Secret Recipe Page ❤️

Welcome to an ever-growing treasure trove of reader favorite recipes that I hope will become an online version of a well-used, time-honored community cookbook. 

I recently discovered that a local cafe I’ve long enjoyed has a “secret menu.” How did I not know about this? (Clearly it was a well-kept secret!) And what have I been missing?

Generally speaking, I’m not a fan of secrets. But in this case, I approve!

There’s something fun about a discovery that has been flying under the radar.

This page evolved from an email recipe exchange intended to provide a bright spot amidst the many long, often lonely days of COVID quarantine. At first, I shared all the recipes. The concept of a recipe exchange, however, was the goal. I’m not the only one with delicious recipes, of course. Plus, an exchange offers more engagement and an opportunity to hear the voices and stories of someone besides me. (Regular readers who have found their way here are likely saying, “Phew!” 😂)

Several recipes are waiting in the wings with the hopes that this page will be updated weekly, or at least regularly. Precise timing will ultimately depend on how many people participate. I will add each new recipe to the top of the page, so you can scroll down to see earlier entries. All recipes will be provided in a convenient, printable format.

Submissions of family favorite recipes, whether time-honored or new favorites, are most definitely welcome－and encouraged. If you know the original source, feel free to mention. Photos are a bonus. So is a brief backstory. I love to give credit, but if you’d prefer to remain anonymous, that works, too! 

Please feel welcome to contact me directly and/or comment below if you have a recipe to share or would like to provide feedback or ask questions. Fellow readers always appreciate feedback if you cook one or more of the recipes－and I do, too!

A note of clarification: when you comment on a recipe post for the first time, I have to click on it from my end for the comment to appear (it’s a spam control feature of the site). You will be asked for your email but that will not be visible, nor do I share emails with anyone. If you would like to receive email links to my new recipes, you may do that through the sign up box on this site, or ask me to do it for you. 

Now on to the reader recipes. I hope you enjoy! 

16. Dave’s Grilled Chicken Wings

Heidi Stadel’s family loves to grill. Her husband Dave regularly takes the lead as chef, which Heidi says leaves her as lead clean-up. A very good team, I’d say!

After enjoying a family-favorite chicken wing recipe recently, Heidi thought it would be fun to get Dave in on the Secret Recipe Page action. I’m delighted she did!

My family loves wings, too, so I prepared the following recipe shortly after Heidi shared it with me. The recipe offers several flavor choices, so I asked Heidi which variety her family ranks highest.

Heidi reported that her daughter’s current favorites are the butter garlic and the dry-rubbed Old Bay wings. She and Dave love the Old Bay/hot sauce combination, although she mentioned that she does really enjoy the crispiness and simplicity of the wings when prepared with the Old Bay alone.

Taking Heidi’s lead, I opted for the Old Bay option with hot sauce offered on the side. My family leaned slightly more towards the spicy, saucy addition of the hot sauce, but I agree with Heidi –there’s something special about the ease and simplicity of the Old Bay alone. 

Clearly, we will have to try the butter garlic variation soon…possibly with some Old Bay, as Heidi mentioned the flavors layer nicely. 

Heidi’s family usually grills the wings, although they may be baked in the oven instead. For those who prefer an oven method, you may follow the instructions in my recipe for Crispy Buffalo Wings. In that recipe, I also provide a tip for crispier skin.

In addition to the tip (which explains the wisdom of refrigerating the wings uncovered), you can further crisp the skin in the following recipe by mixing the 2 tablespoons Old Bay with 1 tablespoon baking powder (not soda) before sprinkling over the uncooked wings. I regularly reach for this ingredient when prepping wings, as it further dries out the skin with no perceptible flavor. And drier skin = crispier skin! 

While we may typically think of wings as an appetizer, they make a fun entree as well. When served with a green salad and oven roasted potatoes (tossed in some Old Bay, of course!), the grilled wings regularly serve as a quick and easy meal at the Stadel house.

Grocery stores often sell chicken wings as whole wings as opposed to the drumettes and flats we are usually served at a restaurant. You may keep them whole or cut into the familiar pieces, discarding the wing tip (or placing in a freezer bag and saving for chicken stock). Dave is doing this in the photo, below.

If you ask, some stores will cut the wings for you. For local Central Market shoppers, I recommend Shenk’s PouItry. Their wings are fresh, meaty, and they will happily do the prep work for you. 

 

Grilled Chicken Wings

Prep Time: 10 minutes (not including optional refrigeration time)

Cook Time: 20 minutes

Total Time: 30 minutes

Yield: 3-4 entrée or 6 appetizer servings

Mouth-watering ribs are easy to make and need not be fried. A quick prep and stint on the grill is all it takes. And because options are always appreciated, the recipe offers a choice of flavorings. You may select one, or layer the flavors by using a combination. For those who may prefer to bake the ribs, I've linked to a recipe with those instructions in the recipe notes.

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Ingredients

• 3 pounds chicken wings, cut into drumettes and flats (about 24 large, meaty pieces or 36 more slender pieces)
• 2 tablespoons Old Bay Seasoning and/or…
• ½ cup Frank’s Hot Sauce or…
• 4 tablespoons butter and 1 teaspoon garlic powder
• Optional for serving: celery and Ranch or blue cheese dressing (see separate recipe card, below)

Instructions

Before you start: Read the options for crispier skin in the recipe notes.

Preheat the grill to 400℉. (This is usually medium-high.)

For dry-rubbed Old Bay wings: Sprinkle the Old Bay evenly over both sides of the wings. Place the wings on the grill, and cook, covered, for 5 minutes, and then flip the wings over and cook for 5 more minutes. Repeat, cooking for another 5-10 minutes (for about 15-20 total), flipping occasionally, or until the wings are cooked through and the skin is golden brown and crisp.

For hot wings: Grill as directed above. (You may skip the Old Bay or use Old Bay and hot sauce for extra flavor – this combination is my family’s favorite.) Meanwhile, gently heat the hot sauce in a large saucepan with a tight fitting lid. When the wings are fully cooked, transfer them to the saucepan, put the lid on, and shake until the wings are evenly coated. Alternatively, warm the sauce in a large pot and toss the wings to coat.

For butter garlic wings: Melt the butter in a large saucepan with a tight fitting lid. Add the garlic powder and stir until combined. Feel free to also add some hot sauce, to taste. When the wings are finished grilling as directed above (again, the Old Bay is always an option), transfer them to the saucepan, put the lid on, and shake until wings are evenly coated. Or use a large pot and toss the wings to coat.

Serve with celery and dressing of choice, if desired.

Notes & Tips

Prefer to bake the wings? Simply follow the instructions in this recipe for Crispy Buffalo Wings. This recipe also mentions my favorite tip for crispier skin, which can be done with these wings too: After coating the wings in the spice rub, place them on a baking rack that has been set over a rimmed baking sheet. Leave a little space between each one and refrigerate, uncovered, for several hours or overnight. This will give the seasoning time to permeate the chicken and help dry out the skin, and dry skin = crispier skin.

One more tip for crispy skin: Similar to my baked wing recipe, I now stir 1 tablespoon of baking powder (not baking soda) into the 2 tablespoons of Old Bay before sprinkling over the wings and then proceed with the step above. The baking powder helps to further dry the skin and raises its pH level, which allows the proteins in the skin to break down more efficiently. This amount will not be detected in the taste.

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Classic Blue Cheese Dressing

Prep Time: 5 minutes

Total Time: 5 minutes

Yield: 1½ cups (recipe easy to halve or double)

Creamy, tangy, and simple to make at home, Classic Blue Cheese Dressing is perfect for your favorite salads and as a dip for veggies and wings.

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Ingredients

• ½ cup (120g) sour cream
• ½ cup (104g) mayonnaise
• ¼ cup (60ml) buttermilk, well shaken
• 1 tablespoon (15ml) apple cider vinegar (use 2 teaspoons/10ml for a bit less tang)
• 1 teaspoon (5ml) Worcestershire sauce
• ½ teaspoon freshly ground black pepper
• ¼ teaspoon garlic powder (may substitute 1 garlic clove, minced)
• ¼ teaspoon kosher salt
• 3 tablespoons minced fresh parsley (plus optional 1-2 tablespoons snipped fresh chives if you have them)
• ½ cup (2 ounces) crumbled blue cheese

Instructions

Add all the ingredients to a medium bowl and stir to thoroughly combine.

Cover (or transfer to a jar with a tight-fitting lid) and refrigerate. The dressing will keep for at least a week, likely longer.

Variations

• For best flavor, I prefer whole milk sour cream and buttermilk and regular mayonnaise. If you use reduced fat varieties, start with the lesser amount of vinegar.

• Greek yogurt may be used instead of the sour cream. Again, whole milk yogurt offers the smoothest taste.

• For chunkier dressing, increase the blue cheese by an additional ¼ cup or to taste.

• For a thinner consistency, drizzle in an extra tablespoon or two of buttermilk.

• For a thicker consistency, reduce the buttermilk by a tablespoon or two and/or add additional blue cheese.

• For a smooth consistency, you could blend the dressing in a blender or food processor.

• For an herby blue cheese, use 5 or 6 tablespoons fresh herbs. In this case, I like 3T parsley, 2T chives, and 1T dill.

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15. Heidi’s Turkey Burgers

This recipe started with an old Gwyneth Paltrow recipe, before she started her now-popular company, goop. It has long been a favorite of Heidi Stadel and her family, and Heidi thought others would enjoy it as well.

Heidi’s family faces hereditary high cholesterol, and the recipe, which they modified slightly over time, has become their go-to burger recipe.

Coincidently, Heidi has been working at The Turkey Lady at Lancaster’s Central Market for a number of years and has a tip for locals: if you are looking for freshly ground turkey, they usually grind on Thursdays. And nothing else is added. Heidi highly recommends it over the usual grocery offering. (I have purchased this turkey many times and agree that it is excellent!). 

As a turkey burger fan myself, I currently have two other recipes on this site. A reader recently emailed that she tried both on subsequent nights, and her family declared them to be a tie.

Now she has another to add to the mix. (But will she discover our secret page??)

Following are the other recipes, which each have their own personality, in case you, too, would like to work your way through the options:

• Tender, Juicy Turkey Burgers
• Blue Cheese Turkey Burgers

Heidi's Turkey Burgers

Yield: 4 burgers

A favorite in Heidi's family and perfect for summer grilling, I wouldn't hesitate to cook these burgers in a skillet all year round. Heidi included a few tips throughout the recipe, which is always appreciated!

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Instructions

• 1 tablespoon extra-virgin olive oil
• ½ cup chopped onion
• 1 tablespoon minced fresh rosemary or thyme (Heidi’s favorite is a combination of both)
• ½ tablespoon Worcestershire sauce
• 1 pound ground turkey (Heidi prefers ground thigh for the taste; ground tenderloin is leaner and more heart healthy but becomes dry if overcooked)
• ½ teaspoon coarse salt
• ¼ teaspoon freshly ground pepper
• ¼ cup breadcrumbs
• 1 egg (Heidi takes out half the yoke to be a little heart-healthier)

Instructions

1. Heat the oil in a small skillet over low heat. Add onion and herbs; cook until soft, about 10 minutes. Stir in the Worcestershire sauce; remove pan from heat and allow to cool a bit.
2. In a large mixing bowl, combine the ground turkey, the cooled onion mixture, and the remaining ingredients, including the cheese. 
3. Divide the mixture into quarters and form burgers.(See notes.)
4. Preheat grill to medium-high and cook the burgers about 4-5 minutes a side. You do not want a rare turkey burger and you also do not want a dry, over-cooked burger. (Tip from Ann: I aim for an internal temperature of 160℉, as carryover cooking will take the temperature to the recommended 165℉. This will also keep burgers made with leaner breast meat tender and juicy.)
5. Serve on burger buns with your favorite toppings or bunless with veggies and a salad.

Tips from Dave:

Heidi’s husband Dave is the griller in their family, and he forms the uncooked patties so they are wider and thinner than he wants the cooked burger to be. He also makes an indentation in the center of the patties. As the patties cook, they shrink in width and expand in the middle, so this will create a more desirable end result. Dave also mentioned that he doesn’t press down on the patties while grilling, as that squeezes out the juices.

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14. Spinach and Sausage Quiche (with built-in meal prep)

When a recipe evokes memories, a sense of history, and personal connections, you know it’s going to be good! Such is the case with this delicious contribution from Anne Besterman.

As a side note, Anne happens to be a Secret Recipe Page star! If you scroll down this page, you will see a few of her stellar contributions－and she it to thank for kicking off this whole adventure with a holiday favorite, Christmas Potpourri. 

Anne mentioned that she loves this recipe, not only for its yumminess but also because it always makes her think of the special friend, Anitra Archer, who shared it with her years ago.

Anitra and Anne have been friends for well over 50 years, and their lives continue to intertwine. They first met at Grove City College (Anitra a senior, and Anne a freshman), both moved to Lancaster post-college, were teachers in Manheim Township, their husbands worked for Armstrong, they attended the same church (and were members of a couples’ group there), and their children were approximately the same ages. At one point, Anne and her husband even moved into an apartment vacated by Anitra and her husband! 

There was a long period when the two didn’t see each because of career changes, moves, etc., but about 17 years ago they re-connected. At that point Anitra and her husband had retired to Charlottesville while Anne and her husband remained in Lancaster.

In those last 17 years, the couples have gotten together at least twice a year, meeting in each others’ homes or traveling to fun destinations. Ann commented that they always eat well at these get-togethers, and one year long ago, Anitra brought the following quiche for breakfast.

Anne had lost the recipe (which is delicious for dinner, too), and when Anitra recently re-sent it, she commented “What a treat it is to have this recipe from a long-gone wedding shower gift cookbook (it’s true – 1967!!!); it is a recipe that has fed so many needing a hand up. My sisters use it, too, to make the packets for the freezer. Really comes together quickly that way!”

As Anne signed off in her email to me, she marveled at the many, many fond memories enjoys when making this quiche… and hoped that we might all enjoy a piece of that as well. 

I am certain we will!

Spinach and Sausage Quiche

Yield: 2 (9-inch) quiches

This recipe is conveniently written so you can make one quiche now and freeze half of the filling for an effortless meal another night. Or you can make both at the same time. The crowd-pleasing recipe is also ideal when you'd like to take a meal to a friend in need.

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For the filling:

• 1 pound ground sausage
• 1 (10-ounce) box frozen spinach, thawed and squeezed dry
• ½ cup sliced green onions (or use whatever onions you have)
• 1 cup herb-seasoned stuffing mix (Pepperidge Farm or Arnolds*)
• 2 large cloves minced garlic

For each quiche (double if making two at a time)

• 1 Pillsbury piecrust or a 9-inch frozen crust*
• 1½ cups (6 ounces) shredded Monterey Jack cheese (or whatever cheese you like)
• 1½ cups (360ml) half and half
• 3 eggs
• For topping: Parmesan cheese and paprika

Instructions

Preheat the oven to 400℉.

In a skillet, brown the sausage, and then add the green onions and garlic and sauté for a few minutes more.

Stir in the spinach and stuffing mix. Divide into two equal parts. (Meal prep tip: You need one of these per pie quiche, and you may freeze the other half for future use, if desired. When Anne makes this, she doubles the recipe, divides into four equal parts, makes one quiche, and then freezes three mix packets in zip-top bags to have at the ready for quick meals or sick call deliveries).

Assemble the quiche: Layer 1½ cups grated cheese in the bottom of the piecrust, followed by the divided sausage mixture. In a small bowl, whisk three eggs with 1½ cups half and half. Pour over the sausage mixture. (If a second quiche is desired, you may repeat the assembly with another crust, the second portion of the sausage mixture, more cheese, half and half, and eggs.)

Bake on the bottom rack of the preheated oven for 30 minutes.

Sprinkle with 2 – 3 tablespoons of Parmesan cheese and a little paprika. Continue to bake for 12-15 minutes more. Protect crust with foil if it begins to brown too much.

*Three Bakers makes an excellent gluten-free herb seasoned dry stuffing that offers an excellent alternative for those who need it. Similarly, I recently a prepared, frozen, gluten-free pie crust made by Wholly Gluten Free, which nobody suspected was gluten-free.

Notes

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13. Lemon Rosemary Breakfast Cake

Anne Besterman stumbled across this recipe in the early days of the pandemic, when so many of us were biding our time with long walks outside (so nice to chat with neighbors, even from six feet apart!) and comforting baking projects inside.

At the time, shelves in grocery store baking aisles were often bare. Anne mentioned the source of this recipe ordered oversized tins of olive oil and 25-pound bags of flour online to keep herself well-supplied with ingredients!

Fittingly, the original name of the cake was Katie’s Pandemic Cake. Anne renamed her lightly adapted version Lemon Rosemary Breakfast Cake, and mentioned that she adores the texture and savory-sweetness of the easy-to-make recipe.

Conveniently, a well-wrapped cake will last for a week, if it doesn’t disappear sooner!

Lemon Rosemary Breakfast Cake

Yield: one 9-inch round or 8-inch square cake

This humble cake expertly balances sweet, savory, tangy, and herbal notes into a lovely treat that's suitable for breakfast, dessert, or a tea-time snack!

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Ingredients

• 1½ cups all-purpose flour
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• ¼ teaspoon salt
• 1 cup plain Greek yogurt
• ⅔ cup olive oil
• ⅔ cup honey
• 1 tablespoon finely chopped rosemary (from about 3 sprigs + 1 for garnish)
• 1 teaspoon zest of lemon or orange
• 3 large eggs

Instructions

1. Preheat the oven to 325℉. Grease the bottom and sides of a 9-inch round (or springform) or 8-inch square baking pan with oil and line the bottom with parchment paper. Lightly grease top of parchment paper too.
2. In medium bowl, stir together the flour, baking powder, baking soda, and salt
3. In large bowl, whisk or vigorously stir the yogurt, oil, honey, rosemary, and zest until very well blended and creamy. Add the eggs, one at a time, mixing after each addition. The mixture should be thick and somewhat glossy.
4. With a rubber spatula, stir in the flour mixture in two additions, mixing after each until just combined.
5. Pour the batter into the prepared pan. Trim a 2-inch floret from the top of the remaining rosemary sprig and place in the center of the batter.
6. Place the pan in the oven and bake until golden on the top and a skewer inserted in the center comes out clean, 40-43 minutes.
7. Transfer to a rack and let cool for 10 minutes. Invert onto a serving plate or platter and cool completely. Peel away the parchment paper and serve.

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12. Jean’s Maple Vinaigrette

When Jean Bednarski described her favorite vinaigrette recipe, it struck me as the little black dress of salad dressings. It goes with everything!

Jean’s sister, Lynn Farnell, first shared the following recipe in her church cookbook, which was published in 2002. Jean describes St. Mary’s Episcopal Church, located in Newton Lower Falls, MA, as one of those small, beautiful, really old, charming, white New England churches.

The drips and smudges covering Jean’s copy of the cookbook are a telltale sign of how regularly she reaches for it. Among other favorites, Jean says she always has a jar of the maple vinaigrette in her refrigerator.

With the dressing on hand, it’s easy to create a quick lunch on the run or a side salad that will add a fresh note to virtually any dinner.

The dressing complements a variety of greens and is delicious with a spinach and strawberry salad! (You could use my Favorite Strawberry Salad as a base!)

Jean's Maple Vinaigrette

Yield: ½ cup+

This simple recipe is like the little black dress of salad dressings. It goes with everything!

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Ingredients

• 1 teaspoon salt
• ½ teaspoon coarse pepper
• 1 tablespoon (15ml) balsamic vinegar
• 1 tablespoon (15ml) real lemon juice
• 1 teaspoon (5g) Dijon mustard (or a bit more)
• 1½ tablespoons (30g) real maple syrup
• ⅓ cup (74ml) good olive oil

Instructions

Mix the salt, pepper, balsamic vinegar, and lemon juice until salt dissolves. Add the mustard and maple syrup. Mix until smooth. Whisk in olive oil until emulsified. (May shake in a jar with a tight-fitting lid.)

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11. Lena’s Quick Shrimp Scampi

“Don’t be horrified. I take short cuts if they work!” This was the opening line of Lena Hohenadel’s email when she passed along her easy recipe for shrimp scampi.

Rest assured, I fully embrace a good shortcut! Anything to save precious time and energy in the kitchen is A-OK by me.

In that spirit, Lena mentioned that she has had perfectly good luck using pre-cooked shrimp in this recipe. When doing so, simply be sure to heat gently so the shrimp remains tender.

The recipe, which can be pulled together in less than half an hour, is a favorite in Lena’s empty nest household and a go-to on special occasions that fall on busy days.

She often serves the dish with roasted asparagus, a simple butter lettuce salad with mandarin oranges or orange slices, and a glass of Sauvignon Blanc. The night she snapped the accompanying photo, peas were on the menu.

Lena also mentioned that the recipe, which is a favorite among her family, is very accommodating. If she’s not sure she’ll have enough shrimp, she’ll simply buy a half dozen more. By doubling the sauce, Lena knows stretching is possible. When cooking the recipe for two, Lena usually has leftovers to enjoy another day—and she can add a shrimp or two to bolster those leftovers if needed.

When preparing for her extended family of 20, Lena likes to buy the pre-cleaned and cooked shrimp. “It’s more enjoyable for me,” she says, and that counts for a lot!

Lena’s Quick Shrimp Scampi

Yield: 4-5 servings

This winner of a dinner can be prepared in as little as 25 minutes! Lena likes to serve this quick and easy crowd-pleaser with a bright green salad or vegetable such as green peas or asparagus. Occasionally, she substitutes a fresh fruit salad as shown in her photo.

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Ingredients

• 1 pound medium shrimp, peeled and deveined (Hint: you can stretch this to feed 6 people by adding a few more shrimp. I usually plan on 7 shrimp per person. Options included for raw and pre-cooked shrimp)
•  4 tablespoons butter
• 4 cloves garlic, finely minced
• ¼ cup white wine (Pour yourself a glass of wine! May sub chicken broth)
• Scant ¼ cup freshly squeezed lemon Juice
• Kosher salt & coarsely ground black pepper, to taste (I start with ½ teaspoon salt plus ¼ teaspoon black pepper)
• ⅛－¼ teaspoon red pepper flakes, plus more to taste
• For serving: hot cooked rice or linguini; 2 tablespoons chopped fresh parsley; ¼ cup grated Parmesan cheese, if serving with linguini

Instructions

1. Heat the butter in a large skillet over medium heat.
2. Add the garlic to skillet and sauté until fragrant and softened, and then add lemon juice and wine; simmer.
3. Stir in salt, pepper, and pepper flakes. Taste. If you find that you’d prefer more garlic, add just a bit of minced or garlic powder, to taste.
4. Add shrimp if uncooked and sauté about 3 minutes or until just pink.
5. If using pre-cooked shrimp, add it now and heat very gently so the shrimp can absorb some of the juices but does not toughen.
6. Serve shrimp over rice or linguini and sprinkle with parsley and, if serving with linguini, Parmesan cheese.
7. Buen Provecho!

 

 

 

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10. Texas Hot Chocolate Cake

A little something sweet always seems to hit the spot after dinner. To that end, Karen Heinle very thoughtfully followed up her tried-and-true shrimp and grits (see one recipe down) with dessert!

Texas hot chocolate cake has been the “absolute favorite dessert” in Karen’s family for four generations. Her mother-in-law passed the recipe along via The Three Rivers cookbook when Karen’s family lived in Pittsburgh, and it immediately became Karen’s go-to dessert.

It is every birthday cake and special guest dessert. The cake isn’t fancy, Karen says, but it is sublime.

Karen’s family will tell you that it’s best served warm but also great the next day.

recipe added 4-17-21

Texas Hot Chocolate Cake

Yield: one 9x13-inch cake

There's no better sign of a great recipe than one that has stood the test of time, and this chocolatey masterpiece has been gobbled up at countless special occasions for over four generations!

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For the cake:

• 3 heaping tablespoons cocoa powder
• ¼ pound butter
• ½ cup vegetable oil
• 1 cup water
• 2 cups sugar
• 2 cups Wondra instant flour
• ½ cup buttermilk
• 2 eggs
• 1 teaspoon baking soda
• 1 teaspoon vanilla

For the frosting:

• 1 stick butter
• 3 heaping tablespoons cocoa powder
• 6 tablespoons milk
• 1 (1-pound) box confectioner’s sugar

Instructions:

To prepare the cake: In a saucepan, combine the cocoa, butter, oil, and water. Bring to a boil. Let cool. Combine the sugar and flour in a large bowl. When cooled, pour the cocoa mixture over the flour and sugar; beat until smooth. Combine the buttermilk, eggs, soda, cinnamon, and vanilla; then beat into above mixture. Grease and flour a 9×13-inch pan and pour the mixture in. Bake at 400℉ at 35-40 minutes.

To prepare the frosting: Start 10 minutes before baking is done. Combine the frosting ingredients, except the confectioner’s sugar, in a saucepan and heat until the butter melts. Add the confectioner’s sugar. Stir well, then beat until thick. Spoon over the hot cake.

The cake is especially delicious when served warm but also great the next day.

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9. Shrimp and Grits

The following recipe comes courtesy of Karen Heinle and she extended a big “Hey y’all and greetings from South Carolina!”

Karen’s family has been spending vacations in South Carolina for 45 years. Since her husband Fritz’s retirement, the two have also enjoyed wintering there.

As a guest contributor, Karen thought it was fitting to include a recipe that is a family favorite as well as very representative of Southern cuisine－shrimp and grits!

recipe added 4-10-21

Shrimp and Grits

Yield: 4 servings

Karen mentioned that the real star of this recipe is the smooth, creamy, cheese-infused grits. However, she included her shrimp recipe with a mention that you could easily substitute your own as long as the flavor is not too strong. The grits are absolutely yummy, Karen says, so you don’t want the shrimp recipe to overwhelm them.

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For the shrimp:

• 1½ pounds raw shrimp, peeled and deveined with tail removed
• 8 slices bacon, chopped
• 4 teaspoons lemon juice
• 2 tablespoons parsley
• 1 cup thinly sliced scallions
• 1-2 cloves garlic, minced

For the grits:

• 4 cups unsalted chicken stock
• 2 teaspoons salt (adjust down if using salted broth or stock)
• 1 cup stone ground white grits (preferably Carolina grits)
• ¼ cup diced red bell pepper
• ¼ cup diced green bell pepper
• ½ cup diced red onion
• ½ cup heavy cream
• 8 tablespoons butter
• 1 cup white cheddar cheese, shredded
• Salt and pepper as needed

Instructions:

To prepare the shrimp: Rinse the shrimp and pat dry. Fry the bacon in a large skillet until browned. Remove the bacon. Sauté the shrimp in the grease until they begin to turn pink. Add the lemon juice, bacon, parsley, scallions, and garlic. Sauté for 3 minutes.

To prepare the grits: Combine the stock and salt in a saucepan over medium high heat. When the stock comes to a boil, whisk in the grits until smooth. Reduce the heat and simmer for approximately 20 minutes, stirring often to prevent the grits from sticking to the bottom of the pan.  Add the peppers and onions and cook for another 5 minutes. Add the butter in slices. When blended add the cream and cheddar cheese. Season with salt and pepper, to taste.

When ready to serve: Spoon the grits into individual bowls with shrimp on top and enjoy!

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8. Fettuccine with Goat Cheese and Walnuts

Who doesn’t love a good pasta dinner? When it comes together easily with a sauce that practically makes itself, all the better!

Susie Doyle is to thank for the following recipe, which she discovered in the 12 Best Foods cookbook, published by Rodale.

Walnuts are one of heathy foods featured in the book, and Susie likes to roast a big batch of them and store in the freezer. That way, they’re readily available to add crunch and nutritive value to salads, cooked vegetables, oatmeal, and the recipe below.

For those who tend to skip this step, roasting walnuts (or any other raw nut or seed), will enhance their taste, aroma, and crunchy texture. Studies have shown that roasted nuts may be easier to digest than raw nuts and that no loss of heart-healthy monounsaturated fats occurs during the roasting process.

Susie is also a fan of goat cheese, and she found that it makes an easy sauce for pasta when simply thinned with the pasta cooking water.

For readers who may require a gluten-free recipe, feel free to use your favorite alternative pasta. For those who may occasionally cook for someone with an allergy and need a recommendation, I’ve had much success with pastas by Barilla, DeLallo, Jovial, and Le Veneziane. If you would like to try a pasta with added protein, my family enjoys Banza, which is made with chickpeas but does not taste “beany” to anyone.

recipe added 3-28-21

Fettuccine with Goat Cheese and Walnuts

Yield: 4 servings (easy to make for 1, 2, 3 or more)

Adapted from the 12 Best Foods cookbook, this hearty pasta dish features antioxidant-rich walnuts, which have been touted as anti-inflammatory and helpful in reducing "bad" cholesterol and improving gut health, among other benefits. And who knew that mixing goat cheese with pasta cooking water would create the perfect creamy sauce?

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Ingredients

• ¼ cup chopped walnuts, toasted*
• 2 ounces fresh goat cheese
• Salt and freshly ground black pepper
• 16 ounces fettuccine pasta
• 2 teaspoons chopped flat-leaf parsley, or more to taste
• 2 tablespoons (10g) freshly grated Parmigiano-Reggiano cheese
• Reserved pasta water

Instructions

Place the walnuts in a mixing bowl, add the goat cheese, and season the mixture to taste with salt and pepper.

Cook the pasta according the package directions. (Be prepared to save some of the cooking water. It’s easy to forget.) Drain, reserving at least ½ cup of the cooking water, and return the pasta to the pot or transfer it to a warmed serving bowl.

Thin the goat cheese mixture with the reserved cooking water, starting with ¼ cup and adding until it becomes the consistency of heavy cream. Pour the sauce over the pasta and sprinkle with the parsley and Parmigiano-Reggiano cheese. Toss to combine and serve immediately.

Notes

*To toast the walnuts: Preheat the oven to 350℉. Spread the walnuts evenly on a baking sheet and roast for 10 minutes, stirring them 2 or 3 times. Set the nuts aside to cool.
Finely chop the nuts by hand or in a mini food processor. The nuts may be toasted in advance, cooled completely, and stored in an airtight container in the refrigerator or freezer.

For a veggie-rich variation, add cauliflower and/or broccoli florets to the pasta during the last 4 minutes of cooking.

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7. Creamy Pepperjack Tomato Soup (stovetop and slow cooker options)

If you happen to be a fan of Isaac’s Restaurant’s pepperjack tomato soup, this recipe is for you! Kate Lowry kindly shared her homemade rendition of the longtime menu item, which is known for its loyal fanbase.

Kate adapted a recipe from a former coworker and mentioned that the soup is a favorite among family and friends, and that seconds (and thirds) are always had. There have even been whispers that the copycat recipe outshines the original. 

Although specific measurements are provided, Kate commented that the recipe is hard to mess up. Accordingly, she often eyeballs several of the ingredients.

Channeling spring, Kate served her most recent batch with BLTs and strawberry shortcake for dessert, and she commented that it was “delish as always!” 

recipe posted 3-7-21

The flexible recipe may be prepared on the stovetop or in a slow cooker. When preparing on the stove, the soup may be held over low heat for an hour or so if not ready to eat. You could also turn the burner off and let the covered pot sit for up to two hours, reheating when ready. Simply stir in the shredded cheese when ready to serve.

A whisk is helpful when it comes to fully incorporating the cheeses.

Traditionally, the soup is topped with croutons, but grilled cheese sandwiches, and in this case, BLTs are always a hit!

 

Creamy Pepperjack Tomato Soup (stovetop and slow cooker options)

Yield: 8 servings

Those familiar with Isaac's restaurants have likely heard of their signature soup, which has legions of devoted fans. The popular menu item is described as a "creamy tomato soup given a zippy twist with shredded pepperjack cheese, garnished with croutons." The following copycat version adds an extra kick with hot sauce, although you could omit it if preferred.

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Ingredients

• 1 tablespoon olive oil or butter
• ½ medium yellow onion, finely chopped (about 1 cup)
• 3-4 cloves garlic, minced
• 2 (28-ounce) cans pureed tomatoes
• Frank’s Hot Sauce (or Tabasco) and Worcestershire sauce, to taste
• 1 (12-ounce) tub whipped cream cheese
• 2-3 dollops sour cream (about ¼ cup)
• 1 (8-ounce) bag shredded pepperjack (or colby-jack) cheese
• Optional for serving: croutons (store-bought or homemade)

Instructions

In a large soup pot or Dutch oven (or in the insert of a slow cooker), heat the olive oil or butter over medium heat. Add the onion and sauté until softened and lightly golden in spots, about 5 minutes. Add the garlic and sauté for an additional minute or until fragrant.

Stir in the tomatoes along with a few dashes of Worcestershire and hot sauce. (You may add more later, to taste, if desired.) Bring to a boil, and then cover, reduce heat, and simmer gently for 10 minutes. (You may reduce heat to low, partially cover, and let cook a little longer if you like.)

Stir in the cream cheese and sour cream. Helpful hint: Use a whisk to more easily incorporate these cheeses into the hot soup. Then stir in the pepperjack cheese. Heat just until the cheese melts and is fully incorporated into the soup, stirring constantly. Do not bring to a boil at this point. Adjust seasonings to taste and serve hot with croutons, if desired.

Slow cooker method: If your slow cooker doesn’t have an insert that allows for sauteing, transfer the onions and garlic to your cooker after cooking them on the stovetop. Add the remaining ingredients, except the pepperjack cheese and sour cream, and cook on low for 2-3 hours. When ready to serve, whisk in the sour cream and pepperjack, stirring to melt and fully incorporate. Enjoy with or without optional croutons.

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6. Homemade Bolognese Sauce

Mary Sue Wolf responded quickly to my recent request for a good bolognese sauce. As luck would have it, she had made a big batch the previous night.

Bolognese is a ragù (the Italian word for meat sauce), which originated in Bologna, Italy. The addition of milk differentiates this thick, tomato-based sauce from the typical American meat sauce, and though it is traditionally served over pappardelle or tagliatelle, spaghetti or another noodle of choice may be used. 

Mary Lou commented that red wine fans will appreciate the excuse to open a bottle for use in this sauce. That said, there’s also a worthy substitute.

My favorite part of this story centers around the photo. Mary Lou commented that she didn’t think to take a picture to accompany the recipe, but since she had referred to leftovers, I mentioned that perhaps she could snap a quick photo when she reheated them…to which she replied she had already frozen them.

But not five minutes later, she sent me the photo, above. How did she manage that, I wondered? Turns out, Mary Lou had kindly made enough sauce to share with a neighbor. So, she quickly texted her neighbor, who happened to be serving dinner at the time－and the neighbor took the picture!

How’s that for teamwork? 

Looking for a good garlic bread to serve alongside pasta? This recipe for Parmesan Garlic Bread is essentially a spread for the bread, which can be used on individual slices of crusty bread or a whole loaf. Any leftovers will keep for several weeks in the fridge. 

Homemade Bolognese Sauce

Yield: 6 servings

This tomato-based meat sauce is easy to prepare and makes for a memorable pasta dinner. It freezes well, too!

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Ingredients

• 2 tablespoons olive oil
• 4 garlic cloves, minced
• 1 onion, finely diced
• 1 carrot, finely diced
• 1 rib celery, finely diced
• 1 pound ground beef
• ½ pound ground pork
• 1¼ cups red wine or beef broth
• 1 cup whole milk
• 28 ounces whole tomatoes with juice
• ¼ cup tomato paste
• 1 teaspoon Italian seasoning
• 1 bay leaf
• ½ teaspoon salt
• ¼ teaspoon black pepper
• For serving: pappardelle, tagliatelle or another long pasta of choice; Parmesan cheese

Instructions

1. Cook the onion in the oil over medium heat until it starts to soften, about 3-4 minutes. Add the garlic, carrot, and celery. Cook until softened, an additional 5 minutes.
2. Add the beef and pork and brown it, crumbling as you go. Drain any excess fat. Add the wine and simmer until evaporated, about 7-9 minutes. Add the milk and simmer until evaporated, about 6-7 minutes.
3. Stir in the tomato paste, Italian seasoning, tomatoes with juice, and bay leaf. Break up the tomatoes with a spoon. Cover and simmer for 30 minutes or until thickened. Season with salt and pepper to taste.
4. Meanwhile, cook pasta according to package directions. Drain, reserving 1½ cups of the pasta water.
5. Toss the pasta with sauce, adding pasta water to thin if needed. Serve hot with Parmesan cheese.

Storage & Reheating

•Refrigerator – store the sauce in an airtight container or cover with plastic wrap for up to 4 days.
•Freezer – store in an airtight container, leaving about an inch for expansion, or in a zippered freezer bag for 2 – 3 months.

•To Reheat – Defrost in the refrigerator. Reheat on the stovetop or in the microwave, stirring every 15 to 20 seconds, until heated through

Adapted From: Spend with Pennies

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5. Spinach & Swiss Cheese Quiche

When Nancy Bradley forwarded the following quiche recipe to me a month or so ago, she was just starting her annual winter stay in sunny Florida and had already made the dish twice. She commented that the easy meal is truly a favorite and one of only a handful of hand-written recipes she brings to Florida every year.

The third time Nancy whipped up the quiche, she kindly took a photo. She apologized for not capturing the whole quiche, mentioning that she and her husband Jeff had devoured part of it before the thought occurred to her. I consider that a sign of a great recipe, of course, and actually think you can see a little more of what’s inside the quiche when it’s cut. A win-win!

Nancy relies on this quick-to-assemble quiche all year round, and usually pairs it with a tossed salad or soup.

recipe posted 2-27-21

4-17-21 update from Ann:

I made this recipe and it was a hit with my family, who will tell you that quiche isn’t usually a top dinner pick! I used a 12-ounce bag of spinach and added a teaspoon of Dijon mustard. ¾ teaspoon kosher salt (the granules are larger than table salt), and a ¼ cup of cottage cheese, primarily because it needed to be used. The texture is not as eggy as a typical quiche and is so very satisfying. I tested a prepared, frozen, gluten-free pie crust made by Wholly Gluten Free, which nobody suspected was gluten-free. As per package directions, I baked the crust for 10 minutes at 400℉ before filling and baking according to Nancy’s recipe. 

As another experiment and because everyone enjoys a crisp crust, which is sometimes lost with leftovers, I reheated the leftovers at 350℉ on a parchment paper-lined baking pan with the crust side up. The top side was no worse for the wear, despite the unconventional reheating technique, when flipped and plated. You wouldn’t have to reheat this way, but it’s an idea－and the crust was delicious!  

1-24-23 update: I’m still making this quiche. It’s easy and everyone loves it! While frozen spinach works well and I use it, I sometime use fresh. In this case, I roughly chop 10 ounces and then wilt it in the microwave (chopping avoids stringy spinach, and I’ve used up to 12 ounces of spinach, which is the max I’d go). To wilt, I used a vented popcorn popper, add a tablespoon or two of water, and cook in 30 second increments. It takes about 90 seconds in my microwave. You could use a large bowl and cover with vented Saran wrap or wilt in a pan on the stovetop. Once wilted, you do need to squeeze out the moisture as you would with frozen spinach. This is key to avoiding a soggy crust. 

I also broil the quiche for a minute or two at the end to add some golden color to the top. Delicious…and leftovers are equally so! 

Spinach & Swiss Cheese Quiche

Yield: 6 servings

A prepared piecrust meets frozen spinach and a handful of refrigerator staples in this speedy quiche that's brimming with flavor. For an easy meal that satisfies all year round, Nancy pairs the quiche with a tossed salad or cup of soup. Would make a lovely brunch, too.

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Ingredients

• 1 refrigerated pie crust (from a 15-ounce package)
• 5 eggs
• ¾ cup milk
• ½ teaspoon salt
• ¼ teaspoon pepper
• 1 (10-ounce) package frozen chopped spinach, thawed and squeezed dry
• 4 to 6 ounces Swiss cheese, shredded

Instructions

1. Preheat the oven to 375℉. Fit the pie crust into a 9″ pie plate and crimp edges.
2. In medium-size bowl, whisk together the eggs, milk, salt and pepper.
3. Spread spinach over the bottom of the prepared pie crust. Pour the egg mixture evenly over the spinach, and then sprinkle with the cheese.
4. Bake the quiche at 375℉ for 15 minutes. Reduce the heat to 325℉ and continue to bake 20 more minutes, or until puffed and the crust is browned.
5. Remove from the oven and let stand 5 minutes before slicing and serving.

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4. Irish Oatmeal Cookies

In head-to-head competition, chocolate chip cookies often win the popular vote, but there’s something inherently special about a warmly spiced, slightly chewy oatmeal cookie. Meghan Meyers kindly shared her family’s recipe for Irish Oatmeal Cookies, which her mother would make every year around St. Patrick’s Day.

Meghan noted that her maiden name is O’Shaughnessy and her parents got married on St. Patrick’s Day, so this was a festive time of year for her family. And what better way to celebrate than with these tried-and-true these cookies, which Meghan describes as buttery with the perfect amount of crunch. The addition of walnuts and raisins lend a certain heartiness Meghan says, and she loves them as much in the morning with a cup of tea as she does for dessert with a glass of milk.  

Meghan commented that her family always made the cookies with quick oats as the recipe stipulates, but not instant oats, which may not provide the same texture. For a slightly heartier texture, rolled (or old-fashioned) oats would likely work well if that’s what you have on hand. Meghan said her mom’s recipe contained a note that a small amount of steel cut oats could be substituted for the quick oats (no more than one-quarter of the total quantity), but that she has never done that herself.

Meghan is currently on the Lancaster Junior League’s Run4Luck committee, helping to plan what will again be a virtual race this year. The upside of the virtual race it that anyone can participate from anywhere—and you don’t have to “race.” In fact, there’s a 2-mile walk option as well as a kids fun run along with team walk and run options. For added flexibility, participants may log their miles anytime between Saturday, March 13 and Wednesday, March 17, 2021.

For more details or to register, click on THIS LINK. Please feel free to also share the information with friends, neighbors, children, grandchildren, and co-workers. A little fresh air will do us all well, and the more people who participate, the more money the organization will raise to support projects in our community. Donations may also be made through the link, and as an added bonus, anyone who registers by February 27^th will receive a long sleeve performance t-shirt and race bag. I have my race t-shirt from the first year the event was run (in 1996), and it’s still a favorite!

recipe posted 2-20-21

Irish Oatmeal Cookies

Buttery with the perfect amount of crunch, these hearty cookies have stood the test of time and can be enjoyed in the morning with a cup of tea or as dessert with a glass of milk.

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Ingredients

• 1¼ cups (284g) softened butter
• ½ cup (100g) firmly packed brown sugar
• ½ cup (96g) granulated sugar
• 1 egg, slightly beaten
• 1 teaspoon baking soda
• 1 teaspoon vanilla extract
• 1½ cups (190g) all-purpose flour
• 1 teaspoon salt
• 1 teaspoon cinnamon (optional)
• 3 cup McCann’s® Quick Cooking Rolled Irish Oats (not instant oats; may use another brand that you may have on hand)
• ¾ cup (115g/4oz) raisins
• ½ cup (60g/2oz) chopped walnuts*

Instructions

1. Preheat oven to 350°F.
2. In a large bowl, cream the butter and sugars. Add the egg and vanilla extract.
3. In a separate bowl, combine the flour, baking soda, salt and cinnamon. Add to butter mixture. Mix well.
4. Stir in the quick oats, raisins, and walnuts.
5. Drop rounded teaspoons of batter on an ungreased cookie sheet.
6. Bake for 12-15 minutes at 350°F. Cool for 1 minute before removing to a wire cooling rack.

*While Meg and her family always use walnuts in these cookies and enjoy the heartiness they provide, you may omit them (or even use pecans) if preferred.

Notes

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3. Seafood Chowder

The fabulously talented Cathy Ketterman is to thank for the following chowder recipe. A committed volunteer, Cathy also happens to be a gifted quilter. (I’ve had the privilege of seeing her work and it’s beautiful!)

The recipe was originally shared with Cathy by a friend and talented cook, and the hearty soup has become a favorite with Cathy and her husband.

Studded with potatoes and a quartet of shellfish, a warming bowlful is easy to pull together. Cathy likes to use canned tiny shrimp (which she drains), canned crabmeat, and frozen bay scallops. She appreciates that she can keep these items in her pantry for last-minute cooking, which she self-depricatingly mentions is how she “meal plans.” (I consider it smart planning!)

As always, if you try any of the recipes, please come back and comment at the bottom of this page. I made the Rice Krispie Cheese Wafers, one recipe down, sharing some with friends, and they were an all-around hit. I’ve also received several messages from friends who have prepared the chicken and rice chowder another recipe down. That feedback has been equally glowing!  ✨

Seafood Chowder

Yield: 4-6 servings

Studded with a satisfying combination of shellfish and potatoes, this hearty chowder comes together easily with a little help from the pantry and freezer.

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Ingredients

• 1½ cups nonfat milk, divided use
• 1 (8-ounce) container fat free cream cheese, room temperature
• 2 cloves garlic, minced
• 2 (10.5-ounce) cans low sodium condensed cream of mushroom (or celery) soup
• 1 cup chopped green onions
• 1½ cup potatoes, diced (a waxy potato will work better than a russet here)
• 1 teaspoon dried parsley
• ½ teaspoon each black pepper and cayenne pepper (or to taste)
• ½ pound small shrimp, peeled and deveined, thawed if frozen
• ½ pound bay scallops (may use frozen and thawed)
• ½ pound crabmeat
• 1 (6.5-ounce) can clams, drained and chopped
• 1 bottle clam juice, to thin (optional)

Instructions

Place ½ cup milk, cream cheese, and garlic in pot over low heat. Cook and stir until blended.

Mix in soup, green onions, potatoes, parsley, and remaining milk.

Season to taste with black pepper and cayenne.

Simmer for 20-25 minutes or until potatoes are tender. DO NOT BOIL.

Mix in seafood. Cook until seafood is opaque. Thin with clam juice, as desired, and enjoy!

A few more things...

•May start by rendering 3 strips of bacon (chopped) and add ¾ cup chopped celery.

•May add small kernel white corn－canned, frozen, or fresh.

•Regular milk, cream cheese, and soup may be used, if preferred.

•Store any leftovers in a sealed container in the refrigerator, where they will keep for 2-3 days. Gently reheat prior to serving.

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2. Rice Krispie Cheese Wafers

 

Rice Krispie Cheese Wafers

Yield: 40-50 wafers (recipe is easy to cut in half)

Cheesy, buttery, delightfully crisp wafers are easy to make a freeze well. A perfect pre-dinner nibble with a glass of wine, the tasty little bites are also a fun project for little helpers in the kitchen!

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Ingredients

• ½ pound (2 sticks) butter, softened
• 8 ounces (2 cups) shredded sharp cheese
• 4 drops (or more) Tabasco sauce
• 2 cups (256g) all-purpose flour
• 2 cups Rice Krispies

Instructions

Preheat the oven to 325℉.

In a large bowl mix the butter and cheese until well blended.

Add the tabasco, flour, and Rice Krispies.

Mix with your hands until all ingredients are blended.

Rolls into balls (approximately 1 inch in diameter), pressing down to flatten somewhat, and place on an un-greased cookie sheet. (Tips: You could also use a fork that has been dipped in water to flatten the balls directly on the cookie sheet. When using hands to roll, wetting them or lightly coating with oil will help prevent sticking.)

Bake for 25-30 minutes or until golden. Check a few minutes early as all ovens vary. Once cool, store the crisps in an airtight container at room temperature.

Notes

•The cheese crisps freeze well and are wonderful to serve to large and small gatherings. Reheat at 325℉ for 10 minutes.

•Note from Ann: I made these recently with great results and added a level ½ teaspoon each cayenne pepper (omitting the Tabasco) and kosher salt. Could start with ¼ cayenne for flavor without perceptible heat. Update: I tried with a cup for cup gluten-free substitute, and while the wafers seemed crumbly when I removed them from the oven, they were less so once fully cooled and the final result was good. If preparing a GF batch again, I might increase the cheese slightly to provide a hint more binding.  

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These crispy, cheesy wafers come from the recipe box of Louise Ulrich, who has long enjoyed the tasty bites as a light appetizer, which can be served warm or at room temperature. The recipe would be easy to cut in half, but the wafers freeze well and, as Louise says, are great to take out of the freezer when in a pinch!

Louise mentioned that she recently made a batch with her 3-year-old granddaughter. As they were mixing the ingredients (Rice Krispies are her granddaughter’s favorite), she asked if there was egg in it. Louise said no, “and within a nanosecond she scooped a handful and put it in her mouth!” 

As another fun aside, when my husband and I were little, we both attended Camp Van Dor, the fabulous day camp ran for decades by Louise’s parents. Louise and her sister were counselors, and my husband and I have wonderful memories of learning how to swim, shoot archery, and play new games. I can still sing the camp song!

Years later, my husband’s sister babysat Louise’s daughter, Kate. And then when my husband and I had our boys, Kate was our babysitter. Over the past year, this story came full circle when my younger son started babysitting for Kate’s daughter－Louise’s granddaughter who just made this recipe with her! 

1. Creamy Chicken & Wild Rice Chowder

This recipe was thoughtfully contributed by Anne Besterman, who said she first enjoyed the satisfying soup at a friend’s house about 10 years ago…and knew immediately that she needed the recipe!  

It quickly became her family’s very favorite soup, and she always has some in the freezer to take to sick friends, new neighbors, and anyone who may appreciate the unexpected gift of dinner.

Anne mentioned that people always request the recipe, so you know it’s a keeper! She thinks the original recipe may have originated in the pages of Cooking Light magazine, although she’s not sure.

Over the years, the recipe has also proven to be adaptable, and Anne has noted some of the tweaks she occasionally makes. She also included a photo of her latest batch!

Creamy Chicken & Wild Rice Chowder

Yield: 8-10 servings

If your recipe box lacks a soul-warming chowder that's filling yet light and loaded with nourishing ingredients, your search is over! The following recipe doubles easily, freezes well, and offers an ideal meal to share with a sick friend or new parent.

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Ingredients

• 1 large onion
• 1 cup shredded or diced carrots
• 2-3 ribs celery, chopped
• ¼ cup butter
• ½ cup flour
• 8 cups chicken broth
• 1 (6-ounce) package Uncle Ben’s wild rice, cooked according to package directions
• 2 cups cooked, cubed chicken
• ¼ teaspoon each salt and pepper
• 1 cup fat-free evaporated milk
• ¼ cup snipped chives (can use freeze-dried)

Instructions

In a large pan, sauté onion, carrots and celery in butter until tender.

Stir in flour until blended. Gradually add broth.

Stir in chicken, rice, salt and pepper.

Bring to boil over medium heat; cook and stir 2 minutes or until thickened.

Cook 3-5 minutes longer.  Stir in the milk and the chives.

Serve – BON APPETIT!

Notes

This is the basic recipe, although adjustments are easily made:
•Double the recipe
•Add extra carrots and celery
•Use Costco rotisserie chicken (1 whole chicken for double recipe)
•For even more richness, use regular (not fat-free) evaporated milk or even half and half or cream
•Add corn – frozen, canned, or fresh

Adapted From: The kitchen of Anne Besterman

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