Red Velvet Cake is a southern classic. I usually make it for my brother and his family every Christmas. I simply didn’t have time this year for baking. I had time this morning, so we’re going to have Red Velvet Cake as the grand finale of our lucky New Year’s Day dinner. I’ve had this particular recipe … Read More about Red Velvet Cake
ONO’s Top 10 Posts of 2011
Here are olives-n-okra’s top 10 posts of 2011: #1 – Minestra, or Italian Wedding Soup #2 – Zucchini Frittata #3 – Boneless Ribeye Roast #4 – Sweet Potatoes with Marshmallow #5 – Pomegranate Jelly #6 – Coconut Cream Pie #7 – Doughboys #8 – Dark Chocolate Pie #9 – Whole Berry Cranberry Sauce #10 – … Read More about ONO’s Top 10 Posts of 2011
Brussels Sprouts Salad
When I was growing up, we ate beets, brussels sprouts, broccoli, cauliflower, white radish, green beans, or asparagus daily along with an iceberg lettuce salad. My dad ate most of these vegetables when he was growing up (except for asparagus). My grandmother did not drown her vegetables in butter or cheese like we do here in the south. Instead, she … Read More about Brussels Sprouts Salad
Sofrit, or Chicken Gizzards & Hearts in Hot Sauce
This is an old family recipe, at least 70 years old but probably much older (my dad can only remember that far back). We’ve always called it sofrit, which in Italian means to fry. Nothing in this recipe is fried. It’s interesting to note that chicken gizzards and hearts in hot pepper sauce is called … Read More about Sofrit, or Chicken Gizzards & Hearts in Hot Sauce
Baked Acorn Squash
For decades zucchini was the only squash we served in our house. Our world of squash consisted of fried zucchini, stewed zucchini, baked zucchini, and raw zucchini. Oh yeah, and fried zucchini flowers (a must have) and zucchini frittata. We were all aware that other squash existed, but we never bothered with it other than … Read More about Baked Acorn Squash