March, 2010

Velvety asparagus soup, lovely green color, great with crunchy rolls. My friend gave me this recipe, it originally used chicken broth. When my daughter became vegetarian, I modified it with vegetable broth instead! It also doubles easily

This classic recipe has proved itself time and time again. Strips of chuck roast simmered with green onions and mushrooms, then flavored with mustard and a good Rhine wine. Serve over steamed rice or noodles.

I hope this will be of help to all those cookie lovers out there who can’t consume flour.

Creamed corn for a crowd. Simply made with thawed frozen corn kernels, heavy cream, and a pinch of pepper.

Barbecued salmon fillets served with a homemade vinaigrette dressing on a bed of mixed greens. This recipe is full of flavor and color and will impress your friends.

Lean country-style breakfast sausage — one of many healthy recipes from Mayo Clinic.

My boyfriend is from Mexico and he whipped this up one night and it turned out great. Beef, onions, garlic and peppers cooked in a delicious salsa verde sauce

A lovely wine fondue for cooking chicken, rabbit or veal. Dip bite-size pieces of raw meat into the boiling fondue until cooked.

This is an easy to make, flavorful baste that will make your chicken crispy outside while holding in the juices. Red wine, butter, and seasonings combine to form this magical basting sauce. It’s great on game hens too.

Sauteed garlic is tossed with lightly cooked broccoli, boiled pasta and sliced black olives for a quick and delicious meal.