Cookbooks Discussed

Recipes shared at the June 7, 2018 meeting:

Soy Sauce Deviled Eggs with Five-Spice, p.76      (Dino Brown)
Taiwanese Sesame Cucumbers, p.78      (Linda Murphy)
Etsi's Hot & Sour Soup, p.83      (Lindy Booy)
Garlicky Spicy Coal Black Chicken Wings, p.96      (Pamela Mansell)
Sugar Snap Peas with Ginger Goddess Dressing, p.106      (Janet Blanchette)
Taiwanese Dan Dan Noodle Salad, p.109     (Pat Beirne)
Christopher's Chinese Chicken Salad, p.121      (Charlie Patten)
Panko-Crusted Lemon Chicken, p.145      (Barbara Jordan)
Beef and Noodles, p.223      (Lesley Schreuer)
Sweet and Sour Brussels Sprouts, p.247      (Pam Whitmore)
Red Miso Glazed Carrots, p.250      (Anne McCambridge)
Kung Pao Chickpeas, p.254      (Judi Robinson)
Long Beans Amandine w/Homemade XO Brown Butter, p.262     (Kristen Seashore)
Mom's Stir-Fried Shrimp & Scallions, p.277      (Shirley Wells)
Chocolate Tofu Mousse w/Black & White Sesame Brittle, p.289     (Devon McArdle)
Vietnamese Espresso Ice Cream, p.292      (Matthew Nixon)
Cornmeal-Lime Cookie Sandwiches, p.296      (Kerrin Nixon)

Recipes shared at the May 3, 2018 meeting:

Spanakoptia, p.10   (Sara Medeiros)
Meatloaf w/sour cream & Chive Potatoes, p.101  (Barbara Jordan)
Herbed Salmon Cakes with Asparagus, p.117  (Judi Robinson)
Baked Chicken Thighs with Chard & Mustard,p.146  (Charlie Patten)
Quinoa & Vegetable Stew, p.166  (Lesley Schreuer)
Italian Sausage with White Beans & Kale, p.186  (Nancy Scanzani)
Curried Chicken with Coconut Rice, p.208   (Pat Beirne)
Cajun-Style Rice with Andouille, Shrimp, and Okra, p.218 (Nathalie & Larry Harty)
Mexican-style Spaghetti Squash Casserole, p.220   (Regina Correia-Branco) 
Spicy Chorizo & Poblano Enchiladas, p.227  (Arely)
Beef Taco Bake, p.228   (Janet Blanchette)
Reuben Strata, p.231   (Larry Wielgos)
Easy Baked Macaroni & Cheese, p.236  (Rebecca Barthelmes)
Garlicky Fingerling Potatoes, p.246   (Shirley Wells)
Lemony Chicken & Rice with Spinach & Feta, p.274  (Pamela Mansell)
Chickepea Tangine, p.285   (Kerrin Nixon)
Classic Pot Roast with Carrots & Potatoes, p.302  (Suzanne O'Connor)

Recipes shared at the April 5, 2018 meeting:
Onion Salad, p.47   (Lesley Schreuer)
Baku-style Tomato Salad, p.49   (Linda Murphy)
Cucumber Salad, p.51   (Lesley Schreuer)
Spinach Borani, p.56  (Kathryn Leva)
Herbed Yogurt Soup. p.96   (Larry & Nathalie Harty)
Stuffed Vegetables, p.126   (Pam Mansell)
Kurdish Stew  w/Dried Fruit & Split Peas, p.194  (Pam Whitmore)
Beef Stew with Onion & Tomato, p.199  (Regina Correia-Branco)
Kurdish Golden Rice, p.218   (Pat Beirne)
Baked Persian Rice, p.222   (Dorothy Johnson)
Cheese Filled Pastries, p.247   (Barbara Jordan)
Old Bread Cheese Pie, p.272   (Shirley Wells)
Date Nut Halvah, p.293   (Evelyn O'Connor)
Oasis Baqclava, p.295   (Charlie Patten)

Recipes shared at the March 1, 2018 meeting:
Poached Chicken Breast Salad with Lemon & Mint, p.56  (Nancy Scanzani)
Artichoke Soup, p.104  (Larry and Nathalie Harty)
Seared Eggplant Caponata, p.129 (Lesley Schreuer)
Swiss Potato Galette, p.135   (Janet Blanchette)
Charred Green Beans & Almonds with Hummus, p.138   (Lainie Brown)
Roasted Heirloom Carrots & Scallions with Cumin Yogurt Dressing, p.191(Kathryn Leva)
Honey Roasted Squash with Arugula Salad, p.198   (Suzanne O'Connor)
Whole Roasted Cauliflower, p.200   (Pam Whitmore)
Four-Hour Aromatic Braised Pork, p.223   (Regina-Correia-Branco)
Walnut Cheddar Quick Bread, p.255   (Kerrie Nixon)
Multigrain Quick Bread, p.257   (Shirley Wells)
Mushroom Brioche Rolls, p.273   (Devon McArdle)
Walnut Cake, p.313   (Barbara Jordan)
Galette Dough, p.319   (Janet Lucey)
Feta, Onion and Mint Frittata, p.343   (Sandi Hackman)
Ham & Mushroom Frittata, p.347   (Linda Murphy)
Chocolate Truffles, p.395   (Charlene Patten)
Chocolate Satin, p.397   (Dino Brown)
Crunch Jasmine Rice, p.434   (Pat Beirne)
Herbed Couscous Salad, p.436   (Pam Mansell)

Recipes shared at the February 1, 2018 meeting:
Blueberry Lemon Muffins. p.246  (Devon McArdle)
Mom's Stuffed Cabbage Rolls with Tomato Cranberry Sauce, p.290
   (Glady Pack)
Italian Style Stuffed Peppers, p.300   (Linda Murphy)
Quick and Easy Salmon Cakes, p.310   (Susie Green)
Tomatillo Shrimp Cocktail, p.312   (Barbara Jordan)
Thanksgiving Stuffing Meatballs, p.334   (Kathyn Leva)
Asparagus with Lemon & Olives, p. 339    (Nancy Scanzani)
Candied Carrots, p.340  (Evelyn O'Connor)
Mashed Faux-tatoes, p.344   (Linda P.)
Sauteed Red Cabbage with Onions & Apples, p.352  (Marylou MurphY
Sauteed Spinach with Pine Nuts & Currants, p.366   (Lesley Schreuer)
Squash Caprese Noodle Salad, p.374   (Shirley Wells)
Nutty Bacon Bark, p.400   (Kerrin Nixon)
Moo-less Chocolate Mousse, p.402    (Kim Dunne/Lainie Brown)


Recipes shared at the January 11, 2017 meeting (from Food Swings)
Quinoa Banana Date Muffins, p.6 (Lindy Booy)
Steak Salad with Snap Peas, Mushrooms and Parmesan, p.62
     (Susie Green)
Quinoa Chili, p.66   (Lesley Schreuer)
Roasted Carrots & Chickpeas w/ Feta Vinaigrette, p.90   (Kerrin Nixon)
Kabbouleh, p.97    (Linda Platt)
Olive Oil Cake, p.142   (Shirley Wells)
Cinnamon Swirl Coffee Cake, p.148   (Anne McCambridge)
Blue Cheese Salad with Grapes & Walnuts, p.229   (Evelyn O'Connor)
Chocolate Fudge Cake, p.236   (Gladys Pack)
Apple Gallette, p.246   (Barbara Jordan)


Recipes shared at the December 7, 2017 meeting:
For this month club members prepared recipes from one of their cookbooks in their home collection!

Beer Batter Bread, p.54 (Williams Sonoma Bread|Devon McArdle)
Black Bottom Cupcakes, p. 55 (Mullen: the Cookbook|Kathy Moore)
Chewy Pecan Pie, p.137 (Deep Run Roots|Dino Brown)
Christmas Soup, p.56 (Wenham Tea House Cookbook|Sarah Medeiros)
Curried Mushroom Soup, p.18  (In the Kitchen with Rosie|Suzanne O'Connor
Hungarian Tomato Soup, p.80
   (Helen's Hungarian Heritage Recipes|Judi Robinson)
John Schenk's Yukon Gold Potato & Horseradish Salad, p.202
   (Chef on a ShoeString|Pam Whitmore)
Madeleines, p.12 (Joy of Cooking|Ann McCambridge)
Parsnip Curry, p.247
     (Goldbecks American Wholefoods Cuisine|Lesley Schreuer)
Paul Lynde's Stew, (Cookbook title N/A|Shirley Wells)
Raspberry Snowflake Pull-Apart Bread, (Food Network Website|Kerrin Nixon)
Spicy Cashews
   (163 Best Paleo Slow Cooker Recipes|Nathalie & Larry Harty
Squash & Fontina Casserole Pudding, p.347
     (Deep Run Roots by Vivian Howard|Lainie Brown)

Recipes shared at the November 2, 2017 meeting: 

Green Eggs & Ham, p.33   (Sara Medeiros)
Apple & Toasted Oat Muffins, p.46   (Pam Whitmore)
Everything Biscuits, p. 53   (Devon McArdle)
Raspberry Jam Buns w/ Creme Fraiche Frosting, p.49   (Anne McCambridge)
Corn & Potato Chowder, p.78   (Shirley Wells)
Crispy Hominy & Cheddar Fritters, p.140   (Ruth Harkness)
A Nice Meat Lasagna, p.145   (Linda Murphy)
Brisket with Apricots & Prunes, p.162   (Glady Pack)
Sausage & Ricotta Meatballs, p.168   (Laura Hoffmann)
Indecision Grilled Chicken, p.182   (Larry & Nathalie Harty)
Roasted Salmon with Maple & Soy, p.205  (Lee Karpa)
Flounder w/ Roasted Tomatoes & Black Olives, p.209  (Sueann Stiles)
Chocolate Cupcakes, p.225   (Barbara Jordan)
Afternoon Cake, p. 229   (Lesley Schreuer)
Berry & Buttermilk Cobbler, p.234   (Dorothy Johnson)

Recipes shared at the October 5, 2017 meeting:

Chicken & Dumplings, p.17   (Lindy Booy)
Gigante Beans with Feta & Arugula, p.22   (Ruth Harkness)
Braised Chicken & Parsnips, p.35   (Mary Smith)
Spanish Style Chicken, p.40   (Lainie Brown)
Beer-Braised Sausage with Potatoes, p.47   (Kathy Moore)
Linguine with Tomato & Basil, p.59   (Linday Murph)
Spinach Pie, p.78   (Lee Karpa)
Chicken with Sauteed Mushroom, p.92   (Maureen Gage)
Pulled Pork, p.105   (Nathalie & Larry Harty)
Potato & Bacon Soup, p.116   (Devon McArdle)
Provencal Vegetable Tian, p.139   (Shirley Wells)
Pork & Parsnips & Sweet Potatoes, p.159   (Dorothy Johnson)
Pasta with Lentils & Greens, p.208   (Anne McCambridge)
Pasta with Farm-Stand Vegetables, p.212   (Pam Whitmore)
Bean & Tomato Soup with Indian Spices, p.233   (Lesley Schreuer)
Peach Crumble, p.236   (Evelyn O'Connor)
Skillet Chocolate-Chip Cookie, p.239   (Laura Hoffman)
Giant Almond Crumble Cookie, p.239   (Sarah Medeiros)
Blender Chocolate Mousse, p.243   (Kim Dunne)

Recipes shared at the September 7, 2017 meeting:

Bar Nuts, p.33   (Sara Medeiros)
Deviled Eggs, p.35   (Dino Brown)
Wild & White Rice Salad, p.80   (Linda Murphy)
Chickpea Stew with Saffron, Yogurt, & Garlic, p.84   (Sandi Hackman)
Spicy Tomato Soup, p.87   (Nathalie & Larry Harty)
Chicken Thighs w/Lemon, p.108   (Shirley Wells)
Past with Yogurt & Caramelized Onion, p.144   (Marylou Murphy)
Tomato Sauce with Butter & Onion, p.151   (Sueann Stiles)
Spice Braised Lentils, p.159   (Lesley Schreuer)
Pasta with Let-my-Eggplant Go-free, p.161   (Evelyn O'Connor)
Green Lentil Salad, p.169   (Anne McCambridge)
Broccoli Cooked Forever, p.176   (Joan Wilking)
Ratatouille, p.191   (Dorothy Johnson)
New Classic Coconut Macaroons, p.209   (Lainie Brown)
Purple Plum Torte, p.217   (Kathy Moore)
Dense Chocolate Loaf Cake, p.218   (Lindy Booy)
Marie-Helene's Apple Cake, p. 221   (Gladys Pack)
Fresh Ginger Cake, p.226   (Devon McArdle)

Recipes shared at the August 3, 2017 meeting:
Chicken Salad, p.25     (Rebecca Barthelmes)
Tomato Salad, p.26      (Evelyn O'Connor)
Boston Lettuce with Radishes, Carrots, Apples &
   Yogurt-Chive Dressing, p.29      (Lesley Schreuer)
Macau-style Pork Chop Sandwiches, p.90   (Sharon Saline)
Grill Bitch's Grilled Nuts, p.112     (Dino Brown)
Macaroni & Cheese, p.128     (Anne McCambridge)
Spaghetti w/Garlic, Anchovies & Parsley, p. 287   (Lindy Booy)
New Mexico-Style Beef Chili, p. 230   (Larry & Nathalie Harty)
Ratatouille, p. 236     (Shirley Wells)
Mushrooms Sauteed with Shallots, p.245   (Maureen Gage)
Buttermilk Biscuits, p.254     (Sue Stiles)

Recipes shared at the July 6, 2017 meeting:
Moules Ravigote, p.12   (Shirley Wells)
Tortilla, p.74   (Lainie Brown)
Julia's Composed Near Nicoise Salad, p.110   (Evelyn O'Connor)
Julia's American Style Potato Salad, p.122   (Dorothy Johnson)
Jacques's Lentil Salad, p.128   (Kathy Moore)
Pommes de Terre Mont d'Or, p.156   (Dino Brown)
Tomatoe Provencale, p.210   (Mary Lou Murphy)
Jacque's Salmon Fillet en Papillote, p.222 (Glady Pack)
Roast Pork Loin, p.356   (Larry & Nathalie Harty)
Apple Tart, p. 415   (Sueann Stiles)

Recipes shared at the June 1, 2017 meeting:

Oatmeal Banana Nut Bread, p.13   (Sara Medeiros)
Butternut Squash and Goat Cheese Quiche, p. 38   (Dorothy Johnson)
Guava Cheese Hand Pies, p.45   (Linda Murphy)
Veggie Chili 'N Beer, p.81   (Nancy Phinney)
Snow Pea Slaw, p. 99   (Shirley Wells)
Cucumber, Peach, and Feta Salad, p. 105   (Lindy Booy)
Bomb Broccoli Salad, p.111   (Maureen Gage)
Curried Egg Salad Sandwich with Dressed Greens, p.119   (Pam Whitmore)
Spiced Butternut Squash with Mint Yogurt, p.150   (Lesley Schreuer)
Broccoli and Cauliflower Gratin, p. 153   (Sueann Stiles)
Harissa Roasted Carrots, p.171   (Lainie Brown)
Rigatoni with Green Monster Pesto & Kale Chips, p.179   (Pat Beirne)
Honey-Lime Chicken Wings, p.235   (Dino Brown)
Italian Style Turkey Meatballs, p.252    (Larry & Nathalie Harty)
Basil & Berries Lemonade Sorbet, p.287   (Judi Robinson)
Crisp Gingersnaps, p.289   (Judi Robinson)

Recipes shared at the May 4, 2017 meeting: 

Roasted Sweet Potato & Figs, p. 26   (Shirley Wells)
Fried tomatoes with Garlic, p.50   (Mary Lou Murphy)
Spiced Chickpeas & Fresh Vegetable Salad, p.56   (Alice Doosey)
Butternut Squash and Tahini Spread, p.69   (Rebecca Barthelmes)
Tabbouleh, p.85   (Nancy Phinney)
Latkes, p.92   (Glady Pack)
Basmati Rice & Orzo, p.103   (Linda Murphy)
Ruth's Stuffed Romano Peppers, p.165   (Dorothy Johnson)
Beef Meatballs with Fava Beans & Lemon, p.196   (Lainie Brown)
Turkey & Zucchini Burgers, p.200   (Pam Whitmore)
Polpettone, p.202   (Judi Robinson)
Cod cakes in tomato sauce, p.225   (Larry/Nathalie Harty)
Marinated Sweet & Sour Fish, p.238   (Lindy Booy)
Tahini Cookies, p.292   (Anne McCambridge)
Yogurt with Cucumber, p.299   (Sara Medeiros)

Recipes shared at the April 6, 2017 meeting:
Cinnamon-Cream Brioche, p.64   (Anne McCambridge)
Garlic & Rosemary Home Fries, p. 84   (Dino Brown)
Christopher's Oven-Baked Potatoes & Red Pepper Tortilla, p.93   (Linday Murphy)
Winter Greens, Mushroom & Parmesan Strata, p.96   (Maureen Gage)
Vegan Carrot & Ginger Soup, p.104   (Pam Irwin)
Spicy Three Bean & Corn Chili, p.113   (Lesley Schreuer)
Chipotle Chicken & Bean Soup, p.116   (Dorothy Johnson)
Mama Chang's Hot & Sour Soup, p.124   (Pat Beirne)
Curried Tuna with Apples & Golden Raisins, p.139   (Alice Doosey)
Asian Celery, Fennel, and Edamame Salad, p.163   (Nancy Phinney)
Mushroom & Leek Lasagna with Bechamel, p. 181   (Judi Robinson)
Triple Cheese Pizza, p.185   (Barbara Jordan)
New England Style Baked Beans, p. 188   (Larry Harty)
Buttermilk Fried Chicken, p.199   (Gladys Pack)
Gougeres, p.216   (Rebecca Barthelmes)
Flaky Parmesan Cheese Straws, p.218   (Evelyn O'Connor)
Maple Apple Upside Down Buttermilk Cake, p.242   (Collen Lefthes)
Best Boston Cream Pie, p.248   (Linday Booy)
House Made Raspberry Seltzer, p.268   (Pam Whitmore)

Recipes shared at the March 2, 2017 meeting: 

Hot Olive Whirligigs, p.15   (Shirley Wells)
Clothbound Cheedar Cheese Wafers, p.16   (Alice Doosey)
Potted Maine Shrimp, p.21   (Linday Booy)
Butternut Squash & Cider Soup, p.44   (Gladys Pack)
Vermonter Chili, p. 54   (Dominic Blake)
My Mother's Cucumber Salad, p.57   (Evelyn O'Connor)
Maine Lobster Mac & Cheese, p.123   (Olaf Booy)
Maple-Glazed Salmon, p157   (Fred Pack)
Greek Girlfriend Chicken & Orzo, p.178   (Linday Murphy)
Good Go-To Meatloaf, p.208   (Nathalie Harty)
My Favorite Fall & Winter Brussels Sprouts, p.244   (Lainie Brown)
Greek Eggplant Pudding, p.251   (Lesley Schreuer)
Sage Potatoes, p.259   (Dino Brown)
Martha's Vineyard-Style Zucchini Casserole, p.267   (Dorothy Johnson)
Farro Tabbouleh, p. 285   (Pam Irwin)
Ziti Picnic Salad, p.286   (Barbara Jordan)
Parke's Picnic Chicken, p.295   (Pam Whitmore)
Pumpkin Corn Bread with Maple Pecan Butter, p.298   (Judi Robinson)
Apple Walnut Coffee Cake, p.323   (Mary Lou Murphy)
Daffodil Lemon Square, p.351   (Rebecca Barthelmes)

Recipes shared at the February 2, 2017 meeting:
Chicken Liver Pate, p. 6   (Pam Irwin)
Spicy Tuscan Kale, p. 17   (Dorothy Johnson)
Nectarines Galettes, p.18   (Evelyn O'Connor)
Basic Chili, p.45   (Nathalie Harty)
The Cake that Cures Everything, p. 63   (Colleen Lefthes)
Tart Lemon Tart, p.100   (Hester Clapp)
Beef, Wine, and Onion Stew, p.111   (Barbara Jordan)
New York Corn Muffins, p.114   (Nathalie Harty)
Food Cart Chicken Curry, p. 118   (Linda Murphy)
Big New York Cheese Cake, p.139   (Maureen Gage)
Spaghetti alla Carbonara, p.141   (Susie Green)
Tuscan Bean Soup, p.146   (Dino & Lainie Brown)
Longchamp Rice Pudding, p.120   (Melinda Booy)
Asian Eggplant Salad, p.152   (Lesley Schreuer)
Custard in a Crust, p.216   (Rebecca Barthelmes)
Tomato Pie, p.283   (Shirley Wells)

Recipes shared at the January 5, 2017 meeting:
Avocado, Orange & Herb Chicken Wrap, p.39   (Paula Eriksen)
Chicken Cranberry Salad & Fennel Wrap, p.46   (Mary Lou Murphy)
Zucchini, Prosciutto, and Basil Pinwheels, p.56   (Tina Vuylsteke)
Lamb "Dosa" Purses, p.70   (Leigh Mantoni Stewart)
Spicy Salmon & Cucumber "Noodle" Salad, p.87   (Krista Blaisdell)
Hearts of Palm, Shrimp & Avocado Salad, p.91   (Pam Irwin)
Wild Tuna, Orange and Parsley Salad, p.95   (Pam Whitmore)
Chicken Avocado Bacon Salad, p.99   (Dorothy Johnson)
Butternut Parsnip Soup with Leeks, p.116  (Lesley Schreuer)
Sweet Apple Spice Breakfast Sausages, p.132   (Nathalie Harty)
Bacon, Lemon, & Greens Egg Muffins, p.138   (Helen Danforth)
Thai Curry Crab Cakes, p.161   (Lisa Soininen)
Moroccan Meatballs, p.162   (Linda Murphy)
Zucchini "Pasta" with Tomata Sauce, p.166   (Susie Green)
Indian Spiced Winter Squash, p.171   (Maureen Gage)

Recipes shared at the December 1, 2016 meeting:

Sweet Potato & Chorizo Frittata Squares, p.24   (Nathalie Harty)
Cranberry & Cheddar Conserve-Butter Tea Sandwiches, p.44 (Sara Madeiros)
Loin of Pork with Fennel Seeds & Apple Cream, p.74   (Sandi Hackman)
Coffee Roast Beef Stew, p.75   (Kathy Moore)
Roast Squash Risotto, p.82   (Maria Chipman)
Harvard Beets with Orange Caper Twist, p.90   (Pam Whitmore)
Root-Vegetable Latkes, p.94   (Gladys Pack)
Red Cabbage and Cranberries, p.97  (Lisa Mullikin)
Wintertime Coleslaw, p.98   (Linday Murphy)
Curried Parsnip Soup, p.104   (Lesley Schreuer)
Chicken & Ham Croquettes, p.117   (Paula Eriksen)
Turkey Sandwiches with Avocado & Bacon on Portuguese bread, p.116   (Susie Green)
Cranberry Crunch, p.126   (Maureen Gage & Constance Condon)
Cranberry Beach-Plum Cheescake, p.129   (Dino Brown)
Spirited Gingerbread with Ginger Ice Cream, p.130   (Denise Parsons Sinibaldi)
Pumpkin Caramel Pudding, p.136   (Becky Benson)
Hilda Simon's Gingersnaps, p.154   (Mary Lou Murphy)
Date Pudding, p.156   (Kathy Berggren);qtype=keyword;fi%3Asearch_format=;locg=1;detail_record_view=1

Recipes shared at the November 3, 2016 meeting:French-Style Baguette Sandwiches, p.36   (Nathalie Harty)
Lemony Bean Dip, p.42   (Lesley Schreuer)
Grainy Mustard Dressing & Kitchen Sink Salad, p.55   (Joan Wilking)
Quick Tomato Jam, p.59   (Tina Vuylsteke)
Cheesy Mushrooms, p.60   (Pat Beirne)
Chocolate-Coconut Popcorn, p.119   (Susie Green)
Fruit and Ginger Bark, p.129  (Lainie Brown)
Chocolate Truffles, p.130   (Mary Lou Murphy)
Peanut Butter Ball, p.132   (Linda Murphy)
Graham Cracker Toffee, p.135   (Kathy Moore)
Sweet & Salty Pantry Cookies, p.152   (Marybeth Gerrish)
Molasses Cookies, p.155   (Pam Whitmore)
Apple Galette, p.158   (Gladys Pack)
Tomato Tart, p.168   (Dorothy Johnson)
Savory Cheese-Plate Quick Bread, p.171   (Shirley Wells)

Recipes shared at the October 2016 meeting:

Caesar Salad with Blue Cheese & Bacon, p.42   (Susan Bailey)
Cauliflower & Celery Root Soup, p.54   (Joan Wilking)
Tomatoes & Burrata, p.58   (Kathy Moore)
Quinoa Tabbouleh with Feta, p.74   (Lesley Schreuer)
Herbed Pork Tenderloin, p.109   (Nathalie Harty)
Garlic & Herb Roasted Shrimp, p.140   (Shirley Wells)
Spinach & Ricotta Noodle Pudding, p.150   (Gladys Knight)
Carrot & Cauliflower puree, p.169   (Linda Murphy)
Roasted Cauliflower Snowflakes, p.170   (Mary Smith)
Baked Farro & Butternut Squash, p.173   (Dorothy Johnson)
Tri-Berry Crumble, p.202   (Maureen Fay)

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