Year: 2006

  • Barbecued Spareribs

    The original recipe for this came from Harrison’s Restaurant, in Grandview (Columbus), Ohio. Good barbecued spareribs are made in two basic steps: Cooking the ribs and then applying the barbecue sauce. First, cook the ribs in a large pot with plenty of water. Much of the water will evaporate during the cooking process. Add to…

  • Basque Piperade

    Basque piperade is a delicious egg dish, a specialty of the region of France that borders Spain. Because of the proximity of the two countries, many recipes of the region show a Spanish influence. 1/2 C slice onion 1/2 C diced green pepper 3 T butter 1 C slivered, cooked ham 1 ripe tomato peeled…

  • Baked Oysters Espy

    This is nice and spicy, and a great way to fix oysters for folks who don’t usually enjoy them. 12 medium oysters, shucked 1/4 C catsup 1-3 t Tabasco sauce 1 T Worcestershire sauce 2 strips bacon, cut in thirds 3 oz cheddar cheese, sliced in 6 pieces Preheat oven to 325. Spray 6 ramekins…

  • Dream Bars

    When Grandma used to send us a huge box of cookies every Christmas, this one was my favorite kind. She would wrap every cookie individually in plastic wrap, and I’d root through the whole box looking for these… 1/2 C + 1/8 C butter 1/2 C + 1/8 C brown sugar 1-1/4 C flour Mix…

  • Coconut-Pecan Chicken Fingers

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    This can also be made with shrimp. 1-1/2 C plain fat-free yogurt 1 C sweetened coconut flakes 1 C panko (Japanese bread crumbs) 3/4 C finely-chopped pecans 1-1/2 lbs boneless chicken breast, cut into 1-inch wide strips Preheat oven to 450 F. Place yogurt in a small bowl. Combine coconut, breading, and pecans in a…

  • Coconut-Pecan Shrimp

    This can also be made with chicken. Above: The ingredients and the finished product 1-1/2 C plain fat-free yogurt 1 C sweetened coconut flakes 1 C panko (Japanese bread crumbs) 3/4 C finely-chopped pecans 1-1/2 lbs large shrimp, peeled Preheat oven to 450 F. Place yogurt in a small bowl. Combine coconut, breading, and pecans…

  • Potato-Cheese Soup

    The use of carrots in this makes it seem more orange and cheesier than it really is. From The New Laurel’s Kitchen. 4 potatoes 2 carrots 1 onion, chopped 1 clove garlic 1-2 T oil or butter 3 C milk 1/2 to 1 C grated sharp cheddar 2 t salt 1/4 t pepper 1 T…

  • Stellrecht Oyster Stew

    This is a Stellrecht tradition, to be eaten while trimming the Christmas tree each year. Barry’s parents recreated the recipe from a Campbell’s soup can! The only problem with the tradition was, the kids never liked oysters. When I joined the family, I was ecstatic with the oyster stew, but I also volunteered to make…

  • Cranberry-Orange Drop Cookies

    Many thanks to Kathleen Davis for sharing the cookies and the recipe! 2 C (packed) dried sweetened cranberries (about 10 oz) 1/3 C orange juice 2 C flour 1 t cinnamon 1 t baking powder 3/4 t ginger 1/4 t baking soda 1/4 t salt 1 C (2 sticks) unsalted butter (room temperature) 1 C,…

  • Peanut Butter and Fudge Brownies with Peanuts

    Kathleen Davis brought these to a recent holiday gathering at our house. She cut them into very tiny, elegant squares, which everyone seemed to appreciate. I’ve noticed that at parties, the smallest cookies on the plate are the ones that disappear fastest — people want to sample many things without stuffing themselves. Brownies 3/4 C…