Great Cooking and Eating

Jefferson's Corner

2011-05-20T14:35:00.004-05:00

Jefferson's Corner, 5665 Hwy 167, Ruston, LA 71270

Here's the place to go if you are an early riser in Ruston, Louisiana. Most guys and a few ladies go there for just coffee, but the biscuits stuffed with cholesterol-building foods are memorable. And the gossip is always the freshest in Ruston. The staff members are pleasant no matter what the customers do.

Dairy Palace, Canton, TX

2011-05-20T13:01:00.001-05:00

Dairy Palace, Canton, TX
In case you are traveling along I-20 from Shreveport to Dallas, plan to stop at Dairy Palace in Canton, TX, for an unforgettable bacon burger.

Corner Bakery Cafe

2010-12-21T20:31:00.004-06:00

My friend and I first found Corner Bakery Cafe in Plano, Texas. We used to go there to eat pasta or panini. We always needed one or two bags of those delicious slices from the bakery shelf. I don't know what they are called, but I'll never forget how delicious they are. These delicacies are sliced wafer thin, prepared to a crispy chewy texture, and coated in granulated sugar. They are packed full of dried fruit.

Lately we've become interested in losing weight. Or perhaps I should say that lately we have become mroe motivated to lose weight. My daughter and I are serious salad eaters. We were delighted to discover a Corner Bakery near Jackson, Mississippi, not far from the airport. (The address is 108 Market Street, Flowood, MS 29232.) The Corner Bakery now has about 16 salads.

A tasty choice is the Asian wonton salad. According to the menu description it contains "all-natural roasted Chicken, edamame, cherry tomatoes, cucumbers, red bell peppers, carrots, green onions and crispy wontons with mixed greens, napa cabbage, and ginger soy dressing." This salad is low in calories according to the Corner Bakery website. It has only 480 calories, 0 net carbs, and 0 transfat grams. There's one problem though: It contains 1890 mg sodium. What a disappointment!

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Tur-duc-hen

2010-12-20T19:15:00.009-06:00

In the supermarket I found a “tur-duc-hen” packaged by Tony Chachere. It was a turkey with most of the bones removed. Inside it was stuffed with chicken thigh meat and duck breast meat. There was a layer of rice dressing and a layer of cornbread stuffing. It browned nicely to give an excellent presentation. The taste was superb. The guests commented on the mild taste of the duck, which was not gamy. The cornbread stuffing was almost as good as Mom’s dressing.

At Tony Chachere’s online store, http://shop.tonychachere.com, it is possible to purchase a big tur-duc-hen or a tur-duc-hen roll for a smaller price. It is “a pre-seasoned turkey breast wrapped around layers of duck breast meat, chicken thigh meat and Creole pork sausage.” This roast will serve smaller groups.

Since Tony Chachere’s tur-duc-hen was delicious, I considered ordering the roll. The shipping charge, however, was prohibitive.

Cajun Specialty Meats, http://www.cajunspecialtymeats.com, has a variety of similar products, and the shipping is more reasonably priced. I have not yet tried these. The website is interesting. Go and look at the pictures. Choices include turducken with Cajun sausage and cornbread dressing, turducken with crawfish étouffée, turducken with shrimp étouffée, turducken with chicken sausage, and turducken with chicken sausage. For the extreme connoisseur, who needs to feed a huge group, there is the fowl de cochon, a boneless pig stuffed with a turduchen.

The spelling of the term, which means turkey plus duck plus hen is as varied as the dish.

A bit of history from Wikipedia:

For centuries, as long ago as the Roman empire, people have been stuffing bird into nested configurations and roasting them. In eighteenth century England the Yorkshire Christmas pie consisted of five different birds layered together and baked in a crust. Only the wealthy could afford such a dish.

Gastronomist Grimod de La Reynière in his 1807 Almanach des Gourmands, described his pudding without equal. It began with a huge bird and ended with a tiny one.

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McDonald's

2010-12-19T21:37:00.005-06:00

Every McDonald's is the same, isn't it? Wrong. I was in the MacDonald's at 815 N. Interstate 27, Plainview, TX 79072, not too long ago, where I enjoyed a great cup of senior coffee. Then a while later I had a fabulous grilled chicken classic sandwich with a fruit and yogurt parfait.

What made this McDonald's special? The people. There were three clubs meeting at once. You know the kind. I used to refer to them sometimes as gossip groups, but people found that offensive. They are news-exchange clubs. Two of those in Plainview had women in the clubs. How unusual!

A couple came in and sat across the aisle from me. Then a gentleman about twenty years older than I am came over to talk to them. After the octogenarian left, the husband of the wife across the way tried to convince me that the other fellow would have been the perfect husband for me. By the time I left there, I was laughing uncontrollably. If ever I am in that neighborhood again, I'm going back to that McDonald's for the fun of it.

Go to McDonald's website to read about the nutritional value of McDonald's food.

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The Best Bargain at Subway

2010-12-19T19:55:00.002-06:00

At the Subway located at 67125 Hwy I-20 West, Santo, TX 76472, (and others around the country I'm sure) there is a daily special. The day I was there it was tuna, which cost $4.99 for a six-inch sandwich. It was a great deal for a delicious meal.

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"Let's go to Subway."

2010-12-19T17:36:00.004-06:00

A little history lesson:
"Back in 1965, Fred DeLuca set out to fulfill his dream of becoming a medical doctor. Searching for a way to help pay for his education, a family friend suggested he open a submarine sandwich shop. With a loan of $1,000, the friend—Dr. Peter Buck—offered to become Fred’s partner, and a business relationship was forged that would change the landscape of the fast food industry.

"The first store was opened in Bridgeport, Connecticut in August, 1965. Then, they set a goal of having 32 stores opened in 10 years. Fred soon learned the basics of running a business, as well as the importance of serving a well-made, high quality product, providing excellent customer service, keeping operating costs low and finding great locations. These early lessons continue to serve as the foundation for successful SUBWAY® restaurants around the world. " (Information from www.Subway.com)

There are 33,829 Subway restaurants in 94 countries. No matter which Subway we visit, we find the food quality and flavors consistent. One we like is located at 1401 Amarillo Blvd., Amarillo, TX 79107. We like the turkey ham, as well as the ham and cheese sandwiches. The smell of the bread makes us ravenous. One feature we especially like is the bountiful supply of vegetables for our sandwiches. It is fun to order unique fixings planned for each customer and each mood.

The website furnishes useful information for those concerned about nutrition.

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BLT

2010-03-17T20:55:00.003-05:00

BLT for St. Patrick's Day

This evening I decided to make bacon-lettuce-tomato sandwiches. It's a retro kind of thing. St. Patrick's Day leaves me feeling sentimental about days gone by. There are memories such as wearing something green to school so we wouldn't get pinched.

There are memories of slicing tomatoes very thin and placing them on bread with mayonnaise. Plenty of salt and pepper went with that sandwich. There's something about the flavor of tomatoes slathered in mayonnaise that reminds me of my childhood. I sadly recall how my recently deceased brother, Buddy Gregg, always a perfectionist about food, would labor over slicing tomatoes perfectly. I'm not like that. I slice 'em fast. So far, nobody has refused to eat one of the sandwiches I have prepared.

BLT's aren't really bad, nutrition wise. The bread on hand, Mrs. Baird's Buttered Split Top Wheat, has only 70 calories per slice. These are substantial slices, thick enough to hold together. I toasted the bread and coated it with the light mayonnaise my family and friends prefer, Winn Dixie Light Mayonnaise. We drive all over south Mississippi, Alabama, and Louisiana to find it. Winn Dixie stores are not so plentiful as they once were. When we find one, we buy five or ten quarts of store brand light mayo, our favorite of all mayonnaise. It has only 50 calories per tablespoon.

One slice of toasted and mayonnaise-covered bread are the tomato slices and the iceberg lettuce (no fancy green leaves for this sandwich, please). On the other side is the bacon. Wal Mart has some incredible peppered bacon. It has only 45 calories per slice after it is fried and drained.

So far the sandwiches are nutritious without an excess of calories. But I decided to add some cheddar. Oh no! Cheddar melted over the bacon put these sandwiches over the top!

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Stop at the Czech Stop!

2010-02-20T22:26:00.004-06:00

It is almost impossible to drive north on Interstate 35 toward Dallas without stopping at the Czech Stop! It's in the little town of West, Texas, at Exit 353 on the east side of the Interstate.

This is the place to stock up on fruit kolaches, sausage kolaches, ham kolaches, pecan rolls, cinnamon rolls, and Czech burgers.

The food at Czech Stop is some of the tastiest in the world.

Check out the Czech Stop.

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Juanita's in East Texas

2010-02-20T16:04:00.003-06:00

Traveling along I-20, you may experience your Tex-Mex low level light coming on. Here's the solution. Take Exit 556 off I-20 and go north on Highway 69. Look for Juanita's on the left before you reach Wal-Mart. If you are traveling west and you missed it, don't worry. There's another Juanita's at Canton, Texas.

At Juanita's you can fill up on generous portions of tasty Mexican food. There are enchiladas, tamales, tacos, quesadillas, and fajitas. Sour cream, guacamole, and jalapenos are available in abundance. If you are still hungry, help yourself to a cone of soft-serve ice cream.

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Mom's Dressing

2009-11-04T12:03:00.001-06:00

From FLAVORED WITH LOVE, Mom's Dressing:

2 batches cornbread prepared according to the instructions on the mix (Mom uses Martha White buttermilk mix; we use Jiffy®.)
½ - ⅔ large loaf white sandwich bread
6 large onions
1 bunch of celery less 2 stalks
½ bunch parsley
1½ teaspoons thyme
1 teaspoon sage
2 teaspoons poultry seasoning
Salt to taste
5 large eggs
Hot water or chicken broth (depending on the use of the dressing.)
Cooking oil

In a huge pan crumble the cornbread; tear the white bread into small pieces.

Sauté the celery and onions in oil but do not allow them to brown. Cut the long stems off the parsley and tear the parsley into small pieces. Stir the vegetables and the seasonings into the breadcrumbs. With vigorous stirring, add the eggs. Continuing to stir, add enough hot water to make a moist dressing. (Alternate directions: if the dressing is to be served as a side dish instead of stuffing, moisten it with chicken broth.)

Cook the dressing in a scant amount of oil in a large electric skillet until it is warm. Adjust the seasonings according to your mood.

Store the dressing in the refrigerator until it is time to stuff the turkey. (If the dressing is to be served as a side dish at a later time, bake it until it is light golden brown on top. Store it in the freezer.)

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McAlister's Deli

2009-10-31T10:02:00.008-05:00

The time has finally come for me to make an ernest effort to lose weight. One of the most favorable restaurants in the Monroe-West Monroe area for serious dieters is McAlister's. Let me suggest that you go to www.mcalistersdeli.com ahead of time and plan your meal.

I had my favorite, which is a Reuben sandwich, but I had a half. A fifteen ounce Reuben has 670 calories, 34 fat grams, and 4 grams fiber. McAlister's toasts the bread. I prefer it slathered in butter and grilled. I shudder to consider the calories and fat grams in a grilled Reuben. On the big menu board behind the cash registers, there was a great deal, which involved getting a half sandwich and a half salad. This cost $5.99. Choosing salad dressing on the side and unsweetened tea, I had a reasonable low calorie meal. And I was full. The giant tea had a huge section of lemon, and there was a bountiful selection of sweeteners on the table.

My friend had a Horseradish Roast Beef & Cheddar Panini, which had 796 calories. For a side he chose potato salad. That tiny bowl had 261 calories. He said the meal was delicious. If we had gone online ahead of time, we could have saved some calories! Even at McAlister's it is necessary to be careful ordering.

Sometimes we take our laptop computers and use the wifi there. Sometimes we share a sandwich to cut back on the calories.

Here's what McAlister's says about eating there:
"People today crave fresh tastes, quick service and a welcoming friendly atmosphere where they can relax for hours or eat and run. And that's precisely what McAlister's Deli® delivers, with a special touch that's uniquely our own. You'll see it in our menu, in our service and in our faces. And it will change the way you do deli.
As soon as you enter, you'll be greeted by our massive chalkboard menu filled with over 100 different items; sandwiches, spuds, salads, soups and sweets. The only thing missing is food that's fried or greasy — everything at McAlister's is made exactly the way you like it."

The history of McAlister's is fascinating.
Here's the beginning of the story:
"Joined by his sons, our founder developed McAlister's unique combination of hearty-sized deli fare, served quickly with a side of Southern charm. So, in 1989, he opened the original McAlister's Deli restaurant in a converted gas station in Oxford, Mississippi." (Ole Miss is located in Oxford.)

We're glad we ate at the West Monroe McAlister's. All the staff members were exceptionally accommodating. The restaurant was clean, pleasant, and well-decorated. McAlister's Deli at 198 Thomas Road, West Monroe, LA 71292, (318-387-2345), gave us an enjoyable lunch experience.

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Stop by Mrs. Baird's!

2009-09-02T16:38:00.000-05:00

Mrs. Baird's Bakery Outlet on Highway 167 South in Ruston, Louisiana, has so many specials and bonuses that it's impossible to keep up with all of them. There is an amazing variety of bread and related products. The clerks are courteous. I highly recommend shopping there.

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Eastern Empire Buffet, Monroe, LA

2009-09-02T13:40:00.003-05:00

Last Friday evening most of the restaurants near the Pecan Land Mall in Monroe, Louisiana were busy. Several had waiting lines extending into the street.

Eastern Empire was busy, but there was no line to stand in. There were a few empty tables. We went there and enjoyed eating about three times as much as we should have. It must have been good; otherwise, we wouldn't have kept eating!

A gentleman behind me at one of the bars said, “It's tasty. There's plenty of it. I can find some things I like.” Those were my sentiments. There was Sushi, and there were crab legs. For those not wanting to eat Chinese food, there were several other choices. The drinking glasses are so big they are scary. It takes two hands to hold them securely. There was some kind of chocolate pudding cake that was extra yummy.

My friend, the Spicemouth, managed to find enough of that red spicy oily stuff to sprinkle on his food. He ate enough to break out in a sweat.. And I found enough ginger and wasabi to liven up my Sushi.

Eastern Empire Buffet is clean, convenient, and courteous. It's dinner on a busy evening.

Gap Farms Travel Center & Barbecue Deli; Arcadia, Louisiana

2009-08-22T13:51:00.011-05:00

The Gap Farms Travel Center with Burger King and Barbecue Deli which has only been open a couple of months is a great find! They are north of I-20 at Exit 69.

The Burger King is like all BKs--predictable, fast, and good. They're open from 6 a.m. 'til midnight daily.

The part I want to urge you to try is the barbecue at their deli. They custom smoke their meats on site. Their brisket, pork, ribs, sausage are mouth-wateringly good! The chopped beef sandwiches are large and have plenty of meat in them with a tasty sauce. The delicious meat falls off the ribs. This BBQ will be one of their top items. It's the best BBQ I've found at any Interstate travel center.

The potato salad and beans are delicious also. Their meat pies are some of the most delicious I've tasted anywhere including Natchitoches, the home of the meat pie.

This place is developing all the character of a travel destination. The locals have already found it and are starting to congregate there at mealtime for dining-in or to pick up take-out boxes for the whole family. You can call ahead to have your order ready when you arrive to gas up with their Exxon-Mobil products.

For farmers and 4-wheelers, they carry off-road diesel at a substantial savings.

They have a variety of supplies for the hunter and fisherman including deer corn and deer stands.

If you are passing through, they carry a wide selection of the usual convenience store items with the addition of some groceries and produce items. They have GPS units, radar detectors, and CB radios.

Their huge RV hookup site will open in early September. They have 70 full service, pull-through hookups with 50-60 amp. service--a great location to visit the Bonnie and Clyde Trade Days just south of Arcadia.

On the road and need something special for children or grandchildren--what about a house-warming or hostess gift? Check out their gifts section.

Their restrooms are as clean as any Country Club! My guy friend confirmed the same thing for the men's room.

If you are from the Arcadia area, check out the huge mural by the deli. It is a montage of pictures from the area. See if you can pick them all out.

Their custom smoked barbecue meats are one of the main reasons I'll be back. Thank you, Gap Farms Travel Center!

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Jane Butel's Soup Recipes: Chicken Tortilla Chowder

2009-04-26T05:30:00.005-05:00

Jane Butel is the Queen of Southwest Cooking and a master of some of the finest food in the world! Here are some of her best with her personal comments.

Jane Butel's Quick & Easy Made-From-Scratch Soups -- Recipe #2

Soups are satisfying to the soul. And homemade soups even more so. I like to make quick soups when I feel the urge for soup and a salad or with just a crunchy crusted piece of hearth bread.

Here are three flavorful quick and easy soups that are easy in every way-to make, eat and on the pocket book. Nutritional information has also been provided for your convenience.

#2 : Chicken Tortilla Chowder

The hearty, full flavor and creamy consistency of this chicken soup tastes like work, but this dish is actually fast and easy to make. Cutting the chicken breast is the most time-consuming part of the recipe. This is a versatile dish that you can vary in many ways. Instead of chicken breasts, you could use leftover roast chicken or turkey, firm-fleshed fish or shellfish with fish stock, roast beef, or ground chuck with beef stock.

Cooking Time: 10-12 minutes
Yield: 2 servings

1, 14 ½ oz. can chicken broth, preferably low sodium, with water added to make 2 cups
2 white or yellow corn tortillas, broken up
1 pound chicken breasts, trimmed and cut into 1-inch cubes
3 scallions, thinly sliced (some reserved for garnish)
1 ½ tablespoons minced pickled jalapenos with juice
Optional Garnishes:
Cilantro leaves
Crushed red caribe chiles
Lime wedges

1. Place the chicken broth and water in a 3-quart saucepan over medium heat. Add the tortillas and chicken. Cover, reduce the heat to low and simmer, stirring, for 5 to 6 minutes.

2. Add the scallions and jalapenos with juice. Stir to combine well. Simmer for approximately another 5 minutes. Serve garnished with the reserved scallion and, if desired, the cilantro, chiles, and lime to squeeze on the chowder.

Per Serving:
Calories 326, Protein 50g, Carbohydrates 14g, Fiber 2g, Fat 8g, Saturated Fat 2g, Cholesterol 130mg, Sodium 338mg.

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Jane Butel's Delicious Chile-Sparked Sweet Potato Soup

2009-04-23T12:01:00.004-05:00

Jane Butel is the Queen of Southwest Cooking and a master of some of the finest food in the world! Here are some of her best with her personal comments.

Jane Butel's Quick & Easy Made-From-Scratch Soups -- Recipe #1

Soups are satisfying to the soul. And homemade soups even more so. I like to make quick soups when I feel the urge for soup and a salad or with just a crunchy crusted piece of hearth bread.

Here are three flavorful quick and easy soups that are easy in every way-to make, eat and on the pocket book. Nutritional information has also been provided for your convenience.

#1: Chile-Sparked Sweet Potato Soup

This hearty soup is wonderful for lunch, served with just a crunch of baked tortilla shoestrings. Serve the soup with a sandwich for a light dinner.

Yield: 4 servings

2 medium sweet potatoes, peeled and cut into ½" dice
4 scallions, thinly sliced (1 tablespoon sliced tops reserved for garnish)
1 cup evaporated skim milk
1 tablespoon ground pure hot red chile, or to taste
Few grates of fresh nutmeg
Baked tortilla shoestrings for garnish (optional)

1. Place the potatoes, scallions, and 1 cup water in a 2-quart glass or microwaveable plastic bowl. Cover with plastic wrap and microwave on full power for 10 minutes. Or, to cook conventionally, place the ingredients in a heavy, medium saucepan, cover and simmer for 15 minutes, or until fork-tender.

2. Transfer potato mixture to a food processor. Add the milk and 2 teaspoons of the chile and process until pureed. Stir in the nutmeg. Return to the 2-quart container and microwave for about 2 minutes, or until hot. Serve garnished with reserved chile and scallion.

Per Serving (1/4 recipe): Calories 143 g, Protein 9 g, Carbohydrates 26 g, Fiber 10 g, Fat 2 g Saturated Fat 1 g, Cholesterol 2 mg, Sodium 381 mg

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2008-10-05T23:50:00.000-05:00

Louisiana Barbecue

We prefer Texas barbecue to Louisiana barbecue, but we love Louisiana barbecue too. One of the delightful aspects of Louisiana barbecue is the liberal use of red pepper. We love plenty of spice! Louisiana does not have dry rubs. Instead there is barbecue sauce put on afterwards. Louisiana ribs tend to be served wet and juicy. Most of the Louisiana barbecue we have is sweeter than the Texas barbecue. Louisiana beans tend to be cooked down and thicker with sweet syrup instead of the spicy beans that are often served like soup in a bowl in Texas. Salads and potatoes topped with brisket are popular in the Louisiana barbecue places. Although the Texas meat is tastier, Louisiana potato salad is much better.

When you go to a barbecue at somebody’s house in Texas, you can expect barbecue. In Louisiana, you can expect anything that can be cooked on a grill to be served at a party meal called a “barbecue.” Frequently Louisianans cook a whole pig (cochon du lait) in a pit to celebrate a special Louisiana occasion.

Slayden’s Barbeque, 1401 N Washington Street, Bastrop, LA 71220 (318-281-3926), has chicken, ribs, burgers, sandwiches, wings, and turkey breast. We had turkey breast. The sauce was all right, but not very memorable. The waitress was delightful.

Hot Rod Bar B Que, 1911 Farmerville Hwy, Ruston, LA 71270 (318-254-8010), has some good typical Louisiana barbecue. We like their brisket and loaded baked potatoes. The chicken is yummy, and so is the sausage. There are daily specials that make this a good place to eat lunch day after day.

JR’s Restaurant, 2721 Martha Street, Simsboro, LA 71275 (318 247-6007), has some of the best brisket anywhere.

Podnuh's Restaurant, 810 Splane, West Monroe, LA 71291 (318 388-0559) is one of several Podnuh’s places in Louisiana, along with others in Shreveport, Monroe, and Baton Rouge. Podnuh’s has good consistent Louisiana barbecue with sweet thick beans and a good house sauce.

2008-10-05T22:09:00.002-05:00

Texas Barbecue

Are you ready to go eat on a rough table perhaps on a bench picnic style? Maybe you’ll have a plate or eat on paper. Would you like jalapenos, dill planks, slaw, thick white bread, and banana peppers with your lunch? Come to Texas, where the folks know how to cook barbecue right. Let me tell you about some barbecue we've been enjoying.

Hard-Eight Barbeque, 1091 Glen Rose Rd, Stephenville, TX 76401 (254- 968-5552), has a fancy website: www.hardeightbbq.com but it takes too long to open. Entering the Hard-Eight, which is a large place with plenty of Texas barbecue décor, the customers walk near the racks of meat cooking over huge fires. There is a large selection of choices – brisket, chicken, turkey, sausage, ribs, rib eye, sirloin, pork chop, ham, turkey. Hard-Eight is a popular restaurant with a big parking lot full of pickup trucks and tables full of customers. The food is good.

Hammond’s BBQ, 1106 NE Big Bend Trl, Glen Rose, TX 76043 (254-897-3008), is a serious barbecue place. Their website is http://hammondsbbq.com. We went there once, and the next time we were in that neck of the woods we made sure that we would be passing through Glen Rose at lunch time. Y’all, this place has got barbecue going on! It’s just a regular Texas place with a long history of family business and plenty of smoke to sting the diners’ noses, but it’s the best barbecue we’ve eaten in Texas lately. (My friend Paul says that he has had better barbecue in Bastrop and Houston years ago, but I haven’t been to those places. He says that the barbecue in Lockhart is his favorite delicious Texas barbecue, but I’m still cheering for Hammond’s.) I like the sauce flavor at Hammond’s. The meat menu includes sliced or chopped beef brisket, sausage, ham, turkey, bologna, hot links, and pork ribs.

Daniel Boone's Grill and Tavern, 1920 E SE Loop 323, Tyler, TX 75701 (903-595-2228), has two big pots of some of the best beans ever. They allow the diners to east all the beans they can hold for free! Here is the website: http://www.danielboones.com. It is really a place with all-American food, but the free barbecue beans make them a memorable Texas place with something barbecued.

Hutchins BBQ & Grill, 1301 N. Tennessee Street, McKinney, TX 75069 (972-548-2629), is a small barbecue place with typical Texas atmosphere. This place is a tiny hole in the wall, but there is nothing small about the taste of the food. A unique feature is that upon entering the door, the customer finds himself in the buffet line instantly. The food looked so good that it was difficult to decide what to eat. I had a brisket sandwich, which was tender and juicy but not swimming in sauce. The barbecue sauce is added separately, along with a splendid display of condiments and side dishes. The beans were memorable. The sliced beef and sliced sausage were tasty with plenty of flavor. The potato salad was rather bland. It would be possible to eat here every day and enjoy the food.

Rudy’s Country Store and Bar-B-Q , 3771 W. I-40, Amarillo, TX 79109 (806-677-7452), was so good that we had to take some of the barbecue sauce home. Each item is priced individually, and consequently the food is pricey. We like the fresh-tasting cream corn and bland potato salad, although we are accustomed to more lively flavor. Our group tired the brisket, pork ribs, chopped beef, and pork loin. The chopped beef was about half the price of the other meats, and it was twice as good. Next time, I’ll have the chopped beef again. A unique feature is the presence of gas pumps, which are for decoration and also for filling a gas tank for about ten cents per gallon more than the price down the road. The atmosphere is genuine Texas-style. There’s a generous share of hospitality at Rudy’s. (More Amarillo places: Mike, my son-in-law, also likes Cattle Call inside the mall and Robinson’s on the corner of Bell and Hillside; but he likes Rudy’s the best. That’s where he likes to go.)

Fazoli's

2008-02-25T21:37:00.002-06:00

We like Fazoli's. As far as we can determine, there are Fazoli's restaurants in 36 states. The Fazoli's we visited is #1711, located at 256 N. Pioneer Road , Fond Du Lac, WI 54935, with the phone number, (920) 924-7549.

We suggest you try their pizza, cheese or pepperoni. Their Parmesan chicken salad is good too. It is lettuce blended with grape tomatoes, shredded Parmesan cheese and a Parmesan-breaded chicken breast. We tried their Caesar salad, and we liked it. The service was good and the prices reasonable.

Fat Bruce's Baker in Ripon, WI

2008-02-25T20:57:00.003-06:00

The next time you are in Ripon, Wisconsin, be sure to stop at Fat Bruce's Bakery and Eating Kitchen for lunch. In the winter they are open from 8:30 a.m. to 5 p.m Tuesday through Friday. On Saturday they open at 8:30 a.m., but they close at 4 p.m. On Sunday and Monday they are closed.

Driving through Ripon, you can't miss Fat Bruce's, which is located at 221 Watson Street; but if you should make a wrong turn in Ripon, call them at920-748-5188. It is located in an 1870's building, recently restored to its original beauty, in the heart of historic downtown Ripon. If you like the food as much as we do and you decide to write them a letter of appreciation or send them a card, here is their zip: 54071.

Fat Bruce's offers something for everyone. They have baked goodies for breakfast. Their hot sandwiches, hot creamy soups, and crisp salads are great. Also they offer vegetarian and vegan friendly items. Whether dining in or taking out, Fat Bruce's offers something for everyone.

Fat Bruce's of Ripon is not the first Fat Bruce's Bakery and Eating Kitchen. The original Fat Bruce's operated in Asheville, NC from 1987-1993, and it has been revived 13 years later to offer a new set of patrons great food and great service.

We told them to make us sandwiches with the stuff on them we wanted. They did not complain. Also we had soup.

Enchiladas in Stephenville

2008-01-15T13:36:00.000-06:00

With all the wonderful enchiladas in Stephenville, TX, there's no doubt that folks will be going there to eat from everywhere! Maybe from space even. Click on this blog entry to get the story about the enchiladas:
http://greatcookingandeating.blogspot.com/2007/12/enchilada-day-in-stephenville.html

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Enchilada Day in Stephenville

2007-12-29T18:04:00.000-06:00

Stephenville, TX, has enough interesting Mexican restaurants to keep a TexMex food lover entertained for two weeks.

Wednesday seems to be the day enchiladas are on special. Pulido's, located at 808 East Road, currently has a lunch special of enchiladas for only $4.98. The price is cheap enough to make the customers suspicious. Upon entering I was greeted by a lovely server named Autumn. She brought me some delicious salsa with a basket of crisp chips. The salsa was tea-guzzling hot. She said that some days it is hotter than others. There seems to be no way to predict the heat of the jalapeños. Since she was generous with the bladder-bursting tea, I enjoyed every drop of the salsa. When the beef enchiladas arrived, I thought I was not hungry; after one whiff, I realized I was starving. Yum!

There are 10 Pulido's restaurants scattered throughout central Texas. Pulido's 31 is on Pulido Street in Fort Worth. There are two more of them in Fort Worth. Also Pulido's is in Cleburne, Weatherford, Eastland, Hurst, Arlington, and Mineral Wells. Here's the history:

Pedro and Dionicia Pulido migrated to the United States from Mexico in 1966 with their children. They scarely had more than the clothes they were wearing. For over forty years the Pulido family has been working hard and cooking Mama Pulido's delicious recipes.

Oops! I have wandered far from Stephenville. Back in Stephenville on the edge of town there's a neat place called the Agave Grill. On Wednesday night the enchiladas are on special for a ridiculously low price of $5.98. There is a choice of chicken, beef, or cheese. You can get a mixture, and there is guacamole on the plate. Unbelievable! And it is an all-you-can-eat special.

After putting away a cup of the most delicious French onion soup I've ever tasted and after eating lunch at Pulido's, I could eat only one plate of enchiladas. They were good! Restaurant evaluation is hard work, but somebody has to do it. The server was an intelligent and handsome young man, who is getting ready to attend Tarleton. He made the meal pleasant with his prompt service.

Whether the other Mexican restaurants in Stephenville were having enchilada specials on Wednesday I do not know. I am facing a dilemma. Should I investigate all the other Puliodo's restaurants or return every Wednesday to continue the investigation of enchilada specials?

Listen to our blogs on Blog Talk Radio!

Willie Crawford, Paul Elliott, and Mary Cheatham cook collards on Blog Talk Radio.

2007-12-11T13:20:00.000-06:00

We are appearing on BlogTalkRadio now. Please go here to listen on your computer to a conversation we had with Willie Crawford, the marketer and cookbook author.

For a short time, Willie Crawford is joining with Paul Elliott and Mary Cheatham to sell their coookbooks at an unbelievably low price. Get Willie's cookbook, SOUL FOOD, and Paul and Mary's cookbook, THE COLLARD PATCH.

Go here to learn more about the cookbook special offer.

A Great Cup of Coffee

2007-12-04T09:37:00.000-06:00

Sometimes you need a great cup of coffee. Here are some places we've found coffee we enjoyed:

Crescent City Coffee 1007 N.Trenton Street Ruston, LA 71270
318-232--JAVA (5282. You can enjoy beignets made with New Orleans authenticity and an assortment of muffins with a different type of coffee each day for weeks. If you buy the basic coffees, you can get free refills while you check your mail using their free WiFi.

Cracker Barrel Store #278, Constitution Drive, 309 Constitution Drive
West Monroe LA 71292-8034 (318) 325-5505. They'll refill your cup for free too with your meal. We recommend the scrambled eggs with Colby and the smokehouse turkey sausage.

Valero Corner Store, www.Valero.com/ 1129 S. E. Loop 289, Lubbock, TX. While you are there, try their jumbo dog sandwiches. There's one that is spicy with jalapenos. Also you can fill your gasoline tank there.

Cefco#52, 736 N. Valleymills, Waco, TX. Here's a good place to buy a freshly brewed cup of coffee. The fresh-faced staff will smile and greet you cheerfully.

Love's Travel Shops, Store #287. Love's is a great place to buy a big cup of coffee for a reasonable price and to fill your tank.

Town & Country Food Stores, #223, 806-594-4573, www.TCFS.COM, 115 S. Broadway, Post, TX. The coffee is good, the bananas are inexpensive, and the sandwiches are different from the norm but tasty. The staff is friendly.

Roaster's Coffee & Teawww.Roasters.biz/ 4201 SW 45th Avenue, Amarillo, TX 806-352-2100. This is the coffee shop inside Hastings Bookstore. It is a nice place with little chairs and little tables. There is free WiFi, and the refills are inexpensive.

I Hop

2007-06-26T19:32:00.000-05:00

IHOP is the comfort food place in north Louisiana. We love to go there late at night. I'm glad to be eligible for the senior menu, and I'm glad they have take-out boxes because I always overeat there.

Harvest Grain 'Nut Pancakes are my favorite food there. These delicious pancakes contain almonds and English walnuts along with oats and other grains.

4205 Pecanland Mall Dr
Monroe, LA 71203
(318) 322-5424

Piccadilly Cafeteria

2007-06-24T17:25:00.000-05:00

2203 Louisville Ave
Monroe, LA
71201-6124
Phone: (318) 325-5414

Piccadilly Cafeteria is the place to celebrate special occasions, family events, and friendly gatherings away from home. I went there and ate red Jello® the day before my daughter was born 32 years ago. I go there with friends on holidays such as Thanksgiving when I don't really want to shop for groceries and cook turkey or ham. When I look around, I always see several people I know, some of whom I should have invited for lunch. When I go out with girlfriends to the theater, we eat at Picadilly first. For a long time, Picadilly has been a special spot with consistently tasty food served well for people in the Monroe area.

Pappadeaux Seafood Kitchen (Richardson)

2007-06-23T13:54:00.000-05:00

Pappadeaux Seafood Kitchen (Richardson)
725 South Central Expressway, Richardson, 75080
(east side of 75, just north of Spring Valley)

Phone: 972-235-1181

Pappadeaux has true Cajun flavor. People in Dallas rave over the food there. Since I live in Louisiana, I was planning to be difficult to impress. I had decided that this place would not be able to rival the flavors of "down South" (meaning south Louisiana). Maybe it was not quite authentic south Louisiana food, I thought; but when I tasted the fried alligator, I was amazed. The alligator was much more tender than any I have ever tasted anywhere else.

The Hungry Potter

2007-06-23T13:34:00.000-05:00

The Hungry Potter

4901 Elysian Fields Ave - map
Marshall, TX 75672
903.935.1227

Great Food -- Dainty, Tasty Lunch

Tea Room -- Romantic Atmosphere

Romancing in the kitchen: More recipes from the Hungry Potter, plus the Old Ginocchio Hotel in Marshall, Texas (Unknown Binding)
by Sam R Litzenberg (Author)

Ryan's® Grill, Ruston, LA

2007-06-22T20:23:00.000-05:00

Ryan's® Grill, Ruston, LA, is located on North Service Road in front of Wal Mart.

Some of the things I like about Ryan's®:

The food is always better than I need! There are more vegetables than I can eat, and I always find two or three kinds of meat I cannot resist. If I start at the salad bar, I find enough choices to make a wonderful meal. The dessert bar always has something chocolate, which goes well with the complimentary coffee.

More than the food I enjoy the sights. For years there was a fabulous print on the wall at Ryan's®. It made me laugh every time I went there. All the family members in the painting appeared to have enjoyed Ryan's very much. When Ryan's® redecorated, they removed the painting. I miss that picture, but now there is a photograph that is a feast for my eyes. It is a picture of a precious little girl staring at a giant stack of pancakes. Notice the picture as you go down the line. (Here is the website of the photographer who took that masterpiece: http://amazingshots.net)

Most of all I enjoy the people at Ryan's®. If I say, "Let's go to Ryan's," the car fills up. I don't mind standing in line. It is like attending a party because I alway see some friends there I haven't seen lately. I have to catch up on everybody's news.

"You can find something different every day at Ryan's®. . . . The menu changes daily and each week's menus are posted at the restaurant." (Quoted from Ryan's® website)

Huddle House

2007-06-22T20:04:00.000-05:00

Huddle House #109, Ruston, LA

North Service Rd. East, Ruston, LA 71270

Any time -- but especially at midnight -- and any occasion -- but especially on a night when we have been too busy to eat supper, we like to go to the Huddle House. We don't have a certain food we like to eat there. More often than not we like the breakfast selections: omelets and waffles. The omelets are good with Huddle House's Vidalia Onion steak sauce. We like their coffee.

Also Huddle Houses are cozy places. I like the idea of huddling together with friends and family.

"Always Brewing, Always Fresh" (from the Huddle House website)

Log Cabin, Ruston

2007-06-22T19:52:00.000-05:00

Log Cabin

1906 Farmerville Highway (Highway 33)

Ruston, LA 71270

318-255-8023

The food is tasty,
The building is unique and intriguing.
The crowd is lively.
The kitchen could be cleaner.

(To go to the restroom, it is necessary to pass the kitchen, which is in view. When I passed, I saw food on the floor and cooks eating from the dishes they were preparing. Oops!)

Steak and Ale

2007-06-22T12:15:00.000-05:00

Quoting the Steak and Ale website, the restaurant is "inspired by the warmth and charm of an old English country Inn." Truly the restaurant is beautiful.

The ambiance is considered romantic by many diners. The feeling I had was that the waiter was working very hard to please us, but somehow I sensed the tension he was experiencing in his effort to get the orders correct.

The surroundings are considered intimate, but I felt slightly crowded. Like the people in the picture on the website, we were elbowing each other. The food was very good, especially the steak.

The most outstanding feature in my opinion was the location. Steak and Ale 1118,located in downtown Atlanta, is within easy walking distance of several motels and convention centers.

60 International Blvd.

Atlanta, GA 30308

phone: (404) 577-6770

Eating Mexican Food in Ruston, LA

2007-06-21T18:59:00.000-05:00

In Ruston, LA there are two Mexican restaurants that we really enjoy:

Tia Maria’s
102 N. Monroe St., Ruston, LA
(318) 254-2050

El Jarrito
306 West California, Ruston, LA
(318) 251-0600

Both restaurants are excellent examples of clever reuse of old buildings.
Tia Maria's, once part of E. Lee Young's Motor Parts, is cleverly decorated.
The old brick walls are enhanced to add to the decor.

El Jarrito is in a building that has always contained restaurants. Originally the
building contained Pioneer Pizza Association, which eventually closed. For years
the building was the home of Wong's, where some of the best Chinese food ever was cooked. People who lived in Ruston during that time and ate Henry Wong's food will never forget it.
Now, when I go to these places, I have rich memories of the lives of these buildings.

Back to the food . . . .
Tia Maria's has a clean, neat dining room, where Rustonians gather on Sunday to indulge in delicious Tex-Mex food. There is always plenty of it, and it is always tasty.

El Jarrito is less spacious and a little messier, but the food is more typically Mexican.

The thoughts of either place are pleasant enough to start us drooling.

Cracker Barrel, West Monroe, LA

2007-06-20T16:50:00.000-05:00

We've visited quite a few Cracker Barrel restaurants throughout the country. The experience is always super. My favorite is the one closest to home -- Cracker Barrel #28 in West Monroe. The service is consistent, and so is the food.

Subs at Quiznos®

2007-06-20T16:43:00.000-05:00

Quiznos® is a great place to eat lunch. I like the way the menu is always changing. The subs are scrumptious. Here is what the Quiznos® people say:

"Every Quiznos® sub is made right in front of you with freshly-sliced meats and vegetables on our own bread made specifically for toasting. We then oven-toast the subs until they're golden brown, so all of the flavors burst through with each toasty bite. Experience a better tasting sub made just the way you want it. We offer several different varieties of tasty breads, from traditional white or wheat to Rosemary Parmesan." http://www.quiznos.com/menu/subs.asp

Applebee's

2007-06-18T20:03:00.001-05:00

Applebee's is a delightful addition to the rapidly growing community, Madison, MS.

Location:
GRANDVIEW BLVD.
124 Grandview Blvd.
Madison, MS 39110

Phone: 601.605.2652

Something really good on the menus is the CHICKEN BROCCOLI PASTA ALFREDO BOWL, which is "Grilled Italian or blackened chicken on a warm bed of fettuccine tossed with fresh broccoli and a creamy Alfredo sauce." (That's Applebee's description. Our description is "yum.")

Good Old-Fashioned Food at the Cracker Barrel

2007-06-18T19:28:00.000-05:00

Our Favorite Cracker Barrel Meal:

Old Timer's Breakfast:

Two eggs scrambled with cheese or
Two eggs unfolded
Grits
Sawmill Gravy
Buttermilk biscuits
Apple butter
Fried Apples
Sausage patties -- pork or turkey
Endless black coffee

We like this breakfast any time of day. It is always the same, no matter where you go. For example, we found that in Dickson, TN, it was just as good as anywhere else.

Dickson, TN
I-40 , Exit# 172
I-40 & SR 46
115 Gumbranch Road
Dickson, TN 37055-2765

(615) 441-3353

Ruby Tuesday's

2007-06-18T19:03:00.000-05:00

At Ruby Tuesday's, there are many choices of wonderful food.

We recommend the Creole Catch, which is broiled tilapia with broccoli and brown rice pilaf; but we prefer the spice broiled tilapia with sautéed shrimp and Parmesan cream sauce, also served with broccoli and brown rice pilaf. The shrimp are a delightful touch.

Even though the burgers are delicious, be careful! There are 10 burgers on the menu with more than 1,000 calories each. For more information go to

http://www.rubytuesday.com/files/Nutrition.pdf

Cracker Barrel

2007-06-18T18:44:00.000-05:00

We really like Cracker Barrel! Their best meal is breakfast, which is available whenever they are open. Be sure to ask for some apple butter. In Nashville there are four Cracker Barrels.

I-65 , Exit# 78 I-65 & Harding Place4323 Sidco Drive, Nashville, TN 37204-4509 Located off I-65(615) 331-6733

I-40 , Exit# 201 I-40 & Charlotte Pike6941 Charlotte Pike, Nashville, TN 37209-4207 Located off I-40 (615) 356-5229

TNBriley Pkwy. & McGavok Pike2406 Music Valley Drive, Nashville, TN 37214-1001(615) 883-5440

Exit# 219 I-40 & Stewarts Ferry Pike3454 Percy Priest DriveNashville, TN 37214-3908Located off I-40 (615) 889-4325

Captain's Catch Cajun Grill

2007-06-18T18:27:00.000-05:00

If you are traveling on Interstate 55 north of Jackson, MS, and find yourself needing lunch, try
Captain's Catch Cajun Grill
123 Grand View Boulevard Suite G
Madison 39110 MS

It is in the shopping center just east of the Madison exit.

The telephone number is 601-605-9350.

This little restaurant brings a Cajun flavor north from New Orleans. There are po-boys and gumbo with authentic New Orleans flavors.

Sophia's RestaurantFood for the Soul, Served with Southern Hospitality

2007-06-14T17:54:00.000-05:00

We enjoyed eating at Sophia's, " a beautiful restaurant that not only produces great food at a great price, but also the kind of customer service that you deserve."

Listen to Ms. Sophia

http://www.mssophia.com/

A Tasty Sandwich, Plenty of Fresh Coffee, and Hassle-Free Internet Access

2007-04-13T22:08:00.000-05:00

We reside in Ruston, Louisiana, home of LA Tech University. Only three miles away is Grambling State University. In a college town, students influence the tastes and habits of the locals. Our town has plenty of sandwiches, some good coffee, and a few places to enjoy wireless Internet (WiFi). Sandwiches, coffee, and Internet activity help us operate at maximum efficiency.

If we want sandwiches, there is Applebee's Neighborhood Grill, currently featuring Pick 'n Pair Lunch Combos®, a lunch menu including Roasted Turkey and Bacon Ciabatta® with outstanding French onion soup. Located at 207 N. Service Road, it is visible from the I-20 in an easily accessible location. The Sundown West Tavern at 107 Park Avenue (downtown) has a good Reuben and a tasty turkey club. Pizza Hut, 1103 North Trenton Street, (just south of I-20 at the Hwy 167 exit) has uncommonly delicious sandwiches. Their phone number is 318-251-0424. The Frothy Monkey coffee shop, located at 201 North Trenton Street – where the famous Trenton Street Cafe was formerly located – has unusual sandwiches with a choice of interesting breads.

Also, The Frothy Monkey has outstanding coffee. The mugs are average size, and there is a charge for refills. We have a new Starbuck's too. It is located at 1200 Cooktown Road, near Louisiana Tech and just off I-20. (Take the Tech exit.) At the Crescent City Coffee House, which is located at 1007 North Trenton Street next door to Pizza Hut , there is free-flowing coffee. There is the dark flavor of the day, such as French Roast, and the medium flavor of the day, such as Ethiopia. It is possible in Ruston to buy Caffe Latte, Espresso, Iced Caramel Latte, Coffee Frappe, etc. We usually drink black coffee though because we like it and we need to lose a few pounds.

In addition to coffee and sandwiches, we require the Internet. Since we spend hours each day on the Internet, we need to avoid cabin fever. Hanging out with the collegiate crowd keeps us young. The Frothy Monkey has WiFi but no Ethernet plug-in access. There are a few electrical outlets along the walls. Since there is no plug-in Ethernet, we cannot check all our mail there. We are intrigued by the new Starbuck's in town, but the girl behind the counter said, “We are not a 'hot spot' (WiFi) just yet, but we hope to be soon.”

We like Crescent City, which has almost everything needed in the formula required for productive activity. The cheerful employees fill and refill our coffee cups liberally. The coffee is always fresh and delicious. It can be basic or exotic. The aromas titillate our noses and send our minds to distant lands.

In the past there were marvelous sandwiches, such as chicken salad on croissants with vegetable chips. Because of problems the sandwiches were discontinued. There seems to be no problem with customers bringing in sandwiches, so far as the owner is concerned. Sometimes, though, the place is so full that relinquishing a chair to acquire same is not a good idea.

The spacious coffee house with its well-padded comfortable booths, tables with chairs and parlor-style sitting areas is usually full of not only college students but also business people having conferences, traders going online to check their stock, small groups studying the Bible, people arguing about their philosophies, parents enjoying coffee and playing checkers or chess with their children, and couples falling in love. Sometimes we can tune out the drama of life played out before us while we work online, but often we find ourselves being entertained by the parade passing before us.

As I stated earlier, Crescent City has almost everything we need to keep us stimulated as we enjoy self-employment and self-improvement. What we often need is a good sandwich. One of our favorite solutions is to scoot over to Pizza Hut next door, buy sandwiches to go, and drink coffee at Crescent City. We have learned to call our order to Pizza Hut because they are very busy.

I suppose I could have entitled this blog entry “Why We Live at the Crescent City Coffee House.”

Scientists: Holiday spices impact Puget Sound

2007-01-02T22:03:00.000-06:00

Tests of treated sewage in Seattle area find spike in cinnamon, vanilla
Dec 26, 2006
SEATTLE - Researchers at the University of Washington say all that holiday baking and eating has an environmental impact — Puget Sound is being flavored by cinnamon and vanilla.

"Even something as fun as baking for the holiday season has an environmental effect," said Rick Keil, an associate professor of chemical oceanography. "When we bake and change the way we eat, it has an impact on what the environment sees. To me it shows the connectedness."

Keil and UW researcher Jacquelyn Neibauer's weekly tests of treated sewage sent into the sound from the West Point treatment plant in Magnolia showed cinnamon, vanilla and artificial vanilla levels rose between Nov. 14 and Dec. 9, with the biggest spike right after Thanksgiving.

Natural vanilla showed the largest increase, "perhaps indicative of more home baking using natural vanilla," Keil and Neibauer wrote.

"This conjecture is weakly supported by a verbal communication between Rick Keil and an employee of the Wallingford QFC (supermarket) who felt that natural vanilla peaked during the holiday seasons," the scientists' preliminary report says. "This will be investigated more thoroughly."

So far, the research has turned up no evidence that snickerdoodles are harming sea creatures, but their research does lead to some serious environmental questions. Fish rely heavily on their sense of smell to locate food, for example, and, in the case of salmon, to find their way back to their home stream to spawn.

"All the spices have odors associated with them, so it's interesting to ask whether they are there in sufficient concentration (for fish) to smell them," Keil said.

Using benchmarks from a published scientific study, they were able to estimate that people in Seattle and a few outlying areas served by the sewage plant scarfed down the daily equivalent of about 160,000 butter- or chocolate-chip-type cookies and about 80,000 cookies containing cinnamon during the Thanksgiving weekend.

What goes down must come out
The county did not spend any money on the study, but officials at King County's Wastewater Treatment Division said they were happy to cooperate because they expected the results to reinforce their message: What goes down the drain has to come out somewhere.

That goes both for pesticides and industrial chemicals as well as vanilla and cinnamon.

"It's an ability to look at a whole population's behavior through one pipe," said Randy Schuman, a county science and technical support manager who helped arrange the wastewater testing.

Keil's findings present a light side of what scientists say is potentially a serious situation. Scientists at the U.S. Geological Survey and other agencies have documented that antibiotics, contraceptives, perfumes, painkillers, antidepressants and other substances pass through the sewage system into waterways.

King County researchers several years took caffeine measurements to try to learn whether the city's coffee drinking habits had any effect on the sound. Caffeine was found in more than 160 of 216 samples in water as deep as 640 feet.

"It was everywhere," Schuman said. "There's an effect (from) humans on the sound and it's almost ubiquitous. It's not just at the end of the (discharge) pipe."

The above article is quoted from MSN.com:

http://www.msnbc.msn.com/id/16359518/

12 Days of Christmas 2006

2006-12-04T22:08:00.000-06:00

Don't miss MARK HENDRICKS' 12 DAYS OF CHRISTMAS 06! It was OFFICALLY LAUNCHED December 1. It's now in its 4th day! Started downloading those great offers now. If you haven't gotten over there yet to take a look...be sure to do it soon before the huge download rushbegins...This only happens once a year — so download everything you want while you can...=======> http://www.collardlovers.com/12days/

We are including a Christmas Cookbook for you in that bonus package! =======> http://www.collardlovers.com/12days/

Talking with Chef John Folse and Chef Louis Jesowshek

2006-11-22T22:58:00.000-06:00

On November 4, 2006, we (Paul Elliott and Mary Lou Cheatham) appeared on Chef John Folse's national public radio cooking show, Stirrin' It Up. It was a discussion of collards, one of the favorite Southern fall vegetables. To hear our program click on the link below:
http://www.CollardLovers.com/jfolse110406.mp3

These chefs like our cookbooks, and so will you.

Get This Amazing Southern Cookbook, Flavored with Love, Now!

Mary and Paul's Cooking News, November 20, 2006

2006-11-20T10:30:00.000-06:00

Hello!

Today we cooked some easy, tasty, nutritious side dishes that would be good for Thanksgiving or Christmas on KTVE, Channel 10, Monroe, LA.

Thanks to Angela Cruz, Jarod Floyd, and all the other staff members at KTVE for making the show a delightful experience.

Here are the recipes:

http://www.region10.com/full_recipes.php?id=138

Mary Cheatham and Paul Elliott's Corn Casserole
INGREDIENTS:
1 (15 oz) can cream-style corn
1 (15 oz) can whole kernel corn, drained
1 cup sour cream2 eggs, beaten
Melted stick of margarine
Box Jiffy Corn Muffin mix

PREPARATION:
Melt one stick margarine over low heat.
Mix all ingredients and add box of Jiffy.
Pour into 12 X 9 casserole dish and bake at 350 for 40-45 minutes.

--------------------------------------------------------------------------------
http://www.region10.com/full_recipes.php?id=137
Holiday Sweet & Sour Collards
INGREDIENTS:
3 tbsp olive oil
12 ounces frozen diced onions
2 tbsp minced garlic
1 lb. frozen chopped collards
3 tbsp balsamic vinegar
1/4 c lemon juice
1/8 tsp baking soda
1 tsp salt substitute
Dash freshly ground black pepper
Dash ground red pepper
1 seedless orange
2 tsp orange zest
1 can whole berry cranberry sauce
2 tbsp brown sugar
2 tbsp dried, sweetened cranberries
Orange slices for garnish

PREPARATION:
1. Saute the onions, garlic and collards for 5 minutes.
2. Add the vinegar, lemon juice, baking soda, salt substitute, black pepper and red pepper. Cover and continue to simmer the collards until they are tender. Add a tiny bit of water if you must, but you will not want this dish to be juicy.
3. Peel the orange and prepare 2 tsp of zest from the peel. Be sure that the orange has no seeds. Divide the orange into segments and grind it into juice and pulp in the blender.
4. Add the cranberry sauce, orange zest, orange and brown sugar. Simmer 5 minutes.
5. Place the collards in a serving bowl. Sprinkle them with the dried cranberries, garnish with orange slices and serve.

Go to www.CollardLovers.com to purchase THE COLLARD PATCH and FLAVORED WITH LOVE.

Don't miss our bonuses!

2006-10-31T12:58:00.000-06:00

We have some exciting news for you! We are giving away bonuses worth more than $3,000 to everyone who orders The Collard Patch at Amazon.com on November 2, 2006.

These bonuses include cookbooks, help with producing and marketing your own cookbook, self-help literature, generalized marketing, thousands of free recipes, software . . . and so much more.

Go to our Bonus Bonanza page and discover what we are giving away.
Go to http;//www.CollardLovers.com/bonuses and follow the directions.

Potato Latkes

2006-07-14T14:33:00.000-05:00

Potato Latkes from Chez Lewis in Jerusalem

Making latkes (potato pancakes) for Chanukah or any other time of the year requires commitment. Lewis began by peeling four pounds of potatos, enough for latkes to feed four adults. He then proceeds to slice the potatos into quarters, and then into smaller and smaller shoestrings, until the effect is exactly that of running them through a food processor . . . QUOTED FROM http://www.fonerbooks.com/latkes.htm GO THERE FOR THE REST OF THE RECIPE AND SOME WONDERFUL PICTURES.

Steakhouses seizing the sizzle as diners tire of complex fare. | Business (Regional)

2006-06-20T14:29:00.000-05:00

Some of us have had the thought that steak was returning from having fallen from grace at the hands of those supposing that it was unhealthy. But steak has been reinvented.

We have found an excellent restaurant in West Monroe, LA: The La Bella Vita Italian Grill!

The word "Italian" is a little restrictive. They have outstanding Italian influenced dishes, but they also have some of the finest steaks you will find in north Louisiana!

On Monday nights they offer their 14 oz. ribeye currently selling for $19.95 at 2 for $25. For another $1 per steak you can add a delicious bleu cheese/butter basting. It is well worth it!

If you're anywhere close to the La Bella Vita Italian Grill in West Monroe, LA, do yourself a favor: go there and escape from the ordinary!

Steakhouses seizing the sizzle as diners tire of complex fare.

Mary and Paul's Cooking News, May 17, 2006, 5:00 p. m.

2006-05-21T14:08:00.000-05:00

Paul Elliott and Mary Cheatham cooked with Stephen Webster on "Supper with Stephen" featured on the KTVE (West Monroe, LA) on the evening news.

They demonstrated preparing and cooking collards. Paul and Mary showed five collard dishes during the segment on the 5:00 news and fed the good-natured KTVE staff after the show.

Drop a note to MCheatham@Cox-Internet.com to receive an e-booklet of these recipes.

For news about The Collard Patch, the new collards story book, go to

CollardLovers.com

For news about Flavord With Love, Third Edition, the expanded and revised story cookbook about Mary Lou's Family and friends, please visit

FWLCookbook.com

THE COLLARD PATCH

2006-04-15T00:05:00.000-05:00

Coming soon--the ultimate collard greens cookbook. It's awesome. Write me at MaryCheatham@fwlcookbook.com to reserve a copy at a special price.

The proofs were printed on Good Friday. We have the best recipes for collard greens you can imagine. We have the world's most famous collard greens recipe and plenty of cornbread recipes to go with all those collards.

The Collard Patch is loaded with great recipes, including:

A collards recipe with diabetic exchanges listed
Collards as main dishes
Salads
Desserts
Gumbo
Good old fashioned Southern Collards
Crawfish cornbread
Mexican cornbread
Food prepared by experts and celebrities

And stories! We love to tell stories that will keep you entertained while your collards cook. You will be inspired and amused by Paul Elliott's future classic, Growing Up in Collard Country.

You will be amazed at the bonuses we are offering. We are giving something free with this book that you will treasure. When we work out all the details, I'll tell you about it.

MaryCheatham@fwlcookbook.com

Chocolate Candy and Cookies on KTVE

2006-02-17T12:26:00.000-06:00

On February 7, 2006, I cooked Ruth's Crock Pot Candy and Patti's Chocolate Drop Cookies on the KTVE Early Morning Show. The recipes are featured on this blog and also at

Laura Monserrate, Rachel Goad, Mary Cheatham
http://www.region10.com/recipes.php

These recipes and many others, along with stories about and by my family and friends, are in Flavored with Love.

http://www.fwlcookbook.com/Order.html Get This Amazing Southern Cookbook, Flavored with Love, now!

Exquisite Restaurant Recipe: Spinach and Artichoke Soup

2006-02-16T16:44:00.000-06:00

Wanda Cummings and Dr. Donna Donald wanted an authentic classy Italian restaurant in West Monroe, Louisiana, so they wouldn’t have to travel to Texas and other foreign areas when they wanted to eat the food they love. They visited around and ate at Italian restaurants throughout Louisiana and the surrounding states.

As a result, they developed a plan. They built an exquisite restaurant—La Bella Vita Italian Grill—with a wood burning grill and a brick oven. They included an open kitchen, where everything is prepared within full view of the customers.

With the help of a chef, they developed an authentic Italian menu. Many of the dishes they serve are developed from family favorites. They have a consulting chef on their staff, since they consider their cuisine a work in progress.

Every Tuesday they serve spinach and artichoke soup with salad. The soup and salad are bottomless, that is, all you can eat. With every meal they serve superb bread with olive oil and herbs. There are specials that change occasionally. For example, they cook special meals for holidays. Currently Monday night is steak night. Also there is a Sunday lunch special.

If you want to go to out and watch your favorite ballgame, go to La Bella Vita. You may not have noticed the side room with the television in it. There’s complimentary WiFi connection (wireless Internet). If you want to have a leisurely lunch or cappuccino, you can answer email and surf the web at the same time. (DON'T drool into your keyboard! It makes it very hard to type!)

To find this charming restaurant, which serves excellent food and has a pleasant ambience, go to 407 Constitution Drive, (Restaurant Row on the south service road of I-20.), West Monroe, LA 71293-8036.

When we asked Wanda, she shared this recipe willingly. It would be perfect for any special occasion. Invite a crowd to your house, or plan to store the soup in your refrigerator. This authentic recipe yields about 25 servings—enough to feed 8 or 10 if they eat it the way we do!

Popular Restaurant Recipe
Spinach and Artichoke Soup
3 cups chopped onions
1 pound salted butter
¼ cup olive oil
¼ cup chopped garlic
3 cups flour
1 quart water
1 gallon heavy cream
1 bag fresh baby spinach
1 can artichoke hearts
¼ cup lemon juice
4 cups grated Parmesan cheese
3 teaspoons sugar
1 teaspoon salt
3 tablespoons chicken base (powdered bouillon)
3 cups grated mozzarella cheese (pre-grated cooks better)
2 tablespoons Tabasco®

1. Add olive oil to kettle and heat.
2. When heated, add onions, butter, and garlic. Sauté until onions are translucent. Then add flour and mix thoroughly.
3. Add water slowly and stir until smooth.
4. Add heavy cream, seasonings, sugar, salt, lemon juice, and chicken base; mix until smooth.
5. Once all is heated, add artichoke hearts and spinach; then add Parmesan cheese and mozzarella cheese. Simmer until all ingredients are mixed and hot.
6. Let simmer for 15 minutes. Then cool and store in 1-gallon chub bags.
7. Then place chub bags in ice bath until cool; store in cooler.
8. Always label, date, and rotate.

News!

The third edition of Flavored with Love is at the printer's shop now! Drop me a note at MaryCheatham@fwlcookbook.com to place a pre-publication order. I'll make you a very special deal.

There are more than 60 new recipes like the one above in the third edition. Also there are new stories and food facts.

Get This Amazing Southern Cookbook, Flavored with Love, Second Edition, Now!

Mary's Cooking News, January 24, 2006--Chocolate for Valentine's Day

2006-01-24T16:08:00.001-06:00

Rachel Goad from KTVE, Monroe, LA, invited me to cook again. I'll cook on Tuesday, February 7, 2006, on Channel 10 at 6 am. Rachel is planning an entire week of chocolate recipes for
Valentine's Day. I'll give you my recipes now so you can practice cooking them for your sweetie, actual or intended.

Both recipes are found in Flavored with Love, Second Edition. For practice we took a batch of each to church last Wednesday night. Nobody had any negative remarks about either.

Patti Hancock's Chocolate Drops
2 cups sugar
¼ cup cocoa
½ cup evaporated milk
1 stick margarine (¼pound)
½ cup peanut butter
2 teaspoons vanilla
3 cups minute oats

Bring the mixture to a rolling boil and let it boil for 1 minute. Drop by teaspoons onto
waxed paper.

Note: We add some toasted pecans.

Ruth Ishee's Crock Pot Candy
1 jar (16 ounces) unsalted roasted peanuts
1 jar (16 ounces) salted roasted peanuts
1 package (12 ounces) semi-sweet chocolate chips
1 bar (4 ounces) chocolate candy, broken into pieces
2 planks (3 pounds) white bark, broken into pieces

Place ingredients into a 4 or 5 quart crock pot in the order listed.

Cover and cook 3 hours on low. Do not remove the lid. Turn off the crock pot and allow the
mixture to cool slightly. Mix thoroughly and drop by teaspoonfuls onto waxed paper. Let the
candy cool thoroughly. Approximately 70 pieces.

Notes:
Actually this recipe makes more than 100 pieces.
Food manufacturers are constantly changing the amounts of packaged items. Also there is no standard amount. When I cook this candy, I use the kitchen scales.

Get This Amazing Southern Cookbook, Flavored with Love, Now!

Mary's Cooking News, November 29, 2005

2005-11-29T12:41:00.000-06:00

Let me tell you what I did! For the first time in my life I cooked on television.

Rachel Goad and Melissa Jones at KTVE, Monroe, LA, invited me to appear on their Come-Cook-with-Us Spot at 6 am Monday, November 28, 2005, on Channel 10.
I went there and made a huge amount of Peter's Crawfish Quesadillas and Heidi's Butterfinger Pie. My friend and I left enough to feed the staff.

It was one of the best Christmas parties I've ever hosted. These recipes are easy and tasty enough to prepare for any party.

You can get the recipes at the Collard Patch blog or you can order a copy of Flavored with Love.

In the cookbook there are over 240 recipes by my family, my friends, and me. The recipes are Southern, Cajun, Mississippi, Louisiana, Texas, Soul--just good eating!

Some people tell me they enjoy the stories as much as the recipes. The stories are nostalgic, funny, sad, ridiculous, and usually true.

My inventory of the second edition is low. Soon I'll need to revise it and have the book reprinted. I am really eager to move on to the third edition, but it is necessary to sell a few more copies of the second edition first.

If you will drop me an e-mail requesting this offer, I'll send you three books for the price of two. They are $14.95 each plus 8.5% tax if you live in Louisiana. If you need me to ship it, it is necessary to send $3.00 per book for shipping and handling. With this special buy-two-get-one-free offer, I'll ship the third one free.

So....
For $29.90 (plus 8.5% tax of $2.54 and $6.00 shipping and handling--total of $38.44)you can receive 3 books.

This offer will be good only as long as the supply lasts.

If you go to the link listed below, you can use your credit card through PayPal or you can get my address and send me a check.

Get This Amazing Southern Cookbook, Flavored with Love, Now!

Please write me so I'll know you want the special offer. Let me know you read this note, and I'll send you thre books when you order two.

Also send me YOUR FAVORITE RECIPES at mcheatham@cox-internet.com.

ML

Eat your broccoli!

2005-08-09T15:51:00.000-05:00

Best of Broccoli
by Gowri Aiyar

Broccoli has been around for more than 2000 years. During the 16th century, the plant was grown in Italy and France. It began to be commercially grown in the United States in the 1920s. The word 'broccoli' derives from the Italian 'Brocco' meaning arm branch.Broccoli is related to cabbage, cauliflower and Brussels sprouts.
Broccoli flourishes in a cool climate and moist soil. It is harv ested with 8-10 inches of stem left intact and the heads are cooled immediately to prevent opening and discolouration. In Singapore, broccoli is available all year round, and is generally air- flown from Australia and the USA.

When choosing broccoli in the market, select heads that have tight and compact bud clusters with an even dark colour. The stems should be a lighter green than the buds and easy to pierce with a fingernail. Avoid stalks with yellowed or open bud clusters and stems that are hard and dry. Broccoli can be stored in a plastic bag in the refrigerator crisper. Before use, clean by rinsing well in water.
When it comes to nutritional value, broccoli tops the list. It is rich in vitamins, high in fibre and low in calories. Broccoli is said to contain as much calcium, gram for gram, as milk. By including broccoli regularly in your diet you can reduce and prevent ailments like cancer, diabetes, osteoporosis and heart disease.

Copied from www.restaurantsweb.com

More about broccoli and some broccoli recipes
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Top 12 Ways To Give Condiments a Flavor-Boost

2005-08-03T13:31:00.000-05:00

By Leslie Fink, MS, RD 8/3/2005 WeightWatchers.com:

1. Add wasabi powder or wasabi paste to low-fat mayonnaise for a spicy vegetable dip or sandwich spread.

2. Get creative with Dijon mustard by adding a touch of honey and dill. Bev Bennett, cookbook author and recipe developer, makes her own honey mustard to get just the right level of sweetness. She also throws in a pinch of crushed red pepper flakes for extra heat.

3. Mix together fat-free plain yogurt, shredded cucumber and garlic powder for a simple Greek-inspired vegetable dip, turkey burger topping or sauce for grilled chicken.

4. Add ketchup and mustard to bottled barbecue sauce and spread it over meatloaf before baking for excellent moisture and flavor. Bennett offers other barbecue sauce additions such as smoked paprika or minced roasted garlic cloves.

5. Combine sesame oil, soy sauce and minced scallions for an easy Asian dipping sauce for vegetables and steamed dumplings.

6. Create a creamy sauce for nachos, tacos, burritos and Tex-Mex wraps by adding fat-free sour cream to prepared salsa.

7. Stir fresh fruit such as minced pineapple into low-fat cottage cheese and serve with sliced apples for dipping.

8. Or go savory and mix salt-free garlic and herb seasoning (and fresh herbs, if desired) with low-fat cottage cheese and spread it into a pita filled with roasted vegetables.

9. Fold chocolate syrup into reduced-fat cream cheese and use as a fruit dip.

10. Top your favorite burger with a dollop of ketchup combined with plain, fat-free yogurt or nonfat sour cream.

11. Add some of the sauce (but not the actual peppers) from canned chipotle peppers to either guacamole or ketchup for a little smoky heat. Bennett suggests adding chipotle sauce (tastes like tomato sauce with a hint of chipotle chili flavor) to plain yogurt as a dressing for chicken salad.

12. Serve crab cakes with a sauce of low-fat mayonnaise spiked with horseradish.

Get This Amazing Southern Cookbook, Flavored with Love, Now!

2005-07-07T17:17:00.000-05:00

RESTAURANT: R. J. Gator's Sea Grille & Bar, (call for hours)

LOCATION: 1119 Gator Road, Monroe, LA 71201(Across the street from Pecanland Mall)

ONE OF THE DATES WE VISITED THE RESTAURANT: 7-6-05 (late lunch)

PRICE RANGE: Approximately $9 per lunch entrée.

FAVORITE FOOD: Shrimp pasta, Famous gazookie

OTHER GREAT FOODS: Shrimp flat bread

MOST OUTSTANDING FEATURE: The overall pleasant experience

SPECIALS: 10% off for feedback within 30 days

APPEARANCE: Clean. Clean, well-stocked restrooms, South Florida theme.

SERVER: Kristin

SERVICE: Very good

UNIQUE FEATURES: Alligator

COMMENTS: R. J. Gator’s has its act together.

**Get This Amazing Southern Cookbook, Flavored with Love, Now!**

Books: New Orleans Seafood Cookbook

2005-07-06T11:48:00.000-05:00

New Orleans Seafood Cookbook
by Andrew Jaeger, John Demers

Editorial Review

From Publishers Weekly
Jaeger and DeMers have created a primer to get cooks who don't know an etouffe from a gumbo on the road to Creole bliss. Chef Jaeger, whose family has been in the New Orleans seafood business for decades, and veteran cookbook scribe DeMers spare not an ounce of Southern hospitality while instructing how to peel shrimp, open an oyster and suck the spice out of the head of a crawfish. Missing and needed, however, are suggestions on just how to acquire, say, some fresh Channel Catfish or the obscure Southern fruit known as a mirliton. Meanwhile there is no shortage of Jaeger family history, New Orleans small talk and tips on living the good life (cranked-up music, Louisiana shrimp and a cold beer). Recipes run the gamut from the simple (Fried Shrimp, Blackened Tuna) to the sublime (Crawfish Ravioli in a Hot Brandy Cream Sauce, Oysters Rockefeller) and the ridiculous (a Bread Pudding that absorbs a can of fruit cocktail, a Jambalaya that calls for a quarter pound of margarine). Preambles to each of the recipes often prove amusingly disarming: the directions for a questionable concoction called Asparagus-Lemon-Cream Trout begin by stating, 'Sometimes you try a combination and just get lucky.' Such logic makes this collection a worthwhile gamble for easy-does-it cooks or die-hard Yankees in search of a different cuisine.

Recipe: Baked Texas Jalapeno Peppers

2005-07-06T11:24:00.000-05:00

Here's a spicy recipe for those who enjoy a little extra zip on their menu :-)
Baked Texas Jalapeno Peppers
25 medium jalapeno peppers
1 (8 oz.) package cream cheese, softened
3 cups shredded cheddar cheese
1 1/4 teaspoons Worcestershire sauce
4 slices bacon, cooked and crumbled
Cut jalapeno peppers in half lengthwise: remove seeds. Place peppers in boiling water for 5 minutes: drain well. Combine cream cheese, cheddar cheese and Worchestershire sauce, stir well. Place one heaping teaspoon of cheese mixture on each pepper half. Sprinkle with bacon and place on a baking sheet. Bake at 400�F for 5 minutes or until cheese is melted.

Chef Shane's Cooking Blog (From Shane Bryan's outstanding cooking blog)

The World's Healthiest Foods: Feeling Great

2005-07-02T15:10:00.000-05:00

The World's Healthiest Foods: Feeling Great: "Collard Greens, Boiled, Drained
In depth nutrient analysis:
Collard Greens, Boiled, Drained
(Note: '--' indicates data is unavailable)
amount1.00 cup
total weight190.00 g
Basic Components
nutrientamount%DV
calories49.40
calories from fat6.16
calories from saturated fat0.80
protein4.01 g
carbohydrates9.31 g
dietary fiber5.32 g21.28
soluble fiber2.39 g
insoluble fiber2.93 g
sugar - total0.19 g
monosaccharides-- g
disaccharides-- g
other carbs3.80 g
fat - total0.68 g
saturated fat0.09 g
mono fat0.05 g
poly fat0.33 g
trans fatty acids0.00 g
cholesterol0.00 mg
water174.53 g
ash1.44 g
Vitamins
nutrientamount%DV
vitamin A IU5945.10 IU118.90
vitamin A RE594.70 RE
A - carotenoid594.70 RE7.93
A - retinol0.00 RE
A - beta carotene3568.20 mcg
thiamin - B10.08 mg5.33
riboflavin - B20.20 mg11.76
niacin - B31.09 mg5.45
niacin equiv1.95 mg
vitamin B60.24 mg12.00
vitamin B120.00 mcg0.00
biotin-- mcg--
vitamin C34.58 mg57.63
vitamin D IU0.00 IU0.00
vitamin D mcg0.00 mcg
vitamin E alpha equiv1.67 mg8.35
vitamin E IU2.49 IU
vitamin E mg1.67 mg
folate176.70 mcg44.17
vitamin K-- mcg--
pantothenic acid0.41 mg4.10
Minerals
nutrientamount%DV
boron-- mcg
calcium226.10 mg22.61
chloride-- mg
chromium-- mcg--
copper0.06 mg3.00
fluoride-- mg--
iodine-- mcg--
iron0.87 mg4.83
magnesium32.30 mg8.07
manganese1.07 mg53.50
molybdenum-- mcg--
phosphorus49.40 mg4.94
potassium494.00 mg
selenium2.09 mcg2.99
sodium17.10 mg
zinc0.80 mg5.33
Saturated Fats
nutrientamount%DV
4:0 butyric0.00 g
6:0 capr"

The World's Healthiest Foods: Feeling Great

2005-07-02T15:06:00.000-05:00

The World's Healthiest Foods: Feeling Great: "Collard greens
Long a staple of the Southern United States, collard greens, unlike their cousins kale and mustard greens, have a very mild, almost smoky flavor. Although they are available year-round they are at their best from January through April.
While collard greens share the same botanical name as kale they have their own distinctive qualities. Like kale, collards are one of the non-head forming members of the Brassica family along with broccoli and cauliflower. The dark blue-green leaves that are smooth in texture and relatively broad distinguish them from the frilly edged leaves of kale.
"

Wilie Crawford's New Cookbook Offer: 38 Bonus Cookbooks!

2005-07-02T14:26:00.000-05:00

Recently I received a letter from our friend Willie Crawford that was unbelievable! As you may recall, Willie has written and published SOUL FOOD RECIPES, an authentic soul food cookbook that has become a runaway best seller.

I am so excited about the special he is offering with his cookbook. I don’t how long he will make this available. This is what he said:

Willie’s book is a paper book, but the bonuses are on a CD.

Quoting directly from Willie’s letter…

Here's the deal... When you grab a copy of my soul food cookbook during this special, I throw in 38 bonus recipe collections. Most of these bonuses are electronic books that come on a CD. When you need a recipe in a certain category, you just open the book
on the CD. You can print the ebooks out too, but you don't really need to since the CD will be as near as your computer.

Here are the ebooks that you get free with my cookbook during the special:

100 Succulent Chinese Recipes
1000 Atkins Diet Recipes
101 Camping & Outdoor Recipes
101 Recipes For The Deep Fryer
111 Egg Recipes
120 Lip-Smacking Good Jam Recipes
300 Chicken Recipes
400 Refreshing Punch Recipes
470 Crock Pot Recipes
600 Recipes For Chili Lovers
65 Tried And True Amish Recipes
Blue Ribbon Recipes
Cat Head Biscuits And Garlic Fried Chicken
Cheesecake Recipes
Chocolate Recipes For Chocolate Lovers
Delicious Diabetic Recipes
Delicious Italian Dishes
Delicious Puddings
Delicious Soup Recipes
Fish Recipes
Great Sandwiches
Ice Cream Recipes
Kids Fun Recipes
Make Wines & Spirits Guide
More Great Sandwich Recipes
Mouth Watering Apple Recipes
Quick And Easy Cooking: 155 Time Saving Recipes
Recipes From Around The World
Recipes From South Of The Border
Salad Recipes
Smoothies For Athletes
Summer Party Cooking Recipes
The Appetizer Collection
The Big Book Of Cookies
The Bread And Biscuit Baker's Assistant
The Bread Machine Cookbook
The Complete Library Of Cooking! (5 books!!!)
Ultimate Chicken Wing Cookbook

GO HERE NOW TO READ MORE ABOUT WILLIE CRAWFORD AND HIS OUTSTANDING COOKBOOK.

Get Willie's book here now!Get This Amazing Southern Cookbook, Flavored with Love, Now!

RESTAURANT: Tokyo Japanese Steak House & Seafood, West Monroe, LA

2005-06-28T20:47:00.000-05:00

RESTAURANT: Tokyo Japanese Steak House & Seafood, 5-9 p.m. Mo—Sa

LOCATION: 3426 Cypress St. #14, West Monroe, LA 71291; 318-397-7588

ONE OF THE DATES WE VISITED THE RESTAURANT: 6-25-05

PRICE RANGE: Moderate

FAVORITE FOOD: Teppanyaki Shrimp, California roll sushi

OTHER GREAT FOODS: Halibut steak and chicken, Teppanyaki steak

FOOD WE LIKED LEAST: N/A

MOST OUTSTANDING FEATURE: Cooking at tableside

SPECIALS: N/A

APPEARANCE: Clean

SERVER: Kim; Cook was Patrick

SERVICE: Very Good

UNIQUE FEATURES: N/A

COMPLIMENTARY RECIPE: N/A

COMMENTS: Good food, we'll be back.

Get This Amazing Southern Cookbook, Flavored with Love, Now!

Chef Shane on Seafood Blog - Bacon Stuffed Flounder Rolls

2005-06-23T15:34:00.000-05:00

RECIPE: Bacon Stuffed Flounder Rolls

3 Slices bacon
Butter or margarine -- melted
1 6oz. pkg. herb stuffing mix
1/4 cup Finely chopped onion
2 tablespoons Snipped parsley
6 4-oz. skinless flounder fillets
Leaf lettuce
Seedless red grapes
Cheddar cheese sauce (as follows)

For stuffing, cook the bacon til crisp. Drain, reserve the drippings. Crumble bacon; set aside.

Measure drippings, then add enough melted margarine to equal 1/4 cup.
Prepare stuffing mix according to package directions, except use the dripping mixture instead of plain butter and add onion with the water. Stir in bacon and parsley. Cool about 15 minutes.

For rolls, cut fillets lengthwise in half. Lay 2 pieces end to end, overlapping the thinner ends. Repeat with remaining fillets. Place 1/3 cup stuffing onto one end of each pair of pieces. Roll fish around stuffing. Secure with wooden toothpicks.

Place rolls upright in a 12 x 7 1/2 x 2 inch baking dish. Brush with additional butter. Bake in a 375°F oven 20 minutes or until done.

To serve, transfer rolls to a platter. Remove toothpicks. Garnish with lettuce and grapes. Spoon on sauce.

CHEDDAR CHEESE SAUCE: In a saucepan, melt 2 tablespoons butter or margarine. Stir in 2 tb. all-purpose flour and 1/4 ts. salt. Add 1 1/4 cups milk. Cook and stir until thicken and bubbly. Cook and stir for 1 minute more. Add 1 cup shredded cheddar cheese; stir til melted. Makes 1 1/2 cups.

Enjoy!

Chef Shane on Seafood Blog - Bacon Stuffed Flounder Rolls

Chef Shane's Cooking Blog - A Little Food About Coconut Trivia For You

2005-06-23T10:15:00.000-05:00

Here is some very useful information on coconut. Print this and save it for your recipe files.

Chef Shane has many excellent tips and recipes. Check out his blog now!

Chef Shane's Cooking Blog - A Little Food Trivia For You

Greek Chicken Casserole

2005-06-17T14:15:00.000-05:00

Greek Chicken Casserole
1-1/2 teaspoons olive oil
1 medium yellow onion, halved and sliced
2 cloves garlic, chopped
1 pound skinless boneless chicken breast, cut into 6 pieces
1 zucchini, chopped
14-1/2 ounces canned tomatoes with juice
1 teaspoon dried oregano
2 bay leaves
1 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
2 ounces Feta cheese, crumbled
Preheat the oven to 400�F. Heat the oil in a Dutch oven or large oven-proof skillet. Saut the onion and garlic for approximately 5 minutes over medium-high heat until the onion turns golden brown. Add the chicken and stir and cook until all sides turn white. Add the zucchini and continue to cook for 10 minutes. Pour the juice from the canned tomatoes into the pot. Break up the tomatoes and add them to the pot. Stir in the oregano, bay leaves, salt, and pepper. Simmer, covered, for 10 minutes.
Top with Feta cheese and place, uncovered, in the oven for 15 minutes.
Serves: 4.
from Chef Shane's Cooking Blog

The Book of Crepes and Omelets

2005-06-16T12:51:00.000-05:00

From Publishers Weekly
This is a straightforward, thorough collection of basic recipes for those most elegant of food packagescrepes and omelets. Norwak begins with brief instructions on how to season and maintain the crepe and omelet pan, essential for proper and easy cooking, then moves on to techniques when cookinghow to cook them, keep the first crepes out of a batch fresh, fold and serve them. Eight basic recipes are used, from cornmeal crepes to whole wheat to blini. Fillings run the gamut from appetizers like smoked salmon and lemon to quick main course renditions to all sorts of desserts on beyond Suzette. The omelet chapter covers the familiar flat French omelet as well as sweet souffle omelets and Spanish tortilla omelets. The recipes are consistently quick and simple, often with a French or Italian cast.

Classic Mixer

2005-06-14T10:02:00.000-05:00

KitchenAid K45WSSWH Classic Series
4-1/2-Quart Stand Mixer
with Spatula, White

List Price: $249.99
Price: $139.99 and this item ships for
FREE with Super Saver Shipping.
See details.
You Save: $110.00 (44%)

Features:

Measures 13-8/9 by 8-2/3 by 14 inches; 1-year warranty
250-watt, 10-speed mixer with tilt-up head
4-1/2-quart bowl holds dough for 2 loaves of bread
3 handy accessories: flat beater, wire whip, and
dough hook
Includes bonus spatula and guide with instructions,
mixing tips, and 67 recipes

Kidtchen Aid Mixer

Everyday Italian Cooking

2005-06-07T18:56:00.000-05:00

"
"

The Gourmet Cookbook: More Than 1000 Recipes

2005-05-30T00:26:00.000-05:00

When Gourmet magazine opened shop in 1941, it addressed a small epicurean audience. In those days, fine dining was French, seafood specialties always seemed to include cream and sherry, and game made the meal--or so the magazine preached. The bill of fare has changed since then, and fine dining now includes dishes from the world's four corners, commanded by a broad, food-aware audience. Over the years, Gourmet has chronicled all this, changing to reflect a wider, more democratized food scene that has also, paradoxically, raised the bar on what's expected of the average, too-busy cook. The Gourmet Cookbook is the most comprehensive of the magazine's recipe anthologies--a mega-tome offering more than 1,000 formulas drawn from Gourmet since its birth.

The statistics are indeed impressive: more than 100 hors d'oeuvre recipes; an equal number of vegetable dishes; 200 desserts--21 chapters in all, touching all courses and including stops at breakfast and brunch specialties; breads and crackers; plus sauces, salsas, and preserves. Included are recipes from Gourmet contributors like James Beard and Jean-Georges Vongericten, and hundreds of sidebars like "Salad Greens Primer" and "Blind Baking," all useful and informative. There are classic dishes like onion soup gratiné, gefilte fish, corn fritters, and peanut butter cookies; "new classics" such as fried calamari and spaghetti alla carbonara; and the "modern," including oatmeal brûlée with macerated berries and grilled lobster with orange chipotle vinaigrette--"every recipe you'd ever want," says the text, something of an understatement.

Cooks should know, however, that this is not a basic cookbook, despite its Noah's ark of formulas. Rather, it's a Gourmet cookbook, which means that, notwithstanding some rudimentary recipes, the focus is on the stylishly up-to-date (which is not to deny the excellence of the formulas), resulting, often, in refinements. Thus its recipe for mac and cheese calls for dijon mustard and panko; its beef stroganoff requires cremini mushrooms; its grilled chicken calls for brining; and so on. Recipes can also run to over 450 words, and require unusual ingredients. (A list of sources is provided.) Of all its chapters, those for sweets are the most immediately attractive.

For all the praise, though, there's one major goof. The recipe titles are printed in a light butter-yellow color, making them almost illegible. For many readers, this will be a deal-breaker; others will find it merely annoying. Should you own the book? For dedicated cooks and foodies the answer will be, How can I not? --Arthur Boehm

From Booklist
The monthly magazine Gourmet played no small part in the birth of America's gastronomic renaissance of the late twentieth century. Through pictures and intelligent articles by noted food and travel writers, Gourmet made its readership aware of refined food traditions that made everyday American fare seem narrow. Editor Reichl and staff have painstakingly compacted Gourmet's vast reserve of recipes into an anthology of just 1,000 recipes sure to inspire cooks to get to work in their kitchens. The book's coverage of world cuisine is breathtaking, but it has a few omissions, most notably the cooking of sub-Saharan Africa and South America. An exhaustive index serves admirably to guide the reader through the recipes' complexities, analytically referencing recipes by major or unique ingredients. (One of its rare missteps is its conflation of Georgia the nation and Georgia the state.) Both recipes and their instructions are clearly laid out and easy to follow for the knowledgeable cook. A few line drawings illustrate special techniques, but recipes such as that for individual b'stillas could use illustration to give the cook an image of the finished product. The only serious triumph of aesthetics over practicality, the low-contrast pale yellow type of recipe titles burdens anyone with even minor vision impairment. A glossary and a directory of specialty food and equipment distributors round out the volume. Mark Knoblauch
Copyright © American Library Association. All rights reserved

Product DetailsHardcover: 1056 pages
Publisher: Houghton Mifflin (September 28, 2004)
Language: English
ISBN: 0618374086
Product Dimensions: 11.0 x 8.8 x 2.5 inches

Stabilized Whipped Cream Icing | submitted by Rosemary Stoker

2005-05-19T18:51:00.000-05:00

If you want perfectly fluffy, whipped cream icing, this is the recipe to use. Unflavored gelatin performs the magic. It 's softened in water and poured slowly into the cream as it 's being whipped. This makes a splendid topping for a strawberry pie or the qui more...

Great Cookbook: Flavored with Love
Originally Posted on 5/19/2005 6:51:28 PMContent source: http://pie.allrecipes.com/az/StabilizedWhipCreamIcing.asp?rss=1

RFS Washington Post LPC Brownies

2005-05-19T18:01:00.000-05:00

RFS Washington Post LPC Brownies more...

Great Cookbook: Flavored with Love
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Great Cookbook: Flavored with Love
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Great Cookbook: Flavored with Love
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Great Cookbook: Flavored with Love
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Free Recipe: Savory Popcorn

2005-05-18T21:51:00.000-05:00

2 servings
2 ts Margarine 1/8 ts Garlic salt
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Great Cookbook: Flavored with Love
Originally Posted on 5/18/2005 9:51:25 PMContent source: http://www.fivestarrecipes.com/v/Savory-Popcorn_1154.html

Free Recipe: Potato, Leek and Cod Soup

2005-05-18T20:34:00.000-05:00

Free Recipe: Potato, Leek and Cod Soup
6 servings Stephen Ceideburg -leeks) 1 lb Salt cod (see note) 1 tb A...

Great Cookbook: Flavored with Love
Originally Posted on 5/18/2005 8:33:21 PM
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Free Recipe: Pina Colada

2005-05-18T20:00:00.000-05:00

Free Recipe: Pina Colada
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Great Cookbook: Flavored with Love
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Free Recipe: Shrimp Blt

2005-05-18T18:00:00.000-05:00

Free Recipe: Shrimp Blt
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2005-05-18T17:46:00.000-05:00

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4 8-oz cupsMMMMM--------------------------WASSAIL------------------------------- 1 qt Apple cider 4 Cinnamon...

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2005-05-18T16:33:00.000-05:00

Free Recipe: Spinach
4 sweet ones 2 lb Fresh spinach; 2 cl Garlic; minced 1 ts Seasame oil;...

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2005-05-18T15:13:00.000-05:00

Free Recipe: Steamed Fresh Crab in Curry Sauce
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2005-05-18T14:27:00.000-05:00

Free Recipe: Family Pot Roast Nwtc51a
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2005-05-18T13:22:00.000-05:00

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Free Recipe: Paella #10

2005-05-18T12:20:00.000-05:00

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2005-05-18T11:17:00.000-05:00

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Originally Posted on 5/18/2005 11:17:25 AM
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Free Recipe: Compote of Dried Fruit #1

2005-05-18T10:25:00.000-05:00

Free Recipe: Compote of Dried Fruit #1
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Oven Stew

2005-05-18T01:49:00.000-05:00

Oven Stew
Just put your feet up and let your oven do the work with this one...

Great Cookbook: Flavored with Love
Originally Posted on 5/18/2005 1:49:32 AM
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