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Let’s Share Recipes

Let’s share recipes!

If you’d like to share recipes I want to know your favorites. If you want to post a recipe request, this is the place. Feel free to post a recipe request or use the form below to add your recipe guest post or favorite recipes.

I’d love to add you to my website if you’d like to be a guest contributor. Just contact me below!

[gravityform id=”1″ name=”Share Your Recipe, Tip or Ideas”]

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  1. Pat

    Do you have a recipe for Whisky’s (Lawrenceburg, In) peanut slaw? Hope you have tried it because it is amazing. Thanks.

    1. Rita Heikenfeld

      Hi, Pat,
      Funny, I’ve had several requests for this in the past few months – just called them and have to call back tomorrow. Here’s hoping…..

  2. Brian Schiering

    looking thru your site and can not find recipe for Twin Trolly’s BBQ , I know im computer dummy they wrote the book for ,could use your help , thanks in advance.

    1. Rita Heikenfeld

      Hi, Brian,
      It’s not you – I just never did get a recipe that is similar. I’ll keep asking….

  3. Elaine Wach

    Listening on EWTN radio on my way to work today Thurs June 5, you mentioned a sandwich of radishes with cream cheese. I would love to have that recipe.

    1. Rita Heikenfeld

      Hi, Elaine,
      It’s on this site on my blog – radishes with boursin cheese spread w photo. Let me know if you can’t find it.

  4. Jan Creed

    We are exploring a possibility of presenting a day Marian retreat on a Saturday in October. Would you be interested presenting a lecture on food prep and spirituality i.e. how does daily food prep fit into our spiritual lives?
    Please let us know your interest, availability and compensation. The location is Sacred Heart of Jesus Church in Fairfield. My phone number is 513-378-0870 if needed.
    Thank you, Jan Creed

  5. Rita Heikenfeld

    It’s on my blog and it’s a tasty morsel.

  6. Caroline

    Hi Rita,

    I’m trying to find your lasagna recipe that was in the Enquirer some time last year.

    Thank you,
    Caroline Daly

    1. Rita Heikenfeld

      Hi, Caroline,
      The recipe would have been in the Community Press papers since I don’t write for the Enquirer. They may, however, have picked it up. Can you tell me more about it? Was it with the no cook noodles, a meat lasagna?

  7. Hayden Lloyd

    Dear Rita,
    Hello. Here is a tasty overnight pickle recipe from a former neighbor named “Lib.” I just saw the big jars of sour pickles in the great Avril-Bleh meat market in downtown Cincinnati. Thank you.


    1 qt. dill pickles
    1 qt sour pickles
    6-7 small onions
    1 qt. sugar

    Drain juice from jars. Discard.
    Clean jars.
    Slice pickles and onions thinly. Place in a large bowl.
    Stir in sugar, cover for 24 hours. Place mixture back into cleaned jars. Chill and serve. Store refrigerated.

    Makes delicious, sweet, crisp pickles.

    1. Rita Heikenfeld

      Oh gosh, these sound so good. And if I remember right, you’re the folks who said you’d share this “awesome/best” recipe with me a while back. I’m sure all my readers will enjoy making these. I know I will, and thanks.

  8. Donna Wetick

    Looking for a recipe that you printed in your column for zucchini casserole with bisquick. I lost mine. It was
    wonderful. Thanks

    1. Rita Heikenfeld

      Hi, Donna,
      I’m still looking for this – was it like an impossible pie recipe – you know, those recipes that were so popular years ago made with Bisquick.

  9. Donna Wetick

    Looking for a recipe that was printed in your column a while back. Zucchini with bisquick and cheese.

    1. Rita Heikenfeld

      Was it like an “Impossible Zucchini Pie”?

  10. Kathy

    Hi Rita,
    I have been looking for your Greek Marinane recipe with no luck.
    Thank you!

    1. Rita Heikenfeld

      Hi, Kathy,
      What kind of marinade recipe was it? For meat?

  11. Jan Erion

    Dear Rita,
    We love blueberries, so I thought I would try your crisp recipe. Followed it exactly. The filling was tart and the crumble was not buttery, in fact it was dry, like it had no butter in it. Actually you could see the still dry flour, oats, everything.
    Sorry but we are not fans of the crisp.

    1. Rita Heikenfeld

      Hi, Jan,

      I’ve made it numerous times and so have some of my readers, with success. I just had a class at my home with my herbal friends, and one of the items they made was the blueberry crisp and they doubled the recipe. It turned out well. I’m wondering if the blueberries were not as sweet as mine might have been. I should have mentioned that more sugar could be used in the blueberries. Now the topping should be pretty crispy. Anyway, it’s always a bummer when a recipe doesn’t turn out and I’m sorry yours didn’t.

      Thanks for letting me know – that’s what this site is all about!



  12. Karen schehr

    Hi, Rita. I was wondering if you would share your recipe for orzo w/ mizithra and fresh basil. I’ve seemed to have lost mine. This was always so good and flavorful. Thank you.

  13. Frank Wisniewski

    Rita,I was woundering if you take phone calls? I live inToledo Ohio, and I have some relivites that are Nader.I listen to you on the radio on the catholic radio. I like the middle eastern food Frank
    PS my phone number is 4198775310
    would like to talk about food and recipes.

    1. Rita Heikenfeld

      Hi, Frank,
      Sounds like we may be related distantly. Tell me more about your relatives. I still have family living around Dayton, Oh.

  14. Jennifer Haley

    Hi Rita,

    I had a great time tonight at Charlene’s! Thank you for helping put together such a delish batch of dishes!!

    Here’s the recipe for the lavender oil moisturizer:

    1 cup coconut oil
    2 teaspoons 28,000 iu vitamin E oil
    7 drops lavender essential oil

    Applying right after a bath or shower is best. Absorbs quickly and you can towel-off again if necessary. Use a container you can “scoop” out of since the coconut oil tend to solidify below 76 degrees. If it does solidify, just sitting the jar in a warm spot for a brief time will re-liquefy the oil. I wouldn’t microwave. Also, a little goes a long way!

    Take Care,

    1. Rita Heikenfeld

      Hi, Jennifer,
      It’s always fun to cook with my gardening friend, Charlene. Thanks for sharing the recipe – I’ll share it with my readers. Lavender is so healing and I just love the scent.

  15. Karen Sweatt

    Carabba’s has the most delicious chicken soup. Would love your clone recipe!

    1. Rita Heikenfeld

      I’ll have to research this and sleuth some info out from Carabba’s.
      I’m wondering if any of my readers have made anything similar.
      We’ll figure it out sooner or later~!

  16. google plus app development

    Appreciation to my father who informed me regarding this blog,
    this webpage is really amazing.

    1. Rita Heikenfeld

      Thanks for the nice comment, Samantha and thanks to Dad, too!

  17. Mary

    Today I mixed the spices for your chai tea recipe. My question is, when I put the Tablespoon of chai in the warmed milk and steep, will the spices dissolve in the milk or maintain their coarsely gound shape?

  18. Mary

    Excuse me, coarsely ground shape?

    1. Rita Heikenfeld

      Hi, Mary,
      Whoops – I should have said to strain the mixture out or put it in a tea ball, cheesecloth, etc. The spices won’t dissolve, the honey/sugar will. Thanks for letting me know – I’ll update the recipe.


  19. Jo

    Hi Rita,
    After much research I have recently learned about how rum as an ingredient works as a food preservative. Tonight I have just completed baking a rum cake that I will be shipping to my deployed son for his birthday. I am very excited about being able to ship him a home baked cake! So now I would love to send him something home baked for the holidays. Any suggestions? Where he is located we have to becareful of what is sent due to high temps.



    1. Rita Heikenfeld

      Wow, Jo, that’s wonderful about the rum cake and thanks for sharing that tip. I do know that cookies like shortbread and biscotti travel well in the heat. I’m wondering if some of my reaaders have any other good ideas? Anybody out there who can help Jo with goodies sent to a high heat area?

  20. Nike Mendenhall

    Hi Rita!
    Do you have a clone for the Ranch Salad Dressing at Taco Casa? My adult daughters, when they visit, always request their taco salad as comfort food. Their employees are mum when I try to find out anything about the recipe..”.it’s a secret so you’ll keep coming back” one cashier told me.

    I have plenty of Ranch Dressing recipes…but none have that thick, richness of Taco Casa’s. I’m almost afraid to ask what’s in it…probably very rich ingredients!

    1. Rita Heikenfeld

      Hi, Nike,
      I wanted to let you know that I called Gene Kennedy, owner of Taco Casas and he chuckled when I asked for the recipe. He wouldn’t even give me a hint as to ingredients, other than the secret ingredient he said was “love”. Next time we go I’ll definitely taste that dressing and see if I can figure it out. He’s coming to my cable show soon so maybe, just maybe, he might break down and make it there. But I doubt it….

  21. Karen Schehr

    Hi, Rita. I was wondering if you would share your recipe for orzo w/ mizithra and fresh basil. I’ve seemed to have lost mine. This was always so good and flavorful. Thank you.

  22. Karen Schehr

    p.s. I read where you’re going to be with Chris Ohmer of Cincinnati Magazine this Wed., Nov. 5. Tell him I said, “Hi”. I grew up with Chris in Delhi; we were neighbors. I haven’t seen him in quite a while.

  23. Donna Wolff

    There was a mock turtle soup recipe printed in the Price Hill news about 20 – 30 years ago and I was wondering if you still had it or if any of your readers have it

    1. Rita Heikenfeld

      Wow, Donna that was a long time ago! Here are several that I have printed over the years. Do any of these ring a bell?

      Granddad Robert J. Niehoff’s Mock Turtle Soup
      This lemony and savory soup makes an excellent starter to a meal or can be a meal in itself. Its unique blend of flavors and textures plays with the pallet to produce a symphony of pleasure. It brings back memories of my childhood with every bite. Be adventurous and give it a try. You may produce new memories of your own.From Betty Miller in Milford, clipped from this paper in 1977. It may not be from the former Cricket restaurant, but Betty says this soup is “one of the best, if not the best.”
      20 gingersnaps, preferably Nabisco
      2 cups water
      2 pounds ground beef
      1 medium onion, diced
      1 (14 ounce) bottle ketchup
      1/2 cup Lea & Perrin’s Worcestershire sauce
      2 tablespoons cider vinegar
      2 teaspoons salt
      1/8 teaspoon pepper
      1 lemon, seeded and sliced thin
      4 cups water, more or less
      3 hard-cooked eggs, crumbled
      Soak gingersnaps in 2 cups water and set aside. Brown beef in large heavy pot. Drain fat. Mash beef with potato masher while cooking for a fine texture. Stir in onions. Add ketchup, Worcestershire sauce, vinegar, salt, pepper and lemon. Add 4 cups water, more or less, for thick or thin soup.
      Simmer mixture 1 hour. Add soaked gingersnaps, raising heat and stirring constantly 5 to 10 minutes. Stir in crumbled eggs. Serve hot with dash of sherry. Makes 6 servings.Rita

      John T’s mock turtle soup
      For Lucine Erb, a Hilltop reader.
      1 1/2 lbs ground beef
      3 qts. HOT water
      20 to 30 ginger snaps
      1 large onion
      1 medium carrot
      1 lemon
      2 oz. Worcestershire sauce
      1 small bottle catsup (14 oz)
      1 teaspoon salt
      1/2 tsp pepper
      4 hard-boiled eggs (finely chopped)
      2 tbls sherry wine (or vinegar)
      Small bag of pickling spice
      Place the meat and ginger snaps in the hot water and allow to stand for 10 to 15 minutes. Grind or grate the onion and the carrot and add to mixture. Slice the lemon paper thin and add to mixture. Add catsup, Worcestershire sauce, salt and pepper. Bring to a boil. Reduce heat. Suspend bag of pickling spice into mixture. Cook over a low heat for 2 to 3 hours. Stir frequently. Add finely chopped eggs about 1/2 hour before finish. Add wine (or vinegar). Cool quickly by placing in sink of cold water. When cool, place in refrigerator until ready for use. Mixture will keep for a week or more if refrigerated. Can also be frozen for later use. Enjoy!!!

      MOCK TURTLE SOUP (the Cincinnati German way): yield: 3 quarts from my g-grandmother, Anna Eliza Wachtendorf Schmidt, 1861- 1944.

      1 lb. ground chuck roast
      2 qts. water
      2 tsp Worcestershire sauce
      2 tsp beef stock concentrate *
      * 2-3 beef bouillion cubes may be substituted
      2 tsp salt
      Generous grinding of black peppercorns
      2 hard cooked eggs
      Dry sherry to taste (optional)
      1 T vinegar
      Tied in a cheesecloth bag or stuffed in a tea ball:
      -10 whole cloves
      -10 whole allspice
      -1 bay leaf
      8 paper-thin lemon slices
      1 large onion, finely-chopped
      14 oz. bottle catsup (= abt. 1.25 cups)
      10.5 oz can beef gravy
      Approx. 3/4 cup skillet-browned flour
      Note: skillet-browned flour doesn’t clump together like white un-browned flour, but take care not to burn the flour since this will give the soup a bad taste. Simply stir the flour in a hot skillet until golden-brown).

      1 T brown sugar
      1. Saute beef in dutch oven or kettle over medium heat.
      2. Pour off excess fat.
      3. Add chopped onion and stir for several minutes.
      4. Add catsup, 1.5 qts water, beef gravy, Worcestershire sauce, and bring to a boil.
      5. Reduce heat and simmer gently.
      6. In a separate bowl or cup, add 3/4 cups browned flour to the remaining 1/2 qt. water and stir until no lumps remain.
      7. Slowly add the flour/water mixture to the soup, stirring until soup thickens.
      8. Add beef concentrate, lemon slices, salt, pepper, brown sugar, and vinegar.
      9. Place spice bag (or tea ball) in the soup and simmer 1.5 -2 hours.
      10. After the soup has finished cooking, add the crumbled hard boiled eggs and stir in gently.
      IF the recipe is made ahead and frozen, DO NOT ADD THE EGGS until the soup is thawed and re-heated.
      Yield: 3 quarts. “

  24. sharon fetzer

    I am looking for a Christmas cut out cookie recipe.
    Thank You

    1. Rita Heikenfeld

      I’m posting 2 good ones in a few minutes.

  25. Nancy Pichotta

    I am looking for the Original M & M’s cookie recipe that was on the back of the M & M bag years ago. I had it but I lost it. The ones that I found on a website are not the same.

    1. Rita Heikenfeld

      Hi, Nancy,
      Let’s put this out to my readers – I bet one of them has the recipe. Meanwhile, I’ll dig back into my files, as well.

  26. Nancy Pichotta

    I am looking for the original recipe for M & M cookies that was on the back of the bag years ago.

    1. Rita Heikenfeld

      Still looking for it!

  27. Jane

    Hi Rita,

    Rascal’s Deli in Blue Ash makes a terrific Sweet and Sour Cabbage Soup. Do you by any chance have the recipe, or close substitute?

    1. Rita Heikenfeld

      I don’t have a specific one but will ask the restaurant to share and meanwhile, will put out a call to my readers. Maybe they have something close.

    2. Rita Heikenfeld

      I called the restaurant, Jane and am waiting for the owner to call me back. Keep your fingers crossed!

  28. Shannon Johnson


    I’m looking for your roasted root vegetables recipe. A friend says even her kids will eat them! Can you post it or send it to me?


    1. Rita Heikenfeld

      Hi, Shannon,
      I posted it again for tomorrow. Love that the kids like them, too!

  29. James

    Good morning Rita I listened to you this AM on the sunrise morning show about Ramon Noodle dishes, are you aware of the report that came out last yr. about Ramon Noodles that the wax that holds the noodles together causes Cancer the report was quite through I threw all mine in the garbage this information was on the Internet I would appreciate your response for I mis eating them. Jim…

    1. Rita Heikenfeld

      Hi, James,
      Good point. I buy my Ramen noodles from Whole Foods – they’re organic and no BPA in the packaging since Whole Foods uses cardboard. Thanks for the heads up. For those of you who eat Ramen, read labels and buy organic w/safe packaging, as well.

  30. Susan Steinau

    Now that I read BBQ Revue is closing, (how sad!) I was wondering if they would share their recipe for their macaroni and cheese with you. It is probably the best we have ever had! Thanks

    1. Rita Heikenfeld

      Susan, I will call Bill Thomas and see if he’ll share. I love that place too!

      1. Rita Heikenfeld

        OK, Susan, I just called Bill Thomas of BBQ Review. We’re old friends, both starting out in the food business at the same time. Bill MAY be able to share the mac & cheese recipe but it makes 120#!! But he may not be able to at all, depending upon what happens with the restaurant. He did say he’d share his rub recipe with me, though. So I’ll let you know when Bill lets me know….
        Keep the fingers crossed.

  31. Joanne

    Hi Rita, I’m trying to find your recipe for”‘ feel good vegetable soup{ I think that’s what it was called). I clipped it out of the boone co. recorder back in oct? and I must of misplaced it. I am looking forward to making it this weekend. Can you post the recipe please? Thanks so much.

    1. Rita Heikenfeld

      Hi, Joanne,
      I’m posting it now along with my 30 minute veggie soup, as well.

  32. victoria hallerman

    Hi Rita,
    I’m a Cincinnatian born and raised, although I live in Staten Island, New York these days. I’m home visiting, and a friend gave me the column you recently published on Mock Turtle Soup (Jan 21/Suburban Life).
    I was shocked to see that you did not include a recipe for Mock Turtle Soup done with browned flour, the original old German way! Since I’m traveling, I don’t have my recipe file with me, but if I did, the recipe I’d offer does NOT include ginger snaps! My German great grandmother, Maria Geiser Armleder would have recognized that ingredient from her Sauerbraten recipe, but not from the recipe for Mock Turtle Soup. She and her husband, Johann Armleder (founders of what is now the Washington Platform Saloon in downtown Cincy) used a recipe that is similar to the one published in the original Joy of Cooking, which calls for: soup bones (preferably veal), pickling spices, worcestershire, ground veal sautéed with garlic, thyme, salt, pepper, and browned flour. That ingredient gives the soup its distinct nut-like flavor. The recipe is on page 212 in the old Joy of C., and the only way in which my family recipe differs from it is that my mother added a bottle of ketchup, rather than the tomato paste the authors of the Joy suggest.
    BTW, my great grandmother did use a calve’s head, while my mother (thankfully) used plain ground beef . The recipe in the Joy of Cooking suggests adding calve’s brain to the veal, which I did once as an experiment. It was really good, but hard to get past the fact of the calves’ brain, so I have settled happily for the veal.
    I do think the browned flour is important, and I reserve my ginger snaps for Sauerbraten, another great old German recipe.

    1. Rita Heikenfeld

      Hi, Victoria,
      I know what you’re talking about with the browned flour. My German mother-in-law used browned flour for some of her recipes.

      I didn’t have room for that particular recipe in my column, and actually had to look one up, but am including one today on the site, along with your note. I love the history that you share about your great grandma and her turtle soup. So we now have another “tried & true” recipe for Mock Turtle Soup in our Hall of Fame.

      Again, thanks for sharing.

  33. Leah

    Hi Rita

    My husband loves the meat sauce from Giovanni’s Italian Restaurante (in Cheviot). I am hoping you may have a copycat or similar recipe. Love your column.
    Thanks Leah

    1. Rita Heikenfeld

      I have a feeling it’s a secret, but will call them and let you know.

      1. Leah

        Thanks Rita

        I appreciate you checking. If you have a similar one I would like to try it


  34. Judi

    Hi Rita!

    Would you be able to share your donut recipe? Donuts are enjoyed very seldom, but my grandson says they are his favorite. I remembered the story you shared about making them with your grandchildren. I was hoping to try to make them from scratch per your recipe. Thanks for all you share!


    1. Rita Heikenfeld

      Sure I’ll put it up today.

  35. Debi

    Hi Rita
    A few years ago you posted your mushroom soup recipe in the journal and I made it and it was delicious. I have moved and am missing the box with my cherished recipes. Could you send the recipe to me!
    I enjoy your recipes in the journal eat week. I find your recipes very easy to follow!

    1. Rita Heikenfeld

      I’m glad you like the columns – I know how it feels to lose recipes like that. A couple of questions: was it the one made with morel mushrooms but which you could substitute regular mushrooms? Here’s that recipe as it appeared in the column, but if it’s not the one, I’ll keep looking. I know I have it somewhere….

      Morel mushroom bisque
      My best friend, Carol Spry Vanover, lives in Indiana and has a secret place where she goes mushroom hunting. Last week she found a bunch of morels and made this wonderful bisque from a recipe she found online. Carol said: “It was divine!” Tom, Carol’s husband, raved about it and even Tom’s mom, Aggie, liked it. “Mama Aggie was skeptical, never having eaten morels or fresh herbs (I used fresh thyme instead of dry)”, Carol said. Mama Aggie called it an “elegant rich people’s meal”. Funny, what is gourmet today was really common food way back when. You can purchase fresh morels and other wild offerings at some groceries or farmers’ markets.
      1/2 cup butter
      1 tablespoon minced garlic
      1 large onion, diced
      8 ounces fresh morel mushrooms, sliced
      1 tablespoon chicken soup base
      1 tablespoon flour
      2 cups water
      2 cups whipping cream
      1/8 teaspoon ground dried thyme or fresh thyme to taste
      Salt and pepper to taste
      Melt butter over medium heat. Stir in garlic, onion, and morels; cook, stirring frequently, until onions have softened and turned translucent, about 5 minutes. Stir in base and flour; cook for 1 to 2 minutes. Pour in water and cream; bring to simmer, and cook 5 minutes. Puree half the soup in very small batches. Return puree to pot. Cook on low 10 to 15 minutes. Season with thyme, salt and pepper.
      Tip from Rita’s kitchen:
      No morels? Cremini make good substitutions for morels.

  36. Debi

    Thanks for getting back to me – your the best!
    That was not the one but I will have to try this one!
    It was a mushroom barley soup. It’s coming back to me now.It was in the journal a few years ago .


    1. Rita Heikenfeld

      Hi, Debi,
      I found it! Will post in a few minutes. It IS a good one!

  37. Debi

    I found the recipe online – it was in the January 9, 2013 journal!
    I am so…..Happy.

    This is a great soup to have in the cold weather!
    Highly recommended!

  38. Barbara

    Hi Rita, I always enjoy your column in the Community Journal. My husband especially enjoyed Mary Helen’s classic French beef stew . Please let me know where I can find this recipe online so that I can copy it. It was so good …..I would like to place it in my recipe binder.
    Thanks. Take care.

    1. Rita Heikenfeld

      Hi, Barbara,
      So glad you like it and it’s on the site now.

  39. John Walker

    Hi Rita
    Goetta, Goetta, GOETTA ! ! ! ! Will it ever stop? – I hope not – always looking for the best goetta recipe – but it is all a matter of taste. My favorite goetta is made made and sold at Eckerlin Meats near Findlay market. I found a recipe on their web site and thought it was what they use. But I recently found out it is not. But I like it anyway and is what I make at home. Here is the recipe:


    5 stalks celery (chopped in blender with water just to cover celery)
    1½ cup chopped onions
    1 tsp salt
    1 tsp pepper
    ½ tsp poultry seasoning
    ½ tsp garlic powder
    1/8 cup (or more) sage
    1 lb ground pork
    1 lb ground beef (80% lean)
    ½ lb sausage flavored with sage
    2 small bay leaves
    2 cups pin oats

    Dilute celery mixture to 6 cups with water and add to 4½ qt pot
    Add onions, salt, pepper, poultry seasoning, garlic powder, sage, pork, beef & sausage
    Mash with a potato masher
    Add bay leaves
    Simmer for one hour
    Remove bay leaves
    Strain out solids and set aside to cool
    Return liquid to pot and add pin oats
    Simmer uncovered for 1 hour
    Add cooked oats to solids to crock pot and cook on high until desired consistency – very thick
    Line loaf pan with foil and spray with cooking oil
    Pour goetta into pan and let cool to room temperature
    Refrigerate over night
    Slice goetta loaf into serving slices, wrap with plastic wrap, wrap slices in foil and freeze

    I have an obsession and that is to make goetta that doesn’t fall apart and crumble during pan frying. That bugs me. I have tired adding eggs as a binder (like meat loaf), cooking the final goetta until it is very dry, baking the slices prior to frying and frying the slices while they are still frozen – but nothing seems to work to my satisfaction. A butcher told me using meats with a higher fat content is necessary, but that is not healthy. I have found that making slices that don’t hang over the sides of the spatula helps a lot during frying.
    I would appreciate any suggestions.

    1. Rita Heikenfeld

      John, your recipe looks so good. I’ll be sharing it soon. Thanks much.

      1. Rita Heikenfeld

        One more thing – about the goetta falling apart. My sister-in-law uses 5 cups pinhead oats to 3# meat and 8-10 cups water. I think you need to add more oats. That helps bind the mixture really well and it doesn’t tend to fall apart so easily in the skillet.

  40. Pam Karaus

    I would like some grilled cheese recipes. What would be good cheeses, sauces, bread, to use with the sandwiches. Thank you.

    1. Rita Heikenfeld

      Hi, Pam,
      I’m putting some up on the site now. Sorry for the delay.

  41. Donna Wright

    I have an old cookbook “The Encyclopedia of Cooking in 24 volumes — pub 1950 and a file box of recipes from my mother — appprox 70 yrs old also that I would like to give to you if you would like them. I used to work at the OSU ext center in Owensville and have appreciated your cooking skills before and after that both. Let me know.

    1. Rita Heikenfeld

      I picked them up at your house. What treasures, especially the wooden box with the typed/hand written recipes. I’ve already made the quick coffee cake from there and it was so good.
      Thanks much.

  42. Jan Beller

    The Frangipame/almond pound cake in last week’s Community Press sounded wonderful. But I can’t find Solo Almond Filling anywhere! Any substitutes? Is that not made anymore or where do I find it?
    I love your column!

  43. Jan Beller

    Your Frangipane/almond pound cake sounded wonderful (June 10) Loveland Herald). But I cannot find Solo Almond Filling anywhere. Is there a substitute? Or do you know where I can find it? I tried several Kroger’s, Myers, & Whole Foods.
    Love you column! Thanks,

    1. Rita Heikenfeld

      You’re not alone, Jan. Several other readers are having trouble finding it. Solo now calls it Almond cake & pastry filling. Have you tried Jungle Jims? Someone said Walmart has it. I’ll check, also. I had several cans from last year so didn’t realize there was a problem finding it.

  44. Brenda K Wood

    I had a recipe of yours for a cornbread salad, but have lost it. Could you provide it again?

    1. Rita Heikenfeld

      Sure, Brenda,
      Here it is and I’ll put it on the blog, as well.
      Corn bread salad
      Every year I get requests for this recipe. I change it up ever year, and this year I’m adding more bacon and a bit more oregano and cheese. I know, it’s not low fat or low anything, but a real treat to have occasionally. Don’t be put off by the long list of ingredients. It’s easy to make. Feel free to substitute lower fat ingredients if you want.
      1 pkg. 8-1/2 oz, corn bread/muffin mix
      1 can, 4 oz, chopped green chilies, undrained or 1-2 jalapenos, chopped
      1 teaspoon cumin
      3/4 teaspoon oregano
      1 cup ea. mayonnaise and sour cream
      1 envelope ranch salad dressing mix
      2 cans, 15 oz ea. Great Northern beans, drained
      2 cans, 15 oz ea. whole kernel corn, drained or equivalent frozen corn, thawed
      4 good sized tomatoes, chopped
      1 bell pepper, chopped
      1 bunch green onions, chopped
      1 pound bacon, cooked and crumbled
      4 cups shredded cheddar
      Prepare corn bread according to package directions but stir in chilies, cumin, oregano. Pour into sprayed 8” pan. Bake at 400 for 20-25 minutes. Cool. Combine mayonnaise, sour cream and dressing mix; set aside. Crumble half the cornbread into a 13 x 9” pan. Layer with half of the rest of the ingredients and repeat layers, ending with cheese. Cover and refrigerate for 2 hours or more. Serves 10-12.

  45. Cindy H.

    Hi Rita,
    I planted some Sweet Leaf this year and enjoy crushed leaves in my iced tea and fruited water.
    Do you have any instructions for making a simple syrup with it? Also, how do I dry/use it?


    1. Rita Heikenfeld

      Hi, Cindy,
      I just reposted some really good info on Sweet Leaf/Stevia and there’s a recipe for a simple syrup on the post, too.

  46. Connie

    Dear Rita,

    Do you happen to have the recipe for the delicious ham loaf that was served at Shillito’s Department Store, and was in their cookbook?

    Thanks for your help,

    1. Rita Heikenfeld

      Hi, Connie,
      I’ll check my readers on that and also my Shillito files.

    2. Rita Heikenfeld

      Hi, Connie,
      I’m going to ask my readers and also check my Shillito’s file.

      1. Rita Heikenfeld

        Hi, again, Connie,

        My friend, Cynthia Beischel shared the recipe with me. Hopefully it’s what you want. She is going to publish a cookbook on all the tea rooms of Cinti from the department stores and this is one of the recipes that will be included. Publication date is set hopefully for the holidays this year or early 2016.

        Lazarus New England Style Ham Loaf

        2 pounds ground ham
        1 pound ground pork
        1 cup graham cracker crumbs
        ¾ cup milk
        2 eggs

        Preheat oven to 350º.
        Mix pork and ham until well blended.
        Add the graham cracker crumbs, milk and eggs.
        Mix all ingredients until thoroughly blended.
        Place into two greased loaf pans and bake for 1 hour.

        Slice and serve with pineapple sauce.

        Yield: 10 to 12 servings.

        Pineapple Sauce

        20 ounce can crushed pineapple
        ¼ cup sugar
        1 cup water
        1 Tablespoon cornstarch
        Pinch ground cloves

        Combine the pineapple, sugar and ¾ cup of water in a saucepan.
        Over medium heat, heat to boiling.
        Mix the cornstarch with remaining ¼ cup of water.
        Add cornstarch mixture to the hot pineapple mixture and cook until sauce is slightly thickened and becomes clear.

  47. Laura N.

    Hi Rita, While my basil seems to be drowning my mint has gone crazy. Do you have any ideas on what to do with all my mint? We are not big fans of mint jelly. Thanks!

    1. Rita Heikenfeld

      Hi, Laura,
      Check out my orzo salad with basil and mint, and also my spa water – a perennial favorite using mint. And one more thing, try crystallizing the mint leaves. There’s a post on that, too.

  48. Phyllis

    Hi Rita. We enjoyed your seminar on A garden of Simples at Mother Earth News at Seven springs. You had a small jar of white salve/ cream on the table and my husband tried it and it was wonderful. Could you please send me the recipe on how to make this. I didn’t get a chance to write it down, and I could not find it on your web page. Thank you so much. Phyllis

    1. Rita Heikenfeld

      Hi, Phyllis,
      I’m glad you could attend. Give me a couple of days to get the recipe on the site. I could have sworn I put it there, but I’m so low tech….
      it’s a great recipe!

  49. Veronica Gantley

    Hi Rita,
    I would love to be a guest contributor on your blog.
    Here is a easy recipe that I love
    Veronica Gantley

    1. Rita Heikenfeld

      Hi, Veronica,
      Sounds good. Where do you live?

  50. Patricia Frederick

    I am looking for a recipe I saw on Fox 19morning news. It was for a pumpkin roll that you do not have to roll up in a towel before adding the cream cheese filling. They said it could be found on their web site but I could not find it. After spreading the cream cheese on the cake they rolled it up just by lifting the parchment paper. I hope you have this recipe. Thank you.

    Patricia Frederick

    1. Rita Heikenfeld

      I’m vaguely aware of soapstone cookware but will research it. I do know it has to be seasoned and not subjected to extreme changes in temperature, like putting a hot pan in the sink and running cold water over it. I’m wondering if anybody else can help here?

    2. Rita Heikenfeld

      Check it out on the site.

    3. Rita Heikenfeld

      Hi< Patricia, I thought I replied earlier to this but can't find the note. I put the recipe on the site!

  51. Lisa Miller

    Hi, Rita! My dad has always talked about something called a Honeymoon Pie that his mother used to make. She had to have made it prior to 1960 since I can’t remember ever having eaten it. He is constantly asking family members if we can find the recipe for it. We’ve Googled it, but the only recipe we can find doesn’t seem to be it, according to his sister. I was wondering if you have any recipes for Honeymoon Pie.

    Lisa Miller

    1. Rita Heikenfeld

      Hi, Lisa,
      Let’s put this out to my readers and I’ll research it, as well. Can you give me the decade of when she used to make it? Honeymoon pies….hmmm…

  52. Lisa Miller

    My best guess would be the 1940’s or early 1950’s. Thanks so much for your help!
    Lisa Miller

    1. Rita Heikenfeld

      Ask him if the filling was a creamy one, or any description or taste he can remember. We’ll get it figured out.

  53. Karen

    I miss the old formula Trauth Dairy products in Cincinnati area. Their quality was the best! Do you have a recipe for their sour cream French onion dip? The current product is not the same as before. Thanks.

    1. Rita Heikenfeld

      Hi, Karen,
      I think you’re right! Try the Nally’s sour cream dip recipe. What I use for sour cream now is full fat, organic if I can find it. It just seems to taste better.

  54. Katy McGee

    I was listening to you on the Sonrise morning show while driving in the snow so I couldn’t write anything down, but I was intrigued by your healthy cleansing options. Can you blog (or email) them? Thanks!

    1. Rita Heikenfeld

      Hi, Katie,
      Thanks for listening – especially while driving in the snow. Now refresh my addled memory – was the subject on cleansing foods or cleansing options for skin?

  55. Juli Brace

    Hi Rita,

    Looking for a cookie recipe that when you look at the list of ingredients it is mostly nuts: 1 cup of pecans, etc. It may or may not have had raisins in it, and we called them “rock cookies” as there was little dough in them.

    Ever heard of such a thing?

    Thanks for looking!

    Juli B

    1. Rita Heikenfeld

      Hi, Juli,
      Yes I have! Gosh, that’s a vintage recipe I think. Anyway, I do have one but it does have flour in the recipe. But the cookies are so loaded you’d never guess.

      And I’ll put this call out to my readers – anybody have a good recipe for Juli?

  56. chris seipelt

    Missed seeing you May 7 at Natorps, stopped by at 3 pm and could not find you or Ron Wilson. Wanted to tell you i enjoy you on the radio with him and also your articles in the local community journal. Also wanted to know if you have a good recipe for Kosher Dill Pickles. I’ve made them in the past from the Ball canning book and Mrs Wages package mix, but they usually turn out soggy. Is there a secret to keeping them crispy? I’ve always used taps water, and mine is hard. The Ball book says to use soft water. Is that the secret to keeping them crisp? also do you have a good recipe for sourkraut and how to make it and can it? Thanks for your help. Chris from Cherry Grove (right in your neighborhood.

    1. Rita Heikenfeld

      Hi, Chris,
      Soft water is important for crisp pickles. Also the age, condition of the cucumber plays a part. Another reader just sent me a dill pickle recipe which they love. Here it is. Sorry you missed Ron & me. We were taking a 15 minute break at that time and were outside!

      “My husband Allen and I (actually the garden is more of Allen’s project) have grown a summer vegetable garden for years, nothing fancy, just squash, tomatoes, beans, cucumbers, and an occasional attempt at a watermelon or cantaloupe. We also started composting our left-over nonmeat or dairy scraps several years ago.

      Last year Rita spoke at our neighborhood Women’s Club and inspired me with all her information about the use and healthy benefits of herbs, so last summer we included lots of herbs (mint, basil, rosemary, thyme, chives, and dill with the usual veggies including cucumbers.
      For some reason we had a bumper crop of cucumbers (not any particular type.) The neighbors actually started to run when they saw Allen coming with extra cucumbers again! So we decided to make pickles. Neither of us had ever made pickles before but we had canned tomato sauce and soup so we thought we’d give it a try.
      We ended up making 18 quarts of pickles, some slices and some spears in two batches. We had one friend who ate an entire jar of them in one night and then called us to ask for another jar for his friends on poker night. Allen and I only got to eat 3 jars, the others were snapped up by friends and family! So much for the over abundance of cucumbers!
      We used the following recipe with our own fresh dill and dried pepper flakes. They turned out nice and crunchy.
      This recipe is for 2 quarts, we quadrupled it twice! One time for the first batch and then, again, for the second.”

      Garlic Dill Pickles:
      Makes 2 quarts or 4 pints
      2 quarts of cucumbers (about 3 lbs.)
      1 ½ C. Apple cider vinegar
      1 ½ C. water
      2 T. pickling salt
      8 cloves of garlic
      4 tsp. dill (I used one tsp. of dill seed and 3 tsp. of finely chopped fresh dill)
      2 tsp. black peppercorns
      1 tsp. red chili flakes
      Combine vinegar, water, and salt in a sauce pan and bring to a boil.
      Divide the garlic cloves, dill, peppercorns, and red chili flakes between the jars you have prepared.
      Pack the slices or spears into each jar along with a sprig of fresh dill (leave room so that the cucumbers are not packed too tightly and so the liquid will surround the cucumber).
      Pour the brine into the jars until it reaches ¼ of an inch from the rim of the jar.
      Make sure all air bubbles are removed (using a wooden or plastic stick and/or tapping each jar).
      Top with lids and bands, but avoid screwing them on too tightly
      For shelf stability: Lower the jars into a processing pot full of boiling water, allow to return to a boil and time for 10 minutes.
      When the time is up, remove from the water and allow to cool. Then check lid seals.
      Let the pickles sit for a least a week before enjoying.


  57. karen sue

    Hi Rita,

    I hope you can help me with a question. I read your columns and enjoy your recipes. I just removed a chuck roast from the oven and part of the white absorbent padding was accidentally left under the meat. The internet information said to throw roast away because of chemicals absorbing into the meat. The padding was torn.
    I did so. I have a very nice aluminum roaster I roasted it in. Do you think I should be concerned about any chemicals being released into the roaster. I can only imagine how busy you are but if possible I would appreciate your help. Thank you so much.

    1. Rita Heikenfeld

      Hi, Karen Sue,
      Oh gosh, sorry about that. If the padding wasn’t torn, it would be OK to eat the meat. As far as the aluminum roaster, is it anodized aluminum, nonstick aluminum or the old fashioned silvery looking roaster?

      1. karen sue

        Thank you so much for getting back with me. I’ve had it for many years.. I believe it was my Mom’s. It is a large oval roaster – very heavy. On the bottom it reads: Wagner Ware Sidney – 0- , Magnalite 4265P
        It is silvery looking – like the inside of a club aluminum Dutch oven pot I’ve had for a lot of years. It isn’t nonstick.

        1. Rita Heikenfeld

          Wow, you have a treasure. Wagner Ware from Sidney, Ohio. The USDA doesn’t say that pans cannot be used after the meat padding tears, etc. so I would say yes, continue to use that heirloom pan. Lucky you! Wagner Ware/Magnalite is still considered wonderful, durable, cookware. I wish I still had the pan my Mom gave me eons ago – loved it, but the handle fell off and I never did get it fixed…..

          1. karen sue

            Thank you so much – I really appreciate it and so glad to be able to use my pan. And thank you for all your recipes and other information. It is very helpful.

  58. Rose Foertsch

    Does anyone have a recipe for the Netherland Salad served at Clovernook Country Club from the Netherland Hilton

    1. Rita Heikenfeld

      Hi, Rose,
      I am posting it now on the site!

  59. Joan jasper

    Could you have a copy cat recipe for izzy’s pickles, that i could use for canning .or to just make and eat without canning. Thank you , i love your articles in community recorder. The recipes are great . Really like the hotbrown alot. Thank you joan,

  60. Joan jasper

    Could you send me the recipe for izzy’s pickles, so i may can them . Thank you. Joan jasper

    1. Rita Heikenfeld

      Gosh, Joan,
      I don’t have an exact recipe for them. So for all my readers – can you help?

  61. Gail Goodpaster

    One of my favorite dishes came from the now defunct Karlo’s Bistro Italia on Houston Rd. In Florence KY. It was for the Gnocchi with Chicken and Artichokes. It also contained asparagus and a gorgonzola cream sauce. If anyone has a copycat recipe, I would appreciate it.
    Thank you for sharing all the amazing recipes

    1. Rita Heikenfeld

      Hi, Gail,
      You won’t believe this,but the chef from Italianni’s – that’s what the restaurant was called before Karlo’s, did a class at my cooking school way back when. I have the recipes for their marinated tomatoes, pesto Genovese and other recipes but not the Gnocchi with Chicken and Artichokes. I’ll put this out to our readers and perhaps we’ll get lucky!

  62. Kim

    The day you published your Chunky Cooked Tomato Basil Sauce recipe my neighbor left a big bag of red ripe Roma tomatoes on my porch. I knew what we were having for dinner and it turned out delicious! I had a couple of question for the next time I am so blessed with fresh tomatoes. 1. You did not specify what to do with the garlic cloves. Should you smash, chop or leave them whole? Do you remove them with the carrots and basil? 2. I did follow your friends advice and removed the seeds from the tomatoes. After seeing the seeds in the strainer I wondered if I should add more tomatoes to compensate for the loss of seeds. I look forward to your column each week in the Loveland Herald. Thank-you Kim

    1. Rita Heikenfeld

      Hi, Kim,
      So glad you used fresh tomatoes! OK so I did remove the garlic cloves and smashed them a teeny bit when I first put them in. I did remove the carrots and what I could fish out of the basil, though a lot of the basil cooked into the sauce which was fine with me. Yes, next time use more tomatoes to compensate for the loss in removing seeds.

      Thanks for sharing your foodie story, Kim.

  63. Joe

    Just listened to you on the Son Rise morning show and was interested in your recipe for a reuben dip and/or sandwich spread but couldn’t find it on your website. Can you let me know where it is? Thanks.

    1. Rita Heikenfeld

      I’m posting it now!

  64. Gary Ewald

    heard part of the recipe for a soup or something on 10/13 2016 on Sacred heart … no info there. Any info on what it was …sounded so good

    1. Rita Heikenfeld

      Hi, Gary,
      I’m checking my blog now and will have it up shortly if it’s not already there. It is a good one and thanks much for listening!

  65. Ginger sonntag

    Looking for a recipe from western hills press. Two person lasagne. Thanks

    1. Rita Heikenfeld

      Hi, Ginger,
      Was it the busy day lasagna – serves 6 (a small version)?

      1. Ginger sonntag

        No it was a two person lasagne. Probably from last year. It used no cook lasagne and you cook it in a loaf pan.

        1. Rita Heikenfeld

          Hi, Ginger,
          I found it and here it is again. FYI it’s in the post w dairy free rolls. Enjoy!
          Easy lasagna for two

          Carol Williams (no, not the Channel 9 news anchor), an Eastside reader needs recipes for two. So if you have some to share, please do.

          “We’re empty nesters and I have too many leftovers,” she said.

          1 cup ricotta cheese

          1/2 cup Parmesan

          1 egg

          14 oz. pasta sauce with meat

          4 no-cook lasagna noodles

          1 1/3 cups Mozzarella

          Preheat oven to 400 degrees. Combine ricotta, Parmesan and egg. Set aside.

          Spread 1/3 cup sauce in bottom of spayed loaf pan. Top with one noodle. Spread 1/3 cup sauce to edges. Top with 1/3 reserved cheese mixture and 1/3 cup Mozzarella.

          Repeat layers twice, topping with remaining noodle and sauce. Bake, covered, 25 minutes.

          Uncover and sprinkle with rest of Mozzarella. Bake about 10 minutes more. Let sit 10 minutes before cutting.

          Tips from Rita’s kitchen: Use regular lasagna noodles and boil just until tender, but not all the way done.

  66. Betty Coulter

    bone broth recipe, please

    1. Rita Heikenfeld

      Hi, Betty,
      I just posted the recipe again. Also, check out my Countryside Magazine article on bone broth, as well.

  67. Rosalin


    Do you have the recipe for Red Lobster’s Thousand Island Dressing?

    Thank you.

    1. Rita Heikenfeld

      Hi, Rosalin,
      No but let’s put the call out to my readers. Any of you have a similar recipe? I do have a really good one I just made from scratch if you want that.

  68. Sue Winstel

    Do you have the ingredients for the Cajun Seafood Seasoning from the HERITAGE restaurant?
    Thank you

    1. Rita Heikenfeld

      Hi, Sue,
      I met my husband, Frank, there way back when. He was parking cars and I was hat check girl. After my regular job as a legal secretary, I would work at the restaurant on weekends. Frank did too. I’m putting up the Cajun seafood seasoning recipe in a few minutes.

      Yes, it was an icon back in the day.

    2. Rita Heikenfeld

      Hi, Sue,
      I’m just clearing up some items on the site and believe I sent this to you a while back.

  69. Stephen Belanich

    Hi Rita,

    Recently you posted a recipe for heart healthy black beans and rice. I cut out the recipe to try but then lost it. I believe it had tumeric in it. Can you send it to me?

    Thank you.

    1. Rita Heikenfeld

      Hi, Stephen,
      I believe I sent this to you. Did you get it?

  70. Mary Carol Eyl

    Hi Rita,

    Didn’t see you when I left and just want to thank you for a great class at The Jungle yesterday. I will use all the recipes for certain.

    Mary Carol

  71. Mary Carol Eyl

    Hi Rita,

    Didn’t see you when I left and just want to thank you for a great class yesterday at The Jungle yesterday. Will use all the recipes for sure!

    Mary Carol

    1. Rita Heikenfeld

      Aw, how nice of you Mary Carol. You make the class fun!

  72. Vickie Buck

    Hi Rita,
    You had a recipe in your column (about Nov. or Dec. 2015) for Jarlsberg Spread. I know I cut it out and saved it…but I saved it too well…I can’t find it.
    I think it was equal amounts of shredded Jarlsberg cheese (or Swiss) and mayo with chopped red onion.

    Would you please verify the ingredients and amounts, please? Thank You.
    (I have bought it at Kroger’s Deli but it is not always available.)

    1. Rita Heikenfeld

      Hi, Vickie,
      It’s posted on this site. Let me know if you can’t find it!

    2. Rita Heikenfeld

      Hi, Vickie,
      Did you find it on the site yet?

  73. Rachel

    Hi Rita!

    I was wanting to start a new tradition at Easter of making lamb. Do you have simple recipe?

    1. Rita Heikenfeld

      Hi, Rachel,
      Are you having bone in or boneless? Let me know and I’ll go from there.

      1. Rita Heikenfeld

        Hi, Rachel,
        I just posted the recipe.


    Hello Lovely Rita,
    What a lovely site this is!
    And How are You???

    I have news: my son is engaged [you’ll love the story!].

    Also, want to invite you to come in to read with me soon. Yes I am still doing Food Thoughts!

    Hope to hear from you and see you soon!
    Sue Marks

  75. jena

    I would like to print your dreamsicle cake recipe but I can’t figure out how to print it. Can you help me?



    1. Rita Heikenfeld

      Hi, Jena,
      Did you get my instructions on how to print? Just copy and paste into a word document or your own email and print from there if you can’t print it from the site.

  76. Judy Harris

    For a few years I have been sharing newspaper clippings with my cousin in Scotland, Marlene Herriot. Of course, your column is often in the clippings going to her across the Atlantic. Now she will be making the Ruth Lyons Coffee Cake.

    Marlene was wondering about using self-rising or regular flour in that recipe and I merely said that I always used regular flour so I didn’t know about the self-rising for that recipe. Baking soda and salt already in the flour is good for biscuits but…?

    What would you say?

    Many thanks. We love your columns here and in Scotland!

    1. Rita Heikenfeld

      HI, JUDY,
      First, how cool that the column reaches that far. You are a dear for sharing. I agree, use regular flour (I sent the recipe to you again via my newspaper column just now). Self rising flour has baking powder in it.

  77. Lynda Leugers

    Rita I heard you speak today at the Mercy Hospital Guild luncheon at Stillmeadow, and was wanting the recipe for the lavender linen spray. I can’t seem to find it on your web site. Thanks, I really enjoyed your presentation.

    1. Rita Heikenfeld

      Hi, Lynda,
      It’s on there. Did you find it yet?

  78. Connie Rogers

    I lost your recipe from the Southwestern employees kitchen for stuffed half peppers. You reprinted it just recently, but I can’t find it. Is it on this site?


    1. Rita Heikenfeld

      Hi, Connie,
      I just posted it again. Let me know if you can’t find it.

  79. Connie West

    I’ve misplaced your recipe for spiced almonds. I used to love giving those as a Christmas gift. Could you please post or send it? I think I got it from you in Forest Hills cooking class years ago.
    Thank you!

    1. Rita Heikenfeld

      Hi, Connie,
      Here you are – and they are yummy!

      2 cups whole almonds, skin left on and toasted ***

      1/4 cup sugar

      1/2 teaspoon salt

      2 tablespoons ea: honey and water

      2 teaspoons Canola oil

      Mix sugar and salt and set aside. Stir together honey, water and oil in large nonstick skillet or pan and bring to a boil. Immediately stir in nuts and continue to cook and stir until liquid is absorbed, about 5 minutes. Sprinkle sugar mixture over and toss until evenly coated. Pour out onto sprayed cookie sheet. When cool, break up and store airtight at room temperature up to a month.

      **To toast nuts: Pour in single layer on cookie sheet. Roast at 350 until fragrant, about 8-12 minutes. Stir from the outside edge into the center a couple of times.

  80. Becky Hewitt

    I am looking for a copycat recipe for Panera’s 3 cheese soufflé. Thank you. Becky Hewitt

    1. Rita Heikenfeld

      Hi, Becky,
      Do you mean their 4 cheese soufflé? With light cream cheese, cheddar, parmesan and another kind? It also has onions. I haven’t tried it yet but will do so ASAP. I’ll also put this out to my other readers – they may have some ideas, too.
      Meanwhile, check out my site – I found one that is supposed to be pretty close.

  81. John Meier

    Love your column in the Kenton Recorder. Was wondering if you have a recipe for Walt’s Hitching Post Salted Rye? Trying to having something close to Walt’s for holiday dinners / special occasions for some variation from the standard yeast dinner roll. Any ideas / recipes would be greatly appreciated!

    Thanks in advance

    John Meier

    1. Rita Heikenfeld

      Hi, John,
      I will check with the restaurant but will tell you they are very secretive about their recipes. I’ll let you know what I find out!

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