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If you notice a bias toward soups/stews -- congrats. You're right.

These are the recipes people ask me for most often:
(The ones with commentary in green are the low-fat, high-fiber, low-sugar, really healthy recipes)

I've discovered that with only a few alterations, I've finally begun to lose all that weight I gained over the last however-many years -- the list of changes is on the page called "What I'm Doing To Be Well."

If you came in through the back door,
crawl back out the window

and come in the front door.....

Surfing through on a web ring? They're at the bottom, and are the last to load....

Lynn Soup
(back in the days when we all did the Dungeon and Dragons thing every Saturday night, there would be up to 20 people in the house from under a year old to "mature" adults.... The answer to feed the group and still keep on playing was loaves of hot fresh bread or cornbread, chips/dips, and a 16 quart pot of Lynn Soup -- named by the kids who always asked "what do we eat at Auntie Lynn's house?" Lynn Soup, of course. What's in it? Whatever Auntie Lynn had on hand. But the basic recipe is here.

Roast Beef Stew
Every Sunday when I was growing up, the pot roast went into the oven before we left for church so that it was done by the time we got home. But as an only child, there were always leftover -- and this is what my mom did with them. These days I've been known to make the pot roast and never eat it -- just so I can make this stew. Obviously, the recipe for the Pot Roast comes first....

The Best Gingerbread Cutout Cookies in the World
Trust me. I bake these with the doors and windowsopen so I can meet my neighbors -- they always show up because the smell is irresistable.

Autumn Pumpkin Frosting
(for Gingerbread Cookies (above) and Snowfall Gingerbread (below) recipes.... but also good on sugar cookies or a nice carrot cake.

Kalamata Olive Bread
This is a bread machine recipe for a large (2 lb) loaf -- so adjust the recipe if you need to for a smaller machine. --Or you could just make it as a normal loaf of bread. This one is so rich it's good without anything on it, fresh out of the oven.

Secondary Salad
Secondary Salad? Secondary colors.... purple, orange, and green! Not unlike Mardi Gras. It's actually a crisp, spicy, tart, and sweet red cabbage slaw. I tasted one a little like it in the Sandwich Shop of the Los Angeles train station while waiting for an Amtrak connection... Their's was only the purple cabbage -- without the orange and green flourishes -- but yummy. And it gets better with time, so let it marinate overnight if possible.

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Sausage and Cheddar Cookies
Sounds gross? Never! Delicious. Good for you. High in protien, high in fiber, high in flavor! And, they freeze perfectly so you can make them in triple and quad batches and have them there for quick snacks, kid food, party treats, or frozen lunchables to nuke at your favorite workplace microwave.

Iron Skillet Cornbread
Exactly what it sounds like -- rich and hearty enough to make a meal. --the secret is to get a great castiron skillet and use it religiously for cornbread -- It creates a nice non-stick surface that makes a cornbread crust like no other....

Click here for tips on caring for cast iron....

Scotch Eggs
This is one of my son Nathan's favorites. I include it here because even though the original recipes for scotch eggs are always fried, we love them baked in cast iron muffin cups. Some of the classic styled cast iron pans have round-bottomed muffins cups that make it easy to turn out a traditionally round scotch egg.

Succotash Soup
This is one of my favorites -- but then I love lima beans and butterbeans.... This is a REALLY healthy version of a soup that can be made much fatter and higher in cholesterol if you're not paying attention.

Marinades for a Texas Barbecue
There are three important ingredients for a real Texas Barbecue: mesquite wood, marinade, and sauce. If you thought barbecue required hickory or apple or some other Yankee tree to make a good smokey flavor, then you've obviously never been to West Texas where the only thing growing out on the plains is cactus, mesquite, tumbleweeds and irrigated cotton. Wood aside, the next most important thing is the marinade. Here's a list for every occasion, plus a good recipe for grilled burgers.

Can't Say No to this Dip
Why? Because it's not only GOOD FOR YOU (oh no!) it's also yummy with baked chips, veggies, or crisp toast squares/Melba toast!!!

Baked Apples
Probably my favorite Thanksgiving sweet (short of pumpkin pie...) If you sit the dish of apples next to me, I won't bother to eat anything else. Apples, cranberries, pecans....yum.

Bavarian Stew
Calling this a stew may be pushing it a bit -- but it's a veggies, fruit, and meat mix in a broth you eat.... so. Stew it is. Have lots of hot brown or rye bread on hand and (if you're a beer drinker) - a stein of dark german beer. For that really authentic touch -- always serve it with a big serving of mashed potatoes on the side.

Southern Pecan Chicken
This is sooooo easy and sooooo good.... Whether you fix this chicken as a main course or just prepare a pan full and freeze them for quick and tasty chicken sandwiches, it's a great meal.

The Real Chicken Soup for the Soul
As simple and flavorful as it gets. And remarkable good for you when you're all stuffy and find it hard to breathe. Lots of fluids and all that.

Chicken Salad -- the best
If you ever need to take chicken salad or sandwiches to a party -- or a picnic -- or some other big family occasion, this is the one to take. Not only is it my favorite and best, it's enough for a whole room full of people.

Chicken Pablano Soup
Pure Tex-Mex. Not too spicy (unless you want it to be). As a first course, a side dish, or the main meal. Excellent with freshly smoked meats.

Enchilada Soup
This is one of those really LAZY-cook recipes. It looks almost too easy, but that's okay with me.

Dusty Cauliflower
Here's the very best cauliflower recipe I've ever found. The original was in a cookbook called "lean and tasty" or something like that, but everybody I know has adopted it and it's now their family favorite. And as a bonus, it IS lean and tasty....

Morning Potatoes
Prepare everthing but the potatoes the night before and just pop the pan in the oven about an hour before you want everybody to start rolling out of bed. The smell will wake the zombies and start the day off right.

Nathan's Crab Bisque
Just about Nate's favorite soup -- and I've never actually madeit. When we went on campus visits to help him decide on a university -- we ate crab bisque, seafood chowder, clam chowder and lobster bisque all up and down the New England coast. When we got home, his life's goal became learning to cook seafood soups and stews. In landlocked Dallas, it was quite a trick -- but here's a great one. This makes just about enough for him -- but it's actually meant for 4 people who want something else to go along with it.... like the next sandwich.....

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Bacon & Avocado Sandwich Spread
This is almost (and with a little effort, could be) a great guacamole for chips. But it's better on sandwiches. Toast your bread first -- Oh, and it's also great in a pita with a grilled chicken breast and a bit of lettuce and salsa. Mmmmmmm. (the graphic is an electronic post card from the Cal. Avocado Commission....)

Avocado Salsa
This is a real SUMMERTIME treat. And healthy! No cholesterol, and full of fresh summer garden delights. Of course, chopping all the veggies is a hassle -- but well worth it. There's a whole list of serving suggestions on the recipe page -- but my favorite is as a relish or topping for grilled meats -- especially chicken or seafood. You'll see....

Wiffa Green Bean Stew
This is also one of my favorites -- I make it for anybody who'll sit still long enough. With all the new data about the health benefits of tomatoes, I'm even more pushy about it. It's a great stew -- so thick you need a fork. The name comes from a radio station -- WFAA in Dallas, Texas. Sometime about 1974 I was driving along listening to this one-time great AM station when a Dallas cooking icon named David Wade gave an approximation of this recipe over the air. I had to pull off the road to write it down... The only real difference I know of is that he deep fried the potatoes before adding them to the stew. I can loose those grams of fat and never miss them, thanks. To make it leaner still, use Canadian Bacon.... With that one simple change, you make the % of calories from fat fall below 20%. Yeah!


Heavenly Olive Oil Bread Dip
I ate something like this in a little Italian Restaurant and kept experimenting until I got close -- then improved it. With a hot loaf of crusty bread and a big plate of spaghetti -- it can't be beat. And besides, the olive oil is better for you than a bunch of butter....



Onion Bread
Triple onions in this yummy loaf. It sounds a little unconventional, but trust me, it's worth the gamble.

Pizza Bread
This is a bread machine recipe that is so rich and so full of flavor that it stands alone as a meal. One of our favorite ways to eat it is sliced thick, spread with a little butter, and dusted with parmesan cheese -- then slipped under the broiler until the cheese starts to brown. Wow!

Snowfall Gingerbread
This one sounds like a lot of work -- but boy is it worth it. It happened by accident the first time, but always on purpose after that. This isn't cookies -- but a yeast bread that you eat straight out of the oven, lightly buttered and covered in sifted powdered sugar. (It's also good a day later, buttered and toasted under the broiler and then snowed on....) Lots of calories and lots of sugar and butter, but once a year -- New Years would be good -- who cares?

Cheese Grits
Left alone, I will eat grits at least once or twice a week. I realize this is an aboration, but it is an honest aboration. Even in Texas, I'd never eaten grits until I was grown... and I was reading a great old cookbook by Vincent Price where he'd collected recipes from resteraunts he loved around the world. One of his collected recipes was from the dining car of the Santa Fe Chief passanger train -- and it was for grits! I tried that recipe first, and have not stopped cooking with them since. I eventually ate them in the dining car of an Amtrak train on its way from Chicago to San Francisco -- not exatly the dining car scary old Vincent had in mind -- but they were WONDERFUL!

Mac and Tom
This is another one of my grandmother's reliable dishes -- and I've never eaten it anywhere else, or seen the recipe (or anything like it) in any cookbook. I've really got no clue where it comes from or how it came about -- but it is one of my favorites, and a house standard for down home comfort food.

Pig Pie
Okay, it sounds gross, but this is what happens when kids name recipes. In reality -- it's savory and delicious.

Rabbit Food
Same problem. It's really carrots, onions, and a little bacon -- rabbits would not be pleased.

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Spaghetti Sauce
That's right, I'm from Texas and don't have an Italian bone in my body -- but I make this and everybody goes nuts -- even the ones who travel the world regularly. They just didn't know what I put in it....until lately. hee hee hee

The Great American Apple Pie Smoothie
One of my favorite breakfasts -- This recipe makes a blender full which is about right for two people. Be sure to put the apples and banana in the freezer 20 minutes before you're ready to start....

Sweet Tart Smoothie
Somehow, the concept of a fruit smoothie had completely missed my grandmother until recently. She was visiting for the week and I came in one afternoon having been exposed to a whole herd of contageous little rug-rats, and I made one of these high vitimin C drinks -- and I ended up having to make another blender-full because she loved it so much. You'd think in 87 years somebody would have made this woman a fruit smoothie...

For basic information on smoothies,
general proportions,
and lots of ideas, click here.

Apricot Fizz
This is almost a fruit smoothie, almost a milkshake, and almost a party punch. YOU decide. Whatever it is, it's a great drink on one of those "hundred and ten in the shade" Texas summer afternoons.

Simple Potato Soup, Mashed Potato Soup, or Baked Potato Soup
3 different recipes, 3 different flavors. But nothing is better for stick-to-your-ribs midnight souping and reading.

Cherry-Pecan Cream Pie (My Birthday Pie)
Since I'm not much of a cake eater.... this has always been what I wanted on my birthday. Still my favorite.

Best Pinto Bean Soup
Plain old West Texas fare. Mmmmmm.

Cavender's Really Healthy Chicken and Rice
This is just a basic one-pot chicken and rice dish for 1 -- multiply it according to the number of eaters. It's low low low fat, very filling, and savory-delicious. It's made with a Greek seasoning blend sold in most grocery stores called Cavendar's. Fix this simple recipe and enjoy one of my staples and favorites to get me back up to speed after a long day. Easy, good, healthy.... what more do you want?

Lacy Cornbread
This is the recipe my grandmother had to learn from her mother-in-law when she married my Grandfather Lacy. She got it wrong the first time because she didn't get the direction to pour the water into the cornmeal instead of the cornmeal into the water -- so of course it didn't work and she had to go back for a SECOND lesson.... Then years ago I found the exact same recipe in the New York Times Bread and Soup Cookbook under the name Lacey Cornbread. Same recipe -- probably the same family -- we just lost the "e" somewhere along the trek from the East Coast to the Texas Panhandle.

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Chili with Beans
Okay, so the best chili's don't have beans -- you're right. But I love the flavor of this one -- consider it lagnaippe.

House Chili
If you live somewhere that doesn't have good chili powder, you might want to call or visit the home of ground chili powder -- they invented it in the 1890's -- Pendery's in Fort Worth Texas (Pendery's Catalog(800) 553-1870). They carry dozens of blends from the mild and cool to the acidic and electric. My personal favorite is called "Fort Worth Light." Pendery's is also a good place for dried chilis (and other veggies), jalapeno powder, seasonings, and about a hundred different hot sauces.... Ask for their catalog.

Serve chili with cornbread, tortilla chips, over pasta, on burgers and dogs, over fritos and cheese/onions for Chili Pie, on a baked potato, with cheddar on fries, over tamales, burritos and enchiladas, with spanish rice and pico, with saltines, or by itself -- in Texas, we eat chili over just about everything....

For a look at all things Texas on the web, visit the Virtual Texan -- produced by the Ft. Worth Star Telegram. They also have a HUGE collection of chili recipes for all tastes and genetic preferences.

Shredded Pig and Shredded Pig Sauce
Shredded pig? Okay... It's just reallllly tender and juicy barbecue pork roast -- but what makes it special is the sauce you drizzle over it at the table. Nathan insisted I put this recipe out here.... but then, he eats this sauce on potatoes, cornbread, -- pretty much anything that needs a little zing! Eat this on a toasted bun with a dollop of sweet relish and a few slices of red onion.... Both recipes are on the same page.

Winter Breakfast Porridge
This is the real stuff. You can almost hear the bears coming back from their walk as you dish it up on a brisk morning. It tastes like home sweet home.... can't do better than that.

Big As Texas and Hotter than Hell Party Dip
Nothing timid about this one -- but then, it's a party dip! It can be made milder, but what would be the point?

Baked Grits Tamale Pie
Yankees beware -- this tastes like Texas. What's really interesting (and surprising) is that it's also pretty healthy as this sort of thing goes. Less than 30% of its calories from fat... Complex carbs, high fiber, lots of protein -- just a good hot Tex-Mex lunch for 8. -- Again, this one is best when prepared in a cast iron pan.

Cheeseburger Pie
Nothing particularly low fat about this one. Rich, hearty, and good. Best when you let the hamburger get REALLY brown and carmelize the onions before you assemble the pie. Mmmm Mmmm Mmm.

Deep Dish Strawberry Shortcake
So easy and so good you almost can't believe it. Great for parties, for birthdays, for July 4th, for picnics -- or just to indulge your strawberry tooth.

New Years Eve Best Buffalo Wings
Every New Years at the farm, this is the hot fingerfood we all gather around about midway through the evening. Sweet, hot, salty, and sour -- all at the same time. And really really REALLY messy.

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Confetti Cottage Cheese
This has several of my favorite foods -- olives, pecans.... And it's so pretty and festive looking that it brightens up any luncheon table. It's also great on wheat crackers as a sort of spread.

FOG SOUP
I didn't grow up eating pea soup, but discovered it late in life. This is a rich, western version of a classic. Pea soup as thick as fog -- Mmmmm-mmm good. While it is good by itself on a cold winter's night -- it's also a great accompaniment to a fried egg sandwich or a fresh green salad.

Survivors at Sea Soup
Another variation on pea soup, this one also features my favorite legume -- the speckled butter bean. If you don't get these wonderful varigated beans in your area, a plain large butterbean will do. The key on this soup is using your blender to make a smooth, creamy broth in which the "survivors" can float.

Grandmother's Macaroni and Cheese
While I do have a basic moral problem with processed cheese food product stuff, I have to admit that this is the best macaroni and cheese recipe I've ever tasted. If there are 15 CorningWare dishes of mac and cheese at a church social, this is the one that will be empty first. Trust me.

Summer Texas Garden Salad
Tomatoes fresh out of the garden are the best possible addition to this marinated salad. Very southwest. Very good with a steak straight off the grill. We have onion lovers in the extended family, so we always add extra onions as the other veggies disappear. -- Just keep replenishing the bowl and it will be just as good the next day.

Holiday Penucha
This is the most unusual fudge recipe I've ever made -- NO CHOCOLATE! -- and because it's so different, it goes fast. Make it with toasted coconut or toasted pecans -- or both! Be sure to add the salt -- it rounds out the flavor.

Oscar Night Popcorn
Well, some people watch the Superbowl with beer, or chips and salsa... Some people wait all year for that wonderful rebroadcast of The Wizard of Oz or White Christmas. Me... I wait for Oscar night. And what do we eat at the movies? Popcorn! (and Junior Mints)

There are also notes in this recipe for how to use the same topping to make Oven Baked French Fries, Breakfast Toast Topper, and Oven Baked Chicken Wings.

Texas Breakfast -- Sausage Gravy
It doesn't get much more down-home than this. Or as fattening. Or as high in cholesterol. But -- as long as it's the exception rather than the rule, this comfort food is about as luscious a breakfast as you can find. Serve it over hot home-made biscuits (or even canned biscuits will do....) or over thick, crisp toast -- or even over fresh hash browns. You CAN cut down on the fat by draining the sausage well after it is well-browned, and using a lower fat milk -- but at least once you should indulge and have the real thing -- just so you'll know what you're missing.

Sizzling Breakfast
Or any time you need a little sizzle...

House Salad
When push comes to shove, a salad is a salad -- but this is the one I prefer if I've got the time. It's got all the requisite Tex-Mex ingredients and goes great with a grilled chicken dinner or some good baby-back ribs. Serve it up with a sharp Italian dressing....

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Thesoloneiki Pizza
This is Nathan's favorite homemade pizza -- it's a copy of a pizza we ate in downtown Munich at a little Greek/Mediterranean restaurant called Thesoloneiki. -- a long way from Pizza Palace.

Nathan's Favorite Tortilla Soup
It used to be that only those who traveled south of the border ate this wonderful soup -- It's basically a variation on the French Onion theme, but with a Mexican accent. Fill bowls with crisp fried corn tortilla pieces (splurge and make them fresh instead of using those Frito-Lay chips... unless you just have to) and top with fresh grated cheese (asadero, or another of the mild, milky Mexican cheese will do) and some ripe avocado chunks -- and a fresh lime wedge to squeeze in as the broth is being poured. It's almost as elaborate a ceremony as High Tea -- and worth every moment to savor -- Also important to note that this one isn't spicy or hot at all. (For the temp sensitive among you...)

Here are some of the basic recipe links online -- if you can't find something good to cook here, then you're just not looking.

	breads	cakes
cookies	pies	thanksgiving
Christmas	Epicurious	Top Secret Recipes
soups	pasta	chicken
Digital Chef	Internet Chef	SOAR recipe database
World in Your Kitchen	John Folse Products	Paul Prudhomme Products

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Copyright (C) 2000 BY LYNN WHITLARK
http://www.fortunecity.com/lavendar/ducksoup/555
Reproduction or distribution in any form of material contained in this site without credit to Lynn Maupin Webb and reference to this email address is strictly prohibited.
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