File Jun 05, 9 08 35 AM
Zucchini crescent pie

Derived from a Pillsbury Bake-Off winner in the 70s, this recipe is just a summer squash-onion quiche, Italianized. The Queen included it in the church cookbook she edited in the 80s, and we’ve made it at home ever since. The best way I know of to use all that zucchini that overwhelms the neighbors’ gardens every summer.

You may wonder why it’s called “zucchini crescent” pie. The original recipe calls for using Pillsbury Crescent Rolls arranged in a pie tin to make a pretend pie crust. That works OK, if you must.

Cook the Farm, Live the Food
Black Bean Dip

When you were in your 20s in the 70s and you wanted a quick and easy something to make for parties, this recipe was a winner. It’s still great, if a bit different than what we did back then. The original recipe used Campbell’s Condensed Black Bean Soup, which I can’t find anywhere. But canned black beans, mashed, spiced and ready to go, are just as good. Better yet are Dad’s black beans in a pot, mashed to a paste.

Salmon steak.
Spicy Salmon Fillets
Use Dad's 10-in-1 Chili Spice Mix to create a new version of your three-times-a-week fish dish. You are eating fish three-times-a-week, aren't you? Select fresh or frozen fillets that are about an inch at thickest part. If they taper off to 1/4 inch or less, you can tuck the thinnest part under itself in the baking dish so that it doesn't become just a crispy bit in the oven. Of course, crispy bits are really good! Do what you like. Coat salmon fillets with Dad's 10-in-1 Chili Spice Mix and make even frozen salmon a mouth pleaser.
Chicken and Corn Chowder
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Dad’s Chili Spice Mix
Dad’s Ribs

Iribs can’t remember where this recipe came from , but the one time I made ribs this way, the result was wonderful. Pork ribs just the way i like them. Falling-off-the-bone tender with a sweet-smokiness that’s bound to satisfy. It’s all about the quality of the meat and your technique…and patience!

Dad’s Classic Cook-off Chili!

The Queen gave me a great cookbook for Christmas some years ago that was full of the “Best Recipes of 1999,” according to someone. About the only thing I’ve made more than once is a chili recipe, although I’ve played with it to the point where it’s now a classic item in Dad’s Recipe Box. You, too, can play with it to your heart’s content. Just make sure to include the most special ingredients and techniques, and you’ll have everyone ooohing and ahhing for more.  (more…)

Eat Plants and Prosper: NPR

vege_bins_2It’s been a long, cold winter here in our town. Since the New Year, really, we just haven’t felt much like eating cold food. You know, like fresh fruits and vegetables. Weird thing. Comfort food has tasted that much more comfortable in this weather. But spring will come, eventually, and with it the feeling that a green salad, fresh fruit for snacks, and crudities as appetizers will again feel comfortable…and healthy. Here’s some motivational reading from NPR. Have a green spring.

Eat Plants And Prosper: For Longevity, Go Easy On The Meat, Study Says : The Salt : NPR.

Yams Richard (ree-shar)

New Orleans is one of our favorite places. On our first trip there, in the 70s, we visited – through pure luck – two of its greatest restaurants: Antoine’s, where we had pompano en papillote (in a paper bag) and Brennan’s, for its famous breakfast. We took away two Hurricane glasses and The New Orleans Restaurant Cookbook along with a devotion for New Orleans food. (more…)

Brussels sprouts are the new green beans

For holiday feasts, that is. I have nothing, exactly, against the standard green bean, mushroom soup, onion things casserole. But unless you make it from scratch, it just doesn’t compare, for flavor with this easy and candy-esque treatment for b’sprouts. One of the secrets, of course, is bacon. The other is to cook the heck out of the sprouts until they are the kind of candy you like. (more…)

Dad’s Holiday Cranberry Relish

My first cook book was the Craig Claiborne classic, The New York Times Cook Book. My now ancient, paperclip bookmarks tell the story of why I bought it. Thanksgiving. Bookmarked are “Turkey,” “Basic Bread Crumb Stuffing,” “Mashed Potatoes,” and “Cranberry Relish.” I have referenced the last one each year that I’ve made Thanksgiving dinner.

This version uses cooked berries, not raw, and lots of sugar. Get over it. It’s just great. (more…)

Pumpkin Cheesecake