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Serving great food, well prepared, to an appreciative group of people is fun and rewarding. I hope these recipes help you cook with confidence. These recipes come from the cook books I have at hand, the web, friends and relatives, etc., and from my own trial-and-error efforts in the kitchen. I've used most of them myself, and the recipes I have not tried are recipes I've posted at someone's request.

You'll notice that none of the recipes I present here are from fad diet books. My food philosophy is somewhat simple and runs along these lines:

• eat foods as close to how they occur in nature as possible
  processed foods laden with salt, sugar, preservatives, and artificial ingredients are your body's worst enemy
• eat local foods as much as possible
  foods shipped hundreds or thousands of miles suffer nutritional and quality degradation and are less cost-effective than locally obtained foods in terms of both money spent and value obtained
• eat organic and naturally produced foods from farmers that use sustainable practices
  the local grower is your best buddy; the feedlot and the factory farm are breeding grounds for nutritional, economic, and social decay
• eat the highest quality food you can get; don't compromise quality for price
  all cows (tomatos, carrots, etc.) are not created equal; you have to expect to pay the farmer what their work is worth

The above are my opinions only; I don't give permission for anyone else to have them. Your mileage may vary.

Enjoy!