Buttermilk Pancakes

This is one of my mother's recipes and is quite easy.

Buttermilk Pancakes

Combine and sift:

1 Cup flour

1 tsp sugar

½ tsp salt

¾ tsp baking powder

½ tsp baking soda

Beat one egg until light. Add 1 cup buttermilk. Stir in dry ingredients quickly. Add 2 TBS melted butter.

Makes about 10, 4-inch pancakes.

Tips

            - the dry buttermilk is fine, but not quite like the real stuff.

Baked Onion Soup

We love baked onion soup and it's so easy to make.

Baked Onion Soup

2 Medium Onions, sliced thin

2 TBS butter

1 can Campbell onion soup

1 can beef broth

2 cans water

French bread sliced in ½ inch slices

¼ lb cheese (Muenster, Provolone or Swiss)

Grated Parmesan or Romano cheese

Preheat oven to 350°

Sauté the onions in the butter until opaque. Add the onion soup, beef broth and water and simmer for 10 minutes.

Layer in bowls; soup, a slice of bread, a slice of cheese and repeat. Top with cheese and sprinkle with grated Parmesan or Romano cheese.

Bake on a cookie sheet for 45 minutes uncovered.

Tips:

-         I line the cookie sheet with parchment paper to make cleanup easier

-         It’s best if the bread is not fresh as it stays together better so buy ahead if you can.

Gee thanks, Hormel

You have to love this label on pork chops from Big Y. Hormel pork is always tender OR all natural. How does one pick?

Husk is famous!

You read here four weeks ago that Husk restaurant in Collinsville has great food in an eclectic atmosphere. Well the New York Times must read this blog because they said the same thing last Friday in "Quick Bites"! Click here to read their article.  I am feeling the need for an empanada and cold Columbian beer.