Monday, April 18, 2022


Hello, Darlings

It’s been awhile, but I assume like many people my husband and I are adjusting to this unwanted and apparently non-ending covid lifestyle and some of the other problems that come along with it.  Although, we have not contracted the virus or any of its variants, life still has its trying moments. However, as elderly citizens we continue to adjust and carry on with our daily lives.   

Enough said on this issue, today I want to share my updated version of the previously posted roaster oven London Broil recipe. Unlike the original recipe this update is richer in flavor and has more gravy.



Remains of the day: London Broil     











Equipment: Roaster Oven and large casserole dish



1 London Broil, 2 - 3 pounds

1 can of cream mushroom soup or beefy mushroom soup

1 package onion soup mix

3 jumbo potatoes or 12 baby red or butter potatoes

1 jar of sliced mushrooms, or 8 ounces of fresh sliced mushroom

1 cup boiling water


1.      Preheat roaster oven to 400 degrees

2.      In large microwaveable mixing bowl add water, mushroom soup, onion soup mix, and jar mushroom. Set aside

3.      Slice potatoes lengthwise into 6 to 8 pieces

4.      Place London Broil in a large casserole dish lined and crossed with heavy duty foil.

5.      Add jumbo potatoes slices or whole baby potatoes. Pour onion soup mixture over meat and potatoes. Seal foil tightly.

6.      Make small vent holes in foil for steam to escape.

7.      Optional: add 1 inch of water in the bottom of dish; add more as water evaporates.  Remember what leaks out can also seep in. So try not to dilute onion soup mixture too thinly.

8.      Place casserole dish in roaster oven and bake for 2-3 hours.



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I hope you enjoy it.

 Until next time,

         Chow, Darlings


Wednesday, April 13, 2022

My Early Morning Visitoes

 Hello, Darlings

I had an early surprise. These dogs surprised me while I was folding up a green house canopy I need to return. 

There both sweeties. I hope they made it home safely.


Saturday, February 12, 2022

Evelyn’s Rice Milk Pancakes

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Hello, Darlings

Today’s recipe is for people, like me, that are lactose intolerant and have high cholesterol. A few years ago, I started replacing as many milk products with either vegan or lactose free products. I then converted as many recipes as I could that called for cow’s milk as an ingredient with rice milk. Some of you might be using my air fryer corn bread in which I swapped out the whole milk and whole egg for rice milk and egg whites.

In this recipe I swapped out the same ingredients. The pancakes are very good and are a family favorite. I hope you have enjoyed them for years as we have done.



Evelyn’s Rice Milk Pancakes


1 cup all-purpose flour

1-1/2 tablespoons brown sugar

3 teaspoons regular baking powder

1/4 teaspoon salt

3/4 cup rice milk, regular or unsweetened 

2 tbsps cooking oil

Margarine or butter

2 egg whites


1.      In a medium bowl, combine flour, brown sugar, baking powder, and salt

2.      In another  medium bowl or mixer add  milk, cooking oil

3.      and egg, mix until blended

4.      Stir into flour mixture just until moistened

5.      If the mixture is too thick add a little more rice milk

6.      For each pancake, pour ¼ cup mixture onto preheated 350°F to 365°F nonstick-coated electric skillet

7.      Add some butter, margarine, or cooking spray

8.      Flip when bubbles form on the surface

9.      Cook until golden brown

Makes 6 pancakes

Adapted from recipe in Betty Crocker’s 40th Anniversary Edition Cookbook


Download the PDF

Monday, November 1, 2021

Slicing, Spicing and Stirring the Meal


Help, Darlings

Today I have two recipes to share with you. Each is based on my sudden urge for something new and my unique pallet, so I hope you will enjoy them.

 First is my twist on Greek salad dressing. After refrigerating add a warm water to thin out a little or you cam substitute coconut milk for the coconut cream.


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Evelyn’s Creamy Greek Salad Dressing          


  • 1/2 cup extra virgin olive oil
  • 2 Tbsp lemon juice, concentrate
  • 1 clove garlic
  • 1/2 cup fresh Greek oregano, chopped
  • 1-1/2 tsp dried parsley
  • 1 tsp regular dried oregano
  • 1-1/2 tsp dried tarragon
  • 1 tsp dried basil
  • ¼ cup fresh sweet basil
  • 1/4 tsp salt
  • 1/2 tsp butcher grind black pepper
  • ¼ cup coconut milk or cream



  1. Cropped fresh herbs in chopper, then Combine all dressing ingredients in a food Ace blender and puree on setting 1 once.
  2. Then blender on Smoothie setting once. Push mixture on upper of glass down.
  3.  Blend mixture on puree setting 1 twice, pushing down mixture in between pureeing. This heat mixture for about 2:45 minutes and release the favor in the dry herbs
  4. Once done place in a air tight jar; let cool and serve
  5. Or, to heighten favor let refrigerate over night or 24 hours.


This second receipt is for seasoning flour for frying various meats.


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Seasoned Flour for Fish Or Chicken Or Pork Chops


2 cups of flour

2 tsps seasoned salt

1/8 tsp cayenne pepper

1egg white

2 tbsps water




  1.     Mix egg white and water mixture in medium flat bowl, set aside
  2.     Place all ingredients in a gallon plastic bag, except egg mixture
  3.     Shake well to mix
  4.     Followed by adding fish or chicken or pork chops to seasoned flour
  5.    Coat well and then remove from bag
  6.    Cover  fish or chicken or pork chops with egg white and water mixture
  7.    Add fish or chicken or pork chops to seasoned flour again for crusty topping
  8.   Cook as usual.


‘Widescreen Online Review’

Until next,

Stay well, Darlings