Last weekend I was listening to a cooking radio show. The chef/author/host made some comments, or perhaps I should say suggestions, on what makes a good recipe.

The chef was trying to insinuate that a good recipe is normally a lengthy process that spells out step-by-step everything that will make the dish a success.

There are several cookbooks in my collection where recipes do indeed go on for 2 or 3 pages. Some of these recipes take hours, or perhaps even days, before the final dish is complete.

Buttermilk Chess Pie

1 large (or 2 small) uncooked pie shells

1/2 cup butter

2 cups sugar

3 rounded tablespoons flour

3 eggs

1 teaspoon vanilla

1/4 teaspoon almond extract

1 cup buttermilk

Dash of nutmeg

Preheat oven to 425 degrees. If pie crusts are not in a pan, place in pie pan and set aside. With a mixer, combine butter and sugar. Add flour and combine thoroughly. Add eggs, one at a time, beating well after each egg.

Bill’s 4th Grade Brownie Recipe

2/3 cup sifted flour

1/4 teaspoon salt

2 squares unsweetened chocolate

2 eggs well beaten

1 teaspoon vanilla

1/2 teaspoon baking powder

1/3 cup butter or shortening

1 cup sugar

1/2 cup broken walnut meats

Set oven for moderate heat, 325 degrees. Grease an 8x8x2-inch pan.

Assemble ingredients and utensils needed.

Sift flour once, measure and add baking powder and salt and sift again.

Melt shortening and chocolate over hot water.

A tribute to the ultimate guinea pig

Wednesday would have been my husband’s birthday. I said “would have” because last fall he lost his battle to pancreatic cancer.

Like me, he enjoyed food and enjoyed trying new dishes. He was willing to try any new dish that I came across on a TV show, magazine or new recipe book. Not only was he willing to try my new dishes, but he would chop vegetables (especially onions) for me and even clean up after our meal.