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Linguini with tuna and mushroom sauce

Tuna and Noodles with Homemade Mushroom Sauce

If you grew up in the mid-West you know about Tuna Noodle Casserole. The dish was often served on Fridays when we Catholics couldn’t eat meat. I’d never made it, but since coming back to Ohio I wanted to give it a go. I knew it contained noodles (often homemade), Campbell’s Cream of Mushroom soup, […]

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Red potatoes

Memorial Day and Potato Salad

During my childhood, following the Memorial Day parade attended by most people in town, our family spent the day with friends of my parents. Dad and Dave had served in WWII. Their family was also large and their oldest daughter was my age. Judy and I spent hours together making doll clothes on a treadle […]

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My herb garden

Cashew or Tahini Mayonnaise

I don’t keep mayonnaise on hand because I don’t often use it and I am concerned about ingredients. Commercial mayonnaise has added sugar and canola oil or other questionable vegetable oils. Because the industry uses so many eggs, which means hens to lay them, male chicks are destroyed in dastardly ways. Some of you avoid […]

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Black beans, tomatoes, and rice

Quick Black Beans, Tomatoes, and Rice

Looking for a quick supper? Try this recipe. It’s quick, versatile, and delicious. As long as you have cooked rice or pasta on-hand, this dish is ready to eat in about 45 minutes. About the ingredients I usually use canned organic black beans in this recipe but you can use any kind of left-over cooked […]

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Sweet rice, wild rice, sprouted rice

Mexican-style Rice

  Have ready your favorite rice cooked and chilled. I usually use long-grain brown rice but there are thousands of types of rice with a spectrum of colors from white to black. See here for an introduction to rice varieties.  Some are specific to different regions of the world. We are limited to what we […]

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Enchiladas with Broccoli

Enchiladas with Broccoli

I adapted this dish from a recipe I clipped from a newspaper decades ago. If you have cooked sauce or bottled salsa, and fresh broccoli, this dish is ready to eat in an hour; 45 minutes of that is baking time. History Pre-Columbians invented the corn tortilla and filled it with various meats and fish. […]

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