Alaska with the Lechlers

After two weeks of eating and drinking well on an Alaskan cruise, I came home and started cooking. Go figure! And I do mean 'go figure'. My feet are the size of hams, to put it in the food vernacular. A total of eight hours on a plane coming home will do that to me, or maybe it was the dirty martinis that caused the stumping. (I don't drink on a plane, but it happened just the same.)

I started thinking about the most delicious dish that we had on the trip and the last stop in Anchorage comes to mind. It was our last night as a group of sixteen and we were told by several people not to miss the food at The Glacier Brewhouse .(They brew their own tasty beer and the equipment is on display.) Everyone else must have felt the same way because the first come, first serve, practice was enforced and the place was hopping. Unfortunately, I was so full from the weeks' intake that I ordered only one thing--the seafood chowder. It was, without a doubt, the best that I have tasted and better than I have made. I can't put my finger on it, but it was scrumptious. I asked the waiter what was in it and he named all of the things that I use, so I will start experimenting when I get my ducks in order. (Could it be a drop or so of sherry? He didn't name it, but maybe.) There is not much time for experimenting because thirty people are arriving for July 4th. It's a family day and a celebration of one family member's retirement.

At the brewery, as we filed out, a platter of the most delicious looking ribs I have ever pictured lured me over and right beside it a fabulous crab plate that made me wish I had ordered that. I checked on the Internet to see if I could find that place to give you more information--it was simply the best. http://www.glacierbrewhouse.com (We stayed at the Captain Cook hotel, which was very nice, in case you find yourself in Anchorage, Alaska.)

I will be adding information and pictures all week,so keep watching and thank you.

Graduation Party for Alyssa

My grand daughter, Alyssa, is graduating from Columbus School for Girls on Thursday. Preparations are in motion for receiving guests from over the United States and as far away as Singapore. The food will be inside because the heat is searing lately. But, the guests can eat inside or out, as they wish. After the ceremony, guests can swim, play tennis, and sample the food for hours on end. We are looking forward to meeting many new family members and receiving those we know and love.
I am going to try these dulce de leche cheesecake bars--I wanted to show you the picture but it does not 'cut and paste' for some reason. Take a look on the bon appetit web site.
Dulce de Leche Cheesecake Bars: Recipe : bonappetit.com
www.bonappetit.com
I tried the French recipe chicken and cashew mini-quiches from Chocolate & Zucchini by Clotilde Dusoulier. They are so good, but difficult to get out of the pans because of the cheese. So take care with the pan preparations. I made them brunch size and mini-sized and will decide later which size is best for the party. I will be adding recipes and pictures all week as I prepare for the party. This one, however, will start you off.
These good soldiers for a buffet can be eaten warm or at room temperature and they can be baked a day ahead and reheated for ten minutes in a warm oven before serving.
I used cooked chicken finely diced. I also used canned diced tomatoes because the season is not here yet for tomatoes that have some taste. Drain them well.

1 teaspoon olive oil for greasing the pan--I tried that and the Pam spray--still had trouble.
1 garlic clove, minced
1 cup cooked chicken diced
3/4 teaspoon kosher salt or sea salt
1/2 teaspoon pepper
4 Roma or plum tomatoes, about 12 ounces peeled and diced (I used canned, well drained)
3 large eggs
1 1/2 cups milk
3/4 cup all purpose flour
1 cup freshly grated Gruyere or Comte cheese about 3 1/2 ounces
2 tablespoons chopped fresh tarragon, parsley or cilantro leaves--I used basil(my basil is glorious this year)
2/3 cup toasted and roughly chopped cashews
Whisk the eggs in a large mixing bowl. Add the milk and rewhisk. Sift in the flour and season with salt and pepper and whisk again. The batter will be thin. Add the chicken, cheese,well-drained tomatoes, herbs and cashews. Stir to blend. The batter can be made a day ahead, covered and refrigerated. Give it a good stir before using the next day.) Preheat oven to 425 (I used 400 for the convection). For 20 minutes--but watch them. They should puff and be firm to the touch but not over done, just like a crustless quiche. They will, however, deflate some.
Note: I have found they come out easier when cool. Take a spoon and circle the inside of each cup or if they are cooled enough tap the pan upside down. Actually, these are better made ahead and then slightly heated in a 200 degree oven before serving--the ingredients have time, then, to get acquainted.

You know when freckles start appearing on a bunch of bananas? Guilt races in, you avert your eyes trying to ignore them, and then you simply have to decide to either throw them away or make banana bread. I have made banana bread for years trying any number of recipes and then I blogged for the recipe. The blog 'Simply Recipes' appeared and there was the best and the easiest hand made banana bread. No mixer is necessary. The loaf is even better as the days progress. So I am making it again for the party because it can be served in many different ways with any number of spreads or simply with butter or with icing.
Banana Bread from Simply Recipes:
3 or 4 ripe bananas, smashed (I used 4, with a fork)
1/3 cup melted butter (I used soft butter and smashed it with the bananas)
1 cup sugar (can easily reduce to 3/4 cup)
1 egg beaten
1 teaspoon vanilla
1 teaspoon baking soda
pinch salt
1 1/2 cups of all-purpose flour
No need for a mixer. Preheat oven to 350
With a wooden spoon, mix butter into the mashed bananas in a large mixing bowl. Mix in the sugar, egg, and vanilla. Sprinkle the baking soda and salt over the mixture and mix in. Add the flour last, mix. Pour into a buttered 4x8 inch loaf pan. Bake for 1 hour. Cool on a rack. Remove from pan and slice to serve.

I will have a picture of this before the party on Thursday. It is a wonderful, tasty treat for a buffet table or as a starter.
Ham and Cheese in Puff Pastry:

Ingredients:

1 package (2 sheets) frozen puff pastry, defrosted (recommended: Pepperidge Farm)
2 tablespoons Dijon mustard
1/4 pound black forest ham, sliced
1/2 pound Swiss Gruyere cheese, sliced
1 egg, beaten with 1 tablespoon water, for egg wash
Directions
Preheat the oven to 450 degrees F. Place a piece of parchment paper on a sheet pan.

Lay 1 sheet of puff pastry on a floured board and carefully roll it out to 10 by 12 inches. Place it on a sheet pan and brush the center with the mustard, leaving a 1-inch border around the edge. Place a layer first of ham and then cheese, also leaving a 1-inch border. Brush the border with the egg wash.

Place the second sheet of puff pastry on the floured board and roll it out to 10 by 12inches. Place the second sheet on top of the filled pastry, lining up the edges. Cut the edges straight with a small, sharp knife and press together lightly. Brush the top with egg wash and cut a few slits in the top to allow steam to escape.

Bake for 20 to 25 minutes, until puffed and golden brown. Allow to cool for a few minutes and serve hot or warm.

The party was a great success. After a very formal graduation with all the girls in white long dresses, each one different, and each girl carrying red roses, the family attendees came to our house and changed for a pool and tennis party. There were thirty or more people here from 3:30 in the afternoon until 10:30 at night...even the dog cousins came, so there were five of them. Luckily I had two servers who were so great and they were here seven hours which was an outstanding help. Seriously, I can hardly move today. It was a family event and Andy and I were pleased to have hosted the gala. Thanks, too, to our grandson, Matt, who provided the music. The cake, which is shown with the recipe here on this blog, was the hit of the night...they were still eating it at 10:30 pm by the way. (Glenda's cake or Hawaiian cake) Another favorite was the pea salad with Spanish peanuts. The salmon in dill sauce went well and the rare beef disappeared from sight right away. We had 28 dishes, that I can recount. Oh, the deviled eggs were gone as well and there were a ton of those. A plastic Surgeon who had done 4 operations that day grazed for hours once he got to the tables. He is a hard worker and I enjoyed seeing him put it away...there is always lipo, Fernando.LOL The night after the party I had invited four people to eat left-overs...ten showed up and the party continued, but without me. My dogs were barking and I went to bed.
On Sunday we leave for an Alaskan cruise with 18 family members and I have not even packed! Hope you enjoy the pictures, for I may never cook again. Seriously.

Sunday's Memorial Day Week End

Luckily we have a large, close family and they are arriving from out of town on Sunday for a potluck feast. They come early and stay late, so it is the perfect time to try out the recipes I found while meandering through my recipe files and cookbooks. The family always expects the unexpected when they visit and George, the carver, always brings his knives. (As many knives as I have in this house, not one is exactly right for him or for me.) There is no rhyme or reason for this eclectic menu. I am just making what I like and when they arrive their dishes will fill in the gaps. George's wife, Pam, always brings scrumptious pecan pies and I may do the strawberry shortcake...remember I use a dollop of sour cream or Greek yogurt in the Biscuit batter to soften the end product to make it cloud worthy. Oh, and we must have corn on the cob if there is a fresh supply in the market.
Pepperoni Stromboli:
16 servings...I use Pillsbury pizza dough. All you do is take it out and unroll it on a greased cookie sheet, fill it with goodies of your choice, roll it jelly roll style, brush it with egg, and bake it for around 30 minutes until light brown. This recipe is more detailed and it is also delicious.
2 loaves (1 pound each) frozen bread dough, thawed
2 eggs, lightly beaten
1/3 cup olive oil
1/2 teaspoon each of garlic powder, salt and pepper (seems like a lot of salt with the pepperoni) I'd cut back on that.
1/2 teaspoon ground mustard
1/2 teaspoon dried oregano
1 pound cooked ground beef (I use Bob Evans zesty sausage)
1 package sliced pepperoni
2 cups shredded mozzarella cheese
1 cup shredded cheddar cheese
1 small onion, chopped
Place each loaf of bread dough in a greased large bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 45 minutes. Punch down. Roll each loaf into a 15 x 12 inch rectangle.
In a small bowl, combine the eggs, oil and seasonings. Brush over dough to within 1/2 in. of edges; set remaining egg mixture aside. Layer with beef, pepperoni, cheeses, onion all on the dough to within 1/2 in. of edges. Roll up jelly roll style and brush each with egg mixture. Place seam side down on greased baking sheets. Bake at 375 for 30-35 minutes or until lightly brown.

Another dish, especially for the men, will be grilled brats, finished off on top of ziti mac and cheese. We will also have many of the dishes shown on this blog. I will take many pictures for you to see all of these dishes and those brought in by the guests. Happy days. Oh, I forgot, how about pasta alfredo with langostino tails? Langostino tails and the alfredo sauce are from Trader Joe's. Langostino is a Spanish word with different meanings in different areas. In America, it is commonly used in the restaurant trade to refer to the meat of the squat lobster, which is neither a true lobster nor a prawn. It is more closely related to porcelain crabs and hermit crabs.

Gee Whiz Cheese Buns:

These stir-down batter cheesy yeast rolls use just under a cup of Cheese Whiz and turn out richly golden with puffy-topped. The cheese taste is there but isn't overpowering. Garlic or jalapeno Cheese Whiz might be interesting as well. This is the second time I have made these easy rolls and this time I added crisp bacon to the batter.

1 package active dry yeast placed in 1/2 cup of warm water
2/3 cup Cheez Whiz
2 tablespoons sugar
1 teaspoon salt
1 egg
2 tablespoons butter, melted
2 1/2 cups flour, divided

Soften yeast in warm water and let it stand for 5 minutes. Add Cheez Whiz, sugar, salt, egg, butter and 1 cup flour.
Beat 2 minutes with electric mixer on low speed, until cheese is well blended.
Gradually add 1 1/4 -1 1/2 cups additional flour to form a soft dough, mixing well after each addition.
Fill well-greased muffin tins about half full of dough. Cover and let rise in a warm place for 1- 1/2 hours until double in size.
Preheat oven 375 and bake buns for 12-15 minutes. Makes 12 buns.

My sister-in-law brought this wonderful pea salad. Loved it.

4 cups peas (10 ounces)
1 cup of mayo
1/4 cup sour cream
1 onion finely chopped
1 cup diced celery
1 can Spanish peanuts
Mix it all together and chill it.

Sunday in a Parisian Kitchen

The English word 'cake' is used in France for a variety of baked goods made in a loaf pan such as the Cake Tomate, Pistache & Chorizo loaf that I baked today. Cut in slices or cubes, these savory loaves make a frequent appearance on French buffets and at picnic spreads, or as finger food for the cocktail hour. Yogurt saves the day with this wonderful savory product as it and sour cream does in many other baked dishes. This recipe can have many variations: Use dried figs or dates instead of sun-dried tomatoes. The same batter (from flour to yogurt) can be used with infinite combinations according to the author of Chocolate & Zucchini, Clotilde Dusoulier. You can use the batter with nuts, herbs, olives, cut up sauteed or roasted vegetables. strips of ham or chicken, cubes of cheese, fresh fruit and on and on. Instead of chorizo, I used pepperoni.
Preheat oven to 350. Butter a 9x5 inch loaf pan, sprinkle half of the sesame seeds onto the bottom and sides and shake the pan to coat.
1 tablespoon unsalted butter to grease the pan
2 tablespoons sesame seeds--one for the pan, one for the topping (I had black on hand, so that is what I used.)
1 1/4 cups all-purpose flour
1 tablespoon baking powder
3 large eggs
1/2 teaspoon fine sea salt (I just used Kosher and less of it because my nuts were salted and so was the butter in the pan preparation)
1/2 teaspoon freshly ground pepper
1/4 cup extra virgin olive oil
1/2 cup plain yogurt, I used Greek) or use buttermilk
3 1/2 ounces Spanish air dried chorizo or pepperoni
12 sun-dried unsalted pistachios toasted
3/4 cup fresh flat-leaf parsley

Combine the flour and baking powder in a small mixing bowl and set aside. In a medium mixing bowl, whisk together the eggs, salt and pepper. Pour in the oil and yogurt, and whisk again. Sift the flour mixture oil and yogurt, and whisk again. Sift the flour mixture into the egg mixture and stir until incorporated. Don't over mix, it's okay if a few lumps remain. Fold in the chorizo, sun-dried tomatoes, pistachios, and parsley. Stir to combine. Pour the batter into the prepared pan, level the surface with a spatula, and sprinkle with the remaining sesame seeds.

Bake for 40 to 50 minutes until the loaf is golden and the knife inserted in the center comes out clean. Let cool, loosen, unmold and transfer to a rack to cool. Cut in slices or cubes just before serving. (The loaf can be made up to a day ahead, wrapped tightly in foil and refrigerated. Bring to room temperature before serving.)

Sunday's Fried Chicken Curse

BUTTERMILK-SOAKED FRIED CHICKEN
Prep Time: 10 minutes
Marinate Time: 30 minutes
Cook Time: 30 minutes
Serves: 4

BUTTERMILK-SOAKED FRIED CHICKEN
Ingredients
1 1/2 cups cups buttermilk
3 teaspoons Lawry's® Seasoned Salt
2 1/2 to 3 pounds chicken, cut into serving pieces
1 cup all-purpose flour
1/2 teaspoon Lawry's® Seasoned Pepper
Vegetable oil for frying
Directions
1. In large, resealable plastic bag, combine buttermilk with 1 teaspoon Lawry's® Seasoned Salt. Add chicken; turn to coat. Close bag and marinate in refrigerator 30 minutes.

2. Remove chicken from marinade, discarding marinade. In another large, resealable plastic bag, combine flour, remaining 1 teaspoon Seasoned Salt and pepper. Add chicken, one piece at a time, and shake to coat well.

3. Meanwhile, in deep 12-inch skillet, heat 1-inch oil to 365°. Add chicken and cook, turning twice, 25 minutes or until chicken is golden brown and thoroughly cooked. Drain on rack or paper towels.

My Uncle Bob was a frugal collector. He especially liked barber bottles. I found several nice ones for him and he added them to the ones which were his fathers. But buy one himself...I don't think so. Unfortunately, Uncle Bob was diagnosed with Parkinson disease and somehow he had wrung a promise from Aunt Grace that she would keep him at home and care for him herself. (Aunt Grace wasn't as sharp as she had once been and I was not quick to note that.)

It was the summer of 1986. We had moved into our dream house, the house we had waited for for fifteen years. So I had been less than helpful to Grace that summer. To make up for it, late in the summer before my school was to start, I dressed up, picked flowers, and drove to Aunt Grace and Uncle Bob's in Lancaster. Bob was in really bad shape, but she had him clean as a hound's tooth and as comfortable as could be expected with all the pulleys and electrical equipment needed to care for a complete invalid who still had a sharp mind but could not speak. (She had a weak mind at the time but could speak plenty, and, she had a gun.

I drove to my mother's and told her if she and my nieces wanted to see Bob, they had better make it fast. Knowing that her sister liked to eat, but did not have time to cook, my mother, who was unwell herself, prepared a large chicken and noodle dinner with hot biscuits and gravy. The troop arrived around noon with fried chicken in hand. As soon as Grace smelled the chicken everything, including Bob, was forgotten. Though everyone else was hungry too, they showed good manners by insisting on visiting with Bob first. The chicken smell was causing Aunt Grace to nearly swoon and she could not wait one more minute to tuck into it. My mother, however, noticed that Bob was in a lot worse condition that anyone had thought. "Grace", my mother said, "There is something wrong with Bob; he does not look right."

"Oh, he always looks like that, let's eat", was her wifely reply. Not one to drop a point until it was well taken, Mother persisted in talking Bob talk to each and ever member of the hungry cast. No one paid Mother any attention, they were eating and eating well. Knowing a dead man when she saw one, Mother whined on until finally Grace threw down her fifth piece of chicken with one hand and her fourth biscuit with the other and said she'd take a look at Bob. Guess what? He was dead...had been for some time. The Keystone cops got right to work and called an ambulance to whisk away poor, dead Bob. It was close to 98 degrees that day and before the paper work was taken care of, they put Bob in the ambulance where he baked for about an hour before the arrangements were made. "This heat is NOT good for Bob, lamented Mother, as steam rose from the hearse- like vehicle which would take Bob away for the last time.

I'll never forget the inspiring eulogy that the preacher gave Uncle Bob. He knew his subject and knew him well and the entire congregation seemed to will Bob to heaven on a cloud of love. Finally it had all been said and the preacher stopped with the final question--"What more can I say?" An unfortunate ending, for my husband amened with"Pass the chicken."
Note:
After careful consideration it was thought best if Andy and I skipped the open grave ceremony, since neither of us could promise to behave. Since that day a fried chicken curse has settled on this house and although I know this recipe to be very good, I cannot make it and must rely on the kindness of others. Also, the picture of the chicken refuses to show up on this site.

Sunday Reading Continued To Monday...and Tuesday

Enjoying nearly every true word of David Lebovitz's book The Sweet life in Paris, I came upon something surprising. He wrote: "The French devour books like Americans wolf down brownies. In a nation of readers, writers are revered in France like pro football players are in America." Maybe in the field of food, writers are revered by the French, maybe if you are French, writers are revered by the French, but what ever you do, don't write about one of their one hundred year old dolls if you are American. I had written a book about their once very collectible dolls named Bleuette. The book was in French and English, so that was not the problem. It had been read and corrected by more than one Bleuette (so-called) expert, so that was not the problem. The problem seemed to be that the French take no lessons from an American doll dealer who does not, herself collect dolls. No lessons from someone who has the temerity to come to Paris every two or three months to buy their dolls, whisk them home, write about them and then sell them at brisk rate only to travel back to get more for the hungry American market. This, at a time when many Americans were pouring French wine into the gutters for some protest or other, I was actually putting money into the French economy at an alarming rate and continued to do so for five straight years. In France at Chartres, Galerie de Chartres, before one of their fabulous doll auction Jean-Pierre Lelievre, gazing out at the crowded stone-walled chapel, held up my newly published book about their beloved doll thinking that it would be a happy opening for his doll auction. Instead, an icy hush fell over the auction room, hundreds of sets of French eyes sent spears of hatred my way with a chill that might have sent the devil himself scurrying from the auction room... but not I; undaunted and incautious, I bid for and bought every single Bleuette as well as all of her best GL fashions that came up that day!

Whew! I need a glass of wine, after that! I really do enjoy cooking with wine, sometimes I even put it in the food. Wine makes a beef stew deep and rich. It perks up a baked fish dish like the one from my all time favorite cookbook Virginia Hospitality from the early 1970s. (The cover is gone so I had to search for the title .) The pages are marked and noted and torn. This cookbook was bought on a trip with my friend Marica Richards who was my room mother for several years because I taught three of her four children, and, eventually Andy and I bought her great house where we have lived for 24 years. Love , love, love it all. When Marcia and I traveled without our husbands we antiqued in Pennsylvania and up and down the east coast, buying community cookbooks along the way and stuffing the van with antiques back in the seventies.

Note:

Another nice treat with a glass of red wine is Trader Joe's 5" round miniature pizzas that they sell in a stack from their frozen food selections. What a fast fix and the dough is like home made, all fresh and puffy. All you have to do is pop them in the oven. (I let mine thaw first.) I am looking forward to serving these fresh from the over at my next party. People with children looking for an afternoon pick me up will enjoy these to no end. You can also add your own touch to the topping--it will hold it and it will give you pleasure.

Flounder Fillet in Herb and Wine Sauce

4 ribs celery, chopped fine

2 teaspoons onion, minced

3 tablespoons butter

2 teaspoons dill (or to taste)

1/2 teaspoon tarragon

1 cup sour cream

2 1/2 cups condensed mushroom soup

1/4 cup dry white wine

1 teaspoon parsley

2 teaspoons Dijon mustard

salt and pepper to taste

16 ounces fillet flounder

Preheat oven to 375. Saute celery and onion in butter until tender. Add remaining ingredients, except the fish, and mix well. Pour into a shallow 10x16 inch casserole. Lay the fish fillets in the sauce, spooning some over the fish. bake 20-25 minutes. Serves 6

If there are any left overs it makes an excellent base for a fish chowder.

This Double Fudge Pie was such a hit the first time I made it, it was gone in 10 minutes. It is so easy.

Serve it warm

Double Fudge Pie

1/2 cup butter

3 ounces unsweetened chocolate

3 eggs beaten

1 1/2 cups sugar

1/4 cup flour

1/2 teaspoon vanilla

1/4 teaspoon salt

1 teaspoon milk

Preheat oven to 325. Melt butter and chocolate and cool slightly. Gradually mix into eggs. Add remaining ingredients and stir until just mixed. Spread into a buttered 9 inch pie plate and bake for precisely 40 minutes (make time adjustments when using convection oven). Center will be soft and moist when taken from oven, but firms a little when cooling. Best served warm with vanilla ice cream. No crust! Easy. One time I got fancy with this and made creme a l'anglaise which is a runny custard. I rested each slice on a bed of this creamy, heavenly concoction.

Sunday Reading

I receive a glut of Paris books from Amazon. I haven't been back in five years and went so often I could not think of going again or even reading anything about the city of lights. The books came at a good time. It is so nice to sit out in the sun reading about the many places where I lived and worked and ate.' The Sweet Life in Paris' b y David Lebovitz is about his delicious adventures in the world's most glorious and perplexing city. He manages some interesting recipes along with his humorous adventures. I haven't tried any of them. I am bouncing from one scrumptious book to another. I like 'Patisseries of Paris' by Jamie Cahill too. It is a small manageable book with nice colored pictures and details of each shop and the way to get there. It is very easy to understand the directions and the writing and descriptions are cozy and readable. Unfortunately she did not include any recipes which, I know, are difficult to get from the French. Their bakers have to be schooled for a long time and one cannot simply get a store front and open a patisserie...there is paper work, there is schooling, there is a trail of details which make many would- be owners and bakers simply throw in the towels. The shops in Paris are thought to be extensions of people's homes, and, upon entering, the person running the shop intends for you to behave as though you are a guest. They want saluatations and respect to be shown before orders are grunted out. Both books give vivid instruction to Americans about how to behave in that rule ridden, over taxed city.

I spent most of my time, which was considerable, in antique shops, at flea markets and antiques shows, and, buying from carefully formed contacts that waited for my return with a bevy of merchandise to please my American customers. So the book 'Markets of Paris' By Dixon and Ruthanne Long should be interesting to me. We'll see.

Sunday Desserts

I have to admit this, excuse me grandchildren, but I am a Bisquick Ho. If it has Bisquick in it, I am going to try it. It is the quickest, tastiest, treat a cook can use. I have even fed it to unsuspecting French guests in the form of fresh peach cobbler. Strawberry shortcake, however, is simply scrumptious. Especially with a dollop of sour cream in the batter to lighten the end product. Who can resist this treat? I am feeling badly, at this time of year, for those allergic to strawberries. Meanwhile, the rest of us can dig in.

Have you ever had a bite of something and it's so memorable that it stays with you for a long time?

Twenty years ago I went to one of my sister-in-laws shower for a daughter who was getting married. It was at a restaurant in Cincinnati, but Glenda, my sister-in-law, brought the cakes for dessert. It was Hawaiian wedding cake or, as I call it, Glenda's cake. This simple cake holds a special place in my recipe drawer, I can tell you that. Recently this recipe appeared in Cook's Corner in our Columbus Dispatch, so now I have two copies of this splendid cake. I don't have a picture, but the next time I bake this, which might be for this Sunday's meal, I'll post the picture in all of its glory.

Hawaiian Wedding Cake (Glenda's Cake)

1 package yellow cake mix

1 can (20 ounces) crushed pineapple WITH THE JUICES

1 package (8 ounces) softened cream cheese

2 cups milk

1 box (4 serving size) instant vanilla pudding mix

8 ounces cool whip

Coconut (optional--but I always use it)

Prepare cake according to package directions in a 13x9-inch baking dish. Cool the cake.

Poke holes in the cake with the handle of a wooden spoon. Pour pineapple WITH juices over the baked cake. Beat cream cheese until softened. Slowly add milk and pudding mix. Let stand until set. Spread over pineapple. Spread Cool Whip over pudding layer. I put coconut all over the top, but you can do as you like. Cover and refrigerate overnight.

Sunday, at Home, Suppers with the French

Sunday Suppers with the French

I had an apartment in Paris and looked forward to cooking for my French friends as soon as I arrived. The French seemed to always start off the dining experience with olives or nuts or, strangely enough, radishes with sea salt. I am sure they would relish this recipe from Cook's Corner in the Columbus Dispatch. It is my new favorite thing.

I didn't have cucumbers at the time and loved the recipe just the same. I also used the spread on toasted olive oil bread from the Giant Eagle in our town. It would be just as great on tea sandwich bread cut for tea time or with crackers as a dip.

Cucumber Sandwiches with Radish Spread...for the French (with a glass of wine)

24 servings

Grate 1 cup of radishes by hand or in the food processor

8 ounces cream cheese, softened

1/2 cup (1 stick) butter, softened

1/2 teaspoon celery salt

1/8 teaspoon cayenne pepper

1/4 cup chopped green onions

16 slices very thin white bread such as Pepperidge Farm, crusts trimmed (I used toasted olive oil bread)

1 seedless cucumber, thinly sliced

Kosher salt

Beat cream cheese and butter with a mixer on medium speed until fluffy. Beat in celery salt and cayenne. Stir in radishes and green onions. Cover and refrigerate at least 1 hour or up to 2 days to blend flavors. (This makes a big difference, so be sure to do this.)

Spread a thin layer of radish mixture over all the bread slices. Arrange cucumber over spread on half of the bread slices. Sprinkle with salt. Top with remaining bread slices. Cut each sandwich into three rectangular strips.

You can also use this as a layer on a sandwich with any deli meat or chicken. One can hardly go wrong with this recipe.

Sundays in Paris

Sundays in Paris are exciting, colorful and heady. We always head for the outdoor markets where food is displayed like art work. The shrimp are calibrated to fit into a design that is mouth watering as well as beautiful. The strawberries are red through and through and there is never a bad one in the bunch. We learned, however, not to touch the produce or the flowers--the French have their own way of doing things. I remember picking up a wrapped block of cheese and turning it over to see the price and all hell broke loose in the booth. We save spells like that in America for something more important than a piece of cheese. He lost a sale, but I learned a lesson. The flowers, too, seem so much prettier in Paris and the scent has not been bred out of the stock. Not everything is better in Paris, but the outdoor markets are at the top of the very best list. You have to shop early and carefully and when it is over, about 1:00, it's over! All of a sudden there are mountains of cast off produce with people picking over the freebies. They have, in fact, come to the market just for that. All of a sudden the street cleaning men in green arrive and an hour or two later everything is clean as a hound's tooth. Outdoor markets go on each week day in different parts of town. The venders move from place to place and they sell everything from pig's ears to knock of purses. I love the one at Bastille.