Supposedly, this originated with Katherine Hepburn. It’s good cold or hot.
- curry powder
- chicken broth
- butter
- finely chopped shallots
- salt
- Croutons
- Chives
- Tbs butter
- dry onion soup mix
- white rice
- grated parmesan
- milk
- condensed cream of mushroom soup
- Salt and ground black pepper to taste
- vanilla
- powdered sugar
- butter or margarine
- salt
From the Lake Holm Ward Cookbook
- chicken parts
- pepper
- orange juice
- cornstarch
- chicken broth
- seasoned salt
- brown sugar
- salt
- ground ginger
- orange marmelade
When people think soup, they think healthy. Think again, this is fattening.
- chicken broth
- Big bag of fresh green beans
- Dried red pepper flakes
- minced garlic
- vegetable oil
- soy sauce
- sugar
- salt
- ground red pepper
- vegetable oil
- ground cumin
- brown sugar
- garlic -- minced
- sesame oil
- soy sauce
- honey
This recipe comes from Augusta Stein, my stepson’s grandmother. She was known for her baking, especially this honey cake. The recipe is classic in its use of coffee, citrus zest, and nuts. I have made one change, substituting apple sauce for oil, which makes the cake less sticky. This cake keeps at room temperature for several weeks, so you can always have a homemade treat on hand.
Fast Fact: Buckwheat honey comes from the same plant as the grain also called kasha. It has a unique, robust flavor that is also less sweet than other kinds of honey. Natural food stores like Wild Oats Market are likely to have it.
Quick Tip: If you like, use lemon in place of orange zest, and blanched almonds rather than walnuts.
- golden raisins
- Scotch whiskey or orange juice
- all-purpose flour
- baking powder
- baking soda
- ground cinnamon
- ground ginger
- ground cloves
- large eggs
- sugar
- buckwheat or wildflower honey
- unsweetened applesauce
- orange juice
- black coffee
- grated zest from the orange
- chopped walnuts
adopted from moire.
- olive oil
- water
- salt
- pepper
- paprika