The free trial download is accessible from our www.cookbookpeople.com home page under the “Software” dropdown. Click “Free Cookbook Software Download” and the page will pop up with the download link. Or you can use this URL to go direct: http://www.cookbookpeople.com/cookbook-software-free-trial.htmlContinue reading
The lemon meringue pie recipe that made Aunt Gertrude famous has been lost, her youngest niece lamented to me recently. Her Aunt Gertrude passed away at age 92, still sharp as a tack, yet no one in the family ever thought to get that lemon meringue pie recipe from her.
How sad. A heritage of family enjoyment and tradition lost forever.Continue reading
On a recent trip to another state, my dear friend Ruth ate a slice of pie. That slice of pie was what she has come to call “the best slice of pie I’ve ever eaten.” Her discovery was in a small Texas town, and the slice of pie she enjoyed was an unexpectedly good union of pears and lime.
“The pear and lime combination was such an interesting grouping of flavors in a slice of pie,” Ruth recalls. “And, it was not too sweet; the slice of pie actually had a compelling bitter flavor almost like marmalade that was softened by really good vanilla ice cream.”Continue reading
International fusion tastes were evident, especially tastes from India, as were touches of lime added to various fancy food combinations. Also, gluten-free style foods were more prevalent, according to the press materials issued after the show. More than 70 countries and regions reportedly participated in the Fancy Food Show. Continue reading
Under $1 bargain stores are quite popular these days, especially when the cost of food has risen by 10% in some areas of the country. Many under $1 bargain stores offer a variety of canned food products, some fresh produce, and either frozen or refrigerated items that are good enough to serve guests, let alone your own family.
For example, last week Ruth and I went to visit two of our local under $1 bargain stores, and found quite an exciting variety of foods from around the world. From exotic spices to even not-half-bad wine, the under $1 bargain stores can be a treasure trove for making an inexpensive but impressive three-course meal for four.Continue reading
I had no idea that buying eggs was such a political process. Yes it is if you want to be PC. Or if you want to be humane. I recently read some information that was eye-opening about the marketing terms used to describe eggs on egg cartons.Continue reading
Considering the origins of this country, an interesting dish for a large Fourth of July party would be an American version of English trifle. Some years ago I made a layered red, white and blue Jell-O dessert for a large Fourth of July party and it was so pretty I remembered to take a picture!
For this year’s large Fourth of July party I plan to add fresh fruit to the trifle mixture and a touch of fruit liqueur (instead of the traditional sherry) to sparkle it up.Continue reading
Summer grilling at home is easier and less expensive than going out to a meat-oriented chain restaurant. And, for vegetarians, summer grilling at home is a wonderful way to cook vegetables and even pastas (in a grill-proof pot with water, silly).Continue reading
We have so many beautiful new decorative recipe boxes that I wanted to finish telling about them before we sell out. Among the features we consider prior to bringing a product online and into our website are the same attributes you’ll want to consider when buying a decorative recipe box:
1. Size (a 4 x 6 recipe card box also holds the traditional 3 x 5 recipe cards)
2. Shape (most are rectangular in shape)
3. Quality (is the recipe card box made of wood, tin, or heavy cardboard?)
4. Durability (will the hinges endure, or are they a bit flimsy and bound to break?Continue reading
Sometimes I just print the recipe I want instead of having the family cookbook on the counter. I call these my disposable recipe cards or recipes because I can print them out in any format I choose: full page, half page, recipe card size, whatever is best at the time.Continue reading
While I was visiting my dear friend, Ruth, and enjoying tea at her kitchen table, I noticed a rather large gap along the baseboard of her kitchen cupboard. “My, that’s big enough for something to live in,” I remarked. Ruth replied, “Oh, yes, I know. I need to fix it one of these days.”Continue reading
The other day I was at a local Farmer’s Market and one of the booths featured different gourmet spice blends for cooking. Marvin, the proprieter, was a genial fellow and talked a bit about his vision for his new company.
According to Marvin, his gourmet spice blends are among the finest available and have the following benefits:Continue reading
The hostess had a large back yard, and used it to full advantage. (No, she didn’t haul in an old Airstream for the trailer trash theme party, but it would have been a nice touch. LOL) Continue reading
Time to dust off the grill and pull the patio cushions from storage so that Dad can have his special moments enjoying some Father’s Day grillin’ & chillin’ favorites. I thumbed through my family cookbook to devise the Father’s Day grillin’ & chillin’ favorites menu below. Most of the tastes are strong and guy-oriented, so they are sure to please most anyone who likes bold flavors.
Father’s Day Grillin’ & Chillin’ Favorites Menu
Here are some of the favorites tastes of the Dad-types in our family. Mix or match as you like, and if you want to add these ideas to your family cookbook, be my guest.Continue reading
I really like the newest recipe card boxes we’ve added to our line. The one shown above is called Calabrian Fruit, a brightly colored recipe card box that features some of the fruits harvested in Calabria Italy, especially the bergamot orange, which helps give Earl Grey tea its distinctive flavor.
Some of our other new recipe card boxes are made of beautiful craft woods, and still others feature some great new prints and graphics that are suitable for most everyone’s kitchen.
I’m really excited about our new Recipe Card Tins, though.Continue reading
My AARP magazine always has some lovely recipes for twos, presumably for couples who’ve let their fledglings fly from the nest into their own territory. For some new empty nesters who’ve sent their last kid off to college, preparing a reduced amount of food each day can be a difficult adjustment, but one that can be learned.
For example, instead of automatically preparing five sandwiches (including three for unexpected visitors), the empty nester’s household food consumption can probably be cut in half. That’s a large amount of food to be deleted from the shopping list, but in reality, many groceries in the house are for the benefit of children’s appetites and pleasing visitors, not the empty nester.Continue reading
President Barak Obama told a Kalamazoo Central High School graduating class: “There is nothing you can’t do.” With the caliber of young graduates I’ve seen recently who are coming out of high schools and colleges, and even many young students still in elementary schools, I have to agree with him.
The young graduates I’ve noticed are surprisingly savvy for their age:
– They are smart.
– They volunteer.
– They are more patriotic than their counterparts 10 years ago.
– They have a plan.
– They are open to suggestions.
– They like cupcakes.Continue reading
My dear friend, Ruth, and I had a delightful Waldorf Salad today for lunch. It was full of crisp green apple chunks, chopped walnuts, sliced celery, and plump raisins (which I do prefer to the original recipe calling for grapes–much easier to manage when grapes are not in season).
Waldorf Salad is a classic American dish and is probably in every red-blooded American family cookbook in one way or another. Waldorf Salad is a wonderful budget-stretcher since it is a great way to add non-meat nutritional fruits, vegetables, nuts, proteins, and fats into the daily diet.
According to experts, the first Waldorf Salad was created by the maître d’ at the Waldorf Hotel in New York City around 1893 (before the “Astoria” was added to the hotel’s name).
Although some people think of Waldorf Salad as a fall dish, Ruth and I know that summer has nearly arrived when we semi-competitively break open our respective family cookbooks and produce our own Waldorf Salad recipe. She makes her Waldorf Salad recipe with grapes and no sugar (the classic recipe), and I make my Waldorf Salad recipe with raisins and a slight touch of sugar (the modern recipe).
Since this is my blog, I’ll use my Waldorf Salad recipe for two:
MATILDA’S WALDORF SALAD
1 sweet firm unpeeled apple, cored and coarsely chopped into one inch chunks
½ cup chopped walnuts
½ cup sliced celery
½ cup raisins (or sliced seedless grapes in season)
3 Tablespoons Best Foods-style mayonnaise (not Miracle Whip)
1-2 Tablespoons fresh lemon juice
1 Teaspoon granulated sugar
Shredded lettuce, any variety
Whisk together the mayonnaise, sugar and enough lemon juice to create a fairly smooth dressing. Refrigerate dressing while chopping the apples and walnuts, and slicing the celery. Mix dressing into a bowl with the apples, walnuts, celery, and raisins. Stir until all the ingredients are coated with the dressing. Serve on a bed of shredded lettuce. Garnish with sprinkling of flaked coconut.
Note: Add chopped chicken for a more substantial salad. Other good options include substituting the raisins with dried cranberries, dried pineapple, or finely chopped dates; and substituting chopped almonds for the walnuts.
I have had this Waldorf Salad recipe for a long time, and at least once a year refer to it in my family cookbook. You may want to add this Waldorf Salad recipe to your family recipe cookbook, too (assuming you like it, or course). Just cut this recipe or your favorite version and paste it into your own family cookbook template.
Spring is slowly turning into summer. Where has half the year gone? More importantly, did you get rid of all the items you had planned to discard during your annual spring cleaning? Or did some of them get left on the shelf to deal with another day? I thought so!
If you’re ready to freshen up the kitchen in preparation for summer fun, here are 12 items left over from your annual spring cleaning that you can still do away with:
– Stale spices and old ingredients.
– Plastic containers with microwave cooking scars.
– Dried up tubes of anchovy paste, tomato paste, or anything dried up in a tube.
– The habit of eating the same foods repeatedly because they are “easy.”
– Sample menus from once-visited restaurants that you acquired for “inspiration,” but have never looked at or patronized the restaurant again.
– Recipes that you know you’ll never try.
– Jars of “that looks interesting” exotic sauces that you haven’t used in 6 months. (Donate them to your local food bank.)
– Freezer foods that have been frozen in place for a year. (Either throw the packages away or make a strong pot of soup to share with neighbors).
– Chipped teacups and saucers.
– Dented pots or pans.
– Table linens with stubborn stains and/or tears.
– Old potholders and kitchen towels that are too thin to absorb heat or moisture.
Many of you may be thinking that some of the above-mentioned 12 items are important to keep because they may have been given to you by someone else. Guess what? Even if you let go of the stuff, you won’t lose the memories. And if you are really afraid to let some of the items go for fear of not remembering, take a photograph of them, and then give the item(s) to the local thrift store. That way the photos will jog your memory and appreciation of the items, but they will be long gone….
We recently had a frustrating experience with an insidious computer virus that attacked me (err, my blog). Can you imagine having some “infection” altering or eliminating all the blogs you’ve written on you own website. What a violation!
Yup. That’s what happened. We are trying to recover as best we can from this insidious computer virus attack. It has take many hours of work, and we may have a few glitches left to solve, but we want to take this opportunity to remind you to protect your work and your PC computer from an insidious computer virus with a few simple steps:
Back Up Your System
Be sure to have secondary storage backup so you can recover important files if your computer crashes or its attacked by an insidious computer virus. There are many portable and external hard drives available that can hold your entire computer’s software programs and files. System backups can be set to occur daily at a specific time, thus relieving your mind of that task.
Update MS Windows
If you are running a version of Microsoft Windows, it is a good idea to visit www.windowsupdate.microsoft.com about every three months to collect any updates. The updates sometimes help your computer run better and prevent some insidious computer viruses. If you have an older computer, you might need to do updates like this to load new software.
Experts recommend using your disk defragmenter periodically to keep the system dragfree. Found under your “system tool” in your computer, the disk defragmenter will help keep your hard drive organized to allow faster access to files and reduce the chance of a file becoming corrupt, or unreadable.
Empty Your Recycle Bin
Eliminate extra space on your hard drive by emptying the recycle bin. Double click on the Recycle Bin and under “file” and choose “empty recycle bin.” Recovering the extra space may help your computer run faster.
Store Large Files Off the Hard Drive
If you have a large volume of photographs or other large graphics files, move them to the backup drive, or burn archival CDs so the quality won’t fade. Computer hard drives and online storage services can fail or be attacked by an insidious computer virus, resulting in lost photographs. Many other storage devices will work, too, including finger-sized flash drives.
Upgrade Firewalls and Antivirus Software
Use our latest insidious computer virus experience as a reminder to upgrade your own firewall AND antivirus software to protect from unwanted invasions. Surely you wouldn’t want all the loving work you’ve done on your family recipe book to disappear in the dark, would you?