​​Mascarpone ​​Mascarpone (mahs-kar’-pohn) – an Italian cheese from the Lombardy region, made by curdling milk cream with citric acid or acetic acid

8 oz mascarpone ≈ 6 oz cream cheese blended with 1/4 c heavy cream and 5 Tbsp sour cream

more about mascarpone

how to make Homemade Mascarpone Cheese

Pectin Pectin (pehk’-tin) – setting agent for jams and jellies; available in powdered or liquid form

1 box powdered pectin ≈ 1 packet liquid pectin

Whisk powdered pectin into the sugar before you combine it with the fruit. It must be cooked with the fruit & sugar to avoid clumping.

More about Pectin

more about Substituting Pectin

Kale Kale (Kayl) – a plant in the mustard family, having dark green, spreading, usually crinkled leaves that are eaten as a vegetable

Swiss Chard

Beet Greens

Spinach – can substitute equal amounts, but spinach will cook much faster

more about Kale

more about XXX

Southwest Egg Rolls

from Marissa Davis Hefner

1 avocado, mashed
1/2 cup ranch dressing
2 chicken breast halves, chopped
1 Tbsp vegetable oil
2 tsp taco seasoning (or more to taste)
2 Tbsp minced green onions
1 can corn
1 can black beans, rinsed and drained
10 oz frozen spinach, thawed and drained
2 Tbsp diced canned jalapeno peppers (optional)
1/4 cup minced fresh cilantro
1/4 tsp salt
1 1/2  cup shredded monterey jack cheese
1 pkg egg roll wrappers
oil for frying


  1. Combine avocado & ranch dressing.  Set aside.
  2. Heat oil in a large skillet over medium heat.  Add chicken, sprinkle with taco seasoning, and cook until done.
  3. Add salt, green onion, jalapeno, corn, cilantro, beans and spinach.  Cook for about 3 minutes.
  4. Remove from heat, stir in cheese.  Set aside to cool for about 10 minutes.
  5. Set egg roll wrapper in front of you, with the corner pointing towards you.  Spoon about 2 Tbsp filling onto the center of each egg roll wrapper. Fold bottom corner up, then each side.  Use your finger or pastry brush to lightly dab water onto the top corner, then finish rolling up.
  6. Preheat 4-6 cups of oil to 375 degrees.
  7. Deep fry the egg rolls in the hot oil for 3-5 minutes (or until golden brown) and remove to paper towels or a rack to drain for about 2 minutes.
  8. Serve with avocado sauce.
  • This recipe is similar to Chili’s egg rolls, which are a family favorite.  I prefer egg roll wrappers, but feel free to use flour tortillas instead; just remember to increase the frying time.
  • Filling is also good for enchiladas or an enchilada casserole, layered with corn tortillas and green enchilada sauce.

Ham & Spinach Quiche

adapted by Marissa Davis Hefner
from Linda on

6 eggs
1 cup milk
1 1/2 cups shredded Cheddar cheese, divided
1/4 cup finely chopped onion
1 Tablespoon olive oil
4-6 oz ham, chopped (about 1 cup)
1/2 teaspoon salt
1/2 teaspoon dry mustard
1/4 teaspoon paprika
10 oz frozen chopped spinach, defrosted and drained
2 – 9″ unbaked pie shells (not deep dish)


  1. In a large bowl, beat eggs; whisk in milk, 1 cup cheese, salt, mustard and paprika.
  2. Saute onions until tender, add spinach and ham, cook a few minutes longer.  Let cool.
  3. Sprinkle 1/4 cup of cheese onto each pie shell, bake for 5 minutes, or until cheese is melted.
  4. Combine egg mixture with onion mixture, pour into pie shells.
  5. Bake at 400 degrees F for 25 minutes or until a knife inserted halfway between the center and the edge comes out clean.
  • This can also be made in muffin cups with no crust.

Hurricane Casserole

adapted from The Quarter of Six Cookbook
Their recipe used green beans, but we prefer spinach.

¾ lb hamburger
½ cup onion, chopped
1 pkg brown gravy mix
1 pkg frozen spinach (or other veggie), thawed & drained
1 pkg mashed potatoes, prepared


  1. Brown hamburger & onion. Put in greased casserole, sprinkle with gravy mix.
  2. Top with spinach, then prepared potatoes.
  3. Microwave for 5 minutes or until hot.