Appetizers
Sma Kottbullar - Swedish meatballs, page L6.
Soups
Soupe à l'Oignon - French Onion Soup, page L11.
Salads
Nothing available in this section, yet.
Entrees
Parmigiana di Melanzane - Eggplant Parmesan, page L7.
Salsa de Pomodori - Tomato Sauce, page L8.
Spanikopita - spinach-cheese pie, page L2.
Desserts
Chocolate Cake with Cheesecake Layer - page L10.
Chocolate Raspberry Cake - page L5.
Cream Cheese Pound Cake - page L3.
Pea-Pickin' Cake - page L4.
Pumpkin Roulade - page L9.
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French Onion Soup
The recipe used was from the book, "The Cooking of Provencial France" from Time-Life Books' "Foods of the World" series. Pictured, from top to bottom, are split-pea soup, vegetable soup, and French onion soup.
Pumpkin Roulade with Rum Raisin Ice Cream
KITCHEN - Wendy saw the recipe for this roulade in Chocolatier Magazine and thought it would be a nice choice for this fall season. She made two, one for a friend at Bata, and one for a co-worker at the Tidewater Grille. Everyone who tried the roulade enjoyed it, especially since it was quite rummy. Get the recipe on page L9.Want to write a letter to the editor? Click here!
Soupe à l'Oignon
KITCHEN - Wendy unexpectedly had the evening off, so she decided to make dinner. The choices were either chili or French onion soup, and the soup won out. Part of the decision process was that the recipe called for only one ingredient that Wendy didn't already have at home, and she was low on cash.The soup was quick to make, less than two hours, and Wendy enjoyed it very much. "It's got great flavor," she was heard saying. She didn't make the croûtes to go with it, but instead dumped a pile of shredded mozarella cheese into the soup bowl.
Get the recipe on page L11