Author: Sharye Grella

2 packages frozen chopped spinach, partially cooked and very well drained1 stick unsalted butter, cut into small cubes and added in1/2 pound Velveeta cheese, cut into cubes and added in2 pounds small-curd cottage cheese6 eggs6 tablespoons flourFreshly-ground nutmeg, to tasteKosher salt and freshly-ground black pepper, to taste Preheat the oven to 350°. Partially cook spinach… Continue reading Spinach Soufflé

Our Boeuf Bourguignon dinner was such terrific success! I hope you have an opportunity to prepare the delicious beef dish sometime soon — and if you would like suggestions for some go-along-dishes, here is the menu from our own dinner. Starter: Tarragon Shrimp and Fennel Salad in Belgian EndiveEntree: Boeuf BourguignonSide Dishes: Rosemary Potatoes, Spinach… Continue reading Rosemary Potatoes

FOR THE STEW: 6 ounces bacon, in a solid chunk  1 tablespoon olive oil 3 pounds lean stewing beef, cut into 2-inch cubes  1 carrot, peeled and sliced  1 onion, peeled and sliced  1 teaspoon kosher salt ¼ teaspoon freshly-ground black pepper  2 tablespoons flour 3 cups red wine (full-bodied Bordeaux, Burgundy or Chianti)  2-3 cups unsalted beef stock  1 tablespoon tomato paste 2 garlic… Continue reading Boeuf Bourguignon

3/4 cup unsalted cashews, toasted 1/4 cup water 2 teaspoons cornstarch 1 tablespoon Lee Kum Kee (or Kikkoman) hoisin sauce 1 tablespoon Kikkoman Tamari soy sauce 1 1/2 pounds boneless, skinless chicken breasts, cut into 1 1/2-inch pieces 1/2 teaspoon kosher salt 1/4 teaspoon freshly-ground black pepper 2 tablespoons peanut oil, divided 6 medium garlic… Continue reading Cashew Chicken

1/2 cup unsalted butter, softened 1/2 cup granulated sugar 1 large egg 1 cup Grandma’s Original Molasses (not blackstrap) 2 1/2 cups all-purpose flour 1 1/2 teaspoons baking soda 1 teaspoon ground cinnamon 1 teaspoon ground ginger 1/2 teaspoon freshly-ground cloves 1/2 teaspoon salt 1 cup hot water Sweetened freshly-whipped cream, to garnish French vanilla… Continue reading Old-Fashioned Gingerbread

Peach pie is a big favorite for people all across the country. This beautiful pie was baked recently by my friend, Sally Hansen Sylvester. More than a few years ago we were high school classmates in Lusk, Wyoming — and thanks to NCHS class reunions and Facebook communications, Sally and I are still in touch.… Continue reading Peach Pie

For the Rosemary Seasoning Blend: 1/4 cup sun-dried tomatoes 1 cup rock salt 1/2 cup dried rosemary 1/4 cup dried red chilies 1 tablespoon freshly-ground black pepper 1/2 teaspoon dry mustard 1 teaspoon dried basil 1 teaspoon dried thyme 1 tablespoon garlic, finely minced 1 teaspoon lemon peel 2 teaspoons soy oil (or olive oil)… Continue reading Standing Prime Rib Roast with Rosemary

1 acorn squash 1/2 cup dried cranberries 1/4 cup freeze-dried chives 1-2 tablespoons Progresso Italian-style bread crumbs 6 tablespoons freshly-grated Parmigiano Reggiano cheese, divided 1/2 teaspoon freeze-dried thyme leaves 1/2 teaspoon freeze-dried tarragon leaves 1/2 teaspoon freshly-ground nutmeg  3-4 tablespoons rich homemade chicken stock, or as needed Preheat oven to 350°. Wash the squash under… Continue reading Stuffed Acorn Squash

1/2 cup country-style Dijon mustard 4 1/2 tablespoons pure maple syrup 2 tablespoons soy sauce 1 tablespoon olive oil 2 teaspoons finely-minced fresh garlic 1 tablespoon Italian seasoning 1/2 teaspoon freshly-ground black pepper 2 tablespoons prepared horseradish 1 1/2 tablespoons golden brown sugar, packed  1 1/2 tablespoons chopped fresh thyme leaves 6 pieces 8-ounce salmon fillets Sesame… Continue reading Salmon with Maple-Thyme Glaze

5 tablespoons raw honey 5 tablespoons apple cider vinegar 2 teaspoons finely-minced garlic 3/4 teaspoon sea salt 3/4 teaspoon freshly-ground black pepper 2 pounds large raw shrimp, shelled and deveined 1/2 cup green bell pepper, diced 1/2 cup red bell pepper, diced 1/2 yellow onion, diced 1/2 cup sparkling peach cider, or as needed In… Continue reading Cider-and-Honey-Glazed Shrimp