Stuffed Small Potatoes

 I have been lax, not lazy, but lax the past few months when it comes to preparing and eating good meals.  However, I can't hide from the world any longer, well not from myself at any rate.  

I'm a fairly new widow, and it's been hard for me to take up the spatula and spoon and get out the baking and cooking stuff, cause quite frankly, I don't feel much like creating or making good food.  

One of the things I've been neglecting, has been my blog, and the various blogging events I contribute to.  This is one of them.  Baking Bloggers. We usually make something to a theme, blog about and hopefully enjoy the deliciousness of the dish we made. 

 

This month the theme was to Bake with Potatoes.  As Sue said 'Let's whip up some potatoes in a recipe and slide them into an oven.
Potatoes (of all types) can be incorporated into a baked dish or baked first and finished later.
Just at some point potatoes are in the oven." 

So, I played around with a few ideas in my head,  but I wanted to make something really good.  

I love potatoes anyway, and while I'm using fingerling or small potatoes for this recipe, I'm betting you could use just about any small potatoes for this.  I ended up using some small potatoes cause the fingerlings I had in the pantry were gone and none of the stores I could access the other day had any, not one...

And not only did I have to sub out the potatoes, but the shrimp I bought the other day, frozen, mind you, stunk when I opened the bag.  I looked for evidence of them having thawed and then refrozen, but they looked ok. I will be returning them, but in the meantime I had to re-figure the recipe. 

I used a spicy Black Bean Burger that I'd bought recently, and had stashed in the freezer.  I decided to use some of the dill I'd bought as well.

I have to admit that the dill, did not comport itself very well with the black bean patty, but the chives did.   Although I did have to wrestle the chives from this little, actually large woolly creature.  Giant Leopard Moth Caterpillar or it could also be a Black Wooly Bear, I have no idea.  I do know that it managed to eat most of one chive plant and was industrially working on the next big plant.  I relocated it over the fence, and hopefully it will get over the shock and continue to munch away somewhere else, other than my chive plant.  From the size of the caterpillar, I'm not too sure if I want to meet the moth it will become.

I had added some chopped dill to the recipe, but it didn't play well with the black bean burger.  I ate them anyway.  

 

And the 'innards' I scooped out, I browned them in a pan and ate them alongside a fried egg. 

  

Stuffed Fingerling or Small Potatoes

Yield: 2-6

Author: Sid's Sea Palm Cooking -

Prep time: 20 MinCook time: 25 MinTotal time: 45 Min

These can be consumed as an appetizer, or side dish or even a meal. They're very versatile that way.

Ingredients

• 6 small potatoes - cooked to fork tender stage - halved and center scooped out
• 4 oz. cream cheese - room temp
• 1 black bean burger - thawed and crumbled
• 2 tsp. chopped chives

Instructions

1. Cook the potatoes until fork tender, halve them and scoop out the insides, leaving a rim around the potato.  Set the 'innards' aside to use somewhere else.  I used a melon baller, to scoop out the centers.
2. Crumble up the black bean burger and mix it into the softened cream cheese, adding the chopped chives.  
3. Fill the potatoes with some of the black bean mixture and place inside a greased dish, one that fits inside the toaster oven. 
4. Cook at 450 degrees for about 20 minutes, and then brown under the broiler for an additional 5 minutes or so.
5. Serve hot.

 NOTE:  if needed, cut a thin slice off the bottom of each potato half so that it sits level inside of the baking dish.  Best to do it before scooping out the center.   Trust me, much less messy to do it that way.

Did you make this recipe?

Tag @sidsseapalmcooking on instagram and hashtag it #Sidsseapalmcooking

Baking Bloggers: Potatoes of all Kinds

• • Aloo Channa Paneer Pie by Magical Ingredients
  • Baked Sweet Potato Fries by Sizzling Tastebuds
  • Crispy Spicy Smashed Potatoes by Sneha’s Recipe
  • Curry Kissed Broccoli Tots by Culinary Adventures with Camilla
  • Ham and Broccoli Stuffed Potatoes by A Day in the Life on the Farm
  • Stuffed Fingerling Potatoes by Sid’s Sea Palm Cooking
  • Sweet Potato Oatmeal Cookies by Palatable Pastime

Toaster Oven Corn Bread with Schmaltz

I'm ready, got my offering made, and consumed, for Multicooker Monday.  This is Sue's baby, she started Multicooker Mondays.  We post on the third Monday of the month,  we make and blog about a dish made in or with a small kitchen appliance. 

I really only have two small appliances I use on a regular basis to cook on and in.  My Crockpot and my handy dandy little toaster oven.  

 I know I made Cornbread last month for Multi-Cooker Monday but I'm doing a sorta repeat.  This time though, I made it with Turkey Schmaltz.  

What is Schmaltz you ask?  Well, it's the fat that renders out of a chicken or in my case, a Turkey.  I know that technically it isn't true Schmaltz, but I'm calling it that. 

I made a lovely turkey for Canadian Thanksgiving and ended up with, not only lots of juice, but also some fat that had rendered out of the the turkey breast as it was cooking.   I also made stock out of the turkey carcass and froze it in cubes, and those stock cubes are now residing in the freezer waiting to be used.  

I was actually going to use the Schmaltz (fat) for something else until I remembered how Sarge would make cornbread using bacon grease in it for an extra taste boost.  (I've probably mentioned Sarge in the past, one of these days I'll tell you more about him. Suffice to say, he's been cooking for large groups for longer than I've been alive.)  

So I drug out the recipe I'd written down and modified it a little, well, a lot actually. Cause we used to cook for upwards of 100 people at a time, the recipe I had made a lot. I used to shadow Sarge so I could get a sense of how much he used of each ingredient, cause he rarely measured out ingredients, he 'knew' how it should look, before he baked it.  He loved to 'season' with bacon grease, greens especially. 

 I wanted to eat this cornbread with some Collard Greens, since I just discovered some canned seasoned Collard Greens that are actually pretty tasty. I liked adding ham cubes, not bacon grease to them.  They're not as good as mine but are an acceptable substitute.

Now to make proper corn bread you cook it in a cast iron skillet in the oven.  I did cheat a touch, and cooked it in a toaster oven, and baked it in a little pyrex pan I have, which fits perfectly into the toaster oven.  

This didn't even taste remotely like turkey, either.  Which is good, cause I smothered a piece in butter and honey and ate it while it was hot. 

One of the side benefits of being the cook, you get to taste test first. 

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Cornbread with Turkey Schmaltz

Yield: 4 servings

Author: Sid's Sea Palm Cooking -

Prep time: 5 MinCook time: 25 MinTotal time: 30 Min

A slightly different take on regular cornbread, using leftover turkey fat, also known as schmaltz.

Ingredients

• 1 1/2 cups Self Rising Cornmeal
• 1/4 cup Creme Fraiche or Sour Cream
• 1/4 cup milk
• 2 tablespoons Turkey Schmaltz or Chicken Schmaltz + 1 tablespoon for the pan.
• 1 lg. egg
• 1/4 tsp. salt
• 1/2 tsp. sugar

Instructions

1. Place the 1 tablespoon of Turkey Schmaltz into the baking pan you're going to bake the cornbread in.  Place in a preheated 450 degree toaster oven.
2. Mix the dry ingredients together, then rub the schmaltz into the dry ingredients until fully incorporated.
3.  Mix the wet ingredients together and add to the dry ingredients.  Mix together until just incorporated.
4. Spoon into the heated pan, spreading it out a little.  Bake at 450 degrees for 20 minutes, checking to see if it's baked all the way through. If not, bake an additional 5 minutes.
5. Serve with butter and honey or alongside some lovely collard greens.

I baked this in a small pyrex dish, which measures 5 by 7 inches. 

Created using The Recipes Generator

Multicooker Monday October 2020:

Recipes using Small Kitchen Appliances

• • Air Fryer Pork and Vegetable Egg Rolls from Karen's Kitchen Stories
  • Air Fryer Roasted Broccoli from A Day in the Life on the Farm
  • Crockpot Pumpkin Pecan Cobbler from Veggies First, Then Dessert
  • Instant Pot Swedish Meatballs from Making Miracles
  • Kerala Beef Olarthiyathu- Pressure Cooker from Sneha's Recipe
  • Slow Cooker Shiitake Congee from Food Lust People Love
  • Slow Cooker Spaghetti Sauce from Palatable Pastime
  • Southern Pimento Cheese Crockpot Potato Soup from Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice
  • Toaster Oven Turkey Schmaltz Cornbread from Sid's Sea Palm Cooking

   

  All recipes and their respective images are either original or adapted and credited, and are all the sole property of Sid's Sea Palm Cooking © 2011-2020, with all rights reserved thereof.
  
  Check out my cookbooks on Amazon.  

  All are available as paperbacks or as a downloadable e-book.  

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   Simple Shrimp Recipes - 25 + Appetizer, Entree and Dipping Sauces.
   Nibbles and Bites - A Compilation of Appetizers, Canapes and Finger Foods. 
    Hygge - Danish Food and Recipes

   

Cornbread in the Toaster Oven

 I've been a member of this group, MultiCooker Mondays for a few months now.  Sue of Palatable Pastimes started the group and asked us to share recipes using a variety of small kitchen appliances other than our stoves.  

I have a few tried and true small kitchen appliances and use them, a lot.  I even have a Sous Vide, but haven't really played with it a lot.  It's actually been a bit of a dud for me.  I may play with it more now that I'm not working.  

But... This post is actually about one of the many things I've used my little Black and Decker Toaster Oven for.  

This is a basic, basic Toaster Oven and I'm continually surprised at how versatile this little thing is.  I keep thinking up new ways of using it.  

This month, I baked some cornbread in it.  I even used a mix, which is something I rarely do.  But I needed some cornbread for another recipe, Savory Corn Cheesecake, so I picked up a package of Jiffy Corn Muffin mix.  (I even used the toaster oven to bake the Cheesecake in).

I made the cornbread my own though.  Instead of using milk, I used a mix of my homemade Créme Fräiche and Buttermilk.  It did add a little something extra.  I think I've been in the south too long, cause when I tasted the finished cornbread, I thought it was really sweet. I'm used to the way we make it in the south now. No sugar added. 

 But it was still good, especially with some butter and honey on top.  The butter melted fast.

I ate it with a fork, cause I really don't like sticky fingers.

I did bake it in a smaller pan than they suggested, but it worked out so well. This 5x7 inch dish fits perfectly in my toaster oven.  
After using about a third of the cornbread in the cheesecake, I just kept slicing and eating it, but I did save a little and ate it with some collard greens and it was amazing.  I thought I'd taken pictures, but it's nothing more than a happy memory as is the cornbread.    

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Toaster Oven Cornbread

Yield: 4-6 servings

Author: Sid's Sea Palm Cooking -

Prep time: 5 MinCook time: 20 MinTotal time: 25 Min

Baked in a small pan, this cornbread is quick and easy to make in your toaster oven. No need to warm up the house to make.

Ingredients:

• 1 package Jiffy Corn Muffin Mix
• 1 egg
• 1/3 cup mixture of buttermilk and Creme Fraiche

Instructions:

1. Mix together and bake in a greased pan which will fit into your toaster oven at 350 degrees for 20 minutes or until done.

Created using The Recipes Generator

Multicooker Monday September 2020:

Recipes using the Instant Pot, Slow Cooker & More

• • Air Fryer Roasted Red Pumpkin Bharta - Khaddu Ka Bharta from Sneha’s Recipe
  • Chicken Chickpea Masala - Instant Pot from Food Lust People Love
  • Instant Pot Pork Loin Roast with Orange Apple Chutney from A Day in the Life on the Farm
  • Instant Pot Ragu from Making Miracles
  • Slow Cooker Beef Oxtails from Palatable Pastime
  • Thai Red Curry Baby Back Ribs (Instant Pot) from Karen's Kitchen Stories
  • Toaster Oven Baked Eggs from Veggies First Then Dessert
  • Toaster Oven Corn Bread from Sid's Sea Palm Cooking

Roasted Salted Almonds in the Toaster Oven

I got a craving one day for salted, roasted almonds but the only almonds I had inhouse were raw.  

So I played around a little, made up some heavily salted water, dropped the raw almonds into it, let them soak for a little while and then spread them out on a tray and toasted them in my toaster oven. 

VOILA!!!!  Success, they were about perfect.  A hint of salt, perfectly roasted, and a little bit too moreish.   

It only took a day or so for them to disappear. 

 

I've since consumed probably more than my share of these little gems, and decided it would be perfect to share for Multi Cooker Monday.   

Hosted by Sue of Palatable Pastime, we're a bunch of blogger who share recipes and how to hints for using various small kitchen appliances. 

I love using my little toaster oven and use it several times a week.  It's so much more efficient than heating up the big oven, and perfect for making just enough for two, or one person. 

So here goes, and it's not so much a recipe, but more of a suggestion on how I do it.  Your toaster oven may vary, mine is a very basic Black and Decker.  

Raw Almonds

Salt

Water

Dissolve about 1-2 tablespoons of salt in about 1 cup of water.  Place a cup or two of raw almonds in the salt mixture and let sit for a few minutes. 

Take the almonds out of the salt water, and spread in a single layer on a pan that fits in the toaster oven.  Roast at 375 for 12-15 minutes and then turn off the oven, and walk away and let the nuts sit in the oven til cool. 

 I do check them out at the 12 minute mark to make sure they haven't gotten too 'done'.  

And that's it, you now have some lovely salted nuts ready for munching.  

Best part of this, you can make the salt water bath as salty as you like.  Less salt or more salt. 

I've had some fun participating in Multi Cooker Monday in the past.    I use my toaster oven and crockpot a lot, and have featured recipes from both.  A couple months ago I made some lovely No Knead Rolls in my little oven. I love making Chicken Stock in my crockpot.   I mean, come one, it's almost a set it and forget kinda thing. 

Look what some of my fellow bloggers have come up with this month.  

Multicooker Monday August 2020:

Recipes using Small Kitchen Appliances

• • • Crockpot Lo Mein from Veggies First Then Dessert
    • Cheesy Chicken Chili - Instant Pot from Food Lust People Love
    • Instant Pot Pasta and Cheese with Cauliflower from Karen's Kitchen Stories
    • Instant Pot Minestrone Soup from Making Miracles
    • Potato & Dal Khichdi - Pressure Cooker from Sneha's Recipe
    • Slow Cooker Lechon Asado from Palatable Pastime
    • Toaster Oven Roasted Salted Almonds from Sid's Sea Palm Cooking
    • Zucchini Chips from A Day in the Life on the Farm

Toaster Oven No Knead Rolls

I'm an unabashed lover of bread.   Well, let me qualify that, I love home made bread.  The very act of making the bread, kneading it, watching it as it rises and then the amazing aroma of the baking bread.

It makes my heart sing and my mouth water. 

However, sometimes, you want home made rolls and don't have time to either let it rise slowly or even feel like kneading the dough.  

Which is where this month's Multicooker Monday offering comes in.  Sue of Palatable Pastime is our hostess for this particular foray.  

We're a group of bloggers who are asked to make something with one of our favorite or even not so favorite kitchen helpers, ie: Toaster Ovens, Crockpots, Instant Pots, etc.  Honestly, with some of the great recipes other bloggers have posted, I've almost made up my mind that I need more kitchen toys. 

But for right now I'll stick with the few I already have. 

Although that toaster oven with convection air fry capabilities is getting higher on my list of must have toys, kitchen appliances.  

To be honest, I almost forgot about Multicooker Monday this month, but managed to come in under the wire.

Whew...

I do a 2-3 week menu plan, and use it to plan out shopping trips, and also try to keep track of what is in the freezer, to vary our meals. 

Variety is the spice of life?

It works,  mostly.

On the menu plan the other day was Steak and Salad, and for some reason, just Steak and Salad, isn't quite enough for me.  I need a carb to go with it.  

Either potatoes or bread.   That completes the meal for me.   And I was out of potatoes until my next shopping excursion, so I opted to make some bread.  

It didn't hurt that I was able to score some bread flour recently, so I felt like I could go ahead and make some of my No Knead Rolls, but with the hot weather, I didn't want to turn on the oven, so I baked them in my little toaster oven.   Which fits perfectly with the theme of Multicooker Monday. 

I also didn't want to make a full recipe, 6 rolls are more than enough for us.  We ate two with our meal, and I had the rest for breakfasts the next few days.  They make a great egg and bacon breakfast sandwich, substantial enough for the entire day of working.

They're also good toasted with a little butter and honey on top.  Using my toaster oven, of course.

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No Knead Rolls for the Toaster Oven

Yield: 6 Rolls

Author: Sid's Sea Palm Cooking -

Prep time: 1 H & 20 MCook time: 15 MTotal time: 1 H & 35 M

These rolls are basically a quick and easy yeast roll that tastes great, and is nice and hearty.

Ingredients:

• 2 cups Bread Flour + 1-2 tablespoons for dusting
• 3/4 cup milk,  warmed to 120 degrees
• 1 egg
• 1 tablespoon sugar
• 1/2 tablespoon yeast
• 1/2 teaspoon salt
• 2 tablespoons  melted butter

Instructions:

1. Warm the milk, add the egg and sugar to it and whisk together.  Sprinkle the yeast over top, and wait a couple of minutes.  Add the flour and mix in.  Then add the salt.  This is a wet and sticky dough, so don't be surprised.   Cover the bowl and let rise for an hour or until doubled in size.  I use the bread proofing setting on my oven and let it rise there for 1/2 hour.  Punch down the dough, and then separate it into 6 equal portions.  I dust the dough with a little flour at this point as the dough is very sticky and hard to handle.  Form into 6 equal balls, and place on a greased pan that will fit into the toaster oven.  Brush the tops of the rolls with a little melted butter and place a piece of plastic wrap over top.  Let rise for 1/2 hour or so, or until the rolls have doubled in size.   Turn the toaster oven on to 400 degrees and place the rolls inside.   Bake for 15 minutes and if not browning enough on top, turn the oven up to 450 degrees and bake an additional 3-5 minutes.  Brush the tops with butter as soon as they are out of the oven.  Serve hot.
   
2. NOTE:  This particular day I started the dough at 4:15 pm, and started baking them at 5:40 pm.  We ate at 6:05 pm.    It really can be that quick to make and enjoy lovely home made yeast rolls for dinner.  

Created using The Recipes Generator

Multicooker Monday June 2020: Recipes using Small Kitchen Appliances

• Beef and Smoked Sausage Goulash from Food Lust People Love
• Instant Pot Ground Beef and Pasta from Making Miracles
• Black Eyed Pea Hummus from Karen's Kitchen Stories
• Sweet Potato Fries using the Breville Smart Oven (air fryer) from A Day in the Life on the Farm
• Crockpot Veggie Fajitas from Veggies First Then Dessert
• Spinach & Masoor Dal - Pressure Cooker from Sneha's Recipe
• Saucy Taco Chicken Wings from Palatable Pastime
• Toaster Oven No-Knead Rolls from Sid's Sea Palm Cooking

Mini Toad in the Hole for #BakingBloggers

I'm feeling a little stuffed at the moment.  I made my offering for the Baking Bloggers theme this month, and ate the whole thing. 
Except for one sausage, I gave that one to the dog.

Our challenge this month was to make something British.   It could be either sweet or savory, but had to be baked.  I'm a member of a group called Baking Bloggers and every month we have a theme or challenge.  This month it was British Baking  Sweet or Savory.

My mind went to a few British favorites, but it got stuck on this.

I love Toad in a Hole.  But I've never blogged about it.

Hello!!!!
This is such an easy meal to make, tastes great and is fun to boot. 
However, I did change it up a smidge.

Traditionally this is made with English Banger Sausages, and I had every intention of buying some the next time I was in the 'big city' but still haven't make it up there. This is traditionally served with onion gravy for dinner.
A friend told me that this was also served for 'tea' to the children, and that way they got a hearty meal and didn't bug the grownups, who would eat much later.

At one time it was also a way to use up 'leftover meats', but evolved over time to just use sausages as the meat.  Ideally it should be made with those lovely fat sausages that split as they bake, aka bangers.

However, I made this for breakfast/brunch. 

Won't be the last time either. 
I had some 'gasp' turkey, low fat breakfast sausages and decided to use them.   And I'm not in the least bit sorry, either.

I've been having a power struggle with my oven lately, and it won this round, but I had an ace up my sleeve or rather a toaster oven on the counter.

My first one failed, miserably, sigh.
I browned my sausages, preheated the oven

 Poured in half the batter, while the pan was nice and hot

 Baked them and nothing, nada, not one little teeny rise. sigh  To over use an expression, flat as a pancake.

Since I'd only used half the batter, I had also cooked a Dutch Baby in the toaster oven and it worked, beautifully.

So I whipped up some more batter, and VOILA!!! 

A big beautiful, delicious Toad in the Hole.
Nirvana
And then I desecrated it a little.  I poured some maple syrup on the plate, and well, all I can say is, my scale may never forgive me, cause, this may make a regular appearance on my breakfast/lunch/dinner table.

 Life is good

I have to share another picture, cause this worked out so well, I had to try to recreate it.

Since I had a little batter left, I put it into this custard cup and baked it as well.

I used my basic, (usually)Yorkshire Pudding never fail recipe for the batter.  I also used some turkey sausage with maple flavoring instead of English Banger Sausages.
Do you know why they call them 'bangers'? Because if you don't prick the casing as they're cooking, they 'bang' open and split from the hot fat cooking inside. And split a lot of the time even if you prick the casing.   
They are so good.

Yield: 2 servingsAuthor: Sid's Sea Palm Cooking

Toad in a Hole

prep time: 30 minscook time: 20 minstotal time: 50 mins

This is a quick and easy breakfast, lunch or dinner idea. Kids usually love it, as do adults.

ingredients:

• 2 eggs (I've been using Jumbo eggs lately cause they've been so inexpensive) cracked into a measuring cup.
• I get a half cup of eggs from the two Jumbo eggs.
• 1/2 cup milk (equal amount of milk to egg)
• 1/2 cup all purpose flour (equal amount of flour to egg)
• Pinch of salt
• 2-4 English Banger Sausages
• or
• 6 small breakfast sausages ( 3 per person or serving)

instructions:

1. Whisk the eggs and milk together, really well, or use a hand beater. Let this sit for about 20 minutes and then sift the flour into the egg/milk batter, beating very well, until it resembles a thick cream. If you happen to get any lumps in there, just sieve them out. Set the batter aside for a minimum of 30 minutes or several hours if you can. 
2. While it's resting, you can either precook the sausages, as I did, or in an oven safe pan, grease the pan, place the bangers in the pan, and bake for 10 minutes in a 400 degree oven.  Turn the sausages over, and bake an additional 10 minutes, boosting the oven temperature up to 425-450 degrees.  The sausages will have released some fat.  Pour the batter over the sausages, and bake for an additional 20 minutes.  The batter will rise up and fold around the sausages.
3. If you're just making Yorkshire Puddings or Yorkies as I call them,  here's a couple of hints.  One of the main tricks of making sure that Yorkshire Pudding's rise is not letting the pan with the hot fat in it cool down. So, you keep the pan in the oven, and hope you don't let out too much heat as you're pouring the batter in. Then you hurry up and shut the door, and cross your fingers you're not going to pull out hockey pucks. Here's my hint on how to not make hockey pucks.
4. Turn on a large element on top of the stove, doesn't have to be on a high temp, then place your pan on top of that as you're pouring the batter into the cups/pan. No loss of heat.
5. Place the pan back in the oven and bake for 20 minutes, just til they are all puffed up and golden.
6. If using a toaster oven, preheat the oven to 450 degrees, and place an oven safe pan inside to heat.  Let heat for 5 minutes or so, with the browned sausages in the pan, remove the pan, closing the oven door, and pour the batter over the sausages. Place back in the oven, and bake for 20-25 minutes. 
7. Serve immediately.

You can also divide the basic recipe in half, which is what I do.  It still works very well. 

Created using The Recipes Generator

Baking Bloggers

British Baking

• Bread & Butter Pudding by Sneha's Recipe
• Chocolate Chip Scones by Jolene's Recipe Journal
• Eccles Cakes by Caroline's Cooking
• English Granary-Style Bread by Karen's Kitchen Stories
• Fat Rascals by Palatable Pastime
• Jammie Dodgers by Culinary Adventures with Camilla
• Mini Toad in the Hole by Sid's Sea Palm Cooking
• Raspberry Bakewell Tarts by Pandemonium Noshery
• Salmon in Puff Pastry by Reviews, Chews & How-Tos
• Strawberry Almond Crumble by Food Lust People Love
• Strawberry Dark Chocolate Shortbread Biscuits by Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice
• Traditional Scottish Shortbread with Rose by The Schizo Chef
• Traditional Victoria Sponge Cake by The Redhead Baker
• Wizarding World Chocolate Trifle by Simple Inspired Meals

I'm adding a Red Plate here, because they wer
chosen as one of the most popular dishes at Miz Helen's Country Cottage Full Plate Thursday. 

Miz Helen's Country Cottage