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Recipes from the Hogge kitchen


8 oz. pasta (I use small shells)

1 c. mayo (Hellmann’s is the best, in my opinion)

2 Tbs. white vinegar

1 Tbs. prepared mustard

1 tsp. salt

½ tsp. white sugar

¼ tsp. black pepper

1 c. celery, sliced thinly

Pinch of celery seed

1 c. green or red bell pepper (I used ½ c. of both)

¼ c. red onion, diced

Cook pasta as directed. Rinse in cold water until totally cool. Combine the other ingredients in a medium bowl. Mix in the pasta. Chill for at least a couple of hours (best if made the day ahead) before serving.



½ c. butter (1 stick)

½ c. sour cream

2 garlic cloves, minced

1 Tbs. dried chives

1/3 c. (more or less) heavy cream

Salt and pepper to taste

1 Tbs. dried parsley

1 c. sharp cheddar cheese, shredded

1 c. mozzarella cheese, shredded

4-5 slices of bacon

Cook your bacon. Drain and set aside. Mix everything else, except the cheeses, together in a medium sauce pan.&...

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