.....Advertisement.....
.....Advertisement.....

Taste

  • Dash of Class: Lots of taste, no gluten

    In the last 20 years or so, we have started hearing more about celiac disease. It is a genetic autoimmune disorder and those who have it cannot eat gluten because it damages their small intestines.

    The disease is estimated to affect one in 100 people worldwide. About 2.5 million Americans are undiagnosed and are at risk for long-term health complications, according to the Celiac Disease Foundation.

  • Dash of Class: Sweet, sweet holiday

    Happy Valentine’s Day. Especially with the holiday landing on a Friday, you might be planning a night out with your special one. Also, the whole family might be planning something special for grandparents or friends.

    These three dessert recipes would be a great fit for any of those celebrations.

  • Dash of Class: Cook thrives on home-cooked family meals

    It is such a pleasure to recognize JoAnn Taul of Cecilia as this month’s One of Hardin County’s Finest Cooks. We have become close friends while belonging to Cecilia Homemakers and working as hostesses and giving lessons to members. Today, she and I will present the lesson “Bones and Joints” to our fellow members at the meeting in Cecilia.

  • Kitchen Adventures: This slow-cooked chicken will welcome you home

    We’ve had enough cold weather lately to last a lifetime. But when it’s cold outside, it's a treat to have a hot meal in the slow cooker ready when you get home.

    Crock Pot Sweet Garlic Chicken is one of those tasty treats.

    The first draw to this recipe was the photos posted with it. It looked absolutely delicious. My hopes were high for this one.

  • 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.”