Cajun Crowder Beans by Amos Miller

Also known as Crowder peas, these delicious little fellas can often be found in frozen form at the store. These are fresh picked right here in Michigan and, like fava beans and so many other seasonal treats, we rush them to the table. Crowders are really a 'Southern' treat and I first enjoyed them when visiting relatives in West…

Catalina Dressing by myra byanka

Great marinade for flank steak to be grilled, baked chicken (see links)or as a dressing for mixed green salads. Unfortunately, I just eat it with a spoon.

Texas Sweet and Sour Coleslaw by myra byanka

This is a tasty non-mayo coleslaw recipe popular in Texas. It needs to be be refrigerated for several hours before serving.

Sunday Supper Chicken Vesuvio with Gravy by myra byanka

Love this recipe, courtesy of "The Chicago Tribune."

Chicken Spaghetti by myra byanka

Fairly easy to prepare, especially using leftover chicken.

Homemade Self-Rising Flour by myra byanka

Some cookbooks, particularly southern ones, list self-rising flour as an ingredient. Make up a batch of your own and keep it on hand.

New Favorite Chicken and Herb Stuffing Casserole by myra byanka

Found several variations of this on the net, so don't know whom to credit.

Pomegranate Molasses by Chez la mere

Chef Teddy lemon Glaze by Teddy Hedrington

Hollandaise Sauce by myra byanka

This recipe uses clarified butter to emulsify the sauce. To keep this sauce from breaking, keep it warm, but not hot. Equipment: wire whisk

Snickerdoodles by Chef Chuck

Cookies with plenty of cinnamon and sugar!

Hot Ranch Cheese Dip with Bacon and Olives by myra byanka

Made this for a tv sports event. It was a big hit. Serve with tortilla chips, pita chips, or any savory crackers. Easily doubles.

Bacon Cheddar Soup by Chef Chuck

Perfect for those cold days.

crustless pizza ala nigella lawson by Chez la mere

Dessert Pie Crust by myra byanka

This dough has a touch of sugar, so I use it for 9" dessert pies.