Recipes

Baked Green Rice     This is a great old recipe from Lee Bailey’s “Country Weekends.” Yes, it has a cup of butter in it, perhaps that amount could be reduced. . . . It does make a nice loaf, which is easily sliced...
The Bailey     Here is Grandpa’s recipe for the Bailey. I’m not crazy about gin so I use either a good, light tequila or vodka and top it off with some sparkling water, a perfect summer drink.     3/5...
Savory Bread Pudding     This recipe is from “What’s a Hostess To Do?” This is good for a big brunch crowd and can be assembled the night before, brought to room temperature and baked the morning of.   ...
Braised Asparagus     Let’s start with a simple French recipe that really lets the asparagus shine. I don’t use a lot of butter, but this kind of dish calls for a good one, and in a fairly generous quantity. This recipe...
Miraval Peanut Butter     Here is Miraval’s genius recipe.     Makes two cups, with three grams of fat per one-tablespoon serving size. 2 cups peeled, 1/4-inch thick sliced carrots 1 cup organic smooth or...
Crudo of Local Fluke     This recipe, from “The Hamptons and Long Island Homegrown Cookbook,” is one of Fresno’s specialties.     Serves four. 1/2 to 1 lb. sushi-grade fluke filet, skin off 1/2...
Cesar’s Basic Biscuits     This recipe for dog biscuits is from Cesar Millan, the dog whisperer.     No serving amount given. 21/2 cups whole wheat flour (can substitute oat or white) 1 egg 1 tsp. beef or...
The Captain’s Sunday Sandwich     This is the sandwich my father, Captain William M. Donnelly, used to make. It is important to use high-quality Black Forest ham and good rye bread.     Makes one. 2 slices...

Okay, but what’s with the beaded belt bearing the name “Elvis”? And the suspiciously leash-like specimen spelling out “Goodd Dog”?