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Monday, January 30, 2012

Cooking and Baking

Today I cooked those collard greens that we bought at the market Saturday. I still can't believe the size of those leaves! The outer most leaves went from my finger tips to my elbow and I couldn't resist snapping a photo as I was cleaning them up and prepping them for cooking. They were so good! I made a terriyaki pork tenderloin, corn and baked beans to go with the greens.

I also baked two loaves of English Muffin bread; I use the recipe that came with my Kitchen-Aide mixer and I've had requests for the recipe so here it is...
Just like English Muffins the slices of this bread are best toasted with something yummy spread over the top... cream cheese, jelly/jam, butter, etc...


  1. I've never made collard greens would you mind explaining how you cook & season those..

  2. I've had English muffin bread in the past. It's really good toasted and slathered with lots of yummy b utter :) Love and hugs from the ocean shores of California, Heather ;)

  3. what I love about American recipes, they are given in cup measurements rather than lbs/ounces or kilos.
    Irene V.


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