From: W. Trevor King <wking@drexel.edu>
Date: Wed, 21 Jul 2010 01:32:42 +0000 (-0400)
Subject: Began versioning with the Feb. 2010 version
X-Git-Url: http://git.tremily.us/?a=commitdiff_plain;h=baff1bd553dab9e9e67c199bb1cf4c2667d1efe0;p=cookbook-data.git

Began versioning with the Feb. 2010 version
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+Mike’s Sangria
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+Yield: 6 C.				From: Good Housekeeping Cookbook, c. 1986
+
+750 mL (1 bottle) dry Red Wine, chilled (cabernet sauvignon best)
+½ C. fresh lemon juice
+½ C. fresh orange juice
+½ C. Sugar
+¼ C. Brandy
+1 small Lemon, sliced
+1 small Orange, sliced
+¼ pt. Strawberries, sliced
+10 oz. (1 bottle) club soda, chilled
+1 tray Ice Cubes
+
+In a 2½ qt. Pitcher, stir red wine, juices, sugar & brandy until sugar dissolves.  Stir in fruit slices.  Just before serving, stir in club soda and ice cubes.
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+
+Blueberry Sangria Lemonade
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+Yield: 4 Servings				From: FoodNetwork 2006
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+1½ C. Frozen Blueberries
+12 oz. (1 can) Frozen Pink Lemonade Concentrate
+750 mL (1 bottle) Chardonnay
+3 C. Sprite Soda
+½ C. Cognac
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+In a large pitcher, combine all ingredients and stir.  Refrigerate 1 hour to meld flavors.
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+Serve chilled in iced tea glasses.
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+Mojitos
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+Yield: 4 Servings				From: Cat Cora FoodNetwork 2006
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+4 T. Sugar, plus more to rim glass
+4 C. Ice
+6 oz. Light Rum
+10-12 Mint Sprigs
+6 T. Fresh Lime Juice
+4 splashes club soda
+4 slices Lime
+
+Moisten the rims of 4 glasses with lime and dip into sugar.  Set aside.
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+Place ice in beverage shaker then add in the rum.  Break up half the mint leaves and add to shaker with the lime juice and sugar.  Shake well and serve over ice in a funky glass.  Top off each glass with a splash of club soda.
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+Garnish each glass with a slice of lime and a sprig of mint.
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+Top Shelf Margarita Grande
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+Yield: 1 large cocktail			From: FoodNetwork2003
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+2 oz. Top-Shelf Tequila (Cuervo Gold or anejo tequila)
+1 oz. Orange-flavored Liqueur (recommended Grand Marnier or Cointreau)
+1½ oz. Lime Juice, or more, to taste
+1½ C. Ice Cubes
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+In a cocktail shaker combine all remaining ingredients and shake well to chill.  Strain into the prepared glass and serve immediately.
+
+Per Rick Bayless:
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+Use ⅓ 100% Agave Silver Tequila, ⅓ Cointreau (not Triple Sec), ⅓ fresh Lime Juice
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+¾ C. of each will yield 4 drinks.  Fill a cocktail shaker half full of ice cubes.  Shake a full 15 seconds to chill the mixture and properly dilute it with melting ice.
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+Island Girl
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+Yield: 4 Servings
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+12 oz. Cranberry Juice Cocktail
+8 oz. Vodka
+4 oz. Ginger Ale
+2 oz. Fresh Lime Juice
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+Pour into a large pitcher.  Pour into ice-filled glasses, and garnish with lime wedges.
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+Sparkling Sea Breeze
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+Yield: 8 ½ C.				From: Coastal Living Dec/Jan. 2010
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+2 C. Cranberry Juice Cocktail, chilled
+2 C. Pink Grapefruit Juice, chilled
+1 C. Cranberry Vodka, chilled
+750 mL (1 bottle) Sparkling White Wine, chilled
+1 garnish pink grapefruit wheels or wedges
+
+Combine first 3 ingredients in a pitcher or punch bowl.  Gently stir in sparkling wine.  Garnish, if desired.
+
+Smaller batch:
+½ C. Cranberry Juice Cocktail, chilled
+½ C. Pink Grapefruit Juice, chilled
+¼ C. Cranberry Vodka, chilled
+1 (187 mL) Bottle Sparkling White Wine, chilled
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+Cool Blue Hawaiian
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+Yield: 4 Servings				From: Good Housekeeping
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+4 C. Ice Cubes
+1 C. chilled Pineapple Juice
+½ C. Blue Curacao
+½ C. Light Rum
+½ C. Cream of Coconut (found in bar supply area near soft drinks)
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+Blend all in a blender and mix until smooth.  Pour into 4 glasses.  You can garnish with pineapple slices and a maraschino cherry, if desired.
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+Quick Grape Spritzers
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+Yield: 8 Servings				From: Alex Guarnaschelli
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+1 bunch Red Seedless Grapes, stemmed and washed (about 1 lb.)
+1 bunch Green Seedless Grapes, stemmed and washed (about 1 lb.)
+1 qt. White Grape Juice, chilled
+1 T. Honey
+16 oz. Vodka
+2 C. chilled Seltzer, club soda, or Naturally Sparkling Water
+
+Put half of the red grapes and half of the green grapes in the freezer, for garnish.  Put the remaining grapes in a large bowl and “smash” them with a whisk (or fingers).  Add the smashed grapes to a large pitcher and pour in the grape juice and honey.  Stir in the vodka.  Fill glasses about ½ full with the grape juice mixture and top with a splash of seltzer.  Drop a few frozen grapes into each glass for a festive garnish that doubles as an ice cube!
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+Spiked Lemonade
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+Yield: 3¼ C.				From: Coastal Living July-Aug. 2005
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+2 C. Lemon Flavored Sparkling Water or club soda, chilled
+½ C. Citrus-Flavored Vodka, chilled
+½ C. fresh lemon juice
+¼ C. Sugar
+¼ C. Orange Liqueur
+2? C. crushed ice
+several slices Lemon (garnish)
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+Combine all ingredients except ice.  Serve over crushed ice
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+Rosalita
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+Yield: 3¼ C.				From: The Pink Adobe Restaurant
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+1½ oz. Gold Tequila
+¾ oz. Triple Sec
+1½ oz. Cranberry Juice
+½ oz. Fresh Lime Juice
+2 C. ice
+1 slice lime
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+Shake together all ingredients except lime slice.  Serve in a 10 oz. highball glass.  Squeeze lime slice on top.  Salted rim is optional.
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+Pomegranate Margarita
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+Yield: 4 Servings				From: FoodNetwork 2006
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+1 wedge Lime, plus more for garnish
+1 bowl Salt
+2? C. Ice
+4 oz. White Tequila
+2 oz. Triple Sec
+½ C. Pomegranate Juice
+1 Lime, juiced (optional)
+12? oz. club soda
+
+Pour salt onto a plate or shallow dish.  With a lime wedge, rub along the rim of a glass and dip glass upside down to salt the rim.  Fill glasses with ice.  In a cocktail shaker with ice, place the tequila, triple sec, pomegranate juice, and lime juice.  Pour into the salt-rimmed glasses and top off with club soda.  Garnish with a lime wedge, if desired.
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+Batido Colada
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+Yield: 6-8 Servings				From: Michael Chiarello
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+1 small Papaya, seeded & chopped
+1 Mango, pitted & chopped
+2 C. peeled, cored & roughly chopped Pineapple
+2 small, ripe Bananas, peeled & roughly chopped
+2 T. Lime Juice
+1½ C. Coconut Milk
+2 T. Sugar
+12 large Ice Cubes
+2 T. heavy cream
+¾ C. White Rum
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+Place all ingredients in a blender and blend until smooth.  Pour & enjoy.
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+Hot Cranberry Punch
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+3 C. Cranberry Juice
+3 C. Pineapple-orange juice
+1½ C. Water
+⅓ C. brown sugar
+1½ T. whole Cloves
+1 stick Cinnamon
+⅛ t. Salt
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+Put everything in a crock pot and cook on low for several hours.  Serve hot.
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+Mulled Cider
+ 						From: Peter Fontaine 10/30/2000 class
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+1 gal. fresh apple cider
+1 # orange, sliced thinly
+2 sticks cinnamon
+1 # 2” piece of fresh ginger, thinly sliced
+3 # whole cloves
+5 # whole black peppercorns
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+Combine all ingredients in a crock-pot.  Bring to a simmer and keep warm.  Do not let it boil or reduce too far.
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+Note: Also good simmered with crystallized ginger.
+Also great when 1-2 T. Calvados (apple brandy) is added to a mug of cider!
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+Alpine Hot Spiced Wine
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+Yield: 6-8 Servings 				From: O magazine Nov. 2002
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+750 mL full-bodied Red Wine
+6 T. Honey
+4 Cinnamon Sticks
+4 T. Cardamom Seeds (I omit)
+2 T. black peppercorns
+2 sliced Oranges
+2 sliced Lemons
+1 C. Sugar
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+Combine everything in a crockpot and simmer 15 min.  Pour into mugs and garnish with a cinnamon stick.
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+Sleigh Driver
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+Yield: 10 Servings			From: adapted from Eating Well Nov/Dec. 2009
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+1 C. Water
+½ C. Sugar
+1 2” Piece Fresh Ginger, peeled and sliced
+3 Pears, chopped into bite-sized pieces, divided
+2 qt. Apple Cider
+1 Lemon, halved and sliced
+6 Whole Allspice Berries, put in a spice ball
+1 C. Fresh Cranberries
+2 T. vanilla extract
+
+Combine water, sugar, ginger and one pear in a large saucepan.  Bring to a boil over medium-high heat, stirring occasionally.  Strain out the solids and return the mixture to the pan.
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+Add the remaining pears, cider, lemon and allspice and heat over medium-high heat, stirring often, for 15 min.
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+Add cranberries and vanilla and reduce to medium-low (the mixture should be simmering, not boiling).  Let simmer for 10 min. more.  Serve in heat-safe mugs.
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+Pink Lemonade
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+Yield: 1½ qt.				From: Ina Garten, 2004
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+1 C. freshly squeezed lemon juice (5-6 Lemons)
+½-¾ C. Superfine Sugar, to taste
+1 C. Crushed Ice
+4 C. Water
+2 t. Grenadine
+6 Maraschino Cherries
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+Place the lemon juice, sugar, ice, water and grenadine in a blender and process until completely smooth.  Place a cherry in the bottom of 6 glasses and pour the lemon juice mixture in the glasses.  Serve.
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+Fresh Fruit Spritzers
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+Yield: 4 Servings				From: Bobby Flay 2003
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+1 C. orange juice
+1 C. Mango Puree
+1 C. Papaya Puree
+1 C. Apple Juice
+1 C. Pink Grapefruit Juice
+1 C. White Wine
+2 C. club soda
+2? C. Ice
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+In a large pitcher combine all of the ingredients and mix with a wooden spoon.  Fill tall glasses with ice and fill with Spritzers.
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+Summer Punch
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+Yield: 10-20 servings
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+64 oz. cranberry juice cocktail
+59 oz. orange juice
+1 Large can pineapple juice
+64 oz. apple juice
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+Mix together.  Garnish each glass with a maraschino cherry.
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+Pink Lemonade
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+Yield: 1½ Quarts				From: Barefoot Contessa 2004
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+1 C. freshly squeezed lemon juice (5-6 lemons)
+½-¾ C. Superfine Sugar, to taste
+1 C. crushed ice
+4 C. Water
+2 t. Grenadine
+6 Maraschino Cherries
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+Place the lemon juice, sugar, ice, water, and grenadine in a blender and process until completely smooth.  Place a cherry in the bottom of 6 glasses and pour the lemon juice mixture in the glass.  Serve.
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+Windy Road Ginger-Lemonade
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+Yield: 6 Servings				From: FoodNetwork2006
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+12 oz. (1 can) Frozen Lemonade Concentrate
+4 C. Water
+24 oz. (2 Bottles) Jamaican-style Ginger Beer
+3? C. Ice Cubes
+several chunks candied ginger, for garnish
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+To a large pitcher, add lemonade concentrate and water, stir to combine.  Top with ginger beer.  Pour over ice and garnish with candied ginger.
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+Pineberry Smoothie
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+Yield: 2 Servings
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+1 medium Banana, quartered
+1 C. Pineapple Juice
+½ C. Vanilla or Plain Nonfat or Lowfat Yogurt
+½ C. fresh or frozen Strawberries or Raspberries
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+Combine everything in a blender and process until smooth.  Serve immediately
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+Note: Also great with 2 scoops protein powder!
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+Citrus Cream Smoothie
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+Yield: 6 (8-oz.) Servings			From: adapted from Giada De Laurentiis
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+½ C. Water
+½ C. Sugar
+3 C. Plain Greek Yogurt
+1¼ C. orange juice
+2 Medium Bananas, cut into 1” pieces
+1 T. grated orange zest
+2 t. vanilla extract
+1 C. Ice
+
+In a small saucepan, bring the sugar and water to a boil over medium-high heat.  Simmer, stirring occasionally, until the sugar has dissolved, about 5 min.  Cool for 20 min.
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+Pour the cooled syrup into a blender.  Add the yogurt, orange juice, bananas, orange zest, vanilla extract and ice.  Blend until the mixture is smooth.  Pour into glasses and serve.
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+Inta Juice Strawberry Splash
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+Yield: 24 oz.
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+10 oz. (1¼ C.) orange juice
+¼ C. Nonfat Frozen Vanilla Yogurt (I use nonfat vanilla yogurt)
+¼ C. (4 oz.) Unsweetened Whole Frozen Strawberries
+½ Fresh Ripe Banana (I use frozen slices)
+⅓ C. (2 oz.) Crushed Ice (I omit)
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+Blend ice and orange juice.  Add fruit, then yogurt.
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+Triple Berry Banana Yogurt Smoothie
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+Yield: 2 Servings			From: Dave Leiberman
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+8 oz. frozen Mixed Berries
+2 small Bananas, peeled, cut into 2” pieces, and frozen
+6 oz. Vanilla Yogurt
+1 C. Whole Milk
+1-2 T. Honey
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+Add all ingredients to blender and puree until smooth.  Pour into glasses and serve immediately.
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+Tropical Smoothie
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+Yield: 1-2 Servings		From: Barefoot Contessa Parties! Copyright 2001
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+½ ripe Mango, peeled and seeded (or frozen)
+½ ripe Papaya, peeled and seeded
+1 ripe Banana
+¼ C. freshly squeezed orange juice
+½ C. Skim Milk
+¼ C. Nonfat Yogurt
+1 t. Honey
+2 C. Ice
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+In a blender, combine everything and blend until smooth.
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+Cheesecake Factory Avocado Eggrolls
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+Yield: 1-2 people as an appetizer	From: Top Secret Restaurant Recipes
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+Eggrolls:
+1 large Avocado
+2 T. chopped Sun-dried Tomatoes (in oil)
+1 T. minced Red Onion
+½ t. chopped fresh Cilantro
+1 Pinch Salt
+3 Eggroll Wrappers
+1 Egg, beaten
+vegetable oil for frying
+
+Dipping Sauce:
+¼ C. chopped Cashews
+⅔ C. chopped fresh Cilantro
+2 cloves Garlic, quartered
+2 # Green Onions, chopped
+1 T. Sugar
+1 t. black pepper
+1 t. Cumin
+4 t. White Vinegar
+1 t. Balsamic Vinegar
+½ C. Honey
+½ t. Tamarind Pulp
+Pinch ground Saffron
+¼ C. olive oil
+
+Eggrolls: Peel avocado, remove pit, and dice into bite size pieces.  In a small bowl, gently combine the avocado with the tomatoes, red onion, cilantro & salt.  Be careful not to smash the avocado.  Prepare the eggrolls by spooning ⅓ of the filling into each wrapper.  With the wrapper positioned so that one corner is pointed toward you, place the filling about 1” from the bottom corner and 1” from each side.  Roll the bottom corner up over the filling, then roll the filling up to about the middle of the wrapper.  Brush the remaining corners and edges of the wrapper with the beaten egg.  Fold the left and right corners over the filling and “glue” the corners to the wrapper.  Finish by rolling the wrapper and filling up over the top corner.  Press on the wrapper to ensure it is sealed.  Repeat these steps with the remaining two eggrolls and keep them covered in the refrigerator while you make the dipping sauce.
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+Dipping Sauce: Prepare the sauce by combining the cashews, cilantro, garlic, green onions, sugar, black pepper, and cumin in a food processor or blender.  Blend with short bursts until the mixture is well blended, and the cashews and garlic have been chopped into pieces about half the size of a grain of rice.  Combine the vinegars, honey, tamarind, and saffron in a small microwavable bowl.  Heat the mixture for about 1 min. in a microwave, then stir until the tamarind pulp dissolves completely.  Pour the tamarind mixture into the food processor or blender with the cashew mixture and mix with short bursts until well combined (about 20 sec.).  Pour the blended sauce into a small bowl.  Add the oil and stir by hand.  Cover and refrigerate for at least 30 min. before serving.
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+Heat oil to 350F in a deep pan over medium heat.  You want the oil to be deep enough to cover the eggrolls. Fry the eggrolls for 3-4 min. or until golden brown.  Drain on paper towels. Cut diagonally and serve with sauce.
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+
+Bacon Wrapped Bread Sticks
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+Yield: 2 Dozen				From: Paula Deen
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+1 C. grated Parmesan cheese
+12 slices Bacon
+24 # 4.5” long sesame breadsticks (1 pkg.)
+
+Preheat oven to 350F.  Cut the bacon slices in half so they’re approximately 5” long.  Wrap each breadstick with a slice of bacon, starting at one end and ending at the other.  Place wrapped breadsticks on a cookie sheet lined with parchment paper, and bake for 15 min. or until bacon is browned.  Remove from oven and immediately roll bread sticks in cheese.  Let cool and serve at room temperature.
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+Red Curry Chicken Wontons with Plum Sauce
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+Yield: 4 Dozen				From: Dan Smith & Steve McDonagh
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+1 lb. Ground Chicken
+1 T. Lime Juice
+1 T. Honey
+1 T. Red Curry Paste
+1 small bunch Cilantro leaves, chopped
+4 dozen Square Wonton Wrappers
+1 C. Water
+3” vegetable oil
+several Chopped Chives, for garnish
+1 bowl Golden Plum Sauce
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+Put the chicken, lime juice, honey, red curry paste, and cilantro into a medium bowl and mix well by hand.
+
+Lay out 10 wonton wrappers in a row.  Put 1 heaping tablespoon of the chicken mixture into the center of each square.  Working quickly, dip your fingers into the water and moisten the edges of the wonton.  Fold it over the filling to form a triangle, pressing well to seal.  Curl the 2 points in towards each other, moisten one point and press them together to form a bishop’s hat.  Repeat with the remaining wontons and freeze.  The recipe may be made up to this point 1 week in advance.
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+Pour 3” vegetable oil into a large heavy saucepan and place over medium heat until a bread cube dropped into the oil browns within 30 sec.  When ready to cook, drop the wontons into the hot oil in batches of 6 until puffed and golden, about 3 min.  Remove and let the excess oil drain.  Garnish with chopped chives and serve with Golden plum sauce on the side.
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+Ginger-Shrimp Pot Stickers
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+Yield: 12 Servings	(2 pot stickers each)
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+Pot Stickers:
+¾ C. green cabbage, shredded
+⅓ C. green onions, chopped
+¼ C. carrots, shredded
+2 T. cilantro, chopped
+1 T. low-sodium soy sauce
+2 t. ginger, minced and peeled
+1 t. dark sesame oil
+½ t. salt
+½ lb. small shrimp, cooked and peeled
+1 dash hot sauce
+24 wonton wrappers
+2 T. cornstarch
+1 T. canola oil, divided
+1 C. water, divided
+
+Sauce:
+¼ C. water
+¼ C. peanut butter
+2 T. low-sodium soy sauce
+1½ T. seasoned rice vinegar
+1½ T. chili paste with garlic (sambal oelek)
+½ t. sugar
+
+Garnish:
+1 garnish flat-leaf parsley
+
+Pot stickers: Combine first 10 ingredients (up to wonton wrappers) in a food processor; pulse 4 times or until coarsely chopped.  Working with 6 wrappers at a time (cover remaining wrappers with a damp towel to prevent drying), spoon about 1 T. shrimp mixture into center of each wrapper.  Moisten edges of dough with water; bring 2 opposite corners to center, pinching points to seal.  Bring remaining 2 points to center, pinching points to seal.  Pinch 4 edges together to seal.  Place pot stickers on a large rimmed baking sheet sprinkled with cornstarch.
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+Heat 1½ t. canola oil in a large non-stick skillet over medium-high heat.  Add 12 pot stickers to pan; cook for 2 min. or until bottoms are golden brown.  Slowly add ½ C. water to pan; cover and cook 4 min.  Uncover and cook 3 min. or until liquid evaporates.  Repeat procedure with remaining 1½ t. canola oil, 12 pot stickers, and ½ C. water.
+
+Sauce:
+Combine all ingredients in a small bowl, stirring with a whisk.
+
+NOTE:
+Pot stickers can be made ahead and frozen on the baking sheet.  Once frozen, place in freezer-proof ziplock bag and store in freezer up to 3 months.
+
+
+
+
+
+Gorgonzola, Fig & Pecan Cheese Terrine
+
+Yield: 20 Servings				From: Dan Smith & Steve McDonagh
+
+½ C. Dried Mission Figs, quartered, plus ½ C. for garnish
+1 C. Dry Red Wine
+1 Sprig Fresh Thyme, plus 1 bunch for garnish
+1 lb. cream cheese, at room temperature
+1½ sticks Butter, at room temperature
+8 oz. Crumbled Gorgonzola
+2 T. Brandy
+1 t. Salt
+½ C. Toasted Pecan Pieces, plus ½ C. for garnish
+2 T. Flat Leaf Parsley, chopped
+Mesclun & Frisee Greens, for garnishing
+
+Put the ½ C. quartered figs into a small saucepan along with the red wine and thyme.  Let the mixture simmer over low heat for 15 min.  Drain the figs, discard the thyme and wine.  Set the figs aside to cool.
+
+Put the cream cheese and butter into the bowl of a standing mixer and, using the paddle attachment, cream the mixture on medium until well blended, about 1 min.  Add the gorgonzola, brandy, and salt and beat 1 min. more.  Take care not to over beat or it won’t set properly.
+
+Spray a 1 qt. loaf pan with cooking spray and line the inside with plastic wrap.  Spoon half of the cheese mixture into the pan and spread it evenly, making sure to get into the corners.  Scatter the figs, pecans, and chopped parsley on top evenly and cover with the remaining cheese.  Give the pan a few sharp raps on a flat surface to settle the terrine, cover the top with plastic wrap and refrigerate for at least 6 hours.
+
+To remove the terrine from the pan, turn upside down on a flat surface and pull one end of the plastic wrap down.  The terrine will slip out of the pan onto the top piece of plastic wrap.  Slice and fan out on a platter garnished with greens.  Garnish with the remaining ½ C. figs, pecans, and thyme.  Serve with crackers.
+
+
+
+
+
+
+
+
+
+
+Onion Sage Tart
+
+Yield: 25-30 pieces			From: Dan Smith & Steve McDonagh
+
+3 T. olive oil
+4 large Spanish Onions, sliced
+2 t. Sugar
+1 t. White Pepper
+1 T. Ground Sage plus fresh sage leaves, for garnish
+8 # Sage Leaves, thinly sliced
+2 # eggs
+½ C. heavy cream
+2 # Puff Pastry Sheets
+
+Preheat oven to 350F.
+
+Put olive oil in a large skillet and place over high heat for 1 min.  Add the onions, reduce the heat to medium and then add the sugar, salt, white pepper, ground sage, chopped fresh sage and sauté, stirring frequently, until tender and nice and caramelized, about 15 to 20 min.  Remove from heat and place the onions in a large mixing bowl.  Allow to cool slightly.
+
+Whisk eggs and cream together and mix into the onions.  Put the sheets of puff pastry onto baking sheets, dock with a fork, and spread the onion mixture evenly onto the surface.  Place in the oven 20 to 30 min., until bottom is golden brown.  Remove from oven, let cool 15 min. and slice into 2” squares.  Arrange on a decorative platter and garnish with fresh sage leaves.
+
+
+
+
+
+
+
+
+
+
+
+
+
+Pimento Cheese
+
+½ lb. Sharp Cheddar, shredded
+½ small Red Onion, chopped finely
+4 oz. chopped Pimentos & Juice
+4 Green Onions, chopped
+1 dash Garlic Powder
+1 dash Pepper
+1 dash Hot Sauce
+½ C. Mayonnaise
+
+Mix all together.  Add enough mayo to be spreadable.  Store in the refrigerator.
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+Peppered Cheese Spread
+
+Yield: 8-10 appetizer Servings		From: Southern Living, June 2001
+
+14½ oz. (1 can) Whole Tomatoes, well drained and chopped
+8 oz. Soft cream cheese
+2 C. shredded Sharp Cheddar Cheese
+½ C. Butter, softened
+1 small Onion, finely chopped
+2 cloves Garlic, pressed
+½ t. Salt
+⅛¼ t. freshly ground black pepper
+Coarsely cracked Black, Green & Pink Peppercorns
+
+Stir together first 8 ingredients; shape into a log.  Roll in coarsely cracked peppercorns.  Cover and chill 8 hours.  Serve with crackers.
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+Onion Dip from Scratch
+
+						From: adapted from FoodNetwork 2008
+
+2 T. olive oil
+1½ C. Onions, diced
+¼ t. kosher salt
+1½ C. Greek Yogurt (original used sour cream)
+¾ C. Mayonnaise
+¼ t. Garlic Powder
+¼ t. ground black pepper (original used white pepper)
+½ t. kosher salt
+
+In a sauté pan over medium heat add oil, heat and add onions and salt.  Cook the onions until they are caramelized, about 20 min.  Remove from heat and set aside to cool.  Mix the rest of the ingredients, and then add the cooled onions.  Refrigerate and stir again before serving.
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+Baked Goat Cheese with Caramelized Onion, Garlic & Mission Figs
+
+Yield: 10 Servings			From: FoodNetwork 2003
+
+1 lb. Goat Cheese
+7 dried Mission Figs (½C.), sliced
+⅛ C. dry Sherry
+⅛ C. olive oil
+1 large Spanish Onion, thinly sliced
+5 cloves Garlic, crushed
+1½ # Rosemary Sprigs
+1 t. Salt
+1 dash black pepper, freshly ground 
+1 # Baguette, sliced, for dipping
+
+Preheat oven to 350F.
+
+Crumble the goat cheese into an oven safe dish and set aside.
+
+In a sauce pot combine the figs and sherry with enough water to barely cover the figs.  Place the sauce pot over high heat and bring up to a bubble, cover and remove from the heat and let the figs plump while the onions are cooking.
+
+Pour the olive oil into a large skillet and place over medium heat.  Add the onions, garlic, rosemary, salt and pepper and cook, stirring often, for about 10 min., or until lightly browned.  Using a slotted spoon remove the plumped figs from the sauce pot, leaving behind any of the plumping liquid.  Add the figs to the cooked onions, stir to combine and then spoon over the goat cheese.  Place the dish into the top half of the oven for 20 min., until the edges begin to bubble.
+
+Remove and serve immediately with sliced baguettes.
+
+
+
+
+
+
+
+
+
+Fruit and Walnut Conserve
+
+½ C. Walnuts
+1 large Granny Smith Apple, peeled, cored and cut in ½” chunks
+1 large Bartlett, Anjou or Bosc Pear, peeled, cored and cut in ½” chunks
+1 small thin-skinned Orange, seeded and finely chopped
+1½ C. + 2 T. firmly packed Dark brown sugar
+½ C. dried Currants
+½ C. Cider Vinegar
+2 Shallots, minced
+½ t. ground Cinnamon
+½ t. ground Ginger
+
+Preheat oven to 350F.  Toast walnuts about 10 min.  Coarsely chop.
+
+In a heavy saucepan on medium-high combine the remaining ingredients.  Bring to a boil and boil, stirring frequently, until apples and pears are tender and liquid thickens to a syrup, around 20 min.  Stir in walnuts.  Let cool.
+
+Note: Serve with ¾ lb. Stilton cheese and thinly sliced multi grain bread.
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+Pecorino Romano with Apples & Fig Jam
+
+Yield: 4-6 servings	From: adapted from Giada De Laurentis FoodNetwork 2006
+
+9 dried Figs, halved (original said 6)
+½ C. Simple Syrup, recipe follows
+2 T. Brandy
+¼ C. chopped toasted Pecans (original recipe said hazelnuts)
+24 slices baguette
+olive oil for drizzling
+½ C. grated Pecorino Romano
+1 large Apple (Granny Smith or Braeburn), thinly sliced into 24 slices
+¼ lb. chunk Pecorino Romano, for shaving 24 pieces
+
+Preheat oven to 375F.
+
+Place a small saucepan over medium heat.  Add the figs, simple syrup, and brandy.  Bring the mixture up to a simmer.  Turn off the heat and let sit for 10 min.  Place the fig mixture and the pecans in a food processor and blend, pulsing a few times, until pureed. Set aside.
+
+Place the baguette slices on a heavy baking sheet.  Drizzle with olive oil.  Top each slice with 1 t. grated Pecorino Romano.  Bake until the bread is toasted and the cheese is melted and golden, about 7 min.
+
+Top each slice with 2 t. of fig jam, a slice of apple and a piece of shaved Pecorino Romano.  Transfer the toasts to a serving platter and serve.
+
+
+Simple Syrup
+
+Yield: ½ C.	From: adapted from Giada De Laurentis FoodNetwork 2006
+
+½ C. Water
+1 C. Sugar
+
+In a saucepan combine water and sugar over medium heat.  Bring to a boil, reduce heat and simmer for 5 min, until the sugar is dissolved.  Take pan off the heat and cool the syrup.  Any extra cooled syrup can be saved in an airtight container in the refrigerator.
+
+
+
+
+Rissoles Filled with Shaved Beef and Horseradish Cream
+
+Yield: 4 Dozen			From: Williams-Sonoma American Christmas
+
+Filling:
+1½ lb. Top Round of Beef, London Broil cut
+1 dash Coarse salt and freshly ground pepper
+1 T. olive oil
+1 T. unsalted butter
+¼ C. grated Horseradish Root or 2 T. prepared horseradish
+1 C. heavy cream
+½ C. finely chopped fresh Flat-Leaf Parsley
+
+Pastry:
+1 lb. Filo Dough, about 20 sheets, thawed in the refrigerator 24-36 hours
+1 C. olive oil, for brushing
+~1 C. Plain Dried Bread Crumbs
+
+Filling: Preheat oven to 400F.  Rinse beef and pat dry.  Rub with 1 t. salt and ½ t. pepper.  Let stand at room temperature for about 30 min.  Place a cast iron frying pan over medium-high heat until very hot.  Add olive oil, and as soon as it starts to smoke, add the beef.  Sear the first side, without moving the beef, until a crust forms, 4-5 min.  Flip and sear the other side the same way.  Transfer the pan to the oven and roast until medium-rare (instant read thermometer reads 135F), about 15 min.  Transfer the beef to a deep plate to collect the juices and cover loosely with aluminum foil.
+
+While the beef is resting, make the sauce.  In a small frying pan over medium heat, melt the butter until foaming.  Add the horseradish and sauté, stirring constantly, until fragrant and softened, about 3 min.  Stir in the accumulated beef juices and reduce until almost dry.  Add the cream and cook until it starts to bubble, then reduce the heat to low and simmer until thick enough to coat the back of a spoon, 10-15 min.  Stir in the parsley and remove from the heat.  When cool, cover both the beef and the sauce tightly and refrigerate for at least 4 hours or up to 24 hours.
+
+When ready to make the rissoles, “shave” the cold beef into paper thin slices against the grain.  In a bowl, toss the shaved beef and just enough sauce to moisten.  You should have about 3 C. filling.  Place 1 sheet of filo down and brush with oil (keep unused filo covered with a damp towel).  Cut in quarters.  Sprinkle each rectangle with 1 T. bread crumbs.  With narrow end facing you, place 1 T. filling 1” from the nearest edge.  Fold the end over the filling, fold in the sides, and then roll up into a cylinder about 2” long.  Repeat until all filling is used, arranging the rissoles, not touching, in a single layer on parchment paper with parchment paper on top.  Cover with plastic wrap and refrigerate for 1-2 hours.  When ready to bake, preheat oven to 375F.  Place wire rack on baking sheet.  Place rissoles, not toughing, on rack.  Brush lightly with oil.  Bake 10-15 min. or until evenly golden brown.  Let cool 5 min., and then serve.
+
+
+Pastry Cheese Triangles
+
+Yield: 60
+
+8 oz. Filo sheets
+2 C. Extra Sharp Cheese, shredded
+8 oz. cream cheese, softened
+2 # eggs
+½ t. minced Onion
+¼ lb. unsalted butter
+
+Defrost Filo.  Preheat oven to 400F.
+
+Beat cheddar, cream cheese, eggs and onion.  Stack 2 sheets of filo on a flat surface.  Brush top sheet with butter.  Cut dough lengthwise into 6-2.5” wide strips.  Cut strips in half to make 12-2.5” strips.  Put 1 t. filling on each strip in corner and fold like a flag.  When done, brush lightly with butter.  Cover.  Chill or freeze until ready to bake.  Bake on ungreased sheet 15-20 min.
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+Mushrooms Royale
+
+Yield: 3 dozen					from: Drue Decker
+
+1 lb. Medium mushrooms (3 dozen)
+3 T. butter
+¼ C. finely chopped green pepper
+¼ C. finely chopped onion
+1½ C. soft bread crumbs
+½ t. salt
+½ t. thyme
+¼ t. Tumeric
+¼ t. pepper
+1 T. butter
+
+Preheat oven to 350F.  Wipe off and trim mushrooms.  Remove stems; finely chop enough stems to measure ⅓ C.
+
+Melt 3 T. butter in skillet.  Cook and stir chopped mushroom stems, green pepper and onion for about 5 min.  Remove from heat; stir in remaining ingredients except mushroom caps and 1 T. butter.
+
+Melt in a shallow baking dish (big enough to fit all the mushrooms) the 1 T. butter.  Fill mushroom caps with stuffing mixture; place mushrooms filled side up in baking dish.  Bake 15 min.  Set oven to broil.  Broil about 3-4” from heat for 2 min.
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+Polenta-Mushroom Canape
+
+Yield: 4 dozen					from: adapted from Paula Deen
+
+40 oz. Chicken Broth
+1⅓ C. Quick-cooking Grits
+½C grated Parmesan, plus 1 C.
+12 T. Butter, melted
+2 C. Mayonnaise
+8 oz. fresh Mushrooms, chopped and sautéed in butter
+5.6 oz. French-Fried Onion Rings
+
+Bring broth to a boil in a large saucepan.  Stir in grits, and return to a boil.  Cover, reduce heat, and simmer 5 min., or until grits are thickened, stirring occasionally.  Stir in ½ C. cheese.  Remove from heat.  Spoon grits into a greased 10 by 15” baking pan.  Cover, and chill at least 2 hours, or until firm.  Unmold grits onto a large cutting board.
+
+Preheat oven to 400F.
+
+Cut out 48 (1½”) circles using a round or fluted cookie cutter.  Brush a large jellyroll pan with melted butter.  Place polenta rounds on pan.  Bake for 15 min.  Turn polenta, and bake 15 min. more.  Set aside.  (Up to this point, the recipe can be prepared ahead.  If preparing early, cover and refrigerate polenta rounds until you are ready to top with the mushroom mixture.).
+
+In a bowl, stir together mayonnaise, 1 C. Parmesan, mushrooms, and onion rings.  Top each polenta round evenly with mushroom mixture.  Broil 5 min., or until lightly browned and heated through.
+
+
+
+Cheesy Shrimp Topping:
+8 oz. cream cheese
+1 T. Half-and-Half
+½ C. Grated Italian Cheese Blend
+1 t. chopped Parsley Leaves
+½ lb. Cooked, Peeled, & Deveined Shrimp, chopped
+½ C. Grated Cheddar Cheese
+
+Combine all ingredients except cheddar  together.  Top each grits round evenly with shrimp mixture.  Top with grated cheddar.  Broil 5 min., or until lightly browned and heated through.
+
+
+Mushrooms, Goat Cheese, Tomatoes & Basil
+
+Yield: 8 Servings					from: www.outdoorcooker.com
+
+1 lb. Medium mushrooms (cremini or button)
+¼ C. olive oil
+1 C. Goat Cheese, sliced into ¼” disks
+1 C. fresh Tomatoes, seeded and chopped
+½ C. fresh Basil leaves, chopped
+1 dash Salt & Pepper to taste
+1 drizzle Balsamic Vinegar reduction or excellent quality Balsamic Vinegar
+
+Preheat grill or broiler to medium heat.  Clean mushrooms with a dry paper towel or brush.   Brush top and bottom with oil and season with salt and pepper.
+
+Place mushrooms top (skin) side down on grill and close lid.  Cook mushrooms 3-5 min. and turn over onto other side to cook another 3-5 min. or until tender to touch.
+
+Remove mushrooms from grill and place onto serving platter bottom side facing up.  Top with goat cheese, then tomatoes.  Garnish with basil.  Serve hot with balsamic vinegar (or reduction) drizzled over mushrooms.
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+Holiday Brie En Croute
+
+Yield: 12 Servings					from: Pepperidge Farms
+
+½ Pkg. (17.3 oz.) Frozen Puff Pastry Sheets (1 sheet)
+1 # egg
+1 T. Water
+½ C. Apricot Preserves or seedless Raspberry Jam
+⅓ C. Dried Cranberries, softened in ½C boiling water 1 min., then drain
+¼ C. Toasted Sliced Almonds
+1 lb. Brie Cheese (1 Round)
+many # Water Crackers or Baguette slices
+
+Thaw pastry sheet at room temperature 30 min.  Preheat oven to 400F.  Mix egg and water and set aside.  Unfold pastry on a lightly floured surface.  Roll into 14” square.  Cut off corners to make a circle.  Spread preserves to within 1” of pastry edge.  Sprinkle cranberries and almonds over preserves.  Top with cheese.  Brush edges of circle with egg mixture.  Fold two opposite sides over cheese.  Trim remaining two sides to 2” from edge of cheese.  Fold these two sides onto the round.  Press edges to seal.  Place seam-side down on baking sheet.  Decorate top with pastry scraps, if desired.  Brush with egg mixture.  Bake 20 min. or until golden.  Let stand 1 hour.  Serve with crackers or baguette slices.
+
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+
+
+
+Goat Cheese Toasts
+
+Yield: 12 Servings					from: Giada De Laurentis
+
+36 slices Baguette Bread, ½” thick
+3 T. olive oil
+8 oz. soft fresh Goat Cheese
+4 oz. cream cheese
+2 t. finely chopped fresh Italian Parsley Leaves
+2 t. finely chopped fresh Thyme Leaves
+2 t. finely grated Lemon Peel
+Salt & coarsely ground Pepper
+2 T. thinly sliced Chives
+
+Preheat oven to 375F.  Arrange bread slices on 2 heavy large baking sheets.  Brush olive oil over the bread slices.  Bake until the crostini are pale golden and crisp, about 15 min.
+
+Blend the goat cheese and cream cheese in a food processor until smooth and creamy.  Add the parsley, thyme, and lemon peel.  Pulse just to blend.  Season with salt and pepper, to taste.  Spread the cheese mixture over the crostini.  Sprinkle with chives and more pepper.  Arrange on a platter and serve.
+
+Do-ahead tip: The crostini and cheese mixture can be prepared 2 days ahead.  Store the crostini in an airtight container at room temperature.  Cover and refrigerate the cheese mixture.  Let the cheese mixture stand at room temperature for 1 hour to soften slightly before spreading over crostini.
+
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+
+Spinach Arancini
+
+Yield: 7 Servings			From: Michael Chiarello
+
+¼ C. extra-virgin olive oil
+1 # Onion, finely minced
+3 Cloves Garlic, finely minced
+1½ C. Arborio Rice
+1 C. White Wine
+1 dash Grey Salt
+1 dash Freshly Ground black pepper
+4 C. Chicken or Vegetable Broth, heated
+2 C. Chopped Fresh Spinach (or 10 oz. Frozen, thawed & squeezed)
+2 T. Butter
+1½ C. grated Parmigianno-Reggiano
+1 C. small Mozzarella Cubes
+2 C. all-purpose flour
+2 # eggs, lightly beaten
+2 C. Seasoned Bread Crumbs
+several T. vegetable oil, for frying
+
+In a large, deep saucepan over medium-high heat, add the olive oil.  Add the onions and sauté for about 1 min.  Add the garlic and stir.  After another 5 min., add the rice, wine, and a pinch of salt.  Stir and allow to cook down for about 5-10 min.  Add 16 oz. broth.  Allow to absorb for about 10 min., stirring.  Then add 16 oz. more broth and allow that to absorb for another 10 min.  Season with pepper, to taste.  Add spinach to mixture and stir in butter.  Add 1 C. Parmigiano.  When all the ingredients are hot and mixed, pour and spread onto a parchment lined cookie sheet with rims to cool.  Once cool, cover with a layer of plastic wrap to avoid a skin forming and refrigerate until completely cooled and firm.  Refrigerate overnight if necessary.
+
+When completely cooled, cover rice and spinach with remaining ½ C. Parmigiano.  With hands, roll into 1½” balls.  With fingers, make a small hole in the center and insert 1 small cube of mozzarella, and cover with more rice.
+
+Place flour, beaten eggs, and seasoned bread crumbs in separate bowls.  Coat each ball with flour, then whisked egg, then with bread crumbs.  Repreat with all rice balls and lay the coated balls on a cookie tray and refrigerate until ready to fry.
+
+In a large, heavy pan, heat vegetable oil to 350F. Fry the balls, in batches, until golden brown.  Remove each ball with a slotted spoon and place on a paper towel lined cookie sheet to dry.  Serve hot.
+
+
+Spinach and Feta Filo Tart
+
+Yield: 6 as a light entree or 10 as an appetizer
+
+10 sheets filo
+1 C. unsalted butter. Clarified
+
+1½ # baby spinach, very dry
+2-3 T. olive oil
+1 bunch green onions, finely chopped, including a small amount of green
+⅓ C. chopped fresh Italian flat leafed parsley
+2 T. fresh dill, chopped
+2 large eggs, beaten
+freshly ground pepper
+½ # feta cheese, crumbled
+1 C. ricotta cheese
+
+In a large skillet, heat 2 T. oil, add green onions over low heat and cook.  Add spinach and cook until spinach wilts.  This will take just a few minutes.  Remove from heat and place in a colander to cool and drain.
+
+In a large separate bowl, place the feta and ricotta.  Combine and add eggs and pepper.  Add parsley, dill and then well squeezed spinach and onion mixture.  Chill covered in the refrigerator (Make 1 day ahead).
+
+Preheat oven to 375F.  Using a 10” removable bottom tart pan, butter it lightly.  Have clarified melted butter, brush and filo on a large work surface.
+
+Cut 6 sheets of filo lengthwise into 2 strips.  Brush 1 strip lightly with butter.  Lay it in the pan starting at one edge and place across the pan with filo extending over the other side of the pan.  Continue around the pan in a spoke like fashion to complete circle, brushing each strip lightly with butter.  Then cut 2 sheets of filo in half crosswise.  Place one in the bottom of pan, brushing lightly with butter.  Continue with the remaining 3 pieces.  Spread the chilled filling over the bottom, mounding slightly.  Fold the filo up and around tart.  Cut rounds from the remaining 2 sheets of filo and lay over tart top, brushing each lightly with butter.  Place tart pan on cookie sheet with lip.
+
+Bake in oven for 10 min.  LOWER heat to 350F and continue to bake another 15-20 min. or until crisp and golden brown.
+
+
+
+
+
+Tomato Mozzarella Tart
+
+Yield: 8 serves			From: Inn at Cedar Falls   Hocking Hills, OH
+
+1 T. Olive oil
+½ of 1 sheet frozen puff pastry, thawed
+8 oz. mozzarella cheese, grated
+1-1½ lb. Tomatoes
+½ C. freshly grated Parmesan cheese (about 1½ oz.)
+1 T. olive oil
+1 T. chopped fresh thyme or 1 t. dried, crumbled
+
+Position rack in center of oven and preheat to 375F.  Brush 18x9.5” baking sheet lightly with olive oil.  Roll out pastry sheet on lightly floured surface to 16x12” rectangle.  Transfer pastry to prepared pan and gently press into place.  Trim edges of pastry, leaving ½” overhang.  Crimp edges.  Pierce crust all over with fork.  Bake until golden brown, about 15 min., piercing with fork every 5 min. to deflate, if necessary.  Sprinkle crust with mozzarella and set aside.  (Can be prepared 4 hours ahead.  Let stand at room temperature.)
+
+Increase oven temperature to 425F.  Blanch tomatoes in large pot of boiling water, 20 sec.  Drain and cool slightly.  Peel and core tomatoes.  Cut into thin rounds.  Place rounds on double thickness of paper towels, pat dry.  Arrange tomatoes on crust in slightly overlapping rows, covering completely.  Season generously with salt and pepper.  Sprinkle Parmesan, 1 T. olive oil and thyme over.  Bake tart until tomatoes are heated through and cheese melts, about 9 min.  Cut tart into large squares.
+
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+
+
+Bruschetta with Sweet Peppers and Gorgonzola
+
+Yield: 18 slices			From: Barefoot Contessa, 2006
+
+Good olive oil
+1 # Red Bell Pepper, seeded and sliced into thin strips
+1 # Yellow Bell Pepper, seeded and sliced into thin strips
+½ t. Sugar
+1 T. Capsers, drained
+2 T. Julienned fresh Basil Leaves
+1 dash kosher salt
+1 dash black pepper
+1 # Baguette
+3 oz. Creamy Gorgonzola or other blue cheese, at room temperature
+
+Preheat oven to 375F.
+
+Heat 2 T. olive oil in a medium sauté pan over medium-high heat.  Add the peppers and cook until soft, about 12 to 15 min.  Sprinkle with the sugar and continue cooking for 2 more min.  Stir in the capers and basil, and season, to taste, with salt & pepper.  Set aside.
+
+Slice the baguette crosswise into 18 thin round slices.  Brush the bread rounds lightly with olive oil on 1 side.  Arrange them in rows, oil side up, on a sheet pan lined with parchment paper and toast in the oven until lightly browned, about 7 to 10 min.
+
+Top each toast round with a teaspoonful of the pepper mixture.  Place 2 small pieces of Gorgonzola on top.  Return the toast to the oven for 1 to 2 min. and warm through.  Serve immediately.
+
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+
+
+
+Roasted Garlic
+
+Yield: 1 clove
+
+1 clove garlic
+1 drizzle olive oil
+
+Just cut the “tail” from each whole head of garlic.  Drizzle with olive oil.  Wrap in aluminum foil and bake at 350F for about an hour, or until garlic is soft.  Remove foil and squeeze each clove from the uncut end.  Great with Brie and crusty bread!
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+
+
+
+Mango-Avocado Rolls
+
+Yield: 4 Servings (2 rolls each)
+
+⅔ C. Diced Avocado
+2 T. Lime Juice
+2 t. grated Lime Zest
+⅔ C. finely chopped red pepper
+½ C. cream cheese, softened
+⅓ C. thinly sliced Green Onions
+⅓ C. chopped Cilantro
+1 t. Chile Sauce, such as sriracha
+8 # 8.5” Rice paper Wrappers
+2 C. Alfalfa Sprouts
+1½ C. thinly sliced Fresh Mango
+
+Combine avocado, lime juice, and lime zest in a small bowl.  Stir in bell pepper, cream cheese, green onions, cilantro and chile sauce; set aside.
+
+Fill a 9” diameter bowl (or pie plate) with warm paper.  Submerge 1 rice paper wrapper 10 seconds in water, or just until it becomes soft (it will become more pliable as you assemble on it).  Remove wrapper to a flat work surface.  Spoon a scant ¼ C. avocado mixture just below the middle of rice paper wrapper, leaving 1” border on either side.  Top with ¼ C. alfalfa sprouts and 2-3 mango slices.  Fold bottom of rice paper wrapper over filling, pressing filling as you go.  Fold both sides of rice paper inward.  Gently press to seal.  Roll up wrapper to top edge.  Brush water on top edge, if necessary, to seal.  Repeat with remaining wrappers, avocados, sprouts and mango.
+
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+Vietnamese Noodle Rolls
+
+Yield: 5 Servings (2 rolls each)		From: Sunset  Aug. 2009
+
+3½ oz. Thin Dried Rice Noodles (rice vermicelli)
+¼ # English Cucumber, unpeeled
+½ large Carrot, peeled
+10 # (8.5” diameter) Rice-paper wrappers
+5 leaves Red Lettuce, torn in half crosswise
+½ # Granny Smith Apple, peeled, cored and very thinly sliced lengthwise
+30 leaves Mint (about ¼ C.)
+40 leaves Cilantro (about ¾ C.)
+About ½ C. Canned French-Fried Onions
+1 batch Sweet and Spicy Sesame Sauce (recipe follows)
+
+Put noodles in a large bowl and cover with just-boiling water.  Let noodles sit until tender, 5 to 8 min.
+
+Meanwhile, cut cucumber and carrot into 4” lengths and then into matchsticks, using a mandoline, to yield ½ C. matchsticks of each (or cut cucumber into matchsticks with a knife and coarsely shred carrots).
+
+Drain noodles and rinse with cold water.  Spread noodles out on a baking sheet lined with a kitchen towel.  Pat dry.  Divide noodles into 2 long “logs”, then cut with scissors to total 10 equal portions.
+
+Set out all ingredients except sesame sauce near a work surface.  Pour very hot tap water into a large shallow bowl such as a pie plate.  Submerge 1 rice-paper wrapper until moistened and softened slightly but not completely pliable (it will continue to soften as you work with it).  Lay wrapper on work surface and put ½ lettuce leaf in center.  Mound one portion of noodles on lettuce followed by about 1/10 of the cucumber, carrot, and apple slices; 3 mint leaves; 4 cilantro leaves; and a sprinkling of onions.  Arrange ingredients into a rectangle about 4”es long.  Fold paper over short ends of filling, then roll up tightly from a long side.  Repeat to make remaining rolls.  Serve with sesame sauce.
+
+Note: Rolls keep for several days if a damp paper towel is placed over them then covered with plastic wrap.
+
+Sauce:
+6 T. Hoisin Sauce				2 T. Toasted Sesame Seeds
+1 t. Red Chile Flakes			2 T. Asian (toasted) Sesame Oil
+2 T. Soy Sauce				1 C. Hot Water
+Whisk all together.  Can make up to 1 week ahead and chill.
+
+
+Fresh Shrimp Spring Rolls
+
+Yield: 8 Servings (2 rolls each)		From: Fine Cooking April/May 2001
+
+2 T. Peanut Oil
+8 oz. Wild Mushrooms (Chanterelle, Shitake), cut into thin strips
+Salt & freshly ground Pepper, to taste	2 oz. Vermicelli Noodles
+1 Large Carrot, shredded			1 t. Sugar
+¼ lb. Shrimp, deveined, boiled, peeled & chopped
+¼ lb. fresh Bean Sprouts (1 heaping cup)
+25 Rice Paper Rounds, 8½” in diameter (some will tear so you need extra)
+8 Large Leaves Boston Lettuce, ribs removed & discarded, leaves halved Lengthwise
+¾ C. fresh Mint and Cilantro Leaves
+16 Chives, trimmed and cut into 3” pieces
+
+In a skillet, heat the oil on medium high.  Add the mushrooms and sauté until golden brown and tender, about 5 min.  Season with salt & pepper.  Let cool.
+
+In a saucepan, boil a few cups of water.  Fill a bowl with about 2 C. of warm water.  Boil the vermicelli noodles for 1 min., drain them, and put them in the warm water until they’ve softened, about 15 min.  Drain them and set aside.  Mix the carrots with the sugar and let stand for 10 min.
+
+Divide the noodles, mushrooms, carrots, shrimp and bean sprouts into 16 equal portions.  Lay a kitchen towel on your work surface.  Fill a pie plate or bowl with warm water and immerse one sheet of rice paper in it for a few seconds, just until it’s soft and flexible.  Put the rice paper on the towel and let it rest until it’s more pliable, about 30 seconds.  Put half a lettuce leaf on the bottomtwo-thirds of the rice paper, leaving a 2” border on the bottom edge.  Put one portion of noodles on the bottom of the lettuce leaf, top with a portion of mushrooms, carrots, shrimp, and bean sprouts.  Put a few mint and cilantro leaves on top.
+
+Fold the bottom 2” border of the rice paper over the filling.  Fold over again to enclose the lettuce leaf.  Fold in the right and left edges.  Place 2 chives on the fold at the top of the filling, and continue rolling up the paper.  Transfer the spring roll, seam side down, to a platter and cover with a damp paper towel.  Repeat with the remaining sheets of rice paper and filling ingredients.
+
+To serve, slice the rolls in half at a sharp angle and serve with a sauce.
+ORANGE-THAI CHILI DIPPING SAUCE    Emeril Lagasse
+¾ C. Thai Sweet Chili Sauce		1 T. Siriachi Sauce
+⅓ C. orange juice				1 t. Sugar
+½ t. Minced Fresh Ginger			2 T. Rice Wine Vinegar
+2 T. Canola Oil
+Whisk together by hand or in a food processor.
+
+
+Black Bean Quesadilla
+
+Yield: 4 Servings				From: Food Network 2003
+
+4 C. shredded White Cheddar
+4 # 10” Flour Tortillas
+1 batch Black Bean Filling, see below
+1 C. Feta Cheese
+1 coating vegetable oil for grilling
+
+Spread 1 C. cheese on ½ of a tortilla.  Then spread on top 1 C. of the Black Bean Filling.  Then place ¼ C. Feta cheese.  Fold over the tortilla.  Repeat with remaining tortillas.  Grill on an oiled flat grill or pan, on medium high heat, for 4-6 min. or until both sides are golden brown.  Cut each quesadilla into 4 triangles and serve.
+
+
+Black Bean Salsa
+
+Yield: 4 Servings				From: Food Network 2003
+
+4 C. cooked Black Turtle Beans, drained
+2 C. Brown Rice, cooked
+1 C. Corn Kernels, cooked
+½ C. Sun-dried Tomatoes, rehydrated in water
+2 T. Cumin
+2 T. Granulated Garlic
+1 t. Hot Pepper Sauce
+1 dash Salt
+
+In a large bowl, mix all ingredients.
+
+
+
+
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+
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+
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+
+
+
+
+
+
+
+Mixed Nuts with Rosemary
+
+Yield: 10 Servings				From: Georgia Downard, FoodNetwork
+
+3 T. unsalted butter
+1 T. dried crumbled Rosemary
+1½ t. Salt
+½ t. Cayenne, or to taste
+3 C. Mixed Nuts (Pecans and Cashews)
+
+Preheat oven to 350F.  Melt butter with spices.  Pour this mixture over nuts, tossing to coat well.  Bake the nuts on a cookie sheet for 10 min., stirring occasionally.
+
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+
+Smokey Ranch Dip
+
+Yield: 2¼ C.		From: Dan Smith & Steve McDonough
+
+1 C. Sour Cream
+1 C. Mayonnaise
+¼ C. heavy cream
+1 t. Dried Oregano
+1 t. Dried Basil
+1 t. Garlic Powder
+1 t. Onion Powder
+2½ t. Salt
+1 t. black pepper
+2 t. Smoky Paprika (substitute 1 t. chipotle in adobo sauce if you can’t find smoky 			paprika)
+2 t. Honey
+1 large Bell pepper, hollowed out for presentation.
+
+Put all of the ingredients, except bell pepper, into a mixing bowl and whisk until well mixed.  Refrigerate until ready to use.  Scoop into a hollowed out bell pepper to serve.
+
+Serve with assorted veggies
+
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+
+Curried Sherry Pate
+
+Yield: 2½ C.
+
+6 oz. cream cheese
+1 C. cheddar cheese, grated
+½ t. curry powder
+½ t. garlic powder
+¼ t. salt
+4 t. sherry
+1 C. Farmhouse Chutney* (apple, peach, pear, cranberry mixture)
+½ bunch green onions finely chopped including tops
+
+Blend cheeses, curry powder, garlic powder, salt and sherry thoroughly.  Shape into a flat top round and place on a serving plate.  Before serving, cover with chutney and onions.  Serve with crackers.
+
+*from the Gifted Gourmet
+
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+
+Greek Six-Layer Dip
+
+Yield: 8 servings			From: Delicious Living Magazine, 2003, 1st place
+
+15 oz. canned White Beans, drained and rinsed (cannelini or chick peas)
+1 T. minced Garlic, or to taste
+¼ C. extra-virgin olive oil
+1 T. lemon juice
+1 t. Dried Dill
+1 t. Dried Oregano
+⅛ t. Salt
+1 T. Red Wine Vinegar
+1 t. Dijon-Style Mustard
+½ large Red Onion, finely chopped
+½ large Zucchini, shredded or julienned
+2 oz. Feta Cheese, crumbled
+½ C. chopped Tomato
+2 oz. sliced Black Olives
+
+In a blender or food processor, place beans, garlic, olive oil, lemon juice, dill, oregano, salt, vinegar, and mustard.  Puree until somewhat smooth mixture (it will still have some texture).  Spread bean mixture on the bottom of a serving dish (I use a glass pie plate).
+
+On top of the beans, evenly sprinkle each of the remaining layers: onion, zucchini, feta, tomato, and olives.  Chill.  Serve with chips.
+
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+
+Spiced Pears
+
+Yield: 6 C.
+
+3 C. sugar
+1 C. white vinegar
+3 3” cinnamon sticks
+2 t. whole cloves
+6 whole allspice
+3 lb. Bartlett pears, peeled and halved
+
+In a heavy stainless steel or enamel saucepan, combine sugar, vinegar, ¼ C. water and spices.  Bring to a boil, stirring.  Boil 5 minutes.  Turn heat down to a simmer and add pears, covered with wax paper for 10-15 minutes or until tender.
+
+Sterilize Mason jars and lids.  Spoon pears into sterilized jars, pouring syrup over them to within ½” of top of each jar.  Process jars in boiling water, covered by at least 2” of water over tops for 10 minutes.
+
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+
+
+Spiced Peaches
+
+Yield: 16 servings			From: Nigella Lawson FoodNetwork 2008
+
+56 oz. (4 cans) Peach Halves in syrup
+2 T. Rice Vinegar or White Wine Vinegar
+4 short sticks Cinnamon
+3” piece Ginger, peeled and sliced thinly into rounds
+1 t. crushed Dried Chili Flakes
+1 t. kosher salt or ½ t. Table Salt
+½ t. Whole black peppercorns
+6 Whole Cloves
+
+Empty the cans of peaches into a saucepan with their syrup.  Add the vinegar, cinnamon, sliced ginger, chilies, salt, whole peppercorns and cloves.  Bring the pan to a boil, and let boil for a minute or so then turn off  the heat and leave it in the pan to keep warm.
+
+Serve the peaches with hot ham (a peach half per person and some of the juice) or use a canner and can  with a water bath for 25 min. in Estes Park or 10 min. at sea level.
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+
+Jalapeño Pepper Jelly
+
+Yield: 10 half-pint jars
+
+16-20 oz. (1 can) apricot halves
+16-20 oz. (1 can) apricot nectar
+20 jalapeño peppers
+¼ C. fresh lemon juice
+7 C. sugar
+1 box Sure-jell (regular)
+
+Remove seeds and chop peppers finely.  Chop apricot halves, reserving juice from can.  In a heavy pot, measure 5 C. peppers, apricots, lemon juice, apricot juice, and nectar.  Add water if necessary to equal 5 cups.  Add Sure-jell and lemon juice and stir.
+
+Bring mixture to a full rolling boil on high heat, stirring.  Add sugar.  Bring to a second full rolling boil.  Boil 2 minutes longer.  Remove from heat.
+
+Pour into sterilized jars, wipe rims, and seal.  Hot water bath for 5 minutes after water comes to a boil with jars in water.
+
+Note: I use an asbestos mask when I am cleaning the peppers – else, I’ll cough, etc.  WEAR GLOVES so that you don’t get any oil from the peppers on your hands!!!
+
+GREAT served with cream cheese and Triscuits! Oftentimes I smash an 8oz bar of cream cheese into a pretty serving dish, and put the jelly in a 2nd dish alongside…. sometimes I just mold the cream cheese into a ball, and then pour the jelly over it, serving crackers on the side.  And the jelly is GREAT as a gift (include directions for serving)!
+Peach Butter
+
+ 					From: Dave Hamilton’s Family’s cookbook
+
+4 lb. Peaches
+Boiling Water
+Sugar
+
+Submerge peaches in boiling water for 2-3 min.  Place in cold water then remove skin and seed.  Grind using a rather fine plate (in food mill).
+
+Measure fruit and juice by cupfuls into a stainless or enamel heavy-bottomed pot (do not use aluminum).  Start fruit cooking over a slow fire, stirring occasionally.  Add ½⅔C. granulated sugar for each cup of ground peaches.  Cook, stirring constantly until it reaches desired consistency (It will form a mass with no rim of liquid forming around the edge when a small amount is placed on a plate.).
+
+Pour into hot, sterilized jars and seal (I use ½ pint Kerr jars with ball mason lids).
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+
+Watermelon Pickles
+
+ 						From: The Joy of Cooking
+
+Cut the green rind and the red meat from: Watermelon Rind.  Weigh the rind.  Cover it well with salted water (1 C. Salt to 4 Qts. Water).  Soak it for 8-12 hours (8 for thinner rinds.)  Drain it well.  Boil it rapidly in boiling water to cover until it is half tender (for about 10 min.).  Drain it.  Allow for every pound of rind:
+	1 C. Water
+	1 C. White Vinegar
+	2 C. Sugar
+	3” Stick Cinnamon
+	8 Cloves without heads
+
+Tie the spices in a bag.  Boil these ingredients until they form a thick syrup.  Add the rind and bring it to the boiling point.  Remove the spice bag.  Place the rind in sterilized jars.
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+Apache Fry Bread
+
+Yield: 4-6 servings		From: Tammy Torres FoodNetwork 2003
+
+4 C. all-purpose flour
+¼ C. baking powder
+1 T. Salt
+3 C. Water
+5 lb. Lard
+
+Mix flour, baking powder, and salt together in a large bowl.  Slowly add in the water, a little at a time, using a fork to blend until the mixture forms into dough.  Knead the dough until all the lumps are gone, about 5 min.  Cover with plastic wrap and let the dough rest about 1 hour.
+
+Meanwhile, melt the lard in a Dutch oven over high heat.  When the oil just begins to smoke, drop a piece of dough into the oil.  If it quickly rises to the top, the oil is hot enough to begin frying.
+
+Take a piece of dough and roll it into a golf ball-sized ball.  Stretch the dough into a disk-like shape as you would a pizza dough.  Poke a hole in the center.  Carefully place the dough into the oil and let it brown on one side about 1½ min. and then turn it over and brown the other side for 1½ min.  Remove the fry bread from the oil and let it drain on a paper towel until cool.
+
+Use to make fry bread tacos or top with chili, honey or powdered sugar.
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+Rosemary Whole Wheat Bread
+
+Yield: 1½ pound loaf
+
+1 C. plus 2 T. water
+¼ C. honey
+¼ C. vegetable oil
+1½ t. salt
+1 T. dried rosemary
+3 T. wheat bran
+2⅔ C. whole wheat bread flour
+¾ C. white bread flour
+2½ t. active dry yeast
+
+Add all ingredients in the order suggested by your bread machine manual and process on the basic level according to the manufacturer’s directions.
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+
+Basic Focaccia
+
+Yield: 9x13”pan (12 large or 24 small slices)
+
+Dough:
+1 C. Water
+3 T. olive oil
+1½ t. salt
+3 C. bread flour
+2¼ t. dry yeast
+
+Basic Topping:
+6 T. extra-virgin olive oil
+1-2 t. kosher or sea salt
+also—fresh rosemary leaves or caramelized onions are GREAT!
+
+Prepare dough.  All ingredients must be at room temperature.  Liquid ingredients should be approximately 80F.  Add ingredients in the order specified in your bread machine owner’s manual.
+
+Select manual/dough.
+
+At the end of the program, punch down dough.  Let dough rest 5 min.  Lightly oil a 9x13” baking pan.
+
+Lightly dust ball of dough with flour.  With fingertips and heel of your hand, stretch dough evenly in pan.  Cover and let rise 45 min. to 1 hour, or until doubled in bulk.
+
+Preheat oven to 425F.
+
+Dimple surface of dough with your fingertips, leaving indentations.  Drizzle olive oil over surface, making sure that some oil pools in the holes.  Sprinkle with desired amount of salt.
+
+Place baking pan in bottom third of oven.  Place 4 ice cubes on bottom of oven to create steam.  Close door at once, and bake 20 to 25 min., or until golden brown.
+
+Remove immediately from the pan and let cool on a wire rack.  Serve warm.
+
+
+Oatmeal Spice Bread
+
+1½ Pound:
+1 C. + 1 T. Water
+2 T. Butter
+2¾ C. Bread Flour
+½ C. Quick-cooking or Old-fashioned Oats
+3 T. Packed brown sugar
+2 T. Dry Milk (optional)
+1¼ t. Salt
+¾ t. Ground Cinnamon
+¼ t. Ground Nutmeg
+¼ t. Ground Allspice
+1½ t. Bread Machine Yeast
+
+2 Pound:
+1⅓ C. Water
+3 T. Butter
+3⅔ C. Bread Flour
+⅔ C. Quick-cooking or Old-fashioned Oats
+¼ C. Packed brown sugar
+2 T. Dry Milk (optional)
+1¾ t. Salt
+1 t. Ground Cinnamon
+½ t. Ground Nutmeg
+¼ t. Ground Allspice
+2 t. Bread Machine Yeast
+
+Measure carefully, placing all ingredients in bread machine pan in the order recommended by the manufacturer.  Select Delay* cycle.  Use Medium or Light crust color.  Remove baked bread from pan; cool on wire rack.
+
+*If not using delay cycle, use the Basic/White cycle and softened butter.
+
+Note: Makes great French Toast.
+
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+Potato Rosemary Bread
+
+2 pound batch:
+1⅔ C. water
+2 T. butter
+4 C. bread flour
+⅔ C. mashed potato mix, dry
+1½ T. dried rosemary leaves, crumbled
+1 T. sugar
+1½ t. salt
+2 t. bread machine yeast
+
+1 pound batch:
+1¼ C. water
+2 T. butter
+3 C. bread flour
+½ C. mashed potato mix, dry
+1½ T. dried rosemary leaves, crumbled
+1 T. sugar
+1½ t. salt
+1½ t. bread machine yeast
+
+Measure carefully, placing all ingredients in bread machine pan in the order recommended by the manufacturer.  Select Delay* cycle.  Use Medium or Light crust color.  Remove baked bread from pan; cool on wire rack.
+
+*If not using delay cycle, use the Basic/White cycle and softened butter.
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+Salt-Crusted Currant Rye Bread
+
+Yield: 3 Loaves			From: The Inn at Little Washington Cookbook
+
+1 T. Dry Yeast
+1 T. Sugar
+1 T. Salt
+5 T. Caraway Seeds
+2½ C. Rye Flour
+3 C. Bread Flour
+2 C. Warm Water (95F)
+1 C. Coarsely chopped Pecans
+1 C. Dried Black Currants
+Nonstick cooking spray
+¼ C. kosher salt
+
+In the 5-qt. bowl of an electric mixer fitted with a dough hook, combine the yeast, sugar, salt, 1½ T. caraway seeds, the rye flour, and bread flour.  Mix until thoroughly combined.
+
+With the mixer running, slowly add the water and mix until the dough forms a ball and leaves the sides of the bowl.  This will take about 2 min.  Add the pecans and currants and mix for 2 min. more.
+
+Turn the dough out onto a floured board.  Wipe out the mixing bowl and spray with nonstick cooking spray.  Return the dough to the bowl, turn over so all dough has a coating of spray, cover with a damp towel, and place in a warm (about 85F) spot for 1 hour, or until the dough has doubled in size.
+
+Preheat oven to 350F.  Punch the dough down to release the trapped gases.  Form it into 3 loaves approximately 12” long and 2” wide.  Brush with cold water and sprinkle generously with kosher salt and remaining 3½ T. caraway seeds.  Place the loaves on a lightly greased baking sheet and let sit in a warm place for about 20 min.
+
+Bake for 30 min., turning the pan every 10 min. or so to ensure even browning.  Cool on a wire rack.
+
+
+
+
+
+
+
+
+Grandmother Grace’s Corn Sticks
+
+Yield: 1½ - 2 pans
+
+1 C. corn meal
+½ t. salt
+1 T. sugar
+4 t. baking powder
+1 egg, beaten
+½ C. milk
+3 T. butter, melted
+
+Mix all ingredients together.  Pre-heat both oven and corn stick pans at 425.  Just before filling molds, melt a little butter in each corn stick spot.  Pour batter into molds.  Bake for 10-12 minutes, or until browned.
+
+Serve immediately with butter and honey.
+
+Note: Dad loved this recipe.
+
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+Jalapeño Cheddar Corn Bread
+
+Yield: 12 Large Pieces			From: Barefoot Contessa2006
+
+3 C. all-purpose flour
+1 C. Yellow Corn Meal (or Blue)
+¼ C. Sugar
+2 T. baking powder
+2 t. Salt
+2 C. Milk
+4 Large Eggs, lightly beaten
+½ lb. unsalted butter, melted, plus extra to grease the pan
+8 oz. Aged extra-sharp Cheddar, grated, divided
+⅓ C. Chopped Green Onion, plus extra for garnish
+3 T. Seeded & Minced Fresh Jalapeño Peppers
+
+Combine the flour, cornmeal, sugar, baking powder, and salt in a large bowl.  In a separate bowl, combine the milk, eggs, and butter.  With a wooden spoon, stir the wet ingredients into the dry until most of the lumps are dissolved.  Don’t overmix!  Mix in 2 C. of the grated Cheddar, the scallions, and jalapeños, and allow the mixture to sit at room temperature for 20 min.
+
+Meanwhile, preheat the oven to 350F.  Grease a 9x13” baking pan.
+
+Pour the batter into the prepared pan, smooth the top, and sprinkle with the remaining grated Cheddar and extra chopped onion.  Bake for 30-35 min., or until toothpick comes out clean.  Cool and cut into large squares.  Serve warm or at room temperature.
+
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+Sour Cream Corn Bread
+
+Yield: 6 servings
+
+¾ C. Yellow Corn Meal
+1 C. all-purpose flour, unsifted
+¼ C. Sugar
+2 t. baking powder
+½ t. baking soda
+¾ t. Salt
+1 Egg, beaten
+¼ C. Milk
+1 C. Sour Cream
+2 T. Butter, melted
+
+Preheat oven to 425F.  Grease an 8x8” baking dish or iron skillet.
+
+Sift dry ingredients.  Add remaining ingredients; mix only until blended.  Pour into prepared pan and bake in oven for 20 min.
+
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+
+Nana’s Skillet Corn Bread
+
+Yield: 9” round Cornbread			From: Food & Wine, April 2001
+
+1¼ C. Coarse Stone-Ground Yellow Cornmeal
+¾ C. all-purpose flour
+2 T. Sugar
+2 t. baking powder (1 in Estes Park, CO)
+¼ t. baking soda
+1¼ t. Salt
+2 Large Eggs, lightly beaten
+⅔ C. Milk
+⅔ C. Buttermilk (works fine to use 2.5T. buttermilk powder+ ⅔ C. water)
+1 T. unsalted butter, melted
+2 T. rendered Bacon Fat
+
+Preheat oven to 425F.  Heat a 9” cast-iron skillet in the oven for 5 min.
+
+Meanwhile, in a medium bowl, whisk the cornmeal with the flour, sugar, baking powder, baking soda and salt.  Stir in the lightly beaten eggs, milk and buttermilk until blended, then stir in the melted butter.
+
+Pour the bacon fat into the hot skillet and swirl it around until the skillet is evenly greased.  Pour the batter into the skillet and bake for 20 min., or until the corn bread is golden brown and a toothpick inserted in the center comes out clean.  Let cool in the skillet for 5 min., and then turn out onto a cutting board.  Cut the corn bread into wedges and serve warm.
+
+Note: The corn bread can be baked earlier in the day and reheated in a 350F oven.
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+Beer Muffins
+
+Yield: 8-10 Biscuits			From: Islanders Cookbook
+
+6 oz. warm Beer
+1½ T. Sugar
+1½ C. Biscuit Mix
+
+Preheat oven to 350F.  Grease muffin tin.
+
+Pour beer into a medium bowl.  Add sugar and beat until sugar dissolves (will be foamy).  Add biscuit mix and stir until well moistened.  Do not over stir.
+
+Put a heaping T. batter into each muffin cup.  Let rise 20 min. then bake for 15 min.
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+Sour Cherry Scones
+
+Yield: 8 scones
+
+½ C. dried sour cherries
+2 C. all-purpose flour
+¼ C. sugar
+2 t. baking powder
+½ t. ground cardamom
+½ t. salt
+1 C. heavy cream
+1 T. unsalted butter, melted
+
+Preheat the oven to 425F.  Soak the cherries in hot water until plump, about 10 min.  In a large bowl, whisk the flour with the sugar, baking powder, cardamom and salt.  Drain the dried cherries and pat dry.   Add them to the dry ingredients along with the cream and stir until the dough is evenly moistened.  Gather the dough into a ball and gently knead it 4 or 5 times.
+
+On a lightly floured surface, roll or pat the dough into a ¾” thick round.  Using a 2½” biscuit cutter, cut out 8 rounds.  Transfer the rounds to a baking sheet and brush the tops with melted butter.  Bake for about 20 min., or until lightly browned and cooked through.
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+Apricot Sour Cream Scones
+
+Yield: 8 scones
+
+						In Estes Park:
+2 C. Flour
+¼ C. Packed brown sugar
+2 t. baking powder				1 t.
+½ t. baking soda				¼ t.
+½ t. Salt
+5 T. unsalted butter, chilled & cut into ½” pieces
+⅔ C. Sour Cream
+1 t. Vanilla
+½ C. Dried Apricots, chopped
+1 Large Egg, beaten to blend
+additional brown sugar
+
+Preheat oven to 400F.
+
+In a large bowl, add first 5 ingredients.  Mix.  Add butter, rub in with fingertips until mixture resembles coarse meal.  Make a well in center.  Add sour cream and vanilla.  Using  a fork, stir sour cream mixture into dry ingredients until dough forms.  Turn onto lightly floured board.  Sprinkle apricots over dough.  Knead dough until apricots are blended, about 10 min.  Flatten dough into 8” round.  Cut into 8 wedges.
+
+Transfer wedges to baking sheet.  Brush with egg.  Sprinkle with brown sugar.  Bake until golden, about 20 min.  Serve warm or at room temperature.
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+Cream Scones with Currants
+
+Yield: 8 scones		From: Television Food Network, copyright 2001
+
+1¾ C. Unbleached all-purpose flour
+2½ t. baking powder
+3 T. Sugar
+¼ t. fine Salt
+6 T. unsalted butter, cut into ½” cubes and refrigerated
+2 t. finely grated orange zest
+¼ C. dried Currants
+1 large Egg
+4-5 T. heavy cream or Half-and-Half
+
+Preheat oven to 425F.  Line a baking sheet with parchment paper.
+
+In a medium bowl, whisk together the flour, baking powder, sugar, and salt.  Add the butter and work it into the flour mixture with your fingers or a pastry blender, until it resembles a coarse meal.  Stir in zest and currants.
+
+In a small bowl, beat the egg and 4 T. or the cream together with a fork.  Add to the flour mixture and mix with your hands until the dough just comes together.  (If the dough seems dry, add the extra tablespoon of cream.)  Turn the dough out onto a lightly floured work surface.  Pat the dough into a 6” round about 1” thick.  Cut into 8 equal sized wedges.  Space the scones evenly on the prepared baking sheet.  Bake until golden brown, about 12-15 min.  Serve warm.
+
+Note: For a richer, darker crust: Brush the tops of the scones with heavy cream and sprinkle with sugar before baking.
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+Orange Glazed Blueberry Scones
+
+Yield: 6-12 scones		From: Television Food Network, copyright 2001
+
+2 C. Unbleached Flour, plus more for rolling berries
+1 T. baking powder
+1 t. Salt
+⅓ C. Sugar
+¼ C. unsalted butter, chilled and cut in chunks
+¾ C. Buttermilk or Cream
+1 # egg
+1 pt. fresh Blueberries
+
+Preheat oven to 400F.  In a large bowl, sift together flour, baking powder, salt and sugar; mix thoroughly.  Cut in butter using 2 forks or a pastry blender.  The butter pieces should be coated with flour and resemble crumbs.
+
+In another bowl, mix buttermilk and egg together, and then add flour mixture.  Mix just to incorporate, do not overwork the dough.
+
+Roll blueberries in flour to coat, this will help prevent the fruit from sinking to the bottom of the scone when baked.  Fold the blueberries into batter, being careful not to bruise.  Drop large tablespoons of batter on an ungreased cookie sheet.  Bake for 15-20 min. or until brown.  Cool before applying orange glaze.
+
+Orange Glaze:
+2 T. unsalted butter
+2 C. Powdered Sugar, sifted
+1-2 Oranges, juiced and zested
+
+Combine butter, sugar, zest and ½ the juice over a double boiler.  Cook until butter and sugar are melted and mixture has thickened.  Add more juice if it gets too thick.  Remove from heat and beat until smooth and slightly cool.  Drizzle or brush on top of scones and let glaze get hazy and hardened.
+
+
+
+
+
+
+
+
+
+
+
+Mom’s Date Nut Brown Bread
+
+Yield: 1 loaf
+
+1½ C. boiling water
+1½ C. dates, cut up
+1 T. butter
+2 eggs, beaten
+¾ C. sugar
+2 ½ C. flour
+2 t. baking soda
+½ t. salt
+1 C. nuts, chopped
+
+Pour boiling water over dates.  Add butter.  Cool.  Beat eggs, one at a time.  Add sugar and date mixture. Add other ingredients.  Pour into greased and floured loaf pan.
+
+Pre-heat oven to 275.  Bake 1½ hours, or until loaf is brown on top and pulls away from the sides of the pan.
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+Pumpkin Bread
+
+Yield: 2 loaves
+					In Estes Park:
+⅔ C. Crisco shortening		10 T.
+2 ⅔ C. sugar			2 C. + 1½T
+4 # eggs				5
+16 oz. can pumpkin
+⅔ C. water				⅔ C. + 3 T.
+3 ⅓ C. flour
+2 t. baking soda			1½ t.
+1½ t. salt
+½ t. baking powder		¼ t.
+1 t. ground cinnamon
+1 t. ground cloves
+⅔ C. raisins
+⅔ C. nuts, chopped
+
+In a large bowl, cream sugar and shortening until fluffy.  Stir in eggs, one at a time.  Then add pumpkin and water.  Blend in dry ingredients.  Stir in raisins and nuts.  Pour into 2 greased 9x5” loaf pans or 1 9x13” casserole dish.
+
+Pre-heat oven to 350.  Bake for 70 minutes or until crust springs back when touched gently.
+
+
+Banana Bread
+
+Yield: 1 loaf				From: Forum Cookbook
+
+3 large bananas, mashed
+1 egg, well beaten
+1 C. sugar
+3 T. butter, melted
+2 C. flour, sifted
+1 t. baking soda
+1 t. baking powder
+½ t. salt
+pecans, chopped (optional)
+
+Mash bananas well and mix with beaten egg.  Add sugar and mix thoroughly.  Melt butter and add to banana mixture.  Sift together dry ingredients.  Add to banana mixture.  Pour into greased 9x5” loaf pan.
+
+Pre-heat oven to 350.  Bake for 1 hour or until crust springs back when touched gently.
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+Strawberry Bread
+
+Yield: 2 8.5x4.5” loaves		From: adapted from Penzey’s Spices
+
+3 C. all-purpose flour
+2 t. Cinnamon
+1 t. baking soda (Estes Park (7500’): ½ t.)
+1 t. Salt
+1¼ C. vegetable oil (Estes Park: 1 C.)
+3 Large Eggs (Estes Park: 4)
+1 t. vanilla extract
+2 C. Sugar (Estes Park: 1½ C.)
+20 oz. (2 pkgs.) Frozen Strawberries in Syrup, thawed and drained well (Estes Park: 16 oz.)
+1 C. chopped Pecans (I omit)
+4 T. Water (Estes Park only)
+
+Preheat oven to 325F. (350F if using light metal pans).  Grease and flour two 5 C. loaf pans (we prefer glass) and set aside.
+
+Sift together the flour, cinnamon, baking soda and salt and set aside.
+
+In a large bowl, beat together the oil, eggs, vanilla and sugar (and water if at high altitude) until well blended.  Gradually add the dry ingredients, stirring just until all the ingredients are moistened.  Stir in the strawberries and nuts.  Spoon the batter into the loaf pans and bake for 1 hour and 10 min.  Cool in the pans for 10 min. before removing from the pans to cool on a wire rack.
+
+
+
+
+
+
+
+
+
+
+
+
+Cranberry Nut Bread
+
+Yield: 1 9x5 loaf					From: Ocean Spray
+
+							In Estes Park, CO (7500 ft.)
+1 C. Fresh or frozen Cranberries, coarsely chopped
+½ C. chopped Nuts
+1 T. grated Orange Peel
+2 C. all-purpose flour
+1 C. Sugar						¾ C.
+1½ t. baking powder 				 ¾t.
+1 t. Salt
+½ t. baking soda 					 ¼t.
+2 T. Shortening
+¾ C. orange juice 					¾ C. + 2T.
+1 Large Egg, well beaten					 2 Large Eggs
+
+Preheat oven to 350F.  Generously grease and lightly flour a 9x5x3” loaf pan.  Prepare cranberries, nuts and orange peel.  Set aside.  In a bowl, mix together flour, sugar, baking powder, salt and soda.  Cut in shortening.  Stir in orange juice, egg, and orange peel mixing just to moisten.  Fold in cranberries and nuts.  Spoon into prepared pan.  Bake 60 min. or until wooden pick inserted in center comes out clean.  Cool on rack 15 min.  Remove from pan, cool completely.  Wrap and store overnight.
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+Christmas Fruit & Nut Bread
+
+Yield: 1 9x5 loaf					From: Mountain High Yoghurt
+
+In Estes Park:
+2 C. all-purpose flour
+1 t. baking powder
+½ t. baking soda
+¾ t. Salt
+⅓ C. Canola Oil
+1 C. Sugar
+1 t. Vanilla
+3 Large Eggs
+¾ C. Plain Yoghurt
+½ C. Dried Sweetened Cranberries
+1 C. Dried, Sweetened Papaya, diced
+¼ C. Pecans, chopped
+¼ C. Almonds, chopped
+
+Preheat  oven to 350F.  Grease bottom of a 9x5” loaf pan or a long thin pan.  Line bottom of pan  with parchment paper.  Grease and flour pan.
+
+In a medium bowl, combine flour, baking powder, soda and salt.  Stir to combine and set aside.
+
+Place oil, sugar, vanilla, and eggs in the bowl of an electric mixer.  Beat for about 1 min. on medium speed.  Add yoghurt and mix until well combined.  Reduce speed to low and add one-half of the flour mixture, allowing it to become incorporated into the batter.  Add remaining flour and mix until just incorporated, scraping down the sides of the bowl.  Fold in the fruit and nuts.  Transfer to prepared pan and bake for 55-60 min. or until a toothpick inserted in the center comes out clean.  Let cool 10 min. then remove from pan.
+
+
+
+
+
+
+
+
+
+Zucchini Bread
+
+Yield: 2 9x5” loaves			from: Rose Marie Dresser
+
+2 # eggs, beaten
+1 C. Oil
+2 C. granulated sugar
+2 C. peeled, grated Zucchini
+1 T. vanilla extract
+3 C. all-purpose flour
+1 T. ground Cinnamon
+1 t. Salt
+1 t. baking soda
+¼ t. baking powder
+¼ C. Nuts, chopped
+
+Preheat oven to 325F.  Grease 2-9x5” bread pans (or 3-8x4”) Beat eggs, oil, sugar, zucchini and vanilla together.  Mix dry ingredients together and add to other ingredients.  Pour into prepared pans and bake for 1 hour.
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+Pull Apart Cake
+
+2 pkg. Active Dry Yeast
+½ C. Warm Water (105-115F)
+½ C. lukewarm Milk (scalded then cooled)
+½ C. Sugar
+1 t. Salt
+2 # eggs
+½ C. Butter, softened
+4.5-5 C. all-purpose flour
+
+Dissolve yeast in warm water.  Stir in milk, sugar, salt, eggs, butter and 2½ C. flour.  Beat until smooth.  Mix enough remaining flour in to make dough easy to handle.  Turn dough onto lightly floured board; knead until smooth and elastic (5 min.).  Place into greased bowl; turn greased side up.  Note: At this point dough can be refrigerated 3-4 days.  Cover.  Let rise in warm place until double, about 1½ hours.  Punch down dough.
+
+FILLING:
+½ C. melted Butter
+¾ C. granulated sugar
+1 t. ground Cinnamon
+½ C. finely chopped Nuts (pecans or almonds)
+
+Preheat oven to 375F.  Grease well a 10” tube pan with removable bottom.  Shape dough into 1½” balls.  Dip into melted butter, then filling.  Place in a single layer of balls in tube pan so they just touch.  Top with another layer of balls.  Let rise until double.  Bake for 35-40 min.  Invert pan onto serving platter when slightly cooled.
+
+Note: Must have tube pan with removable bottom.  Can use frozen dinner roll dough.
+
+
+
+
+
+
+
+
+
+
+
+Gram Carlson’s Icebox Rolls
+
+Yield: 2 8” cake pans or 24-32 dinner rolls
+
+1½ pkgs. activedry yeast*
+1 C. milk, warmed
+½ C. sugar
+1 t. salt
+2 eggs, beaten well
+½ C. butter, plus enough to spead over rolls before baking
+5 C. all-purpose flour
+
+
+For pecan rolls:
+2 cake-pans whole pecans
+4 t. cream
+3 T. butter, melted
+½ C. light brown sugar
+2 T. light Karo syrup
+
+Dissolve yeast in ¼ C. lukewarm water (important that it is not too hot or too cool) and 1 t. sugar.  Pour milk over butter, sugar, and salt.  Cool.  Add yeast and eggs.  Beat in 3 C. of the flour real well.  Knead in the rest of the flour.  Put in refrigerator, covered, overnight or more.
+
+For dinner rolls:
+Cut dough into 4 pieces.  Roll one piece at a time to ⅛” thick round and spread with softened butter.  Cut like a pie into 12-16 wedges.  Roll from wide edge to the point.  Place on greased baking sheet with the point tucked under.
+
+For pecan rolls:
+Place pecans with the rounded side facing the pan bottom.  Mix sugar, butter, syrup together and pour on top of pecans in each cake pan.  Divide total dough recipe in half.  Roll each half into a rectangle.  Spread with softened butter.  Cut 12 strips (the long way down) and roll each strip up.  Place rolls, cut side up, on top of butter/sugar mixture.  Let rise 4 hours.
+
+For BOTH dinner and pecan rolls:
+Pre-heat oven to 350.  Bake 12-15 minutes or until browned on top.
+
+Note: Binner sprinkles cinnamon/sugar on the rectangle before cutting into strips.  Her butter/sugar mixture for each pan is: 2 t. cream; 2 T. butter, melted; and ½ C. brown sugar.
+
+We had these at Gram’s during our Thanksgiving holidays... one of our favorites!
+
+*If using Rapid Rise or Instant-no need to dissolve first.
+
+
+Joanne Chang’s Sticky Buns
+
+Yield: 9 Servings				From: adapted from FoodNetwork 2006
+
+Brioche Dough:
+2½ C. Bread Flour		2½ C. all-purpose flour
+4 t. Rapid Rise Yeast		⅓ C. + 2 T. Sugar
+1 T. Salt				½ C. Ice Water
+5 Eggs				11 oz. Butter, softened
+
+In a large bowl of a standard mixer, combine all the ingredients, except the butter and beat on low with dough hook for 10 min.  Add the softened butter and knead for another 20 min. until the dough slaps on the side of the bowl.  Place in a greased container and cover well.  Proof in refrigerator for at least 6 hours.
+
+Goo:
+½ lb. Butter				15 oz. brown sugar
+5 oz. Honey				½ C. Cream
+½ C. Water
+
+In a saucepan over medium heat, melt together the butter and brown sugar.  Remove from heat, let cool, and whisk in the honey, cream & water.  Set aside.
+
+Filling:
+2 C. brown sugar			1 t. Ground Cinnamon
+1 C. Pecans, toasted and chopped
+
+On a floured work surface, roll out the brioche dough into a rectangle that is approximately ¼” thick.  Combine the filling ingredients and sprinkle evenly on the brioche.  Roll up the brioche jelly roll-style and slice into buns about 1” thick.  Spread the Goo on the bottom of a roasting pan and place buns evenly spaced in the pan.  Cover and allow to rise for 2-3 hours in a warm place.
+
+Preheat oven to 350F.  Place buns in the oven and bake until golden brown, about 45 min.  Let cool for 10 min. and then invert onto a serving platter.
+
+
+
+
+
+
+
+Cinnamon Buns
+
+Yield: 4 servings				From: The Manse B&B Cape May, NJ
+  							Anita & Kersten Dierk 3/20/1997
+1 C. Milk
+1 stick salted Butter
+1 t. Salt
+½ C. Sugar
+2 Eggs, beaten
+2 T. fresh Yeast (I use 2 pkg. Dry)
+4+ C. unbleached Flour
+
+4 T. Cinnamon
+1 C. Sugar
+1 stick Butter, softened
+
+Scald milk.  Add 1 stick butter, 1 t. salt and ½ C. sugar. Remove from heat, stir and let sit until cool enough to add 2 beaten eggs and yeast—BEWARE—if liquid is too hot yeast will die, so make sure liquid is just warm!  Stir.
+
+Pour mixture into a large glass or pottery (the best) bowl.  Add 2-3 C. flour and beat with a wooden spoon.  Add more flour until at least 4 C. have been added.  You may need more—dough should be very wet.  Mix again and cover and refrigerate for at least 2-3 hours or up to 2 days.  (I cool the dough overnight and make the buns in the morning.)
+
+Preheat oven to 350F.  Grease 2 pans.
+
+Flour board or counter generously.  Divide cooled dough in half.  Roll or press, after kneading slightly—into oblong shape.  Sprinkle with dots of butter, cinnamon and sugar.  Start rolling away from you, starting with a long side. Pinch edge to seal.  Slice 2” pieces and place cut side down on prepared pan.  Cover and let rise in a warm place.  Bake until golden (about 20 min.).  When slightly cooled, ice with a mixture of powdered sugar and cream.
+
+
+
+
+
+
+
+
+
+
+
+Cinnamon Crumb Cupcakes
+
+Yield: 24 Cupcakes				From: Penzeys catelog
+
+1 C. Butter (2 sticks), room temperature
+1 C. Sugar
+1 t. vanilla extract
+4 # eggs
+2 C. all-purpose flour
+2 t. baking powder (1 t. in E.P.)
+
+Streusel Topping:
+1 C. all-purpose flour
+½ C. brown sugar, firmly packed
+1 t. Cinnamon (they use China)
+½ C. (1 stick) cold butter, cut in T. sized pieces
+
+Preheat oven to 325F.  You will need 2 muffin tin pans that hold 12 muffins each.  Lightly spray with cooking spray.
+
+In a large mixing bowl, beat together the butter and sugar.  Add the vanilla and the eggs, one at a time, beating well after each addition.  Combine the flour and baking powder together in a bowl and add to the rest of the ingredients.  Mix on low speed until well blended-the batter will be very thick.  Divide the batter evenly among the 24 cups.  This will fill them about halfway.
+
+For the topping, mix together the flour, brown sugar, and cinnamon in a bowl.  Add the hard butter and cut it in to the dry ingredients until it resembles coarse crumbles-you can use your hands for this, rubbing it between your fingertips.  Don’t make it too fine, you want to have some body to the streusel.  Put about 1 T. of the topping over each cake using up all the topping: you will not see much of the batter.
+
+Bake for about 18 min., switching shelves after the first 10 min.  They are done when a toothpick inserted into the middle comes out clean.  Do not overbake; start checking them at about 16 min.  Cool 5 min. in the pans then remove to a cooling rack.
+
+
+
+
+
+
+
+
+Aunt Mannie’s 6 Week Muffins
+
+Yield: 4-5 Dozen muffins
+
+1-15 oz. box Raisin Bran
+1 C. Butter
+2½ C. Sugar
+4 # eggs
+1 qt. Buttermilk
+5 C. Flour
+5 t. baking soda
+1 t. Salt
+1 big t. Cinnamon
+More raisins or nuts may be added
+
+Mix bran, sugar, flour, soda and salt in large bowl.  Heat enough of the buttermilk to melt butter.  When melted, pour in the rest of the buttermilk.  Beat eggs slightly with a fork and add to buttermilk when cool.  Stir---don’t beat.  Add to dry mixture and stir again.
+
+Preheat oven to 425F.  Bake in greased muffin tins 12-15 min.
+
+Note: Batter can be stored in the refrigerator for up to 6 weeks.
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+Lynn’s Popovers
+
+Yield: 6 popovers
+
+3 eggs, beaten
+1 C. milk
+1 C. flour, then sifted
+½ t. salt
+
+Beat eggs well.  Add other ingredients.  Beat briskly with wire whisk until mixed (90  sec.).  Pour into 6 well-greased & floured custard cups (⅔ full).  Put cups on cookie sheet.
+
+Pre-heat oven to 400.  Bake, without peeking, for 50 minutes or until golden brown.  Remove from oven and poke each with a sharp knife to let steam escape.
+
+Serve with butter and homemade jam.  Heaven for breakfast!
+
+Note: Don’t overbeat!  Don’t open oven door to peek!
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+Honey Almond Granola
+
+Yield: 18-20 C.			From: Fine Cooking magazine Winter 2006
+
+8 C. Old-Fashioned Rolled Oats (not quick-cooking)
+2 C. Oat Bran
+4 C. Whole Almonds, coarsely chopped
+1½ C. vegetable oil
+1½ C. Honey
+2 T. vanilla extract
+1 t. Almond Extract
+2 C. Nonfat Dry Milk Powder
+1 t. Salt
+2 C. Raisins (optional)
+
+Position racks in the upper and lower thirds of the oven and heat oven to 325F.  Spray 2 rimmed baking sheets with vegetable oil spray.
+
+In a large bowl, mix the oats, oat bran, and almonds.  In a smaller bowl, whisk the oil, honey, vanilla, almond extract, dry milk powder, and salt.  Pour the mixture (it will be gloppy) over the oats and stir, with your hands or a spoon, until well combined.
+
+Divide the mixture between the 2 oiled pans and spread in an even layer.  Bake for 20 min., stir, and switch positions of the pans.  Bake until the oats are golden brown and the nuts look well toasted, another 10-20 min; don’t overcook.  Let cool completely in the pans.  The oats will feel soft but will crisp as they cool.  When completely cool, stir in the raisins, if using.
+
+Note: Store in an airtight jar and use within 3 weeks.
+
+
+
+Chocolate Macadamia Nut Biscotti
+
+Yield: 3  dozen slices		From: adapted from Pillsbury Holiday Baking
+
+1 C. Sugar
+½ C. Butter, softened
+3 # eggs, at room temperature
+2 t. vanilla extract
+2⅔ C. all-purpose flour
+¼ C. Unsweetened Dutch Process Baking Chocolate
+2 t. baking powder
+¾ C. Dry-Roasted macadamia nuts
+2 oz. Vanilla-flavored Candy Coating or White Chocolate
+
+Pre-heat oven to 350.  Lightly grease cookie sheet with shortening or cooking spray.  In large bowl, beat sugar and butter with electric mixer on medium speed until light and fluffy, scraping bowl occasionally.  Beat in vanilla and eggs until well blended.  On low speed, beat in flour, cocoa and baking powder until well combined, scraping bowl occasionally.  Stir in macadamia nuts.
+
+Divide dough in half; shape each into 10” log. Place logs 5” apart on cookie sheet; flatten each until 3” wide.
+
+Bake 20-25 min. or until firm when touched in center.  Cool on cookie sheet 10 min.  With serrated knife, cut diagonally into ½”-thick slices.  Arrange slices, cut side down, on same cookie sheet.
+
+Return to oven and bake for 10 minutes.  Cool completely, about 10 min.
+
+In a small microwavable bowl, microwave vanilla coating or white chocolate on high 30 seconds, stirring once, until melted and smooth.  If necessary, microwave 20 seconds longer.  Drizzle over cut side of biscotti.  Cool completely.
+
+
+
+
+
+
+
+White Chocolate-Cranberry Biscotti
+
+Yield: 2½ Dozen			From: Best of Country Cookies
+
+½ C. Butter (no substitutes), softened
+1 C. Sugar
+4 # eggs
+1 t. vanilla extract
+3 C. all-purpose flour
+1 T. baking powder
+¾ C. Dried Cranberries
+¾ C. White Chocolate Chips
+
+In a mixing bowl, cream butter and sugar.  Add eggs, one at a time, beating well after each addition.  Beat in vanilla.  Combine flour and baking powder; gradually add to creamed mixture.  Stir in cranberries and white chocolate chips.  Divide dough into 3 portions.  On ungreased baking sheets, shape each portion into a 10x2” rectangle.  Bake at 350F for 20-25 min. or until lightly browned.  Cool for 5 min.  Transfer to a cutting board; cut diagonally with a serrated knife into 1” slices.  Place cut side down on ungreased baking sheets.  Bake for 15-20 min. or until golden brown.  Remove to wire racks to cool.  Store in an airtight container for a week or freeze.
+
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+
+
+
+Irish Porridge
+
+Yield: 4 Servings		From: Sheila Lukins “All Around the World Cookbook”
+
+5 C. Water
+1 t. Salt
+1 C. Irish Oatmeal, such as McCann’s
+1 garnish dark brown sugar, for serving
+1 garnish heavy cream or milk, for serving
+
+Bring the water and salt to a rolling boil in a saucepan.  Slowly add the oats while stirring constantly with a wooden spoon.  When the oats begin to thicken (the water will be cloudy and feel somewhat thicker but the oats will still be granular), reduce the heat to a simmer.  Cook uncovered 30 min., stirring often.  Spoon into bowls and pass the brown sugar, cream, and any other additions that strike your fancy.
+
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+
+
+
+
+Overnight Oatmeal
+
+Yield: 4 Servings		From: Alton Brown 2003
+
+1 C. Steel Cut Oats
+1 C. Dried Cranberries
+1 C. Dried Figs
+4 C. Water
+½ C. Half-and-Half
+
+In a small slow cooker, combine all ingredients and set to low heat.  Cover and let cook for 8-9 hours.
+
+Stir and remove to serving bowls.
+
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+
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+
+
+
+Swedish Pancakes
+
+Yield: 30 3” pancakes.
+
+1 C. milk
+2 T. butter
+2 eggs, beaten
+½ C. sifted flour
+1 t. baking powder
+½ t. salt
+
+Heat milk and butter together in a saucepan.  Remove from heat.  When slightly cooled, beat in eggs, flour, baking powder and salt with a wire whisk.
+
+Pre-heat skillet or griddle.  Spray with Pam (non-stick spray).  Pour small amounts of batter onto pan.  Bake until smooth.
+
+Spread with butter and sprinkle with granulated sugar.  Roll up and eat.
+
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+
+
+
+
+Pancake Mix
+
+Yield: 36 Pancakes total
+
+Dry Mix:
+6½ C. all-purpose flour		1½ t. baking soda
+3 t. baking powder			1 T. kosher salt
+2 T. Sugar				Dry Buttermilk Powder (enough to make 6 C.)
+
+Combine all the ingredients in a large bowl and whisk until thoroughly combined.  Use the mix within 3 months, or freeze.
+
+To make pancakes:
+2 T. Butter, melted			1 Large Egg, separated
+⅞ C. Pancake Mix			1 C. Water
+
+Heat oven to 200F.
+
+Measure water into a 2 C. bowl.  Add egg white to water.  Add egg yolk to melted butter and whisk.  Add egg yolk mixture to water mixture and whisk well.
+
+Put pancake mix in a medium bowl.  Add liquid ingredients and whisk just until combined.
+
+Heat a skillet or griddle to 350F.  Skillet is hot enough if a sprinkle of water dances across the surface.
+
+Lightly butter the griddle if you want crisp edges, use oil if not.  Wipe off thoroughly (no grease should be visible).  Gently ladle pancake batter onto the griddle and sprinkle on fruit, if desired.  When bubbles begin to set around the edges and the griddle side of the cake is golden, gently flip the pancakes.  Continue to cook 2-3 min. or until the pancake is set.
+
+Serve immediately or remove to a towel-lined baking sheet and cover with a towel.  Hold in a warm oven for 20-30 min.
+
+
+
+
+
+
+
+
+
+
+Almond Pancakes
+
+Yield: 16 Pancakes				From: Giada De Laurentiis 2010
+
+½ C. (4 ounces) Mascarpone Cheese, at room temperature
+1½ C. Water
+1 T. Sugar
+2 t. Pure Almond Extract
+1 t. Pure vanilla extract
+2 C. Buttermilk Pancake Mix (recommend: Krusteaz)
+4 oz. Almond Paste, cut into ¼” pieces
+2 T. unsalted butter, at room temperature
+Serving suggestion: maple syrup and fresh raspberries
+In a food processor, combine the mascarpone, water, sugar, almond extract, and vanilla extract. Process until the mixture is smooth. Add the pancake mix and pulse until just combined. Add the almond paste and pulse once to incorporate.
+Preheat a griddle or a large, nonstick skillet over medium-low heat. Grease the griddle or skillet with 1 tablespoon of butter. Working in batches, pour ¼ C. batter per pancake onto the griddle and cook for about 1½ minutes each side until golden. Repeat with the remaining butter and batter.
+
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+
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+
+
+
+
+
+
+
+Buttermilk Waffles
+
+Yield: 5-6 waffles
+
+2 C. flour, then sifted
+1 t. salt
+1 t. baking powder
+1 t. baking soda
+1 T. sugar
+2 eggs, well beaten
+2 C. buttermilk
+⅔ C. Crisco oil
+1 t. vanilla extract
+
+Sift together dry ingredients.  To the dry ingredients, add wet ingredients.  Mix well and beat out all lumps.
+
+Pre-heat waffle iron.  Spray with Pam (non-stick spray).
+
+Note: Excellent and easy! This is one of Teddy Zamora’s favorites, with maple syrup!
+
+
+
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+
+
+
+
+
+
+
+
+
+
+
+
+
+
+Whole Grain Waffles
+
+Yield: 4 Servings				From: adapted from FoodNetwork 2008
+
+½ C. Whole Wheat Flour
+¾ C. all-purpose flour
+¾ C. Rolled Oats
+⅛ C. firmly packed Light brown sugar
+2 T. Wheat Germ
+4 t. baking powder
+1 t. Ground Cinnamon
+1 t. Ground Ginger
+Pinch fine Salt
+2 Large # eggs
+1½ C. Milk
+2 T. unsalted butter, melted
+6 T. Apple Sauce
+
+Preheat a waffle iron to medium high.
+
+Whisk the flour with the oats, wheat germ, baking powder, cinnamon, ginger and salt in a medium bowl.  In another medium bowl, lightly whisk the eggs, then add the milk, butter and apple sauce.
+
+Gently stir the wet ingredients into the dry ingredients with a wooden spoon, to make a batter.  Take care not to overwork the batter, it’s fine if there are a few lumps.
+
+Pour ⅓ to ½ cup of batter per waffle (it depends on the size of your waffle iron) and cook until the outside of the waffle is crisp and inside is cooked through, 3 to 5 minutes.  (The time varies depending on the size and spread of a waffle iron).  Serve warm with maple syrup.  Repeat with remaining batter.
+
+
+
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+
+
+
+
+
+
+
+Upside-Down Apple French Toast with Cranberries & Pecans
+
+Yield: 6 Servings				    From: Tyler Florence 2008
+
+French Toast:
+4 # eggs
+1 C. Whole Milk
+1 t. vanilla extract
+¼ t. Ground Cinnamon
+½ Loaf Challah Bread, cut into 1” thick slices
+½ Stick unsalted butter, cut into small cubes
+1 C. Light brown sugar, plus more for sprinkling, divided
+4 Granny Smith Apples
+¼ C. heavy cream
+½ C. Pecans
+½ C. Dried Cranberries
+
+Preheat oven to 350F.
+
+In a pie pan, crack the eggs and add milk, vanilla & cinnamon.  Whisk until well combined then lay bread slices in mixture to coat and absorb it all, turning occasionally.
+
+Set a 10” seasoned cast iron skillet over medium heat.  Add the butter and 1 C. sugar and cook, stirring constantly, until the sugar has melted and caramelized, about 8 min.  While the sugar is melting, peel apples, core and cut into halves.  Remove the pan from the heat and gently whisk in the cream.  Sprinkle in the pecans, dried cranberries and gently press in the apple halves so there is a flat surface.  Lay soaked layers of challah over the top so it is completely covered.  Sprinkle the top with some brown sugar and place in the preheated oven.  Bake in the middle of the oven for 40-45 min. until the top is golden and puffy.
+
+When done, allow to cool for 10 min. then invert onto a large plate.
+
+
+
+
+
+
+
+
+
+
+Pecan Praline Baked French Toast Casserole
+
+Yield: 6-8 Servings				    	From: Paula Deen
+
+1 Loaf Challah Bread or French Bread (13-16 oz.)
+8 Large # eggs
+2 C. Half-and-Half
+1 C. Milk
+2 T. granulated sugar
+1 t. vanilla extract
+¼ t. ground Cinnamon
+¼ t. ground Nutmeg
+1 Dash Salt
+1 # Praline Topping, recipe follows
+1 drizzle Maple Syrup
+
+Praline Topping:
+½ lb. (2 Sticks) unsalted butter
+1 C. packed light brown sugar
+1 C. chopped Pecans
+2 T. Light corn syrup
+½ t. ground Cinnamon
+½ t. ground Nutmeg
+
+Slice bread into 20 slices, 1” each.  Arrange slices in a generously buttered 9x13” flat baking dish in 2 rows, overlapping the slices.  In a large bowl, combine the eggs, half-and-half, milk, sugar, vanilla, cinnamon, nutmeg and salt and beat with a whisk until blended but not too bubbly.  Pour mixture over the bread slices, making sure all are covered evenly with the milk-egg mixture.  Spoon some of the mixture in between the slices.  Cover with foil and refrigerate overnight.
+
+The next day, preheat oven to 350F.  Spread the praline topping over the bread and bake for 40 min., until puffed and lightly golden.  Serve with warmed maple syrup.
+
+Praline topping:
+Combine all ingredients in a medium bowl and blend well.  Makes enough for above recipe.
+
+
+
+
+
+
+
+French Toast
+
+Yield: 4 slices
+
+3 # eggs
+¼ C. milk (2% or whole)
+4 slices bread
+1 drizzle vanilla extract
+1 dash cinnamon, ground
+1 pat butter
+1 drizzle maple syrup
+
+Heat large skillet on medium heat with butter.
+
+Beat eggs with milk until frothy (figure 3 eggs and ¼C milk for 4 slices).  Add a touch of vanilla extract and cinnamon and beat again.  Dip bread slices into egg mixture, coating both sides.  Put soaked bread in skillet, as many as will fit in one layer.  Cook, turning only once when bottom side is golden brown.
+
+Serve with warm maple syrup.
+
+Alternative:  Add chopped pecans to the batter
+		Sift powdered sugar over toast once it is on the plate.
+
+Note: Our family would sometimes have this for Sunday dinner in the evening, with bacon.
+
+Delicious!
+
+
+Peach Sauce for French Toast/Pancakes
+
+Yield: 4 servings					From: Southern Living Feb. 1998
+
+2 T. Butter
+32 oz. can sliced peaches in heavy syrup, reserve half the juice
+10 oz. Apricot Preserves
+2 T. Almond Liqueur
+
+Melt butter in large saucepan.  Add peaches and cook over low heat 2-3 min., stirring occasionally, or until thoroughly heated.  Stir in preserves and liqueur; cook, stirring often, until hot and bubbly.  Pour over French toast or pancakes and sprinkle with powdered sugar.
+
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+
+
+
+Chicken Stock
+
+Yield: 5 Quarts				from: Alton Brown, FoodNetwork
+
+4 lb. Chicken carcasses, including necks and backs
+1 Large Onion, quartered
+4 Carrots, peeled and cut in half
+4 Ribs Celery, cut in half
+1 Leek, white part only, cut in half lengthwise
+10 Sprigs fresh Thyme
+10 Sprigs fresh Parsley with stems
+2 # Bay Leaves
+8-10 # Peppercorns
+2 cloves Garlic, whole, peeled
+2 gal. Cold Water (filtered)
+
+Place chicken, vegetables, and herbs and spices in 12 qt. stockpot.  Set opened steamer basket directly on ingredients in pot and pour water over.  Cook on high heat until you begin to see bubbles break through the surface of the liquid.  Turn heat down to medium-low so that stock maintains low, gentle simmer.  Skim the scum from the stock with a spoon or fine mesh strainer every 10 to 15 min. for the first hour of cooking and twice each hour for the next 2 hours.  Add hot water as needed to keep bones and vegetables submerged.  Simmer uncovered for 6 to 8 hours.
+
+Strain stock through a fine mesh strainer into another large stockpot or heatproof container, discarding the solids.  Cool immediately in large cooler of ice or a sink full of ice water to below 40F.  Place in refrigerator overnight.  Remove solidified fat from surface of liquid and store in a container with lid in the refrigerator for 2 to 3 days or in the freezer for up to 3 months.  Prior to use, bring to a boil for 2 min.
+
+
+
+
+
+
+
+
+
+
+
+
+
+Tuscan Vegetable Soup
+
+Yield: 6 servings (1½ C. each)		from: FoodNetwork 2008
+
+15 oz. (1 can) Low-Sodium Canellini Beans, drained and rinsed
+1 T. olive oil
+½ # Large Onion, diced (about 1 C.)
+2 # Carrots, diced (about ½ C.)
+2 stalks Celery, diced (about ½ C.)
+1 small Zucchini, diced (about 1½ C.)
+1 Clove Garlic, minced
+1 T. chopped fresh Thyme Leaves (or 1 t. dried)
+2 t. chopped fresh Sage Leaves (or ½ t. dried)
+½ t. Salt
+¼ t. Ground black pepper
+32 oz. Low-Sodium Chicken Broth or Vegetable Broth
+14½ oz. (1 can) No-Salt Added Diced Tomatoes
+2 C. chopped Baby Spinach Leaves
+⅓ C. freshly grated Parmesan, optional
+
+In a small bowl mash half the beans with a masher or the back of a spoon, and set aside.
+
+Heat the oil in a large soup pot over medium-high heat.  Add the onions, carrots, celery, zucchini, garlic, thyme, sage salt and pepper, and cook stirring occasionally until the vegetables are tender, about 5 min.
+
+Add the broth and tomatoes with the juice and bring to a boil.  Add the mashed and whole beans and the spinach leaves and cook until the spinach is wilted, about 3 min. more.  Serve topped with Parmesan, if desired.
+
+
+
+
+
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+
+
+
+
+
+Brazilian Black Bean Soup
+
+Yield: 6-8 servings				from: Moosewood Cookbook
+
+2 C. dry black beans, soaked
+6 C. water
+1 T. olive oil
+3 C. chopped onions
+10 medium cloves garlic, crushed
+2 t. cumin
+2 t. salt
+1 medium carrot, diced
+1 medium bell pepper, diced
+1½ C. orange juice
+black pepper, to taste
+cayenne pepper, to taste
+2 medium tomatoes, diced (optional)
+optional toppings: sour cream, cilantro, salsa
+
+Place the soaked beans in a kettle or Dutch oven with 4 C. water.  Bring to a boil, cover and simmer until tender (about 1¼ hours).
+
+Heat olive oil in a medium-sized skillet.  Add onion, half the garlic, cumin, salt and carrot.  Sauté over medium heat until the carrot is just tender.  Add remaining garlic and the bell pepper.  Sauté until everything is very tender (another 10-15 min.).  Add the sautéed mixture to the beans, scraping in every last morsel.
+
+Stir in orange juice, black pepper, cayenne, and optional tomatoes.  Puree all or some of the soup in a blender or food processor, and return to kettle.  Simmer over very low heat 10-15 min. more.  Serve topped with an artful arrangement of sour cream, cilantro and salsa.
+
+
+
+
+
+
+
+
+
+Black Bean Stoup
+
+Yield: 4 servings				from: Rachael Ray FoodNetwork  2003
+
+2 T. extra-virgin olive oil
+1 large Onion, chopped
+3 ribs Celery with greens, chopped
+4 cloves Garlic, chopped
+1 # Jalapeño Pepper, seeded and chopped
+1 # fresh Bay Leaf or 1 large dried bay leaf
+1 # red pepper, seeded and chopped
+45 oz. (3 cans) Black Beans
+2 T. ground Cumin
+1½ t. ground Coriander
+1 dash Salt & Pepper
+2-3 T. Hot Sauce
+1 qt. chicken stock
+15 oz. (1 can) Diced Tomatoes, diced tomatoes with peppers & onions, or stewed tomatoes
+½ # Lime, juiced
+1 garnish sour cream
+1 garnish scallions
+
+Heat a medium soup pot over medium high heat.  Add 2 T. olive oil to the hot pot, then onions, celery, garlic, jalapeño, and bay leaf.  Cook 3-4 min., then add red peppers and continue to cook.  Drain 2 cans of beans and add them.  Use a fork to mash up the beans in the remaining can.  Stir the mashed beans into the pot and season with cumin, coriander, salt & pepper, and hot sauce.  Add stock and tomatoes to the stoup and bring to a bubble.  Reduce heat and simmer 15 min. over low heat.  Add the lime juice.  Remove and discard the bay leaf.
+
+Ladle up stoup and top with sour cream and scallions.
+
+
+
+
+
+
+
+
+
+
+
+
+
+Black Bean & Vegetable Chili
+
+Yield: 6-8 servings				from: Gourmet Magazine, Jan. 1999
+
+2½ C. dry black beans (about 1 lb.)
+8 C. Water
+1 large Onion
+2 stalks Celery
+1 # red pepper
+4 cloves Garlic
+3 fresh Jalapeños
+2 large Carrots
+1 oz. Unsweetened Chocolate
+½ t. Coriander Seeds
+2 T. olive oil
+1 T. minced fresh Oregano (or 1 t. dried, crumbled)
+1 T. Chili Powder
+1 T. ground Cumin
+½ t. Cayenne Pepper
+1½ t. kosher salt
+1½ T. fresh lemon juice
+1 C. hulled Green Pumpkin Seeds (about 5 oz.)
+½ t. Soy Sauce
+
+Cook beans in 4 qt. Heavy kettle with the water and simmer, partially covered, stirring occasionally, until tender, about 1 hour.  Drain beans in a colander set over a large bowl and reserve cooking liquid.  Separately chop onion, celery and bell pepper.  Mince garlic and, wearing gloves, seed and mince jalapeños.  Cut carrots into ¼” DICE AND FINELY CHOP CHOCOLATE.  Crush coriander seeds.  In a 4-6 qt. Heavy kettle cook onion in oil over moderate heat, stirring until softened.  Add celery, garlic & carrots and cook, stirring, until carrots are softened, about 5 min.  Stir in pepper and jalapeños and cook, stirring, until pepper is softened.  Stir in beans, herbs, spices, salt, chocolate, lemon juice and 1½ C. reserved cooking liquid.  Simmer chili, uncovered, stirring occasionally and add more cooking liquid as necessary, 30 min.
+
+While chili is cooking, in a dry, heavy skillet toast pumpkin seeds over moderate heat, stirring, until golden (seeds will puff and pop), about 2 min.  Transfer seeds to a bowl.  Immediately sprinkle seeds with soy sauce and toss to combine.  Season chili with salt and pepper.  Serve chili with pumpkin seeds, sour cream and Cheddar cheese.
+
+Note: Chili can be made 2 days ahead and cooled completely, uncovered, before being chilled, covered.  Pumpkin seeds may be toasted 2 days ahead and cooled completely, uncovered, before being kept in an airtight container at room temperature.
+
+
+Chiarello Chocolate Chili Con Carne
+
+Yield: 10-12 servings				from: Michael Chiarello
+
+3 lb. Beef Chuck, cut into ¾” pieces
+1 dash black pepper
+1 dash gray salt
+½ t. Ground Cinnamon, plus 1 t.
+1 t. Ground Cumin, plus 2 t.
+2 T. Chili Powder, plus 2 t.
+1 coating Masa Harina (Mexican Corn Flour)
+½ C. extra-virgin olive oil
+¼ C. Lard (Manteca)
+4 # Red Onions, peeled and minced
+6 Cloves Garlic, minced
+4 Jalapeño Peppers, sliced thin with seeds & stem removed
+¼ C. Tomato Paste
+2 t. Dried Oregano
+2-3 (12 oz.) Bottles Beer
+12 oz. Diced Tomatoes in juices
+1 qt. chicken stock
+3 (12 oz.) Cans Black Beans
+2 oz. Bittersweet Chocolate, cut into large chunks
+
+Place chuck in a large bowl.  Season liberally with pepper (about 20 grounds) and gray salt to taste.  Season with ½ t. cinnamon, 1 t. cumin, 2 T. chili powder.  Mix this well and coat the meat with the masa harina.  The flour will thicken the sauce and give it a specific Mexican taste.
+
+Preheat a cast iron Dutch oven on the stove over medium high heat.  Add the olive oil and then the coated meat, spreading it evenly so it covers the bottom of the Dutch oven in 1 layer.  Leave it alone, without turning it, so the meat will caramelize.  Meanwhile add the lard.  The meat has a lot of moisture in it, so a good amount of steam will come from the pan before it is caramelized.  As it browns, slowly turn each piece with tongs.  Once all sides are caramelized, remove the meat from the pan with a slotted spoon and place on a cookie sheet to cool, leaving juices in the Dutch oven to sauté vegetables.  Add the onions and garlic and sauté 5 min. over medium heat until they start to caramelize and get soft.  Add the jalapeños and allow to cook for 2 more min. until soft.  Add the tomato paste.  Some of the same spices as were used on the meat will be used in the sauce.  Add the remaining 2 t. cumin, 1 t. cinnamon, oregano, and 2 heaping T. chili powder.  Add beer.  Stir to incorporate everything.  Add diced tomatoes, and stir.  Then add reserved meat.  Add chicken stock.  Simmer for 1½ hours until meat is wonderfully tender.  Strain juice from black beans, add to the pot and bring to a simmer.  Then add chocolate.  Stir until it melts.
+
+
+
+Pressure Cooker Carne
+
+Yield: 4 servings				from: Alton Brown
+
+3 lb. Stew Meat (Pork, Beef, and/or lamb)
+2 t. Peanut Oil
+1½ t. kosher salt
+12 oz. Beer, preferable a medium ale (Left Hand Sawtooth Ale)
+16 oz. Salsa
+30 Tortilla Chips. Chili Powder
+1 t. Ground Cumin
+2 Chipotle Peppers, chopped
+1 T. Adobo Sauce
+1 T. Tomato Paste
+1 T. Ground Cumin
+
+Place meat in a large mixing bowl and toss with the peanut oil and salt.  Set aside.
+
+Heat a 6 qt. heavy bottomed pressure cooker over high heat until hot.  Add the meat in 3 or 4 batches and brown on all sides, approximately 2 min. per batch.  Once each batch is browned, place the meat in a clean, large bowl.
+
+Once all of the meat is browned, add the beer to the cooker to deglaze the pot.  Scrape the browned bits from the bottom of the pot.  Add the meat back to the pressure cooker along with the salsa, tortilla chips, chipotle peppers, adobo sauce, tomato paste, chili powder, and ground cumin and stir to combine.  Lock the lid in place according to the manufacturer’s directions.  When the steam begins to hiss out of the cooker, reduce the heat to low, just enough to maintain a very weak whistle.  Cook for 25 min.  Remove from the heat and carefully release the steam.  Serve immediately.
+
+
+
+
+
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+
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+
+
+
+Chicken Chili with Chipotle Crema
+
+Yield: 12 servings				From: Emeril Lagasse, 2003
+
+3 lb. Boneless, Skinless Chicken Thighs, cubed and seasoned with Essence
+4½ T. vegetable oil
+3 C. chopped Yellow Onions
+1 C. chopped Red Bell Peppers (3 peppers)
+2 T. minced Jalapeño Peppers (or hot sauce)
+3 T. minced Garlic
+6 t. Ground Cumin
+3 # Bay Leaf
+3 t. Salt
+1½ t. Cayenne Pepper
+3 C. Corn Kernels
+56 oz. (2 can) chopped Tomatoes and their juices
+3 C. chicken stock
+¾ C. chopped fresh Cilantro Leaves
+3 C. grated Cheddar Cheese, for topping
+1 garnish chopped green onions
+
+Chipotle Crema (Yield: 2 C.):
+1 C. Half and Half
+1 C. heavy cream
+1 T. Sour Cream
+2 t. chopped Chipotle Peppers in Adobo Sauce, or less to taste
+½ t. Salt
+
+Preheat oven to 400F.  Season chicken with essence on all sides.  In a large cast iron skillet, heat 1 T. oil over medium-high heat.  Add the chicken and cook, stirring, until browned on all sides, about 5 min.  Transfer to a plate.
+
+Add the remaining ½ T. oil to the pan and when hot, add the onions, bell peppers, and jalapeño.  Cook, stirring, for 3 min.  Add the garlic, cumin, bay leaf, salt, and cayenne, and cook, stirring, for 30 seconds.  Add the corn and cook until starting to color and pop, about 3 min.  Add the tomatoes and their juices and the stock, and bring to a boil.  Cook, stirring until thickened, 7 to 10 min.  Return the chicken to the pot and cook until cooked through, 3 to 5 min.  Remove from the heat and discard the bay leaf.  Stir in the cilantro and adjust the seasoning, to taste.  Bake 15 min.  Garnish with chopped green onions, cheese, and drizzle with crema.  Serve hot.
+
+Chipotle Crema:
+Mix half and half, cream and sour cream together and let sit at room temperature for 24 hours to develop.  In a food processor or blender, mix everything.  Keeps for 1 week.
+
+
+
+Irish Beef, Cabbage & Barley Soup
+
+Yield: 8 servings
+
+2 T. Peanut Oil
+1 (3½ lb.) Chuck Roast, trimmed of visible fat & cut into 1” chunks
+1 t. Salt
+1.2 t. black pepper
+2 Onions, chopped
+6 cloves garlic, chopped
+2 Parsnips, peeled and cut into ½” dice
+2 Turnips, peeled and cut into ½” dice
+½ head small Green Cabbage, cit into 1” chunks (about 4 C.)
+1 (16 oz.) can Stewed Tomatoes with their juice
+⅔ C. dried Split Peas
+⅔ C. Medium Pearl Barley, rinsed and drained
+10 C. Beef Stock, preferably homemade
+½ t. Caraway seeds
+
+In a 5½ qt. Dutch Oven, heat the oil until sizzling.  Lightly season the chuck roast with salt & pepper.  Place the meat in the Dutch oven and cook over medium-high heat until the meat is browned and seared on all sides.  Remove from the pot and set aside.
+
+To the drippings in the pot, add the onions, garlic, parsnips, turnips, and cabbage.  Cook the vegetables until they begin to lightly brown, about 15 min.  Return the meat to the pan.
+
+Add the stewed tomatoes, split peas, barley, beef stock, and caraway seeds.  Simmer over low heat, covered, for 2-3 hours.  Be sure to check soup every now and then and stir to prevent sticking.  Adjust seasonings with additional salt and pepper, if needed.
+
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+
+
+Beef and Barley Soup
+
+Yield: 6 Servings
+
+2 t. Canola Oil
+1½ lb. Eye-of-Round Steak, cut into 1” pieces
+¾ t. black pepper
+¼ t. Salt
+1½ C. Sliced Onion
+2 C. Carrot, sliced ½” thick
+2 C. Sliced Mushrooms (about 8 oz.)
+½ C. chopped red pepper
+2 cloves garlic, minced
+6 C. Fat-Free, Less-Sodium Beef Broth
+½ C. Uncooked Pearl Barley
+2 T. chopped Fresh Basil
+¼ t. Crushed Red pepper
+1 Thyme Sprig
+14½ oz. Can Diced Tomatoes, undrained
+
+Heat canola oil in a large non-stick skillet over medium-high heat.  Sprinkle beef evenly on all sides with salt and pepper.  Add beef and onion slices to the pan; sauté for 5 min, turning to brown beef on all sides.  Remove beef mixture from pan and place in a slow cooker.
+
+Add carrot and mushrooms to pan; sauté 5 min.  Add red pepper and garlic; sauté 2 min.  Add carrot mixture, broth, barley, basil, crushed red pepper, tomatoes and thyme sprig to slow cooker; stir well to combine.  Cover and cook on HIGH for 1 hour.  Reduce heat to low; cook 6 hours.  Discard thyme.
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+
+Tesuque Village Market Tortilla Soup
+
+Yield: 8 Servings 				From: adapted from Ellie Seelow
+
+9 Ripe Tomatoes
+3 Fresh Jalapeños (I skip)
+8 Cloves Garlic
+4 Medium sized Onions, quartered
+11 Fresh Anaheim Chiles
+1 drizzle olive oil
+8 C. chicken stock
+6 C. Plum Tomatoes (whole or crushed)
+1 T. Ground Cumin
+1 T. Paprika
+1 T. Granulated Garlic
+1.0 lb. Tortilla Chips
+1 dash Salt & freshly ground pepper
+1 garnish Cotija Cheese (or Feta)
+1 garnish Cilantro Leaves, chopped
+
+Preheat oven to 350F.  Place tomatoes, jalapeños, garlic, onions, and green chiles onto a sheet pan or cookie sheet and then drizzle with olive oil.  Place the sheet tray into the preheated oven and roast until they turn golden brown, about 15-20 min.  Remove from the oven and set aside.
+
+In a large stockpot add the chicken stock, plum tomatoes, and roasted veggies and cook over medium heat for 2 min.  Add cumin, paprika, granulated garlic, and tortilla chips and then simmer for 10 min.  Remove stock pot from the flame and pour the contents in a blender.  Puree the mixture, starting on low and then increase speed to high, until well combined.  Work in batches if all the liquid does not fit in your blender.  Season with salt and pepper.  Return the pureed soup to a clean pot and simmer to keep warm until you’re ready to serve.  Garnish with tortilla strips, cotija cheese, and cilantro.
+
+
+
+
+
+
+
+
+Pink Adobe Green Chile
+
+Yield: 2 Qts. 				From: Pink Adobe Restaurant
+
+32 oz. Frozen Mild Green Chile (fresh if you can get it)
+16 oz. Frozen Hot Green Chile (fresh if you can get it)
+¾ Onion, chopped
+1 C. Whole canned Tomatoes, squished
+¼ lb. Butter
+1 T. Salt
+½ t. Minced Garlic
+½ t. Mexican Oregano
+½ t. Fresh Cilantro
+¼ t. ground Cumin
+
+In a separate pan, lightly sauté onions in butter.
+
+Combine chiles, tomatoes, and spices in a large pot on low heat.  Add onions to this and mix well.  Simmer about 20 min, stirring occasionally.
+
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+
+Matzo Ball Noodle Soup
+
+Yield: 12 Servings 				From: modified a FoodNetwork recipe
+
+3 Large Leg-Thigh Chicken Quarters
+10 C. Water
+4 Ribs Celery, 2 cut large and 2 diced
+6 peeled Carrots, 3 cut large and 3 diced
+1 large Spanish Onion, cut in half and each half in thirds
+1 T. kosher salt, or to taste
+1 t. freshly ground black pepper
+1 T. Granulated Garlic Powder
+4 C. chicken stock (1 box) plus more for canola oil (2 ingredients down)
+4 Extra-Large Eggs (or 5 Large)
+⅓ C. Canola Oil with enough chicken stock to bring it to a total of ½ C. liquid
+1 t. Salt
+¼ t. Pepper
+1 C. Matzo Meal
+½ lb. Thin Kosher Egg Noodles
+
+Put the chicken in a large stock pot. Cover it with water. Add 2 celery ribs (roughly cut) and 3 carrots (roughly cut). Add the cut onion, salt, pepper, and garlic powder. Bring to a boil and cover. Reduce heat and simmer for 45 minutes. Remove the chicken and allow to cool. With a hand blender, puree the vegetables in the stock. Strain stock through a strainer into another stock pot to remove any bits. Add the box of stock to the new stock and put aside for later.  Measure ⅓ C. canola oil in a ½ C. measuring cup.  Add stock to make ½ C.  Set aside.
+
+In a medium bowl, beat the eggs. Add the stock/oil mixture and beat. Add 1 t. salt and pepper. Add the matzo meal and blend. Allow to sit on the counter for 20 to 25 minutes.
+
+Remove the chicken from the bones and dice into small pieces. Put aside with the rest of the diced celery and diced carrots.
+
+Bring the stock to a rapid boil. With a tablespoon, scoop matzo ball mixture into the boiling water 1 tablespoon at a time. If you want to roll it in a ball, oil your hands first to prevent the mixture from attaching to your hands. The balls will pop to the top of the stock. Add the chicken and vegetables and cover. Simmer for 10 minutes. Add the noodles and cover for another 5 minutes before serving.
+
+Note: When storing leftovers, remove matzo balls and put in a separate container from the soup.
+
+
+Hunter’s Minestrone
+
+Yield: 6 Servings 				From: Tyler Florence
+
+2 qt. chicken stock
+1 Head Garlic, halved
+½ lb. Small Rigatoni
+extra-virgin olive oil
+8 fresh Sage Leaves
+1 Sprig fresh Rosemary
+1 Sprig freah Thyme
+¾ lb. Loose Sweet Italian Pork Sausage
+2 Medium Carrots, roughly chopped
+2 Celery Ribs, roughly chopped
+1 Onion, roughly chopped
+28 oz. Can Crushed Plum Tomatoes
+1 # Bay Leaf
+56 oz. (2 cans) Cannelloni Beans, drained and rinsed
+½ Bunch fresh Parsley Leaves, finely minced
+Coarsely ground black pepper
+12 Slices Baguette
+1 C. freshly Grated Parmigiano-Reggiano
+
+Combine the stock and halved garlic head in a big saucepan and simmer for about 15 min. to give the stock a nice, garlicky taste; strain out the garlic.  Keep warm.
+
+Bring a pot of salted water to boil for the rigatoni.
+
+Pour ¼ C. olive oil in a large saucepan.  Add the sage, rosemary and thyme and warm the oil over medium heat to infuse it with the flavor of the herbs, 3 to 4 min.  Add the sausage and cook, breaking up the sausage with the side of a big spoon until well browned.  Chop the carrots, celery, and onion in a food processor.   Add to the saucepan and cook for 3 to 4 min., until the vegetables are softened but not browned.
+
+To the pan with the sausage, stir in the cxrushed tomatoes, bay leaf, cannelloni beans, and chicken stock.  Bring to a simmer and cook for 15 min., stirring occasionally.
+
+Cook the rigatoni in the boiling water for 6 min.; it should be slightly underdone.  Drain and stir into the simmering soup.  Add the parsley, and salt and pepper, to taste.  Discard the bay leaf and herb sprigs.
+
+To serve, preheat the broiler.  Put the baguette slices in a single layer on a baking sheet.  Sprinkle with the Parmigiano and broil until the cheese is bubbly and golden brown, about 3 min.  Ladle the soup into bowls and float a couple of baguette slices on top.
+
+
+
+French Onion Soup
+
+Yield: 6 Servings 				From: Anne Burrell 2009
+
+1 pan extra-virgin olive oil
+8 large onions, thinly sliced from stem to root end
+1 dash kosher salt
+6 oz. dry sherry
+4 # bay leaves
+1 bundle thyme
+2 qt. chicken stock
+12 thin-slices baguette
+½ lb. gruyere cheese, grated
+½ bunch chives, chopped
+
+Coat a large deep pot with olive oil. Add the onions and sprinkle generously with salt. Bring the pan to a medium heat. Stir the onions to coat with oil. Cover the pot and sweat for 15 to 20 minutes.
+
+Once the onions have gotten very soft and let off a lot of water, remove the lid and let the onions cook low and slow to really develop their rich brown color and sweet flavor. There is no shortcut or rush for this, DO NOT TRY! Caramelized onions take a long time, about an hour, accept it and move on.
+
+When the onions are very brown and have gotten considerably smaller, add the sherry and cook until the sherry has reduced by half. Add the bay leaves, thyme bundle and chicken stock. Bring to a boil and reduce heat and simmer for at least 1 hour. TASTE for seasoning, you probably will need to season with salt. If the stock reduces too much add water to keep the liquid level up- this IS a soup after all. When done, the soup should be thick and very full flavored. TASTE! You may need to re-season, caramelized onions are very sweet and require a fair amount of salt.
+
+Toast or grill the baguette slices. Fill ovenproof crocks ¾ of the way with the onion soup, float 2 toasts in each bowl and top with grated Gruyere. Place the crocks under the broiler (or in 450F oven) to melt the cheese and make it brown and bubbly. Top with chopped chives.
+
+
+
+
+
+
+
+Miso and Corn Soup
+
+Yield: 6-8 Servings 				From: Dave Leiberman
+
+4 Shallots, minced
+2” piece Ginger, peeled and thickly sliced
+2 T. vegetable oil
+2 T. all-purpose flour
+1 qt. chicken stock
+4 C. Water
+¼ C. Miso Paste
+3 T. Soy Sauce
+1 T. Fish Sauce
+Sugar, to taste (about 1 T.)
+1 t. Dark Sesame Oil
+Dash Chili Flakes
+5 oz. Frozen Corn Kernels
+1 Pkg. Firm Tofu
+2 big handfuls Snow Peas (or frozen peas)
+
+Sweat shallots and ginger in the oil in a large saucepan.  Stir in flour and cook until it looks like wet sand.  Whisk in stock and water.  Add miso paste, soy sauce, fish sauce, sugar, sesame oil and chili flakes.  Bring to a simmer and cook 20 min.  Add corn and tofu and cook 10 min. longer.  Add peas and cook until vibrant green.  Season, to taste, with salt.
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+
+Ham and Pea Soup
+
+Yield: 6 Servings
+
+½ lb. Dried Peas, soaked overnight
+2 T. Oil
+1 # Onion, chopped
+2 Potatoes, peeled and diced
+1 # Bay Leaf
+1 Sprig Rosemary
+1 t. dried Marjoram
+5 C. defatted low-sodium chicken stock
+1 C. diced, cooked lean Ham
+1 Pinch crushed red pepper
+1 Pinch grated Nutmeg
+1 pinch Salt, optional
+1 pinch Pepper, to taste
+1 garnish Croutons, optional
+
+Soak the top and bottom of a 3 qt. Clay pot in water for 10 min.; drain.  Drain the peas and place them in the soaked clay pot.
+
+Heat the oil in a saucepan.  Add the onion, potatoes, bay leaf and rosemary.  Cook, stirring often, for 10 min., until the onion is softened.  Stir in the marjoram.
+
+Tip the onion mixture into the clay pot, then pour in the stock and stir well.  Add the ham.  Sprinkle in a little red pepper and nutmeg but do not add the salt at this stage.
+
+Cover the clay pot and place in a cold oven.  Set the oven at 400F.  Cook for 2-2½ hours or until the peas are thoroughly tender.
+
+Taste for seasoning and sprinkle with croutons before serving.
+
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+
+
+Toasted Pecan Squash Soup
+
+Yield: 8 Servings 				From: George Geary
+
+6 C. Chicken Broth
+32 oz. Squash (I use canned pumpkin)
+1 C. Onion, thinly sliced
+1 clove Garlic, minced
+1½ t. Salt
+½ t. dried Thyme
+½ t. white Pepper
+½ C. Pecans, toasted
+½ C. Whipping Cream, warmed
+Fresh Parsley (optional)
+Sour Cream (optional)
+
+In a covered saucepan, heat all ingredients except cream to a high simmer.  Reduce heat; simmer, uncovered 20 min.  Stir warm cream into soup.  Garnish with parsley and sour cream.
+
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+
+Cranberry Fruit Conserve
+
+Yield: 9 C.				From: O magazine Nov. 2002
+
+24 oz. fresh cranberries, cleaned
+3½ C. sugar
+2 # Granny Smith apples, peeled, cored, and chopped
+2 # oranges, grated zest and juice
+2 # lemons, grated zest and juice
+1½ C. raisins
+1½ C. chopped Pecans (or walnuts)
+
+In a large saucepan, simmer cranberries and sugar in 2 C. water over low heat, about 5 min. or until skins pop open.  Add apples, zests, and juices, and cook 15 more min.  Remove from heat and add raisins and nuts.  Let cool and serve chilled.
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+
+Whole Berry Cranberry Sauce
+
+Yield: 2¼ C.					From: Ocean Spray
+
+12 oz. Fresh or frozen cranberries
+1 C. sugar
+1 C. water
+
+In a saucepan mix sugar and water; stir to dissolve sugar.  Bring to a boil; add cranberries, return to a boil, reduce heat; boil gently 10 minutes stirring occasionally.  Remove from heat.  Cool completely at room temperature and refrigerate.
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+
+Fresh Cranberry Orange Relish
+
+Yield: 2½ C.					From: Ocean Spray
+
+12 oz. Fresh or frozen cranberries
+1 medium orange
+¾-1 C. granulated sugar
+
+Slice unpeeled orange into eighths; remove seeds.  Place half the cranberries and half the orange slices in food processor.  Process until mixture is evenly chopped.  Transfer to a bowl. Repeat with remaining cranberries and orange slices.  Stir in sugar to desired sweetness.  Store in refrigerator or freezer.
+
+Note: May also be prepared in a food grinder.
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+
+Molded Cranberry Sauce
+
+Yield: 1-6x3” glass plus a little extra		From: Gram Violet Carlson
+
+4 C. cranberries (1 lb.)
+2 C. water
+2 C. sugar
+
+Add water to cranberries in a 3 qt. Saucepan and boil 20 min. or until berries have “popped”.  Put berries through a food mill or sieve.  Return to saucepan.  Add sugar and boil 5 min.  Pour into molds that have been rinsed in cold water.  Chill until firm.
+
+Note: She always put a metal tablespoon in the glass when pouring the cranberries to keep the glass from breaking.
+
+Note: If you use a large saucepan it isn’t so apt to cook over onto the stove.
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+
+Cranberry Velvet
+
+1-3oz. Package raspberry Jell-O
+1¼ C. boiling water
+1 lb. Cranberry jelly sauce
+1 C. Sour Cream
+
+Dissolve Jell-O in boiling water.  Chill until slightly thick.  With mixer, beat sour cream and cranberry jelly until smooth.  Add thickened Jell-O and beat.  Pour into mold and refrigerate until firm.
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+
+Ernie’s Greek Salad Dressing
+
+Yield: 8 Servings  				From: George Stella, Food Network
+
+¼ C. Red Wine Vinegar
+⅛ C. White Wine Vinegar
+1 t. Dijon Mustard
+1 t. Salt
+½ t. black pepper
+¼ t. crushed red pepper or dash of Cayenne, optional
+1 small Clove Garlic
+⅓ C. extra-virgin olive oil
+½ C. Canola Oil
+1 T. chopped fresh Oregano leaves or 1 t. dried Oregano or Italian Seasoning
+
+In a blender, combine the vinegars, mustard, salt, pepper, red pepper, and garlic and puree.  With the motor running, very slowly pour in a steady stream of olive oil to make a smooth dressing.  Repeat with canola oil.
+
+Transfer the dressing to a glass storage container and mix in the oregano.  Taste the dressing and season with salt, if necessary.  The dressing will keep for 2 weeks, covered in the refrigerator.
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+French Vinaigrette
+
+Yield: 				From: Williams-Sonoma catalog
+
+6 T. Champagne or White Wine Vinegar
+6 T. Dijon Mustard
+Salt and freshly ground Pepper, to taste
+1 C. + 2 T. extra-virgin olive oil
+
+In a small bowl, combine vinegar, mustard, salt and pepper and whisk to blend.  Add oil in a slow, steady stream, whisking constantly until smooth and blended.  Adjust seasonings with salt and pepper.
+
+Note: Awesome with mesclun, dried cherries, blue cheese and molasses pecans.
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+Miso Dressing
+
+Yield: 			From: The Japanese Kitchen by Hiroko Shimbo
+
+1 clove Garlic, halved
+1 T. Sweet White Miso
+1 t. smooth French Style Mustard
+1 T. rice vinegar
+2 T. olive oil or vegetable oil
+1 dash Tamari or salt, to taste
+
+Whisk all together.
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+Red Wine Vinaigrette
+
+Yield: 1⅔ C.				From: Gaida De Laurentis
+
+½ C. Red Wine Vinegar
+3 T. lemon juice
+2 t. Honey
+2 t. Salt
+Freshly ground black pepper
+1 C. olive oil
+
+Mix everything except the oil in a blender.  With the machine running, gradually add the olive oil.
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+Blue Cheese Dressing
+
+Yield: ¾ C.				From: Ellie Krieger
+
+2 T. Mayonnaise
+¼ C. Low-fat Buttermilk
+¼ C. Plain Yoghurt
+1 T. White Vinegar
+½ t. Sugar
+⅓ C. Crumbled Blue Cheese
+Salt & freshly ground black pepper
+
+Fold a full sheet of paqper towel into quarters and put it in a strainer over a small bowl.  Spoon the yoghurt onto the paper towel and place in the refrigerator for 20 min. to drain and thicken.  In a medium bowl, whisk the buttermilk and thickened yoghurt into the mayonnaise until smooth.  Add the vinegar and sugar and continue to whisk until the ingredients are well combined.  Stir in the blue cheese and season, to taste, with salt and pepper.
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+Orange Walnut Vinaigrette
+
+Yield: 1 C.				From: Sharing The Table at Garland’s Lodge
+
+3 T. orange juice
+1 t. orange zest
+3 T. Sherry Vinegar
+1 T. Sugar
+1 T. minced Yellow Onions
+1 t. Dry Mustard
+⅓ C. Walnut Oil
+⅓ C. olive oil
+1 t. Salt
+
+Combine all in a 2 C. glass measure.  Blend until smooth with a stick blender.
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+Balsamic Vinaigrette
+
+Yield: 1 C.				From: Sharing The Table at Garland’s Lodge
+
+¼ C. Balsamic Vinegar
+1 T. lemon juice
+1 T. Water
+1 clove Garlic, peeled and minced
+½ t. kosher salt
+⅛ t. ground Pepper
+1 T. Sugar
+2 t. Dijon Mustard
+⅓ C. olive oil
+⅓ C. extra-virgin olive oil
+
+Combine in a 2 C. glass measure.  Blend until smooth with a hand held blender.  Hold at room  temperature until serving time.  Store any extra in the fridge; it will keep for several weeks.
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+Cucumber & Onion Raita
+
+Yield: 6-8 Servings	 		From: Bombay Café Cookbook
+
+2 C. Plain Yogurt
+1 Large Cucumber, peeled, seeded, & finely chopped
+½ Small Onion, finely chopped
+1 Green Serrano Chile, finely chopped
+1 T. Fresh Cilantro, chopped
+1 t. Ground Roasted Cumin
+1½ T. Sugar
+½ t. Salt
+¼ t. Cayenne Pepper
+
+Mix all ingredients together and taste for seasonings.  Add a little more sugar or chile, if desired.  Refrigerate for about an hour and serve.
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+Molasses Pecans
+
+Yield: 2 C.	 			From: Washington Inn Cooks for Friends
+
+1 lb. Pecans, shelled
+½ C. Molasses
+¼ C. Sugar
+½ C. Water
+2 T. fresh Rosemary (optional)
+½ t. Cayenne Pepper
+2 t. Salt
+
+In a pot of boiling water, cook pecans for 15 min.  Drain the pecans.  Cool.  Repeat again.
+
+Preheat oven to 250F.  Dry the pecans on a rimmed sheet pan in the oven for 30 min.
+
+In a small saucepan, make a simple syrup by mixing the remaining ingredients together and heating over low heat until sugar is dissolved.
+
+Toss the pecans and the syrup together in a large bowl until well coated.  Place them back on the sheet pan with extra syrup.  Dry in 250F oven until non-sticky (stirring every half hour).
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+Apple Cider Vinaigrette
+
+Yield: 1 C.				From: Sharing The Table at Garland’s Lodge
+
+⅓ C. Apple Cider
+3 T. Cider Vinegar
+1 T. minced Onion
+1½ t. Dry Mustard
+2½ T. Sugar
+½ t. kosher salt
+⅛ t. Pepper
+½ C. Walnut Oil
+½ C. Canola Oil
+
+Combine all in a 2 C. glass measure.  Blend until smooth with a hand-held blender.
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+Cider Vinaigrette
+
+Yield: 20 servings		From: Peter Fontaine 10/30/2000 class
+
+1 gallon apple cider
+4 C. cider vinegar
+3 C. walnut oil
+8 chopped shallots
+4 C. roasted walnuts (baked at 250F just until you smell them—10-15 min.)
+spring mix salad for 20 people
+1 lb. Stilton or any other bleu cheese
+
+Pour cider into a large heavy bottomed stock pot.  Heat over medium heat until cider is reduced to ¼th its initial volume---stir often near the end as the sugars will burn.  Add vinegar and cook 5 min.  Note: Can save it indefinitely in the refrigerator at this point.  Continue only when ready to serve.
+
+When ready to serve: Dice shallots and add to oil.  Warm cider-vinegar mixture.  Combine the two.
+
+In a large bowl, put spring mix, crumbled Stilton and roasted walnuts.  Toss well and drizzle dressing over, serve immediately.  Shaved Belgian endive goes well in this salad as an addition.
+
+
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+
+
+
+Roasted Garlic & Sun-dried Tomato Dressing
+
+				From: Michele Faurot, Café Michele, Talkeetna, AK
+
+¼ C. Roasted Garlic Puree
+½ C. finely chopped Sun-Dried Tomatoes
+¼ C. finely chopped Basil
+¾ C. Raspberry Vinegar
+1 C. Light olive oil
+
+Add all ingredients together and mix well.
+
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+
+
+Caesar Dressing
+
+Yield: 1 C.				From: The Cookworks, Food Network 2003
+
+3 fillets anchovy, finely chopped
+1 T. finely chopped Capers
+1 T. Dijon Mustard
+1 # egg Yolk
+1 t. minced Garlic
+¾ C. vegetable oil
+1 T. Red Wine Vinegar
+1 T. lemon juice
+¼ C. heavy cream
+kosher salt, to taste
+
+In a medium bowl, mix together the anchovy fillets, capers, mustard, egg yolk, and garlic.  While whisking vigorously, add the vegetable oil in a slow, steady stream.  Whisk in the red wine vinegar and lemon juice.  Stir in the heavy cream and season, to taste, with the salt.
+
+Note: Will keep for several days stored in the refrigerator in an airtight container.
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+
+Caesar Dressing
+
+Yield: 1½ C.		From: Wolfgang Puck’s Pizza, Pasta & More, 2000
+
+1 # egg Yolk
+3 T. fresh lemon juice
+1 T. minced Garlic
+½ t. Worcestershire Sauce
+¼ t. red pepper Flakes
+1 T. Dijon Mustard
+2 fillets anchovy, mashed (or 1 T. Anchovy Paste)
+1 C. vegetable oil, scant
+⅓ C. extra-virgin olive oil
+1 dash Salt and freshly ground black pepper
+
+In a small bowl whisk together egg yolk, lemon juice, garlic, Worcestershire, pepper flakes, mustard and anchovies.  Slowly whisk in the oils to emulsify.  Season, to taste, with salt and pepper.  Keep refrigerated.
+
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+
+Caesar Dressing
+
+Yield: entrée for 2 people			From: Emily Mouat
+
+Add to bowl in this order:
+1 Large Clove Garlic, crushed
+Juice of ¼ Lemon
+1 T. Worcestershire Sauce
+2-3 T. olive oil
+2-3 T. Red Wine Vinegar
+1 t. black pepper
+1 # egg Yolk
+1 ” Anchovy Paste (from tube)
+1 Enough grated Parmesan and/or Romano to thicken dressing.  Add more as desired after lettuce is added.
+1 head Romaine Lettuce
+
+Croutons:
+⅓-½ load French Bread, cut into ½” cubes
+1 enough olive oil, to coat bottom of frying pan and soak into bread.
+1 t. black Pepper, to taste.
+1 T. red wine vinegar, to taste.
+
+Heat oil, add croutons, cook until browned/golden on medium heat.  Add pepper and red wine vinegar.
+
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+
+
+Caesar Salad
+
+Yield: 4 Servings.				From: Food Network 2003
+
+1 Loaf Italian Bread
+3 T. extra-virgin olive oil, plus ½ C.
+1 clove Garlic, minced, plus 3 Cloves peeled
+½ T. Dried Oregano
+1 dash Salt and Pepper
+3 fillets anchovy
+2 t. Dijon Mustard
+½ # Lemon, juiced
+2 T. Red Wine Vinegar
+1 t. Worcestershire Sauce
+2 hearts romaine, cut in 2” pieces
+2 bunches Watercress, trimmed
+1 # egg, Hard Boiled
+1 C. shredded Pecorino Romano Cheese
+½ C. chopped Parsley
+1 lb. Cooked grilled Chicken, sliced in strips (optional)
+
+Preheat oven to 400F.
+
+Remove the crust from the Italian bread then cut the loaf into cubes.  Place the bread cubes in a mixing bowl.  In a small pan over medium heat, add the oil, minced garlic, and oregano.  Cook for 2 min. to infuse the flavors.  Pour the oil over the bread cubes and toss.  Season with salt and pepper.  Spread the bread cubes in a single layer on a baking pan and bake for 10 min.  The croutons should be crisp but not too hard to pierce with a fork.
+
+In a mini food processor, combine remaining garlic, anchovy, mustard, lemon, vinegar, Worcestershire, salt and pepper.  Process for 30 seconds to make a paste.  Add the olive oil and process again until combined.  Combine the romaine and watercress in a large salad bowl.  Grate the hard boiled egg into the bowl.  Drizzle the dressing over the salad and toss to coat the leaves.  Add the cheese, croutons, parsley and chicken, toss well.  Season with salt and pepper, and serve immediately.
+
+
+
+
+
+
+
+
+
+Fall Salad
+
+Yield: 4 Servings	 			From: adapted from Tyler Florence 2007
+
+Candied Pecans:
+2 T. unsalted butter
+2 T. packed Light brown sugar
+½ C. Raw Pecans
+
+Maple-balsamic Dressing:
+1 small Shallot, finely diced
+1 t. Dijon Mustard
+2 t. Balsamic Vinegar
+¼ C. extra-virgin olive oil
+2 t. Maple Syrup
+kosher salt and black pepper
+
+I package Mixed Baby Greens
+1 large Radicchio, torn leaves
+1 Red Pear, sliced
+¼ C. shaved Parmesan
+
+To make the candied pecans: Set a non-stick pan over medium heat.  Add the butter and sugar and once it has melted toss the pecans and continue to toss to coat and cook evenly, about 1 min.  Transfer to a sheet tray lined with waxed paper (use 2 forks to separate pecans) while you prepare the salad.
+
+Make the dressing by combining the shallot, Dijon and balsamic vinegar in a large mixing bowl.  Slowly drizzle in the olive oil whilke you whisk to emulsify.  Add the maple syrup and season, to taste, with salt and pepper.
+
+Assemble salad by tossing greens and pear slices in a large mixing bowl with dressing.  Top with shaved Parmesan and candied pecans.
+
+
+
+
+
+
+
+
+
+
+
+
+Spinach Salad
+
+Yield: 4 Servings	 	From: Matt Pollack Stock Yard Packing Company
+
+Dressing:
+½ small Onion
+⅓ C. Ketchup
+2 T. Worcestershire Sauce
+¼ C. White Vinegar
+½ C. Sugar
+1 C. Canola Oil
+
+Salad:
+1 large bag fresh Spinach
+2 Hard Boiled # eggs
+Several Mushrooms, sliced
+4-5 slices Bacon, cooked and crumbled
+1 Container fresh Bean Sprouts
+
+For the dressing:
+In a food processor, chop onion; add all other ingredients except oil, and blend.  Slowly add the oil.  Refrigerate for 1 day to blend flavors.
+
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+
+
+
+
+
+Greek Salad
+
+Yield: 6 servings						From: Ina Garten, 2009
+
+1 # Hothouse Cucumber , unpeeled, seeded, and sliced 1-4” thick
+1 # Red Bell Pepper, large-diced
+1 Yellow Bell Pepper, large-diced
+1 Pt. Cherry or Grape Tomatoes, halved
+½ # Red Onion, sliced in half-rounds
+½ lb. Feta Cheese, ½” diced (not crumbled)
+½ C. Kalamata Olives, pitted
+
+For Vinaigrette:
+2 Cloves Garlic, minced
+1 t. Dried Oregano
+½ t. Dijon Mustard
+¼ C. Red Wine Vinegar
+1 t. kosher salt
+½ t. black pepper
+½ C. good olive oil
+
+Place the cucumber, peppers, tomatoes and red onion in a large bowl.
+
+For the vinaigrette: Whisk together the garlic, oregano, mustard, vinegar, salt & pepper in a small bowl.  Still whisking, slowly add the olive oil to make an emulsion.  Pour the vinaigrette over the vegetables.  Add the feta and olives and toss lightly.  Set aside for 30 min. to allow flavors to blend.  Serve at room temperature.
+
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+
+
+
+Grilled Eggplant and Goat Cheese Salad
+
+Yield: 4-6 servings					From: Giada De Laurentiis
+
+3 T. olive oil
+7 Japanese Eggplants, ends trimmed, cut into 1” wide slices
+½ C. Toasted Pine Nuts
+3 oz. Goat Cheese, crumbled
+⅓ C. Basil Leaves, thinly sliced
+2 T. chopped fresh Mint Leaves
+3 T. extra-virgin olive oil
+3 T. Balsamic Vinegar
+½ t. kosher salt
+½ t. black pepper
+
+Place a grill pan over medium-high heat or preheat a gas or charcoal grill.  Drizzle 3 T. olive oil over the slices of eggplant and toss to coat.  Grill the eggplant until tender and grill marks appear, about 3-4 min. per side.
+
+Place the eggplant side-by-side on a serving platter.  Sprinkle with pine nuts, goat cheese, basil and mint.  Drizzle with 3 T. extra-virgin olive oil, balsamic vinegar, salt & pepper.
+
+Note: Plating the eggplant this way allows the cheese to stay bright white.  The salt & pepper showed up on it.  The herbs remain green and fluffy.  The grill marks on the eggplant were distinct.
+
+
+
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+
+
+
+Grilled Portobello Mushrooms Stacked with Fresh Spinach and Shaved Manchego Cheese
+
+Yield: 4 Servings			From: adapted from Bobby Flay
+
+12 Medium-sized Portobello Mushroom Caps, wiped clean, and gills removed
+2 T. olive oil
+1 t. kosher salt
+1 t. freshly ground black pepper
+½ lb. Baby Spinach, washed and dried
+4 oz. Manchego Cheese, thinly sliced into 8 pieces
+
+Sherry Vinaigrette:
+1 # small shallot, finely chopped
+¼ C. Sherry Vinegar or Balsamic Vinegar
+2 t. Dijon Mustard
+¼ t. kosher salt
+¼ t. freshly ground black pepper
+½ C. olive oil
+
+Sherry Vinaigrette, recipe follows
+2 T. finely chopped fresh Chives, for garnish, optional
+Heat grill to high. Brush mushroom caps on both sides with oil and season with salt and pepper. Grill, cap side down, until slightly charred, about 4 to 5 minutes. Turn the mushrooms over and continue grilling until just cooked through, about 3 to 4 minutes longer.
+Stack the ingredients on each of 4 salad plates starting with a mushroom cap, a slice of cheese, some spinach, and a drizzle of Sherry Vinaigrette. Add another mushroom cap, more vinaigrette, spinach, and another slice of cheese. Place a third mushroom cap on top and finish by drizzling with additional vinaigrette and garnishing with chopped chives, if desired.
+
+Sherry Vinaigrette:
+Whisk together the shallot, vinegar, mustard, salt, and pepper in a small bowl. Slowly whisk in the oil until emulsified.
+
+
+
+
+
+
+
+
+
+Wilted Spinach Salad with Oranges, Radishes & Citrus Vinaigrette
+
+Yield: 4 servings		From: Cook’s Illustrated, March & April 2002
+
+5 oz. Baby Spinach, about 6 C.
+3 T. extra-virgin olive oil
+1 med. Shallot, minced (about 2 T.)
+¼ t. grated zest & segments from 2 medium Oranges
+¼ t. Salt
+⅛ t. ground black pepper
+⅛ t. Sugar
+1 T. fresh lemon juice
+4 medium Radishes, grated on large holes of grater (about ⅓ C.)
+
+Place spinach in large bowl.  Add oil, shallot, orange zest, salt, pepper & sugar to small skillet and cook over medium heat until shallot is slightly softened, 2-3 min.  Add lemon juice; swirl to incorporate.  Pour warm dressing over spinach; add orange segments and grated radishes, and toss gently to wilt.  Serve immediately.
+
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+
+
+Mixed Green Salad with Sherry Vinaigrette
+
+Yield: 4-6 Servings			From: Gaida De Laurentis FoodNetwork 2003
+
+1⅓ C. Sherry Vinegar
+1 large Clove Garlic
+2 t. dried Oregano
+1 t. Salt, plus more for seasoning
+½ t. black pepper, plus more for seasoning
+½ C. extra-virgin olive oil
+4½ oz. (1 bag) Mixed Baby Greens, rinsed & spun dry
+1 # red pepper, seeded & diced
+½ C. Pitted Kalamata Olives, halved
+2 oz. Feta Cheese, coarsely crumbled
+
+Blend the vinegar, garlic, oregano, 1 t. salt, and ½ . black pepper in a blender until the garlic is finely chopped.  With the blender running, slowly blend in the oil.
+
+Toss the baby greens, bell pepper, olives, and cheese with enough vinaigrette to coat.  Season the salad, to taste, with more salt & pepper, and serve.
+
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+
+Asian Pear Salad with Tamari Pecans & Maytag Blue Cheese
+
+Yield: 4 Servings		From: Michel Nischan	Source: Taste Pure & Simple: Irresistible Recipes for Good Food & Good Health.  pub: Cronicle Book 2003
+
+2 T. pear or cider vinegar
+4 t. pear syrup, recipe follows
+1 t. extra-virgin olive oil
+6 C. mixed bitter salad greens, baby mustard, lovage, arugula, dandelion
+¼ C. tamari pecans, chopped, recipe follows
+¼ C. dreid currants or chopped raisins
+¼ C. blue cheese, crumbled and chilled
+1 dash salt
+1 dash black pepper
+1 ripe asian pear, cored, peeled, and thinly sliced (doesn’t turn brown)
+
+Pear Syrup (Yield: ⅓ C.):
+3 C. pear juice
+
+Tamari Pecans:	Yield: 1 C.
+1 T. Tamari Sauce
+2 t. Molasses
+1 dash cayenne pepper
+1 dash salt
+1 C. pecan halves
+
+In a small bowl,  combine the vinegar & syrup.  Whisk in the oil and set aside.
+In a large bowl, combine the greens, pecans & currants.  Sprinkle with the cheese and season lightly with salt & pepper.  Whisk the dressing again & drizzle it over the salad.
+
+Toss the salad gently and briefly; you do not want the cheese to crumble any further and clump together.  Divide the salad among 4 chilled salad plates.  Fan the pear slices over each serving.
+
+Pear Syrup:
+Put the pear juice in a saucepan and set over medium heat.  Bring to a simmer and skim the thick foam that rises to the surface.  Reduce the heat to low and simmer very gently, skimming occasionally, for 30-40 min., or until the juice reduces to the consistency of maple syrup.  Let cool to room temperature.  Use now or cover & refrigerate for up to 3 weeks.
+
+Tamari Pecans:
+Preheat oven to 350F.  In a shallow bowl, stir the tamari & molasses together to blend.  Season with cayenne and salt, to taste.  Add the pecans and toss until they are coated.  Transfer to a clean towel and let drain briefly.  Spread on a wire rack on a baking sheet and roast for about 10 min., or until fairly dry & toasted.  Remove from oven and cool completely.  Chop into ¼” pieces.
+
+
+Arugula Salad with Honeyed Almonds
+
+Yield: 4 Servings				From: Bon Appetit, Sept. 2001
+
+¼ C. sugar
+½ t. cinnamon, ground
+¼ t. paprika
+⅛ t. cayenne pepper
+1½ C. whole almonds, blanched
+4 T honey
+⅓ C. red wine vinegar
+½ C. olive oil
+2 T. shallots, chopped
+6 C. mixed baby greens, about 3 oz.
+5 C. arugula, about 3 oz.
+1 head belgian endive, cut into matchstick-like strips
+6 oz. Manchego cheese, thinly sliced and cut into triangles
+         (or shaved Parmesan)
+12 oz. cherry tomatoes, halved
+
+Preheat oven to 350F.  Brush rimmed baking sheet with oil.  Oil a large sheet of foil; set aside.  Mix sugar, cinnamon, paprika, and cayenne in a medium bowl.  Add almonds and 1½ T. honey and toss to coat.  Spread out almonds on prepared baking sheet.  Bake until almonds are brown and glazed, stirring occasionally, about 14 min.  Turn almonds out onto oiled foil and cool, separating almonds with a fork.  (Honeyed almonds can be made 3 days ahead.  Cool completely.  Store airtight at room temperature.)
+
+Whisk remaining 2½ T. honey and vinegar in a small bowl.  Gradually whisk in ½ C. oil.  Mix in shallots.  Season vinaigrette to taste with salt and pepper.
+
+Combine mixed baby greens, arugula and Belgian endive in a large bowl.  Toss with enough vinaigrette to coat.  Mound salad on plates.  Arrange cheese triangles upright around salad (or sprinkle shaved Parmesan over).  Sprinkle almonds and tomatoes atop salads.
+.
+
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+
+
+Green Beans, Red Onions, Black Olives, & Blue Cheese with Romaine
+
+Yield: 4-6 Servings				From: The Summer Shack Cookbook
+
+8 oz. Green Beans, trimmed
+4 oz. Blue Cheese (I use Maytag)
+¾ C. All-Purpose Vinaigrette
+1 medium Red Onion (3 oz.), thinly sliced into rings
+1 head Romaine, washed, dried, and torn into bite-sized pieces
+Kosher or sea salt & Pepper
+½ C. Pitted Calamata Olives, drained and chopped
+
+Bring 6 C. of heavily salted water to a boil in a medium saucepan.  Add the green beans and cook until tender, 5 to 7 min.  Drain the beans in a colander and chill thoroughly under cold running water.
+
+Break up 1 oz. of the cheese in a small bowl with a fork.  Pour the vinaigrette over and stir well to combine.
+
+Combine the green beans and red onion in a large bowl, pour the vinaigrette over, and toss to coat.  Add the romaine and toss gently.  Season with salt and pepper.
+
+Serve the salad on individual plates, loosely arranging most of the beans on top so they are visible.  Garnish with the olives and crumble the remaining blue cheese over the top.
+
+Note: You can blanch the beans, make the vinaigrette, and prepare the other ingredients earlier in the day.  Toss the salad right before you serve it.
+
+All-Purpose Vinaigrette: (Makes 4 C.)
+3 large Shallots, minced (¼ C.)		1 Clove Garlic, minced
+2 T. Dijon Mustard				1 C. Red Wine Vinegar (5-6% acidity)
+1 C. extra-virgin olive oil			2 C. vegetable oil
+2 t. Kosher or sea salt			¾ t. black pepper
+
+Combine all the ingredients in a bowl and whisk very well.  Transfer to a jar with a tight-fitting lid and refrigerate until ready to use.  The vinaigrette keeps refrigerated for up to 3 weeks; shake or stir before using.
+
+
+
+
+
+Bridal Brunch Salad
+
+Yield: 6 Servings
+
+½ # Red Onion, sliced thin
+1 # lemon, juiced
+½ C. olive oil
+2 T. Honey Mustard
+1 T. Soy Sauce
+1 T. Maple Syrup
+1 dash Salt
+1 dash Pepper
+1 Head Radicchio, sliced
+1 large English Cucumber, peeled, quartered lengthwise and sliced
+4 C. torn Leaf or Romaine Lettuce
+1 C. Red Cabbage, chopped
+½ C. chopped Pecans, optional
+
+Let onion slices stand 20 min. in ice water to cut the sharp flavor; drain well.  In a large bowl, mix lemon juice, mustard, soy sauce, maple syrup, salt and pepper to taste.  Add onion, radicchio, cucumber, lettuce, cabbage and pecans; toss well.  Let stand 15 min. before serving.
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+
+White Bean Salad
+
+Yield: 4 Servings			From: Kathy Daelmans  FoodNetwork
+
+19 oz. (1 can) Cannellini Beans, rinsed & drained
+1 Large Rib Celery, thinly sliced
+½ Roasted red pepper, peeled, seeded, and chopped
+2 T. Red Wine Vinegar
+1 T. extra-virgin olive oil
+1 dash Coarse grained Salt
+1 dash black pepper
+½ C. Basil Leaves, hand torn
+
+Place beans, celery, red pepper, vinegar & oil in a medium bowl.  Toss until well combined.  Adjust seasonings with salt & pepper.  Add basil and serve immediately.
+
+Note: For a super quick white bean dip: puree the salad in a food processor or blender, add 1 or 2 dashes of hot sauce and serve on crackers or grilled bread.
+
+Calories: 142
+Fat: 4 g
+Saturated fat: 0.5g
+Protein: 5.5g
+Carbohydrates: 20g
+Fiber: 6g
+
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+
+Green Bean Salad with Red Onion and Tomato
+
+Yield: 4 Servings			From: Rachael Ray and Elsa Scuderi
+
+1 lb. fresh Green Beans, washed and trimmed
+¼ # Red Onion, sliced thin
+¼ # European Cucumber, cut into thin sticks the shape of green beans
+1 drizzle, extra-virgin olive oil
+½ # Lemon, juiced
+1 dash Coarse salt and pepper
+
+Steam green beans in ½” boiling water covered for 3 to 4 min.  Cold shock beans by running under cold water and drain well.  Place beans in a bowl and combine with onions, cucumber and tomato.  Dress salad with a generous drizzle of extra-virgin olive oil and the juice of ½ lemon.  Season salad with salt and pepper to taste.
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+Fresh Corn Salad
+
+Yield: 4 to 6 Servings			From: Barefoot Contessa, 1999
+
+5 Ears of Corn
+½ C. Red Onion, small diced (1 small onion)
+3 T. Cider Vinegar
+3 T. good olive oil
+½ t. kosher salt
+½ t. freshly ground black pepper
+½ C. julienned fresh Basil Leaves
+
+Soak corn in husk for 1 hour.  Roast corn in the husk on a grill for 30 min.  Shuck and cut corn off the husk.  Toss the kernels in a large bowl with the red onions, vinegar, oil, salt and pepper.  Just before serving, julienne fresh basil and toss in the fresh basil.  Taste for seasonings and serve cold or at room temperature.
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+Potato, Tomato, Corn & Basil Salad
+
+Yield: 6-8 Servings				From: Dave Lieberman
+
+1 lb. baby Red Potatoes, scrubbed
+5 medium Ears of Corn (about 3 lb.)
+1 Pt. Grape Tomatoes, halved lengthwise
+1 small Red Onion, peeled & sliced thinly (about ½- ¾ C.)
+1 large bunch Fresh Basil, rinsed, dried, and leaves picked
+¼ C. extra-virgin olive oil
+2 large Lemons, juiced
+1 t. kosher salt
+~15 grinds freshly Ground Pepper
+
+Place the potatoes in a large pot of salted water and bring to boil.  Cook until just fork tender, about 15 min.  Fish out the potatoes with a spider or slotted spoon and place them in a bowl of ice cold water to stop them from cooking.
+
+Shuck the corn and break each ear in half.  Cook in the same boiling water for 5 to 7 min. until tender but not soft.  Remove the cooled potatoes to a dishcloth to drain.  Immerse the corn in the same ice bath until cool.  Cut each potato into quarters and place in a large bowl.
+
+Remove corn from water and also let drain.  Use a chef’s knife to cut the kernels off each ear.  Add kernels to bowl.  Add grape tomatoes, onion, and whole basil leaves.  Add olive oil and lemon juice and toss gently to combine.  Season, to taste, with salt & pepper.  Serve immediately.
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+
+Corn, Avocado and Tomato Salad
+
+Yield: 4-6 Servings			From: Paula Deen and Friends Cookbook
+
+2 C. Cooked Corn, fresh or frozen
+1 # Avocado, diced into ½” pieces
+1 pt. Cherry Tomatoes, halved
+½ C. finely diced Red Onion
+
+Dressing:
+2 T. olive oil
+1 T. Fresh Lime Juice
+½ t. grated Lime Zest
+¼ C. fresh Cilantro Leaves, chopped
+¼ t. Salt
+⅛ t. black pepper
+
+Combine the corn, avocado, tomatoes and onion in a large glass or non-reactive bowl.
+
+Whisk together the dressing ingredients in a glass bowl or measuring cup.  Pour over the salad and toss gently to mix.
+
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+
+Tomato Feta Salad
+
+Yield: 8 Servings				From: Ina Garten
+
+3 Pints (6 C.) Cherry Tomatoes
+¾ lb. Good Feta Cheese
+1 small Red Onion, chopped
+3 T. White Wine Vinegar or Champagne Vinegar
+¼ C. good olive oil
+1 t. kosher salt
+½ t. freshly ground black pepper
+2 T. minced fresh Basil Leaves
+2 T. minced fresh Parsley (Italian or flat-leaf)
+
+Cut the cherry tomatoes in half and place in a large bowl.  Dice the feta into ¼” dice, crumbling it as little as possible.  Add the feat to the tomatoes and then add the onion, vinegar, olive oil, salt, pepper, basil, and parsley.  Toss carefully and salt, to taste, depending on the saltiness of the feta.  Serve chilled or at room temperature.
+
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+
+Summer Peach Salad
+
+Yield: 4-5 Servings				From: O Magazine, July 2002
+
+Vinaigrette:
+1 small Shallot, finely diced
+3 T. Champagne Vinegar
+1½ t. Honey, optional
+½ C. extra-virgin olive oil
+Salt and freshly ground Pepper
+
+Salad:
+2 Peaches, peeled if desired
+½ lb. fresh Salad Greens
+½ C. shaved Pecorino Romano Cheese
+
+To make vinaigrette:
+In a large bowl, combine all ingredients.  Whisk until emulsified.
+
+To make salad:
+Slice peaches.  Toss greens with sliced peaches and add just enough vinaigrette to coat.  Garnish with cheese.
+
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+
+
+Beet and Orange Salad
+
+Yield: 8 Servings			From: Gourmet Magazine
+
+4 lb. trimmed Beets (without tops), unpeeled
+1 T. Red Wine Vinegar
+12 Oranges, rind and pith cut free and sections cut away from the membrane
+1 t. orange zest, freshly grated
+⅓ C. orange juice
+¼ C. Sugar
+½ C. Distilled Vinegar
+½ C. extra-virgin olive oil
+1 dash kosher salt and black pepper
+2 # Red Onions, thinly sliced
+1 garnish flat-leaf parsley, chopped
+
+In a pot, combine the beets with the red wine vinegar, and enough cold water to cover them by 2”.  Bring to a boil, lower the heat, and simmer until tender, about 40 min.  Drain the beets and let them cool.  (The beets may be cooked one day in advance and kept covered and chilled.)  Peel the beets and cut them into 1” wedges.
+
+In a saucepan, combine zest. Orange juice, sugar, and vinegar and boil mixture until it is reduced to about ¼ C.  Let the mixture cool.
+
+In a large bowl, whisk together the orange juice mixture, oil, salt and pepper to form a smooth dressing.  Add the beet slices, orange segments, and onion and mix until well combined.  Let stand at room temperature, or refrigerate for up to 6 hours, to let flavors come together.  Transfer to a serving bowl and garnish with parsley.
+
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+
+
+
+
+
+
+Carrot Salsa
+
+Yield: 5½ C.
+
+1 C. coarsely chopped tomatillos
+1 C. coarsely chopped onion
+1 C. coarsely shredded carrot
+1 C. coarsely chopped yellow pepper
+1 C. quartered cherry tomatoes
+2 T. minced fresh jalapeño pepper
+2 T. chopped fresh cilantro
+2 T. fresh lime juice
+
+In a large bowl, combine all ingredients.  Chill until ready to serve.  Serve at room temperature.
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+
+
+
+Mega Egga Macaroni Salad
+
+				From: adapted from Aaron McCargo, Jr. FoodNetwork 2006
+
+2 lb. Elbow Noodles
+12 Hard Boiled Eggs, peeled and diced
+½ Onion, finely diced
+4 Celery Stalks, finely diced
+3 C. Mayonnaise
+2 T. Salt
+1 t. coarsely cracked black pepper
+dash Hot Sauce
+1 T. Worcestershire Sauce
+(I omit ¼ C. Pickle Relish)
+
+In a large pot with a dash of salt, add eggs on medium high heat.  Bring to a boil.  Cover and remove from heat.  Let eggs sit for 6 to 7 min.  Remove eggs and shock n ice water.  Once thoroughly cooled, peel eggs and roughly dice.
+
+Place pasta in a large bowl.  Add everything else.  Mix until well combined.
+
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+
+
+
+
+South Georgia “Caviar”
+
+Yield: 15 Servings				From: Paula Deen, FoodNetwork 2003
+
+30 oz. (2 cans) Black-eyed Peas, drained
+15 oz. (1 can) Whole Kernel Corn, drained
+10 oz. (1 can) diced Tomatoes and Green Chilies (Ro-tel recommended)
+2 C. chopped Red Bell Pepper
+½ C. chopped fresh Jalapeño peppers
+½ C. chopped Onion
+8 oz. (1 bottle) Italian Dressing
+4 oz. (1 jar) chopped Pimentos, drained
+
+Gently mix everything in a large bowl and stir gently to combine.  Refrigerate mixture overnight.  Serve with corn chips.
+
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+
+
+
+Hawaiian Beets
+
+Yield: 4-6 Servings				From: Sue Pfuhl Evans Ft. Collins, CO
+
+15 oz. Can Pineapple Chunks
+2 T. Cornstarch
+15 oz. Can Diced Beets
+1 T. Vinegar
+¾ t. Salt
+
+Drain pineapple chunks and reserve juice.  In a bowl, blend together 2 T. pineapple juice and cornstarch.  Drain diced beets and reserve liquid.  Add beet liquid to pineapple-cornstarch mixture.  Pour into saucepan and cook on medium heat, stirring constantly, until thickened.  Add vinegar, salt, pineapple, and beets.  Heat through and serve.
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+
+
+Mango Salsa
+
+Yield: 6-8 Servings
+
+2 C. Mango, peeled and chopped
+½ C. Red Onion, diced small
+½ C. Lime Juice
+dash Cayenne Pepper
+1 Jalapeño, sliced very thin
+1 Scallion, sliced very thin
+¼ C. Red Bell Pepper, diced
+Salt and Pepper, to taste
+
+Mix everything together.  Best if made a day ahead to let flavors meld.
+
+Note: Can also use papaya, pineapple, cantaloupe, watermelon, or other fruit.
+
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+
+Orzo with Roasted Vegetables
+
+Yield: 6 Servings				From: 2001 Barefoot Contessa Parties!
+
+1 small Eggplant, peeled and ¾” diced
+1 # Red Bell Pepper, 1” diced
+1 # Yellow Bell Pepper, 1” diced
+1 # Red Onion, peeled and 1” diced
+2 cloves Garlic, minced
+⅓ C. good olive oil
+1½ t. kosher salt
+½ t. freshly ground black pepper
+½ lb. Orzo or rice-shaped pasta
+
+Dressing:
+⅓ C. freshly squeezed lemon juice (2 lemons)
+⅓ C. good olive oil
+1 t. Kosher Slat
+½ t. freshly ground black pepper
+
+To garnish:
+4 Scallions, minced (white and green parts)
+¼ C. Pignolis, toasted
+¾ lb. good Feta, ½” diced (not crumbled)
+15 fresh Basil Leaves, cut into julienne
+
+Preheat oven to 425F.
+
+Toss the eggplant, bell peppers, onion, and garlic with the olive oil, salt, and pepper on a large sheet pan.  Roast for 40 min., until browned, turning once with a spatula.
+
+Meanwhile, cook the orzo in boiling salted water for 7 to 9 min., until tender.  Drain and transfer to a large serving bowl.  Add the roasted vegetables to the pasta, scraping all the liquid and seasonings from the roasting pan into the pasta bowl.
+
+For the dressing, combine the lemon juice, olive oil, salt, and pepper and pour on the pasta and vegetables.  Let cool to room temperature, and then add the scallions, pignolis, feta and basil.  Check the seasonings, and serve at room temperature.
+
+
+
+
+Pineapple Fried Rice
+
+Yield: 4 to 6 Servings		From: M.S. Milliken & S. Feniger, 1998
+
+1 ripe Pineapple, for serving (optional)
+4 C. Cooked Long Grain Rice (such as jasmine), chilled
+3 T. vegetable oil
+1 small Onion, finely diced
+5 Cloves Garlic, chopped
+1 T. grated fresh Ginger
+1 C. blanched, sliced Chinese Long Beans
+½ C. seeded, diced Tomatoes
+1 C. finely chopped fresh Pineapple
+3 T. Thai Fish Sauce
+1 t. Sugar
+3 Green Onions, thinly sliced diagonally
+
+If serving rice in fresh pineapple, halve the pineapple lengthwise, leaving the leafy top intact and cutting through it.  Hollow out each half, reserving 1 C. of the fruit for the rice and extra for garnishing.  Make a small slice on the outside of each half to create a flat base to hold the pineapple steady.  Set aside.
+
+Crumble the cold rice between your fingers to separate the grains, and set aside.
+
+Heat 2 T. oil in a wok or large skillet, swirling to coat pan.  Add the onion and toss until soft, 3 to 5 min.  Add the garlic and toss until fragrant and soft, about 1 to 2 min.  Add the ginger and toss for another min.
+
+Add the remaining T. of oil, then add the rice.  Fry for 2 to 3 min. over high heat, then add the beans, tomatoes, and pineapple, and fry 2 to 3 min. more.  Add the fish sauce and sugar, and toss until ingredients are well combined and rice is heated thoroughly, about 5 min.  Add the green onions and toss to combine.  Remove from the heat and transfer to a serving platter, or if using fresh pineapple, fill each prepared half with warm rice and garnish with extra chunks of pineapple.
+
+
+
+
+
+
+
+
+
+
+Pasta with Sun-Dried Tomatoes
+
+Yield: 6 to 8 Servings		From: Barefoot Contessa Family Style 2002
+
+½ lb. Fussili (spirals) Pasta
+1 dash kosher salt
+1 splash olive oil
+1 lb. Ripe Tomatoes, medium-diced
+¾ C. Good Black Olives, suchas Kalama, pitted & diced
+1 lb. Fresh Mozzarella, medium-dice
+6 Sun-Dried Tomatoes in oil, drained & chopped
+
+Dressing:
+5 Sun-Dried Tomatoes in Oil, drained
+2 T. Red Wine Vinegar
+6 T. good olive oil
+1 clove garlic, diced
+1 t. Capers, drained
+2 t. kosher salt
+¾ t. fresh black pepper
+
+Garnish:
+1 C. Parmesan Cheese
+1 C. packed Basil Leaves, julienned
+
+Cook the pasta in a large pot of boiling salted water with a splash of oil to keep it from sticking together.  Boil for 12 min., or according to the directions on the package.  Drain well and allow to cool.  Place the pasta in a bowl and add the tomatoes, olives, mozzarella, and chopped sun-dried tomatoes.
+
+For the dressing, combine the sun-dried tomatoes, vinegar, olive oil, garlic, capers, salt and pepper in a food processor until almost smooth.
+
+Pour the dressing over the pasta, sprinkle with the parmesan and basil, and toss well.
+
+
+
+
+
+
+
+
+
+
+
+
+Orecchiette and Salami Salad
+
+Yield: 6 Servings		From: Williams-Sonoma Complete Pasta Cookbook
+
+5 qt. Water
+1 T. Salt
+12 oz. dried Orecchiette pasta
+6 T. extra-virgin olive oil
+1 C. fresh or frozen Corn Kernels (about 2 ears)
+3 T. Red Wine Vinegar
+2 cloves garlic, peeled and minced
+3 T Anchovy Paste
+3 T. Capers, drained
+5 oz. Salami, thinly sliced and cut into thin strips
+1 each Red, Yellow and Green Bell Pepper, seeded, deribbed and diced
+1 small Spanish Onion, peeled and diced
+Salt & freshly ground Pepper
+
+In a large pot over high heat, bring the water to a boil.  Add the 1 T. Salt and the pasta and cook according to the package directions or until al dente, 12-15 minutes.  Drain the pasta and toss it immediately with 1 T. of the olive oil.  Cover and cool completely in the refrigerator, 1-24 hours.
+
+In a medium saucepan of boiling salted water over high heat, blanch the corn for 1 minute.  Drain immediately and set aside to cool.
+
+In a large bowl, whisk together the remaining 5 T. olive oil, vinegar, garlic, anchovies and capers.  Add the pasta, corn, salami, peppers, onion.  Salt & pepper to taste.   Toss to mix well.
+
+Serve at room temperature.
+
+
+
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+
+
+
+Curried Couscous Salad with Dried Cranberries
+
+Yield: 4 Servings				From: FoodNetwork 2006
+
+5.8 oz. (1 box) Instant Couscous
+¾ c. Sweetened Dried Cranberries
+1 T. Curry Powder
+1 t. Salt
+1 t. Sugar
+½ # Orange, juiced
+2-3 T. extra-virgin olive oil
+3-4 Green Onions, trimmed & thinly sliced on an angle
+2 T. Chopped Fresh Italian Parsley Leaves
+½ # Lemon, juiced
+¾ C. chopped Walnuts (I use pecans), toasted
+1 dash Freshly ground Pepper
+
+Stir the couscous, cranberries, curry powder, and sugar together in a heatproof bowl.  Bring water (amount will be listed on package directions) to a boil and poour over the couscous.  Add the orange juice.  Give it a stir, cover the bowl tightly and let it stand, giving it a big stir once or twice, until the water is absorbed and the couscous is tender, about 5 min.
+
+Fluff up the couscous with a fork. Add the olive oil, green onions, parsley, lemon juice, and walnuts.  Stir around until everything is distributed evenly throughout the couscous.  Make up to 2 hours ahead of time and keep at room temperature until you’re ready to serve.  Check the seasonings just before you serve the salad and add salt and pepper, to taste.
+
+Note: To toast the walnuts, spread them out on a baking sheet and bake in a 400F oven until they turn a shade darker, about 8 min.
+
+
+
+
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+
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+
+
+
+Couscous with Currants, Almonds & Parsley
+
+Yield: 4 Servings				From: Bobby Flay FoodNetwork 2006
+
+2 C. Instant Couscous
+¼ C. Currants
+¼ C. Sliced Almonds, toasted
+¼ C. chopped Flat Leaf Parsley
+Salt & Pepper
+
+Check couscous package instructions to see how much boiling water you will need.  Place couscous & currants in a large bowl.  Pour boiling water over top, cover, and let stand 5 min.  Remove cover, add toasted almonds and parsley, and fluff until combined.  Season with salt & pepper, to taste.  Serve hot or at room temperature.
+
+Great with Chicken & Chickpea Tagine!
+
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+
+Grilled Asparagus and Quinoa Salad with Goat Cheese and Black Olive Vinaigrette
+
+Yield: 4 Servings					From: Bobby Flay
+
+12 Spears Asparagus, trimmed
+1 t. olive oil
+1 dash Salt & Pepper
+2 C. Quinoa
+8 oz. Aged Goat Cheese, shaved
+¼ C. Chopped Parsley Leaves
+1 T. Red Wine Vinegar
+2 T. olive oil
+5 # Nicoise Olives
+1 # Roma Tomato, sliced
+several sprigs Parsley for garnish
+
+Black olive vinaigrette:
+¼ C. Aged Sherry Vinegar
+1 T. Dijon Mustard
+½ t. Chile de Arbol
+½ C. Pitted Nicoise Olives
+½ C. olive oil
+
+Heat grill.  Brush asparagus with olive oil and season with salt and pepper.  Grill on both sides until just cooked through, about 2 min. on each side.  Remove from grill and cut in half.
+
+Bring 8 C. of salted water to a boil.  Add quinoa and cook until soft.  Drain and rinse with cold water and drain again.  Place the quinoa in a medium bowl and add the red wine vinegar, olive oil, parsley, and ¼ C. of the olive vinaigrette.  Stir to combine.  Place on plate and top with goat cheese, asparagus, whole nicoise olives, sliced tomato and parsley sprigs.
+
+Vinaigrette: Combine everything in a blender and blend until smooth.
+
+
+
+
+
+
+
+
+
+
+Quinoa Salad
+
+Yield: 6-8 servings
+
+2 C. raw quinoa
+8 C. water
+1 C. peeled, seeded & diced cucumber
+1 C. seeded and diced tomato
+½ C. finely sliced scallions, white & green parts
+⅓ C. chopped fresh Italian parsley
+⅓ C. chopped fresh mint leaves
+
+Vinaigrette:
+¼ C. fresh lime juice
+¼ t. ground white pepper
+1 fresh chili, seeded and minced
+1 T. coarse salt
+½ C. olive oil
+
+Rinse quinoa under running water and drain.  Place quinoa and water in large saucepan, cover, and bring to a boil over high heat (about 5 min.).  Remove cover & lower heat; simmer 10 min. longer.  Drain quinoa and cool.
+
+While quinoa is cooking, make vinaigrette.  In a bowl, whisk together lime juice, pepper, chili and salt.  Gradually add olive oil, stirring constantly.  Set aside.
+
+When grain has cooled, assemble salad.  Toss to mix and season with salt and pepper.
+
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+
+
+Zesty Quinoa with Broccoli and Cashews
+
+Yield: 4 Servings					From: Whole Foods.com
+
+1 T. extra-virgin olive oil
+½ medium red onion, finely chopped
+2 cloves garlic, finely chopped
+½ C. oil-packed sun-dried tomatoes, chopped
+½ C. vegetable broth
+½ C. dry White wine
+2 T. lemon juice
+½ C. uncooked quinoa
+1 dash salt, to taste
+1 C. Small Broccoli Florets
+Pepper to taste
+½ C. Roasted Cashew Pieces
+2 Green Onions, thinly sliced
+
+Heat oil over medium heat in a medium pot.  Add onions and garlic and cook for 3 min.  Add tomatoes, broth, wine and lemon juice and bring to a boil.  Stir in quinoa and salt.  Reduce heat and simmer, covered, for 20 min.
+
+Arrange broccoli on top of quinoa, cover and simmer for an additional 5 to 6 min.  Remove from heat and toss gently to combine.  Season with salt and pepper, transfer to plates and serve garnished with cashews and green onions.
+
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+
+Thai Peanut Salad
+
+1 lb. Linguine
+2 Scallions, sliced ¼” thick (green portion only)
+1 red pepper, diced into ½” cubes
+1 small Cucumber, seeded & diced into ½” cubes
+1 C. Peanut Sauce (in a pinch use peanut butter thinned with tahini or water)
+2-3 T. Cilantro, loosely chopped (garnish)
+Salt & Pepper to taste
+
+Cook noodles, rinse in cold water and drain.  In a large bowl toss noodles, sauce, scallions, bell pepper and cucumber until well blended.  You may add more sauce, if desired.  Add salt and pepper to taste.  Garnish with cilantro.
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+
+Baby Tomato & Fresh Herb Tabbouleh
+
+Yield: Serves 4			From: Dave Lieberman FoodNetwork2006
+
+1 C. Bulgur Wheat
+2 Pinches kosher salt, plus 1 t.
+1¼C. Boiling Water
+½ C. finely chopped Flat-Leaf Parsley Leaves
+½ C. finely chopped fresh Mint Leaves
+¼ C. finely chopped fresh Chives
+1 Pt. Baby Tomatoes,, washed & quartered
+1 Lemon, juiced
+⅓ C. Extra0Virgin olive oil
+15 grings black pepper
+
+Combine bulgur, a couple pinches of salt, and boiling water in a heat-proof bowl.  Cover tightly with plastic wrap and let stand 20 min. (check the directions on the packaging for your particular bulgur).  Unwrap plasic and fluff with a fork.
+
+Toss bulgur with remaining ingredients and season, to taste, with salt & pepper.  Serve chilled or at room temperature.
+
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+
+Tabbouleh
+
+Yield: Serves 6-8
+
+1¼ C. Bulgur
+1½ t. Whole Coriander Seeds
+½ t. Whole Allspice
+2 Tomatoes, chopped
+1 Cucumber, peeled, seeded and chopped
+1 dash Salt
+3 Cloves Garlic, minced
+1 small Red Onion, chopped
+⅓ C. chopped Green Onions with tops
+2 C. finely chopped fresh Parsley, tightly packed
+½ C. finely chopped fresh mint, tightly packed
+½ t. White Pepper
+¼½ t. Crushed Dried Red Chili Pepper (optional)
+½ C. fresh lemon juice
+⅓ C. best quality olive oil
+1 dash Salt & Pepper to taste
+? ? Romaine
+
+Rinse the bulgur and place in a bowl covered by 1” of water.  Allow to soak for one hour.
+
+Meanwhile, on a hot, ungreased skillet, carefully toast the coriander and allspice seeds; grind and set aside.  Chop the tomatoes, sprinkle lightly with salt, and allow to drain in a colander.  Do the same to the cucumbers. (This step prevents the salad’s becoming soggy.)  Set aside for 15-20 min.
+
+When the bulgur has absorbed the water, drain in a colander, and then squeeze out any remaining moisture with your hands to prevent sogginess.
+
+Add the chopped garlic, onions, parsley, mint, peppers and toasted seeds.  Toss in the chopped tomatoes and cucumbers.  Drizzle with lemon juice and olive oil, tossing well.  Cover and refrigerate for several hours or overnight.  Allow to stand at room temperature for 30 min., adjust the seasonings, adding more olive oil, lemon juice or herbs if needed, and serve.
+
+
+
+
+
+
+
+Bulgur with Dried Cranberries
+
+Yield: Serves 8		From: The 2009 Cooking Light Holiday Cookbook
+
+1 C. coarse-ground Bulgur
+2 C. (¼”) cubed peeled English Cucumber
+1 C. Dried Cranberries
+⅓ C. thinly sliced Green Onions
+1 C. finely chopped fresh Flat-Leaf parsley
+1 t. grated Lemon Rind
+⅓ C. fresh lemon juice
+⅓ C. extra-virgin olive oil
+¾ t. kosher salt
+¾ t. black pepper
+
+Place bulgur in a large bowl; cover with 2 C. boiling water.  Cover; let stand 30 min. or until liquid is absorbed.  Fluff with a fork.  Add cucumber and remaining ingredients; toss gently to combine.
+
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+
+Chinese Noodle Salad
+
+Yield: 8 servings				From: Food for Life, Neil Barnard, MD
+
+6-8 C. finely shredded green cabbage (or a mix of green and red)
+½ C. slivered almonds (or pumpkin seeds), toasted
+¼ C. sesame seeds, toasted
+3-4 green onions, thinly sliced (or ¼ C. finely chopped red onion)
+1 package ramen noodle soup
+1 T. toasted sesame oil
+⅓ C. seasoned rice vinegar
+2 T. raw sugar or other sweetener
+½ t. black pepper
+1 garnish Cilantro (optional)
+
+Place the shredded cabbage in a large mixing bowl.
+
+Toast the almonds and sesame seeds by placing them in an ovenproof dish and baking at 350F for 5-10 min., until lightly browned and fragrant.  Watch carefully as they burn easily!  Remove from oven and add to the cabbage, along with the green onions.  Coarsely crush the ramen noodles and add them to the salad, uncooked, along with the packet of seasoning mix.  Mix the remaining ingredients together and pour over salad.  Let stand 30 min. or more before serving.  The noodles become soft as the salad stands.  Garnish with cilantro just before serving, if desired.
+
+Note: Be sure the ramen noodles are not fried and that the seasonings do not include animal products or tropical oils.
+
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+
+
+Awesome BrocoSlaw
+
+Yield: 8 servings				From: bocceman@media0ne.net
+
+1 lb. Broccoli Slaw or Regular Slaw
+1 C. Sunflower Seeds
+¾ C. Slivered Almonds
+1 small bunch Green Onions, chopped
+2 Pkg. Ramen Beef or Roast Beef Flavored Noodles, crunched up small
+¾ C. olive oil
+¼ C. Vinegar
+½ C. Sugar
+2 Packets seasoning from the Ramen noodles
+
+Mix olive oil, vinegar, sugar, and seasoning packets together about 4 hours before serving.  Shake often until well blended.  Just before serving layer brocoslaw, nuts, seeds, green onions, and crunched ramen noodles.  Pour dressing over top.  Toss and serve at once.
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+
+Shrimp and Crab Salad with Peach Chutney and Curried Chutney Dressing
+
+Yield: 12 Servings
+
+Salad:
+1 # Back fin crab, picked through, chilled
+1 # large shrimp, cooked, peeled and deveined, well chilled
+6 stalks celery, sliced medium
+2 large heads romaine lettuce, washed, spun dry, bite sized pieces, well chilled
+1 large Boston lettuce, washed, spun dry, bite sized pieces, well chilled
+2 Belgian endive, cleaned, chilled
+Curried Peach Chutney Dressing (see recipe below)
+
+Garnishes:
+Radish roses, sliced egg, chopped chervil, tomatoes
+
+Condiments:
+Toasted coconut, toasted sliced almonds, minced chives or green onion, peach chutney
+
+Assembling the Salad:
+In a very large bowl combine the greens and celery slices.  Toss to combine.  Scatter the shrimp and some dressing and toss gently.  Scatter the crab and toss VERY gently.  Serve individually or on a serving platter.  Garnish.   Surround the salad platter with condiments.  Serve immediately.
+
+Curried Peach Chutney Dressing:
+3 T. Peach Chutney
+1 C. Hellmann’s regular mayonnaise
+2 T. tarragon vinegar
+2 T. Canola oil
+2 t. curry powder
+4 T. half and half
+
+Combine all ingredients in bowl of processor.  Process until combined thoroughly—don’t puree, just blend.  Taste and correct seasoning, if necessary.  Best made a day ahead for flavors to develop.
+
+
+
+
+
+
+Peach Chutney
+
+Yield: 5 C.
+
+20 oz. (1 can) chunk or sliced peaches, drained, reserving syrup
+2 C. packed brown sugar
+2 C. Heinz white vinegar (other brands may use petroleum products as base)
+1 large Vidalia onion, coarsely chopped
+1 clove garlic, minced
+½ C. candied or crystallized ginger, diced
+2 T. mustard seeds
+1½ t. chili powder
+1 t. ground cloves
+1 t. salt
+1 C. dark raisins
+
+In a large pot combine the reserved peach juice with all the ingredients EXCEPT the peaches.  Bring to a boil uncovered and turn heat down to a steady simmer.  Cook for 30 min., stirring occasionally.  Stir in peaches.  Lower heat and cook another 20-30 min. until the mixture has thickened.  Remove from heat, cool and refrigerate until making the dressing.  This is wonderful in Curried Peach Chutney Dressing as well as with roast pork or lamb.  Freezes very well.  Recipe can be doubled.
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+
+
+
+Curried Tuna Salad with Apples & Currants
+
+Yield: 2 C.				From: American Classics
+
+2-6oz. cans Solid White Tuna in water
+2 T. fresh lemon juice
+½ t. Salt
+¼ t. freshly ground black pepper
+1 small stalk Celery, minced (about ¼ C.)
+2 T. minced Red Onion
+1 medium firm, juicy Apple, cut into ¼” dice (about 1 C.)
+¼ C. Currants
+2 T. minced fresh Basil Leaves
+1 T. Curry Powder
+½ C. Mayonnaise
+
+Drain tuna in a colander and shred with your fingers until no clumps remain and the texture is fine and even.  Transfer the tuna to a medium bowl and mix in lemon juice, salt, pepper, celery, onion, apple, currants and basil.  Mix curry powder into mayonnaise before folding into tuna.  Salad can be covered and refrigerated for up to 3 days.
+
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+
+
+
+Chicken Salad and Cranberry Brie Toast
+
+Yield: 6 Sandwiches			From: adapted from Tyler Florence 2007
+
+Poached chicken:
+2-3 lb. Whole Chicken
+1 Gallon water
+2 Carrots, cut in 2” pieces
+3 Celery Stalks, cut in 2” pieces
+1 Onion, halved
+1 Head Garlic, halved horizontally
+2 Turnips, halved
+4 Fresh Thyme Sprigs
+2 Fresh Rosemary Sprigs
+10 # Peppercorns
+3 # Bay Leaves
+
+Chicken salad:
+½ C. Pecans, toasted and salted when still hot.(Tyler uses Walnuts)
+1 dash kosher salt & Freshly ground Black
+~1 C. Mayonnaise
+1 Heaping T. Dijon Mustard
+½ Lemon, juiced
+2 Celery Stalks, small dice
+2 T. freshly chopped Parsley leaves plus sprigs, for garnish
+2 T. extra-virgin olive oil
+2 C. Shredded Chicken meat, roughly chopped
+7 Slices Sourdough Bread, cut ½” thick
+4 T. unsalted butter, room temperature
+1 C. Cranberry Sauce (Tyler says ¼-C)
+½ lb. Brie
+1 Green Apple, thinly sliced
+
+Poached chicken: Put the chicken in a large stock pot and cover with 1 gallon cool water.  Add the vegetables and herbs and bring to a boil over medium-high heat.  Skim well; then simmer, uncovered, for 45 min., skimming frequently as the oil rises to the surface.  When done, remove to a platter and set aside to cool.  Strain the liquid and reserve it for use as chicken stock.  Shred the chicken meat and discard the skin and bones.
+
+Chicken salad: Preheat oven to 350F.  Roughly chop pecans.  Add pecans, mayonnaise, mustard, lemon juice, celery, parsley, olive oil, salt and pepper, to taste, in a large mixing bowl.  Fold in the shredded chicken.  Toast bread until golden.  Smear each piece with a little butter then a bit of cranberry sauce.  Top with sliced apples, chicken salad and top with brie. Pop in oven to melt cheese.
+
+
+Roasted Wild Mushroom Salad
+
+Yield: 4-6 Servings					From: Kitchen Sink class
+
+¾ lb. Wild Mushrooms with no stems (shitake + oyster)
+½ C. White Wine
+¼ C. olive oil
+2 Sprigs Thyme
+1 dash Salt & Pepper
+many shavings Parmesan Cheese
+¼ lb. Mixed Lettuces
+
+Vinaigrette:
+2 t. minced Shallots
+1 T. Balsamic Vinegar
+1 T. Sherry Vinegar
+½ C. olive oil
+Reduced Mushroom Juices
+
+Mix mushrooms in a bowl with the olive oil.  Spread them on a baking sheet and sprinkle with salt, pepper, wine and thyme sprigs.  Bake uncovered for 30-40 min. (after the mushrooms are heated, cover with foil the remaining time).  Pour off the juices and reduce them.  Uncover the mushrooms and brown or leave as is. If mushrooms are large, cut them into ½” chunks.
+
+Whisk the shallots, vinegars, mushroom juices, olive oil and a little salt together. Mix a little dressing with the mushrooms; set aside.  Toss dressing with the greens and serve on a plate.  Serve the mushrooms over the greens.  Shave Parmesan on top.
+
+
+
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+
+
+
+
+
+
+Salade de Lardons
+
+Yield: 4 Servings					From: Kitchen Sink class
+
+3 # Red or Golden Beets, washed and dried, outer skin left on
+6 C. Mixed Garden Lettuces, washed and drained well
+½ lb. Haricots Verts, trimmed, cooked until just tender w/sugar to keep color,
+    shocked in cold water and drained
+4-5 T. extra-virgin olive oil
+6 slices bacon, thick-cut, cut crosswise into thin strips
+1 C. Bread Cubes
+1 small Garlic clove, minced
+1 t. Red Wine Vinegar
+2 t. Dijon Mustard
+Salt and freshly ground black pepper to taste
+
+Heat oven to 400F.  Rub the beets with 1 T. olive oil, put them on a baking sheet, and roast until fork tender, 60-90 min.  When cooled, peel off outer skin and slice beets into ¼” rounds.
+
+Heat 1 T. oil in a medium non-stick frying pan over medium-low heat and add the bacon.  Fry gently until well browned, stirring occasionally.  Remove the bacon with a slotted spoon and drain on paper towels.  Pour off all but 2 T. fat.  Fry the bread cubes over medium-high heat, turning frequently, until evenly browned.  Remove the bread cubes with a slotted spoon and drain on paper towels.  Discard any remaining fat.
+
+Stir the garlic, vinegar and mustard into the pan with the remaining oil and heat until just warm, whisking to combine.  Season to taste with salt and pepper.
+
+Meanwhile, arrange a few slices of beets on salad plates.  Season lightly with salt and pepper.  In a large bowl, toss the greens and haricots verts with enough vinaigrette to just moisten them.  Divide the mixture among the salad plates and sprinkle with the fried bacon and croutons.
+
+
+
+
+
+
+
+
+
+
+
+Salad with Warm Grilled Portobellos & Feta
+
+Yield: 6					From: Kitchen Sink class
+
+12 C. mixed baby salad greens (mesclun and/or field greens)
+
+⅓ C. Walnut oil
+3 T. Extra virgin olive oil
+juice of 1 lemon
+
+1 lb. Portobellos, cleaned, stems removed and chopped, cap cut in ½” slices
+6 T. Pine nuts
+2 large shallots, chopped
+¼ C. sherry vinegar (or raspberry, white balsamic, champagne vinegar)
+2 T. freshly squeezed lemon juice
+¼ C. chopped chives
+¼ C. chopped Italian parsley
+½ t. sugar
+½ t. kosher or sea salt
+½ t. freshly ground pepper
+
+Arrange greens on 6 individual dinner plates or 1 serving platter and set aside.
+
+Combine the oils and mix 2 T. of the oil mixture with the juice of 1 lemon.  Toss the sliced portobellos in this mixture to coat and allow to macerate for 30 min.  Preheat the outdoor grill.  When hot, lightly oil the grill and grill the portobello slices until tender.
+
+While grilling, heat the remaining oils in a non-reactive skillet until hot.  Add the chopped portobello stems and sauté until brown.  Add the pine nuts and shallots and cook 1 min.—pine nuts burn easily!  Stir in the vinegar, lemon juice, chives, parsley, sugar, salt and pepper, and then turn off the heat.
+
+Arrange the warm grilled mushrooms on the greens.  Drizzle with the warm dressing, and then sprinkle with the crumbled feta.  Serve at once.
+
+
+
+
+
+
+
+
+
+
+Coleslaw
+
+Yield: 12 servings
+
+1 head Green cabbage, shredded
+2 Carrots, grated
+1 Red onion, thinly sliced
+2 Green Onions (white & green parts), chopped
+1½ C. Mayonnaise
+¼ C. Dijon Mustard
+1 T. Cider Vinegar
+1 Lemon, juiced
+1 Pinch Sugar
+½ t. Celery Seed
+Several dashes hot sauce
+1 dash kosher salt & black pepper
+
+Combine cabbage, carrots, & both onions in a large bowl.  In another bowl, stir together the mayonnaise, mustard, vinegar, lemon juice, and sugar.  Pour the dressing over the cabbage mixture and toss gently to mix.  Season the coleslaw with the celery seed, hot sauce, salt, & pepper.  Chill for 2 hours in the refrigerator before serving.
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+
+
+
+
+Picnic Coleslaw
+
+Yield: 12-16 servings
+
+6 C. shredded cabbage
+2 C. shredded carrots
+8 bacon strips, cooked and crumbled
+12 green onions with tops, thinly sliced
+½ C. cider vinegar
+⅓ C. vegetable oil
+⅓ C. granulated sugar
+1 t. salt
+
+In a large bowl combine cabbage, carrots, bacon and onions.  In a jar with tight-fitting lid, mix remaining ingredients.  Shake well.  Just before serving, pour dressing over cabbage mixture and toss.  Does not keep well once dressing is added.
+
+Note: Can double recipe but don’t double dressing.
+
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+
+
+Layered Mexican Salad with Cilantro Jalapeño Dressing
+
+⅔ C. dried Black beans, picked over and rinsed
+2 T. Vegetable oil
+2 T. White-wine vinegar
+½ t. Salt
+½ C. chopped Red onion
+2 C. thinly sliced Iceberg lettuce
+1½ C. chopped, seeded Tomato
+1 C. frozen Corn, thawed or boil fresh for 2 min., refresh under cold water and drain well
+½ C. chopped Green bell pepper
+1 C. coarsely grated Monterey Jack cheese
+1 # avocado
+4 slices lean bacon, cooked until crisp, drained and crumbled
+1 spring cilantro, for garnish
+
+Dressing:
+3-5 # pickled Jalapeño chilies (or to taste), seeded
+¼ C. White-wine vinegar
+1 t. Salt
+⅔ C. Olive oil
+½ C. packed fresh Cilantro
+
+In a large saucepan cover the beans with 2” cold water, bring to a boil, and boil for 3 min.  Remove pan from heat, let beans soak for 10 min, and drain them.  In the pan cover the beans again with 2” cold water, bring to a boil, and simmer the beans for 45 min., or until they are just tender.  Drain the beans in a sieve, refresh them in cold water and transfer them to a bowl.  Add the oil, vinegar and salt, mix well.  Chill, covered, for at least 2 hours and up to 24.
+
+Make the dressing while the mixture is chilling.  In a blender puree the chilies with the vinegar and salt.  With the motor running add the oil in a stream, and blend until the mixture is emulsified.  Add the cilantro and blend until the cilantro is chopped fine.
+
+Drain the beans and toss them with the onion.  In the bottom of a 2 qt. Glass soufflé dish or bowl arrange the lettuce, top it with the bean mixture, reserving 2 T. of the beans for decoration.  Top the bean layer with the tomato, reserving 1 T. for decoration.  In a small bowl toss together the corn and bell pepper, place on top of the tomato mixture, reserving 1 T.  Top the corn layer with the cheese.  The salad may be prepared up to this point 8 hours in advance—keep covered and chilled.  Arrange the avocado like spokes of a wheel and put reserved toppings inside.
+
+
+
+Fiesta Salad
+
+Yield: 10 servings				From: Food for Life, Neil Barnard, MD
+
+1½ C. dry black beans or 3-15 oz. cans black beans
+3½ C. water
+2 C. frozen corn, thawed
+2 large tomatoes, diced
+1 large green pepper, diced
+1 large red or yellow pepper, diced
+½ C. chopped red onion
+¾ C. chopped cilantro
+2 T. seasoned rice vinegar
+2 T. apple cider vinegar or distilled vinegar
+1 lime or lemon, juiced
+2 cloves garlic, minced
+2 t. ground cumin
+1 t. ground coriander
+½ t. crushed red pepper, or a pinch of cayenne
+½-1 t. salt
+
+Sort through the beans to remove any debris, then wash and place them in a large pan or bowl with about 6 C. water.  Soak overnight.  Pour off soaking water and place in a kettle with the 3½ C. of fresh water.  Bring to a simmer, and cook until the beans are just tender, about 45 min. to 1 hour.  (Although the beans should be thoroughly cooked, in this case they should not be overcooked.)  Drain and cool the cooked beans.  If you are using canned beans, simply drain and rinse them and proceed from here.
+
+When the beans are cool, combine them with the corn, tomatoes, bell peppers, red onion and cilantro.  Whisk together the dressing ingredients and pour over the salad.  Toss gently to mix.
+
+
+
+
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+
+
+
+
+
+Ambrosia Salad
+
+Yield: 10 servings			From: Eric Huntley, The Kitchen Sink 5/18/2004
+
+8 oz. Cool Whip Topping
+½ C. Brandy
+½ C. Sugar
+½ bag Mini Marshmallows
+? ? Shredded Coconut
+1 small can Mandarin Oranges, drained
+1 small jar Maraschino Cherries, drained and cut in half
+? # Grapes
+? # Pineapple, diced
+? # Strawberries, cut in half
+? # Blackberries
+? # Raspberries
+
+Warm brandy and sugar to dissolve sugar.  Cool.  Add Cool Whip and blend thoroughly.  Add all other ingredients and mix thoroughly.  Refrigerate for at least 2 hours to blend flavors.  Serve with a drizzle of your favorite liquor (chambord, cassis, etc.)
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+
+Watercress Butter
+
+1 lb. whole unsalted butter, softened
+½ bunch Watercress, washed, dried and chopped
+2 T. Parsley, chopped
+2 # Shallots, minced
+1 T. Lemon juice
+1 # lemon zest
+
+Combine in a mixer using the paddle attachment.  Roll in parchment and refrigerate.
+
+Note: Use on top of fish or steamed vegetables.
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+
+Hollandaise Sauce
+
+Yield: 1 C. (Serves 4)		From: 2000 Television Food Network
+
+4 # egg yolks
+1 T. freshly squeezed lemon juice
+½ C. unsalted butter, melted (1 stick)
+1 Pinch Cayenne Pepper
+1 Pinch Salt
+
+Vigorously whisk the egg yolks and lemon juice together in a stainless steel bowl until the mixture is thickened and doubled in volume.  Place the bowl over a saucepan containing barely simmering water (or use a double boiler).  The water should not touch the bottom of the bowl.  Continue to whisk rapidly.  Be careful not to let the eggs get too hot or they will scramble.  Slowly drizzle in the melted butter and continue to whisk until the sauce is thickened and doubled in volume.  Remove from heat, whisk in cayenne and salt.  If the sauce gets too thick, whisk in a few drops of warm water before serving.
+
+Note: If not using immediately, cover sauce and place in a warm spot until ready to use.
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+
+Rosemary Couscous
+
+Yield: 8 C.			From: Dan Smith & Steve McDonagh
+
+6 T. olive oil
+6 Rosemary Sprigs, leaves stripped, plus sprigs for garnish
+4 C. Israeli Couscous
+8 C. chicken stock
+2 t. Salt
+1 t. Pepper
+
+Put the olive oil and rosemary leaves into a large, heavy bottomed saucepan and place over high heat.  When the rosemary begins to sizzle, about 1 min., add the couscous.  Stir to coat well and cook 2 min., stirring frequently.  Add the chicken stock, salt, and pepper, lower the heat and let simmer until all of the stock has been absorbed, about 20 min.  Remove from the heat, fluff with a fork and transfer to a serving bowl.  Garnish with fresh sprigs of rosemary around the sides of the dish.
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+
+Apricot Couscous
+
+Yield: 6 Servings			From: Tori Ritchie, Food Network 2001
+
+2 C. Dry Couscous
+½ C. diced dried Apricots (preferably Turkish)
+3 C. Boiling Water
+1 t. Salt
+
+In a medium-size baking dish, stir together couscous and apricots.  Mix boiling water and salt in a measuring cup.  Pour over couscous, and immediately cover the dish with foil.  Let stand until liquid is absorbed, about 5 min.  Remove foil, and fluff couscous with a fork.  If you need to keep it warm, place couscous in a low oven until ready to serve.
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+
+Creamy Polenta
+
+Yield: 6 Servings			From: Tyler Florence
+
+1 qt. chicken stock
+1½ C. finely ground Cornmeal
+¼ C. heavy cream
+¼ C. freshly grated Parmesan
+3 T. Butter
+Pinch sea salt
+
+In a large saucepan bring the chicken stock to a slow simmer.  Quickly whisk the cornmeal into the stock and lower the temperature to keep it from splattering.  Stir in the cream, Parmesan, butter and salt.  Turn off the heat and keep in a warm place until ready TO SERVE.
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+
+Baked Garlic Cheese Grits
+
+Yield: 12 Servings				From: Paula Deen
+
+6 C. Chicken Broth
+1 t. Salt
+¼ t. Pepper
+¼ t. Garlic Powder
+2 C. Regular Grits
+16 oz. Cheddar Cheese, cubed
+½ C. Milk
+4 Large Eggs, beaten
+½ C. (1 stick) unsalted butter
+8 oz. Sharp White Cheddar Cheese, grated
+
+Preheat oven to 350F.  Grease a 4 qt. casserole dish.
+
+Bring the broth, salt, pepper, and garlic powder to a boil in a 2 qt. saucepan. Stir in the grits and whisk until completely combined.  Reduce the heat to low and simmer until the grits are thick, about 8-10 min.  Add the cubed cheddar and milk and stir.  Gradually stir in the eggs and butter, stirring until all are combined.  Pour the mixture into the prepared casserole dish.  Sprinkle with the white cheddar and bake for 35-40 min. or until set.
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+
+Polenta with Parmesan Cheese
+
+Yield: 12 Servings
+
+½ oz. Shallots, chopped fine
+1 T. garlic, chopped fine
+¼ # unsalted butter
+1½ qt. (48 oz.) chicken stock
+12 oz. Yellow cornmeal
+2 # egg yolks
+¼ C. Parmesan cheese, grated
+1 dash Salt & pepper to taste
+
+Sauté the shallots and garlic in the butter in a large pot until they are translucent.  Add the stock and bring it to a boil.  Add the cornmeal in a stream, stirring constantly until it has all been added.  Simmer the mixture for 45 min., stirring often; when done, it should pull away from the sides of the pot.
+
+Remove the pot from the heat and blend in the egg yolks, cheese and seasonings.  Grease an 11x16” jelly roll pan.  Line bottom with parchment paper.  Grease paper.  Pour the polenta into prepared pan and refrigerate until it is cool and firm.  Brush top side with olive oil.  Place cutting board on top of pan and flip over.  Lift of pan and brush with oil.  Cut into desired shape (triangles).  Panfry the polenta until it is golden brown on both sides.
+
+Note: Recipe can be doubled.
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+
+Maiz Corn Chile
+
+2 # eggs
+2 cans cream style corn
+½ C. corn meal
+⅓ C. oil
+1 t. baking powder
+¼ t. garlic powder
+1 t. salt
+1 can green chilies
+1 C. grated cheese
+
+Preheat oven to 350F.  In a large bowl mix all ingredients--excluding cheese, together.  Pour into a 1½ qt. Casserole.  Top with cheese.  Bake for 1 hour.
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+Scalloped Corn Casserole
+
+Yield: 12 servings
+
+2 C. roasted corn kernels (can use canned)
+1 can (14½ oz.) creamed corn
+8 oz. French Onion Sour Cream Dip
+1 egg, lightly beaten
+1 box (8½ oz.) corn muffin mix
+¼ C. (½ stick) butter, melted
+1 jar (4 oz.) chopped sweet red pimentos, drained
+¼ t. ground red pepper
+¾ t. salt
+¼ t. black pepper
+
+Heat oven to 350F.  Coat deep 2 qt. casserole with oil.
+
+Mix together everything.  Scrape into prepared casserole.  Bake for 60 min. or until set and lightly golden.  Serve immediately.
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+
+Sagaponack Corn Pudding
+
+Yield: 15-20 Servings	 			From: O magazine, Nov. 2002
+
+1½ sticks Butter (12 T.)
+7½ C. frozen Corn
+1½ C. Yellow Onion, chopped
+6 # eggs
+1½ C. Milk
+1½ C. Half-and-Half
+¾ C. Yellow Cornmeal
+1½ C. Ricotta
+5 T. fresh Basil Leaves, chopped
+1½ T. Sugar
+1½ T. Salt
+1¼ t. freshly ground Pepper
+1¼ C. grated extra-sharp Cheddar Cheese, plus extra to sprinkle on top
+
+Preheat oven to 375F.  Grease 2 baking dishes.  In a large sauté pan, melt butter; cook corn and onion over medium-high 4 min.  Cool slightly.
+
+Combine eggs, milk, half-and-half in a large bowl.  Slowly whisk in cornmeal, then ricotta.  Mix in basil, sugar, salt, and pepper.  Add cooked corn mixture and grated cheddar, and pour into baking dishes.  Sprinkle remaining cheese on top.
+
+Place each baking dish in a larger pan; fill halfway up sides with hot water.  Bake 40-45 min., until tops begin to brown and a knife inserted in the centers comes out clean.  Serve warm.
+
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+
+Great Aunt Alice’s Corn Pudding
+
+Yield: 6 servings
+
+2 C. cream-style corn
+2 T. butter, melted
+1½ T. flour
+1 C. milk
+1 T. sugar
+1 t. salt
+¼ t. pepper
+2 # eggs
+
+Mix sugar, salt, pepper and flour together.  Mix with small amount of milk first.  Add 2 beaten eggs with rest of milk.  Stir in corn and melted butter.  Pour into greased casserole dish.
+
+Pre-heat oven to 325.  Bake 1 hour.
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+
+Roasted Carrots
+
+Yield: 8			From: adapted from Gourmet magazine
+
+3 lb. small Carrots (including greens; carrots about 5” long), tops trimmed to 1” and carrots peeled
+2 T. olive oil
+
+Preheat oven to 400F. with rack in lower third.
+
+Toss carrots with oil, salt and pepper and spread out in a large 4-sided sheet pan.  Roast 20 min.  Stir and cook an additional 20 min.
+
+Note: Carrots can be peeled 1 day ahead and chilled in a sealable plastic bag lined with damp paper towels.
+
+Also works great with parsnips!
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+Roasted Asparagus
+
+Yield: unlimited
+
+5-6 asparagus spears per person
+extra virgin olive oil
+balsamic vinegar (use the highest quality you can afford)
+Reggiano Parmesan cheese
+salt and pepper, freshly ground
+
+Pre-heat oven to 400.
+
+Wash asparagus and break off the stalk ends a few inches up from the bottom.  Place asparagus in a line on a baking sheet.  Brush or drizzle with olive oil, especially the tips.  Bake 5-8 minutes until just tender (when you smell the aroma of asparagus, they are ready).  Shake the pan occasionally.
+
+Remove from oven.  Sprinkle with vinegar, salt and pepper.  Grate cheese over top.  Serve.
+
+Note: This is always a hit at Laurie’s dinner parties.
+
+	Pick the thinnest asparagus stalks available.  The big thick ones are not as good.
+	Can be served at room temperature.
+
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+
+Roasted Turnips, Shallots & Garlic with Rosemary
+
+Yield: 4 servings
+
+1 Head Garlic
+1½ to 2 lb. Turnips or Rutabagas, peeled and cut into 1¼” pieces
+4-6 Shallots, peeled
+2 T. melted Butter or olive oil, or half oil and half butter
+1 t. Crumbled Dried Rosemary (or 2 t. fresh)
+1 dash Salt and black pepper
+
+Preheat oven to 375F.  Put whole, unpeeled garlic head in a small saucepan with water to cover.  Bring water to a boil, and then simmer to soften cloves and loosen skins, about 10 min.  Drain and refresh garlic head under cold water.  Separate cloves and peel.
+
+Put turnips and shallots in roasting pan large enough to hold them without crowding.  Toss with oil (or butter) and sprinkle with rosemary and salt to taste.  Roast for 30 min., stirring or shaking vegetables every 15 min.  Increase heat to 425F.  Add garlic, and continue roasting until turnips are tender and evenly browned, 15 to 20 min. longer.  Sprinkle with pepper.  Taste and adjust seasonings.  Serve hot or at room temperature.
+
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+
+
+Sweet Potato Puree with Smoked Paprika
+
+Yield: 8 servings			From: Gourmet magazine Nov. 2005
+
+3 lb. Sweet Potatoes
+½ stick (¼ C.) Unsalted butter, cut into ½” cubes & softened
+⅓ C. heavy cream
+¼ t. Sweet or Hot Smoked Paprika
+¼ t. Salt, or to taste
+⅛ t. Cayenne, or to taste (I omit)
+
+Put oven rack in middle position and preheat oven to 400F.  Prick each potato once with a fork, then bake potatoes in a foil-lined shallow baking pan until tender, about 1 hour.  When cool enough to handle, peel, then cut away any eyes or dark spots.  Puree potatoes with butter, cream, paprika, salt & cayenne in a food processor until smooth.
+
+Note: Puree can be made 1 day ahead and chilled in an airtight container.  Reheat in a double boiler or a metal bowl set over a saucepan of simmering water, stirring occasionally.
+
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+
+
+Mashed Sweet Potatoes with Caramelized Onion
+
+Yield: 16 servings		From: Peter Fontaine 10/30/2000 class
+
+6 very large sweet potatoes
+2 large onions
+1 C. brown sugar, divided
+½ lb. Unsalted butter (2 sticks)
+salt & pepper to taste
+
+In a large, non-stick sauté pan melt butter slowly.  When butter is hot, add onions in shifts so pan stays hot.  Cook slowly to bring out water and sugar.  Cook until onions get a nice golden brown and syrupy texture.  Remove from heat and add half the brown sugar.  Set aside and let cool.  When cool, chop up with a chef’s knife.
+
+In a large pot with the remaining half of the brown sugar boil the potatoes until soft.  Drain and add back to the pot and heat until potatoes are dry.  Mash up potatoes but leave some lumps.  Add caramelized onions.
+
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+
+
+Sweet Potato Galette
+
+Yield: 8-10 servings
+
+6 lb. Sweet potatoes (about 4 large)
+4 large cloves garlic, crushed
+¼ C. vegetable oil, divided
+1 T. coarse ground black pepper
+1 t. salt
+1 lb. Onions, thinly sliced (3 C.)
+
+Preheat oven to 350F.  Scrub potatoes well; cut unpared potatoes into 1” cubes.  Place on large baking pan (with sides) with the garlic.  Drizzle with 2 T. oil; sprinkle with pepper and salt.  Toss to coat.  Bake 25 min. or until tender, turning occasionally.
+
+Meanwhile, in a large skillet, cook onions slowly in remaining 2 T. oil until a deep golden-brown, about 20 min.
+
+Combine onions with the potatoes and garlic.  Place into an ungreased, shallow 7-8 C. casserole, pressing potatoes down firmly into the dish; cover with foil.
+
+Bake 30 min. or until heated through.  Place serving platter on top of the baking dish; invert; shake gently to loosen; remove baking dish.
+
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+
+
+Potatoes on the Half Shell
+
+Yield: 8 Servings
+
+8 # medium-sized Idaho Baking Potatoes
+½-¾ C. scalded Milk
+4 T. Butter
+1 # egg, beaten
+2 # Green Onions, finely chopped (about ⅓ C.)
+1½ t. Salt
+¼ t. freshly ground Pepper
+1 C. grated Cheddar Cheese
+1 sprinkle Paprika
+
+Preheat oven to 400F.  Scrub potatoes and dry.  Pierce skins with a fork.  Bake at 400F for 1 hour.  Cut a slice from the top of each potato.  Scoop out potato, leaving ¼” thickness inside.  Rice potatoes.  Beat in enough hot milk to make potatoes smooth and fluffy.  Add butter.  Stir in beaten egg, onion, salt and pepper.  Spoon potato mixture back into shells, mounding slightly.  Top with cheese.  Sprinkle with paprika.  Bake at 350F until cheese is melted.
+
+Potato may be made ahead of time and kept in the refrigerator.
+
+To freeze: Place potatoes on a baking sheet.  Cover and freeze.  When ready to use, heat frozen, wrapped potatoes in a 350F oven until hot.
+
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+
+
+Creamy Garlic Mashed Potatoes
+
+Yield: 10-12 Servings			From: Alton Brown
+
+3½ lb. Russet Potatoes
+16 oz. Half-and-Half
+6 Cloves Garlic, crushed
+2 T. kosher salt
+6 oz. Parmesan, grated
+
+Peel and dice the potatoes, making sure all are relatively the same size.  Place in a large saucepan and cover with water.  Bring to a boil over medium-high heat and then reduce heat to maintain a rolling boil.  Cook until potatoes fall apart when poked with a fork.
+
+Heat the half-and-half and the garlic in a medium saucepan over medium heat until simmering.  Remove from heat and set aside.
+
+Remove the potatoes from the heat and drain off the water.  Mash and add the garlic-cream mixture, salt, Parmesan; stir to combine.  Let stand 5 min. so that mixture thickens and then serve.
+
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+
+
+Chive and Garlic Mashed Potatoes
+
+Yield: 10-12 Servings			From: Tyler Florence
+
+6-8 Large Yukon Gold Potatoes, peeled and quartered
+1 T. Salt
+4 Bay Leaves
+1 C. heavy cream
+¼ C. Butter
+4 Cloves Garlic, lightly crushed
+3 Sprigs Thyme
+kosher salt and freshly ground black pepper
+2 T. Chopped Chives
+
+Put the cut potatoes into a large pot, cover them with cold water, and add salt and 2 bay leaves.  Bring to a boil and simmer until the potatoes are fork tender, about 20-30 min.  Drain well and remove the bay leaves.
+
+Meanwhile, in a small pot, heat the cream, butter, thyme, and remaining bay leaves.  While the potatoes are still warm, press them through a food mill or ricer into a mixing bowl.  Add the warm cream, straining out the solids, a bit at a time until the potatoes are fluffy.  Season with salt and pepper and gently stir in the chives.
+
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+
+
+
+Potato Casserole
+
+Yield: 8-10 Servings
+
+32 oz. Hash Browns, frozen
+¾ C. Butter
+1 t. Salt
+¼ t. Pepper
+½ C. Onion, chopped
+1 Can Cream of Chicken Soup
+8 oz. Sour Cream
+2 C. shredded Cheddar Cheese
+40 Ritz Crackers (1 stack), crushed
+
+Let potatoes stand at room temperature until separable.  Place in 9x13” casserole.  Melt ½ c. butter and pout over potatoes.  Combine salt, pepper, soup, and sour cream.  Stir until smooth and pour over potatoes.  Sprinkle with cheese, crackers and ¼ C. melted butter.  Bake at 350F for 45 min.
+
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+
+
+Weekday Scalloped Potatoes
+
+Yield: 4-6 Servings			From: Cook’s Illustrated March/April 2003
+
+2 T. unsalted butter
+1 medium Onion, minced (about 1 C.)
+2 medium Garlic Cloves, minced (about 2 t.)
+1 T. chopped fresh Thyme Leaves
+1¼ t. Salt
+¼ t. ground black pepper
+2½ lb. (about 5 medium) Russet Potatoes, peeled and sliced ⅛” thick
+1 C. canned Low-Sodium Chicken Broth
+1 C. heavy cream
+2 Bay Leaves
+4 oz. Cheddar Cheese, shredded (1 C.)
+
+Adjust oven rack to middle position; heat oven to 425F.
+
+Melt butter in large Dutch oven over medium-high heat until foaming subsides.  Add onion and cook, stirring occasionally, until soft and lightly browned, about 4 min.  Add garlic, thyme, salt, and pepper; cook until fragrant, about 30 sec.  Add potatoes, broth, cream, and bay leaves and bring to a simmer.  Cover and reduce heat to medium-low, and simmer until potatoes are almost tender (paring knife can be slipped into and out of potato slice with some resistance), about 10 min.  Discard bay leaves.  Sprinkle evenly with cheese.  Bake uncovered until cream is bubbling around edges and top is golden brown, about 15 min.  Cool 10 min. before serving.
+
+Variations:
+Chipotle chili and smoked cheddar: Add 1 large chipotle chili in adobo, minced (about 1½ T.), along with garlic, and substitute smoked cheddar cheese for regular cheese.
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+Gram Carlson’s Hash Brown Potato Bake
+
+Yield: serves 12
+
+1 stick butter, melted
+32 oz. frozen hash browns, thawed or just broken into pieces frozen
+1 can cream of mushroom soup
+1 pint sour cream
+½ t. salt
+2 t. dried minced onion
+2 C. cubed Velveeta cheese
+
+Topping:
+1 stick butter
+2 C. cornflake crumbs
+
+Mix together all except topping and put in 9x13” casserole dish.  Mix topping and put on casserole.
+
+Pre-heat oven to 350.  Bake 1 hour or until bubbly.
+
+
+The Ultimate Potato Gratin
+
+Yield: 6 Servings			From: Tyler Florence, Copyright 2003
+
+1 Head Savoy Cabbage, cored, cleaned, and shredded
+1 (2”) piece slab Bacon, thinly sliced
+2 T. unsalted butter, plus more for greasing the gratin dish
+4 Cloves Garlic, finely chopped
+½ Bunch fresh Chives, finely chopped to ¼ C.
+sea salt and freshly ground black pepper
+2 lb. Baking Potatoes, unpeeled and thinly sliced (about ⅛”)*
+2½ C. heavy cream
+2 C. grated Parmesan
+
+Preheat oven to 375F.
+
+Finely shred the cabbage.  Cut the bacon into ½” chunks.  Place bacon in a small skillet over medium-low heat and fry until crisp.  Remove from pan with a slotted spoon and drain on paper towels.  Set aside.
+
+Add 1 T. butter to bacon fat in 8 qt. stock pot.  When it is melted, add ½ the garlic and give it a quick stir with a wooden spoon to soften.  Add the cabbage and coat it with the butter.  Slowly let it wilt.  Add the bacon.  Season with salt and pepper.  Remove from the heat and add most the chives, reserving a little for garnish.
+
+Generously butter the bottom and sides of an ovenproof casserole dish.
+
+In a large bowl, combine the potatoes, 1½ C. cream, 1 C. Parmesan, and the remaining garlic.  Season with salt and pepper.  Using your hands, place a layer of potatoes in the casserole dish.  Sprinkle with Parmesan and repeat with 2 more layers.  Spoon the cabbage mixture on top and spread it out evenly over the potatoes.  Top it off with 2 more layers of potatoes and Parmesan.  Pour the remaining 1 C. cream over the dish.  Sprinkle with remaining Parmesan.
+
+Cover the dish with buttered aluminum foil.  Bake for 1 hour.  Remove foil and bake for 30 min. more until golden brown.  Leave for 10 min. before serving.  Garnish with fresh chives.
+
+* Slice the potatoes immediately before using so they don't turn brown.
+
+
+
+
+
+Potato Tarts
+
+ 						From: Kitchen Sink class 5/12/1998
+
+1½ lb. Potatoes
+¼ lb. Grated Parmesan cheese
+? oz. Dry bread crumbs
+? oz. Butter
+1 dash Salt
+
+Preheat oven to 350F.  Heavily butter ramekins and dust with breadcrumbs—sides too.  Peel the potatoes and slice thinly in the food processor.  Layer the potatoes starting with the potato, Parmesan, butter—not too much butter in each layer—only butter every 3rd layer.  Continue layering until the dishes are full.  Cover with paper and bake in the oven for 45 min. or until tender.  Run knife around outside edge of tart.  Turn over onto serving plate and unmold.
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+
+Roasted Potatoes with Rosemary
+
+Yield: 1 serving
+
+several # Yellow or Idaho (peeled) or red potatoes, figure a big potato or 2-3 medium ones per person
+1 baking-sheet Olive oil
+1½” sprig Fresh rosemary, rinsed and chopped fine
+1 Clove garlic, finely minced (optional)
+
+Preheat oven to 350F.
+
+Cut the potatoes into 1-2” chunks.   Put in a large bowl.  Sprinkle rosemary (and garlic) on top.  Drizzle olive oil (a bit at a time, don’t use too much!) and use 2 large spoons to toss and mix.  If you see much oil in the bottom, stop drizzling!
+
+Smear a tad of olive oil on the bottom of a large baking pan (that has at least a small lip for sides, so the oil doesn’t leak).  Spread potatoes out in a single layer.  Bake in oven for 40 min., removing from the oven to stir after 20 min., or anytime potatoes are roasting unevenly.  Serve!
+ 
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+
+Celery Root and Potato Puree
+
+Yield: 6 Servings			From: FoodNetwork 2008
+
+3 large Idaho Potatoes, cut into 1” cubes, held in water until ready for use
+several dashes kosher salt
+1 large Celery Root, tough outer parts removed, cut into 1” cubes
+1 to 1½ C. heavy cream
+1 Stick cold Butter, cut into parts
+1 # Food Mill
+
+Place the potatoes in a pot large enough to accommodate the celery root and the potatoes.  Make sure to add enough water to cover vegetables by 2” and season generously with salt.  Bring the water to a boil.  When the water has been boiling for about 10 min., add the celery root and cook until both vegetables are “fork tender”.  Strain the vegetables.
+
+Put the cream in a small saucepan and bring it to a boil.  Meanwhile, pass the vegetables through a food mill into a large bowl.  Add about ¼ of the hot cream and 2 pats of the butter.  Stir vigorously until the cream and butter are thoroughly combined.  Repeat this process until all of the cream and butter have been incorporated.  Taste for seasoning, you will probably have to add salt.  Serve in a warm serving bowl immediately or keep warm until ready to use.
+
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+
+Baked Bean Casserole
+
+3-16 oz. cans Pork-n-Beans
+1 medium Onion, diced
+¼ Green Bell Pepper, diced
+1 T. Dijon Mustard
+2 T. Ketchup (or BBQ sauce)
+½ C. Packed brown sugar
+
+Preheat oven to 400F.
+
+Sauté onion and green pepper.  Mix everything together.  Pour into casserole dish.  Cover and bake for 1 hour.  Remove cover and cool about 15 min.
+
+Note: Don't let beans dry out during cooking.
+
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+
+Humble Home-Cooked Beans
+
+Yield: 4 Servings			From: Jamie at Home, Jamie Oliver
+
+11 oz. Dry Cranberry or Cannellini Beans, soaked in cold water at least 12 hours
+3 Cloves Garlic, unpeeled
+A few sprigs Fresh Thyme
+1 sprig Fresh Rosemary
+3 Bay Leaves
+1 Stick Celery, trimmed
+1 small Potato, peeled and halved
+2 Cherry Tomatoes
+extra-virgin olive oil
+Red Wine Vinegar
+A few sprigs Fresh Flat-Leaf Parsley, chopped
+4 Slices Sourdough
+
+Drain the soaked beans, then give them a good wash.  Place them in a deep pot and cover them with cold water.  Throw in the garlic, herb sprigs, bay leaves, celery stick, potato and tomatoes.  Place the beans on the heat and slowly bring to a boil.  Cover with a lid and simmer very gently for 45 min. to an hour, depending on whether you’re using fresh or dried, until soft and cooked nicely.  Skim if necessary, topping up with boiling water from the kettle if you need to.
+
+When the beans are cooked, drain them in a colander, reserving enough of the cooking water to cover them halfway up when put back in the pot.  Remove the garlic, herbs, celery, potato and tomatoes from the beans.  Squeeze the garlic cloves out of their skins and pinch the skin off the tomatoes.  Put the garlic, tomatoes and potato onto a plate, mash them with a fork and stir back into the beans.  Season well with salt and pepper, and pour in 3 generous glugs of extra-virgin olive oil and a few splashes of vinegar.  Stir in the parsley and serve on some toasted sourdough.
+
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+
+Slow Cooker Pinto Beans
+
+Yield: 10-12 Servings			From: adapted from FoodNetwork 2008
+
+1 lb. Dry Pinto Beans
+1 t. Chili Powder
+½ t. Dried Oregano
+1 t. Garlic Powder
+½ lb. Bacon, diced
+4 C. Water
+1 Onion, chopped
+1 dash Salt
+1 dash Pepper
+
+Sort through beans to remove any stones and wash beans and soak overnight in cold water to cover by 3”.  Drain beans and dump into slow cooker.  Stir in chili powder and oregano.
+
+Brown bacon in a skillet and add meat and any rendered fat in the slow cooker with the beans.
+
+Add water to cover (at least 4 C.).  Add onion.  Stir well.  Season, to taste, with salt and pepper.  Cover the pot and cook on high until beans are very tender, about 5 hours.
+
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+
+Black Beans
+
+Yield:
+
+1 lb. Dry Black Beans
+1 Smoked Ham Hock
+1 medium Onion, diced
+1 Jalapeño Pepper, stem & seeds removed, chopped very fine
+3 cloves garlic, minced
+3 Bay Leaves
+1 qt. chicken stock
+1 t. Salt
+2 t. Cumin
+3 T. extra-virgin olive oil
+
+Heat olive oil in 4 qt. pan over medium heat, add onion and simmer until golden brown, about 10 min.  Next add jalapeño pepper, garlic, and bay leaves, fry until fragrant, about 2 more minutes.  Add all remaining ingredients and bring to a boil, reduce heat to a simmer and continue to cook for about 3 hours or until beans are tender, while adding water to keep level ½” above beans at all times.  Do not add any liquid the last 30 min. and let all moisture soak into beans to create a thick consistency.  Remove ham hock and serve immediately.
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+
+Shred, Head, Butter and Bread
+
+Yield: 4 Servings			From: Alton Brown, copyright 2003
+
+½ Stick Unsalted  Butter
+½ C. Pulverized,  Seasoned Croutons
+1 t. Caraway Seeds
+1 small head Cabbage, shredded
+1 T. kosher salt
+1 T. Sugar
+2 Pinches Dry Mustard
+
+Fill your largest pot ¾ full with water and bring to a boil on high heat.
+
+Melt the butter and croutons in a skillet.  Add the mustard and caraway seeds and stir over medium heat until the butter browns and smells nutty.  Remove the skillet from the heat, but leave dressing in the pan.
+
+Add the salt and sugar to the boiling water and cook until dissolved.  Place the cabbage in the boiling water and cook for 2 min. exactly.
+
+Drain the cabbage in the bowl of the salad spinner or colander.  Spin the cabbage to remove any excess water.  Add the cabbage to the bread-crumb dressing and toss to coat thoroughly.
+
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+
+Collard Greens
+
+Yield: 4-6 Servings			From: Paula Deen, copyright 2003
+
+½ lb. Smoked Meat (ham hocks, smoked turkey wings, or smoked neck bones)
+2 t. Salt
+½ t. Garlic Powder
+½ t. black pepper
+1 T. Seasoned Salt
+1 T. Red Hot Pepper Sauce
+1 Large Bunch Collard Greens
+1 T. Butter
+
+In a large pot, bring 3 quarts of water to a boil and add smoked meat, house seasoning, seasoned salt, and hot sauce.  Reduce heat to medium and cook for 1 hour.
+
+Wash collard greens thoroughly.  Remove the stems that run down the center by holding the leaf in your left hand and stripping the leaf down with your right hand.  The tender young leaves in the heart of the collards don't need to be stripped.  Stack 6 to 8 leaves on top of one another, roll up, and slice into ½-1” thick slices.  Place greens in pot with meat and add butter.  Cook for 45-60 min., stirring occasionally.  When done, taste and adjust seasoning.
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+
+Brussels Sprouts with Browned Butter & Garlic
+
+Yield:						From: Jason
+
+1 stick unsalted butter
+2 lb. Brussels Sprouts
+3 Cloves Garlic
+1 t. Salt
+1 t. Pepper
+
+Wash and trim Brussels sprouts.  Place slicing disk (4mm) in your food processor and process all Brussels sprouts to create thin disks.  Heat a large sauté pan over medium high heat, add butter and let cook until foam subsides and butter turns golden brown.  Add garlic and cook until fragrant, about 20 seconds, then add Brussels sprouts, salt & pepper.  Continue cooking until Brussels sprouts are tender and turn golden brown on the edges.
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+Zucchini & Tomato Casserole Version #2
+
+Yield: 6 Servings			From: Flo Anderson’s 4th of May Cookbook
+
+¾ C. crushed Ritz Crackers
+1 t. Salt
+½ t. dried Oregano
+½ t. ground Savory
+6 medium Zucchini, washed and sliced
+3 medium Tomatoes, peeled and sliced
+1 medium Onion, sliced
+1 C. Sharp Cheddar Cheese, grated
+¼ C. Butter
+¼ C. brown sugar
+
+Heat oven to 350F.  Butter casserole dish.  Combine crumbs and seasonings and set aside.
+
+Alternate layers of zucchini, tomatoes, and onions in casserole dish, sprinkling each layer with crumb mixture, cheese and dots of butter.  Sprinkle the tomato layers with the brown sugar then the crumb mixture.  Top should be cheese.
+
+Spray a sheet of aluminum foil with vegetable spray and cover the casserole.  Bake for 45 min.  Uncover and bake an additional 15 min.  Hold well.
+
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+
+Sautéed Zucchini & Corn with Chives
+
+Yield: 4 Servings			From: Cook’s Country June/July 2005
+
+4 medium Zucchini, ends trimmed
+3 T. unsalted butter
+1 medium Shallot, minced
+2 C. frozen Sweet Corn, defrosted
+1 T. minced fresh Chives
+Salt & Pepper
+
+Shred zucchini on large holes of box grater or with shredding (or julienne) disk of food processor.  Wrap shredded zucchini in triple layer of paper towels and squeeze out excess liquid.
+
+Heat butter in large nonstick skillet over medium-high heat.  When foaming subsides, add shallot and cook, stirring occasionally, until soft, 2 to 3 min.  Add zucchini and corn and cook, stirring occasionally, until tender, 6 to 8 min.  Stir in chives and season to taste with salt and pepper.
+
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+
+Grilled Portobellos Filled with Wild Rice
+
+Yield: 8 Servings				From: Bobby Flay
+
+8 Medium-sized Portobello Mushroom Caps
+1 t. Olive oil
+1 dash Salt and Pepper
+1 # Wild Rice Pilaf, recipe follows
+1 # Piquillo Pepper Vinaigrette, recipe follows
+⅓ C. Sliced Almonds, toasted
+
+Heat grill to high. Brush both sides of mushrooms with oil and season with salt and pepper. Grill caps until golden brown on both sides and just cooked through, 10 to 12 minutes. Fill the caps with the wild rice pilaf, drizzle the piquillo vinaigrette and sprinkle tops with the toasted almonds.
+
+
+Wild Rice Pilaf
+
+Yield: 8 Servings				From: Bobby Flay
+
+1½ C. Wild Rice
+3 C. chicken stock, plus ½ C.
+2 C. Water
+1 T. salt
+2 T. olive oil
+1 Spanish Onion, finely chopped
+2 Cloves Garlic, finely chopped
+1 C. Dry White Wine
+2 t. finely chopped Fresh Thyme Leaves
+1 dash Salt
+1 dash black pepper
+2 t. finely chopped Fresh Rosemary Leaves
+¼ C. chopped Fresh Flat-Leaf Parsley
+
+Place wild rice in a colander and rinse well with cold water.  Combine 3 C. stock and the water in a large saucepan with a tablespoon of salt and bring to a boil.  Add the rice and cook until the grains open and are very soft, 1½ to 2 hours. Drain well.
+Heat oil in a large sauté pan over high heat.  Add the onion and cook until soft.  Add the garlic and cook for 1 minute.  Add the wine and cook until reduced by half.  Add the cooked wild rice, thyme, rosemary and remaining ½ C. stock and season with salt and pepper and cook until heated through and flavors combine, 15 minutes.  Remove from the heat and fold in the parsley.
+
+
+Piquillo Pepper Vinaigrette
+
+1 Jar (7½ oz.) Piquillo Peppers, chopped
+½ Small Red Onion, coarsely chopped
+8 Cloves Roasted Garlic, peeled
+¼ C. Aged Sherry Vinegar
+1 T. Honey
+1 T. Dijon Mustard
+1 dash Salt and freshly ground black pepper
+½ C. Canola Oil
+
+Combine peppers, onion, garlic, vinegar, honey, mustard, and salt and pepper in a blender and blend until smooth. With the motor running, slowly add the oil and blend until emulsified.
+
+
+Broccoli, Parmesan & Lemon
+
+Yield: 4 Servings			From: Tyler Florence FoodNetwork2006
+
+3 Heads Broccoli (about 3 lb.)
+3 T. olive oil
+1 dash Salt & freshly ground black pepper
+1 C. freshly grated Parmigiano-Reggiano
+1 Lemon, juiced
+
+Preheat oven to 400F.
+
+Trim about 1” off the ends of the broccoli stalks and cut the broccoli lengthwise into spears (cut each stalk into fourths).  Arrange the broccoli on a nonstick cookie sheet, drizzle with olive oil and season with a little bit of salt & a generous amount of pepper.  Toss to coat evenly.  Transfer to the oven and roast for 10 min.
+
+Remove the broccoli from the oven and sprinkle the cheese evenly over the top and bake until the cheese melts and forms a crisp shell over the broccoli, about 10 min.  Lift the broccoli out onto a platter with a spatula and drizzle with fresh lemon.
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+Broccoli Casserole
+
+Yield: 8-10 Servings			From: Paula Deen
+
+20 oz. (2 pkgs.) Frozen Chopped Broccoli, cooked and drained
+1 C. Mayonnaise
+1 C. Grated Sharp Cheddar
+10¾ oz. (1 can) Condensed Cream of Mushroom Soup
+2 # eggs, lightly beaten
+2 C. Crushed Ritz Crackers
+2 T. Butter, melted
+
+Preheat oven to 350F.  Spray a 9x13” baking dish with vegetable oil cooking spray.
+
+In a large mixing bowl, combine broccoli, mayonnaise, cheese, soup and eggs.  Mix well with a metal spoon.  Place the mixture in the prepared baking dish.  Top with the crushed crackers and pour the melted butter evenly over the crackers.  Bake for 35 min. or until set and browned.
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+Cauliflower Gratin
+
+Yield: 4-6 Servings			From: Ina Garten Barefoot in Paris 2004
+
+3 lb. head Cauliflower, cut into large florets
+? T. kosher salt
+4 T. (½ stick) unsalted butter, divided
+3 T. all-purpose flour
+2 C. Hot Milk
+½ t. black pepper
+¼ t. Nutmeg
+¾ C. grated Gruyere, divided
+½ C. freshly grated Parmesan
+¼ C. Bread Crumbs
+
+Preheat oven to 350F.
+
+Cook the cauliflower florets in a large pot of boiling salted water for 5-6 min, until tender but still firm.  Drain.
+
+Meanwhile, melt 2 T. of the butter in a medium saucepan over low heat.  Add the flour, stirring constantly with a wooden spoon for 2 min.  Pour the hot milk into the butter-flour mixture and stir until it comes to a boil.  Boil, whisking constantly, for 1 min., or until thickened.  Off the heat, add 1 t. salt, the pepper, nutmeg, ½ C. of the Gruyere, and the Parmesan.
+
+Pour ⅓ of the sauce on the bottom of an 8 by 11” by 2” baking dish.  Place the drained cauliflower on top and then spread the rest of the sauce evenly on top.  Combine the bread crumbs with the remaining ¼ C. of Guyere and sprinkle on top.  Melt the remaining 2 T. of butter and drizzle over the gratin.  Sprinkle with salt and pepper.  Bake for 25-30 min., until the top is browned.  Serve hot or at room temperature.
+
+
+
+
+
+
+
+
+
+Tomato Side Dish
+
+						From: Islanders Cookbook
+
+2 # large (28 oz.) cans Tomatoes, un-drained
+8 # whole Cloves
+8 # Peppercorns
+1 # Bay Leaf
+1 dash Salt, to taste
+¾ C. brown sugar
+½ @ Yellow Onion, chopped
+3-4 slices White Bread, torn into small pieces
+2 T. Butter
+
+Preheat oven to 400F.  Cook tomatoes with spices tied in cheesecloth for 30 min., stirring occasionally.  Remove spices.  Add the rest of the ingredients and bake for 1 hour.
+
+Note: Can make ahead and bake later.
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+Tomato Pie
+
+							From: Paula Deen
+
+4 # Tomatoes, peeled and sliced
+10 leaves Basil, chopped
+½ C. chopped Green Onion
+1 # 9” pre-baked deep dish pie shell
+1 C. grated Mozzarella cheese
+1 C. grated Cheddar cheese
+1 C. Mayonnaise
+1 dash Salt and Pepper
+
+Preheat oven to 350F.  Place the tomatoes in a colander in the sink in 1 layer.  Sprinkle with salt and allow to drain for 10 min.
+
+Layer the tomato slices, basil, and onion in pie shell.  Season with salt and pepper.  Combine the grated cheeses and mayonnaise together.  Spread mixture on top of the tomatoes and bake for 30 min. or until lightly browned.
+
+To serve, cut into slices and serve warm.
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+4th of May Tomato Pie
+
+Yield: 8 Servings			From: Flo Anderson’s 4th of May Cookbook
+
+1 Large Onion, sliced
+1 Box Ritz Crackers (3 sections)
+56 oz. (2 28 oz. cans) Diced Tomatoes
+2 C. Mayonnaise (Hellmann’s)
+1 C. Cheddar Cheese, shredded
+1 C. Parmesan Cheese, shredded
+1 T. fresh Basil, chopped
+
+Preheat oven to 350F.
+
+Sauté the onion until tender in a little oil.  Blend Ritz crackers in a food processor to form fine crumbs.  Place ½ the crumbs in the bottom of a greased 9x13” baking dish.
+
+Pour one of the cans of diced tomatoes, with the juice, evenly over the crumbs.  Spread half the onion slices over the tomatoes.  Sprinkle ½ of the remaining crumbs over the tomatoes and top this with the second can of tomatoes with juice, and the remaining onions.
+
+In a separate bowl combine the mayonnaise, both types of cheeses and basil and smooth this mixture over the tomatoes.  Sprinkle the remaining crumbs on the top and bake for 20-30 min. until hot and browned.
+
+
+
+
+
+
+
+
+
+
+
+
+
+Sherry Cherry Tomatoes
+
+Yield: 4 Servings					From: Rachael Ray
+
+2 T. extra-virgin olive oil, 2 turns of the pan
+3 large Cloves Garlic, finely chopped
+1 small Onion, finely chopped
+1 Pint Cherry Tomatoes
+2 T. Sherry or Sherry Vinegar
+1 t. Sugar
+½ t. crushed red pepper Flakes
+1 dash Salt
+
+Preheat oven to 375F.
+
+Preheat a skillet over medium-high heat.  Add olive oil, garlic, and onions.  Sweat them out 2 to 3 minutes then add cherry tomatoes.  Turn tomatoes to coat in fat.  Add sherry or sherry vinegar, sugar, pepper flakes and salt.  Toss to coat tomatoes and roast in oven for 18 to 20 min.
+
+
+
+
+
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+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+Oven Baked Brown Rice with Roast Tomatoes
+
+Yield: 				From: Williams-Sonoma
+
+8 Plum Tomatoes, seeded and coarsely chopped
+Coarse Salt and black pepper, to taste
+1 t. unsalted butter
+2 T. olive oil
+1 Yellow Onion, chopped
+2 C. Short-Grain Brown Rice
+1 T. chopped Fresh Thyme, plus sprigs for garnish
+4¼ C. chicken stock, heated
+
+Preheat oven to 400F.
+
+Line a rimmed baking sheet with aluminum foil.  Season the tomatoes with salt and spread them out on the prepared baking sheet.  Roast until the edges of the skins are browned but not burned, 10 to 12 min.  Remove from the oven and set aside.  Reduce the oven temperature to 375F.
+
+Meanwhile, in a Dutch oven or a large, heavy heatproof saucepan with a lid over medium heat, melt the butter with the oil.  Add the onion and sauté until soft and translucent, about 5 min.  Add the rice and chopped thyme and season with salt and pepper.  Continue to cook, stirring constantly, until the rice is shiny, about 3 min.
+
+Stir in the roast tomatoes, then pour in the hot stock.  Stir once, cover and bring to a boil.  Transfer to the oven and cook, covered, until all the liquid is absorbed, 40-45 min.  To test for doneness, tilt the baking dish to one side.  If the rice moves, continue cooking until all the liquid is absorbed; if the rice clings to the top edges of the baking dish, it is done.
+
+Remove the rice from the oven and fluff with a fork.  Transfer to a warmed serving bowl.  Garnish with thyme sprigs and serve immediately.
+
+Note: Keeps well in the refrigerator a few days.
+
+
+
+
+
+
+
+
+
+Mango Coconut Rice
+
+Yield: 6 Servings				From: Paula Deen FoodNetwork2006
+
+1 T. olive oil
+1½ C. Long-Grain Rice
+14 oz. (1 can) Unsweetened Coconut Milk
+⅔ C. Water
+1 t. Salt
+1 Large Ripe Mango, peeled & cubed (or 10 oz. bag Frozen Mango Chunks, thawed
+
+In a large saucepan, heat the oil over medium-high heat.  Add the rice and stir to coat with oil.  Add the coconut milk, water, and salt; bring to a boil.  Stir in the mango.  Cover, reduce heat to low, and simmer about 20 min. or until the liquid is absorbed.
+
+Remove the rice from the heat and fluff with a fork.  Place a clean, dry dish towel over the pan, cover with the lid, and let steam for 5 min. before serving.
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+Summer Risotto
+
+Yield: 4-6 servings				From: Inn at Cedar Falls   Hocking Hills, OH
+
+2 T. oil
+1 C. onion, finely chopped
+1 clove garlic
+1 C. Arborio rice
+4 C. canned broth
+2 C. fresh spinach, chopped
+3 T. snipped fresh chives
+1 T. chopped fresh thyme leaves
+Salt & pepper to taste
+½ C. freshly grated Parmesan cheese
+
+Heat oil in a heavy saucepan or flameproof casserole.  Add onion and garlic.  Cook over low heat until soft, about 5 min.  Add rice, stir, and cook another 3 min.
+
+Meanwhile, bring stock to a boil in another saucepan and keep it at a simmer.  Slowly add 1 C. stock to rice, stirring constantly.  Continue to stir, allowing rice to simmer.  When stock has been absorbed, add ½ C. and allow it to simmer, stirring well until absorbed.  Add spinach, chives and thyme.
+
+Continue cooking, adding stock, ½ C. at a time stirring constantly, until rice is slightly creamy and just tender.  Altogether the rice should cook 25-30 min.  Stir in salt and pepper, and the Parmesan.  Serve immediately.
+
+
+
+
+
+
+
+
+
+
+
+
+
+Lemon Risotto
+
+Yield: 4-6 servings				From: Kitchen Sink Class
+
+¼ C. olive oil
+⅓ C. diced Onions
+½ T. Garlic Paste
+1⅓ C. Arborio Rice
+2½ T. fresh lemon juice
+1 t. kosher salt
+2-3 C. chicken stock
+Zest from ½ Lemon plus some to garnish
+1 T. Butter
+1 T. Grated Parmesan
+20 Leaves Arugula (10 to cook and rest for garnish)
+1 dash Salt
+
+Heat oil.  Sweat the onion in the oil.  Add the garlic and rice.  Stir to coat.  Add the lemon juice and enough stock to cover.  Stir over a very low flame until the liquid has been absorbed.  Continue to add stock this way until the rice is cooked.  Add the rind, butter, arugula, cheese and salt.  Garnish with more grated cheese, arugula leaves and lemon zest on top.
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+Ben’s Cognac Risotto
+
+Yield: 4-6 servings		From: The Gambaro Family  FoodNetwork 2003
+
+4 T. Butter
+15 small White Mushrooms-cleaned, trimmed & quartered
+⅔ C. Cognac
+¾ C. heavy cream
+7 C. chicken stock
+1 T. extra-virgin olive oil
+4 Medium Shallots, peeled and minced
+1¾ C. Arborio Rice
+⅓ C. freshly grated Parmigiano-Reggiano Cheese
+Salt & Pepper
+2 T. fresh Parsley Leaves, chopped
+
+Melt 2 T. butter in a medium skillet over medium-high heat.  Add the mushrooms and sauté until golden brown, about 5 min.  Add cognac, bring to a boil, and reduce the liquid by half, 3-4 min.  Lower heat to medium, add cream and simmer 5 min.  Remove the skillet from the heat and set aside.  Bring the stock to a simmer in a medium saucepan over medium heat.
+
+Meanwhile, heat the remaining 2 T. butter with the oil in a deep, heavy medium saucepan over medium heat.  Add shallots and cook until soft, about 2 min.  Add the rice and stir to coat with the butter and oil.  Add simmering stock, ½ C. at a time, stirring constantly with a wooden spoon.  Wait until liquid is almost completely absorbed before adding more.  This process will take about 20 min.  The rice should be just cooked and slightly chewy.
+
+Stir in the mushroom mixture and cheese.  Season, to taste, with salt & pepper .  Serve garnished with parsley.
+
+
+
+
+
+
+
+
+
+
+Risotto with Sun-dried Tomatoes and Basil
+
+Yield: 4-1 C. servings
+
+1 oz. Sun-dried tomatoes, packed without oil (about 14)
+½ C. boiling water
+2 C. water
+14½ oz. (1 can) vegetable broth
+1 t. olive oil
+½ C. finely chopped shallots
+1½ C. Arborio rice or other short-grain rice
+1 C. dry white wine
+¾ C. (3 oz.) grated fresh Parmesan cheese
+½ C. thinly sliced fresh basil
+⅛ t. pepper
+? shavings fresh Parmesan cheese (optional)
+? sprigs Basil (optional)
+
+Combine tomatoes and ½ C. boiling water in a bowl; cover and let stand 30 min. or until soft.  Drain and chop.
+
+Combine 2 C. water and broth in saucepan; simmer (don’t boil).  Keep warm.
+
+Heat oil in a saucepan over medium heat.  Add shallots; sauté 2 min.  Stir in rice; sauté 5 min.  Add wine; cook 1 min. or until wine is nearly absorbed, stirring constantly.  Add broth mixture, ½ C. at a time, stirring often; cook until each portion of liquid is absorbed before adding next (about 25 min.).  Add tomatoes; cook 2 min., stirring constantly.  Remove from heat, stir in cheese, basil and pepper.  Garnish with cheese and basil sprigs, if desired.
+
+
+
+
+
+
+
+
+
+
+
+Mexican Rice Casserole
+
+Yield: 10-12 servings		From: Emeril Lagasse FoodNetwork 2006
+
+⅓ C. olive oil
+3 C. chopped Yellow Onions
+1 Red Bell Pepper, chopped (about 1 C.)
+1 Green Bell Pepper, chopped (about 1 C.)
+1 T. minced Garlic
+2½ C. Long-Grain White Rice
+2½ C. Canned Low-Sodium Chicken Broth
+28 oz. Can Whole Tomatoes with Juice, chopped
+2 t. Salt
+2 t. Southwest Seasoning
+⅓ C. thinly sliced Green Onions, optional
+¼ C. chopped fresh Cilantro Leaves, optional
+
+Preheat oven to 350F.
+
+Heat the olive oil in a large saucepan or Dutch oven over medium-high heat.  Add the onions, bell peppers, and cook, stirring, until soft, about 4 min.  Add the garlic and cook for 1 min.  Add the rice and cook, stirring until opaque and nutty in aroma, 2-3 min.  Add the chicken broth, tomatoes, salt, Southwest seasoning.  Stir well and bring to a boil.  Cover with a tight-fitting lid and transfer to the oven.  Bake until rice is tender and liquid is absorbed, 25 to 30 min.
+
+Remove from oven and let sit, undisturbed, for 5 to 10 min.  Fluff the rice with a fork and stir in the green onions and cilantro, if desired.  Serve hot.
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+Black Bean and Roasted Vegetable Burritos
+
+Yield: 8 servings				From: Moosewood Restaurant
+
+1 baking-sheet Vegetable spray
+4 medium peppers--red, green or yellow peppers, cut into 3x¼” matchsticks
+1 large onion, sliced crosswise ¼” thick
+1 medium zucchini, cut into 3x¼” matchsticks
+1 T. fresh lemon juice
+2 t. extra-virgin olive oil
+1 t. oregano
+1 dash Salt & freshly ground pepper
+3 C. cooked black beans, drained and rinsed if canned
+2 # scallions, finely chopped
+2 # canned chipotle chilies-stemmed, seeded and minced
+3 # garlic cloves, minced
+2 T. finely chopped fresh cilantro
+1-2 T. fresh lime juice
+8-10” flour tortillas
+1 C. grated Cheddar cheese (about 3 oz.)
+3 # tomatoes, seeded and minced
+
+Preheat oven to 475F.  Lightly coat a shallow roasting pan or rimmed baking sheet with vegetable oil spray.  In a large bowl, combine the bell peppers, onion, zucchini, lemon juice, oil, oregano and a pinch of salt and pepper.  Transfer the vegetables to the pan and roast for 20-25 min., stirring, until crisp-tender.
+
+In a non-reactive saucepan, coarsely mash half of the beans with the scallions, chipotles, garlic and cilantro.  Add the remaining beans and season with the lime juice, salt and pepper.  Cook over moderate heat, stirring, until warmed through, about 6 min.
+
+Heat a large cast-iron skillet or griddle over moderate heat.  Heat the tortillas, 1 at a time, until just softened, about 15 seconds per side.  Transfer to plates and pile the beans and vegetables on top.  Sprinkle with the cheese and roll up the tortillas.  Top with the tomatoes and serve.
+
+
+
+
+
+
+
+
+
+
+Yams in Orange Sauce
+
+							From: Gram Violet Carlson
+
+8 medium yams or sweet potatoes
+2 C. orange juice
+2 T. cornstarch
+⅔ C. brown sugar
+⅔ C. granulated sugar
+½ t. salt
+6 T. butter
+4 t. grated orange rind
+
+Preheat oven to 400F.  Pierce with a fork.  Bake potatoes with skin on until tender.  Remove potatoes from oven.  Turn oven down to 350F.
+
+Blend together remaining ingredients and cook, stirring constantly, or cook in a double boiler.
+
+Remove potatoes from oven.  Cut into thick slices and place in 9x13” glass pan and pour orange sauce over them.  Bake for 30 min.-1 hour or until heated through.
+
+Note: Can use frozen orange juice that isn’t diluted fully.  If not using fresh oranges, skip the orange rind.
+
+
+
+
+
+
+
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+
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+
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+
+
+
+
+Yam and Apple Casserole
+
+Yield: 8 servings				From: Inn at Cedar Falls   Hocking Hills, OH
+
+2 Granny Smith apples
+2-16 oz. cans yams (drain and pat dry)
+8 T. melted unsalted butter
+½ C. dark corn syrup
+⅓ C. plus 2 T. light brown sugar
+2 T. dry sherry
+¾ t. cinnamon
+⅛ t. salt
+
+Preheat oven to 350F.  Grease a 10” pie pan or casserole dish.
+
+Core, peel and slice apples, set aside.  In a food processor, puree yams, 6 T. butter, dark corn syrup, brown sugar, sherry, cinnamon and salt.  Spread ½ mixture into prepared pan.  Arrange ½ of the apples on top.  Repeat with remaining yam mixture and apples.  Brush top of apples with remaining 2 T. butter.  Bake for 45 min. or until apples are tender.
+
+Note: This dish freezes well.  I leave out the top layer of apples until ready to bake.
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+Caramelized Butternut Squash
+
+Yield: 6-8 servings				From: The Barefoot Contessa Cookbook
+
+2 medium Butternut Squash (4-5 lb. total)
+6 T. unsalted butter, melted
+¼ C. Light brown sugar, packed
+1½ t. kosher salt
+½ t. freshly ground black pepper
+
+Preheat oven to 400F.
+
+Cut off and discard the ends of each butternut squash.  Peel the squash, cut them in half lengthwise, and remove the seeds.  Cut the squash into 1¼ to 1½” cubes and place them on a baking sheet.  Add the melted butter, brown sugar, salt, and pepper.  With clean hands, toss the ingredients together and spread in a single layer on the baking sheet.  Roast for 45-55 min., until the squash is tender and the glaze begins to caramelize.  While roasting, turn the squash a few times with a spatula, to be sure it browns evenly.  Taste for seasonings and serve hot.
+
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+
+
+
+Fabulous Fall Squash
+
+Yield: 6  servings				From: 4th of May Cookbook
+
+1½ lb. Butternut Squash
+1 C. Onion, cut into ¼” rings
+1 T. Butter
+1 lb. Bartlett or Anjou Pear
+¼ t. Salt
+⅛ C. dry Bread Crumbs
+3 slices Bacon, cooked and crumbled
+1 T. Romano Cheese, grated
+2 T. Pecans, chopped
+1 T. Butter, melted
+2 T. Parsley, chopped
+
+Cut squash in half lengthwise and remove seeds.  Peel and cut crosswise into ½” thick slices.  Set squash aside.
+
+Cook onion rings in butter for 5-10 min. until tender.  Set aside.
+
+Cut the pears in half and core, peel and slice thinly.
+
+In a 9x13” casserole, layer half the squash and half the pears.  Repeat the layers.  Sprinkle lightly with the salt and cover with the onion rings.  Cover the casserole with aluminum foil and bake at 350F for 45 min., or until squash is nearly tender.
+
+Meanwhile, in a mixing bowl combine the breadcrumbs, bacon, cheese, nuts and melted butter.  Sprinkle this mixture over the cooked casserole and bake uncovered an additional 15 min. or until squash is tender.
+
+Sprinkle with chopped parsley and serve.
+
+
+
+
+
+
+
+
+
+Baked Pineapple Casserole
+
+Yield: 6 Servings
+
+½ Stick unsalted butter (4 T.)
+¼ C. Sugar
+4 Large Eggs, beaten and mixed one at a time
+20 oz. (1 Can) Crushed Pineapple, drained but not pressed
+6 Slices White Bread, crusts removed, then cubed
+
+Preheat oven to 325F.
+
+Cream together butter and sugar.  Add eggs and beat well after each egg.  Add pineapple, then fold in bread cubes.  Pour into a 3-qt. glass baking dish sprayed with non-stick spray.
+
+Bake 45 min., or until bubbling and a knife inserted in the center comes out clean.
+
+Note: This may be prepared in advance and refrigerated, covered.  If casserole is put in the oven directly from the refrigerator, do not preheat the oven.  Uncover the casserole and bake up to 60 min.
+
+Great with ham!
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+Vidalia Onion Casserole
+
+Yield: 6 Servings
+
+5 Large Vidalia Onions, peeled and sliced into thin rings
+1 Stick unsalted butter
+1 C. Parmesan Cheese, grated
+1 Stack Ritz Crackers, crushed
+
+Preheat oven to 325F.
+
+Melt butter in a large skillet.  Add onions and sauté until limp and opaque (a little underdone is really even tastier).  Pour ½ onion mixture into a greased 1½ qt. casserole; cover with ½ of the cheese, then ½ of the crushed crackers.  Repeat layers.
+
+Bake uncovered for 30 min. or until golden brown and bubbly.
+
+
+
+
+
+
+
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+
+
+
+
+
+
+
+
+Mushroom Bread Pudding
+
+ 						From: Peter Fontaine 10/30/2000 class
+
+3 T. olive oil
+22 oz. mixed fresh wild mushrooms (black trumpet, porcini, chanterelles) torn
+¼ C. chopped shallots
+¼ C. whole butter (optional)
+½ t. chopped garlic
+¼ C. chopped mixed fresh herbs (oregano, thyme, chives—basil good for goat or parmesan cheeses)
+salt & pepper to taste
+5 # eggs
+3 C. heavy cream
+¼ C. Parmesan cheese (or Stilton with beef, goat cheese with lamb, feta)
+6 C. cubed stale bread (soaks up less)
+
+Mix 2 C. cream and eggs together with parmesan cheese.  Sauté mushrooms and shallots until shallots are translucent.  Add chopped herbs to sauté and cook 2 min.  Set aside to cool.  Add all diced bread cubes to egg mixture and add shallot mix.  Soak for 30 min. turning occasionally.  Season as desired.  Once bread has absorbed liquid, pour into a buttered baking dish (10x15) about ¾ the way up.  Pour 1 C. cream over top.  Bake at 350F for 30-40 min. lightly covered with foil.  Remove foil for last 5 min. of cooking.  Put knobs of butter about the baked product if desired.  Serve warm.
+
+Note: Can skip the last cup of cream and butter on top.
+	Freezes well.
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+Mom’s Turkey Dressing
+
+Yield: enough for one turkey
+
+1 stick butter
+1½ C. onion, chopped
+1½ C. celery, chopped
+1 small pkg Pepperidge Farm herb stuffing
+2 # eggs
+1 C. chicken bouillon
+1½ t. salt
+1 t. paprika
+¼ t. nutmeg
+¼ t. sage
+1 # apple, cored and chopped
+
+Cook onion and celery in butter.  Mix all ingredients together lightly.
+
+Pre-heat oven to 350.  Bake in buttered casserole dish until lightly browned on top.
+
+
+
+Cauliflower-Cheese Pie
+
+Yield: 4-5 servings				from: Moosewood Cookbook
+
+Crust:
+2 C. packed grated raw potato
+¼ C. grated onion
+½ t. salt
+1 egg white, lightly beaten
+flour for your fingers
+a little oil
+
+Filling:
+1 T. olive oil
+1 C. chopped onion
+2 cloves garlic, minced
+½ t. salt
+1 dash black pepper, to taste
+½ t. basil
+¼ t. thyme
+1 medium cauliflower, in small pieces
+2 # eggs, or 1 whole egg + one egg white
+¼ C. milk, low fat is ok
+1 C. packed grated cheddar cheese
+1 dash paprika
+
+Preheat oven to 400F.  Oil a 9” pie pan.
+
+Combine grated potato and onion, salt and egg white in a small bowl and mix well.  Transfer to the pie plate and pat into place with lightly floured fingers, building up the sides into a handsome edge—it shrinks so build up!
+
+Bake for 30 min., then brush the crust with a little oil and bake it 10 min. more.  Remove from oven, and turn the temperature down to 375F.
+
+Heat the olive oil in a large skillet.  Add onion, garlic, salt, pepper and herbs, and sauté over medium heat for about 5 min.  Add cauliflower, stir and cover.  Cook until tender, stirring occasionally (about 8-10 min.)
+
+Spread half the cheese onto the baked crust (ok if it’s still hot).  Spoon the sautéed vegetables on top, and then sprinkle on the remaining cheese.  Beat the eggs and milk together, and pour this over the top.  Dust lightly with paprika.
+
+Bake 35-40 min., or until set.  Serve hot or warm.
+
+
+Creamed Eggs
+
+2 # eggs
+3 T. butter
+3 T. flour
+½ C. milk
+
+Boil 2 eggs and cool.  Peel and slice.
+
+Whisk butter and flour in a saucepan a few minutes to cook the flour.  Gradually add milk, whisking often.  When thickened, add eggs and serve over toast.
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+Spaghetti with Asparagus, Smoked Mozzarella and Proscuitto
+
+Yield: 6-8 servings 				From: Giada DeLaurentis
+
+2 lb. Asparagus, trimmed
+¾ lb. Spaghetti
+4 T. olive oil
+4 cloves garlic, minced
+Salt & freshly ground black pepper
+6 oz. thinly sliced Prosciutto, cut crosswise into strips
+6 oz. Smoked Mozzarella Cheese, diced (about 1 C.)
+6 T. thinly sliced fresh Basil Leaves
+
+Cook the asparagus in a large pot of boiling salted water until crisp tender, about 2-3 min.  With a slotted spoon, remove asparagus from boiling water to a bowl of ice water to cool and stop the cooking.  When cool, strain, cut asparagus into 1” pieces, and set aside.
+
+Return the water in the pot to a boil, adding additional water, if necessary.  Add the pasta and cook until al dente, about 8 min.  Drain the pasta, reserving 1 C. of the cooking liquid.
+
+Heat the oil in a large heavy skillet over medium heat.  Add the garlic and sauté until fragrant, about 20 sec.  Add asparagus to the skillet.  Season with salt and pepper, to taste.  Add the pasta, and if needed, some of the cooking liquid.  Toss to coat.  Add the Prosciutto, mozzarella, and basil, and toss to combine.  Turn off the heat.  Season with salt and pepper, to taste, and serve.
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+Lynn’s Swiss Cheese Fondue
+
+Yield: 1 meal
+
+Per person:
+
+7 oz. Swiss cheese, grated (½ Emmentaler; ½ Gruyere)
+8 oz. French bread, in bite-size cubes
+⅓ C. dry white wine
+1 t. lemon juice
+
+Per fondue pot:
+
+1 clove garlic
+2 t. flour or cornstarch
+2 oz. dry white wine
+pepper
+paprika
+nutmeg
+
+Rub inside of fondue pot with garlic clove.  Pour in wine and lemon juice.  Put on the stove (low-medium heat) for about 20 minutes.  When bubbling, add cheese, stirring constantly.  When the fondue starts to cook, add flour diluted with wine.  Let cook 2-3 minutes.  Transfer to the fondue cooker.
+
+Tips:
+(1)	immature cheese causes chewiness - used well-aged cheeses
+(2)	for 4 people, 1 loaf of Italian or French bread is sufficient
+(3)1 bottle of wine is enough for 8 fondues (not used as beverage)
+
+
+
+Smoked Cheddar and Ale Fondue
+
+Yield: max 4 servings 				From: Fondue by David Morgan
+
+2 T. Butter
+1 # Red Onion, finely chopped
+1 clove garlic, crushed
+1 T. lemon juice
+¾ C. (7 oz.) Light Ale
+1¼ lb. (625g) Smoked Cheddar
+1 T. Wholegrain Mustard
+1 t. Worcestershire Sauce
+1 T. Cornstarch
+2 lb. Russet, Idaho, or Longwhite Potatoes, peeled and quartered
+½ C. vegetable oil
+2 T. all-purpose flour, seasoned with salt and pepper
+4 Rosemary Sprigs, chopped
+10 cloves garlic, skins on, crushed
+Cooked Cauliflower & Toasted Bread Cubes
+
+Potatoes:
+Cook the potatoes in a pan of boiling water for 8 min. then drain.  Meanwhile, pour the oil into a roasting pan (cookie sheet with lip) and heat in a preheated oven at 400F for around 5 min.  Sprinkle the potatoes with the seasoned flour and toss to coat evenly.  Put the potatoes into the hot oil and turn to coat.  Add the rosemary and garlic and roast for 45-50 min., basting and turning 2-3 times during cooking.
+
+Fondue:
+Melt the butter in a fondue pot and sauté the onion and garlic over low heat for 5-10 min. until soft but not colored.  Stir in the lemon juice.
+
+In a non-stick frying pan, pour in the ale and bring slowly to a simmer.  Gradually add the smoked cheddar, stirring continuously until it has melted.  Do not boil.
+
+Mix together the mustard, Worcestershire Sauce, and cornstarch and add to the fondue.  Cook over a low heat for around 2-3 min. until thickened.  Transfer to the fondue pot and serve with the rosemary and garlic potatoes.
+
+
+
+
+
+
+
+Chile Rellenos
+
+Yield: 4 servings 				From: Victor Glaze
+
+Batter:
+¾ C. Flour
+1½ t. baking powder
+½ t. Salt
+3 # egg yolks
+Water as needed
+3 # egg whites
+
+14 grilled chiles
+8 oz. Tillamook Sharp Cheddar
+8 oz. cream cheese
+
+Remove charred skin from chilies.  Cut a horizontal slit at the stem end of the chile.  Cut cheddar and cream cheese into sticks and stuff both into each chile.
+
+Mix everything except egg whites together to make a smooth batter (like pancake batter).  Beat egg whites until stiff.  Gently fold whites into batter.
+
+Dip each chile into batter and fry in ½” oil at 375F until golden on one side.  Gently flip over and cook other side.  Remove from oil and place on paper towel-lined plate.  Serve with sour cream.
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+Springtime Noodles
+
+Yield: 4-6 Servings
+
+½ lb. Asparagus
+½ lb. Mushrooms, sliced
+¼ C. Slivered Prosciutto or baked ham (optional)
+¼ C. Butter
+1 medium Carrot, thinly sliced
+1 medium zucchini, diced
+8 oz. Thin Noodles
+3 Green Onions (including tops), sliced
+½ C. frozen tiny Peas, thawed
+1 t. Dried Basil
+½ t. Salt
+1 Dash Nutmeg
+1 Dash White Pepper
+½ Pt. (1 C.) Whipping Cream
+¼ C. freshly grated Parmesan Cheese + additional as garnish
+1 garnish Chopped fresh Parsley
+
+Snap off and discard white fibrous ends of asparagus.  Cut spears diagonally into 1” lengths, but leave tips whole.
+
+In a wide frying pan over medium-high heat, melt butter.  Add mushrooms, Prosciutto (if used), asparagus, carrot, and zucchini; cook, stirring occasionally, for 3 min.  Cover pan and cook for 1 min. more.
+
+Meanwhile, cook noodles in a large kettle of boiling salted water until al dente; drain well.
+
+To vegetable mixture add green onions, peas, basil, salt, nutmeg, pepper, and cream.  Increase heat to high and cook until liquid boils all over and forms large shiny bubbles.  Return drained noodles to kettle in which they were cooked, pour vegetable sauce over noodles, and lift and mix gently so noodles are thoroughly coated.  Add the ¼ C. Parmesan cheese and mix again.
+
+Turn into a warm bowl, sprinkle with parsley, and serve at once with additional Parmesan cheese.
+
+
+
+
+
+
+Cheese Lovers 5 Cheese Mac and Cheese
+
+Yield: 6-8 servings			From: FoodNetwork 2009
+
+? T. kosher salt
+16 oz.  packaged macaroni (cellentani or other curly noodle)
+¼ lb. Bacon
+1 Medium Onion, diced
+5 T. unsalted butter, plus more to butter baking dish
+6 T. all-purpose flour
+1 T. Dijon Mustard
+2½ C. Whole Milk
+2 C. heavy cream
+1 Sprig Fresh Thyme
+1 # Bay Leaf
+½ t. Salt
+1½ C. Grated Fontina Cheese
+½ C. Crumbled Blue Cheese (Maytag)
+¾ C. Grated Gruyere Cheese
+¾ C. White Cheddar (Australian)
+¾ C. Grated Parmesan Cheese
+2 t. Worcestershire sauce
+3 T. Italian Parsley, chopped
+¼ C. bread crumbs
+
+Preheat oven to 450F.  Butter a 9x13” glass baking dish.  Bring a large pot of lightly salted water to a boil.  Add the macaroni and according to package directions.  Drain well.
+
+In a large Dutch oven or other heavy pot, sauté bacon until crisp.  Remove bacon with a slotted spoon and reserve.  Sauté the onion in the bacon drippings until soft.  Add the 5 T. butter to the onion mixture and melt the butter stirring with a wooden spoon.  Using a whisk, add the flour, and stir constantly until well mixed with the fat making a roux.  Whisk in the mustard.  Gradually add the milk and cream, whisking constantly.  Add the thyme, bay leaf and salt.  Let come to a simmer and stir frequently for 15 min.
+
+Strain the hot milk mixture into a metal bowl and discard the solids.  Working quickly, mix in 1C. Fontina, Blue Cheese, ½ C. Gruyere, ½ C. White Cheddar, ½ C. Parmesan, the reserved bacon, and parsley.  Continue to stir until all the cheese is melted.  Add the cooked noodles to the cheese mixture to coat.  Add the noodle mixture to the prepared baking dish.  Mix the remaining cheeses and bread crumbs together and sprinkle on top of noodles.  Bake for 15 to 20 min. or until bubbling and golden brown.  Remove from oven and rest for 5 min.
+
+
+Creamy Macaroni and Cheese
+
+Yield: 12 Servings			From: adapted from Paula Deen
+
+2 C. Uncooked Elbow Macaroni (an 8 oz. box isn’t quite enough)
+4 T. (½ stick) unsalted butter, cut into pieces
+2½ C. (about 10 oz.) Sharp Cheddar Cheese, grated
+3 Large Eggs, beaten
+½ C. Sour Cream
+10¾ oz. (1 Can) Condensed Cheddar Cheese Soup
+1 C. Whole Milk
+½ t. Dry Mustard
+½ t. black pepper
+
+Boil the macaroni in a 2 qt. saucepan in plenty of water until tender, about 7 min.  Drain.  In a medium saucepan, mix the butter and cheese.  Stir until the cheese melts.  In a slow cooker, combine cheese/butter mixture and add the eggs, sour cream, soup, milk, mustard and pepper and stir well.  Then add the drained macaroni and stir again.  Set the slow cooker on low setting and cook for 3 hours, stirring occasionally.
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+Light as a Cloud Gnocchi
+
+Yield: 4 Servings			From: Anne Burrell
+
+5 Large Idaho Potatoes
+2 Large # eggs
+¾ C. grated Parmesan Cheese
+3 to 4 C. all-purpose flour
+1 T. Salt
+
+Preheat the oven to 375 or 400F.
+
+Bake the potatoes until they are fork tender, about 45 min. to 1 hour.  Check them!
+
+While the potatoes are still hot, peel and pass them through a food mill or ricer (I find a food mill works just as well as a ricer and is much easier to handle) onto a sheet tray lined with parchment paper.  When doing this, pay careful attention to keep the potatoes as light and fluffy as possible.  This will aid in keeping the gnocchi light.  Refrigerate the potatoes on the sheet tray until cold.  This is also a very important step.  If the potatoes are warm while adding flour, they will require more flour which will result in a much heavier finished product.
+
+When the potatoes are absolutely cold, transfer to a clean work surface.  Beat together the eggs and cheese and pour onto the potatoes.  Season with salt.  Cover generously with flour.  It should look like snow on the mountains.
+
+Crumble the potato-flour mixture between your fingers.  Begin to knead the dough until it is a dry homogeneous mixture.  The dough should feel slightly moist, but not tacky.  If too tacky, repeat the snow on the mountains stage.
+
+Form the dough into a large log.  Cut slices off the log and begin to roll into long ropes that are about 1” in thickness.  Cut the ropes into ½” lengths.  Cover generously with flour.  Place the gnocchi in a single layer on a sheet tray dusted with flour.  DO NOT PILE ON TOP OF EACH OTHER!!
+
+Use or freeze the gnocchi immediately.  If freezing, place the tray directly into the freezer.  Once frozen, the gnocchi can be stored in plastic bags, in the freezer, indefinitely.  When cooking gnocchi, they can go directly from the freezer into salted boiling water.
+
+Note: It is a general practice to take gnocchi out of the water when they float.  This is a big mistake.  Gnocchi need to be cooked in boiling water until they float and get nice and puffy.  Not cooking gnocchi long enough will also result in heavy gnocchi.
+
+
+
+Mara’s Ricotta Tortelle
+
+Yield: about 400 tortelle
+	(assume 30 tortelle per serving)
+
+250g flour (1.1lb; 00 type in Italy) ½ semolina, ½ white
+4 eggs, divided
+Less than a ½ C. water
+500 g fresh ricotta (1.1 lb.)
+75 g Parmesan, grated
+Nutmeg, grated (about ⅛ nut)
+1 big pinch Salt (or to taste)
+150 g spinach, cut and boiled (400 g fresh)
+
+Mix flour, 2 eggs, and water to form a dough.  Knead for 20-30 minutes.
+
+To make filling:
+Mix ricotta, Parmesan, nutmeg, and salt in a large bowl.  Stir in spinach.  In a separate bowl, beat remaining 2 eggs well, with a pinch of salt.  Add egg mixture to ricotta mixture.
+
+To make tortelle:
+Roll out dough into a log.  Cut a 1” slice from the log and cover the rest under a bowl (so it doesn’t dry out).  Roll out the slice and cut into 2 pieces.  Make each piece a flat log shape.  Using a pasta machine, roll out dough, adjusting the thickness 2 notches at a time, until you are down to the thinnest notch.
+
+Swipe the dough over flour to lightly flour bottom.  Using circle maker, cut circles in the dough. Remove scraps and add to the covered dough.
+
+Using a big spoon and a knife, put a small blob of filling in the center of each tortelle.  Holding the tortelle in your left hand, use your right hand to pinch the end of 2 sides together.  Using thumb and index finger, “braid” the top of the tortelle sides together.
+Place braided side down on a large sheet (that is covered with a clean dish towel).
+
+To cook, bring salted water to a boil.  Add 1 sheet of tortelle at a time to boiling water.  When tortelle float back up to the surface, remove and serve immediately.
+
+Note: fresh sage leaves sautéed in butter is a great sauce for this tortelle.  Or try a light tomato sauce.
+Spinach Ravioli
+
+ 						From: Kitchen Sink class 5/12/1998
+
+Pasta:
+3 eggs
+1¼ C. Semolina flour
+1 C. white flour (King Arthur)
+1 t. milk
+dash of salt
+
+Spinach Filling:
+1½ lb. Fresh spinach
+1 C. heavy cream
+salt
+pepper
+nutmeg
+butter
+
+Parmesan cheese for topping
+
+Pasta:
+On a board sift flours and salt.  Make a well in the center and drop in the eggs.  Add the milk.  With a fork beat the eggs and milk carefully…all the while incorporating some flour.  Be careful not to mix in too much flour.  Once you have a soft dough, knead for 10 min.  Place the dough on a plate and cover with clear wrap.  Let rest for 30 min.  If you are using a rolling machine you need not rest the dough.
+
+Filling:
+Bring a large pot of water to a boil. Wash the spinach.  When water is boiling add a dash of salt.  Plunge the clean spinach into plenty of boiling water.  Allow to just melt (bright green and not raw) and drain in cold water to stop cooking.  Keep water boiling if cooking ravioli soon. Squeeze spinach dry.  Sauté in some butter.  Season well.  Add 3-4 tablespoons of cream to lighten the spinach.
+
+Preheat oven to broil.  Butter an ovenproof serving dish.  Roll out the dough and using a form, prepare the ravioli.  Poach a few at a time in plenty of salted water until just tender.  Drain and place on serving dish.  Pour the rest of the cream around and scatter Parmesan cheese over the top.  Place the dish under the broiler and allow to bubble and just brown.  Serve.
+
+
+
+
+Corn Star Raviolis in Sweet Basil Cream Sauce
+
+Yield: 6-8 Servings				From: Guy Fieri 2008
+
+2 Ears fresh Sweet Corn, removed from the cob or 3 C. Frozen Corn
+3 T. Red Bell Pepper, minced
+3 T. Sweet Onion, minced
+15 Fresh Basil Leaves, chiffonade
+1 dash black pepper
+7 T. unsalted butter
+2¼ C. heavy cream
+1 Pinch Nutmeg, ground
+6 oz. Ricotta Cheese, room temperature
+6 oz. cream cheese, room temperature
+2 Pkg. Wonton Wrappers
+2 # egg yolks, beaten
+3 T. Parmesan, grated
+1 # 3” Cookie Cutter
+
+Melt 1 T. butter in a sauté pan, add in corn, bell pepper and onion.  Let sauté until the onion is translucent and corn has released some of its sugars.  Add in half of the basil leaves and a couple twists of black pepper.  Add in ¼ C. Heavy cream and reduce by half.  Set aside to cool.
+
+When cool, smash up a bit with a fork, stir in ricotta & cream cheese & nutmeg.  Place wonton wrappers down (three at a time works) and in the center of each, place 1½ t. filling.  Brush exposed wrapper with egg yolk, carefully place a second wrapper on top and carefully seal edges, making sure to get out any air bubbles.  Cut with a star cutter, work fingers around edges to make sure seal is tight.  Set aside on floured baking sheet and continue to assemble.
+
+When finished, boil water and gently add raviolis a few at a time, cooking for 2 min. or until they float.  Carefully remove and drain.
+
+For Sauce:
+In a clean sauté pan, melt remaining 6 T. butter.  When melted, add in remaining basil, sauté until crisp and butter is just very lightly browning.  Add in remaining cream (2 C.) and reduce to thickened.  Salt & pepper to taste.  Serve immediately over raviolis.
+
+
+
+
+
+
+
+Pizza Crust
+
+Yield: 3-4 12” pizzas					From: King Arthur Flour
+
+2 C. Warm Water
+1 T. Sugar
+1 T. Active Dry Yeast
+1½ t. Salt
+5-6 C. all-purpose flour
+2 T. olive oil (optional)
+
+Two hours before cooking pizza: Dissolve sugar, yeast and salt in warm water.  Blend in flour and oil with a large spoon.  Turn out onto a floured surface and knead until smooth and springy.  Clean and grease a bowl, place dough in it.  Cover and let rise until double in bulk (1-2 hours).
+
+Preheat oven to 450F.  Punch dough down and divide into 4 pieces.  Roll each piece out on a floured surface with a floured rolling pin, into a 12” circle (roll dough from center out).  Let the dough rest several times to relax it and make it more cooperative.  Turn it over from time to time and roll the reverse side.
+
+Brush crust with a bit of olive oil, spread pizza or spaghetti sauce lightly over the surface and add your own toppings.  Sprinkle top with grated cheese.  Bake for 15 min.
+
+
+
+
+
+
+
+
+
+
+
+
+
+Farley’s Favorite Pizza Dough
+
+Yield: 2 thin 14” pizzas			From: King Arthur Flour
+
+Biga:
+½ C. King Arthur all-purpose flour
+¼ C. Lukewarm Water
+Pinch of Instant Yeast
+
+Dough:
+2 C. King Arthur all-purpose flour
+1 heaping T. Pizza Dough Flavor (optional, but delicious)
+¾ C. Water
+2 T. olive oil
+1½ t. Salt
+1 t. Instant Yeast
+
+Biga: Mix the biga ingredients in a small bowl, cover, and let rest at room temperature overnight.
+
+Dough: In a large bowl, combine the biga and the remainder of the dough ingredients, stirring until the dough starts to leave the sides of the bowl.  Transfer the dough to a lightly greased surface, oil your hands, and knead it for 5 to 7 min., or until it’s supple, but the surface is still somewhat rough.  Transfer the dough to a lightly greased bowl, cover the bowl, and allow the dough to rise for 2 hours, turning it over and gently deflating it after 1 hour.
+
+To make the pizza: Preheat oven and baking stone to 500F for at least 1 hour.  Roll the dough very thin on a piece of parchment paper.  Top it lightly with your favorite ingredients.  Don’t go overboard with the sauce or the toppings—less is more!  Using a ppel, transfer the pizza (and parchment) to the hot stone, and bake until crisp, 10 to 15 min.
+
+Some Favorite Toppings:
+--Sautéed onions, garlic and sweet peppers, sprinkled lightly with parmesan and fresh mozzarella
+--Pesto with fresh tomato, kalamata olives, and shaved parmesan
+--Caramelized onions, thinly sliced apples, and cheddar cheese
+--Green, yellow and red peppers with fontina and mozzarella cheeses, sausage and black olives
+--Crushed garlic, mozzarella, spinach, tomato and sautéed mushrooms
+
+
+
+Pizza Dough
+
+Yield: 2 12” pizzas			From: The Naked Whiz
+
+1½ C. Warm Water
+2 T. olive oil
+2 t. kosher salt
+3¾ C. Bread Flour
+½ C. Cornmeal
+2 t. Sugar
+2 t. Rapid Rise Yeast
+
+Add to bread machine as instructed in bread machine manual.  Bake in egg at 550-600F on a preheated pizza stone.
+
+
+
+
+
+Pizza Sauce
+
+Yield: 2 12” pizzas			From: The Naked Whiz
+
+2 T. olive oil
+1 Onion, diced small
+2 Cloves Garlic, minced
+28 oz. Can Whole Tomatoes
+2 Sprigs fresh Oregano
+1 t. Sugar
+1 t. kosher salt
+¼ t. Pepper
+
+Heat oil in a 3 qt. saucepan.  Cook the onion and garlic until softened and translucent, about 3 min.  Stir as necessary.  Add tomatoes, crushing lightly with your hands as you add them.  Be sure to add the juice, too.  Strip the leaves of oregano from the stem and then chop roughly.  Add the oregano and the sugar.  Simmer, stirring occasionally for 20-30 min., until thickened.  Add salt and pepper to taste.
+
+
+
+
+
+
+Pizza Dough
+
+Yield: 312” pizzas			From: Tyler Florence
+
+1 Pkg. Active Dry Yeast (2¼t.)
+1 t. Sugar
+1 C. Warm Water
+1 T. kosher salt
+extra-virgin olive oil
+3 C. OO flour, plus more for dusting
+
+In the bowl of a standing electric mixer fitted with a dough hook, combine the yeast, sugar and warm water; stir gently to dissolve.  Let the mixture stand until the yeast comes alive and starts to foam, about 5-10 min.
+
+Turn the mixer on low and add the salt and 2T. olive oil.  Add the flour a little at a time, mixing at the lowest speed until all the flour has been incorporated.  When the dough starts to come together, increase the speed to medium; stop the machine periodically to scrape the dough off the hook.  Get a feel for the dough by squeezing a small amount together; if it’s crumbly, add more water; if it’s sticky, add more flour 1 T at a time.  Mix until the dough gathers into a ball, this should take about 5 min.
+
+Turn the dough out onto a lightly floured surface and fold it over itself a few times; kneading until it’s smooth and elastic.  Form the dough into a round and place in a lightly oiled bowl, turn it over to coat.  Cover with plastic wrap and let rise in a warm spot until doubled in size, about 1 hour.  This is a good time to stick the pizza stone in the oven and preheat to 500F.
+
+Once the dough has doubled, turn it out onto a lightly floured counter.  Roll and stretch the dough into a cylinder and divide into 3 equal pieces.  Cover and let rest for 10 min. so it will be easier to roll out.
+
+Roll or pat a piece of dough into a 12” circle, about ⅛” thick.  Dust a pizza paddle with flour and slide it under the pizza dough.  Brush the crust with a thin layer of olive oil, and top with your favorite flavors.  Slide the pizza onto the hot stone in the oven and bake for 8-12 min., until the crust is golden and crisp.  Repeat with the remaining dough.
+
+
+
+
+
+
+
+Sugo Sauce for Pizza
+
+					From: Tyler Florence FoodNetwork2006
+
+¼ C. extra-virgin olive oil
+1 medium Onion, chopped
+2 cloves garlic, minced
+½ C. Large Pitted Green Spanish Olives, such as Manzanilla, chopped
+2 T. Capers, drained
+½ Bunch fresh Basil Leaves, hand torn
+28 oz. (1 can) Whole Peeled Tomatoes, drained and hand crushed
+kosher salt & black pepper
+
+Coat a sauté pan with the olive oil and place over medium heat.  When the oil gets hazy, add the onion and garlic, cook and stir for 5 min. to soften.  Add the olives, capers, and some hand-torn basil.  Carefully add the tomatoes, cook and stir until the liquid is cooked down and the sauce is thick, about 10 min; season with salt and pepper and then take it off the stove.
+
+
+
+
+
+
+
+
+
+
+
+
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+
+
+
+
+
+
+
+
+
+
+
+
+Grilled Pizza Topped with Caramelized Onions, Blue Cheese Mascarpone & Crunchy Red Grapes
+
+Yield: 6-8 Servings			From: adapted from Tyler Florence 2007
+
+36 oz. (2) Store-bought Pizza Dough
+extra-virgin olive oil
+3 large onions, sliced
+all-purpose flour, for dusting
+8 oz. (1 Container) Mascarpone Cheese
+1 C. Crumbled Blue Cheese
+kosher salt & black pepper
+1 C. Toasted Pecans, roughly chopped
+1 C. Red Seedless Grapes, Slit down the middle
+2 T. freshly chopped Flat-Leaf Parsley
+
+Remove the pizza dough from the refrigerator 1 hour before you want to start.
+
+In a large sauté pan over medium low heat, add 2 T. olive oil.  Add onions and slowly caramelize until brown and creamy, about 20 min.  Set aside to cool.
+
+Heat the grill over medium-high heat and wipe down with oiled paper towels to create a non-stick surface.  On a floured surface, roll out each of the pizza dough balls into an elongated shape, about 12 by 8”es and about ½” thick.  Brush with olive oil and grill on both sides until warmed through and grill marked, about 4 min. per side.
+
+In a medium bowl, mix together the mascarpone and blue cheese.  Smear the cheese mixture over each of the grilled pizza crusts.  Top with caramelized onions, toasted pecans, and fresh grapes.  Season with a few turns of freshly ground pepper, drizzle with more extra-virgin olive oil and top with fresh parsley.
+
+
+
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+
+
+
+
+
+
+
+
+Prosciutto, Brie and Apple Panini
+
+Yield: 4 Servings				From: Food & Wine, July 2002
+
+4 T. plus 2 t. unsalted butter, softened
+1 Scallion, finely chopped
+½ t. fresh lemon juice
+¼ t. Dijon Mustard
+4 soft hero or Ciabatta Rolls, or 1 long baguette, halved lengthwise
+¾ lb. thinly sliced Prosciutto
+½ lb. Brie, rind removed, cheese cut into thin slices
+1 large Granny Smith Apple, peeled, cut in half, cored, and thinly sliced
+
+In a bowl, beat 4 T. butter until creamy.  Stir in scallion, lemon juice and mustard until smooth.
+
+Preheat a griddle over low heat.  Spread the scallion butter on the cut sides of the rolls.  Lay the Prosciutto on the bottom halves; top with Brie and the apple slices and close the sandwiches.  Lightly spread the remaining 2 t. butter on the outside of the rolls (it will be a very thin layer).  Grill on both sides until the Brie has melted.  Remove from heat.  Cut in half or serving portions and serve with salad or soup.
+
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+
+
+Grilled Vegetable Panini
+
+Yield: 4 Servings				From: FoodNetwork 2003
+
+3 # Japanese Eggplants, sliced in ½ lengthwise
+3 # red peppers
+1 # Red Onion, peeled and sliced into ¼” thick slices
+1 Large Beefsteak Tomato, cut into ½” thick slices
+1 T. extra-virgin olive oil, for grilling
+1 dash Salt & Pepper
+3 Cloves Garlic, finely chopped
+¼ C. Chopped Flat-Leaf Parsley Leaves, plus 2-3 T. torn leaves for garnish
+½ C. extra-virgin olive oil, plus more for drizzling bread
+1 Loaf Ciabatta, sliced lengthwise
+1 batch Sherry Vinaigrette, recipe follows
+8 Slices Manchego Cheese
+
+Heat grill to high.  Brush eggplant, peppers, and onion and tomato slices with oil and season with salt & pepper.  Grill Grill eggplant, tomato, and onion on both sides until slightly charred and just cooked through.  Grill peppers on all sides until charred, remove from the grill, place in a bag, and let rest 10 min.  Remove skin from the peppers and cut into 1” slices.  Cut the eggplant, tomato, and onion into large dice.
+
+Whisk garlic, ¼ C. chopped parsley, and ½ C. olive oil together in a large bowl.  Add the cut vegetables to the bowl and let marinate at room temperature for 30 min.
+
+Drizzle cut sides of ciabatta with 2-3 T. olive oil, sprinkle with salt & pepper, and grill, cut side down, for 1-2 min.  Brush grilled bread with some of the Sherry Vinaigrette and then layer on the mixed vegetable and Manchego.  Drizzle with more vinaigrette and top with torn parsley.  Place other piece of bread on top and heat in panini press 2-3 min.  Cut sandwich crosswise into 2” thick slices.
+
+
+Sherry Vinaigrette
+
+Yield: 4 Servings				From: FoodNetwork 2003
+
+¼ C. Aged Sherry Vinegar
+1 T. Dijon Mustard
+Salt & Pepper
+
+Whisk all ingredients together in a medium bowl.  Season, to taste, with salt & Pepper.
+
+
+
+
+Open Faced PLT
+
+Yield: 6 Servings				From: Gaida De Laurentis 2003
+
+½ C. Mayonnaise
+1 T. fresh lemon zest
+1 T. fresh lemon juice
+6 slices Whole Wheat or Sourdough Bread
+6 oz. Thinly sliced Prosciutto
+3 C. Arugula
+2 Tomatoes, sliced
+1 T. extra-virgin olive oil
+Salt & Pepper
+
+Whisk the mayonnaise, lemon juice, and zest in a small bowl to bend.  Set the mayonnaise mixture aside.
+
+Toast the bread.  Spread the mayonnaise mixture over each slice of toast.  Arrange the prosciutto over the toasts, dividing equally.  Top with the arugula, then the tomatoes.  Drizzle the oil over the sandwiches, then sprinkle with salt & pepper.  Cut the sandwiches into 3 equal pieces and serve.
+
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+
+
+
+Garlic Mojo for Fish & Vegetables
+
+Yield: 3 C.					From: Rick Bayless
+
+4 Large Heads Garlic or 10 oz. peeled Garlic Cloves
+2 C. Fruity olive oil
+1 t. Salt
+½ C. fresh Lime Juice
+
+Heat oven to 325F.
+
+Break the heads of garlic apart, then mash each clove (a fist against the side of a knife is what I do) to release the clove from its papery skin; if using already-peeled garlic, scoop the cloves into a heavy recloseable plastic bag and use a rolling pin to mash them slightly.
+
+Stir together the garlic, oil and salt in an 8x8” pan (make sure all the garlic is submerged), slide it into the oven and bake until the garlic is soft and lightly brown, about 45 to 55 min.  Add the lime juice and return to the oven for 20 min. for the garlic to absorb the lime and turn golden brown.
+
+Using an old fashioned potato masher or large fork, mash the garlic into a coarse puree.  Pour the mixture into a wide-mouth storage container and refrigerate it until you’re ready to enjoy some deliciousness.
+
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+
+
+Seared Scallops
+
+Yield: 4 Servings
+
+1-1¼ lb. Dry Sea Scallops, approximately 16
+2 t. unsalted butter
+2 t. olive oil
+1 dash kosher salt
+1 dash Freshly ground black pepper
+
+Remove the small side muscle from the scallops, rinse with cold water and thoroughly pat dry.
+
+Add the butter and oil to a 12-14” sauté pan on high heat.  Salt & pepper the scallops.  Once the fat begins to smoke, gently add the scallops, making sure they are not touching each other.  Sear the scallops for 1½ min. on each side.  The scallops should have a ¼” golden crust on each side while still being translucent in the center.  Serve immediately.
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+
+
+
+Bacon Topped Scallops with Spicy Mayo
+
+Yield: 6-8 servings				From: adapted from Tyler Florence
+
+1½ lb. Large Scallops
+½ lb. Thin-sliced Bacon
+1 drizzle Extra-virgin olive oil
+1 dash sea salt
+1 dash black pepper
+1 C. Mayonnaise
+⅛ C. or less Hot Chili Paste (recommend Sriracha Hot Chili Paste)
+1 # Lime, juiced
+2 T. Chopped Cilantro, plus more for garnish
+2 heads Bibb Lettuce, washed
+3 # Avocados, sliced
+
+Heat the oven to 350F.  Place bacon on broiler pan and cook in oven until done (about 20 min.)
+
+Make the spicy mayo by combining mayo, chili paste, lime juice, and chopped cilantro.  Stir well and refrigerate until ready to use.
+
+Heat a skillet on high.  Remove side muscle from scallops, if necessary.  Season with salt & pepper.  Drizzle scallops with olive oil.  Place in hot pan and sear both sides about 3 min. per side.
+
+To serve, carefully peel away the lettuce leaves and place a scallop in the center of each leaf.  Drizzle with spicy mayo, add a slice of avocado, and sprinkle some bacon on top.  Garnish with cilantro leaves.
+
+
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+
+
+
+
+
+
+
+Steamed Mussels with Leeks, Garlic, Thyme, White Wine and Butter
+
+Yield: 4 Servings					From: Tyler Florence
+
+3 lb. mussels
+? T. extra-virgin olive oil
+3 T. butter
+2 # leeks, white parts only, finely chopped
+4 cloves garlic, minced
+¼ bunch thyme
+1 C. white wine
+¼ C. Italian parsley, chopped
+
+Rinse mussels under cold running water while scrubbing with a vegetable brush.  Remove the stringy mussel beards with your thumb and index finger as you wash them.  Discard any mussels with broken shells or that won’t close.
+
+Heat 1 T. olive oil and 1 T. butter in a large pot over medium heat.  Add the leeks, garlic, thyme and cook until the vegetables cook down to a pulp, about 5 min.  Add the mussels and give everything a good toss.  Add the white wine.  Cover and steam over medium-high heat for 10 min., until the mussels open.  Stir occasionally so that all the mussels are in contact with the heat.  Add the remaining 2T. butter and a drizzle of olive oil to the sauce remaining in the pot and swirl to incorporate.  Season with salt and pepper.  Sprinkle with the parsley and serve immediately.
+
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+
+
+Spaghetti with Oven Baked Clams
+
+Yield: 4-6 Servings					From: Tyler Florence
+
+40 Littleneck Clams, well scrubbed
+¼ C. extra-virgin olive oil, plus more for drizzling
+10 Cloves Garlic, smashed with the back of a knife
+¼ lb. Pancetta, small dice
+2 Dried Red Chilies (or Chili flakes)
+Handful Fresh Basil Leaves
+¼ C. White Wine
+2 Pts. Cherry Tomatoes, stemmed
+Freshly Ground black pepper
+1 lb. Spaghetti
+
+Preheat oven to 400F.
+
+Bring a large pot of salted water top a boil.  Meanwhile, scrub the clams with a stiff brush under cold running water and discard any that are open.  Put a medium roasting pan over 2 burners.
+
+Add the olive oil, garlic, pancetta, chiles, and herbs and cook until the pancetta renders, 3 to 4 min.  Add the clams, wine, tomatoes, and a good amount of pepper and toss it all together.  Transfer pan to oven and roast until the clams open, about 10 min.  While the clams are cooking, drop the pasta into the water for 7-8 min.  Drain.  Dump the drained pasta into a serving bowl, and toss with clams.  Garnish with fresh basil leaves, pepper, and a drizzle of olive oil.
+
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+
+
+
+Crab Imperial Stuffed Portobellos
+
+Yield: 6					From: Kitchen Sink class
+
+6 large Portobellos, cleaned, stems removed (looks nicer to use 12-3” diameter)
+1 lb. Jumbo lump crabmeat, picked over carefully
+juice of ½ lemon
+1 T. unsalted butter
+1 T. finely chopped red bell pepper
+1 T. finely chopped green bell pepper
+1 T. finely chopped yellow or orange bell pepper
+2 T. finely chopped shallots
+4 T. unsalted butter
+5 T. unbleached all-purpose flour
+1 C. evaporated skim milk, not reconstituted or cream
+1 egg, lightly beaten
+½ t. dry mustard
+2 t. Worcestershire sauce
+½ C. Mayonnaise
+1 dash freshly ground salt and pepper
+1 dash paprika
+1 garnish freshly chopped parsley and chives
+1 dash of Tabasco (optional)
+
+Preheat oven to 375F.  Arrange portobellos on an oiled ovenproof baking dish—needs to have edges to catch juices.  Squeeze the lemon juice over the crab and toss very gently.
+
+In a small skillet, melt the 1 T. butter and cook the peppers and shallots until tender.  Remove from the heat and set aside.
+
+In a heavy bottomed saucepan, melt the 4 T. butter and stir in the flour.  Cook for 3-4 min., but do not allow to brown.  Whisk in the milk and cook until thickened.  Stir a little of the sauce into the egg, taking care not to scramble it, and then stir the egg into the sauce.  Stir in the dry mustard, Worcestershire and mayonnaise.  If making this to serve later—cool first BEFORE adding mayonnaise!  Season as needed with freshly ground pepper and salt.  Stir in the sautéed vegetables, and VERY carefully fold in the crab, taking care not to break up the lumps.  If not baking immediately, let cool BEFORE gently folding in the crab and sautéed vegetables.
+
+Spoon the crab mixture into the portobellos.  Bake in the preheated oven for 30-35 min.  Sprinkle lightly with paprika and freshly chopped parsley and chives.
+
+
+Crab Cakes with Dill Sauce
+
+ 				From: Barefoot Contessa Parties!
+
+1 # egg, beaten
+10 # saltines, crushed
+1 T. mayonnaise
+1 T. Worcestershire sauce
+2 t. Old Bay seasoning
+1 lb. jumbo lump crabmeat
+
+Mix everything together except crab.  Gently add crab and stir lightly.  Gently form into patties and sauté in butter/oil until browned on each side.
+
+
+Dill Sauce
+
+ 				From: Barefoot Contessa Parties!
+
+1 C. mayonnaise
+¼ C. sour cream
+¾ t. white wine vinegar
+12 leaves basil
+¾ C. dill leaves, chopped
+1½ T. green onions, chopped white and green parts
+¼ t. kosher salt
+¼ t. black pepper
+3 t. capers, drained, optional
+
+Place everything except capers in the bowl of a food processor fitted with a steel blade.  Process until combined.  Add the capers and pulse 2 or 3 times.  Transfer to a serving bowl, cover with plastic wrap and refrigerate until serving time.
+
+
+
+
+
+
+
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+
+
+
+
+
+
+Crab Cakes with Lemon-Dill Sauce
+
+Yield: 4 (2 apiece)					From: Paula Deen
+
+Lemon Dill Sauce:
+1 C. Mayonnaise (Hellmann’s)
+¼ C. Buttermilk
+2 T. chopped fresh Dill Leaves
+1 T. chopped fresh Parsley Leaves
+1 T. grated lemon zest
+2 t. fresh lemon juice
+1 clove Garlic, minced
+
+Crab Cakes:
+3 T. Butter
+1 # Green Onion, finely chopped
+2 T. finely chopped Red Bell Pepper
+1 clove Garlic, minced
+3 T. heavy cream (or mayo in a pinch)
+1 T. Dijon Mustard
+1 # egg
+½ t. minced fresh Parsley
+1 dash Cayenne Pepper
+1 C. Dry Bread Crumbs
+¼ C. Parmesan
+1 lb. White or Claw Crabmeat, picked free of any bits of shell
+2 T. vegetable oil
+
+Sauce: Combine all ingredients together in a bowl and stir well.  Refrigerate until well chilled.  The sauce will thicken as it chills.
+
+Crab Cakes:
+Melt 1 T. butter in a small skillet over medium heat.  Sauté the onion, bell pepper and garlic until the pepper is limp, approximately 3 min.  In a medium bowl, combine the cream, mustard, egg, parsley, cayenne pepper and ½ C. bread crumbs, and mix well.  Add the sautéed vegetables.  Gently fold in the crabmeat.  Form mixture into 8 patties, about ½” thick.  In a mixing bowl, combine remaining ½ C. bread crumbs with the Parmesan.  Pat this topping onto both sides of the patties.  Refrigerate until firm, about 2 hours.
+
+Using a skillet, combine the oil and remaining 2 T. butter.  Sauté the crab cakes in the hot oil-butter mixture for approximately 3 min. on each side, or until golden brown.  These crab cakes can also be baked for 7-10 min. in a 400F oven.
+
+
+
+Boiled Crab
+
+Yield: 4 Servings					From: Penzey’s Spices
+
+3 lb. Crab Legs in the shell
+2 T. Shrimp and Crab Boil Spices
+1 T. Dill Seed
+1 T. Caraway Seed
+3 Qts. Water (enough to cover the crab in the pot)
+¾ C. unsalted butter, melted
+
+In a large pot, add the shrimp and crab boil spices, dill seed and caraway seed to the water.  Cover the pot to keep (at least most of) the aroma in and let it simmer for a minimum of 20 min.  The shellfish is in the water for such a brief time, it’s good to get the water very well seasoned.  Rinse the crab and add to the water.  Cook about 6 min., drain and serve with hot melted butter.
+
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+
+Shrimp and Crab Croquettes
+
+Yield: 4 Servings	From: Cindy Jarrott	Source: Emeril Live, EM0639	URL: http://www.foodnetwork.com/recipes/emeril-live/cindys-shrimp-and-crab-croquettes-recipe/index.html
+
+2 C. Water
+1 C. Long-grain Rice
+4 T. unsalted butter
+1 lb. Shrimp, peeled, deveined and finely chopped
+8 oz. Crabmeat
+1 C. finely chopped Green Onions
+1/2 C. finely chopped seeded Jalapeño
+4 T. fresh lemon juice
+½ t. Salt
+½ t. black pepper
+½ t. Emeril’s Essence
+½ C. all-purpose flour
+4 Large Eggs, lightly beaten
+? ? vegetable oil or Peanut Oil for frying
+? ? White saltine cracker crumbs (optional)
+1 batch Garlic Aioli, recipe follows
+
+Bring 2 C. water to a boil in a medium pot and then add salt.  Add the rice, reduce heat and cook until done, about 20 to 25 min.  Remove pot from the heat and add the butter to the warm rice and stir to incorporate.  Next, add the shrimp, crab, onions, jalapeños, lemon juice, salt, pepper and Essence and stir to combine.  Stir in the flour and eggs.  Be careful not to break up the crabmeat when mixing the ingredients.  Transfer the mixture to a storage container and refrigerate for 2 hours.
+
+In a large heavy-bottomed sauce pan, pour enough oil to fill the pan about ⅓ of the way.  Heat over medium heat until a deep-frying thermometer inserted in the oil reaches 360F.
+
+Remove the croquette mixture from the refrigerator and shape into ½” to ¾” thick patties.  Optionally coat with cracker crumbs.  Use an ice cream scoop to keep the portion sizes the same.
+
+Fry the croquettes until golden brown on both sides.  Drain on paper towels and season with salt.  Serve with garlic aioli.
+
+Note: These freeze well.
+
+
+Emeril’s Essence
+
+Yield: ⅔ C.	From: Emeril Lagasse and Jessie Tirsch	Source: “New New Orleans Cooking,” Published by William Morrow, 1993.	URL: http://www.foodnetwork.com/recipes/emeril-live/cindys-shrimp-and-crab-croquettes-recipe/index.html
+
+2½ T. paprika
+2 T. salt
+2 T. garlic powder
+1 T. black pepper
+1 T. onion powder
+1 T. cayenne pepper
+1 T. dried oregano
+1 T. dried thyme
+
+Combine all ingredients thoroughly.
+
+
+
+
+Garlic Aioli
+
+From: Cindy Jarrott	Source: Emeril Live, EM0639	URL: http://www.foodnetwork.com/recipes/emeril-live/cindys-shrimp-and-crab-croquettes-recipe/index.html
+
+4 # egg yolks
+2 T. Dijon Mustard or Creole Mustard
+10 Cloves Garlic
+1½ C. extra-virgin olive oil
+2 T. fresh lemon juice
+½ t. Salt
+½ t. black pepper
+½ t. Cayenne Pepper
+
+Combine the egg yolks, mustard and garlic cloves in a food processor.  While processing, add 1 C. olive oil in a fine stream too make an emulsion.  Add lemon juice, salt, black pepper and cayenne, and then the remaining oil.  Process until thick and smooth.  Can be made ahead and refrigerated.
+
+
+Tuna Puff Sandwiches
+
+Yield: 6 single servings
+
+7-oz. can tuna, flaked
+1½ t. prepared mustard
+¼ t. Worcestershire sauce
+1 C. Hellman’s mayonnaise
+1½ t. onion, grated
+6 tomato slices
+¼ C. shredded cheese
+2 T. green pepper, chopped
+3 hamburger buns, halved
+
+Blend tuna, mustard, Worcestershire, ½ C. mayonnaise, onion and green pepper.  Spread on hamburger bun halves.  Top with a tomato slice on each bun.  Blend remaining ½ C. mayonnaise with the cheese.  Spread on top of tomato slices.
+
+Place buns on cookie sheet.
+
+Pre-heat oven to 350.  Bake 15 minutes or until puffy.
+
+Alternative: Use thick baguette or French bread slices instead of buns.
+
+
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+
+
+Paula’s Fried Shrimp
+
+ 							From: Paula Deen
+
+1 C. Beer
+1 C. all-purpose flour
+½ t. Salt
+21-25 Large Shrimp, peeled and deveined
+Peanut Oil, for frying
+
+Combine beer, flour & salt and let sit at room temperature for several hours.  Heat oil to 350F.  Dip shrimp in batter and fry 2-3 min. or until golden brown.
+
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+
+Roasted Shrimp Cocktail
+
+Yield: 6-8 servings		From: adapted Ina Garten FoodNetwork2008
+
+For the Shrimp:
+2 lb. (12-15 count) Shrimp
+1 T. olive oil
+½ t. kosher salt
+½ t. black pepper
+
+For the sauce:
+½ C. Chili Sauce (recommended: Heinz)
+½ C. Ketchup
+3 T. Prepared Horseradish
+2 t. freshly squeezed lemon juice
+½ t. Worcestershire Sauce
+¼ t. Hot Sauce (recommended: Tabasco)
+
+Preheat oven to 400F.  Peel and devein the shrimp, leaving tails on.  Place them on a sheet pan with the olive oil, salt and pepper and spread them in 1 layer.  Roast for 8 to 10 min., just until pink and firm and cooked through.  Set aside to cool.
+
+For the sauce:
+Combine all ingredients.  Serve as a dip with the shrimp.
+
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+
+Shrimp with Toasted Garlic
+
+Yield: 4 servings		From: adapted from Tyler Florence FoodNetwork2006
+
+1 C. extra-virgin olive oil
+10 Cloves Garlic, peeled and thinly sliced
+1½ lb. peeled & deveined Shrimp, tail off, split down the middle
+1 dash kosher salt & black pepper
+1 # Lemon
+¼ Bunch Flat-Leaf Parsley, leaves chopped
+
+Heat a large sauté pan.  Add olive oil and toss in sliced garlic.  Bring to a bare simmer and keep on the lowest heat possible so the garlic toasts to a golden-brown-about 15 min.  Season shrimp with salt & pepper.  Add to the pan and remove from heat.  Allow to cook until pink and tender.  Finish by squeezing the juice of a whole lemon over shrimp and sprinkling with chopped parsley.  Use a slotted spoon to fish out shrimp and serve on a platter topped with toasted golden garlic shavings and parsley.
+
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+
+Penne with Shrimp and Herbed Cream Sauce
+
+Yield: 4-6 servings		From: Giada DeLaurentis Florence FoodNetwork2006
+
+1 lb. Penne Pasta
+¼ C. olive oil
+1 lb. Medium Shrimp, peeled and deveined
+4 Cloves Garlic, minced
+½ t. kosher salt, plus extra for seasoning
+½ t. black pepper, plus extra for seasoning
+15 oz. (1 can) Whole Tomatoes, drained and roughly chopped
+½ C. Fresh Basil Leaves, chopped
+½ C. Fresh Italian Parsley, chopped
+¼ t. Crushed red pepper Flakes
+1 C. White Wine
+⅓ C. Clam Juice
+¾ C. heavy whipping cream
+½ C. Parmesan
+
+Bring a large pot of salted water to a boil over high heat.  Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 min.  Drain the pasta and set aside.
+
+In a large skillet, heat the oil over medium-high heat.  Add the shrimp, garlic, ½ t. salt, and ½ t. pepper.  Cook, stirring frequently until the shrimp turn pink and is cooked through, about 3 min.  Using a slotted spoon, remove the shrimp and set aside.
+
+Add the tomatoes, ¼ C. basil, ¼ C. parsley, and red pepper flakes.  Cook for 2 min., stirring constantly.  Add the wine, clam juice, and heavy cream.  Bring the mixture to a boil.  Reduce the heat to medium-low and simmer for 7 to 8 min. until the sauce thickens.  Add ¼ C. of the parmesan, the cooked shrimp, the cooked pasta, and the remaining herbs.  Toss together until all ingredients are coated.  Season, to taste, with salt and pepper.
+
+Transfer the pasta to a large serving bowl.  Sprinkle with the remaining cheese and serve immediately.
+
+
+
+
+
+Greek Style Shrimp with Feta Cheese
+
+Yield: 4-6 servings
+
+2 t. garlic, finely chopped
+½ C. olive oil
+4 T. butter, melted
+1½ lb. medium shrimp, peeled and de-veined
+30 oz. (2 15 oz. cans) Del Monte tomato wedges
+½ C. bottled clam juice
+2 t. dried oregano
+1 t. crushed red pepper flakes
+4 oz. (1 jar) capers, thoroughly rinsed and drained
+½ lb. crumbled Feta cheese (or 1 package whole Feta)
+cooked rice or angel hair pasta, enough for 6-8 servings
+
+In a large skillet, sauté garlic in olive oil and butter.  Add shrimp and sauté 1 minute – they will cook more later; remove with slotted spoon and keep warm.  Add tomatoes to drippings and reduce by ⅓.  Add clam juice, oregano, pepper flakes, capers, salt and pepper.  Mix well.  Cook a few minutes to blend.
+
+Pour into casserole dish and top with crumbled Feta cheese.
+
+Pre-heat oven to 350.  Bake for 10-15 minutes.  The cheese will brown but not melt.
+
+Serve over cooked rice or linguine.
+
+Note: Laurie has served this to Andy, Mom, Auntie Dunc, Louise Kauffman, and Si Halliburton - all raved about it!
+
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+
+
+Bubba’s Spicy BBQ Shrimp
+
+Yield: 6 servings			From: Paula Deen
+
+1 C. Butter (2 sticks)
+1 C. olive oil
+⅓ C. Hot Sauce
+8 Cloves Garlic, minced
+4 # Bay Leaves
+2 # Lemons, thinly sliced
+2 t. Dried Basil Leaves
+1 t. Dried Oregano Leaves
+1 t. Ground black pepper
+1 t. Salt
+3 lb. Unpeeled Large Shrimp
+1 loaf French Bread
+
+In a Dutch oven, combine 1st 10 ingredients.  Cook over medium heat 15 min.  Remove from heat, and let sit 30 min.
+
+Add shrimp, bring to a boil over medium-high heat; reduce heat and simmer, stirring occasionally, 20 min., or until shrimp are pink.  Serve in bowls with sauce and French bread for dipping.
+
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+
+Shrimp Ceviche Served on Butter Lettuce
+
+Yield: 8 servings	          From: adapted from Tyler Florence FoodNetwork 2006
+
+1 # Lemon, halved
+1 Head Garlic, halved
+3 # Bay Leaves
+8 # Peppercorns
+? T. sea salt
+1½ lb. Large Shrimp, peeled
+2 C. Coconut Milk
+½ C. Lime Juice (about 6-8 limes), plus more for drizzling
+1 Jalapeño pepper, finely chopped
+1 # Red Onion, sliced thin
+½ Bunch chopped Cilantro Leaves, plus more for garnish
+? ? Butter Lettuce
+1 drizzle extra-virgin olive oil, at the table
+
+Make the ceviche: Put a large pot of water over high heat and add the lemon, garlic, bay leaves, peppercorns and salt, to taste.  When it comes to a boil add the shrimp and turn off the heat.  Let the shrimp poach just until they are cooked through, about 3-5 min.  Remove the shrimp to a sheet pan and refrigerate.  When they are cool slice them in half lengthwise.  Combine the coconut milk, lime juice, onion, chilies, and cilantro in a large bowl and season it with salt.  Add the cooled shrimp and let them marinate, refrigerated, for about 30 min.
+
+To serve: Place 2 leaves of butter lettuce on a plate.  Place some of the ceviche inside the lettuce.  Drizzle with lime juice, olive oil and cilantro.
+
+
+
+Chili Shrimp
+
+Yield: 4 servings			From: Paulette Robinson Backyard Barbeque Cookbook
+
+1 Clove Garlic, crushed
+1 T. Ginger, grated
+2 t. Sesame Oil
+1 T. Oriental Chili Bean Sauce
+1 T. Soy Sauce
+2 t. Tomato Paste
+1 T. Sugar
+1 T. lemon juice
+2 lb. Shrimp
+
+Combine the garlic, ginger, sesame oil, chili bean sauce, soy sauce, tomato paste, sugar, and lemon juice.  Shell & devein the shrimp.  Marinate for 10-15 min.
+
+Grill for 4 min. on each side.
+
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+
+Korean Shrimp
+
+Yield: 4 servings					From: Tyler Florence
+
+½ C. Low Sodium Soy Sauce
+½ C. Mirin
+½ C. Sake
+½ C. Water
+¼ C. Light brown sugar
+1 # Asian Pear, chopped (or regular pear or apple)
+½” piece Ginger, sliced
+2 cloves Garlic, smashed
+1 lb. Large Shrimp, cleaned, peeled and butterflied
+
+To Serve:
+? ? Mixed Lettuce Leaves
+several springs Fresh Mint
+several springs Fresh Shiso or Basil
+2 # Fresh Red Hot Peppers
+1 bowl Soy Sauce
+1 bowl Hot Sauce or Hot Chili Paste
+
+In a saucepan on medium high heat, add soy sauce, mirin, sake, water, brown sugar, pear, ginger, and garlic.  Bring to a boil, reduce heat, and simmer for about 20 min.  Puree in a blender and allow to cool.  Place the prepared shrimp in a shallow dish and pour the puree over them to cover, allow to marinate for 20 min.
+
+Grill the shrimp until they are cooked to your liking.  Serve as you cook them accompanied by the additional fixings.  Take a lettuce leaf in your hand.  Put a shrimp inside and top with any combination of condiments.  Wrap the lettuce around the meat and eat out of your hand.
+
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+
+
+
+Halibut Veracruz
+
+Yield: 4  Servings			From: adapted from Guy Fieri, 2008
+
+3 T. vegetable oil
+1 C. Yellow Onion, thinly sliced
+3 Cloves Garlic, thinly sliced
+2 C. (14½ oz. can) diced Tomato
+1 medium Jalapeño, diced
+1 C. Dry White Wine
+2 T. unsalted butter
+4 fillets (6 oz. each) Halibut
+1 t. kosher salt
+½ C. Spanish Olives, cut into thin rounds, plus 2 T. Olive Juice from bottle
+2 medium Avocados, peeled and sliced
+2 T. fresh Lime Juice
+2 T. freshly chopped Cilantro Leaves
+
+Preheat oven to 350F.
+
+Heat oil in a medium skillet over medium heat.  Add onion and garlic, and cook until lightly colored, about 3 min.  Add tomato, jalapeño and white wine.  Cook until wine is reduced by ⅔, about 5 to 7 min.  While sauce is reducing, heat butter in a separate skillet over medium heat.  Season fish with kosher salt.  When butter is melted, add halibut to the pan.  Cook for 2 min., flip over and then transfer pan to preheated oven and bake until cooked through, about 10 min.  Remove sauce from heat when reduced and stir in olives and olive juice.
+
+To serve, divide equally among 4 dinner plates.  Place halibut (first caramelized side up) in the center of each plate on top of the sauce.  Place avocado slices on top of fish, sprinkle with lime juice and cilantro, as garnish.
+
+
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+
+
+Three Pepper Halibut
+
+Yield: 4  Servings			From: adapted from Sam Zien
+
+1 # Red Bell Pepper, sliced thinly
+1 # Yellow Bell Pepper, sliced thinly
+1 # Anaheim Pepper (or just a plain green bell pepper), sliced thinly
+4 fillets (6 oz. each) Halibut, about 1½” thick
+1 C. Light Sour Cream
+½ C. Salsa Verde (green salsa)
+1 dash kosher salt and black pepper
+1 T. fresh Cilantro, chopped
+1 T. vegetable oil
+
+Cook peppers in about ½ T. of the oil in a pan until softened and beginning to brown slightly in spots, about 10 min.
+
+While that’s cooking, heat broiler.  Season fish with salt and pepper.  Broil halibut until done, about 5 to 7 min. depending on thickness.
+
+While halibut and peppers are cooking, combine sour cream and salsa in a little pot and heat until it gets bubbly.
+
+Plate it by putting some pepper mixture on the plate, then halibut on top and spoon some of the salsa cream over the top and garnish with cilantro.
+
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+
+Grilled Halibut with Fennel & Red Onions
+
+Yield: 4  Servings			From: FoodNetwork 2003
+
+4 fillets (6 oz. each) Halibut
+2 T. extra-virgin olive oil
+1 drizzle extra-virgin olive oil
+1 dash Salt & Pepper
+several slices Crusty Bread, cut into thick slices
+1 # Orange
+1 Bulb Fennel, quartered, core removed, thinly sliced
+1 # Red Onion, thinly sliced
+2 T. Red Wine Vinegar
+1 Handful Flat-Leaf Parsley, chopped
+1 T. Fresh Oregano Leaves, 2 sprigs
+
+Heat a grill pan or outdoor grill over high heat.
+
+Drizzle olive oil over fish and season with salt and pepper.  Grill 4 min. on each side until fish is firm and cooked through.  Grill bread alongside or char under broiler then dress with olive oil, salt and pepper as well.
+
+Preheat a skillet over medium-high heat.
+
+While fish cooks, peel the orange, then cut across orange into thin sections.
+
+To the preheated skillet add olive oil, 2 turns of the pan, the fennel and onions, season with salt and pepper and cook 3-5 min. until seared and beginning to soften.  Add vinegar to the pan and give it a shake.  Remove from heat and toss in the oranges, parsley, and oregano.  Adjust seasonings and serve vegetable mixture on dinner plates topped with fish and seasoned bread alongside.
+
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+
+
+Pan Roasted Halibut with Cherry Tomato Vinaigrette
+
+Yield: 4-6 Servings			From: Cook’s Illustrated, March & April 2002
+
+2 T. olive oil
+2 steaks Halibut (2½ lb. total, 1.25” thick, gently rinsed, dried well)
+Salt & ground black pepper
+
+Adjust oven rack to middle position and heat oven to 425F.  When oven reaches temperature, heat oil in 12”, heavy bottomed, oven-proof skillet over high heat until oil just begins to smoke, about 2½ min.
+
+Meanwhile, sprinkle both sides of fish generously with salt and pepper.  Reduce heat to medium high, swirl oil in pan to distribute; carefully lay steaks in pan and sear, without moving them, until spotty brown, about 4 min. (if steak is thinner, check browning at 3½ min; thicker then check at 4½ min.).  Off heat flip steaks over in pan using 2 thin-bladed spatulas.
+
+Transfer skillet to oven and roast until instant-read thermometer reads 140F, flakes loosen, and flesh is opaque when checked with the tip of a paring knife, about 9 min. (thicker steaks may take up to 10 min.).  Remove skillet from oven and separate skin and bones from fish with spatula.  Transfer fish to serving platter and serve immediately with sauce.
+
+
+
+
+Chunky Cherry Tomato-Basil Vinaigrette
+
+Yield: 1½ C.
+
+½ Pt. Cherry or Grape Tomatoes, each tomato quartered (about 1 C.)
+¼ t. Salt
+¼ t. ground black pepper
+2 med. Shallots, minced (about 3 T.)
+2 T. minced fresh Basil Leaves
+3 T. fresh lemon juice
+6 T. extra-virgin olive oil
+
+Mix tomatoes with salt & pepper in small mixing bowl; let stand until juicy and seasoned, about 10 min.  Whisk shallots, basil, lemon juice and oil in small mixing bowl; add to tomatoes and toss to combine.  Pour over pieces of cooked fish and serve immediately.
+
+
+Tex Wasabi’s Koi Fish Tacos
+
+Yield: 8 Servings			From: Guy Fieri
+
+2 # Lime, juiced
+2 T. Tequila
+2 t. Ground Cumin
+2 t. Salt
+2 t. black pepper
+24 oz. Cod or firm white fish, cut into 1” pieces
+16 # 8” Corn Tortillas or 16 Flour Tortillas
+1 pan Canola Oil
+4 oz. Tempura Flour
+8 oz. Prepared Tempura batter made with cold water
+6 oz. Panko Bread Crumbs
+2 C. white cabbage, shredded
+1 C. red cabbage, shredded
+3 T. cilantro leaves, chopped
+¼ C. red onion, very thinly sliced
+
+Pico de Gallo:
+4 # Roma Tomatoes, diced
+1 t. minced Garlic
+2 T. chopped Cilantro Leaves
+1 Jalapeño, seeded and minced
+½ # Red Onion, minced
+1 # Lime, juiced
+1 dash Salt & Pepper
+
+Tequila Lime Aioli (this is a double batch):
+6 T. Premium Tequila
+2 # Limes, juiced
+16 oz. Sour Cream
+½ C. Milk
+2 t. minced Garlic
+½ t. ground Cumin
+2 T. minced Cilantro Leaves
+1 dash Salt & Pepper
+
+In medium bowl, combine lime juice, tequila, cumin, salt & pepper; mix thoroughly.  Add fish and toss to coat.  Marinate for 10 min.  Warm tortillas on a grill or pan.  Cover with a towel to keep warm.
+
+In a medium Dutch oven, heat the canola oil to 350F.  Remove fish from the marinade, shake off excess, dredge in tempura flour, and dunk in cold tempura mixed batter.  Roll in panko crumbs, pressing panko onto fish.  One by one add fish to oil, making sure to keep the fish pieces separated.  Fry 4-5 min., or until lightly golden brown.  Remove and drain on paper towels.
+
+Mix cabbage, cilantro and onion.  Stack 2 tortillas; place ⅛th of fish on top of each. And top with cabbage mixture, Pico de Gallo, and tequila Lime Aioli.  Serve immediately.
+
+Pico de Gallo:
+In a bowl, mix all ingredients, season with salt & pepper and refrigerate for 1 hour for flavors to meld.
+
+Tequila Lime Aioli:
+Mix all ingredients and chill 1 hour.  Season with salt & pepper.
+
+
+Mustard Roasted Fish
+
+Yield: 4 Servings			From: Barefoot Contessa Back to Basics, 2008
+4 fillets fish (8 oz.), such as Red Snapper
+1 dash kosher salt and black pepper
+8 oz. Crème Fraiche
+3 T. Dijon Mustard
+1 T. Whole-Grain Mustard
+2 T. minced Shallots
+2 t. drained Capers
+
+Preheat oven to 425F.  Line an oven proof baking dish with parchment paper.  Place fish fillets skin side down on the parchment paper.  Sprinkle generously with salt and pepper.
+
+Combine the crème fraiche, 2 mustards, shallots, capers, 1 t. salt and ½ t. pepper in a small bowl.  Spoon the sauce evenly over the fish fillets, making sure the fish is completely covered.  Bake for 10 to 15 min., depending on the thickness of the fish, until it’s barely done.  (The fish will flake easily at the thickest part when it’s done.)  Be sure not to overcook it!  Serve hot or at room temperature with the sauce from the pan spooned over the top.
+
+
+
+Baked Cod with Lemon-Herb Topping
+
+Yield: 4 Servings			From: Cook’s Country
+
+1 T. unsalted butter
+24 # Ritz Crackers, crushed into coarse crumbs (about 1 C.)
+2 T. Minced Fresh Parsley
+3 T. Mayonnaise
+2 small Garlic Cloves, minced
+1 t. grated lemon zest plus 1 T. lemon juice
+4 fillets cod, skinless (about 2 lb.)
+1 dash Salt & Pepper
+? # Lemon Wedges, for serving
+
+Adjust oven rack to middle position and heat oven to 450F.  Grease baking sheet with butter.  Toss cracker crumbs and 1 T. parsley together in medium bowl.  Mix remaining 1 T. parsley, mayonnaise, garlic, lemon zest, and lemon juice together in small bowl.
+
+Pat fish dry with paper towels, then season with salt & pepper.  Place on buttered baking sheet, spacing pieces about ½” apart.  Brush tops and sides of fish with mayonnaise mixture, then press cracker crumbs into mayonnaise.
+
+Bake until crumbs are golden brown and fish flakes apart with fork, about 15 min.  Serve with lemon wedges.
+
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+
+Beer-Battered Fish
+
+Yield: 4 Servings			From: The Summer Shack Cookbook
+
+Batter:
+1 C. all-purpose flour			1 C. Cornstarch
+12 oz. Can Beer or Ale			1 Large egg
+1 t. Kosher or sea salt
+
+6 C. Peanut, Canola, or vegetable oil for deep-frying
+1½ lb. Skinless Fish Fillets (large flounder and fluke, haddock, hake, cod) cut
+                 into 4 thin (less than ¾”) slices
+3 T. Spiced Seafood Salt or Cajun Seasoning
+
+To make the batter:
+Combine the flour, cornstarch, beer, egg and salt in a large  mixing bowl and mix well.  The batter will be very light—slightly thinner than a regular pancake batter.  Cover and refrigerate for at least 20 min., or up to 3 hours.
+
+Line a baking sheet with paper towels.  Heat 3”es of oil to 375F in a 4- to 5-quart Dutch oven over medium heat or in a deep fryer.
+
+While the oil is heating, dry the fish fillets between several thicknesses of paper towels. Season with the spiced salt.  Drop fillets into the batter and toss with tongs to coat evenly.
+
+When the oil is hot, lift the fillets one by one from the batter with the tongs, letting excess batter drip back into the bowl, and lower them into the oil, holding each fillet suspended in the oil for a few seconds to set the batter and prevent it from sticking to the bottom of the pot.  The temperature of the oil will drop when the fish is added, but you overheated the oil to 375F to compensate for this.  Don’t let the oil come back over 350F once it recovers.  Fry the fillets until deep golden brown, about 5 min.  Transfer them to the paper towel-lined baking sheet with tongs.  Serve the fish hot with tarter sauce, lemon wedges, and malt vinegar.
+
+Tarter Sauce: 4 C.
+3 C. Hellman’s Mayonnaise		Juice of ½ Large Lemon (2 T.)
+½ Onion, minced (⅓ C.)			¼ C. minced fresh Italian Parsley
+4 Medium Dill Pickle Spears, minced (½ C.)
+2 T. Capers, rinsed and chopped		2 Hard-Boiled Eggs, finely chopped
+½ t. Kosher or sea salt			½ t. black pepper
+
+Combine all together.  Cover tightly, and refrigerate until ready to use.  Keeps 1 week.
+
+
+Ultimate Fish Sammie
+
+Yield: 2 Servings			From: Tyler Florence FoodNetwork 2006
+
+1 Whole Tail Piece Fresh Halibut (1¼” thick by about 12” long)
+1 C. all-purpose flour
+1 Egg, beaten
+1 C. Milk
+1½ C. Panko Bread Crumbs
+kosher salt & freshly ground black pepper
+extra-virgin olive oil
+
+1 C. Mayonnaise						1 Lemon, juiced
+1 handful fresh Parsley Leaves, finely chopped
+1 handful fresh Basil Leaves, finely chopped
+1 handful Chives, finely chopped				kosher salt
+black pepper							2 T. olive oil
+
+12” Sourdough Baguette
+1 C. lightly packed hydroponic arugula (leafy variety, with stems)
+1 Ripe Avocado, cut in thick slices
+Beefsteak Tomato, cut in thick slices
+Salt & black pepper
+
+Preheat oven to 350F.
+
+Put a large sheet tray in oven and heat it for 30 min.
+
+Pat halibut dry.  If you have a tail piece, cut the fillet down the middle so you can invert the 2 pieces next to each other to form a nice rectangle shape that matches the bread.  Set up a breading station with flour, beaten egg and milk, and bread crumbs in separate containers.  Season with salt & pepper.  Dip each fillet into the flour, egg mixture, and then panko.  Set aside on a tray at room temperature to let the coating set.
+
+Pull out sheet tray from oven, add a 2-count of oil and transfer breaded fish to tray.  Sprinkle with olive oil.  Bake for 30 min. or until golden brown.
+
+Combine lemon herb mayonnaise ingredients in a bowl and blend until well combined.  Season with salt & pepper, to taste.  Split the baguette in half horizontally.  Open it up and toast it in a hot oven until just warmed through.  Smear each half with lemon herb mayonnaise and stack up arugula, tomato & avocado on 1 half.  Top with crispy panko fish fillets and top with other half of bread.  Skewer in 2 places and cut across the middle.  Serve more lemon-herb mayonnaise on the side.
+
+
+Zesty Grilled Tilapia
+
+Yield: 6 Servings			From: Paula Deen FoodNetwork 2006
+
+6 fillets (6 oz. each) Tilapia
+6 T. olive oil, plus additional for brushing
+1 T. Grated orange zest
+6 T. freshly squeezed orange juice
+1 T. grated Fresh Ginger
+1 t. Hot Sauce, to taste
+1 t. Salt
+1 dash Freshly ground black pepper
+
+Place all ingredients except fish in a ziplock bag and mix well.  Add fish and make sure all fish is coated with the marinade.  Place in refrigerator for 30-60 min.
+
+Prepare grill.  Brush the fish with additional oil.  Grill until fish just flakes with a fork, about 5 min. per side for each inch of thickness.
+
+Serve alongside mango rice.
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+Grilled Tilapia with Lemon Butter, Capers and Orzo
+
+Yield: 4 Servings			From: FoodNetwork 2006
+
+1 # Lemon, finely zested
+2 # Lemons, juiced
+½ C. Dry White Wine
+1 # shallot, thinly sliced
+1 splash heavy cream
+1 stick unsalted butter, at room temperature, cut into cubes
+3 dashes Salt and Pepper
+3 T. olive oil
+4 fillets tilapia, 6 oz. each
+½ lb. Orzo, cooked al dente
+¼ C. chopped Flat-Leaf Parsley Leaves
+¼ C. drained Capers
+
+Combine the lemon zest, juice, wine and shallot in a small saucepan over high heat and cook until reduced by half.  Remove from the heat and let cool.  Whisk together the butter and wine mixture in a small bowl and season with salt and pepper.  Cover and refrigerate for 30 min.  The butter can be made a day ahead and refrigerated.  Bring to room temperature before serving.
+
+Heat grill to high.
+
+Brush the fish on both sides with oil and season with salt and pepper.  Grill the fish for 3 to 4 min. per side or until lightly golden brown and slightly charred.  Toss the orzo with a few tablespoons of the butter and 2 T. of the parsley and season with salt and pepper.  Transfer the orzo to a platter.  Remove fish from the grill and immediately place the fillets on the orzo and top each fillet with some of the butter and capers.  Garnish with the remaining parsley.
+
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+
+Wild Berry Sauce for Salmon
+
+Yield: 4 Servings			From: Steven Raichlen
+
+2 C. Frozen or Fresh Mixed Berries, thawed (try to use a blend of wild blueberries, marionberries, raspberries, currants and/or gooseberries)
+¼ T. Pure Maple Syrup or Sugar, or more to taste
+1 dash Salt and Pepper, to taste
+
+Place the berries in a small heavy saucepan with 2 T. water.  Cover the pan and cook over medium heat for 2 min.  Uncover the pan, reduce the heat to medium-low or low and cook until the berries cook down to a jam-like paste, stirring often with a wooden spoon, about 10 min.  Add a little water, if needed-do not let burn!  Taste the mixture for sweetness, adding a little maple syrup or sugar to taste, if desired.  (If the berries are very sweet, you may not need to add any additional syrup or sugar.)
+
+Drizzle the berry mixture on top of grilled salmon.
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+Blackened Salmon
+
+Yield: 4 Servings			From: adapted from Aaron McCargo, Jr. FoodNetwork2009
+
+Dry Rub:
+1 T. Italian Seasoning
+1 t. Cracked black pepper
+2 T. Paprika
+2 T. Salt
+½ t. Cayenne Pepper
+2 T. Butter
+1 T. Grapeseed Oil, for frying
+4 fillets (6 oz. each) Skinless, Boneless Salmon
+
+In a small bowl, combine all the rub ingredients.  Season each piece of firsh with the rub.
+
+Heat a large skillet over medium-high heat and add the butter and the oil.  Once the butter has melted, add the fish and cook about 2 min. per side.  If necessary, transfer the whole pan to the oven and cook for another 4 to 6 min.
+
+Note: Awesome served as a taco with corn, avocado, and tomato salad rolled in a flour tortilla.
+
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+Miso Glazed Salmon
+
+Yield: 6 Servings			From: Stacey Russell FoodNetwork2006
+
+For the glaze:
+1 C. Miso Paste (soy bean paste)
+1 C. Low-Sodium Soy Sauce
+½ C. brown sugar
+2 t. Sesame Oil
+2 t. chopped Garlic
+
+6 Salmon Fillets
+
+To make the glaze:
+Mix all but the fish in a bowl.
+
+Preheat grill to medium.  Brush salmon fillets with the glaze.  Grill over medium direct heat and continue brushing with glaze throughout cooking process.
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+Dried Porcini Crusted Salmon with Tomato Cream Sauce
+
+Yield: 4 Servings			From: Emeril Lagasse 2005
+
+Tomato Cream Sauce (about 2 C.):
+2 T. olive oil
+½ C. finely chopped Yellow Onions
+2 t. minced Garlic
+2½ C. seeded, chopped Tomatoes (28 oz.)
+2 Sprigs Fresh Thyme
+¾ t. Salt
+½ C. Chicken (Fish) Stock + 2 T.
+1 T. Tomato Paste
+¾ C. heavy cream
+2 T. unsalted butter
+
+Salmon:
+½ oz. Dried Porcini Mushrooms
+½ C. Dry Bread Crumbs
+1 T. minced Shallots
+½ t. minced Garlic
+1 t. chopped Fresh Thyme Leaves
+3 T. finely grated Parmesan
+3 T. melted Butter
+4 fillets (6 oz. each) Salmon, skin removed
+½ t. Salt
+½ t. black pepper
+1 T. olive oil
+
+For the sauce: Heat the olive oil in a medium saucepan over medium-high heat.  Add the onions and cook, stirring, until soft, about 3 min. Add the garlic and cook for 30 sec.  Add the tomatoes, thyme and ½ t. salt, and cook until the tomatoes give up their liquid, about 5 min, stirring occasionally.  Add the stock and tomato paste.  Bring to a boil and cook until reduced by half, about 5 min.  Add the cream and cook until reduced by half again, about 6 min.
+
+Add the remaining ¼ t. salt and the butter.  Remove the thyme sprigs.  With an immersion blender, or food processor, puree the sauce.  Keep sauce warm until ready to serve.
+
+For the salmon:
+Preheat oven to 375F.  Place dried mushrooms in a small food processor or spice grinder and process until finely ground; you will get about 5 T. mushroom powder.  Combine ground porcini, bread crumbs, shallots, garlic, thyme & cheese in a small bowl; mix well.  Drizzle in melted butter and stir to combine.  Season with ¼ t. salt & ¼ t. pepper.  Set aside.
+
+Season salmon fillets with remaining salt & pepper.  Heat olive oil in a large, ovenproof skillet over medium-high heat.  Add salmon fillets, skin side up, to pan and cook, about 2 min, or until golden.  Carefully turn the fillets over in the pan and place ¼ of the porcini mixture over each fillet, pressing to adhere.  Place skillet in the oven and bake 5-6 min. for medium.  Serve hot with tomato cream sauce.
+
+
+Parchment Baked Salmon Fillet
+
+Yield: 4 Servings			From: Scott Daniels, Krazy Kat’s Restaurant
+
+4 sheets Parchment Paper
+4 fillets Salmon, 4 oz. each
+1 paper Softened Butter (Pam may be used)
+1 dash Salt & Pepper to taste
+2 canned Artichoke Hearts, quartered
+16 Kalamata Olives, pitted
+1 C. Plum Tomatoes, diced ¼”
+1 C. Fennel, julienned and sautéed slightly) or carrots, celery, turnips, peppers
+2 oz. White Wine (about 1 T. per serving-steaming liquid)
+1 # lemon, juiced
+
+Preheat oven to 450F.
+
+Cut parchment into a large heart shape.  Brush butter on one side.  Divide fresh fennel between the four pieces of parchment.  Place salmon fillet over the fennel.  Distribute the rest of the ingredients over each piece of salmon.  Fold paper over and fold to seal.  Bake on a hot cookie sheet in oven for 12-15 min.  Place entire package on plate and serve.
+
+Note: Can make the day before.  If so, preheat cookie sheet to prevent slow cooking.
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+
+Poached Salmon Fillet with Red Onion Confit
+
+Yield: 4 Servings			From: Scott Daniels, Krazy Kat’s Restaurant
+
+4 fillets Salmon, 6 oz. each, skin off, bones removed
+
+Poaching liquid:
+? ? Dried Chili Peppers
+3 C. Water
+1 C. White Wine
+3 # Bay Leaves
+1 # Lemon, sliced
+6 # Peppercorns
+½ medium Onion, julienned
+4-5 Sprigs Parsley
+
+Red onion confit:
+2 C. Red Onion, julienned
+1 T. Butter
+½ C. granulated sugar
+½ C. Balsamic Vinegar
+
+Poaching liquid (Can be made 2-3 days ahead): Coat non-stick saucepan lightly with oil. Turn on high.  Add dried chili peppers.  Add all ingredients until boiling, and then turn down heat.  Simmer for 30 min.  Strain.  Chill.  In a non-stick sauté pan with slightly higher sides, place salmon, skin side down.  Pour chilled poaching liquid over salmon to cover.  Bring to a boil, lowering to a simmer.  Cover and simmer about 10 Min.  Remove from pan and serve immediately.
+
+Red onion confit (will last 3-4 days in the refrigerator): In a non-corrosive sauté pan or 3½ qt. Sauce pan, sauté onions in butter until lightly caramelized.  Start out on high heat, and then reduce heat so they don’t burn.  Add sugar and dissolve, add vinegar and reduce over medium-low heat until onions are very syrupy.  Ribbon over poached salmon fillet.
+
+
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+
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+
+
+
+Grilled Salmon Steaks
+
+Yield: 4 Servings 			From: Scott Daniels, Krazy Kat’s Restaurant
+
+4 steaks Salmon, 6 oz. each
+1 coating olive oil
+1 dash sea salt and Pepper to taste
+
+Roasted tomato, garlic & herb coulis:
+1 coating olive oil
+1 dash Salt & Pepper to taste
+4 # Tomatoes
+10 Cloves Garlic
+3 Roasted red peppers, fresh or canned (12 oz. Jar)
+6 oz. V-8 Juice
+½ C. fresh Basil, roughly chopped
+½ C. fresh Chives, roughly chopped
+½ C. fresh Cilantro (MUST WASH!), roughly chopped
+
+Brush both sides of salmon with olive oil or substitute.  Season with salt and pepper.  Grill on hot grill or grille pan.  Cook on both sides for about 3-5 min. each side.
+
+Roasted tomato, garlic & herb coulis:
+Preheat oven to 400F.  In a casserole dish, roast tomato halves and garlic cloves that have been coated with oil, salt and pepper, for 30 min. in oven.  Remove from oven and place in a non-corrosive sauce pan (not aluminum).  Add roasted and cleaned peppers, V-8 juice and fresh herbs.  Simmer for 30 min.  Strain off and reserve excess liquid.  Puree in food processor until smooth, adding reserved liquid as needed.  Serve on a warm plate first, and then fish.
+
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+
+Vietnamese Gingered Salmon or Flounder
+
+Yield: 4 Servings				From: John Kramer
+
+4 Pieces Fish
+¼ # Red Sweet Pepper, sliced very thin
+1 Bunch Scallions, sliced in halves lengthwise and then horizontally
+6 Slices fresh Ginger
+¼ t. Hot Italian Pepper Flakes
+4 Dashes Hot Sauce
+4 T. Water
+4 T. Rice Wine
+1 T. Oil
+5 T. Soy Sauce
+5 T. Teriyaki Sauce
+2 T. granulated sugar
+2 T. brown sugar
+
+Mix all ingredients except fish in a glass bowl. Soak a clay pot and lid in water for 10 min.  Drain.  Place fish in bottom of a clay pot and pour liquid over.  Place pot in a cold oven.  Turn on oven to 325F.  Bake, covered, for 20-25 min.  Serve over rice.
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+
+Salmon Cakes with Creamy Ginger-Sesame Sauce
+
+Yield: 6 Servings				From: Ellie Krieger FoodNetwork2006
+
+3 Slices Whole Wheat Sandwich Bread
+2 cans (12 oz.) Salmon without skin and bones, drained
+2 # eggs, lightly beaten
+5 # Scallions
+½ C. Water Chestnuts, chopped
+¼ C. finely chopped Cilantro Leaves
+½ t. black pepper
+3 t. olive oil, divided
+1 bowl Creamy Ginger-Sesame Sauce, recipe follows
+
+Creamy Ginger-Sesame Sauce:
+6 T. Nonfat Greek-style Yogurt
+2 T. Mayonnaise
+1½ T. freshly grated Ginger
+1 t. Toasted Sesame Oil
+1 t. Low-sodium Soy Sauce
+
+Remove crusts from the bread, break into pieces, and process in a food processor until you get a fine bread crumb.  In a large bowl, flake apart the salmon with a fork.  Add the egg and mix well.  Finely chop 4 of the scallions and add to the bowl.  Add the water chestnuts, cilantro, pepper and the bread crumbs and mix well.  Shape the mixture into 12 patties.
+
+In a large nonstick skillet, heat 1½ t. of olive oil over a medium heat.  Add 6 patties and cook for 5 min. on each side.  Transfer the cooked patties to a plate and cover with foil to keep warm.  Add the remaining 1½ t. oil to the pan, and cook the rest of the salmon cakes, 5 min. on each side.
+
+Chop the remaining scallion.  Serve salmon cakes with the sauce and garnish with scallion.
+
+Sauce:
+Place all ingredients in a small bowl.  Whisk until smooth.
+Yield: ⅔ C.
+
+
+
+
+
+
+
+
+
+Flounder Ambassador
+
+Yield: 4 Servings
+
+4 Flounder Fillets, 4 oz. each
+⅛ t. Salt
+⅛ t. Pepper
+½ C. fresh Parsley, chopped
+2 T. Butter, melted
+2 T. fresh lemon juice
+¼ lb. fresh Mushrooms, sliced
+1 T. all-purpose flour
+½ C. heavy cream
+¼ C. Milk
+1 T. Dijon Mustard
+2 T. Parmesan Cheese
+1 T. Fine Dry Breadcrumbs
+¼ t. Paprika
+
+Preheat oven to 350F.  Arrange fillets in a lightly greased 12x8x2” baking dish.  Sprinkle with salt, pepper and parsley.  Set aside.
+
+Combine butter and lemon juice in a skillet.  Add mushrooms and sauté 2-3 min.  Add flour, stirring until smooth.  Gradually add heavy cream and milk; over medium heat, stirring constantly, until mixture is thickened and bubbly.  Stir in mustard; spread sauce over fillets.  Sprinkle with cheese, breadcrumbs and paprika.  Bake for 25-30 min. or until fish flakes easily with a fork.
+
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+
+
+Lobster Thermidor
+
+Yield: 4 Servings			From: Gourmet, September 2001
+
+2 # live lobsters, 1½ lb. each
+¼ C. (½ stick) unsalted butter
+¼ lb. Mushrooms, trimmed and thinly sliced
+½ t. Paprika
+¾ t. Salt
+¼ t. black pepper
+2 T. Medium-Dry Sherry
+1 C. heavy cream, scalded
+2 Large Egg Yolks
+
+Plunge lobsters headfirst into an 8 qt. pot of boiling salted water.  Loosely cover pot and cook lobsters over moderately high heat 9 min. from time they enter water, and then transfer with tongs to sink to cool.  When lobsters are cool enough to handle, twist off claws and crack them, then remove meat.  Halve lobsters lengthwise with kitchen shears, beginning from tail end, then remove tail meat, reserving shells.  Cut all lobster meat into ¼” pieces.  Discard any remaining lobster innards, then rinse and dry shells.
+
+Heat butter in a 2 qt. heavy saucepan over moderate heat until foam subsides, then cook mushrooms, stirring, until liquid that mushrooms give off is evaporated and they begin to brown, about 5 min.  Add lobster meat, paprika, salt and pepper and reduce heat to low.  Cook, shaking pan gently, 1 min.  Add 1 T. sherry and ½ C. hot cream and simmer 5 min.
+
+Whisk together yolks and remaining 1 T. Sherry in a small bowl.  Slowly pour in remaining ½ C. hot cream into yolks, whisking constantly, and transfer to a small heavy saucepan.  Cook custard over very low heat, whisking constantly, until it is slightly thickened and registers 160F.  Add custard to lobster mixture, stirring gently.
+
+Preheat broiler.  Arrange lobster shells, cut sides up, in a shallow baking pan and spoon lobster with some of the sauce into shells.  Broil lobsters 6” from heat until golden brown, 4 to 5 min.
+
+Serve remaining sauce on the side.
+
+
+
+
+
+
+Lobster Ravioli
+
+Yield: 4 Servings			From: Krazy Kats chef, Dan Tagle 2004
+
+Pasta Dough:
+3½ C. all-purpose flour
+3-5 Eggs						2 T. Milk
+½-1 t. Salt						1 t. olive oil
+
+Filling:
+1 C. Cooked Lobster Meat (7 oz. Frozen knuckle and claw meat, drained)
+1 lb. Mascarpone Cheese (can use Ricotta)
+1 dash kosher salt
+1 dash Fresh Ground black pepper
+
+Place flour in a mound on a clean work surface and make a well in the center.  Break eggs in the center and beat lightly with a fork.  Pull some of the flour down and gradually incorporate it.  Continue until the dough is firm and unsticky.  Knead the dough for 10 min. or until very smooth.  Wrap in plastic and refrigerate for at least 30 min.
+
+Roughly chop the lobster meat and fold into the mascarpone gently so as not to shred the meat.  Season with salt and pepper.
+
+Roll out the pasta dough using a pasta machine to #6 thickness.  Use a 1 oz. scoop to add filling to dough.  Brush all exposed dough with a beaten egg wash.  Carefully place top pasta sheet over pushing all air out (excess air will cause ravioli to explode when cooked).  Cook in boiling salted water for 3 min.  Drain and serve with sauce.
+
+Note: Semolina is drier and more coarse than all-purpose flour.
+
+Tomato Butter Sauce
+
+2-28 oz. Cans Plum Tomatoes with juice
+15 black peppercorns
+2 Bay Leaf
+3 cloves garlic, smashed
+1 Onion, quartered
+8 T. unsalted butter	 (1 stick)
+10 Basil Leaves
+
+Simmer tomatoes, peppercorns, bay leaf, garlic, and onion until tender (30-45 min.).  Put through a sieve.  Add puree back to the pan and cook again to reduce sauce.  Add butter, basil, salt and pepper.  Remove basil after 10 min. (or sauce will get bitter).  Serve with pasta.
+
+Note: Only need half this recipe for above pasta.  Do not double recipe.
+
+
+
+All-Purpose Gravy
+
+Yield: 2 C.				From: Cook’s Nov./Dec. 2003
+
+1 small Carrot, peeled and chopped into rough ½” pieces (about ½ C.)
+1 small Celery Rib, chopped into rough ½” pieces (about ½ C.)
+1 small Onion, chopped into rough ½” pieces (about ½ C.)
+3 T. unsalted butter
+¼ C. all-purpose flour
+2 C. Low-Sodium Chicken Broth
+2 C. Low-Sodium Beef Broth
+1 Bay Leaf
+¼ t. dried Thyme
+5 Whole black peppercorns
+Salt and Pepper
+
+In a food processor, pulse carrot until broken into rough ¼” pieces, about five 1-second pulses.  Add celery and onion; pulse until all vegetables are broken into ⅛” pieces, about five more 1-second pulses.
+
+Heat butter in a large heavy bottomed saucepan over medium-high heat; when foaming subsides, add vegetables and cook, stirring frequently, until softened and well-browned, about 7 min.  Reduce heat to medium, stir in flour and cook, stirring constantly, until thoroughly browned and fragrant, about 5 min.  Whisking constantly, gradually add broths; bring to a boil, skimming off any foam that forms on the surface.  Reduce heat to medium-low and add bay leaf, thyme, and peppercorns; simmer, stirring occasionally, until thickened and reduced to 3 C., 20-25 min.
+
+Strain gravy through a fine-mesh strainer into a clean saucepan, pressing on the solids to extract as much liquid as possible; discard solids.  Adjust seasoning with salt and pepper.  Serve hot.
+
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+
+Homemade Gravy
+
+Yield: 3 C.				From: Barefoot Contessa Family Style
+
+¼ lb. unsalted butter (1 stick)
+1½ C. chopped Yellow Onion (2 onions)
+¼ C. Flour
+1 t. kosher salt
+½ t. black pepper
+Defatted Turkey Drippings + chicken stock to make 2 C., heated
+1 T. Cognac or Brandy
+1 T. White Wine, optional
+1 T. heavy cream, optional
+
+In a large (10-12”) sauté pan, cook the butter and onions over medium-low heat for 12-15 min., until the onions are lightly browned.  Don’t rush this step; it makes all the difference when the onions are well-cooked.
+
+Sprinkle the flour into the pan, whisk in, then add the salt and pepper.  Cook for 2-3 min.  Add the hot chicken stock mixture and Cognac, and cook uncovered for 4-5 min. until thickened.  Add the wine and cream, if desired.  Season to taste, and serve.
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+
+Chicken Gravy
+
+ 						From: Peter Fontaine 10/30/2000 class
+
+2 # chickens, or about 5 lb. Chicken backs and thighs
+2 large onions, with their skins
+3 # carrots
+2 # bay leaves
+1 large bouillon cube
+5 stalks celery
+1 pot water
+8 oz. butter
+8 oz. flour
+
+Place chicken in roasting pan and cook at 400F until cooked.  Pour chicken and any liquid into stock pot.  Add vegetables and water to fill pot.  Bring to a boil on high.  Reduce heat to a simmer and leave lid off.  As soup cooks down add more water—simmer ALL day or 2!  The longer the better!!
+
+Add salt and pepper to taste.  When you think it’s done, strain it.  Measure amount of stock…you want 1 gallon.  If it’s less, add more water…if it’s more then simmer the clear stock until it’s 1 gallon.
+
+In a small bowl blend softened butter and flour to make a paste.  With a whisk, gradually add paste to hot broth—whisking out all lumps!  Taste and adjust seasonings.
+
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+
+Spice Rubbed Beer Can Chicken
+
+Yield: 4 Servings				From: George Duran FoodNetwork 2006
+
+Spice Rub:
+2 T. Garlic Powder
+1 T. Ground Cumin
+1 T. Ground Coriander
+1 T. Paprika
+1 T. kosher salt
+1 T. black pepper
+1 t. Cayenne Pepper
+½ C. extra-virgin olive oil
+1 Lemon, zested
+
+1 (3½ to 4 lb.) Chicken
+1 (12 oz.) can Beer
+
+Heat a grill to 350F.
+
+Mix the ingredients for the spice rub until well blended.  (This will keep, covered, in the refrigerator for 1 week.)  Rub it all over the chicken, inside and out.
+
+Open the beer and pour out a few ounces.  Sit the chicken on the beer can so the legs are at the bottom and the wings are at the top.  Stand the beer can on a drip pan.  Put the cover on and cook over indirect heat until the juices run clear, about 1¼ hour.
+
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+
+Chicken and Chickpea Tagine with Apricots
+
+Yield: 4 Servings				From: Bobby Flay FoodNetwork 2006
+
+2 T. Canola Oil
+8 Chicken Thighs
+Salt & Pepper
+2 T. olive oil
+1 large Yellow Onion, peeled, halved, and thinly sliced
+2 Cloves Garlic, finely chopped
+1 T. Ras-Al-Hanut, recipe follows
+Large Pinch Saffron, soaked in ¼ C. warm water
+1 Cinnamon Stick
+15 oz. (1 can) Diced Tomatoes, drained
+15 oz. (1 can) Chickpeas, rinsed and drained
+¾ C. Dried Apricots, sliced in half-moons
+½ C. Harissa Sauce
+1 garnish Chopped Flat Leaf Parsley
+1 garnish Chopped fresh Cilantro
+
+Harissa Sauce:
+½ C. Crème Fraiche of Sour Cream
+1 T. Harissa
+1 dash Salt
+
+Preheat oven to 400F.  Heat canola oil in a large Dutch oven or a tagine over high heat.  Season chicken with salt & pepper on both sides and place in the hot pan, skin side down, in batches if needed; cook until golden brown.  Turn the thighs over and cook for 2 min. longer.  Remove the chicken to a plate.
+
+Remove all but 2 T. of the oil from the pan then add the olive oil and heat over medium heat.  Add the onions and cook until soft.  Add the garlic and cook for 30 sec.  Add the ras-al-hanut and cook another 30 sec.  Add the saffron with the soaking liquid, cinnamon stick, tomatoes, chickpeas, and apricots and bring to a simmer.  Nestle the chicken into the mixture and bring to a simmer.  Cover and cook in the oven for 35-40 min. or until chicken is tender.  Do not remove the lid to check on the chicken until this time.  Garnish each serving with a dollop of Harissa Sauce, parsley & cilantro.
+
+Serve with Couscous with currants, almonds & parsley.
+
+
+Ras-Al-Hanut
+
+Yield: 2⅛ t.	Source: internet
+1 t. ground Cinnamon
+½ t. ground Tumeric
+¼ t. black pepper
+⅛ t. ground Nutmeg
+⅛ t. ground Cardamon
+⅛ t. ground Cloves
+
+
+Roman Style Chicken
+
+Yield: 6 Servings				From: Giada DeLaurentis, 2006
+
+4 halves chicken, breasts, skinless, with ribs
+2 thighs Chicken, skinless, with bones
+½ t. Salt, plus 1 t.
+½ t. Pepper, plus 1 t.
+¼ C. olive oil
+1 # Red Bell Pepper, sliced
+1 # Yellow Bell Pepper, sliced
+3 oz. Prosciutto, chopped
+2 cloves Garlic, chopped
+15 oz. (1 can) Diced Tomatoes
+½ C. White Wine
+1 T. fresh Thyme Leaves
+1 t. fresh Oregano Leaves
+½ C. chicken stock
+2 T. Capers
+¼ C. chopped Flat-Leaf Parsley Leaves
+
+Season the chicken with ½ t. salt and ½ t. pepper. In a heavy, large skillet, heat the olive oil over medium heat.  When the oil is hot, cook the chicken until browned on both sides.  Remove from the pan and set aside.
+
+Keeping the same pan over medium heat, add the peppers and prosciutto and cook until the peppers have browned and the prosciutto is crisp, about 5 min.  Add the garlic and cook for 1 min.  Add the tomatoes, wine and herbs.  Using a wooden spoon, scrape the browned bits off the bottom of the pan.  Return the chicken to the pan, add the stock, and bring the mixture to a boil.  Reduce the heat and simmer, covered, until the chicken is cooked through, about 20 to 30 min.
+
+If serving immediately, add the capers and the parsley.  Stir to combine and serve.  If making ahead of time, transfer the chicken and sauce to a storage container, cool, and refrigerate.  The next day, reheat the chicken and sauce to a simmer over medium heat.  Stir in the capers and parsley and capers and serve.
+
+
+
+
+
+
+
+Chicken Salad with Hoisin Sauce
+
+Yield: 2-4 Servings				From: Emeril Lagasse, 2003
+
+12 Wonton Skins, cut into ⅛” strips
+½ lb. Snow Peas, ends trimmed and strings removed
+1 lb. Chicken Cutlets
+? dash Togarashi or Asian Seasoning
+1 dash black pepper
+2 T. vegetable oil
+4 C. shredded Napa or other green Cabbage
+½ C. thinly sliced Red Onion
+1 T. chopped Mint Leaves
+1 T. chopped Cilantro Leaves
+1 batch Hoisin dressing, recipe follows
+1 garnish green onions, sliced on the bias
+1 T. lightly toasted Sesame Seeds, garnish
+
+Hoisin Dressing (Yield: 1 C.):
+½ C. Hoisin Sauce
+¼ C. Rice Vinegar (or white wine vinegar)
+2 T. Sesame Oil
+2 t. Soy Sauce
+1 t. Minced Garlic
+½ t. red pepper Flakes
+
+Preheat oven to 375F.  Spread wonton strips on a baking sheet and bake 5 min.  Remove from oven and toss to separate.  Continue baking until light brown and crisp, about 8 min.  Let cool.
+
+In a small saucepan of boiling salted water, blanch the snow peas until tender, about 1 min.  Shock in ice water and pat dry.
+
+Season the chicken cutlets with togarashi or Asian seasoning and pepper both sides.  Heat a large sauté pan over medium-high heat.  When the pan is hot, add the oil and heat.  Add chicken cutlets, in batches if necessary, and cook for 1 min. on each side, or until just cooked through.  Remove from the pan and set aside while you prepare the salad.
+
+In a large bowl, combine the cabbage, snow peas, red onions, mint, and cilantro.  Cut the chicken into strips.  Toss the cabbage mixture with ½ C. of the hoisin dressing, and divide mixture between 4 plates.  Arrange the sliced chicken on the salad and drizzle with the remaining ½ C. dressing.  Garnish with wonton strips, green onions, and sesame seeds.
+
+Hoisin Dressing:
+In a small bowl, combine together with a whisk and blend well.  Keeps 5 days.
+
+
+
+Chinese Chicken Salad
+
+Yield: 12 Servings				From: Barefoot Contessa Parties!, 2001
+
+4 split Chicken Breasts (bone-in, skin on)
+1 T. olive oil
+1 dash kosher salt
+1 dash Freshly ground black pepper
+½ lb. Asparagus, ends removed, and cut in thirds diagonally
+1 # Red Bell pepper, cored and seeded
+2 Green Onions (white and green parts), sliced diagonally
+1 T. White Sesame Seeds, toasted
+
+For the dressing:
+½ C. vegetable oil
+¼ C. good Apple Cider Vinegar
+3 T. Soy Sauce
+1½ T. Dark Sesame Oil
+½ T. Honey
+1 clove Garlic, minced
+½ t. peeled, grated fresh Ginger
+½ T. Sesame Seeds, toasted
+¼ C. smooth peanut butter
+2 t. kosher salt
+½ t. freshly ground black pepper
+
+Preheat oven to 350F.
+
+Place the chicken breasts on a sheet pan and rub the skin with olive oil.  Sprinkle liberally with salt and pepper.  Roast for 35 to 40 min., until the chicken is just cooked.  Set aside until cool enough to handle.  Remove the meat from the bones, discard the skin, and shred the chicken in large bite-sized pieces.
+
+Blanch the asparagus in a pot of boiling salted water for 3 to 5 min. until crisp-tender.  Plunge into ice water to stop the cooking.  Drain.  Cut the peppers in strips about the size of the asparagus pieces.  Combine the cut chicken, asparagus, and peppers in a large bowl.
+
+Whisk together all of the ingredients for the dressing and pour over the chicken and vegetables.  Add the scallions and sesame seeds and season to taste.  Serve cold or at room temperature.
+
+
+
+
+Get Yo’ Man Chicken
+
+Yield: 4-6 Servings				From: Neeley’s FoodNetwork2006
+
+2 T. olive oil
+6 thighs, Chicken, skinless
+1 t. Salt
+½ t. black pepper
+1 # Medium Onion, sliced
+1 C. chicken stock
+½ C. White Wine
+14½ oz. (1 can) Crushed Tomatoes in thick puree
+1 t. Dried Thyme
+½ T. Dried Rosemary
+1 T. Lemon-Pepper
+Hot buttered rice
+2 T. chopped fresh Parsley Leaves
+
+Heat the oil in a 12” skillet over medium-high heat.
+
+Pat chicken dry with a paper towel and season with salt & pepper.  Brown the chicken, meat-side down first, and turning once, about 4 min. on each side.  Transfer to a plate to reserve.
+
+Pour off all but 1 T. of oil from the pan.
+
+Add onion to the pan and sauté until tender, roughly 3 min.  Add the stock and wine and stir, scraping any brown bits off the bottom of the pan.  Turn heat to high and reduce by half, about 3 min.  Pour in the crushed tomatoes and add the dried herbs and lemon-pepper.  Add the chicken thighs back in.  Cover and cook on medium low for 40 min.
+
+Remove chicken from liquid and serve on buttered rice.  Ladle the sauce on top and garnish with fresh chopped parsley.
+
+
+
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+
+
+
+
+Cajun Chicken Alfredo
+
+Yield: 4 Servings				From: FoodNetwork 2006
+
+4 breasts chicken, 5 oz. each, boneless, skinless
+1 C. Blackening Spice (or BBQ spice)
+2 T. extra-virgin olive oil
+3 T. Minced Garlic
+1 C. Roughly chopped Marinated Sun-Dried Tomatoes
+¼ C. White Wine
+3 C. heavy cream
+¾ C. grated Parmesan
+1 t. sea salt
+1 t. freshly ground black pepper
+1 lb. cooked Fettucine
+½ C. Sliced Green Onions
+
+Preheat oven to 350F.
+
+Dredge the chicken breasts in the blackening spice and place in a cast iron skillet over very high heat.  Blacken both sides of the chicken and place in the oven for 10 min., or until internal temperature of chicken reaches 165F.  Slice in strips on the bias and set aside.
+
+In a sauté pan over medium heat, add 2 T. of extra-virgin olive oil.  Add garlic and lightly caramelize.  Then add the sun-dried tomatoes and the chicken slices.  Deglaze the pan with t he white wine.  Add the heavy cream, increase the heat to a simmer, and reduce the cream sauce by half.
+
+When the cream sauce is to desired consistency, stir in ½ C. parmesan, salt, pepper, and pasta.
+
+Nest the pasta on large rimmed plates, pour sauce ove pasta, and garnish with green onions and remaining ¼ C. Parmesan.
+
+
+
+
+
+
+
+
+
+
+
+Apricot Glazed Chicken with Prunes and Sage
+
+Yield: 8 Servings				From: Dave Lieberman
+
+2 # roasting chickens, cut into pieces
+12 oz. (1 jar) apricot preserves
+15 medium dried Prunes, pitted
+⅓ C. olive oil
+1 T. white vinegar
+3 pinches Salt
+20 grinds black pepper
+20-30 leaves sage
+
+Preheat oven to 400F.
+
+Trim any extra fat from the chicken pieces and transfer them to a large roasting pan or broiler pan.  If you don’t have a roasting pan that’s large enough, use 2 identical 9x13” baking pans.
+
+Toss all of the ingredients together with the chicken until the chicken is evenly coated with the sauce.  Arrange the chicken pieces skin side up in the pan, spaced evenly apart.
+
+If you’re looking to prepare in advance, you can do everything up to this point and cover the roasting dishes and refrigerate until you’re ready to roast the chicken.
+
+Roast until the tops of the chicken pieces are browned and the chicken is cooked through, and the juices run clear, about 35 to 40 min.
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+Arroz con Pollo
+
+Yield: 4-6 Servings				From: Ingrid Hoffman
+
+3-4 lb. Chicken, cut into 8 serving pieces
+1 medium Yellow Onion, quartered, plus ½ yellow onion, thinly sliced
+4 C. Chicken Broth, low-sodium
+1 C. Light Beer, such as lager
+3 T. Adobo seasoning
+3 T. Worcestershire Sauce
+1 C. fresh Cilantro Leaves
+6 cloves garlic, roughly chopped
+3 C. White Rice, uncooked
+1 C. fresh or frozen Peas
+2 medium Carrots, finely diced
+8 oz. Green Beans, trimmed and quartered
+1 C. Ketchup
+1 t. Salt
+3 T. unsalted butter
+½ # Red Bell Pepper, cored, seeded, ribbed and thinly sliced
+½ # Green Bell Pepper, cored, seeded, ribbed & thinly sliced
+1 C. Pimento Stuffed Olives
+
+Place chicken, quartered onions, 1 C. broth, beer, adobo, Worcestershire sauce, ½ of the cilantro, and garlic in a large pot or skillet over high heat.  Bring to a boil, reduce heat to medium-low, cover, and simmer until chicken is cooked through, 30-35 min.  Remove the chicken to a plate and set aside to cool; once cool shred and set aside.  Strain the broth into a bowl through a fine-mesh sieve discarding the onion pieces.
+
+ Pour the broth into a measuring cup and add water to make 4 C. liquid.  Return it to the pot or skillet and add the rice, peas, carrots, green beans, ketchup, and salt.  Stir well and bring to a boil.  Let the liquid evaporate to just below the level of the rice, about 10 min., and then reduce the heat to low, cover, and cook until the rice is tender and fully cooked, 25 min.
+
+Meanwhile, melt the butter in a large skillet over medium heat.  Add the peppers and the remaining sliced onions and cook until they’re tender, 8 min.  Shred the cooked chicken meat discarding the skin and bones, and add the chicken to the vegetables.  Cook until it is heated through, 2 to 3 min.  Fluff the rice with a fork and add the chicken and vegetables to the rice mixture.  Stir in the olives, sprinkle with the remaining cilantro and serve.
+
+
+
+Balsamic Glazed Chicken Breast
+
+Yield: 6 Servings				From: Steve McDonagh & Dan Smith
+
+3 T. vegetable oil
+1 stick Butter
+6 breasts Chicken, 6 oz. each, boneless, skinless (this is ½ what original said)
+1 # Spanish Onion, thinly sliced
+4 cloves Garlic, chopped
+2 Pts. Cherry Tomatoes, quartered
+6 T. Balsamic Vinegar
+2 C. Red Wine
+2 t. Salt
+1 dash Freshly ground black pepper
+3 T. Parsley, chopped for garnish
+
+Preheat oven to 350F.  Put oil and butter into a large skillet and place over high heat.  Once the butter and oil are bubbling, add the chicken breasts to the skillet, 3 at a time.  Sear on each side until the chicken is golden, about 1 min. per side.  Remove to a large baking dish.  Repeat with remaining breasts and set aside.
+
+Add the onion and garlic and cook, stirring occasionally, until the onions are soft, about 5 min.  Add the tomatoes, toss to combine and then follow with the balsamic vinegar and red wine and season with salt & pepper.  Bring up to a bubble and then reduce the heat and let simmer 10 min.
+
+Pour the balsamic mixture over the chicken and place the pan in the top half of the oven for 10 min., or until chicken has just cooked through.  Remove from the oven, garnish with parsley and serve.
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+Chicken Normandy
+
+Yield: 4 Servings				From: Emeril Lagasse
+
+6 oz. thick cut Bacon, cut into ¾” dice
+4 Boneless, skinless Chicken Breast halves
+1 dash Essence
+¼ C. all-purpose flour
+¼ C. finely chopped Yellow Onions
+½ C. Calvados
+1 C. Apple Cider
+1½ C. thinly sliced Red Apples
+½ C. heavy cream
+4 T. unsalted butter, cut into pieces
+1 T. chopped Fresh Thyme
+1 garnish Fresh chives
+
+In a large, heavy saucepan, cook the bacon over medium-high heat until crisp and the fat is rendered, 4-5 min.  Remove and drain on paper towels.  Drain off all but 1 T. of the fat.
+
+Season the chicken on both sides with Essence.  Dredge in the flour to coat lightly, shaking to remove any excess.  Add the chicken to the fat in the pan and cook over medium-high heat until golden brown on both sides and nearly cooked through, about 4 min. per side.  Remove and cover to keep warm.  Add the onions and cook, stirring for 3 min.  Add the Calvados and cook, stirring, to deglaze the pan.  Simmer until reduced by half.  Add the cider, bring to a boil and cook until reduced by half.  Add the apples and cook, stirring, until tender, about 2 min.  Add the cream and simmer until reduced by half.  Reduce the heat to medium-low and add the butter, several pieces at a time, and cook, stirring, until each is incorporated.  Stir in the thyme.  Return the chicken and any accumulated juices to the pan and cook until the chicken is heated through and cooked all the way, turning, 1-2 min.
+
+Remove from the heat and divide the chicken and sauce among 4 plates.  Garnish each serving with the bacon and fresh chives and serve.
+
+
+
+Emeril’s Essence (Creole Seasoning)
+
+Yield: ⅔ C.
+
+2½ T. Paprika
+2 T. Salt
+2 T. Garlic Powder
+1 T. black pepper
+1 T. Onion Powder
+1 T. Cayenne Powder
+1 T. Dried Leaf Oregano
+1 T. Dried Thyme
+
+
+
+Chicken with Mustard Mascarpone Marsala Sauce
+
+Yield: 4 to 6 Servings		From: Gaida De Laurentis
+
+1½ lb. Boneless Skinless Chicken Breasts, each breast cut crosswise into 3 pieces
+Salt & freshly ground black pepper
+2 T. olive oil
+5 T. Butter, divided
+¾ C. chopped Onion
+1 lb. Cremini Mushrooms, sliced
+2 T. minced Garlic
+1 C. Dry Marsala Wine
+1 C. (8 oz.) Mascarpone Cheese
+2 T. Dijon Mustard
+2 T. chopped fresh Italian Parsley, plus whole sprigs, for garnish
+12 oz. dried Fettuccine
+
+Sprinkle the chicken with salt and pepper.  Heat the oil in a heavy large skillet over high heat.  Add the chicken and cook just until brown, about 4 min. per side.  Transfer the chicken to a plate and cool slightly.
+
+While the chicken cools, melt 2 T. butter to the same skillet over medium-high heat, then add the onion and sauté until tender, about 2 min.  Add the mushrooms and garlic and sauté until the mushrooms are tender and the juices evaporate, about 12 min.  Add the wine and simmer until it is reduced by half, about 4 min.  Stir in the mascarpone and mustard.  Cut the chicken breasts crosswise into ⅓” thick slices.  Return the chicken and any accumulated juices to the skillet.  Simmer, uncovered, over medium-low heat until the chicken is just cooked through and the sauce thickens slightly, about 2 min.  Stir in the chopped parsley.  Season the sauce, to taste, with salt and pepper.
+
+Meanwhile, bring a large pot of salted water to a boil.  Add the fettuccine and cook until al dente, stirring occasionally, about 8 min.  Drain.  Toss the fettuccine with 3 T. butter and season, to taste, with salt and pepper.  Swirl the fettuccine onto serving plates.  Spoon the chicken mixture over top.  Garnish with parsley sprigs and serve.
+
+
+
+
+
+
+
+Chicken Goulash
+
+Yield: 4 servings
+
+¼ C. Butter
+4 halves boneless, skinless Chicken Breast
+3 med. Onions, sliced
+¼ C. Water
+1 cube Chicken-flavored Bouillon
+1 T. Paprika
+1 t. Salt
+¼ t. Pepper
+8 oz. Sour Cream
+1 garnish Chopped Parsley
+4 servings Hot cooked Noodles
+
+About 1 hour before serving: In 12” skillet over medium heat, in hot butter, brown chicken on all sides.  Remove chicken to bowl; keep warm.
+
+In drippings in skillet over medium heat, cook onions until tender, about 15 min.  Stir in water, bouillon, paprika, salt & pepper.  Return chicken to skillet; over high heat, heat mixture to boiling.  Reduce heat to low; cover and simmer 30 min. or until chicken is fork tender, stirring occasionally.
+
+With slotted spoon, remove chicken and onions to warm platter.  Skim off fat from liquid in skillet; stir in sour cream; heat through (do not boil).  Pour sauce over chicken; garnish with parsley.  Serve with noodles.
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+Good Karma Schawarma
+
+Yield: 6-8  (more like 10-12) Servings	From: adapted from Guy Fieri, FoodNetwork2008
+
+2 C. Plain Yogurt
+¼ C. minced Garlic
+¾ C. minced Onion
+¼ C. Red Wine Vinegar
+4 T. chopped Parsley Leaves
+2 T. chopped Oregano Leaves
+2 T. Salt
+1½ T. ground Cumin
+1 T. ground black pepper
+2 t. Red Chili Flakes
+1 t. fresh Sage
+4 lb. Boneless, Skinless Chicken Thighs, cut or pounded ⅛” thick
+10 oz. Frozen Spinach, thawed and chopped
+1 C. Roasted Red Bell Peppers, cut into strips
+12-24 loaves Flatbread or Pita Bread
+1 # 8x12x4” aluminum tray
+
+Tzatziki Sauce:
+1 C. Greek Yogurt
+1 C. Sour Cream
+½ English Cucumber, chopped into ¼” dice
+¼ C. Mint Leaves, minced
+1 T. minced Garlic
+1 T. lemon juice
+1 t. Salt
+1 t. Ground black pepper
+
+In a large bowl, combine yogurt with garlic, onion, vinegar, parsley, oregano, salt, cumin pepper, chili flakes, and sage.  Add chicken and marinate in the fridge for 12 to 24 hours.
+
+Preheat oven to 350F with oven rack in center.  Fit a 9x13” baking sheet with a cooling rack.  Poke holes in bottom of foil tray to allow excess liquid to drain.  Remove chicken from marinade, taking off excess marinade.  Place ⅓ of the meat evenly on the aluminum tray.  Add spinach, spreading evenly, and repeat with another ⅓ of the meat.  Add a layer of red bell peppers, and finish by covering with the last ⅓ of meat.  Press layers firmly together.  Bake in center of oven for 45 min. until chicken is firm and holds together.  Cut corners of tray and push the sides of foil down, to expose meat to brown.  Continue to cook for another 30 min. or until the meat registers an internal temperature of 165F using an instant-read thermometer.  Let rest for 10 min.  Remove Schawarma to a cutting board, discarding foil.  Slice into ½” thick pieces.  Serve sandwiched in flatbread and drizzled with Tzatziki Sauce.
+
+Tzatziki:
+In a medium bowl, mix all ingredients together well.  Refrigerate at least 1 hour.
+
+
+
+
+Sweet and Sour Chicken
+
+Yield: 4 Servings		From: Juan-Carlos Cruz	FoodNetwork2003
+
+1 T. Cornstarch
+2 t. ground White Pepper
+1 # egg White
+1½ lb. Boneless Chicken Breasts, sliced into thin strips
+1 T. Canola Oil
+¼ C. Low Sodium Soy Sauce
+2 T. Tomato Paste
+2 t. Sesame Oil
+1 T. Honey
+1 T. Crushed Garlic
+2 T. Grated Ginger
+¼ C. Rice Wine Vinegar
+1 T. Orange Marmalade
+8 oz. (1 Jar) Baby Corn, drained
+8 oz. (1 Can) Sliced Bamboo Shoots, drained
+8 oz. (1 Can) Crushed Pineapple, drained
+
+In a large bowl, mix the cornstarch, white pepper, and egg whites.  Add the chicken and toss until well coated.
+
+Heat a large nonstick wok until blazing hot.  Coat the bottom of the pan with the canola oil.  Add the chicken to the pan and move continuously to prevent chicken from sticking together.  Sauté for about 1½ min.  Once the chicken is cooked, remove the wok and keep warm.
+
+Over high heat, add to the wok the soy sauce, tomato paste, sesame oil, honey, garlic, vinegar, and marmalade.  Lower heat and simmer for approximately 30 sec. to thicken.  Add the baby corn and bamboo shoots and warm through.
+
+Once sauce is thick and warm, whisk in the pineapple.
+
+To serve, arrange chicken strips on a platter and pour the sauce over the chicken.
+
+
+
+
+
+
+
+
+
+Chicken	 a la King
+
+Yield: 4 Servings		From: Emeril Lagasse	FoodNetwork2003
+
+1½ C. Milk
+½ C.  heavy cream
+4 T. unsalted butter
+4 oz. Button Mushrooms, wiped clean, stems trimmed, and thinly sliced
+¼ C. chopped Yellow Onions
+¼ C. chopped Green Peppers
+1 t. minced Garlic
+¼ C. all-purpose flour
+¼ C. + 2 T. Dry Sherry
+½ C. chicken stock or canned low-sodium broth, heated
+2 t. chopped Fresh Tarragon Leaves
+¾ t. Salt
+½ t. Ground White Pepper
+3 Large Egg Yolks
+2½ C. Shredded or Diced Cooked Chicken
+1 t. Chopped Parsley Leaves
+½ t. Fresh lemon juice
+
+Combine the milk and cream and heat to simmer.  Cover to keep hot.
+
+Melt the butter in a large saucepan over medium-high heat.  Add the mushrooms, onions, and bell peppers and cook until the vegetables are soft and the mushrooms give off their liquid, about 5 min.  Add the garlic and cook, stirring, until fragrant, 30 sec.  Add the flour and cook, stirring constantly, for 2 min.  Add ¼ C. of the sherry and cook until nearly all evaporated, about 1 min.  Add the heated milk and cream and stir.  Add the chicken stock, return to a boil, and cook, stirring occasionally, until the sauce thickens, about 3 min.  Add the tarragon, salt, and pepper and stir well to incorporate.  Remove from the heat.
+
+Whisk the egg yolks in a medium bowl until pale yellow and frothy, about 2 min.  Add about ½ C. of the hot sauce to the yolks, whisking constantly.  Slowly add the egg yolk mixture to the remaining sauce, stirring until well blended.  Add the remaining 2 T. sherry, stir well, and return to medium heat.  Fold in the chicken, parsley, and lemon juice and cook, stirring occasionally, until the chicken is warmed through, 2-3 min.
+
+Serve over split biscuits, rice, or noodles.
+
+
+
+
+Chicken Fried Rice
+
+Yield: 6 servings
+
+3 T. vegetable oil
+2 Eggs, slightly beaten
+1 C. Rice
+½ C. Onion, coarsely chopped
+2½ C. Chicken Broth
+2 C. Cooked Chicken, diced
+2 C. shredded Bok Choy or Lettuce
+1 medium Red or Green Pepper, cut into 1x⅛” strips
+½ C. diagonally sliced Celery
+3 T. Soy Sauce
+
+Heat 1 T. of the oil in a 10” skillet.  Add eggs.  Cook over low heat until firm.  Remove from skillet.  Cut eggs into 2x¼” strips; set aside.
+
+Add remaining 2 T. oil to skillet.  Cook rice and onion in skillet over low heat, stirring occasionally, 5 to 7 min.  Add chicken broth.  Bring to a boil.  Reduce heat.  Cover tightly and simmer 20 min.
+
+Add chicken, bok choy, red pepper, celery, soy sauce and reserved eggs.  Cook covered over medium heat, stirring occasionally, until liquid is absorbed and vegetables are crisp-tender, about 5 min.
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+Brown Ale Chicken
+
+Yield: 4 servings
+
+1 C. Seasoned flour (1 C. all-purpose flour, 1 t. salt and 1 t. pepper)
+2 T. Canola Oil
+4 chicken breast halves, boneless and skinless
+¾ lb. Shitake Mushrooms, cleaned, stemmed and julienned
+1 pinch Salt
+1 pinch Pepper
+¾ C. Brown Ale Reduction
+½ C. heavy cream
+1 stick unsalted butter, cut into 1” squares
+¼ C. Scallions, cleaned and cut ¼” pieces
+
+Brown Ale Reduction (Yield: 1 qt.):
+4 lb. Chicken Bones
+64 oz. Brown Ale (6 pack)
+½ Carrot, chopped
+½ medium Onion, peeled and chopped
+½ Celery stick, leaves removed
+½ t. Vinegar (malt vinegar is preferred)
+½ t. Molasses
+½ t. kosher salt
+½ t. coarse black pepper
+1 Bay Leaf
+
+Dredge chicken in seasoned flour and shake off excess.  Place oil in hot sauté pan and heat to hot—not smoking.  Add chicken breasts and cook until well browned on one side.  Turn breasts and add shitake mushrooms, salt and pepper.  Stir mushrooms occasionally and cook chicken until juices run clear.  Remove chicken from pan and place chicken in 200F oven to keep warm.
+
+Deglaze pan with brown ale reduction.  Add the heavy cream and reduce by half.  When reduced, pull pan from heat and stir in butter.
+
+Remove chicken from oven and place on top.  Ladle ale sauce on top of breast and garnish with scallions.
+
+Brown Ale Reduction:
+Place all ingredients in a stockpot.  Bring to a boil and reduce to a simmer.  Reduce the volume by half.  Strain into a clean container and place in an ice bath to cool.  Cover and refrigerate.
+
+
+
+
+Lemon Chicken Scaloppini
+
+Yield: 4 servings			From: O Magazine  Feb. 2004
+
+4 halves chicken breast, boneless and skinless
+1 C. all-purpose flour
+2½ t. Salt
+1 t. freshly ground black pepper
+3 # eggs, lightly beaten
+1½ C. Dry Bread Crumbs or Panko
+2 # Lemons
+½ C. grated Parmesan Cheese
+½ C. Pine Nuts, coarsely chopped
+2 T. Chopped Basil
+2 T. Butter
+2 T. extra-virgin olive oil
+
+Using a meat mallet, pound chicken breasts between 2 pieces of plastic wrap or waxed paper until they are ¼” thick.
+
+Combine flour, 1 t. salt, and pepper on a large plate.  Put eggs on a separate plate.  On a third plate, combine bread crumbs, zest from 1 lemon (2 t.), 1 t. salt, cheese, pine nuts, and basil.  Sprinkle chicken with remaining ½ t. salt.  Coat both sides in flour, then eggs (allowing excess to drip off), then bread crumb mixture, pressing mixture in slightly.
+
+In a large skillet over a medium flame, heat 1 T. butter and 1 T. olive oil.  When pan is hot, add 1 to 2 chicken breasts; cook 2-3 min. on each side, until golden and cooked through.  Remove and keep warm on a plate tented with foil.  Add more butter and oil to skillet with each batch.  Cut remaining unpeeled lemon into large wedges.  Squeeze 2 wedges over chicken before serving and place remaining wedges on platter with chicken.
+
+
+
+
+
+
+
+
+
+
+
+
+
+Mustard Chicken in Phyllo Pastry
+
+Yield: 6-8 servings
+
+½ C. unsalted butter
+3 # whole chicken breasts, boned, skinned and cut in 1” cubes
+1 dash salt and ground pepper to taste
+¼ C. Dijon mustard
+2 T. minced fresh tarragon
+1½ C. heavy cream
+4 T. unsalted butter, melted
+10 sheets filo pastry
+
+In a large skillet, melt ¼ C. butter over medium heat.  Sprinkle chicken pieces with salt & pepper to taste.  Sauté chicken until no longer pink, about 5 min.  Do not overcook.  Transfer to platter; keep warm.  Whisk mustard into chicken drippings.  Add tarragon and reduce slightly.  Whisk in cream, blending thoroughly.  Reduce heat to low and simmer until sauce is slightly thickened and reduced by about ¼.  Pour sauce over chicken pieces and toss to coat completely.
+
+Brush a shallow, 2 qt. Casserole with melted butter.  Lay one filo sheet in casserole, patting to fit sides (Do not trim excess that overlaps edge of dish).  Brush with melted butter.  Repeat with 4 more sheets of filo.  Fill casserole with chicken mixture.  Layer 5 more filo sheets on top of chicken mixture, buttering between each layer.  Trim excess filo to within 1” of casserole edge.  Tuck edges neatly under and brush once more with melted butter.  Bake at 425F for 15 min. or until heated through and crisply golden brown on top.
+
+
+
+
+
+
+
+
+
+
+
+
+Chicken Curry
+
+Yield: 6 Servings
+
+2¾ lb. Boneless, skinless chicken breasts
+2½ T. fresh lemon juice
+2½ t. Salt
+¾ t. Tumeric
+5 T. Ghee (clarified butter or oil)
+Pinch of Cumin Seeds
+1 Bay Leaf
+3 Cloves Garlic, finely minced
+1 large Yellow Onion, chopped
+1½ t. finely minced fresh Gingerroot
+2½ T. Spiced Onion
+2½ T. Tomato Paste
+2½ T. Sour Cream
+2 large Tomatoes, peeled and chopped
+2½ t. ground Cumin
+2½ t. ground Coriander
+½ t. Cayenne Pepper
+½ t. Paprika
+¼ t. ground Cinnamon
+¼ t. ground Cardamom
+1 C. (8 oz.) Plain Yogurt
+2 # Apples, peeled and chopped
+
+Sprinkle chicken with lemon juice, 1¼ t. salt & ¼ t. tumeric & rub each piece well.
+
+Heat ghee in a large skillet.  Brown chicken lightly on both sides.  Remove and set aside.  Add cumin seeds, bay leaf, garlic, gingerroot & onion and fry for 2 min.  Add spiced onion, tomato paste & sour cream and cook, stirring, for 3-4 min.  Add tomatoes, ground cumin, coriander, cayenne, paprika, cinnamon, cardamom, chicken, 1¼ t. salt, ½ t. tumeric and mix well.  Cover and cook gently for about 40 min., or until meat is tender.  Add yogurt and continue to simmer another 10-15 min.  Serve with boiled rice.
+
+
+
+
+
+
+Suzie Fay’s Chicken
+
+Yields: 4 servings
+
+4 boneless, skinless Chicken Breast Halves
+8 oz. Kraft French Dressing
+½ Pkg. Lipton Onion Soup Mix
+½ Can Whole Cranberry Sauce
+
+Lightly grease a 7x11” baking dish.  Preheat oven to 350F.  Mix dressing soup and sauce in a large bowl.  Add chicken and mix well.  Place chicken in prepared pan and pour remaining mixture over.  Bake, uncovered for 45 min.  Serve over rice.
+
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+
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+
+
+
+
+
+
+
+
+
+
+
+Pecan Encrusted Chicken
+
+ Yield: 4 servings					From: Living Without, Fall 2002
+
+¼ C. Honey
+4 t. Dijon Mustard (gluten- free (GF)
+4 Boneless, Skinless Chicken Breasts (4-6 oz. each), pounded to ¼”
+1 Egg, beaten with ½ C. Water
+1 C. finely chopped Pecans
+⅓ C. GF Breadcrumbs
+½ t. Salt
+½ t. Pepper
+1 T. olive oil
+
+Preheat oven to 400F.  Combine honey and mustard and set aside.
+
+Dust chicken in GF flour.  Dip in combined egg and water.  Combine pecans, breadcrumbs, salt and pepper.  Place chicken in breading mixture and coat both sides.
+
+Heat oil in a sauté pan and brown both sides of chicken until dark brown.  Finish cooking in a preheated oven for 5-10 min., or until no longer pink in the center.  Remove from the oven and serve with honey mustard.
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+Sherried Chicken Breasts
+
+ Yield: 8 servings				From: The Country Innkeeper’s Cookbook
+
+4 whole chicken breasts
+¾ t. salt
+⅛ t. pepper
+2 T. fresh lemon juice
+3 T. melted butter
+½ C. dry sherry
+
+Sauce:
+8 T. butter, unsalted
+8 T. flour
+3 C. light cream
+1½ C. liquid from baking pan (add chicken bouillon if not enough)
+2 t. paprika
+6 T. grated Parmesan cheese
+
+Preheat oven to 400F.
+
+Bone, skin and halve the chicken breasts.  Place in a baking dish, but do not overlap.  Sprinkle both sides with salt, pepper and lemon juice.  Pour melted butter over each piece, rubbing it in with the back of a spoon.  Pour sherry over the chicken.
+
+Cover the baking dish and place in preheated oven for 30 min.  When done, the chicken will be white and spring back when pressed with finger (do not overcook, or the breast will be dry and the flavor lost).  Pour off the liquid from the baking pan and save.  Keep the chicken warm while preparing the sauce.
+
+Sauce:
+Cook the butter and flour together for 2-3 min.  Stir in the chicken liquid and cream.  Cook over medium heat until smooth and thick, stirring constantly.
+
+Spread the sauce over the chicken breasts; sprinkle with Parmesan cheese and paprika.  Return to oven and bake until surface is golden brown—about 5 min.
+
+
+
+
+
+
+Chicken Masala
+
+Yield: 4 servings				From: Sandra Lee FoodNetwork 2003
+
+4 chicken breast halves without skin
+⅓ C. AP Flour, for dredging
+2 T. Canola Oil
+1 Onion, chopped
+1 t. minced Garlic
+1 T. Garam Masala seasoning, plus 2 t.
+14½ oz. (1 Can) Diced Tomatoes, drained
+½ C. Cream of Chicken Soup, condensed
+1 C. Light Coconut Milk
+1 dash Salt & Pepper
+1 C. frozen Peas
+4 servings Cooked White Rice
+
+Place chicken breasts and flour in zip-top bag.  Shake until chicken is coated with flour.  Remove from bag, shaking off excess flour and set aside.
+
+Heat oil in a frying pan over medium-high heat.  When oil is hot, add the chicken breasts and fry until golden brown on both sides.  Remove chicken to a plate and set aside.
+
+Add the onion and garlic to the pan and cook until soft.  Add the garam masala, tomatoes, soup, coconut milk, and salt & pepper to taste and bring to a boil.  Reduce the heat to a simmer and return the chicken breasts to the pan.  Simmer for 15 min., the add the frozen peas.  Return to a simmer and cook for an additional 10 min.
+
+Serve hot with white rice.
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+Chicken Masala
+
+ Yield: 6-8 servings				From: The Bombay Café Cookbook
+
+4-5 Cloves Garlic
+1” Piece Ginger, peeled
+3 Medium Tomatoes
+3 T. vegetable oil
+2 Medium Onions, minced
+1 T. Ground Coriander
+1 t. Ground Cumin
+½ t. Cayenne Pepper
+¼ t. Tumeric
+1½ lb. Boneless Chicken Thighs, cut into 1” cubes.
+1 t. Salt
+½ t. Garam Masala
+¼ C. Fresh Cilantro, chopped
+
+Puree the garlic and ginger in a blender, using as little water as necessary.  Place in a small bowl and set aside.  Without washing the blender, puree the tomatoes.
+
+Heat the oil over high heat in a large saucepan.  Add the onions and fry until golden brown, about 5-6 min.  Add the pureed garlic and ginger and sauté for another 2 min. to blend the masala.
+
+Add the tomatoes, coriander, cumin, cayenne, and tumeric.  Continue to sauté the masala until all the liquid from the tomatoes has evaporated and the spice mixture pulls away from the pan, about 3-4 min.
+
+Add the chicken, mixing well.  Stir in the salt.  Reduce heat to low and cook, covered, for 20-25 min.  Remove from heat and mix in the Garam Masala and the chopped cilantro.  Serve immediately.
+
+
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+
+
+
+Chicken and Fennel
+
+ Yield: 4 servings				From: FoodNetwork 2003
+
+Chicken:
+6-8 Chicken Thighs (about 2½ lb.), bone in with skin
+3 T. extra-virgin olive oil
+2 med. Bulb Fennel, halved, cut into ½” wedges attached to core, fronds                                 reserved
+1 medium Red Onion, sliced into thin wedges about ⅓½”
+4 Cloves Garlic, smashed & peeled
+¾ t. Dried Oregano
+¼ t. Crushed red pepper Flakes or to taste
+½ C. Oil Packed Sun-Dried Tomatoes, roughly chopped
+⅓ C. Kalamata Olives
+
+Couscous:
+1½ C. Uncooked Couscous (10 oz. Box) 	black pepper
+3 C. Low-Sodium Chicken Broth			¾ C. Pine Nuts
+1 t. kosher salt, plus addtl. for seasoning	1 Navel Orange, zested
+Freshly grated Nutmeg				Pinch Cayenne Pepper
+¼ C. roughly chopped Flat Leaf Parsley		2-3 T. Water or Chicken Broth
+
+For the chicken: Position a rack in the middle of the oven and preheat to 450F.  Season the chicken thighs generously with salt & pepper.  Heat a large ovenproof skillet over medium-high heat, add oil, and heat until shimmering.  Cook chicken skin side down until golden and crispy, about 8 min.  Turn chicken & brown for another 2 min.  Transfer chicken to a plate.  Pour off 1 T. of the pan drippings and reserve; leave just enough oil in the skillet to evenly coat the bottom, discard the rest.
+
+Add the fennel, onions, garlic, oregano, & red pepper flakes to the skillet and cook until the vegetables just begin to wilt, about 3 min.  Stir in the tomatoes and olives.  Arrange the chicken, skin side up, on top of the vegetable mixture and bake, uncovered, until the chicken is cooked through, about 20-30 min.
+
+While the chicken bakes, make the couscous.  Rinse until the water runs clear.  Put couscous into a medium bowl and set aside.  In a small saucepan add the chicken broth, reserved drippings, the 1 t. salt, nutmeg, cayenne, & pepper and bring to a boil.  Add the broth to the couscous and cover with plastic wrap.  Set aside until the liquid has been absorbed and the couscous is plump, about 5 min.
+
+Toast the pine nuts in a small skillet over medium-high heat, tossing in the pan until golden brown, about 2-3 min.  Add the orange zest, fennel fronds and parsley.  When serving, add 2-3T. water or broth to fennel mixture so they look glazed.  Scatter pine nuts on top.
+
+
+Roasted Chicken Caprese
+
+Yield: Serves 4				From: Suzanne Pherigo Fort Collins, CO
+
+4 boneless, skinless Chicken Breast halves
+6 Medium Roma Tomatoes
+1 t. Sugar
+1 t. kosher salt
+¼ C. olive oil
+8 oz. Mozzarella, cut in ¼” pieces
+¼ C. coarsely chopped fresh Basil Leaves
+½ t. Pepper
+
+Lemon vinaigrette:
+¼ C. olive oil
+2 T. freshly squeezed lemon juice
+1 clove Garlic (minced)
+¾ t. kosher salt
+½ t. Pepper
+
+Preheat oven to 375F.
+
+Whisk vinaigrette ingredients in a small bowl.
+
+Place chicken in a 1-gallon zip bag.  Add vinaigrette, seal & marinate in refrigerate at least 30 min.  Cut each tomato into quarters, lengthwise.  Place in medium bowl and toss gently with sugar, salt, & olive oil.  Spoon tomato mixture into rimmed cookie sheet so that tomato pieces don’t touch.  Place in 375F. oven and roast for 30 min.  Turn oven down to 350F.
+
+Spoon tomatoes and all accumulated juices into small bowl.  Add cheese, basil leaves and pepper, tossing gently.  Let sit at room temperature while chicken cooks.  Remove chicken and discard marinade.  Place chicken on same cookie sheet used to roast tomatoes.  Roast at 350F for about 30 min., turning once.  To serve, place one chicken breast half on each heated dinner plate.  Spoon one-fourth of the tomato mixture over top.
+
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+
+
+
+Chicken Parmesan
+
+Yield: 4 servings				From: Gaida De Laurentis FoodNetwork 2003
+
+3 T. olive oil
+1 t. chopped fresh Rosemary Leaves
+1 t. chopped fresh Thyme Leaves
+1 t. chopped fresh Italian Parsley Leaves
+1 dash Salt & Pepper
+8 cutlets chicken, 3 oz. each
+1½ C. Simple Tomato Sauce or purchased Marinara Sauce
+½ C. shredded Mozzarella Cheese
+16 t. grated Parmesan
+2 T. unsalted butter, cut into pieces
+
+Preheat oven to 500F.  Stir the oil and herbs in a small bowl to blend.  Season with salt & pepper.  Brush both sides of the cutlets with the herb oil.  Heat a heavy, large oven-proof skillet over high heat.  Add the cutlets and cook just until brown, about 2 min. per side.  Remove the skillet from the heat.  Spoon the marinara sauce over and around the cutlets.  Sprinkle 1 t. of mozzarella over each cutlet, then sprinkle 2 t. of Parmesan over each.  Sprinkle the butter pieces atop the cutlets.  Bake until the cheese melts and the chicken is cooked through, about 3-5 min.
+
+
+
+
+Simple Tomato Sauce
+
+Yield: 6 C.	From: Gaida De Laurentis FoodNetwork 2003
+
+½ C. extra-virgin olive oil
+1 small Onion, chopped
+2 cloves Garlic, chopped
+1 stalk Celery, chopped
+1 Carrot, chopped
+sea salt & black pepper
+1 (32 oz.) cans Crushed Tomatoes
+4-6 Basil Leaves
+2 Dried Bay Leaves
+4 T. unsalted butter, optional
+
+In a large casserole pot, heat oil over medium high heat.  Add onion & garlic and sauté until soft and translucent, about 2 min.  Add celery and carrots and season with salt & pepper.  Sauté until all the vegetables are soft, about 5 min.  Add tomatoes, basil, and bay leaves and simmer covered on low heat for 1 hour or until thick.  Remove bay leaves and check for seasoning.  If sauce still tastes acidic, add unsalted butter, 1 T. at a time to round out the flavors.
+
+Add half the tomato sauce into the bowl of a food processor.  Process until smooth.  Continue with remaining tomato sauce.
+
+
+Herb Roasted Turkey Breast
+
+Yield: 6 servings				From: Ina Garten FoodNetwork 2008
+
+1 breast turkey, bone-in
+1 T. minced Garlic (3 cloves)
+2 t. Dry Mustard
+1 T. chopped fresh Rosemary Leaves
+1 T. chopped Fresh Sage Leaves
+1 t. chopped Fresh Thyme Leaves
+2 t. kosher salt
+1 t. ground black pepper
+2 T. olive oil
+2 T. freshly squeezed lemon juice
+1 C. Dry White Wine
+
+Preheat oven to 325F.  Place the turkey breast, skin side up, on a rack in a roasting pan.
+
+In a small bowl, combine the garlic, mustard, herbs, salt, pepper, olive oil and lemon juice to make a paste.  Loosen the skin from the meat gently with your fingers and smear half of the paste directly on the meat.  Spread the remaining paste evenly on the skin.  Pour the wine into the bottom of the roasting pan.
+
+Roast the turkey for 1¾ to 2 hours, until the skin is golden brown and an instant-read thermometer registers 165F when inserted into the thickest and meatiest areas of the breast (I test several places).  If the skin is over-browning, cover the breast loosely with aluminum foil.  When the turkey is done, cover with foil and allow it to rest at room temperature for 15 min.  Slice and serve with the pan juices over the turkey.
+
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+
+
+Bay and Lemon Brined Turkey
+
+Yield: 12-15 servings				From: Dave Lieberman 2003
+
+1 # Turkey, 12-15 lb.
+
+For the Brine:
+2 Gal. Water
+1 C. Sugar
+1 C. kosher salt
+2 Lemons, sliced in half
+4 Bay Leaves
+3 Cinnamon Sticks
+Small Handful of Cloves
+
+Combine all the brine ingredients in a container or pot large enough to hold the turkey.  Make sure all the sugar and salt have been fully dissolved.  Add the turkey and refrigerate about 6 hours or overnight.
+
+Preheat the oven to 350F.
+
+Remove the turkey from the brine and transfer to a roasting pan with a rack.  Stuff the turkey with the lemon halves, bay leaves, and cinnamon sticks used in the brine.  Cook turkey for about 3½ hours, basting every 40 min. or so.  If any part of the turkey gets too brown towards the end of cooking, shield with pieces of tin foil.  When the turkey is done, juices should run clear from the breast and the legs should pull away from the bird easily.  Remove from the heat and let rest for 15 – 20 min. before carving.
+
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+
+Good Eats Roast Turkey
+
+Yield: 10-12 servings				From: Alton Brown 2006
+
+1 # Turkey, 12-15 lb.
+
+For the Brine:
+1 C. kosher salt
+½ C. Light brown sugar
+1 Gallon Vegetable Stock
+1 T. black peppercorns
+½ T. Allspice Berries
+½ T. Candied Ginger
+1 gal. Iced Water
+
+For the aromatics:
+1 # Red Apple, sliced
+½ # Onion, sliced
+1 stick Cinnamon
+1 C. Water
+4 Sprigs Rosemary
+6 leaves Sage
+? T. Canola Oil
+
+Combine all brine ingredients, except ice water, in a stockpot, and bring to a boil.  Stir to dissolve solids, then remove from heat, cool to room temperature, and refrigerate until thoroughly chilled.
+
+Early on the day of cooking (or late the night before) combine the brine and ice water in a clean 5-gallon bucket.  Place thawed turkey breast side down in brine, cover, and refrigerate or set in cool area (like a basement) for 6 hours.  Turn turkey over once, half way through brining.
+
+A few minutes before roasting, heat oven to 500F.  Combine the apple, onion, cinnamon stick, and 1 C. water in a microwave safe dish and microwave on high for 5 min.
+
+Remove bird from brine and rinse inside and out with cold water.  Discard brine.
+
+Place bird on roasting rack inside wide, low pan and pat dry with paper towels.  Add steeped aromatics to cavity along with rosemary & sage.  Tuck back wings and coat whole bird liberally with canola (or other neutral oil) oil.
+
+Roast on lowest level of oven at 500F for 30 min.  Remove from oven and cover breast with double layer of aluminum foil, insert probe thermometer into thickest part of the breast and return to oven, reducing oven to 350F.  Set thermometer alarm (if available) to 161F.  A 14-16 pound turkey should require a total of 2 to 2½ hours of roasting.  Let turkey rest, loosely covered for 15 min. before carving.
+
+
+
+Raisin Sauce for Ham
+
+Yield: 1½ C.				From: Joy of Cooking, 1975
+
+2 T. Butter
+2 T. Flour
+1½ C. Apple Cider or Fruit Juice
+1 C. Raisins
+
+Combine flour and butter in small saucepan.  Heat until blended.  Add cider and raisins.  Cook until mixture boils, stirring constantly.  Reduce heat and simmer 10 min. or until thickened.
+
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+
+Raisin Grower’s Raisin Sauce
+
+Yield: 4 C.				From: www.calraisins.org/Recipes
+
+2 C. firmly packed brown sugar
+3 T. Cornstarch
+½ t. ground Cinnamon
+½ t. ground Cloves
+½ t. dry Mustard
+½ t. Salt
+3½ C. Water
+2-2½ C. Raisins
+2 T. White Vinegar
+
+In a saucepan, combine everything except vinegar.  Cook over moderate heat, stirring constantly, until mixture thickens and boils.  Remove from heat; blend in vinegar.  Serve warm with ham.
+
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+
+Mom’s Quiche Lorraine
+
+Yield: 6-8 servings
+
+1 # un-baked pie shell
+1 T. butter
+1 medium onion, chopped
+1 C. heavy cream
+4 # eggs
+¼ t. black pepper
+1 C. cooked ham, diced
+½ C. Swiss cheese, grated
+1 C. milk
+½ t. salt
+1 dash of nutmeg
+
+Melt butter in skillet.  Add ham and brown lightly.   Remove ham from skillet.  Add onion and cook 5 minutes.  Combine with ham.  Spread evenly into pie shell.  Sprinkle with half of the cheese.  Combine remaining cheese, cream, milk, eggs and seasonings in a small bowl.  Beat until smooth.  Pour into pie shell.
+
+Pre-heat oven to 450.  Bake for 15 minutes.  Without opening oven, turn down temperature to 350 and continue to bake for 15 more minutes or until custard is firm.
+
+Serve warm with a lettuce salad.
+
+Note: Can be served as a main dish or in smaller wedges as an appetizer.
+
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+
+Pork Medallions with Pomegranate-Cherry Sauce
+
+Yield:	4 Servings		From: The 2009 Cooking Light Holiday Cookbook
+
+1 lb. Pork Tenderloin, trimmed
+½ t. Salt
+¼ t. black pepper
+1 T. olive oil
+1 C. Pomegranate Juice
+⅔ C. Dried Sweet Cherries
+½ C. Dry Red Wine
+½ C. Balsamic Vinegar
+2 t. Cornstarch
+2 t. Water
+2 T. unsalted butter
+
+Cut pork crosswise into 12 (1” thick) pieces.  Sprinkle both sides of pork with salt and pepper.  Heat oil in a large nonstick skillet over medium-high heat.  Add pork to pan; cook 4 min. on each side or until done.  Remove pork from pan; keep warm.
+
+Add juice, cherries, wine, and vinegar to pan; bring to a boil.  Reduce heat to medium; cook 2 min.  Combine cornstarch and 2 t. water in a small bowl.  Add cornstarch mixture to pan; bring to a boil.  Cook 1 min., stirring constantly.  Remove pan from heat.  Add butter, stirring until butter melts.  Return pork to pan, turning to coat.
+
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+
+QBabe’s Coffee-Crusted Pork Tenderloins
+
+Yield:		From: adapted from QBabe who adapted from Steve Raichlen
+
+4T. freshly ground coffee beans		4 t. Coarse kosher salt
+4 t. Dark brown sugar			2 t. Sweet Paprika
+1¼ t. black pepper			1¼ t. Garlic Powder
+1¼ t. Onion Powder			¾ t. Ground Cumin
+¾ t. Ground Coriander			¾ t. Unsweetened Cocoa Powder
+1-2 lb. Pork Tenderloin
+2 T. Canola Oil
+
+In a small bowl, mix together the coffee, salt, brown sugar, paprika, black pepper, garlic and onion powders, cumin, coriander and cocoa.  Sprinkle the rub on the tenderloins.  Drizzle the tenderloins with oil and rub it in well.  Wrap in plastic wrap and let sit for at least 4 hours (overnight is better).
+
+Heat oven to 325F.  Sear on all sides in a pan on high heat.  Transfer to the oven and cook for about 30 min., until they reach an internal temperature of 145F.  Remove from oven and let rest 5-10 min. before slicing.
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+
+Carne Adobado (spiced pork)
+
+Yield:					From: adapted from www.cookingpost.com
+
+12 T. Mild New Mexico Chili Powder
+3 lb. Pork Roast (trimmed of all fat and sliced thin)
+2 t. Salt
+1 T. Ground Oregano
+2 cloves Garlic, mashed
+
+Cut pork into cubes.  Mix other ingredients and add to pork in an ovenproof dish.  Refrigerate for 24 hours.  Preheat oven to 350F.  Place pork, covered, in oven and bake for 1 hour.
+
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+Pork Tenderloins with Homemade Adobo Sauce
+
+Yield: 4-6 Servings			From: Emeril Lagasse FoodNetwork 2006
+
+4 # Dried Ancho Chilies
+6 Dried Guajillo Chilies
+¼ C. plus 2 T. minced Onion, divided
+2¼ T. Minced Garlic, divided
+1½ t. Salt
+½ t. Sugar
+½ t. Dried Oregano
+½ t. Dried Thyme
+½ t. Ground Cinnamon
+¼ t. Ground Cumin
+⅛ t. Ground Allspice
+1 Pinch Ground Cloves
+¼ C. Cider Vinegar
+2 Pork Tenderloins (about 2-2½ lb. total)
+3 T. olive oil, divided
+¾ C. Chicken Broth, low-sodium
+¾ C. Heavy cream
+1 oz. Bittersweet Chocolate, chopped
+1 dash salt
+
+Heat a large skillet over medium heat and toast chilies, turning frequently, until very pliable and soft; do not allow to char.  Remove from skillet and transfer to a plate.  Remove the stems and seeds and place in a saucepan.  Add enough hot water to just cover and bring to a boil.  Cover the pan, remove from the heat and allow chilies to soak until very soft and plumped, about 20 min.  Strain in a fine mesh sieve over a bowl and reserve soaking liquid separately.
+
+In a blender, combine the chilies, 2 T. of the onion, ¾ t. of the garlic, 1½ t. salt, ½ t. sugar, oregano, thyme, cinnamon, cumin, allspice, cloves, and vinegar and puree until smooth, adding a little of the chile soaking liquid (only as much as needed) to enable the mixture to blend.  The consistency should be thick but smooth.  Cover and refrigerate until ready to use.
+
+Trim the pork tenderloins of all silver skin and place in a re-sealable plastic food storage bag.  Add ¼ C. of the chili sauce and turn so that the tenderloins are both well coated with the sauce.  Refrigerate for 45 min. and up to 4 hours.  Remove the meat from the refrigerator and allow to come to room temperature for 20 min.
+
+Preheat oven to 350F.  Heat a large skillet and, when hot add 2 T. of the olive oil.  When the oil is hot, sear the tenderloins until golden brown on al sides, about 4 min.  Transfer to the oven and continue to cook until they reach an internal temperature of 145F, 10-12 min. longer.  Remove from the heat and set aside to rest for about 5 min. before slicing to serve.
+
+While the pork is roasting, make the sauce.  In a medium saucepan heat the remaining 1 T. olive oil until hot.  Add the remaining ¼ C. minced onion and remaining 1½ T. garlic and cook, stirring, until soft, about 4 min.  Add ¼ C. plus 2 T. more of the adobo sauce and cook, stirring, for 1 min.  Add the chicken broth and heavy cream and cook until sauce has reduced and is thick enough to coat the back of a spoon, 6-8 min.  Add the chocolate and stir until melted.  Season, to taste, with salt and serve immediately drizzled over the pork slices.
+
+
+Pork and Apples
+
+Yield: 6 Servings
+
+2 Pork Tenderloins (1½lb. total) or 3 chops
+2 T. Butter or vegetable Oil
+1 # Red Onion, finely chopped
+4 # Golden Delicious Apples, peeled, cored and thinly sliced
+¼ C. Calvados (apple brandy) or Apple Cider
+¾ t. dried Thyme
+½ C. dry White Wine
+1 C. Chicken Broth
+¾ C. Half-and-Half
+2 T. Dijon Mustard
+2 t. Corn Starch
+½ t. Salt
+1¼ t. black pepper
+
+Heat 1 T. butter in 12” non-stick skillet over medium-high heat.  Add onion; cook until tender, 5 min.  Add apples; cook 1-2 min.  Add 1 T. Calvados; cook 30 sec.  Transfer mixture to a bowl.  (This can be made ahead of time and refrigerated.)
+
+Heat remaining butter in non-stick skillet.  Rub pork with ¼ t. thyme.  Add to skillet; sear on all sides until lightly browned, 5 min.  Remove from skillet.  Add wine and remaining calvados; cook over high heat until reduced by half, about 5 min.  Reduce heat to medium-low.  Add broth, pork and apple mixture; simmer, turning pork occasionally, until instant-read thermometer inserted in the thickest part of pork registers 160F, about 20 min.  Remove pork to cutting board; cover loosely with aluminum foil.
+
+Meanwhile, mix together half-and-half, mustard, cornstarch, salt, pepper and remaining ½ t. thyme in small bowl; stir into apple mixture in skillet.  Gently simmer until thickened.
+
+Slice pork ¼” thick.  Arrange slices around edge of oval platter.  Spoon apple sauce into center and serve.
+
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+
+Potstickers with Spicy Dipping Sauce
+
+Yield: 24 Dumplings		From: Martin Yan, 2003
+
+Dipping Sauce:
+1½ T. Soy Sauce
+1 T. Seasoned Rice Vinegar
+1 T. Chili-Garlic Sauce
+1 t. Hot Chili Oil
+
+Filling:
+¼ lb. Ground Pork
+2 oz. Uncooked Shrimp, shelled, deveined, and finely chopped
+1 # egg White
+¼ C. Minced Water Chestnuts
+2 T. minced Chinese Celery
+1 t. minced Cilantro Leaves
+½ t. minced fresh Ginger
+½ t. Sugar
+½ t. Salt
+⅛ t. Sesame Oil
+dash ground White Pepper
+
+24 Potsticker (won ton) Wrappers
+3 T. Cooking Oil
+⅔ C. Chicken Broth or Water
+
+To make the Dipping Sauce: In a medium bowl, combine all ingredients.  Mix well and reserve.
+
+To make the Filling: In a large bowl, add everything and mix, stirring rapidly in 1 direction until the mixture is well combined and spongy.
+
+To make the Potstickers: Working in batches, lay 4 wrappers on a clean surface.  Keep the remaining wrappers covered with plastic wrap to prevent drying.  Put a heaping teaspoon of filling in the center of each of the 4 wrappers.  Brush the edges with water.  Fold the wrappers in half along the diagonal over the filling, pinching the edges together to form semicircles (or triangles).  Put the potstickers on a baking sheet seam-side up and cover with a clean towel.  Repeat until all potstickers have been formed.
+To cook the potstickers: Heat a large skillet over medium heat.  Add about 1½ T oil.  When the oil is hot add half the potstickers, seam-side up.  Cook the potstickers until the bottoms are golden and crisp, about 4 min.  Add ⅓ C. broth.  Reduce heat to low, cover, and cook until the liquid is absorbed, 5 to 6 min.  Transfer the cooked potstickers to a platter.  Repeat, cooking the remaining potstickers.
+
+
+
+Honey Soy Dipping Sauce (for Potstickers)
+
+Yield: ⅓ C.				From: Emeril Lagasse, 2003
+
+¼ C. Soy Sauce
+2 T. Orange Blossom Honey
+2 t. fresh Ginger, peeled and minced
+½ t. Sesame Oil
+¼ t. red pepper Flakes
+1 t. Toasted Sesame Seeds
+
+Whisk together everything except sesame seeds.  (Note: Can be made 1 day ahead).  Cover; chill.  Just before serving stir in sesame seeds.
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+Mom’s Pork Chop Casserole
+
+Yield: 4 servings
+
+4 small medium-thick pork loin chops
+2 ripe tomatoes, sliced into 4 thick slices
+1 large onion, sliced into 4 thick rings
+½ green pepper, sliced into 4 rings
+6 T. raw rice
+1 can consommé
+few pinches dried marjoram
+few pinches dried thyme
+
+Brown pork chops in a cast iron skillet.  Remove chops and set aside.  Place rice in bottom of skillet or casserole dish.  Place chops next (add skillet drippings if using a casserole dish).  Put a thick slice of onion, tomato and green pepper on each chop.  Salt and pepper each layer as you go along (light on the salt though).
+
+Pour in consommé and sprinkle with a few pinches of marjoram and thyme.
+
+Pre-heat oven to 350.  Bake, covered, for 1 hour.
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+All Day Pork Loin Chili
+
+Yield: 14-16 servings		From: Dan Smith & Steve McDonough, FoodNetwork 2006
+
+8 T. vegetable oil
+3 lb. Boneless Pork Loin, cut into 2” cubes
+1 dash Salt & Pepper
+1 # Spanish Onion, cut into 1” dice
+2 Cloves Garlic, minced
+2 # Red Bell Peppers, seeded and cut into 1” dice
+2 small-cans Diced Green Chilies
+2 T. Light brown sugar
+2 T. Chili Powder
+2 T. Ground Cumin
+1 t. Cayenne Pepper
+3 T. Cilantro, chopped
+15 oz. (1 can) Diced Tomatoes, with juice
+½ C. Honey
+½ C. prepared Black Coffee
+½ C. Bourbon
+15 oz. (1 can) Black Beans, drained
+30 oz. (2 cans) Kidney Beans, drained
+1 C. Sour Cream, for serving
+2 C. shredded Cheddar, for serving
+several # Sliced Jalapeños, for serving
+
+Pour 4 T. of the oil into a large, heavy bottomed stockpot and place over high heat for 2 to 3 min.  Season the pork with a dash of salt and pepper and brown it in batches, 3 to 5 min. per batch.  Set aside the browned pork.
+
+Pour the remaining oil into the pot and add the onion, garlic, bell pepper, and chilies.  Season the vegetable mixture with the brown sugar, chili powder, cumin, salt, pepper, and cilantro.  Sweat the vegetable mixture over medium heat for 10 min., until the onion is soft.  Add the pork back to the pot along with the tomatoes, honey, coffee, and bourbon.  Add the beans, stir well, bring up to a simmer and then lower the heat to the lowest setting.
+
+Let simmer 2 to 3 hours, until the pork is juicy and buttery soft.  Serve directly from the stovetop with side bowls of sour cream, sliced jalapeños, and shredded cheddar.
+
+
+
+
+Shot-and-a-Beer Pork Stew
+
+Yield: 6 Servings			From: Sunset Magazine Oct. 2009
+
+2 Large Dried Chipotle Chiles		2 Large Dried Ancho Chiles
+12 oz. Lager Beer (Tecate)		¼ C. White (silver) Tequila
+3½ lb. Pork Shoulder, cut into 2” cubes
+2 t. kosher salt				1 T. vegetable oil
+1 Medium Onion, chopped			3 Cloves Garlic, chopped
+¾ lb. Tomatoes, chopped		2 t. Dried Mexican Oregano
+2 t. Dried Ground Cumin
+Accompaniments: cabbage and cilantro slaw with lime vinaigrette, lime wedges, crumbled cotija cheese, and tortilla chips
+
+Preheat oven to 350F.  Wipe chiles clean with a damp cloth.  In a dry, heavy saucepan over medium-heat, toast chiles until fragrant and puffy, turning occasionally to keep them from burning, 3 to 5 min.  Let cool slightly, then remove stems, seeds and membranes.  Pour beer and tequila over chiles to soften.
+
+Meanwhile, season pork with salt.  Heat oil in a heavy, large ovenproof pot such as a Dutch oven over medium-high heat.  Brown half the pork at a time, turning as needed, 8 to 10 min. per batch.  Transfer browned pork to a bowl.
+
+Add onion and garlic to pot; cook until soft, stirring often, 5 min.  Stir in beer mixture, tomatoes, oregano, cumin and pork.  Add water if needed to barely cover pork.  Bring to a boil over high heat; cover.  Bake stew until pork is falling-apart tender, 3 hours.  Skim fat.  Ladle stew into bowls and serve with accompaniments.
+
+Note: I like to shred the cooked pork and use as a taco filling.
+
+
+
+
+Beer-Basted Pork Roast
+
+ 				From: Karen Saracusa, Food Network, 2003
+
+6 C. Beer (I use Belgium Ale like Abbey…)
+2½ C. packed Dark brown sugar
+1½ C. Apple Cider Vinegar
+1½ T. Chili Powder
+1½ T. ground Cumin
+1 T. Dry Mustard
+2 t. Salt
+2 t. dried Crushed red pepper Flakes
+2 # Bay Leaves
+1 # Boston Pork Butt, 5-8 lb.
+
+Preheat oven to 300F.
+
+Bring all but meat to a boil in a very large pot (stock pot).  Reduce heat and simmer 1 min. to blend flavors.  Add pork, cover and place in oven.  Roast for 4 to 5 hours.
+
+Remove pork and allow to rest.  Boil remaining liquid over medium high heat, stirring occasionally.  Pay careful attention to the sauce near the 30 min. mark, if the mixture gets foamy, remove from heat.  Cook until reduced to the consistency of syrup, about 40 min.  Discard bay leaves and let cook about 15 min.  Mixture will thicken considerably as it cools.  Top roasted pork with BBQ sauce (or pull pork apart and add sauce).
+
+
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+
+
+
+
+
+
+Neely’s BBQ Sauce
+
+Yield:	3½ C. 	From: Meet the Neely’s FoodNetwork2008
+
+2 C. Ketchup
+1 C. Water
+½ C. Apple Cider Vinegar
+5 T. Light brown sugar
+5 T. Sugar
+½ T. black pepper
+½ T. Onion Powder
+½ T. Ground Mustard
+1 T. lemon juice
+1 T. Worcestershire Sauce
+
+In a medium saucepan, combine all ingredients.  Bring mixture to a boil, reduce heat to simmer.  Cook, uncovered, stirring frequently, for 1 hour 15 min.
+
+
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+
+
+James Beard’s Awesome Barbecue Sauce
+
+Yield: 2-3 C.
+
+1 stick butter
+1 C. onion, chopped
+3 cloves garlic, finely chopped
+½ C. catsup
+¼ C. brown sugar
+1 t. salt
+1½ t. ground black pepper
+¼ t. Tabasco sauce
+1 T. lemon juice
+1 t. dried basil or 2 T. fresh basil
+1 T. chili powder
+
+Melt butter in big skillet.  Sauté onions and garlic on medium heat until tender.  Add remaining ingredients and bring to a boil.  Simmer 10 minutes or until thickened.
+
+Store in mason jars in refrigerator (keeps a few months at least).
+
+Baste meat with sauce during last 5 minutes.  Serve extra sauce on the side (never use basting sauce unless brought to a boil after basting - don't mix raw meat and cooked meat).
+
+Serve with grilled ham, grilled pork chops, grilled chicken, and beef or pork ribs.
+
+
+BBQ Pork Shoulder
+
+Yield: 16-20 servings		From: Brine from Alton Brown
+
+15 lb. Pork Shoulder
+
+Brine:
+8 oz. or ¾ C. Molasses
+12 oz. Pickling Salt
+2 qt. Bottled Water
+
+Mild Seasoning:
+2 T. Salt
+1 t. freshly ground black pepper
+1 t. Lemon Pepper
+1 t. Cayenne Pepper
+1 t. Chili Powder
+1 t. Dry Mustard
+1 t. dark or light brown sugar
+½ t. Garlic Powder
+Pinch of Cinnamon
+
+Combine molasses, pickling salt and water in kitchen trash bag.  Place bag inside large stock pot.  Trim skin and fat leaving a 3” sock or skin and fat around shank.  Remove lymph nodes (clearly protruding small sacks about ⅔ up from hock).    Add pork making sure it is completely submerged in brine and air is removed.  Tie bag securely.  Let sit in refrigerator for a minimum of 8 hours (12 hours is ideal).
+
+Remove meat from brine and pat dry.  Mix together seasonings and rub into meat.  More rub will adhere to the meat if you are wearing latex gloves during the application.  Put in large, deep roasting pan, cover and refrigerate at least 3 hours and up to 24 hours (the longer the better).  Let meat return to room temperature before cooking.
+
+Cook at 210-225F for about 10 hours or until internal temperature reaches 185F.  Remove from oven.  Let meat cool to 150F (about an hour rest).  Use your fingers and pull meat from bone.
+
+
+
+
+
+
+
+Baby Back Ribs with Homemade Barbecue Sauce
+
+Yield: 4 servings & 5 C. Sauce			From: Emeril Lagasse, 2003
+
+2 racks Baby Back Pork Ribs, about 4 lb., each cut in half
+2 T. Essence or favorite rub
+12 oz. Dark Brown Ale (Recommend Abita Turbo Dog)
+4 C. Ketchup
+1 C. finely chopped Yellow Onions
+½ C. Cane Syrup or Molasses
+½ C. dry Red Wine
+2 T. fresh lemon juice
+2 T. Creole or other spicy whole-grain Mustard
+2 T. Dark brown sugar
+1 T. minced Garlic
+1 T. minced Jalapeño Peppers
+1 T. Worcestershire Sauce
+1 t. Hot Pepper Sauce
+1 t. Salt
+½ t. Cayenne Pepper
+
+Rub ribs on both sides with Essence or rib rub.  Place in a large sealable bag.  Cover with the beer and seal.  Marinate in the refrigerator 8 hours or overnight.  Remove the ribs from the bag and bring to room temperature.  Preheat the oven to 325F.  Line a large baking sheet with heavy aluminum foil, lay ribs on top, and tightly cover with foil.  Roast for 2 hours.
+
+Preheat the grill.
+
+Meanwhile, to make the sauce: Combine ketchup, onions, cane syrup, red wine, lemon juice, mustard, brown sugar, garlic, jalapeños, Worcestershire, hot pepper sauce, salt and cayenne in a large mixing bowl.  Stir to mix well.  Use immediately, or store in an airtight container in the refrigerator for up to 3 days.
+
+Remove the ribs from the oven and uncover.  Transfer to a hot grill, cover, and cook over indirect heat for 30 min.  Brush the ribs with the sauce, and baste and turn every 10 min., for an additional 30 min.
+
+
+
+
+
+
+
+
+Sweet Bourbon Baby Back Ribs
+
+Yield: 4 Servings
+
+2 slabs Baby Back Ribs
+½ C. Bourbon (or Heineken)
+1 C. Apple Juice (not cider)
+1 dash Salt
+1 dash black pepper
+½ t. red pepper Flakes
+2 T. Grill Seasoning
+4 to 5 Cloves Garlic, chopped
+1 coating Barbeque Sauce
+
+Preheat oven to 300F.
+
+Combine the salt, pepper, red pepper flakes, grill seasoning and garlic in a small bowl.  Cut the ribs into smaller even-sized portions and rub the meat side with the dry spices and place them in a shallow baking dish meat side up.  Combine ¼ C. bourbon and apple juice and pour into bottom of pan (not on top of ribs).  The liquid should be ½” deep as you do not want to boil the ribs!  Cover tightly with aluminum foil and bake for 2½ to 3½ hours (until the liquid has evaporated).
+
+Preheat the grill.  Remove ribs from the oven and hold for grilling.  Mix the remaining ¼ C. bourbon with the barbeque sauce and then coat the ribs with the mixture.  Place ribs on the grill and cook for about 15 min.  Watch carefully as they burn easily!  Remove from the grill and arrange on a platter.
+
+Note: I skip adding the bourbon to a store-bought barbeque sauce and instead make a bourbon barbeque sauce.
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+The Ultimate Barbequed Ribs
+
+Yield: 4-6 servings		From: Tyler Florence FoodNetwork2007
+
+2 slabs Baby Back Ribs (about 3 lb.)
+kosher salt and black pepper
+extra-virgin olive oil
+2 Bacon Slices
+4 Sprigs Fresh Thyme
+½ # Onion
+3 smashed Garlic Cloves
+2 C. Ketchup
+1 C. Peach Preserves
+2 T. Dijon Mustard or 1 T. Dry Mustard
+2 T. brown sugar
+¼ C. Molasses
+2 T. Red or White Wine Vinegar
+1 t. Ground Cumin
+1 t. Paprika
+
+Preheat oven to 250F.  Put ribs on a rimmed baking sheet, season with salt and pepper and drizzle with olive oil.  Stick them in the oven, and let the ribs bake, low and slow for 1½ hours.
+
+Meanwhile, make the sauce.   Wrap the bacon around the middle of the thyme sprigs and tie with kitchen twine so you have a nice bundle.  Heat a 2-count of oil in a large saucepan over medium heat.  Add the thyme bundle and cook slowly for 3 to 4 min. to render the bacon fat and give the sauce a nice smoky taste.  Add the onion and garlic and cook slowly, without coloring, for 5 min.  Add all the rest of the sauce ingredients, give the sauce a stir, and turn the heat down to low.  Cook slowly for 20 min. to meld the flavors.  Put some sauce in a separate bowl for basting, reserving the remaining sauce for serving.
+
+Baste the ribs with the sauce and let them continue cooking, basting twice more, for 30 min. more.  When the ribs are cooked, take them out of the oven.  You can let them hang out like this until you’re ready to serve.
+
+When you’re ready to eat, preheat the broiler for 5 min. and broil ribs, basting with the sauce.  They should become crisp and charred, about 5 min. on each side.  Pick the garlic and thyme bundle out of the sauce and serve with ribs.
+
+
+
+Baby Back Ribs with Coffee-Bourbon Barbecue Sauce
+
+Yield: 4 servings				From: Emeril Lagasse, 2002
+
+1 C. Bourbon Whiskey
+¼ C. vegetable oil
+1 C. chopped Yellow Onion
+1 T. Essence (Creole seasoning)
+1 t. red pepper Flakes
+2 t. minced Garlic
+1 Jalapeño, seeds and stem removed, minced
+1 t. grated lemon zest
+1 C. Ketchup
+¾ C. brewed strong Black Coffee
+½ C. packed Dark brown sugar
+¼ C. Red Wine Vinegar
+¼ C. fresh lemon juice
+2 T. Worcestershire Sauce
+2 T. corn syrup or Dark Molasses
+1 T. hot red pepper Sauce
+½ t. Salt
+½ t. ground black pepper
+2 whole racks Baby Back Ribs, about 4 pounds, cut in half
+
+Place the bourbon in a small saucepan over medium-high heat.  Simmer until reduced to ⅓ C.  Remove from the heat and let cool.  In a large saucepan, heat the oil over medium-high heat.  Add the onions, Essence, and red pepper flakes.  Cook, stirring, until soft (about 3 min.).  Add the garlic, pepper, and lemon and cook, stirring, for 30 sec.  Add the ketchup, coffee, sugar, vinegar, lemon juice, Worcestershire, corn syrup, and hot sauce, and bring to a simmer, stirring to dissolve the sugar.  Add the bourbon and cook, stirring, for 2 min.  Remove from the heat.  With a hand-held immersion blender (or in batches in a food processor) puree on high speed until smooth.  Adjust the seasoning, to taste.
+
+Place the ribs in a large non-reactive dish and cover with the barbecue sauce.  Cover tightly with plastic wrap and let marinate, refrigerated, for 12-24 hours.
+
+Prepare a gas grill to medium heat.  Remove the ribs from the marinade, shaking to remove any excess.  Place the rib sections, meaty side up, on the grill.  Cover and cook until the marinade starts to set, 10-15 min.  Turn and baste lightly.  Cover and grill until nearly cooked through, 10-12 min.  Turn and baste again.  Cook uncovered without basting until the sauce is thick and the ribs are completely cooked through, 10-15 min.  Discard any unused marinade.  Remove from grill and serve hot.
+
+
+
+Braised Pork with Figs and Port
+
+Yield: 4 Servings		From: Kitchen Sink Cooking Class-Peter Fontaine
+
+2 Pork Tenderloins, trimmed up well
+½ lb. dried Mission Figs, cut in med. size pieces (or 1 Dz. Fresh figs cut in half)
+2 C. Port
+1 C. Demi Glace
+Salt and Pepper to taste
+2 Sprigs fresh Thyme
+1 C. Water (or stock)
+2 Shallots, chopped
+
+Preheat oven to 350F.
+
+Season pork with salt and pepper.  Sear tenderloins in a large, hot pan (one that is oven-proof) with a touch of oil.  Add sliced shallots and cook lightly, then deglaze the pan with port.  Add thyme and demi-glace.  Return pork loins and add water.  Bring to a simmer and add figs (if using dried ones…if using fresh add ½ amount now and half the last 5 min. of coking).  A little whole butter may be added to richen the sauce, if desired.  Put in oven for 20 min.  Remove tenderloins and reduce sauce.
+
+Note: also can try with prunes.
+
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+
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+
+
+Pork Loin with Fig and Port Sauce
+
+Yield: 4-6 Servings				From: Giada De Laurentis
+
+Sauce:
+2½ C. Port
+1¼ C. Reduced-Sodium Chicken Broth
+8 Dried Black Mission Figs, coarsely chopped
+2 sprigs fresh Rosemary
+2 sticks Cinnamon
+1 T. Honey
+3 T. unsalted butter, cut into pieces
+Salt and freshly ground black pepper
+
+Pork:
+2 T. olive oil
+2 T. chopped fresh Rosemary Leaves
+1 T. Salt, plus additional for seasoning
+1½ t. freshly ground black pepper, plus additional for seasoning
+1 C. canned Low-Salt Chicken Broth
+1 # Pork Loin, 4-4.5 lb., boneless
+
+For the sauce:
+In a heavy medium saucepan, combine the first 6 ingredients.  Boil over medium-high heat until reduced by half, about 30 min.  Discard the herb sprigs and cinnamon (some of the rosemary leaves will remain in the port mixture).  Transfer to a blender and puree until smooth.  Blend in the butter.  Re-warm over medium heat before using.
+
+For the pork:
+Preheat oven to 425F.  Stir the oil, rosemary, 1 T. salt, and 1½ t. pepper in a small bowl to blend.  Place the pork loin in a heavy roasting pan.  Spread the oil mixture over the pork to coat completely.  Roast until an instant read thermometer inserted into the center of the pork registers 145F, turning pork every 15 min. to ensure even browning, about 45 min. total.
+
+Transfer the pork to a cutting board and tent with foil to keep warm.  Let the pork rest 15 min.  Meanwhile, stir the chicken broth into the roasting pan.  Place the pan over medium heat, and scrape the bottom of the pan to remove any browned bits.  Bring the pan juices to a simmer.  Season with salt and pepper, to taste.
+
+Using a large, sharp knife, cut the pork crosswise into ¼” thick slices.  Arrange the pork slices on plates.  Spoon the jus over.  Drizzle the warm fig sauce around and serve immediately.
+
+
+
+Grilled Pork Paillards with a Scallion Ginger Sauce
+
+Yield: 4 Portions
+
+2 trimmed pork loin medallions (or thin cut center loin pork chops-no need to pound))
+
+Marinade:
+1 t. garlic clove, minced
+1t. fresh ginger, minced or candied ginger
+¼ C. olive oil
+¼ C. soy sauce
+1 t. Oriental chili paste or cayenne pepper (optional)
+Salt & pepper to taste
+
+Sauce:
+½ C. soy sauce
+¼ C. rice wine vinegar
+¼ C. sesame oil
+2 T. fresh ginger, minced
+1 t. garlic, minced
+1 T. granulated sugar
+½ C. finely sliced scallion rings
+
+Cut well trimmed pork loin into 3 oz. Medallions and pound lightly with a flat heavy surface.  Season with salt and pepper.  Combine the pork with the marinade.  Let marinate for at least 4 hours or overnight.  While the pork is marinating, mix the sauce ingredients together.
+
+On a hot grill, place each paillard or medallion, grill for approximately 3 min. on each side (until it doesn’t stick to grill) and remove to a plate.  Continue until all pork is cooked.  Arrange pork on a service plate and drizzle with the room temperature sauce.  Serve immediately.
+
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+
+Swedish Potato Bologna
+
+5 lb. Lean Ground Pork
+5 lb. Potatoes (raw, ground)
+5 small Onions (ground)
+3 T. Salt
+1½ t. Pepper
+1 lb. Casings
+
+Soak casings in cold water.  Cut into about 18” lengths and rinse under cold running water, letting water run through them.
+
+Mix ingredients together and stuff casings using a stuffing tube or tube from an angel food cake pan.  Do not pack too full.  Leave at least 1½” of casing on each end.
+
+Put in a large pan of salted water, which has been brought to a boil.  Turn down heat and simmer, uncovered, for about an hour.
+
+Can be frozen for use later.  Before serving, brown bologna in bacon fat and cut into 2-3” pieces.
+
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+
+Lynn’s Cabbage Rolls
+
+Yield: 4-6 servings
+
+8 large cabbage leaves
+1 lb. Bob Evans Original Sausage (in a tube)
+1 C. cooked rice
+¼ C. chopped onion
+1 egg, slightly beaten
+½ t. salt
+⅛ t. black pepper
+21½ oz. (2 10¾ oz. cans) condensed tomato soup
+
+Cook cabbage leaves in boiling water for 2-3 minutes to soften.  Drain and set aside.   Combine remaining ingredients except for soup.  Moisten mixture with 2 T. soup.  Place equal amounts of sausage mixture on each cabbage leaf, roll up, and secure with wooden picks.  Arrange cabbage rolls in heavy skillet and pour remaining soup over each roll.  Cover and cook over low heat over stove 45 minutes, turning occasionally.  Remove picks and serve with sauce.
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+
+Sylvan Dale Meat Marinade
+
+					From: Sylvan Dale Ranch, Loveland, CO
+
+1 C. vegetable Oil
+½ C. Worcestershire Sauce
+2½ oz. A-1 Steak Sauce
+½ Can orange juice Concentrate (do not dilute) or pineapple juice
+1 chopped Onion
+4 oz. chopped Garlic
+4 oz. fresh Ginger or 2 oz. Ginger Powder
+½ C. Soy Sauce
+1 T. crushed red pepper Flakes
+1 oz. cracked black pepper
+3 fresh Serrano or Jalapeño Peppers (deseeded)
+
+Mix together.  Marinate meat overnight.  Grill normally.
+
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+
+Fajita Meat Marinade
+
+Yield: enough for 1½ lb. Meat				From: Ducane cookbook
+
+2 T. Oil
+½ C. Lime Juice (2-3 Limes)
+½ t. Onion Salt
+½ t. Celery Salt
+¼ t. Garlic Powder
+½ t. black pepper
+¼ t. Leaf Oregano
+¼ t. Cumin
+
+Mix together and add meat (1½ lb. flank or skirt steak or boneless, skinless chicken breasts).  Refrigerate 8 hours or overnight.  Cook on high to medium high 3-5 total min. for skirt steak or 10-16 total min. for flank steak and chicken, turning once halfway through cooking.  Remove from grill and allow to rest 2-3 min. before carving.
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+
+20 Minute Spaghetti Sauce
+
+Yield: 2 C.
+
+1 can (6 oz.) tomato paste
+1½ C. Water
+1 T. dry minced onion
+½ T. grated Parmesan cheese
+½ T. Sugar
+½ t. Italian herb seasoning
+¼ t. Salt
+¼ t. Garlic powder
+1 dash pepper
+1 Beef bouillon cube
+1 dash Oregano
+
+Mix together and simmer (covered) 20 minutes, stirring occasionally.
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+
+Pasta Bolognese
+
+Yield: 6-8 Servings		From: adapted fromAnn Burrell FoodNetwork2008
+
+1 large Onion, cut into 1” dice
+2 large Carrots, cut into ½” dice
+3 Ribs Celery, cut into 1” dice
+4 Cloves Garlic
+1 pan extra-virgin olive oil, coat the pan
+1 pinch kosher salt
+2 C. Tomato Paste
+3 C. hearty Red Wine (zinfandel)
+1 ” Water
+3 Bay Leaves
+1 Bunch Thyme, tied in a bundle
+1 lb. Spaghetti
+½ C. grated Parmigiano-Reggiano
+1 drizzle High Quality extra-virgin olive oil, for finishing
+
+In a food processor, puree onion, carrots, celery, and garlic into a coarse paste.  In a large pan over medium heat, coat pan with oil.  Add the pureed vegetables and season generously with salt.  Bring the pan to a medium-high heat and cook until all the water has evaporated and they become nice and brown, stirring frequently, about 15 to 20 min.  Be patient, this is where the big flavors develop.
+
+Add the tomato paste and cook until brown about 4 to 5 min.  Add the red wine.  Cook until the wine has reduced by half, another 4 to 5 min.
+
+Add water to the pan until the water is 1” above the sauce.  Toss in the bay leaves and the bundle of thyme and stir to combine everything.  Bring to a boil and reduce to a simmer, stirring occasionally.  As the water evaporates you will gradually need to add more, about 2 C. at a time.  Don’t be shy about adding water during the cooking process, you can always cook it out.  This is a game of reduce and add more water.  This is where big rich flavors develop.  If you try to add all the water in the beginning you will have a boiled sauce rather than a rich, thick sauce.  Stir and taste frequently.  Season with salt, if needed.  Simmer 3½ to 4 hours.
+
+During the last 30 min. of cooking, bring a large pot of water to a boil over high heat to cook the spaghetti.  Pasta water should ALWAYS be well salted.  Salt as the ocean!  TASTE IT!  If your pasta water is under seasoned it doesn’t matter how good your sauce is, your complete dish will always taste underseasoned.  When the water is at a rolling boil add the spaghetti and cook 1 min. less than it calls for on the package.  Reserve ½ C. pasta cooking water.
+
+While the pasta is cooking, remove half of the sauce from the pot and reserve.  Drain the pasta and add to the pot with the remaining sauce.  Stir the pasta to coat.  Add some of the reserved sauce, if needed, to make an even ratio of pasta to sauce.  Add the reserved pasta water and cook together over medium heat until the water has reduced.  Turn off heat and drizzle with olive oil and cheese.
+
+
+Pino’s Tomato Sauce for Spaghetti
+
+Yield: 4 Servings			From: Pino
+
+28 oz. Peeled Whole Tomatoes (Italian brand)
+10 fresh Basil Leaves
+¼ medium Onion, thinly sliced
+3 Cloves Garlic, lightly smashed
+¼ C. extra-virgin olive oil
+Salt, as needed
+½ t. Sugar (if tomatoes are bitter)
+
+1 lb. Dried Pasta
+1 t. extra-virgin olive oil
+
+Sauté garlic cloves in oil over medium heat until garlic is lightly colored.  Add onion and sauté until translucent.  Add tomatoes and juice and sugar.  After 5 min., smash the tomatoes down.  Cook 30 min., or until sauce is a bit thick. Add basil and salt at the end.
+
+Boil noodles in lightly salted water with 1 t. olive oil.  Boil until al dente.  Serve a small amount of sauce with each serving.  There should be more pasta than sauce (not like normal American portions).
+
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+
+Quick Marinara Sauce
+
+Yield: 6 C.	From: FoodNetwork2006	URL: http://www.foodnetwork.com/recipes/food-network-kitchens/quick-marinara-sauce-recipe3/
+
+¼ C. extra-virgin olive oil
+¼ # medium onion, diced, about 3 T.
+4 cloves garlic, sliced
+84 oz. tomatoes, 3 28 oz. whole, peeled cans, roughly chopped
+3 sprigs thyme
+1 small-bunch basil leaves, chopped
+2 t. kosher salt
+1 dash black pepper
+
+Heat the oil in a medium saucepan over medium-high heat.  Sauté the onion and garlic, stirring, until lightlt browned, about 5 min.  Add the tomatoes with about half their juices (discarding the rest), the herb sprigs and basil and bring to a boil.  Reduce heat and simmer, uncovered for about 25-30 min. or until thickened.
+
+Remove and discard the herb sprigs.  Stir in the salt and season with pepper, to taste.  Serve or store covered in the refrigerator for up to 3 days, or freeze for up to 2 months.
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+Maroni Sauce
+
+Yield: 10-12 Servings			From: FoodNetwork2006
+
+¼ C. Extra-Virgin Olive Oi6 oz. Good olive oil
+12 Cloves Garlic, finely sliced
+1 Large or 2 Medium Spanish Onions, finely diced
+28 oz. (1 can) Crushed Tomatoes
+1 t. Salt
+½ t. black pepper
+1 Large handful Julienned Fresh Basil Leaves
+
+In a medium saucepan over medium heat, add oil.  Once heated, add the garlic and onions to the pan.  Cook over medium heat until soft and slightly brown.  Next add the tomatoes, salt & pepper and stir.  Allow the sauce to come to a simmer and cook for 20 min.  remove from the heat and add basil.
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+Grandma Maroni’s Meatballs
+
+Yield: 8-10 Servings				From: FoodNetwork2006
+
+1 lb. Ground Chuck
+4 oz. Dried Bread Crumbs
+4 Large # eggs
+4 oz. Whole Milk
+6 oz. Grated Romano
+3 oz. grated Spanish Onion
+2 oz. finely diced fresh Garlic
+2 oz. finely chopped Fresh Italian Parsley Leaves
+2 oz. finely chopped Fresh Basil Leaves
+
+Preheat oven to 350F.  Spray a baking sheet with olive oil cooking spray.
+
+Mix all ingredients thoroughly in a large bowl.  If mixture seems a little loose, add ore bread crumbs.
+
+Roll meatballs loosely about the size of a golf ball and place on baking sheet.  Place in a preheated oven for approximately 35-40 min.
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+Northern Italian Pasta Shell Stuffing
+
+Yield: 6-8 Servings				From: FoodNetwork2006
+
+2 pkgs. Frozen, Chopped Spinach
+2 lb. Ground Round
+16 oz. (2 8 oz. pkgs.) cream cheese, softened
+2 large onions, chopped
+? ? Grated Parmesan
+1 dash Salt & Pepper
+2 Jumbo Eggs (or 3 Large)
+1 LB. Jumbo Pasta Shells
+2 C. Tomato Sauce (your own or ready made)
+
+Place frozen spinach in a strainer and run under hot water until thawed.  Squeeze all of the water out and place in a large bowl.  In a large sauté pan, cook the ground round until browned.  Drain meat, reserving 2 T. fat in the pan, and place meat in the same bowl with the spinach.  Stir in the cream cheese until blended with the meat and spinach.  Sauté the chopped onions in the reserved meat fat until transparent.  Transfer onions to the bowl with the other ingredients and stir to combine.  Add the grated cheese, salt, and pepper, to taste, and combine.  Let mixture cool and then add the eggs.  The filling can be made up to 1 day in advance and refrigerated until ready to use.
+
+Preheat oven to 350F.
+
+Cook pasta shells in boiling, salted water until al dente.  Drain and cool to the touch.  Stuff the shells with the meat mixture (1 9x13” + 1 8x11”).  Place shells in a large baking pan and cover with tomato sauce.  Cover with foil and bake approximately 1 hour.  Serve.
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+
+Ultimate Meatballs al Forno
+
+Yield: 6-8 Servings				From: Tyler Florence
+
+½ Baguette, crust removed
+1¼ C. Milk
+1½ lb. ground Beef Sirloin
+1½ lb. ground Pork
+½ Bunch fresh Parsley
+½ Bunch fresh Basil
+2 Cloves Garlic, finely chopped
+½ C. extra-virgin olive oil, plus extra for drizzling
+4 # eggs
+½ C. freshly grated Parmesan
+⅓ C. ground Pine nuts
+sea salt and black pepper
+1 C. Dry Breadcrumbs
+½ lb. Chanterelle Mushrooms
+2 Pt. vine-ripened small Tomatoes
+1 Medium Ball fresh Mozzarella
+
+Preheat oven to 350F.
+
+Break the baguette in pieces and soak in a bowl with milk for 10 min. until the bread is soft.  In a second bowl, mix the beef and pork together.  Twist up half the parsley and the basil into a little pile, roughly chop it and add to the meat.  Add garlic and mix thoroughly with your hands.  Squeeze the milk out of the bread and add it in small pieces.  Add eggs, Parmesan, pine nuts, salt and pepper and mix everything together thoroughly.  Shape the meatballs into large patties then roll in the breadcrumbs.
+
+In a large skillet heat the olive oil over medium high heat until it begins to smoke slightly.  Fry the meatballs to seal the crust, flip them over so both sides are done.  Transfer to a large baking dish.
+
+Add a splash of oil to pan and fry the mushrooms on a low heat until they start to caramelize.  Cut the tomatoes in ½ and hand-crush them into a separate bowl.  Drizzle with olive oil.  Add salt and some freshly ground pepper and mix.  Add to the mushrooms.  Let everything simmer together and reduce slightly for about 10 min.  Pour the tomatoes and mushrooms over the meatballs.  Shred the remaining basil and parsley and the mozzarella over it.  Drizzle with olive oil and add pepper to taste.  Bake for 25-30 min.
+
+Serve over creamy polenta.
+
+
+Minute Steaks in Sauce
+
+2 # Sandwich steaks
+2 sprinkles Dry mustard
+1 pan Butter
+1 squeeze Lemon juice
+? ? Worcestershire sauce
+? ? Chives
+1 dash Salt
+
+Sprinkle salt and dry mustard on steaks.  Fry in butter.  When all meat is cooked, add other ingredients (to taste) to butter.  Pour sauce over meat and serve.
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+Chili Dogs
+
+Yield: 8 Servings				From: Tyler Florence
+
+extra-virgin olive oil
+1 Medium Onion, chopped
+2 Cloves Garlic, chopped
+1 lb. Lean Ground Beef
+1 Medium Jar Ketchup, about 2½ C.
+1½ T. Chili Powder
+1½ T. Prepared Yellow Mustard
+1 dash kosher salt & black pepper
+8 Hot Dogs
+8 Hot Dog Buns
+1 C. Grated Cheddar Cheese
+
+Put a skillet over medium heat and drizzle a 2-count of oil.  When the oil gets hazy, add the onion and garlic and cook, stirring, until it is soft and translucent, about 5 min.  Add the ground beef, breaking it up with the back of a spoon, and cook until nicely browned, about 10 min. more.  Stir in the ketchup, chili powder, and mustard and simmer for 15 min. until thickened.  Season with salt & pepper.
+
+While the chili is cooking, get the grill going.  Place a large grill pan on 2 burners over medium-heat and get it very hot.  Wipe grill with oil to make a non-stick surface.  Bring a pot of water (2 C. water, some smashed garlic & salt) up to a simmer and parboil the dogs for about 5 min.  Take them out of the water, pat them dry, and grill them just long enough to mark them.  Brush the insides of the rolls with olive oil and lay them face down on the grill; cook until toasty.  To serve, put a dog in each roll and top with the chili and some cheddar.
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+
+Aunt Margaret’s Empanadas
+
+Yield: 6-8 servings
+
+2 cans refrigerated biscuits
+1 lb. ground round beef
+1 package taco seasoning mix
+1 bag shredded cheddar or Monterey jack cheese
+8 oz. sour cream
+1 bowl salsa
+
+Pull biscuits apart.   On floured surface, roll out each biscuit into a large circle.
+
+In a large skillet, brown the ground beef.  Drain fat.  Add taco seasoning and cook according to directions on package.
+
+Put heaping tablespoon of beef in middle of flat biscuit.  Add cheese.  Fold up 4 corners and pinch shut, like a turnover.  Repeat with remaining biscuits.
+
+Place on baking sheet.  Bake according to biscuit directions.
+
+Serve salsa and sour cream separately.
+
+
+Mom’s Lasagna Casserole
+
+Yield: 6-8 servings
+
+2 lb. ground chuck
+2 lb. ground pork
+32 oz. tomato sauce
+8 small cans tomato paste
+4 large onions, chopped
+2 large green peppers, chopped
+4 large cloves garlic, chopped fine
+8 T. olive oil
+salt and pepper to taste
+1 t. dried basil
+1 t. dried oregano
+4 dried bay leaves
+32 oz. ricotta cheese
+32 oz. sliced Mozzarella cheese
+8 oz. lasagna noodles
+lots of Parmesan Reggiano cheese, grated
+
+Brown meat in large skillet and drain fat.  Set aside.  Cook onion, garlic, and green pepper in olive oil.    Add meat mixture, tomato sauce, tomato paste, and seasonings.  Simmer uncovered 2 hours.
+
+Cook noodles in salted and oiled water approximately 10 minutes or until al dente.  Drain and rinse with cool water to stop cooking.
+
+Grease 9x13” casserole dish (makes more than 1 casserole - I use different size casseroles, depending on how many I expect for dinner).  Put 1 C. sauce in bottom and spread out.  Put one layer of noodles down, then mozzarella, ricotta, and Parmesan.  Repeat layers.  End with layer of sauce and then Parmesan.
+
+If making ahead, cool, cover with Saran Wrap and then aluminum foil and freeze.  Thaw in refrigerator at least one day before baking.  Put casserole in cold oven and bake up to 1 hour or until hot and bubbly.
+
+Pre-heat oven to 350.  Bake for 30-40 minutes or until bubbly and hot through.
+
+
+Lasagna
+
+								From: Betty Noyes
+
+1 lb. Hamburger
+2 cloves Garlic, crushed
+1 can (8 oz.) Tomato sauce
+2½ C. Canned tomatoes
+1½ t. Salt
+¼ t. Pepper
+½ t. Oregano
+8 oz. very wide Lasagna noodles
+½ lb. Swiss cheese, grated
+⅓ C. Cottage cheese
+½ C. grated Parmesan cheese
+
+Heat a little oil in skillet until hot.  Add hamburger, crumbled, and garlic.  Brown.  Add tomato sauce and canned tomatoes, salt, pepper and oregano.  Cover and simmer 15-20 min., until slightly thickened.  Meanwhile, cook noodles in boiling water until tender.  Drain and rinse.  Fill 7x11 pan with alternate layers of noodles, Swiss cheese, cottage cheese, tomato-meat sauce and Parmesan cheese.  Repeat.  You can freeze it at this point or continue.  Bake at 375F for 15-20 min.
+
+After frozen: Cover with foil for 45 min. at 350F…remove foil the last 20 min.  If it is dry, add tomato sauce when foil is removed.
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+Red Wine Hamburgers
+
+Yield: 8-10 servings
+
+4 medium Onions, chopped
+¼ C. Butter
+1½ lb. Ground Chuck
+1½ lb. Ground Round
+¾ C. Red Wine
+2 t. Celery Salt
+2 t. Dry Mustard
+1 t. Salt
+1 t. Pepper
+½ t. Garlic Salt
+½ t. Thyme
+
+Sauté onions in butter until just browned.  Mix with remaining ingredients and form into patties. Immediately grill over charcoal.
+
+Note: If not cooking immediately, allow onion mixture to cool to room temperature before mixing with beef.
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+Real Hamburgers
+
+Yield: 10-12 hamburgers		From: Ina Garten
+
+2 lb. Ground Chuck
+1 lb. Ground Sirloin
+3 T. Steak Sauce (recommended: Crosse & Blackwell)
+6 Extra-Large Egg Yolks
+1½ t. kosher salt
+¾ t. freshly ground black pepper
+4 T. cold unsalted butter
+12 Hamburger Buns
+
+Carefully mix the meats, steak sauce, egg yolks, salt and pepper with the tines of a fork, but do not mash it.  Lightly form each hamburger and lightly press into a patty shape.  Make an indentation and put a thin slice of butter inside each hamburger, making sure the butter is entirely encased in the meat.
+
+Grill the hamburgers for 3-5 min. on each side until almost done.  Remove to a plate and cover with aluminum foil.  Allow the hamburgers to rest for 5 min. and serve immediately on buns.
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+Dad’s Meatloaf with Tomato Relish
+
+Yield: 6-8 Servings			From: Tyler Florence’s Real Kitchen
+
+Tomato Relish:
+2 glugs, extra-virgin olive oil
+1 # Onion, finely diced
+2 cloves garlic, minced
+2 # Bay Leaves
+2 # red peppers, cored, seeded, and finely diced
+2 Tomatoes, halved, seeded, and finely diced
+¼ C. chopped fresh Flat-Leaf Parsley
+12 oz. Ketchup
+1 T. Worcestershire Sauce
+sea salt and freshly ground black pepper
+
+Meatloaf:
+2½ lb. Ground Beef
+1 pinch sea salt and freshly ground black pepper
+3 # eggs
+2 sprigs Thyme, leaves stripped
+¾-1 C. fresh Bread Crumbs
+3 Bacon Slices
+
+Coat a skillet with a 2-count of oil and place over medium heat.  Sauté the onion, garlic, and bay leaves for a few min. to create a base flavor.  Add the red peppers and cook a few min. to soften.  Add tomatoes (adding them at this point lets them hold their shape).  Stir in the parsley, ketchup, and Worcestershire; season with salt and pepper.  Simmer for 5 min. to pull all the flavors together.  Remove it from the heat.  Yield: 4 C. Relish
+
+Preheat the oven to 350F.  In a large mixing bowl, combine the beef with 1½ C. of the tomato relish, eggs, and thyme; season with salt and pepper.  Add the bread crumbs in stages, starting with ¾ C; you may not need all of them.  To test, fry a small “hamburger” patty of the meatloaf until cooked; the patty should hold together but still have a soft consistency.  Taste the patty for seasoning.
+
+Fill a 9x5” loaf pan with the meat mixture and tap the pan on the counter so it settles.  Flatten the top with a spatula and cover with another ½ C. of the tomato relish.  Lay the bacon across the top lengthwise.  Place the pan on a lipped cookie sheet; this prevents drips from burning.  (I also recommend rotating the meatloaf a few times so the bacon browns evenly.)
+
+Bake the meatloaf for 1 to 1½ hours until the bacon is crisp and the meatloaf pulls away from the sides of the pan.  Remove the meatloaf from the oven and let it cool a bit before slicing.
+
+
+
+Branding Crew Meatloaf
+
+Yield: 8 Servings			From: Mel Coleman
+
+1½ lb. Ground Beef
+Onion, to taste
+Salt, Pepper, Savory Salt
+1 C. Cracker Crumbs
+1 C. Milk
+1 Egg, slightly beaten
+¼ C. Ketchup
+3 T. brown sugar
+¼ t. Nutmeg
+1 t. Dry Mustard
+
+Preheat oven to 350F.  Mold beef, onion, seasonings, cracker crumbs, milk, and egg into a loaf shape and place in a loaf pan.  Mix together the ketchup, brown sugar, nutmeg, mustard, and a little water, and pour over top.  Bake for 1 hour.
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+Swedish Meatballs with Lingonberry Sauce
+
+Yield: 6-8 Servings				From: Tyler Florence
+
+1 C. fresh Bread Crumbs, dried out
+¾ C. Milk
+6 T. unsalted butter
+4 Shallots, minced
+2 cloves garlic, minced
+1 t. Caraway Seeds, toasted and ground
+kosher salt and freshly ground black pepper
+1 lb. Ground Beef
+1 lb. Ground Pork
+1 Large Egg
+1 handful fresh Flat-Leaf Parsley, chopped, plus more for garnish
+1 handful fresh Dill, chopped
+2 T. all-purpose flour
+1½ C. Chicken Broth
+¾ C. Sour Cream
+¼ C. Lingonberry or red currant jam, plus more for serving
+
+In a small bowl, combine the bread crumbs and the milk; stir with a fork and let stand for 5 min.  Put 3 T. of the butter in a small skillet and let it melt over medium heat.  Add the shallots, garlic, and caraway; season with salt and pepper.  Sauté until softened but not browned, about 2 min.  Put the ground beef and pork in a large bowl.  Add the sweated shallot mixture, egg, parsley, and dill.  Season with salt and pepper.  Squeeze the milk out of the soaked bread crumbs, add bread to the meat mixture, and mix well with your hands.  Using an ice cream scoop (about ½ C.), make meatballs and place on a platter.
+
+Melt 2 T. butter in a large skillet over moderate heat.  When the foam starts to subside, add the meatballs in batches so you don't overcrowd the pan.  Sauté the meatballs until well-browned on all sides, about 7 min. total.  Remove the meatballs to a platter lined with paper towels as they are done.
+
+Discard most of the fat from the skillet and return it to the heat.  Add the remaining 1T. of butter and swirl it around to coat the pan.  Sprinkle in the flour, and stir with a wooden spoon to dissolve into the fat.  Pour in the chicken broth, and stir with a wooden spoon to loosen the bits from the bottom of the pan.  Simmer and stir until the liquid is reduced and a sauce starts to form; season with salt and pepper.  Lower the heat and stir in the sour cream.  Return the meatballs to the sauce and stir in ¼ C. of the lingonberry jam until combined.  Simmer until the sauce thickens slightly and the meatballs are heated through, about 15 to 20 min.  Shower with chopped parsley and transfer to a serving bowl.  Serve with additional lingonberry jam on the side.
+
+
+
+Swedish Meatballs with Dill
+
+Yield: 6 Entrée Servings
+
+1 lb. Ground Beef
+1 small Onion, finely grated
+1 T. finely chopped Garlic
+1 t. Ground Allspice
+¼ t. plus a pinch of Nutmeg
+¼ C. plus 5 T. chopped fresh Dill
+1 Large Egg, lightly beaten
+¼ C. dried Bread Crumbs
+Salt & coarsely ground black pepper, to taste
+2 T. vegetable oil
+1 C. defatted Rich Beef Broth
+2 T. Cognac
+2 C. Crème Fraiche
+Coarsely ground White Pepper, to taste
+
+Mix the beef, onion, garlic, allspice, ¼ t. nutmeg, ¼ C. dill, the egg, bread crumbs, salt & pepper.  Form into walnut-size balls.
+
+Heat the oil in a large nonstick skillet over medium heat. Sauté the meatballs in 2 batches, shaking the skillet occasionally, until browned on all sides and cooked through, 8 to 10 min.  Remove to a paper towel to drain.
+
+Pour off any oil in the skillet.  Add the broth and Cognac to the skillet and cook over high heat, scraping up any browned bits on the bottom, until slightly reduced, about 1 min.  Whisk in the crème fraiche, 4 T. of the remaining dill, the remaining pinch of nutmeg, and white pepper to taste.  Cook, stirring, over medium heat for 4 min.  Add the meatballs to the pan and cook for 10 min, spooning the sauce over the meatballs as it thickens.  Before serving, sprinkle with the remaining 1 T. dill.
+
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+
+The Ultimate Beef Stew
+
+Yield: 4-6 Servings				From: Tyler Florence
+
+¼ C. extra-virgin olive oil, ofr frying, plus more to drizzle
+3 T. Butter
+2 C. all-purpose flour
+2-3 lb. Beef Chuck Shoulder Roast, cut into 2” pieces
+sea salt & black pepper
+1 Bottle Good Quality Dry Red Wine (recommended: Burgundy)
+8 Fresh Thyme Sprigs
+6 cloves garlic, smashed
+1 Orange, zest removed in 3 1” strips
+¼ t. Ground Cloves
+2 Bay Leaves
+2½ C. Beef Stock
+9 small New Potatoes, scrubbed clean and cut in half
+½ lb. Carrots, peeled and sliced
+2 C. Frozen Pearl Onions
+1 lb. White Mushrooms, cut in half
+½ lb. Garden Peas (frozen or fresh)
+Horseradish Sour Cream (recipe follows)
+
+Preheat a large heavy-bottomed saucepan or Dutch oven over medium-high heat with the oil and butter.  While the pan is heating, arrange the flour in a large dish.  Season the cubed beef with some salt & pepper and then toss in the flour to coat.  Shake off the excess flour and add the beef chunks in a single layer to the hot pan, being careful not to over crowd the pan, you might have to work in batches.   Thoroughly brown all of the cubes on all of the sides.  Once all the meat has been browned remove it to a plate and reserve.
+
+Add the wine to the pan and bring up to a simmer while you scrape the bottom of the pan with a wooden spoon being sure to loosen up all those tasty bits.  Once the wine has gotten hot add the browned meat, thyme, smashed garlic, orange zest strip, ground cloves, pepper and salt, to taste, bay leaves and beef stock.  Bring the mixture up to a simmer and cook uncovered until the liquids start to thicken, about 15-20 min.  Cover and cook on low heat for 2½ hours.
+
+After 2 hours add halved potatoes, sliced carrots, pearl onions and mushrooms, along with a pinch of sugar to balance out the acid from the red wine.  Turn the heat up slightly and simmer, uncovered, for 30 min. more, until the vegetables and meat are tender.  Add the frozen peas during the last minute of cooking.  Season with salt & pepper and remove the thyme sprigs.
+
+Horseradish Sour Cream: 1 C. Sour Cream, 1 T. Prepared Horseradish
+Beef in Beer with Mushrooms
+
+					From: Wilmington News Journal, 2003
+
+3-3½ lb. Beef Cubes (shoulder or chuck tenders, NOT sirloin or round)
+Salt and Pepper
+1 T. Paprika
+2-3 T. olive oil
+2 medium Onions, sliced
+2 T. Flour
+2 cloves Garlic, chopped
+Sprigs of fresh herbs (thyme, rosemary, parsley, sage) tied together
+1 Bay Leaf
+1 Pint Ale or Stout Beer
+1 lb. mixed Mushrooms
+
+Preheat oven to 275F.  Season cubed beef with salt, pepper and paprika.  Heat the oil in a heavy casserole or Dutch oven until it is very hot.  Sear the meat a few pieces at a time until all sides are dark brown.  Add more oil as necessary.  As they brown, remove the pieces of meat to a bowl.  Once all the meat is seared and removed, turn the heat down to medium; add the onions to the casserole.  Allow onions to soften for 5-10 min., and then add the meat back into the casserole and mix with the onions.  Stir in the flour; add garlic, fresh herbs and bay leaf.  Re-season with salt and pepper; add beer to the casserole and stir everything together.  Slowly bring to a simmer.
+
+Put a tight-fitting lid on the casserole and transfer it to the oven.  Allow it to cook, untouched, for 2 hours.  Remove from the oven and add the mushrooms.  Return to the oven for 1 more hour.  Remove the herbs and bay leaf before serving.
+
+This goes very well with mashed potatoes or buttered noodles, crisp green vegetables and some crusty bread.
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+Pot Roast
+
+Yield: 8 servings				From: Paula Deen FoodNetwork 2008
+
+1 # Chuck Roast, 3-4 lb., boneless 
+1½ t. Salt
+¾ t. black pepper
+¼ t. Garlic Powder
+2 T. vegetable oil
+1 C. thinly sliced Onion Wedges
+3 cloves Garlic, crushed
+2 Bay Leaves
+10¾ oz. (1 can) Cream of Mushroom Soup
+¼ C. Red Wine
+2 T. Worcestershire Sauce
+1 T. Beef Bouillon Granules
+¾ C. Water
+
+Preheat oven to 350F.  Season both sides of the roast with salt, pepper & garlic powder. Heat oil in a large Dutch oven and brown the roast, searing it on both sides.  Remove meat.  Add onions and garlic and cook for 1 to 2 min. to absorb leftover roast juice.  Nestle roast into pan and add bay leaves.
+
+Combine soup, wine, Worcestershire sauce and bouillon into a bowl.  Pour over the roast.  Add water.  Cover pan with foil and bake for 3 to 3½ hours or until tender.  Remove and discard the bay leaves.
+
+Note: If the gravy is not thick enough, remove the meat from the pan and pour the gravy into a saucepan.  Bring to a boil and thicken it by adding 2 T. cornstarch mixed with ¼ C. cold water, stirring constantly.
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+Spicy New England Pot Roast
+
+Yield: 8 servings				From: Inn at Cedar Falls   Hocking Hills, OH
+
+4-5 lb. Beef roast such as chuck roast
+2 T. vegetable oil or bacon grease
+? ? Flour, to match drained fat
+½ lb. Cranberries
+1 C. water
+1 C. sugar
+1 large onion, thinly sliced
+2-3” cinnamon sticks
+½ C. red wine
+1½ C. beef broth
+2 T. horseradish
+
+Heat oil in Dutch oven.  Brown roast well over medium heat.  Pour off fat, reserve, and combine with equal amount flour.  Reserve.  Combine cranberries, water and sugar, bring to a boil and simmer 10 min.  Stir in rest of ingredients (except fat/flour) and pour over pot roast.  Simmer 3-4 hours.  Strain liquid and combine with reserved fat/flour.  Heat gently until sauce thickens.  Serve with roast.
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+Grilled Sirloin with Porcini Paste
+
+Yield: 4 servings					From: FoodNetwork2003
+
+Porcini Paste:
+¼ C. Dried Porcini Mushrooms
+2 T. Sugar
+1 T. kosher salt
+5 large Garlic Cloves, minced
+1 T. red pepper Flakes
+1 T. black pepper
+¼ C. extra-virgin olive oil
+
+4 (8 oz.) Boneless Sirloin Steaks, ¾” to 1” thick
+
+Grind porcini mushrooms to a powder in a coffee grinder or a blender.  Transfer to a bowl and add all other ingredients.  Stir until fully combined and mixture is a paste.
+
+Brush the steaks on both sides with the porcini paste.  Cover and refrigerate for at least 30 min.
+
+Prepare a medium-hot fire in your grill.  Grill the steaks, for 3 to 4 min. on each side for medium-rare.
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+Steak au Poivre
+
+Yield: 4 servings				From: Bob Blumer, FoodNetwork
+
+1 t. Salt
+4 t. black pepper
+4 steaks beef tenderloin, 6 oz. each, ¾” thick
+1 T. Butter
+5 T. Cognac
+3 t. Dijon Mustard
+⅔ C. Half-and-Half or Light Cream
+3 T. Brined Green Peppercorns (drained)
+
+Rub salt & pepper over both sides of the steak.
+
+Heat a dry sauté pan over high heat.  When pan becomes very hot add butter, let melt, then add steaks.  Turn steaks only once, and cook to desired degree of doneness (approximately 3½ min. per side for medium-rare, depending on exact thickness).
+
+Add the cognac to the pan, let sit for 5 sec., then light a match to it.  Flame should burn out after approximately 10 sec.  (If flame continues to burn, put it out by placing a lid over the pan.)
+
+Remove steaks from pan, leaving the drippings in the pan, and reserve on a warm plate and cover with aluminum foil.
+
+Reduce heat to low and slowly stir Dijon and half-and-half into the drippings.  Add peppercorns.  Stir and simmer for a couple of minutes until sauce becomes thick.  Place steaks on warmed plates.  Pour sauce over steak.
+
+
+
+
+
+
+
+
+
+
+Braised Short Ribs
+
+Yield: 8 servings				From: FoodNetwork 2008
+
+6 Bone-In Short Ribs (about 5¾ lb.)
+6 pinches kosher salt
+1 pot extra-virgin olive oil
+1 large Spanish Onion, cut into ½” pieces
+2 ribs Celery, cut into ½” pieces
+2 Carrots, peeled, cut in half lengthwise, then cut into ½” pieces
+2 cloves Garlic, smashed
+1½ C. Tomato Paste
+2-3 C. Hearty Red Wine
+2 C. Water
+1 Bunch Fresh Thyme, tied with kitchen string
+2 # Bay Leaves
+
+Season each short rib generously with salt.  Coat a pot large enough to accommodate all the meat and vegetables with olive oil and bring to a high heat.  Add the short ribs to the pan and brown very well (all 6 sides), about 2 to 3 min. per side.  Do not overcrowd pan.  Cook in batches, if necessary.
+
+Preheat oven to 375F.
+
+While the ribs are browning, puree all the vegetables and garlic in a food processor until it forms a coarse paste.  When the short ribs are very brown on all sides, remove them from the pan.  Drain the fat, coat the bottom of same pan with fresh oil and add the pureed vegetables.  Season the vegetables generously with salt and brown until they are very dark and a crud has formed on the bottom of the pan, approximately 5 to 7 min.  Scrape the crud and let it reform.  Add the wine and scrape the bottom of the pan.  Lower the heat if things start to burn.  Reduce the mixture by half.
+
+Return the short ribs to the pan and add 2 C. water or until the water has just about covered the meat.  Add the thyme bundle and bay leaves.  Cover the pan and place in a preheated oven for 3 hours.  Check periodically during the cooking process and add more water, if needed.  Turn the ribs over halfway through the cooking time.  Remove the lid during the last 20 min. of cooking to let things get nice and brown and to let the sauce reduce.  When done the meat should be very tender but not falling apart.  Serve with braising liquid.
+
+
+
+
+Grilled Marinated Flank Steak
+
+Yield: 4-6 servings
+
+1½ C. Beer (12 oz.)
+4 Scallions, minced
+⅓ C. Crisco Oil
+3 T. Soy Sauce
+2 T. light brown sugar
+1 T. Gingerroot, peeled and minced
+2 cloves Garlic, minced
+1 t. Salt
+1 t. red pepper Flakes
+1½-1¾ lb. Flank Steak
+
+In a large ceramic or glass dish, combine all ingredients except steak.  Add steak.  Refrigerate overnight or up to 3 days, turning occasionally.
+
+Drain steak and pat dry.  Grill for 5 min. on each side.  Transfer to a cutting board and let cool.  May be prepared up to a day ahead and kept covered and chilled.  Cut diagonally into very thin slices.  Serve at room temperature on slices of bread spread with shallot butter.
+
+SHALLOT BUTTER: Makes ¾ C.
+¼ C. minced Shallots
+½ C. dry Red Wine
+1 stick unsalted butter, softened
+2 T. fresh Parsley, minced
+
+In a small stainless or enamel saucepan, simmer shallots in wine, stirring occasionally, for 20-25 min. or until wine is evaporated.  Transfer shallots to a small bowl, let cool.  Combine with butter, parsley, salt & pepper.  May be prepared several days ahead and chilled.
+
+
+
+
+
+
+
+
+Mom’s Beef Stroganoff
+
+Yield: 6-8 servings
+
+2 lb. boneless sirloin beef (or beef tenderloin)
+4 T. butter
+1 C. onion, chopped
+1 clove garlic, finely chopped
+½ lb. fresh mushrooms, sliced
+3 T. flour
+1-2 t. A-1 steak sauce
+1 T. catsup
+½ t. salt
+⅛ t. black pepper
+2 beef bouillon cubes
+1 C. water
+1½ C. sour cream
+1½ C. cooked wild rice
+4 C. cooked white rice
+
+Brown meat in skillet with butter (Do not overcook meat - it will be cooked more later).  Remove meat and keep warm.  Add more butter to skillet, if necessary, and sauté onions, garlic, and mushrooms.  Add flour, A-1 sauce, catsup, salt and pepper.  Stir until smooth.  Gradually add bouillon cubes and water.  Bring to a boil, stirring.  Reduce heat and simmer 5 minutes to blend flavors.
+
+Add sour cream, stirring until well-combined.  Add beef and simmer until sauce and beef are hot.
+
+Serve over rice.
+
+Alternative: Serve over wide noodles instead of rice.
+
+
+
+
+
+
+
+
+
+
+
+
+Horseradish & Garlic Prime Rib
+
+Yield: 6-8 servings			From: Tyler Florence 2006
+
+Prime Rib:
+1 # Rib Roast, 3-rib, about 6 lb.
+5 cloves garlic, smashed, plus 2 heads Garlic, halved
+½ C. grated fresh or prepared Horseradish
+½ C. sea salt
+¼ C. freshly ground black pepper
+½ C. extra-virgin olive oil
+2 # Carrots, peeled and chopped
+2 # Parsnips
+1 # Red Onion, halved
+
+Wild Mushrooms:
+1 T. unsalted butter
+extra-virgin olive oil
+2 lb. Mushrooms (Cremini, oyster, shitake, chanterelle, or white), sliced
+2 sprigs thyme, stripped leaves
+1 dash sea salt, black pepper
+½ C. Cabernet Sauvignon
+¼ C. Low-Sodium canned Beef Broth
+¼ C. heavy cream
+1 T. minced fresh Chives
+
+Preheat oven to 350F.
+Lay the beef in a large roasting pan with the bone side down. (the ribs act as a natural roasting rack)  In a small bowl, mash the garlic, horseradish, salt, pepper, and olive oil to make a paste.  Massage the paste generously over the entire roast.  Scatter the vegetables and halved garlic around the meat and drizzle them with a 2-count of oil.  Put the pan in the oven and roast the beef for about 1½-2 hours for medium-rare (or approximately 20 min. per pound).  Check the internal temperature of the roast in several places with an instant-read thermometer, it should register 125 F. for medium-rare.  Remove the beef to a carving board and let it rest for 20 min.  The internal temperature will continue to rise by about 10 degrees.
+
+Place a clean skillet over medium heat.  Add the butter and a 2-count drizzle of oil.  When the butter starts to foam, add the mushrooms and thyme; and season with salt & pepper.  Stir everything together for a few minutes.  Add the red wine, stirring to scrape up any stuck bits; then cook and stir to evaporate the alcohol.  When the wine is almost gone, add the reserved beef juices.  Let the liquid cook down and then take it off the heat.  Stir in the cream and chives, and season with salt & pepper.
+
+
+Mushroom Stuffed Beef Tenderloin with Madeira Sauce
+
+Yield: 6-8 servings
+
+1 # well-trimmed beef tenderloin, 4 lb.
+¼ lb. fresh mushrooms, chopped
+½ small onion, finely chopped
+3 T. butter
+½ t. flour
+2 T. brandy
+¼ lb. bacon
+
+				Madeira sauce:
+5 T. butter
+1½ T. flour
+¾ C. beef stock
+1 t. Bovril (optional – Laurie doesn’t use this)
+¼ C. Madeira wine
+1 t. Worcestershire sauce
+⅓ C. fresh mushrooms, minced
+
+Make a 1½” slash on top of meat, lengthwise, to form a pocket.  (Do not cut through the two ends of the meat.)
+
+Sauté the mushrooms and onions in butter over medium heat for 3-5 minutes.  Sprinkle flour over mixture and add brandy; stir until slightly thickened.  Simmer 5 minutes, stirring frequently.  Stuff mushroom mixture into pocket of meat.  Layer strips of bacon over pocket.
+
+Pre-heat oven to 375.  Bake roast 60 minutes or until meat thermometer reads 130.  Let stand at least 10 minutes before slicing (lets juices come back into meat and makes meat juicy).
+
+Madeira sauce: While meat is standing, melt 3 T. butter in a saucepan.  Add flour, stirring well and cook 5 minutes. Add beef stock, Bovril, Madeira, and Worcestershire sauce. Cook over medium heat 3 minutes. In another pan, sauté mushrooms in 2 T butter. Add to the sauce and serve with the tenderloin.
+
+Note: This is SCRUMPTIOUS!!!!! Always gets rave reviews. Can also combine mushroom mixture with sauce and serve over any kind of grilled steak.
+
+
+
+Rolled Flank Steak with Prosciutto and Basil
+
+Yield: 6 servings
+
+1 C. coarse dry bread crumbs
+½ C. chopped flat-leaf parsley
+½ C. shredded Italian Fontina cheese (3 oz.)
+¼ C. black olives, pitted and chopped (1½ oz.)
+¼ C. freshly grated Parmesan cheese (¾ oz.)
+3 T. olive oil
+1 T. plus 2 t. finely chopped thyme
+1 2# flank steak
+5 oz. thinly sliced proscuitto
+1 C. basil leaves
+2 t. minced garlic
+1 t. freshly ground pepper
+
+Light a hot fire in a grill or heat oven to 350F.  In a large bowl, combine the bread crumbs with the parsley, Fontina, olives, Parmesan, 2 T. of olive oil and 1 T. thyme.
+
+Lay the steak on a work surface with a short edge facing you.  Press one hand flat on the meat to steady it.  Using a long, sharp knife, make a horizontal cut in a long side of the steak to within ½” of the opposite edge.  Open the flank steak like a book.  Cover the cut side of the steak with the Prosciutto slices, and then top with a layer of basil leaves.  Spread the bread crumb mixture on top.  Starting with the side facing you, tightly roll up the steak around the filling.  Using kitchen string, tie the roll in 4 or 5 places.
+
+In a small bowl, combine the remaining 1 T. olive oil and 2 t. thyme, garlic and pepper.  Rub this mixture all over the rolled steak.
+
+Turn off one side of the grill.  Grill the steak over high heat until browned all over, 8-10 min; turn the steak 4 times as it cooks.  Move the meat away from the direct heat and grill for 15-20 min., or until an instant thermometer registers 120-125F for medium rare.  Alternatively, heat a large ovenproof skillet.  Add the rolled steak and cook over moderately high heat until browned all over, 8-10 min.  Transfer the skillet to the oven and roast the steak for 20-30 min. or until an instant thermometer registers 120-125F for medium rare.  Transfer the rolled steak to a carving board, cover loosely with foil and let rest for 10 min.  Discard the strings and slice the steak crosswise ½” thick.
+
+Note: The rolled flank steak can be refrigerated overnight.  Bring to room temperature before grilling.
+
+
+Stuffed Flank Steak Roulade
+
+Yield: 4-6 Entree Portions
+
+1 flank steak (about 2 #)
+10 roasted garlic cloves
+4 roasted bell peppers (red, green, yellow)
+½ # fresh spinach (lightly wilted)
+6 canned artichoke hearts, sliced ¼” thick (12 oz.)
+¼ C. olive oil
+Salt & freshly ground pepper to taste
+
+Marinade:
+¼ C. soy sauce
+2 T. sesame oil
+2 cloves garlic, minced
+8 oz. Ginger ale or 7-Up
+freshly ground pepper
+
+Butterfly the flank steak lengthwise leaving just enough attached to appear as one solid piece.  Marinate steak 6 hours or overnight.
+
+Evenly spread the roasted garlic and salt and pepper over one side of the flank steak, then layer the roasted peppers, artichoke hearts, and spinach.
+
+Heat grill to high.
+
+Tightly roll the flank steak in the same direction in which it was cut.  Tie the roulade with butcher’s twine at both ends and several times in between.  Rub the exterior with olive oil and season with salt and pepper.
+
+Grill on medium to high heat until the desired doneness has been reached.  Let set for 5-10 min. for the juices to evenly distribute.  Cut crosswise leaving round cross-sections for presentation.
+
+
+
+
+
+Hot Fudge Sauce
+
+Yield: 3½ C.  Time: 20 min.
+
+4 squares semisweet chocolate
+½ C. butter
+4 C. confectioner’s sugar
+1 big-dash salt
+1½ C. (12 oz.) evaporated milk
+1 t. vanilla
+
+Combine all but vanilla in medium saucepan.  Cook and stir over medium heat until mixture boils.  Reduce heat to low and cook 5 min. only, stirring often.  Add vanilla.  Store in refrigerator.
+
+
+
+
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+
+
+
+
+
+Caramel Sauce
+
+Yield: 3 C.
+
+1 C. Butter
+2 C. granulated sugar
+2 t. fresh lemon juice
+1½ C. heavy cream
+
+Melt butter in a medium saucepan.  Add sugar and juice and cook, stirring constantly, 6-8 min. or until deep caramel color.  Gradually add cream and cook 1-2 min.
+
+
+
+
+		       
+
+
+
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+
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+
+
+
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+
+
+
+
+
+
+
+
+
+Espresso Mascarpone Cream
+
+Yield: 8 Servings				From: Giada De Laurentis
+
+2 T. Boiling Water
+2 T. Instant Espresso Powder
+¾ C. Mascarpone Cheese, at room temperature
+1 C. heavy cream
+½ C. Confectioner’s Sugar
+
+Stir the water and espresso powder in a large bowl to blend.  Stir in the mascarpone.  Using an electric mixer, beat the cream in another large bowl, while slowly adding the powdered sugar, until soft peaks form.  Using a large rubber spatula, fold ¼ of the whipped cream into the mascarpone mixture to lighten.  Then fold the remaining whipped cream into the mascarpone mixture.
+
+Dollop the espresso cream atop slices of angel food cake.
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+Mom’s Butter Icing
+
+Yield: enough for one cake
+
+6 T. butter, softened
+3 C. powdered sugar
+½ t. vanilla extract
+½ t. almond extract
+3 T. milk
+1 pinch salt
+
+Combine butter, salt and extracts.  Alternate adding powdered sugar and milk, until creamy texture.  Spread on cake with knife.
+
+
+Mom’s 7-Minute Icing
+
+Yield: enough for one cake
+
+2 # egg whites
+1½ C. sugar
+¼ t. cream of tarter
+⅓ C. water
+1½ t. vanilla extract
+
+Combine all except vanilla in the top of a double boiler.  Place over boiling water and beat with hand mixer until mixture holds its shape.  Remove from heat.  Fold in vanilla.  Spread over cake.
+
+
+Lynn’s Fudge Frosting
+
+Yield: enough for one cake
+
+1 C. sugar
+⅓ C. milk
+2 oz. chocolate, melted
+1 C. powdered sugar
+2 T. butter
+1 dash salt
+1 t. vanilla extract
+few T. milk
+
+Stir milk, sugar and chocolate together.  Boil until it begins to thicken.  Remove from heat.  Add butter, vanilla and salt.  Let cool slightly.  Add powdered sugar and a few T. of milk and stir until creamy.
+
+Note: Excellent on brownies
+
+
+Royal Icing
+
+Yield: 2 C.
+
+1 lb. (4 C.) Powdered Sugar
+6 T. Water (or 6T. pasteurized egg whites in lieu of water & meringue powder)
+3 T. Meringue Powder
+
+Beat water & meringue powder on low to combine then beat on high.  Gradually add sugar.
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+Cocoa Frosting
+
+½ C. Butter
+6 T. Milk
+4 T. Cocoa
+1 t. Vanilla
+1 Box (1 lb.) Powdered Sugar plus some, sifted
+
+Bring butter, milk and cocoa to a rolling boil.  Remove from heat; add vanilla and sugar.  Frost immediately.
+
+Note: Better on a sheet cake than a layer cake.
+
+
+
+
+
+
+
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+
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+
+
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+
+
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+
+
+
+
+
+Whipped Cream Cheese Frosting
+
+Yield: 2½ C.				From: George Geary
+
+6 oz. cream cheese, softened
+2 T. whole milk, doesn’t work with cream or water
+4 C. heavy cream, chilled
+1⅓ C. powdered sugar
+
+On low speed, beat the cream cheese and milk together until smooth.  Pour the whipping cream and sugar over the cream cheese mixture.  Blend on medium until fluffy.  Beat on high speed, scraping bowl occasionally, until stiff peaks form.  Put icing in pastry bag and pipe onto cake.  Keep cake refrigerated.
+
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+
+
+
+
+
+
+
+ Creamy Orange Frosting
+
+						From: Duncan Hines
+
+½ C. Crisco shortening
+½ C. Butter
+½ t. Salt
+1 t. grated Orange peel
+3 C. Confectioner’s sugar
+¼ C. Orange juice—use undiluted
+
+Combine shortening, butter, salt, orange peel and 1 C. sugar.  Add orange juice and remaining sugar alternately.  Mix until smooth and creamy.  Add more sugar to thicken or water to thin, if needed for good spreading consistency.
+
+
+
+
+Zabaglione
+
+Yield: 4 Servings					From: Tyler Florence
+
+4 Large Egg Yolks
+¼ C. Sugar
+¼ C. Dry Marsala Wine
+8 long-stemmed Strawberries
+
+Bring a pot of water to a simmer over medium-low heat.  Combine the egg yolks and sugar in a metal or glass heat-resistant bowl and whisk until foamy.  Set the bowl over the simmering water, without letting the bottom touch the water, and continue to whisk constantly.  Gradually pour in the Marsala while continuing to beat-don’t let it boil.  Whisk vigorously for a good 5 min., until the custard has doubled in volume and is very thick and yellow.
+
+Spoon the zabaglione into dessert bowls and serve with fresh strawberries.
+
+
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+
+
+
+
+Tiramisu
+
+Yield: 6-10 servings
+
+6 eggs, separated
+6 T. sugar
+1 lb. Mascarpone
+1 pkg. Vincenzi lady fingers (get the crunchy kind, not the soft kind)
+1-1½ C. very strong coffee
+6 T. Kahlua
+¼ C. cocoa
+
+Beat the egg yolks with the sugar in an electric mixer for several minutes until pale and creamy.  Beat the Mascarpone (by hand) until creamy, then gradually add the egg yolk mixture.  Keep beating until very smooth.
+
+Whip the egg whites to firm peaks.  Fold into the egg and cheese a little at a time.  Set aside until needed.
+
+Mix the coffee and liquor and put into a flat dish that can be used as a bath.  Dip the lady fingers one by one so that they are slightly softened but still in one piece.  Do not oversoak.  Place each in the bottom of the serving dish in one layer.  Cover with the cheese mixture.  Chill in the refrigerator for an hour or two minimum.
+
+Just before serving, sieve the cocoa over the top.
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+Drunken Figs
+
+Yield: 4 Servings
+
+Sauce:
+1 C. Ruby Port
+½ C. Sugar
+1 Cinnamon Stick
+
+3 oz. Bittersweet Chocolate
+12 Ripe Fresh Green or Black Figs
+
+To make sauce:
+Mix all ingredients together in a small saucepan.  Boil on high, reduce heat to medium and cook about 13 min., stirring frequently (syrup will reduce by half).
+
+Melt chocolate carefully in the microwave.  Holding the stem, dip each fig halfway in the chocolate and place on a waxed paper or parchment lined plate.  Put in the refrigerator for 15 min. to set chocolate.
+
+To serve, place 3 figs on each plate and drizzle with the port syrup.
+
+Note: The syrup will keep several weeks, covered, in the refrigerator.  The figs will keep 2 hours at room temperature or 12 hours if kept in the refrigerator; more than this, the figs will weep or rot.
+
+
+
+
+
+Mom’s Prune Nut Whip
+
+Yield: 6-8 servings
+
+2 C. cooked prunes
+½ C. shredded blanched almonds
+½ C. powdered sugar
+1 t. vanilla extract
+⅛ t. almond extract
+⅛ t. salt
+2 t. lemon juice
+½ pint whipped cream
+
+Pit cooked prunes and cut into quarters.  Combine prunes, almonds, sugar, extracts, salt and lemon juice.  Fold prune mixture into stiffly whipped cream.  Chill.
+
+Serve in crystal glasses.
+
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+
+
+Berry Trifle
+
+Yield: 4 Servings				From: Tyler Florence
+
+1 Pt. Blueberries (or 64 oz. Frozen Mixed Berries)
+1 Pt. Strawberries, hulled and cut into thick slices
+2 Pt. Raspberries
+1 Lemon, juiced
+¼ C. Sugar
+1½ t. Cornstarch
+
+Lemon Cream:
+1 qt. heavy whipping cream
+1 T. Sugar
+½ t. Vanilla
+1 Pound Cake, cut into ½” slices
+
+Place the berries into a large bowl and sprinkle with half of the lemon juice.  Lightly toss.
+
+Combine the berries, sugar, cornstarch and remaining lemon juice in a saucepan over medium-high heat.  Bring to a simmer and cook just until the berries begin to breakdown and give up their juices, about 3 min.  Take the berries off the heat and let cool; the mixture should thicken up as it cools.
+
+In a clean bowl, whip the cream with the sugar and the vanilla to soft peaks.  Put the lemon curd into a second bowl and stir in a little of the whipped cream to loosen it.  Then fold in the rest of the cream.
+
+To assemble the trifle, spoon a layer of the lemon cream into a large glass bowl.  Add a layer of pound cake, breaking the slices into pieces that fit.  Then soak the cake with a layer of berries and their juices.  Keep going to make 3 or 4 more layers. Depending on the size of the bowl, finishing with a layer of lemon cream.  Cover and refrigerate until ready to serve.
+
+
+
+Mascarpone and Berry Parfait
+
+Yield: 8 Servings				From: adapted from Gourmet Magazine
+
+1 C. Blackberries
+1 C. Strawberries, cut in half
+1 C. Blueberries
+1 C. Red Raspberries
+8 T. Liqueur (Chambord or Cassis)
+8 oz. Mascarpone Cheese
+1 C. heavy cream
+¼ C. Confectioner’s Sugar
+1 T. vanilla extract
+
+Wash berries, dry gently and put in a glass bowl.  Add liqueur and stir gently to coat all berries.  Allow to macerate 30 min. to 2 hours.
+
+Topping:
+Add mascarpone to a mixer fitted with a wire whisk.  Beat just to break up mascarpone.  With mixer running, add the cream and beat on medium.  Scrape down bowl, then increase speed to high.  When getting stiff, add vanilla.
+
+Layer in parfait glasses, starting with berries, and then topping.  Repeat for a second layer of both.
+
+
+
+
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+
+
+
+
+
+
+Summer Berry Bake
+
+Yield: 4 Servings				From: Cook’s Country June/July 2005
+
+4 oz. (½ pkg.) cream cheese, at room temperature
+¼ C. Lemon Curd
+¼ C. Sour Cream
+2 C. fresh Raspberries
+1 C. fresh Blueberries
+¼ C. packed Light brown sugar
+
+Adjust oven rack to sit 7” below broiler element and heat broiler.
+
+Whisk cream cheese, lemon curd, and sour cream in medium bowl until smooth.
+
+Scatter berries in 1 qt. broiler-safe gratin dish or tart pan.  Spoon cream mixture over berries and gently spread so that mixture covers berries completely.  Sprinkle brown sugar evenly over surface, place in oven, and broil until sugar is bubbly and caramelized, 2 to 4 min.  Serve warm.
+
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+
+Serious Vanilla Ice Cream
+
+Yield: 1 qt.					From: Alton Brown
+
+2 C. Half-and-Half
+1 C. Whipping Cream
+1 C. minus 2 T. Sugar
+2 T. Peach Preserves (not jelly)
+1 Vanilla Bean, split & scraped
+
+Combine all ingredients (including the bean and its pulp) in a large saucepan and place over medium heat.  Attach a frying or candy thermometer to inside of pan (see note below).  Stirring occasionally, bring the mixture to 170F.  Remove from heat and allow to cool slightly.  Remove the hull of the vanilla bean, pour the mixture into a lidded container and refrigerate mixture overnight to mellow flavors and texture.
+
+Freeze mixture in ice cream freezer according to unit’s directions.  The mixture will not freeze hard in the machine.  Once the volume has increased by ½ to ¾ times, and reached a soft serve consistency, spoon the mixture back into a lidded container and harden in the freezer at least 1 hour before serving.
+
+Note: If you do not have a thermometer, bring the mixture just barely to a simmer.  As soon as you see a bubble hit the surface, remove it from the heat.  Do not let it boil.
+
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+
+
+
+Malted Vanilla Ice Cream
+
+Yield: 1 qt.		From: Steve Herrell, Herrell’s Ice Cream, Northampton, MA
+
+1 Envelope Unflavored Gelatin
+2½ C. Whole Milk
+⅔ C. Malted Milk Powder (3½ oz. by weight)
+2½ C. heavy cream
+1 C. Sugar
+1 T. vanilla extract
+⅛ t. Salt
+
+Stir the gelatin into ¼ C. cold water in a small bowl; set the mixture aside (this will bloom into a semi-solid state).
+
+Heat 1 C. Milk in a saucepan over medium-low heat, stirring occasionally.  When the milk begins to steam, remove it from the heat.  Stir in the gelatin.  Stir until the gelatin is fully dissolved.
+
+Put the malted milk powder into a blender.  Add 1 C. of the cold milk.  Blend well, stopping to scrape down the sides with a spatula.  In a large bowl, pour the malted milk mixture and the heavy cream and stir.  Stirring constantly, mix in the hot milk and gelatin mixture.  Add remaining milk, sugar, vanilla, and salt and stir until sugar dissolves.  Refrigerate until cold.
+
+Pour into pre-chilled ice cream maker and process as directed by manufacturer.  Put into a freezer container and harden in the freezer a few hours before eating.
+
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+
+
+Mint Ice Cream
+
+Yield: 10 (½ C.) Servings		From: adapted from Cuisinart
+
+1 C. Whole Milk, well chilled
+¾ C. granulated sugar
+2 C. heavy cream, well chilled
+¼ t. Pure Peppermint Extract
+1 pkg. Unflavored Gelatin
+1 C. Crushed Peppermint Sticks (7½ oz. package)
+
+Place milk, sugar and gelatin in a medium bowl.  Let sit for 5 min. to soften.  Heat 1 C. cream and add to medium bowl to dissolve gelatin.  Use a hand mixer on low speed for 1-2 min. or whisk to mix until the sugar is dissolved.  Stir in the remaining heavy cream.  Cover and chill thoroughly in the refrigerator.
+
+Turn on the ice cream maker and pour in the mixture.  Add the chopped peppermint when mixture is almost set.  Allow to mix and freeze until desired serving consistency is reached.
+
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+
+Butter Pecan Ice Cream
+
+Yield: 1 qt.				From: Williams-Sonoma.com
+
+1½ C. Pecans
+2 T. unsalted butter
+2 T. + ⅔ C. firmly packed Dark brown sugar
+1½ C. heavy cream
+1½ C. Whole Milk
+4 # egg yolks
+1 Pinch Salt
+1 t. vanilla extract
+
+Place the pecans in a food processor and pulse 6 to 8 times until they are coarsely chopped.
+
+Line a baking sheet with parchment paper.  In a fry pan over medium heat, melt the butter.  Add half of the pecans and toast them, stirring constantly, until fragrant, 2 to 3 min.  Sprinkle the 2 T. brown sugar over the pecans and cook, stirring constantly, until the sugar melts and forms a glaze.  Scrape the pecans and all of the glaze onto the parchment-lined baking sheet and spread them out in a single layer.  Let cool to room temperature.
+
+Place the remaining pecans in a dry saucepan over medium-low heat and toast them, stirring constantly, until golden and fragrant, 3 to 4 minutes.  Add the cream, milk and the ⅔ C. brown sugar.  Warm the mixture, stirring occasionally, until the sugar is dissolved and steam begins to rise from the surface, 3 to 4 min.  Remove from the heat and let the mixture steep for 10 to 15 min.
+
+In a bowl, whisk together the egg yolks and salt until blended.  Form a kitchen towel into a ring and place the bowl on top to prevent it from moving.  Whisk in ½ C. of the pecan cream until smooth and blended, then pour the egg mixture back into the pan.  Cook over medium-low heat, stirring slowly and continuously with a wooden spoon or spatula, until the custard thickens and a finger drawn across the back of the spoon leaves a path, 8 to 10 min; do not allow the custard to boil.
+
+Pour the custard through a fine-mesh sieve set over a clean bowl; discard the pecans.  Nestle the bowl in a larger one filled halfway with ice and water and cool the custard to room temperature, stirring occasionally.  Refrigerate until chilled, at least 1 hour.
+
+Stir the vanilla into the custard.  Transfer the custard to an ice cream maker and freeze according to the manufacturer’s directions. At the end of the freezing stage, add the buttered pecans and continue processing until they are blended into the ice cream.  Transfer the ice cream to a chilled container, cover and freeze until firm, at least 3 hours or up to 3 days.
+
+
+
+Fresh Orange Sherbet
+
+Yield: 1 qt.				From: Cook’s Illustrated May & June 2004
+
+1 T. grated Zest from 1 to 2 Oranges
+1 C. Sugar (7 oz.)
+⅛ t. Salt
+2 C. fresh orange juice
+3 T. Juice from 1 to 2 Lemons
+2 T. Triple Sec or Orange-flavored Liquor
+⅔ C. heavy cream
+
+Process zest, sugar, and salt in food processor until damp, ten to fifteen 1-second pulses.  With machine running, add orange juice and lemon juice in a slow, steady stream; continue to process until sugar is fully dissolved, about 1 min.  Strain mixture through a non-reactive fine-mesh strainer into a medium bowl; stir in Triple Sec, then cover with plastic wrap and chill in freezer until very cold, about 40F, 30 to 60 min. (Alternatively, set bowl over larger bowl containing ice water.)  Do not let mixture freeze.
+
+When mixture is cold, using whisk, whip cream in medium bowl until soft peaks form.  Whisking constantly, add juice mixture in a steady stream, pouring against the side of the bowl.  Immediately start ice cream machine and add juice/cream mixture to canister; churn until sherbet has texture of soft-serve ice cream, 25 to 30 min.
+
+Remove canister from machine and transfer sherbet to a storage container; press plastic wrap directly against surface and freeze until firm, at least 3 hours.
+
+
+
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+
+
+
+
+
+
+
+Key Lime Sorbet
+
+Yield: 1½ Qts.				From: Alton Brown	FoodNetwork2003
+
+1 C. Sugar
+1 C. Key Lime Preserves
+1 Lemon, zested and juiced
+1 Lime, zested and juiced
+4 C. Lime Flavored club soda or Seltzer
+dash kosher salt
+
+Combine sugar, preserves, and 1 C. of the soda in a medium saucepan and stir over low heat until sugar and preserves are melted.  Add citrus juice and zest.  Stir in the remaining soda, move to a clean, lidded container and chill thoroughly, 2-3 hours.
+
+Turn mixture in ice cream maker per maker’s instructions or until mixture reaches the consistency of a firm slush.  Return mixture to lidded container and harden in freezer 1 hour before serving.
+
+If sorbet is to be held frozen for longer than 2 hours, move from freezer to refrigerator for about 30 min. before serving.  If you’d like a more assertive sorbet, double the amount of citrus zest.
+
+
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+
+
+Strawberry Mint Sorbet
+
+Yield:					From: Nathan Lyon DiscoveryHealth.com
+
+1½ C. fresh Strawberry Puree
+7 T. Sugar
+2 T. freshly squeezed lemon juice
+2 T. Water
+5 Mint Leaves, finely chopped, optional
+
+Combine all ingredients and stir until the sugar is dissolved.  Process in an ice-cream machine until a soft serve ice-cream is achieved.  Then transfer the sorbet to a bowl, cover, and freeze 2 hours in the freezer.
+
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+
+
+Pink Grapefruit Sorbet
+
+Yield: 1 qt.					From: Anna Thomas, FoodNetwork2003
+
+1⅓ C. Water
+1⅓ C. Sugar
+2½ C. strained fresh Pink Grapefruit Juice
+1 to 2 t. Grenadine
+4-6 T. strained fresh lemon juice
+
+Combine the water and sugar in a small saucepan and bring it to a simmer over a medium flame.  Stir until all the sugar is combined.  Allow the syrup to cool, and then chill it for at least 1 hour.
+
+Combine the syrup with the grapefruit juice, 1 t. of grenadine, 4 T. of lemon juice.  Taste.  Now add more lemon juice if needed—this will depend on the acidity of all the fruit.  Remember, this sorbet should not be too sweet.  Add more grenadine if you want it to be pinker.
+
+Chill the mixture for 2 hours, then freeze it in an ice cream maker, according to manufacturer’s instructions.
+
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+
+
+Mango Sorbet
+
+Yield: 4 C.					From: The Bombay Café Cookbook
+
+¾ C. Sugar
+1¾ C. Mango Pulp (preferably Ratna brand)
+1 T. lemon juice
+
+Put sugar & 1½ C. water in a saucepan.  Bring to a boil over medium-high heat, dissolving the sugar.  Let the mixture cool.
+
+Stir in the mango pulp and lemon juice.
+
+To freeze, use a 1 qt. capacity ice-cream maker and freeze according to manufacturer’s instructions.
+
+Transfer sorbet to a freezer container and freeze at least 2 hours before serving.
+
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+
+
+Frozen Bananas Foster Ice Cream Pie
+
+Yield: 8-10 Servings			From: adapted from  Emeril Lagasse 2006
+
+1 Recipe pecan Shortbread Crust
+4 T. Butter, cut into cubes
+½ C. Light brown sugar
+½ t. Ground Cinnamon
+4 Ripe Bananas, peeled and cut lengthwise into halves
+½ C. Dark Rum (recommended: Myer’s)
+1 qt. Cream
+8 # egg yolks
+½ C. granulated sugar
+1 Bottle Caramel Sauce
+
+Pecan Shortbread Crust:
+1 Stick unsalted butter, softened
+¼ C. Sugar
+¾ C. all-purpose flour
+⅛ t. Salt
+¼ C. Finely chopped Pecans
+
+Lightly butter the bottom of an 8 or 9” springform pan.  In a bowl, cream butter and sugar on high speed until light and fluffy, 3-4 min.  Sift the flour and salt into a medium mixing bowl.  With the mixer on low, add the flour mixture to the creamed butter and mix only until combined.  Add the nuts and mix until just combined. Press in bottom and slightly up sides. Prick with a fork.  Refrigerate at least 30 min. before baking.  Bake in preheated 300F oven for 35-40 min.  Cool on a wire rack until completely cool.
+
+Prepare shortbread crust and set aside to cool.
+
+In a large sauté pan, melt the butter.  Stir in the brown sugar and cinnamon.  Add the bananas and baste them with the syrup for 2 min.  Pull the sauté pan off the burner.  Carefully add the rum.  Place the pan back on the stove and shake a couple of times.  The pan should flame, if not, ignite the pan with a match.  Shake the pan back and forth until the flame dies, basting the bananas continuously.  Remove from the heat and cool completely.  In a food processor fitted with a metal blade, add the banana mixture and puree until smooth.  Set aside.
+
+In another saucepan, add the cream and bring to a gentle boil.  In a mixing bowl, whisk the egg yolks and granulated sugar together until pale yellow.  Whisk 1 C. of the hot cream into the egg mixture and mix thoroughly.  In a steady stream, slowly add the egg-cream mixture to the hot cream remaining in the saucepan.  Continue to cook for 4 min., stirring occasionally, until the sauce thickens enough to coat the back of a spoon.  Do not allow the mixture to boil.  Remove from the heat and cool completely.  Whisk the banana puree into the cream mixture and mix thoroughly.  Transfer to the refrigerator and chill thoroughly.  Process in an electric ice cream machine according to manufacturer’s directions.
+
+When the ice cream has frozen to the desired consistency, transfer to the springform pan with the cooled shortbread crust and, using a spatula, spread to form a smooth surface.  Wrap with plastic wrap and place in the freezer for at least 4 hours and up to 4 days.  Transfer the pie to refrigerator for 30 min. so it’s easier to slice.
+
+
+
+Almond Cream Puffs
+
+Yield: 12 large			From: Choux pastry from Alton Brown
+
+1 C. water
+6 T. unsalted butter
+1 t. salt (for savory puffs)
+1 T. Sugar plus ⅛ t. salt (for sweet)
+5¾ oz. Bread Flour
+1 C. Eggs (about 4 large eggs plus 2 egg whites)
+
+Almond Cream Filling:
+3½ oz. (1 pkg.) vanilla instant pudding and pie filling
+1¼ C. milk
+1 C. heavy cream, whipped
+1 t. almond extract
+
+Chocolate Glaze:
+3 oz. semi-sweet chocolate pieces
+1 T. butter
+1½ t. milk
+1½ t. light corn syrup
+
+About 3 hours before serving, preheat oven to 425F.
+
+In 2-qt. Saucepan over medium heat, heat water, butter and salt or sugar until butter melts and mixture boils.  Remove saucepan from heat.  With wooden spoon, vigorously stir in the flour all at once until mixture forms a ball and leaves the sides of saucepan.  Return to heat and continue mixing until all flour is incorporated and dough forms a ball.  Transfer mixture into a bowl of a stand mixer and let cool 3 or 4 min.  With mixer on stir or lowest speed add eggs, 1 at a time, making sure the first egg is completely incorporated before continuing.  Once all eggs have been added (or until mixture looks as if it cannot incorporate more egg) and the mixture is smooth, put dough into piping bag fitted with a round tip.  Pipe immediately into goofball-size shapes, 2” apart onto parchment lined sheet pans.  Cook for 10 min, then turn oven down to 350F and bake for 10 more min. or until golden brown.  Once they are removed from the oven pierce with a paring knife immediately to release steam.  Cool on wire rack.
+
+When ring is cool, with serrated knife, slice horizontally in half.  Prepare Almond Cream Filling; spoon into bottom of puffs.  Replace top of puffs.  Refrigerate.  Prepare Chocolate Glaze.  Spoon glaze over puffs.
+
+Almond Cream Filling:
+Prepare pudding package as label directs but use only 1¼ C. milk.  Fold in whipped cream and almond extract.
+
+Chocolate Glaze:
+In double boiler over hot, not boiling, water (or heavy 1-qt. Saucepan over low heat), heat everything until smooth, stirring occasionally.
+
+
+Apple Strudel
+
+Yield:
+
+1 sheet puff pastry
+3 # apples sliced thin and pared (Granny Smith)
+⅔ C. sugar
+2 t. cinnamon
+
+Preheat oven to 375F.  Open up pastry sheet onto a greased cookie sheet.  Mix sugar and cinnamon together.  Add apples to sugar mixture.  Put mixture on one half of pastry—leaving 1” at the edge free.  Fold other half of pastry over and tuck under edge.  Crimp end edges closed with a fork.  Brush top with egg mixture (1 egg white + 1 T. water).  Bake at 375F for 35 min.  Cool 30 min. before slicing.
+
+
+
+
+
+Autumn Apple Buckle
+
+Yield: 10-12 Servings	 			From: Food & Wine Oct. 2002
+
+Crumb Topping:
+1½ C. All-purpose Flour
+¾ C. dark brown sugar
+1 t. Cinnamon
+¾ t. finely grated lemon zest
+1 pinch Salt
+1 stick (4 oz.) + 1 T. unsalted butter, softened
+½ C. Walnuts, coarsely chopped
+
+Batter:
+2 C. All-purpose Flour
+2 t. baking powder
+¼ t. ground Ginger
+¼ t. Salt
+1½ sticks (6 oz.) unsalted butter, softened
+½ C. Sugar
+¼ C. Honey
+1 t. finely grated lemon zest
+1 t. vanilla extract
+2 large # eggs
+½ C. Half-and-Half
+2 lb. Granny Smith Apples, peeled, cored and cut into ½” dice
+Sweetened Sour Cream, for serving
+
+Preheat oven to 350F.  Butter and flour a 10” spring form pan.
+
+Make the crumb topping: In a food processor, pulse the flour with the brown sugar, cinnamon, lemon zest and salt.  Add the butter and process until the mixture resembles moist sand.  Add the walnuts and pulse 3 times.  Transfer the mixture to a bowl and press into large crumbs.
+
+Make the batter: In a medium bowl, whisk the flour with the baking powder, ginger, and salt.  In a large bowl, using a mixer beat the butter until creamy.  Add the sugar and beat until light and fluffy, about 3 min.  Beat in the honey.  Add the lemon zest, vanilla and eggs and beat until smooth.  Add the dry ingredients in 2 batches, alternating with the half-and-half and beat at low speed until smooth.  Fold in the apples.
+	Scrape the batter into the prepared pan and smooth the top.  Sprinkle with the crumb topping.  Bake the buckle in the center of the oven for 1 hour 15 min., or until a toothpick inserted in the center comes out clean.  Let cool for at least 1 hour before unhinging the spring form and removing the ring.  Cut into wedges.
+Note: Can be refrigerated for up to 2 days.  Serve at room temperature.
+
+
+Free-Form Rustic Tarts
+
+Yield: 6-8 people per tart	 		From: Fine Cooking  Aug-Sept. 2002
+
+Sweet Galette Dough (makes 2 11” diameter galettes):
+11¼ oz. (2½ C.) All-purpose Flour
+2 T. Sugar
+½ t. Salt
+ 8 oz. (16 T.) unsalted butter, cut into ½” pieces and chilled
+5 oz. (about ⅔ C.) Ice Water
+
+In a large bowl, mix together the flour, sugar and salt.  Cut in the chilled butter using a stand mixer, a food processor, or a pastry blender until the butter is evenly distributed but still in large, visible pieces.  Add the ice water all at once to the flour and butter.  Mix the dough just until it begins to come together (if using a stand mixer or food processor, be especially careful not to over mix the dough).  Gather the dough with your hands—don’t worry if you see streaks of butter—and shape into 2 disks.  Wrap the disks in plastic and refrigerate for at least 1 hour.
+
+Plum & Raspberry Galette:
+⅓ C. crushed Amaretti (or almond biscotti)
+1 T. All-purpose Flour
+6 ripe Plums (about 1 lb.), rinsed and dried
+1 disk Sweet Galette Dough
+1 T. unsalted butter, melted
+2 T. Sugar
+3 oz. fresh Raspberries
+2 T. strained Raspberry Jam (optional)
+
+Adjust an oven rack to the center position and heat the oven to 400F.  Combine the crushed amaretti and the flour and set aside.  Cut each plum in half, remove its pit, and cut the flesh into ¼” slices.
+	Cover a rimless baking sheet with kitchen parchment.  On a lightly floured surface, roll the galette dough into a 15” round.  Transfer the dough by folding it in half, picking it up, and unfolding it on the lined baking sheet.  Sprinkle the crushed amaretti over the dough evenly, leaving a 2” border without crumbs.  Arrange the plums over the crumbs in concentric circles, overlapping slightly.  Lift the edges of the dough and fold them inward over the filling, pleating as you go, to create a folded-over border.  Brush the border with the melted butter and sprinkle the entire galette with the sugar.  Bake for 30 min.  Remove from the oven and sprinkle the raspberries over the plums.  Return the galette to the oven and bake until the crust is browned and the fruit is cooked and tender, another 15 min.  Slide the galette off the parchment and onto a cooling rack.  Let cool for about 10 min. before slicing.  For a shinier filling, brush on the jam before slicing.
+
+
+Pear Tatin with Custard Sauce
+
+Yield: 8 servings				From: Kitchen Sink class 5/12/1998
+
+Tatin:
+1 sheet frozen puff pastry defrosted
+8 ripe pears
+½ C. butter
+1 C. granulated sugar
+
+Custard Sauce:
+2 # egg yolks
+10 oz. milk
+2 T. granulated sugar
+1 vanilla bean, split and scraped
+a few drops almond extract
+
+Tatin:
+Preheat oven to 400F.
+
+Peel and halve the pears.  Remove the core with a melon ball scoop.  Remove the stem.
+
+In a cast iron pan melt the butter and add the sugar.  Stir to mix.  Lay the pears cut side down on the sugar-butter mix.  Over high heat brown lightly—shaking and stirring without disruption.  Turn over and allow to bubble and brown.  Remove from the heat and top with a sheet of pastry slightly larger than the pan.  Tuck the pastry down.  Place the pan in the oven and cook for 20-25 min. or until the pastry is well-browned and puffed.  Remove from the oven and let rest for 30 min.  Invert and serve with custard sauce.
+
+Custard Sauce:
+
+In a cup, beat the yolks with a fork.  Heat the milk, sugar and vanilla bean.  Stir and bring to a boil (the bubbles stop just before boiling).  Remove the bean and slowly pour about 1 C. milk onto the yolks.  Return to the pan and heat until thick.  Do not boil.  Add a few drops of almond extract.
+
+
+
+
+
+
+
+
+Spiced Amaretto Sautéed Peaches
+
+Yield: 4 servings		From: adapted from A Lyon in the Kitchen, DiscoveryHealth2008
+
+2 C. frozen Peach Slices
+¼ C. Amaretto liqueur
+2 T. Sugar
+1 stick Cinnamon
+1 garnish Toasted Almonds, crushed
+2 T. Butter
+
+In a medium sauté pan, over medium heat, combine the butter, sugar, and cinnamon stick.  When the butter begins to brown, as it will flambé (fire!), very carefully add the Amaretto, then the sliced peaches.  Cook until tender and glazed.  Divide among 4 wine/martini glasses.  Spoon toasted almonds over peaches and serve.
+
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+
+Paula’s Cherries Jubilee
+
+Yield: 6-8 servings				From: Paula Deen
+
+½ Stick Butter
+¼ C. Sugar
+1 T. Cornstarch
+16 oz. (1 can) Pitted Cherries (fresh or frozen)
+¼ C. Brandy
+6-8 servings vanilla Ice Cream
+
+Drain cherries, reserving all the juice.  Melt butter in a sauté pan.  Stir in cornstarch and sugar until smooth.  Gradually stir in the reserved cherry juice.  The mixture will thicken up.  When it boils, pour in the brandy and turn off the heat.  Light the brandy in the pan with a lighter or long match.  When the flame dies down, stir in the cherries and serve over ice cream.
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+
+Peachy Cheesecake Squares
+
+Yield: 20 bars			From: Penzeys spices
+
+2 C. sliced Ripe Peaches (5 large-8 small)
+14 oz.. Can Sweetened Condensed Milk
+2 t. Cinnamon Sugar
+2¼ C. AP Flour
+1½ C. Powdered Sugar
+2 Sticks Butter, cold
+8 oz. cream cheese, softened
+1 # egg
+2 t. Vanilla
+
+ Preheat oven to 350F.  Peel and pit the peaches, slice thinly or chop and toss with cinnamon sugar, set aside.
+
+In a large bowl, combine flour and powdered sugar.  Cut in the butter until the mixture is crumbly and rather dry.  If you don’t mind a little mess, it is easier to do this with your hands.  Reserve 2 C. of the mixture for the topping.  Press the remaining mixture into the bottom of an ungreased 9x13” glass pan.  Bake the crust for 15 min.
+
+While the crust is baking, beat the cream cheese until fluffy.  Gradually beat in the condensed milk until smooth.  Add the egg and vanilla.  Mix well.
+
+After the crust has baked for 15 min., remove from oven and carefully smooth the peaches over the crust in an even layer.  Drizzle with any peach juice that is in the bowl.  Pour the cream cheese mixture over the peaches.  Sprinkle the reserved crust mixture over the top of the cream cheese filling.  Bake for 30-35 min. until bubbly and starting to brown on top.
+
+It is easiest to cut the bars if they have been chilled for awhile, but they are incredibly delicious warm.  If there are any leftovers, store in the refrigerator.
+
+
+
+
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+
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+
+
+Peach Cobbler
+
+Pastry:
+1¾ C. flour
+1 t. salt
+½ C. shortening
+⅓ C. milk
+
+Sift together flour and salt.  Cut in shortening with pastry blender.  Add milk.  Roll out crust.  Cut into ½” strips.
+
+Filling:
+8 C. fresh peaches, peeled & sliced
+1 T. flour
+1¼ C. sugar
+½ stick butter, melted
+
+Put peaches, flour and sugar in a 7x11” pan.  Weave strips of dough into lattice on top.  Pour melted butter over all and bake at 350F for 40-45 min.
+
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+
+Cinnamon Pear Compote
+
+Yield: 4-6 Servings				From: WholeFoodsMarket.com
+
+2 ripe but firm Bosc Pears, peeled, cored and chopped
+¼ C. Seedless Raisins
+⅓ C. Apple Juice
+¼ t. Ground Cinnamon
+1 Pinch of freshly grated Nutmeg
+2 t. unsalted butter, optional
+1 T. Apple Cider Vinegar or Red Wine Vinegar
+1 dash Salt and Pepper, to taste
+
+Put pears, raisins, juice, cinnamon, nutmeg and butter in a small pot and cook over medium heat, stirring occasionally, for about 10 min.
+
+Add vinegar, salt and pepper and continue to cook until juice is thickened and pears just begin to fall apart, about 5 min. more.  Set aside to cool for 5 min., then serve.
+
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+
+Pear Ginger Crumble
+
+Yield: 8 Servings				From: Ellie Krieger FoodNetwork2006
+
+Topping:
+¼ C. Oat Flour or Whole Wheat Flour
+⅔ C. Old-fashioned Oats
+½ C. packed Light brown sugar
+1 t. ground Cinnamon
+¼ C. canola Oil
+
+Filling: 3 lb. firm but ripe Pears, peeled, cored and cut into ¼” slices
+1 T. fresh lemon juice
+1 T. freshly grated Ginger
+2 T. Sugar
+1½ T. all-purpose flour
+
+Preheat oven to 375F.
+
+For the topping: Combine the ingredients in a medium bowl and work together with a fork or with your fingertips until the ingredients are moistened.
+
+For the filling: Combine the pear slices, lemon juice and ginger in a large bowl.  Add the sugar and flour and toss to blend.
+
+Spray an 8x8” baking dish with cooking spray.  Transfer the pear mixture
+to the dish.  Sprinkle the topping over the pears.  Bake crumble until the pears are tender and the topping is golden brown, about 40 min.  Let cool 10 min. before serving.
+
+Serve warm or at room temperature, with a scoop of ice cream, if desired.
+
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+
+Berry Cookie Cobbler
+
+Yield: 8 Servings		From: Sandra Lee’s Semi-Homemade
+
+24 oz. Frozen Mixed Berries, thawed
+21 oz. Comstock Apple Pie Filling
+⅓ C. granulated sugar
+1½ t. ground Cinnamon
+8 oz. Pillsbury prepared Sugar Cookie Dough
+8 scoops Vanilla Ice Cream
+
+Preheat oven to 350F.
+
+In a large bowl, mix berries, pie filling, sugar and cinnamon.  Transfer fruit mixture to an 8x8x2” baking dish (or 2 8x3⅞” loaf pans).  Crumble cookie dough over fruit (or slice ¼” thick), covering thickly and completely.  Bake uncovered until cookie crust is golden and crisp, and juices bubble thickly, about 45 min
+
+Serve warm with ice cream.
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+
+Rodhe’s Rhubarb Cobbler
+
+Yield: 6-8 Servings			From: Rodhe Eguren (Swedish cousin)
+
+1⅓ C. Flour (334 ml)
+1⅓ C. Sugar (334 ml)
+2 # eggs
+3 t. baking powder (15 ml)
+5 T. Butter, melted (150 grams)
+? ? Cornstarch (Potatis Mjol)
+
+Put rack in lower oven.  Preheat oven to 350F (175C).
+
+Fill 9 x 13” pan with rhubarb.  Sprinkle 3 t. (15 ml) sugar over and also 3 t. (15 ml) cornstarch.  Mix flour, remaining sugar and baking powder together.  Add eggs.  Sprinkle over rhubarb.  Pour melted butter over top.  Place baking sheet with lip under pan to catch drips.  Bake in lower oven for 30 min.
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+
+Strawberry Rhubarb Cobbler
+
+Yield: 8 Servings				From: Penzey’s spices
+
+Filling:
+1 qt. (4 C.) Strawberries, washed, tops removed & cut in half
+4 C. chopped Rhubarb, washed & sliced
+⅔ C. granulated sugar
+4 T. Vanilla Sugar, divided
+
+Topping:
+1¾ C. AP Flour
+½ C. Sugar
+1 T. baking powder
+1 pinch Salt
+6 T. (¾ stick) Butter, cold
+¾ C. Milk
+
+Preheat oven to 350F.  Place strawberries, rhubarb, sugar & 3 T. vanilla sugar in a bowl, toss gently, and set aside.
+
+To prepare the topping, mix the flour, ½ C. sugar, baking powder, and salt in a bowl and stir to blend.  Cut the butter into small pieces, put into the flour mixture and blend with your fingers until the mixture resembles coarse crumbs.  Add the milk and stir just to blend.
+
+Grease a 9 x 13” glass baking pan.  Place the fruit in the pan, and spoon topping over the fruit.  Spread it out with a spoon as best you can, but don’t worry if it doesn’t reach to all the edges, as it will smooth out while baking.  Sprinkle the crust with the remaining 1 T. vanilla sugar.  Place the pan in the oven for 40-50 min., until the crust is golden brown.  Let cool before cutting and serving.
+
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+
+
+
+Individual Berry Crisps
+
+Yield: 4 Servings				From: Alton Brown FoodNetwork 2006
+
+Filling:
+12 oz. Frozen Berries or peaches
+¼ C. Sugar
+2 t. Cornstarch
+½ C. plus 2 C. Crisp Topping, recipe follows
+
+Preheat oven to 350F.
+
+Place the frozen berries, sugar, cornstarch and ½ C. of the crisp topping into a medium mixing bowl and stir to combine.  Divide the mixture evenly between 4 (7-8 oz.) ramekins.  Top each ramekin with ½ C. of the remaining crisp topping.  Place the ramekins on a sheet pan and bake on the middle rack of the oven for 30-35 min. or until the fruit is bubbling and the topping is browned.  Allow the crisps to cool for 15 min. before serving.
+
+Crisp Topping (Yield: 4½ C.):
+5 oz. all-purpose flour (approximately 1 C.)
+⅔ C. Sugar
+1½ C. Chopped Nuts such as: walnuts, pecans, or almonds
+1½ C. Crushed Crackers (gingersnaps or cereal)
+4 oz. unsalted butter, cubed and chilled
+
+Place the flour, sugar, nuts and crackers into a large mixing bowl and combine.  Work the butter into the dry ingredients with your hands until it is crumbly.  Store in the refrigerator for up to a week.  Use as topping for crisps, cobblers or grunts.
+
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+
+Mom’s Peach Pie
+
+Yield: 1 pie
+
+Crust:
+½ C. Crisco shortening
+1½ C. all-purpose flour
+¾ t. Salt
+1-3 T. cold Water
+
+Cut Crisco into flour and salt using 2 knives.  Add water (just enough to hold dough together).  Divide in half.  Roll one half out to a 12” circle.  Carefully place in 9” pie pan.  Mix filling and place in crust.  Dot with 1 T. butter.  Roll out top crust.  Place over filling.  Turn top crust under bottom edge and crimp.  Prick crust to let steam escape.
+
+Peach Filling:
+4 C. sliced peaches (generous)
+⅞ C. granulated sugar
+½ t. ground Cinnamon
+5 T. Flour (I use 7) (or ¼ C. Tapioca)
+
+Mix flour, sugar and cinnamon.  Then add fruit.  Put in pie crust.  Follow above directions.  Bake at 425F for 15 min.  DON’T open oven, but turn it down to 350F for 10-20 min. more.
+
+Blueberry Filling:
+2 Pts. Blueberries
+⅞ C. granulated sugar
+6 T. Flour (or ¼ C. Tapioca)
+½ t. ground Cinnamon
+
+Same mixing as peach.
+
+Cherry Filling:	From: Pillsbury’s The Complete Book of Baking
+64 oz. Morello Cherries, drained (must be in a jar, NOT a can)
+1¼ C. Sugar
+⅓ C. Flour (or 3 T. Tapioca)
+¼ t. Almond Extract
+2 T. Butter
+
+Combine everything except butter in a large bowl.  Spoon into pastry lined pan.  Dot with butter.  Place crust on top.  Fold under and crimp.  Prick crust to let steam escape.  Bake at 425F for 40-50 min. or until juice begins to bubble through the holes in the crust.
+
+
+
+Double-Cherry Supreme Pie
+
+Yield: 1 pie
+
+5 C. fresh or frozen Unsweetened Pitted Tart Red Cherries (or 43 oz. jar)
+1¼ C. Sugar
+¾ C. Dried Cherries
+¼ C. all-purpose flour
+¼ t. ground Nutmeg
+Mom’s pie crust
+Milk & sugar for crust
+
+Thaw cherries and reserve liquid.  In a mixing bowl, toss together the cherries, sugar, dried cherries, flour and nutmeg.  Pour into pie crust.  Put on top crust.  Brush pastry with milk and sprinkle with sugar.  Cover edge of pie with foil.  Bake at 375F for 30 min.  Remove foil.  Bake 20 to 30 min. more or until crust is golden.
+
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+
+Mom’s Apple Pie
+
+Yield: 1 pie
+
+Crust:
+¼ of small can of Crisco shortening (½ C)
+1½ C. flour
+¾ t. salt
+1-3 T. cold water
+
+Filling:
+6 C. sliced apples (Jonathan or Winesap preferred)
+1 C. sugar
+1 t. sugar
+1 t. cinnamon
+1⅓ T. butter
+
+Crust: Cut Crisco into flour and salt using 2 knives.  Add water (just enough to hold dough together).  Divide into 2 halves and roll each crust between waxed paper.
+
+Filling:
+Mix filling, except butter, and place in bottom crust.  Dot with butter.  Add top crust and prick with fork to let steam escape.
+
+Pre-heat oven to 425.  Bake 10-15 minutes.  Lower temperature to 350 and bake until top crust is done and pie filling is bubbling.
+
+Note: Put aluminum foil in bottom of oven before heating oven.  Makes for easy oven clean-up!
+
+
+
+Lynn’s Apple Crisp
+
+Yield: 6 servings
+
+4 C. tart apples, pared, cored and sliced
+2 T. lemon juice
+Vanilla ice cream
+
+Crumble topping:
+½ C. flour
+½ C. packed brown sugar
+½ stick butter, softened
+½ t. salt (only if butter is unsalted)
+1 t. ground cinnamon
+
+Slice apples into a 9” pie pan or casserole dish.  Season with lemon juice.
+
+Work the flour, brown sugar, butter, salt and cinnamon together with a pastry blender.  Do not overwork mixture until it is oily.   Spread crumbly mixture over the apples.
+
+Pre-heat oven to 375.  Bake for 30 minutes.
+
+Serve hot or cold with cream or ice cream.
+
+Alternative: Substitute the same amount of peaches or pitted cherries for the apples.
+
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+
+Carole King’s Apple Crisp
+
+Yield: 6 servings
+
+3 # Apples, pared, cored and sliced
+1 C. brown sugar
+1 Stick Butter, melted
+1 dash Cinnamon
+1 C. Flour
+1 t. baking powder
+1 # egg
+
+Arrange apple slices in layers in a pie pan, sprinkling cinnamon over each layer, as you go.
+
+Mix flour, sugar, and baking powder in a bowl.  Whisk egg in a separate bowl and pour into dry mixture.  Use a fork to mix it.  It will be crumbly.  Pour crumbly mixture over apples, getting ir into the crevices of the apple layers.  Pour melted butter on top over everything.
+
+Bake at 350F for 45 min.
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+
+
+Individual Apple Charlottes
+
+Yield: 8 Servings				From: Fine Cooking Winter 2006
+
+Filling:
+3 lb. Braeburn or Golden Delicious Apples (6 or 7)
+1 Lemon, rinsed
+1 Vanilla Bean
+⅓ C. raisins
+⅓ C. Golden raisins
+5 T. unsalted butter
+¼ C. granulated sugar
+1 T. Calvados
+
+Crust:
+1 Loaf White Bread (Pepperidge Farm Classic White) may need 2 loaves
+½ lb. unsalted butter
+¾ C. granulated sugar
+Whip cream or vanilla ice cream for serving
+
+Filling: Peel, core, and dice apples into ¼” pieces (you’ll have about 6½ C.).  Using a vegetable peeler, peel the zest off half the lemon in long strips.  Slice the vanilla bean in half lengthwise and scrape out the seeds.  In a large bowl, toss the apples, lemon zest, vanilla bean seeds and spent pod, raisins, and golden raisins.
+
+In a 12” skillet or 5 qt. Dutch oven, melt the butter over medium-high heat and then add the sugar.  When the sugar is fully moistened, add the apple mixture and cook, stirring almost constantly, until the apples start to release liquid and look soft on the outside, about 7 min.  Set the apple mixture aside to cool slightly and then add the Calvados.
+
+Crust:
+Position a rack in the middle of the oven; heat oven to 475F.  Trim the brad crusts.  Cut eight rounds to fit the bottoms of eight 8 oz. ramekins.  Cut enough rectangles to line the sides (The bread should come to within at least ¾” of the ramekin’s rim, if not the top.).  Melt the butter in a medium skillet and put the sugar in a shallow dish.  Brush the insides of the ramekins with butter.  Generously dip both sides of each piece of bread in butter followed by sugar on one side.  Lay one round in each ramekin, sugared side down.  Nestle the rectangles, sugared side facing outward toward the ramekin, so they line the sides of each one.
+
+Assemble and bake:
+Pick the lemon zest and vanilla bean halves out of the apple filling and fill each ramekin, pressing on the filling to get rid of air pockets.  Be generous; the filling will cook down.  Set the ramekins on a rimmed baking sheet (leaving a few inches between each) and cover snugly with one sheet of foil.  Bake for 40 min.  To see if the charlottes are done, run a paring knife around the side, knock on the ramekin bottom, and invert a ramekin onto a plate to check the bottom; it should be nicely caramelized, and will have caramelized more than the sides.  Unmold and serve with whipped cream or vanilla ice cream on the side.
+Note: Can be made completely 1 day ahead.  Bake at 350F about 12 min. & unmold.
+
+
+Mom’s (Hayley’s favorite!) Pecan Pie
+
+Yield: 1 pie
+
+Crust:
+1 C. flour
+⅓ C. Crisco shortening
+½ t. salt
+2 T. cold water
+
+Filling:
+⅓ C. butter, softened
+¾ C. packed brown sugar
+3 # eggs
+1 C. light corn syrup
+1 C. pecans, broken
+1 t. vanilla extract
+¼ t. salt
+
+Crust: Cut shortening into flour and salt with 2 knives.  Add water and mix lightly.  Roll out into pie shell; prick bottom.  Bake at 475 for 8-10 minutes.  Let cool.
+
+Filling:
+Cream butter and brown sugar together.  Beat in eggs, one at a time, and stir after each.  Stir in corn syrup, pecans, vanilla, and salt.  Pour into slightly baked pie shell.
+
+Pre-heat oven to 375.  Bake 30 minutes.
+
+
+
+Mom’s Mincemeat Pie
+
+Yield: 1 pie
+
+Crust:
+½ C. Crisco shortening
+1½ C. all-purpose flour
+¾ t. Salt
+1-3 T. cold Water
+
+Mincemeat Filling:
+1½ C. Water
+1 T. granulated sugar
+1 box dried Condensed Mincemeat (NOT in jar, but a box)
+1 C. Raisins
+3 # Apples (4 Jonathan or 2 Granny Smith)
+
+Crust: Cut Crisco into flour and salt using 2 knives.  Add water (just enough to hold dough together).  Divide in half.  Roll one half out to a 12” circle.  Carefully place in 9” pie pan.
+
+Filling:
+Preheat oven ton 425F.  Mix everything together in a medium saucepan.  Cook over medium heat until lumps are broken.  Turn down heat and simmer until apples are tender and most of the moisture is gone.  Cool.  Put in unbaked pie crust.  Roll out top crust.  Place over filling.  Turn top crust under bottom edge and crimp.  Prick crust to let steam escape.  Bake at 425F for 20-30 min. until crust is done.  Top with whipped cream.
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+
+Pumpkin Pie
+
+Yield: Two 9” pies			From: Racheal Muhlke
+
+2 9” unbaked Pie Shells
+3½ C. of canned Pumpkin
+1 C. firmly packed brown sugar
+1 C. granulated sugar
+¼ t. Ground Cloves
+2½ t. Ground Cinnamon
+2½ t. Ground Ginger
+1 t. Salt
+4 Eggs, beaten
+1 C. Scalded evaporated milk
+1 C. Scalded Whipping Cream
+
+Preheat oven to 350F.
+
+In a large mixing bowl, combine pumpkin, sugars, cloves, cinnamon, ginger, scalded milk & whipping cream.  Mix thoroughly.  Pour into pie shells, dividing evenly.
+
+Bake for about 1 hour, or until knife inserted in center comes out clean.  Serve with sweetened whipped cream.
+
+Note: Pie needs to cool before serving.
+
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+
+Key Lime Pie
+
+Yield: One 9” pie
+
+Crust:
+1 baked and cooled 9” pie crust
+
+Filling:
+6 large egg yolks
+½ C. granulated sugar
+⅓ C. lime juice
+2 T. lime zest
+2 C. whipping cream, whipped
+
+In a double boiler, combine the egg yolks, sugar and juice.  Cook for 10 min. over simmering water bath on medium heat, stirring occasionally.  Remove from the heat and add the lime zest.  Chill this mixture until it becomes thick, about 20 min.
+
+Whip the cream to soft peaks.  Fold ¾ of the cream into the firmed lime mixture and pour into pie shell.  Top with remaining whipped cream.  Let set up in refrigerator a few hours before serving.
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+Key Lime Pie
+
+Yield: One 9” pie.  8 servings		From: KingArthurFlour.com
+
+Crust:
+1¼ C. Graham cracker crumbs
+¼ C. butter, melted
+
+Filling:
+8 oz. cream cheese
+14 oz. Sweetened Condensed Milk
+⅓ C. Key Lime Juice
+⅛ t. Lime Oil (optional, but great!)
+1 C. Sour Cream
+Whipped Cream and Lime slices for garnish (optional)
+
+Preheat oven to 350F.  Combine ingredients in a bowl and press mixture into a 9” pie pan.  Bake the crust at 350F for 15 min. or until golden brown.  Cool completely before filling.
+
+In a medium bowl, beat the cream cheese until soft.  Add the condensed milk and beat until well-blended.  Stir in the key lime juice and lime oil.  Add the sour cream, mixing until smooth.  Pour the filling into the cooled crust and refrigerate the pie for at least 2 hours before serving.  May garnish with whipped cream and lime slices.
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+
+Banana Pudding
+
+Yield: 8-10 servings			From: The Blue Willow Inn Cookbook
+
+6 T. Flour
+8 T. Sugar
+1 Dash of Salt
+2 # eggs, beaten
+4 C. Milk
+? ? Vanilla Wafer Cookies
+4-5 # Bananas, sliced
+9 oz. Cool Whip
+
+In a saucepan combine the flour, sugar, salt, and eggs.  Add the milk a little at a time, stirring until smooth.  Cook over medium heat, stirring continuously until thickened.  Cool thoroughly.  Line the bottom of a 7x9” casserole with the vanilla wafers then the bananas then the custard.  Repeat until the dish is about ⅔ full, ending with custard (I repeat 2x).  Top with the whipped topping.  Refrigerate any leftovers.
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+Creamy Cranberry Bread Pudding
+
+Yield: 10-12 servings		From: Gale Gand, Food Network
+
+1 lb. Loaf Brioche Challah Bread
+4 C. 2% Milk (original recipe had 3 C. half-and-half & 3 C. heavy cream)
+2 C. heavy cream
+⅛ t. Salt
+1 Vanilla Bean, split lengthwise
+9 # eggs
+1½ C. granulated sugar
+1½ C. Cranberries
+¼½ C. Orange Marmalade
+1 garnish Confectioners’ Sugar
+
+Preheat oven to 350F.  Cut the crusts off the bread and cut into 1” cubes (about 5 C.).  Arrange on a baking sheet and toast in the oven until light golden brown, about 10 min.  Watch carefully to make sure they don’t brown too much; set aside to cool. Leave the oven on.
+
+In a saucepan, heat the half-and-half, cream, salt, and vanilla bean over medium heat, stirring occasionally to make sure the mixture doesn’t burn or stick to the bottom of the pan.  When the cream reaches a fast simmer (do not let it boil), turn off the heat.  Set aside to infuse 10 to 15 min.
+
+In a large mixing bowl, whisk the eggs and sugar together.  Whisking constantly, gradually add the hot cream mixture.  Strain into a large bowl to smooth the mixture and remove the vanilla bean.  Add the bread cubes, toss well, and let them soak until absorbed.  Fold the mixture occasionally to ensure even soaking.  In a food processor, pulse the cranberries to rough chop them.  Fold them into the soaked bread cubes carefully.  Divide half the bread mixture among 12 ramekins (or a 9x13” casserole dish), reserving the rest, filling them halfway.  Place a teaspoon of orange marmalade in each ramekin then top off with the remaining soaked bread mixture.  Arrange the puddings in a hot water bath.  Bake until set and golden brown on top, about 30 min. for ramekins and 50 min. for 9x13” pan.  Serve warm or chilled, dusted with confectioners’ sugar.
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+
+Autumn Bread Pudding
+
+Yield: 10-12 servings		From: bakerscatelog.com
+
+7 C. (about 9 oz.) leftover Brioche or Challah bread, cubed
+6 Large # eggs
+½ C. Sugar
+1½ t. Cinnamon
+¼ t. Nutmeg
+½ t. Salt
+2 C. Whole Milk
+1 C. Half-and-Half, cream, or milk
+15 oz. can Pears in light syrup
+½ C. Dried Apricots
+½ C. Cried Cranberries
+
+Preheat oven to 325F.  Lightly grease a 9x11” baking dish.
+
+Whisk the eggs in a large bowl.  Add the sugar, vanilla, cinnamon, nutmeg, and salt, and whisk until thoroughly combined.  Add the milk and half-and-half, continuing to whisk.
+
+Stir the bread into the egg mixture, using a large sp[oon or spatula to mix everything together until the bread is thoroughly coated.  Let stand for 30 min, stirring occasionally.
+
+Drain the pears, reserving the syrup for another use, if desired.  Cut the pears into 1” pieces.  Cut the dried apricots into slivers.  (Scissors sprayed with a little non-stick vegetable oil spray work well here.)
+
+Fold all the fruit into the bread-custard mixture and pour it into the baking pan.  Bake for 50 min., until the pudding is puffed, lightly browned, and a knife inserted in the center comes out clean.  Let the pudding cool for at least 15 min. before serving.  Drizzle with caramel sauce and serve with ice cream, if desired.
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+
+Sticky Toffee Pudding
+
+Yield: 8-10 servings			From: Saveur No. 88
+
+For the cake:
+4 T. plus 1 t. Butter, softened
+¾ C. granulated sugar
+2 # eggs
+6 oz. Pitted Dates, chopped
+1 t. baking soda
+1 C. Self-Rising Flour, sifted
+1 t. Vanilla
+
+For the sauce:
+2 C. heavy cream
+½ C. Demerara Sugar
+2 T. Black Treacle
+
+For the cake:
+Preheat the oven to 350F.  Grease a 4 x 8” loaf pan with 1 t. butter and set aside.  Whisk the remaining butter and sugar together in a large mixing bowl until light and fluffy.  Add 1 egg at a time, beating well after each addition.  Batter will look slightly curdled.  Set batter aside.
+
+Put dates and 1 C. plus 2 T. water into a medium pot and bring to a boil over medium-high heat.  Remove pot from the heat and add baking soda; mixture will bubble up immediately.  Once the bubbles have subsided, about 1 min., pour date mixture into batter in bowl and mix well.  Add flour and vanilla and mix until just combined.  Pour batter into prepared pan.  Bake cake until firm when touched and a wooden skewer inserted into center comes out with moist crumbs attached, about 55 min.  Let cake cool completely in the pan.  (Cake may be sliced and eaten with the sauce at this time.)  Wrap cake in pan with plastic wrap and freeze for at least 1 day.  Transfer cake to the refrigerator to let thaw, then unwrap.
+
+For the sauce:
+Combine cream, sugar, and treacle in a small pot and bring to a boil over medium-high heat, stirring until sugar dissolves, about 8 min.  Reduce heat to medium and simmer sauce, stirring constantly, until slightly thickened, about 5 min.
+
+
+
+Dark Chocolate Mousse
+
+Yield: 5 servings		From: Ellie Kreiger FoodNetwork 2003 EK0109
+
+12.3 oz. (1 pkg.) Silken Tofu, drained
+3 oz. High Quality Bittersweet Chocolate, finely chopped
+¼ C. Unsweetened Cocoa Powder, preferably Dutch-processed
+¼ C. Water
+1 T. Brandy
+½ C. plus ½ t. Superfine Sugar
+¼ C. heavy cream
+1¼ t. Shaved Chocolate
+
+In a blender or food processor, puree the tofu until it is smooth…CRUCIAL!
+
+Put the chopped chocolate, cocoa powder, ¼ C. water, and brandy in a saucepan or heat=proof bowl over a pot containing 1” barely simmering water.  Stir frequently, until melted and smooth.  Remove from heat.  Mix in ½ C. of sugar, a little at a time, until smooth.
+
+Add the chocolate mixture to the tofu and puree until smooth and well blended.  Spoon the mousse into serving dishes, cover and refrigerate for at least 1 hour.
+
+Whip the cream with a beater.  When the cream is almost completely whipped, add the remaining ½ t. of sugar and finish whipping.  Top each serving with a dollop of whipped cream (1 T.) and a sprinkle of chocolate shavings (¼ t.) and serve.
+
+Total fat: 13 g
+Calories: 278
+Protein: 6g
+Saturated fat: 6g
+Carbohydrates: 35g
+Fiber: 3g
+
+
+
+
+
+
+
+Frozen Chocolate Mousse Pie
+
+Yield: 8 servings		From: adapted from Paula Deen FoodNetwork 2008
+
+2 C. Semisweet Chocolate Chips
+1 qt. heavy cream
+1 T. Chocolate Crème Liquor
+1 t. vanilla extract
+3 C. Powdered Sugar
+1 Pre-made Pie Shell
+Chocolate Chips for topping
+
+Preheat oven to 350F.  Prick holes in bottom of pie shell.  Bake in oven for 11 min. or until golden brown.  Let cool.
+
+In a medium saucepan over medium-low heat, add chocolate chips, 3 T. cream and chocolate liquor.  Cook until smooth, about 1 min.  Add vanilla extract.  Mix and let cool.
+
+In a mixing bowl, combine the sugar and remaining cream.  Whip as if you were making whipped cream.  Slowly fold the chocolate sauce into the cream.  Pour the mousse mixture into the pie shell.  Add chocolate chips to the top of the pie.  Wrap the pie and freeze for a few hours or overnight.
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+
+Chocolate Dream Pie
+
+Yield: 8 servings		From: Pillsbury Bake-Off
+
+I 9” Pie Crust, baked and cooled
+½ C. Sugar
+¼ C. Cornstarch
+⅛ t. Salt
+1 C. Milk
+6 oz. (1 C.) Semi-Sweet Chocolate Chips
+2 # egg yolks, slightly beaten
+3 oz. cream cheese, cubed & softened
+1½ C. Whipping Cream
+1 t. Vanilla
+
+In medium saucepan, combine sugar, cornstarch & salt; mix well.  Gradually stir in milk.  Add chocolate chips and egg yolks.  Cook over medium heat until mixture is thickened, stirring constantly.
+
+Remove from heat; stir in cream cheese, beating until smooth.  Cover surface with plastic wrap.  Refrigerate until just cool, about 1 hour.
+
+In large bowl, beat whipping cream and vanilla until soft peaks form.  Reserve 1 C. whipped cream for topping.  Fold remaining whipped cream into cooled chocolate mixture.  Spoon evenly into cooled baked shell.
+
+Spoon or pipe reserved whipped cream over filling.  Refrigerate 6-8 hours or overnight.  Store in refrigerator.
+
+
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+
+
+
+
+Sweet Potato Flan
+
+Yield: 10-12 servings		From: Emeril Lagasse  FoodNetwork 2006
+
+For the caramel:
+2 C. Sugar
+½ C. Water
+
+For the flan:
+1 Large Sweet Potato (about 1 lb.), baked until tender then peeled
+2 C. Half-and-Half
+6 T. granulated sugar
+7 oz. Sweetened Condensed Milk
+⅔ C. Water
+2 t. vanilla extract
+2 T. Maple Syrup
+5 Large # eggs
+2 # egg yolks
+
+Preheat oven to 350F.
+
+Prepare the caramel: In a heavy saucepan, combine the sugar and water.  Cook over low heat, without stirring, until the syrup turns a medium amber, painting the sides of the pan with a wet pastry brush as needed, about 5 min.  Pour into one large (10 C.) soufflé dish, round casserole, or 9” cake pan, and tilt to evenly coat the bottom and slightly up the sides.  Set aside.
+
+Prepare the custard: In the bowl of a food processor, process the potato.  With the machine running, add 1 C. of the half-and-half, and process until smooth.
+
+In a large bowl, combine the sugar, the remaining 1 C. of half-and-half, condensed milk, ⅔ C. water, vanilla, and maple syrup, and mix well.
+
+In another large bowl, beat the eggs and egg yolks until frothy.  Strain the eggs into the wet ingredients and mix well.  Add the sweet potato mixture, whisk well, then transfer to the prepared pan.  Place the dish in a large baking pan and add enough hot water to come halfway up the sides of the dish.  Bake for 2 hours, or until the custard is mostly set but the center is still slightly wobbly.  Remove from the oven and transfer to a rack to cool.
+
+Refrigerate until very cold, at least 6 hours, or overnight.  To unmold, run a thin knife around the sides of the custard, and invert onto a serving dish.
+
+
+Mom’s Baked Custard
+
+Yield: 6 servings
+
+2 large eggs
+⅓ C. sugar
+¼ t. salt
+2 C. milk
+1 t. vanilla extract
+1 dash ground nutmeg
+
+Beat eggs, sugar and salt slightly.  Scald milk and vanilla in a saucepan.  Pour into egg mixture, stirring constantly.  Strain mixture into 6 custard cups or 1½-quart casserole.  Sprinkle with nutmeg.  Set cups or casserole in larger container.  Pour water around cups or casserole.
+
+Pre-heat oven to 350.  Bake 30-35 minutes, until knife comes out clean.
+
+
+Lemon Custards with Blackberries
+
+Yield: 4 servings
+
+2 C. 2% Milk
+3 Large Eggs
+1 Large Egg Yolk
+⅓ C. Sugar
+1 # lemon zest
+1 t. Vanilla
+½ t. Lemon Extract (optional)
+⅛ t. Salt
+1 pan Very hot tap water
+½ C. fresh Blackberries
+1 garnish Mint sprigs (optional)
+
+Preheat oven to 325F.  and position a rack in the lower third.  In a small saucepan, heat the milk until small bubbles appear around the edge.  Meanwhile, in a medium bowl, whisk the eggs with the egg yolk, sugar, lemon zest, vanilla, lemon extract, and salt.  Whisk the hot milk into the egg mixture.  Pour the custard into four ¾ C. ramekins or custard cups and transfer the cups to a small roasting pan.  Place the pan in the oven and carefully pour enough hot water into the pan to reach halfway up the sides of the ramekins.
+
+Bake the custards about 50 min., or until they are just set around the edges but still slightly jiggly in the centers.  Immediately transfer the custards to a wire rack to cool, then refrigerate until chilled, at least 3 hours.  Scatter the berries on top and garnish with mint sprigs.
+
+Total fat: 7 g
+Calories: 210
+Saturated fat: 3.0 g
+Carbohydrates: 27g
+Fiber: 1g
+
+
+
+
+
+
+
+
+
+
+Fresh Strawberry Custard
+
+Yield: 12 servings
+
+2 C. 2% Milk
+2 C. heavy whipping cream
+6 large eggs, beaten
+½ C. granulated sugar
+1 large vanilla bean, scraped
+1 pint strawberries, cut in slices
+
+Preheat the oven to 375F and set the rack in the center of the oven. Place 12 custard cups into a pan that can hold a water bath.
+
+In a saucepan scald the cream with the vanilla bean.  Let it cool.
+
+Combine the eggs with the sugar (add sugar slowly while whisking so sugar does not burn the yolks) and pour the milk mixture through a strainer into the above.
+
+Place the berries into each of the serving cups.  Pour the custard mixture on top.  Bake in oven for 30-40 min. or until a knife inserted in the center comes out clean.  Serve cold.
+
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+
+
+
+
+
+Orange Crème Caramel
+
+Yield: 6 servings			From: Gourmet Jan. 2002
+
+3 Large Navel Oranges
+1¾ C. Sugar
+3 C. Whole Milk
+3 Whole Large Eggs plus 3 Large Egg Yolks
+
+Preheat oven to 325F and line bottom of a small roasting pan with a folded kitchen towel.
+
+Finely grate zest from oranges, then squeeze enough juice to measure 1 C.  Pour juice through a fine sieve into a 2-qt. heavy saucepan, discarding the pulp, and stir in 1 C. sugar.  Bring to a boil over moderately high heat, stirring until sugar is dissolved.  Boil, without stirring but washing down any sugar crystals with a brush dipped in cold water and skimming froth as necessary, until syrup begins to turn golden, about 5 min.  Continue to boil, swirling pan occasionally, until syrup is a deep golden caramel.  Immediately divide caramel among ramekins, tilting if necessary to coat bottoms.
+
+Bring milk and zest just to a simmer over moderate heat, then remove from heat and let stand, covered, 10 min.
+
+Whisk Together whole eggs, yolks, and remaining ¾ C. sugar in a large bowl, then whisk in warm milk.  Pour custard through a fine sieve into a bowl, pressing on and discarding solids.  Divide custard among ramekins and arrange ramekins in roasting pan.
+
+Carefully add enough hot water to pan to reach halfway up sides of ramekins.  Bake in middle of oven until custard is just set (but still trembles slightly in center), 50 min. to 1 hour.  Run a thin knife around side of each ramekin to loosen, then transfer ramekins to a rack and cool.  Chill, loosely covered, at least 2 hours.
+
+To unmold, invert plates over ramekins and invert custards onto plates.
+
+Note: To make 1 large crème caramel instead of individual ones, bake in a 9” glass pie plate in a hot water bath for 1 to 1¼ hours.
+
+Crème caramels can be chilled up to 2 days.  The longer chilling helps to liquefy the caramel for easier unmolding.
+
+
+
+Rich Vanilla Bean Crème Brulee
+
+Yield: 12 servings
+
+3 C. milk
+3 C. heavy whipping cream
+2 large vanilla bean, split and scraped
+6 large eggs, beaten
+½ C. granulated sugar
+½ C. turbinado sugar for topping
+
+Preheat the oven to 325F and set rack in center of oven.  Set 12 custard cups (shallow cups work best) in a large pan that can hold a water bath.
+
+In a saucepan scald the milk and cream with the vanilla bean (slight scum on top).  Remove from heat and set aside.
+
+In a bowl combine the eggs and sugar.  Add the slightly cooled milk mixture.  Pour the custard through a strainer into the cups.  Pour hot water into pan to ½”.  Bake in oven for 40-45 min. or until knife inserted in center comes out clean.  Let cool.
+
+Place about 2 T. turbinado sugar evenly onto top of each custard.  Place under a broiler or use a torch to caramelize—watch carefully as it burns easily!
+
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+
+
+Fresh Raspberry Crème Brulee
+
+Yield: 12 servings
+
+2 C. Whole Milk
+2 C. heavy whipping cream
+1 large vanilla bean, split and scraped
+6 large eggs, beaten
+½ C. granulated sugar
+1 pint raspberries, washed and dried
+½ C. turbinado sugar
+
+Preheat the oven to 375F and place rack in center of oven.  Put 12 custard cups into a larger pan that can hold a water bath.
+
+In a saucepan scald the cream with the vanilla bean.  Let it cool.
+
+Combine the eggs with the sugar and strain the milk mixture into the egg mixture.
+
+Place the berries into each serving cup.  Pour the custard mixture through a strainer on top of berries.  Fill pan with hot water to ½”.  Bake in oven for 30-40 min. or until knife inserted in center comes out clean.  Cool.
+
+Place about 2 T. turbinado sugar evenly onto top of each custard.  Place under a broiler or use a torch to caramelize—watch carefully as it burns easily!
+
+
+
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+
+
+
+Baked Rice Pudding
+
+Yield: 6 Servings				From: Paula Deen, 2007
+
+1 C. Cooked Rice
+2½ C. Milk
+3 Large Eggs, lightly beaten
+¾ C. Sugar
+¾ C. Raisins
+1 t. vanilla extract
+¼ t. Salt
+½ t. Ground Cinnamon
+¼ t. freshly Ground Nutmeg
+
+Preheat oven to 325F.  Lightly grease a 9” glass baking dish.
+
+In a large bowl, stir together the first 7 ingredients.  Spoon into prepared baking dish.  Place baking dish in a larger pan; pour boiling water into the larger pan to a depth of 1”.  Bake for 1½ hours, or until lightly browned and set.  Combine cinnamon and nutmeg; sift over top of pudding.  Cool slightly and cut into squares to serve.
+
+
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+
+
+
+Milk Chocolate Fondue
+
+Yield: 6 Servings
+
+12 oz. Swiss Milk Chocolate
+½ C. heavy cream
+
+Break up chocolate into the top of a double boiler.  Add cream.  Heat slowly, stirring constantly, until melted and smooth.
+
+Serve with large marshmallows, fresh strawberries & bananas, & cubes of pound cake.
+
+
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+
+Chocolate Raspberry Charlotte
+
+Yield: 9” cake				From: George Geary
+
+Amaretto Genoise Cake Base:
+1 t. unsalted butter, melted
+4 Large # eggs
+¾ C. less 2 t. granulated sugar
+1 C. Cake Flour, sifted onto a paper towel
+½ t. Almond Extract
+
+Coat a 9” round pan with melted butter, applying it with a pastry brush; set aside.  Preheat oven to 375F.  Beat eggs with a whisk then add sugar gradually.  Place the mixing bowl over low heat, moving the bowl to heat the contents evenly, being very careful not to cook the mixture.  So, when this is warm to the touch, place the bowl onto the mixer with the whip attachment.  Whip it at high speed until the eggs triple in volume, about 15 min.  Take the bowl off the mixer and slowly pour in the sifted flour while gently folding with a wooden spoon.  This is best done with the aid of another person, who would be sprinkling the flour during the folding (do in thirds).  Add the almond extract.  Pour the batter into the pan and place it in the center of the oven at 375F.  When the top is slightly brown and it springs back slightly when touched, it’s done.  This will be about 20-24 min.  Wait 10 min.  Remove from pan and cool on wire rack for 15 min.  Slice in half or thirds horizontally.  Freeze for up to 2 months.
+
+Chocolate Raspberry Mousse:
+16 oz. Semi-sweet Chocolate, chopped
+16 oz. heavy cream
+4 large eggs, separated
+2 large # eggs
+2 T. Raspberry Liqueur
+
+Place the chocolate over low simmering heat in a double boiler until melted, stirring occasionally.  Set aside when melted.  In a mixing bowl, whip the cream until firm; set aside.  In an oil free, clean mixing bowl whip the egg whites until firm; set aside.  Place the chocolate in a large bowl and with a whisk, mix the egg yolks and the whole eggs into the chocolate until well combined.  Alternately fold the whipped cream and the egg whites into the chocolate mixture until well combined.  Add the liqueur and blend well.
+
+Using a greased 9” cheesecake pan with removable sides, put a layer of genoise cake in the bottom.  Place ladyfingers on the inside sides of the pan.  Pour the mousse in the center and smooth out.  Let firm up in the refrigerator.  Can decorate with whipped cream cheese frosting (½ batch is plenty).
+
+
+Jennifer’s Cheesecake
+
+Crust:
+1¼ C. Graham cracker crumbs
+¼ C. butter, melted
+
+Filling:
+8 oz. cream cheese
+½ C. Sugar
+1 T. Lemon juice
+½ t. Vanilla
+1 dash Salt
+2 # eggs
+
+Topping:
+1 C. Sour Cream
+2 T. Sugar
+½ t. Vanilla
+
+Crust: Combine and press into an 8” spring form pan on bottom and halfway up the sides.
+
+Filling:
+Preheat oven to 325F.
+
+Beat cream cheese until fluffy; gradually blend in ½ C. sugar, lemon juice, vanilla and salt.  Add eggs, one at a time, beating well after each.  Pour into crust.  Bake for 25-30 min. or until set.
+
+Topping:
+Combine and spoon over top of cake after baking the filling.  Return to oven for 10 min. more.  Cool.  Chill several hours.
+
+Serve with strawberries.
+
+
+
+
+
+
+Lemon Curd Cheesecake
+
+Yield: 12 Servings (9” cake)				From: George Geary
+
+Crust:
+I use homemade graham cracker crust
+
+Filling:
+24 oz. cream cheese
+¾ C. granulated sugar
+1 T. fresh lemon juice
+1 t. vanilla extract
+3 large # eggs
+½ C. Lemon Curd
+
+Preheat oven to 350F.  Prepare crust and freeze until batter is ready.  Freezing keeps crust from coming up into batter.
+
+In a mixer with the paddle attachment, blend the cream cheese, sugar, juice and vanilla until well blended and smooth.  Add the eggs, one at a time, mixing at least 30 seconds between each egg.  Swirl the lemon curd into the batter slowly.  Pour into the prepared pan.  Bake for 40 min.  Cool before removing from pan.  Top with additional lemon curd or whipped cream.
+
+Note: Freezes well.  Can make in lined cupcake tins.  If so, bake for 22-24 min.  Makes about 18 small cheesecakes.  To avoid cracking, have all ingredients at room temperature and do not exceed 350F.
+
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+
+
+Lemon Curd
+
+Yield: 1 Pint					From: George Geary
+
+10 large Egg Yolks
+¾ C. granulated sugar
+¾ C. fresh lemon juice (don’t use bottled juice)
+½ C. unsalted butter
+
+In the bottom of a double boiler, place water and heat to medium.  Just bring the water to a simmer.
+
+Meanwhile, in the top part of a double boiler, off the heat, place the egg yolks.  Whisk the yolks to break them up fully, scraping sides often.  While whisking, sprinkle sugar into the yolks (do not “dump” sugar as it’ll burn the yolks).  Then Pour in the lemon juice in a steady stream.  Place the top part of the double boiler onto the simmering water.  Cook, stirring constantly, until the mixture coats the back of a metal spoon.  This will take about 7 min.  DO NOT allow to boil.  Remove from the heat.  Whisk in the butter, a little bit at a time, until melted and smooth.  Cool and use when set.
+
+Note: Can double and triple this recipe.  Can use blood oranges or key limes.  Cans well with a water bath.  The sugar preserves the eggs.  To store, cool on the counter and after room temperature, place into an airtight container and keep in the refrigerator.  Keeps 1 month in the refrigerator.
+
+Use swirled in cheesecake or on top of one, for lemon curd tarts, or as a filling for cream puffs.
+
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+
+Mom’s Prune Spice Cake
+
+1 C. Cooked Prunes
+¾ C. Butter or Crisco shortening
+1 C. Sugar
+3 # eggs
+1 t. vanilla extract
+2 C. Cake Flour
+½ t. Salt
+1 t. baking soda
+1 t. ground Cloves
+1 t. ground Cinnamon
+1 t. ground Nutmeg
+¾ C. Buttermilk
+¾ C. chopped Walnuts (if desired…I omit)
+
+Preheat oven to 350F.  Grease a 9x13” pan.
+
+Cut prunes from pits into small pieces; set aside.  Separate eggs putting whites in mixing bowl and yolks in a small bowl.  Beat egg whites until stiff and pour into medium bowl.  To same mixing bowl, cream together butter and sugar thoroughly.  Add yolks to creamed mixture.  Blend in vanilla.
+
+Sift flour with salt soda and spices.  Add to batter alternately with buttermilk.  Blend in prunes and walnuts.  Fold beaten egg whites into batter.  Bake for 35 min. or until toothpick inserted in center comes out clean.
+
+Frost with Butter Icing.
+
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+
+
+Lemon Cake
+
+Yield: 2-8.5x4.25x2.5” loaf pans		From: Barefoot Contessa Parties! 2001
+
+½ lb. unsalted butter (2 sticks), at room temperature
+2½ C. granulated sugar, divided
+4 Extra-large eggs, at room temperature
+⅓ C. grated lemon zest (6 to 8 large lemons)
+3 C. Flour
+½ t. baking powder
+½ t. baking soda
+1 t. kosher salt
+¾ C. freshly squeezed lemon juice, divided
+¾ C. Buttermilk, at room temperature
+1 t. Vanilla
+
+For the Glaze:
+2 C. Confectioner’s Sugar
+3½ T. freshly squeezed lemon juice
+
+Preheat oven to 350F.  Grease and flour both loaf pans.  You may also line both bottoms with parchment paper, if desired.
+
+Cream the butter and 2 C. granulated sugar with an electric mixer until light and fluffy, about 5 min.  With the mixer on medium, add the eggs, one at a time, and the lemon zest.
+
+Sift together the flour, baking powder, baking soda, and salt in a bowl.  In another bowl, combine ¼ C. lemon juice, the buttermilk, and vanilla.  Add the flour and buttermilk mixtures alternately to the batter, beginning and ending with the flour.  Divide the batter evenly between the pans, smooth the tops, and bake for 45 min. to 1 hr., until a cake tester comes out clean.
+
+Combine ½ C. granulated sugar with ½ C. lemon juice in a small saucepan and cook over low heat until the sugar dissolves.  When the cakes are done, allow to cool for 10 min.  Remove the cakes from the pans and set them on a rack over a tray or sheet pan; spoon the lemon syrup over them.  Allow the cakes to cool completely.
+
+For the glaze, combine the confectioner’s sugar and lemon juice in a bowl, mixing with a wire whisk until smooth.  Pour over the tops of the cakes and allow to drizzle down the sides.
+
+
+
+Crunchy Top Lemon Cake
+
+4 oz. Butter, softened
+6 oz. granulated sugar
+6 oz. self-rising Flour
+1 t. baking powder
+2 # eggs
+4 T. Milk
+1 Lemon Rind, grated
+
+Topping:
+Juice of 1 Lemon
+4 oz. granulated sugar
+
+Preheat oven to 350F.  Lightly grease an 8” cake pan.  Line with parchment paper and grease that.
+
+Measure all cake ingredients into a large bowl and beat well for 2 min. until smooth and well blended.  Turn mixture into prepared pan and level the surface.  Bake for 35-40 min.
+
+While cake is baking, make the crunchy topping.  Measure the sugar in a small bowl.  Add lemon juice, stir until well blended.  When cake comes out of the oven, spread the lemon paste over the top whilst the cake is still hot.  Leave cake in the pan until cool, then turn out and remove the paper.
+
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+
+Lemon Pudding Cake with Fresh Mixed Berries
+
+Yield: 4 Servings				From: Tyler Florence 2008
+
+1 T. unsalted butter
+⅔ C. Superfine Sugar
+2 Eggs, separated
+⅔ C. Reduced-Fat Buttermilk
+2 T. lemon juice
+1 T. lemon zest
+¼ C. all-purpose flour
+¼ t. Salt
+
+Garnish:
+1 C. fresh raspberries
+1 C. fresh Blueberries
+1 C. fresh Blackberries
+2 T. Confectioners’ Sugar
+
+Preheat oven to 325F.  Butter and lightly sugar 4 ramekins (about 1 C. size).
+
+In a mixer, add egg yolks, buttermilk, lemon juice and lemon zest and beat until well combined.  Reduce the speed to low and sift in flour, sugar and salt.  Continue to mix until combined.  Beat egg whites until you get stiff peaks then combine the 2 mixtures by gently folding them together, a little at a time.  Divide evenly amongst ramekins then bake in a water bath (Set ramekins in a roasting pan and fill with hot water halfway up the sides of the ramekins.)
+
+Bake for 60 min. until the top springs back when gently pressed and the cakes have a nice golden brown color.  Allow to cool slightly, then carefully invert onto a plate.  Serve with fresh berries and dust with powdered sugar.
+
+
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+
+Carrot Cake Muffins
+
+Yield: 32 Cupcakes			From: Penzeys Spices
+
+3 C. peeled, grated Carrots, ends removed (about 1 lb.)
+2 C. all-purpose flour
+1 t. China or Korintje Cinnamon
+1 t. Salt
+1 t. baking soda
+1 t. baking powder
+4 Large # eggs
+2 C. Granulated White Sugar
+¾ C. Applesauce
+¼ C. vegetable oil
+1 t. Vanilla
+1 C. chopped Nuts or Raisins (optional)
+
+Frosting:
+⅓ C. cream cheese
+¼ C. Butter (½ stick)
+1 t. Vanilla
+2 C. Powdered Sugar
+Milk, if needed to thin frosting
+
+Preheat oven to 325F.  Line muffin tins with paper liners.  Peel carrots, chop off ends, and grate finely, which is easiest with a food processor.  Sift flour, cinnamon, salt, baking soda, and baking powder together; set aside.  In a large mixing bowl, beat eggs until well blended.  Add sugar, applesauce, oil, carrots and vanilla.  Mix well at medium speed.  Add flour mixture and nuts or raisins.  Blend on low speed until just mixed.  Spoon batter into cupcake cups, about ⅔ full.  Place the pans in the preheated oven and bake for 12-15 min.  Check for doneness-cupcakes should be browned and springy to the touch.  Let cool completely before frosting.
+
+To prepare frosting:
+Let cream cheese and butter come to room temperature.  Blend thoroughly with vanilla, then beat in powdered sugar at low speed.  Add a drizzle of milk to make the frosting spread more easily, if desired.
+
+
+
+
+
+
+
+Mom’s Orange Cake
+
+9 Eggs (Mom uses extra large)
+¼ t. Salt
+1 t. cream of tarter
+1⅛ C. granulated sugar
+4 T. orange juice (use ¼ C. thawed, undiluted frozen juice)
+1⅛ C. Cake Flour (measure after sifting)
+Grated rind of one Orange
+
+Preheat oven to 300F.  Have rack on lowest level.
+
+Beat the egg whites with the salt until foamy.  Add cream of tarter and beat until stiff.  Add ⅔ C. sugar gradually, beating well after each addition of sugar.
+
+Beat egg yolks until very thick.  Add remaining sugar and beat well.  Fold egg yolk mixture into the egg white mixture.  Sift flour over this and carefully fold together.  Pour into a large unbuttered angel food cake pan with removable bottom and bake for 1 hour.
+
+Allow to cool inverted on a cake rack.  Remove to plate.
+
+Cut into 3 layers and fill with fleur d’orange frosting.
+
+Fleur D’Orange Frosting:
+4 # egg yolks
+1 C. granulated sugar
+1 # orange, juice and rind
+1 T. fresh lemon juice
+1 Pt. Heavy cream, whipped
+
+Beat egg yolks well, add sugar and continue beating.  Add lemon and orange juice.  Place in a double boiler, stir frequently or constantly and allow to cook until the egg mixture cooks down and thickens.  Add orange rind.  Cool.
+
+Fold in whipped cream.
+
+
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+
+
+Pineapple Upside-Down Cake
+
+Yield: 8 Servings			From: Pillsbury: The Complete Book of Baking
+
+½ C. firmly packed brown sugar
+¼ C. Butter, melted
+6 Canned Pineapple Slices, drained
+6 Maraschino Cherries
+2 Eggs, separated
+½ C. Sugar
+¾ C. all-purpose flour
+½ t. baking powder
+¼ t. Salt
+¼ C. Pineapple Juice
+
+Heat oven to 350F.  In small bowl, combine brown sugar and butter; blend well.  Spread in bottom of ungreased 9” round cake pan.  Arrange pineapple slices and maraschino cherries over brown sugar mixture.  Set aside.
+
+In small bowl, beat egg yolks until thick and lemon colored.  Gradually add sugar; beat well.  Add flour, baking powder, salt and pineapple juice to egg yolk mixture; mix well.  In another small bowl, beat egg whites until stiff peaks form; fold into batter.  Pour batter evenly over pineapple slices and cherries.
+
+Bake at 350F for 30-35 min. or until toothpick comes out clean.  Cool upright in pan 2 min.; invert onto serving plate.  Serve warm.
+
+Note: Best eaten immediately.
+
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+
+Praline Pumpkin Torte
+
+Yield: 12 Servings			From: Sunset magazine Nov. 20005
+
+¾ C. firmly packed brown sugar
+⅓ C. Butter
+3 T. plus 1¾C. heavy whipping cream
+1 C. chopped Pecans
+4 large eggs (Estes Park: 5)
+1⅔ C. granulated sugar
+1 C. vegetable oil
+2 C. Cooked Pumpkin (I use 1 small can)
+1 t. Vanilla
+2 C. all-purpose flour
+2 t. baking powder (Estes Park: 1 t.)
+¾ t. Cinnamon
+¾ t. Ground Ginger
+¾ t. Ground Nutmeg
+1 t. baking soda (Estes Park ½ t.)
+1 t. Salt
+¼ C. Powdered Sugar
+
+Preheat oven to 350F.  Butter 2 9” round cake pans.  Line bottoms of pans with cooking parchment.  In a heavy 1 to 2 quart pan over low heat, stir brown sugar, butter, and 3 T. whipping cream until melted and blended, about 5 min.  Pour half the brown sugar mixture into each of the cake pans.  Sprinkle chopped pecans evenly into pans.
+
+In a bowl, with a spoon, beat eggs, granulated sugar, and oil until well blended.  Stir in pumpkin and ½ t. vanilla.  In a bowl, whisk together flour, baking powder, cinnamon, ginger, nutmeg, baking soda, and salt to blend.  Whisk dry ingredients into pumpkin mixture until well blended.  Pour half the batter into each of the pans; smooth top.  Bake until a toothpick inserted in the center of cakes comes out clean, 30 to 35 min.  Let cool in pans on racks about 5 min., then invert onto racks and remove pans and paper.  Let cool completely, about 1½ hours.
+
+Up to 6 hours before serving, in a bowl, with an electric mixer on high speed, beat remaining 1¾ C. whipping cream until soft peaks form.  On low speed, beat in powdered sugar and remaining ½ t. vanilla just until blended.  Set one cake layer, pecan praline side up, on a serving platter.  Spread ⅔ of the whipped cream mixture. on top.  Set second layer, praline side up, on top.  Cover with remaining whipped cream mixture.  Sprinkle with remaining ¼ C. pecans.
+
+
+
+Fancy Chocolate Cake
+
+					From: Peter Fontaine 4/4/2005 cooking class
+
+Cake:
+1 box Betty Crocker Super Moist Chocolate Fudge Cake Mix (in Estes Park use High Altitude modifications plus additional 2 T. water and 1 T. flour)
+1 splash Brandy, coffee or chocolate liquor, optional
+
+Coffee Butter Cream:
+2 lb. unsalted butter, at room temperature
+1 lb. white fondant (purchased at cake decorating store)
+½ C. Instant Espresso Powder, possibly more
+1 splash Hot Water
+
+Chocolate Ganache:
+1 lb. Bittersweet Chocolate (not chips)
+1 Pt. heavy cream
+
+Cake: Make as directed above in 2 9” round cake pans.  Grease bottom of pan only.  Line bottom with parchment paper and grease top of parchment paper.  Bake as directed.  Let cool 10 min. then remove from pan.  Discard parchment paper and allow to cool completely.  Cut each layer in half horizontally (4 layers total).
+
+Coffee Butter Cream:
+Put ½ C. Espresso powder in a small dish.  Add just enough hot water to make a paste.  In a large mixer, blend fondant and butter and ¼ C. coffee paste. Taste.  Add more paste, if necessary and blend until smooth.
+
+Chocolate Ganache:
+In a 4 C. Pyrex measuring cup, break up chocolate.  In a small saucepan, heat cream almost until boiling.  Pour over chocolate and stir to melt chocolate completely.
+
+Assembly:
+Put one layer of cake on a cake cardboard cut just to fit (and covered with aluminum foil).  Using a pastry brush, lightly soak cake with brandy.  Ice with coffee butter cream.  Repeat until all 4 layers are iced.  Ice sides completely.  Smooth top and sides very cleanly so ganache will make a smooth cover.  Chill at least 1 hour to set butter cream.  Warm ganache (just warm when touched to bottom lip otherwise it will melt butter cream).  Place cake on smaller pan on top of a cookie sheet (to catch excess ganache to use later).  Pour warm ganache over cake and spread quickly with a spatula to smooth and cover completely.  Return to refrigerator to set.  Garnish slices with coffee butter cream and a coffee bean.  Serve.
+
+
+Koko Cake
+
+						From: Bill Koko
+
+Icing:
+2 C. Milk
+½ C. Flour
+1 C. Crisco shortening
+2 Sticks Blue Bonnet Hard Margarine
+2 C. granulated sugar
+2 t. vanilla extract
+
+Cake:
+Betty Crocker’s Supermoist Chocolate Fudge cake mix
+1 C. Mayonnaise
+
+Icing (do first): Whip milk and flour in a saucepan with whisk.  Heat on high heat, stirring constantly, until a thick paste.  Put in freezer 1½ hours, covered.
+
+In a mixing bowl beat shortening, margarine, sugar and vanilla vigorously with a stand mixer for 30 min.  Clean beaters periodically.  When cake is half done, wash beaters (almost no longer any sugar granules left).  Let rest until cake is done.  Beat again and then wash beaters again.  Ten min. before ready to ice cake, add chilled white sauce.
+
+Cake:
+Preheat oven per package directions.  Use two 9” cake rounds.
+
+Make batter per package directions and adding 1 C. mayonnaise.  Beat exactly per directions!  It takes longer to bake so bake until cake has turned color 2” in.  Remove from pan after cooling 10 min.  Don’t cool more than 1 hour.  Cut each layer into thirds.  Ice.
+
+Cut in VERY thin slices as it is extremely rich!
+
+Note: Takes about 2 hours 40 min. minimum!  Well worth it!!
+
+
+
+
+
+
+
+
+
+
+Joe’s Molten Marshmallow Chocolate Cakes
+
+Yield: 6 servings			From: Sunset magazine Oct. 2004
+
+1⅓ C. Semisweet Chocolate Chips
+¼ C. Butter (⅛ lb.)
+⅓ C. granulated sugar
+2 large # eggs
+½ t. Vanilla
+1 C. all-purpose flour
+6 large Marshmallows
+Powdered Sugar, optional
+
+Preheat oven to 350F.
+
+In a 3-4 quart pan over very low heat, stir chocolate chips and butter until melted and smooth.  Remove from heat and whisk in sugar, eggs and vanilla until well blended.  Stir in flour.
+
+Fill 6 buttered, floured ramekins (½ C. capacity) about halfway.  Press a marshmallow into the center of the batter in each ramekin.  Spoon remaining batter equally over marshmallows, completely covering.
+
+Bake in the center of a 350F oven until tops are puffed up and crackly, 12-15 min.  Let cool about 10 min., then run knife along inside of ramekins and invert and release cakes.  Place right side up on plates.  Sprinkle tops with powdered sugar, if desired.  Serve warm.
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+Double Chocolate Layer Cake
+
+Yield: 12-14 servings			From: Epicurious.com
+
+For cake layers:
+3 oz. fine-quality Semisweet Chocolate (like Callebaut)
+1½ C. plus 6 T. Hot Brewed Coffee (1½ C. if not high altitude)
+3 C. minus 12 T. Sugar (3 C. if not high altitude)
+2½ C. AP Flour
+1½ C. Unsweetened Cocoa Powder (not Dutch Process)
+1 t. baking soda (2 t. if not high altitude)
+<½ t. baking powder (¾ t. if not at high altitude)
+1¼ t. Salt
+4 Large Eggs (3 if not at high altitude)
+¾ C. less 1 T. vegetable oil (¾ C. if not at high altitude)
+1½ C. plus 6 T. Well-Shaken Buttermilk (1½ C, if not at high altitude)
+¾ t. Vanilla
+For ganache frosting:
+1 lb. fine-quality Semisweet Chocolate 		1 C. heavy cream
+2 T. Sugar						2 T. Light corn syrup
+½ stick (¼ C.) unsalted butter
+
+Make cake layers: Preheat oven to 300F and grease 2 10 x 2” round cake pans.  Line bottoms with rounds of waxed paper and grease paper.  Finely chop chocolate and in a bowl combine with hot coffee.  Let mixture stand, stirring occasionally, until chocolate is melted and mixture is smooth.  In a large bowl sift together sugar, flour, cocoa powder, baking soda, baking powder, and salt.  In another large bowl with an electric mixer beat eggs until thickened slightly and lemon colored (about 3 min. with a standing mixer or 5 min. with a hand-held mixer).  Slowly add oil, buttermilk, vanilla, and melted chocolate mixture to eggs, beating until combined well.  Add sugar mixture and beat on medium speed until just combined well.  Divide batter between pans and bake in middle of oven until a tester inserted in center comes out clean, 1 hour to 1 hour 10 min.  Cool layers completely in pans on racks.  Run a thin knife around edges of pans and invert layers onto racks.  Carefully remove wax paper and cool layers completely.  Cake layers may be made 1 day ahead and kept, wrapped well in plastic wrap, at room temperature.
+
+Make frosting: Finely chop chocolate.  In a 1½-2 qt. saucepan bring cream, sugar, and corn syrup to a boil over moderately low heat, whisking until sugar is dissolved.  Remove pan from heat and add chocolate, whisking until chocolate is melted.  Cut butter into pieces and add to frosting, whisking until smooth.  Transfer frosting to a bowl and cool, stirring occasionally, until spreadable.  Spread frosting between layers and over top and sides.  Cake keeps, covered and chilled, 3 days.  Bring to room temperature before serving.
+
+
+Hershey’s Deep, Dark Chocolate Cake
+
+Yield: 10-12 servings					From: Hershey’s
+					In Estes Park:
+2 C. Sugar				1½ C. plus 1T.
+1¾ C. all-purpose flour
+¾ C. Hershey’s Cocoa
+1½ t. baking powder		¾ t.
+1½ t. baking soda		¾ t.
+1 t. Salt
+2 Eggs				3 # eggs
+1 C. Milk				1 C. plus 4 T.
+½ C. vegetable oil
+2 t. vanilla extract
+1 C. boiling Water			1 C. plus 4 T.
+
+Preheat oven to 350F.  Grease and flour two 9” round pans (or one 9x13” rectangle).
+
+Combine dry ingredients in large mixer bow.  Add eggs, milk, oil and vanilla.  Beat 2 min. at medium speed.  Stir in boiling water (batter will be thin).  Pour into prepared pans.  Bake 30-35 min. (35-40 min. for 9x13) or until toothpick inserted in center comes out clean.  Cool.  Frost with cocoa frosting.
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+Warm Chocolate Raspberry Pudding Cake
+
+Yield: 6 generous servings
+
+Frosting:
+3 oz. fine-quality Bittersweet Chocolate
+½ C. Seedless Raspberry Jam (around 5 oz.)
+½ C. heavy cream
+
+Cake:
+½ C. Boiling Water
+⅓ C. plus 2 t. Unsweetened Cocoa Powder (not Dutch Process)
+¼ C. Whole Milk
+½ t. Vanilla
+⅓ C. Seedless Raspberry Jam (around 3½ oz.)
+1 stick unsalted butter, softened
+⅓ C. packed light brown sugar
+⅓ C. granulated sugar
+2 Large Eggs
+1 C. All-purpose Flour
+¾ t. baking soda
+¼ t. Salt
+fresh raspberries to garnish
+
+Preheat oven to 350F.  Generously butter 9”zx2” round cake pan.
+
+Frosting:
+Chop chocolate.  In a small, heavy saucepan bring jam, cream & chocolate to a simmer, stirring occasionally, until smooth.  Pour frosting into cake pan.
+
+Cake:
+In a small bowl whisk together water and cocoa until smooth.  Whisk in milk, vanilla and jam.  In a large bowl with an electric mixer beat together butter and sugars until light and fluffy.  Add eggs, one at a time, beating well after each addition.  In another bowl, sift together flour, baking soda and salt.  Add to egg mixture alternately with cocoa mixture, beginning and ending with flour.
+
+Pour batter evenly over frosting mixture and bake in middle of oven 30-35 min. or until tester comes out clean (frosting on bottom will still be liquid).  Cool cake slightly in pan on a rack, 10-20 min. (Cake may be made a day ahead, cooling completely in pan and left in pan, covered, at room temperature.  Reheat cake, uncovered, at 350F 10-15 min.)
+
+Run a thin knife around edge of pan and twist pan gently back and forth on a flat surface to loosen cake.  Invert onto a cake plate with a slight lip.  Frosting will cover cake and run onto plate.  Serve cake garnished with fresh raspberries.
+
+
+Dark Gingerbread Bundt Cake
+
+Yield: 16 servings				From: www.pillsbury.com
+
+2½ C. All Purpose Flour (high altitude: 2¾ C.)
+1 C. Sugar (high altitude: ¾ C.)
+¼ C. Unsweetened Cocoa Powder
+2 t. Ground Ginger
+1½ t. baking powder
+¾ t. baking soda
+½ t. Salt
+½ t. Cinnamon
+½ t. Ground Nutmeg
+½ t. Ground Cloves
+2 # eggs
+1 C. Molasses (high altitude: ¾ C.)
+⅔ C. Oil
+1 C. Water
+Powdered Sugar, if desired
+
+Preheat oven to 350F.  Spray 12 C. Bundt pan with non-stick cooking spray; sprinkle with flour.  Lightly spoon flour into measuring cup; level off.  In large bowl, combine flour, sugar, cocoa, ginger, baking powder, baking soda, salt, cinnamon, nutmeg & cloves; mix well.
+
+In medium bowl, lightly beat eggs.  Add molasses and oil; beat well.  Stir in water.  Add egg mixture to flour mixture; beat until just combined.  Pour batter into sprayed and floured pan.
+
+Bake at 350F for 45-60 min. or until toothpick inserted in center comes out clean.  Cool in pan on wire rack for 15 min.  Invert cake onto serving plate.  Cool 30 min. or until completely cooled.  Just before serving, sprinkle cake with powdered sugar.
+
+
+
+
+
+
+
+
+
+Mom’s Banana Cake
+
+Yield: 1 9x13” sheet cake or 2-layer 9” round cake
+
+½ C. Crisco shortening
+1½ C. sugar
+2 eggs, separated
+2 C. cake flour
+¼ t. baking powder
+¾ t. baking soda
+1 C. mashed bananas (2-3 bananas)
+¼ t. salt
+1 t. vanilla extract
+½ C. buttermilk
+
+Cream butter and sugar.  Add egg yolk.  Sift dry ingredients.  Add alternately with buttermilk.  Add remaining ingredients.  Fold in beaten egg whites.
+
+Grease and flour pan.  Pour in batter.
+
+Pre-heat oven to 350.  Bake for 35 minutes or until top of cake springs back when touched lightly.  Cool.
+
+Use Mom’s Butter Icing.
+
+
+Chuck’s Oatmeal Cake & Icing
+
+Yield: 10-12 servings				From: Chuck Knisely
+
+Cake:
+1¼ C. Hot Water	(Estes Park: 1¼ C. plus 4 T.)
+1 C. Quick oats
+½ C. Butter (Estes Park: 7 T.)
+1 C. packed brown sugar (Estes Park: 1 C. minus 4 T. not packed down)
+1 C. granulated sugar (Estes Park: 1 C. minus 4 T.)
+2 # eggs, well beaten (Estes Park: 3 # eggs)
+1 t. vanilla extract
+1⅓ C. sifted Flour
+1 t. ground Cinnamon
+1 t. baking soda (Estes Park: ½ t. baking soda)
+½ t. Salt
+
+Icing:
+6 T. Butter
+¾ C. packed brown sugar
+¼ C. Cream or Milk
+1 t. vanilla extract
+1 C. Shredded Coconut
+
+Pour hot water over oatmeal and butter.  While oatmeal is creaming, add the sugars, eggs and vanilla.
+
+Preheat oven to 350F.  Grease a 9x13” pan.
+
+Combine the flour, cinnamon, baking soda and salt in a small bowl.  Add to the creamed mixture.
+
+Pour into prepared pan and bake for 35-40 min. or until toothpick comes out relatively dry.
+
+Icing:
+Mix and spread over cake.  Put under broiler until brown and bubble.  WATCH VERY CAREFULLY!
+
+
+
+
+
+
+Fruit Cocktail Cake
+
+						From: Gramzie Thorne
+
+1 C. plus 2 T. Flour
+1 C. Sugar
+1 t. Salt
+1 t. Baking soda
+1 lb. Can Fruit cocktail (2 C.) with juice, less ¼ C. syrup
+1 Large Egg, beaten
+½ C. packed Brown sugar
+½ C. chopped nuts
+
+Preheat oven to 350F.  Grease an 9” square pan.
+
+In a large bowl put dry ingredients, except nuts and brown sugar.  Add fruit cocktail and beaten egg.  Pour into prepared pan.  Sprinkle with brown sugar and scatter nuts on top.  Bake for 40-50 min. or until done.
+
+
+
+
+
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+
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+
+
+
+
+
+
+Lynn’s Non-Alcoholic Fruitcake
+
+Yield: 9x13” - makes 3 loaves
+
+						In Estes park:
+1 C. candied red cherries (8 oz)
+1 C. candied green cherries
+1 C. dried apricots
+1 C. pecan pieces
+2 C. raisins
+2 C. all purpose flour
+1½ C. sugar
+1 C. butter, softened
+½ C. milk
+½ C. dark molasses
+2 t. ground cinnamon
+1 t. baking powder				½ t.
+1 t. ground cloves
+½ t. baking soda				¼ t.
+½ t. salt
+6 # eggs
+½ C. light corn syrup			skip
+½ C. whole cashews 			skip
+
+Reserve ½ of both the red and green cherries and ¼ of the apricots for garnish (optional).  Dice remaining cherries and apricots.  In a large bowl, combine cherries, apricots, pecans and raisins.   In another large bowl, with electric mixer at low speed, beat flour with remaining ingredients except corn syrup and cashews until blended, constantly scraping bowl.  Increase speed to medium and beat 3 minutes.  Stir in fruit.
+
+Pre-heat oven to 300.  Line 9x13” pan with aluminum foil or parchment paper.  Grease lining.  Pour batter into pan, packing down evenly to eliminate air pockets.  Bake 1½ hours or until toothpick inserted in middle comes out clean.  Cook cake in pan.
+
+To decorate cake: Cut reserved cherries in half; apricots into quarters.  In a 1 quart saucepan over medium heat, heat corn syrup to boiling.  Boil 2 minutes.  Remove from heat.  Brush top of fruitcake with syrup.   Arrange fruit and cashews on top and brush with more syrup.  Let dry an hour or so.  Cut into smaller “loaves”, seal with Saran Wrap, and refrigerate.
+
+
+
+Baklava
+
+					From: Cook’s Illustrated March/April 2004
+
+16-oz. pkg. phyllo dough (found in frozen food section), thawed
+1½ C. melted clarified butter (I use store-bought Ghee)
+
+Nut Filling:
+4 oz. Walnuts
+8 oz. Blanched Slivered Almonds
+2 T. Sugar
+1¼ t. ground Cinnamon
+¼ t. ground Cloves
+⅛ t. Salt
+
+Sugar Syrup:
+1¼ C. Sugar
+¾ C. Water
+⅓ C. Honey
+3 strips lemon zest (removed in large strips with a vegetable peeler)
+1 T. lemon juice
+4” stick cinnamon
+5 Whole Cloves
+⅛ t. Salt
+
+For the sugar syrup: Combine syrup ingredients in a small saucepan and bring to a full boil over medium-high heat, stirring occasionally to ensure sugar dissolves.  Transfer to 2 C. measuring cup and set aside to cool while making and baking baklava; when syrup is cool, discard spices and lemon zest.  (Cooled syrup can be refrigerated in airtight container up to 4 days.)
+
+For the nut filling: Pulse almonds and walnuts in a food processor until very finely chopped, about 20 1-second pulses.  Add other ingredients and pulse until combined.
+
+To assemble and bake: Brush 9x13” pan with melted butter.  Adjust oven rack to lower-middle position and heat oven to 300F.  Unwrap and unfold phyllo on a large cutting board; carefully smooth with hands to flatten.  Cut in half so both halves are the size of the baking pan.  Cover with plastic wrap, then damp kitchen towel to prevent drying.  Layer 8 sheets of phyllo, brushing with butter after each layer.  Sprinkle evenly with 1 C. of the nut mixture.  Layer 6 more sheets, then another 1 C. of the nut mixture.  Layer 6 more sheets, then another 1 C. of the nut mixture.  Layer 8-10 more sheets, buttering each sheet except do not butter the top sheet.  Using palms of hands, compress layers, working from center outward, to press out any air pockets.  Brush top layer with butter.  Use serrated knife to cut baklava into diamonds.  Bake until golden brown and crisped, about 1½ hours, rotating pan halfway through baking.  Immediately after removing baklava from oven, pour cooled syrup over cut lines until about 2 T. remain (syrup will sizzle when it hits the hot pan); drizzle remaining syrup over surface.  Cool to room temperature on a wire rack, about 3 hours, then cover with foil and let stand at least 8 hours before serving.  (Baklava can be wrapped tightly in foil and kept at room temperature up to 10 days). Save remaining syrup to serve with baklava.
+
+
+
+Lemon Pound Cream Cake
+
+Yield: 1 9” tube pan				From: George Geary
+
+3 C. all-purpose flour
+2 t. baking powder, 1 t. in Estes Park
+½ t. Salt
+1 C. unsalted butter
+2 C. granulated sugar
+4 large # eggs
+1 C. Whole Milk
+Zest from 2 medium Lemons
+
+Have all ingredients at room temperature.  Preheat oven to 350F.  Spray a 9” tube pan with non-stick spray.
+
+In a large pan, sift together the flour, baking powder and salt; set aside.
+
+In the mixer, cream the butter and sugar until fluffy.  Add the sugar and beat for 2-3 min. (crucial to a light cake).  Beat in the eggs, one at a time, until each is well incorporated.  On the lowest speed, add the dry ingredients alternately with the milk, starting with the dry and ending with the dry.  Stir in the lemon zest.
+
+Place batter into prepared tube pan and bake until light brown in color (about 30-35 min.).  Make sure a toothpick inserted in the center comes out clean.  Place the cake on a rack to cool for 10 min. then remove from the pan.  Place the cake on the rack and prepare the glaze.
+
+Note: Freezes well.
+
+GLAZE:
+⅓ C. fresh lemon juice
+¾ C. granulated sugar
+2 T. unsalted butter
+
+Place the above ingredients in a saucepan over low heat for about 3 min.  Brush on the warm cake.  Serve.
+
+
+
+
+
+
+
+
+Lemon Pound Cake
+
+Yield: 12 servings
+
+Cake:
+1 package Duncan Hines Moist Deluxe Lemon Supreme Flavor Cake Mix
+1 package (4-serving size) lemon instant pudding mix
+4 # eggs
+1 C. water
+⅓ C. Crisco oil
+
+Glaze:
+1 # Lemon juice
+? ? Powdered sugar
+
+Preheat oven to 350F.  Grease and flour 10” Bundt pan or tube pan.
+
+Combine cake mix, pudding mix, eggs, water and oil in a large bowl.  Beat at medium speed with electric mixer for 2 minutes.  Pour into pan.  Bake at 350F for 50-60 min. or until toothpick comes out clean.  Cool in pan 25 min.  Invert onto serving plate.  Cool completely.
+
+For glaze, start with 1cup sugar and add lemon juice until thin enough to drizzle over cake.  Make more if desired.
+
+
+
+
+
+
+
+
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+
+
+
+
+
+
+
+Lemon Macadamia Bars
+
+Yield: 24 bars (9x13” pan)				From: George Geary
+
+2 C. Flour
+¼ C. macadamia nuts, crushed
+½ C. granulated sugar
+1 C. unsalted butter, softened
+1 T. lemon zest
+4 large eggs, beaten
+2 C. Sugar
+3 T. Flour
+½ t. baking powder
+¼ C. fresh lemon juice
+1 T. lemon zest
+¼ C. macadamia nuts, chopped and toasted
+
+Preheat oven to 350F.  Line a 9x13” pan with foil.  Grease foil.
+
+In a large mixing bowl, place the flour, crushed nuts and sugar; mix to combine.  Add butter and 1 T. zest; mix together until well combined (crumbly).  Pat into the bottom of the prepared pan.  Bake for 22 min., or until golden brown.
+
+Meanwhile, in a mixing bowl, combine the beaten eggs, 2 C. sugar, 3 T. flour, baking powder, lemon juice and 1 T. lemon zest.  Mix until well combined.  Pour on top of the baked and still hot crust.  Place pan back in oven for 20 min.
+
+Remove from oven and dust with powdered sugar and the chopped nuts.  Cut when completely cooled.
+
+Note: Tastes better if made the day before serving.
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+Kolakakor
+
+Yield: 				From: Wania Andersson (Swedish cousin)
+
+7 T. Butter (200 grams margarine el smor)
+⅞ C. Sugar (2¼dl strosocker—225 ml)
+1½ T. corn syrup (1½ msk sirap—22 ml)
+2¼ C. Flour (5½ dl vetemjol—550 ml)
+2 t. baking powder (2 tsk bakpulver—10 ml)
+2 T. Vanilla Sugar (2 msk vaniljsocker—30 ml)
+
+Mix everything together.  Roll into logs—finger size.  Flatten.  Place on greased cookie sheet.  Note: It spreads out a lot.  Bake at 350F for 12-15 min.  Cut diagonally immediately while still warm.
+
+Gor sa har:
+Blanda ihop degen pa bakbord el I en bunke.  Knada degen latt o rulla ut den till fingertjocka langder.
+
+Lagg langderna pa smord plat och platta till dem nagot.
+
+Gradda I 175 ugn ca 12-15 minuter.
+
+Skar langderna I lagon bitar medan de ar varma.
+
+
+
+
+
+
+
+
+
+
+
+
+
+Mandel Kranser Almond Crowns
+
+					From: Patricia Sannit, 2003 Food Network
+
+1 C. Butter, softened
+½ C. Sugar
+1 # egg Yolk
+2 t. Dried Orange Peel or zest from 1 Orange
+2 C. Flour
+½ t. Salt
+7 oz. (1 Pkg.) Almond Paste (or homemade using Joy of Cooking)
+1 # egg White
+? ? Water
+½ C. finely chopped almonds
+? ? Egg Wash
+
+Cream together butter and sugar until light and fluffy.  Add egg yolk and orange peel.  Add flour; don't over mix.  If the dough is too crumbly, add a little water.  Chill the dough until firm enough to roll out.  Make almond paste, or mix prepared almond paste (such as Odense brand) with egg white.  If the paste is too hard to mix, grate it into the egg white and add enough water to achieve a spreadable consistency.
+
+After the dough is chilled, roll out dough nice and thin.  Cut the dough into 3” strips.  Gather extra dough, repeat until dough is used up.  Spread almond paste mixture on dough, leaving ¼” free at the top edge (long edge).  Gently roll up the dough and place on a cookie sheet, refrigerating until firm.
+
+Preheat oven to 350F.  Remove chilled dough from the refrigerator.  Slice the roll into 2” pieces, and arrange these on the cookie sheet, leaving a little room for spreading.  Slice each 2” roll every ¼” or so from the top down leaving about a ¼” uncut at the bottom.  Gently pull down the ends to form a crown shape.
+
+ Brush each cookie with an egg wash, and sprinkle with almonds.  If you prefer, use pearl sugar for a glittering effect.  Bake 15 to 20 min., until pale golden in color.  Remove and cool.  Do not over bake.
+
+
+
+
+
+
+
+
+
+Nusstangen
+
+Yield:  				From: Rikki
+
+4 C. all-purpose flour
+2 C. Almond Meal (or Hazelnut)
+⅔ C. Sugar
+4 sticks Sweet Butter (1 lb.)
+
+Mix together.  Roll into logs and bake at 400F for 10 min. until lightly golden brown.  Cool on a wire rack.
+
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+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+Chewy Molasses-Spice Cookies
+
+Yield: 36 cookies			From: Martha Stewart 2007
+
+2 C. all-purpose flour
+1 t. ground Cinnamon
+1½ t. baking soda
+½ t. ground Nutmeg
+½ t. Salt
+1½ Stick unsalted butter, softened (12 T.)
+1½ C. granulated sugar
+1 Large Egg
+¼ C. Molasses
+
+Preheat oven to 350F.  In a medium mixing bowl whisk together the flour, cinnamon, soda, nutmeg and salt.  Set aside.  In a shallow bowl, place ½ C. Sugar; set aside.
+
+In a large mixing bowl beat butter until softened.  Gradually add remaining 1 C. sugar; beat until fluffy.  Add egg and molasses; until combined.  Add half of flour mixture; beat until just combined.  .
+
+Using a scoop, shape dough into large  balls.  Roll in reserved sugar.  Place on ungreased cookie sheet about 12 to a sheet.
+
+Bake for 10-15 min. or until cookies are light brown and puffed (do not overbake or cookies will not be chewy).  Let stand for 2 min. before transferring to a wire rack.  Cool.
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+Lace Cookies
+
+Yield: 7 Dozen
+
+¼ lb. Butter
+1 C. Oatmeal, dry
+1 C. Sugar
+1 t. Salt
+¼ t. baking powder
+3 T. Flour
+1 Egg, beaten
+¾ t. Vanilla
+¼ t. Almond Extract
+
+Preheat oven to 350F.  Line baking sheets with aluminum foil.
+
+Melt butter.  Mix dry ingredients together in a bowl.  Add beaten egg, vanilla, and almond extract.  Add melted butter.  Chill at least 30 min.  Drop ½ t. on prepared pans.  Bake 10-15 min.—watch carefully as they burn easily!  Remove from foil when completely cool.
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+Almond Cherry (or Cranberry) Oaties
+
+Yield: 4-6 dozen cookies
+
+1 C. unsalted butter, room temperature
+1 C. granulated sugar
+1 C. light brown sugar, firmly packed
+2 Eggs, whisked lightly
+1 t. vanilla extract
+1 t. Almond Extract
+¾ C. unbleached all-purpose flour
+½ C. whole wheat Flour
+1 t. Salt
+1 t. baking soda
+3 C. rolled Oats (not quick oats)
+1½ C. chopped almonds, lightly toasted
+5 oz. dried Cherries (or dried cranberries)
+
+In the bowl of the electric mixer fitted with the flat paddle, beat the butter and sugars until light and fluffy.  Beat in the eggs, one at a time.  Add vanilla and almond extracts until well combined.  Reduce speed and gradually beat in the flours, salt and baking soda until blended well.  Stir in the oats, almonds and dried fruit.  Cover and refrigerate dough at least 30 min. (dough will hold well overnight).
+
+Preheat oven to 350F.  Line baking sheets with parchment.
+
+Drop onto prepared sheets with an ice cream scoop, 2-3” apart.  Bake 10 min. or until lightly browned.  Cool completely on racks before storing.
+
+Note:
+If using salted butter then omit ½ t. additional added salt from recipe.
+
+
+
+
+
+
+
+
+
+
+
+
+
+Spritz (Swedish Butter Cookies)
+
+			From: Joy of Cooking
+
+1 C. butter, softened
+¾ C. sugar
+2 # egg yolks
+2¼ C. All Purpose flour
+1 t. almond extract
+
+Cream butter and sugar.  Add egg yolks, one at a time.  Mix well after each addition.
+
+Sift flour and add to creamed mixture.  Add almond.  Chill dough.
+
+Put dough into cookie press.  Press out cookie shapes onto ungreased cookie sheet.
+
+Pre-heat oven to 350.  Bake for 12 minutes or less (slight browning on edges).
+
+
+Great Aunt Alice’s Date-Filled Oatmeal Cookies
+
+1 C. sugar
+1 C. butter, softened
+1 C. sour cream
+2 C. oatmeal
+2 C. flour
+1 t. baking soda
+
+Date mixture:
+1 C. dates, chopped (1 package)
+½ C. sugar
+½ C. water
+
+Cook dates, sugar and water together until thickened.
+
+Cream butter and sugar together.  Add oatmeal.  Then sift flour and soda alternately with the sour cream.
+
+Drop small spoonfuls on cookie sheet.
+
+Pre-heat oven to 375.  Bake about 10 minutes.
+
+While cookies are still warm, fill with date mixture.
+
+
+Christmas Santa Cookies
+
+2-3 pkgs. Pillsbury Slice 'n Bake Sugar Cookie dough
+1 batch Mom’s Butter Icing
+1 garnish red and green colored sugars
+1 garnish cinnamon candies
+
+Cut cookie slices.  Use 2 slices per Santa.  Lay the first slice on the cookie sheet (to be the face).  Cut off 2 mustache pieces and leave a triangle hat of the second slice.  Put the hat slightly over the top of the face cookie.  Lay the two mustache halves on the lower part of face, leaving a little face cookie area for his mouth.
+
+Pre-heat oven and bake, as per cookie directions.  Remove from oven.  Immediately press a cinnamon candy on each face cookie, just underneath mustache for his mouth.
+
+Cool on waxed paper.
+
+Ice Santa’s hat and mustache.  Sprinkle with colored sugars.
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+Mom’s Coconut Chews
+
+½ C. butter, softened
+½ C. brown sugar
+1 C. flour
+2 # eggs
+1 C. brown sugar
+1 C. chopped nuts
+1 t. vanilla extract
+1½ C. coconut (1 can Angel Flake brand)
+¼ t. salt
+3 T. flour
+
+Cream butter.  Add sugar and then flour.  Pour into greased 9x13” pan.
+
+Pre-heat oven to 375.  Bake for 15 minutes.  Remove from oven and lower temperature to 350.
+
+Beat eggs together.  Add rest of ingredients.  Pour this over the first mixture and bake 20 more minutes.
+
+
+Easiest Coconut Almond Macaroons
+
+Yield: 18 cookies
+
+14 oz. flaked Coconut
+14 oz. sweetened condensed Milk
+2 t. Almond or vanilla extract
+½ C. chopped toasted almonds (toast 5-15 min. at 350F then cool and chop)
+
+Preheat oven to 350F.  Line baking sheets with parchment and spray parchment with non-stick spray or grease generously.
+
+In a bowl combine all the ingredients and mix well.  Drop by generous teaspoonfuls, 2” apart on prepared sheets.
+
+Bake 8-10 min., until edges are golden brown.  Remove immediately to GREASED wire racks to cool.
+
+Note:
+Also grease the spatula!
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+Double-Coconut Macaroons
+
+Yield: about 15					From: Kitchen Sink class 10/7/1998
+
+14 oz. sweetened flaked coconut
+⅔ C. packed powdered sugar
+¼ C. canned cream of coconut (such as Coco Lopez)
+1 oz. cream cheese, room temperature
+3 T. all purpose flour
+1 large egg white
+½ t. vanilla extract
+pinch of salt
+
+½ lb. Bittersweet chocolate, chopped
+
+Preheat oven to 325F.  Line a large heavy baking sheet with heavy-duty foil.  Butter foil and dust with flour; shake off excess.  Finely chop 7 oz. coconut and ⅔ C. powdered sugar in food processor until mixture feels moist.  Add everything else except remaining coconut.  Process until well blended, scraping down sides of work bowl occasionally (dough will be soft).
+
+Place remaining coconut in a pie plate.  Drop rounded tablespoonful of dough into coconut and roll to coat completely.  Using palms of hands, gently roll dough into a ball (about 1½” diameter).  Place on prepared baking sheet.  Note: Cookies do not spread.  Bake macaroons until golden brown and just firm to touch, about 35 min.  Cool cookies completely on sheet on rack.
+
+To dip bottom of cookie in chocolate:
+Line another large baking sheet with waxed paper.  Melt the chocolate in top of a double boiler set over simmering water, stirring until candy thermometer registers 115F.  Remove double boiler from heat.  Dip bottom of cookie into melted chocolate.  Brush cookie against side of pan to remove excess chocolate.  Place cookie, dipped side down, on prepared baking sheet.  Repeat with all cookies.  Refrigerate cookies until chocolate sets, about 30 min.  Remove cookies from sheet.
+
+Note: Macaroons can be prepared ahead.  Cover tightly and refrigerate up to 3 days or freeze up to 3 weeks.  Bring macaroons to room temperature before serving.
+
+
+
+
+
+
+Coconut Gems
+
+Yield: about 22 1½” scoop cookies
+
+½ C. Butter
+½ C. Sugar
+½ C. brown sugar
+1 # egg
+¼ t. Salt
+¼ t. Nutmeg or Cinnamon
+½ t. baking powder
+1 t. Vanilla
+1 C. Oats
+¾ C. Flour
+1 C. Coconut
+
+Preheat oven to 350F.  Mix everything together.  Drop cookies onto a greased cookie sheet.  Bake for 10-12 min.
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+Meringues
+
+Yield: 1 Dozen Large			From: Ann Bennett Hamilton
+
+4 # egg whites
+¼ t. cream of tarter
+1 C. granulated sugar
+
+Preheat oven to 250F.  Butter heavily and flour a large cookie sheet.
+
+Beat egg whites and cream of tarter until very stiff.  Gradually add sugar.  Drop in ½ C. amounts onto prepared pan.  Bake about 45 min. or until lightly colored and inside is cooked crisp.
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+Chewy Skor Toffee Bits Cookies
+
+Yield: 4 dozen
+
+2¼ C. all-purpose flour
+1 t. baking soda
+½ t. salt
+½ C. (1 stick) butter, softened
+¾ C. granulated sugar
+¾ C. packed light brown sugar
+1 t. vanilla extract
+2 # eggs
+1¾ C. (10 oz.) pkg.) Skor English Toffee Bits
+
+Preheat oven to 350F.  Lightly butter an 11x15x1 baking pan.
+
+In a medium bowl, stir together flour, baking soda and salt.  In large bowl, beat butter, granulated sugar, brown sugar and vanilla until well blended.  Add eggs; beat well.  Gradually add flour mixture, beating until well blended.  Stir in toffee bits.  Spread into pan.  Bake 20-35 min. or until lightly browned and set slightly.  Cool slightly; cut into squares and remove from pan.  Cool completely.
+
+Note: To make as cookies: Drop by rounded teaspoons onto greased cookie sheets.  Bake 9-11 min. or until lightly browned.  About 4 dozen.
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+Pecan Squares
+
+Crust:
+2 C. all-purpose flour
+⅔ C. Confectioner’s Sugar
+1 C. (2 sticks) butter
+
+Preheat oven to 350F.  Grease a 9x12” pan.  Sift sugar and flour together.  Cut in butter, using 2 knives or pastry blender, until fine crumbs form.  Pat into pan.  Bake for 20 min.; remove from oven.
+
+Filling:
+⅔ C. (around 11 T.) melted sweet butter
+½ C. Honey
+3 T. heavy cream
+½ C. brown sugar, firmly packed
+2½ C. (10 oz.) Shelled pecans, coarsely chopped
+
+Mix together all but pecans.  Stir in pecans, coating them thoroughly.  Spread over crust.  Return to oven and bake 25 min. more.  Cool completely before cutting.
+
+
+
+
+Nestle Oatmeal Scotchie Pan Cookie
+
+Yield: 35 2” squares				From: Nestle
+
+2 C. unsifted Flour
+2 t. baking powder
+1 t. baking soda
+1 t. Salt
+1 C. Butter, softened
+1½ C. firmly packed brown sugar
+2 # eggs
+1 T. Water
+1½ C. Quick Oats, uncooked
+12 oz. Butterscotch chips
+½ t. Orange Extract
+
+Preheat oven to 375F.  In small bowl, combine flour, baking powder, baking soda and salt; set aside.  In large bowl, combine butter, brown sugar, eggs and water; beat until creamy.  Gradually add flour mixture.  Stir in oats, chips and orange extract.  Spread into greased 10x15x1” baking pan.  Bake 20-25 min.  Cool completely.  Cut into 2” squares.
+
+Note: For variation can substitute 1 C. unsifted whole wheat flour for 1 of the 2 C. unsifted flour.
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+Chewy Oatmeal Cookies
+
+Yield: 3½ dozen				From: Quaker Oats
+
+1 C. sifted all-purpose flour
+¾ t. Baking soda
+½ t. Salt
+1 t. Cinnamon
+¼ t. Nutmeg
+¾ C. Crisco shortening
+1⅓ C. packed Brown sugar
+2 # eggs
+1 t. Vanilla
+2 C. oats, uncooked
+1¼ C. Raisins
+
+Preheat oven to 350F.  Grease 2 cookie sheets.
+
+Sift together dry ingredients, except oats.  Add shortening, sugar, eggs and vanilla; beat until smooth.  Stir in oats and raisins.  Drop by heaping teaspoonfuls onto prepared cookie sheets.  Bake for 12-15 min.
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+Raspberry Almond Shortbread
+
+Yield: 3½ dozen cookies			from: The Manse B&B, Cape May, NJ
+
+Cookies:
+⅔ C. granulated sugar
+1 C. butter, softened
+½ t. almond extract
+2 C. all-purpose flour
+½ C. raspberry jam
+
+Glaze:
+1 C. confectioner’s sugar
+1½ t. almond extract
+2-3 t. water
+
+Preheat oven to 350F.
+
+In a large bowl, combine sugar, butter and almond extract.  Beat at medium speed scraping bowl often, until creamy (1-2 min.).  Reduce speed to low; add flour.  Continue beating until well mixed (1-2 min.).
+
+Shape into 1” balls.  Place 2” apart on cookie sheets.  With thumb, make indentation in center.  Fill dent with ¼ t. jam.  Bake 14-18 min. or until edges are SLIGHTLY browned.  Let stand 1 min.; remove from cookie sheet.  Note: If cookies spread too much, chill dough 1 hour or stir in 1-2 T. additional flour.
+
+Glaze:
+In small bowl, stir sugar and almond extract.  Add enough water to make a thin glaze.  Drizzle over cooled cookies.
+
+ Store airtight up to 1 week or freeze up to 3 months.
+
+
+
+
+
+
+
+
+
+
+
+
+
+Date Pinwheels
+
+ 						From: Phil Carlson
+
+Filling:
+1½ C. chopped dates
+¾ C. brown sugar
+¾ C. water
+
+In a saucepan, combine ingredients and cook about 8 min. or until mixture thickens.  Stir constantly.  Remove from heat and cool.
+
+Dough:
+4 C. flour
+1 t. baking soda
+¼t. cream of tarter
+½t. salt
+¾ C. butter
+1½ C. brown sugar
+2 eggs
+1 t. vanilla
+
+Cream butter and sugar until light.  Beat in eggs, one at a time.  Blend in vanilla.  Sift together flour, soda, cream of tarter and salt.  Stir into mixture gradually, making a stiff dough.
+
+Divide dough into four portions.  Roll each portion out on a lightly floured board, making a rectangle about 8x10x¼”.  Spread each with ¼ of the date mixture.  Roll up as a jellyroll.  Wrap in waxed paper and chill overnight.  Repeat with remaining dough.
+
+Cut rolls in thin slices and place on ungreased cookie sheets.  Bake at 400F for 8-10 min.
+
+
+
+
+
+
+
+
+
+
+
+
+
+Raspberry Lemon Thumbprint Cookies
+
+Yield: 4 Dozen				From: Emeril Lagasse 2003
+
+½ c. Raspberry Jam or Jelly
+1 T. Chambord or Kirsch
+2¼ C. all-purpose flour
+1 t. baking powder
+¼ t. Salt
+1 C. Butter (2 sticks) at room temperature
+⅔ C. Sugar
+2 Large Egg Yolks
+1 T. finely grated lemon zest
+1 T. Fresh lemon juice
+1 t. Vanilla
+
+Preheat oven to 350F.  Lightly butter 2 large baking sheets.
+
+In a small bowl, combine the jam and Chambord.  Stir to combine.
+
+In a medium bowl, combine the flour, baking powder, and salt and whisk to blend.
+
+In a large bowl using an electric mixer, beat the butter and sugar until light and creamy.  Beat in the egg yolks, lemon zest, lemon juice and vanilla.  Add the flour mixture in 2 additions and beat just until moist clumps form.  Gather the dough together in a ball.
+
+Pinch off the dough to form 1” balls.  Place on the prepared baking sheets, spacing 1” apart.  Use your floured index finger or 12 t. measuring spoon to create depressions in the center of each ball. Fill each indentation with nearly  ½ t. of the jam mixture.  Bake until golden brown, about 20 min.
+
+Transfer the cookies to wire racks to cool completely.
+
+
+
+
+
+
+
+
+
+
+
+Raspberry Coconut Squares
+
+Yield: 36 squares			From: The Country Innkeepers’ Cookbook
+
+1-3¾ C. all-purpose flour
+1½ C. sugar, divided
+¼ t. salt
+½ C. unsalted butter
+4 # eggs
+½ C. seedless red raspberry jam
+¼ C. butter, softened
+1½ C. shredded coconut
+
+Preheat oven to 350F.  Lightly butter a 10x15” pan.
+
+Put the flour, ½ C. sugar and the salt in a mixing bowl and blend well.  With a pastry blender, cut in the ½ C. butter until the particles are quite fine.  Add 1 lightly beaten egg and toss to mix.  Gather the mixture together, working quickly with your hands to form a dough.  Press the mixture evenly on the bottom of pan.  Spread the jam on top.
+
+Cream the softened butter with the remaining 1 C. sugar.  Add the remaining 3 eggs, one at a time, beating after each addition.  Beat until light and creamy.  Add the coconut and mix well.  Spread over the jam layer.
+
+Bake at 350F for 20-25 min. or until golden brown.  Cool the pan on a rack.  Cut in squares.
+
+
+
+
+
+
+
+
+
+
+
+
+
+Raspberry Torte
+
+Yield: 2 large tortes (8x10”)	From: Dormer House B&B  Cape May, NJ
+
+4 C. all-purpose flour
+1 t. salt
+3 sticks butter
+1 C. sugar
+1 # egg
+
+1 C. raspberry jam or preserves
+½ C. sliced almonds
+
+Preheat oven to 350F.  Combine and mix flour, salt, butter, sugar and egg.  Press ⅔ of dough onto cookie sheet or torte pan.  Cover with jam.  Use remaining dough to roll out and cut into strips forming a lattice top.  Sprinkle with sliced almonds.  Bake at 350F for 35 min.
+
+
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+
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+
+
+
+
+
+
+
+		       
+
+
+
+
+Shortbread
+
+Yield: 32 squares
+
+2 sticks butter, melted
+2 C. flour
+½ C. sugar
+
+Preheat oven to 250F.  Knead all ingredients together until smooth.  Press into an ungreased 8” square pan.  Bake 35 min. at 250F.  Raise temperature to 325F and bake an additional 10 min.  Cut it as soon as it comes out of the oven.
+
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+
+
+
+
+
+
+
+
+
+
+
+Fruited Shortbread Cookies
+
+Yield: 3 Dozen
+
+2½ C. unsifted Flour
+1 t. baking soda
+1 t. cream of tarter
+1 C. Butter, softened
+1½ C. Confectioner’s Sugar
+1 # egg
+9 oz. (1 pkg.) None Such Condensed Mincemeat, crumbled
+1 t. vanilla extract
+
+Preheat oven to 375F.  Combine flour, baking soda and cream of tarter.  In large mixing bowl, beat butter and sugar until fluffy.  Add egg; mix well.  Stir in mincemeat and vanilla.  Add flour mixture; mix well (dough will be stiff).  Roll into 1¼” balls.  Place on ungreased baking sheets; flatten slightly.  Bake 10-12 min. or until lightly browned.
+
+
+
+
+
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+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+Peanut Butter Cookie Cups
+
+Yield: 3 dozen cookies		From: adapted from Land O Lakes Harvest Baking magazine
+
+½ C. unsalted butter
+½ C. Sugar
+½ C. firmly packed brown sugar
+½ C. Creamy peanut butter
+1 # egg
+½ t. Vanilla
+1¼ C. all-purpose flour
+¾ t. baking soda
+¼ t. Salt
+36 miniature peanut butter Cups, unwrapped
+
+Heat oven to 350F.  Spray mini muffin pans with no-stick cooking spray; set aside.
+
+Combine butter, sugar, brown sugar & peanut butter in a large bowl.  Beat at medium speed, scraping bowl often, until creamy.  Add egg & vanilla; continue beating until well mixed.  Reduce speed to low; add flour, baking soda & salt.  Beat, scraping often, until well mixed.
+
+Shape dough into 1” balls.  Place each ball into prepared muffin pan cup.  Bake for 11-13 min. or until lightly browned.
+
+Remove from oven; immediately press 1 peanut butter cup into center of each cookie.  Cool completely before removing from pan.
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+Peanut Blossoms
+
+Yield: 3 Dozen			From: Hershey Foods
+
+40 Chocolate Kisses
+½ C. Shortening
+¾ C. peanut butter
+⅓ C. granulated sugar
+⅓ C. packed Light brown sugar
+1 # egg
+2 T. Milk
+1 t. Vanilla
+1½ C. all-purpose flour
+1 t. baking soda
+½ t. Salt
+1 bowl granulated sugar
+
+Preheat oven to 375F.  Remove wrappers from chocolate.
+
+Beat shortening and peanut butter in a large bowl until well-blended.  Add ⅓ C. sugar and brown sugar; beat until fluffy.  Add egg, milk, and vanilla; beat well.  Stir together flour, baking soda, and salt; gradually beat into peanut butter mixture.  Shape dough into 1” balls.  Roll in granulated sugar; place on ungreased cookie sheet.  Bake 8 to 10 min. or until lightly browned.  Immediately press a chocolate kiss into the center of each cookie; cookie will crack around edges.  Remove from cookie sheet to wire rack.  Cool completely.
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+Irresistible Peanut Butter Cookies
+
+Yield: 3 dozen cookies			from: Procter & Gamble
+
+¾ C. creamy peanut butter
+½ C. (½ stick) Crisco@ Shortening
+1¼ C. firmly packed Light brown sugar
+3 T. Milk
+1 T. Vanilla
+1 # egg
+1¾ C. all-purpose flour
+¾ t. Salt
+¾ t. baking soda
+
+Heat oven to 375F.  Place sheets of foil on countertop for cooling cookies.
+
+Combine peanut butter, Crisco, brown sugar, milk and vanilla in large bowl.  Beat at medium speed of an electric mixer until well blended.  Add egg.  Beat until just blended.
+
+Combine flour, salt and baking soda.  Add to creamed mixture at low speed.  Mix until just blended.  Drop by heaping tablespoonfuls 2” apart onto un-greased baking sheet.  Flatten slightly in crisscross pattern with tines of fork.
+
+Bake for 7-8 min., or until set and just beginning to brown.  Cool 2 min. on baking sheet.  Remove cookies to foil to cool completely.
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+The Chewy
+
+Yield: 2½ Doz. 			From: Alton Brown FoodNetwork 2003
+
+2 Sticks unsalted butter
+2¼ C. Bread Flour
+1 t. kosher salt
+1 t. baking soda
+¼ C. Sugar
+1¼ C. brown sugar
+1 # egg
+1 # egg Yolk
+2 T. Milk
+1½ t. vanilla extract
+2 C. Semisweet Chocolate Chips
+
+Preheat oven to 375F.  Melt butter.  Sift together the flour, salt, and baking soda and set aside.
+
+Pour melted butter in the mixer’s work bowl.  Add the sugar and brown sugar.  Cream the butter and sugars on medium speed.  Add the egg, yolk, milk and vanilla and mix until well combined.  Slowly incorporate the flour mixture until thoroughly combined.  Stir in the chocolate chips.
+
+Chill the dough, then scoop (using a #20 disher) onto parchment-lined baking sheets, 6 cookies per sheet.  Bake for 14 min. or until golden brown, checking the cookies after 5 min.  Rotate the baking sheet for even browning.  Cool completely and store in an airtight container.
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+Nestle TOLLHOUSE Pan Cookie
+
+Yield: 35 squares
+
+2¼ C. unsifted Flour
+1 t. baking soda
+1 t. Salt
+1 C. Butter, softened
+¾ C. Sugar
+¾ C. firmly packed brown sugar
+1 t. vanilla extract
+2 # eggs
+12 oz. Semi-sweet Chocolate chips
+1 C. chopped Nuts
+
+Preheat oven to 375F.  In small bowl, combine flour, soda and salt; set aside.  In large bowl, combine butter, sugar, brown sugar and vanilla; beat until creamy.  Beat in eggs, one at a time.  Gradually add flour mixture; mix well.  Stir in chocolate chips and nuts.  Spread into greased 10x15x1” baking pan.  Bake for 20 min.  Cool; cut into 2” squares.
+
+Note:
+Can make ½ this amount.  Spread into greased 9x13” pan.  Bake for 12-15 min.  Makes 24 squares.
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+Rice Krispie Treats
+
+Yield: 9x13” pan
+
+½ stick butter
+1 pkg. Campfire marshmallows
+5 C. Rice Krispies cereal
+
+Melt butter in large saucepan over low heat.  Add marshmallows and stir constantly until melted and well blended (remember to keep scraping the bottom so it doesn't burn).  Cook 2 minutes longer, still stirring.
+
+Remove from heat.  Add cereal.   Stir until well-coated.  Press mixture into buttered 9x13” pan.  Cool.
+
+Cut into squares.
+
+Note: Campfire marshmallows (from Borden's) are the best marshmallows on the market.  They make a difference in taste - don't substitute!
+
+
+
+Gingerbread Men
+
+Yield: 20-24.  Excellent if thin and crunchy.
+
+4 C. sifted Flour
+1 t. Salt
+1 t. Baking soda
+3 t. ground Cinnamon
+2 t. ground Ginger
+2 t. ground Cloves
+1 t. ground Nutmeg
+1 C. Shortening
+1 C. Sugar
+1 C. unsulfered Molasses
+2 # egg yolks
+
+Preheat oven to 350F.
+
+Sift flour, salt, soda, cinnamon, ginger, cloves and nutmeg together.  Cream shortening, sugar, molasses and egg yolks.  Gradually add dry ingredients to make a smooth dough.  Roll on a heavily floured board ¼” thick.  Cut out and place on an ungreased baking sheet.  Bake for 8-10 min.
+
+
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+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+Best Ever Fudge Brownies
+
+Yield: 13x9” pan (24 brownies)			from: King Arthur Flour
+
+1 C. unsalted butter, 2 sticks
+2¼ C. sugar
+1¼ C. Dutch-process cocoa
+1 t. salt
+1 t. baking powder
+1 T. vanilla extract
+4 large eggs
+6½ oz. all-purpose flour, 1½ C.
+12 oz. chocolate chips, 2 C.
+
+Preheat oven to 350F.  Lightly grease a 9x13” pan.
+
+In a medium microwave-safe bowl, or in a saucepan set over low heat, melt the butter, then add the sugar and stir to combine.  Return the mixture to the heat (or microwave) briefly, just till it’s hot, but not bubbling; it’ll become shiny looking as you stir it.  Heating the butter and sugar a second time will dissolve more of the sugar, which will yield a shiny top crust on your brownies.  Transfer the mixture to a mixing bowl.
+
+Stir in the cocoa, salt, baking powder, and vanilla.  Add the eggs, beating till smooth; then add the flour and chips, beating until well combined.  Spoon the batter into the prepared pan.
+
+Bake the brownies for 28-30 min., until a cake tester inserted into the center comes out dry (though it may have a few crumbs clinging to it).  The brownies should feel set both on the edges, and in the center.  Remover them from the oven, and after 5 min. loosen the edges with a table knife; this helps prevent the brownies from sinking in the center as they cool.  Cool completely before cutting and serving.
+
+Mint Frosting:                    my addition
+2 C. Powdered Sugar		¼ C. Butter, melted
+2 T. Milk				½ t. Peppermint Extract
+2 drops Green Food Coloring
+
+Combine all ingredients in a medium bowl and beat with a mixer or whisk until smooth.  Spread over cooled brownies.
+
+Glaze:
+¾ C. Semi-Sweet Chocolate Chips	3 T. Butter
+
+Combine in a medium microwave-safe bowl.  Microwave at HIGH 1 min. or until melted, stirring after 30 seconds.  Let stand 2 min.  Spread evenly over mint layer.  Cover pan loosely with plastic wrap; refrigerate until ready to serve.
+
+
+
+
+Outrageous Brownies
+
+Yield: 13x18” pan			From: Barefoot Contessa Cookbook 1999
+
+1 lb. unsalted butter
+1 lb. plus 2 C. Semisweet Chocolate Chips, divided
+6 oz. Unsweetened Chocolate
+6 Extra-Large Eggs
+3 T. Instant Coffee Powder
+2 T. vanilla extract
+2¼ C. Sugar
+1¼ C. Flour, divided
+1 T. baking powder
+1 t. kosher salt
+2 C. Diced Walnut Pieces (I omit)
+
+Preheat oven to 350F.  Grease and flour a 13 by 18 by 1½” sheet pan.
+
+Melt together the butter, 1 lb. chocolate chips, and unsweetened chocolate on top of a double boiler (or in the microwave).  Cool slightly.  Stir together the eggs, instant coffee, vanilla and sugar.  Stir in the warm chocolate mixture and cool to room temperature.
+
+Sift together 1 C. flour, baking powder and salt.  Add to cooled chocolate mixture.  Toss the walnuts and 2 C. chocolate chips with flour to coat.  Then add to the chocolate batter.  Pour into prepared pan.
+
+Bake for about 30 min., or until tester comes out just clean.  Halfway through the baking, rap the pan against the oven shelf to allow air to escape from between the pan and the brownie dough.  Do not overbake!  Cool thoroughly, refrigerate well and cut into squares.
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+Peanut Swirl Brownies
+
+Yield: 13x18” pan			From: Barefoot Contessa 2006
+
+1 lb. unsalted butter
+1 lb. plus 12 oz. Semisweet Chocolate Chips, divided
+6 oz. Unsweetened Chocolate
+6 Extra-Large # eggs
+3 T. Instant Coffee Powder
+2 T. vanilla extract
+2¼ C. Sugar
+1¼ C. Flour, divided
+1 T. baking powder
+1 t. kosher salt
+¾ C. Smooth peanut butter
+
+Preheat oven to 350F.  Grease and flour a 13 by 18 by 1½” sheet pan.
+
+Melt together the butter, 1 lb. chocolate chips, and unsweetened chocolate on top of a double boiler (or in the microwave).  Cool slightly.  Stir together the eggs, instant coffee, vanilla and sugar.  Stir in the warm chocolate mixture and cool to room temperature.
+
+Sift together 1 C. flour, baking powder and salt.  Add to cooled chocolate mixture.  Toss the 12 oz. chocolate chips with flour to coat.  Then add to the chocolate batter.  Pour into prepared pan.  Spoon the peanut butter over the top of the chocolate mixture and using a knife, swirl it through the chocolate mixture.
+
+Bake for about 20 min., then rap the pan against the oven shelf to allow air to escape from between the pan and the brownie dough. Bake for about 10-15 min. more or until a toothpick comes out clean.  Do not overbake!  Cool thoroughly, refrigerate well and cut into squares.
+
+
+
+
+
+
+
+
+
+
+
+
+
+One Bowl Brownies
+
+Yield: 13x9” pan (24 brownies)			from: Baker’s chocolate box
+
+4 squares unsweetened chocolate
+¾ C. (1½ sticks) butter
+2 C. granulated sugar
+3 large eggs
+1 t. vanilla
+1 C. flour
+1 C. chopped nuts (optional)
+
+Preheat oven to 350F (325 for glass pan).  Grease pan.  Line with foil and grease foil.
+
+Microwave chocolate and butter in large glass or ceramic bowl on HIGH 2 min. or until butter is melted.  Stir until chocolate is completely melted.  OR melt chocolate and butter in heavy 3-quart saucepan on very low heat, stirring constantly.
+
+Stir sugar into chocolate until well blended.  Mix in the eggs and vanilla.  Stir in flour and nuts until well blended.  Spread into prepared pan.  Bake 30-35 min. or until toothpick inserted in center comes out with fudgy crumbs.  DO NOT OVERBAKE.  Cool in pan.  Cut into squares.
+
+
+
+
+
+
+
+
+
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+
+
+
+
+
+
+
+
+
+
+
+Marbled Brownies
+
+							From: Duncan Hines
+
+1 pkg. Duncan Hines Brownie Mix, Family Size
+2 pkg. (3 oz. each) cream cheese
+5 T. Butter
+⅓ C. Sugar
+5 # eggs
+2 T. Flour
+¾ t. Vanilla
+
+Preheat oven to 350F.  Grease a 13x9” pan.
+
+cream cheese Mixture: Soften cream cheese and butter; beat together.  Add the sugar, 2 eggs, flour and vanilla.  Beat until smooth and set aside.
+
+Brownie Batter: Empty mix and chocolate package into medium size bowl.  Add 2 T. water and 3 eggs.  Mix by hand about 50 strokes.
+
+Pour ½ the brownie mixture into prepared pan.  Pour all the cream cheese mixture over the brownie layer.  Spoon remaining brownie layer here and there over the cream cheese batter.  Pull knife through batter in wide circles to create a swirled appearance.  Bake for 35-40 min. or until done.  Cool and frost with Easy Milk Chocolate Frosting.
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+Cream Cheese Brownies
+
+4 oz. sweet cooking chocolate
+5 T. butter
+3 oz. cream cheese, softened
+1 C. sugar
+½ C. flour, plus 1 T.
+1½ t. vanilla extract
+½ t. baking powder
+¼ t. salt
+¼ t. almond extract
+½ C. chopped nuts (optional)
+3 # eggs
+
+Preheat oven to 350F.  Grease a 9” square pan.
+
+Melt chocolate with 3 T. butter, cool.
+
+Cream remaining butter with cream cheese until fluffy.  Gradually add ¼ C. sugar, creaming until light.  Add 1 egg, 1 T. flour and ½ t. vanilla.  Mix until smooth, set aside.
+
+Beat remaining eggs until lemon colored.  Gradually add sugar, beat until thick.  Add remaining ingredients and chocolate mixture.  Measure 1 C. batter and reserve.  Spread remaining batter in prepared pan.  Pour cheese mixture over top.  Drop reserved chocolate by tablespoon over top.  Swirl.  Bake 35-40 min.
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+Butterscotch Brownies
+
+¼ C. Butter
+1 C. packed Light brown sugar
+1 # egg
+¾ C. Sifted flour
+1 t. Baking powder
+½ t. Salt
+½ t. Vanilla
+½ C. chopped Pecans
+
+Preheat oven to 350F.  Grease and flour an 8” square pan.
+
+Melt butter over low heat.  Remove from heat.  Blend in sugar, then egg.  Sift together flour baking powder and salt.  Stir in.  Add vanilla and nuts.  Spread in prepared pan and bake 20-25 min.  While warm, cut into 16 squares.
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+Ladyfingers
+
+Yield: 24 Ladyfingers			From: George Geary
+
+5 large eggs, separated
+⅔ C. granulated sugar
+1 C. all-purpose flour
+1½ T. granulated sugar
+
+Preheat oven to 350F.  Line baking sheets with baking parchment.
+
+Whip the egg whites and 1½ T. sugar until light and soft peaks form.
+
+In another mixing bowl, with the whip attachment, whip the yolks and ⅔ C. sugar until very pale and thick.  Carefully spoon the flour into the mixture and blend.  Add a spoonful of the whites to this mixture to soften it.  Carefully fold in the rest of the whites.  Place into a pastry bag (with No. 9 circular tip) and pipe 3½” long “tubes” onto prepared sheets.  Bake for 12-18 min. or until light in color.
+
+Note: Better than store bought.
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+Meringue Nuts
+
+Yield: 1 lb. nuts
+
+1 lb. nuts, I use pecans
+1 T. butter
+1 dash salt
+2 # egg whites
+1 C. sugar
+2 t. cinnamon, ground
+
+Put a double layer of nuts in broiler pan with butter and roast at 250-275F stirring every few minutes for 30-45 min. (until butter is absorbed).  Sprinkle lightly with salt and toss.
+
+Beat egg whites until stiff and slowly beat in sugar (2 T. at a time) and cinnamon.  Pour meringue over nuts in globs.    Put back in oven and keep stirring every few min. until meringue is absorbed (30-40 min.).
+
+
+
+Fig and Ginger Truffles
+
+Yield: 16 truffles (2 per serving)		From: Ellie Krieger FoodNetwork 2006
+
+2 C. Dried Black Mission Figs, or other dried figs (about 8 oz.)
+¼ C. Crystallized Ginger (about 2 oz.)
+½ t. Ground Cinnamon
+1 T. Honey
+6 oz. Dark Chocolate (60-70 percent cocoa solids), chopped
+
+Remove the stems from the figs and discard.  Put the figs, ginger, cinnamon and honey in a food processor and process for about 45 seconds, until the ingredients are finely chopped and begin to stick together.
+
+Roll the fig mixture with your hands into heaping teaspoon-sized balls and set them on a baking sheet or plate lined with waxed paper.
+
+Place a small bowl over a saucepan, containing barely simmering water, over low heat.  Make sure water is at least 2” from the bottom of the bowl.  Place half the chocolate in the bowl and stir until it is melted.  Remove the saucepan from the heat and add the remaining chocolate.  Stir until all the chocolate is melted.  Remove the bowl containing the chocolate from the pan.
+
+Roll the fig balls into the melted chocolate 1 or 2 at a time, until they are all covered.  Place them back on the waxed paper and chill in the refrigerator until set, about 15 min.  Serve at room temperature.
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+Chocolate Covered Cherries
+
+Yield: 5 dozen
+
+28 oz. maraschino cherries, with stems
+½ C. butter, softened
+16-oz. powdered sugar (3 ¾ C.)
+4t. heavy cream
+1 t. vanilla
+12 oz. semi-sweet chocolate chips
+paraffin, grated (1” square)
+½ bar German chocolate
+
+Drain cherries (save juice for Shirley Temples!) and dry well with paper towels.
+
+Cream butter.  Add sugar, cream, and vanilla.  Chill until firm enough to handle.
+
+Wrap small amount around each cherry.  Roll lightly in powdered sugar.  Chill until firm.
+
+Melt chocolates and a small amount of paraffin (gives chocolate a glossy shine) in a double boiler over medium heat, stirring until melted (3-4 minutes).
+
+Dip cherries in chocolate and place on waxed paper-lined cookie sheet.  Chill until set.
+
+Bring to room temperature to serve.
+
+
+
+Turtle Pretzels
+
+Yield: 15-20 pretzel sticks			From: Better Homes and Gardens
+
+1 sheet butter
+14 oz. vanilla caramels, about 48
+1 T. water
+15-20 large pretzel twists (4x½”) or pretzel rods
+4 oz. bittersweet or semisweet chocolate, chopped
+1 t. shortening
+1 garnish pecans, chopped, if desired
+
+Lightly butter a large cookie sheet; set aside.  In a small saucepan combine unwrapped caramels and 1 T. water.  Cook and stir over low heat until caramels are just melted and smooth.  Remove from heat.
+
+Dip the top portion of pretzel twists or ¾ of each pretzel rod into the caramel mixture, tilting pan as necessary to help coat each pretzel.  Let excess caramel drip off pretzels.  Place pretzels on prepared cookie sheet.  (If caramel mixture is running off pretzels onto the cookie sheet, wait a few minutes before dipping remaining pretzels.  The caramel mixture will cool slightly and thicken a bit, clinging to pretzels better.)  Cool until caramel is set.
+
+Place chocolate and shortening in another small saucepan.  Cook and stir over low heat until chocolate is just melted and smooth.  Cool slightly.  Spoon melted chocolate mixture into small plastic bag.  Use scissors to snip a small hole on one corner of the bag.  Drizzle chocolate from the bag onto pretzels, forming decorative lines.  Sprinkle with nuts, if desired.  Chill pretzels in refrigerator for about 20 min. or until set.
+
+Note: Eat same day as the caramel softens the pretzels.
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+Candied Grapefruit or Orange Peel
+
+Cut into strips: Grapefruit or Orange Peel
+Cover it with cold water.  Bring it slowly to the boiling point.  Remove from the fire.  Drain it well.  Repeat this process, boiling the peel in 5 waters in all.  Drain it well each time.
+
+Make a syrup allowing: ¼ C. water and ½ C. Sugar to the peel of 1 grapefruit or 2 oranges.  Add the peel and boil it until all the syrup is absorbed.  Cool the peel.  Roll it in sugar.  Spread it to dry thoroughly on wire racks.  The sugared peel, when thoroughly dried, may be dipped in coating chocolate:
+
+Coating Chocolate:
+4 oz. Bittersweet chocolate
+2 T. Butter
+1” square of Paraffin
+
+Place all ingredients in a shallow pan over warm water.  Stir until they are melted and blended.  Add 5 drops vanilla.  Remove from the heat and when it is nearly cool coat the peel and place on a piece of waxed paper to dry.
+
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+
+
+Special “K” Candy
+
+1 C. white corn syrup
+1 C. granulated sugar
+½ C. brown sugar
+12 oz. peanut butter
+2 t. vanilla extract
+4 C. Special K Cereal
+
+Mix corn syrup and sugars in medium-sized saucepan.  Let melt over low heat.  Turn heat to medium and bring to a full rolling boil.  Cook for 2 min.
+
+Take pot of syrup off heat.  Stir in peanut butter and vanilla.  When blended, stir in cereal.  Mix well.  Drop by teaspoons onto waxed paper.
+
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+
+
+
+Pistachio Cherry Chocolate Bark
+
+Yield: 2½ lb.				From: Good Housekeeping
+
+1 lb. Semisweet Chocolate, coarsely chopped
+8 oz. White Chocolate, coarsely chopped
+12 oz. Pistachio Nuts, shells removed (1½ C.)
+8 oz. (1½ C.) Dried Tart Cherries
+
+Melt each chocolate separately.  Stir 1 C. nuts and 1 C. cherries into semisweet chocolate.  On a large cookie sheet, spread chocolate to ¼” thick.  Spoon dollops of white chocolate on top of semisweet chocolate.  With the tip of a knife, swirl.  Sprinkle with remaining the remaining pistachios and cherries.    Store in the refrigerator up to 1 month.
+
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+
+
+
+
+
+
+Fools Toffee
+
+Yield: 2½ lb.				From: Food & Wine Dec. 2006
+
+1½ C. sliced almonds
+2 pkgs. Salted Saltines (not low-sodium)
+1½ C. Sugar
+3 Sticks unsalted butter
+2 T. Light corn syrup
+½ lb. Semisweet Chocolate Chops
+
+Preheat oven to 350F. Place almonds in a single layer on a baking sheet and toast about 6 min., until golden.
+
+Place crackers in a single layer on two Silpat-lined cookie sheets (12 x 17”) with at least 1” side.
+
+Heat butter, corn syrup, and sugar in saucepan on medium heat until butter is melted and mixture is well blended.  Bring to a boil: boil 3 min. without stirring (or until it starts to brown around the edges).  Using an instant read thermometer, continue cooking, stirring with a wooden spoon until 300F.  Spread mixture over crackers.
+
+Immediately sprinkle with chocolate; let stand 5 min.  Spread melted chocolate evenly over ingredients in pan.  Add almonds.
+
+Freeze until firm, about 15 min.  Invert and peel off Silpat.  Break up.  Store up to 2 weeks in airtight container.
+
+
+
+
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+
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+
+
+
+
+
+
+
+Deanna’s English Toffee
+
+Yield:
+
+1½ C. butter
+2¼ C. sugar (in E.P. 1½ C.)
+½ C. water (in E.P. ⅜ C.)
+1¾ C. unblanched almonds (or 1 C. Pecans)
+1 t. salt
+1 t. baking soda
+10 oz. Milk chocolate
+3 C. chopped pecans
+
+Use a 10x15” pan or rimmed cookie sheet.  In saucepan add butter, sugar, water and salt.  Bring to a full boil over medium heat.  Add whole almonds.  Stir constantly to 290F.  Remove from heat; add soda and ⅓ of the pecans.  Pour into pan.  When hard spread ½ of the melted chocolate over top and sprinkle with ½ remaining nuts.  When set, turn over and repeat.
+
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+
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+
+
+
+
+
+
+
+Creamy Caramels
+
+Yield: 64 pieces
+
+1 C. Sugar
+1 C. Dark corn syrup
+1 C. Butter
+1 Can (14 oz.) Sweetened Condensed Milk
+1 t. Vanilla extract
+
+Line an 8” square pan with foil and butter the foil; set aside.  Combine sugar, corn syrup and butter in a 3 qt. Saucepan.  Bring to a boil over medium heat, stirring constantly.  Boil slowly for 4 min. without stirring.  Remove from heat and stir in milk.  Reduce heat to medium-low and cook until candy thermometer reads 238F (soft ball stage), stirring constantly.  Remove from the heat and stir in vanilla.  Pour into prepared pan.  Cool.  Remove from pan and cut into 1” squares.  Wrap individually in waxed paper; twist ends.
+
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+
+
+Annabelle Carr’s Caramel Apples
+
+Yield: 10 apples
+
+1 C. sugar
+½ C. white corn syrup
+15 oz. (1 can) sweetened condensed milk
+⅛ t. salt
+1 t. vanilla extract
+10 # apples
+
+Blend all but the vanilla.  Cook slowly, stirring constantly, until mixture reaches a soft ball stage on a candy thermometer.  Remove from heat.  Add vanilla. and cool slightly.
+
+Wash and dry apples.  Insert a stick into the stem end of each apple.  Dip in caramel and place on buttered cookie sheet.
+
+
+Caramel Corn
+
+Yield: 6 Qts.
+
+2 C. light-brown sugar, firmly packed
+½ C. light corn syrup
+½ lb. butter
+¼ t. cream of tarter
+1 t. Salt
+1 t. baking soda
+6 Qts. popped gourmet Popping Corn (¾ C. unpopped)
+
+In 2½ qt. Saucepan, combine brown sugar, corn syrup, butter, cream of tarter and salt.  Bring to boil, stirring, over medium-high heat.  Stirring constantly, boil rapidly to hard-ball stage, 260F(240F in Estes Park) (about 5 min.).  Remove from heat.  Stir in baking soda quickly but thoroughly; pour at once over popcorn in large roasting pan.  Stir gently until all kernels are coated.  Bake at 200F for 1 hour, stirring 2-3 times during baking.  Turn out at once onto waxed paper; spread apart and allow to cool completely.  Break apart; store in tightly covered container.
+
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+
+
+Popcorn Balls
+
+Yield: 4 balls
+
+1 C. Sugar
+¼ C. Butter
+½ C. White corn syrup
+1 pinch Salt
+¾ t. Vanilla
+
+In a saucepan boil together sugar, corn syrup and butter until syrup spins a long thread.  Remove from heat and add vanilla.  Mix quickly with 2-3 quarts popped corn.  Thoroughly grease hands with butter and shape quickly into balls.  Place on waxed paper to cool.
+
+Note: Do not compress balls when molding or they will be too hard to eat.
+
+To make 12 balls, triple recipe and use 5-6 quarts popped corn.
+
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+
+
+Peanut Butter-Chocolate Bars
+
+Yield: 					From: Amy Van Hecke www.northpole.com
+
+1 C. Butter
+1 C. peanut butter
+2 C. Graham Cracker Crumbs
+2 C. Powdered Sugar
+12 oz. Semi-Sweet Chocolate Chips
+1 T. peanut butter
+
+Melt butter; add peanut butter, graham crackers and sugar.  Stir together and press into an ungreased 9x13” pan.  Melt chocolate and add 1 T. peanut butter and spread over mixture.  Refrigerate 20 min. and cut into bars.
+
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+
+
+
+
+Homemade Marshmallows
+
+						From: O Magazine Nov. 2004
+
+1 T. grapeseed or vegetable oil
+~1 C. confectioner’s sugar, for dusting
+2 envelopes unflavored gelatin
+1½ C. granulated sugar
+½ C. light corn syrup
+1 t. vanilla extract
+
+Brush a 9” square pan with oil.  Generously dust with confectioners’ sugar, tapping out excess.  In a large bowl of an electric mixer, pour ½ C. water.  Sprinkle gelatin on top; let stand until gelatin softens, about 5 min.
+
+In a small saucepan over medium-low heat, combine granulated sugar, corn syrup, and 3.5T water.  Bring to a boil, stirring to dissolve sugar.  Continue boiling, without stirring, until syrup reaches 240F (soft-ball stage) on a candy thermometer.  Immediately remove pan from heat.
+
+Using the whisk attachment of mixer, beat gelatin mixture at high speed.   Gradually add hot syrup in a thin, steady stream.  Beat 5 min. longer, until mixture is white, fluffy, and stiff.  Beat in vanilla.  Pour marshmallow mixture into prepared pan.  Using a spatula brushed with oil, spread marshmallow evenly in pan.  Let stand uncovered at room temperature 10 to 12 hours.
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+Dust a large cutting board with confectioners’ sugar.  Brush a long knife with oil, and then cut around marshmallow edges to loosen from pan.  Cut marshmallow into quarters.  Using a spatula brushed with oil, transfer pieces to the cutting board.  Cut marshmallow quarters into 1” squares.
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+Fantasy Fudge
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+Yield: 3 Pounds					From: Drue Decker
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+4½ C. Sugar
+¼ C. Butter
+1 large can Evaporated milk
+12 oz. Semi-sweet chocolate chips
+12 oz. German Sweet Chocolate
+12 oz. Kraft Marshmallow Crème
+1 t. Vanilla
+1 pinch Salt
+2 C. Nuts (optional)
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+Combine sugar, butter and milk in heavy 2½ qt. saucepan.  Bring to a full rolling boil, stirring constantly.  Continue boiling 6 min. over medium heat, stirring constantly to prevent scorching.  Remove from heat; stir in chocolate, marshmallow, vanilla, salt & nuts until melted.  Add vanilla.  Pour into 2 greased 13x9” pans.  Cool at room temperature.  Cut into squares.
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+Note: Great when topped with a batch of peanut butter fudge.
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+Peanut Butter Fudge
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+Yield: 5 lb.						From: Drue Decker
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+5 C. sugar
+1 large Can evaporated milk
+1 stick Butter
+3¾ oz. Marshmallow Crème
+12 oz. peanut butter
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+Butter pan…I use a 10x15” jelly roll pan.
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+Cook milk, sugar and butter to soft ball stage.  Add marshmallow crème and peanut butter.  Beat mixture until thick and pour into prepared pan. Cut into small squares when cool.  Store in refrigerator—lay a paper towel on top before closing container to absorb moisture.
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+Dough Ornaments
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+4 C. Flour
+1 C. Salt
+1½ C. Water
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+Mix together.  Shape into desired forms—not too thick or they’ll crack.  Bake 1 hour at 350F.  Color with magic markers.
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+Note: Try to bake as soon after making as possible.
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