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ITRR,

I loved my grandmother’s potato salad. It was delicious. I should make it sometimes. Grandma served hers warm. Leftovers were served cold. Just like you do.
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I like Barefoot Contessa! I use her roasted carrots with dill recipe.
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Need, I make German potato salad to serve with wiener schnitzel, it is an oil and vinegar base, I use garlic chives and a bit of mustard, salt and pepper. I serve it warm, at least the 1st day.

So yummy!
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I used to watch Julia Child. I loved the episode where she dropped the turkey. I don't care for Martha Stewart or Rachel Ray. I used to watch The Barefoot Contessa, but quit a couple of years ago.
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So, how many of you watched Julia Child cook on television? I did!

I watch PBS instructional cooking shows. I don’t go for the ‘competition’ style shows on food networks. My neighbors loved watching Iron Chef when it first came on.

Martha Stewart or Rachael Ray? Who do you prefer to watch? Or both?
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cw,

My grandma was German. She made potato salad with oil instead of mayo. It was delicious but it is different from what people usually serve. I think it had vinegar and other seasonings. I haven’t eaten a German potato salad in a long time.
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Yes there are several Norwegian recipes in my books too Glad.

And ITRR's mention of Pennsylvania Dutch cookbooks reminded me how much I used to use my Food That Really Schmecks collection, those recipes speak to my German peasant ancestry.
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I agree that recipes from home cooks are usually amazing. I have many recipes from events that I found the cook and begged their wonderful recipe.

Most are happy to share.

I forgot my Pennsylvania Dutch cookbook that has very old recipes that are simple and nourishing.

Need, it has been advertised that processed foods, including fast foods have chemicals added to create cravings. Wrong on every level but, obviously very effective.
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The Hawley, Minnesota Lutheran Church cookbook is a good one too! Lots of Scandinavian recipes in it. It is also packed somewhere. One day this house will sell.
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Recipe collections from ordinary people can be a great way to find foods that are easy and tasty, my favourites are two books from the Canadian Lutheran Ladies, the contributors are from coast to coast.
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@Bridget66

I make Beef Wellington very ocassionally because it's expensive to do.
I use Mary Berry's recipe. She's an old English lady who has a program on public television.
Her recipes always come out perfect.
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Southwest cookbook sounds good
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My favorite cookbook is a Roswell Symphony Guild - Savoring the Southwest! That is where my chili recipe is and packed somewhere! They have another one titled Savoring the Southwest, Again. It is good too but I like the first one better.

My favorite Junior League is Colorado Cache.
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Oh yes, Jr. League has great cook books too! Forgot about those. I love their fundraisers.

Your Eastern Star book sounds like a great collection of recipes!

I think so many southern recipes are good because of the seasoning. It isn’t bland.
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The best cookbook I have is one my aunt gave me as a wedding present years go. The Eastern Star dessert cookbook. Recipes from Eastern Star members in every state. The Junior League also has good cookbooks. My favorite is the one from Charleston, SC. I'm a traditional southern country cook. Not the healthiest food, but very good.
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Cooking has changed so much over the years. I have diverse tastes in food and how it is prepared.

Depending on where a person lives, food will either be great or not so great! Special food is usually served as a treat. Most people try to eat healthier these days.

A person’s age, activity level and health also matters in how they eat. I think the convenience foods that came out in the 50’s (tv dinners) and fast foods contributed to unhealthy eating habits. My mom always cooked from scratch.

I absolutely hate fast food. My mother didn’t allow us to eat it so I guess that’s why I never developed that habit.

I think fast food is appealing to those who are rushing around from place to place. It’s a ‘convenience’ thing for them. They can’t be in love with the taste of fast food or maybe they are. Who knows?
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Burnt, I love Beef Wellington, but I've never made it. I used to order it at The Greenbrier when they had it on their dinner menu. I haven't seen it on the menu since the hotel changed ownership.
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ITRR,

Yes, they serve as good references. I also love the ‘tried and true’ cookbooks compiled from women who sold them as fundraisers for their church. I bought tons of those from every church in my area!

Those books are adorable! Some have stories in them. Those women brought delicious food to their potluck church dinners.

I kept a couple of those cookbooks. They are mom and grandma recipes. Know what I mean? Just good home cooking!

Remember when we looked in our local newspapers for recipes? Our Thursday paper had the recipe section. Oh, and magazines too! Southern Living magazine has terrific recipes. Even Family Circle and Women’s Day had tons of recipes.
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I have a couple of very old cookbooks that I will never give up. They have lots of information and fun recipes, then I have some with pictures that helps me decide on what to fix for dinner.

2 Betty Crocker, 1 first addition and 1 from not long after. They show everything you need to know about cuts of meat, different types of cooking, ie braising browning, roasting etc., how to set a formal table and everything else a housewife needed to know to be the hostess with the mostess.

And of course, my Joy of Cooking that will be with me always.

I love to cook because I love to eat good food :-)
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Most of us don’t need recipes anymore but I love having them at our fingertips now with websites and food blogs. This thread has been fun too! I have picked up lots of tips and ideas from y’all.

I don’t remember the last cookbook that I bought. I gave many away. Occasionally, I receive one as a gift.
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Yikes!! I think we were all just kidding around here, no need for anger 🤗
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@Sendhelp

Why don't you keep your not so humble opinion to yourself. In fact, your knit-picking ridiculousness is far more impolite than my great love of well made Beef Wellington.
Not that I need to explain, but cwillie here was talking about lean beef being dry and tasteless. This is where the Beef Wellington comes in. Not dry or tasteless and that meat is super lean.
No judgment on cwillie or anyone else.
Don't look for things to get offended by. No one needs a knit-picker, imo.
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Llama,

Things do get lost in the shuffle. They aren’t very expensive. It’s worth buying a new one.
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Need: Tbh, my crock pot could have been left at my mother's as I brought it when I drove ten hours to get there. Then we had to entirely clean out her house to market it. I was WELL beyond exhausted.
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Llama,

How did you lose your crockpot? Did you loan it out?

If I loan something to my girls I usually have to ask for it back or buy a new one.

The crockpot does a great job with pork.
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I absolutely love lamb. I get it at our Greek festival. I love Greek food.

I have never cooked lamb. If I do, I will follow a Greek recipe.
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I always cook meat in the crock pot. Nice and slow. Funny story is I used a crock pot all the time, but couldn't find it when I made the pork for the red beet soup. DH bought a new one.
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Oh, Send

I thought you took a picture of your stew! LOL 😆

Sorry!

My cousin and I take pictures of our meals with recipes attached. I thought maybe you took pictures of your food so we could see your stew.

I am glad that you were able to solve the issue. It sounds very good!
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@BC

I cannot believe you said that:
---------------------------------------------------------------
BurntCaregiver
3 hours ago
@cwillie

"You've probably never had properly made Beef Wellington."
--------------------------------------------------------------

Tearing up Beef Wellington like a dog eats is also impolite, imo.
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You all are mistaken if you think my avatar is a photo of the stew I made.
It is from the internet.

Thank you to those who replied with helpful ideas.
My tough rump roast did not survive the pressure cooker,
the pineapple juice,
soy sauce and tomato paste,
being cut every which way into uniform pieces,
separated from the veges,
cooked an extra hour overall after 20 minutes in the pressure cooker,
and it was not pulled apart or stringy.

But this was worth the 3 days spent turning it into stew! So tender!
The sauce was great, just the right color.

Like I said, it was a lot of trouble, will not try this again. But so very good!
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