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Welcome to My Mother's Recipes and More!

My mother was a hard working career-driven woman who had compassion and empathy for all those she met. As a prominent member of our church, my mother would go to every service in order to interpret the mass for the deaf parishioners. She was also a teacher at the Virginia School for the Deaf and Blind and was beloved by all of her students and faculty; however, above all else, she had a passion for cooking.

I remember waking up in the middle of the night to the smell of baking breads, cakes, cookies and all other manners of food. She loved to cook with all of her heart and left behind, as her legacy, every recipe she had ever created.

Being born and raised in Michigan but moving to Virginia for the last thirty years of her life, her recipes are a blend of wholesome northern fare and down home southern cooking. I hope you enjoy.

As any great chef will tell you, cooking isn't just about measurements and ingredients. It is about the passion and love for combining wonderful mouth-watering flavors into one creation in order to serve your family, friends, or customers the most delicious food they have ever tasted. Once you feel the art of cooking within you, you will never be the same. You will know what it is like to hear those who are privileged enough to taste your culinary designs and creations moan while having a mouth full of whatever delicacy you have engineered.

The pages within this site are dedicated to those who love the art of cooking. They are dedicated to those people who spend their lives experimenting with different styles and methods of cooking. Most of all these pages are dedicated to my mother, Connie Elizabeth Roe, whose endless love for the art of cooking literally kept her up all hours of the night, experimenting with different flavors and then subsequently recording them all so that her creations would never be forgotten.


Thank You Dearly for Your Patronage.

Please check back with us daily as we will be continuously adding new recipes including "The Recipe of the Week" which will be posted every Friday morning (EST).

In Memoriam

Connie Elizabeth Roe

November, 23 1949-April 20, 2008

The Recipe of the Week

8-24-12



"Contemporary Nonstick Steel 3.5 Quart Pour and Strain Sauce Pan" (Google Affiliate Ad)

Batinni (from the Philippines)
File under:
PASTA, GRAINS
Serves 5-6               *Cook chicken and pork the day before or the morning of the dinner to remove fat.
pork chops
4 medium-size
Cook together with just enough water to cover, until meat falls from bones. Refrigerate broth to allow fat to congeal. Chop pork and chicken finely. Mix well.
Wusthof Gourmet Chef's Knife 
whole chicken breasts
3, including skin
lemon
for 3 tbsp juice
Combine. Add to chopped meats and blend well.
Set aside.
soy sauce
3 Tbsp
rice sticks
1 pound
Remove fat from broth. Bring to a boil. Remove from heat. Add rice sticks. Allow to stand so rice will absorb broth.
medium onion
1, chopped
Sauté vegetables in a 12"" Skillet"  stirring constantly, until just tender. Add broth as needed to prevent sticking. Add carrot, primarily for color. When vegetables are tender, **season. Add meat and toss lightly to combine. Add rice sticks and toss gently with 2 forks. Keep in Skillet  just long enough to heat. Transfer to a warm serving dish.
celery
2 stalks, chopped
cabbage
3 pounds, sliced fine
carrot
1, grated
**salt/pepper
to taste

Kitchenart Pro Series Spice Carousel
Serve with soy sauce and fresh lemon wedges on the table. A complete meal with a salad and fruit added.
*You may use skinless chicken and remove all fat from chops if you can’t prepare the broth one day ahead, or the morning of the day the dish will be served. 
**Add red pepper flakes and/or other spices (ex: cinnamon, nutmeg) according to your taste.


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