Jane HenegarGood morning, fare readers.
We begin today with requests from Odell Waddell of East Brainerd, who has been dining out of late and does want to try these things at home. “First, scallops. How do you choose at market and what is best way to cook: on grill, or in skillet, or oven? What toppings and spices go well?
“Also, a local restaurant (Carrabba’s) has a nice dish of angel hair pasta with spinach and mushrooms, plus grilled (?) shrimp. I need suggestions for how to spice the pasta with salt, garlic, etc. in case I want to try at home. It would be a nice dinner party meal.”
CRUSTLESS PIE
Just in time for your Thanksgiving dessert table, here is a crustless pie from the regular Thanksgiving table of the Palmers; Rosemary the cook sent it.