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Meat
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Servings: 1
Complexity: Easy
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From Kathie Dever's July 1998 Fallsmead Forum Cooking and Entertaining Column: We invited friends over for dinner the other day, and understanding what a killer month I had, they asked that it just be really simple. I said, "Great!
Let's have ribs - I am really hungry for them." The response was, "Oh, no - that's too much trouble, and anyway, they take too much watching on the grill and we want to visit with you." Little did they know about my secret recipe, originally called ART'S FOOLPROOF RIBS. I don't remember where I got it, but I don't remember doing ribs any other way ever since. They get cooked thoroughly, but remain moist and utterly tender. And no kidding, they really are foolproof.
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Complexity: Medium
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From Kathie Dever's September 2002 Fallsmead Forum Cooking and Entertaining Column: I love my mother. She's 85 and reads the newspaper cover to cover and has CNN on all day, every day. So, if you ever call her, you'd better be up on current events or she'll nail you. We don't share the same approach to cooking, however. Me: "Mom, I made borscht last night." She: "You messed with my recipe, didn't you!" Me: "Ummm,..." Mom worked on a dish until she got it so that all of us liked it and then the recipe was like, holy. Me, I can't help tinkering with food. Like the Thanksgiving turkey - Mom loves those cook-in-the-bag turkeys and has decided that is the only way to go and says so. I am on the eternal quest for the perfect turkey recipe, however, and may have found it. Brining does the most amazing things to "white" meats and fish - not just powering up the flavor, but tenderizing and making it really moist. You may wonder why I am giving you this recipe now - the reason is that I know that if you haven't tested a turkey recipe well before the big day, you won't change what you did last year. Just make sure that, if you are using a kosher bird, it hasn't already been brined.
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Servings: 4
Complexity: Easy
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From Kathie Dever's November 1993 Fallsmead Forum Cooking and Entertaining Column.
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Servings: 4
Complexity: Easy
Total Time: 30 minutes
From Kathie Dever's April 2007 and September 2005 Fallsmead Forum Cooking and Entertaining Column: I am always on the lookout for something fast, easy and inexpensive and I have been putting this in front of my family for quite a few years with great results. Pair this with some boil in the bag rice and a fresh or frozen veggie, maybe a hunk of fresh baguette or other bread and you are there inside of 30 minutes. What a great weeknight meal. The capers and fresh lemon juice make all the difference. Enjoy!!
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Servings: 4
Complexity: Medium
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From Kathie Dever's May 2010 Fallsmead Forum Cooking and Entertaining Column: I finally got around to trying out this recipe which I had clipped from The Washington Post quite some time ago. It was in the "Dinner in Under 35 Minutes" column and it uses only the fat from the chicken itself which makes it really tasty. I served it on top of orzo pasta cooked in chicken broth, sauce over that and fresh green beans. If you want to save some calories, you could remove the skin after cooking, but it is so crunchy I don't think you are going to want to. A very nice, easy-on-the-cook, week-night meal. Enjoy!
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Servings: 4
Complexity: Easy
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From Kathie Dever's December 1993 Fallsmead Forum Cooking and Entertaining Column: Last year, I wrote my December article about entertaining and gave you a recipe for hors d'oeuvres. This year, in an effort to give you something that you might REALLY need, I'm going to offer two family entrees that are major easy on those who shop all day, run a multitude of holiday errands, squeeze in the regular household chores, and arrive home less than an hour before the rest of the family. It's like the wolves are at your heels, crying, "What's for dinner?! !" You need something fast, filling, and easy on the frazzled cook. Also, both of these are red meat, but they are lean. They are also guaranteed men-pleasers. What is it about those men and their beef? Both, however take a bit of advanced planning , so take note and stock you freezer with the ingredients.
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Servings: Group
Complexity: Easy
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From the September 1999 Fallsmead Forum. This recipe was so popular that Kathie Dever, whose company "Be My Guest" catered the party for Cynthia and Jim, graciously agreed to share it.
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Servings: 6
Complexity: Very Easy
Total Time: 45 minutes
From www.food.com. These are so easy and yummy. I think I used a bowl and a spoon and no cutting! We really loved the crunchy stuffing! This recipe came from the Kraft Food and Family magazine. You will need the ingredients from the 'Base' recipe AND the two ingredients from whichever variation you are making.
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Servings: 4
Complexity: Easy
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From Kathie Dever's November 1997 Fallsmead Forum Cooking and Entertaining Column: Here is a recipe that is quick, easy, low fat, tasty and can be done with stuff on hand, if you regularly have those great frozen chicken breasts from Price Club on hand. Serve with hot rice, maybe tossed with chopped parsley, and a green vegetable. Sauteed plum slices on the side with a drizzle of the dressing would be an elegant garnish for a company dinner. Go for it!
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Servings: 4
Complexity: Medium
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From Kathie Dever's February 2008 Fallsmead Forum Cooking and Entertaining Column: My mother knows well my penchant for never leaving well enough alone when I am cooking. She once asked me if I had used her recipe to make chili and, when I said yes, she said, a bit grumpily, "You messed with it, didn't you?" So here is this perfectly good recipe I just had to "mess with". My version substitutes smoky Spanish paprika for sweet Hungarian and fire-roasted canned tomatoes for plain. I happily found the paprika at Pensey's Spices on the Pike, among many other wonderful things, for which I paid a pittance. The flavors seem to improve overnight so leftovers are decidedly not a problem. Enjoy!
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Servings: 6
Complexity: Medium
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From Kathie Dever's July 2003 Fallsmead Forum Cooking and Entertaining Column: OK, it's grilling season and this is one you just have to try - especially if you just got back from the farmer's market with some glorious ripe peaches. The marinade does wonders with the meat - It's totally succulent! I was tempted to try frozen peaches to avoid the pitting, peeling and chopping, but now I wonder if the frozen ones have the magic ingredient the fresh ones do to really tenderize the meat. I have not tried this with chicken yet and I suspect the cooking time might be less - don't let the breasts overcook. Once the marinade is done, the rest is a snap - you could do it a day or two ahead. Calories?? Would you believe 301? (Yessssss!)
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Servings: 4
Complexity: Easy
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From Kathie Dever's November 1993 Fallsmead Forum Cooking and Entertaining Column: My tenderloin
recipe is a quick 'n easy one and tastes great with wild or brown rice, frozen baby Brussels sprouts or Parisienne carrots and a salad.
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Servings: 6
Complexity: Medium
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From Kathie Dever's January 2009 Fallsmead Forum Cooking and Entertaining Column: I have files and files of recipe clippings and computer printouts, which I weed out periodically. Some of them end up in the "What was I thinking!" pile, some go back in for future consideration, and a select few go into the "Worth typing up" pile. The last are the ones which are yellowed or fading, and the more grease or stains on them, the better. These are the ones I save for sharing with you. I can't tell where this recipe came from - the font is not from Cooking Light, Gourmet or Bon Appetit but at least the nutritional information is intact - which shows that it is fairly recent. It is easy to put together,doesn't take much time, the meat stays nicely moist, it can be done ahead to a point, and is positively elegant - easily good enough for company or a special dinner.You do not need to serve a starch with it, and a lovely accompa­niment would be roasted vegetables, which you could do right along with the meat, as you will already have the oven cranked up to 425°. Or you could do the roasted vegetables in balsamic sauce from Trader Joe's freezer section, which my friend Lynda Tennent introduced me to. It also stays hot as a pistol for a long time due to the pastry jacket it is dressed in. Fancy but hearty - great for a winter dinner party.
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Servings: 4
Complexity: Very Easy
Total Time: 20 min
Easy for after work/school dinner (courtesy of Real Simple)
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Servings: 6
Complexity: Hard
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From Kathie Dever's December 2008 Fallsmead Forum Cooking and Entertaining Column: Ever wonder why you can order prime rib at a restaurant and you get it 20 minutes or so later, perfectly done and really tasty? Two reasons: One, it was probably dry-aged, and two, it was cooked at low tem­perature as long as 24 hours ago. You can do this at home - I have, with spectacular results. Dry-aging is a simple matter of buying the roast a week ahead, putting it uncovered on a rack in the refrigerator and letting it sit for a week. Even if you can't manage a whole week, as little as two days will make a consider­able difference. You may lose up to 20 percent in weight, so buy for your group accordingly.This recipe is from one of my favorites, Cook's Illustrated The Best Recipe, and I encourage you to try it.
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Complexity: Medium
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Kathie Dever's April 2006 Fallsmead Forum Cooking and Entertaining Column: Nothing graces a spring dinner table quite as elegantly as roasted rack of lamb. And nothing could be easier to prepare. Actually the toughest part is getting the meat out of the package. You used to have to do your own trimming, which is quite tedious, but now you can buy the rack already "Frenched". The slabs of fat and tough silver skin are trimmed and the bones are scraped clean and dry. Last week at Costco the price was $9.99/pound. Mint jelly is a must at my house, even if I have fussed with a fancy sauce. I smiled when I overheard son Mark, gourmet-not, explaining the menu to a friend he in­vited to dinner. Regarding the mint jelly accompaniment, he said. "I know it sounds dis­gusting, but it's really good!" Serve with a spring vegetable, like asparagus with lemon and butter or Hollandaise, and potatoes roasted along with the succulent meat and prepare for rave reviews.
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Servings: N/A
Complexity: Easy
Total Time: 25 minutes
From Kathie Dever's October 1991 Fallsmead Forum Cooking and Entertaining Column: Back to school is back to BUSY - whether you have school-agers or an empty next, fall seems to bring high gear activity to every household. Time is in short supply, shorter than usual, that is.One answer to the perennial "What's for Dinner?" which is both healthy and quick is turkey cutlets. They may seem expensive at first, but don't forget that there is no fat or bone waste. If you are handy with a knife and fresh breast of turkey is on sale, carve you own package for freezing (individually for quick thaw) and make soup stock from the bones. Then try one of these.
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Servings: 6
Complexity: Easy
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From Kathie Dever's February 2005 Fallsmead Forum Cooking and Entertaining Column: Any time you have leftover cooked chicken or turkey, this is a great recipe to try. If you bring home a rotisserie chicken from Giant (I would avoid the honey flavored ones), pick up the rest of the ingredients for this dish at the same time and your folks will not feel as though they are getting leftovers. You can substitute mozzarella, queso blanca, Monterey Jack or any good melting cheese for the provolone. In the old days, when childish tastes tended to dictate the menu, I might even have tried Velveeta. My Master Cook software says that one serving is only 140 calories. Doesn't taste like it. I think I got it out of a twenty year old (plus) Family Circle magazine - I have been serving it that long to the Dever men. Enjoy!