• Kitchen Adventures: A war of spaghetti

    There are times in the world of food that lines must be drawn and allegiances should be made.

    Times when talk of who has the best recipe comes to a climax and words become actions. The result, in this case, is a little something called spaghetti wars.

    This particular war was fought at Herb Jones Chevrolet, Buick, GMC in Elizabethtown.

    On one side of the war was Milka Pomey. From the former Yugoslavia, Pomey knew her mother-in-law’s recipe, which Pomey has cooked since 1974, would emerge victorious.

  • Dash of Class: Recipe Roundup

    Recipe Roundup is a week early this month to make way for Halloween recipes next week.

    The recipes I am sharing this month seem to be really good.

    The S’ mores Brownies was requested by Catherine Smith, mother of some of my former students.

    The Minty Meringue Drops recipe was one given to me as a thank you gift by friend Doris Campbell, who was the wife of my former English teacher, the late Shannon Campbell. Mike and I had made a large tin of bourbon balls for her son Jeffrey’s wedding reception in Florida.

  • So many things to do with pumpkin

    If you think the only things you can do with a pumpkin are carve it or make a pie then you’ve been missing out on some pumpkin deliciousness.

    Some of my favorite fall desserts come from a pumpkin and the possibilities are endless. My grandmother always supplies pumpkin pies for family gatherings, but sometimes I like to get a little creative.

  • Kitchen Adventures: As easy as apple pie

    Food in the fall often means baking something with apples.

    An apple pie with a big scoop of ice cream is a standard dessert in the fall. But there are variations on the apple pie that are just as delicious and remain as easy as the original. One of my favorite things to eat in fall is caramel apples. When I found a recipe that basically was a caramel apple in the form of pie, I just had to try it.

  • Dash of Class: Women's Club presents annual Harvest Breakfast and Country Store

    The Woman’s Club of Elizabethtown’s Harvest Breakfast and Country Store has been a tradition each October since 1964. This year is no exception. It is 7 to 10 a.m. Saturday at Pritchard Community Center in Elizabethtown with dine in and carry out service. Tickets, available at the door, are $6 for adults and $3 for children.

  • Dash of Class: Fall is the season for apples

    If you haven’t heard, fall is the season for really good apples and if you haven’t already thought about making something with apples, hopefully you will after today’s column. George and Nora Bowles, friends from St. James Catholic Church, recently called about a recipe for apple butter not using apple cider. Cider is costly, but apple cider vinegar costs much less. I have since found a recipe for those of you who love apple butter that you could make any time using applesauce or stewed and pureed apples.

  • Kitchen Adventures: Soup to make you warm inside on a cool day

    As the fall chill hits the air, it’s the perfect time for making a yummy pot of soup.

    Soup recipes can range from incredibly complex to super easy.

    And soups often become tradition for specific dishes and circumstances. When you don’t feel well, you want chicken noodle soup. When you’re making a grilled cheese sandwich, tomato soup is always a must. But for something a little bit more fancy you can find multiple variations of soup.

  • Dash of Class: Woodford-One of ‘Hardin's Finest Cooks’

    Today’s “One of Hardin County’s Finest Cooks” is a lovely lady and was nominated by her daughter-in-law, Lu Woodford. I had Lu’s daughters in class and I see her quite often while stopping in at Surgical Specialists. It was obvious why she nominated Mary Lou Woodford when I got to reading about her.

  • Three recipes from September's Finest Cook

    Sharing recipes for “Recipe Roundup” is fairly easy this month. I have three recipes mentioned in the September “One of Hardin County’s Finest Cooks” column featuring Greg Milby. They are the Teriyaki Chicken, the Fried Biscuits and the Ice Cream recipe.

    The fourth recipe is one I found in a magazine and I can’t wait for an occasion to try it.

  • Kitchen Adventures: New Spin on old country favorite

    A few people have expressed to me their frustrations over their difficulty in making biscuits. Being a fan of the biscuit, I’ve tried to make several recipes and a few haven’t been too complicated.

    In fact, biscuits are so amazing you probably should have a purpose for them before making them or you’ll be tempted to eat the entire pan. I hope that’s not just me.