This is a dish that I make every few months. When I make a chicken dish, I frequently buy whole chickens and cut them up myself. I cut out the back and freeze the necks, wing tips and any trimmings to make chicken stock.
Karl’s Refrigerator Chicken Soup III
Filed under Chicken, Main Dishes, Poultry, Soups, Vegetables
This is a family recipe from Jan’s father. I do not know where the name comes from (Charlie Browns?), but it is an excellent breakfast. It is, however, one that you generally have to plan ahead for.
Jan’s Charlie B’s
Filed under Breakfast
The primary difference between American and British scones is the sugar. British scones do not use it. While I like my scones with a hint of sweetness, I just do not like them cloyingly sweet. I add some sugar, but not a lot.
Karl’s American Vanilla Scones with Currents
Filed under bread, Breakfast, Side Dishes
“There’s no place like home.” Click-click
Dorothy
Nothing will bring an ex-pat back home faster than a desire for the cooking of home. Miriam and Chris have been doing a lot of traveling recently, so I have not done a Sunday dinner in several weeks. This is my variation on a Yankee pot roast.
Karl’s Yankee Come Home Pot Roast
Filed under Beef, Main Dishes, Uncategorized
When I make chicken and dumplings I usually have to use Bisquick. I have tied to make dumplings from scratch, but Jan has never liked my attempts which usually come out as tasteless, dense sinkers. She only likes the fluffy ones produced from Bisquick, which I find way too salty.
Karl’s Chicken and Butter Dumplings
Filed under Main Dishes, Poultry, Stews
I am still trying to perfect my scone recipe. The last time I made scones I was half asleep and I added four cups of flour instead of four teaspoons of baking power. Fortunately I realized my mistake before I had added the butter. To recover I simply doubled the dry ingredients and then saved half in a plastic bag in the freezer for the next time I fancied scones.
Karl’s Orange-Infused American Scones with Currents
Filed under bread, Breakfast, Side Dishes
The French girl goes home tomorrow. Eilene is planning to have a bunch of her friends over for dinner, because Jan is teaching tonight. The question is what to feed them.
Karl’s Gobi Paste au Gratin with Bacon
Filed under Main Dishes, Pork
Jan woke up in the mood for scones. She knew that I have had a jar of double strength orange-infused sugar sitting on my counter melding for two weeks now. She asked for orange scones.
Karl’s Orange-Infused American Scones
Filed under bread, Breakfast, Side Dishes
Vichyssoise is a fancy name for a potato and leek soup that can be served either hot or cold. Not one to leave well enough alone, I started adding seafood to it a couple years ago. It soon became known as Fishyssoise in our household.
Karl’s Fishyssoise
Filed under Soups
karllueck
Miriam
Jabberwocky Stew 