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Taste

  • Learning to make new recipes with good company

    Learning to make something new always is enjoyable, especially when it’s with a group of great ladies.

    A few weeks ago, in the midst of the cold and snow, I learned how to make a few Arabic dishes from Bev Hicks, a former missionary in the Middle East.

    She invited four of us over to teach us how to make a few things and enjoy a wonderful dinner together.

    The food was delicious and the company was even better.

    While cooking, she told us stories of her 20 years of ministry in the Middle East with her husband, Ray.

  • Dash of Class: Baked goods perfect for an entertainer

    It seems like Christmas was just over and the New Year was being celebrated, but here we are at the end of January so soon. That means Recipe Round Up time.

    I know you realize any kind of baked good is my favorite and I promise I will get back to some healthier solutions soon.

  • Kitchen Adventures: Changing up snacks for the big game

     

    The big game is this weekend and with it comes snacks.

    But your Super Bowl munchies can go beyond pizza and nachos and cheese dip. There’s nothing wrong with nachos with dip; it is wonderful and amazingly addictive. But for variety’s sake, there are a couple other ideas you can throw into the mix.

    Meatballs are a popular party snack but they can be made in a variety of ways. Chicken Parm Meatballs are an interesting twist.

  • Dash of Class: Panama native shares favorite dishes

    As promised, we’re focusing on dishes of a foreign country, Panama. A dear friend of mine, Maritza Johnson, agreed to share three of her favorite Panamanian dishes.

    Maritza was born and raised in Panama City, Panama, the southernmost country in Central America and the first European settlement on the Pacific coast. Maritza met her husband, Mike, while he was stationed in Panama and despite her mother’s warning she dated him.

  • Dash of Class: Oven meals to warm families, homes

    What incredibly cold temperatures we have had. When the furnace is working hard, oven meals can help warm a home. That’s something my family did as I was growing up and we still do it today.

    Main courses are one option, but a whole meal is possible.

  • Kitchen Adventures: The quest to make good bread

    I have a love and hate relationship with bread. I love to eat it but have problems every time I try to make it.

    But the misery in making it doesn’t take away from bread’s delicious goodness.

    Let’s just take a minute to think about how wonderful bread is in all its forms. No matter what shape it takes — biscuits, rolls or loaf — it’s always good.

    When you go out to eat at a new restaurant, one of the first thoughts people have is usually, “I wonder what kind of bread they have.”

  • Kitchen Adventures: Breakfast gets no respect

    Sometimes breakfast can get you into a rut. Most mornings, it’s an afterthought on the way out the door consisting of cereal, toast, oatmeal or something you can eat on the run.

    My morning rut is a bowl of the same kind of honey nut cereal every day of the week. Occasionally I change it up with toast but most mornings, breakfast is pretty boring and, honestly, kind of sad.

    Then there are the times you are running out of time for breakfast and get fast food on your way to work or eat a granola bar at your desk.

  • Kitchen Adventures: Put a little bacon in lasagna and let it roll

    Sometimes I see a recipe that has a good idea but I may not like some of the ingredients. That’s what happened on this adventure.

    I found a recipe for Mini Spinach Lasagna Roll-Ups that I wanted to take to a New Year’s Eve gathering. I didn’t really want spinach lasagna. I decided to improvise by using the idea of mini roll-ups but making it with a different type of lasagna — Chicken Bacon Lasagna to be precise.

  • Dash of Class: Resolve to abandon tired meals

    A new year has begun and I have resolutions for Dash of Class. One resolution is to continue to honor men and women in Hardin County who are nominated as “One of Hardin County’s Finest Cooks,” a feature that will continue in February.

  • Kitchen Adventures: Food for a prosperous year

    It’s New Year’s Eve so you better get your black-eyed peas soaking.

    One New Year’s Day tradition includes black-eyed peas and cabbage. It is said the peas symbolize prosperity because they swell as they cook and the greens, in this case cabbage, symbolize money.