Dec 012014

Riced Spuds

I hope everyone had a wonderful Thanksgiving! Although quiet here and not up to the huge dinner I usually prepare, there was still plenty to stuff husband and myself with and a few left-overs. Did have a couple of mishaps, well not too bad that is. Husband’s turnip greens ended up in the trash because of a bad ham hock I had in the freezer, that won’t happen again I assure you! The other not so bad thing was that I never opened my cranberry sauce and really didn’t miss it as my plate over-floweth!! My sister up in N.Y. forgot to take the stuffing out of the turkey and didn’t realize it until her husband said he had missed it, OOOPS! More for later Pat….

This ricer is dated 1887 and made by...Silver&Co.N.Y.

This ricer is dated 1887 and made by…Silver&Co.N.Y.

Well by the title, I’m sure you  realized that I fell into the riced potato thing this year that was everywhere you looked, internet, newspapers, magazines, etc. I am the proud owner of 2 ricers that hang in my kitchen collecting dust, no more!!!! Reading the recipes brought back memories of my mom preparing her potatoes that way when I was very, very young inspiring me to buy my antique ones at flea markets, just for the nostalgia factor. Younger people who see them hanging in my kitchen always ask what they are and if I use them; the answer to that used to always be no and now that will change as I have never had better mashed potatoes in my life, honest! It was Thanksgiving morn that Kenny approached me with fixing the potatoes that way and little did he know, it was already on my agenda. I followed one recipe that was in our newspaper and it was the lightest, fluffiest potatoes that ever crossed our lips. It did involve a couple of extra steps and maybe next time I’ll try cutting them down a bit but this is how we made them:

ricer,skins and mashed tatters 008

Yep! That’s the way they come out using my other old ricer.


Riced Spuds
  • 2 large baking potatoes (do not use red potatoes for this recipe)
  • Warm milk, about ⅓ to ½ cup per 2 potatoes
  • Butter at room temperature, about 3 tablespoons for two potatoes
  • Salt and pepper to taste
  • You can add anything that you usually use for mashed potatoes, this was just the basic recipe and next time, I have to add my sour cream and chives to the mix!
  1. Steam potatoes over boiling water until partially soft; drain and let cool.
  2. Finish steaming potatoes until softened.
  3. Add cooked potatoes to your ricer and prepare as many as your ricer will allow.
  4. Add softened butter to the warmed milk and lightly toss with a fork to combine.


Hope you enjoy as much as we did. So dust off those old ricers because they still work or go buy a new one and start ricing…………And don’t forget to like us on Facebook or join our news letter to keep up with the latest recipe!

Nov 262014

Happy Thanksgiving Everyone!


From our home to yours!

From our home to yours!


I just wanted to thank everyone out there who follows us almost every day whether we post or not and to apologize for being so slack in that department for the last month or so. It started with a trip to the doctor for Kenny which has led to more visits since then and more to come. I believe his last visit was for some blood work and ended up getting yours truly sick with some kind of flu or virus as there was a woman in the waiting room coughing up a storm, has she ever heard of cough syrup? Well anyway, I woke up sick as a dog the next day and have still not gotten back to normal, just what I need during the holidays and my favorite time to cook up a storm! And to top it off, didn’t even feel like celebrating my birthday, although that toast of honey whiskey was just what the old throat needed!

What a difference a year makes as last year we had a house full of family and this year well, just the two of us as I postponed our big feast until somewhere around Christmas, praying that things will be better by then and I’ll be back to my old self! I had already taken the turkey out of the freezer and had all my veggies bought only to slip the turkey back in its nesting place in the freezer (hadn’t even begin to thaw yet thank God!). I was even contemplating skipping turkey this year however, with getting low on some of my vitimins, cough syrup and Ny-Quil, I had to make a quick run to town and did buy a single turkey breast to satisfy our Thanksgiving taste buds. Kenny had already proposed to cook the big turkey that I had just started to thaw and I asked him if he was crazy as it was a 20 pound bird, I mean I love my turkey but I surely would turn into a turkey by the time I was done with that!

Said no sane husband ever!

Said no sane husband ever!

So with catching you up on some of latest here, I’ll leave you with a couple of our favorites for that special day tomorrow. Dessert first: Tomato Soup Cake, a tradition in my family for many years! Roasted Turkey basted with butter and choice of seasonings stuffed with a Sausage Stuffing. Lots of freshly prepared veggies and of course Turnips with their greens cooked with ham hocks, my southern boy’s favorite. Parker House rolls to sop up the gravy! And of course my favorite, lotsa cranberry sauce!

So with that, Kenny and I would like to wish all of you a very, very Happy Thanksgiving and don’t forget to be thankful for yet another year to celebrate thanks to our Good Lord, our military, family and friends……………I’m off for a nap to store up some enery so I can at least cook a small dinner for husband and I!

And don’t forget to like us on Facebook or join our news letter to keep up with the latest recipe!

Nov 182014

Pimiento And Onion Biscuits

The other day I fixed a big pot of chicken stew knowing that cold weather was on it’s way, and boy is it here, BRRRR! With temps dipping down to the low 20’s here in North Florida, the fire place will be cranked up and we will be snuggled up in front of it while we catch a flick. I usually make drop dumplings with my chicken but I had come across this recipe awhile back and thought I’d try it with my stew. With the votes in, it was a split decision! Kenny really enjoyed them and although I did not rate them very high, I found that the next day served with a heaping of the chicken and gravy, it almost tasted like homemade chicken pot pie, so okay, that brought my rating up a little higher than my first vote. It’s really funny how one person can love a dish and the next person not really care about it. So I’ll leave it up to you and your personal taste buds!

A little butter and Kenny was happy.

A little butter and Kenny was happy.


Pimiento And Onion Biscuits
  • 1-3/4 cups biscuit mix
  • ½ cup corn meal, yellow or white
  • 2 tbsp melted unsalted butter
  • 2 tbsp chopped, canned pimiento, drained
  • 2 tbsp chopped sweet onion
  • ⅔ cup milk
  1. Combine the first 5 ingredients with a fork.
  2. Stir in the milk just until no dry mix appears.
  3. Spoon onto an ungreased cookie sheet in 12 mounds.
  4. Bake in a 400 degree oven for 10 minutes or until golden brown.


Drop us a line and give us your vote………….Enjoy!  Off tomorrow to finish up our Thanksgiving grocery list and to hopefully beat the maddening crowd………….later…… And don’t forget to like us on Facebook or join our news letter to keep up with the latest recipe

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