Home Cooking

I had been wanting to make homemade granola. So a couple of weeks ago, I poked around the Internet to get the basics for making granola, and then I used what I had in the house to develop my real-food spin on this breakfast cereal. I didn't have enough oats, so I used a combination of quinoa and oats. If you don't have quinoa, just use all Irish oats, but soak your oats in coconut milk and whey or yogurt instead of just water for a more coconut-y taste. A word of caution: This recipe is definitely not sweet, even with the addition of the chocolate chips.

Bill Carter is chairman of the One Mountain Foundation, a nonprofit organization whose purpose is to promote educational programs, historical preservation, community improvements, cultural activities and projects that benefit the greater Cascade-Blue Ridge Summit, Pa., area. Heather Carter is Bill's wife. She organized the assembly and recent printing of "Mountain Heritage Cooking Collection," a fundraising cookbook to benefit the foundation. She included several recipes from a group of friends she called the NATO ladies.

Every Wednesday in the Food section we share recipes from local organizations or places of worship. We are currently seeking recipes for upcoming months. Recipes must be original or adapted. If adapted, we must have where the recipe originated from. We ask that the person sharing the recipe write a few paragraph telling us about the recipe. For anyone interested in participating, contact Lifestyle assistant editor Chris Copley at 301-791-6177 or chrisc@herald-mail.com .

A favorite among both women chocoholics and those of us who desired extra fruit servings. - Shelby Penn, host of After Hours For Women, a women's group pursuing individual paths leading toward prosperity. For more about the group, call Penn at 301-733-0625. Chocolate-covered strawberries 16 ounces milk chocolate or dark chocolate chips 2 tablespoons shortening 1 pound fresh, ripe strawberries with leaves In a double boiler, melt the chocolate and shortening, stirring occasionally until smooth.

Rosemary-roasted red potatoes 18 to 20 small red potatoes, washed and unpeeled 3 tablespoons olive oil 1/4 cup finely chopped spring/green onions 2 teaspoons diced rosemary leaves Heat oven to 350 degrees. Grease a 13-inch-by-9-inch-by-2-inch baking pan. Place potatoes in pan, drizzle with oil and stir to coat. Sprinkle with green onions and rosemary and stir to mix thoroughly. Bake uncovered, stirring occasionally, for about one hour or until skin on potatoes is crispy and potatoes are tender.

I like it because No. 1, it's easy; No. 2, most of the ingredients can be bought at the city farmers' market (except the cream cheese) and, No. 3, it's yummy. -- Brooke, proprietor of Change for a Penny and vendor liaisons at the Hagerstown City Farmers Market, 25 W. Church St., Hagerstown. The market is open from 5 a.m. to noon Saturdays. Pretty stuffed spring peas 8-ounce package cream cheese, softened 2 teaspoon minced chives 1 teaspoon dried basil 1 garlic clove, minced 1/2 teaspoon caraway seeds 1/2 teaspoon dill weed 1/4 teaspoon lemon-pepper seasoning 36 fresh snow peas (about 1/4 pound)

This is a family recipe that my mother and grandmother used when I was growing up. I have used it with my culinary arts students at North Hagerstown High School. Usually, we prepare this recipe around Easter when the students prepare boxes of candies for their family and friends. They make chocolate-covered peanut butter balls as well as molded chocolates with this recipe of Quick and Easy Fudge. The students are thrilled when they are able to make fudge so easily, and they also like how wonderful it tastes.

My paternal grandmother was a well-known cook, baker and hostess among family, friends and church circles. In addition to her culinary expertise, she knew every rule of etiquette and table-setting. One of her specialties was pumpkin pie. Having no daughters, she gave her recipe to my mother, who passed it on to me. With its mild flavor and creamy texture, this pie is now a favorite in my own family. It's easy, too. -   Linda Baker, member of the hand bell choir at Otterbein United Methodist Church in downtown Hagerstown Elizabeth Butler's pumpkin pie 1 3/4 cups pumpkin Scant teaspoon cinnamon 1/8 teaspoon ginger 1/2 teaspoon salt 3/4 cup sugar 2 eggs, beaten 2 tablespoons butter, melted 1 1/2 cups milk 9-inch pie shell Heat oven to 450 degrees.

Kiran Burgess prepares dishes for many events at St. Ann Roman Catholic Church in Hagerstown. Burgess is a personal chef working in Hagerstown. She prepares this relish with seasonal, fresh produce. For more information about St. Ann, call 301-733-0410. Spring salsa and marinade 3 fresh apricots, chopped fine 1 cup peeled and diced cactus pads, thorns removed (see cook's note) 1/4-cup chopped, fresh pineapple 2 to 3 sprigs of spearmint leaves, plucked and chopped fine Fresh, cracked, black pepper, to taste 1 to 2 pinches of sea salt 2 to 3 tablespoons avocado oil Combine all ingredients.

She offered this recipe for inclusion in "By His Hand We All Are Fed: Washington Square United Methodist Church," a cookbook issued by the church several years ago. The cookbook sold out. Cold chicken-cheese kabobs 1/2 teaspoon salt 1/2 teaspoon chili powder 1/8 teaspoon pepper 1/2 pound boneless, skinless chicken breast, cubed 1/2 cup balsamic vinegar 2 teaspoons olive oil 5 ounces cubed, part-skim...