| Recipes I Never Learned 3 by Nadine Sellers |
Recipes I Never Learned The opportunistic chef and accidental cook. CULINARY LEXICON: |
| Slop = dollop | Pinch = small finger squeeze | Inch = half a thumb |
| Brown = singe | Mince = chop to bits | Sear = fry till singed |
One cup of buttermilk, One cup of active plain yogurt, One large spoon of sour cream. Mix at room temperature in glass bowl with a wooden spoon. Leave on counter overnight (in cupboard if you have pets) Refrigerate as soon as it thickens to a creamy texture. Use anytime you need smoothness. Vary recipe according to taste: More sour cream for meat dishes, like Swedish meatballs or Stroganoff. More live culture yogurt for sweetness. As in fruit or vegetable dishes. Dannon and Stoneyfield are excellent brands with pure acidophilus and bulgaricus active strains. Bon appetit! Some guidelines to discovering the natural greens around you. If your neighbor has no dandelions, don't trust his plantain or red clover either, herbicides may enter your food chain through his lawn. |
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