The Glad Kitchen

White Sangria Spritzer

2010-07-17T22:02:00.000-07:00

INGREDIENTS
2 bottles Riesling (or other sweet white wine)
2 fresh apricots, pitted, halved, and sliced into 1/2" sections
1 cup fresh blueberries, rinsed
1 cup quartered fresh strawberries
1 lime, sliced
Ginger ale

INSTRUCTIONS
~1-2 days before serving, combine wine and apricots, blueberries, and strawberries in a large pitcher. Refrigerate.
~On the day of serving, add the lime slices to the wine mixture, stirring very gently.
~Serve over ice, adding some of the fruit to each glass. Top with a splash of ginger ale.
~Enjoy!

Quinoa Summer Salad

2010-07-17T21:54:00.000-07:00

INGREDIENTS
1 cup uncooked quinoa, simmered with 2 cups water until al dente and cooled to room temperature
1 tbsp olive oil
1 fresh, ripe, tomato, diced in 1/2" cubes
1 cucumber, peeled and diced in 1/2" cubes
1/3 cup finely minced parsley
8-10 oz soft goat cheese, crumbled
Juice of 1.5 limes
Garlic salt
Onion salt
Sea salt
Pepper

INSTRUCTIONS
~In a medium bowl, add cooked quinoa and olive oil. Stir to coat.
~Add the tomato, cucumber, parsley, and lime juice. Stir to combine.
~Add spices to taste, stirring again to combine well.
~Gently stir in goat cheese. If desired, reserve some crumbles for garnish on top of the salad.
~Chill well and enjoy.

Julia Child's Chilled Asparagus Soup

2010-07-17T21:46:00.000-07:00

INGREDIENTS
1/2 cup sliced onions
2 tbsp butter
1 pound fresh asparagus, washed and trimmed
1 quart lightly salted boiling water
Salt
Freshly ground pepper
1 tbsp flour (use gluten free flour if desired)
1/4 cup heavy cream

INSTRUCTIONS
~Cook the butter and onions slowly in a saucepan until tender and translucent.
~Meanwhile, cut 2.5-3" of tender green from the tip ends of the asparagus; drop them into the boiling water and boil three minutes, or until barely tender. Dip out with a skimmer and refresh the asparagus tips briefly in a bowl of ice water to set the color; drain and reserve.
~Chop the remaining stalks into 1/2" lengths and add to the onions with a sprinkling of salt and pepper. Cover and cook for 5 minutes.
~Stir in the flour and cook, stirring, for three minutes more. Remove from heat, and when the bubbling stops, blend in the hot asparagus water.
~Simmer uncovered for 25-30 minutes, or until tender enough to puree.
~Cut just the tips off of the blanched asparagus tops; reserve the tips for final decoration.
~Add the lower parts of the tips to the soup and puree the soup in a blender or food processor. If stringy, strain through a fine mesh sieve.
~Correct seasoning, chill uncovered, and stir in chilled cream. Decorate with reserved asparagus tips.

Yield: 1 quart

Note: This recipe was presented by Barbara Pool Fenzl, a personal friend of Julia Child's, at Ladies Night Out at Chaparral Pines Golf Club on July 15, 2010.

Apricot Preserves

2010-07-12T11:49:00.000-07:00

INGREDIENTS
8 cups chopped apricots (approximately 1/2" cubes)
6 cups sugar
1/4 cup lemon juice
1/2 TBSP butter

INSTRUCTIONS
~Prepare canning jars (wash and sterilize, heat lids in simmering water)
~Combine all ingredients in a large stock pot and bring to a boil over medium-high heat.
~Boil vigorously for 30 minutes, stirring constantly.
~Pack into prepared jars, leaving 1/2" headspace.
~Process for 20 minutes in a water bath (adjust accordingly for altitude -- I'm at 5,000 feet in elevation).
~Let stand for 12 hours, then clean jars and lids, label and store.

Yield: 7 cups

Adapted from recipezaar.com.

Tuscan Kale Salad (droolworthy)

2010-05-15T15:47:00.000-07:00

INGREDIENTS

4-6 cups Kale, loosely packed, sliced leaves of Italian black (Lacinato,“dinosaur,” cavolo nero) midribs removed
Juice of 1 Lemon
3-4 T Extra-Virgin Olive Oil
2 cloves Garlic, mashed
Salt & Pepper, to taste
Hot Red Pepper Flakes, to taste
2/3 cup grated parmigiano reggiano (stravecchio, if possible) cheese
1 tsp ground flax seeds

DIRECTIONS:
Whisk together lemon juice, olive oil, garlic, salt, and pepper, ground flax, and a generous pinch (or more to taste) of hot red pepper flakes. Pour over kale in serving bowl and toss well. Add 2/3 of the cheese and toss again. Let kale sit for at least 5 minutes. Toss again and top with remaining cheese.

Recipe adapted from True Foods Kitchen.

Strawberry Vanilla Jam

2010-05-08T08:11:00.000-07:00

INGREDIENTS
10-11 cups of strawberries, macerated in two cups sugar and a split vanilla bean for four hours or overnight
5 cups sugar (7 cups total, including the sugar used for maceration)
2 lemons, zested and juiced
2 packets of liquid pectin (the whole box)

INSTRUCTIONS
Cook the berries, sugar (all seven cups), lemon juice, lemon zest, and vanilla bean over medium high heat for 15 minutes. Remove the vanilla bean.

Partially puree the fruit mixture using an immersion blender (or standard blender or food processor). Mix in the pectin.

Skim the foam off of the top of the fruit and continue boiling for another 10 minutes.

Fill jars using proper aseptic technique and process for 25 minutes in a boiling water bath. Turn off heat, remove lid from canner, and let stand for five minutes. Remove jars, clean, label and store.

Recipe from foodinjars.com.

Gateau a' l'orange

2010-03-30T19:43:00.000-07:00

INGREDIENTS
1-1/2 cups flour
1 tsp baking powder
1-1/2 sticks butter
3 eggs
1 cup powdered sugar
1/3 to 1/2 cup sugar
Juice of 1 orange and juice of 2 oranges
Grated peel of 3 oranges

INSTRUCTIONS
~Beat butter and powdered sugar together thoroughly.
~Add 3 whole eggs, one at a time, beating well between each egg.
~Add juice of 1 orange and all orange peel.
~Add flour and baking powder. Stir well.
~Pour into 8" round (greased) cake pan and bake 45 minutes at 350*.
~Mix together the juice of 2 oranges and 1/3 to 1/2 cup sugar (as needed).
~Unmold on a plate while hot and pour sugar/orange juice mixture over the top.
~Cool, serve, and enjoy. Delicious enjoyed with fresh whipped cream infused with Cointreau.

Recipe compliments of Susan P.

Cilantro Lime Rice

2010-03-07T08:52:00.000-08:00

INGREDIENTS
1 TBSP oil
2 cloves garlic, minced
1 cup basmati rice, uncooked
1-1/2 cup chicken stock
1 TBSP salt
2 whole likes, juiced
1 whole lime, zested
1/2 cup fresh cilantro, chopped

INSTRUCTIONS
~Add oil to a sauce pan and heat on medium. Add the garlic and rice to the oil and saute for two minutes on medium heat, stirring frequently.
~Add the chicken broth, salt, lime juice and bring to a boil. Cover and cook on low for 15 minutes or according to the rice package directions.
~When the rice is done, add the lime zest and chopped cilantro. Stir to mix in. Serve immediately.
~Pairs well with Black Beans.

Recipe from The Pioneer Woman.

Black Beans

2010-03-07T08:48:00.000-08:00

INGREDIENTS
2 cans (15-16oz each) black beans
4 TBSP finely chopped onions
4 cloves garlic, finely chopped
1 tsp ground cumin
1 cup tomato sauce
1/3 cup chopped cilantro
2 TBSP olive oil

INSTRUCTIONS
~Chop onions and garlic. Heat the oil on medium high heat and cook onions and garlic with cumin until soft.
~Add all other ingredients and simmer at least 10 minutes.
~Serve with Lime Cilantro Rice.

Recipe from The Pioneer Woman.

Gluten Free Coconut Cornbread

2010-03-02T19:43:00.000-08:00

INGREDIENTS
1 cup milk (you may use soy, almond, or whatever you like)
1 egg
1/4 cup oil
1/4 cup pure maple syrup
1 cup cornmeal
1/2 cup coconut flour
1/2 cup white rice flour
2 tsp baking powder
1 tsp baking soda
1/2 tsp salt
1/2 tsp xanthan gum

INSTRUCTIONS
1. Preheat oven to 400*, and oil an 8"x8" square pan.
2. Blend the wet ingredients together in a blender or food processor (I used a mini food processor)
3. Whisk together all of the dry ingredients.
4. Stir the wet ingredients into the dry ingredients until homogeneous.
5. Pour the batter into prepared pan and bake for 25 minutes.
6. Cool, slice, and serve with honey butter. Enjoy!

Chickpea Snack

2010-02-07T11:13:00.000-08:00

INGREDIENTS
1 can chickpeas, drained and rinsed
Olive oil
Salt
Spices, to taste (Old Bay, Nature's Seasons, Season Salt, or whatever floats your boat)

INSTRUCTIONS
Sautee the chickpeas in olive oil until golden and the skins have "popped." Drain on paper towels and season with salt and spices.

Enjoy!

Note: This recipe is compliments of one of my friends. Unfortunately, I cannot, for the life of me remember which one. If it happens to be you, please email me and let me know so I can acknowledge you. Thanks! =)

Aunt Roxie's Golden Grahams S'Mores

2010-01-23T08:43:00.000-08:00

INGREDIENTS
3/4 cup light corn syrup
3 TBSP Butter
1 package (11.5oz) milk chocolate chips
1 tsp vanilla extract
1 package (12oz/9cups) Golden Grahams Cereal
3 cups mini marshmallows

INSTRUCTIONS
~Grease a 9"x13" pan.
~Heat syrup, butter & chocolate to boiling, stirring constantly.
~Remove from heat and stir in vanilla.
~Place cereal in large bowl and pour chocolate mixture over. Stir and toss until well coated.
~Fold in marshmallows 1 cup at a time.
~Press into pan with buttered back of spoon.
~Cool one hour.
~Enjoy!

Crustless Quiche

2010-01-23T08:37:00.000-08:00

INGREDIENTS
1-10oz package frozen broccoli
3 oz ham, chopped
3 eggs
5oz evaporated milk
4oz cheese (processed)
1/4 cup all purpose flour
1 tsp dry mustard
1/4 tsp ground pepper

INSTRUCTIONS
~Generously grease the bottom and sides of a 9" pie pan.
~Rinse broccoli in a collander with cool water until thawed.
~Layer broccoli and ham in pan.
~In a blender, combine eggs, milk, cheese, flour and pepper. Cover and process for 15 seconds or until combined.
~Pour mixture over broccoli and ham.
~Bake at 350* for 35-45 minutes, or until a knife inserted near the center comes out clean.
~Let stand for 5 minutes before serving.

Note: I served this with ham steak and sliced fruit.

Beer Lime Grilled Chicken

2010-01-23T08:32:00.000-08:00

INGREDIENTS
Juice of 1 lime (or more, if desired)
1 can of beer
1 tsp honey (or more, if desired)
2 cloves minced garlic
2 TBSP chopped fresh cilantro (or more, if desired)
Salt & Pepper
4 skinless, boneless chicken breasts

INSTRUCTIONS
~Preheat grill to medium and oil grate.
~In a bowl, combine all ingredients (except chicken) and stir to dissolve honey.
~Marinate chicken 30 minutes or longer.
~Grill for 7 minutes on each side, basting with marinade occasionally.
~Enjoy!

Recipe from allrecipes.com.

Mom's Pot Roast

2010-01-23T08:25:00.000-08:00

INGREDIENTS
1 7-bone roast, frozen
Carrots
Potatoes
Celery
Parsnips
Mushrooms
1 packet Lipton Onion Soup Mix
3 cups water (more as needed)
1 tube Pillsbury Buttermilk Biscuits

INSTRUCTIONS
~In a 9"x13" pan, place roast, veggies, soup mix and water.
~Cover with foil and bake at 275* for 5 hours, or 350* for 3 hours. If baking at lower temperature, begin cooking at 350* for a while before turning down heat (if time allows).
~Uncover and place biscuits on top of meat & veggies. Recover with foil and bake for 20 minutes or until biscuits are done.
~Enjoy!

White Bread (bread machine recipe)

2010-01-23T07:58:00.000-08:00

INGREDIENTS
1 cup warm water (110 degrees F/45 degrees C)
2 TBSP sugar or honey
1 (0.25 oz) package bread machine yeast (approx. 1 tsp)
1/4 cup vegetable oil
3 cups bread flour
1 tsp salt

INSTRUCTIONS
~Place the water, sugar, and yeast in the pan of the bread machine. Let the yeast dissolve and foam for 10 minutes.
~Add the oil, flour, and salt to the yeast.
~Select Basic or White Bread setting, and press Start.
~Wait an eon (four hours-ish) for the cycle to finish, and enjoy!

Recipe adapted from allrecipes.com.

Flax, Sesame & Sunflower Seed Bread (bread maker recipe)

2010-01-23T07:51:00.000-08:00

INGREDIENTS
1-1/3 cups water
2 TBSP butter, softened
3 TBSP honey
1 tsp salt
1/2 cup white bread flour
1 cup King Arthur Unbleached Flour
1-1/3 cups whole wheat bread flour
1 tsp active dry yeast
1/3 cup sesame seeds
1/3 cup golden flax seeds
1/2 cup sunflower seeds

INSTRUCTIONS
Place all ingredients in the pan of the bread machine, in the order listed. Select "large wheat" cycle and press start.

Wait an eternity (four hours or so) until the bread is ready, and enjoy.

NOTE: I'm working on a version of this recipe that includes ground flax seeds, in addition to whole. I'll update as the recipe is perfected.

Goulash

2010-01-23T07:35:00.000-08:00

INGREDIENTS
1/2 cup minced onion
1 cup sliced mushrooms
1 lb ground beef
1 can Niblets corn
1 can stewed tomatoes
2 TBSP paprika
Salt & Pepper
2 cups cooked macaroni or other pasta
1 cup shredded cheese

INSTRUCTIONS
~Saute onions & mushrooms in 1 TBSP oil until light brown. Remove from pan.
~Brown meat and add seasonings and onion/mushroom mixture.
~Add corn (drained), tomatoes (undrained), and pasta.
~Cook over low heat until heated through and thickened slightly.
~Serve in bowls with cheese on top.

Yield: 6 servings.
Can be made using gluten-free pasta.

Monterey Chicken

2010-01-23T07:19:00.000-08:00

INGREDIENTS
6 boneless-skinless chicken breasts
6 slices swiss cheese
1 can cream of chicken (or celery, or mushroom) soup
1/4 cup dry white wine (or more, if desired)
1/8 tsp minced garlic
2 cups stuffing mix (stove top is good, as is Pepperidge farm)
1/4 cup melted butter

INSTRUCTIONS
~Butter a baking dish and place chicken in dish.
~Top each breast with a slice of cheese.
~Combine soup, wine and garlic in a bowl and pour over chicken.
~Sprinkle stuffing on top, and drizzle with butter.
~Bake 40-50 minutes.
~Enjoy.

Yield: 6 servings

NOTE: If I'm making this for fewer people, I'll decrease the number of chicken breasts and cheese slices, but keep the rest of the recipe the same. My family loves the baked stuffing mixture, so they're quite happy to have extras.

Quinoa-Feta Stuffed Roasted Sweet Peppers

2010-01-23T07:08:00.000-08:00

INGREDIENTS
2 cups water
1 cup uncooked quinoa, rice, couscous, or other small grain or pasta
4 sweet peppers (I used one each of yellow, orange, red, and green), halved and seeded
2 TBSP olive oil
1 bunch green onions, thinly sliced (white and green portions)
2 tsp dried basil
2 tsp Italian seasoning
2 tsp salt
1/2 tsp freshly-ground black pepper
2 tomatoes, diced (I used home-canned diced tomatoes from our garden)
1 cup crumbled feta cheese (or more...mmmm...)

INSTRUCTIONS
1. Preheat oven to 400 degrees F (200 degrees C). Lightly grease a baking sheet.
2. Cook quinoa in water (I used a rice cooker, but you could do this on the stove).
3. Place the peppers cut-side down on the prepared baking sheet. Roast 25-30 minutes in the preheated oven, or until tender and skin begins to brown.
4. While the peppers are roasting, heat oil in a medium skillet over medium-high heat. Cook the onions, basil, Italian seasoning, salt, and pepper in oil for 2-3 minutes. Stir in the tomatoes and cook for 5 minutes. Spoon into the cooked quinoa. Remove from heat, mix in the feta cheese, and spoon the mixture into the pepper halves.
5. Return the stuffed peppers to the oven for 5-15 minutes, or until heated through. Serve immediately.

Yield: 4 servings

NOTE: This recipe would be delicious with sliced green olives added with the feta. 1/3 cup, perhaps? Mmm.

Heavily-modified recipe adapted from allrecipes.com.

Arroz Con Pollo

2010-01-23T06:17:00.000-08:00

INGREDIENTS
1/2 lbs Italian Sausage (or Kielbasa) cut into 1/2" pieces
3 Tablespoons Virgin Olive Oil
1-1/2 lbs boneless chicken breasts (cut into small cubes)
1 cup chopped onion (optional)
1 8oz jar green olives
1 2oz jar pimentos
1 28oz can tomatoes
2 cups long grain rice
1-1/4 cup water
1 10oz package frozen peas

INSTRUCTIONS
Brown sausage with olive oil in a Dutch oven. Remove sausage and allow to
cool. Using the drippings brown the chicken and remove. If using onion
cook onion until clear in drippings. Add the sausage back in with the
chicken. Add rice, olives, pimentos, tomatoes, all their liquids and water.
Bring to a boil and reduce heat to a simmer. Cover the Dutch oven and
continue simmering for 30 minutes, stirring occasionally. Once the rice is
done and the chicken is fork tender, add frozen peas and cook uncovered for 5-10 more minutes, (if the consistency appears to be dry cook the final 5-10 minutes covered).

Serves 8

Sourdough Toasts with Parmesan and Garlic

2010-01-23T06:09:00.000-08:00

INGREDIENTS
1/2 C. Mayonnaise
1/2 C. Finely grated Parmesan cheese
2 TB. Chopped green onion tops
2 Garlic cloves, minced
One 10.5 oz Sourdough baguette, cut on wide diagonal into 1/2-to
3/4-inch-thick slices

INSTRUCTIONS
Preheat oven to 375F. Mix mayonnaise, cheese, onion and garlic in small
bowl.

Arrange bread slices in a single layer on a baking sheet. Spread about
1 1/2 teaspoons cheese mixture over each. Sprinkle with freshly cracked pepper, if desired. Bake until topping begins to brown, about 15 minutes. Serve warm.

DO AHEAD:
Mayonnaise mixture can be prepared one day ahead.

Hot Artichoke Dip

2010-01-23T06:07:00.001-08:00

INGREDIENTS
2 Garlic cloves, finely minced
14 oz. can Artichoke hearts, well drained
1 C. Mayonnaise
1/2 tsp. cayenne pepper
3 TB. Grated parmesan cheese
Salt, pepper, and paprika to taste

INSTRUCTIONS
Coarsely chop artichokes. Blend in fondue pot with garlic, mayonnaise,
cayenne, parmesan, salt and pepper. Heat in a preheated 350F oven until
bubbling. Sprinkle with paprika and place over fondue burner to keep
warm. Serve with crackers or pita triangles.

Hot Chocolate Souffle

2010-01-23T06:06:00.000-08:00

INGREDIENTS
Powdered sugar
1/4 C. Milk
4 1/2 oz. Dark chocolate
5 Eggs
2/3 C. Powdered sugar
1/3 C. Cornstarch

INSTRUCTIONS
Heat oven to 400F. Butter a soufflé dish. Sprinkle with powdered
sugar. Bring milk to boil. Remove from heat. Add chocolate. Stir
until melted. Separate the egg whites from the egg yolks. Beat egg
yolks with sugar until pale in color. Add chocolate and cornstarch.
Whip egg whites until stiff peaks form. Fold egg whites into egg yolk
mixture. Pour into soufflé dish. Bake for 25 minutes. Serve
immediately.

Sweet and Spicy Candied Pecans

2010-01-23T06:03:00.001-08:00

INGREDIENTS
Nonstick vegetable oil spray
3 TB light corn syrup
1 1/2 TB sugar
3/4 tsp. Salt
1/4 tsp. (generous) freshly ground black pepper
1/8 tsp. cayenne pepper
1 1/2 cups pecan halves

INSTRUCTIONS
Preheat oven to 325F. Spray baking sheet with nonstick spray. Combine
corn syrup and next 4 ingredients in a bowl. Stir to blend. Add
pecans, stir gently to coat. Transfer to baking sheet.

Place large piece of foil on work surface. Bake pecans 5 minutes.
Using fork, stir pecans to coat with the melted mixture. Continue
baking until pecans are golden and coating bubbles, about 10 minutes.
Transfer to foil quickly, separate nuts with fork. Cool.Can be made 3
days ahead. Store airtight at room temperature. Serve with a salad, or
alone as a wonderful snack.

Gingersnaps

2010-01-23T06:01:00.001-08:00

INGREDIENTS
3/4 C. Butter-flavored shortening
1 C. Baker's sugar, plus extra to roll the cookies in
1 Egg
1/4 C. Molasses
2 C. Flour
2 tsp. Baking soda
1/2 tsp. Salt
1 TB. Ground ginger
1 tsp. cinnamon

INSTRUCTIONS
Preheat the oven to 350F and grease some cookie sheets (or use parchment
paper to line the cookie sheets). Beat together the shortening and 1
cup of the sugar. Add the egg, and beat until light and fluffy, then
add the molasses. Stir and toss together the flour, baking soda, salt,
ginger, and cinnamon and add to the first mixture, beating until smooth
and blended. Gather up bits of the dough and roll them between the
palms of your hands into 1-inch balls, then roll each ball in sugar.
Place about 2 inches apart on the prepared cookie sheets and bake for
10-12 minutes, until the cookies have spread and the tops have cracked.
Remove from the sheets and cool on a rack. Mmmmm...enjoy with a cold
glass of milk!

Apple Pie

2010-01-23T06:00:00.001-08:00

Pastry Recipe
2 1/4 C. All Purpose Flour
3/4 tsp. Salt
1/2 C. Butter-flavored shortening, well chilled
2 TB. Butter, well chilled
1/4 C. or more ice cold water

Place flour and salt in the bowl of a mixer. Stir with mixer for 15
seconds. Cut shortening and butter into chunks and add to flour
mixture. Mix on low speed until the fat is the size of sugar cubes.
Continuing to mix on low speed, add enough water to form a cohesive
mass. Divide into halves and wrap in wax paper. Chill for at least 1/2
hour while preparing the filling.

Filling Recipe
3/4-1 C. Baker's sugar
1/2 tsp. Salt
1 tsp. Cinnamon
1/2 tsp. Freshly-ground nutmeg
1 1/2 TB. Flour
6-8 Pink Lady apples (about 10 cups)
2 TB. Butter

Preheat the oven to 425F. Mix the sugar, salt, cinnamon, nutmeg, and
flour in a large bowl. Peel, core, and slice the apples and toss them
in the sugar mixture, coating them well.

Roll out the bottom crust to line a 9" pie pan. Fill with apple mixture
and dot with butter. Roll out the top crust and drape it over the pie.
Crimp the edges and cut several vents in the top. Bake 10 minutes and
reduce the heat to 350F and bake 40-60 minutes more, or until the apples
are tender when pierced with a skewer and the crust is brown. Cool,
slice and enjoy with your loved ones.

Tuesday Night Lasagna

2010-01-23T05:22:00.000-08:00

INGREDIENTS
1 box no-boil lasagna noodles
1 large jar inexpensive spaghetti sauce
1 lb ground beef
4-6 cups shredded cheese (cheddar, jack, blend, whatever)

INSTRUCTIONS
~Oil a 9"x13" pan, and preheat oven to 350*.
~Brown meat in pan, drain fat, and add spaghetti sauce. Simmer for a few minutes. Turn off heat.
~Ladle 1-2 cups of meat sauce into prepared pan, spreading evenly along bottom of pan.
~Lay noodles on top of sauce, covering completely. In my pan, with my noodles, this required six noodles -- two of which were broken to accommodate size.
~Ladle another 1-2 cups of meat sauce on top of noodles, spread carefully to not shift the noodles.
~Sprinkle about 1/3 of the cheese over meat sauce in an even layer.
~Repeat the noodle/sauce/cheese layers until the sauce is used and the pan is full, ending with a generous layer of cheese on top.
~Cover pan with foil.
~Bake for 60-70 minutes, until cheese on top is melted and bubbly. If desired, broil the top for a minute or so to brown the cheese.
~Let stand 10-15 minutes outside the oven to allow the layers to meld together.
~Serve and enjoy.

Yield: 8-10 servings

Notes:
~This dish can be prepped 1-3 days prior to baking. Complete instructions through covering the pan with foil, then place covered pan in the refrigerator until needed.
~If you have a smaller family, this dish can be made in two 8"x8" pans. One (or both) pans can be frozen after assembly. Cover with foil and several layers of plastic wrap, and freeze. To bake, remove plastic and place pan with frozen dish into preheated oven. Bake an additional 15-20 minutes, checking occasionally every 10 minutes after the original baking time is complete.
~Can be made gluten free, using GF pasta and sauce.

Lentil Stew

2010-01-19T08:38:00.000-08:00

INGREDIENTS
1 (16 oz) package dry lentils
1 (15.5 oz) can diced tomatoes, including liquid
2 (14 oz) cans beef broth
3 cups water
2-3 carrots, in 1/4" slices
2 stalks celery, in 1/4" slices
1 small onion, diced fine
2 pounds kielbasa, in 1/4" slices

INSTRUCTIONS
1. Brown the sausage over medium high heat. Add onions and cook until nicely caramelized. Add the carrots and celery and cook until slightly softened.
2. Place all ingredients into a crock pot and cook on low for 5-7 hours; high for 3 hours.

Enjoy!

Yield: 12 servings

Green Beans (for canning)

2009-12-20T13:46:00.000-08:00

INGREDIENTS
Green Beans
Salt
Boiling Water

INSTRUCTIONS
1. Wash beans and drain. Trim ends and cut into 2" pieces, or leave whole (if packing vertically).
2. Tightly pack raw beans into washed, hot jars, add 1/2tsp salt and top with boiling water, leaving 1" headspace.
3. Wipe rim, center lid on jar, screw band down.
4. Place jars in pressure canner. Adjust water level, lock lid and bring to a boil over medium-high heat. Vent steam for 10 minutes, then close vent. Continue heating to achieve 15lbs of pressure and maintain pressure for 20 minutes for pint jars and 325 minutes for quart jars.
5. Turn off heat. Let pressure return to zero naturally. Wait 2 minutes longer, then open vent. Remove canner lid. Wait 10 minutes, then remove jars, cool and store.

Recipe from Ball Complete Book of Home Preserving, pages 385 and 386.

Carrots (for canning)

2009-12-20T13:43:00.000-08:00

INGREDIENTS
Carrots
Salt
Boiling water

INSTRUCTIONS
1. Wash and slice carrots.
2. Tightly pack raw carrots into washed, hot jars, add 1/2 tsp salt and top with boiling water, leaving 1" headspace.
3. Wipe rim, center lid on jar, screw band down.
4. Place jars in pressure canner. Adjust water level, lock lid and bring to a boil over medium-high heat. Vent steam for 10 minutes, then close vent. Continue heating to achieve 15lbs of pressure and maintain pressure for 25 minutes for pint jars and 30 minutes for quart jars.
5. Turn off heat. Let pressure return to zero naturally. Wait 2 minutes longer, then open vent. Remove canner lid. Wait 10 minutes, then remove jars, cool and store.

Recipe from Ball Complete Book of Home Preserving, pages 385 and 389.

Beef Stew (for canning)

2009-12-20T13:31:00.000-08:00

INGREDIENTS
1 TBSP vegetable oil
4-5lbs stewing beef, cut into 1-1/2" cubes
12 cups cubed, peeled potatoes
8 cups sliced, peeled carrots
3 cups chopped onions
4-1/2 tsp salt
1 tsp dried thyme
1/2 tsp freshly ground black pepper
boiling water

INSTRUCTIONS
1. Prepare weighted-gauge pressure canner, jars and lids.
2. In a large nonstick skillet, heat oil over medium-high heat. Working in batches, brown beef, adding oil only if absolutely necessary. Transfer beef to a large stainless steel saucepan and add potatoes, carrots, celery, onions, salt, thyme, pepper, and boiling water to cover. Bring to a boil, stirring frequently.
3. Ladel hot stew into hot jars, leaving 1" headspace. Remove air bubbles and adjust headspace. Wipe rim with a paper towel moistened with vinegar. Center lid on jar. Screw band down until resistance is met, then increase to fingertip-tight.
4. Place jars in pressure canner. Adjust water level, lock lid and bring to a boil over medium-high heat. Vent steam for 10 minutes, then close vent. Continue heating to achieve 15lbs of pressure. Process pint jars for 75 mintes and quart jars for 90 minutes.
5. Turn off heat. Let pressure return to zero naturally. Wait two minutes longer, then open vent. Remove canner lid. Wait for 10 minutes, then remove jars, cool and store.

Recipe from Ball Complete Book of Home Preserving, page 407.

Almost-Blasphemous Chex Mix

2009-12-19T20:36:00.000-08:00

INGREDIENTS
One box (~9 cups) Crispix cereal (::gasp::)
About 1/2 sleeve (20-ish crackers) Club crackers, broken into thirds
8 TBSP (one stick) butter
2 tsp seasoned salt
1 tsp garlic salt
3 TBSP Worcester sauce

INSTRUCTIONS
1. In a large bowl, combine cereal and crackers. Mix thoroughly.
2. In a small bowl, combine the rest of the ingredients and microwave to melt butter. Stir.
3. Pour butter mixture over cereal mixture.
4. Microwave on high for 6 minutes, stirring every 2 minutes.
5. Spread on aluminum foil to cool. Store in an airtight container.

White Chocolate Peppermint Fudge

2009-12-13T14:42:00.000-08:00

INGREDIENTS
1lb white chocolate, broken, or chips
1 can sweetened condensed milk
3/4 tsp vanilla extract
3/4 tsp peppermint extract
~1/2 cup crushed peppermint candies

INSTRUCTIONS
Combine chocolate and milk in a microwave-safe bowl. Microwave in one-minute intervals until chocolate is semi-melted. Stir in extracts, and continue heating and stirring until the chocolate is completely melted.

Pour onto greased sheet of aluminum foil and sprinkle peppermint candies over the top. Allow to cool and break or cut into pieces.

Adapted from: http://ellysaysopa.com/2009/01/08/two-fudges/

Classic Creme Brulee

2009-12-06T15:55:00.000-08:00

INGREDIENTS
4 cups chilled heavy cream
2/3 cup granulated sugar
pinch salt
1 vanilla bean, cut in half and split lengthwise
12 large egg yolks
8-12 teaspoons turbinado or Demarara sugar

INSTRUCTIONS

Adjust oven rack to lower-middle portion and heat oven to 300 degrees.
Combine 2 cups cream, sugar, and salt in medium saucepan; with paring knife, scrape seeds from vanilla bean into pan, submerge pod in cream, and bring mixture to a boil over medium heat, stirring occasionally to ensure that sugar dissolves. Take pan off heat and let steep 15 minutes to infuse flavors.
Meanwhile, place kitchen towel in bottom of large baking dish or roasting pan and arrange eight 4- to 5-oz ramekins (or shallow fluted dishes) on towel. Bring kettle or large saucepan of water to boil over high heat.
After cream has steeped, stir in remaining 2 cups cream to cool down mixture. Whisk yolks in large bowl until broken up and combined. Whisk about 1 cup cream mixture into yolks until loosened and combined; repeat with another 1 cup cream. Add remaining cream and whisk until evenly colored and thoroughly combined. Strain through a fine-mesh strainer into 2-quart measuring cup or pitcher (or clean medium bowl); discard solids in strainer. Pour or ladle mixture into ramekins, dividing it evenly among them.
Carefully place baking dish with ramekins on oven rack, pour boiling water into dish, taking care not to splash water into ramekins, until water reaches 2/3 the height of ramekins. Bake until centers of custards are just barely set and are no longer sloshy and digital instant-read thermometer inserted into centers registers 170-175 degrees, 30 to 35 minutes (25-30 minutes for shallow fluted dish). Begin checking temperature about 5 minutes before recommended time.
Transfer ramekins to wire rack; cool to room temperature, about 2 hours. Set ramekins on rimmed baking sheet, cover tightly with plastic wrap, and refrigerate until cold, at least 4 hours or up to 4 days.
Uncover ramekins; if condensation has collected on custards, place paper towel on surface to soak up moisture. Sprinkle each with about 1 teaspoon turbinado sugar; tilt and tap ramekin for even coverage. Ignite torch and caramelize sugar. Refrigerate ramekins, uncovered, to re-chill, 30-45 minutes (but no longer); serve.

Yield: 8 to 9- 4oz servings.

Recipe from Cooks Illustrated, November & December, 2001, Page 23.

Cinnamon & Vanilla Bean Scented Honey

2009-12-06T14:41:00.000-08:00

INGREDIENTS
2 whole vanilla beans
8 cinnamon sticks
2 quarts raw honey

INSTRUCTIONS
1. Cut vanilla beans in half and split the halves lengthwise. Scrape out the seeds and mix them with the honey in a large saucepan.
2. Stirring constantly, bring the honey just to a boil.
3. Wash and sterilize eight - 8oz canning jars. Place a cinnamon stick and a 1/4 of a vanilla bean in each jar. Fill with hot honey, wipe rim, seal with lid and ring.
4. Process for 25 minutes in a boiling water bath. Remove lid from water bath, turn off heat, and allow the jars to rest for 5 minutes. Place jars on a clean towel and allow to cool 12-24 hours. Wipe jars clean and store in a cool, dark place.

Yield: eight 8oz jars (plus some extra)

Crockpot Broccoli Cheese Soup

2009-10-20T18:33:00.000-07:00

INGREDIENTS
4 cups chicken broth (or veggie)
20 oz broccoli -- fresh or frozen
1/2 small onion, finely diced
1-1/2 cups cooked root veggies (optional - I used organic golden beets and organic carrots left over from a prior meal. Shhh...don't tell the kids.)
1 tsp salt
1/2 tsp pepper
1/4 tsp freshly-ground nutmeg
2 cups milk (I used whole milk)
3 cups shredded cheese (I used a 3-cheese blend)

INSTRUCTIONS
1. Saute onions in olive oil until light brown. Stir in a few tablespoons of flour to create a roux. Brown for a few minutes, stirring frequently.
2. In the crockpot, combine the broth, onion mixture, root veggies, and broccoli with the spices.
3. Cook on high 4-6 hours, or low 7-9 hours.
4. Using an immersion blender, pulverize the soup ingredients until smooth.
5. Stir in milk and shredded cheese. Blend again using immersion blender. Bring to a simmer, stirring frequently. Serve.

This recipe may be doubled.

Pumpkin Bread (Bread Machine Recipe)

2009-09-25T18:19:00.000-07:00

INGREDIENTS
2/3 Cup warm water
3/4 Cup canned pumpkin pie mix
2 TBSP butter, soft
1 large egg, lightly beaten
3-1/4 Cups flour
3 TBSP sugar
1 and 1/4 tsp salt
1-1/2 tsp cinnamon
1/2 tsp freshly-ground nutmeg
1/8 tsp ground ginger
sprinkle of ground cloves
pkg active dry yeast

INSTRUCTIONS
Add in that order on the sweet or quick setting of the machine. (Three hour cycle, kneading the dough twice).

Optional: 1/2 cup chopped nuts

Recipe compliments of Babyluv.

best.bacon.ever.

2009-09-19T10:11:00.000-07:00

INGREDIENTS
1lb bacon.

INSTRUCTIONS

Preheat oven to 400 degrees.
Lay bacon in a single layer (or as close to a single layer as possible) on baking sheet.
Bake for 10 minutes. Flip bacon.
Bake for 10 minutes. Flip bacon.
Bake for 15 minutes. Remove bacon from pan and drain on paper towels.
Walla. Best.Bacon.Ever.

Crash Hot Potatoes

2009-09-19T08:30:00.000-07:00

INGREDIENTS

12 whole New Potatoes (or Other Small Round Potatoes)
3 Tablespoons Olive Oil
Kosher Salt To Taste
Black Pepper To Taste
Rosemary (or Other Herbs Of Choice) To Taste

INSTRUCTIONS

Bring a pot of salted water to a boil. Add in as many potatoes as you wish to make and cook them until they are fork-tender.
On a sheet pan, generously drizzle olive oil. Place tender potatoes on the cookie sheet leaving plenty of room between each potato.
With a potato masher, gently press down each potato until it slightly mashes, rotate the potato masher 90 degrees and mash again. Brush the tops of each crushed potato generously with more olive oil.
Sprinkle potatoes with kosher salt, fresh ground black pepper and fresh chopped rosemary (or chives or thyme or whatever herb you have available.)
Bake in a 450 degree oven for 20-25 minutes until golden brown.

Amish Sourdough Cinnamon Bread

2009-09-19T07:21:00.000-07:00

IMPORTANT NOTES

Do not use any type of metal spoon or bowl for mixing.
Do NOT refrigerate the starter.
If air gets in the bag, let it out.
It is normal for the bag to bubble, thicken and ferment.
You can go over a day or two to feed the starter, but you cannot feed or bake early.

STARTER INSTRUCTIONS

Day 1: Mush the bag.
Day 2: Mush the bag.
Day 3: Mush the bag.
Day 4: Mush the bag.
Day 5: Mush the bag.
Day 6: Add 1 cup flour, 1 cup sugar, and one cup milk to the bag. Mush the bag to combine.
Day 7: Mush the bag.
Day 8: Mush the bag.
Day 9: Mush the bag.
Day 10: Feed and divide the starter, bake the bread, following instructions below.

INSTRUCTIONS

Pour entire contents of the bag into a large non-metal bowl.
Add 1/2 cup flour, 1-1/2 cups sugar, and 1-1/2 cups milk to the batter; mix well.
Label four one-gallon zip-top bags with "Day 1, and the present date." Fill each one of the four bags with 1 cup of the batter mixture. These are the starters to pass along to your friends. If you like, you may keep one for yourself. If you keep one for yourself, you will be baking bread every 10 days. If you don't keep one for yourself, you will have to wait until you receive another starter from a friend, or remake the starter from the recipe below.
Preheat oven to 325 degrees.
To the remaining batter, add:

3 eggs
1 cup oil (or 1/2 cup oil, 1/2 cup applesauce)
1-1/2 teaspoon baking powder
2 cups flour
1 large box instant vanilla pudding
1 cup raisins (optional)
1 cup chopped nuts (optional)
1/2 cup milk
1 cup sugar
2 teaspoons cinnamon
1/2 teaspoon salt

      6. Grease the bottom and sides of two large loaf pans with Pam. Mix 1-1/2 teaspoon cinnamon and 1/2 cup sugar in a small bowl. Dust sides and bottom of pans with half the mixture.
      7. Pour batter evenly into pans and sprinkle remaining cinnamon and sugar mixture over the top of the batter.
      8. Bake for approximately 1 hour, or until toothpick comes out clean. Cool until bread loosens from the pan easily. Serve.

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

STARTER RECIPE
This is the Amish Friendship Bread Starter Recipe that you'll need to make the Amish Friendship Bread (above). It is very important to use plastic or wooden utensils and plastic or glass containers when making this. Do not use metal at all!

INGREDIENTS
1 pkg. active dry yeast
1/4 cup warm water (110°F)
1 cup all-purpose flour
1 cup white sugar
1 cup warm milk (110°F)

INSTRUCTIONS
1. In a small bowl, dissolve the yeast in warm water for about 10 minutes. Stir well.
2. In a 2 quart glass or plastic container, combine 1 cup sifted flour and 1 cup sugar. Mix thoroughly or the flour will get lumpy when you add the milk.
3. Slowly stir in warm milk and dissolved yeast mixture. Loosely cover the mixture with a lid or plastic wrap. The mixture will get bubbly. Consider this Day 1 of the cycle, or the day you receive the starter.
For the next 10 days handle starter according to the instructions above for Amish Friendship Bread.

Homemade Chocolate Syrup

2009-08-30T14:08:00.001-07:00

INGREDIENTS
1/2 cup cocoa powder
1 cup water
2 cups sugar (I used unrefined)
1/8 teaspoon salt
1/4 teaspoon vanilla extract

INSTRUCTIONS
~Mix the cocoa and water in a saucepan. Heat and stir to dissolve the cocoa.
~Add sugar and stir to dissolve. Boil for three minutes over medium heat, stirring constantly.
~Stir in the salt and vanilla. Let cool.
~Pour into storage container (I used a small pitcher), and store in the fridge. Keeps several months.

Yield: two cups.

Recipe from: http://smallnotebook.org

Honey Packed Peach Slices

2009-08-30T09:03:00.000-07:00

INGREDIENTS
2.75 cups water, divided
.25 cup bottled lemon juice
5 pounds fresh peaches, peeled, pitted, and sliced
1.25 cups raw honey
2 Tablespoons vanilla extract
6 strips of lemon zest

INSTRUCTIONS
~In a large bowl, mix .25 cup water and lemon juice. Stir fruit in gently, coating all pieces. Set aside.
~ In a small saucepan, bring honey and remaining water to a boil. Remove from heat; stir in vanilla. Cover pan to keep contents hot.
~Pack fruit gently into six hot sterilized pint jars, leaving 1/4" headspace. Place a piece of lemon zest in each jar.
~Fill jars with honey mixture, leaving 1/4" headspace. Wipe rims, lid the jars, and process for 45 minutes in a boiling water bath.

Yield: 6 pints.

Honey Cinnamon Peach Preserves

2009-08-29T18:36:00.000-07:00

Of the four peach recipes I canned this year, this one is my hands-down favorite. It's lip-smacking goodness makes you want another piece of toast.

INGREDIENTS
2 pounds ripe peaches
1 cup honey
1/4 teaspoon cinnamon
1/4 cup bottled lemon juice
1/2 teaspoon butter

INSTRUCTIONS
~ Parboil, peel, pit and slice the peaches (1/4" slices)
~ Combine peaches, honey, lemon juice, butter and cinnamon in a large saucepan.
~ Bring fruit mixture to a boil and continue to boil hard for 25-30 minutes, until mixture thickens.
~ Can in sterilized (4oz) jelly jars, leaving 1/4" headspace, process 25 minutes.

Yield: 7 (4oz) jelly jars.

Adapted from: http://farmersdaughterct.wordpress.com

Peach Pie Filling (for canning)

2009-08-29T18:13:00.000-07:00

INGREDIENTS
5 cups sliced peaches
2 Tablespoons bottled lemon juice
1/4 cup water
3/4 cup granulated sugar
3 Tablespoons corn starch
1/2 teaspoon ground cinnamon
1/4 teaspoon freshly-ground nutmeg

INSTRUCTIONS
~Combine everything but the peaches in a large saucepan, bring to a boil.
~Add peaches to mixture, return to a boil, and boil for five minutes.
~Pack quart jars leaving 1" headspace.
~Process 45 minutes in a boiling water bath.

Yield: One quart.
Note: Recipe can be multiplied as needed.
Adapted from: canningusa.com

Easy Peasy Waffles

2009-08-24T22:01:00.000-07:00

INGREDIENTS
2 eggs, well beaten
1 cup milk (more to thin batter, as needed)
3 tablespoons vegetable oil
1.5 cups flour
3 teaspoons baking powder
2 teaspoons unrefined sugar
0.5 teaspoon salt

INSTRUCTIONS
~Combine wet ingredients in a large batter bowl.
~Stir in the dry ingredients and mix until well blended.
~Bake in preheated waffle iron.

Adapted from Fanny Farmer, page 555.

Pork Carnitas, ala Jennifer

2009-08-16T14:08:00.000-07:00

INGREDIENTS
1 TBSP lemon juice (lime would be better, but hey...I had lemon, so that's what's here)
1 tsp ground cumin
1 TBSP dried cilantro
2 TBSP chili powder
0.5 small onion, chopped fine
1 teaspoon minced garlic
1.5 teaspoon salt
0.5 teaspoon freshly-ground pepper
2-4 cups chicken broth (I used 4c.)
1 pork roast (I used the big end -- 1/3ish -- of a whole tenderloin)

INSTRUCTIONS
~Combine everything but the pork roast in the slow cooker, stir.
~Add the pork roast and cook 8-10 hours on low.
~Shred meat and serve.

Serve in fresh, hot, flour tortillas and garnish with chopped avocado, chopped fresh cilantro, lime wedges.

Fridge Pickles

2009-08-16T10:34:00.000-07:00

INGREDIENTS

1 cup white vinegar
1/4 cup sugar
1 tablespoon sea salt
1/2 teaspoon freshly ground black pepper
6 whole cloves
2 bay leaves
1/2 to 1 teaspoon crushed red pepper flakes (adjust according to spice preference)
1 teaspoon dill seed
4 to 5 small kirby (pickling) cucumbers, peeled in stripes and sliced into 1/8 inch thick rounds
1/3 small white onion, thinly sliced into rounds

INSTRUCTIONS

Combine the vinegar, sugar, salt, black pepper, cloves, bay leaves, red pepper flakes and dill seed in a quart jar. Place the lid on the jar and shake until the sugar has dissolved.

Layer the cucumbers and onion in the jar using a wooden spoon to press them tightly into the jar. Place the lid on the jar, shake it well and refrigerate at least 4 hours, shaking the jar occasionally to keep the ingredients mixed. These pickles will keep in the refrigerator for at least one month.

Yield: Approximately one quart.
Adapted from: sarahsfabday.blogspot.com

Peach Butter

2009-08-01T18:25:00.000-07:00

INGREDIENTS
4-1/2 pounds peaches, peeled, pitted and coarsely chopped
1/2 cup water
Grated zest and juice of 1 lemon
3 cups granulated sugar
1 cup amaretto liqueur

INSTRUCTIONS
1. In a large stainless steel saucepan, combine peaches, water lemon juice and zest. Bring to a boil over medium-high heat. Reduce heat and boil gently, stirring frequently, until peaches are soft (about 20 minutes).
2. Remove pan from heat and puree fruit using an immersion blender. Puree just until a uniform texture is achieved; do not liquefy.
3. In a clean large stainless steel pan, combine peach puree, sugar and amaretto. Stir until sugar dissolves. Bring to a boil over medium-high heat, stirring frequently. Reduce heat and boil gently, stirring frequently (almost constantly), until mixture thickens and holds its shape on a spoon.
4. Prepare canner, jars and lids.
5. Ladle hot butter into hot jars, leaving 1/4" headspace. Wipe rim, center lid on jar, and secure with band.
6. Process 15 minutes. Remove canner lid and wait 5 minutes. Then, remove jars, cool 12-24 hours, clean jars, and store.

Yield: 15 (40z) jelly jars and 1 (8oz) jar.

Recipe adapted from Ball Complete Book of Home Preserving, pg. 57.

Raspberry Jam

2009-08-01T18:09:00.000-07:00

INGREDIENTS
6 (6oz) packages Raspberries, pressed through food-mill to equal 4 cups of puree
6-1/2 cups granulated sugar
1 packet (3oz) liquid pectin

INSTRUCTIONS
1. Prepare canner, jars and lids.
2. In a large, deep stainless steel saucepan, combine raspberries and sugar. Over high heat, stirring constantly, bring to a full rolling boil that cannot be stirred down. Stir in pectin. Boil hard, stirring constantly, for 1 minute. Remove from heat and skim off foam (important).
3. Ladle hot jam into hot jars, leaving 1/4" headspace. Wipe rim, center lid on jar, and secure with band.
4. Process for 15 minutes. Remove canner lid and wait 5 minutes. Remove jars, cool 12-24 hours. Clean jars and store.

Yield: 2.5 (1/2 pint) jars and 9 (4oz) jelly jars.

Recipe modified from Ball Complete Book of Home Preserving, pg. 41.

Blueberry-Plum Jam

2009-07-26T16:47:00.000-07:00

INGREDIENTS
4 cups fresh blueberries (2lbs), crushed
5 cups fresh plums (2lbs), chopped fine
6 cups sugar

INSTRUCTIONS
~Combine fruit and sugar in a large saucepot.
~Bring slowly to a boil, stirring until sugar dissolves.
~Cook rapidly to gelling point, stirring frequently.
~Remove from heat and skim foam if necessary.
~Ladle hot jam into hot jars, leaving 1/4" headspace.
~Adjust caps and process 15 minutes in a boiling water bath.

Yield: Five (8oz) jars.

Recipe excerpted from Ball Blue Book Guide to Preserving, 100th Anniversary Edition, Page 32.

Plum Jam

2009-07-26T16:31:00.000-07:00

INGREDIENTS
5 cups coarsely chopped plums (~2lbs)
3 cups sugar
3/4 cup water

DIRECTIONS
~Combine plums, sugar and water in a large saucepot.
~Bring slowly to a boil, stirring until sugar dissolves.
~Cook rapidly to gelling point.
~As mixture thickens, stir frequently to prevent sticking.
~Remove from heat, skim foam if necessary.
~Ladle hot jam into hot jars, leaving 1/4" headspace.
~Adjust caps and process for 25 minutes in a boiling-water canner.

Yield: 9.5 (8oz) jars.

Recipe excerpted from Ball Blue Book Guide to Preserving, 100th Anniversary Edition, Page 33.

Rhubarb-Strawberry Pie Filling

2009-07-26T16:12:00.000-07:00

INGREDIENTS
3 large tart apples, peeled and finely chopped
1 tablespoon grated orange zest (from two oranges)
1/4 cup freshly-squeezed orange juice (from 1.5-2 oranges)
7 cups sliced rhubarb (1" pieces)
2 cups granulated sugar
4 cups halved, hulled strawberries

INSTRUCTIONS
~Prepare canner, jars and lids
~In a large stainless steel saucepan, combine apples and orange zest and juice. Stir to coat apples thoroughly. Stir in rhubarb and sugar. Bring to a boil over medium-high heat, stirring constantly. Reduce heat and boil gently, stirring frequently, until rhubarb is tender (about 12 minutes). Add strawberries and return to a boil. Remove from heat.
~Ladle hot pie filling into hot jars, leaving 1" headspace. Remove air bubbles and adjust headspace. If necessary, by adding hot filling. Wipe rim. Center lid on jar. Screw band down until resistance is met, then increase to fingertip-tight.
~Place jars in canner, ensuring they are completely covered with water. Bring to a boil and process for 15 minutes. Remove canner lid. Wait five minutes, then remove jars, cool and store.

Yield: Four pint jars.

Recipe excerpted from Ball Complete Book of Home Preserving, page 173.

Cherry-Almond Rhubarb Jam

2009-07-26T16:01:00.000-07:00

This is seriously the best.jam.ever. Seriously. Like, for reals.

INGREDIENTS
4 cups (1.5lb) finely-chopped rhubarb (1/4" slices)
1.5 cups sugar
1 3oz package cherry jello
1 21oz can cherry pie filling (I used Comstock More Fruit)
1/4 teaspoon almond extract

INSTRUCTIONS
~Mix rhubarb and sugar, allow to stand 1.5 hours, stirring occasionally.
~Bring to a boil, and continue boiling for 10 minutes, stirring frequently.
~Remove from heat.
~Add powdered jello and stir.
~Add pie filling and almond flavoring and stir.
~Fill prepared canning jars (8oz) using proper aseptic technique.
~Process 25 minutes in a boiling water bath.

Yield: approximately six (6) 8oz jelly jars.

Recipe compliments of Jenn S.

Veggie Stuffed Mushrooms

2009-06-15T19:22:00.000-07:00

INGREDIENTS
20 large muchrooms
1/2 c. broccoli, finely chopped
1/4 c. carrot, finely chopped
1 Tbsp onion, finely chopped
1 c. seasoned croutons, crushed (about 1/2 c.)
1/2 c. shredded cheddar
1/8 tsp. salt
2 Tbsp butter

INSTRUCTIONS
~Preheat oven to 400 degrees
~Core/scoop stems out of mushrooms, reserve 1/4 c. chopped
~Place mushroom caps rounded sides down in deep dish
~Mix finely chopped ingredients, salt, cheese, & crushed croutons
~Stir in melted butter well
~Scoop stuffing into rounded piles in caps
~Bake 15-20 minutes
~Serve warm

Recipe compliments of Jenn S.

Amazing Almond Pound Cake

2009-06-13T14:26:00.000-07:00

Follow the mixing instructions carefully, as the texture of this cake is highly dependent on the techniques used to combine the ingredients.

This pound cake is a fantastic part of a summer dessert when topped with berries and almond-scented whipped cream. Decadent!

INGREDIENTS
2 cups unsalted butter (four sticks), softened
3 cups baker's sugar (18 ounces by weight)
6 large eggs (10.5 oz by weight, without shells)
3 large egg yolks (4 ounces by weight, without shells)
3 teaspoons pure almond extract
3 teaspoons water
1 teaspoon salt
3 cups cake flour (14 ounces by weight)

INSTRUCTIONS
1. Adjust oven rack to center position and heat oven to 325 degrees.. Grease and flour a bund pan.
2. Beat butter in bowl of electric mixer set at medium-high speed until smooth and shiny, about 15 seconds. With machine still on, take about 30 seconds to sprinkle in sugar. Beat mixture until light, fluffy, and almost white; 4-5 minutes, stopping mixer once or twice to scrape down sides of bowl.
3. Mix eggs (lightly beaten with additional yolks), almond extract, and water in a 2-cup glass measure with a pour spout, set in a pan of tepid water until mixture is about 70 degrees. With mixer set at medium-high speed, take 3-5 minutes to add egg mixture to butter/sugar mixture in a very slow, thin stream. Finally, beat in salt.
4. Remove bowl from mixer stand. Place half the flour into a sieve or sifter; sprinkle half of that amount over the butter mixture. Fold flour gently into the butter mixture with a rubber spatula, scraping up from bottom of bowl, until flour is incorporated. Repeat, until all flour is used.
5. Scrape batter into prepared pan, smoothing top with a spatula or wooden spoon. Bake until cake needle or tester inserted into a crack running along top comes out clean, 70-80 minutes. Let cake rest in pan for 5-10 minutes, then invert onto wire rack. Cool to room temperature and enjoy. Store cake wrapped in plastic, then in foil, at room temperature.

Yield: one bundt cake (serves 16-20). This recipe may be halved to yield one 9"x5"x3.5" loaf pan.

Adapted from Cooks Illustrated, June, 1994, pg. 20.

Baked Oatmeal

2009-01-29T17:17:00.000-08:00

Baked Oatmeal -- from Smurfette

Ingredients

2.5 C Steel Cut Oats
3.25 C Milk
2 Eggs
1 T Vanilla
1/2 Brown Sugar
1 tsp cinnamon
.75 C Dates, raisons, chopped fruit or craisons (I love diced up pear in ours)
.5 C chopped or sliced nuts (Optional)

Instructions

combine ingredients and let sit for 15 min. Preheat oven to 350. Pour mixture into an 8" greased round cake pan or large rectangular baking/ pyrex pan. Bake for 45 min. Cut into wedges and serve warm with milk. Individual servings can be frozen and reheated later - they always defrost overnight in my fridge so if I want it in the morning I just pull it out the night before. Sometimes I add a bit more brown sugar when I heat it up but I like my oatmeal sweet

Homemade Yogurt

2009-01-03T12:27:00.000-08:00

From A Year of CrockPotting

The Ingredients.

--8 cups (half-gallon) of whole milk--pasteurized and homogenized is fine, but do NOT use ultra-pasteurized. (Debbie recommends starting with whole milk until you get the hang of yogurt-making)

--1/2 cup store-bought natural, live/active culture plain yogurt (you need to have a starter. Once you have made your own, you can use that as a starter)

--frozen/fresh fruit for flavoring

--thick bath towel

The Directions.

This takes a while. Make your yogurt on a weekend day when you are home to monitor.

I used a 4 quart crockpot. This is so exciting. My fingers are shaking!

Plug in your crockpot and turn to low. Add an entire half gallon of milk. Cover and cook on low for 2 1/2 hours.

Unplug your crockpot. Leave the cover on, and let it sit for 3 hours.

When 3 hours have passed, scoop out 2 cups of the warmish milk and put it in a bowl. Whisk in 1/2 cup of store-bought live/active culture yogurt. Then dump the bowl contents back into the crockpot. Stir to combine.

Put the lid back on your crockpot. Keep it unplugged, and wrap a heavy bath towel all the way around the crock for insulation.

Go to bed, or let it sit for 8 hours.

In the morning, the yogurt will have thickened---it's not as thick as store-bought yogurt, but has the consistency of low-fat plain yogurt.

Blend in batches with your favorite fruit. I did mango, strawberry, and blueberry. When you blend in the fruit, bubbles will form and might bother you. They aren't a big deal, and will settle eventually.

Chill in a plastic container(s) in the refrigerator. Your fresh yogurt will last 7-10 days. Save 1/2 cup as a starter to make a new batch.

~~~~~~~~~~~~~~~~~~~~~~

alternate (super easy recipe from BrahimBride)

Boil the milk on the stove (don't let it boil over...you gotta watch it)
Put milk in desired c ontainter..Mix in 1/2 cup of your starter yogurt
Put container into oven that is NOT turned on.
Put on oven light
Leave until morning
viola! easy indian style yogurt

yum!

Spiced Nuts

2009-01-01T21:53:00.000-08:00

Ingredients

1/2 teaspoon ground cumin

1/2 teaspoon cayenne pepper

1/2 teaspoon ground cinnamon

4 C unsalted mixed nuts (walnuts, pecans, hazelnuts, almonds)

4 tablespoons unsalted butter

6 tablespoons brown sugar

1 teaspoon salt

Instructions

~Mix spices and reserve.

~Heat nuts in a dry skillet and cook, stirring frequently, until they begin to toast - about 4 minutes.
~Add butter and cook, stirring until the nuts begin to darken - about 1 minute.
~Add the spices, sugar, 1 tablespoon of water, and salt and cook, stirring, until the sauce thickens and the nuts are glazed, about 5 minutes.
~Remove the nuts from the heat and transfer to a baking sheet lined with aluminum foil, separating them with a fork.
~Let the nuts stand until cooled and the sugar has hardened - about 10 minutes.
~Store in an airtight container.

Recipe compliments of Alisha S.

Salted Nut-Roll Bars

2009-01-01T13:33:00.000-08:00

Ingredients
~~Crust~~
1lb Nutter Butter Cookies
1 stick melted butter

~~Topping~~
2 cups butterscotch chips (or peanut butter chips)
2/3 cups light corn syrup
4 Tbsp. butter
1 tsp. pure vanilla extract
2 cups small marshmallows
2 cups dry roasted peanuts
2 cups Rice Krispies

Instructions
~Preheat oven to 350.
~Line a 13x9" baking pan with foil and coat well with nonstick spray.
~Pulverize cookies in a food processor until fine crumbs form (the kiddos love to help with this).
~Add melted butter; process until crumbs clump together.
~Press crumbs into prepared pan and bake 15 minutes or until golden.
~Melt butterscotch chips, corn syrup, butter, and vanilla in a medium saucepan over medium-low heat, stirring until smooth, about five minutes.
~Spread 1/2 cup of the mixture over the crumb crust.
~Top with marshmallows and return bars to oven, baking until marshmallows puff (about two minutes). Do NOT overbake.
~Toss peanuts and cereal with remaining butterscotch mixture until well coated.
~Drop spoonfuls of topping over marshmallows and spread with an oiled spatula.
~Cool bars before cutting.

~~Yield: 24 bars~~

Fancy Schmancy Mac-N-Cheese

2008-06-18T14:25:00.000-07:00

Ingredients

8 tablespoons unsalted butter, plus more for dish (1 stick)
6 slices white bread, crusts removed, torn into 1/4 to 1/2 inch pieces ((good quality))
5 1/2 cups milk
1/2 cup all-purpose flour
2 teaspoons salt
1/4 teaspoon freshly grated nutmeg
1/4 teaspoon freshly ground black pepper
1/4 teaspoon cayenne pepper, to taste
4-1/2 cups grated sharp white cheddar cheese (about 18 oz.)
2 cups grated Gruyere (about 8 oz.)
grated pecorino romano cheese (about 5 oz.)
1 lb elbow macaroni

Directions

1. Pre-heat oven to 375 degrees F.
2. Butter a 3-quart casserole dish; set aside. Place the bread in a medium bowl.
3. In a small saucepan over medium heat, melt 2 Tbsp butter.
4. Pour butter into bowl with bread, and toss; set the bread crumbs aside.
5. In a medium saucepan set over medium heat, heat the milk.
6 .Melt remaining 6 Tbsp. butter in a high-sided skillet over medium heat. When butter bubbles, add flour.
7. Cook, stirring, 1 minute. While whisking, slowly our in hot milk.
8. Continue cooking, whisking constantly, until the mixture bubbles and becomes thick.
9. Remove pan from heat. Stir in salt, nutmeg, black pepper, cayenne pepper, 3 cup cheddar cheese, and 1 1/2 cup Gruyere or 1 cup Pecorino Romano; set cheese sauce aside. Fill a large saucepan with water; bring to a boil.
10. Add macaroni; cook 2 to 3 min. less than manufacturer's directions, until the outside of the pasta is cooked and the inside is underdone. (Different brands of macaroni cook at different rates; be sure to read the instructions.) Transfer the macaroni to a colander, rinse under cold running water, and drain well.
11. Stir macaroni into the reserved cheese sauce. Pour mixture into prepared dish.
12. Sprinkle remaining 1 1/2 cup cheddar cheese, 1/2 cup Gruyere or 1/4 cup Pecorino Romano, and bread crumbs over top. Bake until browned on top, 30-60 minutes.
13. Transfer dish to a wire rack to cool 5 min.; serve.

Recipe compliments of the amazing April.

Pignoli (Italian Cookies)

2008-06-10T20:26:00.000-07:00

Ingredients

1 pound almond paste
1-1/4 cups sugar
4 egg whites
1-1/2 cups pine nuts

Instructions

Break the almond paste into pieces and place in a mixing bowl with the sugar.
Use a mixer to crumble the paste and sugar until evenly combined.
In a separate bowl, beat the egg whites to soft peaks.
Gradually fold the egg whites into the almond mixture.
Place the nuts in a shallow bowl.
Roll the dough into 1 inch balls and press each ball into the nuts, gently turning to coat evenly.
Place on a buttered baking sheet, spaced about 1 inch apart.
Bake 15 minutes or so in a preheated 350 degree oven, until light golden in color.
Allow to cool 5 minutes on the pan before transferring to a rack.
Store in an airtight container.

Makes 24 servings.

This amazing recipe is compliments of Mary Alice M.

Mom's Pea Salad

2008-06-07T18:24:00.000-07:00

Ingredients

10oz fresh or frozen peas
1c. sliced celery
1/4c. diced green onion
1c. chopped cauliflower
1c. nuts or seeds
1/4c. crisp-cooked bacon, crumbled
1/2c. sour cream
1c. prepared ranch dressing
1/2tsp. Dijon mustard
1 clove garlic, minced

Instructions

Rinse peas in hot water to thaw (steam, if fresh), drain.
Combine vegetables, nuts and bacon with sour cream.
Mix dressing, mustard & garlic together and pour over salad.
Toss gently and chill.

Enchiladas Verdes

2008-06-01T21:03:00.000-07:00

Ingredients
4 boneless skinless chicken breasts
4 cups chicken stock
1 medium onion, in medium dice
1 tablespoon minced garlic
4 teaspoons oil
Salt
Pepper
Crushed oregano
12 corn tortillas
Cooking spray
2 cups shredded cheese
2 cans Stokes Green Chili Sauce with Pork

Instructions
Poach chicken breasts in chicken stock for 30-45 minutes, or until cooked through.
Remove chicken from poaching liquid. Cut into large chunks and chill in a medium bowl in the refrigerator. Reserve 1 cup of liquid.
Using the same pot used to cook the chicken, sauté the onion and garlic in the oil, and add salt, pepper, and oregano to taste.
Remove chicken from refrigerator and shred into the onion mixture. Stir in the reserved poaching liquid. Continue cooking until most of the liquid has evaporated. The chicken should remain fairly moist.
Return the chicken mixture to the bowl and place in refrigerator.
Heat both cans of chili sauce in the same pan used to cook the chicken.
Preheat the oven to 350F.
Place six corn tortillas on a double layer of aluminum foil and coat both sides with cooking spray or oil. Warm in the oven for 3-4 minutes, or until soft. Repeat with the remaining tortillas.
Remove chicken mixture from the refrigerator and stir in a ¼ cup of chili sauce and 1-1/2 cups of shredded cheese.
Spray a 13x9” pan with cooking spray, and spread ¾ cup of chili sauce on the bottom of the pan.
Fill each tortilla with 1/3 cup of chicken mixture, roll, and place in pan with seam side down.
Pour remaining chili sauce over the enchiladas, and top with cheese. Cover pan with foil, and bake at 450F for 20 minutes. Uncover pan and bake for another 10 minutes, or until bubbly and slightly browned.

Emeril's Meatloaf

2008-05-28T10:04:00.000-07:00

Ingredients

2 teaspoons butter
3/4 pound ground beef
1/4 pound ground pork
1 cup minced onions
1/2 cup minced green peppers
1 tablespoon chopped garlic
2 eggs
1/2 cup heavy cream
3/4 to 1 cup bread crumbs
Salt and fresh ground black pepper
2 cups beef stock
2 tablespoons flour
2 tablespoons water

Instructions

~Preheat the oven to 350 degrees F.

~Grease a roasting pan with the butter.

~In a mixing bowl, add beef, pork, onions, peppers, garlic, eggs, cream, and bread crumbs. Blend thoroughly. Season the mixture with salt and pepper.

~Shape the mixture into a loaf and place on the prepared pan. Pour the stock over the top and place in the oven. Place in the oven and bake for about 1 to 1 1/2 hours, basting occasionally.

~Remove the pan from the oven. Using a long spatula, remove the meat loaf from the pan.

~Place the roasting pan on the stove, over high heat.

~In a small bowl, whisk the flour with 2 tablespoons water. Whisk the slurry into the gravy. Bring the liquid to a boil and cook for few minutes, stirring constantly. Season the gravy with salt and pepper.

~Slice the meatloaf in to 8 pieces. Serve two slices of meat loaf per person with a spoonful of gravy.

Watermelon & Feta Salad

2008-05-25T12:38:00.000-07:00

INGREDIENTS
3/4 cup halved, thinly sliced red onion
1 tablespoon fresh lime juice
1 1/2 quarts seeded, cubed watermelon
3/4 cup crumbled feta cheese
1/2 cup pitted black olive halves
1 cup chopped fresh mint
2 tablespoons olive oil

DIRECTIONS
Place the onion slices in a small bowl with the lime juice. The acid of the lime will mellow the flavor of the raw onion. Let stand for 10 minutes.
In a large bowl, combine the watermelon cubes, feta cheese, black olives, onions with the lime juice, and mint. Drizzle olive oil over it all, and toss to blend

Recipe compliments of Dayna.

Hummus

2008-05-25T12:37:00.000-07:00

Ingredients

1 can [15 to 16 ounces] garbanzo beans, drained and liquid reserved
1/2 cup sesame seed
1 clove garlic, cut in half
3 TBSP lemon juice
1 tsp salt
chopped fresh parsley
pita bread wedges, crackers or raw vegetables, if desired

Instructions

Place reserved bean liquid, the sesame seed and garlic in blender or food processor. Cover and blend on high speed until smooth.

Add beans, lemon juice and salt. Cover and blend on high speed, stopping blender occasionally to scrape sides if necessary, until uniform consistency.

Spoon into serving dish. Garnish with parsley. Serve with pita bread wedges.

Recipe compliments of Stephanie W.

Foolproof Pie Dough

2008-05-25T12:36:00.000-07:00

For one 9-inch double-crust pie

Vodka is essential to the texture of the crust and imparts no flavor—do not substitute. This dough will be moister and more supple than most standard pie doughs and will require more flour to roll out (up to 1/4 cup).

INGREDIENTS

2 ½ cups unbleached all-purpose flour (12 1/2 ounces)
1 teaspoon table salt
2 tablespoons sugar
12 tablespoons cold unsalted butter (1 ½ sticks), cut into ¼ inch slices
½ cup chilled solid vegetable shortening, cut into four pieces
¼ cup cold vodka
¼ cup cold water

INSTRUCTIONS 1. Process 1 ½ cups flour, salt, and sugar together in food processor until combined, about 2 one-second pulses. Add butter and shortening and process until homogeneous dough just starts to collect in uneven clumps, about 15 seconds (dough will resemble cottage cheese curds with some very small pieces of butter remaining, but there should be no uncoated flour). Scrape down sides and bottom of bowl with rubber spatula and redistribute dough evenly around processor blade. Add remaining cup flour and pulse until mixture is evenly distributed around bowl and mass of dough has been broken up, 4 to 6 quick pulses. Empty mixture into medium bowl.
2. Sprinkle vodka and water over mixture. With rubber spatula, use folding motion to mix, pressing down on dough until dough is slightly tacky and sticks together. Flatten dough into two 4-inch disk. Wrap in plastic wrap and refrigerate at least 45 minutes or up to 2 days.

Cucumber & Feta Salad with Mint & Dill

2008-05-25T12:35:00.000-07:00

Ingredients
2 medium cucumbers, in ½” dice
4oz Feta cheese, in ¼” dice or crumbled
¼ medium sweet onion, finely diced
¼ cup chopped fresh mint
¼ cup chopped fresh dill
2 Tbsp. extra-virgin olive oil
2 Tbsp. fresh lemon juice
Kosher salt
Freshly ground black pepper
Mint leaves for garnish (optional)

Instructions
In a large bowl, combine the cucumbers, feta, onion, mint and dill.
In a small bowl, whisk the olive oil and lemon juice together. Season to taste with salt and pepper.
Toss the dressing with the vegetables.
Check seasonings adjust according to taste.
Chill in refrigerator.
Garnish with mint leaves, if desired, and enjoy.

Crockpot Chicken & Rice

2008-05-25T12:33:00.000-07:00

Ingredients

1 can Cream of Mushroom condensed soup
1 can condensed Chicken Broth
6 oz water
1 cup brown rice
1 package Lipton Onion Soup mix
1 package frozen broccoli
4 boneless skinless chicken breasts

Instructions

Mix together Cream of Mushroom soup and rice.
Slowly stir in chicken broth.
Add water and onion soup mix.
Place chicken breasts on top of rice mixture.
Cook on high for three hours, stir in broccoli, and continue cooking on low for another three hours.

Lucy's Baked Barbecued Ribs

2008-05-25T12:32:00.001-07:00

Ingredients

Pork spare ribs
Onion slices (optional)
BBQ sauce

Instructions

~Preheat oven to 425
~Boil a pot of water. Cut the slab(s) of ribs into quarters. Once the water is boiled, throw the ribs in for 35-45 minutes.
~Dry the ribs. Slice up rings of onions to put on top of each quarter and put into the oven for half an hour.
~Baste the ribs with BBQ sauce (either homemade or bottled). Put them in for another hour or so, basting every so often.

BAM! Delicious fall off the bone ribs

Grape Salad

2008-05-25T12:31:00.000-07:00

Ingredients
8 oz plain cream cheese
8 oz sour cream
1/2 cup white sugar
1 teaspoon vanilla
2 lb green grapes
2 lb red grapes
1/2 cup brown sugar
1/2 cup pecans

Instructions
~Soften cream cheese in sauce pan, add sour cream, vanilla and white sugar.~Combine grapes with mixture, top with brown sugar and pecans.

~Chill.

Pasta Magnifico

2008-05-25T12:30:00.000-07:00

Ingredients

1 cup heavy cream
2 tablespoons cognac
Zest of one lemon
Zest of one orange
½ teaspoon coarse salt
1-2 teaspoons dried mint (or 2 tablespoons fresh, about three springs)
12 leaves fresh basil, shredded or torn (or 1-2 teaspoons pre-prepared basil paste)
½ pound linguine, cooked al dente
½ cup freshly grated Parmigiano Reggiano cheese

Instructions

In a skillet over medium-low heat, warm cream. Add cognac, zest of lemon and orange, and salt.
Simmer 7-10 minutes, until cream slightly thickens.
Add mint and basil, stir.
Toss hot, drained pasta with sauce and grated cheese.
Transfer to serving dish or dinner plates.
Enjoy!

Penne with Vodka Sauce

2008-05-25T12:29:00.000-07:00

Ingredients

16oz package penne pasta (rigatoni is also fantastic)
2 tablespoons butter
1/4lb pancetta (Italian bacon), chopped
1/3 cup vodka
½ cup heavy cream ( ½ & ½ , or milk also work fine)
1.5 cups tomato sauce
½ cup freshly grated Parmesan cheese
Couple of shakes of red pepper flakes

Instructions

1. Cook pasta to al dente (usually 8-10 minutes) and drain.
2. Meanwhile, sauté pancetta in butter until crisp. Add in red pepper flakes.
3. Add vodka and reduce by half (about 4-5 minutes).
4. Stir in tomato sauce and cream.
5. Simmer uncovered 10-12 minutes, stirring occasionally.
6. Stir in cooked pasta.
7. Serve in bowls, topped with parmesan cheese.

Carbonara

2008-05-25T12:28:00.000-07:00

Ingredients

Salt and freshly ground black pepper to taste
1 pound pasta, such as penne
¼ cup extra virgin olive oil
¼ pound pancetta (Italian bacon), chopped
1 teaspoon red pepper flakes
5-6 cloves garlic, minced
½ cup dry white wine
2 large egg yolks
Freshly grated Romano cheese
Parsley, for garnish

Instructions

1. Put a large saucepot of water on to boil. Add a liberal amount of salt and the pasta. Cook to al dente (usually 8-10 minutes).
2. Meanwhile, heat a large skillet over medium heat. Add the olive oil and pancetta. Brown pancetta 2 minutes. Add red pepper flakes and garlic and cook 2-3 minutes more. Add wine and stir up all the pan drippings.
3. In a separate bowl, beat yolks, then add 1 large ladleful (about ½ cup) of the pasta cooking water. This tempers the eggs and keeps them from scrambling when added to the pasta.
4. Drain pasta well and add it directly to the skillet with pancetta and oil. Pour the egg mixture over the pasta. Toss rapidly to coat the pasta without cooking the egg. Remove pan from heat and add a big handful of cheese, lots of pepper, and a little salt. Continue to toss and turn the pasta until it soaks up the egg mixture and thickens, 1-2 minutes. Garnish with parsley and extra grated Romano.

Shelly's Red Chili Meat

2008-05-25T12:27:00.001-07:00

Ingredients

1 Beef Roast
1 Package New Mexico Chili Powder
Garlic Powder to taste
Flour and Water to thicken
2-4C. Beef Broth (enough to almost cover roast)
Salt to taste

Directions

Place Beef Roast in a crock pot.
Combine Chili Powder, Garlic Powder, and Flour. Add a small amount of Broth to make a slurry. Pour over roast, with any remaining Broth.
Cook on low setting for 8-10 hours, or until beef is very tender.
Shred meat and return to crockpot with remaining sauce. Stir to combine.
Season with salt to taste.
Serve in fresh, warm tortillas.

Taco Soup

2008-05-25T12:27:00.000-07:00

Ingredients

2 Cans black beans
2 Cans kidney beans
1 Lg. Can crushed tomatoes
1 Lg. Can diced tomatoes
2 Packets taco seasoning
1-8oz Can tomato sauce
1-2lbs ground beef or turkey

Optional garnishes:
Sour Cream, Shredded Cheese, Cilantro, Lime Wedges

Instructions

Brown meat with seasoning packets
Place meat, beans and tomatoes (with all juices) in a crock pot
Simmer on high for four hours, or on low for eight hours
Serve with garnishes

Laura's Raspberry Jello Salad

2008-05-25T12:26:00.000-07:00

Ingredients

1 large box raspberry jello (as opposed to the smaller boxes)1 cup sugar1 can crushed pineapple, and the juice1 bag fresh cranberries - pulverized in the food processor2 small apples, peeled and chopped (2 is approximate....depends on the size of the apple and how much you want in it. And I guess you could leave the skin on if you wanted)Red or green grapes, quartered. Again, I just put in whatever I have on hand. Maybe 30? Maybe less?

Directions
In a large bowl, dissolve the jello and sugar in 2 cups hot water. add the fruit (including pineapple juice) and 1 cup cold water. Put in fridge. Easy-peasy!

Jennifer's Stuffing

2008-05-25T12:25:00.000-07:00

Ingredients

2 Loaves Bread (one wheat, one white), cubed in 1” pieces. Allow to dry at least
overnight, preferably for a couple of days.
1/4lb Butter
1 Small Onion, finely chopped
2 Stalks Celery, finely sliced
¼ tsp Freshly Ground Pepper
Salt to taste
2 Tart Apples, unpeeled, finely chopped
1lb Pork Sausage
2 tsp Chicken Bullion, dissolved in 2/3 Cup Water

Instructions

Melt butter in skillet and stir in the onion and celery.
Cook over low heat until onions are soft and lightly browned.
Add apples to onion mixture and cook until just soft.
Remove apple mixture from pan and set aside.
Cook sausage in skillet until crumbly and brown.
Return apple mixture to skillet with sausage and stir to combine and heat through.
Add meat mixture to breadcrumbs and toss lightly with pepper, salt, and chicken broth.
Bake at 325-350 degrees for 30 minutes or until warm and lightly toasted.

Chicken & Dumplings

2008-05-25T12:24:00.000-07:00

Time: 40min, start to finish
Yield: 6 cups (four main-dish servings)

Ingredients:
Stew
1-14.5oz can chicken broth
1-10oz package frozen mixed veggies (corn is great in this dish)
½ cup water
½ tsp. dried dill weed
1/8 tsp. garlic powder (garlic salt would also work well)
1/8 tsp. pepper
1 cup milk
1/3 cup all purpose flour
2 cups cubed, cooked chicken
Dumplings
2/3 cup all purpose flour
1 tsp. dried parsley
1 tsp. baking powder
1/8 tsp. dried dill weed
1/8 tsp. salt
¼ cup milk
2 TBSP cooking oil

Directions:
In a large saucepan combine chicken broth, frozen veggies, water, dill weed, garlic powder, and pepper. Bring to boiling. Meanwhile, combine milk and flour, stir into veggie mixture. Stir in chicken and cook, stirring frequently, until thickened and bubbly.

While stew cooks, make dumplings by combining the flour, parsley, baking powder, dill weed, and salt. In a separate container, combine milk and oil. Stir the wet ingredients into the dry mixture and mix until just combined.

Drop dumplings mixture from a tablespoon to make 4-8 mounds atop the bubbling stew. Cover (no peeking!) and simmer over low heat for 10-12 minutes, or till a toothpick inserted into a dumpling comes out clean.

Note: See page 405 of Better Homes & Gardens Cookbook for Poached Chicken recipe.

Cheddar Chowder

2008-05-25T12:20:00.000-07:00

Ingredients

4 cups chicken broth
2 cups water
6 cups diced potatoes
1 1/2 cups diced carrots
1 1/2 cups diced celery
3/4 cup chopped onions
salt & pepper to taste
3/4 cup butter
3/4 cup flour
6 cups milk
6 cups cheddar (or more)
3 cups ham (can be more)

Instructions
- put all veggies in pot and cover with water and broth
- cook until tender
- puree liquid and veggies together with an immersion blender

In a separate pot:
- melt butter
- whisk in flour, milk, cheddar; continue stirring until cheese is fully melted and the sauce is homogeneous.
- pour milk mixture into veggie pot
- add ham

Alternate: Omit ham. Top soup with a dollop of sour cream and sprinkle with crispy bacon pieces. Oh. My. So good.