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White Chili – White northern beans with chicken, green chilis and garlic. Topped off with cheese and tortilla chips. Served with Cornbread Muffins and crisp green salad. * Roasted Tomato Soup - From Oprah’s chef, Art Smith. Fabulous tomato soup. Served with Cheddar Kaiser Bread and Green Salad.* Chicken Bisque – Creamy soup rich with chicken. Served with homemade herb croutons and salad of butter lettuce, blue cheese crumbles, pear, and pecans with vinaigrette. Taco Soup – Mexican Chili. Red kidney beans with spicy sausage and taco seasonings. Served with toppings of cheddar cheese, sour cream and cilantro. Cornbread Muffins. Minestrone (sort of) – Red beans, white beans, carrots, tortellini and gemelli pasta, spinach, low fat sausage, chopped basil all in a flavorful broth. Served with fresh Italian bread like Ciabbata. Chili – Traditional chili with red beans, beef, onions and chili spices. Served with garlic bread and crisp green salad. Roasted Chicken with Wild Rice Soup – Thick hearty soup with roasted chicken, wild rice, carrots, mushrooms and tarragon. Served with fresh chewy bread, like pugliese and Spinach Salad with Cranberries, Feta, and Pecans.* Hungarian Mushroom Soup - Creamy, thick mushroom soup with Hungarian paprika, dill and sweet onions. Served with fresh chewy bread and salad. Creamy Clam Chowder – Thick soup loaded with potatoes and clams. Served with oyster crackers and salad. Corn Chowder with Cheese – Thick creamy soup with corn, potatoes, and cheddar cheese. Served with crisp green salad. Beef Barley – Hearty soup with beef, carrots, barley. Served with Chewy Sour Dough Wheat Bread and crisp green salad. Monte Cristo Sandwich – Old fashioned white bread with cheese and ham dipped in egg batter and grilled. Sprinkled with powdered sugar and served with jam. Served with crisp green salad.* Pork Tenderloin Sandwich – Leftover Marinated Pork Tenderloin sliced thick served on thick crusty slices of Ciabatta bread with caramelized onions, mayo and honey mustard. Served with Spinach Salad with oranges, red onion and avocado. Roast Beef on Cheddar Kaiser Roll – Sliced prime rib served on Cheddar Kaiser Rolls with sour cream horseradish sauce and au jus to dip in. Served with crisp green salad. Roast Beef on Focaccia with Cambozola Cheese, Arugula and Tomato - Shaved roast beef piled high on thin focaccia bread with cambozola cheese, roma tomatoes and arugula. Served with Greek Orzo Pasta Salad. Chicken Salad in Pita – Shredded chicken combined with mayonnaise, pineapple, celery, and almonds served in a pita with lettuce. Served with kettle chips and fresh fruit. Spicy Chicken and Arugula Sandwich – Chicken breast with spices seared and served on foccacia bread with lime cilantro sauce, tomatoes, and arugula. Served with Grilled Corn and Black Bean Salad. Thai Chicken Wrap – Sliced chicken breasts with shredded carrots, cucumbers, green onions, basil and mint. Served wrapped in a tortilla with spicy peanut sauce. Kettle Chips and Marinated Cucumber Salad. Mediterranean Wrap – Hummus, romaine, feta, tomatoes, mint, parsley, olives, cucumber and onion wrapped in a tortilla. Served with Greek Pasta Salad. Teriyaki Flank Steak Quesadillas – Leftover flank steak diced with red onion, Mexican cheeses, placed in flour tortillas and grilled. Served with salsa and sour cream and Tortilla Chips. Mexican Green Salad. Chicken Caesar Pasta Salad – Romaine lettuce with shredded roast chicken, cherry tomatoes, feta cheese, green onion, and fresh chopped basil tossed with low fat Caesar dressing. Served with chewy fresh wheat bread. * Mandarin Orange Chicken Salad – Romaine, spinach, mandarin oranges, shredded chicken, crunchy noodles, green onions and celery tossed in tangy sweet Asian dressing. Served with bread. Fried Chicken Salad – Chopped Romaine lettuce, slivered carrots, baby beets, and blue cheese crumbles topped with perfectly seasoned, breaded chicken strips. Served with low-fat Honey Mustard salad dressing, fresh bread.* Thai Chicken Noodle Salad – Grilled chicken breasts marinated in lime, honey, and chili paste served over noodle salad with pea pods, carrots, and green onions tossed with a Thai peanut sauce and cilantro. Served with fresh fruit and focaccia bread.* Chef Salad – Fresh greens with turkey, ham, cheese, tomatoes, carrots, cucumbers and sliced hard boiled eggs. Your choice of salad dressing. Served with whole wheat dinner rolls. Bangkok Chicken – Shredded chicken in a sauce of garlic, ginger, mint, basil, coconut milk, and Chinese chili sauce. Served with Thai Noodle Salad, and Marinated Cucumber Salad. Grilled Lemon Chicken Salad – Refreshing sliced boneless chicken breast marinated in lemon juice and olive oil, tossed with pea pods, and julienned red and yellow bell peppers. Served with Orzo, Pea and Mint Salad and foccacia bread.* Chicken Scampi – Breaded chicken tenders served with linguine noodles and sauce of garlic, butter, white wine, and parsley and parmesan cheese. Served with Grilled Asparagus.* Hungarian Chicken with Noodles – Boneless chicken breasts served with creamy Hungarian sauce of mushrooms, Hungarian paprika, sweet onions, and sour cream. Served with egg noodles and fresh green beans. Chicken Potpie with Herb Biscuits – Chicken pieces, button mushrooms, carrots, celery, peas, and sage topped with old fashioned buttermilk biscuits and baked to perfection. Served with crisp green salad. Chicken Divan – Chicken pieces sautéed in olive oil and garlic. Layered in casserole with fresh steamed broccoli, and cream cheese sauce, topped with cheese and baked. Served with Herbed Rice. Dijon Chicken – Boned, chicken breasts coated in Dijon sauce, seasoned bread crumbs and parmesan cheese baked and served with a Dijon lemon dipping sauce. Served with glazed carrots and Orzo and Noodle Pilaf. Yucatan Chicken - Whole chicken breasts marinated in orange juice, pineapple juice, lime juice, chili powder, Tabasco, and oregano baked or grilled to Caribbean perfection. Served with Red Beans and Rice and pineapple and orange slices. Warm tortillas.* Chicken Wings Delicious – Chicken wings marinated in soy sauce, brown sugar, ginger, pineapple juice and honey. Slow baked and drizzled with honey and sesame seeds. Served with Pork Fried Rice and sugar snap peas. Chicken and Wine – Tender baked chicken pieces in a thick wine and tarragon sauce. Served with Pasta and sautéed Lemon Asparagus. Chicken with Lemon and Rosemary – Whole chicken breasts marinated in lemon, olive oil and rosemary baked to juicy perfection. Served with Oven Roasted Potatoes and Caprese Salad of roma tomatoes, mozzarella and basil. Sour Cream Chicken Enchiladas – Corn tortillas filled with creamy sour cream and chili sauce topped with more sauce and cheese. Served with Black Bean Corn Salad and Mexican Rice. Chicken Cordon Blue – Boneless chicken breasts filled with prosciutto ham and gruyere cheese. Breaded and baked. Served with creamy pasta and glazed carrots.* Chicken Fajitas – Grilled marinated chicken breasts with bell peppers, and onions. Served with flour tortillas, sour cream, guacamole, pico de gallo, refried beans topped with Mexican cheese and tortilla chips.* Grilled Lemon Chicken Skewers – Chicken skewers marinated in lemon, olive oil and rosemary. Served with Satay dip of sesame oil, lime juice, peanut butter, and brown sugar. Served with Orzo Salad with Peas and Mint and Marinated Cucumber Salad. Cilantro and Orange Chicken Kabobs – Boneless skinless chicken breasts marinated in olive oil, garlic, orange juice, and cilantro grilled. Served with Cavatappi Pasta Salad and foccacia bread.* Traditional Fried Chicken – Chicken breaded and seasoned and fried. Served with mashed potatoes and corn on the cob. Honey Mustard Pork Tenderloin – Pork Tenderloin marinated in lemon, honey, brown sugar, Dijon mustard and olive oil, grilled and topped with lemon honey sauce. Served with Glazed Carrots and Parmesan Red Potatoes. Pork with Gorgonzola Sauce – Pork Tenderloin seasoned with Dijon mustard and thyme baked and served with a Gorgonzola cream sauce. Served with Garlic Mashed Potatoes and Steamed Broccoli. Stuffed Pork Chops – Thick pork chop stuffed with breading and seasoning breaded and baked. Served with Vegetable Medley of zucchini, green beans and bell peppers. Asian Baby Back Ribs – Baby Back Ribs rubbed with 5 spice powders, grilled then baked. Served with thick Asian inspired spicy sweet sauce. (An Emeril recipe.) Served with Corn on the Cobb, and Spicy Baked Beans. Breakfast Pizza – Crescent Roll crust topped with ground turkey sausage, cheddar cheese, hash browns, eggs, and parmesan cheese. Served with crisp green salad.* Grilled BBQ Pork Chops – Grilled Pork Chops with classic BBQ sauce of ketchup, brown sugar, onion, Worcestershire sauce, Tabasco, and chili powder. Served with Grilled Corn on the Cobb and Twice Baked Potatoes. Pork Roast – Traditional Pork Roasted to tender perfection. Served with mashed potatoes, gravy, and peas. Pork Chops with Cherry Brandy Sauce – Sautéed Pork Chops with sauce of cherries, brandy and mint. Served with Paprika Red Potatoes, and Zucchini with Walnuts. Soy Ginger Pork Tenderloin – Pork tenderloin roasted with a soy ginger marinate. Sliced and served with dipping sauces of Soy Ginger and Sweet Chili Sauce. Served with Lemon Rice and Stir Fry of Carrots, Sugar Snap Peas, and Red Peppers and Ginger.* Beef Bourguignon – Filet of beef sautéed and cooked until fork tender with pearl onions, carrots, garlic, and mushrooms in a thyme burgundy sauce. Grilled Pepper Flank Steak – Grilled Flank Steak marinated in red wine vinegar, Dijon, shallots, garlic, thyme, and rosemary. Served with Gratin Boursin Potatoes and Roasted Asparagus. Wasabi Miso Marinated Flank Steak – Flank Steak marinated in wasabi powder, sweet rice wine, and yellow miso then grilled to perfection. Served with Garlic Mashed Potatoes and Sugar Snap Peas. * Teriyaki Flank Steak - Flank Steak marinated in honey, oil, brown sugar, ginger, green onion, and soy sauce then grilled. Served with Pork Fried Rice and Sugar Snap Peas. Traditional Meatloaf – Ground Beef, ground turkey sausage with breadcrumbs and diced veggies covered with ketchup and baked. Served with Twice Baked Potatoes and Fresh Green Beans. Swiss Steak – Round Steak cooked until tender with onions, bay leaf, and gravy. Served with Mashed Potatoes and Steamed Broccoli. Beef Stroganoff – Sirloin Strip Steak sautéed with mushrooms, onions, butter, and garlic with thick creamy sour cream sauce. Served with Egg Noodles and Fresh Green Beans. Chateaubriand – Tournedos of Beef with mushrooms and wine sauce. Served with Duchess Style Potatoes and Steamed Broccoli. Filet Mignon with Shallot Sauce – Filet of Beef sautéed in butter and finished with a demi-glace. Served with Gratin Boursin Potatoes and Fresh Steamed Asparagus. Lasagna Casserole – Noodles layered with sauce of ground beef, tomato sauce, basil, oregano, garlic and cheeses. Served with Garlic Bread and Crisp Green Salad. Spaghetti Pie – Spaghetti Noodles layered with tomato beef sauce and cream cheese in casserole. Served with Crisp Salad. * Spaghetti and Meatballs – Traditional beef and sausage meatballs with tomato “gravy” and pasta. Served with Crisp Caesar Salad and Garlic Bread. Ginger Beef – Flank Steak Strips stir fried with sherry, ginger, onion, and soy sauce. Served with Steamed Rice and Sugar Snap Peas. * Orange Soy Halibut – Halibut marinated in orange juice, ginger, brown sugar, and garlic grilled to perfection. Served with Sugar Snap Peas and Garlic Mashed Potatoes. Grilled Halibut Tacos with Guacamole Sauce – Halibut grilled with lime juice and chunked into soft flour tortillas topped with chopped romaine and sauce of avocado, tomatoes, scallions, and olive oil. Served with Spicy Refried Beans, and Mexican Rice. Tuna Noodle Casserole – Chunks of white tuna smothered in a chive cream cheese sauce layered with egg noodles and Muenster cheese. Served with crisp green salad. Salmon with Arugula, Tomatoes and Caper Sauce – Salmon broiled and topped with salsa of roma tomatoes, capers, parsley, lemon juice and arugula. Served with Bow-tie Pasta with Sugar Snap Peas, Asparagus and Parmesan. Maple Glazed Roast Salmon – Salmon marinated in maple syrup, fresh ginger, and rice wine vinegar. Caramelized in the broiler with shallots. Served with Boursin Gratin Potatoes and Roasted Asparagus. Javanese Roasted Salmon – From Bluehour Restaurant. Seared Salmon served with an Asian infused sauce of lime juice, brown sugar, and soy sauce – sweet and spicy. Served with Sugar Snap Peas and Lemon Ginger Rice. Grilled Salmon Salad – Salmon grilled and tossed with raspberry vinegar, olive oil, capers, red onion and dill. Served with Orzo with Mint and Peas. Oven Crisped Halibut – Fresh flaky halibut encrusted with a lime juice and coated with lime mayo spread and fresh breadcrumbs then baked. Served with Herbed Orzo Pilaf and fresh green beans. Shrimp Kebabs with Jalapeño Lime Marinade – Skewered prawns marinated in lime juice, orange juice, jalapeño chilies, garlic and cumin, then grilled. Served with Cavatappi Pasta and focaccia bread. Thai Shrimp Curry – Large shrimp in spicy Thai sauce served with Jasmine Rice and Vegetable Stir-fry. Crab Cakes with Red Pepper Aioli – Fresh crab mixed with mayo, celery, chives, Dijon, and Tabasco coated in crunchy panko crumbs then baked. Serves with a Roasted Red Pepper Aioli dipping sauce. Served with Spring Mix Salad with julienned bell peppers, carrots and champagne vinaigrette. Parmesan Herb Baked Tilapia – Tilapia spread with green onion, mayo and parmesan topped with herbs and breadcrumbs baked until light and flaky. Served with Rice with green onion, herbs and pecans and fresh green beans. Sautéed Tilapia with Lemon Peppercorn Sauce – Tilapia breaded and seared and sautéed with green peppercorns, chicken broth and lemon. Served with Herbed Orzo Pilaf and Steamed Lemon Asparagus. Angel Hair Pasta with Shrimp, Asparagus and Tomatoes – Angel hair pasta, prawns, asparagus, and roma tomatoes tossed with olive oil, white wine, basil and garlic. Shrimp Fettuccine – Prawns sautéed and served on a low-fat creamy Alf redo sauce with fettuccine pasta. Grilled Salmon Salad – Grilled Salmon flaked and tossed with celery, red onion, fresh dill, raspberry vinaigrette and olive oil. Served with Potato, Green Bean, and Cherry Tomato salad. Chili Mac – Ground Sirloin with onions, peppers, garlic, and chili powder served with corkscrew pasta and crushed tomatoes. Served with Mexican Green Salad. Italian Macaroni and Cheese – Ziti pasta baked with Italian sweet sausage, garlic, mushrooms, cream, Parmesan and Italian cheeses. Served with Caesar Salad and Garlic Bread. Traditional Macaroni and Cheese – Macaroni baked with white cheddar, Gruyere and Romano cheese topped with bread crumbs and baked. Served with crisp green salad. (Cooking Light recipe available). Lasagna Casserole – Noodles layered with sauce of ground beef, tomato sauce, basil, oregano, garlic and cheeses. Served with Garlic Bread and Crisp Green Salad. Spaghetti Pie – Spaghetti Noodles layered with tomato beef sauce and cream cheese in casserole. Served with Crisp Salad. * Spaghetti and Meatballs – Traditional beef and sausage meatballs with tomato “gravy” and pasta. Served with Crisp Caesar Salad and Garlic Bread. Spaghetti with Roasted Tomatoes and Toasted Crumbs – Spaghetti noodles tossed with cherry tomatoes, olive oil, basil, garlic, parsley and Parmesan cheese topped with sour dough bread crumbs. Served with Caesar Salad. Angel Hair Pasta with Shrimp, Asparagus and Tomatoes – Angel hair pasta, prawns, asparagus, and roma tomatoes tossed with olive oil, white wine, basil and garlic. Served with fresh bread. Shrimp Fettuccine – Prawns sautéed and served on a low-fat creamy Alfredo sauce with fettuccine pasta. Served with Salad of tomatoes, basil, and fresh mozzarella cheese. Caprese Salad – Fresh Mozzarella cheese, roma tomatoes and fresh basil drizzled with olive oil and balsamic vinegar. Mandarin Orange Salad – Romaine and spinach lettuce, mandarin oranges, toasted almond slices in a sweet white wine vinaigrette. Spinach Salad with Orange and Avocado – Fresh spinach with oranges, avocados, and red onion slivers tossed with Honey Mustard vinaigrette. Traditional Spinach Salad – Fresh spinach with crumbled bacon, sliced mushrooms, and hard boiled egg tossed with a Poppy Seed vinaigrette. Spinach Salad with Dried Cranberries, Feta and Pecans – Fresh spinach with dried cranberries, toasted pecans, feta, and red onion slivers topped with Cranberry Ginger vinaigrette. Tossed Salad – Varies by Season Fresh Tossed Green Salad Spring Mix with Berries, Feta and Walnuts – Spring greens tossed with strawberries or raspberries, feta, and walnuts served with Poppy Seed vinaigrette. Pear Walnut Salad – Butter lettuce with fresh sliced pears, blue cheese crumbles and walnuts served with vinaigrette. Greek Orzo Pasta Salad – Rice shaped pasta with diced red bell peppers, cucumber, feta cheese, Greek olives, and red onions tossed in a Greek dressing. Cracked Wheat Salad – Bulgar with pecans, currants, and orange zest tossed in olive oil and fresh parsley. Grilled Corn Salad with Black Beans – Fresh corn grilled and tosses with black beans, bell pepper, cherry tomatoes, red onion, balsamic vinegar, lemon juice, and cumin. Blue Cheese Potato Salad – Red potatoes tossed with blue cheese crumbles, bacon, tarragon, Dijon, shallots, vinegar and cream. Fresh Cut Fruit Salad - Seasonal Smashed Red Potatoes – Red potatoes steamed and smashed with fresh chives, pepper and buttermilk. Paprika Roast Potatoes – Baby red potatoes tossed in butter, paprika, olive oil and pepper baked until tender. Duchess Potatoes – Potatoes mashed with butter and Parmesan cheese and piped into mounds and baked. Roasted Potatoes - Russet Potatoes tossed in butter, spices, and garlic baked until crisp tender. Garlic Mashed Potatoes – Fluffy mashed potatoes with roasted garlic. Twice Baked Potatoes – Potatoes mashed with cream cheese, sour cream, and garlic topped with cheddar cheese and baked. Potato Gratin with Boursin – Red potatoes sliced thin and layered with cream and boursin cheese (creamy peppery cheese spread) baked until golden. Parmesan Potato Bites – Red potatoes filled with smashed red potato, mild, Parmesan and herbs then baked. Twice Baked Potato Casserole – Hash browns with cheddar cheese, sour cream, and chives baked. Mashed Potato Casserole – Mashed potatoes with cheeses baked until golden brown. Orzo with Peas and Mint – Rice shaped pasta with green peas, shallots, lemon zest, and fresh chopped mint. Rice and Noodle Pilaf – Rice and broken noodles in chicken broth with butter and herbs. White and Wild Rice – Long grain white and wild rice with scallions and toasted pecans. Lemon Ginger Rice – Long grain white rice with shallots, ginger and lemon. Herbed Rice Pilaf – Rice with herbs in chicken broth. Pasta with Sugar Snap Peas and Asparagus – Bow-tie pasta with sugar snap peas and asparagus tossed with olive oil, garlic and Parmesan.
to be added