Put a couple of charcoal pieces in our toolbox to avoid rusting on your tools. The charcoal will help absorb the moisture.
I am available to teach cooking or food related subjects in your home or give presentations or classes for your organizations or groups. Contact me at the following e-mail address:
creativecook@creativecookingbylydia.com.
Interactive questions, comments, suggestions, etc. can also be posted on this website.
Creative Cooking
By
Lydia Critchley
When freezing fresh fish, freeze cleaned fish in water and they are like fresh when thawed and will not become freezer burned since they can't get dried out.
When fish are caught in warm weather, they sometimes have a strong flavor. To firm the fillets and draw out some of the strong flavor, soak them in salt water. Be generous with the salt. They will not taste salty when served, but it will draw out distasteful flavors, especially in bass in warm weather. Soaking in milk will also draw out some of the muddy flavor found in fish in the warm weather.
I am available to teach cooking or food related subjects in your home or give presentations or classes for your organizations or groups. Contact me at the following e-mail address:
creativecook@creativecookingbylydia.com.
Interactive questions, comments, suggestions, etc. can also be posted on this website.
Creative Cooking
By
Lydia Critchley
GLAZED CARROTS
FOR 1 FOR 2
Butter 2 tsp. 4 tsp.
Sliced carrots 3/4 cup 1 1/2 cups
Brown sugar 2 tsp. 4 tsp.
Prepared mustard 1/4 tsp. 1/2 tsp.
Salt and pepper to taste
Melt butter in a heavy saucepan or small skillet with a lid. Stir in remaining ingredients. Cover and simmer for 25 minutes, or until carrots are tender.
Creative Cooking
By
Lydia Critchley
For classes click on the “Calendar” icon and contact me for details or questions.
I am available to teach cooking or food related subjects in your home or give presentations or classes for your organizations or groups. Contact me at the following e-mail address:
creativecook@creativecookingbylydia.com.
Interactive questions, comments, suggestions, etc. can also be posted on this website.
HAMBURGER COOKIES
1/4 cup Flaked Coconut
To tint Green food coloring
3 Red gumdrops
6 Nilla wafers
3 Miniature peppermint patties
1/2 teaspoon Sesame seeds
Very small amount Honey
Large custard cup or saucer
Spoon
Rolling pin
Waxed paper
Small knife or scissors
Plate
1, Tint coconut with a few drops of food coloring.
2. With a rolling pin, roll out gumdrops until flat on waxed paper. Cut 2 dime-sized circles from each.
3. To assemble each hamburger, place 1 wafer upside down on plate. Place peppermint on top. Add coconut “lettuce” and gumdrop “tomato”. Top with another wafer. Attach sesame seeds with very small amounts of honey.
Yield: 3 “Hamburgers”
For classes click on the “Calendar” icon and contact me for details or questions.
I am available to teach cooking or food related subjects in your home or give presentations or classes for your organizations or groups. Contact me at the following e-mail address:
creativecook@creativecookingbylydia.com.
Interactive questions, comments, suggestions, etc. can also be posted on this website.
Creative Cooking
By
Lydia Critchley
SQUASH BARS
BARS
1 cup Flour
1 cup Brown sugar, firmly packed
1/2 tsp. Baking soda
1 tsp. Cinnamon
1/4 tsp. Nutmeg
1/4 tsp. Ginger
1/2 cup Butter (I used margarine)
3/4 cup Steamed or baked, mashed squash
2 Eggs
1 tsp. Vanilla
1/2 cup Chopped nuts (I omitted the nuts)
FROSTING
2 Tbl. Butter (I used unsalted butter)
2 Tbl. Milk (I used skim and cut back a little and added more vanilla)
2 cups Confectioners' sugar (powdered sugar)
1/4 tsp. Vanilla
Bars:
In large bowl combine all ingredients except nuts. Beat with electric mixer on medium speed for 2 minutes. Stir in nuts.
Spread into a greased, 13x9x2″ pan.
Bake at 350? for 20 to 25 minutes. Cool.
Frosting:
Brown butter in saucepan (I did not brown the butter, I used room temperature butter). Remove from heat; stir in milk, sugar and vanilla. Beat until smooth, thinning with milk if necessary.
I am available to teach cooking or food related subjects in your home or give presentations or classes for your organizations or groups. Contact me at the following e-mail address:
creativecook@creativecookingbylydia.com.
Interactive questions, comments, suggestions, etc. can also be posted on this website.
Creative Cooking
By
Lydia Critchley
CHEESE CARROTS
1 3-oz. pkg. Cream cheese
1 cup (4 oz.) Finely shredded cheddar cheese
2 tsp. Honey
1 large (1/2 cup) Carrot, finely shredded
Parsley sprigs
Place the cream cheese in a small mixer bowl; let stand at room temperature for 30 minutes to soften.
In a bowl beat cream cheese, cheddar cheese, and honey until blended. Stir in 1/2 cup finely shredded carrot. Cover and chill for 1 hour.
Shape the cheese mixture into 2 1/2-inch logs; taper one end of each log to look like a carrot.
Spread 1/2 cup finely shredded carrot on a piece of waxed paper. Roll each cheese “carrot” in the shredded carrot, pressing lightly to coat. Just before serving, insert parsley springs into the wide end of each carrot. To store, cover and refrigerate.
Serve with crispy crackers
Yield: 10 carrots
For classes click on the “Calendar” icon and contact me for details or questions.
I am available to teach cooking or food related subjects in your home or give presentations or classes for your organizations or groups. Contact me at the following e-mail address:
creativecook@creativecookingbylydia.com.
Interactive questions, comments, suggestions, etc. can also be posted on this website.
Creative Cooking
By
Lydia Critchley
6 Fresh asparagus spears, trimmed
1/4 teaspoon Salt, Optional
1 teaspoon Butter or margarine, melted
1 teaspoon Lemon juice
3/4 teaspoon Sesame seeds, toasted
Place asparagus in a skillet; sprinkle with salt. Add 1/2 inch of water; bring to a boil. Reduce heat; cover and simmer until crisp-tender, about 4 minutes. Combine butter, lemon juice and sesame seeds. Drain asparagus; drizzle with butter mixture.
Yield: 1 serving
For classes click on the “Calendar” icon and contact me for details or questions.
I am available to teach cooking or food related subjects in your home or give presentations or classes for your organizations or groups. Contact me at the following e-mail address:
creativecook@creativecookingbylydia.com.
Interactive questions, comments, suggestions, etc. can also be posted on this website.
Creative Cooking
By
Lydia Critchley
1 pound Ground beef
1/2 cup Chopped onion
1 pkg. (1 1/4 oz.) Taco seasoning mix
1 1/2 cups Water
1 cup (about 2 oz.) Coarsely crushed Tortilla chips
1 1/2 cups (about 6 oz.) Shredded cheddar cheese
1/2 cup Chopped green or red pepper or 1/2 of each
Brown ground beef with onion in skillet. Drain. Add seasoning mix and water to meat. Bring to a boil, reduce heat, and simmer 15 minutes.
Preheat oven to 350 degrees F.
Spread corn chips on the bottom of an 8″x8″ baking dish. Pour meat sauce evenly over chips. Sprinkle cheese and green pepper over the meat.
Bake in oven for 20 minutes or long enough to melt the cheese and heat through.
Let stand for 5 mintues before serving.
For classes click on the “Calendar” icon and contact me for details or questions.
I am available to teach cooking or food related subjects in your home or give presentations or classes for your organizations or groups. Contact me at the following e-mail address:
creativecook@creativecookingbylydia.com.
Interactive questions, comments, suggestions, etc. can also be posted on this website.
Creative Cooking
By
Lydia Critchley
Peppermint leaves spread in a camper during storage/non-use and over the winter keeps the mice away.
For classes click on the “Calendar” icon and contact me for details or questions.
I am available to teach cooking or food related subjects in your home or give presentations or classes for your organizations or groups. Contact me at the following e-mail address:
creativecook@creativecookingbylydia.com.
Interactive questions, comments, suggestions, etc. can also be posted on this website.
Creative Cooking
By
Lydia Critchley
Ovens should not be opened during the baking process unless necessary, due to heat loss and higher heat while the oven is trying to recover the lost heat.
Slow cookers require 20 minutes added to the cooking time each time the cover is opened.
For classes click on the “Calendar” icon and contact me for details or questions.
I am available to teach cooking or food related subjects in your home or give presentations or classes for your organizations or groups. Contact me at the following e-mail address:
creativecook@creativecookingbylydia.com.
Interactive questions, comments, suggestions, etc. can also be posted on this website.
Creative Cooking
By
Lydia Critchley
