Recipe of the Month
Can you believe August is here already? To beat the summer heat, I wanted to find a refreshing dessert that I could take to family gatherings, picnics, or family reunions. Fresh peaches are delicious this time of year, but instead of a regular peach pie, I wanted something more refreshing. I found this recipe on…
Recipe of the Month
If you are looking for a great recipe for grilled chicken, I have just the one! I found this recipe on happyfoodstube.com. This chicken recipe is about to become one of your favorites. With just a handful of simple ingredients and a few minutes of prep, you’ll have a dish that is both effortless and…
Supermarket Gourmet
by Buck Reed Bring Something to the Table! As I have said before, I don’t care who you voted for or what you choose to support; I judge people a different way. When you are invited to someone’s home for a party—such as for dinner, a cookout, or even to watch the game—showing up with…
Recipe of the Month
by Maxine Troxell I found this Blueberry Almond Breakfast Casserole on https://dieter24.com/. It is a great way to start your day! It combines soft, baked bread with a custard-like filling, topped with fresh blueberries, almond slices, and a hint of sweetness. Whether you’re serving it for a weekend brunch or looking for an easy make-ahead…
Supermarket Gourmet
by Buck Reed Strawberries: It’s a Summer Thing Spring is firmly planted, and summer is around the corner. As we welcome the warm weather, we also welcome berries—more specifically, the strawberry. During the winter, you can find strawberries in most any produce aisle, and they might look nice, but for the most part, they are…
Recipe of the Month
Easy Cheddar Bay Chicken Cobbler After submitting sweet recipes for the last two months, I decided to submit a savory recipe this time. This recipe comes from grandmomsrecipe.com, and it is fairly easy to make by using Cheddar Bay Biscuit mix. I hope you enjoy it! Ingredients 2 cups cooked chicken, shredded or diced 1…
Supermarket Gourmet
by Buck Reed Get Your Patriotic Grill On I don’t care about your politics, race, creed, or religion. I don’t even care how you voted. It’s 2026, and it’s time to celebrate our country’s 250th birthday. So, this Fourth of July isn’t just another grilling holiday. This is the big one. Time to roll out…
Recipe of the Month
I use my basic rich, hot rolls recipe to make these rolls. This recipe is so versatile that you can use it for all kinds of rolls, sweet or savory. The Rich Hot Rolls recipe came from one of the Farm Journal recipe books. This recipe will make 18 rolls. These are popular at bake…
Supermarket Gourmet
by Buck Reed Ramen: How to Order in a Noodle Shop Japanese raw fish dishes known as sushi have been firmly entrenched in the American food service industry. Learning the Japanese terms for ordering in a Sushi restaurant is almost a part of our own language at this point. Given that Ramen has not only…
Recipe of the Month
I am always looking for great cake recipes. I came across the website, My Cake School. The website showcases tons of great cake recipes for all seasons, including recipes that use cake mixes. There are so many to choose from. This moist and tender Toffee Pecan Bundt Cake has a soft, fine crumb and wonderful…
Supermarket Gourmet
by Buck Reed Fermentation 101 Fermentation is the process of transforming foods with the use of controlled microbial organisms growth. We use bacteria, molds, yeast, and other microorganisms to break down sugars producing gases, acids, and alcohol. Most of us understand or at least are aware that this process is used to make wine, beer,…
Recipe of the Month
For several years, I have been using recipes from the past for this article. I am running out of old-time recipes, so the column will now be “The Recipe of the Month.” There are some great recipes that I have found that I would like to share. I will try to use a variety of…
Supermarket Gourmet
by Buck Reed New Year, New Kitchen Maybe you are feeling it, and maybe you are not, but I think some prices at the supermarket are dropping. Okay, maybe not as fast as we would like them to or as much. But the gap between cooking at home and going out to eat has never…
Taste of the Past
Winter has officially arrived, and the cold weather is here for another three to four months. I am not a winter person, so I want to have something that is warm and comforting to eat on those cold and wind-chilling days. I can remember my mother making chicken and dumplings or slippery pot pie many…
Taste of the Past
Taste of the Past Here is an old-time recipe by Easy Family Recipes. I found this recipe on the Pinterest website. This is an easy recipe for cookies that is different from other traditional Christmas Cookies. These snowball cookies are soft, buttery treats that melt in your mouth.. The origins of Snowball Cookies, also known…
The Supermarket Gourmet
by Buck Reed Good People Cook One thing every American can agree on is that we don’t all agree. As for me, I am more concerned with whether you are a good person or not. In my opinion, an excellent way to tell if you are a good person is this question: “Do you cook?”…
Taste of the Past
Here is an alternative to the pumpkin pie for your Thanksgiving dinner. This easy pumpkin mousse is cool, creamy, and ready in minutes. Cream cheese, pudding mix, whipped topping, and canned pumpkin are layered with gingersnap crumbles for a fast fall dessert. A pumpkin mousse parfait, warmly spiced and studded with crunchy gingersnap bits, comes…
The Supermarket Gourmet
Fall for Flavor As we enter the fall season, which for us in Catoctin Mountain country means a few more hot days peppered with a little rain and some tolerably cooler weather, we welcome the usual flavors of fall. But before we settle for “Pumpkin Spiced” lasagna, let’s consider some of the other flavors that…
Taste of the Past
I was looking for a different kind of recipe for the October Issue. I found this recipe in the Taste of Carriage House. This recipe book has a ton of great recipes. I thought this recipe would be a good one for fall. I hope you enjoy it! Pecan Crunch Salmon Ingredients4 salmon fillets (1-1½…
The Supermarket Gourmet
In the Beginning by Buck Reed My writing career started at Culinary School when I submitted articles to the school newspaper, and, much to my surprise, they actually got published. Eventually, I was made editor, mostly because nobody wanted to do it. My spelling and grammar left a lot to be desired, but I did…
