Recipes

Leftover Brisket Tostadas     This recipe is more of a guideline. How much of the ingredients you use is up to you. I prefer more pico de gallo to meat. 1 lb. leftover brisket, shredded and warmed 1 package small corn tortillas...
    I gained four pounds in four days in Charleston. You could gain just as much from reading these recipes. Cheese Straws     This recipe is from the February-March issue of Garden and Gun.     No...
Cafe Brulot     Cafe Brulot is a fragrant, after-dinner drink from New Orleans. It is often served in restaurants, with a great show of flaming brandy drizzled down a curl of orange peel into your demitasse cup. I’m not giving...
Couscous With Olives and Garbanzo Beans     This recipe is from Bon Appetit’s December 2005 issue. Feel free to leave out onions if you care about fellow passengers.     Serves six. 1 14-oz. can low-salt...

Indonesian Slaw With Pineapple, Chicken, And Spicy Peanut Dressing     This recipe is from Jeanne Kelley’s “Salad for Dinner.” I left the sugar out of the dressing and forgot to buy pineapple so substituted sliced...
Raised Buckwheat Blini, Zhulien Mushroom Casserole, Garlic Cheese
Chicken Gravy     I’m sure you already have a good recipe for a roast chicken, but how often do you go to the trouble to make gravy? Here are some simple guidelines for gravy.     Take the neck, gizzards, and...

Dr. Oz Shake     If your kids are lucky enough to have a blender, here is a quick, healthy shake I saw demonstrated on the Dr. Oz Show.     Makes one shake. 1 cup whatever kind of milk you like to use 1 big...
Sauteed Mushrooms in Phyllo Cups     I just made this recipe up. It is delicious. Measurements are a guess.     Serves six as an appetizer. 1 lb. mixed mushrooms, stemmed and chopped (I used 3/4 button, 1/4...