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Most people know March 17 is about honoring St. Patrick.
Thursday is St. Patrick’s Day, a day that always held a place in my heart for my family’s beloved St. Pat.
Today is a first for “One of Hardin County’s Finest Cooks,” mainly because we are honoring two fine cooks, a Mama and daughter like my Mom and I.
As we approach the Easter holiday, some people’s mind and taste buds are focused on ham and deviled eggs. For others, the season means the allure of a local fish fry.
I fixed Fruit Cocktail Cake for a bereavement dinner at St. James Catholic Church and had several of the workers request the recipe.
Hopefully, some of you had a chance to try some of the salmon recipes from last week’s column and this week I have several recipes that claim to be the best of their type of fish.
When friends have a potluck, you often get to try a variety of foods and can pick up some tasty recipes.
A Pillsbury’s famous doughboy Poppin’ Fresh likes to remind us: “Nothing says lovin’ like something from the oven.”
Today is Mardi Gras, and what’s Mardi Gras without a King Cake?
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