I made tilapia for the first time the other night. It was so easy and so good that we're having it again this week. I served it with creamed spinach and parsley potatoes. Tilapia 2 tilapia filets Olive oil Fresh bread crumbs (made from stale bread in the food processor) Salt and pepper I rubbed the salted fish with oil, dredged in breadcrumbs and baked at 400 for 10 minutes. It was flaky and delicious. Tilapia is so mild you may want to rub it with some spices, but it was just fine for us. And pretty on the plate with the now toasted crumbs.

Grits and greens with my added comments :o) 3 cups milk 1 cup water **I used chicken broth and did not use the bouillon cube as well 1 chicken bouillon cube 1 cup "quick" grits 1 1/2 cup freshly grated Parmesan cheese **Used Kraft pregrated 3 cheese italian 1 lb. greens (mustard, turnip, collard, spinach, chard, or any combo of these) or equivalent amount of frozen or canned greens ***Used one can of Glory turnip greens 1 Tbsp. bacon drippings (or oil or butter) **didn't need cause I used the canned greens several slices of bacon, cooked and crumbled **Used 4 thick sliced, cut into cubes, and fried. Put half in the grits and half on the top of casserole salt and pepper to taste Directions: In large heavy saucepan or pot heat the milk, water and bouillon cube to just below a boil. Slowly whisk in grits and cook for 5-10 minutes or until thickened, stirring often to prevent scorching. When grits are thickened, stir in 1 and 1/4 cup Parmesan cheese and allow to melt (reserve 1/4 cup for top). Remove from heat. Meanwhile, wash greens and heat bacon drippings in large skillet over high heat. Put greens in skillet while still a little wet from washing. Cook until thoroughly wilted, then drain. If using frozen greens, just heat and drain well; if canned, just drain well. Chop greens up very fine. Stir into grits mixture. Add salt and pepper to taste. Pour into casserole dish (I use 2 pie pans and freeze one of these for later). Top with crumbled bacon and remaining 1/4 cup cheese. Bake uncovered at 350 degrees F until bubbly, about 20-25 minutes. You want it to still be a little bit loose. It will thicken as it stands. Use broiler to brown top. This freezes well. Just thaw beforehand and cook as above, adding another 10-15 minutes

Okay here's some I made just today. Vanilla Ice Cream, Philadelphia Style (no eggs) The Perfect Scoop by David Lebovitz 3 cups heavy cream, or 2 cups cream and 1 cup whole milk (I use 3 cups of whatever I have) 3/4 c sugar pinch of salt 1 vanilla bean, split 3/4 t vanilla extract Pour 1 cup of milk or cream into small saucepan, add in vanilla bean, pinch of salt and sugar. Heat over medium, stirring, just until sugar is dissolved. Remove from heat and stir in remaining 2 cups of milk/cream and vanilla extract. Chill the mixture thoroughly in the refrigerator. Remove vanilla bean(rinse and use for another use), Freeze according to your ice cream machine directions. Chocolate version(mine by help of suggestions from the Cooking Forum): add in 4-6 oz of chopped bittersweet chocolate once sugar is melted and before adding cold cream. Homemade Chocolate Pudding Betty Crocker 1/3 c sugar 2 T corn starch 1/3 c cocoa 1/8 t salt 2 c milk 2 egg yolks, slightly beaten 2 t vanilla extract Blend in large sauce pan. Slowly add in milk. Blend really well, slowly bring to a boil and boil 1 minute. Add 1/3-1/2 of the pudding mixture to eggs and blend well. Pour all of it back in the pan and cook another minute or so more, stirring constantly. Turn off heat and add vanilla. Pour into a dish and cover quickly with plastic wrap on the surface to prevent a skin. (If you don't like pudding skin.) Today I made a double batch and poured into recycled yogurt cups and added sticks for "fudge pops". The boys will be suprised at the treat this afternoon.

This is a Diner's, Drive-Ins and Dives recipe and it's one of the best coleslaw recipes I've tried. I've made it many, many times. Aunt Nancy's Coleslaw 1 (8-ounce) can chunk unsweetened pineapple, in juices, strained 1 carrot, peeled and roughly chopped 1 cup mayonnaise 1/3 cup sugar 2 teaspoons white wine vinegar 1 teaspoon celery seeds 1 1/2 pounds green cabbage, shredded Kosher salt Freshly ground black pepper 1. Put the pineapple and carrots into a food processor and pulse until finely chopped. 2. Stir together the mayonnaise, sugar, vinegar, and celery seeds in a large bowl. 3. Add the cabbage and the pineapple-carrot mixture, and toss until evenly coated. Season to taste with salt and pepper. 4. This slaw is best if made several hours or the day before so the flavors can come together. Keep covered in the refrigerator until ready to serve. Here is a link that might be useful: Aunt Nancy's Coleslaw