Bolognese with Short-ribs

By Mark Wieser Bolognese sauce is one made with meat that is then mixed with pasta before eating. Technically, it’s called Ragú alla Bolognese. Real Italians eat their Bolognese sauce with tagliatelle, a broad, flat type of pasta. We called them all noodles growing up. And should you be wondering why there are so many…

Scalloped Potato Casserole

By Mark Wieser As much as I like to eat and have prepared a few meals, I really am not a cook. I would rather partake, and like most children I grew up having a mom who I thought was a pretty good cook. I only mention this because my interest in cooking first dawned…

Agarita Jelly

By Mark Wieser It is approaching the 1st of May so if you are among the fortunate who live in the country you might have shrubs that have leaves much like holly. If you are a rancher, you most likely wished you didn’t have them at all. These are Agaritas. Many call them algeritas or…

Milk Soup

By Mark Wieser Milk soup is one of the oldest, basic foods consumed among farmers from the around the world, however, I cannot ever recall having it. My niece, Jenny, however, remembers it well. Seems that when she or one of her siblings were feeling ill, Mrs. J. Hardin Perry always brought some over. I…

Tart & Tangy Quinoa & Avocado Salad

By Case D. Fischer It’s avocado season – one of my favorite times of the year. Even though we are lucky enough to buy this delicious fruit year-round, we all know that the best time to buy any type of produce is when it is actually, truly in season. There are so many ways to…

Sugar Bread Sandwich

By Mark Wieser I wonder how many of today’s readers of the Fredericksburg Standard remember a sugar bread sandwich. By now you know of my love of sugar and the fact that I do campaign in favor of it – understanding that moderation is important of course. But I feel I can be honest with…

Tropical Salmon Bowl & Spicy Shrimp Salad

By Case D. Fischer Fish for Lent Well Fat Tuesday has come and gone, and Lent has begun. It’s a very familiar site to see friends and family around town today with ashes on their foreheads to mark Ash Wednesday, and everyone is talking about what to give up for Lent to commemorate Jesus’ 40…

Tongue and a Tongue Salad Sandwich

By Mark Wieser Some parts of the bovine anatomy are hardly thought edible by many these days. Creating a tongue salad sandwich might be one of those. Tongue in our home was always a welcomed dish. Sometimes, even as a sandwich. There were many school day mornings I was sent off with a tongue salad…

Tamarind Pad Thai

By. Case D. Fischer Have you ever traveled to another city and delved into the street food culture there? You will find that every city in every region in every country of the world has their own specialty.  In New York it’s Hot Dogs and Gyros, in Mexico City it’s Tacos, in London on Portobello…

Kaffeekuchen Coffeecake

By Mark Wieser One unique thing about the Fredericksburg Home Kitchen Cookbook were the suggestions often given from time to time. One recipe called for a 17¢ can of Hersey’s Chocolate syrup. Another, for a Coffee Cake, called for one to begin preparing it at 10:00 p.m.! I don’t know how many of us are…

Shepherd’s Pie

By Case D. Fischer Winter has settled in for us in the hill country of Texas with a bang this year – snow has been a fun and beautiful sight which we don’t get to experience very often. Though it’s not as cold in Texas as other parts of the country or world, and we…