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Kathy’s Recipes

Kathy's Recipes

Kathy Whyte/ WNBF News
Kathy Whyte/ WNBF News

Tomato, Onion Salad Recipe

A little bonus recipe this week for WNBF's Foodie Friday Fans who probably still have lots of tomatoes to use up from last summer:

Tomato, Onion Salad (or relish, if you like) Prep. time 10 minutes

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Kathy Whyte/ WNBF News
Kathy Whyte/ WNBF News

Broccoli Cheese Soup Recipe

For this Foodie Friday, let's celebrate National Soup Month with a family favorite comfort food.  You can use up any cheese ends you have in the refrigerator. Just remember, this is a 'No-Whiz Zone

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KathyWhyte/ WNBF News
KathyWhyte/ WNBF News

Barbeque Pulled Pork Sliders Recipe

Slow Cooked Pulled Pork Slider Sandwiches (prep. time 4 hours in a slow cooker. Serves 4)

4 boneless pork chops

1 yellow onion, thinly sliced

1 C. chicken or vegetable stock

¼ tsp Thai chili paste (optional)

bottled hickory smoke barbeque sauce (or whatever sauce is your favorite)

slider rolls (or regular sandwich buns for larger sandwiches)

sliced American cheese

Barbecue dry rub:

2 Tb. paprika

1 Tb

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Kathy Whyte/ WNBF News
Kathy Whyte/ WNBF News

Linguini and Clam Sauce Recipe

This week's Foodie Friday feature is fast comfort food for any time of the year.

Linguini and Clam Sauce (prep time: 20 minutes)

1 box linguini (whole wheat or regular)

2 C. cooked clam mea

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Kathy Whyte/ WNBF News
Kathy Whyte/ WNBF News

Vegan Roasted Pumpkin/ Fennel Soup Recipe

I've had requests for soup recipes this week, so here you go. It's up to you to decide how old-school you want to go with cooking a real pumpkin and going vegan with almond milk and  no butter.

Remember, the recipes for October last year were all Halloween treats

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Category: Kathy's Recipes
Kathy Whyte/ WNBF News
Kathy Whyte/ WNBF News

Chili Buns Pocket Sandwich Recipe

Warm your buns during cool weather with hot chili wrapped in buttery pastry.

Chili Buns Pocket Sandwich Recipe (prep time 20 minutes)

Leftover chili (find my recipe for Mole’ Inspired Chili on page five of ‘Kathy’s Recipes’ at wnbf.com) or you can

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Kathy Whyte/ WNBF News
Kathy Whyte/ WNBF News

Caprese Salad Bonus Foodie Friday Recipe

Time to use all those nice, ripe tomatoes and basil from the garden.

Caprese Salad (prep time: 5 minutes)

Per serving:

1 large tomato cut into slices

fresh basil leaves

Mozzarella cheese, sliced

balsamic vinegar

olive oil

cracked black pepper

Arrange tomato slices on a plate, top each with mozzarella and torn basil leaves. Crack black pep

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Kathy Whyte/ WNBF News
Kathy Whyte/ WNBF News

Chesapeake Bay Ray (or Tuna) Recipe

This is a very unusual food for those of us in the Northeast. The preparation can be used with a traditional tuna steak and the flavor is similar to the tuna and almost steak-like (and this type of 'sting ray' is only in season in the spring and summer)

I found in my research that the Chesapeake Ray or Cownose Ray is a native species, but is being targeted as a pest by commercial oyster and clam farmers in the Bay

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Kathy Whyte/ WNBF News
Kathy Whyte/ WNBF News

Summer Vegetable Stew Recipe

Foodie Friday celebrates the fall harvest with a fantastic stew that uses all the squash, tomatoes and other goodies bursting from the garden. Time to use up the bounty before it goes bad with an easy dish that can be frozen for use through the winter

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Kathy Whyte/ WNBF photo
Kathy Whyte/ WNBF photo

Southwest Corn Salsa & Cornmeal Biscuits Recipe

This Foodie Friday recipe uses ingredients that are ripe and fresh from the garden right now.

Southwest Style Corn Salsa on Cornmeal Biscuits (prep. time about 1 hour. Makes about 18)

Biscuits:

1 ½ C. all purpose flo

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