 Hash Browns  Prep Time: 20 minutes Cook Time: 1 hour 30 minutes Makes: 4 Servings Ingredients: 2 large russet potatoes 2 tablespoons unsalted butter 1 medium onion, finely chopped Kosher salt and freshly ground black pepper 2 tablespoons vegetable oil Preparation: Preheat the oven to 400 degrees F. Scrub the potatoes well and dry with paper towels. Poke several holes in them with a skewer to allow steam to escape. Place the potatoes on a small baking sheet and bake, uncovered, until tender, about 1 hour. Allow the potatoes to cool to room temperature. Refrigerate in a plastic bag with a resealable closure overnight. Peel the potatoes and cut into 1/3-inch dice. Melt the butter in a large skillet over medium heat and add the onion. Cook, stirring often, until softened, about 5 minutes. Season with salt and pepper. Use a slotted spoon to transfer the onion to a small bowl. Add the vegetable oil to the skillet and heat until almost smoking. Add the potatoes and leave to form a crisp crust. Do not disturb the potatoes until the crust is formed, about 5 minutes. Check to see if a crust has formed;if so, give a quick stir. If not, continue cooking for another 1 to 2 minutes, until the crust has formed. With a spatula, turn over large chunks of the crusted potatoes. Season with salt and pepper and continue cooking until golden brown. Stir in the onion, season again with salt and pepper, and stir until the hash is heated through, about 3 minutes. Serve hot. Herbed New Potatoes 1  Prep Time: 10 minutes Cook Time: 15 minutes Makes: 4 Servings Ingredients: 1 1/2 pounds small boiling potatoes, quartered 2 tablespoon fresh parsley leaves, minced 2 tablespoon fresh mint leaves, minced 2 tablespoon fresh chives, snipped 4 tablespoons unsalted butter, softened Salt and pepper, to taste Preparation: In a steamer set over boiling water, steam the potatoes, covered, for 10 minutes, or until they are just tender. In a bowl toss the potatoes gently with the parsley, the mint, the chives, the butter, and the salt and pepper to taste. Herbed New Potatoes 2 These tasty potatoes are so easy and delicious! You can also cut them in half on the bias so that they cook faster and get nice and golden. Prep Time: 10 minutes Cook Time: 30 minutes Makes: 6 Servings Ingredients: 4 tablespoons (1/2 stick) unsalted butter 2 1/2 pounds small white or Yukon gold potatoes, scrubbed but not peeled 2 teaspoons kosher salt 1/2 teaspoon freshly ground black pepper 3 tablespoons chopped mixed fresh green herbs, such as rosemary, thyme, and parsley Preparation: Melt the butter in a Dutch oven or large heavy-bottomed pot. Add the whole potatoes, salt, and pepper and toss well. Cover the pot tightly and cook over low heat for 20 to 30 minutes, until the potatoes are just tender when tested with a small knife. From time to time, shake the pot without removing the lid to prevent the bottom potatoes from burning. Turn off the heat and allow the potatoes to steam for another 5 minutes. Don't overcook! Toss with the herbs, and serve hot. Herbed Rice  Prep Time: 5 minutes Cook Time: 22 minutes Makes: 4 to 6 Servings Ingredients: 1 tablespoon unsalted butter 1/2 onion, chopped 2 cups long-grain rice 3 cups water 1 teaspoon coarse salt 1/2 teaspoon freshly ground black pepper 1/4 cup chopped flat-leaf parsley Preparation: Heat the butter over medium heat in a medium-size saucepan. Add the onion, and sauté until pale golden, 1 to 2 minutes. Add rice, and stir to coat. Add 3 cups water, and bring to a boil. Add salt and pepper. Cover, and reduce to a simmer. Cook until the liquid is absorbed and the rice is al dente, 18 to 20 minutes. Remove from the heat. Fluff with a fork, and stir in the chopped parsley. Hoecakes  Prep Time: 5 minutes Cook Time: 15 minutes Makes: About 17 Hoecakes Ingredients: 1 cup self-rising flour 1 cup self-rising cornmeal, or from a mix (recommended: Aunt Jemima's) 2 eggs 1 tablespoon sugar 3/4 cup buttermilk 1/3 cup plus 1 tablespoon water 1/4 cup vegetable oil or bacon grease Oil, butter, or clarified margarine, for frying Preparation: Mix well all ingredients, except for the frying oil. Heat the frying oil or butter in a medium or large skillet over medium heat. Drop the batter, by full tablespoons, into the hot skillet. Use about 2 tablespoons of batter per hoecake. Fry each hoecake until brown and crisp; turn each hoecake with a spatula, and then brown the other side. With a slotted spoon, remove each hoecake to drain on a paper towel-lined plate. Leftover batter will keep in refrigerator for up to 2 days. Honey-Glazed Baby Carrots This is a great side dish if you're looking for something different...everyone will love them! Prep Time: 5 minutes Cook Time: 10 minutes Makes: 4 Servings Ingredients: 1 pound baby carrots, trimmed and peeled 2 tablespoon unsalted butter 2 tablespoon honey Salt and pepper, to taste Preparation: In a steamer set over boiling water, steam the carrots, covered, for 4 to 8 minutes, or until they are just tender. In a small skillet melt the butter with the honey over moderately low heat, add the carrots and salt and pepper to taste, and cook the carrots, tossing them, for 1 minute, or until they are well-coated with the glaze. Hot Rice Salad  (Makes: 16 Servings) Ingredients: 400 gram rice (2 cups) 875 ml boiling water (3½ cups) 2 chicken stock cubes 3 onions 1 clove garlic 1 medium green pepper 30 ml sunflower oil (2 tablespoons) 250 gram mushrooms 250 gram bacon 1 large tomato 5 ml salt (1 teaspoon) pinch of black pepper Preparation: Cook the rice in the boiling water to which the chicken stock cubes have been added, until it is soft, but not mushy. Peel the onions and garlic - chop and cut into strips. Braise these vegetables in the sunflower oil, until soft. Wipe the mushrooms with a damp cloth. Cut up the mushrooms and bacon. Peel the tomato and chop roughly. Add the mushrooms, bacon and tomato, to the onion mixture and braise till just done. Season with the salt and black pepper. Mix the vegetable mixture and the rice lightly together with a large fork. Serve the rice salad hot. Jalapeno Cracklin' Corn Bread Prep Time: 10 minutes Cook Time: 1 hour Makes: 5 to 6 Pones Ingredients: 1 cup cracklings 2 cups water 1 cup plain cornmeal (medium ground) 1 teaspoon salt 1 jalapeno, seeded and diced Preparation: Preheat the oven to 425 degrees F. Spray a cast iron skillet with nonstick cooking spray and place skillet in oven to heat. Bring cracklings and water to a boil. Boil for 5 to 8 minutes until cracklings are soft. Add cornmeal, salt and jalapeno to mixture, stirring well. Using a large serving spoon, drop batter in pone shapes into hot skillet. This should make 5 to 6 pones. Place in oven and bake for 15 minutes. Then reduce heat to 350 degrees F and bake for additional 30 to 45 minutes. The skillet should be placed near the top of the oven. Jalapeno-Lime Corn On The Cob  This is a wonderful recipe. One thing that I do different is melt the butter and stir the blended seasonings into the butter. Then brush the seasoned butter on the cobs. The butter is also wonderful to use on bread. Prep Time: 10 minutes Cook Time: 15 minutes Makes: 6 Servings Ingredients: 1 stick butter 1 lime, juiced and zested 1 small jalapeno, seeded 1 clove garlic 1 teaspoon sweet paprika 6 ears corn on the cob, husked 1 slice bread, of any kind Coarse salt Preparation: Combine butter, lime, jalapeno, garlic and paprika in food processor and pulse process until smooth. Place on waxed paper or plastic and roll. Place in freezer until ready to serve. Cook corn by boiling, steaming or grilling. Cut disks of butter and rub onto corn, nesting the butter in a slice of bread to apply it to the hot corn. Season ears with salt (and fight over the hot buttered bread slice!) Macaroni & Cheese  This recipe is very easy and will take only 15 minutes to prepare. It also has a very smooth texture. When a bit of cheddar cheese is added, the sauce tastes sharp and cheddary and has a little zing to it. (Makes: About 3 Servings) Ingredients: 6 cups water 1 1/3 cups elbow macaroni 4 ounces Velveeta cheese 1/2 cup shredded cheddar cheese 2 tablespoons whole milk 1/4 teaspoon salt Preparation: 1.) Bring water to a boil over high heat in a medium saucepan. Add elbow macaroni to the water and cook it for 10 to 12 minutes or until tender, stirring occasionally. 2.) While the macaroni is boiling, prepare the cheese sauce by combining the remaining ingredients in a small saucepan over low heat. Stir often as the cheese melts into a smooth consistency. 3.) When the macaroni is done, strain it and then pour it back into the same pan, without the water. 4.) Add the cheese sauce to the pan and stir gently until the macaroni is well coated with the cheese. Serve immediately while hot. Mashed Potatoes  A warm, buttery serving of creamy mashed potatoes is an ideal cool-weather comfort food. The best and easiest way to prepare potatoes for mashing is to peel them, cut them into large slices, and gently simmer them in lightly salted water. For mashing, use a ricer, a food mill, or a hand masher, but never use a food processor; the sharp blades break down the potatoes starch granules, making it gluey. The best potatoes for mashing are starchy varieties such as russet and Idaho. Experiment by mixing in different seasonings, such as grated nutmeg, saffron, herbs, or garlic. For stiffer mashed potatoes, use only 1 cup milk or cream; for richer potatoes, add another 4 tablespoons butter. (Makes: 10 Servings) Ingredients: 4 pounds russet, Yukon gold, or long white potatoes 2 teaspoons coarse salt, plus more to taste 1 1/2 cups milk or cream 1/2 cup (1 stick) unsalted butter, cut into pieces 1/2 teaspoon freshly ground black pepper 1/2 teaspoon freshly grated nutmeg Preparation: 1.) Peel potatoes, and cut into 1/2-inch-thick slices. Place in a medium stockpot, and cover with cold water. Add 2 tablespoons salt. Place over high heat, and bring to a boil. Reduce to a simmer, and cook until tender when pierced with the tip of a knife, about 20 minutes. Drain. 2.) While potatoes are cooking, place milk in a small saucepan over medium-high heat just until it comes to a simmer. Reduce heat to low, and keep warm. Place a heatproof bowl over a pan of simmering water. Press hot, drained potatoes through a ricer into bowl. Stir potatoes with a wooden spoon until smooth, about 1 minute. 3.) Stir in butter until completely melted and well incorporated. Slowly pour in hot milk, stirring continuously. Add pepper, nutmeg, and salt; stir to combine. Taste, and adjust for seasoning. Serve immediately. Mashed Potato Cakes Ingredients: 1 cup left-over mashed potatoes 1 egg 1/3 cup flour 1/2 tsp. baking powder 1 tsp. salt 1/4 tsp. pepper 1 to 2 T. milk 2 to 3 T. shortening Preparation: Beat egg and mix with mashed potatoes. Add dry ingredients. Add milk and mix well. Batter should be very thick. Melt shortening in frying pan, on medium high heat. Spoon batter into pan by heaping tablespoons to form 3 to 3 1/2 inch wide potato pancakes, about 1/2 inch thick. When well set and browned on edges, turn over to brown on other side. Mushroom Ragu  This dish is a wonderful mix of mushroom flavors in a tasteful Parmesan-enhanced sauce. And goes great with polenta, pasta, chicken and pork. Prep Time: 10 minutes Cook Time: 45 minutes Makes: 6 Servings Ingredients: 1/4 cup extra-virgin olive oil 1 large onion, chopped 2 garlic cloves, minced 1 pound mixed mushrooms (cremini, oyster, shiitake) chopped 1/2 cup Marsala 2 cups chicken broth 1/3 cup heavy cream 5 fresh basil leaves, chopped 1/4 cup flat-leaf Italian parsley, chopped 1/2 to 3/4 cup grated Parmesan Salt and freshly ground black pepper Preparation: In a large skillet heat the oil. When almost smoking, add the onions and garlic over medium-low heat until the onions have wilted, about 8 minutes. Add the mushrooms and season with salt and pepper. Raise heat to high and sauté until mushrooms are tender and all the liquid has evaporated. Remove pan from heat and pour in Marsala. Return pan to stove and allow wine to evaporate, about 3 minutes. Add chicken broth and simmer for 1/2 hour until the sauce has reduced by half. Add heavy cream and mix well. Take the pan off the heat and add the fresh herbs and Parmesan. Season with salt and pepper. Mix thoroughly and keep warm. Mushroom Risotto (Makes: 4 to 6 Servings) Ingredients: 8 cups chicken broth, low sodium 3 tablespoons olive oil, divided 1 onion, diced, divided 2 garlic cloves, minced, divided 1 pound fresh portobello and crimini mushrooms, sliced 2 bay leaves 2 tablespoons fresh thyme, chopped 2 tablespoons fresh Italian parsley, chopped 2 tablespoons butter Salt and pepper 1 tablespoon truffle oil 1-ounce dried porcini mushrooms, wiped of grit 2 cups Arborio rice 1/2 cup dry white wine 1/2 cup fresh Parmesan cheese, grated Fresh Italian parsley, for garnish Preparation: Heat the chicken broth in a medium saucepan and keep warm over low heat. Heat 1 tablespoon of oil in a large skillet over medium heat. Add 1/2 onion and 1 clove garlic, cook, stirring, until translucent, about 5 minutes. Add the fresh mushrooms, herbs and butter. Sauté for 3 to 5 minutes until lightly browned, season with salt and pepper. Drizzle in truffle oil then add the dried porcini mushrooms which were reconstituted in 1 cup of warm chicken broth. Season again with salt and fresh cracked pepper. Sauté 1 minute then remove from heat and set aside. Coat a saucepan with remaining 2 tablespoons of oil. Sauté the remaining 1/2 onion and garlic clove. Add the rice and stir quickly until it is well-coated and opaque, 1 minute. This step cooks the starchy coating and prevents the grains from sticking. Stir in wine and cook until it is nearly all evaporated. Now, with a ladle, add 1 cup of the warm broth and cook, stirring, until the rice has absorbed the liquid. Add the remaining broth, 1 cup at a time. Continue to cook and stir, allowing the rice to absorb each addition of broth before adding more. The risotto should be slightly firm and creamy, not mushy. Transfer the mushrooms to the rice mixture. Stir in Parmesan cheese, cook briefly until melted. Top with a drizzle of truffle oil and chopped parsley before serving. Mustard Slaw  (Makes: 20 Servings) Derived from the Dutch words for cabbage (“kool”) and salad (“sla”), coleslaw is the perfect accompaniment to outdoor cooking. It's refreshing mix of cabbage and creamy dressing offsets the heat and spices of barbecued meat, and it’s one of the main ingredients in pulled-pork sandwiches. Like most slaws, this one tastes even better the next day. Choose a cabbage with fresh, crisp, firmly packed leaves; the head should be heavy for its size. Ingredients: 2 medium heads green cabbage (about 4 pounds each), cored and shredded 1 large white onion, shredded 1 green bell pepper, seeded, deveined, and shredded 1 large carrot, peeled and shredded 1 large rib celery, shredded 3/4 cup apple-cider vinegar 3/4 cup prepared yellow mustard 1/2 cup ketchup 1/2 cup sour cream 1/4 cup mayonnaise 1 tablespoon coarse salt 1/2 teaspoon cayenne pepper 1 1/4 cups sugar, or to taste Preparation: 1.) In a large bowl, place cabbage, onion, bell pepper, carrot, and celery. Mix to combine. 2.) In a small saucepan, combine vinegar, mustard, ketchup, sour cream, mayonnaise, salt, and cayenne pepper. Bring to a boil, whisking frequently. Pour over cabbage mixture. Add sugar, and stir to combine. Cover with plastic wrap, and chill. Okra & Tomatoes 1  This recipe is a common dish in the American South. When buying okra, choose firm, brightly colored pods that don’t exceed four inches in length; larger pods are more likely to be tough and fibrous. Use a heavy-bottomed pan to cook the tomatoes and okra so they won’t burn, and don’t use tin or iron pans, which can turn the okra black. Serve the dish spooned over steamed white rice. Prep Time: 15 minutes Cook Time: 20 minutes Makes: 4 to 6 Servings Ingredients: 2 tablespoons unsalted butter 1/2 onion, chopped 1 clove garlic, minced 1/2 cup dry red wine 1 1/2 pounds okra, stems trimmed, cut into 1/2-inch pieces 4 tomatoes, chopped 2 sprigs fresh thyme 2 dried bay leaves Salt and freshly ground black pepper Preparation: Heat butter in a shallow pan over medium heat. Add onion and garlic, and cook until pale golden, about 3 minutes. Add red wine, and cook, stirring occasionally, until wine has reduced by half. Add okra, tomatoes, thyme, and bay leaves. Season with salt and pepper. Cover, and reduce the heat to a simmer. Cook, stirring occasionally, until vegetables are fork-tender, about 15 minutes. Interesting Tidbit: Okra was brought to the United States in the eighteenth century by slaves from Ethiopia who cultivated the oblong, ridged plant so successfully that it became a staple of Southern cooking. The tomato was another import, though it didn’t have quite as far to travel. First cultivated in South America, the tomato had made its way up to Mexico by the time Spanish explorers came ashore in the sixteenth century, but it didn’t become a regular ingredient in American cooking until the 1900s. Okra & Tomatoes 2  This fast and easy recipe is so full of flavor and texture and a very nice change to the everyday veggie dish. To perk it up add a little hot sauce and a bay leaf in with the tomotoes for extra flavor. Is also great served over rice. Prep Time: 15 minutes Cook Time: 35 minutes Makes: 4 Servings Ingredients: 4 slices bacon, diced into small pieces 1 small onion, peeled and chopped 2 cloves garlic, minced 2 (15-ounce) cans diced tomatoes 1 tablespoon chicken base 1 tablespoon sugar 2 cups fresh okra, cut into 1-inch pieces (may use frozen, if fresh not available) Fresh ground black pepper Preparation: Cook bacon slightly. Sauté onion and garlic with bacon until tender. Add tomatoes, chicken base, sugar and pepper. Stir well and let simmer for about 20 minutes. Adjust seasoning if needed. Meanwhile wash okra and remove fuzz if using fresh and cut into pieces. Add the okra and simmer until okra is done, about 20 more minutes (less if using frozen okra.) Onion & Garlic Bread  Prep Time: 5 minutes Cook Time: 18 minutes Makes: 4 Servings Ingredients: 1 tablespoon butter 1 medium onion, yellow skinned, chopped 3 cloves garlic, crushed 1 teaspoon sugar 1/2 teaspoon ground thyme, poultry seasoning may be substituted A few grinds black pepper 1 (12-inch) loaf crusty bread, split lengthwise 2 handfuls grated Parmigiano Preparation: Melt butter in a small pan over moderate heat. Add onions and garlic and season with sugar, thyme and pepper. Cook 15 minutes, stirring occasionally, until onions are golden in color and translucent. Place the split bread on a baking sheet and broil until golden. Spread half the onions and garlic on each half of bread in a thin layer. Sprinkle each side of loaf with a handful of cheese and return to broiler for 30 seconds to bubble cheese. Serve with a hearty, soup supper. Onion Cheese Bread  This recipe is so simple and good! It is very much like an "onion" version of Red Lobster's Cheddar Bay Biscuits and can be eaten hot or cold. MMMM very tasty! Prep Time: 15 minutes Cook Time: 15 minutes Makes: 8 Wedges Ingredients: 1 tablespoon vegetable oil 3/4 cup finely diced onion 1/2 cup milk 1 egg, beaten 1 1/2 cups biscuit mix 1 cup shredded sharp Cheddar 1/2 teaspoon onion salt 2 tablespoons melted butter 1 tablespoon chopped fresh chives or parsley leaves Butter, for serving Preparation: Preheat the oven to 400 degrees F. Heat the oil in a small skillet over medium heat. Add the onions and cook until tender, about 7 minutes. In a large bowl, add the milk and egg to the biscuit mix, stirring just until the mix is moistened. Fold in the onions and 1/2 cup of the cheese. Spoon the dough into a greased 8-inch round cake pan. Mix the onion salt into the melted butter and drizzle the mixture over the dough. Sprinkle the bread with chives or parsley and bake for 15 minutes. Top the bread with the remaining 1/2 cup cheese and bake until the bread is cooked through and the cheese top golden, about 5 minutes longer, Cut the bread into wedges and serve warm with butter. Oven Roast Potatoes  Ingredients: 6 small to medium red potatoes 2 TBSP extra virgin olive oil 1/4t. onion powder 1/4t. garlic powder 1/4t. seasoning salt Preparation: Preheat oven to 400*F. Spray non-stick cooking spray on foil, place on baking sheet. Cut potatoes into wedges of equal size so that pieces will roast evenly. Combine potatoes and oil in a bowl. Mix seasonings into potatoes. Spread the potatoes evenly into an single layer and put them on the middle rack of the oven. Roast for 40-50 minutes, stirring every 10 minutes, until the potatoes are tender and browned to your liking. Pasta With Mushroom Sauce  A very easy, inexpensive, tasty dish that makes enough for a large group of people. If you love mushrooms you will definitely love this pasta dish! Add some crushed chilli flakes for extra flavor. Also makes great leftovers. Prep Time: 10 minutes Cook Time: 20 minutes Makes: 6 Servings Ingredients: 1 envelope (0.9 ounce) garlic-mushroom recipe soup mix 2 cups water 1 box (1 pound) penne pasta 2 tablespoons olive oil 1 small sweet red pepper, sliced 1 1/2 pounds assorted pre-sliced mushrooms 1/2 cup grated Parmesan 1/2 cup chopped flat-leaf Italian parsley 1/4 cup heavy cream Preparation: Whisk together soup mix and water in medium-size bowl; set aside. Cook pasta according to package directions. Meanwhile, heat oil in large skillet. Add sweet pepper and mushrooms; sauté until partially tender, about 10 minutes. Stir in soup mixture. Increase heat to medium-high; cook, uncovered, until slightly thickened, about 8 minutes. Stir in 1/4 cup Parmesan, the parsley and the heavy cream; cook another 1 minute or until heated through. Drain the pasta well; transfer the pasta to a large serving bowl. Add mushroom sauce and the remaining 1/4 cup Parmesan; toss to mix well. Serve the pasta immediately. Peach BBQ Beans  These sweet and tangy beans are full of flavor and the peaches are a great addition to this dish. Prep Time: 5 minutes Cook Time: 1 hour 10 minutes Makes: 24 Servings Ingredients: 8 strips bacon, cut into 1-inch pieces 1 red bell pepper, seeded and chopped 1 large yellow onion, chopped 1 (#10 can, about 6 pounds and 10 ounces) baked beans (recommended: Bush's) 3 cups canned peach pie filling 1/2 cup barbecue sauce 2 tablespoons BBQ Rub, recipe follows Preparation: Preheat the oven to 325 degrees F. Heat a large skillet over medium heat. Add the bacon and cook, stirring, until somewhat crispy and its fat has rendered. Using a slotted spoon, transfer the bacon to a paper towel-lined plate to drain, leaving the fat in the skillet. Add the pepper and onion to the skillet and cook, stirring, until softened, about 6 minutes. Transfer the mixture to a large baking pan. Add the bacon, beans, pie filling, barbecue sauce, and rub to the pan. Mix to combine and bake, uncovered, until hot and bubbly, about 1 hour. BBQ Rub: (Makes: 3/4 Cup) Ingredients: 1/4 cup brown sugar 1/4 cup sweet paprika 1/4 cup kosher salt 3 tablespoons black pepper 2 teaspoons garlic powder 2 teaspoons onion powder 1 teaspoon cayenne pepper 1 teaspoon dried basil Combine all ingredients and mix well. Peas & Prosciutto Prep Time: 10 minutes Cook Time: 8 minutes Makes: 6 Servings Ingredients: 2 tablespoons olive oil 3 shallots, chopped 2 garlic cloves, minced Salt and freshly ground black pepper 1 (1-pound) bag frozen peas, thawed 4 ounces (1/8-inch-thick slices) prosciutto, diced 1/4 cup chopped fresh Italian parsley leaves Preparation: Heat the oil in a heavy large skillet over medium-low heat. Add the shallots, garlic, salt, and pepper, and sauté until tender, about 1 minute. Add the peas and sauté until heated through, about 5 minutes. Stir in the prosciutto and cook for 1 to 2 minutes. Add the parsley and remove from the heat. Season, to taste, with salt and pepper, and serve. Alternative: You can substitute pancetta for the prosciutto. Chestnuts "marrons" (not water!) are a symbol of sustenance in Italy & in the winter, at almost every street corner, you'll find a vendor selling chestnuts: boiled, roasted, or glazed. To make this dish extra special, esp. for the holidays, roast chestnuts (time consuming BUT worth it - save extra for your turkey stuffing & for snacking)!!! The following recipe is very similar to the one above with a few extras added. Preparation: Heat the oil in a heavy large skillet over low-med heat. Add the shallots, garlic, salt, pepper, sliced crimini or porchini mushrooms and sauté until tender, about 1 or 2 minutes. Stir in the prosciutto or pancetta and cook for 1 to 4 minutes (depending which meat you use). Then deglaze the skillet with port wine & reduce it down a little; add heavy whipping cream, till it becomes a little thicker, then add peas & roasted chestnuts & heat thru, about 3 to 5 min. Add the parsley and remove from the heat. Season, to taste, with salt and pepper, and serve. Very delicious! Note: You can also boil/puree the chestnuts & add it to the cream/port mixture. Picnic Pasta Salad Prep Time: 20 min Makes: 12 Servings Ingredients: 1 package (16 ounces) rotini pasta 1 can (8 ounces) tomato sauce 1 cup Italian dressing 1 tablespoon chopped, fresh basil leaves or 1 teaspoon dried, basil leaves 1 tablespoon chopped, fresh oregano leaves,or 1 teaspoon dried oregano leaves 1 cup sliced fresh mushrooms (3 ounces) 5 roma (plum) tomatoes, coarsely chopped (1 1/2 cups) 1 large cucumber, coarsely chopped (1 1/2 cups) 1 can (2 1/4 ounces) sliced ripe olives, drained Preparation: Cook and drain pasta, as directed on package. Rinse with cold water - drain. Mix tomato sauce, dressing, basil and oregano, in a large bowl. Add pasta and remaining ingredients - toss. Cover and refrigerate, about 2 hours, until chilled, but no longer than 48 hours. Rice Pilaf This foolproof recipe is easy to prepare and works everytime. The light toasting of the rice prior to adding the chicken broth is the trick. It also goes great with almost any other dish. Beef broth can also be used instead of the chicken broth. Prep Time: 5 minutes Cook Time: 30 minutes Makes: 5 Cups Ingredients: 3 tablespoons unsalted butter 1 shallot, thinly sliced 1 1/2 teaspoons kosher salt Freshly ground black pepper 2 cups basmati-style long grain rice 3 cups low-sodium chicken broth 1 bay leaf 1 sprig fresh rosemary Preparation: Melt the butter with the shallot in a medium saucepan over medium-low heat. Season with the salt and pepper and cook until the onions are soft, about 5 minutes. Add the rice and stir until coated with the butter. Increase the heat to medium-high. Let the rice cook until toasted, stirring occasionally, about 5 minutes more. Stir in the broth, bay leaf, and rosemary. Bring to a simmer over low heat, cover, and cook until all the broth has been absorbed by the rice and the rice is tender, about 15 to 18 minutes. Remove from the heat and let set for 5 minutes. Discard the rosemary and bay leaf. Fluff the rice with a fork and serve. Roasted Asparagus 1 This recipe is simple, easy and delicious. It's also great with steak. You can also omit the cheese and just add a splash of balsamic vinegar. Or freshen it up with a coating of lemon juice. Prep Time: 5 minutes Cook Time: 10 minutes Makes: 4 Servings Ingredients: 2 bunches medium asparagus 2 tablespoons extra-virgin olive oil 1/2 teaspoon kosher salt Freshly ground black pepper Grated or shaved Parmesan, optional Preparation: Preheat the oven to 450 degrees F. Trim the woody ends from the asparagus, usually about 1 1/2 inches. Lightly peel the remaining stalks (not always necessary, but more of a personal preference). Spread the spears in a single layer on a baking sheet, drizzle with olive oil, sprinkle with the salt and pepper, and roll to coat thoroughly. Roast the asparagus until lightly browned and tender, about 8 to 10 minutes, giving the pan a good shake about halfway through to turn the asparagus. Arrange the roasted asparagus on a serving platter and top with some Parmesan. Serve warm or at room temperature. Roasted Asparagus 2 This delicious, quick and easy method of cooking asparagus is outstanding! The asparagus turns out crispy almost like french fries with a crisp and salty taste. Sesame oil can also be used instead of the olive oil. Before cooking coat asparagus with a little lemon juice to freshen it up. Prep Time: 10 minutes Cook Time: 25 minutes Makes: 8 Servings Ingredients: 2 pounds fresh asparagus Good olive oil Kosher salt, plus extra for sprinkling Freshly ground black pepper Preparation: Preheat the oven to 400 degrees F. Break off the tough ends of the asparagus and, if they're thick, peel them. Place the asparagus on a baking sheet, drizzle with olive oil, then toss to coat the asparagus completely. Spread the asparagus in a single layer and sprinkle liberally with salt and pepper. Roast the asparagus for 25 minutes, until tender but still crisp. Salt & Vinegar & Cayenne Fries Prep Time: 5 minutes Cook Time: 12 minutes Makes: 4 Servings Ingredients: 1 sack frozen fries, extra crispy variety, 1 pound 2 teaspoons fine salt 1 teaspoon cayenne pepper Vinegar, white, malt or cider, for sprinkling Preparation: Cook fries to package directions on a cookie sheet. Combine salt and cayenne. Remove fries and toss with spicy salt, seasoning to your taste. Sprinkle with vinegar and serve fries immediately. Scrambled Eggs  With just a few additions, these eggs go from drab to interestingly delicious. They are moist and so easy to make. Prep Time: 10 minutes Cook Time: 8 minutes Makes: 4 Servings Ingredients: 8 eggs 2 heaping tablespoons sour cream 1 tablespoon water Salt and freshly ground black pepper 2 tablespoons butter 1/2 to 3/4 cup grated cheddar cheese Preparation: In a medium size bowl, beat eggs, sour cream, water, and salt and pepper until fluffy. Using a nonstick frying pan, melt butter and cook eggs over low heat, stirring occasionally. Stir in the cheese. Cook until you reach desired consistency. Serve hot with bacon or sausages. Shrimp Stuffed Potatoes  These potatoes are very smooth and creamy not to mention very, very yummy! An elegant dish which is great for special occasions and makes it look like you did a lot of preparation, but you didn't! Prep Time: 45 minutes Cook Time: 1 hour 35 minutes Makes: 6 Servings Ingredients: 6 large Idaho potatoes Vegetable oil, for coating 8 tablespoons butter 2 cups grated cheddar cheese, plus more for sprinkling 2 cups grated Monterey Jack 2 cups sour cream Salt and pepper 1 pound shrimp, peeled and sautéed Paprika Preparation: Preheat oven to 350 degrees F. Begin by washing potatoes, drying them, and gently pricking them with a fork on the sides. Coat each potato with vegetable oil, place on foil covered pan, and bake for approximately 1 hour. Place the butter in a large bowl. Remove the potatoes from the oven and slice each potato in half. Gently scoop out the potato and place in the bowl. Using a mixer on high, mix the potatoes, butter, sour cream, salt, and pepper. Fold the shrimp and both cheeses into the mixture. Gently stuff the mixture back into the potato shells, making sure not to break them. Pile the mixture as high as you can on top of the potato shells. Sprinkle each potato with cheese and paprika for color. Bake in the oven for approximately 20 to 30 minutes until browned on top. Simple Mushroom Risotto  Prep Time: 10 minutes Cook Time: 30 minutes Makes: 4 - 6 Servings Ingredients: 6 to 8 cups chicken stock 5 ounces dried mushrooms (porcini or other wild dried mushrooms) 2 tablespoons olive oil 4 shallots, minced 2 cups arborio rice 1/2 cup white vermouth 2/3 cup grated Parmesan, plus extra for serving Salt and pepper Preparation: Heat the stock and ladle 2 cups into a medium bowl. Add dried mushrooms and let soak for 20 minutes, then drain, reserving the liquid. Pour liquid through a fine sieve lined with cheesecloth or paper towels to catch any grit. Add mushroom liquid back to warm stock. Keep stock heated over medium heat. Pat soaked mushrooms dry and sauté in a large skillet with 1 tablespoon olive oil. Heat remaining olive oil in a large, heavy saucepan over medium heat. Add shallots and cook until softened. Add rice and cook, stirring, until the rice becomes translucent, about 3 to 5 minutes. Add vermouth and stir until absorbed by rice. Add warm mushroom stock to rice, 1 cup at a time, stirring constantly. All stock must be fully absorbed before the next cup of stock is added. After about 20 minutes, the rice should be tender but not mushy, it should have a creamy texture. Add more stock if needed. Fold in sautéed mushrooms, Parmesan, and season with salt and pepper. Let stand for a minute before serving. Sprinkle with Parmesan, if desired. Slow Cooked Collard Greens Prep Time: 15 minutes Cook Time: 20 minutes Makes: 6 to 8 Servings Ingredients: 2 large bunches collard greens 3 tablespoons olive oil 1 onion, sliced 2 garlic cloves, smashed 2 bay leaves 1 smoked ham hock 2 quarts chicken broth, warm 2 tablespoons cider vinegar 1 teaspoon sugar Kosher salt and freshly ground black pepper To Prepare The Greens: Cut away the tough stalks and stems from the collards, and discard any leaves that are bruised or yellow. Wash the collards thoroughly to remove the grit, 2 or 3 times, until the water runs clear. Dry thoroughly. Tear the leaves into large pieces. Place a large pot over medium heat and add the olive oil. Add the onion, garlic, bay leaves, and ham hock. Cook until the onions are soft and starting to brown, about 8 to 10 minutes. Pack in the greens, pushing them down into the pot. Add the broth, vinegar, and sugar. Bring up to a boil turning the greens over occasionally with a wooden spoon as they wilt. Lower to a simmer, cover the pot, and let cook for 45 minutes. Taste the "pot liquor" (broth) and check the seasoning, add salt and pepper. Cover and let cook for 15 more minutes. Remove the bay leaves and serve. Soft Polenta  Prep Time: 5 minutes Cook Time: 33 minutes Makes: 4 Servings Ingredients: 1 1/2 cups chicken stock 1 1/2 cups heavy cream 1/2 teaspoon freshly grated nutmeg 3/4 teaspoon salt Pinch ground white pepper 5 tablespoons polenta 5 tablespoons semolina 1/4 freshly grated Fontina or Telme 1/4 cup freshly grated Parmesan, plus extra for dusting Preparation: In a heavy saucepan, combine the stock and cream, and bring to a boil. Add the nutmeg and salt. Whisk in the polenta and semolina and cook over low heat for about 20 to 30 minutes, stirring often, until the grains are soft. Fold in the cheeses. Serve immediately or reserve. To encourage polenta to come cleanly out of the pan, cook over medium heat. Run a spatula or wooden spoon around the sides of the pan to clean off the polenta. Do not stir, but wait and watch for a few seconds until a large bubble begins to form and pushes the polenta upward. Pour immediately into a warm dish. The polenta can be made ahead and reheated: add 1/4 to 1/2 cup water or stock, cover the dish, and reheat in the microwave or over low heat. Whisk well before serving. Grate a dusting of Parmesan over the top just before serving. Southern Baked Beans  These beans are great for summer BBQ's and Picnics and have a wonderful blend of flavors. They are even better the second day. If you find the beans too runny drain the juice off of the cans of Pork n' Beans and prepare as normal. If you find that the beans are too sweet try cutting back on the sugar and maple syrup. The maple syrup really puts these beans over the top. If you are a baked bean fan this will be your champ. Prep Time: 10 minutes Cook Time: 1 hour Makes: 4 Servings Ingredients: 1 large onion, diced 2 (16-ounce) cans pork and beans 3 tablespoons prepared yellow mustard 1/4 cup maple syrup 1/4 cup light brown sugar 4 tablespoons ketchup 1 tablespoon lemon juice 1/2 pound bacon strips fried and drained of fat, cut into 1/2-inch pieces or use real bacon bits or 5 slices of Turkey Bacon for a lighter, healthier version Preparation: Preheat oven to 350 degrees F. In a Dutch oven, sauté onion for a few minutes, then add pork and beans, mustard, maple syrup, light brown sugar, ketchup, and lemon juice. Top with the bacon pieces. Bake, covered, for 45 to 75 minutes. Southern Cornbread Stuffing  This Southern Cornbread Stuffing is the absolute BEST and if you're looking for the real deal you've found it. Prep Time: 30 minutes Cook Time: 1 hour 20 minutes Makes: 6 to 8 Servings Ingredients: Cornbread, recipe follows 7 slices oven-dried white bread 1 sleeve saltine crackers 2 cups celery, chopped 1 large onion, chopped 8 tablespoons butter 7 cups chicken stock 1 teaspoon salt Freshly ground black pepper 1 teaspoon sage (optional) 1 tablespoon poultry seasoning (optional) 5 eggs, beaten Preparation: Preheat oven to 350 degrees F. In a large bowl, combine crumbled cornbread, dried white bread slices, and saltines, and mix together and set aside. In a large skillet, saute the chopped celery and onion in butter until transparent, approximately 5 to 10 minutes. Pour sautéed mixture over cornbread mixture. Add the stock, mix well, taste, and add salt, pepper to taste, sage and poultry seasoning, and mix well. Add beaten eggs and mix well. Reserve 2 heaping tablespoons of this mixture for the giblet gravy, recipe follows. Pour mixture into a greased pan and bake until dressing is done, about 45 minutes. Serve with turkey as a side dish. Cornbread: 1 cup self-rising cornmeal 1/2 cup self-rising flour 3/4 cup buttermilk 2 eggs 2 tablespoons vegetable oil Preparation: Preheat oven to 350 degrees F. Combine all ingredients and mix well. Pour batter into a greased shallow baking dish. Bake for approximately 20 to 25 minutes. Remove from oven and let cool. To serve, cut into desired squares and serve with butter. Giblet Gravy: Giblets from turkey (liver, heart, gizzard, and neck), cooked 4 cups turkey stock or broth or chicken broth or stock 2 chicken bouillon cubes 2 teaspoons poultry seasoning 2 heaping tablespoons reserved uncooked cornbread stuffing mix 3 tablespoons cornstarch 1/3 cup cold water Salt and freshly ground pepper 1 hard boiled egg, sliced Preparation: Chop the giblets and the meat that has been removed from the neck. Using a saucepot, bring the stock to a boil. Add the giblets, bouillon cubes, poultry seasoning, and raw stuffing to the mixture. In a separate bowl, mix the cornstarch and water, and add to the boiling stock, stirring constantly. Reduce the heat and continue to cook for 2 to 3 minutes. Add the salt and pepper, to taste, and add the sliced boiled egg. Southwestern Rice With Cheese  This rice dish is creamy and delicious. It also makes a great sidedish for parties and potlucks. Prep Time: 20 minutes Cook Time: 30 minutes Makes: 8 Servings Ingredients: 4 cups cooked rice 1 1/2 cups grated Jack 1 1/2 cups corn kernels, frozen or canned 2/3 cup milk 1/2 cup sour cream 1/2 cup thinly sliced scallion 1 (4-ounce) jar roasted red peppers, drained, patted dry and diced 1 jalapeno or serrano, seeds removed and minced, optional Salt and cayenne pepper Paprika, for sprinkling Preparation: Preheat oven to 350 degrees F. Combine all ingredients in a large bowl (reserving 3 tablespoons of cheese). Spoon into buttered souffle dish. Top with reserved cheese and sprinkle lightly with paprika. Bake until top is golden, 25 to 30 minutes. Spiced Saffron Rice  Prep Time: 5 minutes Cook Time: 22 minutes Makes: 6 Servings Ingredients: 1 1/2 cups long-grain rice 2 tablespoons vegetable oil 1 (3-inch) cinnamon stick 7 whole cloves 5 cardamom pods, if desired 2 1/2 cups water 1 teaspoon salt 1/4 teaspoon crumbled saffron threads 2 tablespoons milk Preparation: In a large bowl wash rice in several changes of cold water until the water runs clear and drain it in a fine sieve. In a large heavy saucepan heat the oil over moderately high heat until it is hot but not smoking, add the cinnamon stick, the cloves, and the cardamom pods, if using, and fry the spices, stirring, for 30 seconds, or until the cloves are puffed slightly. Add rice and cook the mixture, stirring, for 1 minute, or until the rice is opaque. Add 2 1/4 cups water and the salt, bring the mixture to a boil, and cook the rice, covered, over low heat for 15 minutes. While the rice is cooking, in a heatproof bowl set over a small pan of simmering water heat the saffron for 3 to 4 minutes, or until it is brittle. Add milk, heat the mixture, stirring occasionally, until it is hot, and remove the pan from the heat. Drizzle the saffron mixture over the rice and continue to cook the rice, covered, for 5 minutes. Remove the pan from the heat and let the rice stand, covered, for 5 minutes. Spicy Cornbread Muffins Prep Time: 10 minutes Cook Time: 20 minutes Makes: 12 Muffins Ingredients: 2 (8 1/2-ounce) boxes corn muffin mix 1 cup milk 2 eggs, beaten 1 (8 3/4-ounce) can corn kernels 1 canned chipotle pepper in adobo sauce, minced 1/2 cup grated Monterey jack Preparation: Preheat oven to 375 degrees F. In a bowl, mix together all of the ingredients until just combined. Do not overmix. Divide the batter evenly in a 12-portion nonstick muffin tin. (If using a tin that isn't nonstick, spray with cooking spray). Bake in the center of the oven until just golden and muffin springs back when gently pressed, about 20 minutes. Cool for 10 minutes in the pan, then remove and serve warm. Spicy Green Beans If you're out of fresh green beans, use canned instead and skip the bean-cooking step. They are still fabulous! If you don't like food to spicy cut the amount of cayenne to about 1/2 tsp. The combination of bacon, vinegar & spice flavors give this dish a great taste. Prep Time: 15 minutes Cook Time: 15 minutes Makes: 6 Servings Ingredients: 4 slices bacon, cup into 1-inch pieces 1 onion, minced 2 pounds fresh green beans, tipped and washed 1 cup boiling water 3 tablespoons white vinegar 3 tablespoons butter Salt and pepper 1 teaspoon cayenne pepper 1/2 lemon, juiced Preparation: Cook bacon in frying pan until crisp. Drain bacon and set aside, leaving drippings in skillet. Add onions to drippings and sauté until tender. Add green beans to pan and sauté over medium heat for 2 minutes, stirring frequently. Add boiling water to pan and cover. Cook for about 15 minutes, just until beans are tender. Add vinegar, butter, and salt and pepper and stir. Add back crisp bacon before serving. Garnish with a squeeze of lemon juice. Squash Casserole  This beautifully flavored blended dish is rich and creamy in texture with a little crust because of the crackers. It's also easy to prepare and would be great for a Thanksgiving and Christmas Dinner. Prep Time: 25 minutes Cook Time: 55 minutes Makes: 6 Servings Ingredients: 6 cups large diced yellow squash and zucchini Vegetable oil 1 large onion, chopped 4 tablespoons butter 1/2 cup sour cream 1 teaspoon House seasoning, (recipe follows) 1 cup grated cheddar cheese 1 cup crushed butter crackers (recommended: Ritz) Preparation: Preheat oven to 350 degrees F. Sauté the squash in a little vegetable oil over medium-low heat until it has completely broken down, about 15 to 20 minutes. Line a colander with a clean tea towel. Place the cooked squash in the lined colander. Squeeze excess moisture from the squash. Set aside. In a medium size skillet, sauté the onion in butter for 5 minutes. Remove from pan and mix all ingredients together except cracker crumbs. Pour mixture into a buttered casserole dish and top with cracker crumbs. Bake for 25 to 30 minutes. House Seasoning: 1 cup salt 1/4 cup black pepper 1/4 cup garlic powder Mix ingredients together and store in an airtight container for up to 6 months. (Makes: 1 1/2 Cups) Note: If you find that this dish does'nt hold together too well try dicing the onion instead of chopping it and add a can of cream of celery soup and incorporate some of the crackers into the casserole. Stewed Okra & Tomatoes  Prep Time: 5 minutes Cook Time: 30 minutes Makes: 3 to 4 Servings Ingredients: 4 slices bacon 1 onion, chopped 3 cups sliced okra 1 (14.5-ounce) can diced tomatoes Kosher salt and freshly ground black pepper Preparation: In a heavy bottomed sauté pan over medium-high heat, add the bacon. Render the bacon until crisp. Remove from pan and reserve. Add the onion and sauté until tender, about 3 minutes. Add the okra and tomatoes, making sure to add the reserved juice from the tomatoes to the sauté pan. Season with salt and pepper and simmer for 15 minutes. Note: If needed, add water or chicken stock if the pan becomes too dry. Stuffed Red Peppers  The flavor of this stuffing is so good and can also be used for making burritos. Just make the recipe as it says, cut the stuffed red peppers up with the meat and lay out on a tortilla shell, roll and enjoy! The final result, eating the pepper with the stuffing is a very complementary flavor combo. You can also omit the jarred cheese and add shredded cheddar or add a tablespoon of minced Chipotle Pepper for a wonderful addition with a mild kick for heat. These are great to serve to company and you're sure to get rave reviews. Prep Time: 30 minutes Cook Time: 1 hour 15 minutes Makes: 6 to 8 Servings Ingredients: 4 large red bell peppers 3/4 pound ground chuck 1/2 pound ground pork 1 medium onion, chopped 2 garlic cloves, minced 2 teaspoons beef bouillon granules 2 teaspoons House seasoning, (recipe follows) 1 cup cooked rice 1/2 cup jarred cheese and salsa 1/2 cup sour cream 1 cup diced tomatoes 1/2 cup chopped green onion tops 1 tablespoon soy sauce 1 cup hot water Preparation: Preheat oven to 350 degrees F. Start by cutting the peppers in half lengthwise, leaving the stems intact, and halving them also. Remove the seeds and ribs inside the peppers. Using a hot skillet, sauté the ground beef, pork, onion, garlic, 1 teaspoon of bouillon granules, and house seasoning together. Sauté until onions become translucent. Drain the fat off. Add the rice, cheese, sour cream, tomatoes, green onion tops, and soy sauce. Mix well and stuff the mixture into the peppers. In a small bowl, mix the hot water and the remaining bouillon granules. Pour this mixture into a shallow casserole large enough to hold all of the peppers. Place the stuffed peppers in the dish, cover with foil and bake for 25 to 35 minutes. Remove the foil and spoon the juice from bottom of the casserole over the top of the peppers. Bake for an additional 10 to 15 minutes. House Seasoning: 1 cup salt 1/4 cup black pepper 1/4 cup garlic powder Mix ingredients together and store in an airtight container for up to 6 months. Taco Rice Ingredients: 1 lb. ground beef 2 cups water 1 pkg. (1-1/4 oz.) taco seasoning mix 2 cups minute rice, uncooked 1 cup shredded cheddar cheese optional - coarsely crushed tortilla chips, shredded lettuce, chopped tomato or sour cream Preparation: Brown meat in large skillet on medium-high heat. Drain. Add water and seasoning mix to skillet. Bring to boil. Stir in rice. Sprinkle with cheese. Cover and cook on low heat 5 minutes. Top with coarsely crushed tortilla chips, shredded lettuce, chopped tomato or sour cream. Tomato Bread Prep Time: 15 minutes Cook Time: 10 minutes Makes: 8 to 10 Servings Ingredients: 1 loaf Italian bread, (sliced 1/2-inch thick) Olive oil 12 Roma tomatoes, (sliced 1/16-inch thick) Grated mozzarella 1 teaspoon finely chopped fresh basil Preparation: Brush each slice of bread with oil and place on a baking sheet. Place under the broiler until just golden. Add a slice of tomato and sprinkle with mozzarella and basil; broil until it begins to turn brown. Tomato Grits  This recipe is great for BBQ's. Try using extra hot Rotel tomatoes which really makes this dish zing. Prep Time: 10 minutes Cook Time: 55 minutes Makes: 8 to 10 Servings Ingredients: 2 cups water 1 1/4 cups milk 1 teaspoon salt 1 cup quick cooking grits 1/2 cup plus 1 tablespoon butter 1/3 cup diced green onions 4 ounces processed cheddar cheese, cubed (suggested: Velveeta) 1/4 teaspoon garlic powder 2 1/2 cups shredded cheddar cheese 1 (10-ounce) can diced tomatoes and green chilies (suggested: Ro-Tel) Preparation: Preheat oven to 350 degrees F. In a saucepan, bring the water and milk to a boil. Add the salt and slowly add the grits and return to a boil, stirring constantly for 1 minute. Reduce the heat, cover, and cook for 3 minutes. While stirring the grits add the 1/2 cup of butter and stir until butter is melted. Cover and cook for 3 to 5 minutes, or until the grits are thick and creamy. Remove from heat and set aside. Using a skillet, sauté the onions in the remaining tablespoon of butter for 1 minute. Add the processed cheese, garlic powder, 1 1/2 cups cheddar, and onions to grits, and stir until the cheese is melted. Add the tomatoes and mix well. Pour the grits into a greased 8 by 11 by 2-inch casserole and bake for 40 minutes. Sprinkle remaining 1 cup cheese over the casserole for the last 5 minutes of cooking time. Tomato Pie  This suprisingly light and fresh, flavorful, savory, mouth-watering & delectable pie is even great cold and has a variety of flavors that compliment each other. Just make sure you DRAIN the tomatoes well or the pie will be soggy. You can certainly vary the herbs and cheeses to your taste and the pie tastes like gourmet pizza when finished! Make and cook two so you can freeze one for another day. Or you can purchase mini phillo shells and use slightly chopped tomatoes with the remaining ingredients to make a very tasty appetizer. It also goes great with chicken or a grilled steak and is even better the next day. Prep Time: 20 minutes Cook Time: 45 minutes Makes: 6 Servings Ingredients: 4 tomatoes, peeled and sliced 10 fresh basil leaves, chopped 1/2 cup chopped green onion 1 (9-inch) prebaked deep dish pie shell 1 cup grated mozzarella 1 cup grated cheddar 1 cup mayonnaise Salt and pepper Preparation: Preheat oven to 350 degrees F. Place the tomatoes in a colander in the sink in 1 layer. Sprinkle with salt and allow to drain for 10 minutes. 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 minutes or until lightly browned. To serve, cut into slices and serve warm. Turkey Stuffing Ingredients: 2 Loaves Bread bacon (a few slices) 8 Stalks Celery, Sliced 2 Medium Onions, Diced Sage Salt Pepper Water Preparation: Break bread 2 to 3 days before making stuffing and dry out. Fry bacon, set aside. Save 1 cup grease in pan. Sauté celery and onion. When done fill pan with water and bring to boil. Crumble bacon on bread crumbs, season to taste. Pour pan of water, celery, and onion on top and mix. Squeeze until it barely sticks together. ( It may needmore hot water.) Stuff bird. Simmer neck, giblets, celery, onion, and water 3 hours for gravy. Turnip Mashed Potatoes Prep Time: 15 minutes Cook Time: 15 minutes Makes: 8 Servings Ingredients: 6 large red new potatoes, skin on 2 large turnips, peeled 1/2 cup cream, heated 8 tablespoons (1 stick) butter, melted 1/2 cup sour cream Salt and pepper Preparation: Slice potatoes and turnips 1/4-inch thick. Cook in boiling water for 15 minutes or until fork-tender. Drain. Whip unpeeled cooked potatoes and turnips with electric mixer, mixing until moderately smooth (don't overbeat them; a few lumps are nice). Add hot cream, butter, and sour cream. Season with salt and pepper, to taste. Whip again until blended. Adjust thickness by adding more cream, if desired. Twice Baked Potatoes (Makes: 10 Servings) Ingredients: 4 pounds large firm potatoes (about 10) 1 (12-ounce) container sour cream 1/2 cup chopped green scallion onions 1 tablespoon chopped fresh basil 3 Italian tomatoes, chopped 1 rosemary sprig, chopped 12-ounces cheddar cheese, grated 2 tablespoons chopped fresh parsley Preparation: Preheat oven to 350 degrees F. Scrub the potatoes. Pat dry with paper towels. Bake potatoes for 45 minutes. Remove from oven and place on a cutting board. Let cool for 30 minutes. Slice each potato lengthwise, cutting off the top quarter. Scoop out the pulp to form the boat. Put the pulp into a large bowl and add sour cream, scallions, basil, tomatoes and rosemary. Mix together until you have a smooth texture. Stuff each potato with stuffing. Sprinkle with cheddar cheese and parsley. Place in covered barbecue and cook for another 15 minutes. Remove with barbecue tongs to serving tray and serve hot. Vegetable Casserole Ingredients: 1 can french style green beans, drained 1 can shoepeg corn, drained 1 can sliced water chestnuts, drained 1 can cream of celery soup 1/2 cup chopped green pepper 1/2 cup chopped onion 1/2 cup chopped celery 1/2 to 1 cup grated cheddar cheese 1 cup sour cream 1/2 stick margarine Cheezit crackers Preparation: Mix all ingredients well, pour in lightly greased casserole dish. Sprinkle crushed cheezit crackers on top and pour 1/2 stick melted margarine over top. Bake at 350*F for 30 minutes. Whipped Sweet Potatoes (Makes: 6-10 Servings) Ingredients: 8 lbs. Sweet Potatoes 1 Stick Melted Butter 1 Cup Brown Sugar Mini Marshmallows Preparation: Boil potatoes until tender. Cool and skin. Dice and beat with mixer. Add butter and brown sugar. Butter casserole dish and pour in. Cover with mini marshmallows. Bake uncovered at 350 degrees for 30 to 45 minutes. Wild Mushroom Fricassee Over Polenta  Prep Time: 10 minutes Cook Time: 12 minutes Makes: 4 Servings Polenta: 3 cups chicken stock 1 cup quick cook polenta, found in Italian foods or specialty foods aisles 2 tablespoons butter 1 /4 cup grated Romano or Parmigiano Salt and freshly ground black pepper Fricassee: 2 tablespoons extra-virgin olive oil, 2 turns of the pan 1 tablespoon butter 4 portobello mushroom caps, halved then thinly sliced 16 fresh shiitake mushrooms, coarsely chopped Coarse salt and black pepper 2 tablespoons balsamic vinegar 1/2 cup beef stock or broth 2 scallions, thinly sliced on an angle Preparation: Bring 3 cups chicken broth to a boil in a covered pot. While the broth is coming to a boil, start fricassee. Heat a large nonstick skillet over medium high heat. Add oil and butter. When butter melts into oil, add mushrooms and season with salt and pepper, to taste. Cook, stirring frequently, 10 minutes or until mushrooms are all dark and tender. Add vinegar to the pan and stir to coat. The vinegar will cook away in about 1 minute. Add stock to the pan and scallions. Toss to combine. Stir quick cooking polenta into boiling chicken stock until it masses. Stir in butter and cheese and season with salt and pepper, to your taste. Serve polenta topped with mushroom fricassee along side sage veal chops or other entree selection. Wild Mushroom Polenta Ingredients: 4 cups Water 3 cups Chicken stock 1 2/3 cups Italian Yellow Cornmeal 1 /4 cup Small Diced Onion 3tbls. Olive oil 1/3 cup Domestic White Mushrooms (sliced) 1/3 cup Peeled and Sliced Portabella Mushroom 1/4 cup Grated Parmesan Cheese 1/4 stick Unsalted Butter Salt and Pepper to Taste Preparation: 1.) Warm a medium size sauce pot and add 3 tbls olive oil. 2.) When oil is hot (will start to smoke) adds onions and let cook two minutes. Then add all sliced mushrooms season with salt and pepper and let cook two minutes. 3.) Add all liquids (water and chicken stock), and let come to a rapid boil. 4.) In a thin stream add cornmeal to rapidly boiling liquid, all the while using a wire whisk. 5.) When all the cornmeal has been incorporated, begin to stir with a wooden spoon, continue to stir until polenta pulls from the sides of the pot. 6.) Continue to stir while adding butter and parmesan cheese and take off the heat, either serve or pour onto a platter too cool and be cut later. Yams - 'Ol No. 7  These awesome sweet potatoes with great flavor are sweet, but not gooey and just melt in your mouth! They are easy to prepare and great reheated. A wonderful side dish for Thanksgiving dinner. Prep Time: 10 minutes Cook Time: 1 hour 45 minutes Makes: 4 Servings Ingredients: 4 large sweet potatoes 3 cups water 1 1/2 cups brown sugar 4 tablespoons butter 1 (3 to 4-inch) cinnamon stick 1/4 teaspoon freshly grated nutmeg 1/3 cup bourbon (recommended: No. 7 Jack Daniels) 1 long strip orange peel Preparation: Preheat oven to 400 degrees F. Wash and dry sweet potatoes and bake for 1 hour or until potatoes are soft to the touch. Remove from the oven and let cool slightly then remove skin from potatoes. Reduce oven temperature to 350 degrees F. While the potatoes are baking, combine remaining ingredients in a saucepan. Bring to a boil, then reduce the heat and simmer for 30 to 45 minutes until sauce is slightly thickened. Slice the potatoes 1/2-inch thick into a medium casserole dish. Pour syrup over them and return to the oven and bake for approximately 30 minutes. |
