Continue reading

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Filed under Fish, Main dish

Mayonnaise Rolls

This school year has been quite a challenge for me for many reason that I won’t go into because  I am working so hard  to be a positive influence in my classroom. My students are absolutely wonderful!  With the exception of a handful,  all of them signed up for my class to learn how to cook.  I have a large number of seniors that will be leaving their families for college next year and they want to be able to cook for themselves.  I applaud them!

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Filed under Bread, Quick Breads

Lemon Crumble Squares

Without intending to I am cooking my way through my Macon Jr. League Gracious Goodness cookbook.  There is not a recipe that I have tried that has not exceeded almost perfection.  Here is yet another one that I first cooked in the sweltering heat of July.  You know one of those days when anything cool feels good going down.  There’s nothing better than tangy cool lemon pie and what makes this one even better is the oatmeal crust.   And to top it all,  there is no fork required.

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Filed under Bar Cookies

Cake Doughnuts made with Buttermilk

This was my first attempt at making doughnuts and I am not kidding when I tell you that after making these 5 times in a row that I thought of the episode of “I Love Lucy”  that is shown all the time.  You know the one where she is working in the candy factory filling boxes.  The candy starts coming out too fast and she stuffs her pockets, then puts candy down her shirt and  tries to put as much as she can in her mouth.  That was me making doughnuts in a forty minute class back to back four times.

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Shrimp and Andouille Sausage Gumbo

I’ve made gumbo several times in my lifetime, but not the real Cajun type with a roux.  There is just something intimidating just in the word roux.  Not very many people know how to pronounce it and then not very many know what the meaning is.  The term is in my high school textbook that I use with my class.  It is hilarious to hear  students pronounce it.  Recently after Katrina we have many students from New Orleans.  You should see the looks they give the Southerners from Georgia.  Don’t you know anything?  A roux?   Well, I fall into that category.  I have never made a real roux.  Yeah, one for macaroni and cheese sauce or for a rich brown gravy, but for a gumbo?   NO!  My mother never once made gumbo that I can remember.  She could make a mean red-eyed gravy and macaroni and cheese to die for, but no New Orleans style roux.   I love gumbo and when I recently found a meat market that sells the best Andouille sausage I had to try my hand at it.  I must say that a roux is quite easy.

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Filed under Main dish