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    Jacquelyn Horne

    Opelika, AL

    Author, columunist, culinary & wine expert, specializing in gluten-free & party foods.

    Chef #1793259

    Opelika, AL

    Joined: Jan 12, 2011

    Birthday: Jun 27

    My Journal

    Shared Menu Cozy Lunch

    2 Recipes

    Feb 22, 2011 on Food.com

    Shared Recipe Creamy Asparagus Soup

    "Creamed soups were one of those staples I used in many dishes until my husband was diagnosed as wheat and glut..."

    Feb 22, 2011 on Food.com

    Shared Recipe Open Faced Pizza Hoagie

    "Delicious open faced hoagie that I created for my gluten and wheat intolerant husband. I added my Creamy Aspar..."

    Feb 22, 2011 on Food.com

    Added Recipe Photo to Confetti Rice Salad

    Feb 18, 2011 on Food.com

    Shared Recipe Confetti Rice Salad

    "Festive side for any entree for any occassion. Easy to prepare; may be made up to two days ahead."

    Feb 18, 2011 on Food.com

    Shared Recipe Spinach & Fruit Salad With Pomegranate-Citrus Vinaigrette

    "Delightfully light salad, especially for a ladies' brunch or lunch date."

    Jan 31, 2011 on Food.com

    Shared Recipe Orange Liqueur Laced Rice Pudding

    "Terrific, elegant dessert that is gluten free."

    Jan 14, 2011 on Food.com

    Shared Recipe Orange Liqueur Laced Rice Pudding

    "Terrific, elegant dessert that is gluten free."

    Jan 14, 2011 on Food.com

    About Me

    Retired Auburn University professor, turned business owner and wine connoisseur. The Brass Brassiere, a very unique & upscale antique, wine & gift shop for the past five years, operated from November 2005—September 2010, when I closed my business to honeymoon forever with my husband & the love of my life, Dr. Rick Horne.

    In 2006, I was asked to write a weekly column for The Auburn Villager, a hometown paper in Auburn Alabama, thus the birth of From My Kitchen, a popular column that talks about the issues of life as well as delicious recipes and often the accompanying wine.

    This innocent beginning in combination with wine tasting parties led to my first cookbook, Appetizers with Wine. Since we closed our business, I am focused on my writing and recipe development, using my kitchen as a lab to test new creations on friends and family. Although the driving force behind this initiative is producing tasty and pretty dishes my gluten intolerant husband can eat, I seem to always have an army of volunteers willing to sample.

    Favorite Foods

    Appetizers matched to the perfect wine for each are my claim to fame, making wine tasing parties at my business the most popular in the area. Since my husband was diagnosed as wheat and gluten sensitive, I have devoted untold hours to converting and perfecting recipes that are not only safe for him to eat, but are tasty and pretty.

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