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Taste

  • Kitchen Adventures: Dining delights on vacation

    Along with rest and relaxation during a recent pilgrammage to the beach, one of my favorite things to do is hit local restaurants and discover some new amazing dishes.

    This trip was no exception. I enjoyed all the places I visited, but I’d like to tell you about two.

    The best meal of all the awesome meals was at Cosmo’s Restaurant and Bar. If you are ever in Gulf Shores, Alabama, this is a fun little place that is always packed with people and has amazing food.

  • Dash of Class: Stacking up some tasty favorites for your family

    Oops, I got one column before the other. In other words, Recipe Roundup should have been last week and Finest Cook this week. But all is good in newspaper world; this hopefully will be the only time you see it switched.

    As for today, I have a variety of recipes and an interesting question from a reader: “Can you freeze mushrooms?” I wasn’t sure and I researched it on Google and the reader was very happy because her son had brought a lot to her.

  • One of Hardin County's Finest Cooks: At last, she’s living her dream

    In 23 years of marriage, Marion Whitehouse traveled the world with her soldier husband, building a family together.

    A certified chef from Germany, she has held a variety of jobs and titles along the way: line cook and assistant pastry chef, independent cleaning consultant, telemetry tech, cardiac scheduling coordinator, dietary director and a Kentucky Senior Support associate for the Lincoln Trail District Health Department and cashier at Aldi.

  • Fruity treats straight from the freezer

    Summer is right around the corner. This time of year frozen treats are perfect, especially when fruit is involved.

    The summer season makes us all kids again. Many times we head straight to the freezer for a Popsicle or ice cream sandwich on a warm summer day. But frozen treats made with fresh fruit can be a better option. 

    These two frozen fruit recipes are so simple you can get the kids involved in treat making. With school days soon ending, activities to do with the kids are always a bonus. Getting kids in the kitchen can be a great idea.

  • Dash of Class: Strawberries in season

    Strawberries, I love them! I have such fond memories of going strawberry pickin’ as a young kid. When we got them home, Mom would make a strawberry pie and later make strawberry jam and preserves and freeze the rest in the freezer. We could eat on them all winter long.

    Later when I got married and Joey was old enough we would go picking, but I think Joey was picking more green than red berries. He wore out on us the first time we took him, but later he was a pretty good strawberry picker.

  • Dash of Class: It’s all about rhubarb

    I love rhubarb. As a kid growing up, we had a large bed of rhubarb and asparagus.

    I have tried growing rhubarb three times but I think last year was the most successful and despite the cold winter temperature, all four plants came up and I have cut enough to fix the Strawberry Rhubarb pie. Yum! It was quite the hit at the Derby Party along with Coconut Cream Pie and Bourbon Pecan Pie.

  • Kitchen Adventures: Fried ravioli, what's not to love?

    One of my favorite things to do is try a dish at a restaurant and then attempt to reproduce it at home. Sometimes I get pretty close; other times it’s a massive failure.

    On a trip to Olive Garden several years ago, I tried fried ravioli. It quickly became one of my favorites.

    A frequent stop on vacations in Gatlinburg is an Italian restaurant called Best Italian. One of its appetizers is the best fried ravioli you’ve ever put in your mouth.

  • Kitchen Adventures: A boneless chicken bacon treat is great for party flavor

    Food sometimes can be a tricky beast. A cook is sometimes torn between a dish looking good and tasting good.

    I tend to favor tasting good over looking good. Sometimes the most well-presented dish can have little to no taste and the ugliest thing on the plate is absolutely delicious.

    That is where this week’s recipe comes in. When it comes out of the oven it does not look beautiful, in fact, it could look slightly burned, depending on how you cook it. But the taste is delicious.

  • Angela Robinson is May’s One of Hardin County’s Finest Cooks

    I received a nomination for “One of Hardin County’s Finest Cooks” for a young lady, Angela Robinson, with a passion not just for cooking but creating meals.

  • Dash of Class: April recipe roundup has a pizza flair

    Here we are at the end of the month and I have some interesting recipes for you.

    If you love pizza and pasta, you will love the Breadstick Pizza, Pizza Bake and Pizza Burger recipes.

    The fourth recipe is one I served at Easter dinner and it was a big hit. If you love chocolate, you will triple love this one.

    Remember, if you have a recipe you would like to share, send it to me. Or if you have lost a recipe, let me know and I will search for you.