Monthly Archives: February 2013

Cheese and Onion Enchiladas With Red Chile Sauce

Posted on February 14, 2013 by terry

These enchiladas, like the very pleasant New Mexican Red chile sauce that goes with, are recipes from the nice folk at Cooking Light, who qualify this as a ‘light’ recipe by using reduced-fat cheeses. You are more than welcome to … Continue reading →

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New Mexican Red Chile Sauce

Posted on February 13, 2013 by terry

“Red or green?” That is the official state question of New Mexico, USA; and one asked most any time you order something at a restaurant there (tho’ mebbe not at Starbucks). We’re going red today – if you’re looking for … Continue reading →

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4-Cheese Stuffed Shells With Artichoke and Spinach

Posted on February 12, 2013 by terry

See… here’s the deal: I liked this recipe, from the very nice folk at Cooking Light, but I believe it has some issues. First off: the whole bidness of ‘lite’ and reduced whatever cheeses. Nope, not gonna do it; most … Continue reading →

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Chicken ‘n Rice Casserole

Posted on February 11, 2013 by terry

I had a can of cream o’ chicken soup (leftover from Rich’s last batch of heart attack potatoes) banging around the pantry, and really didn’t feel like shifting it around until Easter – those potatoes are just so incredibly bad … Continue reading →

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Parfait! Honey Wheat French Bread

Posted on February 8, 2013 by terry

Here’s the deal: I make this bread a lot. I make it using plain unbleached flour, using a mix of rye and plain flours, and, as in this case, a mix of whole wheat and plain. I make it by … Continue reading →

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Snickers Cake

Posted on February 7, 2013 by terry

Not unlike the Milky Way Cake I made at the holidays, this is a fun, tho’ rich and kinda heavy (six Snicker bars and 1/2 pound of butter) cake. Unlike the Milky Way Cake, I chose my white chocolate well … Continue reading →

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Honey (yes-I-know-ANOTHER) French Dressing

Posted on February 6, 2013 by terry

I do not know why I keep looking. I am most well pleased with my take on Catalina French Dressing, and both Rich and I are really favoring Brown Derby French Dressing of late; but the original version of this … Continue reading →

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Ground Beef, Cuban Style

Posted on February 5, 2013 by terry

Don’t get nervous! Yes, you do see sliced green olives in this mixture of ground beef, veggies, a bit of seasoning, and tomato sauce; but I assure you that they don’t overpower the flavor while at the same time adding … Continue reading →

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Lois’ Toffee Bars

Posted on February 4, 2013 by terry

Our cousin Lois lives in Canada. Our cousin Emi, Lois’ daughter, is wrapping up a couple of years spent living in Japan. Sometimes, they have a light exchange of news via semi-public social media venues, and I feel that I … Continue reading →

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Parfait! Thai-Style Pork Stew – with a twist at the end!

Posted on February 1, 2013 by terry

I make this stew a lot, and it’s always good, but I am always making little tweaks and adjustments to it along the way. The first time I made it, I used a whole bone-in pork roast and cooked it … Continue reading →

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