Cheese Marinade by Deborrah Justice

Chef Teddy Maple Pecan by Teddy Hedrington

Fresh Corn Pancakes by Miriam Russell-Wadleigh

yellow squash marmalade by Chez la mere

Courtesy Heritage cookbook

Fried Artichoke Hearts by Maria Filice

Tuna Stuffed Eggs by Phyllis Smith

I first had these as part of a beautiful salad that also included fried eggplant rounds and several types of olives, at the Locanda Rosati near Orvieto, Umbria, Italy. Wonderful for a spring antipasto or as part of a summer lunch.

Eggplant Ragout with Hazelnuts, Chocolate and Raisins by Lynn

Venison Spaghetti by Sacora

This recipe can be made with low-fat ground beef. Venison has very little fat, but it has a gamey flavor that many are not accustomed to. Cooking it with tomato helps to disguise the wild-flavor.

house cured salmon by Chef De Maio

this is a great way to use also " fish' ( you can use almost any fish you like ) on your salad, with avocados red onions, and why not, make your own bagels... my son love it filled with dill goat cheese, or just like it is, red onions, lemon olive oil dressing

7 Layer Salad by Tina Smith

Basil-Walnut Pesto by Chef Feiny www.feintastingfoods.com

To help mix the pesto with the cooked pasta, blend 4 to 6 tablespoons of the pasta cooking water into 1/2 cup pesto before tossing.

Quick Cinnamon swirl bread by Kimi

An easy and quick bread to make for breakfasts or just a snack.

Guacamole by Janet Sirko

Nothing better than fresh guacamole, to slather onto a sandwich or enjoy with nachos or soft tacos.