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“Every moment wasted looking back, keeps us from looking forward…”
In this world and the world of tomorrow, we must go forward together or not at all." Hilary Clinton
Tomato Cobbler with Red Lobster Cheddar Biscuits
Red Lobster Cheddar Biscuit Mix was the topic of conversation the other day with someone who mentioned that the Red Lobster chain had been sold and might be closing. That did not make sense to me, since Red Lobster is always very busy. Searching on line I found...
Pasta Grabber and Grater
Ever visit a kitchen store and find a new gadget you never saw before? Well, gadget cook I am— so I bought this tool. Unfortunately, it has been overlooked in my drawer for a year. Finally used it the other day, and I am amazed. Grabs a decent amount of pasta as...
Peanuts Carrot Appetizer Spread
Salty cocktail peanuts, sweet organic carrots, and tangy thick or Greek yogurt are combined for this surprising spread. Thick yogurt is simply plain yogurt that is drained and is a great lower calories option than mayonnaise, sour cream or cream cheese, whether in...
Spinach Artichoke Bake
My husband loves this colorful savory hot spread. It’s full of his favorite vegetables, he can dip into it with crunchy crackers, and it doesn’t require too many dishes. When we married, Roy volunteered to wash all the dishes, not realizing how many plates, bowls,...
Gram’s Lemon Sponge Pudding
When Marie Simmons first mentioned she was working on a pudding book, I mentioned my Grandmother Cora’s Lemon Sponge Pie/Pudding. She used it for the letter G in Puddings A to Z (Houghton Mifflin, 1999). Marie’s recipe: 1/2-cup sugar 2 teaspoons grated lemon zest...
Les’s Mom’s Walnut Biscotti
Biscotti means twice baked. These cookies are wonderfully tender and crunchy at the same time with just a hint of anise. Yields about 2 dozen. 2 cups “lightened” flour, as demoed in class 2 teaspoons baking powder ½ teaspoon salt 1 large egg ½ cup sugar 2...
2-Bite Gingery Salmon Potato Burgers on Idaho® Potato Crisps
Yield: 8 servings of 2 per person Ingredients: For Burgers: 1 large Idaho® baking potato, peeled and cut into cubes (about 8 ounces) 1 teaspoon kosher salt 1 pound cooked red salmon, flaked or 1 pound can red Alaskan salmon, drained, bones and skin removed, coarsely...
Salmon Roast with Spinach & Mushroom Stuffing
This Salmon Roast is perfect for company dinner. The recipe can be adjusted to serve more or fewer people, simply by buying larger or smaller fillets and adjusting the amount of mushrooms and fresh spinach. Allow 6 to 8 ounces of salmon per serving. Serving...
Shrimpy Rice Brunch Bake
IACP "5 Ingredient Challenge" Grand Prize contest winner- Pat Ernst Dugan Yield: Makes 6 servings. 3 cups cooked rice 1 (16-ounce) package frozen uncooked (26/30 count) shrimp, peeled and deveined, defrosted and drained 1 (14-ounce) can artichoke hearts, cut into...