Preheat oven to 375 degrees. Separate dough into 10 biscuits; separate each layer into two layers. Press each biscuit layer to form a three-inch round. Place one half meatball and one piece of string cheese into the center of each dough round; add small dollop of marinara. Wrap dough around meatball, cheese and sauce, pressing edges to seal. Place seam side down in single layer … Continue reading Meatball Sub Dippers
Our friend Kim did what you should never, ever do – she made these for the first time when she needed to take appetizers to a holiday party. Against the odds, they were so good that they were the first apps to disappear from the buffet table. Continue reading Mexican Quiche Cups
Carla wheedled this recipe from a friend , who wheedled the recipe from an ex-boyfriend, who in turn wheedled the recipe from his grandmother, who made him promise not to share it with anyone ever. We say the statute of limitations has expired – enjoy for yourself. Continue reading Gingersnaps
Here are sugar cookies that are firm enough to hold a glaze, while still soft and tender inside. Not too-sweet or sickly-sweet, but fragrant with vanilla or almond or rum. There are never, ever, enough – they’re always eaten up too soon. These are the sugar cookies that put all other sugar cookies to shame. Continue reading Glazed Sugar Cookies
Mix cornmeal and milk in saucepan. Cook over medium heat, stirring, until thickened. Reduce heat and cook for 5 more minutes. Beat in egg, ½ cup cheese, salt and pepper. Pour into 9-inch square pan and chill overnight. When ready to cook, lightly brown sausages. heat oven to 400 degrees. Cut polenta into squares and arrange in bottom of shallow casserole dish or 9 x … Continue reading Polenta with Sausages
Laura got this recipe from a Scottish expatriate – and it is so much better than the packaged kind! Beat butter and sugar together until mixture resembles face cream. Add flour one cup at a time; beat well after each addition. Form shortbread into balls about the size of tennis balls. Pat balls out until they are about 7 inches in diameter. Prick shortbread all … Continue reading Scotch Shortbread
We have no idea what the actual spelling is, but this what Mamcik called beef and mushroom crepes. Labor-intensive, but delicious, and a regular request for family birthday celebrations. Continue reading Nalesniki
Our parents’ neighborhood grocery store was Payless, in Prairie Village, back in the baby boomer days of suburban sprawl, back when Jesse Clyde Nichols ferociously defended his acres of postwar tract houses from strip malls and pop-up commercial zones, back when all the stores were limited to pre-planned mini-plazas along the main roads, and the boomers’ parents congregated at the new, nice and neat little … Continue reading Rosie’s BBQ Meatballs
Carla has made this with less salt, half the salt, and no salt at all. With good sharp Cabot or Tillamook cheddar, decent beer, and pretzels to dip, you won’t miss the salt in the dip at all. Continue reading Cheshire Bar Cheese Dip
If you don’t want to go to the trouble of deep-frying the wonton chips, thin and lightly salted tortilla chips are a fine substitute. Continue reading Hot Crab Rangoon Dip with Fried Wonton Chips
Around Our Table 