Green salad with blue cheese dressing
Wild mushroom soup (bacon, carrots, onion, celery, garlic, lobster mushroom, hedgehogs, and chaterelles)
Cheesy garlic bacon bread
Quick Clam Chowder (America’s Test Kitchen Family Cookbook)
Mushroom clam chowder version for Chris.
Fluffy strawberry Jello (Strawberry Jello with 1 cup hot water, then cooled to room temp and mixed with 1 cup greek yogurt)
Green salad with blue cheese dressing.
Wild mushroom soup (bacon, carrots, onion, celery, garlic, cauliflower mushroom, porcini, hedgehogs, and chaterelles)
King Ranch Casserole made with homemade corn tortillas with twice the jalepeno (Cook’s Country, April/May 2007)
Cranberry-orange nut bread (Amercia’s Test Kitchen Family Cookbook) toasted with whipped cream
Green salad with blue cheese dressing.
Super beans (my standard recipe, concentrated homemade stock, kidney beans, bacon, onion, carrot, celery, garlic, ghost peppers)
Brussel sprouts
Bierocks (Cook’s Country Jun/July 2012) with ghost pepper and regular homemade mayos.
Hand picked blueberry jello with whipped cream and marshmallows.
Green salad with blue cheese dressing.
Pork and cabbage stew with cheddar dumplings (Cook’s Country Oct/Nov 2021).
Brussel Sprouts with garlic and lemon.
Creamy Cocoa (Jiggle! A Cookbook). This is basically a fancy panna cotta made to look like hot chocolate with marshmallows.
Green salad with blue cheese dressing.
Moroccan-style braised chicken (Milk Street Tuesday Nights)
Indian Flatbread (Cook’s Illustrated All-Time Best Bread Recipes)
Apple Pie (with rasins and crystalized ginger) (America’s Test Kitchen Family Cookbook)
Green salad with blue cheese dressing.
Orange-Ginger Pork Tenderloin (America’s Test Kitchen Simple Weeknight Favorites).
Creamy Root Vegetable Soup and sweet potato version for Chris (Cook’s Country, Oct/Nov 2011)
Velveeta® Fudge (Baking Yesteryear)
Green salad with blue cheese dressing.
Greek Pasta Salad (from this site, but added marinated artichoke hearts).
Chicken Pot Pie. (Bottom crust partially baked from America’s Test Kitchen Family Cookbook, filling from the same book, topping was from Pork and cabbage stew with cheddar dumplings (Cook’s Country Oct/Nov 2021)).
Richard Sax’s Chocolate Cloud Cake (https://food52.com/recipes/78350-richard-sax-s-chocolate-cloud-cake).
Green salad with blue cheese dressing (special addition of kohlrabi from the garden)
Sautéed, then steamed green beans from the garden with garlic, parsley and lemon.
Cheesy toasted ravioli with pesto (Cook’ Country Apr/May 2010).
Sand Torte (Baking Yesteryear)
Green salad with blue cheese dressing.
Caprese salad.
Blackened Chicken Sandwiches (https://www.youtube.com/watch?v=xbmNmSv7WPY).
Some kind of from-the-bag instant pasta and cheese.
Onion rings (https://www.seriouseats.com/foolproof-onion-rings-food-lab-recipe).
Summer Berry Pudding (All blackberry version) with canteloupe ginger lime ice cream ( https://www.homesicktexan.com/cantaloupe-ice-cream/)
Green salad with blue cheese dressing.
City Chicken (Cook’s Country Dec/Jan 2013).
Blackberry Pie (need to add filling recipe here, with America’s Test Kitchen Family Cookbook double pie crust) with canteloupe ginger lime ice cream ( https://www.homesicktexan.com/cantaloupe-ice-cream/) and black and blueberry sauce (from leftover berries a while back).
