Squash Chowder

1 butternut squash, peeled, cubed
1/4 cup mild onion, diced
16 oz. can chicken brooth
16 oz. can cream corn
1/8 tsp. cinnamon (optional)
1 tbsp. sugar
2 cups milk

Bring one quart water to a boil, add cubed squash, cover and cook until tender. Drain and puree squash.

Add onion, chicken broth, creamed corn, cinnamon, and sugar. Bring to a boil. Boil for 5 minutes. Add milk. Reduce heat. Cook for 10 minutes. DO NOT BOIL!!

Creamy Jasmine Rice Pudding

3 cups water

1 1/2 cups rice

1tsp salt

1 cup raisins (optional)

2 cups milk

2 cups Half n’ Half

3/4 cups white sugar

2 beaten eggs

1/2 stick butter

1 1/2 tsp vanilla

In a medium saucepan, bring 3 cups water to a boil. Add salt then rice & raisins and stir. Reduce heat, cover and simmer for 10 -15 minutes until fluffy.

In same pan combine cooked rice, 1 1/2 cups milk, 1 1/2 cups Half n’ Half, and sugar. Cook over medium heat until thick and creamy, 15 to 20 minutes.

Stir in remaining milk, Half n’ Half, and beaten egg. Cook 3 minutes more, stirring constantly. Remove from heat, and stir in butter and vanilla.

Serve warm.

Black Forest Dump Cake

2 cans (21 oz.) cherry pie filling
1 package (18.25 oz.) chocolate cake mix
1/2 C butter
1/2 C chopped pecans

Preheat oven to 350° F.

Dump pie filling into ungreased 9 x 13 inch pan. Spread and spread dry cake mix on top of fruit. Cut up butter and dot top of cake. Sprinkle nuts on top of the butter.

Bake 1 hour or until top is bubbly.

Serve with whipped cream.

Peach Cranberry Dump Cake

1 can (21 oz.) peach pie filling
1 can (16 oz.) whole berry cranberry sauce
1 package (18.25 oz.) yellow cake mix
1/2 C butter
1/2 C chopped pecans

Preheat oven to 350° F.

Dump cranberries into ungreased 9 x 13 inch pan. Dump pie filling into pan. Spread mixture evenly and spread dry cake mix on top of fruit. Cut up butter and dot top of cake. Sprinkle nuts on top of the butter.

Bake 1 hour or until top is bubbly.

Note: You can use Apple pie filling instead of the peach pie filling. Yum, great cake!!

Taco Soup

14.5 ounce canned diced tomatoes
14.5 ounce canned diced tomatoes with chilis
14.5 ounce canned Mexican corn with chilis
15.5 ounce can black beans
15.5 ounce can red kidney beans
1 large onion, chopped
1 package taco seasoning mix
1 package ranch salad dressing mix (dry)

Saute onion with vegetable oil cooking spray. When softened, combine all other ingredients and cook until heated through.

Makes 7 cups. Serving size is 1 cup.

Cream Puffs

This is the recipe my Mom always used...

Pastry:
1/2 cup butter
1/8 teaspoon salt
1 cup boiling water
1 cup siftedall purpose flour
4 eggs

Filling:
1 or 2 packages of vanilla instant pudding (this depends on how stuffed you want your puff)
1 8 oz. package of cream cheese, softened
Milk per pudding package instructions

Preheat oven to 450 degrees.

In medium saucepan, combine butter, salt and boiling water. Heat this mixture until all ingredient are at a boil. Reduce heat and add the flour all at once making sure to stir vigorously until mixture forms a ball. Remove that from the heat and add eggs in one at a time making sure to beat thoroughly after each egg (you can use an electric mixer to beat in the eggs, Mom forgot to tell me this until after I beat in 8 eggs by hand for a double batch of these things). Continue beating until dough is thick and shiney and breaks away from the spoon.

Using a rounded tablespoon drop dough onto an ungreased cookie sheet. Bake at 450 for 20 minutes then reduce heat to 350 and bake another 20 minutes.

Filling:
Make your pudding per package. Add in softened cream cheese blend together well.

Slice open cream puff stuff with pudding mixture and serve.

Italian Potato Salad

6 large potatoes
5 roma tomatoes
1 medium red onion, sliced
1/4 cup olive oil
1/2 tsp. salt
1/4 tsp. black pepper
1/2/ tsp. dried oregano
2 cloves garlic, chopped

Boil potatoes unil just soft. Cool and cut into bite size pieces. Cut tomatoes into bite size pieces.

In a bowl, combine the olive oil, salt, pepper, oregano and garlic whisk until well blended. Pour over the potatoes, tomatoes and onions.

Let sit overnight, serve.

Black Bean Salsa

3 - 15 oz cans Black beans drained and rinsed
1 - 11 oz can Mexican style corn drained
2 - 10 oz cans diced tomatoes with green chile peppers,partially drained
2 tomatoes , diced
2 bunches green onions , chopped
2 TBSP cilantro chopped
1 lime, juiced

Put all ingredents in a bowl and mix . Best if it marinates for 8 hours. Serve with tortilla chips.

Chinese Black Beef Recipe

2 to 3 pound chuck roast
2/3 cup soy sauce
1 cup good wine ----Red or white will do
1 teaspoon sugar
4 to 6 cloves garlic
2 inches ginger cut up then slightly smushed
1 white onion cut in slices
Baby carrots if you like them

Braise the roast on both sides just until browned. Place in crock pot cover with water then add the rest of ingredents. Slow cook for 6 hours. Serve over rice

Summer Green Pea and Corn Salad

16 oz can tiny green peas
16 oz can white shoepeg corn
16 oz can french style green beans
1 medium onion, chopped
3/4 cup celery, finely chopped

Dressing:
1/2 cup oil
1/2 cup wine vinegar
3/4 cup sugar
1 tsp salt
1/2 tsp pepper

Combine dressing ingredients, and heat to boiling. While the dressing cools, drain and combine the vegetables. Pour dressing over the veggies. Cover and let stand 24 hours.

Holiday Fruitcake

1 teaspoon baking soda
1 cup sour cream
1 cup chopped dates
2 cups raisins
1/2 cup chopped glazed cherries
1 cup chopped walnuts
2 cups all-purpose flour (divided into 1/4 cup and 1 3/4 cups)
1/2 cup butter, softened
1 cup granulated sugar
1 egg, room temperature
Grated rind of one orange
1 teaspoon salt

Preheat oven to 325°F. In a small bowl, mix together the baking soda and sour cream; set aside.

Combine the dates, raisins, cherries, and nuts with 1/4 cup of the flour and toss to coat the fruit and nuts. Set aside.

Cream together the butter and sugar. Mix in the egg, then the orange rind, then the sour cream/baking soda mix. Add the flour and the salt and mix together. Combine fruit/nut mixture with creamed ingredients and mix well to distribute the fruit and nuts evenly.

Pour batter into a prepared loaf pan (see note) and bake at 325°F for one and a half to two hours or until a toothpick or wooden skewer inserted into the center comes out clean. Place a pan of water in the oven when the cake goes in. Water may need to be replenished during baking.

Wrap tightly with aluminum foil and plastic wrap to store. If you want, you can sprinkle on a few ounces of Bourbon, especially if you would like to store the fruit cake for a while.

Makes one loaf.

Note:

Line the loaf pan with greased parchment paper or brown baking paper, cut to fit the pan. Place one piece to run the length of the pan and stand up above the rim about an inch. Place the other piece or pieces to cover the other sides. When the cake comes out of the oven, you can easily remove it by holding the sides of the paper and lifting the cake out of the pan. Once the cake has cooled completely, you can pull off the paper.

Gnocchi

2 potatoes
2 cups all-purpose flour
1 egg

Bring a large pot of salted water to a boil. Peel potatoes and add to pot. Cook until tender but still firm, about 15 minutes. Drain, cool and mash with a fork or potato masher.

Combine 1 cup mashed potato, flour and egg in a large bowl. Knead until dough forms a ball. Shape small portions of the dough into long "snakes". On a floured surface, cut snakes into half-inch pieces.

Bring a large pot of lightly salted water to a boil. Drop in gnocchi and cook for 3 to 5 minutes or until gnocchi have risen to the top; drain and serve.

Homemade Italian Sauce and Meatballs

Sauce:
48 ounces tomato paste
12 cups water
2 cloves garlic, chopped
2 bay leaves
1 tablespoon dried basil leaves
1 teaspoon salt
5 pork chops
1 onion, diced
1 (8 ounce) package mushrooms, sliced

Meatballs:
1 pound ground beef
1/4 pound ground pork
1/4 pound ground veal
1 cup grated Romano cheese
1 teaspoon salt
1/8 teaspoon black pepper
1 1/4 cups dry bread crumbs
2 cloves garlic, chopped
2 tablespoons dried parsley
2 eggs

In a large pot combine tomato paste, water, garlic, bay leaves, basil, and salt. Bring to a boil, turn heat down to low and simmer.

In a skillet, brown pork chops in olive oil then place in sauce mixture. Saute onions and mushrooms in same pan that you browned the pork chops. Add these to sauce as well. Simmer sauce a minimum of 8 hours, stirring occasionally.

To make the meatballs:
Preheat oven to 350 degrees F (175 degrees C). Combine beef, pork, veal, Romano cheese, salt, pepper, bread crumbs, garlic, parsley and eggs; mix well. Shape into balls. Place on a baking sheet that has been sprayed with cooking spray.

Bake meatballs for 20 minutes. Place meatballs in a serving bowl when baking is complete and place in refrigerator. About 2 hours prior to dinnertime pop the meatballs into the sauce.

Zucchini Puffs

2 cups shredded zucchini
2 eggs
1/4 cup finely chopped onion
1 clove garlic, minced
1 1/2 cups buttermilk baking mix
salt and ground black pepper to taste
oil for frying

In a large bowl, combine zucchini, eggs, onion, and garlic. Blend in baking mix, salt and pepper.

Heat 1/2 inch of oil in deep-fryer to 375 degrees F.

Drop batter by spoonfuls into hot oil, and fry until evenly brown and fluffy. Drain on paper towels. Sprinkle with salt before serving.

Spinach Artichoke Dip

1 (14 ounce) can artichoke hearts, drained and chopped
1/2 (10 ounce) package frozen chopped spinach, thawed
1/2 cup sour cream
1/4 cup mayonnaise
1/4 cup cream cheese
1/4 cup grated Romano cheese (I use a combo of Romano, Parm, and Asiago)
1/4 teaspoon minced garlic

Preheat oven to 375 degrees F.

In a food processor, mix together artichoke hearts, spinach, sour cream, mayonnaise, cream cheese, Romano cheese, and garlic. Pour into oven proof dish. Cover dish.

Bake until heated through and bubbly, about 25 minutes.

Serve with tortilla chips.

Spinach Dip with Water Chestnuts

1 (10 ounce) package frozen chopped spinach, thawed and drained
1 (16 ounce) container sour cream
1 cup mayonnaise
1 envelope dry vegetable soup mix
1 (8 ounce) can water chestnuts, drained and chopped
3 green onions, chopped

In a medium bowl, mix together spinach, sour cream, mayonnaise, dry vegetable soup mix, water chestnuts and green onions. Cover and chill in the refrigerator approximately 4 hours before serving.

Serve with chunks of brown, rye, or marble bread.

Hash Brown Casserole

I double this recipe when taking it to family
gatherings.

1 (2 pound) package frozen hash brown potatoes, thawed
1/2 cup melted butter
1 (10.75 ounce) can condensed cream of chicken soup
1 (8 ounce) container sour cream
1/2 cup chopped onions
2 cups shredded Cheddar cheese
1 teaspoon salt
1/4 teaspoon ground black pepper
2 cups crushed cornflakes cereal
1/4 cup melted butter

Preheat oven to 350 degrees F.

In a large bowl, combine hash browns, 1/2 cup melted butter, cream of chicken soup, sour cream, chopped onion, Cheddar cheese, salt and pepper. Place mixture in a 3 quart casserole dish.

In a medium saucepan over medium heat, saute cornflakes in 1/4 cup melted butter, and sprinkle the mixture over the top of the casserole.

Bake covered in preheated oven for 1 hour.

Chocolate-Cranberry Torte

Sauce:

1 cup fresh or frozen cranberries

3/4 cup water

1/3 cup sugar

2 tablespoons Chambord (black raspberry liqueur)

Torte:

1 cup dried sweetened cranberries

1/3 cup Chambord
1 cup (2 sticks) unsalted butter, cut into pieces

12 ounces bittersweet (not unsweetened) or semisweet chocolate, chopped

1 1/2 cups sugar

6 large eggs, room temperature

2/3 cup all purpose flour

1/2 teaspoon salt

Glaze:

1 cup whipping cream

10 ounces bittersweet (not unsweetened) or semisweet chocolate, chopped

1/4 cup Chambord

Fresh mint leaves

For sauce:

Bring first 3 ingredients to boil in saucepan over high heat, stirring until sugar dissolves. Reduce heat to medium; cook until cranberries burst, about 5 minutes. Transfer to processor; puree. Strain puree into bowl; discard seeds. Mix in Chambord. Cover; chill at least 2 hours or overnight (sauce will thicken).

For torte:

Position rack in center of oven and preheat to 350°F. Butter and flour 9-inch-diameter springform pan. Line bottom with parchment paper. Stir 3/4 cup cranberries and Chambord in small saucepan over medium heat until liqueur simmers, about 1 minute. Cool to room temperature. Drain cranberries; reserve liqueur and cranberries separately.

Melt butter in heavy large saucepan over medium heat, stirring until beginning to bubble at edges. Remove from heat. Add chocolate; let stand 1 minute. Whisk until chocolate is melted and smooth. Whisk in sugar, then eggs 1 at a time (batter will look grainy). Whisk in reserved liqueur. Add flour and salt; whisk gently until blended. Stir in reserved cranberries; transfer to prepared pan.

Bake torte until top is puffed and cracked and tester inserted into center comes out with moist (not wet) batter attached, about 1 hour. Cool completely in pan on rack. (Can be made 1 day ahead. Cover; store at room temperature.)

For glaze:

Bring cream to simmer in medium saucepan. Remove from heat. Add chocolate; whisk until melted and smooth. Whisk in Chambord. Let stand until glaze is thick but still pourable, whisking occasionally, about 2 hours.

Line rimmed baking sheet with foil; place cake rack in center. Cut around torte to loosen; remove pan sides. Place 8-inch-diameter cardboard round or 8-inch tart pan bottom on top of torte. Holding cardboard and springform pan bottom, turn torte over and place on rack. Remove pan bottom; peel off paper. Pour 1 1/2 cups glaze over torte. Using icing spatula, smooth glaze over top and sides (re-apply any glaze from foil if necessary). Freeze torte until glaze is set, about 10 minutes. Pour remaining 1 cup glaze over torte and smooth evenly. Sprinkle remaining 1/4 cup dried cranberries around top edge. Freeze until glaze is firm, about 15 minutes. (Can be made 1 day ahead. Transfer to platter. Cover with cake dome and chill. Let stand at room temperature 1 hour before serving.)

Arrange fresh mint leaves between cranberries at top edge of torte. Cut into wedges and serve with sauce.

Crown Roast of Pork with Apple and Pork Stuffing and Cider Gravy

For pork:
1 8-pound crown roast of pork (12 ribs)
2 tablespoons vegetable oil
1 teaspoon salt1 teaspoon sugar
1 teaspoon dried thyme
1/2 teaspoon crumbled dried sage
1/2 teaspoon ground black pepper

For Stuffing:
2 tablespoons vegetable oil
1 1/4 cups chopped celery
1/3 cup chopped shallots
1 tablespoon minced garlic
2 pounds ground pork
1 cup plain dry breadcrumbs
4 ounces dried apples, chopped
3 large eggs, beaten to blend
1/3 cup chopped fresh parsley
2 teaspoons crumbled dried sage
2 teaspoons salt
3/4 teaspoon ground black pepper
1/4 teaspoon ground allspice
1 1/2 cups canned beef broth

For gravy:
1 cup apple cider
4 teaspoons cornstarch
2 tablespoons applejack brandy or brandy

Stuffing Preparation:

Heat oil in heavy medium skillet over medium heat. Add celery and sauté until tender, about 3 minutes. Add shallots and garlic; sauté until shallots are tender, about 2 minutes. Transfer mixture to large bowl. Mix in all remaining ingredients except beef broth. Add enough broth to moisten stuffing.

Preheat oven to 375°F. Set aside enough stuffing to fill crown roast of pork cavity. Transfer remaining stuffing to 8 1/2 x 4 1/2 x 2 1/2-inch loaf pan. Cover with foil. Bake stuffing in pan alongside roast during last 1 hour of cooking until thermometer inserted into center registers 155°F, about 1 hour.

Invert stuffing in pan onto platter. Slice stuffing and serve with roast.

Make pork:

Position pork atop 9- to 10-inch-diameter tart pan bottom. Transfer to large rimmed baking sheet. Brush pork with oil. Combine salt, sugar, thyme, sage and pepper in small bowl. Rub spice mixture over pork. Cover with plastic and refrigerate overnight.

Position rack in bottom third of oven and preheat to 450°F. Fill pork cavity with enough stuffing to mound in center. Cover tips of pork bones with foil. Roast pork 20 minutes. Reduce temperature to 325°F. Continue roasting until thermometer inserted into center of pork meat registers 150°F, about 1 hour 50 minutes. Remove foil from bones. Continue roasting until thermometer inserted into center of pork and stuffing registers 155°F, about 15 minutes longer. Carefully transfer roast atop tart pan bottom to platter.

Make gravy:

Add 1 cup broth to baking sheet and scrape up browned bits from bottom of baking sheet. Pour juices into 2-cup glass measuring cup; freeze 15 minutes. Spoon fat off top of pan juices. Transfer pan juices to medium saucepan. Add remaining 1/2 cup beef broth and apple cider. Bring to boil. Dissolve cornstarch into applejack in small bowl; whisk into broth mixture. Boil until gravy thickens slightly, about 3 minutes. Season with salt and pepper. Transfer gravy to sauceboat.

Carve roast between bones to separate chops. Serve with stuffing and gravy.

Gingerbread Layer Cake with Candied Kumquats

Cake:

1 cup cola

1 1/2 teaspoons baking soda

1 cup mild-flavored (light) molasses

2 cups all purpose flour

2 tablespoons ground ginger

1 1/2 teaspoons baking powder

1 1/4 teaspoons ground cinnamon

3/4 teaspoon ground cloves

1/2 teaspoon ground nutmeg

1/2 teaspoon salt

1 cup (packed) dark brown sugar

3/4 cup vegetable oil

3 large eggs

Candied kumquats:

1 cup water

3/4 cup honey

1/4 cup sugar

15 whole cloves

2 cinnamon sticks, broken in half

1 vanilla bean, split lengthwise

22 ounces kumquats, cut into 1/4-inch-thick rounds, seeded

Frosting:

1 1/3 cups (packed) dark brown sugar

1/2 cup plus 1 tablespoon whipping cream

2 8-ounce packages cream cheese, room temperature

3/4 cup (1 1/2 sticks) unsalted butter, room temperature

1 tablespoon vanilla extract

1 cup pecans, toasted, chopped

1/3 cup chopped crystallized ginger

For cake:

Preheat oven to 350°F. Butter and flour three nonstick 9-inch-diameter cake pans with 1 1/2-inch-high sides. Bring cola to boil in heavy medium saucepan. Remove from heat; whisk in baking soda, then molasses. Transfer to large bowl; cool to room temperature. Whisk flour and next 6 ingredients in medium bowl to blend. Whisk sugar, oil, and eggs into molasses mixture. Whisk in dry ingredients. Divide batter among prepared pans (about 1 2/3 cups batter for each).

Bake cakes until tester inserted into center comes out clean, about 18 minutes. Cool cakes in pans on racks 15 minutes. Turn cakes out onto racks; cool cakes completely.

For candied kumquats:

Bring first 5 ingredients to boil in heavy large skillet, stirring to dissolve sugar. Scrape in seeds from vanilla bean; add bean. Add kumquats; reduce heat to medium and simmer until almost tender, stirring often, about 6 minutes. Using slotted spoon, transfer kumquats to plate. Boil syrup until reduced to 2/3 cup, stirring often, about 8 minutes. Cool syrup.

For frosting:

Stir brown sugar and whipping cream in heavy small saucepan over medium heat until sugar dissolves; cool caramel completely. Transfer 1/4 cup caramel to small bowl and reserve. Using electric mixer, beat cream cheese, butter, and vanilla in large bowl until smooth. Beat remaining caramel into frosting until well blended.

Chop enough candied kumquats to measure 1/3 cup; mix in small bowl with 1 tablespoon kumquat syrup. Place 1 cake layer on platter. Spread 3/4 cup frosting over. Dot with half of chopped-kumquat mixture. Drizzle with half of reserved caramel. Top with second cake layer. Spread 3/4 cup frosting over. Dot with remaining chopped-kumquat mixture. Drizzle with remaining reserved caramel. Top with third cake layer. Spread remaining frosting over top and sides of cake. Arrange enough sliced kumquats in single layer atop cake just to cover. Mix pecans and ginger in small bowl. Press nut mixture halfway up sides of cake. Chill 1 hour. (Cake can be made 1 day ahead. Cover cake with cake dome; chill overnight. Cover remaining kumquat syrup; let stand at room temperature.) Drizzle some kumquat syrup over kumquats atop cake. Serve cake cold or at room temperature.

Mixed Vegetable Quiche with Cheddar and Parmesan

1 (9-inch) refrigerated pie crust

1 (10-ounce) package frozen chopped spinach, thawed and drained

1 cup cooked stir-fried vegetables

1 cup part-skim ricotta cheese

3/4 cup grated Cheddar

1/4 cup low fat milk

2 eggs, lightly beaten

2 teaspoons Dijon mustard

1 teaspoon dried oregano

1/2 teaspoon salt

1/4 teaspoon ground black pepper

1 tablespoon grated Parmesan

Preheat oven to 375 degrees F.

Press pie crust into the bottom and up the sides of a 9-inch, removable-bottom tart pan (or 9-inch pie pan). Set aside.

In a large bowl, combine spinach, stir-fried vegetables and place on top of uncooked crust. In another bowl combine ricotta, cheddar, milk, eggs, Dijon, oregano, salt, and black pepper. Mix well. Spoon cheese mixture on top of vegetable mixture in prepared pie crust and top with Parmesan.

Bake 20 minutes, until a knife inserted near the center comes out clean and crust is golden brown.

Sheppard’s Pie

1 lbs. ground beef (lamb, veal, pork mixture can also be used)
1 small onion, chopped
3 tbsp. butter or oil
3 cloves garlic, minced
1 ¼ cup beef stock
Tomato paste (optional, I don't use it)
1 cup frozen peas
1 tbsp. Worcestershire sauce
Salt and pepper to taste
2 lbs. potatoes
Butter
Milk
1 ½ cup shredded cheddar cheese
Wondra (this is fine flour, which makes wonderful gravy)

Boil potatoes, mash with milk and butter. Add grated cheddar cheese and stir until melted. Set aside.

Sauté onion in butter until soft. Add meat and garlic, brown. Add the beef stock and Worcestershire sauce and boil gently for 5 minutes. Sprinkle Wondra on top of mixture and stir, adding more until you have a nice rich gravy. Add frozen peas and simmer until heated through.

Put meat mixture in a casserole dish. Spread mashed potato mixture on top of meat. Brown top under broiler.

Holupki - Pigs in the Blanket - Mom’s Recipe

3 lbs. Ground Chuck (do not use ground round, need some fat)
1 ½ cups rice – bring to boil in 3 cups water, lower temp and simmer for 25 minutes.
6 oz. can tomato paste
28 oz. can tomato puree
3 – 4 cloves garlic
1 medium onion – fried in butter
2 eggs
1 Tablespoon vinegar
1 large head cabbage

Cut around the core of the cabbage which will make it easier to remove the leaves. Place head in boiling water, and boil until first set of leaves can be removed. Keep putting the cabbage back into the boiling water until all leaves are removed. Save the real green leaves for the bottom of pot.

Mix burger, rice, eggs and fried onion in a large bowl, add salt and pepper.

Put approx. 2 tablespoons oil on bottom of large pot; use the green leaves and any of the damaged or crappy looking leaves to line the bottom of the pot.

Remove the spine on the cabbage leaves, add a tablespoon of the meat mixture, and roll. Place rolled cabbage into the pot. If you have any meat mixture leftover, roll into meat balls and place on top of cabbage rolls, and put any leftover cabbage that cannot be used to roll on top of the balls.

Here’s where the love part comes in:

In the same bowl that the meat mixture was in, put the garlic (doesn’t matter if you slice or dice), vinegar, tomato paste and the puree into same bowl. Add 3 cans of water from the paste can, and ½ can water from the puree can. Add some salt and pepper, and stir to incorporate all ingredients.

Pour this mixture over the top of the cabbage rolls.

Bring covered pot to a boil, lower heat and simmer for at least 3 hours.

Split Pea Soup

1 cup chopped yellow onions
2 cloves garlic, minced
1/8 cup good olive oil
½ teaspoon dried oregano
1 ½ teaspoons kosher salt
1 teaspoon freshly ground black pepper
2 cups medium-diced carrots (3 to 4 carrots)
1 cup medium-diced red boiling potatoes, unpeeled (3 small)
1 pound dried split green peas
8 cups chicken stock or water

In a 4-quart stockpot on medium heat, sauté the onions and garlic with the olive oil, oregano, salt, and pepper until the onions are translucent, 10 to 15 minutes. Add the carrots, potatoes, 1/2 pound of split peas, and chicken stock. Bring to a boil, then simmer uncovered for 40 minutes. Skim off the foam while cooking. Add the remaining split peas and continue to simmer for another 40 minutes, or until all the peas are soft. Stir frequently to keep the solids from burning on the bottom. Taste for salt and pepper. Serve hot.

Roasted Red Pepper Artichoke Torte

2 1/2 cups chopped bagels (about 3 bagels)

2 tablespoons olive oil

Vegetable cooking spray

2 packages (8 ounces each) cream cheese, softened

1 can (10 3/4 ounces) condensed cream of celery soup

1 container (4 ounces) cholesterol-free egg substitute or 2 eggs

2 tablespoons chopped green onion

1 tablespoon dried Italian seasoning

1 can (8 1/2 ounces) artichoke hearts, drained and chopped

1 jar (15 ounces) roasted red bell peppers, drained and chopped, divided

1 cup chopped fresh basil, divided

In a medium bowl, combine the bagels and oil; mix well. Spray 9X2 1/2-inch springform baking pan with vegetable cooking spray. Press bagel mixture into bottom of springform pan. Bake at 375 degrees for 15 minutes. Cool.

With electric mixer, combine cheeses, soup, egg, green onion, Italian seasoning and garlic; mix well. Spread half of cheese mixture over bagel crust. Top with artichokes and half each of peppers and basil. Spread remaining cheese filling over basil; top with remaining peppers. Bake at 375 degrees for 1 hour or until set in middle. Cool.

Refrigerate 6 to 8 hours or overnight. Run knife around edge of torte; remove side of pan. Top with remaining basil. Slice thinly and serve with crackers.

Jelly Roll With Lemon Cream

4 large eggs

1/2 cup superfine sugar, plus extra for dusting

2/3/ cup all-purpose flour

Sifted powdered sugar and finely grated lemon zest, to decorate

For Filling:

2 1/2 cups mascarpone cheese

Finely gtrated lemon zest and juice of 1/2 lemon

2 tablespoons freshly squeezed orange juice

4 tablespoons powdered sugar

Preheat the oven to 425 degrees. Grease and line a 10X15 inch jelly roll pan.

For the sponge, using a hand-held electric mixer, whisk the eggs and sugar together in a large bowl until the mixture is pale, creamy and thick enough to leave a trail on the surgace when the whisk is lifted.

Sift and fold the flour in three batches. Pour the mixture into the prepared pan, tilting the pan backwards and forwards to spread evenly. Bake in the oven for about 10 minutes, or until risen and golden brown, and the cake springs back when lightly pressed.

While the cake is cooking, lay a sheet of greaseproof paper on a work surface and sprinkle liberally with superfine sugar.

Quickly turn the hot cake out onto the sugar-dusted paper and remove the lining paper. Trim off the crusty edges, score a cut half an inch in from one of the shorter ends, then roll the cake from the scored short end with the paper inside. Place on a wire rack and leave to cool.

For the filling, put all the filling ingredients in a bowl and beat together until smooth and well mixed. Carefully unroll the cake, remove the paper, and spread the filling mixture evenly over the cake. Re-roll the cake.

To decorate, dredge the cake with sifted powdered sugar and sprinkle with lemon zest.

Macaroni Salad

1 pound spiral pasta
5 hard boiled eggs
2 medium carrots shredded
1 large green pepper, diced
1 bunch green onions, chopped
1 envelope Good Season's Italian Salad Dressing mix
1 quart Hellman's mayonnaise

Cook pasta per package directions. Boil eggs and cool. Mix all ingredients in a large bowl.

Refrigerate 8 to 24 hours before serving.

Corn Casserole

I double this recipe, as it disappears quickly.

1 (15 1/4-ounce) can whole kernel corn, drained
1 (14 3/4-ounce) can cream-style corn
1 (8-ounce) package corn muffin mix (recommended: Jiffy)
1 cup sour cream
1/2 cup (1 stick) butter, melted
1 to 1 1/2 cups shredded Cheddar Cheese

Preheat oven to 350 degrees F.

In a large bowl, stir together the 2 cans of corn, corn muffin mix, sour cream, shredded cheddar cheese and melted butter. Pour into a greased 9 by 13-inch casserole dish. Bake for 45 minutes, or until golden brown. Let stand for at least 5 minutes and then serve warm.

Chicken Scaloppini

Oil, for sauteing chicken
2 tablespoons butter, for sauteing chicken
3 to 5 chicken breasts, (3 ounces each) pounded thin
2 3/4 cups all-purpose flour, seasoned with salt and pepper, for dredging
1/4 cup diced pancetta, cooked
12 ounces mushrooms, sliced
12 ounces artichoke hearts, sliced
1 tablespoon capers
Lemon Butter Sauce, recipe follows
1 pound linguini pasta, cooked

Lemon Butter Sauce:
3 tablespoons lemon juice
4 ounces white wine
4 ounces heavy cream
1 pound (4 sticks) butter
Salt and freshly ground black pepper
Chopped parsley leaves, for garnish

Heat a small amount of oil and 2 tablespoons butter in a large skillet. Dredge chicken in seasoned flour and saute in pan, turning once, until brown and cooked through. Remove chicken from pan. Add remaining ingredients, up to and including the capers, to the pan. Heat until mushrooms soften and are cooked. Add chicken back to pan to reheat and make Lemon Butter sauce.

Heat the lemon juice and white wine in a saucepan over medium heat. Bring to a boil and reduce by one-third. Add cream and simmer until mixture thickens, about 3 to 4 minutes.

Slowly add butter, about 2 tablespoons at a time, until completely incorporated, whisking constantly. Season with salt and pepper. Remove from heat and keep warm.

To serve: Place cooked pasta on each plate. Add half of butter sauce to chicken mixture and toss. Place chicken mixture over pasta. Add more sauce on top of each piece. Garnish with parsley.

Rum-Glazed Carrots

½ cup butter or margarine
3 pounds whole medium carrots, trimmed (about 16 carrots)
½ cup packed dark brown sugar
½ cup dark rum
¼ cup raisins
½ teaspoon pepper

1. Melt butter in a large skillet over medium heat. Add carrots and toss to coat. Cook until just tender and beginning to brown, about 30 minutes, turning every 10 minutes.

2. Combine brown sugar, rum, raisins, and pepper in a bowl; mix well. Pour evenly over carrots. Reduce heat to low and cook 10 minutes, stirring occasionally. Spoon into a bowl and serve hot.

Serves 8.

Buffalo Chicken Soup

2 Tbsp. Flour
½ cup milk
½ cup chicken stock

Put milk, chicken stock and flour in bowl and whisk until blended.

2 cups cooked chicken, chunks
¼ to ½ to cup hot wing sauce
¼ cup onion, diced
½ cup celery, diced
1 cup Velveeta cheese chunks
¼ tsp garlic salt
¼ - ½ tsp cayenne pepper

In a medium sauce pan, mix all ingredients, and simmer over medium heat until the cheese is melted. Top with crumbly blue cheese and your taste buds will thank you.

Coconut Custard Pie

5 eggs

1 ½ cup whole milk

1 cup heavy cream

¼ teaspoon salt

¾ cup sugar

1 tablespoon corn starch

1 cup coconut

1 purchased pie shell

Mix all ingredients except pie shell in blender. Pour mixture into pie shell. Bake 350° for 45 to 60 minutes or until inserted knife comes out clean.

Pork Tenderloin with Dried Fruit

2 lbs. lean pork tenderloin

1 cup dried apricots

1 cup dried prunes

1 cup drip apple rings

1 cup white wine (add more if you want more sauce)

2 cups brown sugar

Place pork tenderloin into baking pan. In a large ziplock bag, place the apricots, prunes, apples, white wine and brown sugar. Seal and mix until brown sugar has dissolved. Pour mixture over the tenderloin, arranging fruit around the tenderloin in the sauce.

Cover with foil and bake at 350° for 1 ½ - 2 hours or until pork is no longer pink.

Penne Vodka

1 box Penne pasta
2 cloves garlic (or more to taste)
Olive oil
¼ teaspoon Crushed Red Pepper (or more to taste)
28 oz Crushed Tomatoes (the chunkier the better, you can use Italian style)
4 oz tomato sauce (small can)
8 oz Heavy Cream
1 shot Vodka
½ cup Parsley (fresh is better)

Make Penne Pasta per recipe on box.

At the same time, in a frying pan, add olive oil and brown garlic and crushed red pepper. When browned, add crushed tomatoes and tomato sauce and bring to boil. Once boiling, lower heat and simmer for 20 minutes. Drain pasta water and return pasta to same pot and put on medium heat. Add tomato mixture. Add heavy cream, vodka, and parsley and stir. It will be soupy, but as it is heated and stirred it will thicken.

Serve with grated cheese, salad, and garlic bread.

Holupki Casserole

1 ½ pound cabbage or small head
1 pound lean ground beef
1 small onion
1/3 cup uncooked rice
3 - 15 oz. Cans tomato sauce
1 - 15 oz. Can water
Salt and Pepper to taste

Chop cabbage and place in bottom of large baking dish. Brown onion and ground beef, stir in rice. Pour on top of cabbage. Pour tomato sauce and water over all. Cover and bake at 350° for 1 ½ hours. Mix the contents together when baking is completed.

Tastes even better the second day!!

French Country Beef Stew

2 cans stewed tomatoes
2 cans canned potatoes
1 tsp. Dijon mustard
1 can beef broth
1 lb. stew beef, dredged in 2 tbsp. flour
1 – 2 cups baby carrots
½ tsp. salt
¼ tsp. black pepper
1 tsp. thyme
1 tsp. parsley

Brown stew beef, add all ingredients, and simmer for 1 - 1 1/2 hour.

Cauliflower-Cheese Pie With Grated Potato Crust

CRUST:
2 c. packed, grated raw potato
1/2 tsp. salt
1 egg, beaten
1/4 c. grated onion

Heat oven to 400 degrees. Set the freshly grated potato in a colander over a bowl. Salt it and leave it for 10 minutes. Then squeeze out the excess water and add it to the remaining ingredients. Pat in into 4 well-oiled 9 inch pie pan, building up the sides of the crust with lightly floured fingers. Bake for 40-45 minutes, until browned. After the first 30 minutes brush the crust with a little oil to crispen it. Turn oven down to 375 degrees

FILLING:
1 heaping, packed c. grated Cheddar cheese
1 med. cauliflower, broken into sm. flowerets
1 med. clove crushed garlic
1 c. chopped onion
3 tbsp. butter
Dash of thyme
1/2 tsp. basil
1/2 tsp. salt
2 eggs beaten with 1/4 c. milk
Black pepper
Paprika

Saute onions and garlic, lightly salted in butter for 5 minutes.Add herbs and cauliflower and cook, covered 10 minutes, stirring occasionally. Spread half the cheese into baked crust, then the saute, then the rest of the cheese. Pour the custard over and dust with paprika. Bake 35-40 minutes until set.

Baby Crab Cakes

1/2 cup chopped artichoke hearts
*1/2 cup coarse cracker crumbs
1/4 cup mayonnaise
1 large egg, lightly beaten
2 tablespoons finely chopped jalapeño pepper
1 shallot, peeled and minced
1 clove garlic, peeled and minced
2 teaspoons chopped fresh cilantro or parsley
1 teaspoon Dijon-style mustard
1/8 teaspoon cayenne pepper
8 ounces lump crabmeat, carefully picked over to remove shell and cartilage fragments
2 tablespoons unsalted butter
2 tablespoons extra virgin olive oil
round tortilla chips
salsa or guacamole for garnish

In a medium bowl, combine the chopped artichoke hearts, cracker crumbs, mayonnaise, egg, jalapeño pepper, shallot, garlic, cilantro, mustard, and cayenne; stir to combine. Gently fold in the crabmeat — do not over mix or break up the crab lumps. Shape into 20 mini crab cakes using a slightly rounded tablespoon as a measure. Place shaped crab cakes on a baking sheet lined with plastic wrap and refrigerate until firm, at least 1 hour.

Heat 1 tablespoon of the butter with 1 tablespoon of the olive oil in the MultiClad Skillet over medium high heat. When bubbly, add 10 crab cakes and cook about 2 to 3 minutes per side, until crispy and browned. To serve, place a crab cake on a chip and garnish with a small dollop of salsa and/or guacamole.

*Drain canned artichokes well before chopping. Crabcakes can be made even smaller - use a half tablespoon measure and serve on mini round corn chips. Blue corn chips make a nice accompaniment. Crabcakes can be made larger to serve as a meal. Use about 2-1/2 tablespoons crab mixture to form 8 crabcakes. Serve 2 crabcakes per portion.

Carrot Cake

4 large carrots, peeled and grated
1-cup oil
2 cups sugar
3 eggs
1-tablespoon vanilla
¾ cup crushed pineapple
2 apples, peeled and grated
1 cup chopped walnuts (reserve 1 tablespoon)
3 cups flour1-teaspoon baking powder
1-teaspoon baking soda
Dash of salt
Dash of allspice

Mix ingredients well. Pour into bundt pan that has been coated with cooking spray. Bake at 350 degrees for 1 hour. Let cool and turn out onto dish.

Microwave ½ cup cream cheese frosting for 15 seconds and drizzle it over cake. Sprinkle with reserved walnuts.

Lemon-Cheese Filled Cake

1 package yellow cake mix
¾ cup apricot nectar
¼ cup butter or margarine, softened
3 eggs

Filling:
2 packages (8 oz. Each) cream cheese, softened
½ cup sugar
2 tablespoons lemon juice
1 cup flaked coconut (optional)

Glaze:
2 cups powdered sugar
2 tablespoons lemon juice
2 tablespoons apricot nectar

Preheat oven to 350 degrees.

Grease and flour 10-inch bundt pan. In large bowl, combine first four ingredients; beat as directed on cake package. Spoon into prepared pan.

In small bowl, combine all filling ingredients; beat until smooth. Spoon filling over batter in pan, being careful no to let it touch sides of pan.

Bake 50 to 55 minutes or until top springs back when touched lightly in center. Cool upright in pan for 1 hour, remove from pan. Cool completely.

Combine all glaze ingredients until smooth; drizzle over cake.

Lemon Poppy Seed Bundt Cake

1 10-ounce container poppy seed filling
1 cup butter or margarine, softened
4 eggs, separated
2 teaspoons lemon extract
1-cup dairy sour cream
1 ½ cup sugar
2-½ cups all-purpose flour
1-teaspoon baking soda
1-teaspoon salt
Confectioners’ sugar

Preheat oven to 350 degrees.

Grease and flour 12-cup bundt pan. Use an electric beater to combine butter and sugar in large bowl until light and fluffy. Add poppy seed filling and blend thoroughly. Mix in egg yolks one at a time, beating well after each addition. Add lemon extract and sour cream and blend well.

Sift flour, baking soda and salt. Add dry mixture to poppy seed mixture in thirds and blend well after each addition.

Beat egg whites to stiff peaks with the electric mixer. Carefully fold egg whites into batter, so they don’t deflate. Spread batter evenly into floured pan.

Bake 50-75 minutes or until cake tester comes out clean when inserted into center. Cool on wire rack and remove from pan.

Dust with confectioners’ sugar before serving.

Holiday Cream Cheese Pound Cake

3 cups of sugar
3 cups sifted flour
3 sticks of butter
1-8 oz. Package of cream cheese
6 eggs
1 tsp. Baking powder
1 ½ tsp. Vanilla extract
1 ½ tsp. Lemon extract

Grease and flour a large tube pan. Pre-heat oven to 325°.Sift flour and baking powder. Cream together butter and cream cheese until fluffy. Add sugar.Add eggs one at a time. Add flour and flavorings.Bake for 1 ½ hours

Lemon Icing:

Combine 1 cup sifted powder sugar and enough lemon juice (4-5 tsp.) to make an icing of drizzling consistency. Makes 1/3 cup.