WHAT BEGAN AS DINNER WITH friends metamorphosed into a published cookbook of recipes. Stephanie McKee, Diane Earl, Debbie Rubin, Phyllis Jones, and Jan Tonroy call themselves the Fabulous Five and began saving recipes from their first cooking event back in September 1987. Now the group travels around the state cooking up delectables like Garlic and Rosemary Beef Tenderloin and basics like Old Fashioned Chicken and Rice. According to the Fab Five, “green chiles, corn bread, and guacamole are staples.”

Always Enough Thyme is divided into eight chapters from “Rise ‘n Shine: Breakfasts and Brunches” and “Company’s Coming: Sit-Down Dinner Specialties” to “Summer Barbecues: Menus for Casual, Outdoor Gatherings” and “No Time to Cook: Quick, Easy and Delicious.” Each chapter begins with a brief introduction and then is filled with recipes that are grouped as meals: Chicken Salad With Artichokes, Pecan Casserole, Susan’s Apple Carrot Muffins, Taffy Apple Salad, and Spiced Iced Tea (a culinary feast sure to satisfy). At the end of each chapter, footnotes offer some sound advice for both novice and experienced cooks:

Egg whites will have more volume if they are at room temperature before beating.

Bacon Trick: Coat bacon with flour to keep from curling.

To remove fish odor from hands, rub hands with salt and wash with cold water.

Always fluff your cooked rice with a fork. The fork allows steam to escape leaving your rice fluffy.

Bake pies in the lower third of the oven for a crisp bottom crust and to keep the rim or top crust from browning.

Of course, most folks will be interested in the fabulous dishes from the Fabulous Five. Here’s a sampling of the recipes you can expect to find:

Raspberry Pecan Salad
Your Classic Chess Pie
Black-Eyed Pea Dip
Poached Salmon With Lemon Dill Sauce
Chocolate—Peanut Butter Pound Cake
Green Bean Bundles
Red Wine Beef Tenderloin Marinade
Holiday Asparagus
Dome Chocolate Mousse Cake
Spinach and Cheese Casserole
Pumpkin Cheesecake Bars