Cooking by the Book

A collection of recipes
from more than two dozen authors

PLEASE NOTE: All writing you find between these e-pages is copyrighted, and no part shall be used in any way or reprinted without permission of the authors. This book in its entirety is intended to be used by each contributing author purely as a free promotional item. It is never to be sold, or used in any other way. The e-book may be placed on a website by the authors so visitors can download it for free. It may also be transferred to a floppy or CD to hand out or mail to fans. Copyright 2001 Cooking by the Book Contributing Authors

Cooking by the Book was put together as a labor of love by more than two dozen talented writers – who just happen to be wonderful cooks as well. The main goal in this undertaking was to offer loyal readers and website visitors a gift to show our appreciation.

During the process of completing this project, all of the writers took great pains to fill this little e-book with favorite recipes, short biographies, and even some excerpts from the books that tie in with the appetizing foods you'll find listed.

As you read through the finished cookbook, we hope you discover many delicious recipes, learn a little about each author, and be tempted to sample a few of the dishes – and at least a little of our writing.

A lot of effort went into completing this offering. The driving force behind it, and the person who got the ball rolling, is a gifted author by the name of Kathleen Walls. She served as contact, editor, planner, and even finished the attractive cover for the finished e-book. A number of other writers put on their editors' hats to help out, including Dehanna Bailee, Phyllis Cambria, Charlotte Dillon, Leslie P. Garcia, Peggy Hazelwood, and Ann Josephson. Other authors, like Carol Kluz and David Leonhardt stepped forward to handle promotion.

Enjoy!

Charlotte Dillon
Contributing Author

PLEASE NOTE: All writing you find between these e-pages is copyrighted, and no part shall be used in any way or reprinted without permission of the authors. This book in its entirety is intended to be used by each contributing author purely as a free promotional item. It is never to be sold, or used in any other way. The e-book may be placed on a website by the authors so visitors can download it for free. It may also be transferred to a floppy or CD to hand out or mail to fans.

************************************************************************

Setting the Scene:

In the summer of 1897, Emma Brandenberg seems to be living the pampered life of late-Victorian wealth. Her much-older husband, Philip, is the popular mayor of Hollybrook, Massachusetts; she resides in a beautiful home and dines on the finest of foods; and no one, not even her closest friends, ever hears her complain of unhappiness.

Yet behind closed doors Philip is a controlling and often-abusive monster - and it will take a nomadic stranger to uncover the truth about the Brandenbergs’ gilded lives...and to teach Emma about liberation. Indulge yourself in the luxury of Emma Brandenberg’s Victorian Cream Scones with a tantalizing taste from Catherine Karp’s novel, Gilded. ISBN: 0738825530

Excerpt from GILDED:

Within a matter of minutes, the house became inundated with the bellowing tones of masculine voices and laughter. Philip lured his guests into the parlor to the immediate right of the entry hall and made them all comfortable in his Vanderbilt-worthy palace. The men seated their backsides on the Brandenbergs’ velvet, consuming the rich sights of the elegant room around them and raising their nostrils to the aroma of fresh coffee and freshly baked pastries. By a quarter past the hour, all of the gentlemen had arrived and settled into the parlor. Nora brought out the teacart laden with scones and cakes and served the coffee with Emma’s assistance.

Emma Brandenberg’s Victorian Cream Scones

1 cup flour
2 T sugar
½ tsp salt
3 tsp baking powder
¼ cup cold unsalted butter, sliced into pieces
½ cup currants or raisins
2 beaten eggs
½ cup cream

2 T sugar
½ tsp cinnamon

For best results, keep ingredients as cold as possible during preparation. Sift dry ingredients and add butter. Stir in currants or raisins (other dried fruits may be substituted). Combine the eggs and cream in a separate bowl and add to the flour mixture. Blend the batter until smooth. Pat into a mound measuring ¾-inch thick. Cut
into triangles and sprinkle with the sugar/cinnamon topping. Bake for about 20 minutes in a preheated 375° F oven until lightly brown. Serve traditionally with jams, lemon curd, or Devonshire cream or get creative. Makes about 1 dozen.

Author’s Bio:

I’m Catherine Karp, a Southern California native who’s been writing fiction since I was about 5 years old. My debut novel, Gilded, ISBN: 0738825530, won the Hollywood Film Festival’s Opus Magnum Discovery Award and took first place in the Authorlink New Author Awards Competition. The novel can be ordered from most online bookstores, and autographed copies are available through my web site.

In addition to writing my next novel, Voices Airy, I run HistoryandLovers.com, a site promoting "historical love stories that don’t fit the historical romance mold." I live with my husband and daughter in San Diego, California.

Please visit my web site at http://www.catherinekarp.com

************************************************************************

The simplicity of pioneer cooking often fascinates us as we try to re-create some of the recipes of the early settlers. These take us back to earlier times and encourage us to read stories and do research about the lives of the pioneers. Stores weren’t readily available without traveling long distances to the nearest town, so settlers had to be self-sufficient and raise most of what they needed. So they picked and dried berries for winter food, raised pumpkins, beans and squash, ate wild game, and caught fish in the streams. We can still enjoy these simple recipes today. Whip up some old-fashioned johnny cakes to enjoy with an excerpt from Tales of Adventure and Discovery(ISBN: 0-9651675-0-X).

Excerpt from Tales of Adventure and Discovery:

Sarah Jane picked up the bucket of blackberries and started toward the cabin. Suddenly Tag barked and ran to the far side of the berry patch.

"Tag, come back," Sarah Jane called. But Tag continued barking. Then Sarah Jane heard someone yell. She rushed through the berry patch, her blond braids with the red yarn tied on the ends flying out behind her. She stopped suddenly when she saw Tag. He was standing beside a native girl who lay on the ground. The girl was about ten years old, the same as Sarah Jane.

"What are you doing here?" Sarah Jane asked as she approached the girl cautiously. The Indian girl looked at Sarah Jane but said nothing. She got up, only to fall when she put her weight on her right foot.

Later Sarah Jane’s mother offered the native girl biscuits and milk. Since cornmeal and wheat flour were the most commonly used in pioneer days, cornmeal griddlecakes or corn bread baked in a pan over the coals may have been what Sarah Jane’s mother referred to as biscuits.

Sift together:
1 cup yellow cornmeal
2 cups sifted flour
½ cup sugar (less if you don’t want it so sweet)
1 tsp salt
3 tsp baking powder
Rub in a piece of butter, egg size, or about 2 T

Stir in 1 beaten egg and 1-1/2 cups sweet milk; batter may be slightly lumpy. Turn into greased 8 by 8-inch baking pan; bake about ½ hour at 375° F. or until inserted pick comes out clean. (In pioneer days, they might stir in some dried berries before baking.)

I’m Mary Emma Allen, a children’s author, cooking and travel columnist, quiltmaker and quilt book author, family/inspirational writer, and writing teacher/speaker. I’ve always been eager to try new ventures in writing; as a result I’ve enjoyed working at many types of writing and my books reveal this diversity. They include WHEN WE BECOME THE PARENT TO OUR PARENTS (ISBN: 09651675-1-8), which chronicles my mother’s journey through Alzheimer’s, Tales of Adventure & Discovery (ISBN: 0-9651675-0-X), a collection of children’s stories I’ve also illustrated, The Magic of Patchwork, Writing in Maine, New Hampshire & Vermont; and several manuals for writers.

My most recent work was a coloring book to accompany the children’s anthology. Currently I’m working on writing activity books for children and a YA novel inspired by my ancestors’ experiences during the U.S. Civil War era. Visit my web site: http://homepage.fcgnetworks.net/jetent/mea or e-mail me at me.allen@juno.com.

************************************************************************

Setting the Scene:

When my mother, who was stricken with Alzheimer’s disease, resided in a nursing home, my grandchildren (her great-grandchildren) enjoyed visiting her with me, even though she didn’t recognize us. One of the treats consisted of tea parties with Great Grandma Dee Dee. This is a tradition I started whenever I visited, a family tradition of sitting over tea and chatting when we visited my grandmother’s home and later my mom in her home. Mother, while in the nursing home, seemed to find these occasions relaxing. She particularly enjoyed muffins, whether we made them ourselves or purchased them at a fast food restaurant. Sometimes we made my mother-in-law’s blueberry cake and took this for our tea parties. Share another family tradition by making the plain muffins I made as a youngster, or add extra ingredients to make them fancy enough for any tea party. Then have a muffin as you read an excerpt from "Can Children Cope with Alzheimer’s Disease," from WHEN We Become the Parent to Our Parents (ISBN: 09651675-1-8).

Excerpt from WHEN We Become the Parent to Our Parents:

Kara looks forward to these tea parties.

"You sit near your mommy," she says [to me] and points to the chair
nearest Mother. Then she pulls up a chair for herself and chatters while we eat.

Mother seems unaware of the relationship between Kara and herself. She
no longer recognizes me, or if she does, can’t verbalize it. But Mother does know that a little girl visits; she comments on the "nice little girl here today."

Mother no longer can feed herself. Kara takes it for granted that I will give Great Grandma bites of muffin and sips of tea. These visits give the Alzheimer’s patient’s life significance, as they help their grandchildren and great grandchildren understand the various phases of life with love and compassion.

2 cups sifted flour
3 tsp baking powder
½ tsp salt
3 T melted shortening
2 to 3 T sugar, depending on desired sweetness

Sift the dry ingredients together. Stir together the milk, egg and the melted shortening. Add the liquid ingredients to the dry mixture, stirring only until mixed. Batter will be somewhat lumpy. With a tablespoon, drop batter into muffin tins lined with muffin papers; fill 2/3 full. Bake at 400° F for 20 to 30 minutes, depending on the size muffin.

VARIATIONS:
Add ½ to 1 cup floured blueberries to the batter.
Sprinkle cinnamon sugar mixture over the top.
Stir in ½ cup raisins or currants.
Stir in ½ cup chocolate chips.
Chopped nuts can be added with any of the variations.
Add ½ cup chopped cranberries.
Add 1 T grated orange peel.

I’m Mary Emma Allen, a children’s author, cooking and travel columnist, quiltmaker and quilt book author, family/inspirational writer, and writing teacher/speaker. I’ve always been eager to try new ventures in writing; as a result I’ve enjoyed working at many types of writing and my books reveal this diversity. They include When We Become the Parent to Our Parents (ISBN: 0-9651675-1-8), which chronicles my mothers journey through Alzheimer’s, Tales of Adventure & Discovery(ISBN: 0-9651675-0-X), a collection of children’s stories I’ve also illustrated, The Magic of Patchwork, Writing in Maine, New Hampshire & Vermont, and several manuals for writers. My most recent work was a coloring book to accompany the children’s anthology. Currently I’m working on writing activity books for children and a YA novel inspired by my ancestors’ experiences during the U. S. Civil War era. Visit my web site: http://homepage.fcgnetworks.net/jetent/mea or e-mail me at me.allen@juno.com.

************************************************************************

After setting out lunch at the medieval charity fair, our heroine, Janet, is roped into making supper. Meanwhile, Devin, is getting beaten at a sword fight against Silas, the man who constantly drools over Janet's cleavage. Afraid she's the prize, Janet is almost too scared to watch.

Scowling, Janet took another swig of the beer she was supposed to use for the meat marinade. After stepping out of her hoops back in Devin's trailer, she'd sought out Maggie-Ann and for her efforts got roped into setting out lunch. And starting supper. Her slippers, soaked by the dew, were out drying in the sun behind the kitchen tent. She decided to risk dropping a clay pot or two on her toes.

"So where did you go this morning?" Maggie-Ann asked her, whisking a bowl of cream.

"I had trouble with my hoops and needed a private place to fix them. I didn't want to disturb you and Tom."

"You missed breakfast. We had frumenty, and the boys actually liked it. Stop drinking the marinade."

Janet put down her tumbler of beer. "Just checking it. Besides, I need something to get me through the weekend. I'm going to be married tomorrow and my betrothed is being beaten to a pulp by the sheriff."

Maggie-Ann peered out at the practice field. "Good God, is he ever. If I didn't know better, I'd say Silas was enjoying it. Maybe you're the prize."

"If I am, I'm going home."

"Don't want to marry Silas?" Maggie-Ann asked.

"The thought turns my stomach."

"Maybe it's all the beer you're swilling. Get the meat into it, before it's all gone, will you? You're making supper, remember?"

Janet dumped the huge seasoned roast into the clay pot she'd swiped
with grease. Almost crying, she dumped the beer into it.

1 cup of cracked wheat
3 cups of water or milk
Honey
Cream

Simmer the cracked wheat in the water or milk until tender and the consistency of oatmeal, about 20 minutes. Serve into bowls, add a tsp of honey and cover with cream. Pour cold water into empty pot to aid in clean up. Serves 6.

True, old-fashioned frumenty, a breakfast dish, takes hours to cook, but this version is just as tasty. Cracked wheat is available in health or bulk food stores. Try adding your favorite dried fruit in the last few minutes for a special treat.

Author's Bio:

After Barbara Phinney retired from the military, she decided to tackle something she knew nothing about, romance writing. And so her second career was born. Shortly after, she was asked by her local newspaper to write a humorous slice-of-life column. She wrote that until she moved to Canada's East Coast. She says writing romance has helped her to see the world differently. "Everyone has goals and motives. Understanding them helps me deal with those around me."

Barbara's romantic comedy, All For A Good Cause, is available as an e-book at Hard Shell Word Factory's website, www.hardshell.com. Barbara lives with her husband, two children and an ancient cat. You can contact her about her novel at barbarap@nbnet.nb.ca.

************************************************************************

"With three-dimensional characters and passion for her story, Gail Jenner authentically recreates the raw and rugged world of Montana in the late 1800s."

~ Jane Kirkpatrick, ALL TOGETHER IN ONE PLACE

"The words she has written sing, her research is extraordinary, and the plot mesmerizes."

~Vella Munn, BLACKFEET SEASON

"Set against an authentic background, written by an author with the soul of a poet, this debut historical romance speaks, in a lyrical voice, of a love that transcends the hate, fear, and ugliness of the bloody cultural clash between white and Native Americans in the 1860s and 1870s."

~ Patricia Lucas White, P.S., I’VE TAKEN A LOVER

Red Eagle extended the butt end of his knife, teasing her with flashing eyes. Liza took the knife, turning it in her hands. It was made of horn, perhaps elk or deer. The blade was broad, sharp, and deadly. For a moment, she wondered if Red Eagle had ever used it on a man. Stifling the thought, she knelt beside him, eyes averted. She didn’t want to look into this man’s eyes; they seemed to look through her, and she feared Red Eagle would see the apprehension and anxiety in her face. Liza timidly reached for the slab of red meat, grimacing at the blood that ran down her fingers. ‘Do what I do, Liza,’ he instructed quietly, attention diverted by the way she’d begun cutting the meat. Liza frowned, seeing that her slices of jerky meat were thick, not thin. But she would learn all that this half-breed could teach her. Having always relied on her father and brothers, she now had to rely on herself.

1 lb top round
Salt
Pepper
Liquid smoke

Remove all fat from 1 lb beef* top round (thickly cut) steak. Freeze until icy. Cut into very thin strips, cutting ACROSS GRAIN for crisp jerky and WITH GRAIN for chewy jerky. Place sliced meat in bowl or baking dish in a single ½-inch layer. Sprinkle with salt, pepper and liquid smoke. Repeat layers of meat and seasoning. When finished with meat layers, weight down with a large plate or heavy object and cover. Chill overnight. Next day, drain meat. Pat dry. Arrange meat slices on rack in shallow baking pan. Bake at 250° F till dry, about 3 ½ to 4 hours. Cool. Store in airtight container in refrigerator or at cool room temperature. Makes 8 to 9 ounces jerky.

*Can substitute venison for beef

Gail Jenner is the wife of fourth generation rancher/farmer, Doug Jenner. They have three children and live on the original homestead in the northern California mountains, surrounded by national forests and wilderness areas. The Jenners spend a lot of time on horseback in the mountains each summer. Gail is also a secondary history and English teacher.

Gail has completed three novels and a screenplay. She sold her first novel, ACROSS THE SWEET GRASS HILLS, in June of 1999 to Creative Arts Book Company. A romantic-historical, it focuses on the Marias Massacre of 1870.

Gail has published articles and stories for Christian, regional, and educational publishers, including Simon & Schuster and Tyndale. She has placed in a number of writing contests, including The National Writers’ Novel Contest; The William Faulkner Short Story Contest; The Writers’ Network International Screenplay and Fiction Contest; The Chesterfield Writer’s Film Project; and the FADE IN Screenplay Contest.

Available now at bn.com, borders.com, and amazon.com, or in bookstores:

Gail L. Jenner ACROSS THE SWEET GRASS HILLS, (ISBN#0-88739-302-0)

gfiorini@sisqtel.net http://www.suite101.com/myhome.cfm.gailjenner and http://www.geocities.com/amaranth50/gailjenner.html

For wonderful and unusual gifts, visit: http://www.diFiorini.com.

************************************************************************

You’re trying to think of a way to earn some extra income, but you want to do something you really love. Hmmm, what could you do? If you’re like me and love antiques and collectibles, it’s time to get serious about your hobby! Grab these five ingredients, make this scrumptious cheese log, then sit down and start brainstorming how you can make money with this fun hobby!

Excerpt from From Old to Gold: How to Start and Run an Antiques Business:

You like antiques and collectibles. Maybe like is not a strong enough word; you love antiques and collectibles! When you pass an antique store, you stop, gazing in the window at the display of treasures beckoning you inside. Sometimes just walking into an antique store, smelling the musty aroma of the quilts and age-soaked relics brings back memories. You’re not alone.

Millions of people love antiques, those souvenirs of the past that remind us of our grandparents’ home or of our childhood. And for all the people who love antiques and collectibles, there is a need for someone to sell these tangible memories to them.

If you’ve ever dreamed of starting and running your own antiques business, it’s easier than you might have thought. With many options available today to antiques dealers, beginning an antiques business is more affordable than you may have imagined.

8 oz cream cheese, softened
5 oz Bleu cheese
2 T onion, finely chopped
3 T pickle relish
½ cup pecans, finely chopped

Blend cream cheese and Bleu cheese. Add onion and pickles. On plastic wrap, roll cheese mixture into 10 by 2-inch log. Wrap in waxed paper and chill at least 3 hours (overnight works great).

Immediately before serving, remove plastic wrap and roll the cheese log in pecans. For an extra touch of charm, serve on an antique platter or plate over a bed of leaf lettuce and surround with a variety of breads and crackers.

Peggy Hazelwood loves to make this cheese log for guests or to share at a potluck. She lives in Denver, Colorado, with two good kitties. Peggy is a freelance writer and copyeditor, runs the Albooktross electronic bookstore, http://www.albooktross.com, and in her spare time, loves searching garage sales and thrift stores for "good junk" to keep (and sometimes sell). She can be reached at Albooktross@aol.com.

Peggy Hazelwood is the author of From Old to Gold: How to Start and Run an Antiques Business. This informative booklet will guide you on what you need to know in starting and operating your own antiques and collectibles business. From Old to Gold, available in the How To category at http://www.albooktross.com, downloads immediately to your PC!

************************************************************************

Vickie, a distraught mother searching for answers to her daughter’s drug-related death, has become friends with Hank, an addict turned drug counselor. Hank has promised to cook her a Cajun gumbo in his apartment over his rehab center. The cooking has been interrupted when Hank stops to register a young addict wanting help in the center.

Excerpt from LAST STEP:

After answering a few more of Annie’s questions, he took her back to Hilda to start her classes. He then escorted Vickie back to his apartment. "Sorry to have our day interrupted like that but that girl needed help. I hope she makes it."

"She seems so sincere," Vickie replied.

"We’ll do our best. The rest is up to her." He changed the subject. "Let’s start that gumbo. I’m starved. Make yourself useful, woman. I’ll peel the shrimp; you cut up the okra and onions."

He got out a cutting board and knife for her. When their fingers touched, Vickie felt the familiar tingle. She knew he did, too, but he turned away and busied himself getting a large black iron pot and setting it on the stove.

The meal was delicious. They carried on a conversation about Saturday’s plans. Both were conscious of the contained feelings in the room. Vickie knew that Hank had only to make a slight move in her direction and they would end up in bed. Hank restrained himself. He took her back to the hotel but made no move to accompany her to her room.

Hank’s Cajun Gumbo

1 lb fresh shrimp
1 lb crab meat (whole boiled, cleaned crab or crab claws can be substituted)
1 lb fresh okra (frozen cut okra can be used)
1 medium onion
1 medium bell pepper
2 stalks of celery
2 cloves garlic
1 tsp Cajun Seasoning
1 tsp File (if available)
3 medium tomatoes, peeled and chopped (a can of cooked tomatoes can be substituted)
16 oz can tomato sauce
Salt to taste
3 T olive oil
4 cups water (more can be added if gumbo becomes too thick)

Peel shrimp. Cut okra into slices. Chop onion, bell pepper and celery coarsely. Sauté onions, peppers and celery in oil in large pot (old cast iron pot is best). When onions start to become translucent, add okra. Cook until it loses its sliminess then add shrimp. Peel and chop garlic and add to pot. When shrimp turn pink, add tomatoes, sauce, water and seasoning. Bring to boil and then simmer about 20 minutes. Add crab. Simmer 5 more minutes.

Serve over fluffy white rice in a bowl. This thick rich soup is a winter favorite in Cajun country. This is an adaptable meal; oysters can be added when you add the crab. Some people also add sausage. A Cajun host always offers food, so if unexpected company comes, just add water to stretch this gumbo.

Author’s Bio:

My name is Kathleen Walls. I divide my time between a cozy North Georgia mountain cabin and a St. Augustine, Florida home. My housemates are husband, Martin, dog, Romeo, and cats, Smoky and Spice.

Last Step (ISBN 0-595-17047-1), my second novel, is available at most online bookstores and my web site. By Any Other Name, my first novel is available in e-book format. I recently finished Georgia’s Ghostly Getaways; a spirited travelogue about Georgia’s haunted sites. Currently I’m working on Kudzu, a story of love and betrayal, past and present, in the northeastern Georgia mountains.

I also am a frequent contributor to travel and food publications, such as Woodall’s Publications, Family Motor Coaching, Amateur Chef, Doggone Newsletter and North Georgia Journal. I also did a stint as a reporter for a local paper, The Union Sentinel.

I would love for you to visit me at my web site, www.katywalls.com.


************************************************************************

In Mister Magic, Candace owns an isolated inn in Louisiana. Lance is a famous magician who has been accused of everything from Satanic worship to murder. Will a month with Lance cost Candace more than her heart?

Candace walked into the empty lobby and knelt next to the tabloid papers Lance had thrown across the room. She picked one of them up. There was a photo on the front page that had supposedly been taken in Lance’s Los Angeles home. The bed in the picture was covered with black satin sheets. Two skull-shaped candles sat on a table on either side of it. A large circle with a strange looking star inside of it had been painted on the wall above the head of the bed. Candace knew the article inside the paper went into detail about the fact that the circle had been painted with blood. She had already read all about it when she was in town.

"It makes quite interesting reading. Wouldn’t you say, Candace?"

She looked up to find Lance watching her, his green eyes narrowed and angry. She wadded the paper up as she stood and walked over to the front desk, where she threw it in the wastebasket where trash belonged. She didn’t believe the story. Not after spending the last few days with Lance, not after overhearing the heated conversation he had with Mr. Walker. Besides, this was real life, not some spine-tingling novel by Stephen King. People didn’t make packs with Satan in the real world.

"I’d have to agree that it’s interesting, but then I’ve always preferred reading fiction," she said with a smile. "After all, it’s usually a lot more excitin’ than the truth." Lance slowly returned her smile. "Well, come on, I have supper waiting. Roast beef po-boys."

1 lean eye-of-round roast (Size depends on how many people you are feeding. Warning: southerners tend to eat twice as much as others, so keep that in mind when figuring amount needed.)
Flour
Salt
Black Pepper
Red Pepper (Be careful. This stuff is hotter than a love scene!)
Beef Bouillon Cubes
Packaged Brown Gravy Mix
Oil
Favorite Seasonings
French Bread
Lettuce
Tomatoes

Season your roast with salt and pepper. You can also use meat tenderizer, a type of season all, onion and garlic powder, or whatever seasonings you like. Once the seasonings are rubbed in well, roll the roast in flour. Heat about ½ inch of oil in a large pot, then brown the roast on all sides. When the roast is very well browned, add enough water to the pot to just cover the meat. Add a couple of beef bouillon cubes. Add salt, pepper, and other favorite seasonings to the water, then cover, lower the fire and simmer for a couple of hours.

After 2 hours, remove the roast and place it on a cutting board to cool some. Next slice and cut the roast up into thin bite-size pieces. Return meat to liquid in pot, stir in a couple of packs of brown gray mix—can be the kind that comes with onion bits or mushrooms. Let the mixture and the meat simmer for another hour on low, stirring occasionally to make sure the gravy doesn’t stick to the bottom of the pot.

To serve, slice off a piece of French bread about 5 inches long. Slice it in half, so you have a top and bottom for your sandwich. Spoon meat and gravy over the bottom slice, then place sliced lettuce and tomatoes on top of the roast. Take the top piece of French bread and coat it with plenty of mayonnaise, then place it on top of the lettuce and tomatoes. Now you have a real southern dressed roast beef po-boy. (Note. All good roast beef po-boys are really messy, so plenty of paper towels should be at hand.)

Author's Bio:

Charlotte Dillon was born in Louisiana. As a child she feared bedtime, when the lights were turned out and her room settled into darkness. There was a way not to notice the slow movement that she could swear was near her closet, or the soft breaths that she could almost hear under her bed—make up a story. Each night, while she waited for sleep to come, she invented characters, designed worlds, and slipped away from the darkness and her childish fears.

As an adult, Charlotte still makes up bedtime tales, but now she has a perfect place to share those adventures, in her books. She spends her days as a freelance writer, and evenings and weekends working on her tales of heroes, horses, and the kind of romance that dreams are made of.

To learn more about Charlotte, visit her website at:

http://www.geocities.com/charlottedillon2000/index.html. Or send a message to: dillon@i-55.com.

************************************************************************

Olivia placed the tomatoes in a colander on the table and took one out. She took the knife from Kailen and deftly removed the stem and sliced it into many perfect pieces. Smiling her toothless grin, she popped the last piece in her mouth.

"Your treat," she cackled. "You work on these. I will get you a plate. Then I can start on the lettuce."

The woman headed back into the cooler leaving Kailen with a colander full of tomatoes and no idea what to do. She picked up the first tomato and proceeded to cut them as the woman had showed her.

Olivia shuffled back into the kitchen and took an educated glance at Kailen’s handiwork.

"A bit thinner than that dear, or that will be all you taste."

The woman drew another knife from the block and deftly began to chop up the heads of lettuce. She explained her technique and the reason she did certain things, walking back to the simmering pots on the stove to stir them every once and a while and then returning to the lettuce. She filled the colander with chopped lettuce and took it to the sink to rinse.

Kailen was surprised at the woman’s energy and complete ease in her own domain. She felt immediately as if the woman was like family, and began to talk with her more; asking questions about what she was cooking and her favorite recipes and such.

When she had finished the tomatoes and cleaned off her workplace, Olivia placed a full plate of food in front of her, and smiled.

"See there, lady," she spoke softly, "You work, you eat. Not so bad now."

Olivia patted her arm, turned and left the kitchen, leaving Kailen alone with a huge pile of food and the warmth of a good solid woman.

Wash fresh ingredients. Cube potatoes (do not peel) into 1- or 2-inch pieces. Add to stockpot and bring to boil. Cook until you tender (can pierce with a fork, but not so long they are mushy). Drain in colander and set aside to cool. Dice onion, pepper, celery, tomato, and add into large bowl. Add minced carrots. Chop one egg, and add to bowl. Add potatoes, mayonnaise, bacon bits, and mustard and mix well. Add salt and pepper to taste. If the salad is too pasty, you can add small amounts of mayonnaise and mustard to "soften" the blend. You want to try to keep it "chunky." When finished, scoop salad into serving dish and with a wet spoon, flatten surface. Slice the last egg long-wise into ovals. Place on top of salad in a flower shape and garnish with parsley or celery leaves, and chili powder/paprika.

This very colorful salad provides a hearty addition to any meal. It is also a nice item to prepare to bring to a potluck or cook out. Ingredients are variable and you can modify to your own tastes and preferences. Go ahead; bring some "trash" to dinner.

I learned how to make potato salad from my Mother who lives in Abita Springs, Louisiana. It was a staple around our house, and everyone loved Miss Jeanne’s cooking. I can remember the large gatherings every weekend with family and friends filling the household. The women took it upon themselves to make sure there was more than an abundance of food to eat. I believe that you get your best recipes from those who have come before. ~ Dehanna Bailee

You can find out more about Dehanna Bailee or her current book, True Nature, by visiting her website at http://www.authorsden.com/dehannabailee/.

************************************************************************

Excerpt from A MONTANA FAMILY:

Veterinarian Dana Hathaway is raising two kids and trying to keep her ranch in the black—no easy task after the death of her husband three years ago. A meddling mother, matchmaking best friend, and a neighboring rancher with the hots for her—or could it be her ranch?—make her life complicated. But when her old high school flame Zach returns to Fossil Hill, Colorado, things change from challenging to downright dangerous.

Undercover DEA Special Agent Zach Forrestor is on medical leave, and has brought his newfound niece to this small Colorado town hoping to keep her safe. But an old enemy follows him and threatens all he cares about—his late sister's child, and the newly-rekindled love he'd never hoped to regain.

In the midst of old emotions and very real danger, Dana doesn't have much time for complicated menu planning. This salad, however, is one that wins Zach's heart.

(For more of their story, see OPERATION KATIE, Harlequin Superromance, in June of 2002.)

BECKY'S SALAD

1 head lettuce
1 head cauliflower, sliced thin (not chopped)
1 Spanish onion, diced fine
1 lb lean bacon, fried and crumbled
1 cup carrots, sliced thin

1/4 cup sugar
1/3 cup Parmesan cheese (from shaker can, not the refrigerated fresh product)
2 cups regular Hellman's mayonnaise
3 cups seasoned croutons (one box)

Blend the salad dressing ingredients, set aside.

Layer the vegetables and bacon in order listed, except the croutons. Top with dressing. Cover tightly. You can do this the night before, if need be. To serve: add croutons at the last minute and toss.

Roxanne Rustand discovered romance novels when a friend handed her a Judith McNaught historical and dared her to put it down. She did—at four o'clock the next morning. Completely hooked, she devoured all of the romances she could find, and then started writing one herself.

An award-winning author, her fifth Harlequin Superromance, A MONTANA FAMILY, was out September 2001. In 2002, her Secret Agents series begins with OPERATION KATIE in June, followed by an untitled release in November. Also look for ORCHESTRATED MURDER, a trade paperback serial mystery novel written with a number of other authors as a fundraiser for KUNI Public Radio, to be released in October 2001. She has a Master's Degree in Nutrition, and works as a dietitian in a residential psychiatric facility. The Rustands live in the country with their three children and a menagerie of epic proportions.... including Sid the Snake, who insisted in appearing in her first book.

To contact Roxanne:

Address: Box 2550, Cedar Rapids, Iowa 52406-2550.

Websites: http://www.roxannerustand.com and www.superauthors.com

E-mail: R.Rustand@juno.com

************************************************************************

Dorothy Gale Robinson, an aspiring actress, is the daughter of hippie parents with a passion for old movies. When her father is killed suddenly while sipping a non-fat decaf mocha latte at a local coffee shop, Dorothy’s life is turned upside down. When Dorothy’s mother decides to sell all her worldly possessions and join a New Age cult headquartered in Banff, Canada, Dorothy, her boyfriend, Lahrs, and a cult-buster, Mervyn O’Roy venture from Florida to Canada to recover Dorothy’s mother from the clutches of the New Age cult. In this scene, Dorothy and Lahrs decide to dine at Ed Wong’s, a restaurant serving both Chinese and authentic Canadian cuisine.

The Asian man seated us at the window and handed us each a menu - which was only a small laminated sheet of paper. I didn’t see any Canadian cuisine listed. When the Asian man came back to take our order, I asked him about the Canadian food. "We have Alberta beef," he said. "You like beef? I make you some Alberta beef. It’s so goooo-d."

"Does anything come with it?" I asked.

"We have rice. You like rice? We have steamed rice and fried rice. The fried rice is so goooo-d."

"Is that the only Canadian dish you have?"

"You don’t like beef? This is the best - Alberta beef. You like - you see. I’ll make some for you. And you take some fried rice. And you sir, you like some Alberta beef? Is so goooo-d."

Lahrs said, "I think I’ll try the sweet and sour chicken. Is that Alberta chicken?"

"This sweet and sour chicken. It’s so goooo-d. You see. You will like. And you like some fried rice, too?"

"Yeah. Okay," said Lahrs.

The Asian Man hurried away with our orders. A few seconds later a young woman came out and served us water and hot tea. "So much for their authentic Canadian cuisine," I said.

"You not like Alberta beef?" Lahrs said, imitating the waiter.

"We’ll find out."

"You think many people eat here?"

"They can’t have too many customers," I said. "There are only six tables." "I hope the food really is so goooo-d."

"Me, too. I’m starving."

¼ cup light soy sauce
3 T oil
3 T water
½ tsp ground ginger
1 sliced red bell pepper
1 cup chopped mushrooms
1 cup chopped broccoli
1 cup fresh bean sprouts
4 cups cooked rice

Heat a wok and add oil. When the oil is moderately hot, add the ginger and stir-fry for about 30 seconds. Add the peppers and broccoli and stir-fry for about 2 minutes (or until cooked.) Add the mushrooms and bean sprouts, and continue to stir-fry for another 2 minutes (or until cooked.) Add water as necessary to prevent sticking. Add the cooked rice and soy sauce and stir-fry for another 2 minutes (or until cooked.) Serve hot. Recipe serves 4.

Karen Mueller Bryson is a published, produced and award-winning playwright. She is currently a student in the Master of Fine Arts (MFA) Program in Creative Writing at Warnborough University in England. Prior to becoming a playwright and novelist, Karen Mueller Bryson earned a Master’s Degree in Human Development Counseling and worked for a number of years as a counselor and educator.

Hey Dorothy You’re Not in Kansas Anymore (ISBN 1-931391-43-2) is Karen Mueller Bryson’s first novel. The book is published by Booklocker.com and is available from the publisher or at most major bookstores. For additional information about the book, please visit the website at: http://www.homestead.com/heydorothy/. For more information about the author, visit her website at: http://www.homestead.com/karenmueller/.

************************************************************************

From The Magic of Patchwork, we learn about quiltmaking of days ago and that social event, the quilting bee, when women got together, sewed, chatted, and enjoyed one another’s food. Even today, quiltmakers gather to sew, learn from one another, and enjoy each other’s company over tea and goodies. I remember quilting with my grandmother when I was eight years old, making a quilt for my bed, which I still have today, even though it’s well worn. Then instead of quilting the quilt, Nanny, my aunt and a neighbor lady tied the quilt. I was so pleased they allowed me to participate. My granddaughter, at age ten, has been learning to make a quilt this summer.

The magic of patchwork has captivated women for decades making it one of our American crafts achieving status as an art form. . .

The Quilting Bee - One of the enjoyable aspects of quiltmaking in days ago was the quilting bee. The ladies met to put a quilt together after the top had been pieced or appliquéd. This was one of the social activities in pioneer times. They arrived at the hostess’ home in the morning, bringing their needles and thread. They spent the day chatting and quilting. Often they exchanged quilt patterns and displayed samples of a quilt they were working on. Sometimes the ladies brought pies or cakes and the hostess prepared a meal. Frequently in the evening, the men folk joined them at the hostess’ home. There would be a supper, perhaps some games and dancing. This was a way new people in the area got acquainted and long-time residents socialized.

This very simple dish may have been served for supper at a quilting bee. It made use of leftover boiled potatoes and was one my grandmother and mother often made. My mother served it once when my in-laws visited, and my mother-in-law raved about it long afterward.

Boiled potatoes, diced
Butter
1 T flour
Whole milk or cream to cover potatoes
Salt
Pepper
Onion, diced (optional)
Fresh parsley, chopped, or paprika

Dice leftover, cooked boiled potatoes. Place potatoes in iron skillet, called a "spider" by Nanny. (Any heavy frying pan or an electric skillet will do.) Add a dab of butter (home churned on Nanny’s farm); sprinkle 1 T flour over the potatoes. Pour in whole milk or cream to just cover potatoes. Add salt and pepper as desired. Cook slowly over medium heat until potatoes are warmed through and milk has thickened. Sometimes Mother diced an onion into the potatoes before cooking. In season, she chopped fresh parsley over the top or sprinkled with paprika. Some cooks like to stir in ¼ cup finely shredded cheese just before serving.

I’m Mary Emma Allen, a children’s author, cooking and travel columnist, quiltmaker and quilt book author, family/inspirational writer, and writing teacher/speaker. I’ve always been eager to try new ventures in writing; as a result I’ve enjoyed working at many types of writing and my books reveal this diversity. They include When We Become the Parent to Our Parents , (ISBN: 09651675-1-8) , which chronicles my mother’s journey through Alzheimer’s, Tales of Adventure & Discovery (ISBN: 0-9651675-0-X), a collection of children’s stories I’ve also illustrated, The Magic of Patchwork, Writing in Maine, New Hampshire & Vermont, and several manuals for writers. My most recent work was a coloring book to accompany the children’s anthology. Currently I’m working on writing activity books for children and a YA novel inspired by my ancestors’ experiences during the Civil War era in the United States. Visit my web site: http://homepage.fcgnetworks.net/jetent/mea or e-mail me at me.allen@juno.com.

************************************************************************

Dill, a chef, recently separated from the woman he couldn’t imagine being without, is remembering how Willa, aforementioned woman, taught him that the best remedy for the blues is good food.

When Willa took one half of their double-wide trailer and headed north from Oregon on I-5, Dill took the other half and went south, toward Nirvana, New Mexico.

Dill loved green chilies.

He could love New Mexico.

Trailers don’t travel well cross-country though. That is how Dill’s half, the Cafe, came to land in Near-Vana, just south of Nirvana. Dill decided it was about as good a name for his cafe as any, so it stuck.

Cafe NearVana.

These days Dill stands in front of his trailer, stroking the outside wall—right there, where Willa’s half used to be joined to his, half-believing it to still be there. Feeling it, like a missing limb.

Thinking of Willa makes Dill hungry. When she wanted to make him feel happy, she would cook dinner and dessert—recipes that had always brought her comfort when she was down, before Dill. They were not low-cal, low-fat, meager-portioned meals, but full-bodied, warming, fill-you-up-you-are-not-alone dinners. And she was right. He always felt better. As a Chef, he knew it wasn’t healthy, but as a man, a husband, and a human being, he could think of no better remedy for the blues.

"Willa called me her sweet potato. The first time she made this dish for me, we talked about having our own little sweet potatoes. You know, children."

3 cups mashed sweet potatoes
1 cup sugar
2 eggs
½ tsp salt
½ stick butter
½ cup sweet milk
1 tsp orange flavoring
1 cup brown sugar
½ cup flour
½ cup butter
½ cup coconut
Pecans

Mix sweet potatoes, sugar, eggs, salt, butter, milk, and orange flavoring. Pour into casserole. Combine flour, butter, and coconut, and place on top of sweet potato mixture. Sprinkle pecans on top. Bake at 350° F for 35 minutes.

Sharon Fernleaf , a/k/a Mesa Doe, is author of THE WAY OF DOE and co-owner of NearHoly Press. She lives in the land of green chili—New Mexico—with a chow chow named Tai, a Labrador/springer spaniel named Sam, and a tabby cat named Rumi, oh, and her partner.

THE WAY OF DOE is Fernleaf’s first book. NEARVANA: JUST SOUTH OF NIRVANA, is the sequel to DOE. She has been an artist for twenty years, and took ten years to write, rewrite, toss and start the first book again. Fernleaf has created a company based on the ideas found in THE WAY OF DOE: self/community/Earth-empowerment and Tools for Loving ™. Her site, http://www.nearholy.com/, is new, and so being built up every day. Inventory includes books and art on the above themes.

************************************************************************

TRUE NATURE is set in Louisiana. In the following excerpt, Kailen is touring historic New Orleans. The tour guide takes her along historic St. Charles Avenue, to the zoo, and over the Mississippi river before stopping in a small restaurant to sample the famous fare the city is known for.

Kailen stared in awe at the tree-lined avenues they traveled on, admiring the ancient oaks that stretched their long branches across the streaming traffic in a timeless embrace. The green trolleys rattled and hummed down the tracks, clicking with a steady rhythm as their wheels passed through intersections, and falling strangely silent for a moment as they paused on their journey to pick up a passenger or two. She thought she would come back later in the week to ride one.

Passing the park with a zoo, she watched the many families enjoying the weather there with each other. She saw one family with a little girl sitting on her fathers’ shoulders holding a bright red balloon while they strolled beneath the green canopy and it made her ache as she thought of home briefly.

As the tour made it out to another of the great bridges that spanned the mighty river, she felt a stirring of nostalgia, really beginning to understand how old this city really was.

Heading out again, the tour briefly stopped at a small hole-in-the-wall restaurant to eat lunch. She watched as a seemingly endless palette of colors and smells were offered to whet her appetite, and she ended up eating more than she should have, but enjoyed every bite.

The food here was so much different from that which she grew up with, the new textures and flavors triggering taste buds she did not even know existed. Again, Kailen fleetingly thought of her family back in the Appalachia, knowing that they would probably not believe that she was eating food like this.

Chop cabbage, cauliflower, tomato, onion and green pepper. Add all chopped items into large stockpot and add water. Cover and bring to a boil. Lower heat. Add butter, hot sauce, and sugar. Simmer ingredients for at least thirty minutes or until cabbage and cauliflower is tender, and water has reduced. Salt and pepper to taste. Serve hot or cold. Keeps well if covered in refrigerator. This side dish can be served either hot or cold, and also makes a wonderful in between meal as well.

This recipe is a delightful twist on the plain-old cabbage dish that was passed down to me from my mother-in-law, Ms. Linda from Beckley, West Virginia. I have to admit that in the past, cabbage has not been my ingredient of choice for cooking, but I have enjoyed cooking and serving this dish to both my family and guests. It has a smooth bite with a pleasing aftertaste that will surprise most people who try this dish for the first time. Bon appetite! ~ Dehanna Bailee

You can find out more about Dehanna Bailee or her current book, TRUE NATURE, by visiting her web site at http://www.authorsden.com/dehannabailee/.

************************************************************************

Fortunately for the modern traveler, Milledgeville managed to preserve much of its antebellum architecture and flavor. You can still tour The Old Governor’s Mansion, one of the South’s best examples of Greek Revival architecture. St. Stephen’s Episcopal Church, where Sherman’s soldiers stabled their horses, is still in use as a house of worship. The tale of a child who got the pipe organ replaced after Federal troops poured molasses into the original organ is a case of fact being more interesting than fiction.

The Old Governors Mansion seems to have multiple spirits. There is Molly, who spent her life as the cook. Delicious smells emanate from the basement kitchen although the huge red brick fireplace is no longer used for cooking. When you tour the mansion you may witness unusual phenomena. Others have. At a tour in 1992, all the lights flickered as if keeping time to unheard music. Workers have heard footsteps and even seen apparitions. Servants tell of beds being unmade by spirits after the room is cleaned.

In an interview with James C. Turner, the curator of the Mansion, he stated " This was a house of life and death. Governor Brown’s younger brother, John Brown, returned here in 1864 severely wounded in battle. He died here and was laid out in the rotunda. From time to time people have heard him groaning in his pain. Likewise, Governor Cobb’s three-year-old daughter, Aurora died on the upper floor. People sometimes hear a little girl crying, ‘Mama, Mama’."

Are these spirits still earthbound in this place and era of so much tragedy? You can judge for yourself. Tours are held Tuesday through Sunday.

Several green tomatoes
Flour (self rising)
Cornmeal (yellow self rising is best)
Salt and pepper to taste.
Vegetable oil
Buttermilk (regular milk can be substituted)

Mix equal parts of flour and cornmeal. Season liberally with the salt and pepper. Slice tomatoes in about ¼- to ½-inch slices. Dredge in the flour mixture then in the milk then back in the flour mix to coat well until all of the tomato slices are coated. Meanwhile heat about ½ inch of vegetable oil in large skillet (cast iron is best). When oil is very hot, toss in tomato slices. Tomatoes will brown quickly then turn to brown other side. Remove and drain on a paper towel and enjoy while hot.

Molly probably cooked many things in her years as cook in the Governor’s Mansion. One thing you can be sure she cooked was a special Georgia delicacy, Fried Green Tomatoes. Molly probably used regular flour and meal and mixed in baking power but let’s make life easy. Life is short and most ghosts don’t cook in the hereafter.

My name is Kathleen Walls. I divide my time between a cozy North Georgia mountain cabin and a St. Augustine, Florida home. My housemates are husband, Martin, dog, Romeo, and cats, Smoky and Spice.

Last Step (ISBN 0-595-17047-1), my second novel, is available at most online bookstores and my web site. By Any Other Name, the first, is available in e-book format. I recently finished Georgia’s Ghostly Getaways; a spirited travelogue about Georgia’s haunted sites. Currently I‘m working on Kudzu, a story of love and betrayal, past and present, in the northeastern Georgia mountains.

I also am a frequent contributor to travel and food publications, such as Woodall’s Publications, Family Motor Coaching, Amateur Chef, Doggone Newsletter and North Georgia Journal. I also did a stint as a reporter for a local paper, The Union Sentinel.

I would love for you to visit me at my web site, www.katywall.com.

************************************************************************

Outgoing and honey-throated, Joaquin Gonzalez is an international singing star about to embark on a brand-new movie career. Joaquin must win over not only Julie, but her disapproving Aunt Rose, too. Rose cooks traditional Mexican and Southwestern dishes, including the pasta side dish "estrellitas," or "little stars"—a perfect accompaniment to many meat dishes. Little stars for big stars…read the excerpt, then check Rose’s "Sopa de estrellitas."

The cameras rolled on endlessly as people milled around. After a long time, the mayor escorted Sheryl and Joaquin back toward the airport terminal; the others in the entourage bustling after them, cameras still clicking and rolling. Randy was caught up in the crowd, too; Julie saw once, with surprise, that he was leaning close to hear something Joaquin was saying over his shoulder. There were limousines outside, long and white; within seconds, Joaquin and Sheryl were being hustled into one of them while others from the party crowded in after. Julie stood and watched until all the dignitaries were gone, then the reporters.
"Is something wrong?" Butch asked, already halfway across the parking lot.

"No." Julie forced a smile, waved at his battered pickup." Everything’s fine. Go develop your pictures, Butch."

He nodded and waved, hurrying off to his work, and for a long, long time, Julie just stood alone in the burning south Texas sun.

2 T olive or vegetable oil
One 7-oz bag star shaped pasta
1 cube tomato/chicken bullion
4 cups water

Heat oil in a large, deep skillet. Pour in pasta, stirring gently but constantly until golden brown. Pour in water. Break a cube of bouillon into pieces and scatter in the skillet. Bring water to boil, stirring occasionally so that the bouillon is dissolved completely. Cook for 7 to 10 minutes on high heat, so that most of the liquid boils out. Stir occasionally to mix the bouillon evenly. Serve warm with meat dish, tortillas, and pinto beans, if desired. For variety, add finely cubed beef or pork with the bouillon and serve with vegetables for a complete meal, or add one diced jalapeño chili for "Hot Star Pasta."

Author’s Bio:

More about me? Visit Diamond Hope Enterprises, http://www.diamondhopeenterprises.8m.com, for my take on current issues in education. The site also features information on writing, pet ownership, message boards, favorite links, and a poetry page. Or, for useful writing resources, drop by the community Mild Revelations, http://communities.iuniverse.com/bin/circle.asp?circleid=7356. New members are always welcome at Mild Revelations, and if the ideas there aren’t earthshaking, at least they’re well-intentioned! Leslie P. Garcia, author of Love’s Lasting Song, ISBN 0-595-17380-2.

************************************************************************

Summers in Laredo, Texas are hot—even when you’re not madly in love with an irritating, arrogant, drop-dead gorgeous entertainer from Argentina. So Julie Barnes, heroine of Love’s Lasting Song, spends little of her time eating, and most of it fighting the attraction she feels for sexy Joaquin Gonzalez , in Laredo to star in the film version of her book, Shades. While Joaquin and Julie do battle over the food in some of Laredo’s finest restaurants, Julie’s boss, Randy appoints himself protector and confidant.

Fortunately for Julie, Randy has a better appetite than she does, and eventually arrives to gobble down the tostadas Julie’s aunt Rose prepares as a light summer heat beater. Gather the ingredients, follow the simple steps below—then sit down with a tostada and enjoy reading the steamy romance Love’s Lasting Song. Here’s an excerpt to get you started!

"Child, why aren’t you eating?" Aunt Rose gazed worriedly from the untouched tostada, heaped with lettuce, tomato, chicken and cheese, to Julie’s flushed face. "Are you feeling okay?"

Julie picked up her glass of tea, frowned at it, and set it back down. She felt devastated, destroyed, but she wouldn’t admit that to anyone. How easy it had been, losing control…caring. The acknowledgment bit into her viciously: she had let herself care, and she shouldn’t have.

8 tostada shells (crisp, whole corn tortillas)
3 medium avocados, pitted, peeled, and pureed
3 cups cooked, boneless chicken, chilled (shredded and sprinkled with salt)
One 14-oz can refried beans (optional)
2 medium diced tomatoes
Shredded lettuce
2 cups grated cheese -- Monterrey Jack, cheddar, Colby, or any combination
1 pint sour cream (optional)

Dice tomatoes and shred lettuce; refrigerate until needed. Mash or puree avocado in a blender to make a smooth paste. Add salt and pepper to taste. (For smoother spreading consistency, mix in a dash of evaporated milk and stir well.) Spread each tostada with refried beans, if desired, and then avocado. (For homemade refried beans, mash well-cooked pinto beans and fry in bacon grease, stirring frequently, for 2 or 3 minutes, until the beans form a thick paste.) Spread chilled chicken on top of the avocado. Be generous!

Add diced tomatoes, shredded lettuce, and cheese according to taste. Sour cream may be spooned over the entire tostada for extra taste and elegance. Place left-over avocado, diced tomato, lettuce, and cheese on the table as extra toppings for hearty eaters. Tostadas are finger food, but provide forks for those who prefer to keep their fingers clean. Enjoy as a light meal perfect on a hot day!

I have been writing since my story "Ricky and Tricky’s Christmas" was published on the school bulletin board. I was six years old. My first romance, Love’s Lasting Song, provides a glimpse into the unique and colorful border culture of Laredo, Texas, where I live with my husband, four children, rottweiler, and great dane. Experiences during my adolescence with a roadside amusement park, an African lion, 25 horses and ponies, and a large, strange family provide fodder for future works.

My work has appeared previously in McCall’s, Cat Fancy, The Friend, The Church Herald, and other publications. My second romance, Inalcanzable, (Unreachable in English) is currently under consideration while I work on a third novel, set in the Texas hill country. Please visit me at Diamond Hope Enterprises, http://diamondhopeenterprise.8m.com ISBN 0-595-17380-2

************************************************************************

Whitney Paige is worried sick about Morgan’s disappearance, although everyone who knew her sister swears that Morgan had probably just decided to go help someone in need. Morgan’s heart shadow, those who know her best explain, is gold, which means that she finds peace in her faith, and joy in helping other, which always keeps her busy. What better meal to cook and have on hand for emergencies than Morgan’s "Make and Run" Enchilada Casserole, perfect for a fast, hearty supper for the hungry, or for an easily reheated dinner after a hard day’s work? Make this casserole ahead of time, then sit down and enjoy another twist or turn in Heart Shadows.

I hurried through the dark cool house to the front door and opened it. The porch was empty. No one was in sight. I stepped out onto the front porch. My sandaled foot touched something soft and furry. I looked down and stifled a scream. A dead cat lay on the porch. A note fastened to its orange fur with tape read, "GO HOME. FORGET YOUR SISTER. YOU ARE NOT SAFE HERE."

The ugly gray house lurched in front of my eyes. The floor seemed to roll up under my feet, pitching me at the puke-pink trim. I staggered inside, fighting waves of shock and nausea. I swayed into the hall, dropping leadenly into a chair next to the phone. Grace’s efficiency was apparent. A list of emergency numbers perched on the receiver. My trembling fingers managed to make the connection at the Sheriff’s Department. Dwight Wilson promised to be right over.

Crunching gravel announced Wilson’s arrival. I struggled to my feet and trudged to the door. Then I gasped. The cat was gone.

2 lb of ground beef (cooked chicken or turkey may be substituted if desired)
Two 12-oz cans tomato sauce (keep cans to measure water)
One 1.25-oz pkg chili seasoning
24 corn tortillas
Vegetable oil
1 lb cheddar cheese (or more—more cheese is always good!)
Two 2.25-oz cans sliced black (ripe) olives (optional)

Brown the ground beef; omit this step for leftover chicken or turkey. Drain the fat and add the chili seasoning. Pour the tomato sauce into the pan, along with two cans of water. (Use the empty cans from the tomato sauce.) If using chicken or turkey, just place the meat in the pan, then add the tomato sauce and the water. Simmer; if using ground beef, be sure to cook until meat is completely done. While simmering the meat, pour vegetable oil into a small skillet to a depth of about an inch. Heat the oil, then dip each tortilla into the hot oil, browning lightly. For best results, use tongs to dip and remove tortillas.

Turn off meat-tomato mixture, and spoon a small amount into the bottom of a large, glass baking pan. Size can vary, but I usually use my 9 ½ by 13 inch pan. Cover the bottom with the sauce, then layer 12 of the tortillas on the bottom of the dish. Cover with the meat and chili sauce. Layer slices of cheddar cheese, then sprinkle with the chopped black olives, if desired. Make another layer, repeating the steps: tortillas, meat-chili sauce, cheese, and olives. When all the sauce is spooned over the top of layer of tortillas, lay on the cheddar cheese, and more olives if desired. Bake in a conventional oven at 350° F for 30 minutes or until the cheese is bubbling. Cool, cut into squares, and serve.

I’m a staff writer for The Bandera Review, the paper of choice in my hometown, Bandera, Texas. Things I most love: exercising my Christian faith in my full gospel church (with deep Baptist roots!), reading my Bible, writing, animals, working with rocks and cement. Least favorite activities—sewing and ironing—the two things I won’t do at all. Grew up in Georgia, but got back to Texas, where I was born, as quickly as possible.

Highlights of my life include raising a God-fearing son who is now a U.S. Marine, college student and who is married to a wonderful Christian wife, gold-mining in the Nevada desert; raising motherless animals (I even like snakes!); creating a rock and native plant flower garden, and having my first novel, Heart Shadows (ISBN #: 0-595-145914) published. ~Stephanie Parker Logue.

************************************************************************

(aka "Taco Chicken," for the uninspired cook)

Whitney Paige was on a mission to save her younger sister Morgan from religious fanaticism when she left her green Georgia home for the barren reaches of the Great Basin Desert in Nevada She arrived to find spicy taco chicken simmering on the stove—and Morgan missing. The zesty chicken in sauce was almost welcoming enough to soothe Whitney’s frayed temper from her first encounter with the arrogant, handsome Travis McLaughlin. Almost, but not quite.

The mystery of Morgan’s disappearance deepens into the discovery of a years-old murder, a murderer, and Whitney’s need to make a life-changing choice: cling to her green heart shadow of self reliance or flee to the safety of the cross? Her search for Morgan leads her into a deserted mine tunnel with rattlesnakes and a human skeleton—and to the unwelcome realization that her feelings for Travis are pretty spicy themselves!

Put this zesty fiesta celebration of chicken and tomato sauce on the stove to simmer, and then sit back and enjoy the Christian mystery/romance/suspense Heart Shadows.

Room by room I investigated. They were all sparsely furnished and Morgan was not in any of them even though her car was in the drive. I pushed through swinging doors into the kitchen. A tossed green salad sat in the center of the table. The table was set for two. Chicken simmered in a spicy taco sauce on the stove. She must be close! I called again. No answer.

I peeked into pans. Peas stuck to the bottom of a stainless steel pot. They had started to burn. I cut the flame and checked the other pan. Spaghetti sat in a white, pasty, lump. I frowned and turned it off, too. It wasn’t like Morgan to be so careless.

(aka "Taco Chicken," for the uninspired cook)

For this recipe, you’ll need one whole chicken, cut into pieces. It saves time to buy one at the store instead of grabbing it from the henhouse, butchering it, and plucking feathers. Plucking feathers is the worst part of being self-sufficient around chickens, and hot wet chicken smells bad. Back to the recipe before details about how chicken gets to the plate ruins appetites.

Brown the chicken pieces in 4 T of olive oil. Pour off excess fat. Sprinkle one package of taco seasoning mix on the chicken pieces. Pour the diced tomatoes, with their juice, over the chicken. Cover the chicken and let it simmer until tender, usually 30 to 45 minutes.

Serving Suggestion: While the chicken is simmering, cook 1 package spaghetti (choose size according to need) and veggies of choice to serve as side dishes. When the chicken is done, serve it on beds of hot spaghetti. This recipe feeds eight light eaters, or about six real hungry folks.

I’m a staff writer for The Bandera Review, the paper of choice in my hometown, Bandera, Texas. Things I most love: exercising my Christian faith in my full gospel church (with deep Baptist roots!), reading my Bible, writing, animals, working with rocks and cement. Least favorite activities—sewing and ironing—the two things I won’t do at all. Grew up in Georgia, but got back to Texas, where I was born, as quickly as possible. Highlights of my life include raising a God-fearing son who is now a U.S. Marine, college student and who is married to a wonderful Christian wife, gold-mining in the Nevada desert; raising motherless animals (I even like snakes!); creating a rock and native plant flower garden, and having my first novel, Heart Shadows (ISBN #: 0-595-145914) published. ~Stephanie Parker Logue.

************************************************************************

Jim McGregor was a handsome blonde haired, blue-eyed bachelor. Typical bachelor fashion, he hated to cook and ate most of his meals out. He longed for a good home cooked meal instead of eating restaurant food all the time.

Marcie knew that Jim’s favorite past time wasn’t cooking. She had often heard him comment about how he hated to cook, especially for just one person. Marcie invited Jim over to her house for a good home cooked meal.

As the main dish, Marcie served Creole Pork Chops.

4 pork chops, ½-inch thick
Salt and pepper
1 T salad oil
½ cup chopped onions
¼ cup chopped green pepper
1 small clove garlic, minced
One 8-oz can tomato sauce
1 bay leaf

Season chops; brown in oil. Remove from skillet. Add onion, green pepper and garlic; cook until tender. Add remaining ingredients and chops. Cover and simmer 45 minutes or until meat is tender. Serves 4.

Kristie Leigh Maguire is the author of the ultra-sensual romance novel, Desert Triangle – soon to be published with Southern Charm Press.

Visit Kristie at http://www.geocities.com/kristieleighmaguire/authorspage.html

Kristie and her husband have lived all over the United States and in many foreign countries while following his career. While living in Japan, Kristie found it very difficult to find books to read that were written in English. This situation was intolerable, as she was an avid reader. In desperation she began writing her own books just to have something to read. She discovered a new passion in writing; thus her career as a romance novelist was born.

Although Kristie is originally from the South and still remains Southern at heart, she and her husband now reside in a small town in the high desert of Southern Nevada in between international assignments.

************************************************************************

In A Cowboy’s Will, Cody is a cowboy with a big appetite—for a lot of things. Blair is a city girl who has stepped into his world uninvited. How can two people with so little in common, and so much to fight each other about, find themselves falling in love.

Cody couldn’t believe Blair had cooked supper. He picked up a golden-brown chicken leg and took a bite. It actually tasted good! After about the third bite he paused in mid-chew. There was something awful familiar about the flavor. He took another bite before it came to him. Pearl’s! It was Pearl’s fried chicken from her restaurant. He looked up from his plate. Blair was munching away. "You sure did surprise me," he said. "I never guessed you’d be a good cook. I’m down right floored that you, from the north no less, know how to make good fried chicken."

She smiled, but had the good grace to look uncomfortable. "I’m glad you like it."

Cody started to burst her bubble, let on that he knew she didn’t cook this stuff. Then changed his mind. He didn’t know what kept him from doing it. He took another bite of the delicious chicken. It made him think of Grady. "Too bad Grady isn’t here. He loved fried chicken. And he loved you and your mother." Cody hadn’t meant to say that last part, it just popped out.

Blair pushed the salad around on her plate with her fork, then nodded.

He swallowed a bite of potatoes and gravy. He realized he wanted to understand. "Would it have been so hard for you to come see him from time to time? For your mother to come?"

Chicken for frying (This can be one cut up fryer, or a 10-lb bag of leg quarters.)
Flour
Salt
Black Pepper
Oil

Fill a large frying pan about half full of oil. (I use a huge old cast iron one, since I usually have to cook lots of fried chicken at one time. Everyone I know loves fried chicken!)

Wash your chicken pieces, salt and pepper each, then coat with flour. (It takes a little more salt than you would think, so don’t just give it a tiny sprinkle. This isn’t exactly healthy cooking any ways.) When your oil is good and hot, carefully place each piece of chicken in the pan. The oil should be up at least half the height of the chicken. (This can also be deep fried if you prefer.) Once you’ve added as many pieces as fit without touching each other, lower your heat just a little, and fry chicken on each side until golden brown and well done inside. Cooking time will vary depending on the size of the chicken pieces and the temperature of the oil.

When done, place chicken on pan lined with brown paper bags with a few paper towels on top of the bags. Sever warm or cold. (If you want gravy, pour out most of the oil from the pan, making sure not to pour out the drippings in the bottom from frying all of that chicken. Add in some flour and brown over high heat, stirring without taking a break. Once the flour is brown—not black—add cold water, salt, pepper, chicken bouillon, and what other seasonings you like. Serve over rice or mashed potatoes.)

Author’s Bio:

Charlotte Dillon was born in Louisiana. As a child she feared bedtime, when the lights were turned out and her room settled into darkness. There was a way not to notice the slow movement that she could swear was near her closet, or the soft breaths that she could almost hear under her bed—make up a story. Each night, while she waited for sleep to come, she invented characters, designed worlds, and slipped away from the darkness and her childish fears.

As an adult, Charlotte still makes up bedtime tales, but now she has a perfect place to share those adventures, in her books. She spends her days as a freelance writer, and evenings and weekends working on her tales of heroes, horses, and the kind of romance that dreams are made of.

To learn more about Charlotte, visit her website at:

http://www.geocities.com/charlottedillon2000/index.html. Or send a message to: dillon@i-55.com.

************************************************************************

In ARRANGED IN HEAVEN (Berkley, ISBN 0-515-12275-0), the ghost of Gayla’s mother joins her in the kitchen as she fixes tomato soup and grilled cheese sandwiches for Dr. Dan Newman, who has come to her place after a rough case in the operating room. The matchmaking ghost is appalled! She has to talk to Gayla, remind her the way to a man’s heart is through his stomach.

"B-but you’re dead."

I’m still watching you, baby. You’ve made me proud. I like your young man, from what I’ve seen of him."

"Why can’t I see you?" Gayla thought she heard her mother choke back tears.

"It’s a miracle that you can hear me. I’m only supposed to be able to look at you, not talk with you. I’m glad, though. I always wanted to tell you I was sorry for letting you down when you needed me most."

It was Gayla’s turn to cry. With the back of her hand she brushed tears from her cheeks. "I let you down, Mom. I needed to say I’m sorry, too."

"Oh, Gayla. If only . . ."

"I’m okay, Mom. Really." Gayla heard a sizzling sound from the stove. "Oh, no! I’m burning the soup."

"You’ll never get Danny to propose if you feed him out of a can," her mother told her, scolding in the gentle way Gayla remembered so well. "You should make him a brisket, the way I taught you. With potatoes and carrots. And cheesecake for dessert."

1 corned beef brisket, about 4 lb, with the seasoning packet that’s packaged with it
1 medium onion
Water to cover the brisket
2 T prepared mustard
2 T light brown sugar
6 medium red-skinned potatoes
4 carrots, cut in 2-inch chunks
1 small cabbage, quartered

Tie the contents of the seasoning packet in a cheesecloth bag. Rinse brisket and place in a large pot with the onion and the bag of seasonings. Add water to cover. Bring to a boil, then reduce heat and simmer for 2-½ hours.

Remove brisket from pot. Place in an oven-proof dish. Cover with mustard and sprinkle brown sugar over the meat. Bake at 375° F for about 20 minutes while vegetables cook.

Add the potatoes, carrots, and cabbage to the pot. Boil for 20 minutes, or until tender. (The potatoes may take longer, particularly if you leave them whole and unpeeled, the way Gayla’s mom taught her to do.)

Ann Josephson wrote ARRANGED IN HEAVEN and two previous Haunting Hearts books for Berkley as Sara Jarrod; she also writes as Ann Josephson for Kensington and Ann Jacobs for Red Sage. ARRANGED was her third published book, and its characters are among her favorites. Hot, steamy romance, chock full of emotion—that’s how she hopes readers will find her stories.

Ann loves to hear from readers (mailto:ann@annjosephson.com), and to have friends drop in at her web site: http://www.annjosephson.com.

************************************************************************

From my second published inspirational romance novel, THE BRIDE WORE BOOTS, published by Heartsong Presents, Barbour Publishing, released November 2000. Rose’s deceased father has specified in his will she must come back from New York and spend one year under the tutorship of Bane, or she loses the ranch and it will go to Bane himself. This scene takes place immediately after Bane has suffered an injury while trying to save Rose’s horses and her burning barn.

After Nel’s tasty lunch of baked roast smothered in its own gravy with creamy mashed potatoes, Bane pulled her to one side.

"Get your jeans on, I want to show you something."

With a quick look at his starched white western-cut shirt, trimmed with black embroidered roses and twining leaves, she asked with skepticism. "I’m to wear jeans and you’re staying dressed like that?"

He winked and gave her hand a squeeze. "Got a bag in the truck. I’ll change in your dad’s room while you get your dud’s on. Now hop to it!" In no time, they were in Bane’s truck and heading down the lane.

"Where are we going?" Rose watched the face of the driver as he barreled onto the gravel road in the opposite direction of town. The Sweet Water Ranch occupied much of the land in that direction, several other large ranches lay beyond. She couldn’t think of a thing, or person, out that way he’d want to visit. She slid over close and poked him in the ribs with her finger.

"Eeeoww! Don’t do that, I’m ticklish!" The truck veered to the left, then to the right as he compensated and grasped the wheel with one hand while covering his ribs with the other.

"Oh? Glad to know that, if might come in handy!" Her eyes sparkled as she continued to jab and poke at him.

He brought the truck to a screeching halt and turned to his giddy tormentor. "Hey, you! Two can play that game!"

1 medium-sized chuck roast
1 medium onion, chopped
2 cans cream of mushroom soup
2 regular-sized cans of tomato sauce
1 can of water

Rinse roast in warm water and place in bottom of clay baking dish or heavy baking pan. Pour water around edges of roast. Sprinkle chopped onion on top of roast. Spoon mushroom soup over onions. Pour tomato sauce over all. Add can of water. Cover tightly with lid. Or, use two layers of foil if you don’t have a lid for your pan, but be sure to puncture it with several pricks of an ice pick or fork to allow some steam to escape. Bake in preheated 350 ° F oven for several hours, or until meat pulls apart easily. This recipe makes its own wonderful, thick gravy without any stirring during the baking process. Serve with fluffy, masked potatoes topped with a dab of butter. Yummy good!

Joyce Livingston is a real "Kansas" lady who lives in a wonderful cabin her husband built, overlooking a lake. A retired TV broadcaster of eighteen years, she keeps busy lecturing and teaching on several subjects. She is also a travel escort, part-time, which takes her to fantastic places. She has had books and articles published on quilting, sewing, family, travel, cooking, parenting and devotions—you name it! In 2000, she was voted was voted Heartsong’s Favorite New Author, and her second published book, THE BRIDE WORE BOOTS, was voted Contemporary Book of the Year. Her first book, ICE CASTLE, placed sixth. Her third book, NORTHERN EXPOSURE, was release July 2001. An anthology, AS AMERICAN AS APPLE PIE, featuring her story, APPLE ANNIE, will be in bookstores April 2002. Joyce invites you to visit her website at: www.joycelivingston.com or email her at: joyce@joycelivingston

************************************************************************

A lot of local folk don’t even want to say Polly’s name. Local gossip says she’s a witch and if you anger her, she’ll put a curse on you. Not too long ago, they would have burned her at the stake.

"My God, she sounds terrifying!" She wanted to turn and run.

"She’s not so bad. Just an elderly maiden lady who has a knack with herbs and a sharp tongue. Actually, Bella is probably worse if someone crosses her."

He couldn’t have done a better job if he had deliberately set out to terrify her. "Who is Bella".

"Bella is Arabella Standhope, widowed wife of Sir Malcolm’s younger brother. If you think of Polly as a hen with one chick, you would have to think of Bella as a brooding hen with two chicks, Natalie and Morgan."

"I suppose they are my cousins?" The word came easier. Deception probably got easier as you went along, she thought.

Loretta was still trying to process all the information about her new "relatives", when they turned into the drive of Standhope Manor.

It occurred to Lorie suddenly that she felt she had unwittingly stumbled onto a Hollywood set for a gothic movie.

The cook, Mrs. Kelly served the meal, and one of the other maids, a rather shy looking girl named Janey, assisted her. The food was excellent. Beginning with a clear, beef broth and progressing to the main course of steamed Flounder with rice and peas, it was all plain food yet well seasoned and filling. The wine was a mellow Chablis and did a lot for easing her growing tensions. In spite of her mixed feelings about Greg Morris, Lorie was glad to see he had remained for supper. His presence provided a buffer between her and the family.

For Sauce:

Cut bell peppers in strips and onion in slices. Place in large skillet. Slice lemon and put three slices in pan. Put in two bay leaves and add water to about 1 to 1-1/2 inches in pan. Cover skillet tightly and bring to a boil. Arrange fish in a single layer in a skillet. Salt and pepper to taste. Simmer for 5 to 8 minutes until fish is flaky and tender. Remove bay leaves and discard.

In small saucepan, melt butter and slowly add flour. Stir until smooth. Drain off remanding liquid from fish and add to flour mixture. Add water to make 2 cups if needed. Bring to a boil. Add mustard and lemon juice from lemon not used in fish. Add salt and pepper to taste. Simmer until thickened. Serve over fish. Serves 4.

My name is Kathleen Walls. I divide my time between a cozy North Georgia mountain cabin and a St. Augustine, Florida home. My housemates are husband, Martin, dog, Romeo, and cats, Smoky and Spice.

Last Step (ISBN 0-595-17047-1), my second novel, is available at most online bookstores and my web site. By Any Other Name, the first, is available in e-book format. I recently finished Georgia’s Ghostly Getaways; a spirited travelogue about Georgia’s haunted sites. Currently I’m working on Kudzu, a story of love and betrayal, past and present, in the northeastern Georgia mountains.

I also am a frequent contributor to travel and food publications, such as Woodall’s Publications, Family Motor Coaching, Amateur Chef, Doggone Newsletter and North Georgia Journal. I also did a stint as a reporter for a local paper, The Union Sentinel.

I would love for you to visit me at my web site, www.katywalls.com.

************************************************************************

Visit for a day the Pikuni, a tribe of Blackfoot Indians living in 1870 Montana, and you’ll want to remain a week. Stay the week singing their songs, experiencing their kindness and joy, and you’ll want to dig-in for a month. Learn to kill a buffalo, tan hides, make a beaded dress, or taste antelope roasted over an open fire, and you’ll want to stay forever. But be warned, if you do, be willing to share the heartbreak of their lives and be willing to have your own irrevocably changed." So writes Meredith Campbell, author of RIGHTEOUS WARRIORS, about Gail Jenner’s novel, ACROSS THE SWEET GRASS HILLS (ISBN 88739-302-0 ). ACROSS THE SWEET GRASS HILLS tells of a man, a woman, and a people trapped by events that threaten their survival. A love story, it is also the tale of the Marias Massacre.

"Please, can you help us? I mean, are you headed to a fort?"

The soldier mumbled an unintelligible reply. "In a manner of speakin’, I am," he added quickly, cocking his head. "But I sure could eat and drink somethin’. I feel like a post hole ‘as ain’t been filled up."

He grinned and Liza felt the rush of blood to her face.

"Lost my pack horse," he added. "Of course, I—I have a small stew, antelope is all."

She refrained from telling him about Red Eagle, although she didn’t know why.

"Snake stew would taste good right now," interrupted the soldier."

Liza made a wry face. "Please, what about my father?" She stepped over to the fire and lifted the kettle of meat prepared earlier for Red Eagle.

"Who dug the bullet out? You?"

"Well, it had to come out..."

"Ain’t yuh as gritty as aigs rolled in sand!"

½ lb bacon (or salt pork), cut into 1-inch pieces
2 lb venison steak, cut into 1- to 2-inch pieces
4 T flour
6 cups water or beef stock
1 large tomato, chopped
3 medium carrots, chopped
2 medium stalks celery, chopped
2 medium potatoes, cut into 1-inch cubes
1 dozen small white onions
Salt and pepper
1 T chopped parsley
½ cup wine (optional)

Sauté bacon until lightly browned. Remove and set aside. Brown chunks of venison in 4 T of the bacon drippings. Stir in flour, lower heat, and let brown 2 to 3 minutes, stirring often. Add water or stock and let simmer 1 hour, or until venison begins to get tender. Add more liquid if necessary, including wine (if desired). Add rest of the ingredients and continue to simmer, till thickened. Serve with biscuits or cornbread.

Gail Jenner is the wife of fourth generation rancher/farmer, Doug Jenner. They have three children and live on the original homestead in the northern California mountains, surrounded by national forests and wilderness areas. The Jenners spend a lot of time on horseback in the mountains each summer. Gail is also a secondary history and English teacher.

Gail has completed three novels and a screenplay. She sold her first novel, ACROSS THE SWEET GRASS HILLS, in June of 1999 to Creative Arts Book Company. A romantic-historical, it focuses on the Marias Massacre of 1870. Gail has published articles and stories for Christian, regional, and educational publishers, including Simon & Schuster and Tyndale. She has placed in a number of writing contests, including: The National Writers’ Novel Contest; The William Faulkner Short Story Contest; The Writers’ Network International Screenplay and Fiction Contest; The Chesterfield Writer’s Film Project; and the FADE IN Screenplay Contest.

For wonderful and unusual gifts, visit: http://www.diFiorini.com.

************************************************************************

It’s bound to happen sometime. You have to make dinner for your boss, new love, a client or someone else you need to impress. Unfortunately your cooking skills are lacking and your entire collection of dinnerware consists of paper plates, plastic forks and matching Star Trek glasses from McDonalds.

Relax, it’s not a hopeless cause. In fact, preparing a formal dinner can be easy and fun.

Borrow what you can, but if that’s not possible, almost every town has a rental business. There you can lease everything you need to set up a perfect dinner party in almost any space.

If you don’t have dining room furniture, start by renting a table and chairs.
If the chairs are unattractive, rent chair covers. Add a to-the-floor tablecloth for instant elegance and to cover the often unattractive table legs. Opt for coordinating napkins and order an extra six just in case.

Get candleholders in varying heights to add drama to your table. Choose a
simple pattern for your dinner, salad, soup, dessert and bread and butter plates along with coffee cups and saucers. Select salt and pepper shakers, glasses, flatware, and serving pieces to round out your order. You’ll learn all about setting the table in The Complete Idiot’s Guide to Throwing a Great Party.

Except for the chicken, dinner is a matter of heat and serve. Buy packaged,
mixed salad greens and a quality Italian salad dressing for your first course. Your frozen food section will have a variety of prepared rice and vegetable side dishes which would partner perfectly with the following recipe. Head to your bakery for dessert and dinner rolls and your meal is complete. The following recipe is delicious, company-perfect and foolproof.

4 chicken breasts (or 8 chicken thighs)
1 cup melted butter (or margarine)
½ cup dry, white wine
1-½ cups seasoned bread crumbs
¼ cup finely chopped, fresh parsley

Mix the butter and wine together. Reserve half the mixture. Spread bread crumbs into shallow dish. Dip the chicken breasts first in the butter/wine mixture and then into the bread crumbs. Be sure chicken is completely coated.

Put chicken into a shallow roasting pan and cook at 350° F for 1 to 1-¼ hours until done. Baste twice while cooking but do not baste during the last 15 minutes. After cooking, remove chicken from pan and put onto a platter or individual plates. Once cooked, reheat the reserved butter/wine mixture and stir in the chopped parsley. Top cooked chicken with butter/wine sauce before serving. Serves 4.

Author’s Bio:

I’m Phyllis Cambria and I’ve have been a celebrations expert for more than 20 years. I’ve planned parties and events for two to ten thousand guests. In addition to my career as a professional event planner, I also am a speaker on the subjects of entertaining and marketing.

My writing appears monthly in Party & Paper Retailer, and I’ve written for
numerous magazines and Websites. Together with my co-author of THE COMPLETE IDIOT’S GUIDE TO THROWING A GREAT PARTY (ISBN: 002863974), Patty Sachs, we own PartyPlansPlus.com (http://www.PartyPlansPlus.com). We provide custom party plans, expert advice and a wide range of books, products and services to make entertaining easy and fun. E-mail me at PartyPlansPlus@aol.com.

************************************************************************

Sarah wanted supper to be special. John and Kathy were always doing for her, and she wanted to show her appreciation. The store where she was going was off the main street, but to her way of thinking, it had the best salmon fillets in Boulder County. It was only a block past her house that she noticed a car pull away from the curb and follow her. She picked up speed. So did the maroon car. She slowed; it slowed. Instead of heading for the store, she decided to go off in another direction to one of the parks. Sarah stood back in some trees and watched as a man got out and crossed the street. he was hurrying in the direction of the park.

PERILOUS SUMMER is a contemporary novel written by the suspense writing team of Carol Randy. It explores the common thread that links fraud, assault, extortion, murder and a twelve-year-old boy on the brink of incarceration in a juvenile detention center. Try Sarah’s delicious recipe for marinated herb baked salmon.

"Who are you? Why are you following me?"

For a very brief moment she toyed with confronting the man. Instead, she waited until he reached the north edge of the park and made a dash for her car. Without looking back, she took a left turn at the next corner and was long gone before he could get back into his car.

4 medium to large fillets of salmon
1 T fresh dill or 1 tsp powdered dill
1 tsp basil
Mrs. Dash
1 cup cooking sherry or wine
1 tsp olive oil
2 tsp butter or margarine
Lemon pepper

Place fillets flat in a glass baking dish. Pour 1 cup of cooking sherry or wine over fillets then sprinkle the tops of fillets with 1 T fresh or 1 tsp powered dill. Sprinkle 1 tsp of sweet basil over that, then shake some Mrs. dash on top and let stand for 20 minutes. Remove fish to paper towel and clean baking dish. Rub 1 tsp olive oil on the bottom of the baking dish then put the fillets back in. Put 1/2 tsp butter or margarine to each side but not on the fish. Sprinkle the fish with lemon pepper and bake loosely covered for 30 minutes in a 350° F preheated oven. Remove cover and cook another 30 minutes. Serve with Lipton’s butter herb rice and a tossed salad. Serves 4.

Wyoming residents Carol Kluz and Randy Sue Morris are neighbors who discovered they have a common interest in writing. They have combined their efforts in creating works by Carol Randy. The Carol Randy team has co-authored novels and short stories. Providing the stimulus for fiction is a wealth of experience, including being an agent, proofreader, editor, publicist, radio trafficker, photographer and Vista volunteer. PERILOUS SUMMER is the second book in their suspense series featuring Doctor John Knight and his family. Carol Kluz is also the author of a fantasy series. To read chapters and reviews of Carol Randy’s first book and the fantasy books go to http://www.ckluz.homestead.com.

************************************************************************

Cassandra Ashe, an aspiring social worker, befriends Nikki, a motherless native teen. Delivering Nikki for her court-ordered counseling, Cass is shocked to discover John Deadmarsh is the psychologist. John and Cass have a past. She vanished from his bed, and his life, 17 years ago. How long, he wonders, before she abandons the vulnerable Nikki?

"Omigod, look at you, Nikki!"

The young Native girl pushed herself away from the railing, brushing her hair behind one ear. From a center part, two bands of newly-dyed orange hair fell to her shoulders, framing her face as dramatically as any teen could wish.

"So, whaddya think?"

The girl’s words were casual, but Cass saw the uncertainty in her eyes. "Come in and let me look at you." She drew Nikki inside. "Okay, now twirl around for me."

Nikki rolled her eyes but obliged, although her lazy turning could hardly be described as a "twirl".

"I like it."

Nikki bent to scoop up Cass’s wiry Siamese, burying her flushed face in the cat’s fur.

Cass looked at her watch. "Say, do you think we have time for a snack before we go?"

Nikki grinned. "That depends. Whatcha got?"

Cassandra always happened to have something at the ready, and Nikki always came early enough to avail herself of it. Not that the kid needed handouts. But Cass suspected she subsisted on Diet Coke and french fries, like most teens.

"Vegetarian pizza."

"Eeew! What’s on it?"

"Let’s just say you’ve probably never eaten broccoli this way."

"Broccoli!"

"I did hold the zucchini."

"Okay, okay. I’ll try it," Nikki grumbled, depositing the cat on the floor again.

Cass smiled.

2 cups blush wine, sweetness level 2 to 3
2 cups warm water
2 T dry yeast
2 T honey
2 tsp salt
1 to 2 T olive oil
3 to 4 cups unbleached or whole wheat flour
1 jar Catelli Garden Select 6 Vegetable Recipe, Garlic and Onion variety tomato sauce
2 cups shredded mozzarella cheese
Thinly sliced zucchini, sweet pepper strips, coarsely chopped onion and sliced tomatoes, sliced mushrooms

Dough: Put wine and water in a bowl with yeast and stir. Add honey, salt and oil. Stir. Add 1 cup of flour and stir until it is a smooth batter. Let sit for 15 minutes until fr