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  • Here are two chicken dishes I have fixed for many years with consistently good results. The Chicken Parmesan is as close as I could get to the dish my grandma Dillon and my mom made. My kids (and most taste-testers) always liked it. It's easy and delicious. I always serve spaghetti with it, to soak up the extra sauce.

  • Here are two of my favorite cakes of all time. They always turn out great, and the frosting is put on when the cake comes hot out of the oven.

    The first one, Texas Chocolate cake, was sent to me back in the late 70's by my chocoholic mother. She would make it and bring it with her when she visited from Illinois. The "Texas" in the title refers to the size of the cake; it needs a size or two bigger than a 9x13 cake pan. It serves a crowd.

  • Rene Zimmerman was an old German lady who was a babysitter of mine when I was a little girl about five or six. She was a widow, and a friend of my grandma Ruth. Her two sons, George and Jody, were the age of my parents, and veterans of World War II, as was my dad. Jody was a prisoner of war in Japan for three years.

    As a babysitter, Rene was okay with me, because she was a great cook and had a porch swing. She could also read your palm and tell your fortune. She made great pies, homemade dumplings, potato salad, and cookies. We would sit in the porch swing and play Old Maid.

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  • Whether you are roasting a chicken (or turkey or game hen) in the oven or grilling it outside, this spice mixture really wakes up the flavor.

    Brush your bird with olive oil or butter, then rub the spice mixture over and under the skin. Cover and put in refrigerator to marinate for one-12 hours, then roast or grill as usual.

    If you've ever eaten at the Moonlite Bar B Que in Owensboro, you don't need me telling you how good it is.

  • Got zucchini? If the answer is yes, try one of these good ways to use it.

    If you pick them when they're small to medium, about six to ten inches long, they are terrific in these first two recipes. If, on the other hand, you find a giant whiffle bat-sized zucchini hiding under a leaf, grate it and use in the last recipe. Yellow squash can also be used with these recipes.

    Fresh Zucchini and Tomato Skillet

    4 medium zucchini, sliced

    2 large tomatoes, peeled and chopped

    2 small onions, sliced

    2 T. vegetable oil

    1 t. salt

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  • Dozer is a 3-4-year-old terrier mix and weighs about 25 pounds. He is neutered and up to date on shots. If your pet is missing, call the shelter-it may be there. For a complete listing of pets with pictures visit adoption@petfinder.com. The shelter reminds pet owners that all cats and dogs should have a rabies shot. To adopt an animal, potential owners must complete an adoption application. The animal shelter accepts stray or unwanted animals. The shelter is located off of KY 208 and is open from noon until 5 p.m. Monday through Friday and 9 a.m. until noon on Saturday.

  • Animal shelters have a great selection of adult animals for adoption, and many of them also have kittens, puppies and purebred animals.

    On average, purebreds account for about 25 to 30 percent of a shelter’s dog population.

    Did you know?

    Many pets at your local shelter are waiting for new homes because they were obtained by people with unrealistic expectations of the time, effort, and money required to sustain a lifelong relationship with their pet.

  • Cuz is a 1-2-year-old neutered male boxer. He is very large and healthy. 

    If your pet is missing, call the shelter-it may be there. For a complete listing of pets with pictures visit adoption@petfinder.com.

    The shelter reminds pet owners that all cats and dogs should have a rabies shot.

    To adopt an animal, potential owners must complete an adoption application. The animal shelter accepts stray or unwanted animals.

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  • One of my very favorite things to eat is French-fried onion rings. I've tried them at lots of restaurants over the years, and really good ones are hard to find. I've also tried every single brand of frozen onion rings and have yet to find one I'd want to have again. Most have this strange orange-colored breading with no taste that falls off and leaves the little limp onion all alone on the plate.

  • I meant to put this recipe in my column last winter, but I never got around to it. It's good any time of the year, though. You can buy the pork loin slices already cut, but I like to get a whole pork loin and cut the slices kind of thick. It's really yummy. You can fix just about anything to go with it, but rice is nice.

  • Marion County youth have several opportunities to showcase their wares at the 2010 Marion County Fair Wednesday, June 23, through Saturday, July 3.

    They can participate in the dairy show at 10 a.m. June 23 at the fairgrounds.

    Entries will be taken in Floral Hall at 9 a.m. Monday, June 28.

    4-H exhibit classes for youth include: horticulture, crops, electric, wood science, honey, forestry, geology, jewelry, ceramics, drawing/painting, photography, sewing, crochet and embroidery.

  • I had a request from a reader for recipes for rhubarb and I'm happy to oblige.

    When I was growing up, my grandma Dillon had a lot of rhubarb in the garden, on the edge by the fence. The plants got so big they would come to the top of the fence.

    The leaves (which you do not eat; they are toxic) got so huge my cousins and I would make hats out of them when we were playing.

    Grandma called it "pie plant" and she cooked a lot of it in cobblers, pies and something she called rhubarb pudding.

    She made rhubarb jam that was absolutely delicious.

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  • With the kids out of school, here are some fun projects you can whip up in your kitchen to keep them busy on a rainy day.

    I made this play-dough for my girls, Rachel and Stevie, when they were little and now my grandson Owen. You can divide it up (or make 2 recipes) and use food coloring to make different colors, or you can add an envelope of Kool Aid powder with the dry ingredients for color.

    Store it in a cool place, but it does not require refrigeration. It lasts a long time.

  • When I was growing up, I never ate spinach, but now I love it. Fresh spinach, that is, not the canned stuff.

    I usually plant two or three big flowerpots with spinach and lettuce every year and put them on my front porch (away from rabbits.) I get plenty for myself, to use in salads and cooked dishes.

    I was experimenting the other night and ended up making some delicious enchiladas with a little bit of leftover chicken, spinach and a big Vidalia onion. Yum!

  • It is hard work establishing a good asparagus bed, but the good thing is you only have to do it once. I've been picking asparagus every spring since 1991, and always get a good crop. As an added bonus, the birds spread the seeds all over the place, and soon you have volunteer plants. When the ferns are visible with their red seeds, make yourself a map so you'll know where to look when next April comes around.