Seasonal berries make a deliciously sweet treat for any summer table. Keep it simple and let the taste of the berries come through, or just through all that out the door and pile on the whipped cream or ice cream.
Good mixed greens are available in most markets. Check the date on the bag (yes, reach way back behind for the latest dates).
It doesn’t have to be fried in bacon grease, but seriously, it gives everything a killer flavor! Even Jenny Craig would wince with a once over of this classic southern recipe.
Resist the urge to pass this one by. Roasted Garlic Slaw is a winner. Chef Robert shares his recipe for this tangy, aromatic side.
Chef Robert prepares a warm potato salad using chunky potato wedges mixed with colorful cabbage, green onion, and bacon for flavor in a tart vinegar and sugar dressing.
Grilled inside or out, these hearty and healthy kabobs look great and taste every bit as good! Add your own seasoning to taste.
As commonplace as a toothpick at your local barbecue joint, the stuffed jalapeno pepper quickly is becoming the side dish of choice among Texas barbecue fans.
Donna Neff of Denison is retired after thirty-nine years as a hairdresser. She loves to cook, sew and tend her garden. She cooks regularly for the First Baptist Church in Denison. She said her signature chocolate cake is based on a family recipe that she modified over the years until it was what she wanted.
Betty Cabaniss is an Oklahoma native who has been on the Texas side of the river, in Denison, for twenty-nine years. She is active in the Parkside Baptist Church and the Denison Service League. Don’t know if she has been to Italy, but she’s got their cake down pat.
C.J. Durbin-Higgins grew up with good cooks. Early on, her grandmother would let her climb up on a stool and help cook bacon and eggs for breakfast. Her mother continued her Texas culinary education. Durbin-Higgins lives in Tom Bean, works for TCOG, makes a killer pie crust and said, “I enjoy cooking and feel fortunate that I had special people in my life that took the time to share their knowledge.”