Broiled Salmon
The Pacific Northwest is famous for wild caught salmon. Our family went trolling for salmon just once off the Oregon coast on a charter...
Salmon Salad
This salad makes an easy lunch or dinner. Serve on bread or greens. Ingredients: 1 can (16 ounces) pink salmon ½ cup mayonnaise 1 tbsp...
Hot Chicken or Turkey Casserole
This is one way to use turkey leftovers. I'm not sure where I picked up this recipe. The almonds and sliced water chestnuts give a nice...
Eggs Continental
I got this recipe in the 1980's from the former librarian of the University of Georgia Marine Institute on Sapelo Island, Lorene Howard. ...
Eggplant Casserole
Barry likes to order eggplant parmesan at Italian restaurants. I created this casserole as a baked eggplant parmesan. I like to serve...
Coq Au Vin
Coq au Vin sounds elegant, but this basically is a way to render a tough old rooster tender. Braised chicken, slow cooked in a pan in...
Honey Mustard Glaze Chicken
Not sure where I got this recipe, but it is easy and tasty. Ingredients: 6 chicken hind quarters, or 6 chicken legs plus 6 chicken...
Grecian Chicken
This recipe is from my well-thumbed paperback copy of the Whole Earth Cookbook published in 1972, a time when cooking with natural and...
Garlic Chicken Stew
Among my cookbooks is the 1978 'Joys of Jewish Cooking' by Stephen and Ethel Longstreet, which features recipes from Jewish kitchens...
Ratatouille (vegetable stew)
Adapted from the 1977 edition of the Moosewood Cookbook by Mollie Katzen. Takes about 40-50 min; makes 4 hearty servings. ingredients (in...
