Kimchi PRINTABLE RECIPE ▼ 6 to 8 SERVINGS This is a simple recipe for producing a delicious homemade kimchi.

Condiments, Marinades & Dressings Bleu Cheese Dressing (1) Not everyone likes the flavor of bleu cheese but I happen to be one of those who do. Well, I actually like a lot of different dressings, mostly based on the kind of salad or entrée that I'm having. I've had this recipe for at least 25 ye ars. I think you'll find that it's an interesting recipe whether y ou make it or not. You can tell that it's an older recipe by the amount that it makes. Ingredients • 1 small can evaporated milk, chilled in refrigerator overnight • 3 tbsp fresh lemon juice • 2 cups mayonnaise • ½ lb bleu cheese, cut into pieces then use forks to pick into crumbles • ½ garlic clove Instructions 1. Beat the milk with the lemon juice until nice and thick. 2. Add the other ingredients and mix well. Chill before using . KEYWORDS bleu cheese dressing

Basic instructions on how to make kefir, a fermented milk-based drink. Kefir (basics) PRINTABLE RECIPE ▼ MAKES 1 QUART This is something that I discovered just a couple of years ago, but it's been around for a very long time. And it has become my new best friend. Kefir (kuh-feer) is a fermented drink that is usually made from milk, but it can also be made with water. It is full of good bacteria that are healthy for our digestive and immune systems. You can buy it ready-made at specialty markets or health food stores, but I like mine better, mostly because it's less expensive but also I know what's in it. There are several great articles out there on the benefits of Kefir, one of which is from Medical News Today . You will need the starter and milk, juice, or coconut water. The starter c ulture (grains) can be used multiple times, by using the same kind of liquid that was used before. Kefir is an anti- inflammatory and probiotic- rich drink and it's fast becoming a superfood. The starter grains of Kefir are a very complex group of milk proteins, yeast, bacteria, and complex sugars. They are necessary to ferment the milk and have no gluten in them. They are removed at the end of the fermenting process by straining and can be used again. Milk Kefir is a little stronger than yogurt, more tart and tangy to me. If you like yogurt, then you will definitely like the milk kefir. It makes a great smoothie when mixed with fresh fruit and a little bit of honey. The Water Kefir is great for those who are lactose-intolerant or vegan. Even though it has fewer strains of yeasts and bacteria than the milk kefir, it still has enough for a healthy gut. I like to make mine with Coconut Water or Coconut Milk. Favorite Things from the Kitchen LAURA LEE ALICE COOKS PIN PRINT Don’t love it Not great Good Great Love it Kefir (basics) Ingredients • Starter culture (I use this one from Cultures for Health ) • Pasteurized whole milk*, juice, coconut milk or coconut water You will also need: • Glass jar (1 quart) • Coffee filter, or clean fabric square • Rubber band • Mesh strainer Instructions 1. Pour one quart of your choice of liquid into your glass jar. Add 1 packet of the kefir starter culture and stir gently until dissolved. 2. Cover with a coffee filter or cloth and secure with a rubber band. Place it in a warm place to sit for 12 to 18 hours. A temperature of 72-74°F is suggested, but I just sit mine in a warm place that's out of the way. 3. When the time is up, here's what to look for to see if it's finished: • Milk will increase to at least the thickness of heavy cream. • Coconut milk will not thicken, but will have a sour, not-to-sweet aroma. • Juice or coconut water will become cloudy and not as sweet. 4. To store: cover with a tight lid and refrigerate for two weeks, saving ¼ cup to culture** again. * Do not use ultra-pasteurized milk or UHT. ** Mix your ¼ cup of culture with your liquid of choice (same as before) and stir. Repeat steps 2, 3, and 4 of the instructions.

Creamy Asparagus and Potato Soup PRINTABLE RECIPE ▼ 6 to 8 SERVINGS Indulge in the rich and comforting flavors of our creamy asparagus and potato soup. This delightful blend of tender asparagus and hearty potatoes creates a velvety texture that's perfect for any occasion. Each spoonful is packed with nutrients and warmth, making it a satisfying choice for lunch or dinner. Enjoy a bowl of this delicious soup and experience a taste of wholesome goodness! Favorite Things from the Kitchen I love these Le Tauci bowls with handles. This delightful soup can be enjoyed either creamy or chunky, making it versatile for any occasion. For a luncheon, I love serving the creamy version in clear mugs, which not only showcases its rich texture but also adds an elegant touch to the table. The chunky version is perfect for a meal when you desire something more substantial. It's the ideal choice when you're craving a hearty meal. The rich flavors and satisfying textures will warm up and keep you full. Enjoy a comforting bowl that's perfect for any time the day. For those of you who hate washing dishes, this soup is for you. Creamy Asparagus and Potato Soup You will need 1 large pot with a lid. You can cook the potatoes in this pot; drain and set aside, while making the rest of the soup. Ingredients • 4 slices bacon, chopped, fried, and set aside to drain • ¼ cup butter • 1 small onion, ½-inch dice • 1 stalk celery, split and ½-inch dice • 1 medium carrot, ½-inch dice • 2 to 3 cups chopped fresh asparagus • ¼ cup + 1 Tbsp plain flour • 1 quart milk • 1 tsp vegetable bouillon • 4 medium potatoes, cut into 1-inch pieces, cooked and drained • Sea salt and pepper (if using bouillon, check for salt at the end of cooking) Instructions 1. In the large pot, cook the bacon and set aside to drain. Add the butter, onion , celery, and carrot; sauté until almost tender. Add the asparagus and cook 2 minutes longer. Add the flour and bacon; stir until combined. 2. Add the milk, bouillon, and potatoes. Stir and cook for 10 minutes or until slightly thickened. Season with sea salt and pepper. 3. At this point, if you want a creamy, smooth soup, you can use the immersion blender to emulsify the ingredients. I like to use it briefly so there is still some texture. Yum!

Organization I have learned that an organized home is most often clutter-free. Also, I have heard that we spend the first two-thirds of our life collecting stuff and the last third, getting rid of it. I can truly believe it! Keep it simple as they say! I do know that as I have gotten older, and there are no children at home, it is much easier to stay organized. Mostly because I have thrown away or donated something every week. I keep an empty paper grocery bag with handles nearby to place donations in. So often we have collections that are packed away, sometimes never to be seen again! Part of my problem is that so many of these things that I'd kept have a memory associated with them. And one thing that I have come to realize is that it's my memory and no one else's. So I decided some time ago to "let it go". There is a saying that's been around a while that says, "One man's trash is another man's treasure".

Condiments, Marinades & Dressings Simple Peanut Sauce Most of us associate peanut sauce with Asian cooking but Southerners have used peanuts in cooking for hundreds of years. This recipe with 4 basic ingredients can be used in so many ways. It can be used as a salad dressing, a sauce for chicken and burgers, or just about anything that comes off the grill. It's also great with egg rolls or spring rolls! Ingredients ½ cup creamy peanut butter ½ cup soy sauce 3 Tbsp soy oil 2 Tbsp rice vinegar Instructions Whisk the peanut butter and soy sauce together, then whisk in the oil and vinegar. I like to use my immersion hand mixer so it is thoroughly mixed. If using crunchy peanut butter, whisk it in last by hand. Options • For a little extra bite, add ¼ tsp crushed red pepper. • For sweetness, add 2 Tbsp brown sugar. • 1 clove garlic, finely minced gives depth.

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The Best Macaroni and Cheese PRINTABLE RECIPE ▼ 8 SERVINGS Our macaroni and cheese is a hearty dish characterized by its creamy, cheesy texture. It's considered comfort food because of the rich flavor profile, and I couldn't agree more. The traditional style, made with elbow macaroni pasta, is what most people grew up with. Ingredients • ½ lb (8 oz pkg) elbow macaroni • 2 cups cream-style cottage cheese (small curd, if possible) • 1 cup sour cream • 1 egg, beaten well • 2 cups sharp Cheddar cheese, shredded • ¾ tsp sea salt • ½ tsp black pepper • Paprika Preheat oven to 350°F. You will need a greased 9-inch square baking dish. Instructions 1. Cook macaroni; drain. 2. In a large bowl, thoroughly mix cottage cheese, sour cream, egg, salt and pepper; add macaroni and stir; fold in cheese. 3. Pour into prepared baking dish; sprinkle with the paprika; bake at 350°F for 45 minutes or until brown around the edges and bubbling. LAURA LEE ALICE COOKS PIN PRINT Don’t love it Not great Good Great Love it Best Macaroni and Cheese

Our Baked Spaghetti with Bacon recipe is an easy dish to prepare with simple ingredients. Baked Spaghetti with Bacon 6 servings A different take on traditional spaghe tti with meat sauce, but it is equally delicious. This recipe comes together quickly and is great when you don't have ground beef handy. Ingredients • 8 slices bacon, ½-inch dice • 1 small onion, ½-inch dice • ½ lb spaghetti • 1 (9-ounce) can of diced tomatoes, any kind • ½ cup cheese (your choice), grated • ½ cup bread crumbs Preheat oven to 350°F. You will need a greased 9-x-11 glass baking dish. Instructions 1. Fry bacon and onion until brown; add tomatoes; simmer for 10 minutes; add grated cheese and simmer until it melts. 2. Cook spaghetti (al dente) and drain according to directions on package. 3. Add cooked spaghetti; salt and pepper to taste. Lightly stir; pour into prepared baking dish. Sprinkle with breadcrumbs. Bake for 30 minutes until golden and bubbly. Options • You could substitute Italian sausage (½-lb) for the bacon. • Add Parmesan cheese and 2 minced cloves of garlic to the bread crumbs before baking. KEYWORDS baked spaghetti with bacon recipe, savory baked spaghetti recipe

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Wine & Cheese Bread Makes 1 round loaf This is one of the best artisanal breads that I've ever made. It's great for a cocktail party or a wine and cheese together (hence the name)! Ingredients • 3 cups unbleached flour, divided • 1 pkg dry yeast (not rapid-rise) • ½ cup dry white wine • ½ cup butter • 2 tsp sugar • 1 tsp sea salt • 3 eggs, beaten well • 1 cup Monterey Jack cheese, , shredded You will need a 10-inch greased pie plate. Instructions 1. Combine 1½ cups flour with the yeast; set aside. 2. In a small saucepan, heat the wine, butter, sugar and salt until warm. Not too hot or it will kill the yeast! 3. Pour into the flour and yeast mixture; mix; add eggs; beat at low for about ½ minute, then beat on high for 3 minutes. 4. Stir in cheese and enought flour to make a soft dough; knead on floured surface for 5 minutes. 5. Place in greased bowl; cover; let rise in warm place for an hour (or doubled in bulk); punch down. 6. Shape into a round; place in pie plate; cover and let rise about 45 minutes. 7. Bake in 375°F oven about 40 minutes. You may need to cover with foil the last 20 or so minutes. Info This recipe, like many of the others on my site, are interesting to make. I have not tried to make this recipe on my bread machine but plan on doing so soon. Follow the instructions on your bread machine, using softened butter, warm wine and room temperature eggs. KEYWORDS wine and cheese bread, artisanal bread