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Columns March 7, 2017  RSS feed

Cooking Country

Sherry Matney

Not much time for cooking this week since Paul and I followed the Lady Bison to San Antonio for two of the most exciting basketball games EVER played. The team played their hearts out and the fans screamed their lung out and the girls brought back the Silver Metal. Only two points separated them from Gold and their hearts were broken for a few moments then they realized what an extreme blessing it was for them to be on that floor, in that area. The best two teams in the state. The Lady Bison was our Cinderella Team and they did us proud.

But back at home the urge to eat just does not stop. Last week we made ricotta cheese and ravioli. The week before we made sauces for our pasta that we made from scratch and this week we will make a perfect salad for the meal.

But first I must confess to you the mess I made while making pasta earlier this week. We have some long time friends who live in the Dallas area and we love to have them out to the country and feed them at home rather than go to a restaurant. Neither of these couples eat at home much, it is too easy to go to one of the hundreds of restaurants close to their homes.

So I decided to display my newly acquired skills of making fresh pasta. I had made it earlier and told you about it so what could go wrong. Since I was showing off I determined to make the pasta while they watched, knowing they would be extremely impressed. As they say, “Pride goeth before a fall” and I surely fell this time.

I made my dough, kneaded it, just as I instructed you, and ran it through the attachment that makes the sheets. Everything seemed perfect, then I ran the sheet through the fettuccini maker. The dough began to knot up as it came out and did not separate. My pasta looked like sheets of dough with lines and it was all balled up. I’m sure my friends thought, “Ha, she thinks she is so smart. Look at that mess.”

But they did not say anything other than it will taste good. And it did, but not exactly as I had planned.

Anyway, enough of my blunders. You can’t possible go wrong with a Caesar Salad. This salad did not originate in Italy but was created by Caesar Cardini, an Italian Immigrant. A real cook would make the dressing and it is easy to do, but has a lot of ingredients. My favorite purchased dressing is Maries Caesar Salad Dressing. You can get it at Brookshire Brothers.

Caesar Salad

1 head romaine lettuce,
torn or cut into bite-size
2 cups crotons
¼ cup Parmesan cheese

Mix the lettuce and cheese together, dress with dressing, either bought or homemade, then add crotons.

Yum! This dressing is also good on sliced boiled eggs.

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