Start to finish: 15 minutes
Brioche bread, cut 1/2-inch or more thick, with crust
3 to 4 cups leftover steak or pork strips
Teresa Jackson's tried and true blackberry cobbler
A sure sign that Cinco de Mayo is upon us is May's collection of food magazines featuring a plethora of Mexican fare. From tacos to tostadas to even making your own flour or corn tortillas, the recipe offerings make a terrific theme for entertaining at home.
Baked Kale Chips
2 dozen bars
Look for pomegranate molasses at specialty stores. If you can't find it, boil down some pomegranate juice until it's glaze-like or substitute a balsamic glaze.
One good hash
Chicken-Andouille Gumbo a La Rosina
Preheat oven to 400 F. Combine all ingredients and make into a dough ball. Chill in refrigerator; it is much easier to roll out when chilled. Work with 1/2 of the dough and roll out on a lightly floured board until about 1/8- to 1/4-inch thick. Use a cookie cutter for various designs. Do not grease the baking sheet. Bake for 6 to 8 minutes or until lightly browned. Remove from pan immediately.
2 9-inch frozen pie crusts
We're extra grateful to Oakwood resident Irene Reed, 89, who allowed us to share her recipe for Sour Cream Pound Cake.
Marjorie J. Fouts of Gainesville heard our call to share favorite recipes and sent in her recipe for corn muffins.
Not-too-well stewed brisket
Heat the oven to 375 degrees.
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