Authors: Radine Trees Nehring
“I’ll help,” three voices said, Olinda’s the loudest.
The End
ABOUT THE AUTHOR
For more than twenty-five years, Radine Trees Nehring’s magazine features, essays, newspaper articles, and radio broadcasts have been sharing colorful stories about the people, places, events, and natural world near her Arkansas home. She’s also the author of a book of essays set in the Ozarks. “DEAR EARTH: A Love Letter from Spring Hollow” was published in 1995, and this novel is the seventh in her “Something to Die For” mystery series.
RECIPES
With thanks to John Bohnert of Grass Valley, California,
who is well-known for his outstanding recipes
In this novel, John plays the part of Chef John Bohnert, Henry’s valued Internet friend, author of
THE GRASS VALLEY BISTRO COOKBOOK
JOHN BOHNERT’S
TUNA SALAD SANDWICH
1 can tuna,12 oz, drained
2 Tbsp mayonnaise
½ tsp celery seed
½ Tbsp onion powder
lettuce
tomato slices
whole-wheat bread
Drain tuna and place in mixing bowl. Add mayo, celery seed, onion power and mix well with a spoon.
Toast bread. Add tuna spread to toast and top with lettuce and tomato. Serve with potato chips.
JOHN BOHNERT’S
CROCKPOT BEEF STEW
1 ½ lbs. beef stew meat, cubed
¼ cup flour
2 cups frozen pearl onions, thawed
1 can diced tomatoes (14.5 oz.)
2 cups mini carrots, cut in half
1 cup celery, chopped
6 baby red potatoes, cut in fourths
1 Tbsp Italian seasoning
2 bay leaves
1 Tbsp Worcestershire sauce
4 cloves minced garlic
1 ½ cups dry red wine
1 Tbsp garlic powder
salt and pepper to taste
Place beef in a bag with flour and garlic powder, shake until meat is well coated. Brown beef in a large skillet and drain off any fat.
Cut baby carrots in half, cut potatoes into fourths. Put vegetables
In bottom of slow cooker.
Add beef and remaining ingredients.
Pour wine over all.
Place bay leaves on top.
Cover and cook on low for six hours.
Remove bay leaves and discard before serving.
JOHN BOHNERT’S
MACARONI-BEEF CASSEROLE
2 Tbsp olive oil
1 lb lean ground beef
1 cup chopped onion
1 can Cream of Mushroom soup (10.75 oz. can)
1 cup elbow macaroni
1 cup grated Parmesan cheese
1 cup frozen corn, thawed
2 cans diced tomatoes (14.5 oz. can)
1 ½ tsp dried oregano
½ tsp salt
½ tsp garlic powder
½ tsp dried thyme
½ tsp dried rosemary
½ tsp dried basil
Preheat oven to 350.
Cook macaroni according to package directions. Drain. Put macaroni in a large mixing bowl.
Brown ground beef and onions in olive oil in skillet. Drain off any fat. Add meat and onions to mixing bowl. Add remaining ingredients, stir well.
Place all ingredients in a greased 3 quart casserole dish
Cover and bake at 350 for 45 minutes.
(Note from the chef: I use Campbell’s Healthy Request Cream of Mushroom Soup which is 98% fat free and has 45% less sodium than their regular soup.)
HENRY KING’S SORT-OF RECIPE FOR TOMATO SOUP
Henry insisted initially that there is no recipe, he just “dumps stuff in.” However, after urging, he came up with these suggestions:
Begin with 1 can of Campbell’s Healthy Request Tomato Soup. Dump in pot. Add 1 can water. Stir.
Add 1 can diced tomatoes with green chilies. (Ro-tel or house brand.) Carrie buys only the mild. If you like more fire, use whatever degree of heat suits. Stir.
Look in refrigerator. If there are any small bits of left-over veggies that sound good, add them. Left-over picante sauce or salsa? Why not? Other small amounts of left-overs can be added if it looks like they will fit, left-over Macaroni-Beef casserole, for example. Stir.
If there are no promising left-overs and there isn’t enough for the planned meal, a can of seasoned tomato bits will take up the slack. Stir that in.
Cooked rice also a possible addition, a half to one cup, depending on the number you plan to feed.
If you have them, add several fresh basil leaves, torn into small pieces. Lovely fragrance! (Carrie has a pot of basil on the kitchen window.) No fresh? Well, dried will have to do. Four to five fresh. Henry doesn’t know amount for dried. Experiment.
If soup looks too thick, add water. Heat and stir for a few minutes to blend flavors. Serve in bowls with crackers spread with Chef John’s tuna salad.
“And,” Henry adds, “don’t be afraid to be creative. You really can’t spoil this soup. Have fun!”