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Yummies

Yummy!
Jessie's Story from a Hospice Nurse: Several years ago I treated a young man from Key West, Florida who was dying of AIDS. A couple of weeks before he died, he gave me his 75 year old family recipe for Key Lime Pie. He explained that most Key Lime Pie recipes use condensed milk. Even restaurants in Key West serve Key Lime Pie made with condensed milk. Jessie was disdainful of this version. His family recipe, passed from generation to generation, does not used condensed milk. Jessie claimed it is the only authentic Key Lime Pie recipe. So in memory of Jessie, I offer it to you. Please keep story with Jessie's recipe .
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philocrates Recipes Saved for later

Tofu, Mushrooms and I don't miss the meat at all. This is my version I developed from the one on Allrecipes which lacked something. I found what it was for us. Now we have a healthy good tasting Stroganoff to make.
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I was wandering thru my local Weis [I do a lot of wandering when I am in a supermarket or farmer's market] and ran into the cooking magazine section. This is the recipe which convinced me to buy Clean Eating magazine and after having looked thru it, I am glad I did. I actually subscribed.
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The reaction of the Other Half when I made this was "I didn't think I liked plain Rhubarb Pie. This is better than my mother's. She didn't like it. She would have liked this one."
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Nothing much to tell really. Used Great basic recipe for Buttermilk bread in the ABM from Breadmachine Digest and added to it and messed around a bit. You can find the original recipe on the Breadmachine Digest site if you want to try it. It's listed under Buttermilk Bread.
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"From Dickinson, North Dakota, Lila McNamara relates, 'Fresh or frozen rhubarb works equally well in this pie. It's delicious served with ice cream. And it's quick and easy if you use ready-made crusts.'"
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"Mom used to grow her own rhubarb in her back yard, and when her rhubarb was ripe what great pies she made of this. I will enclose her recipe."
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"This recipe originated with my grandmother, who baked many different rhubarb desserts. This was always a favorite of mine."
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This is a basic cream scone that you can use to make any kind of scone. They are delicious.
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philocrates's Wall (2)

Barbara Buckingham posted February 19
It's good to see you here... I also joined VOX

Sean Shadmand posted September 22
It's always nice to see hard core foodies sign up. Can't wait to see your recipes!