Cornmeal Pancakes
a la Carlie

1 1/3 c flour
2/3 c cornmeal
2 T sugar (optional really, I don't think you need it)
4 t baking powder
1 t salt
2 eggs
1 1/3 c milk
1/4 c canola oil

In large bowl, combine dry ingredients. In another bowl, whisk eggs, milk and oil. Blend together until just moistened. Pour about 1/4 cupfulls on lightly greased griddle. Turn with bubbles form on top. Serve with syrup or other favorite toppings.

Basic White Sauce and variations
a la Chenelle

2 Tablespoons butter
2 Tablespoons flour
1 Cup milk

Melt butter over medium heat (be careful not to burn). Add flour to melted butter and stir to make paste. Add milk and stir. Continue to stir until sauce thickens, about 5 minutes.
Variations:
Alfredo Sauce: add ¼ c Parm. Or Romano cheese, 1/8 t nutmeg, ¼ t white pepper, ½ t garlic after the basic white sauce is thickened.
Cheese Sauce: add ¼ c cheddar cheese, salt/pepper to taste to thickened basic white sauce.
Creamy Pesto: ¼ c pesto sauce (cilantro or basil), 2 T. lemon juice added to thickened basic white.

Calabacitas
a la Mom B

4-5 Zuccinni, cubed
2 lbs. corn (frozen is fine, just rinse with warm water to get ice off)
1 can of green chilis
1 onion, diced
1 c shredded cheese

Put all vegs in pot with about 3 c water (not quite enough to cover, about half). Cook until vegs are tender. Drain water. Add chesse and stir until melty.

Spaghetti Sauce
a la Grandma Bertoglio

1 no 10 can (6lbs. 4 oz) crushed all purpose tomatoes
1/2 can tomato can of water
4 cloves garlic, crushed
1/4 c sweet basil
2 onions, chopped
1 T salt
1/2 c parsley
2 large bay leaves
1 T sugar
24 oz tomato paste

Brown onions and garlic in very little olive oil. Add the tomato, tomato paste, water and spices, stirring well. Bring to a gentle boil and then simmer for about 2 hours.

Demetrie's Chocolate Pie

a la Kathryn Stockett

1 2/3 c water

5 T sweetened cocoa powder, such as Ghiradelli

3 T cornstarch

1 (14 oz) can sweetened condensed milk

3 egg yolks, beaten

1 t pure vanilla extract

1 9 inch pie sheel, prebaked plain or graham cracker

Whipped cream (or if it's not too humid, you can top with meringue)

Shaved chocoalte to sprinkle on top, for looks

In a medium sized, cool saucepan, mix water, cocoa and cornstarch with a whisk until all the lumps are gone, making a paste. Stir in condensed milk and egg yolks. Heat to just under a boil and stir until it's thick.

Reduce heat to low and stir in some butter. Add in your good vanilla, and keep stirring well. Turn of the heat and let it cool some. Pour into a prebaked pie shell, storebought if that's how you do things.

Let the pie set yp in a cool spot, like a plug-in refrigerator, covering with wax paper so you don't get a skin. Dollop cream on top or top with meringue.

Note: I looked at the store, and never found sweetened cocoa. I used my unsweetened Hershey's cocoa and it was PLENTY sweet. I prefer graham cracker crust.

Biscuits

a la Southern Living

1/2 c cold unsalted butter

2 c self-rising flour

3/4 c buttermilk

1 t salt

Preheat to 400. Sift flour into a pile on sanitized counter top. Grate cold butter over flour with a box cheese grater. Combine the 2 together with hands until resembles course cornmeal. Slowly add buttermilk and mix with hands until comes together as a dough. Knead together 2 or 3 times. Roll our dough to 1/2 in thickness. Cut out with 2 inch round cookie cutter and place on a parchment lined baking sheet. Bake until golden brown on the bottom of biscuits, approximately 15 minutes. Serve warm with honey butter.

Chef's Note: When I made these, I mixed the ingredients in a jelly-roll pan instead of the counter. It made the mess easier to contain.

Cranberry Chicken Salad

2/3 c slivered almonds

3 c chopped cooked chicken

3/4 c sweetened dried cranberries

2 celery ribs, diced

1/2 small sweet onion, diced

3/4 c mayonnaise

1 T Greek seasoning

2 T fresh lemon juice

Toss all together and serve