 Delish
INGREDIENTS 8 oz. white chocolate 20 pretzel rods 20 pepitas (pumpkin seeds) DIRECTIONS
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 In 2006, Carol created a Family Cookbook for our extended families. Each recipe was accompanied by a story or a picture of the family member that created it. Teriyaki Salmon is a favorite made by Brian and enjoyed by all, accompanied by rice and usually a cucumber salad on the side. The picture goes back to the days when Brian fished in Canada with his dad and uncle.
Brian Bondy Ingredients Salmon ½ c. Soy ¼ c. Good Seasons Zesty Italian salad dressing ¼ c. sugar Fresh ginger Some mirin, why not…..maybe another ¼ c. Marinate the salmon and brush the fish frequently. Cook on the grill if you can, not so messy. I add fresh ginger whenever possible. If you like ginger, add a lot.  Recipe courtesy of Jan Bachman
Ingredients 1 cup butter, softened 2 cups light brown sugar 2 large eggs 1 T Milk 2 t orange zest 2 t orange extract 1/2 t vanilla extract 1 1/2 cups flour 1 t baking soda 1/2 t salt 3 cups old-fashioned oats 2 cups chopped dried cranberries 2/3 cup chopped pecans Preheat oven to 350. Cream butter and brown sugar in large bowl. Beat in the eggs one at a time. Add the milk, zest, and the extracts. Mix well. In a separate bowl, sift the salt and baking soda into the flour, then add that to the butter and egg mixture. Add the oats and mix well. Fold in the cranberries and nuts. Using a teaspoon, place dough 2 inches apart on ungreased cookie sheet. Bake 10 to 12 minutes until the edges brown. Let cookies cool on the sheet for four minutes, then remove to a wire rack to cool completely. Store in an airtight container. This dough freezes well and can be stored in the freezer in teaspoon sized balls. Note from author: The project which became Raven Fair Fare began after we purchased our home. We would have put Julie Wagner's Ravens on our fenceposts, but they were already placed there by the previous residents, Sharon Burkhard and Mickey Simmons. Thus, the name Raven Fair. We had a desire to put all our favorite or often-used recipes in one place. We also wanted to incorporate recipes from the local areas. So, the book was born from many scraps of paper, jotted notes, and new or old recipe cards. We've discarded and added many more over the years, as the books fell apart from use and we printed new ones. Sequestering gave us the opportunity to reformat and revise once again and now we have a new version with a Wire-O binding that will better suit a cookbook. Raven Fair Fare is available at Devenish Press and Abiquiu Inn Gift Shop  Casseroles are probably my least favorite way of cooking—with one exception, good old-fashioned tuna noodle casserole. It is comfort food, quick and easy to make. I made it so often as a Friday night supper that to this day my kids don’t care to eat it, but when my granddaughters visit me here in Abiquiu, they invariably ask for it. As I write this in September, we are experiencing an unusual cold front (almost down to freezing the other night), and that calls for putting on a sweatshirt, starting a fire in the wood burner, and making a tuna noodle casserole, which I did today. When I became an empty-nester back in Illinois, my Friday night meal of choice was to eat out. I had three favorite restaurants in my town, one upscale Italian, one German, and the other a Japanese restaurant owned by a Korean fellow. Invariably, I sat at the bar as I so enjoyed watching sushi being assembled while drinking sake—warm in winter and cold in summer—from my personal cedar sake box. When I moved to New Mexico, the owner’s son gave me the box, which I still have, and a bottle of sake. Making a large casserole means having leftovers, which is fine with me. I’ll have some for breakfast along with my hot, hot coffee, and I even eat tuna noodle casserole cold. EnJOY This simple affordable recipe is close to the original developed during the 1930’s Depression by the Chicago-based Jay’s Potato Chip Company—then named Japp’s, a name that was changed during WWII. The Jay’s plant on Wells Street on Chicago’s southside was a long city block from my grammar school, St. George, and, around 10 a.m. every morning, the heavenly smell of freshly fried potato chips would perfume the air for blocks around. When I went home for lunch, I deliberately chose to walk by the Jay’s plant just to breathe deeply of that smell, which really spiked my appetite. The closest potato chips to Jay’s these days are the crisp kettle types. I have used home-made cream of mushroom soup but found that the canned version is better. Trying to economize once, I bought generic tuna, generic noodles, and generic potato chips. The result: Generic Tuna Noodle Casserole. Never again!
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