Sarabelle’s. What a nice surprise. Joan Frost (a neighbor and friend) asked if I would like to have lunch at Sarabelle’s. Of course I said, “Yes!”

I got to meet Sara. Her family decided the restaurant should be named after Sara, but added the “belle.” She’s truly a Southern lady of the first order.

Connie Landis is Sara’s daughter and makes the center piece chicken salad on the menu. Dan Landis, Connie’s husband, is the chef. This chicken salad is made with fat-free mayonnaise, fat-free sour cream and skim milk. To make it super special, Connie added golden raisins, chopped apple and pecans with just a touch of curry.

You can have this specialty of the house as a salad or in a sandwich. Joan and I ordered the chicken salad. I ordered the ½ sandwich, on wheat berry bread, with a bowl of hearty vegetable soup. This soup is available every day. My choice was from the “Lighter Appetite” side of the menu at $5.98. Joan decided to have a one-scoop chicken salad and the soup at $6.95.

The lunch menu is different in that you can select a full sandwich or a salad at $6.98. Along with this you may choose one item from the cheeses: Cheddar-mild, American, Swiss and Provolone.

Side items include potato salad, coleslaw (vinegar based), fresh fruit salad or potato chips. Your sandwich or salad can include such extras as alfalfa sprouts, lettuce, tomato, horseradish, onion and cucumbers.

And, you may select three cookies from the menu. They are tiny, but very good. Try a raspberry chocolate chip, a toffee pecan, how about a key lime with white chocolate, or a chocolate chip with or without nuts. All the drinks are $1. On these cold, winter days, hot cider is available.

If you enjoy a really hot bowl of soup you can enjoy corn chowder on Monday, broccoli and cheese on Tuesday, lobster bisque on Wednesday, ham and bean on Thursday, chicken w/wild rice on Friday, and chili on Saturday. Connie said that she has some wonderful cold soups planned for summer.

Speaking of soup, the following recipe is from one of my “cooking for two” cookbooks. Just add some hot, crusty rolls or maybe a cheddar biscuit cup and you’re set for supper.

Soup for Two

½ cup chopped onion

½ cup chopped carrot

1 Tbsp. butter/margarine

1 can (14½ ounces) chicken broth

2/3 cup cubed cooked chicken

½ cup cauliflowerets

½ cup canned kidney beans, rinsed/drained

¼ cup uncooked elbow macaroni

1 cup torn fresh spinach

1/8 tsp. pepper

Seasoned salad croutons, optional

In a saucepan, sauté onion and carrot in butter for 4 minutes. Stir in the broth, chicken, cauliflower, beans and macaroni. Bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until macaroni and vegetables are tender. Add spinach and pepper; cook and stir until spinach is wilted. Garnish with croutons, if desired. Yield: 2 servings.

Cheddar Biscuit Cups

(it takes only four ingredients to stir up these tender cheddar biscuits. You can easily double the recipe if needed)

1 cup self-rising flour (*)

½ cup shredded cheddar cheese

½ cup milk

2 Tbsp. mayonnaise

In a small bowl, combine the flour and cheese. Stir in milk and mayonnaise just until moistened. Fill five greased muffin cups two-thirds full. Fill empty muffin cups halfway with water. Bake at 425 degrees for 17-20 minutes or until golden brown. Yield: 5 biscuits.