Mine, actually, looks pretty good. My mom’s on the other hand? It’s got tons of really old recipe cards coming out of it from all directions.
The difference is that I put a lot of my recipes on the computer. It helps me to locate something fast without going through the trouble of thumbing through a bunch of old clippings and cards. I can do, instead, a Word search.
But even though it’s efficient, it doesn’t have quite the same feel as looking at a recipe card, written in a friend or family member’s hand.
I love the recipe cards that I do have, though. I got a bunch from my college roommate as a gift (along with a beautiful handmade wooden recipe box) when I got married. I also have cards from my grandmother’s recipe box, which mean a lot to me.
I even have some fledgling computer printouts from my early days of recipe gathering and collecting. Like the one to the left. :) It’s circa 1998 and you can see how old the printer was that was doing the printing by the fact it’s on dot matix paper. My son was one year old and I was a busy mom looking for something quick and tasty to put on the table.
The recipe is one by Emeril…before he got quite as well-known as he is today. But I’ve tweaked it over the years. If you would like his original, delicious recipe, look here. Mine? It has bacon in it. :) Because, as y’all know, I’ve been on a major bacon kick for a while now…and my children aren’t wild about kielbasa (I have no idea why.) And Emeril serves his version over cheesy biscuits. I have to admit that’s really good, but lately I’ve been serving it over a thicker bread because there is plenty of gravy---I used French bread the other day, but you could use other types.
Cheesy Chicken on Bread
1 pound of cooked, chopped chicken
2 t butter
herb mix (Emeril favors Essence, I used Mrs. Dash. :))
1 C minced onions
1 pound of crumbled bacon
2 T chopped garlic
2 C half-and-half (Emeril used heavy cream…I’m trying to use less fat)
Dash of Worcestershire Sauce
Dash of hot sauce
1/4 cup green onions
Salt and pepper
1/2 cup grated Romano (Emeril uses Parmesan Reggiano)
Bread of choice—biscuits or a fresh loaf
Melt 1 T of the butter. Add the chicken to the pan and sprinkle with the herbs. Saute for 2 minutes, then add the other 1 T of butter and the minced onions. Season with salt and pepper to taste. After 2 minutes, add the crumbled bacon for 2 more minutes. Add the chopped garlic and the half and half. Season with the hot sauce and Worcestershire.
Bring to a boil, then reduce to a simmer for 4-6 minutes (stirring from time to time.) Add the green onions to the mix.
Slice your bread and dole the mixture on top, sprinkling cheese on the top as a garnish.
What does your recipe box look like?
Delicious and Suspicious (July 6 2010) Riley Adams
Pretty is as Pretty Dies –Elizabeth Spann Craig