Author: rheikenfeld
Fattoush!
I so enjoy chatting with Matt Swaim each Thursday morning on the Sonrise Morning Show/Sacred Heart Radio. Today it was all about Fattoush – that Lebanese salad that incorporates toasted pita and sumac in the recipe. Fattoush, the word, is from the Arabic word “fatt,” meaning “crushed” or “crumbled,” referring to the bread pieces in the salad. It’s actually the root word of fattoush. It’s an … Continue reading Fattoush!
Vintage Betty Crocker 7 Layer Rigatoni Casserole
Blessings to each of you. No kidding, I just love chatting with Matt Swaim on the Sonrise Morning Show/Sacred Heart Radio each week. Like a lot of us, Matt is raising family while juggling work, volunteering, and all that. I thought he’d like this casserole that is tried & true. I hope you like it, too! First, we talked about a little about wheat and … Continue reading Vintage Betty Crocker 7 Layer Rigatoni Casserole
Black Gold, Clothes on the Line and Fruited Zucchini Breads
As I’ve told you before, it doesn’t take much to please me. Yesterday, long-time friends Ray and son-in-law, Ronnie, brought 2 trailer loads of black gold/aged horse manure over for our gardens. I’m still smiling! I was fiddling around in the vegetable garden when the manure came, and I found 2 zucchinis too large for stuffing but perfect for zucchini pineapple bread and zucchini blueberry bread. … Continue reading Black Gold, Clothes on the Line and Fruited Zucchini Breads
Ice Cream Sandwich Cake
What a fun segment on the Sonrise Morning Show/Sacred Heart Radio talking about summer fun desserts. One of the most popular is ice cream sandwich cake, and it’s easy to make and so yummy. Here’s the recipe! The only thing I did different is made my own hot fudge & caramel topping. Let me know if you want those. Ice Cream Sandwich Cake Ingredients Directions … Continue reading Ice Cream Sandwich Cake
Baked Feta with Garlic & Oregano
OK today when chatting with Matt Swaim on the Sonrise Morning Show/Sacred Heart radio, the subject was cheese – yes, cheese was eaten during Bible times (perhaps not in the form we know today) but in 2 Samuel David is offered “honey, and curds, and sheep and cheese of kine (cow) as provisions. So cheese is indeed an ancient food. How about having feta as the … Continue reading Baked Feta with Garlic & Oregano
Refrigerator Dills like the Deli
When we were growing up, Mom had an unusual method to remove bitterness that sometimes happens with cucumbers. She’d cut a small piece off the blossom end, set that aside, then cut a thin slice off the cucumber. After tasting the thin slice, if the cucumber was bitter, she’d rub the cut piece onto the cucumber and voila, we’d see a bit of foam forming. … Continue reading Refrigerator Dills like the Deli
Sugar Snap Pea Salad
Well, guess what turned up at my back kitchen door yesterday? Fresh sugar snap pea salad, that’s what. Our friends, Bob and Bert Villing, who live in an old farmhouse down the road and grow long rows of snow, sugar snap and English peas, brought us a bowl of Bob’s sugar snap pea salad. Simple and sensational – fresh sugar snaps in a cream dressing of … Continue reading Sugar Snap Pea Salad
Jammin’ It
Here on my little patch of heaven in Southwestern Ohio, we have been invaded. With cicadas. Everywhere. I can’t even hang clothes out on the line! But there’s a silver lining in this cicada cloud after all. They are not bothering the wild fruit, like black raspberries and mulberries. I went foraging yesterday and harvested enough to make a lovely mixed berry freezer jam. Of … Continue reading Jammin’ It
Salmon Cobb Salad
The reason I love writing these columns is the range of recipes that interest you and which are shared between us. Take last week’s column, for example. It was all about fettuccine Alfredo, the pasta with a silky cheese sauce made of cream, butter and Parmesan cheese. High fat? Yes. Delish? No question. Well, this week we’re on the opposite side of the park, … Continue reading Salmon Cobb Salad

