Gorgonzola Truffles


  • 4 oz. cream cheese, softened
  • 4 oz.  crumbled Gorgonzola cheese
  • 2 teaspoons finely  chopped onions
  • ½ teaspoons Worcestershire Sauce
  • ¼ teaspoons ground black pepper
  • ½ cup cooked and crumbled bacon
  • Apples and pear slices
  • Grapes


  1. Beat first five ingredients at medium speed with an electric mixer until well-combined.  Cover lightly, and chill at least 1 hour or until firm (can chill for up to 3  days).
  2. Roll cheese mixture into ¾-inch round balls.  Roll each ball in bacon.  Serve immediately or cover and chiill until ready before serving.  Serve with apple and pear slices and grapes.

Lemon/Lime Potato Salad


  • 2 pounds of small red or multicolored potatoes, cut into eighths
  • ¼ cup of olive oil
  • 3 Tablespoons of lemon and/or lime juice
  • ¾ teaspoon of salt
  • ½ teaspoon of dry mustard
  • ¼ teaspoon of freshly-ground pepper
  • 3 thinly-sliced green peppers
  • 2 Tablespoons of fresh chopped parsley


  1. Bring potatoes and cold water with salt to a boil, covered. Boil for 15 to 17 minutes until tender. Drain and cool for 5 minutes.
  2. Whisk together olive oil, lemon/lime juice, salt, mustard, and ground pepper in a large bowl. Mix in warm potatoes, green onions, and parsley

Serve at room temperature or chilled.



Crispy Black Forest Granola


6 tablespoons  butter
1/3 cup dark brown sugar
1/3 cup maple syrup
1-1/2 teaspoons vanilla extract
Heaping 1/8 teaspoon salt
2 cups quick-cooking/instant oats, such as Quaker Quick 1-Minute Oats (do not use regular old-fashioned oats)
1-3/4 cups crispy rice cereal, such as Rice Krispies
1/2 cup almonds, sliced or chopped coarsely
1/2 cup pecans, chopped

1/2 cup sunflower seeds
1/2 cup coconut (optional)

1/2 dried cherries



Preheat oven to 350.

Line a 9 x 13-inch baking pan with aluminum foil. Spray the foil lightly with nonstick cooking spray.
In a large pot, combine the butter, brown sugar and maple syrup. Bring the mixture to a boil over medium-high heat, stirring constantly. Lower the heat and simmer until the sugar dissolves and the mixture is slightly thickened, about 2 minutes. Remove the pan from the heat and stir in the vanilla and salt.
Add the oats, rice cereal, almonds, pecans, and sunflower seeds (and coconut if you’re using it).  Fold with a rubber spatula until well combined.
Transfer the mixture to the prepared pan and spread out evenly.  Bake the mixture for about 20 minutes to toast the grains and nuts.


Remove from oven and cool for an hour.  Once the pan is cool, add the cherries to the grains and nuts and mix well.


Store in an air right container.  Keeps for months but will eaten in days.  🙂

Rick’s Gluten Free Lasagna

Note on the pasta sauce:  you can use your favorite jarred sauce for this recipe.  If you wish, you can also make your own.  The recipe I use for pasta sauce is identical to the recipe I use to make the tomato base for Shrimp and Grits (here) but instead of using cajun seasoning I use either an Italian seasoning mix or an equivalent amount of dry oregano or basil.  For either of these tomato sauces, you can also easily add meat.  About 1 lb of ground beef or your favorite sausage can be browned and added to the sauce and simmered for about 25 minutes on very low heat before using for lasagna.


  • 30 oz pasta sauce*
  • 2 cups ricotta or cottage cheese
  • 2 eggs
  • 12 oz, grated mozzarella cheese
  • 1 box Jovial gluten free lasagna noodles


  • Preheat oven to 375.  Line two 8×8 pans or one 9×13 pan with foil.
  • Beat the two eggs lightly then mix with the ricotta/cottage cheese.  Set aside.
  • Cover the bottom of the pan with a small amount of the pasta sauce, no more than 1/2 cup, so the noodles don’t stick to the foil.  Line the pan with dry pasta, keeping the pasta as flat as possible.  Cover the pasta with about 1/3 of the egg/cheese mix. Next, add about 1/3 of the pasta sauce, being sure that the dry pasta is covered with the cheese and pasta sauce so it doesn’t burn or remain dry.  Next, add about 1/3 of the grated mozzarella.
  • Repeat these steps two more times, being sore that no dry pasta is exposed.
  • Cover the pan tightly with foil and bake for about 45 minutes.
  • Remove the pan from the oven, remove the foil and press the top of the lasagna down firmly to ensure the pasta is immersed in the liquid.
  • Put the uncovered pan back in the oven for 10-15 minutes so the top browns and the cheese is bubbly.

Serves 6. Note:  this recipe can easily be halved.

Beef Burgundy


3 1/2 tablespoons olive oil

3 pounds lean stewing beef, cut into 1-inch cubes

1 carrot, diced

1 onion, diced

Salt and pepper

2 tablespoons flour

2 cups red wine, young and full-bodied (like Beaujolais, Cotes du Rhone, Bordeaux or Burgundy)

2 to 3 cups brown beef stock

1 tablespoon tomato paste

2 cloves mashed garlic

1/2 teaspoon thyme

A crumbled bay leaf




18 to 24 white onions, small

3 1/2 tablespoons butter

1 pound mushrooms, fresh and quartered


Cooking Directions

Preheat oven to 350 degrees.


Dry beef in paper towels; it will not brown if it is damp. Heat olive (or corn) oil in large casserole until almost smoking. Add beef, a few pieces at a time, and sauté until nicely browned on all sides.


Once all the beef has been browned, add the sliced vegetables to the hot pan and brown for about 7-8 minutes until tender.


Add the tomato paste to the vegetables, stirring constantly until it is browned. (You will know when it is ready because they tomato paste is not bright red but brown, almost like light chocolate.)


Once the tomato paste is browned, add the garlic stirring continuously so the garlic doesn’t burn. Next, sprinkle on the flour and toss until the vegetables are coated. Add the beef to the pot and stir so the flour/vegetable mixture coats the beef.


Stir in wine and enough stock so that the meat is barely covered. Bring to a simmer on top of the stove.


Cover casserole and set in lower third of oven. Regulate heat so that liquid simmers very slowly for 3 hours. The meat is done when a fork pierces it easily. Test the meat to see if it is tender. If not, cook for another 30 minutes or so.




Onions and mushrooms are traditional ingredients in beef burgundy. They are cooked separately from the beef and added 2 hours into the cooking.




You can use any mushrooms you choose but white or porcini mushrooms are traditional. Once the beef is in the oven, clean and slice the mushrooms into ¼ inch slides. Heat 2 tablespoons of olive oil until it sizzles, and then add the mushrooms. Sauté the mushrooms until they have rendered their moisture and are tender. Take the mushrooms off the heat and hold. They should be added into the beef after it has been in the oven for 2 hours.




Pearl onions are the traditional ones used in beef burgundy. Buy a 1 lb. bag of frozen pearl onions for this recipe. Before you begin cooking the beef, thaw the onions and bring them to room temperature. I always put them in a colander so they drain; you will want the thawed onions to be very dry when you start preparing them. Once the beef is in the oven, dry the onions with paper towels. Add 3 tablespoons of olive oil to a sauté pan and heat until the oil is very hot. Add the pearl onions, stirring them to ensure they brown on all sides. That should take about 8-10 minutes. Once the onions are brown, remove from heat and hold. The onions can be added after the beef has been in the oven for about 2 hours.


Beef Burgundy can be served with mashed potatoes or flat noodles. Green beans, Brussels sprouts, or other green vegetables can be served as a side. Apple/pear compote can also be served. To make the apple pear compote, use 6 granny smith apples and 4 pears. Wash, halve and core the apples. Toss them in 3 tablespoons of melted butter. Sprinkle 1 tablespoon of white sugar, 1 tablespoon of brown sugar, and 1 teaspoon of cinnamon on the apples. Bake in the oven at 350 for about 34 minutes. When they are soft, remove from the oven and let them cool. Use a potato masher to roughly mash the apples and pears before serving them.



Miriam’s Mexican Casserole

2 small or one large package yellow rice (Vigo…..with saffron)

1lb ground beef
1 15oz can diced tomatoes
1 package taco seasoning mix
1 cup shredded cheddar
1 cup milk
1 can cheddar cheese soup (Campbells)

Make rice according to package directions
brown meet and add taco seasoning
Stir in tomatoes (undrained)
bring to simmer

Put meat in bottom of casserole dish and cover with the rice. Sprinkle with cheddar cheese. Combine soup and milk….pour over casserole.

Bake at 350 for about 30 minutes (can cover loosely with foil if necessary)

Smoky Butternut Squash Salad

1 medium-large butternut squash, peeled and diced into bite-sized pieces
1 red onion, peeled and halved then sliced thinly.
1 red bell pepper, diced
1 12 oz. bag frozen whole kernel corn (roasted corn kernels works very well)
1/2 c dried cranberries
4 tbsp olive oil
1/2 – 1 tsp chipotle in adobo (available in the international section of grocery stores)
1/2 tsp cinnamon
1/2 tsp cumin
1/4 tsp ground coriander
1/4 tsp nutmeg
Small bunch of cilantro, washed and chopped
1/2 tsp pepper
3 tbsp white wine vinegar (I use Trader Joe’s Muscat Orange Vinegar)
juice of 1/2 orange (optional and not used if you use the orange vinegar)

Peel, seed and dice the butternut squash. (Some grocery stores have pre-peeled and diced butternut squash in the produce section of the store. I generally buy the prepared squash since it saves time.) Spray a cookie sheet with a light coating of cooking spray. Place the diced squash and the red onion slices on the pan and sprinkle with about 2 tbsp olive oil. Toss gently to coat the squash and onions. Bake in a 350 oven for 45 minutes to an hour, or until the squash and onion are tender. Remove from the oven and set aside to cool.

In a large mixing bowl, mix the spices and vinegar or orange vinegar (If using white wine vinegar, add the orange juice here). Using a whisk, slowly mix the oil with the vinegar/spice mix until emulsified. Add the chipotle adobe and mix.

Put the cool squash/onion, diced red peppers, corn, and dried cranberries into the dressing and toss. Set aside for at least an hour (overnight if possible) so the flavors blend.

Slow Cooker Hungarian Goulash


1 lb chuck, cut into bite size cubes
1 tbsp flour
Salt and pepper
2 tbsp olive oil
2 tbsp sweet paprika
2 tsp crushed caraway seeds
1 onion chopped
2 cups chicken stock
Optional: 1 carrot and 1 parsnip, peeled and diced to bulk it out
1 green pepper, deseeded and roughly chopped


1 Toss the cubed meat in the flour with salt and pepper. Heat the oil in a large heavy-based pan until it is very hot. Carefully add the meat and brown all over. If you put all the meat into a small pan, it will cool the pan down and the meat will not brown properly.

2 Once the meat is browned, add the paprika, caraway and onion and stir very well to prevent the mixture sticking to the pan. Cook over a low heat for 10 minutes then add the chicken stock and stir well. Turn up the heat and bring the stew to a simmer. Add the vegetables.

3. When the mixture starts to simmer, transfer to a slow cooker. Cover and simmer for about 3 hours, stirring occasionally and adding a little water if the mixture looks too thick.

Serve with pasta or mashed potatoes. Serves about 4.

Holiday Cranberry Relish


1 12 oz. package of cranberries, washed and culled
1 20 oz. can crushed pineapple
1 6 ox. can frozen orange juice, undiluted
3/4 C sugar
1/2 t cinnamon
1/2 T whole cloves
1 C raisins
1 C pecans, chopped and lightly toasted


Rinse and sort cranberries. Drain pineapple, reserving juice. Combine juice, orange juice and enough water to make 2 cups of liquid. In a large pot, mix the liquid with the sugar and spices. Bring to a boil and boil for 10 minutes. Add cranberries and boil until the cranberries pop, about 5 minutes. Remove cloves. Add the raisins and pineapple and boil for 5 more minutes, stirring frequently. Remove from heat and add the chopped toasted pecans. Cool completely. Makes 6-7 cups @ 20 calories x tablespoon.

Traditional Honey Cake


3 eggs
1 C sugar
1 lb. honey
4 C sifted flour
4 tsp baking powder
1 tsp baking soda
1 tsp allspice
1 tsp cinnamon
1 tsp ginger
1/2 tsp nutmeg
1/2 tsp ground cloves
2 C cold coffee
1/4 lb. raisins
2 oz sliced almonds


Beat eggs till light. Add sugar and beat until smooth. Add honey and mix. Add dry ingredients, sifted together, alternately with the coffee. Add raising and pour into a greased pan. Sprinkle with almonds and bake at 350 for 30-45 minutes.

Honey Cake

2 eggs
1 C honey
2 1/2 C unsifted flour
2 tsp baking powder
1 tsp baking soda
1 C vinegar
1 C strong cold tea
1/2 tsp cinnamon
1/4 C oil
1/2 C raisins
1/2 C chopped nuts (optional)

In a mixing bowl blend eggs, sugar, oil and honey. Combine the flour, baking powder, soda and cinnamon in another bowl. With the mixer on low speed, add the flour mixture and the cold tea, starting with and ending with the flour. Add raisins and nuts. Pour the batter into a 9×12 baking dish lined with waxed or parchment paper. Scatter sliced almonds on the top of the cake. Bake at 325 fort 1 1/4 hours.

Zippy Beets


1 1/2 pounds golden or red beets, trimmed and halved horizontally
1 1/4 cups water
Salt and pepper
1/4 cup cider vinegar
1 tablespoon packed light brown sugar
1 teaspoon grated lemon zest


1. Place beets, cut side down, in single layer in large sauté pan or Dutch oven. Add water and ¼ teaspoon salt. Bring to simmer and educe heat to low. Cover and simmer until beets are tender and tip of paring knife inserted into beets meets no resistance. Cooking time depends on the size of the beets. Larger ones may take up to 40 minutes to cook while smaller ones will only take around 30 minutes.

2. Transfer beets to cutting board. Increase heat to medium-high and reduce cooking liquid, stirring occasionally, until pan is almost dry, 5 to 6 minutes. Add vinegar and sugar; return to boil; and cook, stirring constantly with heat-resistant spatula, until spatula leaves wide trail when dragged through glaze, 1 to 2 minutes. Remove pan from heat.

3. When beets cool enough, rub off skins with paper towel and cut into bite sized wedges. Combine beets, ½ teaspoon salt, and ¼ teaspoon pepper to glaze and toss to coat. Squeeze the juice of 1/2 a lemon over the beets and give them one final quick stir. Transfer beets to serving dish.

Spaghetti Squash Salad #1


1 spaghetti squash (about 3 lbs) , baked, seeded and shredded
1/2 lb good ripe cherry or grape tomatoes, sliced in half
4 oz goat’s milk feta, crumbled
Good quality extra-virgin olive oil
Juice of one lemon
1 tsp dijon mustard
Salt and pepper


Preheat oven to 350. Cut the squash in half and seed it. Place the squash cut side down and bake for about 40 minutes or until tender. You can back the squash in a pyrex pan cut side down in about 1/2 cups of water. Alternatively, you can bake the squash cut side down on a dry pan. The latter method will result in a slightly caramelized taste.

In a large bowl, toss the warm spaghetti squash and tomatoes. In a separate bowl, combine the juice of 1/2 a lemon and about 1/4 up of rice wine vinegar. Add 1 tsp dijon mustard and mix. Add olive oil, about 1/2 cup. in a steady stream while whisking to emulsify the dressing. Mix the dressing with the squash and tomatoes, tossing to combine.

At this point, you can add your favourite space: basil, cilantro, thyme, or any mix you prefer. Fresh basil and flat leaf parsley roughly chopped add both flavor and color.

Refrigerate overnight to allow the flavors to meld. Before serving, adjust seasoning and toss to combine. Crumble the goat cheese on top of the salad. Serve cold.

Spaghetti Squash Salad #2

3-4 pounds spaghetti squash baked, seeded and shredded (about 4-5 packed cups of cooked squash shreds)
1/2 lb good ripe cherry or grape tomatoes, sliced in half

The dressing

juice of 1 large or 2 small lemons

2 tablespoons rice wine vinegar
Good quality extra-virgin olive oil


fresh basil, about 1/2 cup, chiffonade or 2 tablespoons dry basil

4 oz feta or chèvre, crumbled 


In a large bowl, toss the warm spaghetti squash, tomatoes, basil with a fork until evenly combined. In a separate bowl, mix the juice of the lemons and enough olive oil, starting with 1/4 cup, until the dressing emulsifies. Toss the vegetable mix with the dressing gently.  Add the basil and cheese and toss until mixed through.  Refrigerate overnight to allow the flavors to meld. Before serving, toss thoroughly and adjust with salt and pepper.

Congo Squares

3/4 cup butter, melted


Preheat oven to 325 degrees F (165 degrees C). Grease a 9×13 inch baking pan. Set aside.

In a large mixing bowl, combine butter or margarine and brown sugar; cool slightly. Beat in eggs, one at a time. In a separate bowl, combine flour, baking powder, and salt; add to sugar mixture and mix well. Stir in nuts and chocolate chips.

Pour into prepared pan. Bake for 25 to 30 minutes.

Black Bean Quinoa Chili

3 can black beans, low sodium, rinse
1 cup quinoa, uncooked, rinsed
3 cups vegetable stock, low sodium-2 cups water
1 can hominy or yellow sweet corn, rinsed
1 can diced tomatoes
1 tablespoon fresh cilantro, chopped
1 poblano pepper, finely diced
1 tablespoon minced garlic
1 green pepper, chopped
1/2 medium onion, diced
1 cinnamon stick
2-3 tablespoons chili powder
1 teaspoon cumin powder
1 teaspoon onion powder
1/2 teaspoon ground pepper
1/2 teaspoon salt
  1. Place all ingredients in a large pot. Turn heat to medium/high and bring to a rolling boil. Then, cover and let simmer on low for about an hour. Serve with diced green onions and avocado.


Scented Rice

1 cup rice

1.5 cups water

1 tsp. salt

4 whole cardamom pods

4 whole cloves

1 tsp turmeric

1/2 raisins (optional)


Scented rice is served with chicken curry.  Mix all ingredients in a pot deep enough so the rice does not boil over.  Bring to a boil then reduce heat to low for 15 minutes or until the water has evaporated.  Remove from the heat and allow the rice to sit for about 5 minutes.  Use a fork to fluff the rice.  Remove the cardamom pods and cloves before serving.

Welch Frying Pan Cookies


  • 3½ cups flour
  • 1¼ cups sugar
  • 1 Tablespoon salt
  • 3 teaspoons ground nutmeg
  • 3 teaspoons baking powder
  • ½ cup shortening, at room temperature
  • ½ cup butter, at room temperature
  • ½ cup raisins
  • 2 eggs
  • ¼ cup milk


  1. Mix dry ingredients in a large bowl. Mix the shortening and butter into the dry ingredients to make a soft dough. Add the raisins.
  2. Beat the eggs and milk together in a separate bowl and then pour into the dough. Form the dough into a large ball and refrigerate for half an hour.
  3. Pre-heat an electric skillet to 300 degrees. Break off a walnut-sized pieces of the dough and roll them between your hands to make a ball. Keep rolling the dough until you have formed all the dough. Using a flat bottom glass, floured, flatten each ball of dough.
  4. Place each cookie into the heated skillet and bake for about 5 minutes per side or until evenly browned.

Nutty Granola


  • 3 cups regular oats
  • 1 cup shredded coconut
  • 1 cup chopped almonds
  • 1 cup chopped walnuts
  • 1 cup chopped pecans
  • 1 cup sunflower seeds
  • ½ cup honey
  • ½ cup canola oil
  • ½ teaspoon salt
  • ½ teaspoon cinnamon


  1. Combine dry ingredients in a large bowl. Heat honey gently until it is very liquid, then combine honey, oil, cinnamon, and salt. Mix with dry ingredients.
  2. Bake at 350º on a cookie sheet for 1 to 1½ hours, stirring every 15 minutes, until the granola is as brown as you like.
  3. Cool completely.  Store in an airtight container.