As she says, "Every publisher would send me their books for review or to book guests on the air. I kept all of the cookbooks thinking that someday I would have the time to read them all. The time has finally come ... hurrah! I love cooking because it's really the only creative thing I can do. I don't sing, paint, dance or write ... I cook."

Needless to say, all this cooking makes Sue's husband, Dennis, very pleased. It also thrills their blended family of seven children, 21 grandchildren and one great-grandchild, everyone living in the Twin Cities or Buffalo area of Minnesota.

Originally from Ogilvie, a small community south of Mille Lacs Lake, Sue spent most of her adult life in Minneapolis, working most of those years at the radio station. Those of you who remember Joyce LaMont, The Recipe Lady, will be pleased to know that Sue was the recipient of many of her recipes; those aforementioned cookbooks aren't her only source of inspiration.

Not only that, Sue claims her mother was the greatest cook in the world. "She made all of the down-home, comfort food items. I never saw her use a recipe. When she moved in with me, I figured I would have to feed her as well as she fed me. I, however, used recipes and loved to experiment."

The first time Sue met Denny, more than 20 years ago, he was working as a part-time cop across the street from WCCO Radio. They reconnected at an Arabian horse show seven years ago.

Now married almost five years, they live on Lindsey Lake near Backus. Their entire family arrives for the Fourth of July week, so should you ever need recipes for large quantities of food, Sue is the go-to person.

As a cook, Sue has set a fine example for her entire family. Her youngest son recently moved into a cooperative apartment near the University of Minnesota, where two people in the building are responsible one night a week for making dinner.

His specialty? Pasta from scratch.

He made Noodles Alfredo when his turn arrived; it seems he fell in love with pasta making while in high school and has been making it ever since.

Sue found today's first recipe, Italian Appetizer Bites, years ago. She frequently takes it to parties and family celebrations because it makes so much. These bites are also terrific because they freeze easily once cooked, and, besides, they look lovely.

The second recipe, George's Mom's Homemade Herb Cheese, is a fun recipe if you have a large herb garden like Sue does in the summer.

"It's a chance to use one or a variety of herbs in a different way, and I often use basil. The recipe originated from George Duran who has a show on the Food Network. While it seems like a lot of work at first, once you get the hang of it, it's easy," said Sue. "It's also quite impressive to say, 'Oh, the cheese? I made it myself.' I use it as an appetizer or even crumble and put on salad or veggies."

You may notice that this is very similar to the ricotta cheese recipe in the column quite a while ago, but this time it's full of wonderful things. Having made the ricotta, I can attest that it's easy to make. It will start to form as you stir it slowly or, if you prefer, you can let it sit a few minutes to form more on its own.

The Swedish Apple Pie recipe was given to Sue by her weekend summer neighbor, Deb Kraklau. No one is sure of the origin, but it has become one of their favorite desserts. When you look at the recipe, you'll understand why It can't get much easier than this.

Finally, there's one very short, delicious recipe for those of you who have venison burger in your freezer. Sue and Denny like to hunt, but he doesn't really like venison, so this is her way of using the meat. Turns out, he loves this casserole.

My special thanks to Sue Frase Haven for sharing her recipes with us today.

Italian Appetizer Bites
Sue Fras Haven

2 packages (8 ounces each) refrigerated crescent rolls
1/2 pound sliced deli salami
1/2 pound provolone cheese
1/2 pound sliced boiled deli ham
7 eggs, divided
1 cup grated Parmesan cheese
2 jars (12 ounces each) roasted red peppers, drained
Preheat oven to 350 degrees. Coat a 13- by 9- by 2-inch glass baking dish with nonstick cooking spray.

Unroll one package of the crescent rolls and use dough to line the bottom of the prepared baking dish. Pinch seems together with fingers. Layer the dough with half of the salami, half the provolone and half the ham. Lightly beat together six of the eggs and the Parmesan; pour half evenly over the top. Top with half of the roasted red peppers. Repeat layering with the remaining salami, cheese, ham, egg mixture and peppers. Top with remaining package of crescent rolls. Lightly beat remaining egg and brush over top. Cover dish with foil.

Bake at 350 degrees for 30 minutes. Uncover and bake 30 more minutes. Cool for 1 hour; cut into 32 squares and serve.

Sloppy Joe Venison Cassserole
Sue Frase Haven - 6 to 8 servings
2 cups elbow macaroni
1 clove crushed garlic
1 large onion, chopped
2 ribs celery, chopped
1 pound venison burger
1 can Manwich or sloppy joe sauce

Preheat oven to 350 degrees. Boil macaroni until barely done.

Fry garlic, onion, celery and burger together, breaking up meat. Add cooked macaroni and sauce.

Bake at 350 degrees for approximately 30 minutes.

Swedish Apple Pie
Deb Kraklau

5 or 6 apples of any variety
1 tablespoon sugar
1 tablespoon cinnamon
1/2 cup melted butter
1 cup flour
1 egg, lightly beaten
Pinch of salt
1/4 teaspoon vanilla
1/2 cup chopped nuts, optional

Preheat oven to 350 degrees.

Peel and slice apples into a pie plate. Sprinkle with sugar and cinnamon. Mix together butter, flour, egg, salt and vanilla. Spoon dough on top of apples and spread around. Sprinkle with nuts, if using.

Bake at 350 degrees for 45 minutes.

George's Mom's Homemade Herb Cheese
Sue Frase Haven

1 gallon whole milk 1/2 pint half and half (8 ounces/1 cup)
1 cup white vinegar
1/2 cup chopped sun-dried tomatoes (NOT in oil)
1/4 cup chopped fresh herb (basil, chives, oregano, rosemary, etc.)
1 tablespoon kosher salt
Extra virgin olive oil to serve

Drill holes into the bottom of a round plastic storage container (approximately 6 inches wide and at least 4 inches high) and set aside. Line a colander with cheesecloth and set aside.

Put the milk and half-and-half into a large pot over medium heat and cook, stirring frequently, until it reaches 195 degrees F. There will be a slight simmer and the top will be very foamy.

Remove from the heat and slowly stir in the vinegar. Put the colander into the sink and pour the milk mixture into the cheesecloth. When most of the liquid has passed through, add the tomatoes, basil and salt, and stir gently to incorporate. Gather up the ends of the cheesecloth and transfer the cheese to the plastic container with holes. Set the container on a rack on a sheet pan to catch the whey. Put a plate on top and weigh it down with some heavy cans to squeeze out the excess liquid.

Let rest for 1 hour, remove the cheesecloth, and return it to the plastic container with the plates and weights. Put it in the refrigerator overnight. To serve, put the cheese onto a plate and brush with a little olive oil. Serve with crackers or toasted pita wedges. Makes a lot of cheese.

Bon appetit!

Nancy Adams can be reached at nkadams@uslink.net

Copyright 2008 by Nancy A. Adams