Grandma Robertson’s Shortbread

This dough is meant to be rolled, cut, and baked at 350F, until slightly browned:

1 lb butter
pinch salt
1 cup brown sugar
4 cups + 1 cup flour

Cream butter, sugar, and salt.  Add flour, one cup at a time, using four cups.  use last cup for roll out.  Dough should not be too stiff, but should be [...]

Grandma’s Stuffed Peppers

This is one of those evolving family recipes that has no written recipe — it is one that we just watch and learn, and then “do”, each with our own twist. My grandmother, who was of Hungarian/German descent made them, so my mother made them, and now I make them.  Of course, I don’t use [...]

Ruby’s Pancit

Another favourite of ours from sweet Ruby!  And another that always tastes so much better when she makes it — without a recipe.  I’ve had lessons for this Filipino dish from Ruby, and from Lita, as well!  Here’s the recipe that she kindly wrote out; it’s so hard to do that when one just cooks [...]

Marinade for Pork Tenderloin

½ cup soy sauce
3 Tablespoons sugar
2 Tablespoons minced onion
1 Tablespoon chopped fresh ginger
2 garlic cloves, minced
1 Tablespoon sesame oil

Combine ingredients, pour into ziplock bag. This is enough marinade to do two pork tenderloins. Marinate tenderloins for three hours in the refrigerator. Drain and reserve the marinade; pour reserved marinade [...]