It has taken many years of shopping, prepping, cooking, propping and shooting to put this gallery together.

This is what happens when my love of food and "fotography" collide! Yes... the 2 F's!

Please... take this gallery into the kitchen and cook from it and I would love to hear back from you.

You will find an index of all recipes on the bottom of the last page so you can easily access them!

Now... get in the kitchen and start cooking!

Bon Appetit!

8 oz. CREAM CHEESE softened

l c. MAYONNAISE

2 tsp. HOT CURRY POWDER

1 tsp. SALT

6 c. chopped cooked CHICKEN

8 oz. CRUSHED PINEAPPLE

2/3 c. DRIED CRANBERRIES

2 chopped SCALLIONS

1 c. chopped ROASTED SALTED ALMONDS

Garnish: SPRING MIX SALAD GREENS, sliced PEACHES, STRAWBERRIES, BLACKBERRIES, RASPBERRIES, GRAPES

Whisk together cream cheese, mayo, curry, and salt.
Add chicken, pineapple, cranberries and scallions.
Spoon mixture into an 8-inch cake pan that has been lined with plastic wrap.
Chill at least 8 hours or up to 24 hours.
Invert chicken salad over serving dish or cake stand.
Remove plastic wrap. Press chopped almonds onto the sides of the salad.
Garnish with salad greens and fruits of your choosing.
Makes 6-8 servings
(This is an adaptation of a Southern Living recipe)

1 small package MINIATURE MARSHMALLOWS

1 lb. fresh CRANBERRIES (ground in a food processor)

1 can (20 oz.) CRUSHED PINEAPPLE

1/2 c. SUGAR

3 packages RASPBERRY-FLAVORED JELLO

5 c. boiling WATER

1 pint HEAVY CREAM (whipped)

1/2 c. SUGAR

1 c. chopped NUTS

Combine marshmallows, cranberries, pineapple, and l/2 c. sugar. REFRIGERATE OVERNIGHT.

Dissolve gelatin in boiling water. Let stand in refrigerator until syrupy; whip.

Fold in whipped cream sweetened with 1/2 c. sugar. Stir in nuts and cranberry mixture.

Refrigerate until set.

Serves 12-14

We always make this at Christmas when fresh cranberries are plentiful. I had a friend who said that this "tastes like Christmas".

HAPPY HOLIDAYS Y'ALL...

Summertime is here and peppers are becoming plentiful in the garden and markets.

This recipe can be adjusted easily to be your own, depending on your preferences.

It is easy to make and can be put in the refrigerator for multiple uses.

1 lb. SHARP CHEDDAR CHEESE

1 large RED PEPPER, finely chopped

1 JALAPENO PEPPER, minced

Handful of chopped CILANTRO

SALT and PEPPER to taste

Optional additions: 1 clove of GARLIC, minced

2 SCALLIONS, finely chopped

Combine these ingredients. (I usually put red pepper and jalapeno pepper in a food processor and pulse until finely chopped).

Now... here is the good part. This is what you can do with it:

Fix a green salad and add a hefty amount of this mixture to the salad and toss with your favorite dressing.

Use as a filling for quesadillas.

Add to scrambled eggs or an omelet.

Use as a topping for a baked potato.

Mix with some MAYONNAISE (just enough to bind) and...

Use it to make a bacon, lettuce, and tomato sandwich.

Use it to top a burger.

Add to filling for deviled eggs.

Add to a macaroni salad.

Makes a great grilled cheese sandwich.

Slice a baguette in thin rounds, toast lightly, top with cheese mixture and sprinkle with smoked paprika and put under broiler until the cheese is bubbly. Serve as an appetizer.

Now... think up your own inventive uses for this colorful, flavorful and adaptable recipe!

2 cans SHOEPEG CORN, drained
8 oz. SHARP CHEDDAR CHEESE, shredded
1 cup MAYONNAISE
1 cup SOUR CREAM
2 JALAPENO PEPPERS, finely minced
2 SCALLIONS, chopped
CILANTRO, to taste, chopped

Mix all ingredients together and serve with corn chips and blue corn chips.

Bon Appetit!

(Thanks to my friend, Sheila for the lovely flowers from her garden!)

2 15 oz. cans of CHICKPEAS, drained

1 cup of LENTILS

1 CINNAMON STICK

2 Tbsp. OLIVE OIL

4 cups ONION, minced

2 Tbsp. GARLIC, minced

2 tsp. SALT

1 tsp. TURMERIC

1-1/2 TSP. CUMIN SEEDS

2 tsp. GROUND CUMIN

2 BAY LEAVES

1 28 oz. can CRUSHED TOMATOES

BLACK PEPPER, to taste

CAYENNE PEPPER, to taste

2 Tbsp. LEMON JUICE, to taste

Cook lentils and cinnamon stick in 7 cups of water until tender, but not mushy (about 30 minutes). Discard cinnamon stick, drain the lentils (SAVE THE WATER!).

Heat oil in a soup pot and saute onion, garlic, salt, turmeric, cumin seeds, ground cumin and bay leaves over medium heat for 5-8 minutes, or until onions are soft.

Add 6 cups of water (if need be, add some to what you have saved). Also add the tomatoes and bring to a boil. Simmer partially covered for another 15 minutes. Discard the bay leaves.

Stir in the chickpeas and lentils. Cook for about 5 minutes. Season to taste with black pepper, cayenne pepper, and lemon juice. Serve hot.

This is a simple dressing that is good with salads that include fruit and cheese. This is one of my favorite adaptations...

SWEET AND SOUR DRESSING

3 Tbsp. SUGAR
3 Tbsp. VINEGAR
2 Tbsp. OIL
1/4 tsp. SALT

Shake ingredients together in a jar. Toss with greens and top with remaining ingredients.


FIELD GREENS
RASPBERRIES
GOAT CHEESE
RED ONION, thinly sliced
CUCUMBER, sliced
GLAZED NUTS

6 c. WHOLE MILK
3/4 c. RICE (long grain or basmati)
1 c. HEAVY CREAM
3/4 c. SUGAR
3 EGG YOLKS, beaten
2 tsp. VANILLA EXTRACT
1/4 tsp. SALT
CINNAMON

Rinse the inside of a heavy saucepan with water and do not dry. Add milk and bring to a boil on the top of the stove. Add rice and bring to a boil again and then simmer for 45-55 minutes (uncovered), until rice is very tender. Be sure to stir occasionally. You may see a skin form. Do not remove it... just stir it in.

With a whisk, beat the egg yolks and then add the sugar, salt and heavy cream and mix together.

Add some of the hot rice/milk mixture to the eggs and then return egg mixture to the pan and bring to a boil while constantly stirring. Remove from heat and add the vanilla. If you like raisins in your rice pudding, you may add some now.

Pour into heat-proof bowl and sprinkle generously with cinnamon. May be eaten warm (my preference in the winter) or serve chilled.

3 Tbsp. plus 1/4 cup OLIVE OIL (for divided use)

2 lb. TILAPIA fillets

1/2 cup fresh ORANGE JUICE

3-4 Tbsp. TARRAGON VINEGAR

2 BAY LEAVES

1 tsp. SALT

Zest of 2 ORANGES, cut into narrow strips

1 GREEN BELL PEPPER, seeded and cut in thin strips

1 RED BELL PEPPER, seeded and cut in thin strips

1 JALAPENO PEPPER, seeded and cut in thin rings

2 Tbsp. GREEN ONION, finely minced, including tender green tops

2 cloves GARLIC, minced

1 small RED ONION, thinly sliced

1/4 cup CILANTRO, minced

Sauté the tilapia in 3 Tbsp. of olive oil turning once until just cooked through (about 3-4 minutes on each side). Do not over cook. Place in a shallow dish.

Combine remaining 1/4 cup of olive oil with other ingredients and stir together until well mixed. Pour over the fish fillets. Cover tightly and refrigerate for at least 12 hours.

Arrange on plates.

If desired plates may also be garnished with fresh pineapple, mango, banana slices, orange slices, or black beans.

This is one of my favorite cakes... perfect for birthdays and special celebrations.

It makes a three layer cake and is particularly beautiful when decorated with fresh flowers, mint leaves and a decorative border on the top and bottom edges.

l cup BUTTER

1/2 cup SHORTENING

2 cups SUGAR

5 EGGS

1-1/2 tsp. VANILLA

2 cups sifted FLOUR

1 tsp. BAKING SODA

1/2 tsp. SALT

1 cup BUTTERMILK

1-1/3 cups flaked COCONUT

1 cup chopped PECANS

1 Tbsp. FLOUR

Cream together butter, shortening, and sugar until light and fluffy.
Add eggs, one at a time, beating well. Add vanilla.
Sift together flour, baking soda, and salt. Add alternately with buttermilk to creamed mixture; blend well.
Mix coconut and pecans with 1 Tbsp. flour and stir in.
Pour into three 8-inch greased and floured round layer cake pans.
Bake at 350 degrees for 25-30 minutes. Cool 10 minutes and remove from pans. Cool completely.

Cream Cheese Icing

8 oz. softened CREAM CHEESE
1 LB. CONFECTIONERS' SUGAR
1 Tbsp. MILK
1-1/2 tsp. VANILLA

Beat together until smooth.
(I sometimes make a double batch for a thick layer of icing and use the leftover for a topping for cupcakes or muffins.)

2 Tbsp. BUTTER

1 Tbsp. CURRY POWDER

1 tsp. ground CORIANDER SEEDS

2 cups chopped ONIONS

2 cloves of GARLIC, minced

1 Tbsp. GINGER, minced

2 Tbsp. FLOUR

7 cups MILK

1 head CAULIFLOWER, cut into small pieces

1 tsp. SALT

Ground PEPPER

Melt the butter. Add the curry powder and coriander. Cook and stir for one minute and then add the onions, garlic, and ginger.

Cook, stirring frequently, for 10 minutes.

Add the flour and cook for 3 more minutes. Gradually add the milk while stirring and then add the cauliflower.

Bring to a boil and turn the heat to low and simmer for 40 minutes. Add the salt and pepper.

Puree, leaving the soup a little chunky. Serve hot.

This recipe is from Alton Brown on the Food Network.

1 1/2 c. warm WATER (110-115 degrees F)

1 Tbsp. SUGAR

2 tsp. kosher SALT

1 package active dry YEAST

22 ounces all-purpose FLOUR, approximately 4 1/2 cups

2 ounces unsalted BUTTER, melted

VEGETABLE OIL, for pan

10 c. WATER

2/3 c. BAKING SODA

1 large EGG YOLK beaten with 1 Tbsp. WATER

PRETZEL SALT (I got mine from King Arthur Flour)

Combine the water, sugar and kosher salt in the bowl of a stand mixer and sprinkle the yeast on top. Allow to sit for 5 minutes or until the mixture begins to foam. Add the flour and butter and, using the dough hook attachment, mix on low speed until well combined. Change to medium speed and knead until the dough is smooth and pulls away from the side of the bowl, approximately 4 to 5 minutes. Remove the dough from the bowl, clean the bowl and then oil it well with vegetable oil. Return the dough to the bowl, cover with plastic wrap and sit in a warm place for approximately 50 to 55 minutes or until the dough has doubled in size.

Preheat the oven to 450 degrees F. Line 2 half-sheet pans with parchment paper and lightly brush with the vegetable oil. Set aside.

Bring the 10 cups of water and the baking soda to a rolling boil in an 8 quart saucepan.

In the meantime, turn the dough out onto a slightly oiled work surface and divide into 8 equal pieces. Roll out each piece of dough into a 24-inch rope. Make a U-shape with the rope, holding the ends of the rope, cross them over each other and press onto the bottom of the U in order to form the shape of a pretzel. Place onto the parchment-lined half sheet pan.

Place the pretzels into the boiling water and baking soda mixture, 1 by 1, for 30 seconds. Remove them from the water using a large flat spatula. Return to the half sheet pan, brush the top of each pretzel with the beaten egg yolk and water mixture and sprinkle with the pretzel salt. Bake until dark golden brown in color, approximately 12 to 14 minutes. Transfer to a cooling rack for at least 5 minutes before serving. These are good dipped in honey mustard.

Leftover pretzels are good cut in half and used to make a sandwich.

This recipe recently appeared in the Dallas Morning News, and was provided by Michelle Rodarte, cooking school manager at the Dallas Central Market.

It is now one of my all-time favorite soups and I find it is at it's best a couple days after being made.

The chiles give what might be a bland soup, a nice kick and warms your innards!

That makes it perfect for a simple, autumn dinner for family and friends.

4 Tbsp. BUTTER

2 ONIONS, cut in small dice

3 JALAPENO PEPPERS, finely diced

4 Tbsp. FLOUR

3 cloves GARLIC, minced

1/2 gallon WHOLE MILK

1 Tbsp. KOSHER SALT

2 lb. IDAHO OR YUKON GOLD POTATOES, peeled and cut into small dice

2 c. frozen CORN (I prefer the white corn)

3 POBLANO PEPPERS, roasted, peeled and diced

2 RED BELL PEPPERS, roasted, peeled and diced

SALT and PEPPER, to taste

1 bunch of CILANTRO

In a large stockpot over medium heat, melt butter. Sauté onions until tender and translucent.

Add jalapenos, flour, and garlic. Stir for 2-3 minutes so that the flour cooks and the garlic becomes fragrant; do not allow mixture to brown.

Slowly whisk in milk, a little at a time, making sure to thoroughly incorporate flour into the mixture so that it is smooth.

Add salt, potatoes, corn, and poblano chiles, and red pepper. Cook for 20 minutes, stirring occasionally until potatoes are tender.

Taste and adjust seasoning with salt and pepper. Toss in a handful of chopped cilantro, saving a small amount for garnish.

Makes 6-8 servings.

Here are some variations...

Try adding: Some pieces of grilled chicken, shrimp or bacon

Hominy, sweet potatoes, butternut squash, or lima beans

Cooked and crumbled chorizo

My mother-in-law made pickled eggs every Easter.

I particularly like them paired with bibb lettuce and a drizzle of vinaigrette.

Be sure to sprinkle the eggs with some coarse salt before serving.

1 c. JUICE FROM CANNED PICKLED BEETS

1 c. VINEGAR

4 c. WATER

1 large clove of GARLIC

1 BAY LEAF

2 tsp. PICKLING SPICE

1/2 tsp. SALT and PEPPER

12 HARD-COOKED EGGS

1 ONION, sliced and separated into rings

In a large jar or bowl, combine beet juice, vinegar, water, garlic (smashed), bay leaf, pickling spice, salt and pepper.

Stir and then add eggs, onion rings and beets.

Cover and refrigerate for several days.

Slice in half and serve on salad greens with a sprinkling of coarse salt.

May garnish with additional sliced beets and red onion rings.

(Do not use the beets and onions that have been marinating, to garnish the salad).

This recipe appeared in the Dallas Morning News by Alicia Ross and Beverly Mills of "Desperation Dinners".

I have recently been in the mood for chili and have been trying to go vegetarian whenever possible.

I have tweaked the recipe a bit to my liking and the taste will vary depending on which barbecue sauce you add. So here is my rendition... Hope you enjoy it!

2 cans of SWANSON VEGETABLE BROTH, and water added to make a total of 5 cups

1 lb. BROWN LENTILS

1 (14 1/2 ounce) can DICED TOMATOES

1 c. ONION, chopped

2 c. GREEN BELL PEPPER, chopped

4 cloves GARLIC, minced

1-2 Tbsp. CHILI POWDER

2 tsp. ground CUMIN

1 c. prepared BARBECUE SAUCE (I used Bullseye Original)

HOT PEPPER SAUCE, to taste

For Garnish: CHEDDAR CHEESE (shredded), SOUR CREAM, CILANTRO (chopped)

Bring broth and water to a boil in large soup pot.

Rinse and drain lentils, add to broth. Bring back to boil and then turn heat to low and cook covered for 20 minutes.

Add tomatoes with their juice, onion, green pepper, garlic, chile powder, cumin and barbecue sauce.

Simmer 15 minutes, covered, stirring frequently. Add a little more water if too thick.

Remove from heat and add hot pepper sauce to taste, if desired.

Serve topped with cheese, sour cream and cilantro.

I like to serve this with cornbread...

Serves 6

20 ounce bag of dried 15 BEAN SOUP

1 c. ONION, chopped

15 ounce can DICED TOMATOES

1 tsp. CHILI POWDER

Juice of 1 LEMON

2 cloves GARLIC, minced

1 lb. *SOYRIZO, sauteed until lightly browned (or you may substitute chorizo or ground sausage)

Soak beans in a large pot covered with 2 quarts of water for at least 8 hours.

After soaking, drain water and add 2 quarts of water to drained beans.

Bring beans to boil, reduce heat and simmer uncovered for 1-2 hours, or until nearly tender.

Add onion, tomatoes, chili powder, lemon, garlic, and cooked soyrizo or it's substitute.

Simmer for another 30 minutes.

Add salt and pepper to taste.

If made ahead, it may thicken. Add additional water or tomato juice to thin as desired.

I have recently "discovered" soyrizo produced by the Frieda company.

It is a vegetarian product with a soy base and very much tastes like chorizo.

Soyrizo is excellent mixed in with sauteed potatoes, in quesadillas or tacos, and is a spicy addition to "Egg McMuffin".

I found it in the Walmart Neighborhood Market.

There is nothing better than coming home from a busy day of work, open the door, and smell dinner cooking.

On the days that I work, my husband cooks dinner. It is never a frozen entree or fast food.

He shops, he preps, he tastes, he obsesses and he reviews what might have been done differently... all while sipping a glass of wine.

He very much likes to fix casseroles, pasta and stews, and invariably will make enough that there are leftovers for another meal or two.

We have both been eating much less meat than years ago but tonight, he felt like some pork chops simply seasoned with salt and pepper and sautéed.

To go with this, he prepared this barley mushroom casserole. He found the recipe on FoodNetwork.com.

2 Tbsp. BUTTER

2 medium ONIONS, finely diced

1 CARROT, finely chopped

1 CELERY RIB, thinly sliced

3/4 lb. MUSHROOMS, thinly sliced (such as shitake, button, baby portobellos, and oyster)

1 1/2 c. PEARL BARLEY

1 1/2 tsp. minced fresh THYME (or 3/4 tsp. dried thyme)

3/4 tsp. SALT

Freshly ground BLACK PEPPER, to taste

4 1/2 c. boiling VEGETABLE STOCK

Preheat oven to 350 degrees.

Melt butter in a large skillet over medium high heat.

Add the onions, carrot, celery, mushrooms, barley, thyme, salt and pepper and sauté, stirring frequently, until the mushrooms begin to brown... about 10 minutes.

Scrape the mixture into a shallow 2 1/2 quart baking dish, and add the boiling vegetable stock.

Cover tightly and bake 60-75 minutes, or until all the liquid is absorbed. (Be careful of the steam when removing the cover.)

The barley should have a slightly crunchy texture when done.

If it is too hard after all the stock has been absorbed, add some boiling stock or water and cook 10 to 15 minutes more.

Just before the casserole is done cooking, sauté or grill several pork chops.

It would be nice served with a dish of applesauce on the side.

This would also make a delicious vegetarian entrée with the barley casserole served in a grilled portobello mushroom.

Pour yourself a glass of cold beer, and bon appétit!

I received this recipe back in the late 1970's from a gal who worked in the laboratory of our hospital.

It became a favorite in our family, and we still make it for the holidays.

These were recently made by my oldest daughter. When I looked for my recipe, I could not find it.

My youngest daughter was kind enough to send the recipe along with her own side notes which I found to be amusing.

1 lb. DATES, chopped

1/2 c. WALNUTS, chopped

2 c. CONFECTIONER'S SUGAR

6 Tbsp. BUTTER, melted

12 ounce jar CHUNKY PEANUT BUTTER

7 oz. CHOCOLATE CHIPS

A little less than 1/2 bar of PARAFFIN (yes... it is edible and helps to set the chocolate and make it glossy)

Mix together the dates, walnuts, confectioner's sugar, butter and peanut butter.

Shape into balls to make stuffing your face easier.

Melt chocolate and yummy paraffin in a double boiler.

Dip heart attack balls into chocolate.

Place in pretty little paper cups that make them look innocent and dainty and not at all like something you shouldn't be eating.

(I admit... I like them too, but my thighs do not!)

Our local market had organic heirloom tomatoes for $2.99 a pound, but when I got to the store, there were only a couple choices left,

so I picked up two of the heirlooms and some red and yellow cherry tomatoes and bibb lettuce.

With a few splashes of white basalmic vinegar, a drizzle of olive oil, a few capers, fresh basil, mozzarella cheese, and fresh ground pepper,

I had a yummy salad to go with a cup of corn chowder and garlic bread with freshly grated parmesan cheese.

A quick, easy and healthy dinner for a lazy rainy day!

My gift to you are these simple but scrumptious candy bites.

The recipe comes from Saveur magazine and is one of those recipes that is definitely kid-friendly.

Especially during the holidays, I like to share time in the kitchen with the grandchildren, and this recipe is perfect for the little ones as they can measure, mix and drop... no cooking required.

An extra special treat this year came in the mail.

My friend and Christmas Elf, Sheila, sent along a couple special aprons for the children to wear. They were excited as they chose their favorite.

If you make these candies for a New Year's celebration... why not sprinkle the tops with some edible glitter!

1 lb. WHITE CHOCOLATE

1 c. CAP'N CRUNCH PEANUT BUTTER CRUNCH CEREAL

1 c. RICE KRISPIES CEREAL

3/4 c. ROASTED SALTED PEANUTS

3/4 c. ROASTED SALTED CASHEWS

1 c. WHITE MINIATURE MARSHMALLOWS

Line a large sheet pan with wax paper; set aside.
Melt white chocolate in the microwave, stirring at intervals until melted and smooth.

Add Cap'N Crunch, Rice Krispies, peanuts and cashews and stir gently.
Cool slightly and then add marshmallows.

Drop mounds of the chocolate mixture onto the prepared pan.
Set aside to cool and set.
May be stored in an airtight container in a cool spot for up to one week.

Crust:

1/4 lb. BUTTER

1/4 c. DARK BROWN SUGAR, firmly packed

1 1/4 c. all-purpose FLOUR, sifted

Adjust oven rack one-third up from the bottom of the oven. Preheat oven to 350 degrees.

In the small mixer bowl, cream butter,and beat in the sugar. On low speed, gradually add flour and beat just until mixture holds together. Turn into an ungreased 9-inch square baking pan and pat to make a smooth layer.

Bake for 10 minutes and then remove from oven, and increase oven temerature to 375 degrees.

Filling:

1/4 c. SEEDLESS RASPBERRY JAM (the original recipe calls for apricot preserves but I prefer raspberry!)

1 1/2 C. WALNUTS

2 EGGS

1/4 tsp. SALT

1/2 tsp. VANILLA EXTRACT

3/4 c. DARK BROWN SUGAR, firmly packed

2 Tbsp. UNSWEETENED COCOA

In a small bowl, stir the jam to soften and set aside.

Beat the eggs at high speed for 2 or 3 minutes until slightly thickened. Add salt and vanilla. On low speed, add sugar and cocoa, then beat at high speed for 2 or 3 minutes. On low speed, mix in the nuts, beating only until they are incorporated.

Spread the jam over the hot crust, leaving a 1/2 inch border at edges.

Pour the filling over the jam and level.

Bake at 375 degrees for 25 minutes.

Frosting:

1 c. (6 oz.) SEMI-SWEET CHOCOLATE MORSELS

2 Tbsp. LIGHT CORN SYRUP

2 tsp. RUM or STRONG PREPARED COFFEE

2 tsp. BOILING WATER

1/2 c. WALNUTS, chopped medium fine

In the top of a double boiler over hot water, melt the chocolate, stirring with a rubber spatula until it is smooth. Add the corn syrup, the rum or coffee, and the boiling water; stir until smooth.

Spread on top of the cake; sprinkle with nuts, pressing them gently in place with a metal spatula.

Let stand until frosting is firm. Best prepared a day before serving.

Cut into serving size pieces.

Top with whipped cream, fresh raspberries and sprigs of rosemary or mint leaves for garnish.

I am eating less and less meat, and have vowed to eat a healthier diet.

As I try new recipes that I like, I will pass them on to you.

This recipe was recently printed in Bon Appetit and I encourage you to give it a try.

Bulgur is an ingredient we do not eat very often in this country. It is common to Middle Eastern cuisine.

It is a whole grain and is high in fiber and can be found in health food stores as well as some grocery stores and is easy to prepare.

2 c. whole grain, quick-cooking BULGUR

2 15oz. cans GARBANZO BEANS, drained and rinsed

2 small containers of RED and YELLOW CHERRY TOMATOES

1 c. unpeeled ENGLISH HOTHOUSE CUCMBER, diced

1 c. ROASTED RED PEPPERS from a jar, diced

2/3 c. fresh DILL, chopped

1/4 c. WHITE BALSAMIC VINEGAR

1 Tbsp. GROUND CUMIN

6 Tbsp. OLIVE OIL

Cook bulgur in a large saucepan of boiling salted water until just tender, 10 to 12 minutes.

Drain. Rinse with cold water to cool and then drain well.

Transfer to a large bowl.

Add the garbanzo beans, tomatoes, cucumber, red peppers and dill.

Whisk vinegar and cumin in a small bowl. Whisk in the oil. Season with salt and pepper and pour this over the bulgur and toss together.

Season with salt and pepper to taste.

I like to serve this with some leaves of Bibb lettuce.

I recently went to my local Half-Price Bookstore and brought home a copy of "The Take-Out Menu Cookbook" by Carla Snyder and Meredith Deeds.

It was an interesting concept... cook your favorite international take-out foods at home, 24/7.

Now as you may know, I have collected cookbooks, recipes and the like for many years but I "needed" this cookbook.
Interestingly enough, it has no food photos and normally I shy away from a cookbook without photos as it is the photos that many times make you want to try the recipe.

I decided to try the Mulligatawny Soup.
There are many variations of this soup, but this one sounded easy and included ingredients and spices that I love.

This may be made ahead of time and reheated.
This is now one of my very favorite soups! The flavor is INCREDIBLE!


1/2 c. of Ghee (I just used BUTTER rather than clarified butter)
1 CINNAMON STICK
2 Tbsp. CURRY POWDER
3 ONIONS, (one chopped and two sliced)
SALT
2 CARROTS, peeled and chopped
1 rib of CELERY, chopped
1 PARSNIP, peeled and chopped
3 cloves of GARLIC, minced
8 c. CHICKEN STOCK (you may substitute vegetable stock for a vegetarian version)
1 tsp. GARAM MASALA
(Our local grocery store stocks this spice.
It is a combination of cinnamon, cardamom, cloves, coriander, peppercorns and cumin).
1 14-ounce can of unsweetened COCONUT MILK
Freshly ground PEPPER
CILANTRO for garnish, if desired

Heat 2 Tbsp. of the butter in a large pot over medium heat. Add the cinnamon stick and curry powder and cook for 1 minute.
Add the chopped onions and a pinch of salt, and cook for 1 minute until the onions begin to soften.

Add the carrot, celery, parsnip, and garlic to the pot and cook for 3 minutes or until the vegetables soften.
Add the chicken or vegetable stock and simmer for about 20 minutes, until vegetables are tender.

Remove the cinnamon stick and puree the soup in a blender or food processor. (Do this in small batches to prevent soup from overflowing while processing.)

Return soup to the pot and bring to a simmer.

Heat the remaining 2 Tbsp. butter over medium heat in a saute pan.
Add the onion slices and a pinch of salt and cook until onions begin to brown, about 5 minutes.
Add the garam masala, turn the heat to low and cook so the onions caramelize to a rich brown, about 20 minutes.

Add the coconut milk to the onion mixture and raise the heat to high and cook until it is reduced by 1/2, about 7 minutes.

Add the onion/coconut mixture to the pureed soup and season with salt and pepper to taste.
Garnish if desired with chopped cilantro and serve hot.

1 small BUTTERNUT SQUASH, peeled, halved, and seeded

1 Tbsp. OLIVE OIL

1 medium ONION, coarsely chopped

1 medium CARROT, peeled and finely chopped

1 ORANGE BELL PEPPER, coarsely chopped

1 14.5 ounce can CRUSHED TOMATOES

2 Tbsp. TOMATO PASTE

3 15.5 ounce cans of BLACK BEANS, drained and rinsed

1 CHIPOTLE CHILI IN ADOBO, minced

1 c. APPLE JUICE

3 Tbsp. CHILI POWDER

1/2 tsp. ground ALLSPICE

1/2 tsp. SUGAR

SALT and PEPPER, to taste

Cut the squash into 1/4-inch dice and set aside.

In a large pot, heat the oil over medium heat.

Add the squash, onion, carrot, and bell pepper.

Cover and cook until softened... about 10 minutes.

Add the tomatoes, tomato paste, beans and chipotle.

Stir in the apple juice, chili powder, allspice, sugar, and salt and pepper to taste.

Bring to a boil and then reduce heat and simmer about 30 minutes, stirring occasionally.

Uncover and simmer 10 minutes longer and serve.

My husband is the pasta maker in the house.

He makes a variety of pasta dishes and it is hard to choose which is the best.

Pasta is so versatile and makes for an inexpensive and filling meal.

I cannot imagine living life without pasta. It is worth every calorie and carb!

This is one of our favorites...

12 ounces CHEESE TORTELLINI

1/4 cup WATER, reserved from cooking pasta

2 Tbsp. BUTTER

2 cloves GARLIC, minced

1/4 lb. PROSCIUTTO, sliced into thin strips

1 c. HEAVY CREAM

1 pinch NUTMEG

1/4 c. PARMESAN CHEESE, freshly grated

3/4 c. frozen BABY PEAS, thawed

SALT and PEPPER, to taste

Cook tortellini according to package directions and drain, saving 1/4 c. of the cooking water.

Melt butter in skillet and cook garlic for 1 minute.

Add heavy cream and nutmeg, and bring to a simmer.

Cook until cream is thickened and reduced by half.

Stir in Parmesan cheese and peas.

Serve with additional Parmesan cheese, if desired.

Stir in reserved pasta water and tortellini and toss to coat.

Season to taste with salt and pepper.

I love bagels and I miss New York-style bagels from "back east". They had a special "chew factor".

But to make any bagel taste better, you need a good "schmear", and this is one of my favorites!

...A SCHMEAR OF CREAM CHEESE, SUNDRIED TOMATOES, SCALLIONS...

1 12-ounce container of whipped PHILADELPHIA CREAM CHEESE

4 ounce package of ready-to-eat SUNDRIED TOMATOES, sliced thin

2 SCALLIONS, sliced (include some of the green tops)

A grinding of fresh PEPPER

Mix these ingredients together and "schmear"!

I found this recipe tucked in a folder of cake recipes that I had saved years ago.

I chuckled as I read it, and thought you too might get a laugh from "Best Bourbon Cake Ever!"

1 or 2 quarts of BOURBON

1 c. BUTTER

1 tsp. SUGAR

2 large EGGS

1 c. DRIED FRUIT

BAKING POWDER

1 tsp. SODA

LEMON JUICE

BROWN SUGAR

NUTS

Before you start:

Sample the bourbon to check for quality. Good isn't it? Now, go ahead.

Select a large mixing bowl, measuring cup, etc.

Check rum again! It must be just right.

To be sure bourbon is of the highest quality, pour one level cup of bourbon into a glass, and drink it as fast as you can.

REPEAT!

With an electric mixer beat 1 cup a butter in a large fluffy bowl.

Add 1 seaspoon of thugar and beat again.

Meanwhile, make sure that the bourbon is of the finest quality. Try another cup.

Open second quart if necessary.

Add 2 arge leggs, 2 cupps fried druit and beat til high.

If druit gets stuck in beaters, just pry it loose with a drewscriver.

Sample bourbon again, checking for the tonscisticity.

Next sift 3 cups of pepper or salt - it really doesn't matter.

Sameple bourbon again... sift 1/2 pint of lemon juice.

Fold in chopped butter and strained nuts.

Add 1 babblespoon of brown thugar, or whatever color you can find.

Wix mel.

Grease oven and turn cake pan to 350 gredees.

Now, pour the whole mess into the coven and ake.

Check the bourbon again, and bo to ged!

When I was a young girl, my mother bought me my first pair of ice skates at a local auction.

She didn't have much money and the skates she bought were men's black ice skates and the blades were a bit rusted.

And they were too big for me, but I would wear extra-thick socks and stuff paper towels in the toes to make them fit.

My neighbor and I would go to the field behind his house.

There was a low area that would always fill with water and in the winter it made an ideal ice-skating rink except for the tufts of dried grasses that poked through the ice.

What fun we had skating.

It never really mattered to me that my skates were less than perfect or that the ice was not free of vegetation.

And then one Christmas I received my first pair of white figure skates.

It was like a dream come true. How I loved those skates!

After a day of skating I would come home and make a pot of hot chocolate.

It was always made from scratch. Not sure if they even had instant hot chocolate back then.

So here is the recipe... and it tastes just as good today as it did back then.

1/2 c. SUGAR

1/4 c. HERSHEY'S COCOA

Dash SALT

1/3 c. HOT WATER

4 c. MILK

3/4 tsp. VANILLA EXTRACT

Miniature marshmallows or sweetened whipped cream to garnish, if desired

Stir together sugar, cocoa and salt in medium saucepan; stir in water.
Cook over medium heat, stirring constantly, until mixture comes to a boil.
Boil and stir 2 minutes.
Add milk, stirring constantly. Heat to serving temperature. Do not boil.

Remove from heat; add vanilla. Whisk until foamy.

Serve topped with marshmallows or whipped cream, if desired.
Five 8-oz. servings.

3 Tbsp. RED-WINE VINEGAR

3 Tbsp. chopped fresh OREGANO

2 Tbsp. chopped fresh THYME

1 large GARLIC CLOVE, finely chopped

1 3/4 tsp. SALT

3/4 tsp. PEPPER

1/3 c. plus 1/4 c. OLIVE OIL

2 1/4 c. PEARL COUSCOUS (sometimes called Israeli couscous; 3/4 lb.)

I have found this at Central Market in Dallas as well as Whole Foods

1 3/4 c. low sodium CHICKEN BROTH or VEGETABLE BROTH

1 c. WATER

1/4 tsp. crumbled SAFFRON THREADS (optional)

2 lb. large SHRIMP, peeled and deveined

2 medium RED ONIONS, peeled and cut lengthwise into 1/2 inch wide wedges with toothpick inserted to hold together

2 lb. ZUCCHINI, cut diagonally into 1/2-inch-thick slices

6 oz. FETA CHEESE, crumbled

Whisk together vinegar, oregano, thyme, garlic, 1/2 tsp. salt, and 1/4 tsp. pepper in a small bowl until salt is dissolved.

Add 1/3 c. oil in a slow stream, whisking until vinaigrette is combined.

Heat 1 Tbsp. oil in a wide 3-quart heavy saucepan over moderate heat until hot but not smoking, then toast couscous, stirring occasionally, until fragrant and pale golden, 3-5 minutes.

While couscous toasts, stir together broth, water and saffron in a large glass measure.

Add to couscous with 1/2 tsp. salt and bring to a simmer, uncovered.

Simmer, covered, until liquid is absorbed and couscous is al dente, 10-12 minutes.

Remove from heat and let stand, covered, 10 minutes.

Stir vinaigrette to combine, then stir 2 Tbsp. into couscous and let stand, uncovered, at room temperature.

Toss shrimp with 1 Tbsp. oil, 1/4 tsp. salt and 1/4 tsp. pepper in a bowl and thread 4 or 5 shrimp onto a skewer.

Toss onions and zucchini with 2 Tbsp. oil, 1/2 tsp. salt and 1/4 tsp. pepper.

Grill shrimp and veggies. (You may use an outdoor grill or you may use a ridged grill pan over moderately high heat.)

Grill shrimp for about 4 minutes and the vegetables for about 5 minutes.

Remove toothpicks and skewers. Toss shrimp and vegetables with remaining vinaigrette.

Spoon couscous onto a large platter or shallow serving bowl.

Arrange shrimp and vegetables on top of couscous and sprinkle with feta.

Serve warm or at room temperature.

Soup... so easy, so nutritious, so flavorful, and so few pots and pans to wash and inexpensive to make.

A one dish meal served with some type of bread on the side. I have chosen biscuits today.

The frozen Pillsbury Southern-Style biscuits are really quite good slathered with some butter!

This recipe is from "The DEAN and DELUCCA Cookbook".

My copy is dog-eared and a bit spattered and stained from use.

Definitely look for this book to add to your collection!

6 slices BACON, diced

1 medium ONION, halved and thinly sliced

3 lb. CABBAGE, cored and cut and separated into 3/4 inch wide strips

1/2 tsp. PAPRIKA

2 quarts CHICKEN BROTH

28 oz. can of diced TOMATOES, drained

1 c. GOLDEN RAISINS

1 1/2 lb KIELBASA, cut into 1/3 inch slices

PARSLEY for garnish, if desired

PEPPER, freshly ground

Place the bacon in a heavy-bottomed soup pot over moderate heat. Cook for 5 minutes or so, until a good deal of the fat is rendered.

Add onion and garlic. Stir and cook for 5 minutes.

Add cabbage and paprika, stirring well to blend. Cook for 5 minutes.

Add the stock and the drained tomatoes and simmer for 15 minutes.

Add the raisins, and simmer for 10 minutes more.

Add the kielbasa and simmer 5 minutes.

Divide amongst 8 soup bowls and garnish with parsley if desired and a grinding of fresh pepper.

This soup is even better the next day as the flavors meld. The raisins impart a slight sweet taste that is most pleasing!

Let me tell you about "My Recipe Box".

The actual plexiglass recipe box was purchased years ago from the company... Perdue Farms, Inc.

When we moved to Texas, I had a painting of Daisy Duck in the kitchen.

This was painted by a very talented family friend... her name is Michele. At the time she was a young teenager.

I had always meant to get the picture framed but never did and then in the move, it was damaged, but I was able to take a photograph to remember her exemplary artwork.

I have had that photo on the front of my recipe box for many years.

This particular recipe box does not have any recipes in it, but rather, has recipes that I have tried in the past... the ones I would like to repeat... and lists the name of the recipe, where it can be found (book, magazine, recipe folder, other recipe box), the page number and also rates the recipe.

I started this little filing system years ago, before computers became popular and continue to log my recipes in this way.
(Unfortunately, I am running out of room to store all the past magazines I have collected since the 1960's and a few before that!)

Today I went in search of one of those recipes and within minutes had my hand on a favorite recipe for Coeur à la Crème that appeared in a Gourmet magazine... November... 1988... page 182, and alongside the recipe were notations I had made at the time.

Perhaps I will someday log my recipes on the computer but for now this works just fine and everyday I look at that precious painting/photo of Daisy Duck and remember the kindness of Michele for painting that for me.

It was Valentine's Day and we had just finished dinner. Our daughter called to see if we were home, and said she would be right over to bring us something.

Minutes later she arrived with this pie she had made. What a special treat!

She said this is a Paula Deen recipe, and we all know Paula makes some sinful stuff!

I thought back to the time when Molly went away to college and came home for a weekend with a homemade blueberry pie that she had made

(home-made crust and all!).

She was so proud, and I was so proud of her.

And now, in spite of her busy schedule as a mom, wife and accountant, she took the time to bake a little love.

Thank you Molly! It was so good!

1 3/4 c. crushed VANILLA WAFERS

1/4 c. SUGAR

6 T. BUTTER, melted

2 (14 ounce) cans SWEETENED CONDENSED MILK

2 large EGGS

2 EGG YOLKS

1 tsp. LEMON ZEST

1/2 c. fresh LEMON JUICE

1/4 c. SOUR CREAM

Garnish: WHIPPED CREAM and LEMON SLICES

Preheat oven to 350

In a small bowl, combine vanila wafer crumbs and sugar.

Add melted butter, stirring until combined.

Press mixture into bottom and up sides of a 9 inch pie plate and set aside.

In a large bowl, combine condensed milk, eggs, and egg yolks, whisking until smooth.

Whisk in lemon zest and juice until smooth. Whisk in sour cream.

Pour mixture into prepared crust.

Bake for 25-30 minutes or until center of pie is set.

Let cool for 30 minutes. Cover and chill for at least 4 hours or up to 3 days.

Garnish as desired.

What's not to love about "stir-fry"?

We are fortunate in Dallas to have a number of Asian markets within reasonable traveling distance.

With that in mind and the desire to eat healthy, I stopped at the local Half-Price books and picked up the cookbook called "What's Cooking: Stir-fry",

pulled out my wok, made a quick trip to the Asian market, and picked up provisions for dinner.

In the Asian market, you will find unusual fruits and vegetables that the average grocery store does not stock. The prices are usually very reasonable.

When I visited... a huge bunch of dill was going for $0.99, whereas in our local grocery a few tiny sprigs of dill were commanding anywhere from $1.99 to $3.29.

Unfortunately, I didn't need dill for this recipe. But you get the idea.

So here is a quick recipe for stir-fried vegetables.

Measure out all your ingredients, and prep all your veggies ahead, as the stir-fry process takes only minutes to complete the dish.

3 Tbsp. SESAME OIL

8 SCALLIONS, chopped

l clove GARLIC, crushed or minced

1 Tbsp. grated fresh GINGER

1 head of BROCCOLI

1 YELLOW or ORANGE BELL PEPPER, seeded and sliced

1 c. shredded RED CABBAGE

4 1/2 oz. can BABY CORN, drained

2 c. PORTOBELLO MUSHROOMS, thinly sliced

5 oz. fresh BEAN SPROUTS

9 oz. can WATER CHESTNUTS, drained

4 tsp. LIGHT SOY SAUCE

Heat a wok over high heat, then add 2 tablespoons of the oil.

Stir-fry two thirds of the scallions with the garlic and ginger for 30 seconds.

Add the broccoli, bell pepper, and red cabbage and stir-fry for 1-2 minutes.

Mix in the baby corn and mushrooms and stir-fry for an additional 1-2 minutes.

Finally, add the bean sprouts and water chestnuts and cook for an additional 2 minutes.

Pour in the soy sauce and stir well.

I like to serve this over rice.

Garnish with remaining scallions.

I woke up this morning thinking to myself... "Eat like a Cajun" and immediately thought of crawfish, muffalettas and King's cake.

I read that crawfish will be available by the end of the week, so I decided instead to make a muffaletta.

The muffaletta was made famous back in 1906 by the Central Grocery in New Orleans.

The first time I visited New Orleans, I enjoyed a muffaletta and a Dixie beer at Central Grocery and it was to die for.

What makes the muffaletta so good is the olive mixture.

I found my recipe for the olive mixture in USA Weekend, May 1991 by Lee Bailey, who died back in 2003.

I have tweaked it just a bit and it has become a favorite of mine.

Use what you need for the sandwich and refrigerate the remainder to use as a dip or a spread for bruschetta.

Olive Salad

1 medium jar GREEN OLIVES WITH PIMENTOS, drained

1 can BLACK OLIVES, drained

2 cloves of GARLIC

2 ANCHOVY FILLETS

2/3 c. OLIVE OIL

2 tsp. LEMON JUICE

5 Tbsp. PARSLEY, chopped

1 Tbsp. CAPERS

3 PEPPEROCINI, finely diced

Several jarred PIMENTOS, diced

1 tsp. DRIED OREGANO

FRESHLY GROUND PEPPER, to taste

In a food processor: coarsely chop green olives and put in bowl.

Coarsely chop black olives and add to bowl.

With processor running add garlic and anchovies.

Add olive oil and lemon juice. Pour over olive mixture.

Add parsley, capers, pepperocini, pimento, oregano and pepper and stir until combined.

This is best made ahead to let the flavors develop.

Now to make the muffaletta you will need...

1 round loaf of SOURDOUGH or RUSTIC ITALIAN BREAD, cut horizontally

GENOA SALAMI, HAM, PEPPERONI, sliced PROVOLONE CHEESE and MOZZARELLA CHEESE

Put some of the olive salad on the bottom piece of bread.

Layer meats and cheeses on top of this.

Then put a generous layer of the olive salad on top of the meat and cheeses.

Put remaining piece of bread on top. Allow sandwich to sit for about 20 minutes so the olive mixture can soak into the bread.

Traditionally, this is not heated; however, I like to cut the loaf in quarters, wrap tightly in foil and bake at 350 degrees

until the cheese has melted and the sandwich is heated through.

Open the foil and allow to stay in oven about 5 minutes longer with the heat off.

This makes a "man-size" sandwich, and be sure to have extra napkins handy!

Serves 6

This is a one pot meal and good for an informal dinner with friends.

Before you start cooking... set the table.

Place a large plastic garbage bag on the table and cover with layers of newspaper. (No tablecloth needed!)

There... that was easy!

Be sure you have good ventilation as the spices are potent as they boil.

12 c. WATER
1 tsp. SALT
1 pkg. (3 ounces) ZATARAIN'S CRAWFISH, SHRIMP, and CRAB BOIL SEASONING BAG
1 lb. NEW POTATOES
4 ears SWEET CORN, each cut in half
1 lb. SMOKED SAUSAGE, cut in pieces
2 lb. LARGE SHRIMP with shells on
1 LEMON, cut into wedges
Parsley for garnish

BUTTER, melted
HOT SAUCE... your favorite

Bring water, salt and bag of Zatarain's seasoning to a boil. (Do not take seasoning mixture out of bag).

Add potatoes and reduce heat and cook until potatoes are nearly done. (Check by piercing with the tip of a knife).
This will take about 15 minutes, depending on the size of the potatoes.

Add corn and simmer 5 minutes.

Add sausage and then shrimp and simmer for another 5 minutes... and your meal is done!

Drain well and pour onto the newspapers and garnish with chopped parsley and lemon wedges.

Add several shakes of your favorite hot sauce to the melted butter.
(For those who don't like hot and spicy, serve plain melted butter.)
Place melted butter in small individual serving dishes and provide several brushes to slather the butter on the sweet corn and potatoes.

Everyone peels their own shrimp to dunk in the melted butter.

Be sure you have plenty of napkins!

This is nice served with coleslaw and a loaf of crusty bread and a cold beer.

4 Tbsp. OLIVE OIL

2-4 SHALLOTS, chopped (about 1/2 cup)

2 cloves GARLIC, chopped

1 8-ounce bottle CLAM JUICE

3/4 c. HEAVY CREAM

1/2 c. WHITE WINE

1/2 c. ORANGE JUICE

2 heaping Tbsp. oil-packed SUN-DRIED TOMATOES, diced

1 Tbsp. LIME JUICE

1 tsp. HERBES de PROVENCE

1 tsp. WORCESTERSHIRE SAUCE

1/2 tsp. ORANGE PEEL, grated

1/2 tsp. LIME PEEL, grated

All-purpose FLOUR

4 5-to-6 ounce fish fillets (I used cod)

SALT and PEPPER, to taste

1 lb. ASPARAGUS

8 ounces ANGEL HAIR PASTA

Chopped PARSLEY or BASIL, for garnish

Heat 2 Tbsp. oil in a heavy pan over medium-high heat. Add shallots and garlic and saute 30 seconds.

Add remaining sauce ingredients... clam juice, cream, wine, orange juice, sun-dried tomatoes, lime juice, herbes de Provence, Worcestershire sauce, orange peel, lime peel.

Boil until sauce is reduced to 1 1/2 cups, stirring occasionally, about 10 minutes.

(Sauce can be made a day ahead. Cover and refrigerate. Rewarm before using.)

If you like a lot of sauce, you may want to double the recipe.

Place flour in a shallow dish. Sprinkle fish fillets with salt and pepper and then dredge in flour, turning to coat and then shake off the excess.

Heat remaining 2 Tbsp. of oil in a large skillet and saute the fish until brown and cooked through, about 4 minutes per side.

Transfer the fish to a plate and keep warm.

Put the sauce in the skillet that you just cooked the fish in and bring to a simmer.

Cook the pasta in a large pot of boiling salted water until tender but still firm to bite.

Drain well and return pasta to pot and add half the sauce and toss to coat.

Divide pasta equally among 4 plates. (I like to serve this over cooked asparagus.)

Top with fish... drizzle with sauce and garnish with parsley or basil and additional grated orange rind if desired.

This is nice served with cornbread muffins.

This spoon was darkened with tarnish when I received it.

Though silverplate and not sterling, it holds the value of sterling in my mind. This simple sugar spoon belonged to my mother-in-law.

As I removed the tarnish, I thought of all the people who had held this spoon in their hands through the years.

Many years of use... always beautiful and delicate.

I can never remember entering her home and not being fed.

There were always homemade cookies (she made a large batch of chocolate chip cookies EVERY week), pies, cakes and puddings.

On Sundays you could count on a big pot of meatballs simmering in sauce.

She would brew a pot of coffee or a cup of tea and we would sit at the table and talk and partake of the goodies.

This is how she showed her love to her family. It was a part of who she was.

And we would use this spoon to sweeten our coffee or tea.

If that spoon could talk, it would tell stories of life: the good times and the bad... accomplishments and disappointments... birth and death... laughter and tears.

And today, as we pass the sugar and sweeten our coffee... we remember.

We remember my father-in-law's stories... he is no longer with us.

And we will remember Jennie... she just died at the age of 93.

Life will go on but it will never be the same.

Sharing food at the table with those you love, to my mind, is the epitome of love and that is why I include this remembrance here.

Take the time to appreciate the simple things in life... like Jennie's sugar spoon, and the beautiful memories of a special time in our lives.

With love... may you rest in peace...

Darling... I fixed you your favorite breakfast... fried egg on toast.

HAPPY APRIL FOOLS DAY!

Ingredients:

POUND CAKE, sliced

HEAVY CREAM, sweetened to taste and whipped

PEACH HALF, (canned)

NUTMEG, a sprinkling

Place cake on plate (piece together if necessary) and top with whipped cream and peach.

Sprinkle with nutmeg to resemble pepper.

Eat for breakfast or dessert and enjoy!

CHICKEN PICCATA

(served with Red-skinned Smashed Potatoes, and Corn and Pepper Medley)

2 skinless and boneless CHICKEN BREASTS, butterflied and then cut in half

SALT and PEPPER

All-purpose FLOUR, for dredging

6 Tbsp. BUTTER

5 Tbsp. EXTRA-VIRGIN OLIVE OIL

1/3 c. fresh LEMON JUICE

1/2 c. CHICKEN STOCK

1/4 c. CAPERS, rinsed

1/3 c. fresh FLAT LEAF PARSLEY, chopped

Season chicken with salt and pepper. Dredge chicken in flour and shake off excess.

In a large skillet over medium high heat, melt 2 tablespoons of butter with 3 tablespoons olive oil.
When butter and oil start to sizzle, add 2 pieces of chicken and cook for 3 minutes.
When chicken is browned, flip and cook other side for 3 minutes. Remove and transfer to plate.

Melt 2 more tablespoons butter and add another 2 tablespoons olive oil.
When butter and oil start to sizzle, add the other 2 pieces of chicken and brown both sides in same manner.
Remove pan from heat and add chicken to the plate.

Into the pan add the lemon juice, stock and capers.
Return to stove and bring to boil, scraping up brown bits from the pan for extra flavor.
Check for seasoning.
Return all the chicken to the pan and simmer for 5 minutes. Remove chicken to platter.

Add remaining 2 tablespoons butter to sauce and whisk vigorously. Pour sauce over chicken and garnish with parsley.

My husband made this for me last night. It is one of my favorite chicken recipes and he makes it often.
This recipe is from Giada De Laurentiis (from the Food Network)... and what man does not adore Giada and her cooking.

Picnic in the Wildflowers

Ah... nice weather has finally come to Texas and the wildflowers are in full bloom.

This is a great time of year to pack-up an impromptu picnic to share with those you love.

Living in the metroplex, there are so many stores where you can pick up provisions last minute.

Today I decided on a multi-grain baguette, Maytag blue cheese, sliced pear, apple, grapes, blackberries, pecans and sliced sausage.

Find a pretty spot by the water or in a field of flowers.

This would be nice also to take to an outdoor concert.

Bon Appetit!

My husband recently came home with a bunch of organic swiss chard and that sent me in search of a recipe,

and to my delight I found this recipe for White Bean and Swiss Chard Soup.

The original recipe was from the Whole Foods Market Cookbook and I tweaked it a bit to my liking.

To accompany the recipe, I toasted some artisan garlic bread, slathered it with a garlic/herb cream cheese spread,

and topped it with grated Parmesan cheese and chopped parsley and put it in a 400 degree oven to melt the cheese.

1 Tbsp. OLIVE OIL

1 medium ONION, chopped

1 stalk CELERY, chopped

1/2 large GREEN PEPPER, chopped

1/2 large RED PEPPER, chopped

1/2 large YELLOW PEPPER, chopped

1/2 large ORANGE PEPPER, chopped

2 cloves GARLIC, minced

1/8 c. dried ITALIAN HERBS

1 (14.5 ounce) can diced TOMATOES in juice

6-7 c. CHICKEN BROTH or VEGETABLE BROTH

2 cans WHITE KIDNEY BEANS, rinsed and drained

1/4 c. BASMATI RICE

3 c. SWISS CHARD, washed and chopped with heavy stems removed

SALT and PEPPER (fresh ground), to taste

Heat the olive oil in a soup pot over medium heat and add the onion, celery, peppers and garlic and sauté until the onion is translucent.

Add the Italian herbs and tomatoes with juice. Cook for another minute, stirring often.

Add the broth and simmer for about 20 minutes.

Stir in the rice and swiss chard and continue to simmer for 15 minutes until the rice is cooked.

Add the beans and simmer another 5 minutes. Season with salt and pepper.

What a wonderful treat and a gift of love as my daughter and grand-daughter appeared at the door with arms full of flowers and homemade muffins.

Both of my daughters are wonderful cooks and learned to cook "from scratch" as they were growing up.

They are both now busy working moms and have families of their own. I am so proud of them for all of their accomplishments in life.

So many happy memories as I reminisce about those days long ago when they were young and carefree, playing in the brook and making mudpies.

Life seemed so simple then.

BANANA CRUMB MUFFINS

1 1/2 cups all-purpose FLOUR

1 teaspoon BAKING SODA

1 teaspoon BAKING POWDER

1/2 teaspoon SALT

3 BANANAS, mashed

3/4 cup SUGAR

1 EGG, lightly beaten

1/3 cup BUTTER, melted

1/3 cup packed BROWN SUGAR

2 tablespoons all-purpose FLOUR

1/8 teaspoon ground CINNAMON

1 tablespoon BUTTER

Preheat oven to 375 degrees F. Lightly grease 10 muffin cups, or line with muffin papers.

In a large bowl, mix together 1 1/2 cups flour, baking soda, baking powder and salt.

In another bowl, beat together bananas, sugar, egg and melted butter.

Stir the banana mixture into the flour mixture just until moistened. Spoon batter into prepared muffin cups.

In a small bowl, mix together brown sugar, 2 tablespoons flour and cinnamon.
Cut in 1 tablespoon butter until mixture resembles coarse cornmeal.
Sprinkle topping over muffins.

Bake in preheated oven for 18 to 20 minutes, until a toothpick inserted into center of a muffin comes out clean.

Before serving, sprinkle with confectioner's sugar, if desired.

I like these served with whipped cream cheese for spreading.

I recently purchased a cookbook called "Bon Appetit Fast Easy Fresh" and since it is a 770 page book, it has provided me with lots of bedtime reading.

There are not many photos in the book, but the recipes will have you making shopping lists and planning your menu.

I watched my grandson today after school, came home by 6:15 and had this on the table by a few minutes after 7PM.

This is a vegetarian dish.

For you meat eaters, place thin slices of grilled Italian sausage on top with the tomatoes before baking.

This is Italian comfort food at it's best.

2 Tbsp. extra virgin OLIVE OIL

4 c. WATER

1 1/3 c. YELLOW CORNMEAL

1 1/4 tsp. SALT

1/2 c. slivered BASIL LEAVES, divided

2 c. halved CHERRY TOMATOES

2 cloves GARLIC, minced

4 ounces crumbled GORGONZOLA CHEESE

1 c. (packed) coarsely grated MOZZARELLA CHEESE, about 4 ounces

Preheat oven to 450 degrees. Brush a 12 inch ovenproof skillet with 1 Tbsp. olive oil.

Combine 4 cups of water, cornmeal, and salt in a heavy saucepan.

Bring to a boil over medium-high heat, whisking constantly.

Reduce heat to medium-low and cook until polenta is very thick and pulls away from the sides of the pan, whisking constantly for about 3 minutes.

Whisk in remaining 1 Tbsp. oil and 1/4c. basil.

Transfer polenta to prepared skillet.

Sprinkle with tomatoes and garlic, then Gorgonzola, mozzarella, and remaining 1/4 c. basil.

Bake until cheese topping is bubbling, about 15 minutes.

Let stand at least 5 minutes.

Cut into wedges and serve from the skillet.

Going to a baby shower tonight and taking this cheese ball.

I found the recipe on line but ended up tweaking it as I am not sure everyone likes extra hot and spicy.

Anaheim peppers are sometimes very mild and other times you can get one that is quite hot and this was the case today.

So my suggestion is to taste and add accordingly. I used two.

2-4 large ANAHEIM CHILE PEPPERS

1 lb. PEPPER JACK CHEESE, shredded

4 ounces CHEDDAR CHEESE

2 (8 ounce) packages CREAM CHEESE, softened

2 cloves GARLIC, minced

1 tsp. SALT

1 tsp. ground BLACK PEPPER

2 c. PECANS, chopped

Preheat an outdoor grill and cook chiles until the skin of the peppers has blackened and blistered, about 5 minutes.

(This can also be done under the broiler, turning frequently.)

Place the blackened peppers in a bowl and cover with plastic wrap and cool about 15 minutes.

Once cool, remove the skins and seeds and chop the peppers.

Combine the peppers with the pepper jack cheese, cream cheese, garlic, salt and pepper.

Form into a ball wrapped in plastic wrap and place in the freezer for 15 minutes.

Spread chopped nuts on a large cutting board or baking sheet.
Roll the cheese ball in the nuts and use your hand to be sure all areas are covered with nuts.

Serve with crackers.

I bought a bunch of beets at the Rockwall Farmer's Market last Saturday... 3 red and 1 yellow.

I love beets!

Knowing that my husband would be out of town for several days, and since he does not like beets, this was my chance to indulge.

This recipe is an adaptation of a recipe from the St. Paul Farmer's Market Cookbook (a produce cookbook) that I found at Half-Price Books.

It's a great book to read in bed and I have quite a number of pages folded with recipes to try.

This one is definitely a keeper!

ROASTED BEET SALAD

Dressing:

3 Tbsp. RASPBERRY BALSAMIC VINEGAR

2 Tbsp. seedless, RASPBERRY JAM

3/4 c. CANOLA OIL

A sprinkling of SALT and PEPPER

Whisk these ingredients together until emulsified.

Salad:

1 c. WALNUT or PECAN HALVES

4 oz. BLUE CHEESE, crumbled

4-8 BEETS, depending on size (I used yellow and red beets)

1 pint fresh RASPBERRIES

1 ONION or RED ONION, thinly sliced

SPRING MIX SALAD GREENS

Preheat oven to 350 degrees. Toast the nuts for 3-4 minutes. You want them to be lightly toasted and then remove to cool.

Increase the oven to 375 degrees.

Place trimmed, scrubbed beets on a pan and roast for 45 minutes to an hour, depending on the size.

They should be slightly tender at this point.

Then reduce oven temperature to 350 degrees, cover the entire contents of pan with foil, and continue to bake for another 20-30 minutes.

Remove from the oven and allow to sit covered for 15 minutes.

Remove the skins, halve and slice the beets into thin slices.

To Assemble:

Reserve a little crumbled cheese, nuts, and raspberries to garnish the top of the salad.

Gently toss greens with fresh raspberries, crumbled blue cheese, walnuts, onion slices and half of the dressing.

At this point, place the salad on plates individually.

Place the reserved beet slices on top of this mixture and garnish with the remaining nuts and raspberries.

Drizzle a little more dressing on the top of the beets and garnish with the remaining blue cheese.

Finish with a little freshly cracked pepper.

Makes 4 servings.

It has been quite a while since I last made this recipe. My notation alongside the recipe reads... "absolutely wonderful!"

This is an adaptation from the book "Asian Noodles" by Nina Simonds.

I like this curried chicken as a filling for naan or tortillas. It is also exceptionally good spooned over rice.

It is a bit labor intensive... so prep all your veggies and chicken, make your curry paste and combine your sauce ingredients before putting it all together.

If you think you don't like turnips... just think again, as you would never in your wildest dreams know that turnips are an ingredient in this dish.

6 TORTILLAS or NAAN, warmed before serving

3 Tbsp. CANOLA OIL

1-2 LEEKS, trimmed, cleaned, cut in half lengthwise and then crosswise in thin slices, using the white part and just a bit of the green

5 CARROTS, peeled and grated

1 TURNIP, peeled and grated

2 1/2 Tbsp. Chinese rice wine (this can be found in an Asian grocery and many supermarkets)

HOME-GROUND CURRY PASTE (this is to die for!)

1/2 tsp. CRUSHED RED PEPPER FLAKES

4 cloves of GARLIC, peeled

One 2 1/2-inch piece of GINGER, peeled and cut into 4 or 5 slices

1 1/2 tsp. ground CUMIN

1 tsp. ground CORIANDER

1/2 tsp. TURMERIC

1 tsp. SALT

1/2 tsp. PEPPER, freshly ground

Put all of the curry paste ingredients in a food processor and process until a paste is formed and set aside.

1 lb. boneless, skinless CHICKEN BREASTS, cut into 1/4-inch thick slices

COCONUT SAUCE

(Blend the ingredients together to make the sauce)

1 c. COCONUT MILK

2 Tbsp. FISH SAUCE

1 Tbsp. SUGAR

Heat a wok or heavy skillet over medium heat. Add 1 1/2 Tbsp. of the oil and heat for 30 seconds.

Add the leeks and stir fry for 1 minute or until they soften.

Add the carrots and turnips and rice wine and toss lightly.

Cover, turn the heat down to medium and cook for 2 minutes or until the carrots and turnips are tender.

Transfer vegetables to a bowl and set aside.

Reheat the wok and add 1 1/2 Tbsp. of oil and heat about 30 seconds.

Add the home-ground curry paste and cook for 20 seconds, or until very fragrant.

Add the chicken, turn up the heat to high and stir fry until the meat loses it's pink color and the slices separate..

Add the coconut sauce and cook for about 10 minutes or until it thickens.

Add the leek mixture.

Add 1/2 c. chopped CILANTRO, and use some additional for garnish

Toss lightly and transfer to a platter.

To eat... spoon some of the chicken curry mixture onto a wrapper and roll up or spoon over rice to serve.

Steak and Eggs

I worked with my cardiologist years ago in the hospital and then he became my cardiologist.

He loved to talk food and was always the chief cook when he and his buddies would go on hunting trips.

This was one of his recipes he shared with me and wrote it down on a prescription pad!

(Now if you eat too much of this, you will surely need his services.)

So in preparation for Father's Day, I offer you this possibility for your favorite cowboy.

You can prepare the casserole the night before and bake it in the morning.

Pillsbury frozen biscuits are quite good (he also recommended these) especially when spread with some cactus jelly.

Pop them in the oven the last 20 minutes while the casserole bakes.

Then use a grill pan to quickly cook a thin steak.

COWBOY CASSEROLE

1 lb. HOT SAUSAGE (I like Owens brand), browned and broken into small pieces

6 EGGS

2 c. MILK

2 c. CHEDDAR CHEESE, grated

4 pieces BREAD, torn up

Butter the bottom and sides of a baking dish.

Put bread in bottom.

Top with cooked sausage meat.

Whisk eggs and milk together and pour over sausage and bread.

Top with grated cheese.

Bake at 375 degrees for about 45 minutes until puffed and brown around the edges.

Serve with hot sauce or a little salsa and biscuits.

The weather in Texas is HOT! 100 degrees and the air conditioner is running non-stop.

This is the time of year when I crave a popsicle.

I recently bought the book "Paletas" by Fany Gerson.

Paletas are Mexican popsicles and this book has an interesting choice of recipes as well as shaved ice and aguas frescas.

So today I decided to try the watermelon popsicles. They are easy to make and would be a great project for the kids to help with in the kitchen.

1/2 c. WATER

1/2 c. SUGAR

4 c. WATERMELON, peeled and diced, and seeds removed

1 Tbsp. LIME JUICE, freshly squeezed

Pinch of SALT

Combine the water and sugar in a small saucepan and bring to a boil over medium-high heat until the sugar dissolves.

Remove from heat and let cool to room temperature.

Put the watermelon, lime juice, and salt in the blender and add the sugar syrup.

Blend until smooth.

Divide amongst popsicle molds, snap on the lid and freeze until solid... about 5 hours.

To remove from molds, dip molds in warm water just until they are loosened when pulling on the popsicle sticks.

Makes about 12 popsicles. Grand-daughter Alain gave these a "thumbs up"!

(These are very refreshing!)

If you are looking for an easy, and inexpensive pasta dish... try Lemon Spaghetti.

This is from the Food Network and was prepared by Giada De Laurentiis.

1 lb. SPAGHETTI

2/3 c. OLIVE OIL

2/3 c. PARMESAN CHEESE, freshly grated

1/2 c. LEMON JUICE, freshly squeezed

SALT and freshly ground PEPPER

1 Tbsp. LEMON ZEST

1/3 c. BASIL LEAVES, chopped

Cook the pasta in a large pot of boiling salted water until tender but still firm to the bite (about 8 minutes).

Meanwhile, whisk the oil, Parmesan, and lemon juice in a large bowl to blend.

Drain the pasta, reserving 1 cup of the cooking liquid.

Toss the pasta with the lemon sauce and the reserved cooking liquid, adding 1/4 c. at a time as needed to moisten.

Season with salt and pepper.

Garnish with lemon zest and chopped basil.

If desired, serve with a salad, crusty Italian bread, and some grilled Italian sausage.

OK all you chili-heads... here is something for you!

Icy cold, spicy hot, sweet, tart. Oh... YUM! Beware... do not offer this to the children!

This is for ADULTS ONLY!

Today is July 4th, 2011 and I prepared this recipe from the book "Paletas" by Fany Gerson and it is a winner!

This will feel like sparklers going off in your mouth with a nice after-burn.

Paletas de Piña con Chile

1 c. WATER

1/2 c. SUGAR

1 small SERRANO CHILI or JALAPENO PEPPER, split lengthwise

1 ripe PINEAPPLE, peeled

2 Tbsp. freshly squeezed LIME JUICE

1-2 tsp. ground DRIED CHILES (piquin, guajillo, or arbol)... I used arbol

1/2 tsp. SALT

Combine the water and sugar in a small saucepan.

Cook over mediu-high heat, stirring, until the mixture comes to a boil and the sugar has dissolved.

Add the serrano chili, lower the heat, and simmer for 5 minutes.

Let cool to room temperature. Strain through a fine-mesh sieve and discard the chili.

Finely dice 1 1/2 cups of the pineapple and coarsely chop the rest.

Mix the finely diced pineapple with the dried, ground chile and salt and set aside.

Put the coarsely chopped pineapple in a blender or food processor, pour in the syrup, lime juice and blend until smooth.

Divide the blended mixture among the molds leaving enough room for the diced pineapple.

If using conventional molds, don't snap on the lids yet.

Freeze until the mixture has a slushy consistency... about 30 minutes. (This will prevent the diced pineapple from sinking to the bottom when added.)

Drop the diced pineapple into the ice pops, dividing it evenly among the molds. If it floats, push it down with a small spoon or an ice pop stick.

Snap on the lid and freeze until solid, about 5 hours.

If using glasses or unconventional molds, freeze until the pops are beginning to set (45 minutes to an hour), then insert the sticks and freeze until solid.

8 ears of corn, boiled or grilled

1 large clove GARLIC

1 JALAPENO PEPPER, seeded and cut in pieces

1 Tbsp. CILANTRO

ZEST from 1 LIME

1 Tbsp. fresh LIME JUICE

1/2 c. BUTTER, cut into pieces

Put garlic, jalapeno pepper, cilantro and lime zest in food processor and pulse several times.

Add lime juice and butter and process until combined.

This may be rolled in a cylinder in waxed paper and kept in the refrigerator or freezer or you may use it immediately to spread on cooked corn.

My husband made this and I must say, the sauce was too hot for my taste but would be delicious with less chipotle chiles than indicated in the sauce recipe.

But you be the judge. Taste as you go to find an agreeable level of heat for your palate.

A great appetizer!

MEATBALLS

3 Tbsp. OLIVE OIL

1/4 small RED ONION, chopped

3 cloves GARLIC, minced

1 large EGG

2 Tbsp. MILK

1/4 c. plain BREADCRUMBS

3/4 c. JALAPENO JACK CHEESE, grated

3 Tbsp. CILANTRO, chopped

1 Tbsp. CHILI POWDER

2 tsp. ground CUMIN

1 tsp. OREGANO

1 lb. GROUND CHUCK

1/2 lb. CHORIZO, casings removed

SALT and CAYENNE PEPPER to taste

VEGETABLE OIL SPRAY

Preheat oven to 450 degrees. Line a baking sheet with foil and spray with vegetable oil spray.

Heat oil over medium-high heat and add onion and garlic, and cook, stirring frequently for 3 minutes, or until onion is translucent.

Whisk egg and milk in a mixing bowl, and add bread crumbs, cheese, cilantro, chili powder, cumin, and oregano and mix well.

Add sauteed onion and garlic to the breadcrumb mixture and then add ground chuck and chorizo. Mix well to combine ingredients.

Form into 1 1/2 inch meatballs and place on prepared pan.

Spray tops of meatballs with vegetable oil spray.

Bake for 12-15 minutes, or until cooked through.

Remove from pan and serve immediately accompanied by a bowl of Creamy Chipotle Sauce for dipping.

CREAMY CHIPOTLE SAUCE

1 C. MAYONNAISE

2/3 c. SOUR CREAM

3 Tbsp. freshly squeezed LIME JUICE

3 SCALLIONS, white parts and 3-inches of green tops, chopped

3 cloves GARLIC, minced

3 CHIPOTLE CHILES in ADOBO SAUCE, finely chopped

(Chipotle peppers are smoked jalapeno peppers. These are found in a can in the Hispanic section of the grocery store.

Beware... these are very hot and spicy, as is the sauce. Start with only a small amount and taste for the level of heat desired.)

1 tsp. ADOBO SAUCE

SALT, to taste

Combine all ingredients and whisk together.

Refrigerate until ready to use.

My grandbaby, Alaina came over for a "girla's day" with Lala (that's me).

I had prepared a special wicker basket filled with old clothing, hats, scarves, jewelry and shoes so she could play dress-up.

Knowing how much she likes to bake with Lala, I thought we would make some gooey caramel pecan brownies;

however, she made it known, loud and clear, that she does not like nuts! "How can that be?", I thought to myself.

So... I scrambled to find a recipe that was quick and easy that did not include nuts,

and decided to make Snickerdoodles from my old, tattered, falling apart, tried-and-true first cookbook... "Betty Crocker".

The front and back covers are missing and the pages are tearing away from the 5-ring binder.

Some pages are a bit stuck together from splatters through the years.

1/2 c. SHORTENING

1/2 c. BUTTER

1 1/2 c. SUGAR

2 large EGGS

2 3/4 c. FLOUR

2 tsp. CREAM OF TARTAR

1 tsp. BAKING SODA

1/4 tsp. SALT

Heat oven to 400 degrees.

Mix shortening, butter, sugar and eggs thoroughly.

Blend all dry ingredients and add to the above ingredients.

Roll into balls the size of small walnuts.

Roll the balls in a mixture of 2 Tbsp. SUGAR and 2 tsp. GROUND CINNAMON.

Place 2-inches apart on ungreased baking sheets.

Bake for 8-10 minutes. (These cookies puff up at first, then flatten out.)

Makes about 5 dozen 2-inch cookies.

I sent most of them home with Alaina. She was so proud!

I decided to use the others for ice cream sandwiches and filled them with vanilla ice cream, wrapped them in plastic wrap and tucked them in the freezer.

These sweet potato fries are to die for!!!

I just bought my first copy of Food Network Magazine and I am hooked!

But... it was not until this afternoon that I realized that the last page has a contest to "Name This Dish."

The deadline is tonight at midnight!

http://www.foodnetwork.com/recipes/food-network-kitchens/name-this-dish-french-fries-recipe/index.html

The winner will receive a $500 gift card to foodnetworkstore.com.

I was intrigued and since I had no specific plans for dinner, I decided to make the dish, and it is just AWESOME!

(Please understand that I cringe when I hear that word used, or should I say, over used)

but my husband and I could not stop eating these fries and ended up eating the whole thing!

OK... so now I am totally embarrassed!

I have submitted a name for this recipe and I will announce the winning name as soon as I hear the results of the contest.

(And the winning name of this dish: "Pad Fry")

So here is the recipe:

1 16-20 ounce bag FROZEN SWEET POTATO FRIES... I used Ore-Ida 19 ounce package

(Be sure you do not get seasoned fries as that would compete with the Asian drizzle)

3 strips BACON, chopped

2 Tbsp. packed BROWN SUGAR

1 Tbsp. FISH SAUCE (I used 3 Crabs brand)

2 tsp. Asian chile sauce (such as Sriracha)

1 1/2 Tbsp. LIME JUICE

1/2 tsp. grated LIME ZEST

2 Tbsp. chopped fresh CILANTRO

Fried thinly sliced ONIONS or fried SHALLOTS, for topping. (I sauteed these in just a little bit of butter until browned on the edges.)

Bake the sweet potato fries as the label directs.

Meanwhile, cook the bacon in a skillet over medium heat until crisp, about 8 minutes.

Remove bacon with slotted spoon and drain on paper towels.

Remove the skillet from the heat and add the brown sugar, fish sauce, chile sauce, lime juice and lime zest to the drippings.

Stir until the sugar dissolves.

Transfer the fries to a serving dish.

Drizzle the chile sauce mixture over the fries with a spoon.

Sprinkle with the bacon, cilantro and fried onions.

These get better and better as the fries soak up that incredibly delicious sauce.

It becomes addictive.

Do try them and let me know what you think...

Sweet, salty, spicy... delicious served with fish or shrimp.

1 clove GARLIC, minced

1 SERRANO or JALAPENO PEPPER, seeded and minced

2 Tbsp. LIGHT BROWN SUGAR

3 Tbsp. ASIAN FISH SAUCE (I used Three Crabs brand)

2 Tbsp. LIME JUICE

2 Tbsp. WATER

5 or 6 ripe PEACHES, peeled and finely diced

1/4 c. CILANTRO, chopped

2 Tbsp. MINT, chopped

In a small food processor, buzz garlic, chile and the brown sugar until a paste forms.

Add the fish sauce, lime juice, and 2 Tbsp. water.

Transfer to a medium bowl and stir in the peaches, cilantro and mint.

I recently purchased the book "Sensational Salads" by Barbara-Scott Goodman.

This book has a wide variety of salads and this salad sounded particularly good.

I was hoping the grocery store would have the little fingerling potatoes and they did... in white, red and purple, so I got some of each.

This is easy to make and I like the variety of potato colors and the texture provided by the whole-grain mustard.

2 1/2 lb. FINGERLING POTATOES

1/2 c. chopped fresh DILL

VINAIGRETTE:

1 Tbsp. DIJON MUSTARD

1 Tbsp. WHOLE-GRAIN MUSTARD

1 Tbsp. WHITE VINEGAR

1 tsp. SUGAR

1/3 c. EXTRA-VIRGIN OLIVE OIL

1/3 lb. SMOKED SALMON, cut into small pieces

Freshly ground BLACK PEPPER

Scrub the potatoes and cook in boiling salted water until fork tender... about 15-20 minutes.

Drain and cool.

When cool, cut in half and place in a large bowl.

Add half the dill and toss well.

In a small bowl, whisk together the mustards, vinegar, and sugar.

Slowly add the olive oil and whisk until the vinaigrette thickens.

Pour about half the vinaigrette on the potatoes and toss gently to coat.

Add the remaining vinaigrette and the smoked salmon and season to taste with pepper.

Garnish with remaining dill and serve at room temperature.

Sometimes my favorite recipes come from the purchase of a new variety of produce.

The yellow cauliflower looked particularly enticing the day I visited the market.

I spent nearly as much on that as I would a small package of meat.

I already had a few yellow cherry tomatoes and Parmesan cheese and decided to combine all of these with a basic white sauce as a side dish.

What was interesting about this combination... as the yellow of the cauliflower peaked through the white sauce, it mentally gave the image of a dish redolent with gooey cheese, when in fact there was only a small amount of Parmesan used as a topping.

This definitely tricked the eye but made it no less tasty!

It's funny how working in the kitchen can bring back so many fond memories.

As I reached for my favorite baking dish, I remembered the day that our friends Mary and Dan gave this to me at my surprise birthday party many years ago.

It has been used many times since then and each time I remember them and their children, who are now grown and with children of their own.

How fast the years go by...

1 head of YELLOW CAULIFLOWER

1 large handful of YELLOW CHERRY TOMATOES

1/2 c. PARMESAN CHEESE

WHITE SAUCE:

4 Tbsp. BUTTER

4 Tbsp. FLOUR

1/2 tsp. SALT

1/4 tsp. PEPPER

2 c. MILK

Preheat oven to 375 degrees.

Break cauliflower apart and place in a shallow bowl with 1-2 Tbsp. water and microwave, covered, for about 4 minutes until almost cooked through.

Drain and place in a shallow oven-proof dish.

Make the sauce:

Melt butter in saucepan and then add flour until well blended.

Add salt and pepper and milk.

Stir over medium heat until mixture comes to a boil.

Continue cooking for several minutes while stirring until sauce thickens.

Adjust salt and pepper as needed.

Pour hot sauce over cauliflower, top with yellow tomatoes and sprinkle with Parmesan cheese.

Bake at 375 degrees until hot and bubbly and cheese begins to brown.

This makes a nice side with grilled meats or fish.

Variations:

Add cooked peas with the cauliflower mixture prior to baking.

Add chopped onions or scallions to your butter as you make the white sauce.

Hope you like this simple side dish!

Okay... here is another recipe from that favorite cookbook: Bon Appétit Fast Easy Fresh

and I used some of that Armenian cucumber in it!

1 lb. LARGE SHRIMP, shelled with tail left on

3 Tbsp. OLIVE OIL

2 tsp. LIME JUICE

2 tsp. JERK SEASONING

Toss shrimp with the oil, lime juice and jerk seasoning and allow to marinate for 10 minutes.

Heat a cast-iron grill pan until very hot and then grill shrimp for a few minutes on each side until just opaque in the center... a total of about 5 minutes.

Armenian Cucumber-Kiwi Salsa

4 1/2 tsp. LIME JUICE

1 1/2 tsp. chopped and seeded JALAPENO

1 tsp. peeled, minced fresh GINGER

1/2 tsp grated LIME PEEL

1 c. peeled and chopped KIWI

1 c. seeded and chopped CUCUMBER (regular or Armenian)

1/4 c. thinly sliced GREEN ONIONS

1 Tbsp. chopped fresh MINT

SALT and PEPPER, to taste

Combine all ingredients and season to taste with salt and pepper.

This can be made several hours ahead. Refrigerate.

Serve with Jerk Shrimp.

To read more about the Armenian Cucumber, please see:

http://www.pbase.com/shutterpug/image/136830002

http://www.pbase.com/shutterpug/image/136865298

My daughter visited Colorado a number of years ago and brought me the "Colorado Collage" cookbook from the Junior League of Denver.

I have used this cookbook so many times and it holds many favorite recipes.

The recipes are easy to follow, with commonly found ingredients and the photographs are delectable.

5-6 strips of BACON

2 medium ONIONS, peeled and coarsely chopped

1/2 tsp. minced GARLIC

1 15-ounce can WHITE NAVY BEANS, drained

1 15-ounce can BLACK BEANS, drained

1 15-ounce can PORK AND BEANS

1 15-ounce can RED KIDNEY BEANS

1 15-ounce can GARBANZO BEANS

3/4 c. CATSUP

1/2 c. MOLASSES

1/4 c. packed DARK BROWN SUGAR

1 Tbsp. WORCESTERSHIRE SAUCE

1 Tbsp. prepared MUSTARD

1/4 tsp. freshly ground BLACK PEPPER

Preheat oven to 375 degrees.

In a large skillet, cook bacon over medium heat until crisp.

Remove, reserving drippings, and place on paper towel.

To same skillet, add onion and garlic and cook until onion is translucent, 3-5 minutes.

Remove with slotted spoon to paper towel.

Crumble bacon.

In a large bowl, combine bacon, onion mixture, and all beans.

Stir in catsup, molasses, brown sugar, Worcestershire, mustard, and pepper.

Spoon into bean pot or large baking dish.

Cover and bake for about 1 hour.

This is an unusual pasta dish from Pappardelle's... The Fine Art of Pasta.

http://www.pappardellesonline.com/servlet/StoreFront

It would make a great addition to an autumn meal or with your Thanksgiving feast.

1 lb. Pappardelle's SWEET POTATO ORZO

1/2 stick unsalted BUTTER, at room temperature

1/4 c. all-purpose FLOUR

1/2 tsp. ground CINNAMON

1/4 tsp. SALT

1 c. toasted PECANS (I used walnuts as I had them on hand)

1 c. MINIATURE MARSHMALLOWS

Preheat oven to 300 degrees.

Cook orzo in a pot of rapidly boiling salted water until aldente (about 8-10 minutes).

Drain well and rinse with warm water.

For the streusel topping:

In a large bowl, mix the butter, brown sugar and flour together until it resembles fine crumbs.

Add the cinnamon, salt, nuts and marshmallows and stir to combine.

In a 9x13 pan or baking dish which had been lightly oiled, line the bottom with the cooked orzo and top with the streusel topping.

Bake for 20 minutes or until the top is lightly browned.

This recipe was created by Pappardelle vendor: Culinary Cuisine by Janeen

During the 1980s a rumor began to circulate alleging that the luxury department store Neiman Marcus had once charged a customer $250 for a cookie recipe.

The rumor was first reported in newspapers during the late 1980s. However, the tale was likely older than that.

Pat Zajac, a Neiman Marcus spokeswoman in Dallas, when interviewed by the Chicago Sun-Times in 1992,

said that the tale had been circulating since she came to work for the chain in 1986.

The Chicago Sun-Times interview included this version of the rumor:

My daughter and I had finished a salad at Neiman-Marcus Cafe in Dallas and decided to have a small dessert.

Because our family members are such `cookie monsters' we decided to try the Neiman-Marcus Cookie.

It was so excellent that I asked if they would give me the recipe, and they said with a small frown, `I'm afraid not.'

Well, I said, `Would you let me buy the recipe?' With a cute smile she said, `Yes.'

I asked how much and she responded `two fifty.' I said with approval, `Just add it to my tab,' which I already signed."

The letter continued: "Thirty days later I received my Visa statement from Neiman-Marcus and it was $285.

I looked again, and I remembered I had only spent $9.95 for two salads and about $20 for a scarf.

As I glanced at the bottom of the statement, it said, `Cookie Recipe - $250.' Boy, was I upset!

The rumor went on to state that, in the spirit of revenge, the victim was giving away the $250 recipe at no charge to anyone who wanted it.

A cookie recipe was then provided:

NEIMAN-MARCUS $250 COOKIE RECIPE

2 cups BUTTER

2 cups SUGAR

2 cups BROWN SUGAR

4 EGGS

2 tablespoons VANILLA

4 cups FLOUR

3 cups blended OATMEAL (measure and blend to a fine powder in a blender)

1 teaspoon SALT

1 teaspoon BAKING POWDER

2 teaspoons BAKING SODA

24 ounces CHOCOLATE CHIPS

1 (8-ounce) grated MILK CHOCOLATE HERSHEY BAR

3 cups chopped NUTS (I used walnuts)

Cream butter and both sugars; add eggs and vanilla.

Mix together the flour, oatmeal, salt, baking powder and baking soda. Add to the creamed mixture.

Add chips, grated Hershey bar and nuts.

Roll into balls and place 2 inches apart on a cookie sheet.

Bake for 6-8 minutes at 375 F.

Makes 112 cookies, but recipe can be halved.

I recently had a surprise phone call from two friends... Laura and Carol,

who I had not heard from in a long time and it was so good to reminisce about our culinary adventures.

Back in the mid-90's we took cooking classes together at Whole Foods Market. And what fun we had!
The classes were a steal... $8.00 for a two hour class with a major Dallas chef, and then we got to eat whatever was prepared.

One of my favorite chefs was Matt Martinez. He was famous for his Tex-Mex cooking and always had stories to tell as he cooked.
He had several restaurants in Texas and I particularly liked his cookbooks.

Look for "Matt Martinez's Culinary Frontier... a Real Texas Cookbook"
and you will learn snippets about his life and will be treated to his wonderful sense of humor.
He always took the time to autograph his books and include a little message.
He appeared on Oprah and also had the honor of cooking for Julia Child.
Unfortunately, it was not all that long ago that Matt died and I feel privileged to have known him.

And from his "Culinary Frontier" I share with you his "Prairie Mary".

As Matt wrote in the book...
"This is the sister to Bloody Mary. Some of you may have seen Bloody Mary in airports, before early morning flights.
Prairie Mary never flies, but she can sure get your feet off the ground!"

(I have tweaked this recipe a bit to include less salt than the original.)

1 quart LOW SALT TOMATO JUICE
1/2 tsp. whole PEPPERCORNS
1/2 tsp. MUSTARD SEED
1 c. coarsely chopped WHITE ONIONS
1 c. coarsely chopped CELERY
1/4 c. fresh LEMON JUICE
1/4 c. WORCESTERSHIRE SAUCE
1/2 seeded and stemmed JALAPENO PEPPER

Combine 1 cup of the tomato juice with the other ingredients and blend on low for 1 minute.
In a large pitcher combine the blender mixture with the remaining 3 c. of tomato juice.

Add a cup of Vodka and chill until ready to serve.

For the rim salt:

1/2 c. COARSE SALT
1/2 tsp. ground WHITE PEPPER
1/2 tsp. CAYENNE PEPPER
1/4 tsp. dried THYME

Moisten the rim of each glass with a wedge of lime and dip in the salt mixture.
Fill glasses with crushed ice and fill with the Prairie Mary mix.
Garnish with a celery stick and a wedge of lime to be squeezed in the drink.

Matt Martinez... may you rest in peace and thank you for all the wonderful memories of your love of food and zest for life!

I bought this garlic chive pasta at the Rockwall Farmer's Market.

You may also purchase it on line: http://www.pappardellesonline.com/servlet/StoreFront

This is one of the best pasta dishes I have ever eaten! Do give it a try!

1 lb. PAPPARDELLE'S GARLIC CHIVE PAPPARDELLE

1-2 cloves GARLIC, minced

2 Tbsp. BUTTER

1/4 tsp. crushed, dried CHILI PEPPER FLAKES

2 LEMONS, zested

4 oz. cooked HAM, cut into matchsticks (I used salami)

2 c. HALF-AND-HALF (I used heavy cream)

Freshly grated PARMESAN CHEESE

Fresh CHIVES, minced

LEMON WEDGES

Freshly ground PEPPER

Melt the butter in a skillet over medium-high heat.

Add garlic and chili flakes. Sauté until garlic is fragrant and then add ham or salami.

Heat gently, then add lemon zest and cream.

Simmer uncovered for about 20 minutes.

Cook pasta in 6-8 quarts of rapidly boiling salted water until al dente (about 8-10 minutes).

Drain, reserving about 1/4 c. pasta cooking water.

Add pasta to sauce in skillet and toss with a few spoonsful of Parmesan cheese.

If sauce is too thick... add a little of the pasta water and toss again.

Sprinkle with chopped chives.

Serve immediately. Pass Parmesan cheese to sprinkle on top and serve with a wedge of lemon to squeeze on pasta. Top with freshly ground pepper.

This recipe is from the cookbook: The Texas Cowboy Kitchen by Grady Spears with June Naylor.

I served this with take-out fried chicken and also made some Cheddar Pepper Biscuits.

The biscuit recipe is in the same cookbook.

This chowder is easy to make and can be vegetarian if you leave out the bacon and use vegetable broth instead of chicken broth.

1 c. CORN, fresh or frozen and thawed

2 Tbsp. VEGETABLE OIL

1 c. BACON, diced

2 CARROTS, diced

4 CELERY STALKS, diced

1 RED BELL PEPPER, diced

2 YELLOW ONIONS, diced

4 JALAPENOS, seeded and diced

6 CLOVES OF GARLIC, thinly sliced

2 c. cooked PINTO BEANS, drained (I used canned)

2 c. CHICKEN STOCK (I found that I needed a little more than this)

KOSHER SALT

1/2 c. CILANTRO, chopped

SOUR CREAM for garnish

In a sauté pan, cook corn over high heat 4-5 minutes until slightly blackened, stirring occasionally. Set aside.

In same skillet, heat the oil and cook the bacon over high heat until it starts to brown.

Add the carrots, celery, bell pepper, onions, jalapenos, and garlic, cooking until they begin to soften.

Remove from heat.

In a food processor, puree half the beans with 1/2 c. chicken broth.

Add processed bean mixture, remaining chicken stock, and remaining beans to the vegetables in the skillet. Add the corn and simmer for 15-20 minutes.

Season with salt to taste.

Stir in the cilantro. Remove from heat and divide among bowls and garnish with a dollop of sour cream.

1 clove GARLIC, minced and mashed to a paste

2 Tbsp. fresh LIME JUICE

1 1/2 Tbsp. ASIAN FISH SAUCE (preferably naam pla)

1 Tbsp. SUGAR

1 fresh SERRANO CHILI, seeded and minced

1 ENGLISH CUCUMBER, quartered lengthwise

1 CARROT, coarsely shredded

BIBB LETTUCE

In a bowl, stir together garlic, lime juice, fish sauce, sugar, and chili until sugar is dissolved.

Thinly slice cucumbers crosswise and add to garlic mixture with carrots.

Toss salad well.

Serve salad in lettuce "cups".

Serves 6.

This is not low calorie, but it sure is good!

1 1/2 c. REAL MAYONNAISE

2 Tbsp. fresh LEMON JUICE

1 Tbsp. (or a little less) coarsely ground PEPPER

1 tsp. HOT PEPPER SAUCE (I used Tabasco)

1 c. coarsely crumbled BLUE CHEESE

1/2 lb. thick cut BACON, cut crosswise into 1-inch pieces

1 head of ROMAINE LETTUCE, halved or quartered lengthwise

2-3 sliced SCALLIONS, including some of the green tops

Mix first 4 ingredients in a medium bowl.

Add blue cheese, and stir until well blended.

Cook bacon in a large skillet over medium heat until golden brown and beginning to crisp.

Arrange Romaine on plates.

Spoon dressing over.

Using a slotted spoon, transfer the warm bacon from the skillet onto the salads.

Garnish with sliced scallions.

I dedicate this recipe to my friend Steve... otherwise known as Pman, for his love of eating greens!

Shortly after moving to Texas, I noticed an African American man down the road that had a huge garden plot with a sign saying "Greens for Sale".

Now to you Southerners, you will be aghast to know that this Yankee did not know what "greens" were.

To me... it meant lettuce. That was about the only kind of "greens" Yankees ate.

And then I found some southern recipes calling for "greens"... as in, mustard greens, collard greens, turnip greens and then I understood.

So I stopped by one day to pick up some greens. He asked me how much I wanted.

I figured a couple handfuls as it was just for my husband and myself.

With that he proceeded to fill a huge brown grocery bag with collard greens and mustard greens. All for a couple dollars.

I thought to myself... what will I do with all these greens?

Be forewarned... these things cook down to a much smaller portion than you could ever imagine.

If you've ever cooked fresh spinach, then you know what I mean.

This recipe is an adaptation of the recipe from the cookbook: Sensational Salads by Barbara Scott-Goodman.

I have used canned beans rather than the dried for simplification of the recipe.

3 cans NAVY BEANS (or any other white bean of your choosing), drained and rinsed

6 slices of thick-cut BACON, cut in squares

2 Tbsp. EXTRA-VIRGIN OLIVE OIL

2 cloves GARLIC, finely chopped

10 cups (about 2 1/2 pounds) A COMBINATION OF BRAISING GREENS (Collards, turnip greens, mustard greens, spinach, swiss chard, kale)

SALT and PEPPER

Vinaigrette:

1 tsp. DIJON MUSTARD

1 Tbsp. WHITE WINE VINEGAR

1 SHALLOT, finely chopped

6 Tbsp. EXTRA-VIRGIN OLIVE OIL

2 Tbsp. fresh FLAT-LEAF PARSLEY, chopped

A few slivers of RED ONION, for garnish

Fry the bacon in a large skillet until crisp and drain on paper towels.

Drain all but 1 Tbsp. of bacon drippings from the pan and add 2 Tbsp. olve oil.

Add the garlic and cook just until softened.

Add the greens and toss with tongs and cook until just tender and wilted.

Season with salt and pepper and keep warm.

Transfer to a platter and keep warm.

Add the beans and the reserved bacon to the pan and cook until warmed through and then remove from heat.

Put all vinaigrette ingredients in a jar and shake vigorously until combined.

Pour vinaigrette over the beans and season well with salt and pepper to taste.

Arrange the warm greens and bacon on a platter or individual plates and spoon beans over the greens.

Garnish with parsley and thinly sliced red onion and serve.

(This recipe is also good served at room temperature!)

When we married back in the 1960's, our first apartment was in an old Victorian house in a little town along the Delaware River in New Jersey.

We had the ground floor apartment and it was perfectly charming with stone floors in the dining room and kitchen, wide pine plank floors in the other rooms, deep window sills, a fireplace and a cozy little garden off the kitchen and a front porch.

The kitchen was tiny and I had a special "work bench" built that fit perfectly around the corner and extended along the narrow hallway and we put peg board above this area and I was in my glory! Now I had my own place to cook and all the tools of the trade in easy reach!

Our neighbors upstairs ended up buying the old house and I just recently was surprised to hear from her.

I knew Sharyn and Jim from school... I think they were about a year ahead of me.

When she contacted me I immediately thought of the time she invited me for cake and coffee in the afternoon.

I remember it vividly! She made a prune cake that was so good, but I never got the recipe for it.

I have thought of that cake off and on through the years.

I can remember sitting in her cozy kitchen looking at all her beautiful antiques, crocks, pots, etc.

She always had a knack for decorating and it was never ostentatious, but rather very homey, welcoming and comfortable.

And now... more than 40 years later... I have the recipe!

She immediately knew the one that I was referring to and says it is also one of her favorites.

Now I know that a lot of people do not like prunes, but I dare say that this cake is more like a very moist spice cake as the prunes tend to "disappear" into the cake.

Thank you Sharyn for getting in touch with me and for sharing this recipe.

It brings back fond memories of sitting in your kitchen having cake and coffee.

Sometimes the simplest memories are the best!

SPICY PRUNE CAKE

1 c. boiling WATER

1 c. cut-up PRUNES (pitted)

2 c. all-purpose FLOUR

1 1/2 c. SUGAR

1 1/4 tsp. BAKING SODA

1 tsp. SALT

1 tsp. CINNAMON

1 tsp. NUTMEG

1 tsp. ground CLOVES

1/2 c. OIL

3 EGGS

1 tsp. VANILLA

1 c. chopped, WALNUTS or PECANS

Pour boiling water over the prunes in a large bowl; let stand 2 hours.

Grease and flour oblong pan, 13x9x2 inches.

Heat oven to 350 degrees.

Measure remaining ingredients into mixer bowl with prunes.

Blend 1 minute on low speed, scraping bowl constantly.

Beat 2 minutes on medium speed, scraping bowl occasionally.

Pour batter into pan and bake until wooden pick inserted in the center comes out clean... about 45 minutes.

Let cool in the pan.

CREAM CHEESE FROSTING

1/2 c. BUTTER

3 ounces CREAM CHEESE, softened

1 pound POWDERED SUGAR

2 tsp. VANILLA

Cream together butter and cream cheese. Add vanilla and powdered sugar and beat until fluffy.

Frost cooled cake. Decorate with additional nuts if desired.

This recipe was recently featured in the Food Network Magazine from the contest "Name This Dish".

I have tweaked it a bit. The original instructions said to cut the squash in half and remove the seeds and then microwave.

This squash is tough to cut and I find it easier to make several "stab wounds" in the squash, put it in a tall pot of water

and bring to a boil and simmer for 30 minutes (while the squash cooks, make the sauce).

Remove from pot, split in half, remove seeds and then use a fork to scrape out the flesh in strands.

1 small SPAGHETTI SQUASH 2 1/2 - 3 lbs. (cooked as noted above)

SAUCE:

1 Tbsp. extra-virgin OLIVE OIL, plus more for drizzling

1/2 c. PANCETTA (about 3 ounces)... I used bacon

1 ONION, chopped

2 cloves GARLIC, chopped

4 ANCHOVY FILLETS

1/4 - 1/2 tsp. RED PEPPER FLAKES (I prefer 1/4 tsp.)

1/2 c. DRY WHITE WINE)

1 28-ounce can peeled TOMATOES

1/4 c. chopped, pitted KALAMATA OLIVES

2 Tbsp. CAPERS, drained

4 BASIL LEAVES, plus more for topping (I substituted parsley, simply because I did not have any basil)

SALT and PEPPER, as desired

Grated PARMESAN CHEESE, for topping

Heat the olive oil in a large skillet over medium-high heat.

Add the pancetta and cook until crisp... about 4 minutes.

Add the onion and cook until soft, about 3 minutes.

Stir in the garlic, anchovies and red pepper flakes, smashing the anchovies into the oil; cook 30 seconds.

Add the wine, bring to a boil, and cook until reduced by half, 2-3 minutes.

Add the tomatoes crushing them if they are whole.

Bring to a boil, then reduce the heat to medium low and stir in the olives, capers, and basil.

Simmer, stirring occasionally, until thickened, about 10 minutes.

Add the spaghetti squash to the sauce and toss to coat.

Season with salt and pepper, if desired.

Divide among shallow bowls and drizzle with olive oil.

Top with basil and Parmesan cheese.

Here is an easy dinner... and the kids can join in making their own pizzas... or should I say "pitas".

In the photo, the pita on the left is ready to go in the oven, and the one on the right is done baking.

There is no specific recipe. Use what you have on hand or what you like on your pizzas.

You could even add bits of leftover zucchini, black beans, butternut squash, etc.

Or you could use blue cheese, feta, or whatever kind of cheese you like.

Be inventive!

Start with whole wheat pitas, split in half and place each half (rough side up) on a baking sheet.

Preheat oven to 450 degrees.

These are the ingredients that I used:

ITALIAN SAUSAGE, sauteed until cooked through and browned

GREEN PEPPERS, diced

MUSHROOMS, sliced and sauteed in a little olive oil

SCALLIONS, thinly sliced

ROMA TOMATOES, seeded and diced

BLACK OLIVES, quartered

MOZZARELLA CHEESE, grated (or you can use the mozzarella pearls... small rounds of mozzarella)

PARMESAN CHEESE, grated

GARLIC POWDER

ITALIAN SEASONING

OLIVE OIL

Put all the ingredients in little bowls and let everyone help themselves as they make their own pitas.

Layer the ingredients on the pita slices and top with mozzarella cheese and some Parmesan cheese.

Sprinkle with garlic powder and Italian seasoning.

Drizzle olive oil liberally over the pitas.

Bake for about 10 minutes... check frequently. They are done when the pita is crispy and the cheese is melted.

Sprinkle with additional Parmesan if desired.

Cool a few minutes. Slice into quarters and serve.

The weather was cold and drizzly and my husband made this for dinner.

This was a recipe he found on the Food Network.

It was delicious served over mashed potatoes or would be good served over noodles.

2 Tbsp. BUTTER

3/4 pound sweet or hot ITALIAN SAUSAGE, cut into chunks

3/4 pound skinless, boneless CHICKEN BREASTS, cut into chunks

Kosher SALT and freshly ground PEPPER

1 Tbsp. all-purpose FLOUR

1 small ONION, chopped

2 Italian GREEN FRYING PEPPERS, cut into 1-inch pieces

3 cloves GARLIC, roughly chopped

1/2 c. DRY WHITE WINE

3/4 c. low-sodium CHICKEN BROTH

1/4 c. roughly chopped fresh PARSLEY

2 jarred PICKLED CHERRY PEPPERS, chopped, plus 2 Tbsp. liquid from the jar

Heat 1 tablespoon butter in a large skillet over medium-high heat.

Cook the sausage until golden, about 2 minutes.

Season the chicken with salt and pepper, then toss with the flour in a bowl; add to the skillet and cook until browned but not cooked through, about 3 minutes.

Add the onion, peppers, garlic, 1/2 teaspoon salt, and pepper to taste and cook 3 minutes.

Add the wine, scraping up any browned bits; bring to a boil and cook until slightly reduced, about 1 minute.

Add the broth and bring to a gentle simmer.

Cover and cook until the sausage and chicken are cooked through, about 5 minutes.

Transfer the chicken, sausage and vegetables to a platter with a slotted spoon.

Increase the heat to high and stir the parsley and cherry peppers and their liquid into the skillet;

boil until reduced by one-third, 2 to 3 minutes.

Remove from the heat and stir in the remaining 1 tablespoon butter.

Pour the sauce over the chicken mixture.

This recipe is from Food and Wine Magazine and is absolutely delicious!

Pick up a roasted chicken at the grocery store to simplify the preparation.

1 small BUTTERNUT SQUASH (about 1 1/4 lb.), halved, seeded and sliced

1 Tbsp. VEGETABLE OIL

1 medium ONION, chopped

2 cloves GARLIC, minced

2 quarts CHICKEN BROTH

2 canned CHIPOTLE PEPPERS IN ADOBO, rinsed, seeded and minced

1 1/2 c. fresh or frozen CORN

1 1/2 c. BLACK BEANS

2 c. ROASTED CHICKEN (I used breast and thigh meat)

3 Tbsp. fresh LIME JUICE, plus 1 lime cut into wedges

1/2 c. CILANTRO, chopped

SALT

1 ripe AVOCADO, thinly sliced

Preheat oven to 400 degrees.

Brush the butternut squash with 1/2 tsp. oil and bake on a non-stick baking sheet for about 20 minutes or until just tender.

Let cool and then remove and discard the skin. Cut the squash into 1/2-inch dice.

Heat remaining 2 1/2 tsp. oil in a non-stick skillet.

Add the onion, cover and cook over moderately low heat until softened, about 5 minutes.

Uncover, increase the heat and cook, stirring until golden.

Add the garlic and cook unti fragrant, about 2 minutes.

In a large saucepan, bring the chicken stock to a simmer.

Add the chipotle chiles and cook for 2 minutes.

Add the cooked squash and onion, the corn and the beans and simmer over moderate heat for 10 minutes.

Stir in the roasted chicken meat and cook until warmed through.

Add the lime juice and cilantro, and season with salt.

Serve the soup in large bowls and pass the avocado and lime wedges alongside.

Looking for something different for the bread basket on Thanksgiving? Give these a try.

This recipe is from the "Texas the Beautiful Cookbook".

If you don't have corn husks, bake them in paper muffin-tin liners or bake directly in the pan. They easily release from a teflon muffin tin.

12-15 dried corn husks

Boiling water, as needed

1 c. yellow or blue CORNMEAL

1 c. all-purpose FLOUR

2 Tbsp. SUGAR

4 tsp. BAKING POWDER

1/2 tsp. SALT

1/2 tsp. CUMIN SEEDS

1 EGG

1/4 c. VEGETABLE OIL

1 C. MILK

1 c. shredded PEPPER JACK CHEESE

1 c. CORN

1 c. chopped roasted POBLANO PEPPERS (canned or fresh)

6 Tbsp. PEPITAS

Preheat oven to 400 degrees.

Separate the corn husks and place them in a large bowl.

Add boiling water to cover and weight down with any heavy object that will keep the husks submerged.

Let soak until soft and pliable, about 15 minutes. Drain and pat dry.

Tear lengthwise into 2 inch wide strips. Set aside.

In a large bowl, stir together the cornmeal, flour, sugar, baking powder, salt, and cumin seeds.

In another bowl, stir together the egg, vegetable oil, milk, cheese, corn, and chilies.

Add the egg mixture to the cornmeal mixture, stirring just until moistened.

Grease 18 standard muffin-tin cups, each about 2-inches in diameter.

Place 2-3 strips of corn husk in the bottom of each cup, crossing them and extending them upward 2-4 inches.

As you line each cup, carefully spoon in the batter, filling two-thirds full, ands sprinkle with the pepitas.

Bake until lightly browned and a toothpick inserted into the center comes out clean, 10-12 minutes.

Turn the muffins out of the pan and serve immediately.

These may also be made ahead and reheated in the oven.

When Thanksgiving is over and you are looking for a light meal, try this vegetable soup.

It has wonderful flavor and you could even add some pieces of left-over turkey.

The original recipe is from the cookbook, "Good Housekeeping Soups and Stews" and called for bow tie pasta but I used orecchiette instead.

If you have access to an Asian market, you might look there for fresh herbs.

I got a huge bunch of dill for 98 cents, and it was beautiful and very tasty!

1 LEMON

1 Tbsp. OLIVE OIL

1 large SHALLOT, finely chopped

4 medium CARROTS, cut lengthwise into quarters, then thinly sliced crosswise

2 medium stalks of CELERY, thinly sliced

4-5 c. CHICKEN BROTH

1 package (10 ounces) frozen PEAS

3/4 c. small PASTA (bow-tie or little ears)

3 Tbsp. chopped DILL

1/8 tsp. freshly ground BLACK PEPPER

SALT to taste

With vegetable peeler or small knife, remove 3" by 1" strip peel from lemon; squeeze 1 Tbsp. juice and set aside.

In non-stick saucepot, heat oil over medium-high heat until hot.

Add shallot and cook, stirring frequently, until golden, about 2 minutes.

Add carrots and celery and cook, stirring occasionally, until tender-crisp, 5 minutes.

Add broth and lemon peel to saucepot. Heat to boiling.

Reduce heat to low; cover and simmer until vegetables are tender, about 10 minutes.

Remove cover; stir in frozen peas and cook 1 minute longer.

Stir in cooked pasta, dill, pepper, salt and lemon juice; heat through.

OK... Thanksgiving is almost here, so I am looking in my "bread" folder for my mother-in-law's recipe for bread stuffing.

Yes, I found it, but I also came across another recipe I would like to share with you.

It is also for turkey stuffing and was given to me many years ago by my friend Onda.
As I read through the recipe the memory of Onda's infectious laugh brings a big smile to my face. Hope you get a good laugh from this recipe too!

ONDA'S TURKEY STUFFING

4 EGGS
4 C. BREAD CRUMBS
1/2 c. CELERY
1/2 envelope LIPTON'S ONION SOUP MIX
1 c. uncooked POPCORN

Beat eggs and add the other ingredients.
Stuff turkey.
Bake at 375 degrees for 3 hours.

When the 3 hours have passed... get the hellout of the kitchen because that stuffing is going to blow that turkey's a** right out of the oven!!!

I placed the turkey on a platter and garnished it with grapes and rosemary and took it to the table.

Needless to say, there was quite a bit of chatter about this well-endowed turkey!

No... this is not photo-shopped.

Simply slide a couple lemon halves beneath the turkey skin before roasting (place cut side of lemons against the meat).

Cover the "breasts" with rounds of foil if necessary to prevent over-browning.

My daughter grabbed her iPhone and got this shot. Thanks Missy!

Our youngest daughter loves to bake and is known for her delicious cheesecakes.

She has been using her grandmother's springform pan and I think she is due to get a new one.

For Thanksgiving this year, she brought a pumpkin cheesecake.

The recipe is from the Food Network and is creamy and perfectly spiced. I do hope you will try this!

12 tablespoons unsalted BUTTER, melted

2 1/2 cups GRAHAM CRACKER CRUMBS

2 3/4 cups SUGAR

SALT

2 pounds CREAM CHEESE, at room temperature

1/4 cup SOUR CREAM

1 15-ounce can pure PUMPKIN

6 large EGGS, at room temperature, lightly beaten

1 tablespoon VANILLA EXTRACT

2 1/2 teaspoons ground CINNAMON

1 teaspoon ground GINGER

1/4 teaspoon ground CLOVES

2 cups sweetened WHIPPED CREAM

1/3 cup toasted PECANS, roughly chopped or CINNAMON to sprinkle on top

Position a rack in the center of the oven and preheat to 325 degrees Fahrenheit.

Brush a 10-inch springform pan with some of the butter.

Stir the remaining butter with the crumbs, 1/4 cup of the sugar and a pinch of salt in a bowl.

Press the crumb mixture into the bottom and up the sides of the pan, packing it tightly and evenly. Bake until golden brown, 15 to 20 minutes.

Cool on a rack, then wrap the outside of the springform pan with heavy-duty foil and place in a roasting pan.

Bring a medium pot of water to a boil.

Meanwhile, beat the cream cheese with a mixer until smooth.

Add the remaining 2 1/2 cups sugar and beat until just light, scraping down the sides of the bowl and beaters as needed.

Beat in the sour cream, then add the pumpkin, eggs, vanilla, 1 teaspoon salt and the spices and beat until just combined.

Pour into the cooled crust.

Gently place the roasting pan in the oven (don't pull the rack out)

and pour the boiling water into the roasting pan until it comes about halfway up the side of the springform pan.

Bake until the outside of the cheesecake sets but the center is still loose, about 1 hour 45 minutes.

Turn off the oven and open the door briefly to let out some heat.

Leave the cheesecake in the oven for 1 more hour, then carefully remove from the roasting pan and cool on a rack.

Run a knife around the edges, cover and refrigerate at least 8 hours or overnight.

Bring the cheesecake to room temperature 30 minutes before serving.

Unlock and remove the springform ring.

To finish, place a dollop of the whipped cream on each slice and sprinkle with the toasted pecans or with the cinnamon.