Gram’s Fryin’ Pan


I spent a lot of money buying pots and pans promoted by celebrities such as Martha Stewart, Paula Dean and Rachael Ray, but I push them all aside when I want to cook. Almost everything I ate while growing up originated in this pan. My mother was the second best cook on planet earth, second only to her mother, my Granny.

I remember this pan from the early fifties, and it traveled around the world several times.

It was my job (most of the time) to wash the dishes, and I was instructed to take special care cleaning the copper bottom, and I remember having “Comet Cleanser” with bleach, that worked really well. Mom’s gone now, and there’s no one to nag me to clean the copper bottom, anymore, so, as you might imagine, the bottom looks like crap, but it still cooks, so there!, Mom.

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Thanks to my charming personality, I got to spend a lot of time by myself, and I either had to learn to cook, or starve. I also usually had a dog to feed, which, oddly enough, never ate dog food.

My sons are raising (as of now) a total of four bachelors, and I am writing this for them.

You guys, pay attention! You don’t have to starve just ‘cause some girl is pissed at you.


Three ingredient skeddy sauce.



#1. Meat, browned


#2. Tomatoes


#3. Onion


Put the top on for two hours, and simmer.


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Skeddy Sauce.

Kick it up with:                                                                              Kick it way up with:

Tbs bullion                                                                                      Mushrooms

Tbs tom. paste                                                                                 Bell pepper

Tbs lemon juice                                                                               Italian herbs (Oregano)

Salt and pepper                                                                               Italian sausage with fennel

WOW! Now all you have to do is find some kind of noodle, (or not).


              One Pan Chicken Dinner

                                         A couple ounces of bacon cut small

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                                      Fried dark brown, add two tbsp flour,

                                      tbsp chicken bullion, and cup water to

                                      make thin gravy.

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                                       Peel some carrots, and add to gravy.

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                                      a couple ‘taters, and a couple boneless

                                              skinless chicken breasts.

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                                      cut  into fingers and laid on top, and

                                      sprinkled with coarse pepper, and a

                                      seafood/chicken rub.

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                                  Top on, low simmer for about an hour.


                                Everything should be tender, if it is done.


                                   Make a pretty plate for your “baby”

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                                              and one for yourself.



                                If you don’t eat it all,

                              you can put the whole pan in the fridge,

                              and whip it out and reheat it, anytime. J


Rye bread from scratch.

There is nothing better than home made bread, hot out of the oven. White bread is really simple, and only contains six ingredients. Rye bread is a little more fussy, but if you like rye bread, this is my best recipe to date.

I bought a hand crank grain mill, with steel rollers (adjustable). I also bought a forty two pound bucket of whole rye (seeds with husks). I also bought  a five pound bag of whole caraway seeds.

Most people don’t realize that the familiar taste that rye bread has, isn’t really rye, at all, but caraway.

At first, I was throwing a handful of caraway seeds into my dough, but the flavor was almost unnoticeable, so I sent a handful of caraway seeds through the grinder with the rye, and that really improved that “classic” taste. Now when I bake for myself, I don’t add whole seeds, as I know it’s there.

I have fiddled and tweaked this recipe until today (7-26-13). Today I combined all the things I learned, and made my best loaves, ever.


Two cups hot water. (out of tap) This is a minimum. You will adjust upward, to make a fairly stiff dough, that wants to fall away from the mixing hook.

Half cup of sugar

Five heaping teaspoons of fresh yeast.

Four cups “best for bread” flour.

Ten ounces (by weight) of whole rye seeds, ground into flour.

Two to four ounces of whole caraway seeds. It’s nice to taste them, but it’s nice to see them too. Grind half into flour, and add half of them whole.

Two tablespoons of salt.

Three ounces of olive oil.

The total weight of all the ingredients will be a little over three pounds. I divide the dough, and make two loaves. The pan size is four by eight, by two and one half inches deep. The greatest challenge (to me) to making rye bread is a proper rise. Rye bread can be a heavy brick if is isn’t risen properly. (Too much or too little). With these size pans, and this amount of ingredients, you may allow the dough to rise slightly above the sides of the pan. (3/4 to 1-1/4 inches). If you wait too long, the dough will over-rise, and collapse. (deflate)

It goes together like this:

My dear friends gave me a kitchen aid mixer, one of the expensive ones. I use it with the dough hook.

Add one cup of hot water to your mixing bowl.

Add half cup sugar. The bowl and the sugar will draw out enough heat so as not to kill the yeast. Turn on low mix speed.

Add five tsp. fresh yeast while mixer runs. Run until it gets foamy.

Shut off and add white flour. This will make a loose dough, that sticks to side of bowl. Let it mix until smoothe.

Add ground rye, and all of the caraway seeds. This will make a very dry dough.

With mixer running, drizzle in olive oil. This causes the dough to slide in the bowl. Add the salt, and the dough will begin to knead again.

This is where you adjust the water. If dough is too dry, add a little water carefully, until the desired consistency is achieved. Stop mixer and let everything rest for ten minutes.

Start mixer and allow to knead for ten to fifteen minutes.

Divide dough in half and put in pans sprayed with non-stick. (I like canola oil) If dough is proper consistency, (Dry enough) you will need to slightly pre-form the dough to fit the pan.

I have no patience to wait for bread to rise, or for grass to grow, or for paint to dry. I preheat my oven to 170 degrees Fahrenheit. I turn off the power, and let the dough rise in the warm oven. Watch it! It only takes fifteen to thirty minutes to rise. There is no reason to preheat the oven. Simply set it for 350 degrees, and forty five minutes later, turn off heat. Allow to coast in hot oven for ten to fifteen more minutes to make sure dough is all the way, done.

Remove pans from oven, and remove bread from pan as soon as possible. If it wants to stick, let it cool a little.

After it is out of the pan, allow the loaves to cool on a clean towel. Rotate to avoid the soggies. You should sample at least one piece while it is hot. Slather with real butter.

When barely warm, store in a zip lock. Every time you open the bag, be sure to reclose it. Rye bread dries out faster than anything I know.

This recipe is put here mostly for me, because I have so many files, it is difficult to find anything. J


English Muffins;

One of my favorite shows on the food network is “Good Eats”, with Alton Brown. I tried this recipe, and I loved it.

Total Time: 57 min
Prep: 15 min
Inactive: 30 min
Cook: 12 min
Yield: 8 to 10 muffins
Level: Intermediate

Read more at:

1/2 cup non-fat powdered milk
1 tablespoon sugar
1 teaspoon salt
1 tablespoon shortening
1 cup hot water
1 envelope dry yeast
1/8 teaspoon sugar
1/3 cup warm water
2 cups all-purpose flour, sifted
Non-stick vegetable spray
Special equipment: electric griddle, 3-inch metal rings, see Cook's Note*
In a bowl combine the powdered milk, 1 tablespoon of sugar, 1/2 teaspoon of salt, shortening, and hot water, stir until the sugar and salt are dissolved. Let cool. In a separate bowl combine the yeast and 1/8 teaspoon of sugar in 1/3 cup of warm water and rest until yeast has dissolved. Add this to the dry milk mixture. Add the sifted flour and beat thoroughly with wooden spoon. Cover the bowl and let it rest in a warm spot for 30 minutes.

Preheat the griddle to 300 degrees F.

Add the remaining 1/2 teaspoon of salt to mixture and beat thoroughly. Place metal rings onto the griddle and coat lightly with vegetable spray. Using #20 ice cream scoop, place 2 scoops into each ring and cover with a pot lid or cookie sheet and cook for 5 to 6 minutes. Remove the lid and flip rings using tongs. Cover with the lid and cook for another 5 to 6 minutes or until golden brown. Place on a cooling rack, remove rings and cool. Split with fork and serve.

*Cook's Note: Small tuna cans with tops and bottoms removed work well for metal rings.

Read more at: 





              Approximate burner setting                                 I like to use jar rings. Start with topside down.


                  Preheat.                                                    dough                                  Ice cream scoop works good.

                                                                                                                              Have spoon handy. Dough is runny   


            Fill rings to almost overflowing.                                 It should take six minutes to get this brown

                                                                                                                    in order to insure doneness



      Six minutes on other side, then reload!                       I was surprised how easy this is, and delicious!

                                                                                                           Major nooks and crannies! J




Something simple-One ingredient!



                        New York Loin Strip                                                         Cut two inches thick.



If you want to age it a little, you can put it in a zip lock and store in fridge for up to a week.


Make beef stew from raggedy leftover end.


Make a bed of almond, apple, or your favorite flavor of smoking wood. You want to raise the coals ‘till they

are about two inches from grill. Make an extra hot fire (1000 degrees f.). Put steaks on, and let the flames make

the outside crispy. (about one minute) Close lid to extinguish flame, and let cook at high heat for five minutes.

Remove top and flip. Let flame make other side crispy, then close lid for five more minutes.  If your steak was

two inches thick and at room temperature when you start, this should yield a perfect medium rare steak.

If you have a whole steak for yourself, you don’t need soup or salad.




To be continued…………….