June 21, 2018
By Bill Milligan For the Call Making up appetizing desserts is so easy it’s a wonder everyone isn’t vegetarian. This recipe came about one day after sitting down to create a vegetarian recipe and discovering a mental block when it came to meatless dishes. I willed myself to get creative as a means of overcoming
[ Read More ]By Bill Milligan For the Call I never ate chicken wings as a child. My mom just never made them. I never even heard of them. I was introduced to them one evening at a bar in Cahokia, Ill., where they brought out a restaurant-style pan full of them and served them to patrons who
[ Read More ]Call readers again have proved they are some of the best cooks in the nation, as shown by their submissions for the newspaper’s annual Home for the Holidays Recipe Contest. As in past years, we received an abundance of delicious entries for the annual contest. Given the diverse submissions, judges had difficulty — and fun
[ Read More ]What your child eats for lunch matters, according to the Centers for Disease Control and Prevention. Here are hints that can help you provide your children with the midday meal they need to succeed in school: • Some food is always good to go — fruits, especially dried fruit, vegetables, bread, crackers, peanut butter, jelly,
[ Read More ]By Bill Milligan For the Call Even if a guy doesn’t know the difference between boiling or braising, he believes he can cook because he makes delicious chili. It’s a guy thing, just as sure as not needing to ask directions. I can find any address if I have a full tank of gas. Because
[ Read More ]The deadline is fast approaching to enter your best recipes in the Call’s annual tradition, the Home for the Holidays Recipe Contest. The deadline is Tuesday, Oct. 31. You can enter through the Call’s online form here. Enter one or all the contest categories and win fabulous prizes fit for a holiday feast. You may
[ Read More ]I like Mexican food because you can put so many fresh items on top of it to cover what otherwise would be a rather bland combination of meats, chiles, tortillas and mashed beans. The combination may not be all that appealing by itself, but with a lively sauce and fresh produce it transforms into a
[ Read More ]Byline: I dont know why anyone would want to use green bell peppers in anything. The red, yellow and orange peppers dont seem as bitter tasting and add a lot of color to anything youre cooking.
[ Read More ]Byline: To create a cheesecake that stands above the rest, take chunks of sweet, chewy California Figs, surround them with zesty lemon cheesecake filling and top with a light, luscious, honey fig sauce. Voila Fig, Lemon and Honey Cheesecake a real showstopper.
[ Read More ]Don't give bacteria a sporting chance at your next football tailgate party. Food and football have long been paired. In fact, football fields are called "grid-irons" after a grate used for grilling food.
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