Mexican Lasagna

I forgot! I made this meal for the first time last week and I thought it was great! I didn't follow the recipe 100 %, mostly in that I didn't use as many green chiles. Thanks to the people at Little Birdie Secrets for sharing. The recipe is for Mexican Lasagna and you can find it on their site here: http://littlebirdiesecrets.blogspot.com/2008/11/mexican-lasagna.html

Buttermilk Pie

A Bradshaw family favorite!

Buttermilk Pie

1 9 inch pie crust unbaked
1/2 C butter
2 C sugar
3 T flour +1 T cornstarch (or more, but I have never needed to add more)
3 eggs
1 C buttermilk
1 t vanilla

Cream butter and sugar. Add remaining ingredients one at a time. Pour into pie crust and bake at 350 degrees for 1 hour.

It is a little like custard. Make sure to test it to see if it is done. A knife inserted in the middle should come out pretty clean. I always refrigerate the leftovers.

Mashed potatoes

As Thanksgiving approaches, I think I will start posting some traditional Thanksgiving foods, my favorite ways, of course. I have never tried these potatoes with gravy, they taste so great all on their own!

Dilly Mashed Potatoes

6 medium russet potatoes, peeled and cubed
1/2 C milk
1 C (8 oz) sour cream
2 T minced fresh dill or 2 t dill wees
1 T dried minced onion
3/4 t season salt

In a saucepan, cover potatoes with water. Cover and bring to a boil; cook for 20-25 minites or until very tender. Drain well; mash with milk. Stir in remaining ingredients. Yield: 6-8 servings.

(The Complete Guide to Country Cooking, p. 282)

Never would have thought I would be posting a fish recipe...

(too bad I don't take the time to learn about my camera so I could take better pictures) :)


Anyone that knows me knows that I am not a huge fish fan. In recent years, however, I have grown to like it more. Well, Joe brought home some tilapia the other day and we stumbled across this recipe in a newspaper. The verdict... we loved it! It was tender and had just the right amount of flavor, and not too fishy! Here it is...

Lemon Rosemary Tilapia

4 (6 oz) tilapia fillets
1 lemon, thinly sliced
2 t dried rosemary (we used more), or 2 T chopped fresh rosemary
2 T olive oil
1 clove garlic, chopped
salt and pepper to taste

Set oven to 450 degrees. Place each tillapia fillet in the middle of a 12" square of aluminum foil. Sprinkle on the garlic and rosemary. Top each fillet with about 1/2 t olive oil. Add salt and pepper to taste and top with lemon slices. Fold over aluminum foil and seal. (We placed our four pouches on a cookie sheet.) Bake at 450 degrees for 15 minutes.

*Recipe not word for word but taken from the newspaper food & dining section

P.S. I just want you to know that, yes, after taking the picture I did notice that it looks like we missed peeling one of the stickers off of the lemon. Oops! Joe insisted that he thought he had them all...oh well!