You say, “potato,” I say, “adorable!”
Or at least that’s what I said when I saw these baby munchkins for sale at our local co-op.
Raising a healthy Jane (or just being a healthy grown-up Jane) comes from good food and proper nutrition. Grab your aprons, I’m on kitchen duty with food to spare and recipes to share! When time allows, here’s where you’ll find one of my how-to-convert-to-an-organic-diet recipes.
You say, “potato,” I say, “adorable!”
Or at least that’s what I said when I saw these baby munchkins for sale at our local co-op.
And we thought non-stop football, La-Z-Boy recliners, and spinach hors d’oeuvres revived Bubba’s spent energies. In a recent poll (found in a 30s magazine), men overwhelmingly voted …
I have never heard of raisin pie, but it sure sounds good, can’t wait to try it! and I love to use my husband as guinea pig, so it should be fun!
Raisin pie is one of my favorites..I knew a woman who made small fried raisin pies. They were yummy.
WOW! I love the fancy top! Truly a work of art/heart.
I’m 82 years old and yes, I’ve eaten raisin pie, but it’s been a very long time ago. And, yes, raisin pie is delicious. Think I’ll use your recipe and make a raisin pie. Thanks for the recipe.
That is truly a gorgeous pie! I wish I knew how to make a top crust like that! Astoundingly pretty. I’m intrigued and want to try a raisin pie some time. However, this weekend will be cheater pie: canned filling and refrigerated crust.
I served these at our MaryJanesFarm annual holiday party this year. If you want to take a potluck item that …
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OMGoodness, I’ve went to heaven
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Oh Yummy, and the recipe seems so easy!
This recipe tickles my fancy big time. If I were stranded on a desert island, this is what I’d want. There’s just something about this dish that keeps me coming back for more (AKA … has me pigging out). Follow it exactly and you …
Don’t forget to spray a little extra virgin olive oil on it too. 🙂
I make this but use 1/2 butter and 1/2 superior extra virgin Olive oil!! Superior broccoli. Gotta love it.
Yukon Gold potatoes are a favorite at our house. They are easy to raise, keep well, and taste wonderful. They take a little longer to cook than other varieties, but are worth the wait.
Potatoes….yay! Yesterday, I baked some small potatoes from our garden, drizzled in olive oil, and sprinkled with parmesan cheese and basil and served them with an elk burger meatloaf.
For sure, I am trying your recipe next! Thankyou for sharing.
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