Martha A. Cheves's Blog, page 157

Getting Ready for Thanksgiving #7

Now that your turkey is cooked, how do you take it out of the pan? This is a simple way to accomplish that with no problems.

Tip #8
Stick the handle of a THICK WOODEN SPOON in the large cavity and one into the underside of the breast bone. That's that little opening near the neck. Have your platter ready and lift your bird out of the pan.

Veal or Chicken Cutlets

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One of my favorite diners serves what they call veal cutlets which comes with your choice of brown gravy or red sauce. It seems that every time I eat there I end up getting the cutlets. I finally decided to try making them myself so after going through several recipes, this is what I came up with. I like mine with red sauce so I use spaghetti sauce but you can also make a gravy from the drippings in the frying pan. I've tried this with both veal, which is a little expensive, and have also...

And Another Review of Stir, Laugh, Repeat.. Cookbook

By (TN USA)
I like this little cook book. With that said I will admit from the outset I am biased since I am Southern. These recipes hit close to home, and I enjoy the Southern influence. It is that comfort food that can get me into trouble if I am not careful.

I also enjoyed the anecdotes and tips that came with each recipe as well. It gives the book a personal touch. I don't know how exactly to explain it, but it is not as dry as normal cookbooks. I...

Biscotti

Biscotti is an Italian biscuit-cookie that has been baked twice. It freezes well or can be storeed at room temperature in an airtight container.The Italians use the term biscotti to refer to any type of cookie. In North America, the word "biscotti" is used to describe a long, dry, hard, twice-baked cookie with a curved top and flat bottom designed for dunking into wine or coffee.
The name biscotti is derived from 'bis' meaning twice in Italian and 'cotto' meaning baked or cooked.

Biscotti is sa...

Getting Ready for Thanksgiving #6

I don't usually stuff my turkey. I make it as a dish on the side. But for those of you who do and find that the exposed dressing seems to dry out and even scorch, here is a tip for you.

Tip #6
During the last hour of roasting your turkey, cover the cavity with a small piece of foil. This will help keep the dressing moist but also keep it from burning and scorching.

Stir, Laugh, Repeat Review by Shala Kerrigan

13 October 2009 @ 06:44 am Stir, Laugh, Repeat I really think that comfort cooking is going to be the next big thing. People will still love their gourmet seasonings and all their foodie toys, but there will also be a resurgence in familiar favorites, the sort of foods that your grandmother or mother might have made for family and company.
That's what this cookbook is. Classic homestyle recipes that have stood the test of ...

Another Great Review for Stir, Laugh, Repeat

The Biggest Little Cookbook in the World, October 19, 2009 By (Vancouver Island)
For all those who find preparing meals a chore, here's a little cookbook with a big attitude. Martha Cheves finds "joy while playing in the kitchen." Every time she emerges with a brimming pan or pot, she brings another gem to save time and money while pleasing the palate. Her down-home southern commentary reads like a personal diary and gives a special ...

Ambrosia Bars

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This recipe was sent to me by my dear friend Lillian. It came from one of her cookbooks "Favorite Recipes of Eastern Star, 1967." Enjoy!

This cookie bar has just about everything you would find in Ambrosia. It has coconut, orange, lemon, nuts and marshmallows. It's easy to make and oh so good.


When I made this I grated a little more orange rind for garnishing. This would also be pretty garnished with cherries. It is a very rich dish so when cutting, you might want to cut into small square...

Pomegranate Marinated Pork Roast

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I'm still working on recipes for POM Wonderful 100% Pomegranate Juice so here is my latest.

This roast came out so moist and tender with a slight sweetness.

1 boneless pork roast (2 1/2 - 3 lbs.)
1 cup POM Wonderful 100% pomegranate juice
1 Tbl. minced garlic
1/4 cup brown, spicy mustard

Mix juice, garlic and mustard together. Place your roast inside a zip top bag. Pour marinate over meat. Close and refrigerate at least 8 hrs. I marinated mine for about 12. To cook, remove meat from marinate. ...

Spinach Cheese Appetizers

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I used a coupon to buy what turned out to be some really wonderful spinach cheese appetizers. But even with the coupon they were still expensive. I won't give the brand but I will tell you that these are so close and so much cheaper. If you like spinach, cheese and garlic, you will love these. They are perfect for the upcoming holidays.

To view the full recipe click on Martha's Recipes in the right sidebar.