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    Tiomarrano

    Chico, CA

    An Ol' Codger's Family Heirloom Cooking

    Chef #300122

    Chico, CA

    Joined: Mar 09, 2006

    Birthday: Oct 01

    My Journal

    Saved Recipe Japanese Chicken Salad by Tiomarrano

    Aug 27, 2012 on Food.com

    Saved Recipe Japanese Chicken Salad by Tiomarrano

    Aug 27, 2012 on Food.com

    Reviewed Peanut Butter and Pickle Sandwiches

    "These are really good. I tell people about them and they say 'eww' but they haven't tried them. I like the variation of adding thinly sliced onion to the peanut butter and pickle sandwich. I toast the bread, butter it, then put on the peanut butter, the pickle and the sliced onion. Also, peanut butter and sweet pickle relish sandwiches with a coupl..."

    Aug 17, 2012 on Food.com

    Shared Recipe Japanese Chicken Salad

    "This recipe was a family favorite when I was growing up. We all went nuts over it every time my mother made it for us."

    Aug 17, 2012 on Food.com

    Shared Recipe Grandma Violet's Tomato Scrambled Eggs

    "A surprisingly nice dish. It may look a little bit strange but it tastes very good, especially with buttered toast"

    Aug 17, 2012 on Food.com

    About Me

    I am currently retired and trying to salvage our
    family heirloom recipes that my mother left 40 years ago hand written on now fading recipe cards.

    I would like to share some of these recipes with the general public. Of course they reflect the old high fat 'un-healthy" style of cooking done fruequently in those days. So, if you see something you like, feel free to try to modify it to a more healthy modern equivalent if you don't think it will hurt anything. I see it this way: recipes are guidelines, not commandments.

    Favorite Foods

    Anything that dosn't bite first. My only pet peeve is recipes that take esoteric ingredients that we common people can't afford in these hard times. That's why I like 'retro' style recipes that use commonly found ingredients. They can be tailored to lower fat ingredients, but at least the ingredients are available and don't cost the Bush Tax Cuts to finance making the dish in question.

    Any questions?

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