PPLD's Cookbook & Recipe Blog - LibGuides at Poughkeepsie Public Library District

"May His Peace Bring You Strength"

October 28, 2025.

by Bridget O'Donnell

Earlier this month my Father passed away. Although naturally and at home, the root cause was a progression of complications related to the stroke he’d had a year before. We did what we could to fulfill his wishes and make him comfortable, and are forever grateful for the services offered by hospice. Those last few days he had a good disposition, continued to make jokes, watched one of the cooking shows he liked on tv and listened to music. We’ll all miss his knowledgeable tutorials and sense of humor, to say the least, but the thought that he is no longer in pain and, hopefully at peace offers some relief that encourages us to move forward.

Title of cookbook: The New American Heart Association Cookbook (9^th ed.)

Author of Recipe: Recipe developers for the American Heart Association Consumer Publications.

What prompted you to check out this cookbook?

Maybe you’ve heard the joke, “Is your refrigerator running?” Catching up with our refrigerator in the days following turned out to be quite the feat. There was a LOT of food in there. Unfortunately, unless we were interested in eating a strictly raw diet, there wasn’t much to eat. After composting, roasting every beet we had and reducing the remaining vegetable scraps to broth (including the bags of scraps stored in the freezer) I had to prepare enough comfort food to share.

The Tiny Kitchen Cookbook: Strategies and Recipes for Creating Amazing Meals in Small Spaces had a Minestrone soup recipe (pg. 181) that included most of the ingredients I already planned to use. Since there’s usually limited counter space in the kitchen, I appreciate learning how to apply techniques that work in small spaces.

The Complete One Pot by America’s Test Kitchen was also a valuable resource offering recipes organized by cooking vessel and adaptations with choose-your-own pan options. For no reason in particular, my vessel of choice was a Dutch oven (refer to recipes on pg. 28, 45 and 62).

What did you like about this cookbook?

The title not only resonated with me but speaks for itself, it also contained both recipes I planned to make.

What didn't you like about this cookbook?

There weren’t any pictures. J

Favorite recipes (that you tried from the cookbook/website):

Minestrone Soup (pg. 46)

Did you alter the recipe or make any substitutions?

Chicken bone broth provided the primary base and a spiral noodle substituted elbow or medium shell pasta. Additional ingredients included: kale, red kidney beans, parmesan rind and chicken breast (later removed, shredded and added back to the pot before serving as instructed in Alana Lieberman’s “Chicken Minestrone Soup.” Lieberman's measurements are closer to what I followed but additional filtered water and broth had to be added to the soup after refrigerating). Potato was omitted because it would have required a trip to the grocery store; my main priority was to source ingredients from home.

Would you recommend this recipe?

If you’ve read this far, thank you for sharing your time and, yes, I would recommend this recipe and variations of it. Comfort food doesn’t always have to be unhealthy.

References:

Books -

The Complete One Pot: 400 Meals: Skillet, Sheet Pan, Instant Pot, Dutch Oven + More / America’s Test Kitchen.

The New American Heart Association Cookbook (9th ed. The 2024 centennial edition was checked out.)

One Pot: 120+ Easy Meals from Your Skillet, Slow Cooker, Stockpot, and More / from the Kitchens of Martha Stewart Living.

The Tiny Kitchen Cookbook: Strategies and Recipes for Creating Amazing Meals in Small Spaces / Anne Mahle.

Websites -

“About Hospices.” New York State Department of Health, profiles.health.ny.gov/hospice/pages/hospice. Accessed 28 October 2025.

“American Heart Association.” Heart.Org, heart.org/en/. Accessed 28 October 2025.

“American Stroke Association: A Division of the American Heart Association.” Stroke.Org, stroke.org/en/. Accessed 28 October 2025.

Awada, Rena. “Easy Homemade Beef Stew.” Healthy Fitness Meals, 18 November 2024, healthyfitnessmeals.com/homemade-beef-stew/#wprm-recipe-container-36209.

Christensen, Emma. “You Don’t Even Need Oil for These Easy Roasted Beets.” The Kitchn, 26 September 2025, thekitchn.com/how-to-roast-beets-in-the-oven-cooking-lessons-from-the-kitchn-172827.

Edwards, Terri. “Vegetable Stock from Scraps.” EatPlant-Based, 26 November 2024, eatplant-based.com/wait-dont-throw-those-veggie-scraps-out/#recipe.

Lieberman, Alana. “Chicken Minestrone Soup.” Your Home, Made Healthy, 28 May 2024, yourhomemadehealthy.com/chicken-minestrone-soup/#recipe.

Lotts, Lisa. “Homemade Vegetable Broth from Scraps.” Garlic & Zest, 30 March 2023, garlicandzest.com/scraps-vegetable-broth/#recipe.

Tania, Lau-Fong. “Hearty Dutch Oven Beef Stew.” Cooking For My Soul, 6 January 2020, cookingformysoul.com/hearty-dutch-oven-beef-stew/#recipe.

Quick Subject/Concept links to the Discover Online Library catalog:

Heart, Diseases, Diet therapy, Recipes.
Stocks (Cooking)

Also try searching combinations of keywords:
Soups, Stews, Cook
Soups, Cook

Recent Posts

"May His Peace Bring You Strength”

"May His Peace Bring You Strength"October 28, 2025.by Bridget O'DonnellEarlier this month my Father passed away. Although naturally and at home, the root cause was a progression of complications related to the stroke he’d had a year before. We did what we could to fulfill his wishes and make him comfortable, and are forever grateful for the services offered by hospice. Those last few days he had a good disposition, continued to make jokes, watched one of the cooking shows he liked on tv and listened to music. We’ll all miss his knowledgeable tutorials and sense of humor, to say the least, but the thought that he is no longer in pain and, hopefully at peace offers some relief that encourages us to move forward. Title of cookbook: The New American Heart Association Cookbook (9th ed.) Author of Recipe: Recipe developers for the American Heart Association Consumer Publications. What prompted you to check out this cookbook?Maybe you’ve heard the joke, “Is your refrigerator running?” Catching up with our refrigerator in the days following turned out to be quite the feat. There was a LOT of food in there. Unfortunately, unless we were interested in eating a strictly raw diet, there wasn’t much to eat. After composting, roasting every beet we had and reducing the remaining vegetable scraps to broth (including the bags of scraps stored in the freezer) I had to prepare enough comfort food to share. The Tiny Kitchen Cookbook: Strategies and Recipes for Creating Amazing Meals in Small Spaces had a Minestrone soup recipe (pg. 181) that included most of the ingredients I already planned to use. Since there’s usually limited counter space in the kitchen, I appreciate learning how to apply techniques that work in small spaces. The Complete One Pot by America’s Test Kitchen was also a valuable resource offering recipes organized by cooking vessel and adaptations with choose-your-own pan options. For no reason in particular, my vessel of choice was a Dutch oven (refer to recipes on pg. 28, 45 and 62). What did you like about this cookbook?The title not only resonated with me but speaks for itself, it also contained both recipes I planned to make. What didn't you like about this cookbook?There weren’t any pictures. J Favorite recipes (that you tried from the cookbook/website):Minestrone Soup (pg. 46) Did you alter the recipe or make any substitutions?Chicken bone broth provided the primary base and a spiral noodle substituted elbow or medium shell pasta. Additional ingredients included: kale, red kidney beans, parmesan rind and chicken breast (later removed, shredded and added back to the pot before serving as instructed in Alana Lieberman’s “Chicken Minestrone Soup.” Lieberman's measurements are closer to what I followed but additional filtered water and broth had to be added to the soup after refrigerating). Potato was omitted because it would have required a trip to the grocery store; my main priority was to source ingredients from home. Would you recommend this recipe? If you’ve read this far, thank you for sharing your time and, yes, I would recommend this recipe and variations of it. Comfort food doesn’t always have to be unhealthy. Chicken Minestrone Soup.If you’re not interested in a Chicken Minestrone Stew, add some filtered water or additional chicken bone broth. All those hearty ingredients like to absorb that nutrient rich broth overnight.And then,Beef Stew.A combination of: Beef Stew (pg. 117), Savory Beef Stew (pg. 259) and Beef Bourguignon (pg. 260), also from The New American Heart Association Cookbook.If the leftover stew is too thick after refrigerating, add a small amount of filtered water before reheating. Thanks for the tip, Mom!References:Books - The Complete One Pot: 400 Meals: Skillet, Sheet Pan, Instant Pot, Dutch Oven + More / America’s Test Kitchen. The New American Heart Association Cookbook (9th ed. The 2024 centennial edition was checked out.) One Pot: 120+ Easy Meals from Your Skillet, Slow Cooker, Stockpot, and More / from the Kitchens of Martha Stewart Living. The Tiny Kitchen Cookbook: Strategies and Recipes for Creating Amazing Meals in Small Spaces / Anne Mahle. Websites - “About Hospices.” New York State Department of Health, profiles.health.ny.gov/hospice/pages/hospice. Accessed 28 October 2025. “American Heart Association.” Heart.Org, heart.org/en/. Accessed 28 October 2025. “American Stroke Association: A Division of the American Heart Association.” Stroke.Org, stroke.org/en/. Accessed 28 October 2025. Awada, Rena. “Easy Homemade Beef Stew.” Healthy Fitness Meals, 18 November 2024, healthyfitnessmeals.com/homemade-beef-stew/#wprm-recipe-container-36209. Christensen, Emma. “You Don’t Even Need Oil for These Easy Roasted Beets.” The Kitchn, 26 September 2025, thekitchn.com/how-to-roast-beets-in-the-oven-cooking-lessons-from-the-kitchn-172827. Edwards, Terri. “Vegetable Stock from Scraps.” EatPlant-Based, 26 November 2024, eatplant-based.com/wait-dont-throw-those-veggie-scraps-out/#recipe. Lieberman, Alana. “Chicken Minestrone Soup.” Your Home, Made Healthy, 28 May 2024, yourhomemadehealthy.com/chicken-minestrone-soup/#recipe. Lotts, Lisa. “Homemade Vegetable Broth from Scraps.” Garlic & Zest, 30 March 2023, garlicandzest.com/scraps-vegetable-broth/#recipe. Tania, Lau-Fong. “Hearty Dutch Oven Beef Stew.” Cooking For My Soul, 6 January 2020, cookingformysoul.com/hearty-dutch-oven-beef-stew/#recipe. Quick Subject/Concept links to the Discover Online Library catalog:Heart, Diseases, Diet therapy, Recipes.Stocks (Cooking)Also try searching combinations of keywords:Soups, Stews, Cook Soups, Cook ...

Good Question

Good QuestionSeptember 16, 2025.by Bridget O'DonnellWhat's for dinner? Good question but, while we temporarily put that thought on the backburner, let me share another first!Title of cookbook: Shredding It: A Cabbage Cookbook. Author of Recipe: Lori Alden Holuta What prompted you to check out this cookbook?We're fortunate that our CSA farmers are so resilient. This year, like years before, they’ve had to continually adapt to unpredictable and unusually extreme weather conditions. Nonetheless, during the height of the growing season the farm continues to produce an abundance of vegetables that aren’t just beautiful but also full of color and flavor. As often happens, our meals revolve around the shelf-life of said vegetables, which don't always neatly coincide with our schedules. Recently a well overdue four-day staining/sealing project kept me out of the kitchen for most of the daylight hours before our ‘family’ vacation to Maine. In lieu, a few evenings leading up to our trip were spent inventorying and making the most perishable CSA produce travel-ready, including one green cabbage the size of my head. Steaming cabbage is my go to, I’ve sautéed and braised cabbage too but, until this post I’d never tried making coleslaw. Imagine how surprised I was to find a cookbook with an entire chapter devoted to coleslaw! What did you like about this recipe?The recipe is minimalist. Coleslaw is versatile, you decide whether to serve it as a side dish or a condiment; it's as diverse in it's preparation as what it complements. It also reminds me of summer, which Mother Nature doesn’t seem quite ready to let go of. What didn't you like about this recipe?Shredding cabbage and carrots can be time consuming without the right equipment. A food processor can shave minutes off preparation by hand but for an even faster solution, consider a pre-shredded mix from the grocery store. They’re not all made with cabbage. Favorite recipes (that you tried from the cookbook/website):Kathy’s Cole Slaw for Two Did you alter the recipe or make any substitutions?Get ready. Honey substituted granulated sugar, scallion and red onion substituted white onion and, celery seed ‘substituted’ parsley. Black pepper and Dijon mustard (an afterthought, not shown in photo above) were also added. If familiar with the canon you might cite other literature written about cabbage and posit that these alterations resemble the “Coleslaw with Sour Cream and Mayo” recipe found in Making & Using Vinegar: Recipes That Celebrate Vinegar's Versatility by Bill Collins. Okay, then mine omits the sour cream. With that said, portions were also reduced and all measurements were eyeballed resulting in 4 healthy servings, total. Would you recommend this recipe?Yes, but I would recommend adding red cabbage, for even more color! Crystal Lake, Maine, another first. This is one of many lakes in Maine, I swam with ducks. The fur babies (2 cats and 1 dog) weren’t keen on the drive; they think we still have enough unexplored terrain to visit in the state of NY but they were happy to be with us. And finally, for dinner…Choose spice blends carefully, store bought blends may contain more sodium than homemade.Baked Chicken seasoned with a dry rub served with CSA Vegetables: Roasted Spaghetti Squash topped with Sautéed Peppers, Scallions, Onion, Garlic, Reduced Cherry Tomatoes and a little parmesan cheese.And then, Baked Chicken Breast seasoned with a lemon & pepper spice blend, garlic and onion powder served with more CSA Vegetables: leftover Roasted Spaghetti Squash tossed in Basil Pesto (with Spinach and Walnuts). A piece of Ciabatta bread compliments the meal and helps cleans the plate. References:Books - The Gut Health Cookbook: Low-FODMAP Vegetarian Recipes for IBS and Sensitive Stomachs / Sofia Antonsson. - (Quinoa Burger with Coleslaw, pg. 113) Making & Using Vinegar: Recipes That Celebrate Vinegar's Versatility / Bill Collins. (E-resource) Shredding It: A Cabbage Cookbook / Lori Alden Holuta. (E-resource) Websites - Nilsson, Holly. “The Best Coleslaw Recipe.” Spend With Pennies, 8 July 2025, www.spendwithpennies.com/best-coleslaw-recipe/. Lopez-Alt, J. Kenji. “Classic Coleslaw.” Serious Eats, 24 February 2025, www.seriouseats.com/creamy-cole-slaw. Rosenblatt, Kristine. “Coleslaw Dressing Recipe.” Kristine’s Kitchen, 30 April 2025, kristineskitchenblog.com/coleslaw-dressing/. Quick Subject/Concept links to the Discover Online Library catalog (all results narrowed down by Age group: Adult and Literary form: Non-fiction):Search by combining two subjects: Vegetables., Cooking.Try the following keyword searches: Cabbage, Cook* or, simply search Coleslaw. When you're looking for something specific remember to check the table of contents or index before checking out the cookbook. Happy browsing… ...

Dumplings: a Universal Food

Dumplings: a Universal Food(Ingredients: Pork Dumplings with Chinese Chives)August 19, 2025.by Bridget O'DonnellAs something of a continuation to PPLD’s What’s Cooking Blog entry for July, Grace's Chinese chives also inspired this month's post. Alas, the chive and pork dumpling recipe had no measurements, which ended up being an experiment in itself even with another recipe to reference. So, as is becoming the norm, I split a package of ground pork into two bowls for comparison. The abridged version: In one bowl I added the ingredients Grace listed: ground pork, chopped Chinese chives, soy sauce, sesame oil, ginger and salt. As luck would have it, I didn’t realize when I opened the sesame oil that the nozzle regulating the pour-speed came off with the lid(!). That one erratic glug resulted in a more distinct taste than intended but it wasn't disastrous. After cherry picking ingredients to avoid infusing oil and then making a liquid puree the meat in the other bowl was seasoned ‘similar’ to Judy Leung’s “Pork and Chive Dumplings” recipe. To mitigate any chance of over-pouring a second time the sesame oil was omitted. Low sodium soy sauce, garlic powder, ginger powder and sautéed scallions were added as substitutions or merely on a whim. After a full tray of dumplings had been pleated the leftover pork was combined into a single bowl and used to fill the last few dumpling skins. By this point the process was beginning to feel like quite the undertaking for a novice but so far, so good. Moving right along, the first two dumpling variations were boiled in separate pots so they could be easily identified. …Let's just say, I was thankful there were still a few dumplings left on a cookie sheet. One of the more decorative dumplings could be saved from the rolling boil with a slotted spoon but it wasn't pretty, the rest fell apart. The broken noodles and pork 'meatballs' made a fine lunch but they couldn't be called dumplings. After a quick trip back to the drawing board, a.k.a. lunch, I lined a small vegetable steamer with parchment paper and set it in a pot with a small amount of water. The remaining dumplings were successfully steamed, three at a time. Out of curiosity, two of the steamed dumplings were then fried in a pan like I occasionally do with pierogis, not bad, but also not necessary. In conclusion, we liked the combined pork recipes with sautéed scallions the best and will try dumplings in a bamboo steamer basket in the near future. Tangentially, did you ever notice that almost every culture has some kind of dumpling? Title of cookbook: Beyond Borscht: Old World Recipes from Ukraine and Eastern Europe. Author of Recipe: Tatyana Nesteruk What prompted you to check out this cookbook?My significant other’s Ukrainian relatives came to visit and cooked for us all week. In addition to some serious meals prepared over an open fire, they taught me how to make a couple of Ukrainian dishes including, although indirectly, pelmeni. Pelmeni are Russian dumplings with a meat filling wrapped in thin, unleavened dough, boiled and, in our case, served with sour cream (optional), vinegar and black pepper. Apparently, they're popular across Eastern Europe. Everyone helped make the pelmeni from scratch while I was at work. Later that day I was told how to season the meat before we broke for another amazing dinner, but forgot to ask how to prepare the dough before our guests left. Beyond Borscht had a recipe to reference ingredients and measurement and then verify them with the relatives remotely. …Maybe next time they visit we’ll have Varenyky. What did you like about this recipe?These little dumplings are so cute, surprisingly filling and I loved that everyone helped make them. What didn't you like about this cookbook/recipe?Here I'll apply what I learned from making Chinese Dumplings. The process of wrapping dumplings is time consuming, and can be challenging to use the same amount of filling in every skin. Our freezer also had to be drastically rearranged to fit multiple cookie sheets of pelmeni before it could be consolidated and stored in a freezer bag (dumplings require patience!). Favorite recipes (that you tried from the cookbook/website):Pork Pelmeni (pg. 42-44) Did you alter the recipe or make any substitutions?Well, technically, I haven’t made my own pelmeni yet so I can honestly say no, I didn’t alter the recipe but I did omit serving it with sour cream. Would you recommend this recipe?Yes! Working with your hands improves dexterity. Pork and Chive Dumpling IngredientsWe'll skip past the boiled mishap to the parchment lined steamer basket.Left: My First Steamed/Fried Dumplings with Pork, Chive and Sautéed Scallions,Right: Boiled Noodles with Pork and Chive ‘Meatballs’Pelmeni from scratch.Ready to freeze.Enjoy[ed]!References:Books – Beyond Borscht: Old World Recipes from Ukraine and Eastern Europe / Tatyana Nesteruk. Mamushka: A Cookbook / Olia Hercules. (E-resource) Websites - Kravchuk, Natasha. “Russian Pelmeni Recipe + New Dough!” Natasha's Kitchen, 8 April 2018, natashaskitchen.com/russian-pelmeni-recipe-new-dough-recipe/. Leung, Judy. “Pork and Chive Dumplings.” The Woks of Life, 5 January 2024, thewoksoflife.com/pork-chive-dumplings/. “10 Ways To Fold Dumplings.” YouTube, Eat Mila, youtube.com/shorts/2MB6zHe3Z_E?si=44ugAfgoJclUwW62. Accessed 19 Aug. 2025. - (00:57 minute video.) Quick Subject/Concept links to the Discover Online Library catalog (organized alphabetically, by subject):Cooking, Chinese.Cooking. Europe, Eastern.Cooking, Ukrainian....

Griddle Me This

Griddle Me This(This photo speaks for itself.)July 18, 2025.by Bridget O'DonnellMy significant other appreciates the experimental aspect of PPLD’s What’s Cooking Blog. This 4th of July we had a guest over and decided beforehand to grill some of the more traditional holiday fare, which provided the perfect opportunity to experiment with a cast iron griddle. The short history: years ago we replaced our gas grill with a smart grill. Cool, but some of the limitations make me think it was a beta model ahead of its production line. For example, a gas grill allows you to independently lower/raise the heat on either side of the grill. Our smart grill only allows us to light one side at a time. Well past the warranty, we hoped a preheated cast iron griddle might distribute heat more evenly or, at the very least create indirect/low heat on the side of the grill that wasn’t lit. Meathead: The Science of Great Barbecue and Grilling discusses the cast iron griddle beginning on page 152, but you'll have to flip through the book to find recipes; there isn't a chapter devoted to cast iron griddling. We were eager to use the new hardware. The griddle was oiled a little more than necessary and the grill was lit. Burgers dressed with two kinds of cheese and hotdogs were done first quickly followed by corn on the cobb grilled in the husk. Everything was perfectly cooked which was a pleasant surprise since the battery died in the wireless probe I tucked into one of the burgers. Thankfully, hot dogs are easier to gauge for doneness; cook until blistering. For dessert we griddled peaches and pears with vanilla Balsamic vinegar then served them over vanilla ice cream with wild berries. The meal was a huge success! Title of cookbook: Mastering the Art of Chinese Cooking - (Wait, what?…hahah, keep reading.) Author of Recipe: Eileen Yin-Fei Lo What prompted you to check out this cookbook?The day after our efficacious Independence day meal, I had to work at our weekly CSA vegetable distribution. While there Grace L. surprised me with a bag of Chinese chives and a sheet of recipes. Since the griddle was conveniently still out, clean and my partner and I were both off the next day, I made the first recipe listed on the page for breakfast. Lo's cookbook is plugged because it contains a similar recipe. Anyone interested can see how easy it is, no fancy execution is required.What did you like about this recipe?According to Lo, “this is a traditional lunch dish, ideal for serving at a brief noon meal.” As something of an anomaly, the universe allowed us to sleep later than usual, so our breakfast was more like brunch served with coffee and fruit. Eggs make a great meal, some variations take as little as five minutes to prepare and Chinese chives add a big flavor. Experiment further with condiments like ketchup, hot sauce or chutney. What didn't you like about this cookbook/recipe?Not related to the recipe but, we lost part of the first attempt because I poured the bowl of eggs too close to the tapered edge of the griddle. Quick spatulas salvaged some of that scramble but before the second round we removed the shorter grates on top of the grill to work towards the back of the griddle. The eggs were continuously scrambled with two metal spatulas using a technique that reminds me of hibachi without food flying through the air. (*The spilled egg was cleaned off the inside of the grill before the next use to prevent a fire.) This recipe may have been easier to prepare inside but, it was fun to cook and eat outside. Favorite recipes (that you tried from the cookbook/website):Chinese Chives and Eggs (from the sheet of recipes I was given) or, Stir-fried Chives with Scrambled Eggs (pg. 71) Did you alter the recipe or make any substitutions?Two bowls of eggs were prepared. One bowl had milk because that’s how I’ve always made scrambled eggs, the other didn’t, as the recipes instructed. As an unintentional comparison, I accidentally added raw chives to one bowl of eggs before reviewing the instructions. Unconsciously I thought it would save space on the tray used to carry everything outside. Not the end of the world but this resulted in a slightly crunchier texture. Would you recommend this recipe?Yes! Trying new things can lead to a more curious and engaging life. Continuing down the page of recipes, I am tasked with using leftover Chinese chives in dumplings. It’s amazing how difficult it is to find dumpling skins; my coworker helped me acquire these so I didn’t have to make them from scratch. (Thank you!) Happy belated 4th of July! May it lead to many more culinary experiments!! Independence Day dessert: Griddled pears and peaches with vanilla Balsamic vinegar served over vanilla ice cream with wild berriesGrace's Chinese ChivesChinese Chives and Eggs or, Stir-fried Chives with Scrambled EggsEggs with Chinese Chives (guess which one has milk)References:Books – Cool Backyard Grilling: Beyond the Basics for Kids Who Cook / Lisa Wagner. - (Tasty Basic Burgers, pg. 12-13. These burgers are anything but basic. Every now and then I might combine two kinds of ground meat but my burgers are generally seasoned with salt, pepper, Worcestershire sauce and occasionally garlic powder. The sky's the limit!) Mastering the Art of Chinese Cooking / Eileen Yin-Fei Lo. Meathead: The Science of Great Barbecue and Grilling / Meathead Goldwyn. - (cast iron griddle, pg. 152) Weber's Ultimate Grilling: A Step-by-Step Guide to Barbecue Genius / Jamie Purviance. - (griddle, pg. 48) Websites - Overhiser, Sonja. “How to Grill Corn in the Husk.” A Couple Cooks, 30 April. 2025, www.acouplecooks.com/grilling-corn-in-husk/. Rappos, Joanne. “Classic Grilled Cheeseburger.” Olive & Mango, 21 June 1970, www.oliveandmango.com/classic-grilled-cheeseburger/. - (This recipe has a nice chart for internal temperatures.) Quick Subject/Concept links to the Discover Online Library catalog (organized alphabetically, by subject):Barbecuing.Cooking, Chinese.Outdoor cooking....

"May His Peace Bring You Strength”

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