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    Family, Friends & Food: The Evolution of a Homecook
    Family, Friends & Food: The Evolution of a Homecook
    Family, Friends & Food: The Evolution of a Homecook
    Ebook251 pages1 hour

    Family, Friends & Food: The Evolution of a Homecook

    By Elizabeth Burke

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    About this ebook

    A fun cookbook that has everyday comfort food recipes such as Heart Attack Mac & Cheese and Best Ever Roast Beef, as well as not so everyday Pesto, and Pickling and canning Beets. The pages are filled with some of the most requested recipes for snacks, desserts, breads, soups & sandwiches, breakfast, and dinner. Designed specifically for my children, who always wanted to help me cook but never wanted to stay in the kitchen long enough to learn; youll find some basic cooking terms and definitions, measurements, pans, and pictures to assist for any level cook; seasoned or not. You may have a laugh or two at some of the funny stories and tips about recipe mishaps through the years.
    Preparing food shouldnt be about becoming top chef, but purely for the enjoyment of cooking, sharing with family and friends, and pleasing palates.
    LanguageEnglish
    PublisherAuthorHouse
    Release dateNov 21, 2012
    ISBN9781477286906
    Family, Friends & Food: The Evolution of a Homecook
    Author

    Elizabeth Burke

    Elizabeth Burke, a Michigan native, has been an office-bee all of her life. A wife and mother of two, now living in a small town up north, attended evening classes at a local College for what seemed like an eternity. Now a seasoned home cook, Elizabeth has compiled her favorite recipes, many complete with a picture of what the dish should look like, and with some funny stories and cooking tips along the way. Enjoy and Smile On~

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      Book preview

      Family, Friends & Food - Elizabeth Burke

      AuthorHouse™

      1663 Liberty Drive

      Bloomington, IN 47403

      www.authorhouse.com

      Phone: 1-800-839-8640

      © 2012. Elizabeth Burke. All Rights Reserved.

      No part of this book may be reproduced, stored in a retrieval system, or transmitted by any means without the written permission of the author.

      Published by AuthorHouse 11/14/12

      ISBN: 978-1-4772-8689-0 (sc)

      ISBN: 978-1-4772-8690-6 (e)

      Library of Congress Control Number: 2012920722

      Any people depicted in stock imagery provided by Thinkstock are models, and such images are being used for illustrative purposes only.

      Certain stock imagery © Thinkstock.

      Because of the dynamic nature of the Internet, any web addresses or links contained in this book may have changed since publication and may no longer be valid. The views expressed in this work are solely those of the author and do not necessarily reflect the views of the publisher, and the publisher hereby disclaims any responsibility for them.

      USUKLogoColornew.ai

      Contents

      Acknowledgements

      Prologue

      Cooking & Measuring Utensils

      Cooking Definitions & Terms

      Breakfast & Brunch

      Appetizers & Snacks

      Bread & Muffins (Sweet & Savory)

      Salads & Sides

      Sauces & Relish

      Main

      Soups & Sandwiches

      Desserts

      Acknowledgements

      Shelby Elise & Scott Chandler, my most precious creations, thank you for inspiring me to write this book. Thank you to my husband Scott and my folks Gloria and Orlo Hibbard for taste testing, supporting, and encouraging me through this project. Thank you to my Sister Eugenia Jarema, for the ideal Title for this book.

      I dedicate this book to my entire loving family and all the friendships in my life; you undoubtedly played a role in its development.

      Thank you, I love you!

      Special thanks to my many relatives and friends who either shared their recipe with me, made and photographed dishes, proof read, edited, and supported me. I will be forever indebted to: Dianna Batterbee, Phyllis Bergau, Pam Billingsley, Bonnie Bliven, Shari Borman, Betty Burke, Dianne Burke, Flora Burke, Kristen Burke, Julie Burke, Stephanie Burke, JoAnn Carder, Lillian Carper, Paul Cousino, AnnLee & Al Decent, Katie Deller, Carol Eichenburg, Sandy Gibson, Ken & Vicki Gibson, Sandy Gustafson, Joyce Hyatt, Carolyn Hays, Genia Jarema, Deb Lavender, Clarisse Manny, Ileta Newton, Lauri Newton, Jan Pyt Schut, Rosemary Rokita, Barbara Shain, Carol Sluck, Bill Snyder, Judy Temple, Patti Woodward, and the late but very Great, Mabel Wilhelm Gibson Bent.

      Additional thanks to Yvonne Hart-Thilhorn for getting me started in canning, and Mrs. Cushman, for inspiring me to cook (and sew) in home economics class.

      Prologue

      I have always loved cookbooks, especially the ones boasting beautiful photographs of what the finished product looks like (or should). Over the years I’ve developed quite a collection, and as many cooks would agree, I have my favorites. When I started this book my goal was to produce a cookbook with all the recipes my children enjoy, per their request. They love most of my cooking and always wanted to help prepare meals but just didn’t want to stay in the kitchen with me long enough to learn. In order to make sure they could pick up what I’m laying down, if you know what I mean, I also had to include some of my basic cooking terms, measurements, and definitions.

      I remember having an interest in cooking at an early age. The first This is really good! comment I received was a very gratifying feeling. I loved home-economics class in high school and for me, learning to cook was a combination of that class, input from moms, grandmas, friends, and self-teaching by trial and error. I guess it was in the 70’s when I really started to enjoy cooking and swapping (mostly borrowing) recipes from co-workers at the good ole Bank operation center in Lansing (my first real employer relationship that lasted 10 years). I recall a couple of the first recipes I obtained while working there; Bean Dip, which I quickly embellished, and a cake recipe claiming to be Better Than (something I won’t mention here). 

      Over the years my tastes have changed, as has my interests in certain foods and recipes. For instance, recipes seem to come and go in phases based on what we are doing in our life. During our camping years, we made more make-ahead and quick recipes. During the winter months and snowmobiling day-trips, slow cooker meals were the way to go. More recently we spend every available day at the lake and snacking, dip-type snack recipes are favored.

      In the pages that follow, I’ll share those recipes, as well as many family favorites, special gatherings, holidays, and staple dishes that are passed on from moms and grandmas, along with, sometimes humorous stories of how they came about.

      I should let you know that my husband Scott is a bit of a carnivore, and food critic. I’m not suggesting that he is a connoisseur in the business, but if you like meat he has some pretty good ideas of his own. You’ll notice his input throughout this book as you read some of the stories.

      For me, preparing food is all about the enjoyment of cooking, sharing with family and friends, and pleasing palates. My hope is that this book brings all of that to you! 

      Cooking & Measuring Utensils

      Infuser: I used to put all my sprigs of herbs loosely in the pot and after cooking, I’d have to strain the entire pot of broth to remove all the twigs and leaves. I shared a soup recipe with my friend Barbara and as she put it I don’t have another pot big enough to strain all that broth into, and soon after she gifted me a metal infuser. No worries, if you don’t have an infuser you have options. Many of these items you may just have on hand:

      String: This is by far the simplest option. Simply tie your herbs together with a piece of string and pick out and remove the bundle after cooking.

      Cheesecloth: Cut a square large enough to hold your herbs and pull the corners together and tie with a string.

      Medical Gauze: This works much like cheesecloth but is usually a much looser weave so you’ll want to use more than one layer to get the same effect has cheesecloth.

      Muslin: Check your fabric scraps for a plain-woven, non-color cotton fabric. Try loose-weave muslin.

      Coffee Filter: So you’re not a seamstress…check the coffee cupboard. A paper coffee filter will work.

      Linens: And if you’re not a coffee drinker…try a clean piece of an old pillowcase or bed sheet. Even a piece of an old thinning kitchen towel can be used.

      Sock: As a last resort, you can use a CLEAN sock. Honestly, this is not a method I would recommend, however, I’ve known cooks to go to extremes to get the job done.

      A Jelly Roll Pan is much like a baking or cookie sheet, but it has sides. The sides on most jelly roll pans are 1 inch (2.54 cm) deep. They are used for anything that might sneak off a baking/cookie sheet without sides.

      Note: I only have jelly roll pans in my kitchen so all my recipes referencing the use of a baking or cookie sheet, it will be a jelly roll pan.

      431021Photo2.jpg

      From the left;

      Basting Brush, Rubber Spatula, Liquid Measuring Cup,

      Measuring Spoons, Dry Measuring Cups, and Baster

      431021Photo3.jpg

      From bottom left;

      Saute’ Pan, Large Deep Fry Pan,

      Large Stock Pot or Dutch oven, Small Shallow Fry Pan

      Cooking Definitions & Terms

      Al dente: An Italian expression describing pasta cooked a shorter time so that it has just slight resistance when chewed.

      Baste: To keep food moist while cooking, spoon, brush or use a baster to add pan juices over the top of food.

      Beat: Combine ingredients vigorously with a spoon, fork, wire whisk, hand beater or electric mixer until the mixture is smooth and a uniform consistency.

      Blanch: To heat food for a short time in boiling water. Blanching is used most often in preparing food for canning, freezing or drying because it helps retain color, nutrients, and loosens the skin.

      Blend: Combine ingredients with a spoon, wire whisk or rubber spatula until very smooth, or combine ingredients in a blender or food processor.

      Break: To split or divide. Example: cheese sauce can break when it reaches too high of a temperature for extended time, the cream base and cheese

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