"ok, ok, they just caught Duane's eye"

Finish this classic dessert with whipped cream or vanilla ice cream. Serves 4

4 Red apples, peeled and sliced
1/2 cup Brown sugar
2 teaspoons Cinnamon
10 ounces Butter
3/4 cup Granulated sugar
1 Egg
2 1/3 cups Flour
1 Tablespoon Baking Powder
1/2 teaspoon Salt
1 cup Milk

Pre-heat the oven to 350. Lightly oil a 9-inch baking dish.
Add the apples. Sprinkle them with the brown sugar and
cinnamon. Cream the butter and granulated sugar together.
Add the egg and mix well. In a separate bowl mix the flour,
baking powder and salt. Alternately add the flour mix and
milk to the butter/sugar blend. Spread the mixture over the
apples. Bake for 45-50 minutes (or until lightly browned).

Serve this simple soup with hearty bread. Serves 4

1/4 pound Bacon, diced
1/4 cup Celery
3 Leeks
2 Tablespoons Flour
2 cups Water
2 cups Milk
2 medium Potatoes, peeled and diced
Salt and pepper to taste
1 teaspoon Parsley, chopped

Slice the leeks lengthwise. Remove the root end and most of
the green end. Slice the leeks across the grain and soak in
water until needed. Add the bacon pieces to a heavy
saucepan and cook until brown. Add the celery and leeks.
Cook until just soft. Add the flour and cook for 3 minutes.
Add the water and milk. Slowly bring to a boil. Reduce the
heat, add the potatoes and simmer for 1 hour (or until the
vegetables are tender). Check the seasonings. Serve warm,
garnished with parsley.

1 large onion, chopped
1/2 Tablespoon butter
3/4 cup shredded carrots
1 box frozen corn
2 cans cream of potato soup
2 soup cans milk
1/2 lb. Provolone cheese, shredded
3/4 lb. cheddar cheese, shredded
1 1/2 cups cauliflower
black pepper (optional)

This hearty soup is a complete meal, hence the name "entrée."

Combine onion, water, corn, and carrots in a Dutch oven. Cover over low heat until onion is opaque. Add potato soup and milk. Heat thoroughly but do not boil. Gradually add cheeses stirring and melting until well blended. Add cauliflower. Sprinkle with black pepper if desired.

1 cup buttermilk
1 cup stone ground cornmeal
1 teaspoon salt
1/2 teaspoon baking soda
1 egg
1 tablespoon shortening (Bacon grease for a stout southern flavor)

These rascals can be served in the morning with pancake syrup or at any other time of day with the salsa of your choice. They're quite a versatile little number to have on hand.

2 cups fresh cut corn kernels
1 cup flour
2-1/4 teaspoon baking powder
1 tsp. sea salt
1 egg, yolk separated from white
3/4 cup milk
1-1/2 teaspoon corn oil
More oil for deep-frying

Sift the dry ingredients together. Beat the egg yolk, milk, and corn oil together. Gradually add the flour mixture. Beat the egg white until stiff, and fold it into the batter. Gently stir in the corn. Heat the other oil in a skillet, with enough oil poured in to cover the fritters. Drop fritters by the spoonful into the fat. Fry until the fritters are puffed and browned, turning only once. This should take no more than five minutes. Drain the fritters on a paper towel, and serve at once.

There's something almost addictive about kernels of corn buried in buttery custard. Adults ask for second helpings, and children clean their plates. If you like a smoother pudding, you can use cream-style corn and/or more flour in place of the cornmeal. Serves 4-6.

2 c whole-kernel corn
2 tbsp. flour
2 tbsp. cornmeal
2 tbsp. sugar
1 tsp. salt
2 tbsp. butter, melted
3 eggs, beaten
2 c milk

In a 1-qt, microwave-safe baking dish, mix corn, flour, cornmeal,
sugar, and salt. Add butter, eggs, and milk; mix well. Microwave
uncovered in 5-minute increments, stirring after each cook time and turning dish if necessary in your microwave. Cook until pudding is firm and no liquid milk or egg remains, 15-25 minutes, depending on your microwave oven.

Serve this rich dish as an appetizer or build a main course
around it. Serves 2

4 Tablespoons Butter, melted
1/2 pound Lump crab meat
1 teaspoon White wine vinegar
1/4 teaspoon Worcestershire sauce
1/4 teaspoon Tabasco

Pre-heat the oven to 475. Divide the butter into two small
shallow oven-ready dishes. Add half of the crab to each dish. Mix together the vinegar, Worcestershire, and Tabasco. Pour evenly over the crab portions. Place into the hot oven until well heated (about four to six minutes). Serve immediately.

Serves 4.

4 cucumbers
Salt
1/2 cup vinegar
1/2 cup olive oil
1 teaspoon sugar
2 tablespoons snipped chives
2 tablespoons chopped onion

Enjoy this hearty sliced steak with a side of beans and rice. Serves 2-3

2 pounds Flank steak
1 Tablespoon Garlic, minced
1 Tablespoon Cumin
2 Tablespoons Creole mustard
2 Tablespoons Oil
3 Tablespoons Red wine vinegar
1 1/2 teaspoons Oregano
1 1/2 teaspoons Paprika

Mix the garlic, cumin, mustard, oil, vinegar, oregano and paprika in a large bowl. Add the flank steak and marinate for 30 minutes (turning often). Place the steak on the grill over hot coals. Baste with the marinade. Cook to the desired temperature. Thinly slice across the grain of the meat.

Serve these as an unusual appetizer at your next cocktail party. Serves 4

12 ounces Okra, sliced, frozen, defrosted
1 cup Flour
1/2 teaspoon Salt
1/8 teaspoon Pepper
2 Eggs, beaten
1 cup Cornmeal
Oil for frying

Heat the oil to 350. Mix together the flour, salt, and pepper. Toss the okra first in the flour mix, then the eggs, and finally into the cornmeal. Carefully add to the fryer in small batches. Cook until golden brown. Drain on paper towels. Serve warm.

This flavorful dish is also known as Stifado. Serves 4

2 pounds Beef stew meat (cubed)
3 Tablespoons Butter
1 medium Onion, diced
1/4 cup Tomato paste
1 1/2 cups Beef broth
1 1/2 Tablespoons Red wine vinegar
1 teaspoon Garlic, minced
1 teaspoon Oregano
1 pound Pearl onions
1/2 cup Walnuts
1/2 cup Feta cheese

Heat the butter in a heavy pot. Add the beef and brown. Add the onion and cook until soft. Add the tomato paste, broth, vinegar, garlic and oregano. Cover and simmer one hour. Add the onions and simmer one more hour. Remove from the heat. Add the walnuts and cheese. Cover and allow to set 10 minutes before serving.

Serve this entree with a rice pilaf. Serves 4

4 Chicken breasts, boneless, skinless
2 Tablespoons Butter
3/4 cup Portobello mushrooms, chopped
1/4 cup Onions, diced
2 Tablespoons Flour
2 cups Milk
Salt and pepper to taste

Melt the butter in a saucepan. Add the mushrooms and onion. Cook until just soft. Add the flour and cook for 3 minutes. Whisk in the milk and simmer for 20 minutes, stirring frequently. Check seasonings. Grill the chicken. Top with the warm sauce.

This is a great variation of the classic grilled cheese sandwich. It also goes well with tomato soup. Serves 2

3/4 cup grated, mild Cheddar cheese
1/3 cup Mayonnaise
1/4 cup diced Pimentos, well drained
6 slices Bacon, cooked
4 pieces White Bread
2 tablespoons Butter

Mix the cheese, mayonnaise, and pimentos. Divide the mix and spread onto two of the bread slices. Top with the bacon and add the other bread slices. Melt the butter in a large skillet. Add the sandwiches and lightly brown on both sides. Serve warm.

Serve this State Fair favorite at home. Serves 3-4

1 Tablespoon Olive oil
1 pound Italian sausages (casing type)
1 Green pepper, sliced
1 Onion, sliced
French bread or rolls

Heat a heavy skillet or griddle over medium heat. Add the oil. Add the sausages, peppers and onions. Slowly cook, turning the sausages until fully cooked. Stir the vegetables often. Place the sausages on the bread and top with the peppers and onions.

It's easy to make a fresh-tasting version of this baking staple at a fraction of the price of the store brand. Yields about 8 ounces

1/2 pint (500 ml) Vodka
3 to 4 whole Vanilla beans

Remove about 1/2 ounce of vodka from the bottle (Optional --  add that 1/2 ounce to orange juice and drink). Cut a slit lengthwise down each vanilla bean. Cut the beans into 3/4-inch pieces. Add to vodka bottle and put the cap back on. Place the bottle in an obvious place (on top of the refrigerator, on the countertop, etc.). Shake the bottle vigorously at least once a day for 30 days. Strain the extract through a coffee filter. Rinse the bottle. Return the liquid to the bottle.

1 pound Ground chuck
1/2 cup Italian-style breadcrumbs
1/2 cup Milk
1 Egg
1/4 teaspoon Fennel seed
1/2 teaspoon Basil
1/2 teaspoon Oregano
Salt and pepper to taste
1 small Onion, minced
1 teaspoon Garlic, minced
2 teaspoons Olive oil

Marinara sauce (optional)

Pre-heat the oven to 350. Mix together the chuck, breadcrumbs, milk, egg and spices. Heat the oil in a skillet. Add the onion and garlic. Cook until just soft.  Add to the meat mixture. Put into a loaf pan and bake (on a cookie sheet) for 1 hour or until firm in the middle. Top with the sauce (if used) after slicing.

This rich soup associated with colonial times has its roots in Africa. Serves 4-6

2 Tablespoons Butter
1 small Onion, chopped
1 stalk Celery, chopped
2 Tablespoons Flour
1 quart Chicken broth
1 cup Peanut butter, creamy
2/3 cup Cream
Salt and pepper to taste

Melt the butter in a heavy soup pot. Add the onion and celery and cook until just soft. Whisk in the flour and cook for 3 minutes. Slowly blend in the broth. Bring to a boil, reduce the heat to low and simmer for 20 minutes. Strain and return the broth to the pot. Slowly whisk in the peanut butter and the cream. Simmer for 15 minutes longer. Serve warm.

Serves 4-6

2 cups granulated sugar
2 cups Raw Spanish peanuts
1 cup Light corn syrup
1 Tablespoon Butter
1/4 cup Water
2 teaspoon Baking soda
1 teaspoon Vanilla

In a heavy pan, boil the sugar, syrup, and water until a hard boil stage is reached on a candy thermometer. Add the peanuts and butter. Reduce the heat and cook until golden brown. Remove from the heat and stir in the soda and vanilla. Pour onto a buttered cookie sheet. Cool. Break into pieces.

Serve this Southern dessert anywhere, anytime. Serves 6-8

1 cup Brown sugar
1 tablespoon Butter, melted
1 cup Dark corn syrup
3 Eggs, beaten
1 teaspoon Vanilla
1 cup Pecan pieces
1 Pie shell, regular depth

Pre-heat the oven to 375. Beat together the sugar, syrup and melted butter. Add the eggs and pecans. Pour into the pie shell. Place on cookie sheet. Bake for 45 minutes or until firm in the middle.

Serves 6-8

8 Tablespoons Butter
1/2 cup Dark brown sugar
5 slices Pineapple slices, canned, drained
1/2 cup Milk
1 Egg, lightly beaten
1 1/4 cups Flour
2 teaspoons Baking powder
1/2 cup Sugar
1 teaspoon Vanilla

Preheat the oven to 375. Melt 1/2 of the butter in a heavy cast iron skillet. Add the brown sugar and stir well. Whisk in 2 teaspoons of water. Remove from the heat and add a single layer of pineapple slices. Set aside. Melt the rest of the butter. Whisk in the milk, egg, and vanilla. Combine the flour, sugar, and baking powder in a separate mixing bowl. Beat the milk mixture into your flour mixture until a smooth batter forms. Pour over the pineapple in the skillet. Bake for 30-35 minutes or until the center is firm. Allow to cool for 10 minutes. Invert the pan onto a serving plate. Serve warm or at room temperature.

Create your own main dish recipes in a hurry by using these proven combinations:

-Seafood: Dill or tarragon

-Pork: Rosemary or ginger

-Chicken: Basil or parsley

-Beef: Thyme or bay leaf

-Lamb: Garlic or mint

These beans are better rewarmed. Serves 8-10.

1 pound (2-1/2 cups) dried lima beans
1/2 teaspoon baking soda
5 strips bacon
1 teaspoon dry mustard
1-1/2 teaspoons salt
3 tablespoons brown sugar or molasses
1/4 teaspoon paprika
1 cup catsup
1 whole medium onion, peeled

Pick over beans and rinse them. Cover with 1-1/2 quarts water; soak overnight.   Preheat oven to 350 degrees. Add baking soda and meat to beans; simmer  1/2 hour. Drain liquid, saving 2 cups. Add seasonings to beans; turn into a 2-quart baking dish. Bury the onion in the center of the beans. Add 1 cup bean liquid. Cover; bake 2-1/2 to 3 hours, until beans are soft. Add remaining cup of liquid gradually over the baking period if  beans become dry. Uncover during last half hour of baking to brown the top.

Per serving: 219 cal, 2 g fat, 3 mg cholesterol, 41 g carbohydrates, 9 g fiber, 11 g protein, 728 mg sodium

Serves 3-4

4 large Potatoes, peeled and cut into large pieces
2 Tablespoons Butter
1/4 cup Sour cream
1/2 cup Milk
Salt and pepper to taste
1 Tablespoon Chives, freshly snipped

Place the potatoes in a large saucepan and cover with water. Cook until soft. Drain and place in a mixer bowl. Add the butter and sour cream. Whip on low. Gradually add the milk and increase the mixer's speed until the potatoes are smooth. Add the chives and check the seasonings. Serve warm.

Here's a quintessential summer pie, combining the sweet joys of strawberries with tart bites of rhubarb. Serves 12. Per serving: 245 cal, 92 g fat, 3 mg cholesterol, 39.7 g carbohydrates, 1.7 g fiber, 2.1 g protein, 250 mg sodium.

Pastry for 2-crust pie
2 cups strawberries, stemmed and quartered
2 cups sliced rhubarb
1-1/4 cup sugar
1/4 cup tapioca
1/4 tsp. salt
1 tbsp. butter

Preheat oven to 425 degrees. Combine strawberries and rhubarb. Mix together sugar, tapioca, and salt; add to strawberry mixture. Let sit 15 minutes.  Pour filling into pastry-lined pan; dot with butter. Top with lattice crust. Bake 45 minutes, putting foil around the crust edges to keep from over-browning.

The addition of red bell pepper adds color and flavor to the traditional smooth richness of bisque. Serve this soup with brunch or as a main course, with green salad and crusty bread. You can make the bisque up to two days ahead; cover and refrigerate it after pureeing. Serves 4.

2 tbsp. butter
1 c finely chopped onion
1 c chopped celery
1 c chopped red bell pepper
1-1/4 tsp. Old Bay or other seafood spice blend
3 c fish stock or bottled clam juice
1/2 c diced peeled russet potato
1/2 c half and half or skim evaporated milk
1 lb. crabmeat

Melt butter in heavy medium saucepan over low heat. Add onion, celery, bell pepper, and seasoning. Cover; cook 10 minutes, stirring twice. Add stock and potato; bring to a boil. Reduce heat, cover partially, and simmer until potato is very tender, about 30 minutes. Working in batches, puree soup in blender. Return soup to saucepan. Add half and half; bring to a simmer. Mix in crab. Season to taste. Cover; let stand 1 minute. Ladle into bowls.

Asparagus and an almond cream sauce take this delicious dish  far beyond the realm of ordinary tuna. Serves 6

1 bunch asparagus spears, cooked just until tender
1 9-ounce can tuna packed in water, drained and flaked
1/2 cup butter
1/2 cup blanched almonds, chopped
5 tablespoons flour
1 teaspoon salt
1/4 teaspoon pepper
1/8 teaspoon nutmeg
3 cups milk
2 tablespoons dry sherry
Paprika

Preheat oven to 350 degrees F. Butter a 1-1/2 quart baking dish thoroughly. Arrange asparagus spears on the bottom of prepared dish. Cover with tuna.   Lightly brown almonds in butter. Blend in flour, salt, pepper, and nutmeg. Add milk, stirring constantly. Cook until smooth and thick. Stir in sherry.  Pour sauce over tuna. Sprinkle with paprika. Bake 30 minutes.  Per serving: 389 calories, 26 g fat, 70 mg cholesterol, 19 g  carbohydrates, 4 g fiber, 21 g protein, 718 mg sodium.

Tender, sweet Vidalia onions make for a rich, luscious casserole. Serves 4 to 6.

4 Vidalia or other sweet onions
1/4 cup butter
1/4 cup sour cream
3/4 cup grated Parmesan cheese
10 butter-flavored crackers, crushed

Enjoy this simplified version of the Italian classic dish with a salad and crusty French bread. Serves 2

1/2 pound Linguine, cooked
1 Tablespoon Olive oil
1 teaspoon Garlic, minced
1 1/2 teaspoon Parsley, chopped
1/2 teaspoon Oregano
1/4 cup White wine
1 cup Clam juice (bottled)
3/4 cup Clams, minced (canned)

Cook the pasta, drain, rinse, and set aside. Heat the oil in a heavy skillet over medium heat. Add the garlic and cook for one minute. Add the parsley, oregano, wine, and clam juice. Bring to just under a boil. Add the clams and cooked pasta. Cook until just heated. Serve warm.