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Salad

Salad seems easy.  You don't have to cook it , it can be prepared quite easily but if you do a salad right, it can elevate any meal from ordinary to sublime.  You can add all sorts of vegetables into a salad, it depends on your individual tastes.  The secret of a great salad is in the aesthetics.  You eat with your eyes first - so your salad must be pleasing to look at.  Involve color and variety to interest the eye.  Then after the eyes have eaten their fill it becomes a task of pleasing the mouth.  This involves taste and texture - the more you vary the texture and taste of your ingredients the more interesting your salad will be.  Also do not soak it in dressing, in fact either let your guests dress their own salads with whatever you keep in your refrigerator or if you want to be daring - create your own.  But that is a story for another day.  So back to salad making.  Here is the basic salad. Lettuce - I'm still a fan of iceberg - but many people will say that it is
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Turkey and Stuffing Pot Pies This recipe was one that grew out of my mother's need to use up all the leftovers from our Thanksgiving Meal.  Since she is abysmal at making soup, she decided to try a new strategy for the leftovers and this is what resulted. Ingredients Turkey - white and dark meat - cubed in bite size pieces. Turkey gravy  Frozen Peas and Carrots Left Over Stuffing 2 Pillsbury Pie crusts Take 1 pie crust and place on the bottom of the dish you will be making the pie in.  If you have individual ramekins you will need to cut out disks and place them in the bottom of each ramekin. Then layer your remaining ingredients.  Stuffing, Turkey, Peas and Carrots.  Then cover with your Turkey gravy and then place your top crust on your pie dish or ramekins and tuck or flute edges.  Place in a 350 degree oven and bake till crust is golden brown.  You can serve these plain or if you like a little sweet, you can add a little cranberry sauce on top
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Nona's Macaroni and Cheese I grew up on this recipe for Macaroni and Cheese, it has always been one of the stars at any holiday gathering.  I hope it will become a star on your dinner table. This recipe can be prepared ahead of time and baked when you are ready to serve. 1 lb Elbow Macaroni 16 oz Sour Cream 1 stick of Butter 3 cups of shredded Sharp Cheddar 3 cups of shredded Mild Cheddar 3 cups of shredded Muenster 1 1/2 cups Milk 2 Eggs Do Ahead Boil Elbow Macaroni in well salted water Drain Macaroni and return to the pot. Cut stick of Butter up into 8 pieces and stir into Macaroni.until melted. Stir Sour cream into the Macaroni till Macaroni is well coated. Add salt and pepper to taste. Mix shredded cheeses together in a mixing bowl. Alternate layers of Macaroni and cheese finishing with a layer of cheese on top. At this point you can place Macaroni in the fridge until ready to bake. When ready to bake: Beat eggs until smooth a
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Welcome to Martin's Meal Magic.  i have been cooking since I was 14 and came home as a bored teenager and started puttering around in the kitchen.  Now at 49 years of age I find that I enjoy cooking as one of my great passions in life.  I have started this blog to share some of my recipes and insights into cooking which I feel should be something everyone can do.  I also want to share some of the recipes that have been passed down through my family and have given me such joy and have meant home to me.  Come with me on a culinary adventure and I promise you will enjoy every moment!
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