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My Grandma passed away at the age of 94. She was a wonderful cook and I was lucky enough to inherit her recipes. Many date back to the 1940s and 50s. Grandma prepared them in a charming country kitchen with no running water and most of her produce came from her garden, not from the grocery store. These are made-from-scratch recipes. I wish I had spent more time with her in the kitchen and . . . I wish I had spent more time with her for so many other reasons.

Wednesday, March 21, 2012

Pork Roast with Peach Glaze

1 boneless pork loin roast (2 lbs)
1 tsp Thyme
2 tsp sea salt

Preheat oven to 350 degrees.  Mix sea salt and thyme in a small bowl.  Place roast in roasting pan.  Tub seasoning mixture all over roast.

Roast for 1/1/2 hours.

Peach Glaze
1/2 cup peach or apricot preserves
2 tsp Worcestershire sauce
3/4 tsp ground ginger

Mix preserves, Worcestershire sauce and ginger in a small bowl.  Spoon over pork during last 10 minutes of cooking.

Remove glazed pork roast from oven and allow to rest for 10 minutes before slicing to serve.

Thursday, March 15, 2012

Orange Spinach Salad

I remember thinking when I was a kid that spinach was slimy and gross and, of course, you only ate it if you wanted big muscles like Popeye.  Grandma knew better.  What makes a better and healthier salad than fresh spinach?

1/2 lb bacon cut into small pieces and browned to a crisp
2 peeled tangerines (with seeds removed)
6 cups fresh baby spinach leaves
1/4 cup of your favorite salad dressing (I like Poppyseed)

Toss spinach, bacon pieces and oranges in a large serving bowl.  You may add dressing before serving or set out a variety and let everyone pick their favorite.

Wednesday, March 7, 2012

Lemon Poppy Seed Cake - The perfect dessert recipe for Spring

The weather is getting warmer :)  I don't know about you, but I'm getting ready for the brighter flavors of Spring and Summer.  This one is sure to become a favorite.

1 package lemon cake mix (regular size - not Jiffy)
1 package (3 oz) Lemon flavor gelatin
1 1/4 cups water
1/2 cup oil
4 eggs
1/4 cup poppy seeds
1/2 cup (4 oz) Cream Cheese spread
2 Tbsp butter (softened)
1 cup powdered sugar
2 Tbsp lemon zest
1 Tbsp lemon juice

Heat oven to 350 degrees.

Beat cake mix, lemon gelatin, water oil and eggs with mixer until well blended.  Stir in poppy seeds.  Pour into well-greased bundt pan.

Bake 50 minutes to 1 hour or until cake is springy to the touch.  Cool in pan 30 minutes.  Invert cake onto wire rack; gently remove pan.  Cool cake completely.

Beat cream cheese spread and butter with mixer on low speed until well blended.  Gradually beat in sugar and lemon juice.  Spread over cake and garnish with lemon zest.