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Betty Crocker
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omamcm's Profile

omamcm Location: southern Illinois

Married 61 years in 2011. Retired from Federal Service after 30 years, in 1990. We live on 5 acres in a park like setting, 2.5 miles from a town of 9,000, 35 miles east of St. Louis, Mo.
About omamcm
If you could only have one food for the rest of your life, which would you choose:
can't choose

What is your favorite recipe to make:
have no favorites

Which kitchen appliance can’t you live without:
my Viking 6 burner stove

If you could invite 3 people to a dinner party – living or dead – who would you pick:
Dad, Mom and brother

What is your favorite meal from your childhood:
Christmas dinner

How do you like your eggs:
every way

What is your favorite red-colored food or dessert:
strawberries

Interests
Healthy Eating, Holiday Baking, Entertaining, Ethnic Cuisine, Cooking, Baking, Potluck
omamcm's Recent Activity
omamcm replied to the topic garlic pepper blend?
"I can remember and Aunt who bought a little shaker jar of cinnamon sugar for $1.29. I scratched my head and asked her why she bought cinnamon sugar and didn't just mix her own. She looked at me with a blank stare and finally said, "I never thought of"
Posted on 1/2/2012
omamcm replied to the topic Vintage Betty Crocker Cookbooks
"My favorite it is the first one, which is the original 1950 picture cookbook. I bought another in the 80's which has some of the recipes in my original, but has eliminated many of the informative proper table settings and has too many "not totally from"
Posted on 12/30/2011
omamcm replied to the topic Make ahead lasagna?
"I've have never used the no cook noodles, but I cook mine, assemble the whole thing, shove it into the fridge and bake one or 2 days later. I just cooked up over 5lbs of ground chuck and made 2 pans using 9 noodles in each lasagna pan. The pans I have"
Posted on 12/29/2011
omamcm replied to the topic undercooked piecrust
"I have never had a pre- made pie crust, (dairy case crusts) that were ever flaky or even came close to my standard for an acceptable pie crust. I tried twice and went back to making my own. In fact the crusts I bought I used for a top crust and the "name"
Posted on 12/24/2011
omamcm replied to the topic Lemon Meringue Pie HELP
"The age of the corn starch has little if anything to do with your lemon pie getting runny. The egg yolks are an emulsifier. Cooking the egg yolks much beyond One Minute will break down the yolks, making your pie runny. Another filling notorious for getting"
Posted on 12/24/2011

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omamcm's Recipes
No recipes have been submitted.
omamcm's Recipe Reviews
Posted 10/30/2011 9:04:28 PM REPORT ABUSE
Seven-Layer Bean Dip
Seven-Layer Bean Dip
Rating:
Made this for a Halloween party adding guacamole on top of the cream cheese, then drizzled chunky salsa over the guac. Also used about 1/4 cup green onion with some green tops, thinly sliced. Taste your Taco seasoning before you add the called for amount and adjust. Some seasonings are too salty. Also added about a cup of my own garden ripened Roma tomatoes. This makes a generous amount and a very attractive presentation. A small pie server makes a perfect tool to serve oneself. An empty dish is always a great compliment.
This reply was: Helpful  Inspiring
 
Posted 8/12/2011 2:00:45 PM REPORT ABUSE
Cool as a Cucumber Soup
Cool as a Cucumber Soup
Rating:
I made this soup and it lasted for one meal. My gr.daughter, age 11, age 2 big bowls. I did modify just a bit. Having frozen residual juices from a ham I had baked, I used it along with the chicken broth. I also added 2 fresh cloves of garlic and used about 2 more 4" cucumbers and a very large onion. With an abundance of cucumbers, I'm going to triple this recipe and freeze without the sour cream, and add the sour cream upon thawing, heating and serving. This soup is equally good hot or cold. As a garnish, I added a few croutons and a sprinkle of dill weed on the hot soup. This was my first experience with cucumber soup.
This reply was: Helpful  Inspiring
 
Posted 6/16/2011 1:55:24 PM REPORT ABUSE
Luscious Lemon Meringue Pie
Luscious Lemon Meringue Pie
Rating:
This recipe is in the 1950 cookbook. I've been making it for over 60 years. My pie pans are so large, I have to make a recipe and an extra 1/2. When our daughter was in college, this pie won her an A+ on her final foods lab. Since I have farm eggs, I don't use food coloring and for the pie crust I use lard and don't bake it at 475. That's too hot. I comment to Tamleekee, if your pie didn't turn out, it's because you didn't follow the directions explicitly. When the egg yolks go back into the filling, the eggs will break down and get runny if you boil it much longer than 1 minute.
This reply was: Helpful  Inspiring
 
Posted 4/7/2011 2:08:03 PM REPORT ABUSE
Strawberries and Cream Dessert Squares
Strawberries and Cream Dessert Squares
Rating:
I made 1/2 recipe of this, being skeptical of the cookie dough base. Just too sweet for our taste, and we like sweet stuff. The next time I made it, I used a chocolate graham cracker crust, added a little vanilla to the filling and it was something I will make again when my strawberry patch produces in June.
This reply was: Helpful  Inspiring
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