Frothier

Great find........ Battery operated frothier.....

My friend Sid (aka Marge) turned me on to this. She found it at Ikea for just a few bucks, it works great.

I heat milk in the microwave for a few seconds and use this wonderful tool, it froths the milk just like Starbucks, pour in your French Press Coffee and Enjoy.....

I'm going to try it on eggs, will let you know......
Thanks Marge, your the best.....
I tried it on eggs and it doesn't work there to thick and it slows down the motor, now we know..........

Iron Skillets

These are a must have for every cook, there is nothing like a well seasoned iron skillet for frying, sauteing, and baking. The ones in the photo are from my Grandmother and have to be over 50 years old, so they are well seasoned. The trick to making these skillets work is the way you prepare them before use and during there cooking life. When they are new wash well and rub the inside with lard or Crisco and place into a 500 degree oven (make sure you have good ventilation) for a good hour, let cool and repeat 2 or 3 times. There ready to use, never soak in water, wash after use and rub with oil, return to stove top and heat on high heat for 3 to 5 Min's, they will smoke allot so have on the ventilation......

Do this every time and you will see how good they preform.....

Tuscan Toast

This is a staple that I keep in my kitchen all the time, I use It for appetizers, snacks, and main courses. It is always a hit, your family and friends will love it.

Tuscan Toast

1 large loaf ciabatta bread

6 large cloves garlic

2/3 cup olive oil

1 tablespoon butter

Italian seasoning
                                                       Parmesan cheese                            
                                                       Fresh ground pepper

Slice bread into 1/4 inch slices

In a large Iron skillet on med heat, put in oil and butter, diced garlic and pepper, cook until soft.

Dredge slice bread in warm oil and garlic mixture coating both sides, set on a cookie sheet.

Turn heat up to high and place bread in batches back into skillet, sprinkle with Italian seasoning and cook bread until crisp, turn over and do the other side, when crisp remove from skillet to a cookie sheet and sprinkle both sides with Parmesan cheese.

Sweet Refrigerator Pickles

This comes from the kitchen of my mother and father, these are a sweet pickle that are great as a snack or with your favorite sandwich.

Roxy and Barb's Refrigerator Pickles

7 cups sliced pickling cucumbers

1 cup sliced onion

1 cup red sweet bell pepper

2 cups sugar

1 cup white vinegar

1 tablespoon salt

1 tablespoon celery seed

Wash and slice pickles into 1/8 round slices, peel onion and slice into small strips, dice red pepper, set aside.

Combine sugar, vinegar, salt and celery seed in med sauce pan, bring to a boil until sugar is dissolved.

Pour mixture over copped vegetables.

Put into Jars or covered dish, use non metal utensils and containers.

Keep Refrigerated for 3 to 5 days before using, stirring daily.

The longer they sit the better they are.