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Category Archives: Food

Picnics call for Potato Salad

By Olivia Fowler
For the Courier

ofowler@thepccourier.com

There are a lot of potato salad recipes floating around out there.

Everybody has a favorite — usually the one Mama made, learned at her own mother’s knee.

The four recipes offered this week are all potato salad, just maybe not exactly what you usually eat.

It never hurts to try a new twist on an old favorite, so I heartily recommend these. You’re sure to like at least one of them.

 

Recipes for an easy, tasty brunch

By Olivia Fowler
For the Courier

ofowler@thepccourier.com

You may be planning a special occasion brunch or just a lazy, sleep-in-late weekend brunch for the family.

These labor-saving recipes are a little different and a lot delicious.

One of my favorites is the banana walnut bread. We like it warm, sliced and spread with cream cheese.

I hope you’ll try all or some of these.

 

Souffles wait for no man

By Olivia Fowler
For the Courier

ofowler@thepccourier.com

I love a good souffle. But you can’t let it sit around.

As it cools, it will collapse. So serve it right out of the oven.

If by any chance your family will not come when called to eat, don’t worry. Clearly, they don’t deserve a souffle, so you can eat it yourself.

No regrets.

As we all know, time and souffles wait for no man. Enjoy.

 

Nuts put crunch into pie crusts

By Olivia Fowler
For the Courier

ofowler@thepccourier.com

If you would like to turn a good pie into a great pie, rethink the crust.

Using these nut-based pie crusts will really jazz up an old favorite. The pecan and almond crusts are delicious with a chocolate or banana cream filling. And pairing them with coconut cream is also a winner.

Lemon meringue pairs well with the pistachio crust, and pumpkin or apple go the extra mile with the walnut crust.

Actually, it’s hard to come up with anything that wouldn’t taste good with nuts. So go ahead and knock their socks off.

Come up with your own pairings. Don’t be afraid to experiment a little with these.

 

A fresh approach to spring greens

  

By Olivia Fowler
For the Courier

ofowler@thepccourier.com

Some folks automatically turn down fresh greens because they say they don’t like them. But the real reason I suspect is because they’ve never eaten them or once got a bad dish. So to all those out there with negative greens associations, please give them another chance.

I know everybody has a different set of taste buds. But it would be difficult to turn down any of these easy greens dishes once they’ve been sampled. They’re all different and can double as main dishes, appetizers or sides.

So give it a shot, and prepare to be pleasantly surprised.

 

Celebrate with sweet onions

By Olivia Fowler
For the Courier

ofowler@thepccourier.com

These recipes all feature onions, plentiful this time of year, and there’s no reason to limit these dishes to the side category. The famous Vidalia is the perfect candidate for spring onion dishes. There isn’t an onion out there that can match its sweet mild flavor. With the exception of the onion sauce, a meal can be made from the onions alone.

Each season brings its own unique harvest to our attention. Let’s take advantage.

 

 

Turmeric, the wonder spice

By Olivia Fowler
For the Courier

ofowler@thepccourier.com

Turmeric is a spice that’s been around for probably 1,000 years and was used for centuries for medicinal purposes.

We cook with it, but may not be familiar with all the benefits of this colorful spice

Coconut dishes don’t have to be complicated

By Olivia Fowler
For the Courier

ofowler@thepccourier.com

I can remember when making a coconut dessert required several people in the kitchen laboring with a hammer and spike to crack the thing while the grater was ready to be put into service. We’re freed from all that now, because shredded coconut is readily available.

It’s also nice to know that coconut is now on the “good for you” list. Coconut oil is reported to have many health benefits.

So try some recipes and enjoy the fruits of your labor. And, yes indeed, coconut is a fruit, not a nut.

 

The joy of cooking with Almonds

By Olivia Fowler
For the Courier

ofowler@thepccourier.com

Almonds are good for you. They enjoy a reputation as being a desirable nut to help keep hearts healthy.

And it must be said that almonds are delicious. They are good by themselves, but they can also be an excellent addition to several dishes. This week brings a main dish, a side dish and two desserts.

None of these recipes are difficult. All you need to do is make sure you have the ingredients and carve out some time to cook. Enjoy.

 

Four takes on Broccoli

By Olivia Fowler
For the Courier

ofowler@thepccourier.com

Fresh vegetables were in abundant supply on the farm. Everything  was grown, eaten, frozen or canned, pickled or preserved. Sometimes, new ideas were needed to cook vegetables some thought appeared too frequently on the table. Broccoli is a favorite, but some don’t like it. Try one of these variations on this green vegetable and see what they think. Enjoy.

 


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