Wednesday, December 30, 2020


February is a great month.  We have Valentine’s Day on the 14th.  What else if February known for?  It is Fabulous Florida Strawberry Month, and National Cherry Month.  Here’s a funny one.  It is Return Shopping Carts to the Supermarket Month.  It is American Heart Month and National Hot Breakfast Month.  It is also Sweet Potato Month which I have a great soup recipe in my cookbook, Soups and Stews…Comfort by the Spoonful for you.  Give this one a try.


Sweet Potato Soup

1 Tablespoon bacon fat

1 cup onions, chopped fine

2 ribs of celery, chopped

1 pound of sweet potatoes, peeled and diced

5 plus cups chicken broth (or you can use vegetable broth)

Salt and pepper to taste

½ teaspoon nutmeg (you can add more)

Sour cream for topping


Saute onion, celery, and sweet potatoes in the bacon fat for about 5 minutes.

Add broth, cover and bring to a boil, then lower heat and simmer until tender.(can heat for 30-40 minutes on simmer)

Puree in blender and reheat.

Add salt and pepper to taste.

Add nutmeg.

Serve with a dollop of sour cream on the top.

Serves 5-6 

Tuesday, November 3, 2020


Potato and Pepper Casseroles

1 red pepper, cut in large strips

1 yellow or orange pepper, cut in large strips

1 medium onion cut in large pieces

4 Tablespoons olive oil

Salt and pepper to taste

2 pounds red skin potatoes (small, oval potatoes)


Boil potatoes until they are still a little firm.*

Put oil in pan, add onions and peppers.

Keep lid on and stir often.

Simmer slow for 5-8 minutes until onion are transparent and

   peppers are still crispy and coated with oil.

Put potatoes in casserole, toss onion and pepper.

Bake at 350 degrees for 30-35 minutes.

Serves 4-6

Sunday, October 25, 2020


Curried Pumpkin Soup

1/3 cup chopped onion

1 teaspoon minced garlic

1 teaspoon curry powder

2 Tablespoons butter or margarine

1 cup pureed fresh  pumpkin ( or 15 oz can  of pumpkin)

¼ teaspoon nutmeg

1/8 teaspoon allspice

2 cups vegetable broth (or you can use chicken broth)

1 ½ cups milk

1 bay leaf

1 tablespoon cornstarch or arrow root or tapioca powder for


2 Tablespoons heavy cream (optional)

Chopped chives for garnishing


In a large pan cook onion, garlic and curry in the butter or

       margarine for a few minutes until onion is tender.

Add pumpkin, nutmeg , sugar and bay leaf.

Stir in broth and bring to a boil.

Reduce heat and simmer uncovered for 15 minutes.

Take out bay leaf.

Stir in 1 cup of the milk and cook over low heat for a few minutes.

In another bowl, stir together the remaining ½ cup milk and

      cornstarch ( or thickener) until dissolved., then add to  the pan.

Cook and stir until thickened and bubbly. Cook two  more minutes.

Serve with a dollop of sour cream on the top and garnish with chives.

Makes 4-6


Friday, January 24, 2020

LimeAvocado-Key Lime Salsa 

2 ripe avocados, peeled and cubed
(I usually put lemon juice on the avocados so they don’t
3 key limes, peeled, seeded, and chopped  
1 key lime for squeezing
1 red onion, diced
1 clove garlic, minced or finely chopped
1 teaspoon cumin
1 red bell pepper, diced
2-3  Tablespoons  fresh cilantro, chopped
2 Tablespoons  olive oil
Salt and pepper to taste

Combine all ingredients.
Squeeze key lime over salsa.
Refrigerate for one hour before serving.
It does not stay fresh for any length of time. Serves 4-6    

Serve with:


When traveling to Palm Island in the Windward Islands, a restaurant used this recipe. I asked the waiter if he could  me a copy. The waiter spoke me the recipe as I wrote it on a napkin. Of course there weren’t any amount of ingredients.  I’ve changed a few items.  I prefer red onions and I have added more cilantro.  Hope you enjoy this