Specifically at the direction of Bertha Palmer to be served at the Columbian Exposition World’s Fair in 1893, the brownie was created in the Palmer House Kitchen in the late 19th century.
Homemade Brownie Mix
Be a hit with your kids and your grandkids and the whole family with this one.
According to The History Channel, they go all the way back to ancient Rome, where eggs were boiled, seasoned with spicy sauces, and then served at the beginning of meals. In the 13th century, stuffed eggs began to appear in the southern, Andalusian regions of Spain.
Place your eggs in a pot and cover with cold water by 1 inch. Bring to a boil over medium-high heat, then cover, remove from the heat and set aside 8 to 10 minutes.
Drain water and add iced water and let cool and peel
Making Filling
Slice eggs lengthwise and place egg whites on plate and yolk in a mixing bow
Mash the egg yolks in the bowl
Mix in mayonnaise, vinegar, mustard and salt
Teaspoon refill the egg whites with the mixture.
Notes
We don’t boil eggs anymore. We now use an egg cooker.
Originating in Native American cuisine, it is now most commonly eaten in the Midwestern and Southern United States, as well as being used in the French Canadian dish pâté chinois (‘Chinese pie’: a dish like shepherd’s pie).
Cream Corn Casserole
This was one of my Dad's favorite dishes. Serves well with baked ham.
This is a classic Chinese-American dish consisting of sliced strips of steak that are seasoned with a hefty dose of freshly ground pepper. The dish is believed to have origins in the Chinese province of Fujian, where pork was originally used instead of beef.
Nancy’s Teriyaki Sauce and Marinade – This a really great marinade and basting sauce for steak, chicken or pork. It’s also a tenderizer so it can be used on cheaper cuts of meat.
Teriyaki sauce has a very interesting history. It is widely believed that the cooking technique emerged in the 17thcentury in Japan, referring to the culinary method that was used to grilled food during the era.
Artichoke Dill Dip – We serve this with those fancy Keebler crackers. It would serve up well with any cracker though. Some like it served with veggies. Quite a dip.
Native to the western and central Mediterranean and North Africa, the artichoke was domesticated and carried to the eastern Mediterranean in ancient times, though it was then valued for its young leaves rather than the immature flower heads.
