Monday, July 11, 2005

Wine for Health?

We went wine shopping yesterday. Not shopping really, since we knew what we wanted and really just went to pick it up. Once we arrived at our destination though, we bought more than we intended.

As a rule I don't drink wine, or any other alcohol for that matter. I pretty much just don't like it. I also am hypoglycemic so even 1 glass of wine can make me loopy. I usually get heartburn from alcohol too.

I have recently been taking a second look at wine, as I'm sure many people are, for the health benefits. I mean really, after all these years of "no fat!", "no carbs!", "more veggies!", there is a supposed health benefit to things that most people actually like-chocolate and wine. Something called "flavonoids" they say.

At any rate, we went to a local winery (there are 9 in the Lehigh Valley listed here: called Amore Vineyards and Winery to pick up a wine my mother in law serves. Once there, I found a raspberry wine and a wine they call Bella Donna (sounds dangerous eh?) that I actually liked. So, we packed up our Concord wine (really good stuff) and our 2 other purchases and headed home.

Half a glass of Raspberry Wine later, I still don't like wine. I know how to properly "taste" wine, sucking in air through the teeth, "chewing" it etc. but it doesn't matter, I just don't like the stuff. This was exceptional wine too, I mean, for those who are true connoisseurs, Amore is the place to buy. I guess those little wine flavonoids are lost to me.

I do like chocolate though........

Friday, July 08, 2005

Vittles to Move By

Moving is not a fun thing to do. Moving is especially not a fun thing to do if it's your umpteenth time in 16 years. Packing boxes, cleaning things, tossing things, it seems interminable.

One thing necessary for those weeks (or days sometimes if planning has gone by the wayside) is quick meals. Nobody has time for Gnocchi Marinara, and it seems to leak straight through paper plates *sigh*. Not to mention, most of our moves have been during Summer so the ease of preparation and consumption of any food comes into play all the more significantly.

Tonight for instance, we are having take-out Sicilian pizza. What's easier to prepare, I ask? :o) Tomorrow though I'll be making these great sandwiches that are a variation on something I saw somewhere-sorry to be so non-specific. Not the healthiest but, I can give you pointers on what would make them healthier.

BBQ Bacon Turkey Rolls
Printable Recipe

Layer on a large sandwich roll (the kids like sesame sandwich rolls or potato rolls) the following:

smoked turkey
bbq sauce (your favorite brand or even homemade if you are so inclined)
sliced cheddar cheese
crisply cooked bacon slices (I usually cut long slices in half and use 2 to 3 halves per sandwich)
pepper rings
whatever veggies strike your fancy

Use as much or as little of each ingredient as you wish-these are just so good with the bbq and turkey combo-and not usually something people thing to pair together in a cold sandwich. I serve these with chips and pickles.

To make this healthier, use whole grain bread or rolls, skip the cheese and bacon (or use turkey bacon) and pile on sprouts and greens galore! Sun Chips multigrain chips are a great alternative to regular potato chips or just set out cut up veggies like carrots, celery, cauliflower, broccoli, etc. This version is actually the one I opt for while the rest of my family eats the first choice.

Wednesday, July 06, 2005

Totable Dinner

This evening we are going to have dinner with our new "landlords" at the home we will rent from them. They are missionaries to Uganda and will be gone for 4 years! I decided to take something easy and so I will be taking our favorite Muffuletta (3 variatons!), chips, classic potato salad, mini-no-bake cheesecakes, and lemonade.

I'll also be taking paper everything so there are no dishes for anyone!

Muffuletta ala Anne
Printable Recipe

1 large round loaf of bread (traditionally Italian)
1/2 lb hard salami-sliced
1/2 lb sliced ham
1/2 lb smoked turkey
1/2 lb sliced cheese
1/2 c chopped black olives
1/2 c chopped spanish olives with pimiento
2 plum tomatoes sliced
1/2 c Italian dressing

Cut loaf in half horizontally. Remove inside of bread leaving a 1" ring at edge. Layer meat and cheese alternately, I usually make 2 layers. Top with sliced tomato, chopped olives, and drizzle with dressing. Replace top of bread and wrap tightly in plastic. Refrigerate for several hours and remove from plastic. Cut into 6 wedges.

Serves 6

Classic Potato Salad
Printable Recipe

1 c mayo
2 T vinegar
1 teaspoon sugar
Salt and pepper to taste
4 c potatoes (5 to 6 medium) cooked, peeled, and cubed
1 c sliced celery
1/2 c chopped onion
2 hard-cooked eggs, chopped

Combine mayo, vinegar, salt, sugar and pepper.
Stir in remaining ingredients. Cover and chill several hours.
Makes 5 cups.

Tuesday, July 05, 2005

Lunch for HOW many?

So, how does one actually feed 6 kids daily?
Very cheaply? Ha ha.....actually, with a carefully laid out plan. NOT.

Seriously, I do usually plan to have sandwiches and some sort of side daily during the summer. During the school year one daughter packs her lunch since her school only offers hot lunch once a week and it must be purchased a month in advance (!) and 3 other kids buy hot lunch at school. Two others are home (4 and just-turned 1) and I feed them pretty much the same as during the summer.

Today, for instance, we had egg salad rolls (sesame sprinkled long rolls instead of the usual bread), leftover pasta salad, leftover sesame noodles and the old stand-by nacho chips (bet you can guess the brand all on your own!).

Yesterday was pb&j and chips.

Somedays the older girls (15 and 13) and I will have a garden salad and the pickier little ones eat sandwiches in varying forms; bologna and cheese, cheese, pb&j, lebanon bologna (if you aren't from PA you probably are clueless as to what that is), tuna salad, etc.

Dinners are far more varied. I have a list of 60 or so dinners that I know everyone will eat and I base my shopping list from that. I pick 7 dinners and go from there. Breakfast is almost always cereal, toast, or toaster pastries with the occasional waffle or pancake thrown in. On weekends I'll make "big" breakfasts with bacon, sausage, eggs etc.

If I'm in OAMC mode, there are muffins, English muffin sandwiches, pancakes and breakfast burritos available.

That is the basic anatomy of feeding a family of 8--at least here :)

July 4th Food

We spent yesterday evening at MIL's for the 4th and, as usual, she had a good food spread. Sausage sandwiches with peppers (yellow! not traditional green) and onions in a tomato sauce, hot dogs on the grill for the kids (both with bakery fresh cut-your-own rolls), crudites (cauliflower, celery, grape tomatoes and baby carrots with dip), *red potato salad, *bow tie pasta salad (with big strips of red pepper, slices of summer squash, and black olives among the veggies), chips, and several drinks including pink lemonade.

Dessert was a display of cupcakes decorated like an American flag (cute!), *cherry pie, and bite-sized brownies.

*These are variations on a couple recipes MIL served since hers were all store-bought.

Red Potato Salad
Printable Recipe

10 red bliss potatoes (that means the small ones!) cooked and cubed
1 c mayo
1 clove garlic,minced
1t dried dill
1/2 small onion-finely chopped
2t grainy brown mustard
1t sugar

Combine mayo and seasonings-blend well. Add to potatoes
and toss until well combined. Thin with milk if

Bow Tie Pasta Salad
Printable Recipe

1 lb box bow ties-cooked and drained
1 large yellow pepper-cut into strips
1 large red pepper-cut into strips
1 large green pepper-cut into strips
1 large summer squash (yellow) cut into thin slices
1 can ripe black olives-drained-each cut in half
1 bottle of your favorite Italian dressing

Mix it all together and let sit in the refrigerator for several hours. That's it! You can definitely add whatever else you'd like to this--salami and cheese chunks, other veggies, etc.

Basic Cherry Pie
Printable Recipe

Pastry for 2-crust pie
1 egg
4 cups fresh pitted sour cherries
OR 2 -1 pound cans tart cherries, drained, with 1/3 cup juice reserved
2-3/4 tablespoons quick-cooking tapioca
1/4 teaspoon salt
1 cup sugar
2 teaspoons lemon juice
1/4 teaspoon almond extract
2 tablespoons butter, cut in little cubes

Combine egg and 1 tablespoon water to make egg glaze. In 9-inch glass pie pan, place 1 piece of pastry. Brush with egg glaze. Keep pie crust in refrigerator while making filling.
Preheat oven to 425 degrees F.

Combine fruit, tapioca, salt, sugar and extract. (If using canned cherries add reserved fruit juice. Stir and let mixture stand for 5 minutes.
Spoon mixture in prepared crust. Dot with butter cubes. Use egg glaze to moisten rim of pie. Roll-out top crust to 1/8-inch thick. You may either cut crust into 1/2-inch strips or put pastry on as is. Just be sure to cut vents into the top. Make sure pastries are pinched together. Either brush top crust with egg glaze or milk. If using milk, sprinkle top with sugar.

Bake for 20 minutes and then use foil around the crust edges to protect from burning. Bake for 20 more minutes. Cool on wire rack.

Serve plain or with whipped cream.

Monday, July 04, 2005

Cooking Terms

Cooking Terms

Below are a list of cooking terms I often use on my blog and in my articles. If you see a word or phrase that is not on this list, please let me know and I will add it as soon as possible.


  • Adobo Sauce~ A dark-red Mexican sauce made from ground chiles, herbs, and vinegar. Chipotle peppers are packed in cans of adobo sauce.
  • Aerate ~To incorporate air to make ingredients lighter, such as whipping cream.
  • Aging ~Keeping meats and a or cheese in a controlled and ventilated environment for a   specific amount of time to permit natural flavoring and tenderizing.
  • Al dente~"To the tooth," in Italian. Pasta is cooked just to a firm and chewy texture.
  • Almond Paste ~ A creamy mixture made of ground, blanched almonds and sugar
  • Aspic ~A transparent meat flavored jelly/gel that is firm when cold. Used to flavor and add moisture to pate, charcuterie and cold food preparations.
  • Au Jus ~This is the natural pan drippings or juice that comes from a roasting pan after deglazing.


  • Bind ~To thicken a sauce or hot liquid by stirring in ingredients such as roux, flour, butter, cornstarch, egg yolks, vegetable puree or cream.
  • Bisque ~A rich thick shellfish soup with cream.
  • Blackened Cajun-style ~cooking method in which highly seasoned foods are dipped in liquid butter then cooked over high heat in a super-heated heavy skillet until charred.
  • Blanch ~To partially cook vegetables by parboiling them in highly salted water then cooling quickly in ice water.
  • Blend ~Mixing ingredients together to obtain an equally distributed mixture.
  • Boil ~To heat water or other liquids to 212 degrees Fahrenheit, 100 degrees celsius and to keep it bubbling and shimmering in the pot.
  • Bouillabaisse ~A Mediterranean fish soup made from several varieties of fish, tomatoes, saffron, fennel and wine.
  • Bouillon ~Clear soup made from slow simmering lean meat, bones and seasonings and vegetables.
  • Bouquet Garni ~A bundle of seasonings; bay leaf, thyme and parsley stems tied with leeks, carrot and celery stalk. It's used to season braised foods and stocks.
  • Braise ~Meat browned in fat with vegetables, seasonings and then cooked slowly in liquid so it is partially submerged then cooked in an oven. This combines moist and dry heat cooking. Making a pot roast is an example.
  • Bread ~To coat the food with bread crumbs. Standard method is to first dip in flour, then beaten egg and then bread crumbs. Items prepared like this are usually pan fried in oil or clarified butter until golden and crispy.
  • Broil ~To cook food directly under a very hot 500 degree F. + heat source.
  • Broth or stock ~A liquid made by gently simmering meats, fish, or vegetables and/or their by-products, such as bones and trimming with herbs, in liquid, usually water.
  • Brown ~A quick sautéing/searing done either at the beginning or end of meal preparation, often to enhance flavor, texture, or eye appeal.
  • Brush ~To coat food with melted butter, glaze, or other liquid using a pastry brush.
  • Bundt pan ~ The name for a tube baking pan having fluted sides.
  • Butter cream ~A frosting made from sugar, sweet butter, milk, egg yolks and flavoring. Confectioner's or powdered sugar is often used but not required.
  • Butterfly ~To cut food down the center without cutting all the way through to open and then spread it apart. Shrimp cut this way is popular. Meat may be butterflied when cooking it well done so it isn't burned during the process as if it remained thick.


  • Cake pan ~Round baking pan with straight sides.
  • Calamari ~Plural for squid in Italian.
  • Can ~To preserve food by sealing it in airtight containers. The food is processed either in a water bath or pressure canner.
  • Candy ~To cook in sugar or syrup, when applied to sweet potatoes and carrots. For fruit and fruit peel, to cook in heavy syrup till translucent and well coated.
  • Caramelize ~The process of cooking sugar until it begins to color. Also, while slowly cooking some vegetables e.g. onions, root vegetables, the natural sugars are released and the vegetables will caramelize in their own sugars, usually oil is used in the pan to help the process.
  • Chicory ~A lettuce used for salad and sometimes called curly endive. Also added to coffee in the deep South.
  • Chiffon ~Usually a pureed filling made light and fluffy with beaten egg whites, gelatin and or whipped cream. Lemon chiffon pie is one example.
  • Chiffonade ~Lettuces, sorrel, basil leaves and other leafy vegetables cut into julienne strips.
  • Chinoise ~A very fine conical wire mesh strainer. Using a chinoise removes the small impurities from the liquid that is strained.
  • Chop ~To cut into irregular pieces. Chopping parsley is a good example.
  • Cilantro ~Parsley like herb with a basil, mint and green onion flavor, popular in Chinese and Mexican/Latin cuisine.
  • Clarify ~A process of making a liquid clear by adding beaten egg whites, ground meat and vegetables, then simmering slowly. The liquid is then strained and the result is consommé. Also---melting butter over medium heat so the milk solids settle to the bottom and impurities float to the top. The foamy top is discarded and pure golden liquid butter is ladled off into a clean container for other cooking uses.
  • Coat ~Evenly covering food with flour, crumbs, herbs, sauces, oil or batter.
  • Coddle ~To cook slowly and gently in a liquid just below the boiling point. Usually eggs are coddled when making traditional Caesar salad to help them absorb and emulsify evenly with the lemon juice and olive oil. Coddled eggs for breakfast are different than poached as they are relatively soft but fully heated through.
  • Combine ~The mixing of ingredients into a single mixture.
  • Confit ~Slowly cook pieces of meat in their own gently rendered fat until very soft and tender. With seasonings, brandy/wine and sometimes vegetables. Duck and pork are two popular meats to be used in confit. When cooked and cooled the meat is kept submerged in its cooking fat as a preservative and as a seal against oxygen.
  • Concassé ~Applying to raw or cooked tomatoes: Peeled, seeded and diced.
  • Cool ~To remove from heat and let stand at room temperature. When a recipe says cool quickly, the food should be chilled or set in a bowl of ice water to quickly reduce its temperature.
  • Core ~To remove the inedible center of fruits such apples and pears.
  • Cream ~To beat vegetable shortening, butter, or margarine, with or without sugar, until light and fluffy.
  • Crimp ~To create a decorative edge on a piecrust, also seal the edges together.
  • Crisp ~To restore the crunch to vegetables such as celery and lettuce. This can be done with an ice water bath. Stale crackers can be crisped in a medium oven. Also a type of a pan baked dessert made of cooked fruit with a crunchy flour and sugar topping. Apple or peach crisp are examples.
  • Crisp-Tender ~Describes vegetables cooked until just tender but still somewhat crisp.
  • Croquettes ~ Chopped seasoned food held together by cream sauce, eggs, flour/breadcrumbs, shaped and then breaded with bread crumbs and deep fried. Crab cakes that are deep fried, not sautéed are really crab croquettes.
  • Crush ~To reduce a food to small particles, usually using a mortar and pestle, rolling pin or bottom of a pot.
  • Crystallize ~To form sugar or honey syrups into crystals buy cooking it to hard crack and letting it cool on an oiled surface. The term also describes a sugar coating surrounding a fruit dipped in egg white and then granulated sugar.
  • Cube ~To cut in even pieces. May be 1/4 inch/ 1/2 inch or 1 inch. Sides must be of even size to be considered cubed.
  • Curd ~Custard-like pie or tart filling made with whole eggs, sugar, juice and zest of citrus fruit, usually lemon. May also be the solidified nuggets of milk after citric acid has been added and rennet introduced.
  • Curdle ~Separation of a milk/cream based sauce or the cooking of eggs when over cooked. Sauces look like egg drop soup when curdled.
  • Cure ~Marinating to preserve an ingredient with salt and/or sugar and spices. Preparing gravlax, marinated salmon, is an example of curing.
  • Custard ~A mixture of beaten egg, egg yolks, milk, and other ingredients cooked with gentle heat, often in a water bath. A custard differs from a pudding in that it isn't stirred during the cooking process.
  • Cut in ~Working butter or vegetable shortening, margarine, into dry ingredients for equal distribution.


  • Dash ~A measure approximately equal to 1/16 teaspoon, a pinch or less.
  • Deep-fry ~To partially or completely submerge and cook food in hot oil until golden brown.
  • Deglaze ~Adding liquid to a pan in which foods have been sautéed, fried or roasted to dissolve the caramelized juices stuck to the bottom of the pan.
  • Devil ~To add hot or spicy ingredients such as cayenne pepper, mustard or Tabasco sauce to a food. Sauce Diable is a classic French sauce made with demi-glace and Dijon mustard.
  • Dice ~To cut food into cubes. The cubes can be small, medium or large.
  • Direct heat ~ A grilling method that allows food to be cooked directly over the high heat of a flame source.
  • Dissolve~ to stir a dry substance in a liquid, such as sugar in coffee or gelatin in water, until no solids remain. Heating the liquid is sometimes necessary.
  • Dollop~ To place a scoop or spoonful of a semi-liquid food, such as whipped cream or sour cream, on top of another food.
  • Dot~To place small bits of an ingredient such as butter on foods at random intervals for the purpose of adding flavor and to aid in browning during cooking.
  • Double a recipe ~To increase recipe amounts by two.
  • Dough ~A combination of ingredients usually including flour, water or milk, and, sometimes, a leaven, producing a pliable mixture for making baked goods.
  • Dredge ~Completely coating in flour and shaking off the excess.
  • Drippings ~Drippings are the liquids and bits of food left in the bottom of a roasting or frying pan after meat is cooked.
  • Drizzle ~Pouring a liquid such as melted butter, olive oil or other liquid in a slow trickle over food.
  • Dust ~Sprinkling flour on a work surface to evenly coat it, or as with spices, sugar, or bread crumbs, lightly coating a food item.


  • Egg wash ~A mixture of beaten eggs, yolks, whites, or both with milk or water. Used in the standard breading process of foods. May be used to coat baked goods to give them a shine when baked. Also may be used as a sealant for pieces of dough.
  • Emulsion ~A mixture of oil and liquid in which tiny globules of one are suspended in the other. Stabilizers, such as egg or mustard may be used. Classic example is vinaigrette salad dressing.
  • Entrée ~In the United States it refers to the main dish. In France it's a term that referrers to the first course of a meal, served after the soup and before the meat course.
  • Espresso ~A strong dark coffee brewed under steam pressure. Popular in many European countries, it is the base for other coffee drinks such as Cappuccino.


  • Filet ~A boneless and skinless piece of meat cut away from the bone, usually fish.
  • Filet Mignon ~A well trimmed center cut steak from the whole beef tenderloin.
  • Fillet ~To remove the bones from fish or meat for cooking.
  • Filter ~To remove impurities by passing through paper, cheesecloth or chinoise.
  • Finely shred -~ To rub food across a fine shredding surface to form very narrow strips.
  • Firm-ball stage ~The point where boiling syrup dropped in cold water forms a ball that is compact yet gives slightly to the touch. 243 degrees F.
  • Flake ~ To break food gently into small pieces.
  • Flambé ~To ignite liquid that contains an alcoholic substance so that it flames.
  • Flan ~Open tart filled with sweet or savory ingredients also a Spanish dessert of baked custard covered with caramel.
  • Florentine ~Food garnished or cooked with spinach.
  • Flute ~To create a decorative scalloped edge on a pie crust or pastry. Also mushrooms and vegetables are fluted to give them an attractive cut and rolled symmetric edging.
  • Fold ~To gently combine and aerate two or more ingredients using a bottom-to-top or side-to-side motion with a spoon or spatula.
  • Fondue ~A warm creamy dish made of cheese, eggs, wine, brandy and or other items. Served warm with toasted bread cubes, vegetables or stale bread cubes in which the bread is skewered and then dipped in the hot creamy mixture before eating it.
  • Freeze ~To reduce the temperature of foods so that the liquid content becomes solidified.
  • Fricassee ~A stew in which usually poultry is cut up, fried in butter, and then simmered in a liquid with vegetables until done.
  • Frittata ~A flat Italian style omelet that is baked and not folded.
  • Fritter ~A deep fried sweet or savory food coated or mixed in a batter.
  • Frizzle ~To fry thin julienne of vegetables in hot oil until crisp and slightly curly.
  • Fry ~To cook food in hot cooking oil, usually until a crisp brown crust forms.


  • Ganache ~A chocolate filling or coating made with chocolate, egg yolks and heavy cream. Most often used as a filling for truffles and coating for cakes such as Boston Cream Pie.
  • Garnish ~A decorative piece of an edible ingredient placed as a finishing touch to dishes or drinks. A simple rose made from a radish or sprig of parsley is a garnish.
  • Giblets ~The gizzard or sand sack of poultry. It's popular to boil, skin, clean and dice these and then add them to turkey gravy for giblet gravy.
  • Glaze ~A liquid that gives an item a shiny surface. To cover a food with a shiny liquid. Melted apricot jam is a popular glaze.
  • Gluten ~Gluten is a wheat protein that gives yeast dough its characteristic elasticity and chewyness.
  • Grate ~To shred food into fine pieces by rubbing it against a coarse surface. Grating cheese or lemon rind are 2 examples.
  • Gratin ~Food mixed together then baked until cooked, set and golden brown. Cheese or egg yolks are often and important ingredient.
  • Gravy ~A thick sauce made from pan drippings, other liquids and thickened with a starch such as a roux.
  • Grease ~To coat a pan or skillet with a thin layer of oil.
  • Grill ~Cook directly over the heat source on metal racks or rods.
  • Grind ~To mechanically cut a food into small pieces.


  • Halve a recipe ~Reduce the amounts of a recipe by 50%.
  • Hard-ball stage ~In candy making, the point at which syrup has cooked long enough to form a solid ball in cold water. Between 250-268 degrees F.
  • Hash ~A dish made of onions, leftover meats, potatoes and seasonings. It is molded and then crisply pan-fried and served with poached eggs and or demi-glace and vegetables.
  • Herbes de Provence ~A blend of herbs consisting of chervil, tarragon, chives, rosemary and lavender, some may include fennel.
  • Hominy ~Corn kernels with the germ and bran removed with lye. A popular Southern United States porridge.
  • Hors d'Oeuvres ~Small individual portions of foods, canapés, served as appetizers before a meal.
  • Hull ~To remove the leafy and stem parts of fruits such as strawberries.


  • Ice ~To spread frosting on a cake, cupcake or pastry. Also to cool down cooked food by placing in ice and water.
  • Infusion ~Making tea is an example. Extracting flavors by soaking them in liquid heated in a covered pan.
  • Insulated baking sheet ~A cookie sheet that has a two-layer bottom with a space of air between to prevent hot spots.


  • Jell ~A process to set or solidify, usually by adding gelatin.
  • Jellyroll pan ~A baking pan with sides about an inch high. Commonly called a sheet pan.
  • Jerk ~A dry mixture of various spices such as habenaro chilies, thyme, garlic, onions, allspice, ginger and cinnamon used to season meats such as chicken or pork, a Jamaican BBQ specialty. If made well and grilled over a wood fire you will twitch or "Jerk" when eating this very spicy dish!
  • Julienne ~To cut into thin strips 1/8 inch or smaller, about 2-3 inches long.
  • Jus ~The natural juices released by roasting meats that have collected on the bottom of the roasting pan.


  • Knead ~To work dough with the heels of your hands in a pressing and folding motion until it becomes smooth and elastic.
  • Kosher salt ~Salt that is coarser that regular table salt. 1 Tbsp. of Kosher salt equals 2 tsp. table salt in salting strength.


  • Larding ~Inserting strips of fat into pieces of meat, helping the braised meat stays moist and juicy during cooking.
  • Leaven ~Ingredient, (Yeast) or process (Whipping, Egg Whites) that produces air bubbles and causes the rising of baked goods.
  • Line ~To place layers of foil, silicone paper, or wax paper in a pan to prevent sticking.
  • Loin ~A cut of meat that typically comes from the back of the animal.


  • Macaroni ~Pasta made with flour and water and then dried.
  • Macedoine ~A chopped or diced mixture of several fruits or vegetables cooked or uncooked. A macedoine of vegetables may include celery, carrots, turnips, peas, mushrooms, chestnuts and pearl onions sautéed in butter.
  • Marble ~To gently swirl or layer one food into another to create a ribbon effect when cooked and sliced.
  • Marinade ~Liquid with is seasoned with herbs, spices and vegetables which is used to marinate food thus enhancing flavor or tenderizing the item. More often than not marinades will contain an acid like vinegar, wine or lemon juice and sometimes an oil.
  • Marinate ~Submerging a food in a seasoned liquid in order to tenderize and flavor the food.
  • Marzipan ~A paste of ground blanched almonds that is cooked with glucose and sugar. This paste is of the cooked almonds and sugar becomes marzipan when confectioner's sugar and egg white is added. It is used to fill and decorate pastries.
  • Mash ~To press or mix a food to remove lumps and make a smooth mixture.
  • Mayonnaise ~Cold sauce or dressing consisting of oil, dry mustard, sugar,vinegar and lemon juice mixed with egg yolks.
  • Medallion ~Small round or oval of lightly pounded meat such as chicken, tenderloin, pork and veal.
  • Melt ~To heat a solid food, such as margarine or sugar, until it is a liquid.
  • Meringue ~Sweetened egg whites beaten until they are stiff, light and airy.
  • Mince ~To chop or dice food into tiny, 1/8 inch or less irregular pieces.
  • Mirepoix ~A mixture of vegetables, 2 parts onions, 1 part celery, 1 part carrots and may also contain leeks and mushrooms in which case the amount of onions would be decreased. It's used as a seasoning and flavor enhancer for the sauce that is made from it and the pan drippings.
  • Mix ~To stir two or more foods together until they are completely combined.
  • Moisten ~Adding only enough liquid to dry ingredients to dampen them.
  • Mull ~Slowly heating wine, juices or cider with spices, citrus and sugar.


  • Oleo ~A European term for margarine, a stick of oleo is a stick of margarine.
  • Oignon pique~A raw onion studded with bay leaf pierced with one or two whole cloves. Used to flavor sauces etc.


  • Pan broil ~Cooking food in a heavy bottom pan without added fat, then removing any fat as it accumulates so it doesn't burn.
  • Panfry ~Cooking in a hot pan with small amount of hot oil, butter, or other fat, turning the food over once or twice.
  • Papillote ~A cooking technique in which food is wrapped in paper or foil pouch and then baked so that the food steams in its own moisture and the pouch puffs.
  • Parboil ~Boiling foods until partially cooked.
  • Parchment ~A non-stick, silicone coated, heat-resistant paper used in cooking.
  • Pare ~To peel or trim food of its outer layer of skin, usually vegetables.
  • Partially set ~Describes a gelatin mixture chilled until its consistency resembles unbeaten egg whites.
  • Peel ~To remove the outer layer or skin from a fruit or vegetable.
  • Pesto ~A sauce made of fresh basil, garlic, olive oil, pine nuts, cheese and water.
  • Pickle ~To preserve or flavor meat, fish, vegetables etc. in a brine, or a solution made of vinegar, spices, and other seasonings.
  • Pie pan ~ Round baking pan with slanted sides, it may be glass (Pyrex) or aluminum.
  • Pinch/Dash ~A small inexact measurement amount that basically adds up to 1/16 of a teaspoon.
  • Pipe~ Using a pastry bag to squeeze a soft food through a decorative tip to create designs of the product on to another surface.
  • Pit~ To take out the center stone or seed of a fruit, such as a peach, plum, or olive.
  • Poach~To simmer in liquid that is just below the boiling point. Usually about 208 deg. F.
  • Precook~ To cook food partially or completely before final cooking or reheating.
  • Preheat~ To heat an oven to the recommended temperature before cooking in it.
  • Preserve~ To prepare meat, fruit, vegetables etc. for future use by salting, boiling in syrup, soaking in a brine, dehydrating, curing, smoking, canning, or freezing.
  • Pressure cooking ~Cooking method that uses steam under a locked lid to produce high temperatures and achieve a faster cooking time.
  • Process ~To blend a food in a food processor. Also refers to the technique of canning foods.
  • Proof~ The term used for the growth of a yeast dough's rise prior to baking.
  • Punch down ~For yeast-risen products. After letting the dough rise, punching it down knocks out the air before turning it out onto a floured surface for shaping.
  • Purée~ A smooth pureed and strained liquid pulp usually slightly thick.


  • Ramekin ~A small oven proof dish used for individual servings.
  • Reconstitute ~ To restore a dried food back to its original state by adding hot or cold liquid.
  • Reduce ~ To slowly or rapidly cook liquids down so that some or most of the water evaporates.
  • Reduction~ Simmering and cooking a sauce so that moisture is released in the form of steam causing the remaining ingredients to concentrate, thickening and strengthening the flavors. A reduced sauce is the result.
  • Render ~To melt down hard fat to a liquid fat.
  • Rest ~In bread-making, to let the dough sit a few minutes before shaping.
  • Rise~ To leave a yeast dough in a warm place and allow to double in volume.
  • Roast ~A method of cooking in an oven where the item isn't covered allowing the dry heat to surround the item.
  • Rolling boil ~ Boiling water very rapidly so that stirring with a spoon does not cause it to stop boiling.
  • Roux~ A somewhat equal cooked mixture of flour and oil, fat or butter used to thicken liquids. Most roux is made with a little more flour than fat.
  • Royal icing ~ An icing used for decorating purposes. This icing becomes solid quickly and is made with confectioner's sugar, dash of cream of tartar and lemon juice.


  • Sachet d'epices~ French for "bag of spices" - Aromatics tied in cheesecloth. Used to flavor stocks, sauces, soups etc. Most often contains parsley stems, cracked peppercorns, dried thyme, and a bay leaf.
  • Salamander ~ A broiler used to brown or glaze the tops of certain food items.
  • Sauce~ A lightly thickened liquid that adds, flavor, moisture and visual appeal to foods.
  • Sauté~ To cook food quickly in a small amount of fat in a pan over regulated direct heat.
  • Scald~ Cooking a liquid such as milk to just below the point of boiling.
  • Scallop~ To bake food, usually in a casserole, with a sauce or other liquid.
  • Score~ To tenderize meat, fish or shellfish by making a number of shallow often diagonal cuts across its surface.
  • Scraper/Spatula ~ A scraper is a flexible piece of rubber attached to a handle and used for scraping food down the sides of a pan, bowl or jar. A spatula is also used to turn food in a pan.
  • Sear~ To quickly brown and caramelize the outside of meats at a high temperature.
  • Season ~ To enhance the flavor of foods by adding ingredients such as salt, pepper, and a variety of other herbs, and spices. Also to treat a pan so it becomes non-stick.
  • Seize~ A thick, lumpy mass when melted items get cold.
  • Set~ Let food become solid.
  • Shred~ To cut or tear into narrow strips, either by hand or by using a grater or food processor.
  • Shuck ~ To remove the shells or husks from food such as oysters, clams or corn.
  • Sieving~ Pressing items through a screen or strainer to break up the mass.
  • Sift ~ Removing lumps from dry ingredients such as flour or confectioners' sugar by passing it through a strainer. It also aerates the item making it lighter.
  • Simmer ~ Cooking food in a liquid at just below a boil point so that small bubbles begin to rise the surface.
  • Simple syrup ~ Syrup that results from cooking 2 parts water and 1 part sugar together, then using it warm or cold.
  • Skim ~ Removing the top layer of fat and impurities that rise to the top of stocks, soups, sauces, or other liquids.
  • Slivered ~ A cutting shape usually meaning thin slices 1/4 inch by 1/8 inch.
  • Smoking Point ~ Temperature at which a fat begins to break down and emit smoke.
  • Soft ball/Soft crack ~ Candy making term that denote what a ball of the candy does when placed in a cup of cold water, 234-239 degrees F.
  • Spin a thread ~ Creating a thread that appears between the spoon and candy when the spoon is lifted and turned.
  • Spring form pan ~ A two-part spring-loaded baking pan in which a collar fits around a base, the collar is removed after baking.
  • Steam ~ To cook over boiling water in a covered pan or to cook in a special pressurized steam compartment.
  • Steel~ A dowel shaped tool used to hone knife blades.
  • Steep ~To soak dry ingredients such as ground coffee, herbs, spices, etc. in liquid until the flavor is infused into it.
  • Sterilize~ To destroy microorganisms by boiling, dry heating, or steaming.
  • Stew~ To cook food in a liquid for a long time until tender, usually in a covered pot.
  • Stiff peaks ~ to beat egg whites until peaks stand up straight when the beaters are lifted from the mixer bowl.
  • Stir-Fry~ Fast frying of small pieces of meats and vegetables over very high heat with continuous stirring in a small about of oil.
  • Stock~ The liquid that results from simmering bones, vegetables and seasonings in water or another liquid.
  • Streusel~ A crumbly baked topping, made by combining butter, sugar, ground nuts, spices and flour.
  • Sweat~ Cooking vegetables over low heat in a small amount of fat to release their moisture, flavor and to have them look translucent.


  • Thin~ Reducing thickness with the addition of more liquid.
  • Toss~ To completely combine several ingredients by mixing lightly in an upward motion.
  • Truss~ To tie with twine to hold together a roast to maintain its shape while it cooks.
  • Tube pan ~ A round cake pan with tall, smooth sides and a metal tube in the middle. Often used for angel food cake, but an excellent all-purpose cake pan for baking batters of heavy density.


  • Unleavened~ Baked goods that contain no ingredients to give them volume, such as eggs, baking powder, or yeast.


  • Verjus ~ Sour juice made from under-ripe grapes, it's popular as a substitute for vinegar and has a mild grapelike flavor.
  • Vichyssoise~ Cold soup made from a puree of the white part of leeks, potatoes, onions, chicken stock, cream and chives.
  • Vinaigrette ~ An acidic sauce or dressing made with vinegar, oil, mustard and seasonings.


  • Water bath ~ A container is set in a pan of simmering water to keep it hot.
  • Whip/Whisk~ To quickly mix air into ingredients such as cream or egg whites by beating until light and fluffy, it also is the utensil used for this.
  • Whitewash~ A thin mixture of 1/3 flour and 2/3 cold water that is used to quickly thicken soups, sauces and stocks in an emergency.


  • Zest~ The thin outer part of the rind of citrus cut into a thin narrow strip. It contains none of the white pith on the inside of the skin. 
  • Ingredient Substitutions

    Quick and Basic List of Ingredient Substitutions 

    1 teaspoon baking powder = ½ teaspoon baking soda plus ½ cup buttermilk (replace 1/2 cup of the liquid called for) or ½ teaspoon baking soda plus 1/2 teaspoon cream of tartar
    1 cup sifted cake flour = 7/8 cup sifted all-purpose flour or 1 cup all-purpose flour minus 1-2 tablespoons
    1 cup self-rising flour = 1 cup sifted all-purpose flour plus 1½ teaspoons baking powder and  ½ teaspoon salt
    1 cup all-purpose flour = 1 cup whole wheat flour
    1 cup honey = 1 to 1½ cups sugar plus ½ cup liquid
    2 large eggs = 3 small eggs
    1 medium egg = 2 egg yolks plus 1 tablespoon water (for baking)
    1 medium egg = 2 egg yolks (in custards or cream fillings)
    1 ounce unsweetened chocolate = 1 square or 3 tablespoons unsweetened cocoa powder plus 1 tablespoon butter or margarine
    6 squares or 6 ounces semisweet chocolate, melted = 1 cup semisweet chocolate chips, melted
    1 tablespoon cornstarch (as thickening) = 2 tablespoons flour or 2 teaspoons quick tapioca or 2 egg yolks
    1 teaspoon lemon juice = ½ teaspoon vinegar
    1 tablespoon fresh herbs = ½ to 1 teaspoon dried herbs
    1 small garlic clove = 1/8 teaspoon garlic powder
    1 pound fresh mushrooms = 3 ounces dried or 6 ounces canned
    1 cup whipping cream, whipped = 2 cups thawed whipped topping
    1 cup whipping cream as liquid = 1/3 cup melted butter plus ½ cup milk
    1 cup light cream = 3 tablespoons melted butter plus ½ cup milk
    1 cup ricotta cheese = 1 cup cottage cheese, liquid drained
    1 cup buttermilk = 1 cup plain yogurt, stirred, or 1 tablespoon lemon juice stirred into milk    to make 1 cup; let stand 5 minutes to make soured milk for baking only (never use sour milk that's been in the fridge too long; it's actually spoiled)
    1 cup whole milk = 2 teaspoons melted butter plus 1 cup fat-free milk (or water) or equal parts evaporated milk and water or 1 cup nonfat dry milk plus 2 teaspoons melted butter
    1 cup sour cream = 3 tablespoons melted butter stirred into 7/8 cup buttermilk, soured milk or plain yogurt
    1 cup sour cream = 1 cup plain yogurt (it will taste less rich from less fat)
    Pecans = walnuts, almonds or hazelnuts
    Chunky peanut butter = creamy peanut butter (or grind roasted peanuts in a blender with a bit of peanut oil)
    1 cup bread crumbs = ½ cup cracker crumbs
    1 cup butter = 1 cup margarine or 7/8 cup vegetable oil or 7/8 cup butter-flavored shortening
    1 pound lard = 2 cups shortening
    1 cup sugar (in baking bread) = 1 cup honey plus a pinch of baking soda
    1 cup sugar (in baking) = 7/8 cup honey plus a pinch of baking soda
    1 cup sugar (in main dishes) = ½ cup honey
    1 cup brown sugar = 1 cup white sugar plus 2 tablespoons molasses
    1 cup molasses (in baking) = 1 cup sugar (omit baking soda; use baking powder)
    ½ cup dry red wine or white wine = 2 tablespoons sherry or port
    ½ cup maple syrup = ½ cup maple-flavored syrup, corn syrup or 1 cup sugar and increase liquid in recipe by 3 tablespoons
    1 teaspoon pumpkin pie spice = ½ teaspoon nutmeg, ½ teaspoon ginger, ½ teaspoon cinnamon
    1 pound tomatoes = 3 medium or ½ cup sauce (6 ounces) or ½ cup paste (2 ounces)
    8 ounces tomato sauce = 2/3 cup water plus 1/3 cup tomato paste
    3 cups tomato juice = 2½ cups water plus 6 ounces tomato paste plus ½ teaspoon salt, dash of sugar
    1 large marshmallow = 10 mini (dust off cornstarch from their surfaces)
    1 cup granulated sugar = 1½ cups powdered sugar for uses other than baking
    ½ teaspoon powdered ginger = 1 teaspoon chopped fresh or 2 teaspoon minced crystallized
    1 head fresh dill = 2 teaspoons dill seed
    1 tablespoon grated fresh horseradish = 2 tablespoons bottled
    1 teaspoon lemon juice = ½ teaspoon vinegar
    1 teaspoon dry mustard = 1 tablespoon prepared mustard or ½ teaspoon mustard seeds
    1 /4 cup rum = 1 teaspoon rum extract plus liquid to make ½ cup
    1 teaspoon vanilla extract = 1 inch vanilla bean, split and simmered in liquid of recipe
    1 cup wine = 13 tablespoons water, 3 tablespoons lemon juice and 1 tablespoon sugar or a little less than 1 cup apple juice plus lemon juice
    1 cup dry bread crumbs = 3 to 4 slices bread, torn and blended
    1 cup sweetened condensed milk = 1 cup plus 2 tablespoons dry milk powder plus ½ cup warm water plus ½ cup sugar and dissolve
    ½ teaspoon cream of tartar = 1½ teaspoons lemon juice or vinegar
    1 tablespoon maple sugar = 1 tablespoon granulated sugar plus a dash of maple extract

    Basic Pantry List

    These are items you can generally find on any given day in my pantry. Things expand after weekly shopping, like more fresh produce, extra meats, fish, poultry and the like.


    Butter or Margarine
    Cheese (Provolone, American, shredded cheddar, shredded mozzarella, Parmesan, goat cheese)
    Cream cheese
    Sour Cream
    Yellow Mustard
    Dijon Mustard
    Soy sauce
    Lemon juice
    Lime juice
    Jelly, jam, preserves
    Anchovy paste
    Honey mustard
    Hot mustard
    Polish brown mustard


    Various veggies, corn, green beans, spinach, broccoli, mixes etc.
    Ground beef, chicken or turkey in 1 lb packages
    IQF chicken breasts (Individually Quick Frozen)
    Hot dogs
    Whole chicken
    Link and/or bulk sausage (usually turkey)
    Meatballs (chicken or turkey)
    Bacon (usually turkey)
    Flour tortillas
    Ice cream or frozen yogurt
    Freeze Pops (homemade or store bought)
    Leftover bread (for crumbs, strata, etc)


    Onion (Vidalia, red, green and Spanish)
    Salad Greens
    Potatoes (red blliss most often)

    Dry Goods

    All-purpose flour
    Whole wheat flour
    Cornmeal (several grinds)
    Gram flour (chickpea flour)
    Spelt flour
    Rye flakes
    Buckwheat groats
    Granulated sugar
    Stevia packets
    Confectioner's sugar
    Brown sugar
    Baking soda
    Baking powder
    Cream of tartar
    Unsweetened cocoa powder
    Chocolate Chips
    Vegetable shortening
    Oatmeal quick and instant
    Cream of wheat
        Angel hair
        Acine di Pepe (for Italian Wedding Soup)
    Long grain rice
    Jasmine rice (whole and broken)
    Brown rice
    Falafel mix
    Dried Beans
    Onion soup mix
    Mini Marshmallows
    Ramen noodle Soups
    Potato Flakes
    Stuffing Mix
    Mac and Cheese
    Pancake Mix
    Graham Crackers
    Round Crackers
    Pudding Mix
    Jello mix

    Canned / Bottled

    Whole tomatoes
    Tomato paste
    Tomato puree
    Tomato sauce
    Diced Tomatoes
    Jarred spaghetti sauce
    Condensed cream of mushroom soup etc.
    Condensed sweetened milk
    Evaporated milk
    Canned pumpkin
    Canned beans (kidney, black, chickpeas and cannellini)
    Peanut butter
    Light corn syrup
    Dark corn syrup
    Pure maple syrup
    Pancake syrup
    Hot sauces
    Salad Dressings
    Vegetable oil-or canola
    Olive oil
    Sesame oil
    Cooking oil spray
    Balsamic vinegar
    White distilled vinegar
    Cider vinegar

    Dried Herbs etc.

    Onion powder
    Garlic powder
    Italian Seasoning
    Mrs Dash garlic and Herb
    Mrs Dash Lemon Pepper and Herb
    Juniper Berries
    Bay leaves
    Crab Boil
    Seafood seasoning
    File powder
    Meat tenderizer
    Cajun seasoning
    Old Bay
    Saffron threads


    Iodized salt
    Sea salt
    Kosher salt
    Ground pepper
    Cinnamon sticks
    Ground cloves
    Ground allspice
    Whole nutmeg
    Cayenne pepper
    Chili powder
    Curry powder
    Whole coriander
    Ginger (ground and fresh)
    Apple pie spice
    Pumpkin pie spice

    Et cetera

    Teas: green, Earl Grey, citrus, black, bagged and loose
    Coffee: beans and ground

    Menu Planning Links

    Everyone needs help planning menus that are healthy, delicious and affordable at the same time. Check out the following links for help on all three fronts.

    ALDI Menu Planner from Mom Advice
    Formula for Life Healthy Menu Plans
    Giant Food Stores Weekly Menus
    Meijer Healthy Living Weekly Menus
    Menus 4 Moms Free Weekly Menus
    Prepared to Cook Free Menu Planner
    Woman's Day Month of Menus

    Dinner Menus and Recipes

    This is a work in progress and NOT complete! If there is something listed that doesn't seem clear or if there is a recipe you would like that is not included here, please e-mail me at .

    This is listed in the "____ on Monday, ____ on Tuesday" format to help give ideas only. I don't even follow this myself and Sunday is not listed since that is almost always a "roast day" here although not in the summer. I also don't always do the meals as a whole. Sometimes we are just not in the mood for a certain side dish or dessert so I adapt and make something else.

    This is a basic list of the foods that my family likes the most. It evolved from 3 x 5 cards that I had used to list meals that I knew my family would eat. I started out with 2 weeks' worth, 14 meals. It has taken several years to get this many together but now that we have more variety everyone is a bit happier.

    You CAN do this for yourself! First make a list of things that you KNOW your family will eat and come up with a handful of meals. Start with main dishes only and you'll find that you think of other meals and sides/ desserts as you go.

    A couple shopping tips that help me to keep costs down:

    1) Make a list! This is where this whole list of menus came from. I find that if I figure out what we will eat and make a list to stick to that my bill is lower.

    2) Make another list! I know, some of you just aren't list makers but this one has really helped me; I go through my cupboards and refrigerator/freezer and make a list of everything I have (not spices, etc) and take a look at that first before I make my shopping list. This has saved me from buying multiples because I wasn't sure if I had the item on hand or not. I am also sometimes able to make full meal plans from what I already have on hand and buy less for that week because of it.

    3) Be flexible! For instance, if I make my list up and get to the store to find that one thing is on sale or just far cheaper that week than another then I try to adapt and plans change a bit. I do try to keep the main dishes the same and make sure that I check the ads FIRST so I know what is on sale or not.

    4) Check the "dented cans" section. Many times I have checked here to find items that were completely fine (and not dented at all!) but were there because the store was phasing them out. I've gotten many things from beans to Holiday coffees and candies etc. in this section at a mere fraction of the price, most often as little as 10% of the original. If I don't use the item that week because it wasn't "planned" it simply goes onto the "have-on-hand" list the next week and usually gets used then.

    There is so much more information for lowering food costs and there are websites galore. One that I particularly like is .  I also do most of my food shopping at Aldi ( ). NO they are not a store that carries off brands or junk! There are a few things I don't purchase there but most of it is VERY comparable to the big brands and so much cheaper. If you have one nearby, please check them out! Buy one or two things and give it a try, I bet you won't be disappointed.

    1) Beef Stew
          Cucumber Salad
          Dinner Rolls
          Chocolate Cake

    2) Hot Roast Beef and Cheese Sub
         Pickles and olives

    3) Hamburgers in Gravy
         Dinner Rolls

    4) Cheeseburger
        Corn on the cob
        Fig Newton's

    5) Tacos

    6) Poor Man's Steak*
         Canned potatoes

    7) Korean BBQ Beef*
         Ramen noodles
         Ice cream

    8) Pasties*
         Tossed salad
         Jello parfaits

    9) Creamed Chipped Beef on Toast
         Chocolate Cupcakes

    10) Steak Sandwich
          Pickles and olives

    11) Beef and Broccoli with Garlic Sauce*
          Ice cream with cinnamon crunch

    12) Sloppy Joes*

    13) Chili Cheese Burgers
          Corn on the cob
          Ice cream

    14) Ramen noodles and ground beef* or meatballs
           Stir-fry broccoli, cauliflower, carrot mix
           Almond cookies

    15)  Chicago Pizza Burger*
            Oven fries
            Mini cheesecakes

    16)  No Bean Chili and Fritos
            Veggies and dip
            Jello and whipped topping


    17) Fried chicken
           Oven fries
           Relish tray
           Vanilla wafers

    18) Chicken with rice
           Granola bars

    19) Chicken fried rice
           Steamed oriental vegetables

    20) Roast chicken
           Apple pie

    21) Chicken stew
           Dinner Rolls
           Fruit Pie

    22) Chicken soup (This is our very favorite for those times when money is very tight.)
           Crumb cake

    23) Chicken Quesadillas*
           Tomato soup with goldfish crackers
           Ice cream

    24) Orange Chicken*

    25) Sliced turkey and gravy
           Apple Pie

    26) Chicken Parmesan sandwich (frozen chicken patties-marinara-mozzarella)
          Oven herbed potatoes
          Olives and pickles
          Ice cream sandwich

    27) Nacho Mama's Tortilla Soup*
          Cheese and crackers

    28) Chicken Patty Sandwich
          Angel Food cake

    29) BBQ Chicken
          Oven potatoes
          Fruit and cookies

    30) Chicken nuggets
          Roasted potatoes
          Carrot sticks
          Ranch dip

    31) Crunchy Turkey Slices

    32) Chicken and Stuffing Bake
           Steamed zucchini
           Pudding parfaits

    33) Chicken and Noodles
           Green bean and corn mixture
           Cookies and fruit

    34) Chicken Spaghetti*
           Fresh Bread or Cheese Bread

    35)  Chicken Sandwich Ring*
            Sliced cucumbers and tomatoes
            Fig or Strawberry Newtons

    36)  Devonshire Sandwiches*
    37) Anne's Lime Ranch Chicken*
           Italian Veggie Toss*
           Roasted potato wedges
    38) Chicken BBQ Sandwiches
          Veggies and Dip  


    38) Macaroni and cheese with hot dogs
         Green beans
         Apples and pb dip

    39) Spaghetti
          Cheese bread

    40) Ravioli
           Dinner Rolls
           Green beans
           Fruit and Cookies

    41) Noodle Frittata
          Fried potatoes
          Coffee Cake

    42) Pasta Salad*
           Rolls and butter

    43) Three Cheese Tortellini with ham cubes and peas
           Yogurt and cookies

    43) BLT's
          Cheese dip

    44) Corndogs
          Cheese sticks
          Pickles and olives

    45) Hot ham and cheese sub
           Pickles and olives

    46) Chili cheese dogs
           Pork and beans

    47) Bagel Dogs
           Cookies n cream pie

    48) Moo Shu pork
          Warm tortillas
          Hoisin sauce
          Fried rice
          Vanilla ice cream with cinnamon crunch

    49) Ham Steaks
          Herbed potatoes
          Broccoli and cheese
          Snow Dessert*

    50) Pork Chops and Gravy
           Apple Cake

    51) Kielbasa in Beer
          Broccoli cauliflower mix
          Fried potatoes
          Fried apples or applesauce

    52) Scottish Eggs*
           Fried potatoes

    53) Pork Tenderloin Roast
           Boiled potatoes
           Apple fritters

    54) Kielbasa stir fry
           Fried apples or applesauce

    55) Ham and Potato Scallop*
          Green salad

    56) Ham Loaf*
           Scalloped potatoes
           Jello or pudding

    57) Delicious Hot Sandwiches*

    58) Sausage Rolls*

    59) Crescent roll dogs


    60) Fish sticks
          Tater tots
          Cole Slaw
          Corn on the cob

    61) Tuna and crackers*
           Macaroni and cheese
           Green beans

    62) Fried Catfish
           Key Lime Pie*

    63) Ming Dynasty Tuna Casserole*
          Mandarin oranges and Sandies


    64) Grilled cheese
          Tomato soup and Popcorn
          Carrot or celery sticks
          Ranch dip
          Rice Krispies treat

    65) Pizza Bagels
           Ice cream

    66) Hoagies
           Pickles and olives

    67) Stromboli*
          Marinara Sauce
          Ice cream

    68) Muffuletta*

    69) Quesadillas
           Tomato soup
           Cucumber sticks and dip
           Vanilla ice cream

    70) Appetizer Night
          Chicken cheese spread*
           Hummus or Baba Ghanouj
           Assorted olives
           Chips,whole wheat crackers, whole wheat pitas
           Veggies and dip
           Cookies and fruit

    71) Salads
          Nicoise salad*
          Italian kidney bean salad*
          Potato salad
          French Rolls
          Ice cream

    Hello WWW

    Not 6 months ago I had no idea what a "blog" was. Now that I am older and wiser, I'm starting my own.

    No cooking today-it's the 4th of July and MIL is cooking!