The Richmond Register

Recipes

Recipes
  • Arritta-Morris_color.jpg Beans, a great source of protein, fiber

    Health professionals in the nutrition field recommend consuming some form of beans at least three times a week. All beans are a good source of fiber and other nutrition. I will share with you some recipes that I make at least twice a week.

    September 17, 2013 1 Photo

  • Arritta-Morris_color.jpg What is a quiche?

    I thought I would pass along to you some information about an item that we usually find at receptions or pot luck functions.
    The word quiche stands for a savory, open-faced crust with a filling of savory custard with cheese, meat, fish or vegetables.
    Although known as a classic French dish, the quiche originated in Germany.
    Today, quiche is considered as typically French.
    However, custards in pastry were known in English cuisine at least as early as the 14th century.
    Quiche Lorraine is perhaps the most popular of the variety.

    September 3, 2013 1 Photo

  • zucchini cornbread .jpg Here we go again with that zucchini

    I hate to write again about a subject I just wrote about, but some friends have sent me some really good recipes for this item, and I know that we have a lot of it coming out of the garden.

    August 27, 2013 4 Photos

  • Arritta-Morris_color.jpg What’s with this long green item call zucchini?

    Less than 30 years ago, the zucchini often called a green Italian squash, was hardly recognized.
    Today, it is a particular favorite of home gardeners. It’s popularity is probably due in large part to its versatility as a vegetable as well its being able to be put into a dessert or bread.
    A member of the cucumber and melon family, Christopher Columbus is said to have brought zucchini seeds from Central and South America to the Mediterranean region.

    August 13, 2013 1 Photo

  • Berea LIFE works to establish localized food system

    A group of citizens banded together with the goal of localizing Berea’s food system met Aug. 1 to discuss ways to move forward with their efforts.
    Those involved with collecting data for a local food system profile presented what had been learned through a community food system assessment conducted over the summer.
    The forum was organized by Berea Locally Integrated Food Economy (LIFE), a subgroup of the Berea Economic Advancement Team.

    August 13, 2013

  • Arritta-Morris_color.jpg It is canning time again in Kentucky

    The garden items are starting to make their way into the kitchens of Kentucky once again. Even after all that rainy season we have gone through, I am now finally getting some tomatoes.
    I will share with you some of my easy and worthwhile canning recipes and techniques.

    July 31, 2013 1 Photo

  • Arritta-Morris_color.jpg Hobo stew is great for camp cooking

    This is the time of year when folks like to go camping or cook outdoors. I like to try new food items either on the camping trail or out on my outdoor grill.
    Here are some recipes I have tried that were really good.

    June 4, 2013 1 Photo

  • Arritta-Morris_color.jpg You use your fingers for what?

    Kids love to eat with their fingers. The smaller the child, the easier it is for them to pick up foods with their fingers.
    However, we adults love to eat with our fingers as well. How many fast food items can you count that one use's their fingers ... chicken nuggets, French fries, etc.

    May 29, 2013 1 Photo

  • Arritta-Morris_color.jpg Try these ‘crocking good’ foods

    Crock pots are amazing. A crock pot is worth purchasing if you are like myself always on the go.
    You can make anything in it, from desserts to breakfast foods, not just stews and soups. The other side of using one is PATIENCE, and a time for preplanning. If you use your time wisely, your crock pot will make your meal planning easier.

    May 22, 2013 1 Photo

  • Can we really trick our taste buds?

    A lot of times, when my family wonders what on earth I have fixed for a meal, I tell them it’s mystery meat. You can't fool mother nature, but you can sometimes fool folks with things that taste like something they are use to eating. I will share with you some of these tricks I have learned over my career.

    May 7, 2013

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