Recipe Book
Soups/ Stews
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Servings: N/A
Complexity: Easy
Total Time:
From Kathie Dever's April 1992 Fallsmead Forum Cooking and Entertaining Column: Alla was a White Russian who served this soup to my parents when they were stationed in China in 1946. This version has more vegetables and less liquid than the original and makes the beets optional. Feel free to "mess with it".
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Servings: Group
Complexity: Medium
Total Time:
From Kathie Dever's February/March 1995 Fallsmead Forum Cooking and Entertaining Column: Raw weather sends me to the freezer to look for homemade soup.You can tell the search has been successful if I emerge from the basement looking as smug as a kid who just ratted on his brother. A nice hot pot of something bubbling away, putting good smells and humidity into the air is just the ticket to make everyone feel cozy. The recipe below has made it into the Dever Hall of Fame for Dinners EVERYBODY Likes. It will take you an hour of prepping (cutting, measuring, stirring) when you can't do much of anything else, so plan accordingly or do some of it ahead of time. And when you get to the part where you have to cut the onions (you COULD consider raiding the Giant salad bar), use the Martha Stewart method of lighting a candle on your counter, as described in the Martha Stewart segment of "Martha Stewart Cuts Onions" as seen on the Today Show, performed by a tearless Martha Stewart, which, of course, is the point of the candle. Too bad she can't handle Katie Couric as well as onions.
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Servings: N/A
Complexity: Easy
Total Time:
From Kathie Dever's January 2011 Fallsmead Forum Cooking and Entertaining Column: This is a delicious soup that is so quick to put together out of ingredients you can have on hand.
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Servings: 4
Complexity: Easy
Total Time: 45 mins
A favorite winter dish of ours and you can't beat one pot meals.
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Servings: 4
Complexity: Easy
Total Time: 30 minutes
From Kathie Dever's February 2007 Fallsmead Forum Cooking and Entertaining Column: OK, it's cold. Belated, but it's finally here and we want something really hot, soothing, and satisfying. And we want it fast. This is a great weeknight family supper that tastes like you put way more effort into it than you really did. The slothful among us can pick up the mushrooms and celery already cut up at the salad bar and use leftover baked potatoes. I would not put it past you to add some corn to this and maybe even a dash of Old Bay seasoning to bring back a little summer. If crab is not your thing you could nuke a firm white fish filet and flake it into the soup. It is quite rich, so a little fills you up fast. Serve with oyster crackers or saltines and a green salad and you have dinner on the table in 30 minutes, easy.
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Servings: 8
Complexity: Easy
Total Time: 30 minutes
From Kathie Dever's October 2009 Fallsmead Forum Cooking and Entertaining Column: Fall to me is warm, golden tones, brisk air and soup. This five-star recipe from Cooking Light (January 2008) is perfect for this time of year and all through the winter. It is light, yet rich tasting, and a snap to put together, thanks in large part to Giant for carrying butternut squash already peeled and seeded. It's done in less than thirty minutes, and, if you have an immersible blender, it is done in just one pot. The color is such a beautiful golden shade that there just have to be lots of vitamins in there. You can keep the ingredients for quite a while in the refrigerator before making it. The original recipe included a garnish of baguette toasts with melted Gruyere cheese, which would be nice, but I thought a bit too rich for my taste. You could serve it with a salad and garlic or artisan bread or, for a first course for company, garnish with a little swirl of sour cream and sprinkle with fresh chopped chives. It would look spectacular in little earthenware crocks. Great to come home to after a walk on a crisp fall afternoon.
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Servings: 4
Complexity: Easy
Total Time:
From Kathie Dever's September 2004 Fallsmead Forum Cooking and Entertaining Column:
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Servings: 6
Complexity: Easy
Total Time:
From Kathie Dever's July 2004 Fallsmead Forum Cooking and Entertaining Column: I was attempting to thin out my cookbook collection (rarely very successful) and ran across one I had not seen in a long time. My sister in law brought it to me from Hudson's Seafood House on the Docks on Hilton Head Island, South Carolina. It's a paperback and pretty beat up so I thought I had a candidate for recycling. This recipe caught my eye and was so good that the book went right back on the shelf. Feeling lazy, I bought the onions, celery and green pepper from the salad bar. There is no reason the sauce could not be made ahead, even frozen, and then reheated with the addition of the shrimp on another day. This is a company quality dish that is so simple you'll be amazed. Bon Appetit, y'all.
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