Food

Food

My Amish Home: Icky critters and an interesting tour

"Do not ye yet understand, that whatsoever entereth in at the mouth goeth into the belly, and is cast out into the draught? But those things which proceed out of the mouth come forth from the heart, and they defile the man.

Meg Makes: Adding a bit of a kick to caramel corn

I'm still finding ways to create treats with my stash of local honey. This week's recipe stemmed from a desire to make something both sweet and crunchy.

My recipe for spicy honey caramel corn is loosely based on the Karo brand's standard, but of course, I took liberties.

Table set for first downstate farm-to-table cooking contest

CHAMPAIGN — Eight chefs. Sixteen meat and produce family farmers. And eight brewers or cider-makers.

They'll all compete for judges' and people's choice awards in the first Artisan Cup & Fork competition on Sunday at City Center, Champaign.

Meg Makes: Leftover ham bone makes perfect soup

Last week gave us a taste of cooler weather, but only after a nice weekend had my husband smoking a ham on his charcoal grill in the backyard.

The leftovers made for a delicious soup that felt like the perfect introduction to fall.

My Amish Home: Young oak tree braves the beasties

"Think not that I am come to destroy the law, or the prophets; I am not come to destroy, but to fulfill. For verily, I say unto you: Till heaven and earth pass, one jot or one tittle shall in no wise pass from the law, till all be fulfilled.

My Amish Home: Getting out of fog to get things done

"But the fruit of the Spirit is love, joy, peace, long-suffering, gentleness, goodness, faith, meekness; against such there is no lay. And they that are Christ's have crucified the flesh with the affections and lusts. If we live in the Spirit, let us also walk in the Spirit. Let us not be desirous of vain glory, providing one another, envying one another." Galatians 5:22-26

Meg Makes: Bundt cake combines flavors of fall

I'm still working my way through a pint jar of local honey and recently found a gallon bag of sliced apples in my freezer that needed to be eaten. I looked around my pantry, spotted a can of pumpkin and knew I could bake something wonderful.

I stewed the apples into applesauce (with no other ingredients) overnight in my slow cooker, and used them in this Bundt cake.

Today's Special: Monticello pizza place rolls out new look

MONTICELLO — A Monticello pizza restaurant started by a family from Sicily is open after a major remodeling project.

Filippo's is serving customers following six weeks of work to the dining room and bathrooms at 200 S. Market St., across the street from First State Bank.

Meg Makes: Only thing better than pizza? Breakfast pizza

Pizza is one of my favorite foods, and is always a solid choice for dinner at my house.

A close second: breakfast for dinner. It's easy and a little bit different.

This recipe from my favorite cookbook, Gooseberry Patch's "Homestyle in a Hurry," combines them.

Not surprisingly, I love the results.

My Amish Home: Mystery trip revealed as chill hits air

"Now the works of the flesh are manifest, which are these: adultery, fornication, uncleanness, lasciviousness, idolatry, witchcraft, hatred, variance, emulations, wrath, strife, seditions, heresies, envyings, murders, drunkenness, revellings and suchlike; of the which I tell you before, as I have told you in time past, that they which do such things shall not inherit the kingdom of God." Ga