Creamed Eggs On Toast

I don’t remember when I first made creamed eggs on toast, but it was probably when we still living in Kentucky. We had bought Beard on Bread shortly after it was published in 1973, and the book got me interested in James Beard. He loved tarragon and, as I have mentioned elsewhere, he once said…
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Jerri’s Leftover Turkey A La King

After we became empty nesters, a problem we never had when the kids were living at home rose to prominence. Even two people with excellent appetites and reasonably good memories can forget how many packages of leftover turkey they tucked in the back corners of the freezer. Discovering a package of roast turkey sliced from…
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Jerri’s Cranberry Sauce And Relish

For the past twenty years or so, Jerri and I have been buying ten pounds of fresh cranberries each fall at marshes near Stone Lake. Wisconsin. Cranberries freeze well, so we measure three cups into quart freezer bags and in half an hour have a year’s supply of the luscious fruit. Before that we used…
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Chuck’s Marinara Sauce

We were at the cabin when I first made this sauce. It was winter, and I used a large can of tomatoes. The following summer I made it with fresh tomatoes from the garden, and it was even better. Some people say that real marinara sauce is made only with garlic, basil, salt and pepper…
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Meche’s Salsa Fresca

Some time ago, with Meche’s permission, I shared her recipe for guacamole on “Courage in the Kitchen.” Since fresh vegetables are still available at the local Farmers Markets, it’s not too late to make a batch of Meche’s Salsa Fresca. Salsa Fresca literally means “fresh sauce.” It is also called Pico de Gallo, which translates…
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