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kuba and chuchka

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  • Barbara Ryker
    My grandmother was a pinch of this and a dash of that kind of cook so here`s the deal w/the lentils: cook whatever amount (bag-1/2 bag). Sautee` lots of
    Message 1 of 1 , Jul 31, 2001
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      My grandmother was a pinch of this and a dash of that kind of cook so here`s the deal w/the lentils:  cook whatever amount (bag-1/2 bag).  Sautee` lots of onions.  Put the lentils in a casserole, pour the onions over the top, add garlic (amount-think of Emeril Lagesse and carry on) and lots of butter. I imagine a 350 oven is right.                                                                                                                    As for the kuba, she didn`t use bacon or marjoram, but I suggested adding jalapeno to my mother, no one around here trusts me about heat, but you can always play w/a receipe.                                                                                        The term I grew up with (phonetically again) was WODWOKA-which the way I understood it was- BY THE EYE.                                                                                                              Anyway, that`s what I know                                                                                Barbara Ryker
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