Friday, November 19, 2010

A new friend, a new cook book and a great idea!

A few months ago, through serendipitous Studio 5 events, I met Nancy Miles.  It was really a happy accident!  Nancy is a warm,  vivacious, intelligent and witty woman who loves to cook and loves sharing her passion with people. 

Nancy is busy as a bee promoting her cookbook, In Good Taste.  Maybe you've seen her?  Book signings, Classes, TV appearances?  Her energy amazes me.

The concept of Nancy's book is truly original, I've never seen anything like it.  Hundreds of people have come forward to say that it has been an inspiration to them to collect treasured family recipes that have been served in their ancestral homes and at traditional family gatherings for generations. After all, what really brings us, as families, together in our lives but love and association over great food? And nothing is more important than family. Use this book not just for its wonderful recipes, but for your inspiration to follow through and gather your own historical recipes for your loved ones.

When you buy In Good Taste, you will be given a special website access key that will allow you to download the Family History Cookbook template with easy to follow directions to help you create your own pages with photos, historical information, and recipes.
I'm happy to report I have two of her cookbooks here for a give away!  So please leave a comment and share a favorite family recipe that you would put into a book like this and I'll pick winners on Sunday night.
And some more exciting news for Nancy that I'd like to share. During the Holiday season you can Host a Home Cooking show with Nancy, which includes a cooking demonstration, samples and a book signing.

Invite friends and family for an exclusive evening of food, family and fun!  Bring a family favorite recipe, along with a picture of the person who gave you the recipe, and learn how to create your own Family History cookbook.  You can purchase cookbooks that evening for yourself and as a gifts for a special price of $15 (reg. $25).

Sound like fun?!  Shoot Nancy an email and book a night before they're all gone! 

Don't forget to visit Nancy's website and read about her and her publisher, New York Times best seller, Richard Paul Evans.  Have you read his new book?  Nancy has a recipe in it that plays an important part of the story!


12 comments:

Sandy said...

I have a recipe for home made noodles handed down by my great grandma-I remember going to her house as a young child and having noodles and fried chicken. when I was growing up she was in her 80's and died when she was 101.
Noodles
1 cup flour
2 egg
1/2 tsp. salt
1 1/2 Tbs water
Beat egg and water, add to flour and salt, mix together and roll out onto a well floured surface, rolling out very thin. with a sharp knife (I use a pizza cutter)Let dry for a few hours, scrape up with a metal spatula and put into boiling chicken broth a few at a time and cook for 15-20 minutes. I usually add carrots, celery, and chicken and cook before adding the noodles

Tristi Pinkston said...

I met her at Barnes and Noble last month - she is a delightful lady.

This recipe is my mom's favorite.

1 pkg corn tortillas
1 can red enchilada sauce
1 can diced green chilies
lots of cheese

Layer a tortilla, top with cheese, smother with sauce, repeat. Sprinkle in some chilies about every fourth layer. Top the whole thing with more sauce, then cover with tin foil and bake for about half an hour.

Jan T. said...

When I took this recipe to a "family gathering", my father-in-law ate 7 of the 15 pieces. Grandma kept telling him to quit but he acted like he couldn't hear him. Needless to say many of the family didn't get any at all. :-)
HEARTBURN CAKE
1 yellow cake mix
1 pkg. instant vanilla pudding
(coconut or banana is good also)
4 eggs
3/4 cup oil
3/4 cup water
1 teaspoon vanilla
1 teaspoon butter flavoring
Mix cake & pudding mixes. Add water and oil, mix. Add eggs, one at a time, mix well. Beat on HIGH SPEED 8 minutes (this is very important). Pour into a 13x9 inch pan 1/2 of batter mix*, then sprinkle over 1/2 filler mix, then rest of batter. Then cover with remainder of filler mix.
FILLER:
1/2 cup sugar
2 teaspoons cinnamon
Bake: 350
Time: 30-35 minutes
*Note: 1/2 of cake mix is approximately 2 3/4 cups of batter.
Hope you all will enjoy this as much as "Grandpa" did.

Shan said...

My mom was a great cook. I am collecting her recipes and making a cookbook that I give to my siblings every Christmas. Last year was candy and this year will be drinks. My mom would have an open house on New Years Day every year and invite all the neighbors and relatives. We prepared for weeks and we always had lots and lots of people who loved to come and felt bad when she couldn't do it any more. This is one of my favorite candy recipes of hers.

Penoche
1 c brown sugar
3 ½ c white sugar
2 ¼ c cream
2 Tbsp butter
1 tsp vanilla
½ tsp salt
1 c pecans or walnuts, chopped(opt)

Mix sugars, cream & salt together in large pan. Stir until boiling. Put lid on for 30-45 seconds and rinse spoon. Cook on medium high heat, stirring constantly, to soft ball or 228° F. Add butter and vanilla. Pour on marble. When cool to touch, knead with putty knife until it turns creamy. Add nuts if desired. Form into log and cut into slices or mold and dip in chocolate.

Kim said...

I am lucky to have many cherished recipes from family members and friends. While living in many different places in the US and Europe during my childhood, my mother collected recipes from different regions and people. Cooking these dishes is an an important part of remembering my childhood and the people and places I remember and love.

Kim said...
This comment has been removed by the author.
Kim said...
This comment has been removed by the author.
Kim said...

Sorry for the multiple posts - my computer is acting very strange - freezing up and then kicking me out!

Cheryl said...

Slow to comment, but had to find my grandmother's recipe for Carrot Pudding.

1 c grated raw potatoes
1 c grated raw carrots
1 c beef suet ground
1/2 t allspcie
14 t nutmeg
1 t cinnamon
1 c sugar
2 c raisins
1 t baking soda
1 c flour
1/2 t salt

Mix together. Steam 2 or 3 hours. Years later she switch to steaming it in a crock pot and put the pudding in a cooking bag before steam it.

She served it with lemon sauce - sorry I don't have a recipe for that.

Anonymous said...

Sue. Just a quick note to tell you that my friend in SC passed away. I hope she was able to see the book you gave her. At least her daughter can work on it as the days as care-giving give way to remembering. Thank you again. Here is my family recipe. MULLIGAN STEW. Mike's grandma lived in a railroad car in Wyoming and fed the sheepherders who worked for her husband. This was an old standby recipe for her and enjoyed by at least two more generations. Although it was tweaked and modernized by my mother-in-law to make it the easiest recipe ever.

1 1 lb. thick cut round steak diced and browned so well that it almost looks too brown on the bottom of the pan. Do the same to

1 lb. thick cut ham steak, diced. All in same pan so that you get some really rich broth. Add i chopped onion, until tender. Then dump in the following cans of vegetables.

2 cans petite peas, with juice
2 cans white beans, with juice
2 cans green beans, with juice
2 cans tomatoes, with juice

Simmer until the flavors are all mixed. Yummy and hardy any time but especially in the cold months

Anonymous said...

Hi Sue -

I started my preparations for our Thanksgiving dinner this morning. When my kitchen starts having the smells of Thanksgiving, I always think of my Mom. She would get up at 3 AM every Thanksgiving morning and cook us the most delicious meal. We never had much money, but oh what love and memories we had in our family! One of our favorite recipes is Mom's cornbread dressing. So here it is -

Abigail's Cornbread Dressing

4 boxes cornbread mix - crumble (I use a bag of Marie Callendar's cornbread mix and make a 9 X 12 pan)

Saute 8-10 celery stalks and a package of green onions (chopped) in 2 sticks of butter

10 pieces of dried out bread - crumbled

Add bread crumbs to crumbled cornbread (by hand)

Add butter and sauted vegetables

Add chicken pieces (or a can of chunky white chicken) - mix well

Add broth (from turkey or 2 cans of broth) - then add water until very moist - but not runny

Add 4 eggs and mix well

1/8 t sage

1/2 t cloves

Cover and cook at 350 degrees for 2 hours - uncover and brown for 30 minutes


Hope you all have a blessed and wonderful Thanksgiving.

Karin

Chelsey said...

As a young girl I remember watching my mother and grandmother cook delicious meals in the kitchen. Grandma has wonderful recipes all handwritten that I would love scan and put pictures of in this cookbook. I learned a lot by watching them and now enjoy cooking and baking for my family. I'd love to compile my favorite recipes in a book. This is a fun treat we love to eat instead of caramel popcorn. We call it caramel worms for fun.

Caramel Worms
2 c brown sugar
1 c butter
1/2 c Karo Syrup
1 Tbsp water
1 pinch baking soda
1 tsp vanilla
3/4 large bag corn puffs
Put the first four ingredients in a pot and bring to a boil for 2 to 3 minutes. Remove from the heat and stir in the pinch of soda and vanilla. Pour caramel over a large bowl of corn puffs and stir to evenly coat. Enjoy!

Studio 5: Spicy Corn Fritters

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