Recipe of the Week
  Stirrin' It Up on WAFB - TV Show
 
  January 31, 2008
(click each item for recipe)
BREAKFAST CASSEROLE

January 29, 2008
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BRATWURST WITH BEER AND MUSTARD

January 24, 2008
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GRANDPA’S POTATO, SHRIMP AND HAM SOUP

January 22, 2008
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OLD FASHION BRAISED HAMBURGER STEAK

January 17, 2008
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SHEET PAN PIZZA

January 15, 2008
(click each item for recipe)
OIL-LESS ROUX
SUNDAY MORNING CHICKEN FRICASSEE

January 10, 2008
(click each item for recipe)
CINCINNATI-STYLE CHILI
GLEN’S CHAMPIONSHIP CHILI
OLD TEXAS-STYLE CHILI

January 8, 2008
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BROCCOLI WITH SHRIMP AND DIJON VINAIGRETTE

January 3, 2008
(click each item for recipe)
LISA JONES’ CAJUN DEVILED EGGS
GORDON DOTSON’S FRUIT STUFFED PORK LOIN
ROBERT DUGAS’ SUPER-STUFFED HOT DOGS


January 1, 2008 - HAPPY NEW YEAR!
(click each item for recipe)
CABBAGE, BLACK-EYED PEA AND GROUND BEEF SOUP

 
   
   
   
     

 


   
 

Chef John Folse's Favorite Ice Cream and Frozen Treat Machines

Top Pick: Musso Lussino

My Favorite! This one is on my kitchen counter. It's got style, it's got beauty and it's a performer, too. Retails for about $600 and features a 250-watt motor, 1 1/2-quart capacity and about a 30 minute turnaround. Chef John Folse's personal machine.

Power Pick: Musso Pola

For those willing to sacrifice a little design for pure power and extra servings. Retails for about $1,100 and features a 300-watt motor, 2-quart capacity and a batch every 20 minutes.

Bargain Pick: Cuisinart ICE-50 Supreme Ice Cream Maker

Not as finely engineered as its counterparts, perhaps, but for the price, it's hard to beat. Just $250 will get you a reliable, user-friendly ice cream machine. It can take up to an hour to create about a quart, but the results are well worth the wait.

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