Shirley made these for part of dessert on our cassoulet night last Sunday. They were a decoration for her Chocolate Amaretto cheesecake. Oh My Goodness! Line 9x13 with graham crackers Melt 1 c butter 1 c brown sugar 1 c chopped pecans Bring
Straw and Hay Alforno
This recipe is from Paula Wolfert's Mediterranean Clay Pot Cooking book- It has layers of flavor, subtle texture, and the smell makes my stomach growl!!! This was my first attempt at one of her recipes, and I think it turned out great! She makes recipes
As Close As You Get-Mexican Rice
Betsy spent a long time getting this rice to as close to what you get in your favorite Mexican Restaurant. Betsy worked with the then owner of Santa Fe, at 426 Main St., Glen Ellyn, IL to get it right before we moved to Minnesota. Serves 4-6 1 cup
Ella’s Banana Bread
This one is proof that the potter (Tom) can be bought. Mary Ellen and Margaret Ann can have 'most anything for bringing this bread by all summer when they're at the cabin. ('course I tell Linda L. something similar). A good reason to buy a few more
Paula Wolfert’s Cassoulet
We have cassoles in stock, get yours today! This article originally appeared in Food and Wine Magazine in October 2005 Paula’s book “The Cooking of Southwest France” is available through her website at www.paula-wolfert.com. We heartily
Easy Cheesy Potato Casserole
This is a bit different for cheesy potatoes, but very easy since you don't have to cut up all those 'taters. 1 large package frozen hash browns, thawed 2 cans potato soup, undiluted 1 pint sour cream 8 oz. grated cheddar cheese ½ cup parmesan
Chicken Marsala with Pancetta & Cream
This recipe pairs perfectly with a spicy malbec and our Clay Coyote Flameware Large Skillet. You can buy thin cutlets or ask your supermarket butcher to cut some for you. This recipe is easily doubled, but you'll likely need to cook the chicken in
Chocolate-Espresso Mousse Torte
Be sure to wrap your springform pan with heavy-duty aluminum foil (or two layers of regular foil); even the best pans can let water in. This torte is delicious alone or with lightly sweetened whipped cream.Serves twelve. 1 Tbs. softened unsalted butter
Penne with Tomato Vodka Cream Sauce
Betsy generally sautes about 1/2 lb of andouille or spicy Italian sausage first to add some meat. This time Betsy did the stovetop work in two Flameware Tagine pots, and finished with a short oven baking in a cazuela. 2 Tbs. olive oil 1 small
