Chicken Spaghetti by myra byanka

Fairly easy to prepare, especially using leftover chicken.

Sunday Supper Chicken Vesuvio with Gravy by myra byanka

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

MALAYSIAN FISH BALLS by Linda Tay Esposito

Bouncy meatballs! My good aunt, Shirley, shared this recipe with me - her secret ingredient is to add the egg (you must stir in in one directions, she says) to make the fish ball puff up during frying. The skin then collapses to a chewy bite, while the meat inside remains bouncy. Very few people really make this at home anymore…

Dessert Pie Crust by myra byanka

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

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.

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…

RICOTTA PANZAROTTI WITH MARINARA SAUCE by Linda Tay Esposito

I learned how to make the panzarotti from a chef with the same last name as I in Sorrento. Esposito is a very common name in the Naples area. She was tickled to see an Asian Esposito. Instead of trying to make your own puff pastry, I highly recommend using the frozen ones (Dafour is an excellent brand) to reduce the prep time by…

Hank's Chilli Fudge by Henry Moline

This can be a appetizer or just a plain snack during gamedays. It's real simple and tastes great.

Hollandaise Sauce by Chef Smith

Fajita Marinade # 1 by myra byanka

There are many delicious marinades for fajitas. Here's the first of several of mine. If you are grilling skirt steak, this marinade will penetrate and break down the muscle within a few hours. If you marinate too long, the meat will get mushy. If you are using flank steak, which I prefer, because there's no hassle of pulling the…

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.

Horchata by Chef Smith

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.

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

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.