Mini Swiss Quiches
1 box (15 oz) Pillsbury® refrigerated pie crusts,
softened as directed on box
1 1/2 cups shredded Swiss cheese (6 oz)
2 tablespoons sliced green onions (2 medium)
1 tablespoon chopped pimientos
2 eggs
1/2 cup milk
1/4 teaspoon salt
Dash ground nutmeg
1. Heat oven to 375°F. Spray 24 mini muffin cups with cooking spray.
2. Remove pie crusts from pouches; place flat on cutting board or pastry
cloth. With 2 1/2-inch round cutter, cut 12 rounds from each crust. Press 1 pie
crust round into bottom and up sides of each muffin cup. 3. Place 1
tablespoon cheese in each cup. Top each with a few onion slices and pimiento
pieces. In 2-cup measuring cup, beat eggs, milk, salt and nutmeg with fork until
well blended. Pour mixture into crusts, filling to within 1/4 inch of top.
4. Bake 25 to 30 minutes or until golden brown. Cool 2 minutes. With tip of
knife, lift quiches from cups. Serve warm.
Monday, March 26, 2012
Saturday, March 24, 2012
Peanut Butter & Raisin Bread Custard
Paula Knight Redneck Kitchen Tip Of the Day - IF you are a peanut butter freak like me...
Peanut Butter & Raisin Bread Custard
•3 cups milk...
•2 cups diced raisin bread
•1/4 cup peanut butter
•2 eggs, slightly beaten
•1/4 tsp salt
•1/2 cup sugar
•1/2 tsp vanilla
•1/2 tsp lemon extract
1.Scald milk with bread and peanut butter; beat until smooth.
2.Pour small amount in eggs to temper them. Beat and add eggs to milk mixture slowly until fully incorporated. Add salt, sugar and flavorings.
3.Turn into a greased baking dish. Set dish in a pan of hot water and bake in a 375 degree oven for 45 minutes or until firm.
Peanut Butter & Raisin Bread Custard
•3 cups milk...
•2 cups diced raisin bread
•1/4 cup peanut butter
•2 eggs, slightly beaten
•1/4 tsp salt
•1/2 cup sugar
•1/2 tsp vanilla
•1/2 tsp lemon extract
1.Scald milk with bread and peanut butter; beat until smooth.
2.Pour small amount in eggs to temper them. Beat and add eggs to milk mixture slowly until fully incorporated. Add salt, sugar and flavorings.
3.Turn into a greased baking dish. Set dish in a pan of hot water and bake in a 375 degree oven for 45 minutes or until firm.
Friday, March 23, 2012
Chicken and White Bean Chili
You could substitute turkey
for the chicken in this recipe which is very hearty, provides high fiber and
delicious gives flavor!
INGREDIENTS
1.5 cups chopped onion
1 tablespoon canola oil
1 teaspoon dried oregano
1 teaspoon ground cumin
2 x 4.5 ounce cans diced green chilies
1/4 teaspoon cayenne pepper
3 x 15 ounce cans great northern beans, rinsed
4 cups reduced sodium or reduced fat chicken broth
4 cups diced cooked skinless chicken or turkey (about 1 pound
)2 tablespoons cider vinegar
Heat your oil in a large pot over medium heat. Add the onion and cook, stirring occasionally, until onions soften up. Stir in the chilies, oregano, cumin and cayenne. Cook and stir for
5 minutes. Stir in the beans and broth and bring to a simmer. Continue to cook
and stir occasionally for 20 minutes. Take care not to mash the beans while
stirring. Add the chicken or turkey and vinegar and cook for 5 minutes more.
Serve. Makes 6 servings of about a cup and a third each.
for the chicken in this recipe which is very hearty, provides high fiber and
delicious gives flavor!
INGREDIENTS
1.5 cups chopped onion
1 tablespoon canola oil
1 teaspoon dried oregano
1 teaspoon ground cumin
2 x 4.5 ounce cans diced green chilies
1/4 teaspoon cayenne pepper
3 x 15 ounce cans great northern beans, rinsed
4 cups reduced sodium or reduced fat chicken broth
4 cups diced cooked skinless chicken or turkey (about 1 pound
)2 tablespoons cider vinegar
Heat your oil in a large pot over medium heat. Add the onion and cook, stirring occasionally, until onions soften up. Stir in the chilies, oregano, cumin and cayenne. Cook and stir for
5 minutes. Stir in the beans and broth and bring to a simmer. Continue to cook
and stir occasionally for 20 minutes. Take care not to mash the beans while
stirring. Add the chicken or turkey and vinegar and cook for 5 minutes more.
Serve. Makes 6 servings of about a cup and a third each.
Tuesday, March 13, 2012
Velveeta Cheese Fudge
It doesn't get any more redneck than this........
VELVEETA CHEESE FUDGE
1/2 pound Velveeta cheese, sliced
1 cup butter
1 teaspoon pure vanilla extract
1 cup chopped nuts, pecans, walnuts
2 (16-ounce) boxes confectioners' suga
r1/2 cup cocoa powder
Directions: Spray lightly the bottom of a 9 by 2-inch square pan with a nonstick spray.In a saucepan over medium heat, melt the cheese and butter together, stirring constantly until smooth. Remove from heat and add the vanilla and nuts.In a large bowl sift together the sugar and cocoa. Pour the cheese mixture into the sugar and cocoa mixture and stir until completely mixed. The candy will be very stiff.Using your hands, remove candy from bowl and press evenly and firmly into pan. Because of the amount of butter in this recipe, pat the top of the candy with a paper towel to remove the excess oil.
Place pan in refrigerator until candy is firm.To serve candy, cut into squares.
VELVEETA CHEESE FUDGE
1/2 pound Velveeta cheese, sliced
1 cup butter
1 teaspoon pure vanilla extract
1 cup chopped nuts, pecans, walnuts
2 (16-ounce) boxes confectioners' suga
r1/2 cup cocoa powder
Directions: Spray lightly the bottom of a 9 by 2-inch square pan with a nonstick spray.In a saucepan over medium heat, melt the cheese and butter together, stirring constantly until smooth. Remove from heat and add the vanilla and nuts.In a large bowl sift together the sugar and cocoa. Pour the cheese mixture into the sugar and cocoa mixture and stir until completely mixed. The candy will be very stiff.Using your hands, remove candy from bowl and press evenly and firmly into pan. Because of the amount of butter in this recipe, pat the top of the candy with a paper towel to remove the excess oil.
Place pan in refrigerator until candy is firm.To serve candy, cut into squares.
Monday, March 12, 2012
Peanut Butter & Raisin Bread Custard
Redneck Kitchen Tip of the Day - It's Delicious!
Peanut Butter & Raisin Bread Custard
•3 cups milk...
•2 cups diced raisin bread
•1/4 cup peanut butter
•2 eggs, slightly beaten
•1/4 tsp salt
•1/2 cup sugar
•1/2 tsp vanilla
•1/2 tsp lemon extract
1.Scald milk with bread and peanut butter; beat until smooth. 2.Pour small amount in eggs to temper them. Beat and add eggs to milk mixture slowly until fully incorporated. Add salt, sugar and flavorings. 3.Turn into a greased baking dish. Set dish in a pan of hot water and bake in a 375 degree oven for 45 minutes or until firm.
Peanut Butter & Raisin Bread Custard
•3 cups milk...
•2 cups diced raisin bread
•1/4 cup peanut butter
•2 eggs, slightly beaten
•1/4 tsp salt
•1/2 cup sugar
•1/2 tsp vanilla
•1/2 tsp lemon extract
1.Scald milk with bread and peanut butter; beat until smooth. 2.Pour small amount in eggs to temper them. Beat and add eggs to milk mixture slowly until fully incorporated. Add salt, sugar and flavorings. 3.Turn into a greased baking dish. Set dish in a pan of hot water and bake in a 375 degree oven for 45 minutes or until firm.
Monday, February 20, 2012
Bacon Wrapped Lil' Smokies
Ingredients:
1 lb bacon, cut into 3rds
1 lb Lil Smokies
1 stick butter
2 cups brown sugar
Preparation Instructions:
Preheat oven to 375F.
Cut the bacon into thirds and wrap each smokie. Place all the wrapped smokies in a single layer in a baking dish. Then melt the stick of butter and then 1 cup of brown sugar and stir until mixed well. Pour the butter and brown sugar mixture on the smokies and bacon. Then take the other cup of brown sugar and sprinkle evenly over the smokies. Bake them for about 15-20 minutes and then turn the heat up to 400F for about 5 minutes or longer until the bacon becomes crispy.I guarantee if you make these, they will be gone! I made them for a gathering and everyone just kept eating them, and eating them …
1 lb bacon, cut into 3rds
1 lb Lil Smokies
1 stick butter
2 cups brown sugar
Preparation Instructions:
Preheat oven to 375F.
Cut the bacon into thirds and wrap each smokie. Place all the wrapped smokies in a single layer in a baking dish. Then melt the stick of butter and then 1 cup of brown sugar and stir until mixed well. Pour the butter and brown sugar mixture on the smokies and bacon. Then take the other cup of brown sugar and sprinkle evenly over the smokies. Bake them for about 15-20 minutes and then turn the heat up to 400F for about 5 minutes or longer until the bacon becomes crispy.I guarantee if you make these, they will be gone! I made them for a gathering and everyone just kept eating them, and eating them …
Wednesday, February 15, 2012
Quick Cinnamon Rolls
Paula Knight Hillbilly Kitchen Tip Of The Day:
Quick Cinnamon Rolls
1 tbsp Margarine, 80% fat, unsalted
4 Rolls Dough, crescent, refrigerated
1 tbsp cinnamon, ground ...
1 tsp SPLENDA® No Calorie Sweetener, granulated
Directions 1 Preheat oven to 375 degrees. Spray an 8 inch cake pan with cooking spray. 2 Unroll pizza dough, press slightly to straighten edges. You should have about a 10 x 13 inch rectangle. 3 Spread margarine evenly over dough. Sprinkle with combined cinnamon sugar. Roll up tightly, starting with the 10 inch side. Press edges to seal. 4 Cut into 8 slices. Place cut side up, in pan. Bake 18 to 20 minutes or until golden. 5 Remove from pan, place right side up on serving dish. If you like to you can top with this: 1/2 tub cream cheese icing - place in microwave for 20 seconds. Drizzle over rolls. YUM!
Quick Cinnamon Rolls
1 tbsp Margarine, 80% fat, unsalted
4 Rolls Dough, crescent, refrigerated
1 tbsp cinnamon, ground ...
1 tsp SPLENDA® No Calorie Sweetener, granulated
Directions 1 Preheat oven to 375 degrees. Spray an 8 inch cake pan with cooking spray. 2 Unroll pizza dough, press slightly to straighten edges. You should have about a 10 x 13 inch rectangle. 3 Spread margarine evenly over dough. Sprinkle with combined cinnamon sugar. Roll up tightly, starting with the 10 inch side. Press edges to seal. 4 Cut into 8 slices. Place cut side up, in pan. Bake 18 to 20 minutes or until golden. 5 Remove from pan, place right side up on serving dish. If you like to you can top with this: 1/2 tub cream cheese icing - place in microwave for 20 seconds. Drizzle over rolls. YUM!
Tuesday, February 7, 2012
Fiesta Chicken Casserole
To use up leftover chicken...yummy!
3 cup cooked chopped chicken
1 cup instant rice (uncooked)...
1 can cream of chicken soup (I used 98% fat free)
1 can Rotel diced tomatoes and chiles, undrained
1 Tbsp Southwestern or Taco seasoning
2 Tbsp milk
2 cups shredded cheddar cheese, divided
1/2 cup crushed tortilla chips or Doritos
Preheat oven to 350. Combine chicken, rice, soup, Rotel, seasoning, milk and 1 1/2 cups of cheese. Pour into a lightly greased 9x9 pan. Cover and bake for 30 minutes. Top casserole with crushed chips and remaining cheese, bake uncovered for 5-10 minutes, until cheese is melted.
3 cup cooked chopped chicken
1 cup instant rice (uncooked)...
1 can cream of chicken soup (I used 98% fat free)
1 can Rotel diced tomatoes and chiles, undrained
1 Tbsp Southwestern or Taco seasoning
2 Tbsp milk
2 cups shredded cheddar cheese, divided
1/2 cup crushed tortilla chips or Doritos
Preheat oven to 350. Combine chicken, rice, soup, Rotel, seasoning, milk and 1 1/2 cups of cheese. Pour into a lightly greased 9x9 pan. Cover and bake for 30 minutes. Top casserole with crushed chips and remaining cheese, bake uncovered for 5-10 minutes, until cheese is melted.
Saturday, February 4, 2012
Simply Red Rice Krispies Treats
Redneck Kitchen Tip Of The Day - This is a great twist on a classic!
Simply Red Rice Krispie Treats
Ingredients
6 tbsps margarine or butter
2 10 oz. packages of regular marshmallows
12 cups Rick Krispies cereal
1 12 oz. container whipped strawberry frosting
1 lb. fresh strawberries
Directions
Melt margarine or butter in large saucepan over low heat
.Add marshmallows and stir until completely melted and remove from heat.
Mix in Rice Krispies cereal and stir until well coated.
Spread mixture using a buttered spatula or waxed paper evenly into a dish coated with cooking spray.
Cover Rice Krispies with strawberry frosting and fresh strawberries.
Simply Red Rice Krispie Treats
Ingredients
6 tbsps margarine or butter
2 10 oz. packages of regular marshmallows
12 cups Rick Krispies cereal
1 12 oz. container whipped strawberry frosting
1 lb. fresh strawberries
Directions
Melt margarine or butter in large saucepan over low heat
.Add marshmallows and stir until completely melted and remove from heat.
Mix in Rice Krispies cereal and stir until well coated.
Spread mixture using a buttered spatula or waxed paper evenly into a dish coated with cooking spray.
Cover Rice Krispies with strawberry frosting and fresh strawberries.
Friday, February 3, 2012
Tin Can Casserole
Tin Can Casserole
1 Can Boneless
Chicken
1 Can Cream of Mushroom
Soup
1 Can Chinese Noodles
1 Can Chicken & Rice
Soup
1 Can Evaporated milk
1 Small Onion (minced)
1/2 Cup Celery (diced)
1/2 Cup Almonds (sliced)
Dump all the cans into a greased casserole dish. Add Onions, Celery and
Almonds. Mix well. Bake at 350 degrees for about one hour.
1 Can Boneless
Chicken
1 Can Cream of Mushroom
Soup
1 Can Chinese Noodles
1 Can Chicken & Rice
Soup
1 Can Evaporated milk
1 Small Onion (minced)
1/2 Cup Celery (diced)
1/2 Cup Almonds (sliced)
Dump all the cans into a greased casserole dish. Add Onions, Celery and
Almonds. Mix well. Bake at 350 degrees for about one hour.
Redneck Beer Bread
Redneck Kitchen Tip Of The Day - It's easy and perfect for Super Bowl Sunday!
Redneck Beer Bread
Ingredients ... 3 cups self rising flour 3 tbsp sugar 1 can 12 oz warm beer
Directions: Mix all ingredients in a glass bowl. Put into a greased bread pan. Let rise about 15 minutes. Bake in 400 degree oven for 30 minutes or until brown. This bread can go with anything in redneck country.
Redneck Beer Bread
Ingredients ... 3 cups self rising flour 3 tbsp sugar 1 can 12 oz warm beer
Directions: Mix all ingredients in a glass bowl. Put into a greased bread pan. Let rise about 15 minutes. Bake in 400 degree oven for 30 minutes or until brown. This bread can go with anything in redneck country.
Tuesday, January 24, 2012
Hillbilly Kitchen Tip Of The Day - if there is one thing us hillbillies have no shortage of, it's gas! Who needs foreigners!?! This recipe will taste really good but provide a large amout of gas!! Don't forget the Bean-o!
Carrot Raisin Salad
2-3 medium carrots (2 cups peeled and shredded)
1/2 cup raisins
1/2 cup chopped fresh or canned pineapple
1 TBS chopped cilantro
Dressing
2 TBS canned coconut milk(i use Silk pure cocnut)
1/4 tsp turmeric
1/2 TBS honey
1 tsp orange zest
1 TBS fresh lemon juice
1 TBS extra virgin olive oil
salt and white pepper to taste
lend all dressing ingredients together in blender adding olive oil a little at a time at end.
Shred carrots in food processor or use a hand grater, which will take a little more time. Depending on how big they are, it will take about 2 or 3 carrots.
Mix carrots with raisins and pineapple, and toss with desired amount of dressing. Stir in chopped cilantro.
Carrot Raisin Salad
2-3 medium carrots (2 cups peeled and shredded)
1/2 cup raisins
1/2 cup chopped fresh or canned pineapple
1 TBS chopped cilantro
Dressing
2 TBS canned coconut milk(i use Silk pure cocnut)
1/4 tsp turmeric
1/2 TBS honey
1 tsp orange zest
1 TBS fresh lemon juice
1 TBS extra virgin olive oil
salt and white pepper to taste
lend all dressing ingredients together in blender adding olive oil a little at a time at end.
Shred carrots in food processor or use a hand grater, which will take a little more time. Depending on how big they are, it will take about 2 or 3 carrots.
Mix carrots with raisins and pineapple, and toss with desired amount of dressing. Stir in chopped cilantro.
Saturday, January 21, 2012
Chocolate Mayo Microwave Cake
Hillbilly Kitchen Tip Of The Day - Every day's a busy day in the Hillbilly Kitchen, so if you know someone's coming and you want to bake a cake, here is one that they will talk about for years! Microwave Mayo Chocolate Cake Ingredients 3 tablespoons butter, softened... 1/4 cup white sugar 1 T. mayonnaise 1 teaspoon vanilla extract 1/4 cup milk 1/2 cup all-purpose flour 2 tablespoons cocoa powder 1/4 teaspoon baking powder 1 pinch salt Directions 1. Spray a medium microwave-safe bowl with non-stick spray and set aside. In a mixing bowl, combine the butter, sugar, mayo, vanilla extract, and milk; blend together. Combine the flour, cocoa powder, baking powder and salt; blend into the mixture until smooth. Pour into greased bowl. 2. Cover and cook in the microwave on high for 2 to 2 1/2 minutes, or until cake springs back when touched. Since all microwaves cook differently, adjust the cooking time to accommodate your machine. To serve, let the cake cool five minutes, then cover the bowl with a plate and turn both bowl and plate upside down so the cake falls onto the plate.
Watch Out Where The Huskies Go
Hillbilly Kitchen Tip of The Day - To cut down on water bills, collect a whole lot of clean snow and melt it into a large pitcher or pan. You can use this water to boil potatoes or pasta. Just don't pick up the YELLOW snow!!
Saturday, January 14, 2012
Seafood Chowder
Now that winter is settling in, it's time for some deliciously warming soups and chowders. How about a wonderful seafood chowder to get the home smelling DELICIOUS!
Oyster and Clam Chowder
prep and Cook Time: 40 minutes
Ingredients:... 1 medium onion, chopped 4 medium cloves garlic, chopped 3 medium stalks celery, diced into 1/4-inch pieces 2 cups + 1 TBS chicken or vegetable broth 1 cup tomato sauce 10 oz jar of shucked fresh oysters, drained and rinsed (if you can get small ones it is best) 10 oz can of whole clams, drained and rinsed (if available, use fresh clams and steam open in soup) 1 TBS dried Italian herbs 2 TBS fresh chopped parsley salt and pepper to taste Directions: Prepare onion, garlic, and celery.
Heat 1 TBS broth in medium soup pot. Saute onion, garlic, and celery in broth over medium heat for about 5 minutes stirring often. Add rest of broth, tomato sauce, and Italian herbs. Simmer for another 25 minutes. Drain and rinse both oysters and clams. If oysters are big, add to chowder about 2 minutes before canned clams. Heat for another 5 minutes. Season with salt and pepper to taste and sprinkle with chopped parsley. Serves 4
Oyster and Clam Chowder
prep and Cook Time: 40 minutes
Ingredients:... 1 medium onion, chopped 4 medium cloves garlic, chopped 3 medium stalks celery, diced into 1/4-inch pieces 2 cups + 1 TBS chicken or vegetable broth 1 cup tomato sauce 10 oz jar of shucked fresh oysters, drained and rinsed (if you can get small ones it is best) 10 oz can of whole clams, drained and rinsed (if available, use fresh clams and steam open in soup) 1 TBS dried Italian herbs 2 TBS fresh chopped parsley salt and pepper to taste Directions: Prepare onion, garlic, and celery.
Heat 1 TBS broth in medium soup pot. Saute onion, garlic, and celery in broth over medium heat for about 5 minutes stirring often. Add rest of broth, tomato sauce, and Italian herbs. Simmer for another 25 minutes. Drain and rinse both oysters and clams. If oysters are big, add to chowder about 2 minutes before canned clams. Heat for another 5 minutes. Season with salt and pepper to taste and sprinkle with chopped parsley. Serves 4
Tuesday, January 10, 2012
Bread Crumbs
Hillbilly Kitchen Tip Of The Day - With money being tight and all, it's best to make the most of what we've got. Don't buy commercial breadcrumbs - Save all kinds of leftover bread, bagels, baguettes, biscuits, crackers, rolls, sandwich bread and process into very fine crumbs in your food processor or blender. Store in the freezer in self- sealing plastic bags to use for stuffings and toppings.
Monday, January 9, 2012
Floaters in Your Tea or Coffee
After taking a road trip and doing 'all things doggie' this weekend, I'm back for the Monday Morning Hillbilly Kitchen Tip of the Day. Ever have a cup of coffee or tea that has those little bits of it floating around? That is just nasty. The way to get rid of those grounds and leaves is simple! Take a pair of CLEAN cotton undies and place over top of your cup. Get a bowl and flip the cup over the bowl. The beverage will flow down through into the bowl and all the nasties are left in the undies! Throw the undies in the wash and then return your drink to the cup. ENJOY!
Friday, January 6, 2012
Roadkill Rules!
Well, I'ma fixin' to head on down the road to visit a friend and see some pups, but I wanted to leave you with the Hillbilly Kitchen Tip Of The Day. Times is hard, ya know, so some states are giving the workin' man a break. To save money on meat, you can collect and cook roadkill in the following states...TN, IL (you gotta report it to the DNR, though), ME (but you gotta report it to the police and they tag it), MN, MO (but you gotta have a permit to eat it - hope they issue them permits fast!), WI (again with them damned permits!), WV (of course there are no rules there!), WY (gotta get it tagged by the game warden). So these here states are trying to lend a helping hand.....ENJOY!
Thursday, January 5, 2012
Well, ya know it's just being a true American that we want good stuff without a lot of frou-frou or fuss. So here is one recipe that is SO easy and SO good, well, it's just downright perfect!
CINNAMON CHEESE STRUDEL
2 - 8 oz. cream cheese (use Philly, not the cheap stuff!!)
2 - 8 ct. crescent rolls
1 stick butter
1 T. vanilla
2 T. cinnamon
1 1/2 C. sugar
Blend cream cheese, 1 cup sugar and vanilla until smooth. In a 9 x 13 pan unroll 1 can crescent rolls and pinch separations together. Spread cream cheese mixture on top of crescent rolls. Unroll second can of crescent rolls on top of the mixture and pinch separations together. Melt the butter and pour over top of rolls. Mix 1/2 cup sugar and 2 T. cinnamon and sprinkle over top.
Bake at 350* for 30-35 minutes. Let cool and store in refrigerator. (Last step may be unnecessary as this will probably not get into the refrigerator because it will disappear!!)
CINNAMON CHEESE STRUDEL
2 - 8 oz. cream cheese (use Philly, not the cheap stuff!!)
2 - 8 ct. crescent rolls
1 stick butter
1 T. vanilla
2 T. cinnamon
1 1/2 C. sugar
Blend cream cheese, 1 cup sugar and vanilla until smooth. In a 9 x 13 pan unroll 1 can crescent rolls and pinch separations together. Spread cream cheese mixture on top of crescent rolls. Unroll second can of crescent rolls on top of the mixture and pinch separations together. Melt the butter and pour over top of rolls. Mix 1/2 cup sugar and 2 T. cinnamon and sprinkle over top.
Bake at 350* for 30-35 minutes. Let cool and store in refrigerator. (Last step may be unnecessary as this will probably not get into the refrigerator because it will disappear!!)
Hillbilly Kitchen Tip Of The Day - to help conserve water in this green environment, take all your dirty dishes and place on the floor so that all your critters can do the "first rinse". This will save $$$ on your water bill also!
This also helps encourage unwanted houseguests to be on their way quicker, especially when you let the critters lick the dishes and then put them back into your cupboard.
This also helps encourage unwanted houseguests to be on their way quicker, especially when you let the critters lick the dishes and then put them back into your cupboard.
Wednesday, January 4, 2012
No Lasagna Shortcuts
Today's Hillbilly Kitchen Tip - When cooking up a passel of lasagna noodles (since we only know how to cook for an army) DO NOT attempt to save steps by transferring the noodles from a boiling hot pot over to the colander in the sink using only a slotted spoon.................
Subscribe to:
Posts (Atom)