Kitchen Encounters

~ G. Washington's Instant Seasoning & Broth History ~

This granulated gluten-free, meat-free instant seasoning has been around for generations, and, interestingly, it's used as an ingredient in a surprising number of savory, vintage recipe.  It was a staple in my grandmother's pantry and my mother's pantry, and, for the love of making their recipes, it is a staple in mine too.  It's recognized as the very first seasoning and broth.  The brand has a strong loyalty amongst its users, but, because it contains MSG, it is not everyones cup-of-tea.  That said, if you've ever tasted anything made using it, you'd immediately recognize how special it truly is.  Easy to find?  It's readily available in most grocery stores and on-line too.

In 1908, Mr. George Washington, coincidentally a distant relative of General George Washington, established the G. Washington Coffee Refining Company, in Morris Plains, New Jersey -- he and his company were the pioneer of instant coffee.  Having successfully marketed his instant coffee, the company became interested in developing additional products.  In 1937, headquarter staff member, Paul J. Campbell, was served an exceptionally delicious dish while visiting friends.  Impressed with the flavor, he complimented the hostess, who was more than happy to him the seasonings she had used in its preparation.  He went right to work. 

Mr. Campbell almost immediately discovered these seasonings, when mixed with water, produced a pleasant meaty taste.  His idea was to add dehydrated onion, celery and other vegetables to the mix in the hopes of creating an instant broth that could be sold as a companion to instant coffee.

Working late night hours and having tried numerous failed experiments with the list of ingredients, Mr. Campbell awoke one night (morning) at 3 AM,  having had a dream in which he made certain changes that produced a successful formula.  Going to his kitchen, he recalled the changes made in his dream thus creating today's recipe for the broth.  One year later, in 1938, G. Washington's Seasoning & Broth was originally marketed as "Broth". It was distinctly packaged in tin foil packets called "Aces" with fifty Aces to a box.  Advertising via various mediums, including via the radio, made G. Washington's Seasoning & Broth a success right from the very beginning.

Initial distribution was in the New York City area.  This changed after the product was featured at the New York World's Fair of 1939 as the "Soup of Tomorrow".  During World War II, G. Washington's Seasoning and Broth was packed in "K" rations  for the troops, replacing bouillon paste.  As mentioned earlier, today it is recognized as the first of the "Instant Seasoning and Broths".  In 1945, American Home Foods acquired the G. Washington Coffee Refining Company. Under American Home Foods, packaging was improved and the product name changed from G. Washington's Broth to "G. Washington's Seasoning and Broth". This classification change added versatility and has contributed greatly to the product's success.  International Home Foods, purchased the brand from American Hot Foods and then sold it to ConAgra in August of 2000.  In October 2001, Homestat Farm, Ltd. purchased the brand from ConAgra.  In April, 2014, Homestat Farm was purchased from William Statlander vis family-owned Camden Holdings. 

Try it in My Mom's Old-Fashioned All-Beef Meatloaf:

Or in My Mom's Stuffed Cabbage Rolls (Holubki):

Or, in My Deconstructed Crockpot Stuffed Cabbage:

And, at Thanksgiving in My Mom's Bundt-Pan Cracker Stuffing:

"We are all in this food world together." ~ Melanie Preschutti

(Recipe, Commentary and Photos courtesy of Melanie's Kitchen/Copyright 2022)

~ All Politics Aside -- Laura Bush's Cowboy Cookies ~

All politics aside, former first Lady Laura Bush's recipe for cowboy cookies rocks.  Back in 1992, Family Circle magazine began the tradition of a friendly First-Lady Bakeoff contest during every presidential election year.  Hillary Clinton won the very first First Lady Bakeoff when her chocolate chip cookies beat Barbara Bush's chocolate chip cookie recipe.  Mrs. Clinton won again in 1996, with Hillary's same recipe for chocolate chip cookies winning over Elizabeth Dole's pecan roll cookie recipe.  Then, in 2000, Laura Bush debuted her Texas Governor's cowboy cookies, which won over Tipper Gore's ginger snap recipe.  While it's all in fun, unlike the other bakeoffs, Laura Bush's recipe became so popular, she gets credited for putting cowboy cookies on the map.

Sometimes called Ranger Cookies, the theory is, these HUGE 4"-5"-round cookies, loaded with a variety of add-in ingredients (much like kitchen-sink cookies), are hearty enough for a hard-working cowboy or a Texas ranger to appreciate. There are many versions of cowboy cookies -- Mrs. Bush's recipe simply made them famous.  I did very little to Mrs. Bush's original recipe -- mine contain an extra teaspoon of both baking powder and baking soda (for a better rise), a tablespoon of chocolate extract (an addition that takes the chocolate-flavor over-the-top), and, I make them smaller (it's a 1 1/2" ice-cream scoop I use for 2 1/2"-round cookies).  

Laura Bush's recipe w/a few minor adjustments by me:

For the dry ingredients:

3  cups unbleached all-purpose flour

1  tablespoon + 1 teaspoon baking powder

1  tablespoon + 1 teaspoon baking soda

1  tablespoon ground cinnamon

1 1/2  teaspoons sea salt

For the wet ingredients:

1 1/2  cups salted butter, at room temperature, very soft (3 sticks)

1 1/2  cups granulated sugar

1 1/2  cups firmly-packed dark brown sugar

3  large eggs

1  tablespoon pure chocolate extract

1  tablespoon pure vanilla extract

For the add-ins:

3  generous cups Nestlē Toll House semi-sweet chocolate morsels (22 ounces)

2  cups old-fashioned rolled oats

2  cups sweetened, flaked coconut

2  cups coarse-chopped, lightly-toasted pecans

~Step 1.  Preheat oven to 350°.  In a medium bowl, stir together the dry ingredients:  the flour, baking powder, baking soda, ground cinnamon and salt.  Set aside.  In a second medium bowl, stir together the granulated sugar and brown sugar.  Set aside.  Coarse-chop the pecans, placing them in a shallow baking pan as you work.  Roast the pecans in 350° oven until lightly-toasted and fragrant, 6-8 minutes, stopping to stir them with a spoon halfway through the process.  Remove from oven and set aside to cool.  Line 6-8 half-sheet baking pans with parchment paper and set aside.

~Step 2.  Place wet ingredients in a large bowl:  the butter, sugar mixture, eggs and both extracts. On high-speed of hand-held electric mixer, beat the until creamy, scraping down the sides of the bowl with a large rubber spatula constantly during the process, about 2 minutes.  Lower mixer speed, add the flour mixture and gradually incorporate it into the mixture, until a smooth, sticky dough forms, again, scraping down the sides of the bowl with a large rubber spatula.

~Step 3.  Remove the mixer.  Using the rubber spatula, thoroughly fold in the chocolate chips, followed by all remaining add-ins:  the oats, coconut and pecans.  Take as much time as you need to do a thorough job of incorporating all of the add-ins evenly throughout the cookie dough.

~Step 4.  Using a 1 1/2" ice-cream scoop as a measure, firmly-pack and drop balls of cookie dough, well-apart, on parchment lined pans, 12 balls of dough on each pan. Bake cookies, one-pan-at-a-time on center rack of preheated 350° oven, 12-13 minutes, until light-golden. Remove from oven and cool cookies on pan, about 1-1 1/2 minute to give them time to firm up a bit, prior to using a small spatula to transfer to a wire cooling rack, to cool completely.

Great cookies to keep on-hand in your Summertime cookie jar:

All Politics Aside -- Laura Bush's Cowboy Cookies:  Recipe yields 9 1/2-10 dozen, normal-size, 2 1/2"-round cookies.

Special Equipment List:  spoon; cutting board; chef's knife; shallow baking pan; 6-8, 17 1/2" x 12 1/2" baking pans; parchment paper; hand-held electric mixer; large rubber spatula; 1 1/2" ice-cream scoop; wire cooling rack; small thin spatula 

Cook's Note:  Similar to cowboy cookies, cookie bars or cook squares are also loaded with lots of add-ins.  Congo bars for example.   In most circles, Congo squares or Congo bar-cookies are made by spreading a batch of Nestlé Toll House chocolate chip cookie batter into a square or rectangular pan, then cutting the big cookie into smaller, cookie-sized squares or bars after baking.  They shouldn't be confused with layered or 'magic' cookie bars -- the kind with a graham cracker crust and held together with condensed milk.  The Congo square is a WWII era pan-cookie dating back to 1942.  Try my ~ Tropical Fruit, Nut and Chocolate Chip Congo Bars ~.

"We are all in this food world together." ~ Melanie Preschutti

(Recipe, Commentary and Photos courtesy of Melanie's Kitchen/Copyright 2022)

~ The Story Behind Our Retro Sloppy Joe Sandwich ~

In a nutshell, this one really is all in the name -- the Sloppy Joe sandwich.  The colorful name alone should clue the participant in for what they are about to experience, and, it's a messy one. After all, they didn't name it the neat-Nick sandwich.   The hamburger-type bun gets heaped with a loose, spoonable ground-beef and onion concoction then a tomato-based sauce gets stirred in, making it possible for the contents to drip out of the bun during consumption (or should I say impossible for the contents to stay in the sandwich during consumption). Some folks skirt around this by laying the bun halves side-by-side on a plate, topping them with the meat mixture, then eating it using a knife and fork -- me thinks that kinda takes all of the sport out of it.

The All-American sloppy Joe sandwich -- it was one of the most popular comfort foods of the 1950s. Moms across America were making them for their families, they quickly made their way into school lunchrooms, and, sloppy Joes showed up at parties, picnics and potlucks for all occasions.  Whether you love 'em or you don't, one bite of this now-retro sloppy-mess of a ground-beef and savory tomato-sauced sandwich is certain to conjure up a childhood memory or three.   As for me, I loved them, and my mom made them just the way I liked them -- using celery instead of the more commonly used green bell pepper, plus an extra spoonful of brown sugar because I liked them extra sweet and savory.  Sloppy Joes made many snow days, Summer days, and yes, even sick days better.

Part of the charm of the Sloppy Joe is that it's adaptable to suit anyones palate.  If you hate onions, don't put 'em in.  If you love garlic, add it.  Some like it hot -- for you folks, add a dash or three of hot sauce.  Side dishes are pretty easy to decide on too.  The sandwich pairs great with potato chips, potato salad or coleslaw -- some folks even like bake beans with theirs.

The original term "sloppy Joe" had nothing to do with a sandwich.  It was slangy code for any cheap restaurant or lunch counter-type establishment with a very relaxed dress code.  As for how the sandwich came to be named "sloppy Joe" (as if its being sloppy to eat isn't reason enough), the most believable story is that, in 1926, a creative restaurant cook named Joe, working at Floyd Angell's Cafe in Sioux City, Iowa, added tomato sauce and green pepper to what midwesterners refer to as "loose meat" sandwiches (which are a mixture of seasoned sautéed ground beef and onions served on a hamburger bun and sometimes topped with mustard and ketchup). That said, by the mid 1940s, the sloppy Joe sandwich was firmly established in America, and, in 1950 Libby introduced its canned Barbecue Sauce and Beef Sloppy Joe, which was the first of several canned sloppy Joe concoctions that could be kept in ones pantry -- all anyone needed to do was open the can, heat the contents and spoon it onto hamburger buns.  The Manwich was introduced in 1969 and lives on today -- it's a tomato-based sauce that one adds to their own browned ground beef.

Try my version of the  classic ground-beef sloppy-Joe sandwich:

And then try my version of the sloppy-Joe grilled-cheese sandwich:

"We are all in this food world together." ~ Melanie Preschutti

(Recipe, Commentary and Photos courtesy of Melanie's Kitchen/Copyright 2022)

~Snowy-Day Sloppy-Joe Grilled-Cheese Sandwiches~

While I adore my sloppy Joes served in the traditional manner, spooned generously onto a soft, white all-American hamburger roll, it's more than ok to get creative with ways to use the filling other than the iconic sandwich.  To  name a few:  sloppy-Joe cheese dogs, sloppy-Joe mac 'n cheese, sloppy-Joe nachos, sloppy-Joe pizza, and, my personal favorite, sloppy-Joe grilled-cheese sandwiches.  Because the sweet-and-savory sloppy-Joe ground-beef mixture is a natural when paired with melted cheese, the end justifies the means in the case of all of them.

The All-American sloppy Joe sandwich -- it was one of the most popular comfort foods of the 1950s. Moms across America were making them for their families, they quickly made their way into school lunchrooms, and, sloppy Joes showed up at parties, picnics and potlucks for all occasions.  Whether you love 'em or you don't, one bite of this now-retro sloppy-mess of a ground-beef and savory tomato-sauced sandwich is certain to conjure up a childhood memory or three.   As for me, I loved them, and my mom made them just the way I liked them -- using celery instead of the more commonly used green bell pepper, plus an extra spoonful of brown sugar because I liked them extra sweet and savory.  Sloppy Joes made many snow days, Summer days, and yes, even sick days better.

The original term "sloppy Joe" had nothing to do with a sandwich.  It was slangy code for any cheap restaurant or lunch counter-type establishment with a very relaxed dress code.  As for how the sandwich came to be named "sloppy Joe" (as if its being sloppy to eat isn't reason enough), the most believable story is that, in 1926, a creative restaurant cook named Joe, working at Floyd Angell's Cafe in Sioux City, Iowa, added tomato sauce and green pepper to what midwesterners refer to as "loose meat" sandwiches (which are a mixture of seasoned sautéed ground beef and onions served on a hamburger bun and sometimes topped with mustard and ketchup). That said, by the mid 1940s, the sloppy Joe sandwich was firmly established in America, and, in 1950 Libby introduced its canned Barbecue Sauce and Beef Sloppy Joe, which was the first of several canned sloppy Joe concoctions that could be kept in ones pantry -- all anyone needed to do was open the can, heat the contents and spoon it onto hamburger buns.  The Manwich was introduced in 1969 and lives on today -- it's a tomato-based sauce that one adds to their own browned ground beef. 

When your ooey-gooey grilled cheese sandwich has a sweet 'n savory sloppy Joe center -- the world is a better place.

For the sloppy Joe's:

2-2 1/2  pounds lean ground beef (90/10)

1  generous cup finely-diced yellow or sweet onion (6 ounces)

1  generous cup finely-diced celery, or, finely-diced green pepper (6 ounces)

1/2  teaspoon celery seed (omit if using green pepper)

1/2  teaspoon garlic powder

1  teaspoon sea salt

1  teaspoon coarse-grind black pepper

1  cup ketchup

2  tablespoon yellow "ballpark" mustard

4  tablespoons dark brown sugar

2  teaspoons Worcestershire sauce

For each sandwich:

2  tablespoons salted butter

2  slices soft, white bread

2-4  slices yellow American cheese, the pre-packaged slices are the right thickness

3-4  tablespoons sloppy Joe mixture, from above recipe

serve with suggestions:  cream of tomato soup, crunchy potato chips, potato salad or coleslaw, &/or, dill pickle spears

~Step 1.  To make the sloppy Joe's, place the ground beef in a 12" chef's pan w/straight, deep sides. Prep the onion and celery (or green pepper), placing them in the pan as you work.  Add the celery seed, garlic powder, salt and pepper. Using a large spoon or spatula, give the mixture a thorough stir, making sure all of the vegetables and the spices are evenly incorporated into the meat.  Sauté, over medium-high heat, using a spatula to stir frequently and break up the meat into small bits and pieces, until meat has lost its red color and almost no liquid remains in the bottom of the pan, about 20-30 minutes.

~Step 2.  Add and use a large spoon to stir in the ketchup ketchup, mustard, brown sugar and Worcestershire sauce.  Continue to cook, stirring constantly, until the mixture is steaming, 1-2 more minutes.  Remove from heat, cover the pan and allow to steep, about 15-30 minutes, to allow some time for the sweet and savory tomato-sauce-flavors to soak into the ground meat.  

~Step 3.  To assemble and cook the sloppy-Joe grilled-cheese sandwiches, melt two tablespoons butter in a 10" nonstick skillet over low heat.  Place 2 slices of bread in the skillet.  Top each slice with 1-2 slices yellow American cheese.  Gently and carefully, spoon and spread 3-4 tablespoons sloppy Joe mixture atop one slice of cheese-topped bread. Increase heat to medium- medium-low (error on the side of the heat being too low), place a lid on the skillet, and cook, watching carefully, 2-3 minutes (a glass lid allows you to keep an eye on things), until the cheese has melted and bread is lightly-and-nicely toasted.  Remove lid from the skillet.  Place the bread slice with the melted cheese on it, cheese-side-down, atop the bread slice with the sloppy Joe mixture on it.  Use a spatula to transfer the sandwich from skillet to plate. Using a serrated bread knife, slice and serve ASAP.  Repeat process with remaining sandwiches.

Bring on the tomato soup + a pickle -- & take that first bite:

Snowy-Day Sloppy-Joe Grilled-Cheese Sandwiches:  Recipe yields 6 cups sloppy Joe mixture/each 1 cup Sloppy Joe mixture is enough for 4 sandwiches.

Special Equipment List: cutting board; chef's knife; 1-cup measuring container; 10" nonstick skillet/ lid; large spatula; large spoon; 10" nonstick skillet; spatula; serrated bread knife

Cook's Note: On a 1917 episode of The Walking Dead, while scouting around in search of food and guns, Rick (Andrew Lincoln) and Michonne (Danai Gurira), fall through a rooftop into a room filled with just that, guns and miscellaneous canned foods and military RTE (ready-to-eat) meals. Rick goes full-blown romantic on Michonne.  After the obligatory sex, they eat a candlelit feeding-frenzy dinner and Rick presents her with a surprise, and it's not jewelry -- it's one last type of RTE meal. "I've been waiting to show you this one," Rick says, "It's chili. And mac 'n cheese.  Together."  Try my ~ Walking Dead:  It's Chili & Mac 'n Cheese.  Together. ~.

"We are all in this food world together." ~ Melanie Preschutti

(Recipe, Commentary and Photos courtesy of Melanie's Kitchen/Copyright 2022)

~ Snowy-Day Ground-Beef Sloppy-Joe Sandwiches ~

The All-American sloppy Joe sandwich -- one of the most popular comfort foods of the 1950s. Moms across America were making them for their families, they made their way into school lunchrooms, and, they showed up at parties, picnics and potlucks.  Whether you love 'em or you don't, one bite of this now-retro sloppy-mess of a ground-beef and savory tomato-sauced sandwich is certain to conjure up a childhood memory or three.   As for me, I loved them, and my mom made them just the way I liked them -- using celery instead of the more commonly used green bell pepper, plus an extra spoonful of brown sugar because I liked them extra sweet and savory.  Sloppy Joes made snow days, Summer days, and yes, even sick days better.

The original term "sloppy Joe" had nothing to do with a sandwich.  It was slangy code for any cheap restaurant or lunch counter-type establishment with a very relaxed dress code.  As for how the sandwich came to be named "sloppy Joe" (as if its being sloppy to eat isn't reason enough), the most believable story is that, in 1926, a creative restaurant cook named Joe, working at Floyd Angell's Cafe in Sioux City, Iowa, added tomato sauce and green pepper to what midwesterners refer to as "loose meat" sandwiches (which are a mixture of seasoned sautéed ground beef and onions served on a hamburger bun and sometimes topped with mustard and ketchup). That said, by the mid 1940s, the sloppy Joe sandwich was firmly established in America, and, in 1950 Libby introduced its canned Barbecue Sauce and Beef Sloppy Joe, which was the first of several canned sloppy Joe concoctions that could be kept in ones pantry -- all anyone needed to do was open the can, heat the contents and spoon it onto hamburger buns.  The Manwich was introduced in 1969 and lives on today -- it's a tomato-based sauce that one adds to their own browned ground beef. 

Please skip the canned stuff -- making Sloppy Joe's from scratch is almost as easy, &, so very much tastier:

2-2 1/2  pounds lean ground beef (90/10)

1  generous cup finely-diced yellow or sweet onion (6 ounces)

1  generous cup finely-diced celery, or, finely-diced green pepper (6 ounces)

1/2  teaspoon celery seed (omit if using green pepper)

1/2  teaspoon garlic powder

1  teaspoon sea salt

1  teaspoon coarse-grind black pepper

1  cup ketchup

2  tablespoon yellow "ballpark" mustard

4  tablespoons dark brown sugar

2  teaspoons Worcestershire sauce

~Step 1.  To make the sloppy Joe's, place the ground beef in a 12" chef's pan w/straight, deep sides. Prep the onion and celery (or green pepper), placing them in the pan as you work.  Add the celery seed, garlic powder, salt and pepper. Using a large spoon or spatula, give the mixture a thorough stir, making sure all of the vegetables and the spices are evenly incorporated into the meat.  Sauté, over medium-high heat, using a spatula to stir frequently and break up the meat into small bits and pieces, until meat has lost its red color and almost no liquid remains in the bottom of the pan, about 20-30 minutes.  

~Step 2.  Add and use a large spoon to stir in the ketchup, mustard, brown sugar and Worcestershire sauce.  Continue to cook, stirring constantly, until the mixture is steaming, 1-2 more minutes.  Remove from heat, cover the pan and allow to steep, about 15-30 minutes, to allow some time for the sweet and savory tomato-sauce-flavors to soak into the ground meat.

'Tis true:  Potato chips are to a sloppy Joe, what French fries are to a hamburger -- & in either case, hold my beer!

Snowy-Day Ground-Beef Sloppy-Joe Sandwiches:  Recipe yields 6 cups sloppy Joe mixture/enough for 12 sandwiches.

Special Equipment List: cutting board; chef's knife; 1-cup measuring container; 12" chef's pan w/straight, deep sides & lid; large spatula; large spoon

Cook's Note: The fabulous '50's may be gone forever, but they are certainly not forgotten.  Remember the stainless steel diner in your hometown that served up a thick slice of mouthwatering meatloaf smothered in a smooth and rich pan gravy alongside a big scoop of fluffy mashed potatoes? Remember meatloaf day in your school cafeteria with stewed tomatoes and macaroni and cheese?  Remember the Swanson frozen meatloaf dinner slathered with a thick brown gravy and French fries?  I remember them all, but, mostly, I remember ~ My Mom's "Special" All-Beef Meatloaf ~, and, the story of humble, homey All-American meatloaf is fascinating.  

"We are all in this food world together." ~ Melanie Preschutti

(Recipe, Commentary and Photos courtesy of Melanie's Kitchen/Copyright 2022)

~ GF Deconstructed Slow-Cooker Stuffed-Cabbage ~

Feel free to assume I'm not a fan of trendy deconstructed dishes.  I am, however, the first to admit there are exceptions to every rule, and, my mom's recipe for deconstructed stuffed cabbage rolls is one such exception.  Why?  Because the end justifies the means in a big, beautiful way: Every forkful of the finished "deconstructed" version is uncompromisingly just as delicious as the classic original, and, the time saved by not cooking many of the components first, then assembling them in the typical manner is marked.  All I can say is:  Where had this "deconstructed" method been all my life?  It took years for mom to teach me to make her cabbage rolls to perfection (it takes a lot of work to construct a traditional cabbage roll), then, in 2016, she showed me how she makes her deconstructed cabbage rolls -- and it made my life a lot easier.

When it comes to making cabbage rolls, like meatloaf or meatballs, most cuisines have a traditional recipe for them, and, all make use of on-hand ingredients.  For instance:  If they live in an area suited for raising sheep, lamb is in their cabbage rolls.  If they live in a climate where vegetables grow year round, you'll find veggies like bell peppers and chunky tomatoes in them.  I will, however, go out on a limb and state:  when I say "cabbage roll", you should say "Eastern European", because that is the cuisine they're hands-down most commonly associated with.

Here's my gluten-free twist on my mom's recipe:

1 medium-sized head green cabbage (about 2 1/2 pounds)

3  pounds lean ground beef (90/10) 

2  medium-sized yellow onions, about 6-ounces each, finely-diced (about 2 cups)

1  cup uncooked long-grain white rice or basmati rice, not "Minute rice" (8 ounces)

1  seasoning packet from 1  box of  G.Washington's Rich Brown Seasoning and Broth Mix  (Note:  This WWII-era dehydrated spice mixture is both gluten-free and meat-free.  It was created by Paul J. Campbell in 1937 to replace instant bouillon.  It was a well-known family secret ingredient of my grandmother's and I've keep it on-hand in my pantry specifically to duplicate her recipes without fail.  It's readily available at grocery stores and on-line.)

2  teaspoons sea salt

1  teaspoon coarse-grind black pepper

2  extra-large eggs

1  tablespoon Worcestershire sauce 

3  32-ounce boxes + 2 cups gluten-free tomato soup tomato soup (Note:  Not all tomato soup, Campbell's for example, is gluten-free, so, be sure to check the label.)

2  additional teaspoons sea salt + 1 teaspoon additional coarse-grind black pepper

~Step 1.  To mix the meat and semi-form the meatballs, place the ground beef, diced onion, uncooked rice, G. Washington's seasoning, salt, pepper, eggs and Worcestershire sauce in a large bowl.  Mix thoroughly to combine -- the best and easiest way to do this is with your hands.  Using a 1 3/4" ice-cream scoop as a measure, form the meat mixtures into balls, dropping and dividing them equally between two plates, 24-26 on each plate.  Set aside.

~Step 2.  To prep the cabbage, remove and reserve a few soft, leafy outer leaves from the head of cabbage.  Cut/remove the hard core from the center, then slice the head into two halves, then cut each half into two quarters.  Coarse-slice/1/2" shred the first two quarters, and set them aside.  Coarse-shred the second two quarters and set them aside (separate from the first two).

~Step 3.  Everybody into the crockpot. Between the palms of your hands, roll half (give-or-take) the meatballs into actual balls, placing them, side-by-side and in a single layer, in the bottom of the cabbage-leaf lined crockpot. Scatter half of the coarse-shredded cabbage atop the meatballs -- do not press down or try to compact the layers.  Between the palms of your hands, roll the remaining meatballs into actual balls, placing them, side-by-side and in a single layer atop the coarse-shredded cabbage.  Scatter the remaining half of the coarse-shredded cabbage atop the meatballs.  Add the tomato soup, giving it time to drizzle down through the cracks and crevices.  Sprinkle on the additional salt and pepper.  Do not press down or try to compact the layers.  Place the lid on the crockpot.

~Step 4.  Slow-cook on high for 4 hours, then on low for 2 hours.  Lift the lid and smell the wonderfulness.  I like to serve these family style, but feel free to plate for each person.  To serve, using a large slotted spoon, transfer all the shredded cabbage to a 4-quart casserole.  Using the same spoon, transfer and arrange all the meatballs atop the cabbage.  Using a soup ladle, transfer a generous half of the sauce to the casserole.  Serve the remaining sauce at table side.

Just like grandma used to make -- (wink, wink) almost! 

GF Deconstructed Slow-Cooker Stuffed-Cabbage:  Recipe yields 6-8 servings.

Special Equipment List:  1 3/4" ice-cream scoop; cutting board; chef's knife; 6 1/2-7-quart crockpot; large slotted spoon; soup ladle

Cook's Note: Known as holubki to me and many of you*, stuffed cabbage rolls are beloved in every Eastern European household. Everyone makes them a bit differently, with the constants being: ground meat (beef, pork and/or lamb), cooked rice, steamed green cabbage leaves and a tomato-based sauce.  Because they are labor-intensive, too often they're reserved for holidays or special occasions. That said, those of us in Eastern European inner-circles know there are other ways to bring this knife-and-fork savory comfort food to the weekday table in almost half the time. Here's ~ Five Ways to Enjoy Slovak-Style Stuffed Cabbage ~.  Give 'em a try!

"We are all in this food world together." ~ Melanie Preschutti

(Recipe, Commentary and Photos courtesy of Melanie's Kitchen/Copyright 2022)

~Pasta - Choose, Portion, Cook, Sauce, Toss & Serve~

The world is full of pasta-bilities.  Our modern marketplaces have supplied all of our demands with hundreds of shapes, sizes, and colors of dried and fresh pasta.  I suppose it is because pasta is relatively quick to cook that many Americans impulsively try to create their own versions of well-known pasta dishes having little or no knowledge of the tried and true, time-honored principles and classic recipe techniques these recipes require.  What's worse, many American restaurants do the same.  Trust me when I say, I'm happy to overlook a slightly over-cooked or over-sauced pasta dish served by a friend who forth their best effor,.  That said, some of the lifeless, lack-luster, overly-sauced, overly-salted pasta dishes served at many restaurants should be outlawed.

#1.  Choosing pasta -- fresh vs. dried & what shape works best.

There are two types of pasta:  dried and fresh. Dried pasta is commercially made using semolina (wheat) and durum flour (wheat).  Fresh pasta is made with flour and eggs.  Both are available in countless shapes and sizes.  Do not fall into the snobbish trap of only eating fresh pasta, or only eating dried pasta, or only eating one shape of pasta.  Each type and shape has a specific purpose and they are usually not interchangeable.  The basic rule for both dried and fresh pasta is:  the more delicate the sauce, the more delicate the pasta.  Dried pasta (spaghetti and penne for example), hold up under the weight of heavy sauces.  Dried pasta shapes are also great for baked casseroles, like mac & cheese or stuffed shells.  Fresh pasta, which breaks more easily, requires a light sauce and/or should be used to to make filled-pasta like tortellini or ravioli.  As with all cooking, there are exceptions to every rule so:  when in doubt, trust the recipe.

As for trendy dried or fresh pasta found colored or flavored with exotic items like squid ink and truffle, simply stated:  for the most part they are a waste of money because flour and the cooking process deaden the expensive flavors.  On the other hand, gourmet pasta that contains herbs like, cracked pepper, basil or rosemary impart lovely flavor into the dish being served, as long as it is chosen to complement the dish being served.  That being said, colored pasta is a lot of fun to serve, especially the colors of the Italian flag:  egg (white), spinach (green), and, tomato (red).

#2.  Portioning pasta -- people eat more than the experts say.

Authorities proclaim that one pound of pasta will produce 4-6 servings, depending upon whether it is served as a starter, entree or side-serving.  I, however, find that realistically, one pound of pasta produces 3-5 servings, and, in the case of thin strands, like angel hair, it is best to plan on one pound of pasta producing just 2-4 servings.  If you are adding meat, seafood or vegetables to the dish, that will, of course, stretch it farther.  It's  amazing to me just how much pasta people eat.

#3A.  Cooking pasta, part 1:  boiling -- get out the big pot.

Pasta needs a large pot filled with enough water so it can move freely.  My general rule for 1-1 1/2 pounds of pasta is:  In an 8-quart stockpot, bring 5 quarts of water to a rolling boil. When the water reaches a rolling boil, add 1 1/2 teaspoons of sea salt.  Authorities say to add 1 or more tablespoons of salt, but I personally think that is too much -- I want my pasta to be mildly salted, not salty.  Many will tell you to add some oil to the water -- that's just wrong.  Never add oil to the pasta water.  Oil does nothing except enjoy a free ride on top of the water, which sticks to the surface of the pasta when it drains, which in turnprevents the sauce from sticking to the pasta. Once the salted water is boiling, gradually add the pasta to the water, in order to keep the water boiling and the pasta separated.  That said, once all of the pasta has been added, using a large spoon, stir it around until it has softened and is "swimming" freely around under the water.  Next, lower the heat to a steady simmer, as boiling damages even the heartiest pasta.

#3B.  Cooking pasta, part 2:  timing -- it's done when it's done.

Use the cooking instructions on the package combined with a reliable timer as a guideline.  The cooking time will vary with each type and shape of pasta, not to mention how you have the heat under the simmering pasta regulated.  Dried pasta will take considerably longer to cook than freshly made pasta, approximately 8-12 minutes depending upon the shape or thickness, with short pasta taking longer to cook than long, stranded pasta because short pasta is thicker.  Fresh pasta will cook quite quickly, in some cases as quickly as 1-2 minutes, but like dried pasta, shape and thickness will determine the time.  The longer fresh pasta dries, the longer the cooking time. When cooking dried or fresh pasta, be prepared to stand by the stove during the last 1-2 minutes and taste test as often as every 15-30 seconds. -- the difference between perfection and disaster.

Only a fool throws pasta against the wall to test for doneness.  The only test is "al dente", meaning "to the tooth", which means you have to taste it.  Pasta should be slightly resistant, yet cooked through and not soft or mushy.  Pasta continues to cook even after draining, so it is best to remove it from the heat slightly undercooked.  Also keep in mind that if pasta is to be baked after boiling, macaroni and  cheese for example, cook it even less.

#3C.  Cooking pasta, part 3: draining -- get out a colander.

Immediately and gently, transfer cooked pasta from the pot o a large colander -- for delicate or filled-pasta, use a hand-held colander to transfer the pasta into the large colander.   Give the colander a few gentle shakes to drain away all excess water.  Never rinse pasta in water, unless preparing a cold pasta dish, like macaroni salad, in which case it must be rinsed in very cold water to halt the cooking process.  Occasionally a recipe calls for reserved pasta water -- reserve this liquid (+ a bit extra) just prior to draining, then proceed with the recipe as directed.

#4.  Saucing pasta -- be judicious, less is more.

Be sure to have any sauce/and or other ingredients ready/warm and waiting for the pasta to cook, never vice versa.  Do not add all of the sauce at once.  The pasta may not need it, and extra sauce can be served at tableside to suit individual preferences.  A pasta dish that has been perfectly sauced and tossed has no sauce puddled on the plate or in the bottom of the bowl, before or after eating it.  Authentic Italian pasta is never soaked in or over-sauced.  This is typically the biggest mistakes Americans and American restaurants make.  As a guideline, for 12-16 ounces of spaghetti, I use 1-1/2-2 cups of sauce.  Depending upon the recipe or personal preference, consider stirring a bit of finely-grated cheese into the sauce too.  My favorite is Parmigiano-Reggiano and for 12-16-ounces of pasta you'll need about 3-4 tablespoons.  Other favorites of mine are Grana Padano (similar to Parm.-Regg.), Locatelli (Pecorino-Romano), or a well-aged Asiago.  Be sure to use a microplane grater to finely grate the cheese you are adding.

#5.  Tossing pasta -- transforming pasta & sauce into one dish.

Tossing is the step that transforms the sauce and the pasta into a single dish.  Immediately after draining the pasta into the colander, return the hot pasta to the still warm stockpot and place the stockpot on the still warm stovetop.  For every 2 ounces of pasta you have cooked, add 1 tablespoon of salted butter (preferably at room temperature). Give it a gentle but thorough stir, just until the pasta is evenly coated in the melted butter.  Cover and let it sit on stovetop 1-2 minutes, to allow the pasta time to absorb all of the butter.  The butter is going to impart rich flavor to your pasta (instead of just getting it from overly salted water) and it is actually going to encourage the sauce to stick to each buttery strand or piece of pasta.  My buttering trick complements any sauce you plan to add -- it is also why I am constantly asked why my pasta tastes better than everyones.  Add the sauce to the buttered pasta and toss until every piece or strand is enrobed.

Note:  If my "coat the hot pasta in butter" tip has you rolling your eyes or about to leave me a nasty comment, this is where we should part ways.  If you haven't tried it, you can't begin to understand, and, I could care less if you, your mama or your entire family hails from Italy.

To toss, use either two spoons or two forks, or, a pair of tongs -- I find that two spoons or two forks work best for short pasta (like penne and rigatoni), and tongs work best for stranded pasta (like linguini and spaghetti).

#6.  Serving pasta -- family-style vs. individual servings. 

Once the pasta is tossed, it is time to serve it.  There are two options. Family-style:  transfer pasta to a large, warmed serving platter; Individual portions:  transfer pasta to warmed, shallow pasta bowls. When serving individual portions, use tongs.  Twirl the pasta, to make it look like a bird's nest in the center of each bowl.  In either case, a wedge of cheese and a microplane cheese grater should be on the table -- along with any additional sauce for those who desire some. Always remember, from the minute the pasta is cooked, there is no time for pause or delay.

Would you like my recipe for meatballs with that?

Choosing, Portioning, Cooking & Saucing Pasta:  Recipe yields instructions to cook and sauce perfect pasta every time.

Special Equipment List:  8-quart stockpot w/lid (or stockpot sized appropriately for how much pasta is being cooked); colander; two large spoons or two large forks, or, a pair of tongs; microplane grater

Cook's Note:  Even those of us who can and do make ravioli from scratch, don't typically serve them for a family-friendly weeknight meal. Why?  Making ravioli from scratch is a lot of work.  That's why these one-to-two-bite labors-of-love are usually reserved for holidays and celebrations. That said, high-quality store-bought ravioli can be found in the average grocery store.  Rana is my go-to brand, and, you won't find them in the frozen food aisle -- they're found in the refrigerated section where fresh pasta is sold.  When paired with an easy-to-make-from-scratch sauce, ravioli can be added to every pasta-loving family's weeknight meal rotation:  Try these three sauces!

"We are all in this food world together.: ~ Melanie Preschutti

(Recipe, Commentary and Photos courtesy of Melanie's Kitchen/Copyright 2022)

~Eat Some, Freeze Some -- A Big Batch of Meatballs~

Everybody loves meatballs, and, the night the family is eating spaghetti and meatballs for dinner is the most popular day in the weekly meal rotation.  For Italian-American families, that dinner is typically reserved for Sunday.  Tender, juicy, flavor-packed meatballs get slow-simmered in a pot of "gravy" (meaning red sauce), and, every Italian-American family claims to have the best, handed-down-for-generations, recipe for "polpette" (meaning "meatballs").  Enough said.

Meatballs are a universal food, and, almost every culture has their own name for them and way to serve them using spices and sauces common to their cuisine.  They come in all sizes too:  tiny, pop-in-your-mouth sized ones served at coctail parties or put into soups; medium-sized ones served as an accompaniment to pasta or put in submarine-type sandwiches; and, large near baseball-sized ones served as a main course -- yep some people really do make them that large.  While meatballs aren't Italian per se, I'm pretty certain when most of us think of meatballs, we associate them with the pillowy-soft, melt-in-your-mouth, meatballs covered in red sauce of the Italian-American kind.  And, just like other cultures brought their meatball recipes with them, the Italian immigrants brought their traditional family meatball recipes to America with them.  That said, back in Italy, meatballs were not (initially) served with spaghetti.  They were served alone, as a meatball course, as was the pasta, as a pasta course, and the salad, as a salad course, etc.  These two items began being served together in Italian restaurants to appease Americans who wanted meat served with their pasta -- some changes really are for the better.

Here's my family's best Italian-American polpette recipe:

For the basic meat mixture:

4  pounds lean ground meat (90/10)

4  pounds pork tenderloin

12  ounces finely diced onion

For the wet mixture & seasonings:

12 ounces saltine crackers (6 crackers shy of 3 sleeves)

8  jumbo eggs

1  cup milk

2  teaspoons Italian seasoning blend

2  teaspoons sea salt

2  teaspoons coarsely ground black pepper

4  ounces fine-grated Parmigiano-Reggiano (about 1 cup)

For forming and frying:

1  24-ounce container plain, dry breadcrumbs

corn or peanut oil for frying

~ Step 1.  To make the meat mixture, place all three ingredients in a very large bowl (the ground beef, ground pork and diced onion) and thoroughly combine.  The quickest and easiest way way to do this is with your hands.  Set mixture aside.

~Step 2.  To make the wet mixture, place crackers in a large-capacity food processor fitted with a steel blade.  Using a series of about 30 rapid on-off pulses, process the crackers to crumbs.  Open the lid of the processor and add the eggs, milk, Italian seasoning, sea salt and coarse-grind pepper.  Close the lid and with the motor running, process until the mixture is smooth, thick and pasty, about 15-20 seconds. Open the lid of the processor and add the fine-grated Parmigiano-Reggiano.  Close the lid and process until the cheese is thoroughly incorporated, an additional 15-20 seconds.

~ Step 3. Transfer wet mixture to meat mixture. Using hands, thoroughly combine. Cover with plastic wrap and refrigerate for 1-2-3 hours or overnight, to allow the flavors time to marry.  Uncover and briefly remix.

Forming, Frying & Freezing Meatballs:

The above meatball mixture, which is simple and straight-forward, makes a lot, about ten dozen. It takes no extra time to mix this big batch, just about 30 minutes of extra frying time, which is a small sacrifice considering the outcome.  Once the meatballs are fried, I portion and freeze them (unsauced), enough for 6-8 meals.  My method for frying meatballs, however, requires one extra, old and authentic step.  It is a step many American cooks don't know about, or skip.  The formed meatballs get rolled in breadcrumbs prior to frying.  This produces a lovely crisp, golden brown breadcrumb crust.  These are indeed, moist, juicy, melt-in-your-mouth incredible meatballs.

~ Step 1.  Using a 1 3/4" ice-cream scoop as a measure, place meatballs on 2 large, 17 1/2" x 12 1/2" baking pans.  Cover with plastic wrap, and keep covered until you're ready to roll them in breadcrumbs and fry.  I fry my meatballs in my electric skillet -- it controls the temperature perfectly, and, is about the same size as a 13" x 9" x 2" casserole, which makes this similar-sized perfect to use as a vessel to hold the breadcrumbs.

~ Step 2.  Place about 2 cups of breadcrumbs in the bottom of a 13" x 9" x 2" baking dish -- add additional breadcrumbs as necessary throughout the process.  Place a scant 1/4" of oil in the bottom of an electric skillet and preheat to 275°.  Note:  In the case of my electric skillet, you can see that a 13" x 9" x 2" baking dish is the perfect gauge for how many meatballs to fry at one time.  Do not overcrowd the skillet.

~ Step 3.  Place about 12-16 meatballs in the breadcrumbs and roll to coat.  When all are coated, place them in the preheated skillet. Fry, until browned on both sides, but NOT completely cooked through, about 3-4 minutes per side. Do not overcook meatballs.  Using a pair of tongs remove from skillet and place in a large, flat-bottomed, paper-towel-lined disposable aluminum roasting pan to drain.

~ Step 4. Refrigerate meatballs on parchment-lined baking pans for 1-2 hours -- chilling prior to freezing prevents freezer burn. To freeze, I portion and place them onto inexpensive, disposable food service plates or trays that I buy at our local Sam's club.  Each tray gets double or triple wrapped in plastic, then placed in a food storage bag.  Lastly, I stack the trays neatly on top of each other in my freezer.

Drop frozen meatballs into sauce & simmer 10-12 minutes:

Eat Some, Freeze Some -- A Big Batch of Meatballs:  Recipe yields 10+ dozen meatballs.

Special Equipment List: cutting board; chef's knife; very large mixing bowl; large-capacity food processor; 1-cup measuring container; large rubber spatula; plastic wrap; 2, 17 1/2" x 12 1/2" baking pans; parchment paper; 13" x 9" x 2" baking dish; electric skillet or large nonstick skillet; small fork; tongs; paper towels

Cook's Note:  To cook freshly-made lightly-sautéed or frozen (unthawed) meatballs, drop them into your favorite red sauce that is simmering in a chef's pan, saucepan or stockpot.  Gently simmer until just cooked through, 10-12 minutes. Need a sauce recipe?  Try my recipe for ~ Mel's Fresh & Spicy Tomato-Basil Sauce (Marinara) ~.

"We are all in this food world together." ~ Melanie Preschutti

(Recipe, Commentary and Photos courtesy of Melanie's Kitchen/Copyright 2022)

~ Super-Easy Light & Skinny Tuna or Chicken Salad ~

Tuna salad and chicken salad -- they're two of my favorites.  Tuna I have on-hand in my pantry all the time, chicken breast I have leftover on a regular basis.  Tuna or chicken salad is nothing fancy -- and it's ertainly not gourmet.  Just a quick and easy-to-make lunch made from ingredients you most-likely have on hand in your pantry -- and it'll keep you smiling all afternoon too.  Why? Because besides being loaded with fat-free protein (from tuna packed in water or the meat from leftover chicken breasts, plus hard-cooked eggs), it's filling and packed-full of flavor (from all the wonderful spices in your favorite "lite" Italian dressing).  There's more. It's light -- a refreshing break from calorie-packed carbohydrates.  It's never to early to "think Spring".

Filling, packed-full of flavor & texture -- & light on calories too:

1  12-ounce can packed-in-water Starkist albacore tuna, well-drained and chunked, or, 12-ounces meat from leftover poached or roasted chicken breast, pulled into bite-sized pieces

3  ounces diced celery (about 1/2 cup)

2  ounces diced yellow or sweet onion (about 1/3 cup)

1/2  teaspoon coarse-grind black pepper

2  extra-large eggs, hard-cooked, peeled and chopped

6-8  tablespoons Wishbone light Italian salad dressing

~Step 1. To make the tuna salad, open and place the tuna on a paper-towel-lined plate, long enough to drain all excess liquid, 3-4 minutes.  Using your fingertips, pull the tuna into bite-size pieces, transferring them to a medium bowl as you work.  If making chicken salad, use your fingers to pull the breast meat into bite-sized pieces. Dice the celery and onion, adding them to the bowl with the tuna.  Add the black pepper and six tablespoons of the light-Italian dressing.  Using a large rubber spatula, gently fold the mixture together, to thoroughly combine.  Add the chopped hard-cooked eggs.  Using the same spatula, gently fold the eggs into the mixture.  Refrigerate tuna salad until well-chilled, 2-4-6 hours or overnight.  Once chilled, give it a taste and add additional Italian dressing if desired.

Try it in my Super-Easy Skinny Tuna Salad Pita Sandwiches:

Super-Easy Light & Skinny Tuna or Chicken Salad:  Recipe yields 4 cups tuna or chicken salad.

Special Equipment List: paper towelsls; cutting board; chef's knife; large rubber spatula

Cook's Note:  Occasionally my dad would fix his version of tuna salad. On a large platter, he'd make a bed of soft lettuce leaves, then add a layer of tomato slices followed by a sliced cucumber.  He'd scatter a lightly-drained can of chilled tuna-packed-in-oil over the veggies, followed by a few dollops of cottage cheese.  His creation ended with a sprinkling of salt and black pepper. Mom would make some rye toast, put a pitcher of iced tea on the table and lunch was served.  It wasn't fancy, but our family of four loved it. Try my twist and mixed-up version of Dad's deconstructed tuna salad:   ~ Lighten Up w/a Refreshing Tuna-Mac Garden Salad ~.  It goes without saying, this recipe can be made substituting chicken breast for tuna too!

"We are all in this food world together." ~ Melanie Preschutti

(Recipe, Commentary and Photos courtesy of Melanie's Kitchen/2022)

~ Super-Easy Skinny Tuna Salad Pita Sandwiches ~

Nothing fancy.  Certainly not gourmet.  Just a quick and easy-to-make lunch made from ingredients you most-likely have on hand in your pantry -- and it'll keep you smiling all afternoon too.  Why?  Because besides being loaded with fat-free protein (from tuna packed in water and hard-cooked eggs) it's filling and packed-full of flavor (from all the wonderful spices in your favorite "lite" Italian dressing) and texture (from crunchy celery, onion and lettuce), plus, it's light -- a refreshing break from calorie-packed carbohydrates.  It's never to early to "think Spring".

Filling, packed-full of flavor & texture -- & light on calories too:

For the tuna salad:

1  12-ounce can packed-in-water Starkist albacore tuna, well-drained and chunked

3  ounces diced celery (about 1/2 cup)

2  ounces diced yellow or sweet onion (about 1/3 cup)

1/2  teaspoon coarse-grind black pepper

2  extra-large eggs, hard-cooked, peeled and chopped

6-8  tablespoons Wishbone light Italian salad dressing

Four ingredients for the skinny-tuna pita sandwiches:

4  white or whole wheat pita pockets, cut into 8 halves

1 1/2-2  cups iceberg or romaine lettuce, chopped or torn into small bite-sized pieces

4-6  small thin-sliced Campari tomatoes

4  cups chilled skinny tuna salad, from above recipe

~Step 1.  To make the tuna salad, open and place the tuna on a paper-towel-lined plate, long enough to drain all excess liquid, 3-4 minutes.  Using your fingertips, pull the tuna into bite-size pieces, transferring them to a medium bowl as you work. Dice the celery and onion, adding them to the bowl with the tuna.  Add the black pepper and six tablespoons of the light-Italian dressing.  Using a large rubber spatula, gently fold the mixture together, to thoroughly combine.  Add the chopped hard-cooked eggs.  Using the same spatula, gently fold the eggs into the mixture.  Refrigerate tuna salad until well-chilled, 2-4-6 hours or overnight.  Once chilled, give it a taste and add additional Italian dressing if desired.

~ Step 2.  To assemble the pita sandwiches, split the pita pockets in half and gently open each half. Add a bed of lettuce pieces, then 3-4 tomato slices to each half.  Scoop a few (4-6) generous tablespoons tuna salad into each half and serve. 

It's never to early to "think Spring":

Super-Easy Skinny Tuna Salad Pita Sandwiches:  4 cup tuna salad/enough for 4 full-size pita sandwiches/8 pita sandwich halves.

Special Equipment List:  paper towelsls; cutting board; chef's knife; large rubber spatula

Cook's Note:  Occasionally my dad would fix his version of tuna salad. On a large platter, he'd make a bed of soft lettuce leaves, then add a layer of tomato slices followed by a sliced cucumber.  He'd scatter a lightly-drained can of chilled tuna-packed-in-oil over the veggies, followed by a few dollops of cottage cheese.  His creation ended with a sprinkling of salt and black pepper. Mom would make some rye toast, put a pitcher of iced tea on the table and lunch was served.  It wasn't fancy, but our family of four loved it. Try my twist and mixed-up version of Dad's deconstructed tuna salad:   ~ Lighten Up w/a Refreshing Tuna-Mac Garden Salad ~.

"We are all in this food world together." ~ Melanie Preschutti

(Recipe, Commentary and Photos courtesy of Melanie's Kitchen/Copyright 2022)