Written by GAIL MCGLOTHIN | Photographed by APRIL MCGLOTHIN-ELLER

Stella and Mack, my D.C. grandchildren, had ready answers for why we celebrate Mother’s Day and Father’s Day.

Stella, 6, said her mama was her best friend and she would love her forever. More pragmatic, Mack, 8, said because his daddy coaches basketball.

For whatever the reason, plan on a special menu for special people with recipes from a special cookbook, “Coweta Cooks: Sharing a Legacy of Our Favorite Recipes,” produced and published by The Newnan Times-Herald in 2023.

The 224-page, hardbound cookbook features more than 300 recipes submitted by readers of The Newnan Times-Herald and Newnan-Coweta Magazine and tested (and tasted) by employees and friends of the NTH Media newspaper and magazine.

Mother’s Day dinner starts with Asparagus Twists, page 29, and goes on to Greek Chicken, page 105, and Citrus Salad with Beets and Arugula, page 61. All three recipes are easy enough to accomplish, and the grouping looks pretty on a plate.

A heartier meal for Father’s Day starts with Bob & John’s BBQ Ribs, page 98. If you don't already know how to barbecue ribs, this recipe has a yummy sauce and results in tender ribs. You can throw them on the grill at the end for grill marks if you want.

Try Butter Me Not Biscuits, page 43, and wrap the day up with the One Hundred Dollar Cake, page 162.

In my family, we all love to cook, are good cooks and read cookbooks like novels. It’s not too late to get your own copy of “Coweta Cooks” or copies for your mom and dad for Mother’s Day and Father’s Day. There are just so many food choices to help enjoy these special days.

“Coweta Cooks” is available to purchase in person at The Newnan Times-Herald, 16 Jefferson Street, Newnan, GA 30263, or by calling 770.253.1576 or emailing stacie@newnan.com.

Asparagus Twists

Gail McGlothin, Sharpsburg

1 pound fat asparagus

1 (4-ounce) package prosciutto

Shredded/grated parmesan cheese

Preheat oven to 400 degrees. Break off tough ends of asparagus. Cut prosciutto in half lengthwise. Wrap asparagus with ½ slice prosciutto, twisting from bottom. Roll each twist in shredded Parmesan cheese. Place twists on baking sheet lined with parchment paper. Bake 10 to 12 minutes or until prosciutto is crisp.

Greek Chicken

Glenda Harris, Senoia

Marinade

2 tablespoons olive oil

2 tablespoons lemon juice

4 cloves garlic, chopped

½ teaspoon salt

¼ teaspoon pepper

2 teaspoons paprika

2 teaspoons oregano, dried

Chicken and Veggies

2 red peppers, sliced thick

1 red onion, cut into 8 wedges

8 to 10 cloves garlic, whole

1 pound mixed red or yellow baby potatoes, quartered

¼ cup Kalamata olives

4 chicken breasts, boneless

¼ cup feta cheese

2 lemons, cut in half

Preheat oven to 400 degrees. Combine all marinade ingredients in small bowl. Place sliced veggies on large sheet pan. Place chicken in and around the vegetables. Pour marinade all over veggies and rub into the chicken. Arrange mixture evenly, and sprinkle feta cheese all over. Nestle sliced lemons around sheet pan. Place in oven and roast for 30 to 45 minutes or until veggies are slightly brown and chicken reaches 165 degrees.

Citrus Salad with Beets and Arugula

Jermaine Brown, executive sous chef, City of Hope

1 pink grapefruit

1 blood orange

1 lime

1 shallot, sliced thin

¼ cup white wine vinegar

1 tablespoon honey

½ cup olive oil

2 tablespoons chopped chives

1 tablespoon chopped oregano

1 cup red beets, cooked and diced

1 cup gold beets, cooked and diced

2 ounces arugula

Skin both grapefruit and orange, removing as much white pith as possible. Working over a bowl to catch the juices, use the white lines as a guide to cut the segments free from the fruits. After removing the segments, squeeze juice from the lime. Strain juices into a separate bowl and add the shallot; marinate for 30 minutes.

To make the vinaigrette, place 1 cup of the citrus juice from the shallot marinade in a saucepan. Add vinegar and bring to a boil over medium heat. Reduce by half, about 10 minutes. Remove from heat and cool to room temperature. Add honey, then whisk in olive oil. Stir in the chopped herbs and season to taste with salt and pepper.

Toss the fruit segments, beets and shallots together with enough vinaigrette to coat, then arrange on a plate. Toss the arugula with vinaigrette to coat and top the beets and fruit segments. Recipe yields 4 to 5 servings.

Bob and John’s BBQ Ribs and Sauce

Beth Neely, Newnan

1 teaspoon celery seed

½ cup dark brown sugar

½ cup vinegar

½ cup soy sauce

1 tablespoon Worcestershire sauce

2 cups ketchup

3 dashes Tabasco

¼ teaspoon Accent

1 teaspoon or 1 clove garlic

¼ teaspoon salt

¼ cup butter

1 large yellow onion, chopped

1 rack of ribs

Combine all ingredients (except ribs) and cook on medium heat for 1 hour, stirring frequently to avoid sticking or scorching. Makes 1 quart sauce.

Remove membranes from ribs, coat ribs all over with your favorite butt rub. Place coated ribs in a roast pan with 1 inch water, tightly cover with foil, and cook for 2-plus hours at 325 degrees.

Transfer to a foil covered baking sheet, brush both sides with BBQ sauce (bone up side first), flipping and re-coating after a few minutes under the broiler. Try not to let them catch on fire.

Let rest for a few minutes and recoat with BBQ sauce before serving. Ribs are even better the next day.

Butter Me Not Biscuits

Cindy Schnable, Sharpsburg

2 cups baking mix, like Bisquick, or 2 cups Pioneer

self-rising flour

1 cup sour cream

½ melted butter

1 cup grated cheddar cheese, optional

Mix all ingredients and drop in a lightly greased 12-muffin or 24-mini-muffin pan. Bake at 425 degrees for 12 to 14 minutes or until lightly browned on top. These biscuits won't need to be buttered. They can be frozen and reheated.

One Hundred Dollar Cake

Merri Douglas,
Hilton Head Island, S.C.

2 cups granulated sugar

½ cup butter or shortening

2 eggs

4 ounces chocolate, melted,
or ½ cup cocoa

2 teaspoons baking powder

2 teaspoons vanilla

Pinch of salt

1½ cups milk

1 cup chopped nuts, if desired

Cream sugar and shortening. Add beaten eggs and chocolate/cocoa. Gradually add other dry ingredients and milk. Fold in nuts. Pour in a large greased pan so the layer will be thin. Bake 45 minutes in a 350-degree oven. When done, spread with icing, cool, and cut into squares.

Icing

½ cup butter melted

2 rounded tablespoons
cocoa

2 rounded tablespoons
flour

1 teaspoon vanilla

1 cup granulated sugar

½ cup water

1 cup chopped nuts

Make a paste of butter, cocoa, flour and vanilla. Boil sugar and water until it forms a hard ball when dropped in cold water. Pour sugar/water mixture over paste mixture. Add nuts and stir.