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Today's Features

  • The Marion County Country Ham Days Treasure has been found.

    Shawn Tungate found the hidden treasure on the property across from Ragetti’s.

     

  • This week's early fall recipe is a delicious black bean vegetable soup. It's very flavorful and spicy, but not too spicy, hot but not too hot. It's great plain, or with a dollop of sour cream. Fresh cilantro is good sprinkled on top, but if you don't have any, don't worry about it. I didn't have any when I made it the first time, and it was terrific without it.

  • Remember Mr. Food? He used to have recipes on a local TV station during the noon news. I wrote down two of his recipes for sauces for chicken wings years ago, and they're quite good (and easy.)

    The wings in both recipes are baked, not fried, and can be stored in the refrigerator after baking, then warmed and tossed with the sauce at party time.

    Try one of these on your football fans next game day!

    Buffalo-style Chicken Wings

    10 lbs. chicken wings

    2 sticks real butter

    1 1/2 c. Tabasco or Louisiana hot sauce

  • 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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