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Taste

  • Dash of Class: August recipe roundup features slaw and sweets

    My, how the months fly by. It is time for another recipe roundup, and I have an interesting combination of recipes.

    The Freezer Cole Slaw is shared with you from a dear, dear friend and college roommate, Regina Jones Franklin in Franklin. I hope it is not too late for cabbage in the fall garden for you to preserve it for dinners during the winter.

  • Dash of Class: Heirloom tomatoes bring old-fashioned flavor to the table

    When Dr. John Cole, a neurosurgeon, was featured in a column last year, and it was the first time I had ever heard of heirloom tomatoes. At the time, he was traveling to Louisville to Fresh Market to buy that type of tomatoes, which come in a variety of colors.

    An heirloom tomato is a variety that has been passed from gardener to gardener. Heirlooms come from seeds and are easy to share.

    Heirloom varieties’ greatest quality is their old-time flavor and there’s a wide vareity of tastes.

  • Kitchen Adventures: Recipes for a fruitful zucchini season

    With gardens continuing to come in, fresh vegetables are ready for the eating. Squash, zucchini, corn and tomatoes fresh off the vine are just a few of the delicacies hitting dinner tables fresh from the garden.

    There’s nothing better than using fresh tomatoes on a BLT sandwich served with butter-coated corn on the cob from the garden. It’s like your mouth waters for it while patiently waiting for the tomatoes to grow.

  • Burgess takes the cakes at state fair

    An Elizabethtown woman with a zeal for baking earned several nods at the Kentucky State Fair including a blue ribbon in the category “Your Favorite Cake.”

    Linda Burgess’ Chocolate Raspberry Cake comes from a recipe she worked out, trying to mimic the taste of a candy she loved as a child, she said.

    One of seven children, Burgess has been a cook since her mother showed her the kitchen ropes at an early age.

  • Kitchen Adventures: Remembering Dad and his favorite onion dip

    On this day last year, I took my dad out to lunch for his birthday. He had steak, as usual. I didn’t know then that would be the last time I would have the chance to take my daddy to lunch.

    I’ve spent the last year flooded with memoires of my father and tears from missing him.

    Some weeks writing the Kitchen Adventures column is bittersweet because he often came to my house to try recipes I used for the column. So many memories are of cooking for my dad.

  • Kitchen Adventures: Chillin' and Grillin'

    Summer is the season for grilling outdoors but it’s not much fun when the temperatures are high. Fortunately, this summer has seen a few cooler evenings, which are perfect for firing up the grill.

    My grilling technique usually involves throwing a bunch of oils and spices together with whatever I’m cooking and seeing what they will do over the fire.

  • Dash of Class: Enjoy some of the tastes of summer

    Thanks to all who called or sent anniversary greetings to Mike and me. It was a very special day, and since it occurred on a Sunday, we had our marriage blessed at the end of the 10 a.m. service at St. James Catholic Church. We were presented with a beautiful silver chalice from the parish, of which we’ve been members for more than 40 years.

  • Dash of Class: Alice Bennett is 'One of Hardin County's Finest Cooks'

    This month’s “One of Hardin County’s Finest Cooks” was nominated by the prior winner of this honor, Celia Thomas. Her name is Alice Bennett and I have known her since her son, Tim, was one of my students.

  • Kitchen Adventures: A healthy pizza that actually tastes good too

    After last week’s bacon-wrapped treat that was yummy but totally unhealthy, this adventure is more on the healthy side.

    Often, when a recipe says it is “fit and tasty,” I find it’s neither. Usually, when something is labeled as “fit,” you have to give up some of the taste, and if it’s labeled “tasty,” it really isn’t all that fit.

    But, if the recipe is correct on the calorie count, this one is both.

    What makes this pizza great is fresh ingredients and using other ingredients in moderation.

  • Dash of Class: 'Recipe Roundup' Bonus recipes from one of Hardin County's Finest Cooks

    The column during last week of the month is Recipe Round Up. It is made up of recipes people have lost and I have found for them, recipes that have been submitted to be shared and some that are leftover from prior columns. Please feel free to email or mail those to me in care of The News-Enterprise. I work at home on my trusty laptop and mail and emails are sent to me at my home.