Music Bites In Case You’re In Love from Sonny & Cher

I was searching my memory the other day for the very first album I listened to completely. When you’re joining Beyond Your Radio as a contributor and panelist, and creating Music Bites, I realize it’s game on — which I love!  My sister got this record for her 15th birthday, Sonny & Cher “In Case You’re In Love,” and I really enjoyed it!  I was 16 and my musical taste varied from The Rolling Stones to The Beatles and some pop rock of the times.

This Sonny & Cher album is a classic soft pop rock compilation. It contains their most popular hits along with quite a few cover tunes. A lot of the songs are recognizable, but they throw in a few “where did that come from songs.”  This album displays Cher’s unique ability to sing in a variety of styles. And, as for Sonny, his kind of crusty childish style seems to pair well with Cher’s melodic voice.

The menu I decided to go with for “In Case You’re In Love” from Sonny & Cher are classic dishes conceived in the 60’s with a twist.  The album and menu goes well with a semi-dry Sauvignon Blanc.  Enjoy the menu!  Bon appetite!

Cheese Fondue Asparagus Toasties


  • 20 stalks fresh Asparagus
  • 1/2 pound shredded Sharp Cheddar
  • 8 oz. Heavy Cream
  • 1/4 tsp. dried Tarragon
  • 2 tbsp. flour
  • 2 tbsp. butter
  • White Wine
  • Sour Dough Bread
  • Butter for Toast
  • Salt
  • Pepper


Make roux, using butter and flour mixed together in a small sauce pan.  Whisk continually under medium heat until light golden color.  Add the cream and approximately a 1/2 cup of white wine.  Keep whisking until the mixture has the consistency of pancake batter.  Add the cheese slowly (not all at once) and mix thoroughly.  The mixture should become thick but pourable.  Remove from burner and let sit on the back of stove covered.

Meanwhile in a 10″ fry pan add the Asparagus and 1/2 cup white wine and simmer for 6-8 minutes till tender.  Allow to cool while your making the next part – the toast.

Butter 4 pieces of sour dough bread.  Put under a broiler until light brown.  Remove toast to plates.

Put two tablespoons of the fondue (resting on the back of the stove) onto each piece of toast and top with 5 Asparagus each.  Divide the rest of what’s left of the fondue to each of the pieces of toast over-top the Asparagus.  Sprinkle Tarragon and serve.

American Goulash


  • 2 lbs Ground Beef
  • 2 Yellow Onions, chopped
  • 1 Green Bell Pepper, chopped
  • 4 cloves garlic, chopped
  • 3 cups Beef Stock
  • 29 ounces Tomato Sauce
  • 29 ounces Diced Tomatoes
  • 2 tbsp. Worcester Sauce
  • 1 tsp. Dried Oregano
  • 1 tsp. Dried Basil
  • 1 tsp. Kosher Salt
  • 2 tbsp. Paprika
  • 8 oz. Elbow Macaroni, cooked al dente
  • Salt and Pepper


In a large Dutch Oven, sauteed onions and garlic until translucent under medium high.
Add peppers and saute another 7 minutes.  Add ground beef and cook until brown.
Add the remaining ingredients except the pasta (of course), stir evenly, and cook with cover on for 45 minutes on [low].
Add the cooked al dente pasta and cook for 10 minutes more and serve!




Festive Pineapple Upside Down Cake


  • 1 box Yellow Cake Mix
  • 1 cup Orange Juice
  • 1/4 cup Grenadine
  • 1/4 cup Vegetable Oil
  • 1/4 Walnuts, chopped
  • 1 can sliced Pineapple
  • 3 Eggs, beaten
  • 3/4 cup Brown Sugar
  • Butter


Butter a 9-inch cake pan.
Evenly spread brown sugar in bottom of the cake pan.
Put the Pineapple slices in the cake pan in a single layer.

Put cake mix in a bowl, add the juices, the eggs and oil and whisk for two minutes.
Add the walnuts and stir for 30 seconds.
Carefully pour the batter on the top of the Pineapple layers in the cake pan.

Bake at 350 degrees Fahrenheit for 25-30 minutes.

Remove from oven and allow to cool 5 minutes.  Put a serving plate on top of the cake pan and flip over.  If it doesn’t release tap the cake pan with a spoon until it does.  Allow it to continue to cool for 45 minutes and then you can serve!

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