MISS OLIVIA: 23 years of home cooking | Community

Georgann Dolfay

Twenty-three years ago, Aug. 19, 1998, my first food column appeared in The Daily Times. That’s approximately 2,500 recipes. To me, planning and preparing the food for every column is still as exciting as the first. Thank you to all the readers who have said nice things about the recipes. […]

Twenty-three years ago, Aug. 19, 1998, my first food column appeared in The Daily Times. That’s approximately 2,500 recipes. To me, planning and preparing the food for every column is still as exciting as the first. Thank you to all the readers who have said nice things about the recipes. A special thank you to Editor Melanie Tucker, who has encouraged (put up with) me, fixed my errors and defended me cause I write like I talk. Luvu!

Today’s abundance of recipes are the result of my being quarantined for days due to being exposed to the Delta variant of COVID. I escaped infection and am soooo grateful.

I watch cooking shows for information, not entertainment. I have a Kindle, a sewing machine and two cookstoves. I can entertain myself. For today’s recipes, I took inspiration from Sunny Anderson of The Kitchen and one of my all-time favorite chefs, Ina Garten.

8 ounces cream cheese, at room temperature

8 ounces goat cheese, at room temperature

1 large clove garlic, grated

3 tablespoons fresh parsley, minced

5-6 tablespoons half and half

In a medium bowl, whisk together all ingredients except cucumber and bread. Spread creamy mixture generously on one slice of the bread. Place cucumbers, overlapping slightly, on the spread. Top with second slice of bread. Cut in half. Serve immediately. Goes great with Tomato soup.

The sandwich can be trimmed, cut into quarters and served for parties.

Tomato Soup for One (or two)

1/4 cup diced sweet onion

1 cup V-8 juice, original or hot and spicy

In food processor or blender, puree tomato, onion and celery with V-8. Season to taste.

In a small, heavy saucepan, bring to boil. Reduce heat. Simmer ten minutes.

1-1/2 tablespoons chipotle in adobo sauce, or to taste

2 tablespoons freshly chopped parsley or cilantro

1 medium size clove of garlic, minced

1 teaspoon chili powder, mild or hot

4 teaspoons fresh lime juice

1/4 teaspoon onion powder

In a small bowl, mix all. Cover and chill until serving time.

Use as a spread for sandwiches or as a dip.

1/3 cup coarse grain Dijon mustard

3 tablespoons dill relish

1/2 cup very finely diced sweet onion

Small rolls, such as Hawaiian

In a medium bowl stir butter, mustard, poppy seeds, onion and dill relish together. Spread generously on one side of the bun. Layer on two folded slices of ham. Wrap, individually or as a pan full in foil. Place in the oven 10-15 minutes. Serve warm.

Ham and Cheese Biscuits with Honey Butter

1/3 cup finely shredded sharp cheddar or pepper jack cheese

3 tablespoons frozen butter

3 thin slices deli ham per serving

1 tablespoon whole grain mustard

In a small bowl, mix all ingredients thoroughly. Set aside.

Preheat oven to 400 degrees. Spray a cookie sheet with pam. May use an iron skillet. In a medium bowl, whisk together flour and cheese. Grate butter into flour mixture. Stir in buttermilk. Divide mixture into eight, mostly equal, portions. Place on baking sheet or in cast iron skillet. Bake 20-25 minutes or until golden. Brush tops generously with Honey butter. Add slices of ham. Serve remaining honey butter on the side.

These biscuits are not sweet, even with the honey butter. Serve along side soup, stew or chili.

1 large tortilla, flavor of your choice

Smoked gouda, very thinly sliced

Fresh ripe avocado, sliced

Cherry peppers, seeded and thinly sliced

Cooked chicken or your choice of meat, sliced

Spread aioli as desired on tortilla. Place remaining ingredients on in the amount desired. Roll up: slice on the diagonal. Offer additional aioli on the side.

2 cups, crushed vanilla wafers or buttered, toasted graham cracker crumbs

1 package banana instant pudding mix (I used Sonic brand banana shake instant pudding mix)

2 cups cold half and half

1 (8-ounce) carton extra creamy cool whip, thawed

Whisk together pudding mix and half and half. Set aside to thicken.

In a medium size glass bowl, layer components beginning with crumbs, banana, custard and half the cool whip. Repeat layers and top with cool whip. Cover and refrigerate until serving time.

Can be layered in individual servings, omit the cool whip on top and top with whipped cream at time of service.

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