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Lippy has it right! The secret to lump free polenta is adding the corn meal to the liquid ( I use one third water ,one third milk ,one third broth) before you bring it to a simmer. While stirring is still a necessity, I wait until it slightly thickens then add butter and cheese while doing that. Reduce the heat ,let it cook 10 to 15 minutes. Perfect lump free polenta..Ta Da..

fried cod, mac and cheese and pickled beets...my friday go to old catholic upbringing meal forever....

a less work method is to combine rice eggs sugar some vanilla and raisins in a glass baking dish and bake in a water bath at 325 for one hour

i came from a mixed jewish sicilian family. born and raised in Brooklyn. Food was an important life factor. I raised 3 children through college to adulthood and independence( more or less) They were raised eating home cooked meals six days a week. I worked graveyard shifts for 20 plus years which allowed me to get up in the afternoon and prepare meals. Through the years I fed my own and so many other kids, their friends, whose parents worked conventional hours and never cooked meals. That being the case my grown children all cook for themselves using fresh produce and cheap cuts of meat pouyltry and fish, the way I did for all those years. The notion of cutting back really has not affected us. We have always strived to make the most from the least. Shopping the marked down sections of local grocery stores and using rice grains beans and pastas to stretch meals is nothing new. In fact because of slow sales there seems to be so much more high end products marked down 50 per cent or more available. The stigma of mark downs is something to get over. As I have repeatedly said, five minutes before the clerk marked it down, it was on the shelf for full price and most would have paid that. We have always eaten well above the levels of others and in this money tight economy will to continue to.

Rachels Yogurt.....Plum,Honey, Lavendar....Black Currant Cherry.....Strawberry Mango Passion fruit..Pink Grapefruit Lychee....etc etc etc possibly the best tasting fruit yogurts ever

A recipe I call Jew Stew ( my birth right) Brown brisket on both sides in olive oil... add 2 cans beef broth... I large can tomato sauce... 1 tablespoon kitchen bouqut 1 tablespoon worstichire 1 teaspoon good paprika... pinch of thyme.... pinch of savory... salt and pepper ..simmer covered three hours...add carrots, halved celery stalks small red potatos and onions cover and cook one hour..serve over Kasha and bow tie noodles..Thanks Grandma!

porterhouse a must

Winston HIlls ( he off the old Jets and L.A. Rams) Centennial, Colorado....Ribs and chicken to die for...and above all in these strapped economic times...an actual food value for your dollar....

My grown daughter just had dinner with me tonight. For dessert we had bacon stuffed brown sugar glazed baked apples. She was overwhelmed with the taste combos and was really glad to have a new dish for her Thanksgiving dinner...

i ordered two double cheeseburgers from the dollar menu .....no cheese no pickles ....no problem....my reasoning is that in most cases they have to make them fresh. also caloricly speaking four patties of meat and two buns is about as low on the scale as you can go there and still feel full

MOMS oil and vinegar Two tablespoons red wine vinegar, one tablespoon balsamic, one quarter cup veggie oil (canola or olive) salt , freshly ground pepper, one teaspoon sugar, dash garlic powder, dash marloram ,tablespoon parma reggiano. all ingredients into a closed jar shake well and serve

i have found that the addition of fresh parsley or fresh chives or even green onions also prevents the batter from going grey....

Born and raised in Brooklyn, kasha was a stable food. I learned to cook it from my fathers Mother..Two tablespoons of butter and half a chopped onion, saute till clear add one cup kasha brown for five minutes add one egg stirring until kasha is coated , remove from heat. bring two quarts water to boil add kasha mix simmer for ten minutes and drain....salt nd pepper to taste serve... I make it to this day, much to the chagrin of my children. It is something you either love or hate. For me the unique smell of roasting kasha is a reminder of my youth and of the foods of New York..yummmmmmm