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Any body else who would like to contribute a dish,

please send it my attention:


New Recipe:

This recipe was sent in by 

Beth Minor

Thalhimers Spoonbread

¼ cup margarine (or butter), melted

¾ cup white cornmeal

1 ½ cups boiling water

½ cup flour

1 ½ cups whole milk

4 eggs

½ teaspoon sugar

1 ½ teaspoons baking powder

Pinch salt


Preheat over to 350 degrees.

Pour butter into 8 “ square baking pan.

Place cornmeal in a bowl, pour boiling water over and mix well.

Stir in flour, milk, eggs, sugar, baking powder and salt. Beat with a wire whisk.

Pour mixture into prepared pan.

Baked in preheated oven about 30-35 minutes.




I saw this on Barbara Moss' FB page.

It looks delicious:


2 cups macaroni
3 tablespoons butter ( plus some for greasing)...
2 tablespoons flour
2 cups half-n-half
1/4 teaspoon paprika
1 pinch cayenne pepper
mild cheddar cheese, grated
2 pinches salt, to taste
2 pinches pepper, to taste
cooked shrimp, patted dry
1/2 cup crabmeat ( fresh, frozen or 12 g can, well drained)
1/4 cup fresh basil
3 tablespoons parmesan cheese, grated

In a pot of salted water, cook macaroni until tender, about 8 - 10 minutes.
Preheat oven to 350. Lightly butter an 8 x 8 baking dish and set aside.
In a large sauce pot, add the butter over medium heat. Add the flour and cook, stirring for 2 minutes. Using a whisk, slowly add the milk and cook until it thickens.
Remove the sauce from heat and mix in the half-n-half, paprika, cayenne, salt and pepper. Add 3/4 of the cheese. When the macaroni is cooked, drain it well. Add to it, the shrimp, crab and basil and gently add the white sauce. Spoon macaroni mixture into the prepared baking dish.
Top with the remaining cheddar and parmesan cheese.
Bake for 25 - 30 minutes or until the top is lightly golden.

                           I bet it would be great anytime. Especially for a nice holiday serving!!!!!



Almost as good as Nolde's Pound Cake

Classic Pound Cake 


As directed in the recipe, the butter and eggs should be the first ingredients prepared so they have a chance to stand at room temperature and lose their chill while the oven heats, the loaf pan is greased and floured and the other ingredients are measured. Leftover cake will keep reasonably well for up to 3 days if wrapped tightly in plastic wrap and stored at room temperature.


  • 16 tablespoons (2 sticks) unsalted butter, cold, plus extra for greasing pan
  • 3 large eggs plus 3 large egg yolks
  • 2 teaspoons vanilla extract
  • 1 3/4 cups (7 ounces) cake flour, plus extra for dusting loaf pan
  • 1/2 teaspoon table salt
  • 1 1/4 cups (8 3/4 ounces) sugar


Cut the butter into 1-tablespoon pieces and place in the bowl of a standing mixer; let stand at room temperature 20 to 30 minutes to soften slightly (butter should reach no more than 60 degrees F). Using a dinner fork, beat the eggs, egg yolks and vanilla in a liquid measuring cup until combined. Let the egg mixture stand at room temperature until ready to use.

Adjust oven rack to middle position and heat oven to 325 degrees F. Generously butter a 9 by 5-inch loaf pan; dust pan liberally with flour and knock out excess.

In a standing mixer fitted with a flat beater, beat the butter and salt at medium-high speed until shiny, smooth, and creamy, 2 to 3 minutes, scraping bottom and sides of bowl once with rubber spatula. Reduce speed to medium; with the mixer running, gradually pour in the sugar (this should take about 60 seconds). Once all sugar is added, increase speed to medium-high and beat until the mixture is fluffy and almost white in color, 5 to 8 minutes, scraping the bottom and sides of the bowl once. With the mixer running at medium speed, gradually add the egg mixture in a slow, steady stream; this should take 60 to 90 seconds. Scrape the bottom and sides of bowl; beat mixture at medium-high speed until light and fluffy, 3 to 4 minutes (mixture may look slightly broken). Remove bowl from the mixer; scrape bottom and sides.

In 3 additions, sift the flour over the butter/egg mixture; after each addition, fold gently with a rubber spatula until combined. Scrape along bottom of bowl to ensure that batter is homogenous.

Transfer the batter to the prepared loaf pan and smooth surface with a rubber spatula. Bake until golden brown and a wooden skewer inserted into the center of the cake comes out clean, about 70 to 80 minutes. Cool the cake in the pan on a wire rack for 15 minutes; invert cake onto wire rack, then turn the cake right-side up. Cool cake on the rack to room temperature, about 2 hours. Slice and serve.
Get Cooking:


This is a great snow day recipe for all my Maryland Crab fans!


7 1/2 oz. crab meat
1 c. finely chopped celery
2 tbsp. grated onion
2 tbsp. chopped green pepper
2 eggs, beaten
1 c. mayonnaise
1/2 c. bread crumbs
1/2 c. shredded Cheddar
1/4 tsp. salt
1 tbsp. lemon juice
Unbaked pie shell

Combine crab meat, celery, salt, onion, green pepper, mayonnaise, lemon juice, eggs and all but 2 tablespoons bread crumbs. Mix lightly. Turn into unbaked pie shell, sprinkle with reserved crumbs and Cheddar cheese. Bake 25 minutes in a 350 oven, or until firm and brown. Should be golden brown and fluff.


Norwegian-Style Oven Roasted Salmon Recipe

Helpful? 2 people found this helpful.
Norwegian-Style Oven Roasted Salmon Recipe

You need to eat at least two meals per week with fatty fish like salmon. You'll get the heart-healthy omega 3 fats and vitamin D, which most people don't get enough of. Vitamin D is critical for healthy bones.

1/3 cup of honey
1/4 cup plus 2 tbsp fresh lemon juice
3/4 oz garlic, minced
1/4 tbsp salt
3/4 tsp ground cumin
3/4 tsp paprika
1 tsp ground coriander
1/4 cup plus 2 tbsp white wine
1/4 cup plus 2 tbsp olive oil
3 oz parsley leaves, chopped
Six 3-oz salmon fillets

Preparation (Serves 6)
Combine honey, lemon juice, garlic, salt, cumin, paprika, coriander, wine, oil and parsley and mix well. Pour over salmon and marinate overnight in refrigerator.

Preheat oven to 325 degrees. Remove fish from marinade and place in baking pan. Discard marinade.

Bake salmon for 12 minutes or until golden brown.



Serves: 5-6
•4 cups rice, prepared (use brown rice)...
•½ pound boneless, skinless chicken breasts, cooked or shrimp cooked
•1 cup peas & carrots, frozen
•1 white onion, chopped
•2 cloves garlic, minced
•2 eggs
•3 tablespoons sesame oil
•¼ cup soy sauce

1.Prepare rice according to package instructions to yield 4 cups cooked rice.
2.Heat sesame oil in a large skillet on medium heat.
3.Add onion, garlic, peas, and carrots. Stir fry until tender.
4.Crack eggs into pan and scramble, mixing throughout vegetables.
5.Add rice, chicken, and soy sauce to pan. Stir in soy sauce and remove from heat.

                                          Another new shrimp recipe:

Easy & Healthy Shrimp....No Butter (uses chicken broth, white wine, lemon juice)

4 tsp olive oil
1 1/4 pounds med raw shrimp, peeled and deveined (t...ails left on)
6-8 garlic cloves, minced
1/2 cup low sodium chicken broth
1/2 cup dry white wine
1/4 cup fresh lemon juice
1/4 cup + 1 T minced parsley
1/4 tsp salt
1/4 tsp freshly ground pepper
4 lemon wedges

In a large nonstick skillet, heat the oil. Saute the shrimp until just pink, about 2-3 minutes. Add the garlic and cook stirring constantly, about 30 seconds. With a slotted spoon transfer the shrimp to a platter and keep them warm.
In the skillet, combine the broth, wine, lemon juice, 1/4 cup of the parsley, the salt and pepper; and bring it to a boil. Boil uncovered, until the sauce is reduced by half.
Spoon the sauce over the shrimp. Serve garnished with the lemon wedges and sprinkled with the remaining tablespoon of parsley. Enjoy!


Every now and than, I catch a great cooking idea from our classmate; Bobby Farley:

His latest addition is a breakfast idea!

A dish He calls, Eggs In a Nest:
The nest: chopped green onions from Annadale, with sliced baby bellas, chopped kale, and slivered garlic sauteed to a turn.
Two sunny side eggs up steamed upon the nest with 98% fat free ham strips(1oz) and a thin patina of New York Sharp Cheddar as a crown.

Sounds delicious! Thanks, Bobby!



A New One:

This recipe is from Tom Hatch.


This recipe is easy, fast and there's never any left.
2-3 lbs salmon fillet,
1 - 12oz bottle hickory flavored BBQ sauce
2 - 15 oz cans Black Beans w/ Jalapenos (Kuner's if you can find them)
1-1/2 tsp. Ground Cumin
1/2 tsp Chili Powder OR sub w/ 1 heaping Tbsp of spicy salsa
1 cup salsa
1 cup sour cream
1 cup chopped chives
Preheat oven to 350.  In an glass baking dish combine BBO sauce, beans, cumin & chili powder/spicy salsa. Bake for 20-25 minutes. Remove when done.
Grill salmon in an aluminum tent for 15-20 minutes till opaque in center.
Lay the salmon on the beans.  Set out garnish and have at it!




This from a friend in Baltimore



1 4 lb. chuck roast 1 tsp salt
¼ C. Butter or margarine ¼ tsp. allspice
½ C. chopped onion ? tsp. pepper
1 bay leaf, crumbled 1 can condensed beef broth (soup can)
2 Tbsp. grated orange peel 2 C. Bisquick
? C. milk

In Dutch oven over high heat, melt butter, add onions and brown slightly. Add meat and brown well on all sides (onions will appear to burn). Add bay leaf, orange peel, salt, allspice, pepper, and broth. Cover and simmer over low heat 3 ½ hours or until tender.

Beat milk into Bisquick to make a soft dough (about 20 or so strokes).

Add 1 ½ cups of water to meat and bring to a boil. Drop dumpling dough around meat using a large tablespoon. Simmer over low heat 10 minutes uncovered. Cover and simmer an additional 10 minutes.

Serve pan liquid as gravy.