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	Featured Cook ChristinaW Cooking Level: Intermediate Home Town: Chehalis, Washington, USA Living In: Seattle, Washington, USA
About me: If I had my way I would grow, pick, cook, and preserve all my own food... that is, of course, if there were an extra 24 hours in each day! My Profile \| Cooks I Like \| Reviews \| Photos Recipes \| Blog Create your own Cook's Profile \| MORE Cooks »

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lauralafing

Cooking Level: Intermediate

Living In: Chehalis, Washington, USA

About me: I'm pretty eclectic in most all things, sort of an old fashioned gal in some respects, and in others not so much. I like to crochet and embroider and just mention them here becau…
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MumBlair

Cooking Level: Expert

Home Town: Chehalis, Washington, USA

About me: My husband and I have been living in Scotland for the past 7 years. I love walking on the hills in the borders and playing fiddle with our fiddle group.

P. McLean

Cooking Level: Intermediate

Home Town: Rainier, Washington, USA

Living In: Chehalis, Washington, USA

About me: I've just learned to cook since a young age. Our family of five girls and five boys enabled us to all take our turns cooking in the kitchen. Over the years I've just kept trying…
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Green Bean and Canadian Bacon Casserole

Reviewed on Sep. 30, 2009 by Liz H.

this is the perfect remedy for a cold autumn day! I only had about half the beans the recipe called for so I sauteed some fresh mushrooms with the canadian bacon and stirred fresh chopped tomato into the casserole as well. Next time think I may add a wee bit of garlic powder. Thanks for a yummy recipe!

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Baked Stuffed Apple

Reviewed on Sep. 28, 2009 by Liz H.

what a wonderful way to turn an autumn fruit into a rich dessert. the baked cream cheese filling is a marvelous idea, and delicious.

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Cherry Chicken

Reviewed on Jul. 13, 2009 by Liz H.

If you're looking for a restaurant-quality, fruited chicken dish, this is it! It's cherry season in Washington State, so I used 1 pound of fresh Bing cherries, halved & pitted them, then tossed with a couple tablespoons of sugar and let sit a few hours prior to making the recipe. This made enough cherry juice to make the sauce later on. I also opted to bake the chicken in olive oil instead of pan-frying (I left out the flour when baking). When I was done making the sauce, I just poured it over the chicken in the baking pan and returned to the oven for 10 minutes. It was absolutely delicious!

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3 users found this review helpful

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