Author: Sharye Grella

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

All entries are listed by submission date in the bottom left-corner at the very end of the Blog. Let me know if you have any questions — or suggestions — for me! STARTERS APPETIZERS ………Oysters Rockefeller — 10/5/22 SOUPS, SALADS AND SUCH SALADS AND SALAD DRESSINGS ………Broccoli Salad with Sweet-and-Sour Dressing — 8/30/22 ………Jackson Square… Continue reading Contents — So Far

The world’s production of fresh cranberries in 2020 was 663,345 metric tons (a metric ton weighs 2,204.623 pounds — a bit more than our own 2,000-pound ton). Now that’s a whole lot of cranberries, for sure! The United States, Canada and Chile primarily accounted for a whopping 97% of the global total, and the two… Continue reading Fresh Cranberry-Orange Relish 

1 6-to-8-pound smoked ham Previously-made ham stock (or water), to cover 14 ounces champagne  3/4 cup rich homemade ham stock  1/4 cup jarred Dijon mustard 3 tablespoons dark brown sugar 1/2 cup Sultana or Golden raisins (or Zante currents) For the slurry: 2-3 tablespoons cornstarch, optional 1/4 cup water, optional In advance:  Score the top of… Continue reading Baked Ham in Champagne Sauce 

So many pumpkins are available right now with Halloween and all the fall tablescapes in full swing … makes it a perfect time to make this delicious soup! 1 tablespoon unsalted butter 1 red onion (peeled, halved and very thinly sliced) 1 29-ounce can pure pumpkin 3 cups rich homemade chicken stock 1 cup heavy… Continue reading Pumpkin-Amaretto Soup