Make this spring a time of experimentation and sharing in the kitchen

features@beaufortgazette.comApril 2, 2013 

Spring is a great time to try new recipes. Why not invite over some friends and make something you've never made before? What a fun gathering that could be.

Everyone could weigh in on the results and even take home copies of the recipe afterward -- so be sure to keep extra copies on hand.

Here are some recipes from my personal file that I recommend.


Makes: 8 cups

1/4 cup butter or margarine

1/4 cup all-purpose flour

3 cups chicken broth

1 1/2 cups milk

1/8 teaspoon salt

1/4 teaspoon white pepper

1/8 teaspoon ground nutmeg

1/8 teaspoon hot sauce

1 1/2 cups half and half

1 (14-ounce) can artichoke hearts, drained and chopped

2 (7 -ounce) cans tiny shrimp, drained

Melt butter in a heavy Dutch oven over low heat; add flour, stirring until smooth. Cook 1 minute, stirring constantly. Gradually add chicken broth and milk; cook over medium heat, stirring constantly, until mixture is thick and bubbly. Stir in salt and next 3 ingredients; cover and then chill 8 hours, if desired. Stir in half-and-half and remaining ingredients; cook over low heat until thoroughly heated.


2 teaspoons cracked pepper

1/2 teaspoon garlic powder

1/2 teaspoon salt

1 (3-inch thick) New York strip steak, trimmed (2 1/2 pounds)

1/4 cup butter or margarine, melted

Roasted Garlic Chive Butter (recipe below)

Combine first three ingredients; press evenly on steak. Cook steak in butter in a cast-iron skillet over medium heat 2 minutes on both sides. Bake at 450 degrees for 25 to 27 minutes or until desired degree of doneness. Remove from oven; let stand 10 minutes. Slice and serve with Roasted Garlic-Chive Butter.


Makes: 3/4 cup

2 heads garlic

1 1/2 tablespoons olive oil

1/4 cup water

3/4 cup butter or margarine, softened

1 tablespoon chopped fresh or frozen chives

Cut garlic heads in half crosswise; place in a shallow pan. Drizzle with olive oil. Add water to pan; cover and bake at 450 degrees for 20 minutes. Uncover and bake an additional 10 minutes. Let cool. Remove skins and finely chop garlic. Combine garlic, butter and chives; cover and chill.


2 boxes frozen broccoli (pieces)

1 can cream of mushroom soup

1 cup mayonnaise

1 onion, chopped

1 cup grated American cheese

2 eggs, beaten

bread crumbs


Cook broccoli 5 minutes and drain. Mix all ingredients together; place in buttered casserole dish. Top with bread crumbs. Dot with butter.

Bake at 350 degrees for 45 minutes.

Columnist Ervena Faulkner is a Port Royal resident and a retired educator who has always had an interest in food and nutrition. Email her at

The Island Packet is pleased to provide this opportunity to share information, experiences and observations about what's in the news. Some of the comments may be reprinted elsewhere in the site or in the newspaper. We encourage lively, open debate on the issues of the day, and ask that you refrain from profanity, hate speech, personal comments and remarks that are off point. Thank you for taking the time to offer your thoughts.

Commenting FAQs | Terms of Service