LaurieB

For toast or bagels, my favorites are cherry or blackberry. For an hors d'oeuvre, mix 3/4 quarter jar of blackberry jam; 1 T. strawberry jam; 2-3 T. raspberry jam (I use the 100% all-fruit spreads in 10 oz. jars). Blend these with 1 teaspoon fresh lemon juice and hot red pepper flakes, to taste and desired hotness. Let this mix meld for 1 to 2 hours. Place a block of cream cheese on a serving platter and spoon the jam mix over (there will be jam mix left over). Serve with Wheatables.

My husband & I are regulars at a couple of places. We joke that if we were ever to walk into one of them with the intention of not ordering "our usual" beverages, we would have to call ahead to warn them.

I need this version. The Ohio State -- Michigan game is coming up & this might go far to difuse the rivalry. But if not, they sill sound mighty tasty.

"I, too, have lettuce shame." Kim Shook That's going in my Book of Food Quotes.

Making tortellini from scratch. Nope, won't do it again, especially since we have a superb company here in Cleveland that sells superior fresh pasta.

This is a heavenly summer picnic sandwich. Drain the artichokes, then slice lengthwise. Slice a baguette. Spread it with pesto mayo and layer with: roasted red and/or yellow peppers; thinly sliced provolone and thinly sliced medallions of fresh mozzarella.

I, too, have the "Chez Panisse Fruit". It's very comprehensive and I use it often. Be aware that, if you are going to order it sight unseen, there are no photos of what the recipes should look like. I mention this because I know a number of individuals who need that visual aid (heck, almost everyone benefits from one,at least at times).

I'm usually a "from-scratch" cook, these two recipes are family favorites/standards/sure-fire hits. Both recipes serve 6-8, but can easily be multiplied for much larger numbers. Laurie BROCCOLI CASSEROLE 2 heads broccoli, cut into florets (stems discarded or saved for stock), blanched in boiling water just until barely tender 1 can cream of mushroom soup ¾ cup mayo 11/2 to 2 cups shredded sharp cheddar cheese (depending on size of broccoli) 1 medium onion, diced ¼ cup melted butter 1 cup bread crumbs or crushed Ritz crackers Blanch broccoli florets. In a large bowl, mix soup, mayo, onion, cheese and salt and pepper to taste. Drain broccoli and mix in. Place in greased 13x9” baking pan. Mix melted butter with bread crumbs and top casserole. Bake at 350 degrees for 35-45 minutes, until bubbling. CHEESY POTATO CASSEROLE Chef Donna Chriszt Oven at 350* 1 package (2lb.) frozen hash browns, thawed 1 can cream of chicken soup 1 stick butter, melted 8 oz. shredded cheddar cheese ½ cup chopped onion 1 t. salt Dash garlic salt 8 oz. sour cream Mix the above ingredients together & pour into a greased casserole. Top with: 2 c. crushed corn flakes 1 stick melted butter Bake til golden & bubbly, approx. 45 minutes.

"The apple fritters are gorgeous, too. Fritters seem like a fairly straightforward thing - are they Keller'ed up in any way?" "Keller'ed Up" has just been added to my list of Kitchen & Food Jargon. What a great phrase.

Thanks, it will be on the list -- if we go there, a detailed report will follow.

I'll be visiting a friend in Columbus, OH in 2 weeks. Anybody have any good/cool recommendations? We'll either have lunch out & cook dinner in, or vice versa. Thanks -- Laurie

I have to agree -- this recipe is the best. The best.

We're lucky to have access to beautiful seasonal produce/products year round, and very economically. It just make sense, to your taste buds, if nothing else, to eat that way. I will note that I've added this word to my personal food lexicon: "remotavore". Laurie

Fresh mozzarella, artichoke hearts & roasted peppers with basil pesto mayo on baguettes.

"See - I got thinking about this and it made sense (mostly!) so I put two layers of newspaper on the counter with cutting board on top and shoved everything unwanted off the edge. At the end just rolled up the newspaper and it all went into the compostable garbage container! Now it seems like a GOOD habit!" Holy Moly, it's a GREAT idea! I have a very small kitchen; too many newspapers; voila! I'll try it this weekend!

I've been a Special Events Planner, Cook and Chef. And I can tell you, for certain, that "The Devil's in the details".

In doing some mid-summer reorganizing, I came across a couple of bookstore gift cards (about $40 worth). I feel the deep-seated urge to use these to add to my (already kinda large) cookbook collection. I'm looking for some suggestions -- anyone have something they have seen recently? Thanks --

Grew up in Ohio -- is this a regional thing? I knew it as "Huevos al Nido" -- aka eggs in a nest. And, no, my family is not Hispanic. This is one of my favorite breakfast dishes.

Actually, bacon-infused waffles don't sound half-bad.

I've been accused of being "Minimalist", so how about something like "BAKE"? Just find an artist to do a really unusual, cool -- BUT VERY RECOGNIZABLE -- logo for you. In any event, GOOD LUCK! Laurie

About a year ago, friends gave us a recipe for a marinade for veal chops -- it had molasses, olive oil and fresh thyme -- anyone have a recipe for a similar recipe, because, for the life of me, I now cannot find it. There are 2 beatiful veal chops in my fridge hoping you can help. Thanks -- Laurie

We have Aladin's here in Cleveland, so this might not be the same. My husband & I fell in love with soup when they first opened years ago, & I would take a carton home each time to try & replicate it. If its not the same as what your friend gets, I'm sorry, but it's still damn good. It also freezes extremely well, so make a lot. Lentil Soup 2 large carrots, cleaned & chopped 1 med. large onion, chopped 4 large ribs celery, chopped 2-4 cloves garlic, minced 3/4# potatoes, peeled & cubed 2 cans chicken or vegetable stock, plus 2-4 cups water 1 and 1/2 bags lentils 1 pound fresh spinach, chiffonaded 1 t. each ground cumin & coriander, added with S&P to taste, plus extra to adjust soup at end Saute carrots, onion, celery & garlic in olive oil until tender. Add garlic & potatoes. Sprinkle with cumin, coriander, salt & pepper; saute briefly. Add the stock & water. Bring to a simmer & add the lentils. Simmer until lentils are tender. Add the spinach & simmer a few minutes more. Taste & adjust the seasoning. Serve very hot, with crumbled feta, if desired.

A sick friend, whom I've volunteered to cook for, has asked for Stuffed Pepper Soup. I'm still searching through my collection of cookbooks, & I could probably wing it, but if anyone out there has a killer recipe, I'd love to have it. Thanks, Laurie

If you can't find them locally, try here. There stuff is great -- I buy all my herbs/spices from them and all my pasta from his neighbor at the West Side Market, Ohio City Pasta. http://www.urbanherbsonline.com/ Laurie

Oxyclean. It's a miracle product which I use not only on my white jackets, but have used to get red wine stains out of colored napkins.