The usual rule for the necessary number of eggs is two per person plus one for the pan. But we’ve found that four eggs works nicely for two people. Melt butter in small saucepan. Beat eggs, milk and Lawry’s salt together until well mixed. When the butter bubbles, add egg mix to pan and start stirring gently. Remove eggs from pan when they are set … Continue reading Carla’s Scrambled Eggs
Yes, it’s supposed to be spelled “pimiento.” But Southerners like the ones in our family pronounce it “pimennah,” so the spelling hardly matters. Once you make this, you will never settle for the bland or just plain nasty stuff from the grocery store, ever again. One more thing – we hardly ever make this without the sharp and tangy Tillamook and Cabot cheddar cheeses that … Continue reading Pimento Cheese Spread
This is one of those recipes you can fiddle with – add diced or sun-dried tomatoes, swap out the provolone for fontina or mozzarella, use fresh garlic instead of garlic powder. You get the idea. Cook spaghetti (or linguini) according to package directions. Preheat oven to 325 degrees. Toss well-drained spaghetti with cheeses, butter and olive oil. Add the rest of the ingredients and mix … Continue reading Pasta Frittata
We assume you all know how to make this. On the other hand, whenever Carla has taken this to a potluck, this disappears immediately, so maybe some people haven’t figured out the ingredient ratios yet. One year, she made this so the kids would eat a little something before heading out for New Year’s Eve festivities; the boys and their friends stood around the crockpot … Continue reading Carla’s Ordinary Queso Dip
Blend all ingredients except corn until cheese dip is smooth; blend in corn, and chill before serving. We like this with lightly salted tortilla chips. See, that was easy. *When you are seeding or cutting any hot chile pepper, use vinyl or nitrile kitchen gloves. If you are working with a pepper higher on the Scoville scale than the jalapeño, consider safety glasses, too. Continue reading Confetti Dip
Similar to Parmesan crisps, these are salty, crunchy and as much fun for the kids to make as Rice Krispies bars. Cream butter and cheese together; add flour and mix with Tabasco. Mix cereal in by hand. Chill the mix for at least one hour. Form into small balls and flatten with fork before baking on ungreased cookie sheet, 375 degrees for 15 to 20 … Continue reading Cheese Crisps
Back in the early 1980s, when Laura and Carla sang in the choir at Saint Andrew’s Episcopal Church, this was a new and very chic treat to bring to a party. Fifty years later, it’s still delicious. Heat oven to 350 degrees. Combine ingredients in 9 x 13 baking pan; heat until warm and slightly browned. Serve immediately with crisp crackers, tortilla chips, or toasted … Continue reading Artichoke Dip
This is Grammy’s mother’s recipe, so circa 1900-1920? Laura Bunce Lacaff knew what she was doing when she added this recipe to the family archive. Every time we make it for friends, they swoon. Preheat oven to 350 degrees. Butter and flour a 9 x 13 baking pan. Dissolve baking soda in buttermilk; then mix all ingredients and pour into buttered and floured baking pan. … Continue reading Molasses Cake
Carla usually picks this recipe, or Molasses Cake, for her holiday birthday cake. Preheat oven to 350 degrees; butter a 9 x 13 baking pan. In large mixing bowl, combine flour, baking soda, baking powder, spices and salt. Set aside. In mixer, cream butter and brown sugar until fluffy. Slowly add molasses. Add egg and beat for 30 seconds. Add flour to the sugar mixture … Continue reading Gingerbread
Here we go again … Grammy had multiple recipes for fruitcake, so we picked the two most likely and made sure they had all of the ingredients included. As you recall, sometimes Grammy didn’t bother to write things down on recipe cards because she already knew how to make the dish. Mom always made Recipe I, but Recipe II sounds good. That is, if you … Continue reading Grammy’s Fruitcake(s)
Around Our Table 