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Maxinebussellashley http://koompoot.blogsky.com/dailylink/?go=https://coniumanot.com/cwe/1m1xugfky31v3/gk/ha/by/&id=3 MaxineBussell

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Soft White Dinner Rolls (Snowflake Rolls)

This recipe comes from my favorite baking website "King Arthur Flour" and these rolls were so soft and light, they were delightful. One batch makes 2 pans or 16 rolls and I froze half of them. So without further ado, here is the recipe Soft White Dinner Rolls . fresh rolls for breakfast!

Catfish Goujons

It's Friday and I was planning on making fish for dinner. No - I'm not Catholic (I am a good Episcopalian), but it's nice for a change and good for you not to eat meat at least once a week. I know my girls like fish and thankfully don't turn their noses up when presented with a whole trout, with head on and staring eyes! I can't understand why folks think it's so difficult to cook fish, I actually think it's easier than meat. Standing at the fish counter at my local supermarket and choosing trout or catfish, I have often been asked by fellow customers how I plan on cooking it. I had bought some catfish because I love the firmness of the flesh, it doesn't fall apart like more of the delicate fish and I decided to make "Goujons". I think Goujons is an English term, because they were all the rage when I was working as a Chef in the 80's. Sole was usually the fish of choice and I was often asked to make them as an appetizer w

Chinese Chicken Ginger Soup

At last we've arrived at the recipe for "Shoon" soup, the name we've always called it. It's essential that you visit the Chinese supermarket before you even think about starting this soup, only the real stuff is allowed - no imitations or substitutions! I have posted photographs of the packaging incase you have trouble finding them. This soup usually has chicken and you can use whatever you have available, my recipe uses 2 skinless breasts, but I been known to use 2 thighs and a wing when I was desperate. My mom sometimes cooked a whole bird and this obviously made a richer, more delicious broth. I remember that when it was cooked, my dad would remove it from the pot, cut it up and quickly stir-fry it in a combination of chopped garlic (lots of it - maybe a 10 cloves?), soy sauce and green onions. They served the soup with steamed rice and this garlic chicken. Hmmm, my mouth is watering just thinking about it! Maybe this is why I get homesick when thinking ab

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