The unvoiced thoughts and ideas of a septegenarian.


on July 10, 2012


Back to the kitchen.  My brain demands a rest from subjects more serious than chicken soup. You might think chicken soup is a pretty serious matter and I ‘d have to agree but it’s not quite the same as discussing Plato or our rotten educational system.

Every family has favorite foods, whether Grandma’s corned beef and cabbage or whipped spaghetti squash.  Some jump for joy over a meat loaf; some applaud fried chicken; others would rather have Pad Thai.  Likewise, some dishes are frowned upon. One kid is allergic to chocolate (poor thing), another won’t look at a green vegetable, a third complains if something is spicy. Preparing food that pleases a variety of tastes is a trick only the most determined cook can master.   Here are three that scored in my family.


Even kids who live on macaroni and cheese (cheddar) gobble this up.

  1. Melt 2 T butter and stir in 8 oz. gorgonzola cheese until melted.
  2.  Whisk in ½ C whipping cream, 1 t. cornstarch dissolved in 2 T vermouth.
  3.  Add 1 t fresh sage, salt and pepper and whisk until sauce boils and thickens.
  4.   Toss with 1 lb. cooked pasta.

CARROT RING (This is a side dish. Can be served  with anything but particularly good with chicken.)  

  1. Mix ¾ C shortening and ½  C  brown sugar.
  2. Add 1 egg and 1 T  water.  Beat well.
  3. Add 1 1/4 C flour, 1 t. baking powder, ½ t. cinnamon. Mix thoroughly.
  4. Add 2 C finely grated carrots.
  5. Using a well greased mold with a hole, bake 1 hour at 350 degrees.

Can also be made in the form of cupcakes. Bake about 20 minutes.


      A great appetizer or serve over rice or noodles.

  1. Combine 1 1/2 lb. ground chicken, 2 eggs, salt, pepper, 2 t. garlic powder and about ½ C of bread crumbs or enough to make the mixture hold together.
  2. Shape into about 24 meatballs and drop into the following simmering sauce: cook about ½ hour. 


6 T olive oil                                    2 chopped onions

2 chopped green peppers               2-3 chopped carrots

4 C chicken broth                           2 small cans tomato sauce

½ C brown sugar                            ¼ C white vinegar

2 small cans crushed pineapple with juice    ½ C catsup

Saute the vegetables in the olive oil. Then add the rest of the ingredients and  simmer about 10 minutes.

Share a favorite.

Julie Rose



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