Cooking with Barry & Meta817 recipes
Cooking with Barry & Meta
Too Much Zucchini? Oven-fried Zucchini Spears
If you’re faced with a bountiful crop of zucchini and already a bit weary of zucchini cake, muffins and bread, here’s a savory recipe t.
Zucchini Muffins and a way to make them without eggs
Amanda Lindahl brought warm zucchini muffins to a meeting I attended recently.
Fried Zucchini “Cakes” - a savory side dish
A summertime favorite and another way to use up excess zucchini (yellow squash could also be substituted).
Grilled Chicken and Nectarine Salad
This “taste of summer” salad comes from the 1994 cookbook, The Flavors of Bon Appétit .
Mexican Chicken with Calico Corn & Bean Salsa
Although this recipe could be made with chicken breasts (skinless & boneless or the bone-in variety with skin), we generally keep chicke.
Purple Ribbon Oat & Jam Bars
Oat & Blackberry Jam Bars Yesterday I judged 4-H Foods at the Central Kansas Free Fair in Abilene.
Korean Spinach Salad -- An Oldie but Goodie
While making a chef salad the other evening, I suddenly thought of this salad.
Cute Little Watermelon Cookies
My cookies for tonight’s Arts Council function (Youth Art Exhibit & Reception) at the Eisenhower Presidential Library are ready to deli.
Sausage Stuffed Zucchini Boats . . . a vintage recipe
“From Fern’s Kitchen” is the recipe collection of Barry’s mom’s recipes that I compiled a couple of years ago.
Pesto & Pizza
I remember growing up on the farm – there was a specific day for laundry, another for ironing; those tasks each took most of a day.
Cool as a Cucumber Dip!
Serve this cool and refreshing dip with a bounty of veggies to utilize end-of-the summer produce.
Recipe Test # 1 of 3 - Saucy Spaghetti Squash
Vangie and Steve Henry dropped off three spaghetti squash from their bountiful garden and so we are testing new recipes.
Spaghetti Squash #2 (of 3) - Pepper Chicken
The experimentation continues! Used our slow cooker to prepare the squash for today’s recipe – just threw the squash into the crock pot, .
Supper is Ready – Marinated Green Beans, Ham & Potato Salad
This is our favorite supper (or lunchtime) salad; it has been on our summer menu since the 1970s.
Lentil Stoup (somewhere between a stew and a soup)
According to Cuisine a tHome magazine (Issue 83, October 2010), “These humble, little legumes have been around for nearly 10,000 yea.
Savory Appetizer -- Blue Cheese, Bacon & Onion Cheesecake
Created by The Culinary Center of Kansas City, this is one of their "best" recipes.