Come Into My Kitchen
by

All those who have cooked for years go through periods of amnesia.  For instance, we prepare the same dish over and over again just because someone once observed, "M-m-good" until our family and friends tire of it; then we move on to another set of favorites.  We actually forget those first successful dishes for long periods of time.  Years later, we're reminded of a dish and the long period of abstention creates nostalgic hunger for it.

One day you may be sitting under the hair dryer idly glancing through a magazine and suddenly your eye lights on a recipe.  A bell rings.  You remember that at one stage in your cooking career you used to prepare and enjoy that dish.  You wonder why you stopped preparing it.  So it appears on your table the next night and the cycle begins all over again'

Some of my family's favorites were forcibly recalled when I was culling through a file of old recipes, noting the marginal comments reflecting our reaction to them.  One notation reads "I liked this; Louis didn't." Needless to say, that dish never got cooked again.  A few bore an unmistakable "NO!"

Not only do my files reveal the history of the Marks day-today eating but the record of our entertaining is noted in a little leather-bound book given me by my sister many years ago.  It is a hostess journal, with space for recording dinner parties, teas, picnics, casual gatherings, etc.  There are columns for noting what you served, the source of the recipe, guests attending the event and how your menu went over.  I still keep that history though recent entries are few and far between.

I love to look back over those records and. occasionally (very occasionally) I duplicate the events described. But most helpful of all are the comments I jotted down about the gatherings,
such as  "Next time do more of this ahead of time" or "Watch the salt" or "Good but a little soupy".

But enough of nostalgia; it smacks too much o living in the past. And that's something you and I vowed we'd never do!
 

This is for vegetables or broiled meat; may also be used for French bread)

1 stick butter or margarine
1  tablespoon lemon juice
1  clove garlic, crushed
2 tsp. dried chives (or a couple tablespoons minced green onion)
2 tablespoons minced fresh parsley.
1 tsp. dill weed
generous dash  cayenne  pepper

in small bowl of electric mixer cream butter.  Add all other ingredients and beat until light. Refrigerate overnight. to use, spoon amount needed into ovenproof dish and place in 300-degree oven until bubbling.
 

3 generous portions bass fillets
1 clove garlic, mashed (optional)
1/2 cup dry white wine (or chicken broth)
juice of 1 lemon
1/2 tsp. salt; dash pepper
3 tablespoons chopped parsley
3 tablespoons chopped green onion
4 tablespoons dried bread crumbs
2 tablespoons melted butter

Butter a baking dish and rub garlic over it.  Place fillets in dish in one layer; Pour wine over them.  Sprinkle with lemon juice, salt and pepper.  Mix parsley, onion and bread crumbs; sprinkle over fish.  Drizzle butter over top and bake at 400 degrees for 20 to 25 minutes. Just before serving, place under broiler for a few minutes to further brown the crumb topping.
 

1 tablespoon butter
1 tsp sugar
1 tablespoon orange juice
1/2 tsp. grated orange peel
1 tsp. fresh grated ginger root (or 1/2 tsp. ground ginger)
1 pound carrots cut in matchstick pieces

In microwave-safe shallow baking dish, combine butter, sugar, orange juice, peel and ginger root.  Microwave on High for 1 minute or until butter is melted.  Add carrots, stirring to coat them well, cover tightly with plastic wrap and microwave for 7 minutes.  Cut a slit in plastic and allow carrots to stand for 1 minute.
 

1 to l 1/2 pounds baby red potatoes
2 tablespoons butter or margarine, melted
1 tablespoon fresh basil, chopped fine (or 1 tsp. dried)
2 tablespoons minced garlic
1/4 cup Parmesan cheese
 
Scrub, then cut potatoes into chunks.  Place in baking dish; toss with butter, garlic and basil.  Sprinkle with cheese.  Bake at 350 degrees for one hour, tossing after 30 minutes to mix.  Serves 3 or 4.
 

1 cup chopped pecans
1 cup chopped dates
9 large (3-sectioned) Waverly wafers, crushed (plain crackers may be used)
1 2/3 tsp baking powder
6 egg whites
1 1/2 cups sugar
1 tsp. cream of tartar
2 tsp. vanilla

Mix nuts, dates, crackers, baking powder and set aside.  Beat egg whites until stiff, gradually add mixed sugar and cream of tartar.  Beat until glossy and very stiff.  Add vanilla.  Fold in pecan- date-cracker mixture and pour into well-greased 10-inch pie plate.

Bake at 350 degrees 30 to 35 minutes.  Cool and cover with Cool-Whip or whipped cream.  Refrigerate until serving time. (After 3 days, refrigerated leftovers are still divine.)