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June Recipes


Love BLTs? Skip the hassle of making sandwiches and create your BLT all in one pan.

12  Slices Bacon (crisply cooked, crumbled)

1    Cup Shredded Swiss Cheese (4 oz)

1/2 Cup Original Bisquick® Mix

1/3 Cup Mayonnaise or Salad Dressing

3/4 Cup Milk

1/8 tsp. Pepper

2    Eggs

2    Tbsp. Mayonnaise or Salad Dressing

1    Cup Lettuce (shredded)

6    (thin slices) Tomato

Heat oven to 400 degrees F. Spray a 9 inch glass pie plate with cooking spray. Layer bacon and cheese in the pie plate.

In medium bowl, stir Bisquick mix, 1/3 cup mayonnaise, the milk, pepper and eggs with wire whisk until blended. Pour into pie plate.

Bake 25 to 30 minutes or until top is golden brown and knife inserted in center comes out clean. Let stand 5 minutes before serving. Spread 2 tablespoons of mayonnaise over top of pie. Sprinkle with lettuce. Place tomato slices on lettuce. Makes 6 servings


4    oz. (1/2 of 8 oz. pkg.) Philadelphia Cream Cheese (softened)

1/4 Cup Kraft Real Mayo Mayonnaise

8    Slices Bacon (cooked,  crumbled)

1/2 Cup Tomatoes (chopped)

2    Flour Tortillas (8 inch)

1/2 Cup Romaine Lettuce (shredded)

MIX cream cheese and mayonnaise in medium bowl. Add bacon and tomatoes; mix well. Spread onto tortillas; top with lettuce. Roll up tightly. Cut each into 7 diagonal slices. 14 servings.


Serve mozzarella and tomatoes with a loaf of crusty bread and/or a couple of ears of local corn and call it dinner.

2    lbs. Ripe Local Tomatoes (4 to 6  large, cored and sliced)

1   Tbsp. Balsamic Vinegar

1/4 tsp. Kosher Salt

1    lb. Fresh Mozzarella (water-packed is best, sliced)

2   Tbsp. Extra-Virgin Olive Oil

2    Dozen Basil Leaves (washed and spun dry)

Set tomatoes in a single layer on a large platter or individual dinner plates. Drizzle with vinegar and sprinkle with salt. Lay one cheese slice on each tomato slice. Drizzle with olive oil and a bit more balsamic if desired, then top each stack with a basil leaf. Yield: 4 servings


Although you need to allow time for soaking and simmering the beans, this recipe is still quite easy.  It tastes great served with fresh cornbread or biscuits and honey.

2     Cups Navy Beans

1/2  lb. Bacon

1     Onion  (finely diced)

3     Tbsp. Molasses

2     tsp. Salt

1/4  tsp. Black Pepper

1/4  tsp. Dry Mustard

1/2  Cup Ketchup

1     Tbsp. Worcestershire Sauce

1/4  Cup Brown Sugar

Soak beans overnight in cold water. Simmer the beans in the same water until tender, approximately 1 to 2 hours. Drain and reserve the liquid.

Preheat oven to 325 degrees F.

Arrange the beans in a 2 quart bean pot or casserole dish by placing a portion of the beans in the bottom of dish, and layering them with bacon and onion.

In a saucepan, combine molasses, salt, pepper, dry mustard, ketchup, Worcestershire sauce and brown sugar. Bring the mixture to a boil and pour over beans. Pour in just enough of the reserved bean water to cover the beans. Cover the dish with a lid or aluminum foil.

Bake for 3 to 4 hours in the preheated oven, until beans are tender. Remove the lid about halfway through cooking, and add more liquid if necessary to prevent the beans from getting too dry. Servings: 6


2     to 3 Cups Cooked Chicken (coarsely chopped)

2     Stalks Celery (chopped)

1/2  Red Bell Pepper (seeded and chopped)

4     to 6 Green Olives (pitted and minced)

1/4  Cup Red Onion (chopped)

1/2  Apple (cored and chopped)

1/3  Head Iceberg Lettuce (sliced and chopped)


5  Tbsp. Mayonnaise

1  Tbsp. Plum Preserves (or any sweet berry preserve or a lesser amount of honey)

2   tsp. Fresh Squeezed Lemon Juice

     Salt and Pepper (to taste)

Prep all of the salad ingredients and toss them together in a large bowl.

Prepare the dressing in a separate smaller bowl. Mix together the mayonnaise, preserves, and lemon juice. Taste for the proper balance of sweetness and acidity. The salad dressing should not be too sweet nor too sour. Add more preserves or lemon juice until you have reached the balance you want. Add salt and pepper to taste.

Gently stir the dressing in with the chicken salad ingredients. Taste and add more salt and pepper if needed.

Yield: Serves 4.


This salad is a snap to make and looks beautiful! 

1    (9 oz.) Package Cheese-filled Tortellini     

1    (4 to 5 oz.) Fresh Baby Spinach (chopped)

1/3 Cup Grated Fresh Parmesan Cheese

2    Cups Cherry Tomatoes (halved)

1    (2 oz.) Can Black Olives (sliced)

1    (8 oz.) Wishbone Robusto Italian Dressing

In a large pot of salted boiling water, cook pasta until al dente, rinse under cold water and drain.

In a large bowl, combine the tortellini, spinach, cheese, tomatoes and olives. Add enough salad dressing to coat. Toss and season with salt and pepper. Servings: 4


1/3 Cup Vegetable Oil

1/3 Cup Olive Oil

2 Tbsp. Dijon Mustard

2 Tbsp. Fresh Lemon Juice

1/2 Cup Fresh Basil Leaves

2 Garlic Cloves (minced)

4 (8 oz.) Halibut steaks 

In a small bowl whisk the oils, mustard, garlic and lemon juice. Mix in the fresh basil and pour the marinade over the Halibut steaks. Refrigerate covered for 4 hours turning once or twice. Barbecue on a low flame. Delicious served with a baked potato and a fresh crisp salad.

Recipe From: Gary


1 Tbsp. Olive Oil 

1/2 Lb. Sausage (sliced 1/4" thick)

1/2 Cup Onion (finely chopped) 

1 Tbsp. Garlic (finely chopped)

1 Cup Dry White Wine 

1 Cup Fresh Corn Kernels 

40 Small Clams 

Salt and Freshly Ground Pepper

1/4 Cup Fresh Parsley (coarsely chopped)

Loaf French Bread (sliced 1/2" thick)

Heat the oil in a medium stock pot over medium high heat. Add the sausage and sauté  until golden brown on both sides. Remove the sausage and place on a plate lined with paper towels. Drain all but 2 tablespoons of fat from the pan and return to the heat. Add the onions and garlic and cook until soft. Add the white wine and reduce by half. Add the corn and the clams, season with salt and pepper, and continue cooking until the clams just open. Remove the pan from the heat and add the parsley. Serve in bowls with thick slices of French bread. Yield: 4 servings 

Recipe From: Bobby F.


1 lb. Cherrystone Clams 

1 lb. Mussels 

41 lb. Lobsters 

4 Baking Potatoes 

4 Small Onions 

4 Ears of Corn 

1 Bunch Asparagus 


Make sure the clams and mussels are all alive. The shells should be tightly closed, and if they’re open, they should close when you tap them. If any remain open, discard. 

Build a fire in your covered grill and soak a couple handfuls of wood chips in water. Put the potatoes and onions in cold, salted water, bring to a boil, and cook for 15 minutes, till potatoes have softened. Drain. Pull the husks back from the corn but leave them attached. Pull off all the silk, then pull the husks back into place and tie around the corn with a strip of husk. 

Drop the lobsters in boiling water for about 3 minutes till they’re bright red. Remove from water. 

When the coals have burned down to red-hot, spread the wet wood chips across them. Lay the lobsters close together on the grill rack, spread the shellfish around them, and spread the vegetables over the top, ending with the asparagus lying in a single layer at the top. Put the lid on the grill and open the vents. Cook for about a half hour, until the mussels and clams have opened. Serve with bowls of melted butter. Yield: Serves 4 

Courtesy of David and Sharon Bowers’s Bake It Like a Man. Published by William Morrow, 1999.