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February 11, 2021


Why not take advantage of Valentine’s Day to share your love with the people in your life? Dropping off a box of something sweet can only make someone smile.

It could be anything. My father would always send my sister and me a Valentine’s Day card signed “guess who.” It was special, charming, and very much loved.

It’s cold outside. How about dropping off a container of chicken soup at your friend’s door? It’s sure to warm their hearts.

Visit your fire department or police to drop off some goodies to just say thank you!

Here are two recipes from the pages of my soon-to-be published cookbook. Why not make them and share the love with your friends and neighbors—just to say thank you?

Happy Valentine’s Day to all!

Chicken Noodle Soup
(page 214)

If you want to make a classic chicken noodle soup quickly this is a great recipe. We make it a lot and serve it with a good crusty loaf of bread for a delicious dinner.

Note: I cook the noodles separately and place them in the serving bowls before pouring the soup on top.

Serves: 8
Prep time: 10 minutes
Total time: 55 minutes
1 tbsp olive oil
3 large carrots diced 1½ cup
1½ cup diced celery
1½ cup diced onion
1 bay leaf
1 tsp dried oregano
1 tsp dried thyme
3 quarts chicken broth – low salt
1 lb boneless skinless chicken breasts
Chicken bouillon (low salt) equivalent of 3 bouillon cubes
8 oz of wide egg noodles, cook separately and serve with the soup 
1 tbsp chopped fresh parsley
salt and pepper
In a Dutch oven or stockpot add oil, carrots, celery and onion and cook over medium heat until the vegetables start to soften, do not let them brown about 10 minutes. Turn the heat down if they begin to brown.
Add the dried herbs and continue to cook for 3 minutes.
Put the chicken broth into the pot and bring to a simmer.
Cut the chicken breast into 1 inch cubes and add to the broth.
Simmer for 30 minutes.
Taste the soup: if it needs more flavor, add the equivalent of one bouillon cube at a time, taste and add more if needed.
Add the wide noodles and cook until done.
Remove the bay leaf.
Add the chopped parsley add salt and pepper to taste.


(page 288)

This recipe was inspired by a recipe I found years ago created by Katherine Hepburn. Over the years I have altered it to this version. What I like about it is that there is very little flour. The brownies turn out amazingly moist and chocolaty—delicious. I have also turned it into chocolate candies by undercooking the brownies a bit and spooning a spoonful of dough into fluted paper candy holders. I serve them with a cup of coffee after diner to great delight.

I’ve also used this recipe when I needed to make brownies with out wheat flour. I substituted a wheat free flour to great results. 

Serves: 16 - 2”x 2” sized brownies
Prep time: 10 minutes
Total time: 50 minutes
Preheat oven to 325°
1 stick butter
2 - 1 ounce squares unsweetened chocolate
1 cup sugar
2 eggs
½ teaspoon vanilla
¼ cup flour
¼ teaspoon salt


In a pan, melt butter and 2 squares of chocolate.
Once melted take the pan off the heat.
Stir in 1 cup of sugar, add 2 eggs and ½ teaspoon vanilla, mix well.
Stir in ¼ cup flour and ¼ teaspoon salt.
Bake the brownies in a buttered and floured 8-inch square baking pan for about 35 minutes.
After about 30 minutes I check the brownies because I like them to be under cooked and gooey.


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