My Latest Recipes 67
  • Baked Pork Chops #2 from anj in Mabank, TX.
    This is another of my mom's mainstays. She's make this at least once a week. The pork chops are moist and delicious. Of course,...
  • Baked Pork Chops #1 from anj in Mabank, TX.
    My brother and I used to fight over the goodies on the top of this pork chop bake. We both wanted to have more. I've never seen ...
  • The Original "Tastee" From Tastee Inn & Out from anj in Mabank, TX.
    In my hometown, Sioux City, IA, there is a drive-in restaurant called "Tastee Inn and Out". They make the best loose me...
  • 15 Minute Stroganoff from anj in Mabank, TX.
    Easy and yummy this is a quick weeknight recipe. I think this recipe originally came from a fund-raiser type cookbook. We had ju...
  • My Mom's Rhubarb Bars from anj in Mabank, TX.
    My stepmother sent this recipe to me along with a bunch of rhubarb a couple of years ago. They are absolutely delish! And if you...
  • Pumpkin Pudding Whip from anj in Mabank, TX.
    Easy, yummy and quick. One day I needed a dessert that was diabetic friendly in a hurry and this was what I had on hand. I was s...
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  • pointsevenout 4 months ago about Fruit ? Dessert
    Good taste.
    See Fruit Dessert for more.
  • geeto10 1 year ago about Honeysuckle Jelly
  • mommyluvs2cook 1 year ago about Southern Cornbread
    Frankieanne's IMI review Southern Cornbread
  • YaYaJo 2 years ago about Mesquite Bean Jelly
    I just made this and am very happy with the result. I used fresh squeesed lemon juice and it tastes like spiced lemon drops! It is amazing. It is the color of honey and I got 6 half pints. I am going out for more beans now!
  • LollyNC53 3 years ago about The Original "Tastee" From Tastee Inn & Out
    Definitely homesick for Tasstees. Do you have the recipes for the onion chips and dip?
  • sitbynellie 4 years ago
    Hi Anj,
    I'm sure the lentils you've ordered will work. I'm keen to know how you get on!

    Kindest regards,
    x Susan
  • nativeprincess 4 years ago
    Hi Anj!
    I'll let you know when I make your Mom's pork chop recipe for my husband...Sounds foolproof to me, no more dry chops! Always nice to talk with you, take care :)
  • hockeypuck 4 years ago
    Thanks Anj, you and yours have a very Happy New Year, too!
  • hockeypuck 4 years ago
    Hi Anj... I decided to print out all of my saved recipes. I know it's a little OCD ish but I like having them on paper and it's easier for me to keep track of the ones I have tried and the ones I haven't.

    Finally got all moved just in time for the holidays! It's been soooooo cold here and lots and lots of snow but it's sooooo beautiful, too. (as long as I don't have to go out, lol)

    I'm hoping to have some time to cook and bake this weekend but still organizing and unpacking.

    Take care and have a fantastic Merry and Blessed Christmas!
  • haolewife 4 years ago
    Hi! I just logged on...its been a while...really wish GR would send an email when someone sends a message. As for the chicken taco casserole, I would think that you could use regular rice, I would cook it first. My boyfriend is also from Sioux City originally. His Grandma still lives there, near Greenville. You could say that he's pretty fond of my recipies! I love love love Runzas, but my favorite ones are the ones the ladies from my Grandma's church make. They're as big as a dinner plate! Can't wait to visit home soon!
  • sitbynellie 4 years ago
    Hey Anj,
    I just went and had a look at the Puy lentils I have and they are more of a dark brownish greenrather than bluish. I think if you have any good-tasting dark lentils which don't go 'mooshy' when cooked, they will work in this recipe. The soup is super comforting in the winter... we have the white stuff lying outside... I think I'll make this today!
  • sitbynellie 4 years ago
    Hi Anj!

    Sorry it's taken me so long to get back to you. here's a description of Puy lentils, from a great website called
    'Puy lentils have a fine, sweet flavour and are a dark blue-green colour. The flavour is further sweetened by stewing with shallots, garlic, celery, carrot, parsley and bay leaf. They make excellent salads, either warm or cold, or served with meat or fish dishes. They are grown only in volcanic soil of Puy-en-Velay in southern France. They are known as the "caviar of the poor'.

    They are sometimes called French lentils, or brown lentils. They keep their shape when cooked, and don't go mushy the way red lentils do. They have a different flavour from the red ones.

    Note: they may have been the caviar of the poor once but by golly they're not now (more expensive than the red ones too lol!) But they do go a long way.
    I hope this is helpful.

    Happy Thanksgiving! Enjoy the day!
  • gkwillow 4 years ago
    Hey Anj...reading your message made me remember that I wanted to make your Loose Meat Sandwich. I'm home for the day from work so it was a perfect time to make it as a lunch treat for me! Since it was a spur-of-the-moment idea, I do have to confess that I broke one of the biggie rules and ate it on cheap white bread instead of a hamburger bun...I put the bread on top of the meat in the skillet and let it warm up/steam that way. And I had to cut the recipe WAY down. But bet it tasted just as good! I was raised in rural central Illinois and we had a small hole-in-the-wall restaurant that served Loose Meats almost exclusively. I remember that they had a huge roaster-like container that they made pounds and pounds of loose meat in and scooped it out on the buns with ice cream scoops! Of course like so many midwestern businesses, they have been out of business for years and the building is in a state of decay. I also remember that they had the best ice cream shakes and malts... It's not often that you can say you have rhubarb and loose meat in common with someone, but that's true of us!
  • angelarmck 4 years ago
    Sorry SR means self raising flour.
  • wynrose 4 years ago
    I will be baking them this holiday week, so I will let you know how they came out. Happy Thanksgiving!