This week's column is dedicated to Dave and Kim Dunn – You are very welcome!


Mozzarella & Tomato Slices

4 large tomatoes

4 tablespoons olive oil, divided

pepper to taste

8 fresh basil leaves, torn into strips

10 ounces mozzarella cheese, sliced thick

Chop tomatoes in half and cut halves into thin slices. Arrange tomato slices on four plates. Drizzle 1 tablespoon olive oil over tomatoes on each plate and sprinkle with pepper. Lay thick slices of mozzarella over tomatoes and garnish with fresh basil leaves. Cover plates with plastic wrap and refrigerate for 30 minutes. Serve cold.


Baked Stuffed Mushrooms

12 large mushrooms

4 tablespoons butter

2 tablespoons minced onions

2 cups bread crumbs

1 teaspoon salt

1/4 teaspoon pepper

2 tablespoon parsley

1 tablespoon lemon juice

Combine all ingredients and fill mushrooms. Bake at 350 degrees for 15 minutes.


Cranberry Island Clam Pie

1 pint clams chopped fine

1 egg, well beaten

4 soda crackers, finely crushed

1/2 cup clam water

Butter, pepper and salt to taste

1/2 cup milk

Make a rich pastry, put in pie plate with layer of clams and crumbs. Beat egg, add clam water and milk and pour over clams. Have cracker crumbs on top. Cover with pastry and bake 1 hour at 350 degrees.


Crab Imperial

1 cup fresh crabmeat

1 egg well beaten

1/2 to 1 teaspoon minced onion

1/2 teaspoon dry mustard

1/2 teaspoon salt

1/2 cup mayonnaise

2 tablespoon chopped green pepper

Few drops of Tabasco sauce

Mix ingredients. Put into casserole dish. Sprinkle with bread crumbs. Dot with butter. Bake at 350 degrees for 25 to 30 minutes.


Orange Pineapple Mold

2 small packages orange gelatin

1 pint orange sherbet

1 cup mandarin oranges

2 cups hot water

1 (13 ounce) can crushed pineapple, drained. Dissolve jello in boiling water. Mix with sherbet. Add drained pineapple and oranges. Pour into mold and let set.


Miss American pie

10-inch pie shell, baked

21-ounce can blueberry pie filling

8 ounces cream cheese

1 cup powdered sugar, sifted

12 ounces whipped topping

21-ounce can cherry pie filling

Bake 10 inch pie pastry. Pour blueberry pie filling in bottom of crust. chill 30 minutes. Beat cream cheese, add powdered sugar until smooth. Fold in whipped topping. Spread cheese mixture on top of blueberry pie filling. Chill 30 minutes. Gently spread cherry pie filling on top. Chill at least 4 hours.


Our thought for the week: " If it is bright and sunny after two cold and rainy days, it is probably Monday."