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About Me
- Coralie Cederna Johnson
- As a lover of all things vintage, I write about our cottage home, inspirational decorating, vintage finds, thrifty buys, and old-time recipes. I have many additional interests such as reading, writing, blogging, arts and crafts, and quilting...I write about these interests as well as about family, friends, shelties, nature and hobbies.
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BLESSINGS to all the generous CHURCH LADIES who share the RECIPES so dear to their hearts!
My favorite 1950's CHURCH LADY! My loving, caring, dedicated MOM!
Big Sisters, Corinne & Coralie!
Little Sister, Connie!
Cousin Hulda & Me!
The Story of Spry!
The Microwave Story!
Sounds fancy, looks YUMMY!
ReplyDeleteMy mom used to make this. I never buy round steak...I should do this. My husband would love it.
ReplyDeleteJust like Julia's! Bet this one is a real keeper!
ReplyDeleteI love to braise beef in wine. Loaded with flavour. Traditionally, the meat and veggies are browned in bacon fat. yumm... beef mushrooms and lashings of gravy on a cold day!
ReplyDeleteOnce, a hunter gave me lots of venison bones and I made "venison bourguignon". (I went light on the wine to preserve the gamy flavour which I like. ) That was really tasty! It's deer season and a great way to use up tough bambi cuts.
HA HA, I realize I'm always saying "brown this or that in bacon fat or lard" but when you use good quality bacon or if you render your own pork fat, your drippin's jar is loaded with flavor. I'm sure all the church ladies collecting these recipes saved rendered fat for extra flavor. Be warned: I'm going to cook ducks for Xmas, so I'll soon be dropping hints about browning things in duck fat.
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