Tag Archives: Richard Garkalns

Roasting pork tenderloin with my friend, Betty Crocker

Richard Garkalns
Richard Garkalns

When my mother learned to cook, on a wood stove, most recipes were handed down from one generation to the next. And most recipes were not written down, but were stored in the cook’s brain.

If I had to do that, there would not be a column because I can’t  cook without a recipe. Well, that is not exactly true, I do make a mean egg omelet from memory.

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Apple pie: Never easier than this

Richard Garkalns
Richard Garkalns

Most folks think that using the phrase “it’s a piece of cake” or “easy as apple pie” refers to something that is not complicated and easy to do. This issue’s recipe really is “easy as apple pie” to make.

As a matter of fact, this make-ahead and party perfect dessert is called Easy Skillet Apple Pie, which appeared in the 2011 Southern Living Annual Recipes and was submitted by Mrs. James Wright of Chattanooga, TN.

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Summer time and the grilling is easy

Richard Garkalns
Richard Garkalns

It’s that “cooked outdoors” flavor that draws Southerners, bearing skewers of meat and vegetables to the grill during the summer months.

For something other than the usual grilled entree, you can impress guests with the following kabob recipes. Prepare one or both and serve over rice (I use Success Boil-in-Bag whole grain brown rice). A salad, some crusty bread and your favorite libation are all that is needed to complete the meal.

Until next issue of the HUB — Enjoy!

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Not-so-ordinary spaghetti

Richard Garkalns
Richard Garkalns

Spaghetti is more than meatballs and red sauce. Put your pasta to good use in a salad.

It’s July and the thermometer is reading mid-90s. You don’t want to heat up the kitchen and you don’t care to sweat over a hot grill.

You’re also trying to lose the weight that your physician has been after you to do, so fast food is not currently an option.

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