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October 2024 Monthly Letter

Dear Reader,

Thank you for visiting my website.  For those of you who were impacted by Helene, my thoughts for healing and recovery are with you. The devastation is unimaginable, and my heart breaks with each photo.

Here we are in October. Time to start preparing for the holidays. I know. I know. We haven’t gotten through Halloween yet, but time goes by Lickety split so don’t get caught without your knickers. Plan ahead. Make lists, especially those for naughty or nice, and focus on the nice. Be cordial to those who haven’t been kind to you this past year, but don’t tie yourself up in knots worrying about them. Whenever I find myself tossing and turning and thinking about people who have been rude or uncaring, I stop myself and ask, “Mary, do you think they’re losing sleep over you?” The answer is usually a resounding, “I doubt it.” Then I turn over―if the fur-kids aren’t in the way―and get some sleep. I repeat: focus on the good people in your life. Yes, there will be cranky people you encounter every day. Smile, say hello, compliment their shoes, handbag. Something. Anything. You’ll both feel better.  My point is, no matter how much you want to smack the snot out of someone, take a minute and think about the outcome you want.  Peace or fisticuffs? And that’s today’s lesson in tolerance.  It ain’t easy.  Try to be patient.

On to fun stuff.  I am happy to say SANTA’S SECRET is now on-sale. It’s a panorama of Italy during the holidays with lots of food and fun. It even includes recipes and a menu for an authentic Italian Christmas Eve dinner. Can you tell I’m a big fan of the cuisine?

The kitty patrol is up to their usual tricks. Mz. Boo keeps turning on the TV in the middle of the night.  I have to remember to hide the remote, except I forget where I put it.  Need to leave a post it, but I’m sure Mz. Boo will figure out a way to hide that too!

Halloween is in a few weeks and we surely need a few treats.  For the bakers I want to revisit a wonderful seasonal pie, courtesy of Heidi Dugan, and comfort food recipes.

Now for some contest news! Since the holidays are in the not-so-distant future, we are going to help you with your Christmas shopping. This contest will run until November 15 and features a grand prize that includes three hardcovers starring the gals from Santa’s Crew:  Santa Cruise, Santa & Company, and the latest novel, Santa’s Secret. But that’s not all, folks! It will also consist of a bundle of holiday favorites: Holly and Ivy, No Place Like Home, Falling Stars, Spirit of the Season, and these wonderful anthologies: The Most Wonderful Time, Silver Bells, Winter Wishes, and Making Spirits Bright. That’s a lot of Christmas presents, if you don’t keep them for yourself. LOL.

We are also going to spread a little more holiday cheer and have two second place winners, who each will receive a copy of Santa’s Secret.

Happy reading and Happy Holidaze.
Be well, be safe, be kind.

All the best,
Fern

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October 2024 Recipes

Pumpkin Pie

Pastry for one 9 inch pastry pans:

  • 1 cups flour
  • 1/2 tsp. salt
  • 1/3 cups butter
  • 2-3 tbs. cold water
  • Sift flour and salt together
  • Add butter and cut it through with pastry blender until mixture is in pieces , pea size
  • Add cold water a few drops at time until moistened enough to hold together in a ball
  • Wrap in plastic and chill in frig. for 15-30 mins.
  • Roll out dough and fit into 9” pie pan fluting the edges.

Filling:

  • 2 Large eggs, beaten
  • ¾ Cup brown sugar (may also use white sugar)
  • ½ Teaspoon salt
  • 1 Teaspoon cinnamon
  • ½ Teaspoon ginger
  • ¼ Teaspoon nutmeg
  • ¼ Teaspoon clove
  • 15 oz can pumpkin puree
  • 1 12oz can evaporated milk
  • In a medium bowl combine ingredients in order listed above.
  • Pour the mixture into unbaked piecrust. Bake in pre heat oven at 425 for 15 minutes.
  • Reduce heat to 350 bake for 40-50 minutes or until knife inserted in center comes out clean.
  • Cool 2 hrs. and serve or refrigerate.

Short Ribs – Crock Pot Recipe – You can make two different dinners from this

  • 2 lbs. short ribs
  • 1 lb. mushrooms – washed and sliced
  • 1 large leek (or onion) sliced thin
  • 3 cloves crushed garlic
  • 1 tablespoon olive oil
  • 1 ½ cups dry red wine (don’t worry the alcohol will evaporate)
  • 8 oz. broth (bone is the best but you can use chicken or vegetable)
  • 1 tsp. ground savory
  • 1 tsp. dry oregano
  • 1 tsp. thyme
  • Pinch of salt
  • Fresh ground pepper – to your taste

Brown the short ribs in the olive oil.  Don’t overcook. Remove and set aside.
Brown the leeks and garlic in the same pan.
Pour the wine and broth into the crock pot and add savory, oregano, thyme, salt & pepper.  Stir together.
Add ribs and top with the mushrooms.
Cook 6 hours on high or 8 hours on low.
The meat will literally fall off the bone, which you can discard.
First meal is the beef.  Serve with mashed potatoes

Second meal (which is the best part for me)
Pappardelle pasta.  Those are the long flat ones that are about a ¼ inch thick.  They usually come in spirals. Depending on how many people you are feeding you can decide how much pasta to make.
Use the mushroom sauce on top.
Garnish with fresh basil, grated parmesan, or pecorino cheese.
If you’re like me and you want to give it a kick, sprinkle crushed red pepper.
Buon appetito!

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September 2024 Monthly Letter

Dear Reader,

Hello! Didn’t we just go through turning the calendar five minutes ago?

Did you know the term “Time flies” is from an ancient Roman poet named Virgil?  He wrote an epic poem Georgics, where the famous line “tempus fugit” appears. It was originally written in Latin sometime around 29BC and is translated to “time flies.”  More fodder for fans of trivia.  😊

Even though it’s early September we still have some hot weather ahead, especially if you’re in the South.  And, I don’t have to tell you how hot it’s been this summer. Phoenix broke their own heat-wave record of 100 days over 100 degrees! I don’t know about you, but when the temperature is about to burst the thermometer, I don’t feel too much like cooking so I will share some easy recipes besides digging into a carton of ice cream.

Kids are going back to school, and I am sure there are mothers and fathers out there who are doing cartwheels!   The month of September also brings the Autumn Equinox, when we have an equal number of hours for daylight and night. Equinox=Equal.  Days will be getting shorter until December 22 when we will experience the shortest amount of sunlight for one day, and then the brightness begins to return.  Nature is a remarkable thing.  There’s also a lot going on in the night sky. If you live in an area that isn’t polluted with a lot of light, you can easily see the planet Jupiter. More trivia.

The cats are still running my life and I am very happy about it, and so is Harvey.   He thinks they belong to him.   If you don’t have a pet you don’t know what you’re missing.  I’m serious.  There have been countless articles about the therapeutic value of having a pet, particularly the unconditional love they give you. They also give you a purpose, even if it means cleaning up after they decided to mangle an entire roll of toilet paper and drag it through the hall.

On to book news. I’m proud to announce ON THE LINE made the New York Times Best Seller list, on the heels of TINY BLESSINGS. I am so very grateful to all of you who have supported my books. PROOF, the fourth novel in the Lost and Found Series is on sale now. While it is the last book in the series, I like to revisit my characters and have them make cameo appearances in other books, so keep an eye out for Luna and Cullen next year.

The girls from the Santa books will be returning at the end of October in SANTA’S SECRET where they find adventure in the beautiful Amalfi Coast of Italy. But before the holiday festivities, there are visits to Geneva, Switzerland where Amy’s dream of seeing the Hadron Collider (you’re going to have to read the book to find out what that is) comes to fruition. Nina visits Milan, Rachael and Randy try to stay out of trouble, while Francesca and Giovanni are on a quest to ferret out Giovanni’s mother’s secret recipe. Yes, there will be lots of food, fun, and a touch of romance. It is Italy, after all.

This month’s contest will have two winners who will receive a couple of Sisterhood novels along with the latest book in the Sisterhood series BACKWATER JUSTICE (available now at the library and will be on-sale in paperback in December), and the three books mention above ON THE LINE, PROOF, and TINY BLESSINGS.

Stay well, healthy, and strong!
All the best,
Fern Michaels

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September 2024 Recipes

On to easy recipes while you scurry around getting kids off to school or turning over your summer wardrobe.

Grilled cheese sandwiches.  Here are a couple of my favorites.  BTW, did you know you can substitute mayonnaise (the real stuff) instead of butter?  I recently discovered that many diners use it in place of butter.

Grilled Swiss Cheese, Bacon & Tomato – I like it on Rye Bread

Make sure the bacon is cooked first.

*Slather up two slices of bread with either butter or mayo.  Place slathered side down on medium heat in frying pan.

Place 2-3 slices of Swiss cheese on each slice of bread.  When cheese starts to melt top with bacon and a slice of tomato.  Let melt for another minute.  Carefully flip one of the slices over and place on top of the other – cheese meets cheese.   Yummy.

If you want a little tang:
Sourdough bread
Provolone
Cheddar
*Same routine as above substituting cheeses

Even more tang:
Your choice of bread
Monterey Jack
Jalapeno peppers – as much heat as you can stand
*Same routine as above substituting cheese and adding peppers

For something fresh and easy try a Caprisi salad or sandwich.

Get fresh mozzarella, I mean fresh, not the stuff hermetically sealed.  If you can.

Fresh beefsteak tomato

Fresh Basil

Make ¼ inch slices of the cheese and tomatoes.

Lay them out like a fan alternating cheese, tomato, basil leaves.

You can make a sandwich out of this, or serve it with bread on the side.

Drizzle a little balsamic vinegar.  It looks refreshing and tastes delicious.

Note:  never refrigerate fresh mozzarella.  It makes it hard.  You can keep it in a cool place for up to a week. Cheese never lasts that long in my house.

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August 2024 Monthly Letter

Dear Reader,

Wait a second! Didn’t we go through turning the page of the calendar ten minutes ago? I know because it’s in my last letter. Jeepers! I hope this finds you and your loved ones safe and well. And here we are, once again in the “Dog Days” of summer. They technically started on July 3rd until August 11th. “Why?” you might ask. Because it has nothing to do with our furry, four legged friends, it’s because Sirius, The Dog Star, is part of the constellation Canis Major and can be seen at dusk. It’s the brightest star in the sky. This year it will be visible until August 11th. You should be able to see it without a telescope; but if you have one, enjoy the magnificent sparkling display.

Speaking of dogs and cats, I received a funny card the other day. The front is a dog asking the cat, “You know that feeling when you do something really bad and you can’t focus on anything all day because you are so embarrassed?” The cat looks up at the dog and says: “No.”

I think I’ve shared this with you before, but it’s worth repeating. Keep valuables under lock and key. My cats have broken everything in the house, and it’s just a matter of time before Mz. Boo figures out a way to pick the locks. I keep checking packages from Amazon to be sure she hasn’t ordered a locksmith kit. Now, there’s Mz. Boo’s mommy, Tessie. She can turn the TV on, and if it’s a show she likes, she’ll leave it, but if not, she’ll turn it off. She still hasn’t mastered changing the channel. Yet. She also knows how to turn on the water but still hasn’t figured out how to turn it off. It’s been a big learning curve. Quite frankly, I don’t think she cares. We discovered her favorite beverage is ginger ale. And she must drink it from a straw, just like the lady she is (as if). We are now trying to figure out how to do a blind taste-test. I’ll let you know how that turns out.

August is hot and sticky down here. Every year it gets hotter and stickier. I love to sit on my rocking chairs on my front porch, but last month it was impossible. I needed a spatula to get up. After 5 minutes of that, I decided to hunker down in the air conditioning and watch my fur-family destroy whatever is in their path. Gotta love ‘em.

Big book news: On The Line is # 8 on The New York Times Best Seller List. The library edition of Proof (Book 4 in the Lost and Found Series starring Luna and Cullen Bodman) is available now, and the paperback will be available August 20th. I am sorry to say that will be the last book in the series. ☹

Sweet Vengeance is going to be reissued with a spectacular new cover and a new format. It will be in the Trade Paperback trim size (bigger paperback). I’ll save the fall announcements for next month!

It is hard to imagine school will be starting in some states at the end of this month, so the weekends are precious and there is nothing better than a good family dinner, especially a traditional Southern dinner. I wrote about this two years ago, but it still works! Many people turn up their noses to collard greens – I for one, am one of those people – but this is made with bacon. Everything is better with bacon. (I wonder why no one has invented bacon flavored toothpaste…oh well) As I mentioned before, this recipe comes from Ashley Fenimore, a beautiful young pharmacological oncologist who won the Charleston Magazine contest for side vegetables. Her collard greens was the winning recipe!  Ashley is one of those people who work tirelessly in search of the cure for cancer. After a long week in the lab, she relaxes by cooking with her family. Another friend Carolyn Williams gave us her family recipe for fried chicken. And, of course, every Southern meal must have potato salad.

Contest stuff:  Everyone seems to be enjoying the contests for a bundle of my books so I’m going to do that again! One winner will receive a signed copy of PROOF with the complete set of the Lost and Found series.  And I am planning a special contest for the holidays.

Thanks for all your support, and kind words. Enjoy the rest of the summer. Stay cool, stay well, stay safe, and most of all stay sane!

Warm regards,
Fern

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August 2024 Recipes

TUSCAN STYLE COLLARD GREENS (A LITTLE BIT OF ITALY)

INGREDIENTS

  • 2 large bunches local collards
  • 16 oz. low-sodium vegetable broth, divided
  • 1/3 cup extra-virgin olive oil
  • 1 clove garlic, chopped
  • 2 large leeks, washed, white part diced (slice 2-3 rings for garnish)
  • 1/3 lb. pancetta or bacon chopped

DIRECTIONS

  • Cut or tear collard leaves off stems.
  • Clean by rinsing repeatedly in cold water. Soak and use a salad spinner if you have one.
  • Cut into two-inch strips.
  • Place in a large pot, cover generously with vegetable broth (reserve 1/3 cup broth for later), and bring to a low boil.
  • Cook until collards are almost tender, about 20 minutes. Drain and set aside.
  • Heat olive oil in a large frying pan over medium heat.
  • Sauté garlic for two minutes, or until tender. Using slotted spoon, remove garlic to a bowl.
  • Add diced leeks to pan, and sauté until tender, about 10 minutes—do not brown.
  • Remove leeks to garlic bowl. Add pancetta/bacon to frying pan, and sauté until browned.
  • Return garlic and leeks to pan.
  • Add reserved vegetable broth and collards.
  • Stir gently and thoroughly until collards are completely cooked, about three minutes. Serve.

SOUTHERN FRIED CHICKEN

INGREDIENTS

  • Cut up whole chicken
  • 1 cup buttermilk
  • 3 cups whole wheat flour
  • 2 cup corn meal
  • 2 tablespoons sea salt
  • 1 tsp black pepper
  • 1 tablespoon garlic powder
  • 3-4 cups Wesson or high heat oil – enough to cover frying pan by at least 1 inch

DIRECTIONS

  • Wash Chicken – soak in slightly salted water for 10 minutes
  • Blend dry ingredients and let sit for 10 minutes
  • Heat oil until a drop of water sizzles
  • Dip chicken in buttermilk
  • Dredge chicken through dry ingredients and place in hot oil
  • Keep an eye on the chicken—when it is brown on one side turn over and cook other side.

EASY POTATO SALAD

INGREDIENTS

  • 2 lbs. New Potatoes or red potatoes cubed and cooked – let cool a bit
  • ¼ teaspoon salt
  • ¾ cup ranch dressing [with or without bacon] or add your own
  • ¼ cup bacon bits or crumbled bacon

DIRECTIONS

  • Mix and serve or refrigerate for 2 hours and serve

FLOURLESS CHOCOLATE CAKE – ANOTHER CONTEST WINNER!

INGREDIENTS

  • 4 ounces fine-quality bittersweet chocolate (not unsweetened)
  • 1 stick (1/2 cup) unsalted butter
  • 3/4 cup sugar
  • 3 large eggs
  • 1/2 cup unsweetened cocoa powder plus additional for sprinkling

DIRECTIONS

  • Preheat oven to 375°F and butter an 8-inch round baking pan. Line bottom with a round of wax paper and butter paper.
  • Chop chocolate into small pieces.
  • In a double boiler or metal bowl set over a saucepan of barely simmering water melt chocolate with butter, stirring, until smooth.
  • Remove top of double boiler or bowl from heat and whisk sugar into chocolate mixture.
  • Add eggs and whisk well.
  • Sift 1/2 cup cocoa powder over chocolate mixture and whisk until just combined.
  • Pour batter into pan and bake in middle of oven 25 minutes, or until top has formed a thin crust.
  • Cool cake in pan on a rack for 5 minutes and invert onto a serving plate.
  • Dust cake with additional cocoa powder. (Cake keeps, after being cooled completely, in an airtight container, 1 week.)
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July 2024 Monthly Letter

Dear Friends,

Wait a second!  Didn’t we just turn a page on the calendar five minutes ago, or am I delirious from the heat? Maybe both?

Remember when talking about the weather was a safe subject?  People may not want to acknowledge climate change, but guess what kids?  The climate is changing every single day.  Call it whatever you want but it seems as if the weather people can’t seem to get a handle on it either.  From where I am sitting, I can tell you the summers are getting hotter, starting sooner, and are relentless. We used to call them “sultry,” and I could sit in my rocker on my porch and enjoy a cold bottle of Coca Cola.  Today?  Nope.  It’s close to one-hundred degrees and the humidity could steam the wrinkles out of a linen suit.

And it’s not just the weather that is extreme.  Anxiety levels are at their peak.  There seems to be a new thing to fret about every day.  My advice?  Don’t get your panties in a knot over little annoyances, like the guy at the head of the line at the drug store who wants to discuss his ingrown toenail with the pharmacist.  Use that time to think about all the things you can be grateful for, including the fact that the guy will eventually pay for his Fungi Nail and get the heck out of there.  Or, you can try thought balloons.  Like in the cartoons.  Sometimes I laugh out loud at what’s going through my head and then everyone around me takes a few steps back.  Gives me a little more elbow room.

My point is, try to stay positive, and focus on the things you can actually control.  In the words of Mark Twain, ‘Worrying is like paying a debt you don’t owe.”

Be kind even if you want to choke the living heck out of the idiot who left his shopping cart in the middle of the parking lot, or the obnoxious guy in the fancy car who just cut you off.  As long as nobody got hurt, you’re having a good day.

Often it’s the little things that make the biggest difference.  Say hello to the guy in the produce section.  Ask him what looks good this week?  Even if you don’t care, you will make him feel important, and everyone wants a taste of that: acknowledgement.  I was walking to my car the other day and a woman was walking toward me.  I said, “Good morning.”  Suddenly her face lit up and she returned the greeting.  I went on to tell her I liked her outfit (which I actually did.)  She was beaming.  I’d like to think I made her day, or at least her morning until she got behind the guy in the pharmacy.  LOL.  Pay it forward my friends.

I want to thank you for your kind words and messages.  It means the world to me that after all the years I’ve been writing, I can still reach people’s hearts, minds, and souls.  So, thank you from the bottom of my heart.

On to books.  If you haven’t read ON THE LINE yet, I hope you will give it a try.  There was a wonderful wine and food tasting to honor the paperback release, and the proceeds went to World Central Kitchen, which is ‘central” to the story.  There were lots of requests for extra copies for people to feature it in their “Little Free Library.”  Now that is definitely a thing, started by an organization with a mission to build community, inspire readers, and expand book access.  If you have the desire to find out more you can go to their website, https://littlefreelibrary.org/ or you can buy a kit on-line.

This month’s contest will be:
1st prize ON THE LINE and 4 additional books in tote bag; second and third prize will get a copy of ON THE LINE

Wishing you a happy and peaceful month.
All the best,
Fern

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July 2024 Recipes

Here are a couple of my favorite summer specials.   Nothing says summer more than watermelon (besides the heat!)

WATERMELON AND BLUEBERRY SALAD

Also very patriotic looking

Suggestion: prepare the fruit ahead of time and leave them in their own bowl, in the frig; then toss everything together just before you’re ready to serve.

Ingredients

  • 2 ounces olive oil
  • 1 ounce balsamic vinegar
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground black pepper
  • 1/4 cup finely diced red onion (optional)
  • 8 cups diced watermelon
  • 2 cups fresh blueberries
  • 1/4 cup rough chopped fresh mint leaves
  • 1/2 cup crumbled feta cheese or Ricotta Salata (this is a DRY Ricotta – a nice substitute if you can find it. It has a similar consistency as Feta but a little less tangy)

Instructions

  1. In a large bowl, whisk together olive oil, balsamic vinegar, salt, pepper and diced red onion.
  2. Add the diced watermelon, blueberries, mint and cheese to bowl. Gently toss to coat.

SLOPPY JOES

Always a crowd pleaser. You can prepare a day ahead and reheat the next day.

Ingredients

  • 1 Tbsp. canola or light olive oil
  • 1 small onion, chopped
  • 1 red or orange bell pepper (stay away from the green ones -they’re much harder to digest
  • 4 cloves garlic, chopped
  • 1/4 tsp. dried oregano
  • Kosher salt and freshly ground black pepper
  • 1 1/4 lb. 80% lean ground beef
  • 1/2 c. ketchup
  • 1/2 c. lager beer
  • 3 Tbsp. Worcestershire sauce
  • 1 Tbsp. tomato paste
  • 1 Tbsp. brown sugar
  • 1 tsp. chili powder (more or none, depending on how much “heat” you prefer)
  • 3 Tbsp. unsalted or salted butter to toast hamburger buns
  • Toasted hamburger buns, sliced dill pickles

Instructions

  1. Heat oil in a large skillet pan over medium-low heat.
  2. Add onion, pepper, garlic, and oregano. Season with salt and pepper. Stir occasionally, until softened, 8 to 10 minutes.
  3. Increase heat to medium. Add beef and season with salt and pepper.
  4. Break up beef with spoon, stirring occasionally, until brown, 5 to 6 minutes.
  5. Stir in ketchup, beer, Worcestershire, tomato paste, sugar, and chili powder.
  6. Reduce heat to medium-low and simmer until sauce has thickened, 15 to 20 minutes.

Serve on buns topped with pickles

Bacon Potato Salad – yes! Bacon!

Ingredients

  • 2 lb. small new potatoes
  • Kosher salt and freshly ground black pepper
  • 2 Tbsp. sour cream
  • 2 Tbsp. mayonnaise
  • 1 1/2 Tbsp. white wine vinegar
  • 12 oz. assorted-colored cherry or grape tomatoes
  • 4 slices bacon, cooked and broken into pieces
  • 1 1/2 Cups baby arugula
  • Chopped chives, for serving

Instructions

  1. Place potatoes in a large pot of salted water; bring to a boil. Reduce to a simmer and cook until just tender, 10 to 15 minutes.
  2. Drain and run under cold water to cool. Once cool, cut in half (or quarter, if large).
  3. Whisk together sour cream, mayonnaise, and vinegar in a bowl. Season with salt and pepper. Add potatoes and toss to coat. Fold in tomatoes, bacon, and arugula. Top with chives.
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June 2024 Monthly Letter

Dear Friends,

Even though the summer hasn’t officially started, the weather has been extremely hot and steamy, although that’s not new to South Carolina.  It seems like it lasts longer and gets hotter more often, and we keep flipping the pages of the calendar much faster.  I know you know what I am talking about.  Scientists at NASA have said that our solar system is moving faster through the universe. It’s infinitesimal, yet somehow we seem to feel it.  Speaking of the spinning of the planets, I hope some of you were able to see the Northern Lights courtesy of a solar storm.  Yep.  Solar Storm.  There’ve been three so far this summer.  Makes you wonder, or better we don’t!  LOL.

Most of you know that I have become one of those “Cat Ladies.”  I refrain from inserting the word “Crazy” but give me time.  They make me laugh out loud.  I can honestly say I probably do sound like a crazy cat lady.  I love those hooligans to the moon and back.

As far as book stuff, this month’s contest will be a grand prize of signed copies of ON THE LINE, TINY BLESSINGS, HIDE & SEEK, KISS & TELL, THE WILD SIDE, all stuffed inside a canvas tote bag.  Two other winners will receive signed copies of ON THE LINE.

The paperback edition of ON THE LINE is on sale now.  It’s filled with history and contemporary themes.  You will find yourself in the midst of Pablo Escobar’s narco-terrorist reign in the 1980’s and follow a family that goes to great lengths to escape to America.  Their son becomes the new “it” chef in the New York culinary scene, but a mysterious blood infection stops him in his tracks, while dark family secrets are revealed.

That’s my news for now.  Be safe, be kind, stay cool, and have fun.

All the best,
Fern

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June 2024 Recipes

I LOVE bacon.  I make a salad with a pound of bacon but I’ll share that recipe another time.  With summer Bar-B-Ques I thought you might try a different take on potato salad.  You have to turn on the stove for that one, but the dessert recipe I included is No Bake!

I am also including an orzo recipe compliments of Gail Gallagher; and a sneak peak at a recipe that will be featured in an anthology scheduled for next spring.

German Potato Salad

Ingredients

  • 5 slices bacon (diced and cooked until crisp)
  • 2 tablespoons bacon drippings
  • 1 1/2 tablespoons all-purpose flour
  • 1 tablespoon granulated sugar
  • 1 teaspoon salt
  • 1 tablespoon prepared mustard
  • 1/2 cup cider vinegar
  • 1/2 cup water
  • 4 cups sliced cooked potatoes – look for thin skinned like red or fingerling

Directions

  1. Boil already-sliced potatoes until they are cooked through. Set aside.
  2. Cook the bacon and keep the drippings. Set it aside to cool.
  3. Heat bacon drippings in a pan large enough to add the potatoes.
  4. Blend in flour, sugar, salt, and mustard.
  5. Slowly add vinegar and water, stir until smooth.
  6. Continue cooking over low heat, until thickened.
  7. Add potatoes and heat through, slowly add crumbled bacon-save a few tablespoons for garnish.
  8. Serve warm or room temp.

No Bake Cheesecake

Ingredients

  • 1 (8 ounce) package cream cheese, softened
  • ⅓ cup white sugar
  • 4 cups frozen whipped topping, thawed
  • 1 (9 inch) prepared graham cracker crust
  • ½ pint sliced fresh strawberries – sprinkled with sugar – set aside

Directions

  1. Beat cream cheese and sugar until smooth.
  2. Fold in whipped topping.
  3. Spoon mixture into graham crumb crust. Refrigerate for 2 hours.
  4. Once the cheesecake has set, garnish with sliced strawberries.

Grandma Matilda’s Plum Cake courtesy of Patricia Dorph

Ingredients

  • 1 cup butter, plus some to coat pan
  • ¾ cup sugar
  • 1 cup flour
  • 1 tsp baking powder
  • Pinch of salt
  • 2 eggs
  • Juice of 2 lemons
  • 1 tsp cinnamon
  • 1 tsp sugar
  • 6 ripe plums – cut into slices (remove pit)

Directions

  1. Preheat oven to 350.
  2. Coat round nine-inch pan with butter.
  3. Mix the sugar and 1 cup butter together until creamy.
  4. Stir in eggs.
  5. Add dry ingredients until mixed through.
  6. Spread mixture into pan.
  7. Begin in the middle and place 4-6 slices into a fan pattern, then alternate layers as you move from the middle of the pan to the inside edge.
  8. Place in oven. Bake 40 minutes and check with a toothpick to be sure it comes out clean. If not bake an additional five minutes.

Summer Orzo Salad

Ingredients

  • 1 box or bag of orzo (16 oz)
  • 1  1/2 tablespoon Lemon Zest
  • Juice of 2 lemons (add more after the orzo cools to keep moist)
  • 1 tablespoon fresh parsley chopped up
  • 2 tablespoons olive oil
  • 2 cloves of garlic finely chopped or mashed up
  • 1 cup of frozen baby peas – I put them in water to slightly thaw while orzo is cooking
  • 1/4 – 1/2 cup chopped up scallions (or I substitute sweet onions)
  • Salt and pepper to taste
  • 1/2 cup parmesan cheese
  • 1 cup packed arugula ( you can judge how much after mixing some through)

Directions

  1. Cook the orzo per package and drain well.
  2. Mix in the olive oil, lemon zest, garlic, peas, parsley, lemon juice and scallions. Mix well.
  3. Put aside until cool. Put in refrigerator covered after it stops steaming.
  4. After it is cool, mix in the parmesan cheese and the arugula.
    If you mix the cheese and arugula while it is still warm the cheese will melt and make it icky.
  5. Serve cold.

NOTE: if you have had the salad in the refrigerator for a couple of hours you might need to add a touch more olive oil and lemon as sometimes it gets absorbed into the orzo!

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