Mary Ellen Friend serves some new recipes.

Did you know that they guy who invented dynamite and changed the course of warfare, was also the guy who made a provision in his will for a prize to be given annually to those who work to promote peace?  His name was Alfred Nobel and the prize is called the Nobel Peace Prize. He was a Swedish chemist, engineer, innovator, and armaments manufacturer. I didn’t know this (or if I did, I had forgotten.) but I found it very interesting.


On Memorial Day I had a very surprising and welcome visitor.  Kyle came early in the morning and mowed and trimmed my yard.  It looks so nice and I appreciated the help and most of all the visit.


In last week’s column I forgot to mention that I drain the bear roast and use the broth to cook my vegetables.  I do not cook them in the slow pot.


Whole Wheat Pasta with White Beans and Spinach



1 lb. whole wheat penne

2 Tbsp. olive oil

1/4 cup seasoned breadcrumbs

2 cloves garlic, chopped

1-(15oz.) can white beans, drained and rinsed

10 oz. baby spinach (about 5 cups)

1/2 cup low-sodium chicken broth


1. Bring a large pot of salted water to bail.  Add pasta and cook until al dente, about 10 minutes or as package directs.

2. Warm 1 Tbsp. oil in a small skillet over medium heat.  Add breadcrumbs and 1/4 teaspoon salt and cook, stirring occasionally, until toasted, about 5 minutes.  Transfer to a small bowl.

3. Warm remaining 1 Tbsp. oil in a large skillet over medium-high heat.  Add garlic and sauté until fragrant, about 30 seconds.  Stir in beans, spinach and broth and bring to a boil.  Lower heat and simmer until spinach has wilted, 2 to 3 minutes.

4. Drain pasta, reserving 1/2 cup cooking water. Add pasta to sauce, stirring in reserved pasta cooking water 1 Tbsp. at a time, to reach desired consistency.  Season with salt.  Divide among 6 bowls and sprinkle each portion with breadcrumbs.


Pat and I have eaten at DiVinchy’s at Williamstown a few times recently.  They make the most fabulous garlic cheese bread.  I found a recipe that is similar.


Double Cheese Garlic Bread

1 cup grated fontina cheese, about 4 oz.

1/3 cup shredded pecorino Romano cheese

2 teaspoons garlic powder

1/4 teaspoon pepper

1 loaf (10 oz.) crusty Italian bread, halved lengthwise

2 Tbs. Olive oil

Preheat oven to 450 degrees F.  Line a rimmed baking sheet with foil.  In a bowl, combine fontina and Romano cheeses, garlic powder, and pepper.

Place bread, cut side up, on baking pan.  Brush each piece with 1 Tablespoon oil.  Dividing evenly, sprinkle bread halves with cheese mixture.  Bake until cheese is melted and bread is lightly toasted, about 10 minutes.  Cut into 8 pieces and serve.


I had a recipe for stuffed mushrooms and I tried it with Baby Bellas, recently.  It was very good.  I don’t have quantities so you will just have to guess at the amounts to use according to how many mushrooms that you stuff.


Stuffed Baby Bellas


Baby Bella Mushrooms

Cream cheese (softened to room temperature) I used lower-fat cheese.

Bacon, fried, drained and crumbled

Green onions, chopped

Preheat oven to 375 degrees F.  Fry bacon until crisp, drain well and crumble.  Remove stems from mushrooms; wash well and dry with paper towels.  Mix cream cheese, crumbled bacon and green onions.  Fill each mushroom cap with cream cheese mixture.  Place on baking sheet (I sprayed my pan with Pam.).  Bake for approximately 20-25 minutes.


There may be trouble and turmoil all around you, but you can have peace in your heart if you have Jesus Christ living and dwelling within.


“Peace I leave with you, my peace I give unto you: not as the world giveth, give I unto you.  Let not your heart be troubled, neither let it be afraid.”  (John 14:27)


“Be careful for nothing; (in other words, don’t worry) but in every thing by prayer and supplication with thanksgiving let your requests be made known unto God.

And the peace of God, which passeth all understanding, shall keep your hearts and minds through Christ Jesus.”  (Philippians 4:6-7)


If you have a request or a recipe to share please write to me at 299 Driftwood Lane, Ravenswood, WV 26164 or e-mail me at  Please put “recipe” in the subject line.  Thanks so much.