Skillet Chocolate Fudge Candy by Julia Ann Souders

A quick and easy chocolate fudge candy made in an electric skillet. This is from an Indiana Public Service Electric Co. brochure from 1977. ©2007-2014 Netta Belle’s Choice® cookbookinabox® “Reg. U.S. Pat. & Trdmk.Off.” Reg. “Trade-marks Canadian Intellectual Property Office.”nettabelleschoice.com and cookbookinabox.com All…

Mom's Sangria by Micheline

Sangria always reminds me of Spain, a place where you can drink Sangria just about everywhere. A fruity, refreshing drink in the summer or any time.

Clams steamed in white wine and garlic by Cara Fernicola

Picture it... warm summer night at ther jersey shore. Spent all day at the beach, you come home shower and put on your best outfit to bring out your hot new tan (..or sun burn..). You're ready to go out and get some delish food and a good drink to end the perfect day soaking up the sun. Well I dont know about you all, but seafood and…

Capicola Spinach Pie by Claudia lamascolo

Spicy hot ham in a spinach pie, almost like quiche but Italian style

Shrimp and Spinach Saute' Recipe by Claudia lamascolo

A great wine sauce with shrimp and spinach. Great over pasta, rice, or even a baked potato..

Lemongrass Lamb Kebab by Navaneetham Krishnan

Lemongrass, to impart the flavorful notes and to mould the flavored minced lamb, after which grilled over a portable grill and paired with a simple cucumber yoghurt salad.

Caponata by Farrell May Podgorsek

Caponata is traditionally served as an antipasto with toasted baguette slices or crackers. It is savory, with a touch of sweetness from the raisins and salt from the olives and capers. You can also use it as a pasta or pizza topping. This is one of the most popular appetizers I serve. The recipe doubles well and it freezes…

Shrimp, Avocado and Grapefruit Salad by erin de martini

Tangy salad for warm summer days

Pineapple Pecan Bread by Claudia lamascolo

Pineapple Pecan quick bread, perfect for the holidays, gifts and travels well.

grilled shrimp and mushrooms by maeghan

good with hot cooked rice or green noodles(spoon remaining sauce over,if desired) steamed vegetables in season and a spinach salad

Crab Meat Broussard by Evelyn Scott

Pear & Celery Salad by Chef Smith