Cooking recipes from "Cooking with Barry & Meta" - page 16

Amanda Lindahl brought warm zucchini muffins to a meeting I attended recently.

A summertime favorite and another way to use up excess zucchini (yellow squash could also be substituted).

Jicama adds a nice crunch to salads and lends a sweet and nutty flavor.

This “taste of summer” salad comes from the 1994 cookbook, The Flavors of Bon Appétit .

Yesterday I received one of those forwarded emails; this one happened to be filled with information about cucumbers.

Although I didn’t grow up eating squash, I’ve become quite a fan.

Ina Garten made Lemon Chicken on a recent episode of “Barefoot Contessa”.

Although this recipe could be made with chicken breasts (skinless & boneless or the bone-in variety with skin), we generally keep chicke.

Lasagna served w/ lettuce & salsa As you can imagine, cooking and recipes are some of my favorite topics of conversation.

Oat & Blackberry Jam Bars Yesterday I judged 4-H Foods at the Central Kansas Free Fair in Abilene.

Grandma Richardson made this recipe for family gatherings at her house.

Can’t remember who gave me this recipe but it supposedly came from the Hays House Restaurant in Council Grove.

Chock full of nuts and dried fruits, this breakfast cookie recipe was one that Madisyn Riffel entered in the 4-H Foods.

While making a chef salad the other evening, I suddenly thought of this salad.

My cookies for tonight’s Arts Council function (Youth Art Exhibit & Reception) at the Eisenhower Presidential Library are ready to deli.

Corn salads with corn chips seem to be the latest rage.

“From Fern’s Kitchen” is the recipe collection of Barry’s mom’s recipes that I compiled a couple of years ago.

Berries with cream — the perfect way to end a summer meal.

For years I have made a similar cookie recipe every Christmas – they are one of Barry’s favorites.

In an attempt to save some of the flavors of summer, I am harvesting our abundant supply of herbs and spices.

Cooking with Barry & Meta1,478 recipes