Remember Ike?

Devin and Sandra Greenwald of Brookport, Ill., do.
On the morning of Sept. 14 as the winds picked up, they decided to walk outside their aging Brookport, Ill., home to pick up limbs from the remnants of Hurricane Ike. Sandra Greenwald heard a crackling noise and looked up only to see a large oak branch smash into their house and shift it off the foundation.
The Greenwalds estimate the winds blew 70 mph that morning. That wind destroyed their home and forced them to live in a hotel for three months. Insurance has helped pay the hotel bills but not enough to cover the cost of a new home.
Last summer, they had looked at manufactured homes from Clayton Homes in Paducah and delayed making a purchase. But once that tree smashed into their home, they had no choice.
While at Clayton Homes, they entered a drawing for a new television set. As luck would have it, they actually won the drawing, but yet they didn't have a home in which to put it. The Greenwalds have now bought a home from Clayton and hope to move in by New Year's Day.
Just in time for Devin to watch all those bowl games on the 32-inch TV.

Cookie cheater

Last year I had the bright idea of making homemade gingerbread dough with my son that we would put out for Santa. After finding flour in the cracks and crevices of my kitchen at my old house three months after that experiment, I decided this year that I would simplify my life. Mommy turned to her elves at Nestle Toll House to simplify matters and hopefully, also not to make a horrific flour mess in the kitchen. Less mess, right?

Wrong. I'm typing this with flour on my countertop and on just about everywhere else in the kitchen. I think the black cat now looks like a skunk because she strolled under the counter in the middle of rolling out the dough.

Still, my son and I are having a blast rolling out the dough and cutting it with our gingerbread boy cutter. He doesn't know I've cheated this year and not mixed the dough from scratch. We won't tell Santa, will we?

Merry Christmas!

You Don't Say

The most popular story on the New York Times' Web site Wednesday dealt with the use of butter in cookies. Really?

All sarcasm aside as anyone who bakes (and eats) cookies knows that the secret indeed is butter (lots of it) to make the cookies yummy. The article talked about the care required with the handling of butter for making cookies. For instance, how many of us have popped a stick of butter in the microwave and ended up melting it instead of "softening"? The trick, the article says, is to cream the butter and keep the butter dough cold.

Apparently once butter melts, it's finito. Who knew?

The colder the butter, the better the structure of the cookie.

I learned more about butter in five minutes than I knew in all the years of fiddling around in the kitchen. It's well worth the time to click over to the nytimes.com and click on the top article of the day.

Anyone have any other thoughts on cookies and baking?

A Dog Named Beau

How can you not love a face like this?



Reader reaction to my story about Beau, a special-needs rescue dog from Metropolis, Ill., has been positive. Several readers have called to request Beau's address so that their dog can send him a Christmas card. How sweet! A few others have called to thank us for running an uplifting story about a dog.

Willodean Berkley of Reidland said had she known about Beau's story, she would have suggested that her pooch, Lilly Bell, a 2 1/2-year-old Pomeranian, relinquish her spot on the cover and let Beau have his day in the sun.

I'm sure that all the pets in the calendar have their own story.

Beau appears to be doing well with physical therapy in St. Louis. Christina Lewis sent along other photos of a happy pooch during water therapy. He's now able to walk on the underwater treadmill for 10 minutes, and his prognosis looks good, she said.

"I am a little sad that Beau will not be coming home this weekend, but when I pick him up on Tuesday, he will be home a full five days before we return," Lewis said. "With any luck, he will be able to walk on his own next week."



Anyone who would like to send Beau a card, mail to Eric and Christina Lewis, 7243 Riepe Ridge Road, Metropolis, IL 62960.

Several readers have asked about donations. Lewis said any donations may be mailed to the rehab clinic.

The address is:
Veterinary Specialty Solutions
"Beau" Taylor-Lewis
1021 Howard George Drive
Manchester, MO 63021.

Beau's e-mail is beau0507@yahoo.com.

Proceeds from the sale of the Precious Pet calendar benefit the McCracken County Humane Society and the Paducah Sun's Newspapers in Education program. In a tough economic year like this one, forking out $5 for a calendar can go a long way to making a difference in the life of a cat or a dog at the shelter. Anyone who has a pet knows that the cost of food has risen dramatically in the past year. Consider that the shelter must supply food for kittens and puppies and adult cats and dogs.

The calendar is available at the Sun's office.

What is Royal Icing?

Sun Managing Editor Duke Conover questioned me about Royal Icing as he edited the story on Wednesday's Taste page about gingerbread houses. Since he didn't know, I figured quite a few people probably want to know the back-story on this form of icing and why exactly is it "royal" or "Royal," depending on the usage and context.

According to Betty Crocker, the icing has a smooth, matte finish suitable for making lasting decorations like gingerbread houses and cookies. Traditional Royal Icing contains powdered sugar, egg whites or meringue powder, lemon juice and varying amounts of water. It's also known as glace and originated in England after being used on Queen Victoria's wedding cake.

The queen's chef published a book in 1862 about how to use the icing on wedding cakes, which were, believe it or not, fruitcakes (yes, the much maligned holiday food). The white icing signified the purity of the bride. The icing also sealed in the freshness. No snide jokes about fruitcakes, please.

In modern times, the icing is used as a "glue" for holding decorations together, particularly on gingerbread houses.

And that's the rest of the story.

15th anniversary passes quietly in Cadiz

People say that time will heal all wounds. Perhaps that's true, but some people will always remember the night of Dec. 15, 1993.

Seven Trigg County boys were killed in a one-car crash on U.S. 68. It was one of the most horrific wrecks local reporters and police remember.

Dale Garner, Jeremy Gordon, David Lawrence, Jesse Lawrence, Patric Perry, Joey Rogers and Steven Wallace had piled into a red 1988 Honda Civic to drive about a mile up U.S. 68 to the Hilltop Market for their dinner break. The Trigg County teens worked at Knight and Hale, a game call manufacturer, part time. A few minutes after the boys left that evening, Hilltop employee Ruth Bridges saw an ambulance pass by.

Steven Wallace lost control of the Honda on U.S. 68, crossed the center line and hit an oncoming truck driven by Stephen Richardson, Wallace's girlfriend's father.

The scene that night was surreal. Seven teens' lives snuffed out 10 days before Christmas. I was a young reporter back then and covered the wreck. All Sun photographer Elizabeth Courtney and I knew was that a wreck near Cadiz had fatalities. We didn't know how bad it was until we arrived at the scene, and Kentucky State Police spokesman Chuck Robertson held us back for a few minutes and then took us to the site.

The bodies were removed by the time we arrived, but we could still see their books and cassette tapes strewn along the highway.

Fifteen years later, no public observances were planned. Former Cadiz Record sports editor Scott Brown, who drove then-Cadiz Record Editor Matt Sanders to the scene, said the families of the boys have had their own turmoil in the days since that fateful night. The families initially had formed the Seven Friends Foundation, but Brown said he doesn't believe the foundation still functions.

"They may do something on their own, but I don't think they have had any type of organized event since either the second or fifth anniversary," Brown said.

Still, it's a day many people in western Kentucky will remember.

A Fun New Year's Eve Activity

Looking for something fun to do on New Year's Eve besides stay home and watch Dick Clark's Rockin' New Year's Eve for the thousandth time? Check out the must-see, must-dance party of the season -- The Charity League's 81st annual Snowball. For a donation of $40 a person, you can dance the night away with your friends and other party-goers on stage at the Carson Center.

It's a great community event, and I'm not just saying that because I have to sell tickets, either. In past years, it's been a treat to watch some of Paducah's most talented ballroom dancers twirl the night away with ease and elegance. And then there's the rest of us who have two left feet.

And if you're out in blogland and decide you want to go, drop me a line at llandini@paducahsun.com.

A Great Kentucky Voice

Longtime Courier-Journal columnist Byron Crawford wrote his final column for the Louisville newspaper on Thursday. Apparently, he was among the 51 cuts at the C-J, and from what I'm reading on other blogs, he took a voluntary buyout. I've heard that the buyout was pretty decent. The 51 cuts come on top of a round of 15 layoffs in August. The C-J's parent company, Gannett, cut thousands of positions across the business on Thursday in the latest round of layoffs.

Crawford had probably the best job in Kentucky journalism. He was allowed to travel across the state to the back roads of little bergs that barely exist, places like Kentucky Bend down in Fulton County, that tiny crook of land that sits out in the Mississippi River, or Pine Mountain in the eastern part of the state. I met him when he came through Paducah years ago on a speaking tour. I was a young journalist then, but I already knew that I preferred the feature stories that Crawford favored, the personalities and the places of our great state. I had that opportunity for the past 13 years to write feature stories, but retirements and restructuring here forced some changes within the local paper, but thankfully I still have a job in the media.

He was one of my writing heroes. I admired the way he told a story and brought the quirks of Kentucky to life for many of us who might not ever travel to these tiny bergs in the backside of nowhere. And I'll miss reading his columns. Like so much of the media, perhaps he will consider a blog to continue his column writing.

The media is a scary place to be right now with all the dire business talk and round after round of layoffs and forced retirements. It's sad for readers that longtime veterans like Crawford are taking the buyouts, but I'm sure that Crawford now will enjoy retirement or a second career.

Click to read his final column

Farewell, Byron. Good luck in your next phase of life. Please keep writing.

Christmas Tree 2

Office mate Adam Shull wrote about "The Office"-like experience of reporters jostling for the good dates on the vacation calendar.

Now we'll share our sad little Christmas tree with the rest of you. Last year, our first year as an office family, we bought a tree on the half-price sale at Hobby Lobby and decked the tree with lights and ornaments. We even hosted the "first annual Flip the Switch" ceremony.

This year, I hauled the tree out from the recesses of cobwebs and a funeral pyre of old notebooks under the desk on Black Friday. With the ALA (Adam, Leigh, Angie) Annex all to myself, I flipped the tree out of the box late that afternoon, fluffed the branches and left with the intention of decorating on Monday when my officemates returned. When I walked in Monday, they had already decorated with the trinkets of stuff we'd accumulated this year. No lights. No ceremony.

I think we'll keep it like this, Adam's cell phone charger and all. Let's just hope when his phone vibrates that it doesn't cause a New Madrid Earthquake rumbling and all the "ornaments" fall out.

Hey, in this dour economy, we have to brighten our work lives somehow, even if it's with a pathetic little tree.

Oh, Christmas Tree

I don't know if it's the recession or perhaps the friendly neighborhood Grinch, but several busy working mothers I've talked to recently have all told me the same thing about their Christmas trees. They're up and the lights are on, or somewhat on in the case of my sad pre-lit tree, but the decorations are missing.

My husband hauled our tree in from the garage Sunday night and found the other tree stashed in the attic. We got them both of the boxes and strung the lights (clear on my tree, colored on his and our son's), but it's now Thursday night and I glance at the tree in the living room. The lights are on. The star rests peacefully at the top, and a black cat snores underneath the tree. But only a handful of decorations have made a home on the tree, thanks to my 7-year-old son.


In past years, I would have freaked out by this point in December if my tree and interior decorations weren't up and just absolutely perfect. I've yelled at my husband in past years for the decorating ordeal taking three nights and lasting well into the first week of December. I've been on the verge of a panic attack before, all for a Christmas tree.

But this year, eh.

And I don't think I'm alone, either.

"Oh, I'm just fluffing," explained one woman for her excuse as to why the tree has sat undecorated for several days. "You know, the branches just need to fall out after they've been a box for a year."

"I got the outside lights and decorations done," another woman said. "But I haven't even started thinking about the tree or the inside. If I don't put all the ornaments on this year, I'm going to put them back up."

Perhaps after all the years that we've all worked ourselves up into a Martha Stewart-like tizzy to make sure that our homes look perfect inside and out, we're settling down and realizing that we don't have to hold ourselves up to an imperfectly perfect standard. In the midst of the recession, many of us are circling the wagons toward our home and family and not caring as much about the outside appearance.

What matters is our happiness, and if that means that the tree isn't decorated just perfectly by December 5th, so what. The decorations will make it to the tree eventually, even if they go on with just days (or hours) to spare until my company arrives. Until then, I'll enjoy the lights and spend time with my husband and son on the nights when John and I aren't working and Jack doesn't have basketball practice or other activities. After all, it's about making memories, not having the Martha Stewart standard of perfection. The Christmas season is about family and celebrating the birth of Christ, not about perfectly decorated trees.

The Great Christmas Debate

Forget the debate over ham or turkey at the Christmas table. The biggest debate raging in my house is clear vs. colored lights. I'm a stickler for clear lights. They're classy and traditional. My husband, though, wants colored lights. And every year when we drag the tree out of the deep recesses of the garage or attic, the debate rages again.

I thought I had solved it when we inherited his grandmother's pre-lit tree several years ago. End of debate. The lights were clear, and all we had to do was plug the tree lights into the wall. Viola! Leigh wins.

This year when we plugged the tree into the wall, only the lights at the top half of the tree still worked. As I was stringing another set of clear lights on the tree, my son looks up from his book and says, "Mommy, aren't you going to put the colored lights on?" A set of colored lights glared at me from the box of ornaments.

I look at John, who's feigning innocence as he eats dinner at the kitchen bar. He promises me he hasn't prompted Jack to ask for the colored lights. I'm thinking "Sure, you have." I could have interrogated the child but decided against it.

I keep stringing the lights. So far, I've won the battle again on the large tree and the front door decorations. I've caved, though, on Jack's tree. His little tree has colored lights. I guess we have reached a compromise.

Do you prefer colored or clear lights? Why?

Off-topic: Heath anniversary

I apologize to the readers who come here for food-related coverage related to the Sun's Taste page. My assignment has changed at the paper in recent months, and I'm back to reporting news and features in the region. As such, from time to time, my blog posts might reflect those events.

Walking into Heath High School this morning brought back memories of another gray Monday morning after Thanksgiving 11 years ago. A chill from the wind and snowflakes ran through my arms and hands as I opened the door to the lobby where Michael Carneal shot three girls - Nicole Hadley, Kayce Steger and Jessica James -- at the end of an early morning prayer circle on Dec. 1, 1997. Fortunately, I didn't have to go to the scene of the shooting that morning. My editors posted me at Lourdes hospital where I waited for information about the teens who were brought there after the shooting.

Later that afternoon, after sunshine penetrated the clouds, I had to take a yearbook back out to the school to ask for help in identifying Carneal's picture.

Eleven years later in the Heath auditorium, I listened as Darrell Scott told teens, many of whom were in elementary or preschool for the Heath shooting, about the day when his daughter Rachel was shot and killed outside Columbine High School in Colorado. He stood perfectly still as the images from the news coverage flashed on the screen behind him. I've covered plenty of assemblies before, and rarely do the students sit still for an hour, especially middle school students. This time, though, the kids couldn't take their eyes off the screen or their ears off Scott's words. His message was simple -- acts of kindness can touch lives. In a way, it was like the lessons that our parents taught us: practice the Golden Rule.

Jennifer Frazier was a kindergarten student at Heath Elementary at the time of the Heath shooting. She remembered exactly what she was wearing that day -- blue jeans, a purple turtleneck and a matching bow -- as she waited for her parents to take her to school. Instead, they came into the room and told her that something bad had happened at the high school and tried their best to explain a shooting to a young girl. Eleven years later, Frazier is among the high school students who want to accept Rachel's Challenge of kindness as a tool to solve problems and make their worlds better. Rachel's Challenge is such a simple, yet powerful, message: be kind to others and expect the best for yourself and for others.

I hope Rachel's Challenge will take hold in our local schools as a supplement to the standards parents try to teach at home. Just a child holding a door open for another child or a student taking time to talk to the new kid can make a difference. Darrell Scott told of Rachel's kindness to a young man with disabilities. Because she took the time to express kindness instead of criticism or name calling, the young man decided not to commit suicide.

Darrell Scott told me that he wishes he didn't have to travel to schools and give his presentation. But he does and does it quite well. Rachel's life may have been cut short, but her legacy can touch an entire generation and make our children better citizens for tomorrow.

One Happy Day

This is off-topic of food, but happy days are back for crafters and decorators. Michael's, damaged on Nov. 19 during a fire sparked by lights on a Christmas tree, reopened on Black Friday. My mother and I checked out the reopened store on Saturday, and while merchandise offerings are slim and mainly limited to Christmas, we enjoyed the thought that a crafters' treasure wasn't quite lost. One of the clerks told us that they hoped to have the store restocked in the coming weeks.

If you need cheap stocking stuffers, Michael's offers notepads and notecards, holiday tins and scrapbooking goodies, all for the super-expensive price of $1. A tin filled with candy would make a nice teacher's present, and you wouldn't be out a fortune, either.

Mayfield Home Tour

The Christmas season is ripe with opportunities to waste an afternoon for a sneak peek into someone's sense of style, particularly in home decor. The Mayfield Community Woman's Club will present its Holiday Home Tour and Bazaar from 1 to 4 p.m. Sunday. Homes on tour are Garnet and Jim Hedge, 120 Arbor Crest; Sandy Cope, 410 Backusburg Road; Melanie and Marvin Kaiser, 506 Ky. 2005 and Gloria and Marshall Galloway, 342 Ky. 2005.

We visited the home of Garnet and Jim Hedge last week. Gloria Galloway, a local designer, showed us how she accented the bare windows in the Hedge's den with garland and affixed colorful, but inexpensive, ornaments. She explained that it helped to hide the bare windows and inject color into the room. See what you think:



The bazaar will include gift items from McAlpin's Sweets & Treats, Jucunda's Jems and Jewels and Zio's House of Glass. It sounds like a great afternoon to gather up some girlfriends and leave the boys at home with the NFL Game of the Week.

If you want tickets to the tour, stop by the Mayfield Mayor's office in City Hall weekdays.

A sweet but savory treat

Sun photographer John Wright, my husband, came home raving about a sweet but savory treat he sampled at the closing day of the Paducah Farmer's Market. He had sampled a dish called Sweet Potato Won-Tons and got the recipe from the Master Foods Volunteer, Riff Turner pictured above.

I'll share it with you below, just in time for late fall meals.

Sweet Potato Won-Tons
3 cups sweet potatoes, cubed, approximately 1 pound raw
1/2 cup chopped onion
4 cloves of garlic, minced
1 1/2 teaspoons mustard seeds
1 1/2 teaspoons curry powder
1/2 teaspoon salt (kosher or sea)
1/4 teaspoon red pepper flakes
2 teaspoons olive oil
Peanut oil for deep frying
Won-ton skins (found in the vegetarian dairy section)
Water for sealing skin


Prepare sweet potato (wash and boil with skin until fork tender). Drain and remove skin. Mash until smooth. Heat oil in nonstick skillet on medium high heat. Saute onions and garlic, approximately four minutes, add mustard and curry powder and saute for two minutes. Add salt, pepper and onion mixture to sweet potatoes and mix well. Let cool. Heat cooking oil for deep frying. Separate skins a few at a time. 1 1/2 skins make for an easier bite. Place 1/2 teaspoon of potato mixture on the won-ton, wet the edges of the skin and fold and seal. Drop into oil for 15 seconds. Don't overcook.

Who takes cookies to a crime scene, anyway?

Today was one of those days.

After working in the feature side of the house of the newspaper for 13 years, some restructuring has shifted all of our jobs around. As a result, I'm back to covering hard news. Today was one of those days when I had to do my least favorite thing -- go to a crime scene and pry information out of the police. I'd never met the Kentucky State Police spokesman Dean Patterson until today, so I figured I'd try the sweetness approach. I bought two bags of cookies and brownies from our in-office United Way bake sale for 50 cents a bag and took them with me to the crime scene.

After I finished talking to Patterson and was chit-chatting at the barricade, I pulled out the bags of cookies and offered them to him. Murray Ledger & Times reporter Tom Berry immediately pulled out his camera to document a bribe. OK, so it wasn't really a bribe, but I thought it would be nice to start out on the right foot with the investigators. After all, I would spend my entire day watching them work.

A few hours later, as we talked with another investigator, we told him about the cookies and found out that Dean hadn't shared them yet. The guys all seemed pleased to have some home-baked treats.

I guess it's true about winning friends with chocolate.

It's all about the marketing, part II

Now I'm in trouble with my mother ... She read the blog entry about the bake sale marketing and took every word to heart.

"I just spent an hour and a half in my favorite retail establishment," she complained into the phone, asking if I knew how hard it is to find decorative plastic wrap.

She apparently cruised up and down every aisle of the Arkansas-based megaretailer and couldn't find the elusive plastic wrap or a single roll of curly ribbon. She wanted to make her bake sale goodies stand out from the crowd on Friday when her parish holds a sale. She finally approached the manager and asked him, only to be greeted with a chuckle. I guess this has happened before.

Oops. I usually buy the plastic treat bags for bake sale goodies at the office, and that feat alone took me an hour Monday night at the aforementioned not-so favorite retailer. I wasn't too happy about that after a long day at the office. And then the store-bought cookies that some of the guys here bought for our bake sale didn't fit into the bags. Double AARRGGHH!

I had a stash of colored plastic wrap in my drawer so no, I didn't know how hard it is to find plastic wrap. So for all of you who cruised the store looking for colored wrap, let me apologize. I do know that the stores have cute treat bags right now and cupcake liners.

And now Mom has asked for a collection of colored plastic wrap for her Christmas present. If you happen to see any before Christmas, please let me know so that I can be released from the Daughter Hall of Shame.

Time for chili

The weather spirits must have been smiling down on the Sun staff yesterday. Cooler weather finally arrived in time for our annual Chili Cookoff to benefit the local United Way. Winners were Lisa O'Rourke, best overall; Sarah Bozone, hottest; Kendra Payne, meatiest; Dusty Luthy, beaniest, and John Wright, most unusual.

The cookoff always creates a spirit of competition in our office and particularly in my kitchen at home. John begins working on his chili recipe the night after the cookoff for the following year. Last year, he concocted a completely new recipe that involved grilling a beef tenderloin outside before adding it the tomato and bean mixture. I can't give away all of his secret ingredients.

This year he returned to his old standby, an unusual creation of a white chili. But this is not a chicken based white chili. When he first told me that he wanted to combine Great Northern Beans with ham, I thought it would be the most disgusting thing on the planet. When he first made it, the mixture turned out kinda brown, definitely not appetizing. As he continued to add cheese and sour cream, the mixture turned beige and gave off a nice aroma. His version of white chili certainly is different. Even our picky 7 1/2-year-old will eat it.

And before you ask for his recipe, sorry. It's like Duke, the Bush's bean dog. I'm not talking. The secret has to remain a secret. Also, I wouldn't begin to know exactly what all he puts into it. He won't let me go to the grocery with him, and I'm usually not in the kitchen for his creation.

P.S. - I did ask for Lisa's recipe. It's actually from her sister. When I get it, I'll post it.

It's all about the marketing

I wrote in Wednesday's Sun about a humorous exchange I had with my mother last weekend. Notoriously not known for her baking skills, she asked me to make brownies and pumpkin bread for a bake sale at Hart College during Murray State University's Homecoming celebration last weekend. Both came from mixes, so it wasn't like rocket science, but she couldn't believe how easily I whipped those treats up as she worked to put all the dinner dishes away. Once the brownies finished baking, I asked her where her decorative bags were.

She looked puzzled. Doesn't everyone keep decorative bags or at least plastic wrap and curly ribbon in their pantries?

"Mom, it's all about the marketing," I said, as the tempting smell of fresh brownies wafted in front of me.

"Marketing," she asked. Remember, this is a woman who holds a master's and Ph.D., but obviously not in bake sale success.

"Yes, marketing," I said. "You have to put the brownies in decorative bags or wrap them in colored plastic wrap and tie them with a curly ribbon. You want your treats to stand out when people come to the table to decide. A plain bag won't sell. Even if it's store-bought, you have to take that extra step to make your goodies stand out from the rest."

She shook her head, still refusing to believe that making the brownies look oh-so-cute would lure people to plunk down their quarter.

When she arrived at Tent City the next morning, she found that even her college students knew the secret to bake sale success. Emily W. baked blueberry and chocolate muffins and wrapped each with plastic wrap topped with a decorative ribbon. Another student decorated her plain zippered bags with "Go Racers! Happy Homecoming." Another student had bought decorative bags with a Halloween theme.

"How do people know about this," she asked me at one point.

"It's instinct," I replied, still not understanding how she didn't get the concept of making her goodies look better or the concept of display with cute signs.

But by the end of the bake sale, she had the last laugh. Guess which goodies sold out?

Easy Bean Soup Recipe

With cooler weather forecast this week, I decided to try a recipe from the back of a package of dried beans. The 15-Bean package included Cajun seasoning, which provided the right amount of zing. My family enjoyed the soup, and best of all, I let it stew in the slow cooker all day while my son and his friend regaled me with stories of "Star Wars" and popular video games. Best of all, with the economic slowdown, this recipe probably cost less than $5 and will feed an army of hungry boys. Pair this with corn meal muffins (36 cents for the Jiffy brand) and it's an easy meal that you don't have to worry about since the soup cooks while you're at work (or at play with the kids).

Here's the recipe:
1 package 15-bean dried beans
1 onion, chopped (or use frozen onions)
1 clove of garlic, chopped
1 22-ounce can crushed tomatoes
1/2 roll of sausage, browned and drained
Salt and pepper to taste
Package of Cajun seasoning

Soak beans overnight, drain and rinse. Place tomatoes in bottom of slow cooker, add beans. Brown sausage, onions and garlic in skillet and add to mixture. Stir in seasoning package. Add salt and pepper to taste. I also added a couple of dashes of cayenne peppers harvested from my garden earlier this summer, but my family likes spicy food. I also added a fourth of a tomato can of water so that the mixture doesn't get too thick. Simmer in the slow cooker for six hours.

P.S. - I had some ham leftover from the night before, so I tossed a couple of slices (chopped) in for extra flavor. The original recipe called for Italian sausage, but I didn't have any of that on hand so I improvised with regular bulk pork sausage. No one here complained. Because of the high fiber count, this soup is very filling. You'll have plenty of leftovers for lunches to take to the office or even to freeze for busier nights down the road.

Reader suggestion

Last week on the Taste page, I wrote about a person who ordered 10 pounds (yes, 10) of mutton from a Barbecue on the River vendor to ship to a friend in Washington, D.C. A reader called and commented that she had bought too much mutton at the festival and ended up using the mutton in place of ground beef in a pot of chili. Now that's an unusual use of using what's on hand. Interesting.


Has anyone else tried any strange substitutions that actually worked?

Answer to reader's question

A reader phoned the other day to ask about where to buy lamb in the region. Honestly, I didn't know because I simply can't bear to eat lamb. I don't like the taste, and it's one of those things that simply grosses me out. However, when I browsed through Wal-Mart on Sunday for the weekly grocery run, I happened to pause by the meat case and noticed the store had lamb chops and other cuts of lamb.

I hope this helps the reader who wanted to find lamb or anyone else who likes that taste.

Sweet breakfast treat

A few years ago, I received "Best of the Best from Kentucky Cookbooks" in the mail at the office. The cookbook rounded up winning recipes from some of the state's best cookbooks. My mom immediately re-discovered a recipe from her past: Magic Marshmallow Crescent Puffs. Can you say ooey-gooey marshmallows wrapped in buttery, flaky crescent rolls? What can be wrong with that? Well, OK, the calorie count probably isn't good for the diet, but for a special weekend brunch treat on a cool fall Saturday morning, it's quite delectable.

Mom and I made them a couple of times that fall, including for Christmas brunch. Unfortunately, I couldn't find the book for nearly two years because I had to pack all the "clutter" on the bookshelves away because the real estate agent thought we needed to remove clutter before putting the house on the market. When we moved in the spring, I happily reclaimed all my "lost" cookbooks from a dusty storage unit. I'm still rediscovering old favorites like this one below.

Magic Marshmallow Crescent Puffs
1/4 cup sugar (could use Splenda or other sugar-substitute for baking)
1 teaspoon cinnamon
2 8-ounce cans of crescent rolls (I've used low-fat and they're OK)
16 large marshmallows
1/4 cup butter or margarine melted
1/4 cup chopped pecans (I'd say these are optional if you don't like pecans)

Heat oven to 375 degrees. Combine sugar with cinnamon. Separate crescent dough into 16 triangles. Dip a marshmallow in melted butter, roll around in cinnamon-sugar mixture. Wrap a dough triangle around the marshmallow, squeezing the edges of the dough very tightly all around to seal. Sealing the dough edges is the secret of success, as otherwise you end up with a sticky mess! Dip a sealed roll in melted butter, and place buttered-side down in deep muffin cups. Repeat with remaining marshmallows.
Place muffin pans on cookie sheet to guard against sticky spillovers in the oven. Bake at 375 for 10 to 15 minutes or until golden brown. Sprinkle with pecans. Serve warm. To reheat, wrap in foil and heat 5-10 minutes in a 375 degree oven.

Glaze
1/2 cup powdered sugar
1/2 teaspoon vanilla
2-3 teaspoons milk

Combine powdered sugar and vanilla with just enough milk to make a drizzle consistency. Drizzle over warm marshmallow crescent rolls before sprinkling with pecans.

From the Seasons of Taste in Best of the Best of Kentucky

Apologies

If you're a regular blog reader, you may have noticed that I have not posted nearly as much as I did previously. We've had a few changes around the Sun, and I'm now covering news in Marshall, Calloway, Caldwell, Crittenden and Trigg counties as well as education as a topic. Needless to say, I've been out of the office more some days than I've been in.

I do hope with the new assignment that I might discover new places to eat that I can pass along to the readers. Already, I have rediscovered Quarters, the new name for the old Ed's Coffee Shop just across from Wilson Hall on the Murray State University campus. In college, the Murray State News staffers kept Mr. Ed's in business on Thursdays with many to-go orders. His cheeseburgers and french fries are the best! And if you're wondering why the name Quarters, it's because drink refills are just a quarter. They even let you go behind the bar and get your own, plus you can add cherry flavoring. To me, there's nothing better on a hot summer afternoon than a Diet Cherry Coke.

Bear with me as I adjust to this new position and try to get back to a regular blogging schedule.

Chocolate Heaven in Marion

Chocolate lovers might want to road trip up to Marion, Ky., on Oct. 9 for the Marion Woman's Club's chocolate buffet. Desserts from some of the region's best cooks will be available, and of course, the dishes will have chocolate. Proceeds from the $10 tickets will benefit completion of Sam Koltinsky's documentary on Crittenden County. Tickets are available at Farmer's Bank, Quilting Tomorrow's Heirlooms or by calling Ethel Tucker, Marion's most famous cook, at 965-4055.

Apples

This week's cooler temperatures brought just a hint of fall to the region's waning days of summer. When the air starts to cool, I think of apples.

From what I'm hearing from local apple growers, this year's crop will be exceptional. Last year's apple and peach crops were obliterated, thanks to the Easter freeze. The growers told me that this year we've had an almost perfect mixture of rain and dry spells for a sweet and delicious crop. Yum!

I've found apple recipes and trivia that will be on the Sun's Taste page on Wednesday. I'll try to post a few other apple recipes here over the next few days as I have time. If you have favorites, please feel free to post here.

New recipes for fall

Doesn't this look sinful?

Thanks to the folks at Nestle, you can make these seasonal treats. I referenced these recipes in my column Wednesday on the Taste page of The Paducah Sun (www.paducahsun.com).


Chocolate Butterfinger Brownies
Topped with chopped candy bar pieces, this classic chocolate brownie adds a festive flair to fall celebrations. Try cutting each brownie into bite size pieces for a crunchy afternoon treat kids will love.
Estimated Time(s)
Preparation Time: 10 min
Cooking Time: 31 min
Cooling Time: 30 min
Servings: 24

Ingredients:
1 1/4 cups cake flour
3/4 teaspoon baking powder
1/4 teaspoon salt
6 ounces unsweetened chocolate, chopped
3/4 cup (1 1/2 sticks) butter, cut into pieces
2 cups granulated sugar
4 large eggs
1 tablespoon vanilla extract
6 Fun Size NESTLÉ BUTTERFINGER Candy Bars, chopped, divided
Instructions:

PREHEAT oven to 325° F. Line 13 x 9-inch baking pan with foil.

COMBINE flour, baking powder and salt in large bowl; stir well.

MICROWAVE chocolate and butter in large, microwave-safe bowl on HIGH (100%) power for 45 seconds; stir. Microwave an additional 30 seconds; stir until smooth and melted. Microwave at additional 15-second intervals as needed. Whisk in sugar. Add eggs one at a time, whisking after each addition. Whisk in vanilla extract. Gradually stir in flour mixture. Stir in half of chopped Butterfinger. Spoon into prepared pan.

BAKE for 30 to 35 minutes or until wooden pick inserted in center comes out with moist crumbs attached. Cool on wire rack for 5 minutes; sprinkle top with remaining chopped Butterfinger. Cool completely before cutting into 2-inch squares.

Or try these:

Monster Claws
reparation Time: 30 min
Servings: 24

Ingredients:
1 package (16.5 ounces) NESTLÉ® TOLL HOUSE® Refrigerated Sugar Cookie Bar Dough, prepared according to package directions
3/4 cup NESTLÉ® TOLL HOUSE® Semi-Sweet Chocolate Morsels, melted according to package directions
2 tablespoons creamy peanut butter
2 tablespoons slivered almonds, toasted if desired
3 Fun Size NESTLÉ BUTTERFINGER or NESTLÉ CRUNCH Candy Bars, chopped
Instructions:

COMBINE melted morsels and peanut butter in small bowl; stir until smooth. Spread mixture evenly onto cookies in an approximate kidney bean shape (foot shape).

PLACE 4 almond slivers halfway into the wide end (top of the foot) of the chocolate. The almonds should stick out from the cookie.

SPRINKLE about 1 teaspoon chopped candy bar over the chocolate. Enjoy!

Magnolia Tea Room

Recently on the Taste page I mentioned the Magnolia Tea Room in Hazel. I haven't yet had a chance to enjoy an afternoon tea or lunch down there, but I hope to make it in a couple of weeks as my role at the newspaper changes and allows me more opportunity to travel throughout the region. Pat Seiber sent along photos of the interior that I couldn't use with the column.

In case you have a chance, the Magnolia Tea Room is open from 11 a.m. to 4 p.m. Tuesday-Saturday. High tea is served beginning at 2:30 p.m. Fridays and Saturdays. More info: 492-6284.

Easy Chicken Curry

A friend from graduate school, Rachel from Kansas City, Mo., serves as our writing group's social coordinator during the twice a year residencies at Murray State. Rachel tries her best to coax me into trying more exotic fare at Jasmine's or Gloria's, but I usually stick to something fairly conservative like sweet-and-sour chicken.

Last week as we talked about our various writing projects and challenges, Rachel sent along one of her favorite Chicken Curry recipes. It looks wonderful and easy.

Easy Chicken Curry
Add oil to pan and put in minced garlic and diced onions. Add diced chicken breast and when that's almost cooked, add 2 T. curry powder, 1 T. chili powder and 1 teaspoon salt. When the chicken is cooked, add one can of coconut milk and a can of tomato sauce or diced tomatoes (even salsa would work). Stir and serve over rice.

A healthy summer treat

I'm always on the lookout for easy and healthy recipes. When I covered a meeting of a weight-loss encouragement group at Dr. Jorges Cardenas' office in Paducah for an upcoming House Call Weekly story, his staff handed me this recipe. If you already have bananas on hand, this looks like a good way to use them up before they turn solid black and attract not-so-attractive fruit flies and their a couple of dozen of their closest pals.

This ice cream has a light but satisfying taste and doesn't pack that much of a calorie punch.

Fruit Smoothie Ice Cream
2 overripe bananas
1 pineapple ring
1 tablespoon unsweetened applesauce
1/2 teaspoon vanilla
1/8 teaspoon cinnamon
1/8 teaspoon nutmeg

Peel and mash bananas. Add the rest of the ingredients into a blender and blend until smooth. Freeze for several hours. Serves 6. Just 31 calories per serving but a serving is the size of a small paper cup.

A hint of Halloween?

I've heard of rushing the season before, but really, Halloween hints in a newsletter in August?

Thanks to our good friends at Martha Stewart Living's Every Day Food, we can all sign up for the Halloween Idea of the Day newsletter delivered straight to our inbox. She also will begin her Halloween decorating online workshop on Sept. 3.

The kids just went back to school (again, too early if you ask me) and now the Queen Bee of Everything Home wants us to begin thinking about Halloween decorating and baking? Sorry, Martha. It won't take me two months to figure out how to carve a pumpkin or to set out the cutesy Hobby Lobby style decor. For goodness sakes, I want to enjoy the last month of summer and all the cookouts we can manage. Plus, I'd like to savor apple season first before moving on to pumpkins.

Anyone else think retailers and the media rush the seasons too much?

Taste page preview

Check out our Taste page tomorrow, either online at www.paducahsun.com or pick up a paper at one of our racks around town and the region. We'll have a story and photo package about baked potato skins, a quick and yummy meal idea for these harried nights of August. My column will have details about the local Farmers' Market bounty and details about a new Kentucky-born soy sauce. Yes, you read it right. Kentucky-grown and brewed soy sauce.

Downtown salads

Rose over at the Sub Shop, inside US Bank in downtown Paducah, makes a darned good salad.

Sure, it's the same ingredients as a salad I could make at home and transport downtown to the Sun's refrigerator, but Rose has a certain touch. I've watched her make the salads that begin with a layer of simple iceberg lettuce. She then tops the lettuce with tomatoes, onions, cucumbers, bell peppers, black and green olives, banana peppers and jalapeno peppers, bacon bits, croûtons, etc. Picky salad eaters, like me, can request certain things be left off without affecting the taste.

It's nice to have a healthy option for a quick lunch downtown, and it's much better for me than a quick stop by the vending machine for a bag of chips and diet soda.

Eat healthy, support a good cause

I received an e-mail from a source about a good way to eat a healthy lunch and help a local charity at the same time. If you're in the Paducah area, you might want to check out Super Salad Day to benefit the Alzheimer's Association Memory Walk by ordering a grilled chicken salad on Aug. 20. Order forms are available at www.superiorcarehome.com.

Info: Call Cynthia Foster at 442-6884.

We want your recipes

Looking through a recipe box always revives memories of special dishes and the people who made them.
My mother-in-law gave me a recipe box filled with special family recipes when my husband and I married 10 years ago. To this day, I still flip through the box to find family favorites such as Betty’s Baked Beans and Harold’s Tacos. And I still have all of my grandmother’s faded recipes stashed in a box in hopes of some day finding the time to type them into a book for my family.
I know all of you have a favorite recipe that you’d like to share. And I’d like to share your favorites with readers. Please send me your favorite recipe, along with a short description of why you like it and a photograph of yourself, and we’ll publish those several times a month on this page as Readers’ Recipes.
Please send to llandini@paducahsun.com or regular mail to Leigh Landini Wright, Features Editor, The Paducah Sun, P.O. Box 2300, Paducah, KY 42002-2300.

Chocolate and Marshmallow Delights

National S’mores Day is just four days away (Sunday). What can be better than chocolate combined with an oozy marshmallow sandwiched between two graham crackers?
My former neighbors’ children came over almost every weekend last fall when we burned leaves. We placed marshmallows at the end of the hot dog roasting fork and hoped for the best. Of course, our s’mores had a slightly oak-smoked taste, but they were a treat after a long day of raking leaves.

Happily, though, we don’t have to wait for an open fire to enjoy the chocolate marshmallow taste. S’mores can be placed on the grill, which avoids an intermingling of leaf and stick debris flavors with the sweet goodness.
For the grill, place half of a chocolate bar on half of a graham cracker. Toast a large marshmallow over a grill preheated to medium, toast and then place atop the graham cracker combo. Top with another graham cracker.
Or for a cooler treat during the dog days, try a s’mores ice cream pie:
S'mores Ice Cream Pie
1 1/4 cups graham cracker crumbs
1/3 cup butter or margarine, melted
1/4 cup sugar
4 cups vanilla or chocolate ice cream, slightly softened
3 cups miniature marshmallows
4 (1.55 oz. each) milk chocolate bars, finely chopped
Whipped topping or sweetened whipped cream (optional)
Additional graham cracker pieces, miniature marshmallows and chopped milk chocolate bars (optional)

Instructions:
Butter bottom and sides of 9-inch pie plate. Stir together graham cracker crumbs, butter and sugar until well blended. Press crumb mixture evenly on bottom and up sides of prepared pie plate. Freeze 5 minutes before filling. Stir together ice cream, marshmallows and chocolate bar pieces; spoon into crust. Cover and freeze until firm.
Soften slightly to serve. Garnish with whipped topping, graham cracker pieces, marshmallows and chocolate bar pieces, if desired.
8 servings.

Easy side dish for Mexican-themed meals

Or perhaps I should call this post "What to do with too much cilantro."

My small herb garden has exploded with new growth in recent weeks, thanks to a few well-timed summer showers and storms. I now have enough cilantro to stock a Mexican restaurant (OK, well maybe that's a bit much, but enough for a couple of families at least). Faced with a cilantro explosion, I decided to fix a new recipe first tested by my mother-in-law. I'll pass it along for your consideration and tweaking.

1 can black beans (rinsed and drained)
1 small can white shoepeg corn (rinsed and drained)
1 cup salsa (or more)
2 T. lime juice
Cilantro to taste (I snipped off a handful of leaves and cut them up, but some people don't want that much spice)
Green onion (I didn't use them, but mother-in-law recommends them)
1 T. vegetable oil
Dash of garlic salt

Mix all ingredients in bowl. Cover and refrigerate. Serve with tortilla chips.

Good eating down on the (Fancy) farm

Attention barbecue lovers: Saturday is the 128th annual Fancy Farm Picnic.

While the politicians breathe their own brand of firepower at each other, the men in the barbecue pits have their own spicy blend of firepower.

I spent last year's picnic in the pits and in the Knights of Columbus Hall to observe the amount of work behind the scenes. The men and women of the St. Jerome Parish worked tirelessly to feed the crowd, and several families explained that they know their duties from year to year.

Last year, the picnic required 120 gallons of farm-fresh corn, 12 cases of green beans, eight 20-pound boxes of lima beans, six cases of purple-hulled peas, 700 pounds of potatoes, 1,500 pounds of slaw and 500 delectable desserts. One parishioner estimated the congregation served 11 tons, or 22,000 pounds, of food to a crowd of 10,000.

The biggest treat came from hanging out with men such as Billy Hobbs in the pits. The pork and mutton slowly cooks for 18 hours over a low fire before it's chopped into small bites inside a tent and eventually served to the public.

"We have our own special barbecue sauce," Hobbs told me last year. "It's like the Bush's Beans dog, you can't give out the recipe."

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Totally useless trivia ...

A recent study commissioned by Kraft Salad Dressing found that the ranch variety is the one thing Republicans and Democrats agree on, with 70 percent of those surveyed ranking it as their top dressing. Republicans list blue cheese as their runner-up, or should that be running mate; Democrats list French or Catalina.

Other findings:

— Eight in 10 Americans use the same salad dressing most of the time.

— Women are more likely to favor ranch at 75 percent while men favor thousand island at 39 percent.

— Eighty-six percent of Americans mix their salad with the dressing but 9 percent dip the salad into the dressing.


When summer's at the hottest, nothing tastes better than something chilly with a lemon twist. No, not lemonade. Try this recipe for lemon cheesecake from the Wisconsin Milk Marketing Board.

---

Lemon cheesecake
2 cups part-skim ricotta cheese
2 packages (8-ounces) cream cheese, softened
4 eggs
1 cup buttermilk
1/2 cup sugar
2 T. cornstarch
2 teaspoons vanilla extract
1/4 teaspoon salt
Juice and grated rind of one small lemon

Preheat oven to 375 degrees. Beat ricotta and cream cheese until smooth. Add eggs one at a time, beating well after each addition. Add remaining ingredients. Beat until smooth. Pour into a lightly buttered 9-inch springform pan. Bake for one hour. Cool completely before serving. Garnish with fresh fruit if desired.


Leigh Landini Wright, The Paducah Sun's features editor, can be contacted at 575-8658 or llandini@paducahsun.com

Fancy Farm Picnic: Pork or Mutton?

This weekend is the 128th annual Fancy Farm Picnic. While the politicians debate Republican or Democrat party issues, the biggest question might be among barbecue lovers in the crowd: pork or mutton.

The Catholic picnic circuit of far western Kentucky offers barbecue lovers a choice between the traditional pork or mutton. Personally, I'm not a big fan of mutton because it's a stronger taste than pork. And of course, I shudder to think about the origin of the meat.

My husband, though, looks forward to the picnic every year because he knows it's one of the few places he can actually sample mutton locally. He raves about the mutton for days and usually brings home at least a pound that serves as his lunch for several days. Sorry, but I'm a Tennessee gal and prefer slow-cooked pulled pork with a mild to spicy sauce piled on a hamburger bun. He doesn't understand why I don't like mutton and insists that I don't know what I'm missing.

So forget the burning political questions of the hour like McCain or Obama or who they'll pick as their veeps. We want to know whether it's pork or mutton? And what makes for great barbecue?

Hurrah for Harrah's Cooking Demonstrations

Local celebrity chefs will offer weekly cooking demonstrations beginning Aug. 1 at the Riverfront Event Center in Harrah's Metropolis Casino.

The demonstrations will be at 11 a.m. Aug. 1, Aug. 8, Aug. 22 and Aug. 29. Participating chefs are Bob Hoppman, owner and operator of The Pasta House in Paducah; Shane "Bear on the Air" Parker of Paducah; Jason Ison, chef at the Range Steakhouse at Harrah's, and Jeremy Gutierrez, chef at the Fresh buffet at Harrah's.

Guests will receive a culinary gift after the demonstrations.
___________________________________________________________________________________

For those who plan to attend the Kentucky State Fair in Louisville in August, stop by the Kids in the Kitchen exhibit in the South Wing Lobby A.

The exhibit will be open from 10 a.m. to 4 p.m. weekdays and from noon to 4 p.m. on weekends Aug. 14-24.

"Kids in the Kitchen" is designed for students in the third through fifth grade and meets many of the standards set in the Kentucky Core Content. Activities include a bingo game on nutrition and lessons on portion control, calories and cooking times.

The Kentucky Beef Council, the program's sponsor, also has posted the activities suitable for classrooms on its Web site at www.kybeef.com.
___________________________________________________________________________________

Dairy Queen restaurants in Paducah, Calvert City, Benton and Mayfield, as well as Vienna, Ill., will donate proceeds from the sale of Blizzard treats on Aug. 7 to Children's Miracle Network.

You can feel good about sinning against the diet for an afternoon treat because the money helps children. Last year, the promotion raised $4 million for Children's Miracle Network.

By the way, the featured Blizzard of the month in August is the Oreo flavor. The Oreo Blizzard debuted in 1985 and is the most popular flavor.

Dairy Queen also has formed the Blizzard Fan Club at www.blizzardfanclub.com.
___________________________________________________________________________________

We still have a few days left in July, which is National Hot Dog Month.

According to the Nielson Co., 956 million packages of hot dogs were sold at U.S. retailers in the past year. And the National Hot Dog and Sausage Council reports that mustard is the topping of choice.

Combine a grilled dog with baked beans or potato salad for a zesty meal. French's provides these recipes:


Zesty Potato Salad

1 1/2 pounds red potatoes, cut into small cubes
1 1/4 teaspoons salt, divided
1/2 cup light sour cream
1/3 cup honey mustard
1/3 cup plain nonfat yogurt
1 cup sliced celery
1/2 cup halved sugar snap peas
1/2 cup thinly sliced yellow or red bell pepper
1/4 cup diced red onion

Boil potatoes with 1/2 teaspoon salt in water to cover for 12 minutes or until potatoes are tender. Drain and cool. Combine sour cream, mustard, yogurt and 3/4 teaspoon salt in large bowl. Toss in potatoes, celery, peas, bell pepper and onion; mix well. Chill one hour before serving.

Barbecue Baked Beans

1 large bell pepper, chopped
1 small onion, chopped
2 strips bacon, finely chopped
3 16-ounce cans pork and beans
3/4 cup Cattleman's Award Winning Classic Barbecue Sauce or Smoke House Barbecue Sauce
1/4 cup spicy brown mustard or classic yellow mustard
1/4 cup brown sugar

Place pepper, onion and bacon in large microwave-safe bowl. Cover bowl loosely and microwave on high for five minutes. Stir in remaining ingredients. Microwave uncovered for 20 minutes or until heated through and mixture is slightly thickened.


Leigh Landini Wright, The Paducah Sun's features editor, can be contacted at 575-8658 or llandini@paducahsun.com.

Back from another world

I'm back in the "real world" after a week away at Murray State University's Low-Residency Master of Fine Arts in Creative Writing program. Wow! That's a mouthful.

The week was filled with writing workshops, lectures and readings from authors Lee Martin (nonfiction and fiction), George Singleton (fiction) and Kentucky's own George Ella Lyon (multi-tasking writer/teacher/singer). The two weeks each year at school are exciting but exhausting. We generally ran from 9 a.m. to 9 p.m. or later with extended meal breaks. Plus, we had homework every night. My next (and hopefully final) residency will be in January.

I hope to resume posting sometime this week so bear with me.

A week at school

Next week I'll return to my old stomping grounds of Murray, Ky., for a week of graduate level classes. We usually don't have much free time, but when we do, we tend to eat out for lunch and dinner. The Big Apple Cafe, located "down south" back in my undergraduate days, is now in town to cater to college and the community. Other restaurants on the list in the past include Jasmine, a Thai place, and Los Portales, a Mexican place.

I'll return to posting the week of July 21.

Marilyn Kunz just can't stay out of the kitchen

She's back.
Longtime Mansion of Golconda owner Marilyn Kuntz has opened Sugar and Spice, a bakery and cooking school at 147 Barkley Drive in Grand Rivers. Previously the home of Patti Tullar, the house is now outfitted with a commercial kitchen suitable for cooking classes. Kuntz plans to offer two courses a month: artisan bread and "Marilyn Does Paula Deen."
A class on artisan bread for July 10 is already filled. The second artisan bread class will be on July 17 at a time to be determined by the participants. "Marilyn Does Paula Deen" will be July 22. Kuntz will do her own take on Deen's Southern cuisine, including her Georgia accent for about 10 minutes.
Kuntz also offers baked goods beginning each morning at 8.
Information: 362-2362.


While in Grand Rivers, remember that Patti's now has outdoor seating available on weekends. No reservations are needed.


Blue Sky Vineyard's Seyval received Best of Class honors in the 2008 Indy International Wine Competition.
"My philosophy on wine making is to let the grapes express themselves in the wine," said Karen Hand, wine maker at Blue Sky Vineyard in Makanda, Ill. "I believe that wines made from southern Illinois grapes can compete with wines all over the world. Receiving high marks in a well-known international wine competition is proof that southern Illinois can and does produce quality wine."
The winery is located at 3150 S. Rocky Comfort Road, Makanda, Ill. Information: 618-995-9463.


Hydrox brand cookies apparently will be back in stores at the end of August, according to a press release from Kellogg's.
To celebrate the return of a beloved cookie classic, the Kellogg Company wants people to tell their stories about the creme-filled chocolate cookie. Participants should list why they're the biggest Hydrox cookie fan in America and send along photos, too. Three winners will receive a grand prize, including a six-month supply of cookies and a trip for two to New York City.
Entries will be accepted through July 14 at Hydroxcookies.com.
In case you didn't know, the Sunshine Biscuit Company introduced Hydrox cookies in 1908. A limited centennial edition will be available later this summer.



When it's too hot for a caffeine jolt, try an iced latte.

Nestle sent this recipe that requires just five minutes prep.

Iced cinnamon
honey latte

1/4 cup instant coffee granules
2 tablespoons cinnamon vanilla creme flavored coffee creamer (powdered)
1/3 cup boiling water
1/3 cup honey
2 cups cold water
3 cups 1 percent or skim milk
Ice cubes

Dissolve coffee granules and creamer in boiling water in a heat-proof pitcher. Stir in honey; mix well. Stir in cold water and milk. Serve over ice.


Leigh Landini Wright, Paducah Sun features editor, can be contacted at 575-8658 or llandini@paducahsun.com.

Paducah native wins award

Laura Katherine Farrell of Paducah is spending her summer abroad in the kitchen. The 24-year-old Farrell, a senior at Mississippi University for Women in Columbus, won the Cooking in Ireland internship, sponsored by chef Paul Flynn, the owner of the Tannery Restaurant.

"I've always wanted to go to Ireland my whole life," Farrell said in a press release. "From what I've read, Irish cuisine is where California cuisine was in the 70s and 80s, before it was made famous by Alice Waters and others."

We'll have to try to catch up with Farrell to find out what she did on her summer vacation.

Taste page today

The Sun's Taste page this week offers sweet endings to your Fourth of July celebration? Check out it out for ideas on desserts ranging from cherry ice cream parfaits to a super-easy brownie cake dessert.

If you have ideas for upcoming pages, I'd love to hear from you. Drop me a line at llandini@paducahsun.com or leave comments on the blog. If you are having problems leaving comments, please let me know.

Sampling of tastes today

Visitors at Broadbent's Gourmet Market and Deli today can take a dip.
The Kuttawa-based market and country ham processing plant plans special samplings each day this week as Broadbent's celebrates its grand opening. For "Take a Dip" day today, visitors can sample a variety of vegetable, fruit and chip dips. On Thursday, they can sample sauces suitable for the grill and barbecue, and on Friday, visitors can try Kentucky-made salsas. Desserts such as Chaney's Dairy Ice Creams and a variety of Kentucky pies will be available on Saturday.
Tours of the plant will be offered beginning at 10 a.m. and on each hour through 3 p.m. today through Saturday.
Kentucky Supreme Court Justice Bill Cunningham also will sign copies of his books from 11 a.m. to 1 p.m. Thursday.
The plant and market is at 257 Mary Blue Drive. Information: 388-0609.



July is my favorite month. It's National Ice Cream Month, designed in 1984 by former President Ronald Reagan.
More than 90 percent of U.S. households eat ice cream and frozen desserts, according to the International Dairy Foods Association.
For inspiration, check out Martha Stewart Living's Web site (marthastewart.com). Her June 26 e-newsletter contained five recipes for ice cream treats and ideas for do-it-yourself ice cream cooks.
To help you navigate her voluminous Web site, I'll list the five recipe topics:
Brownie-and-Peanut Butter Ice Cream Sandwiches
Ice Cream and Berry Pops
Watermelon Bombe
Rocky Road Sundae
Peaches-and-Cream Ice Cream Cake



Yet another food holiday is National Daiquiri Day on July 19.
The cocktail contains rum, fresh lime juice, ice and sugar. According to Bacardi, the first daiquiri was hand-shaken, not frozen or blended with fruit.
Mining engineer Jennings Stockton Cox invented a cocktail in Daiquiri, Cuba in 1898. The cocktail was intended to boost the miners' morale during the sweltering summer. He showed the men how to combine lime juice, sugar, crushed ice and rum into the drink.
Try this classic recipe for a taste of old-fashioned daiquiris:

3 parts rum
1 part lime or lemon juice
1/2 part sugar

In a blender or shaker with ice, combine ingredients. Blend or shake and pour into a glass.



Smucker's is asking families to share their recipes and traditions with the company on its Web site (www.smuckers.com) through Aug. 11 for a chance to win five-day, four night trip for eight to Walt Disney World.
The recipe must contain at least 1/4 cup of Smucker's brand jams, jellies, preserves or fruit butter, and families should tell how the recipe makes family celebrations special. The recipe also must have been passed down for at least two generations.


Leigh Landini Wright, The Paducah Sun's features editor, can be contacted at 575-8658 or llandini@paducahsun.com

Chicken recipes

Considering the previous post on an abundance of chicken in the family freezer, I was delighted when an envelope with the logo "How to Cook Chicken" arrived on my desk today. Inside, I found two chicken recipes and a CD filled with photography of the dishes. Perhaps this can help any of us who either a) love chicken dishes or b) stocked up at a sale. The second recipe looks better, but each person has her or his unique taste. Enjoy.


Grilled Chicken Parcels with Tomato-Basil Vinaigrette

Serves 4

1 pound ground chicken
2 cloves garlic, minced
2 TBLS dried Italian seasoning
1 tsp kosher salt
½ tsp black pepper

Chicken Parcels:
12 romaine lettuce leaves
12 basil leaves
6 ounces Fontina cheese, sliced into 12 thin pieces
1 TBLS olive oil

Tomato-Basil Vinaigrette:
¼ cup extra-virgin olive oil
1 TBLS balsamic vinegar
½ tsp kosher salt
¼ tsp black pepper
2 tsps basil, finely chopped
1 cup grape tomatoes, halved

Bring a large pot of water to a boil. Fill a large bowl with water and ice. Using tongs, blanch the romaine lettuce leaves by plunging them, one by one, into the boiling water for 2 – 3 seconds each, then placing in ice bath. When all leaves are blanched, spread out to dry on paper towels.

Prepare gas or charcoal grill.

In large bowl, combine ground chicken, garlic, Italian seasoning, 1 teaspoon kosher salt and ½ teaspoon black pepper. Place one romaine lettuce leaf on flat surface; top with basil leaf. Add 3 tablespoons of the chicken mixture and a slice of Fontina cheese. Fold leaf bottom in, then the sides up, and finally the top down, so that filling is completely enclosed. Use two wooden toothpicks to hold the parcel together; set aside. Repeat procedure until 12 parcels are formed.

In medium bowl, whisk together extra-virgin olive oil, vinegar, ½ teaspoon kosher salt and ¼ teaspoon black pepper. Stir in chopped basil and tomato halves.

Brush parcels with 1 tablespoon olive oil and place on grill. Cook for 6 minutes; turn and cook other side for additional 6 minutes or until chicken is completely cook through. Serve with spoonful of tomato-basil vinaigrette.

Nutrition Information, Per Serving:
500 calories; 40 g fat; 13 g saturated fat; 6 g carbohydrate; 1 g fiber




Asian Chicken Skewers with Hot and Sour Mango Dip




Serves 4

1 ½ pounds chicken tenderloins

Marinade:
2 cloves garlic, minced
3 TBLS ground cumin
2 tsps chili powder
2 tsps paprika
2 tsps brown sugar
¼ cup chopped cilantro
1 ½ tsp kosher salt
1 cup lite coconut milk

Hot and Sour Mango Dip:
1 tsp olive oil
4 scallions, minced
1 tsp minced jalapeno pepper
1 can (11.3 oz) mango nectar
1 TBLS brown sugar
¼ tsp allspice
1 TBLS lime juice
½ tsp kosher salt
2 TBLS chopped cilantro
3 TBLS chopped mint

In large bowl, combine minced garlic, cumin, chili powder, paprika, 2 teaspoons brown sugar, ¼ cup chopped cilantro, 1 ½ teaspoons kosher salt and lite coconut milk. Stir well to blend. Add chicken tenderloins, toss to coat, and marinate in refrigerator for 2 hours or overnight.

Prepare gas or charcoal grill.

In medium saucepan over medium-high heat, warm olive oil. Add scallions and jalapeno; sauté until barely translucent, about 2 minutes. Add mango nectar, 1 tablespoon brown sugar, allspice, lime juice and ½ teaspoon kosher; bring to a boil over high heat. Reduce heat to medium-high and simmer sauce about 20 minutes, until thickened and reduced by half. Cool; stir in 2 tablespoons chopped cilantro and mint. Set aside.

Thread one piece of chicken tenderloin onto a wooden skewer that has been soaked in water. Repeat until all pieces are threaded. Place on grill and cook about 3 – 4 minutes per side, turning once, until cooked through. Serve skewered chicken with Hot and Sour Mango Dip.

Nutrition Information, Per Serving:
270 calories; 7 g fat; 2.5 g saturated fat; 18 g carbohydrate; 2 g fiber

Cheeseburger in Paradise

My 7-year-old son can now say he has devoured a true Cheeseburger in Paradise. For some odd reason a few summers ago, he latched onto the popular Jimmy Buffett song when he heard it on a CD in my car, and he talked about it every time we went to a restaurant that served cheeseburgers. Last Friday night, as we looked out over the Intracoastal Waterway as we waited for our meal at Lulu's at the Homeport Marina near Gulf Shores, Ala. Jack finally was able to order his true Cheeseburger in Paradise, minus the lettuce, tomato and Heinz 57. He did, however, order it with a big pickle and a cold root beer (thank goodness he thinks that Buffett sings about root beer and not a cold draft beer as the song says!). I'm not telling him otherwise until he's 21.

Talk about a happy kid. Just look at this face.




Lulu actually is Lucy Buffett, the younger sister of Jimmy. We asked our waiter if the famous singer ever popped in to visit, and he said when Buffett does show up, it's always a surprise. Otherwise, the place would be more jammed than usual. Lulu's menu also features Gulf Coast fare such as shrimp and oysters as well as traditional fare such as salads and sandwiches. With a casual atmosphere, don't even think about dressing up too much ... flip flops are just fine. And don't be alarmed if a tugboat and barges roar through the Intracoastal Waterway just outside Lulu's. The pilot honked his massive horn Friday night as he hung outside the pilothouse to wave to the crowd. After dinner, sit back for a few minutes and listen to the band. Lulu's has free entertainment every night.

We had to wait about 45 minutes to an hour for our seats Friday night, but Lulu's had enough activities to entertain kids that the wait didn't seem too long. Kids can build sandcastles at the playground or they can play beach volleyball. A corn toss game also is set up near the volleyball court. Don't worry moms and dads, picnic tables are set up for you to enjoy a beverage as the kids play.

In case you're headed for the beach later this summer, check out Lulu's at 200 E. 25th Ave., Gulf Shores, AL or call 251-967-5858.

Chicken - It's what's for dinner every night right now

If someone asks me what's for dinner in the next few weeks, my likely answer will be chicken.

My in-laws somehow ended up with eight large bags of frozen chicken, and they're afraid that the chicken will develop freezer burn before they can eat all of it, so they're sharing with us. Don't get me wrong, I appreciate the free chicken, especially considering that a bag of chicken can go for between $8 to $12 at area grocery stories.

But how many ways can I fix chicken? My usual chicken recipes include Italian Chicken, a Chinese chicken, a Mexican chicken, you get the idea. Or many nights, we simply sprinkle the chicken with seasonings from the pantry and throw it on the grill. But that can get old after the fourth, fifth or 20th time in a two-week span. I've looked through some cookbooks for ideas, too, to jazz up chicken so that it's not the same-old, same-old every night.

The biggest problem is that many nights we're pressed for time with squeezing in cooking and eating dinner at home before dashing out the door for our son's baseball games or practices.

So I need quick and easy chicken recipes that won't result in our standard default of grilling (not that there's anything wrong with that, to quote a "Seinfield" saying.) Please, if you have recipes that are easy and fast, post them in the comments section. My family (and the neighbor's dog who snacks on the leftover chicken) will thank you.

Broadbent's offers uniquely Kentucky products at I-24 stop

Travelers along Interstate 24 in Lyon County have a new dining spot with a uniquely Kentucky flavor.
Broadbent B&B Foods opened the Kentucky Proud Gourmet Market and Deli in May at 257 Mary Blue Road in Kuttawa. Ronny and Beth Drennen invited people to attend a tasting party last month to help select the new deli menu.
The sandwich menu now includes three varieties of ham; bacon, lettuce and tomato; turkey; club, and chicken salad. Cheese from Kenny’s Country Cheese Farm in Austin, Ky., (Barren County) tops each sandwich. Hand-dipped ice cream also is available.
One of the most popular sandwiches features sliced country ham topped with an apple slice on a Sister Schubert’s roll, Drennen said.
Sandwiches are made on request, and customers can phone ahead with orders. The dessert menu includes chocolate chip, oatmeal raisin and white chunk macadamia nut cookies, baked fresh daily.
Besides the deli, the market also features Ruth Hunt Candies, Old Kentucky Candies, Ellis Popcorn, Kerns Kitchens Derby Pies and Maker’s Mark Gourmet Sauce.
People also may watch the Broadbent’s slicing and packaging operation each day, and the company will hand out free samples.
Hours are 8 a.m. to 5 p.m. Monday through Friday and 9 a.m. to 4 p.m. Saturday.
Information: 1-800-841-2202.


Besides the designation as National Dairy Month, June also is National Mango Month. According to the National Mango Board, American customers can choose from at least six varieties and most of those are harvested in June.
The tropical mango is packed with vitamins C and A. A cup of sliced mangos has 110 calories, no fat, no cholesterol, no sodium, 28 grams of carbs and 3 grams of fiber. Mangos also have more than 20 different vitamins and minerals.
To determine ripeness, squeeze the mango gently. A ripe fruit should have a little bit of give but shouldn’t be squishy. Once ripe, mangos can be stored in the refrigerator for five days.
Want to test out a mango recipe? Try this one:

Mango chicken
lettuce wraps
1⁄2 tablespoons sesame oil
1 pound boneless, skinless chicken breasts, chopped into small pieces
3 tablespoons soy sauce
21⁄2 tablespoons rice vinegar
1 tablespoon grated fresh ginger
1⁄2 tablespoon minced fresh lemon grass
1 large ripe mango, peeled, pitted and chopped, divided
8 to 12 small butter lettuce leaves
1⁄4 cup chopped red bell pepper
2 tablespoons sliced green onion tops
2 tablespoons fresh cilantro leaves, chopped

Heat sesame oil in medium skillet, over medium heat. Add chicken and cook, stirring frequently until lightly browned. Stir in soy sauce, vinegar, honey, ginger and lemon grass. Finely chop half of the mango and add to the skillet. Cook five minutes or until the sauce is very thick. Let cool. Spoon chicken into lettuce leaves and top each with remaining mango, bell pepper, green onion and cilantro.

Leigh Landini Wright, The Paducah Sun’s features editor, can be contacted at 575-8658 or llandini@paducahsun.com

Bed and Breakfast Cookbook

I mentioned McClanahan Publishing House's new book "Room at the Table" in this week's Paducah Sun column on the Taste page. The book arrived in the mail this week. No far western Kentucky bed and breakfast establishments are mentioned, but the book is simply beautiful with photography from Robin Victor Goetz. Pictures of the bed and breakfasts feature sweeping shots of scenic Kentucky countryside. The book also has write-ups about the bed and breakfasts along with recipes. Some of the photos are whimsical such as the long-haired calico cat snoozing on the patio of the 1853 Inn at Woodhaven in Louisville. And of course, who can resist a beautiful picture of a horse?

The recipes offer something for all tastes of Kentucky. Although I'm personally not a fan of cucumbers, nothing says central Kentucky like the benedictine sandwich filling. Benedictine was named for its creator Jennie Benedict, a Louisville caterer. It's usually served at proper formal teas, cocktail parties or weddings.

Here's the recipe featured on page 113, submitted by the Inn at Woodhaven

1 cucumber, peeled
1 small onion
1 8-ounce package cream cheese, softened
Salt to taste
Mayonnaise to taste
1 drop green food coloring

Grind cucumber and onion separately, very fine. Place the cucumber and onion in a strainer and press out the juice. Add to softened cream cheese. Add salt and mayonnaise and mix well in food processor or with a mixer. Add food coloring and mix again. This filling may be used as a sandwich spread or as a dip with crackers. Makes four sandwiches.

Another Kentucky classic is Henry Bain's Sauce from the Pendennis Club of Louisville. Bain was a headwaiter at the exclusive club in the 1800s and developed a special sauce for wild game dishes served at the club. People liked it so much that he eventually decided to bottle it and sell it to Louisville markets.

Here's the recipe:
1 12-ounce bottle chili sauce
1 14-ounce bottle ketchup
1 9-ounce bottle regular A-1 steak sauce
1 10-ounce bottle Worcestershire sauce
2 9-ounce bottles Major Grey's chutney

Mix all ingredients in a blender or use a large bowl and stick blender to mix. Best served over beef tenderloin or as an appetizer (pour over cream cheese and serve with crackers).

If you have other favorites of Kentucky cuisine, let me know by posting comments.

Cool summer treat

Although Nestle touts this treat for Fourth of July celebrations, it looks like a nice cool and refreshing way to end a hot summer day. Try it and see.


Watermelon Ice Cream Bombe

Estimated Time(s)

Preparation Time: 30 min
Freezing Time: 7 hr

Servings: 16

Ingredients:

4 cups lime sherbet, slightly softened
5 cups vanilla ice cream
1 quart strawberry or raspberry fat free sorbet
1/2 cup semi-sweet chocolate mini morsels
Instructions:

LINE 2-quart bowl with plastic wrap, making sure wrap hangs over side of the bowl by at least 4 inches.

SPOON sherbet into large mixer bowl; beat with mixer or stir with spoon until smooth. Spoon sherbet into prepared bowl, pressing into the bottom and up the side with the back of a spoon to form a smooth layer. Freeze for 30 minutes. Remove vanilla ice cream from freezer and allow to soften for 10 minutes; spoon into large mixer bowl and beat with mixer or stir with spoon until smooth. Add to bowl with sherbet, smoothing it over the sherbet in a thin layer. Freeze for 30 minutes.

REMOVE sorbet from the freezer and allow to soften for 10 minutes. Spoon sorbet into large mixer bowl and beat with mixer or stir with spoon until smooth; stir in morsels. Spoon sorbet mixture over ice cream so it fills the remaining space and fills the bowl. Smooth down top; cover with plastic overhang, then add another sheet of plastic wrap. Freeze for at least 6 hours or up to 1 week.

TO UNMOLD, remove plastic wrap from top of bowl. Gently tug at the plastic overhang to loosen the bombe from the bowl. (If the bombe is difficult to remove from the bowl, set it in a large bowl filled with warm water for 8 to 10 seconds.) Place a serving platter over the bowl, invert and shake to release bombe. Peel away plastic wrap, then cut bombe into wedges. Serve immediately.

Summer Camp in the Kitchen

If you love cooking, check out West Kentucky Community & Technical College’s Guest Chef Series June 17-19.
Darin Sehnert, culinary director of the 700 Cooking School of Savannah, Ga., will share his vast knowledge with students each day. The theme on June 17 will be a Summer Salad Party in which students will learn how to make Bavarian potato salad, golden couscous salad, green tomato and cantaloupe salad, Moroccan cucumber and grape salad and more.
Class begins at 2 p.m. in the Culinary Arts Kitchen.
On June 18, Sehnert will guide students through the art of tapas (or small plate food) during sessions at 2 p.m. and 7 p.m. The menu includes roasted olives, spicy fried chickpeas, grilled rosemary skewers, orange and onion salad with cilantro orange blossom vinaigrette and sangria.
A lesson on summer cookouts ends the series on June 19. Students will learn how to make corn and clam fritters with cilantro garlic sauce, black eyed pea salad, molasses marinated pork tenderloin and grilled pineapple spritzer. Classes will be at 2 and 7 p.m.
All classes cost $75 and are limited to 15 participants.
Sehnert previously was a chef instructor at Walt Disney World Resort Disney Institute in Orlando, Fla., and was the sous chef for the main kitchen of the Grand Floridian restaurant and spa.
To register, phone 534-3086 beginning at 9 a.m. today.

McClanahan Publishing in Eddyville has released another new cookbook.
“Room at the Table: A Collection of Recipes from the Premier Bed and Breakfasts in Kentucky” sells for $24.95 and will be available at local booksellers.
To order online, see www.kybooks.com or phone 1-800-544-6959.

Reminder: The Paducah Symphony Orchestra’s Picnic with the Pops extravaganza is Saturday night on the riverfront. Gates open at 5:30 p.m., with table decoration judging beginning at 6 p.m. The show begins at 7:30 p.m.
Remember to pack a picnic for an evening of entertainment under the stars.

Mark Sullivan of the Paducah HoneyBaked Ham Co. and Cafe, 4793 Village Square Drive, sent along this recipe for ham and potato salad with tarragon.
Boil 1 pound medium-sized red potatoes in salted water for about 20 minutes. Drain and cool to lukewarm.
Slice potatoes into 1/2-inch thick slices and place in a large bowl.
Drizzle 1 tablespoon tarragon white wine vinegar over potatoes, then add 5 to 6 stalks of thinly sliced celery, 2 tablespoons capers, 3/4 cup ham cut into strips, 6 tablespoons mayonnaise and 3 tablespoons chopped fresh tarragon. Toss gently and serve with salt and pepper.

Leigh Landini Wright, The Paducah Sun’s features editor, can be contacted at 575-8658 or llandini@paducahsun.com

New in the spice aisle

McCormick has introduced two new pepper varieties — Worcestershire and smokehouse — that are now available in the spice aisle. The Smokehouse blend features black pepper infused with an applewood smoke flavor and is recommended for burgers, ribs, pork and chicken. Worcestershire combines the flavor of the popular steak sauce with black pepper. It's recommended for steak, stew or a spice rub.

Spam-a-Lot

That much maligned canned meat product, Spam, apparently is quite popular these days as food prices continue to rise, according to an Associated Press story.

Hormel Foods Corp., the maker of Spam, reported last week that Spam sales rose 10.6 percent in the past three months compared to the same time last year. The company also has beefed up its marketing efforts with new television commercials aimed at customers whose food dollars are already stretched thin. The price of a 12-ounce can of Spam averages $2.62, according the Associated Press.

Founded in 1937, Spam is made from ham, pork, sugar, salt, water, a smidge of potato starch and a hint of sodium nitrate. Since 1937, 6 billion cans of the stuff have been sold. Spam can be fried, grilled, baked or placed on bread as a sandwich.

In the light of rising food prices, are you turning to Spam as a cost-saver? If so, do you have any favorite recipes you'd like to share with our readers? I'll select the best recipes for inclusion on an upcoming Taste page.

If you want to try a few Spam recipes, check out www.spam.com.