Ginger Molasses Cookies

Makes 30

Ingredients:
12 tablespoons (1½ sticks) unsalted butter
1 cup packed light brown sugar
¼ cup molasses
1 egg
2 cups flour
1 teaspoon baking soda
1 teaspoon ground ginger
½ teaspoon ground cinnamon
¼ teaspoon ground cloves
½ teaspoon salt
Granulated sugar, for coating cookies

Directions:
In a small saucepan over low heat, melt the butter. Cool for 10 minutes or until no longer hot. In a large bowl, whisk together the melted butter, brown sugar, molasses, and egg. Beat with an electric mixer for about 20 seconds or until well blended.

In a medium bowl, whisk together the flour, baking soda, ginger, cinnamon, cloves, and salt. Using a rubber spatula (or beaters on low speed), stir the flour mixture into the butter mixture until fully blended. Refrigerate the dough for at least 3 hours to firm.

Heat the oven to 350 degrees. Line a cookie sheet with parchment paper. Put granulated sugar in a bowl. Pinch off rounded teaspoon-sized pieces of the dough and roll each into a 1¼-to-1½-inch ball; place them, a few at a time, in the bowl of granulated sugar and toss to coat. Place the balls on the prepared sheet about 3 inches apart.

Bake for 13 to 14 minutes or until the cookies are crackly on top and just barely firm to the touch. Carefully slide the parchment paper (with the cookies on it) off the cookie sheet and onto a wire rack. After about 5 minutes, transfer the cookies to another rack to cool completely. Store the cookies in an airtight container for up to 2 days.

Recipe care of: Bakery + Cafe, Boston

More recipes from this Boston Globe Collection

Breakfast Casserole

1 – box seasoned croutons
2 – cups shredded cheddar cheese
2 – cups shredded monetary jack cheese
1 – lb sausage cooked
1 – can green chilies (4 oz.)
6 – eggs
2 – cups milk
½ - teaspoon paprika
½ - teaspoon oregano
¼ - teaspoon dry mustard
¼ - garlic salt

Grease 13 x 9 casserole dish. Spread croutons in bottom of dish. Add cheddar cheese; add sausage; add monetary jack cheese; add chilies.

In a bowl mix eggs, milk, paprika, oregano, dry mustard and garlic salt. Mix well and pour over mixture in casserole dish. Cover and put in refrigerator over night.

Pre-heat oven to 325° - bake covered for 50 minutes. Remove from oven and let stand for 10 minutes before serving.
Recipe from Mom's friend Evelyn. A huge hit at work!

Butternut Squash Soup with Fontina Cheese Crostini
Recipe courtesy Giada De Laurentiis

Serves:
4 to 6 servings

Ingredients
Soup:
2 tablespoons butter, at room temperature
2 tablespoons extra-virgin olive oil
1 medium onion, chopped
1 medium carrot, peeled and chopped into 1/2-inch pieces
3 cloves garlic, minced
3 1/2 pounds butternut squash, peeled, seeded, and cut into 3/4-inch pieces (about 7 to 8 cups)
6 cups low-sodium chicken stock
1/4 cup chopped fresh sage leaves
Kosher salt and freshly ground black pepper

Crostini:
1/2 baguette, sliced diagonally into 1/2-inch thick slices
Extra-virgin olive oil, for drizzling
2 tablespoons chopped fresh sage leaves
1 cup (2 ounces) grated fontina cheese
Kosher salt

Directions
In an 8-quart stockpot, add the butter and oil and melt together over medium-high heat. Add the onion and carrot and cook, stirring occasionally, until the onion is soft, about 5 minutes. Stir in the garlic and cook until aromatic, about 30 seconds. Add the squash and the chicken stock. Bring the mixture to a boil and add the sage. Continue to boil until the vegetables are tender, about 20 minutes. Turn off the heat. Using an immersion blender, blend the mixture until smooth and thick. Season with salt and pepper, to taste. Keep the soup warm over low heat.

For the crostini: Put an oven rack in the center of the oven. Preheat the oven to 400 degrees F. Arrange the bread slices on a baking sheet. Drizzle with olive oil and sprinkle with sage. Sprinkle the cheese on top and season with salt, to taste. Bake until the cheese has melted and the bread is light golden, about 6 to 8 minutes.
To serve, ladle the soup into bowls and garnish with the cheese crostini.
Cook's Note: The cooked vegetable mixture can also be pureed (after cooling for about 5 minutes) by ladling, in batches, into a food processor or blender and blended until smooth.

Candy Corn Bark

Ingredients:

14 whole Oreos, broken up. I used the Halloween ones with the orange filling but regular will work fine
1 1/2 C pretzels, broken into pieces. I used the small stick pretzels
1 lb. white chocolate, almond bark or melts found in the bulk food section
1 C candy corn
brown and orange colored sprinkles

Instructions

Cover a large cookie sheet with wax paper. Spread broken cookies, pretzels and about 3/4 C of the candy corn onto the waxed paper. Place white chocolate in a container and microwave for 1 1/2 minutes. Stir and then microwave for another 30 seconds until melted and smooth. White chocolate melts faster and burns easier than chocolate.

Drizzle the melted chocolate over the cookie mixture, spreading with spatula if needed to coat evenly. Sprinkle remaining candy corn and colored sprinkles over the chocolate while it is still wet. Do not let it harden. Place cookie tray into refrigerator until set and firm. Remove and gently break bark into small pieces. Store in air tight container.

Recipe care of Recipe Girl.

Homemade Croutons

1/2 loaf French bread, cut into 16 (1/4-inch thick) slices (I used Asiago sliced bread from Panera)
1/4 cup olive oil
1/4 teaspoon salt
1/8 teaspoon freshly ground black pepper

Nature's Seasoning

To prepare the Croutons:
Set oven temperature to 400 degrees F.

Spread the slices of bread on a large baking sheet. Brush both sides of the slices with the olive oil, then season with the salt and pepper. Bake until lightly golden brown, 10 to 12 minutes. Cool slightly.

Roasted Vegetable Soup

Prep Time: 40 min
Level: Easy
Serves: 3 to 4 servings

Ingredients
3 to 4 cups chicken stock, preferably homemade, recipe follows

1 quart Roasted Winter Vegetables, recipe follows

Kosher salt and freshly ground black pepper

Instructions
In a large saucepan, heat 3 cups of chicken stock. In 2 batches, coarsely puree the roasted vegetables and the chicken stock in the bowl of a food processor fitted with the steel blade. Pour the soup back into the pot and season, to taste. Thin with more chicken stock and reheat. The soup should be thick but not like a vegetable puree, so add more chicken stock and/or water until it's the consistency you like.

Roasted Winter Vegetables: 1 pound carrots, peeled 1 pound parsnips, peeled 1 large sweet potato, peeled 1 small butternut squash (about 2 pounds), peeled and seeded 3 tablespoons good olive oil 1 1/2 teaspoons kosher salt

Copyright 2002, Barefoot Contessa Family Style, All Rights Reserved

I altered this a bit. I used whatever veggies I had on hand and added organic butternut squash soup in addition to the stock so it didn't taste too chickeny. Worked great. Could have used more liquid than I did (though of course I didn't measure)

50 Ways to Never Waste Food Again

A great article from the Food Network.

Some of my favorites:

Using Up Vegetables
1. Leftover mashed potatoes from dinner? Make them into patty shapes the next morning and cook them in butter for a pretty good "mock hash brown."
2. Don't toss those trimmed ends from onions, carrots, celery, or peppers. Store them in your freezer, and once you have a good amount saved up, add them to a large pot with a few cups of water and make homemade vegetable broth. This is also a great use for cabbage cores and corn cobs.
3. Don't toss broccoli stalks. They can be peeled and sliced, then prepared just like broccoli florets.
4. If you have to dice part of an onion or pepper for a recipe, don't waste the rest of it. Chop it up and store it in the freezer for the next time you need diced onion or peppers.
5. Roasted root vegetable leftovers can be turned into an easy, simple soup the next day. Add the veggies to a blender, along with enough broth or water to thin them enough to blend. Heat and enjoy.
6. If you're preparing squash, don't toss the seeds. Rinse and roast them in the oven, just like you would with pumpkin seeds. The taste is pretty much the same.
7. Celery leaves usually get tossed. There's a lot of good flavor in them; chop them up and add them to meatloaf, soups, or stews.
8. Use up tomatoes before they go bad by drying them in the oven. You can then store them in olive oil in the refrigerator (if you plan on using them within a week) or in the freezer.
9. Canning is always a good option. If you're doing tomatoes, you can use a boiling water bath. If you're canning any other type of veggie, a pressure canner is necessary for food safety.
10. Before it goes bad, blanch it and toss it in the freezer. This works for peas, beans, corn, carrots, broccoli, brussels sprouts, cauliflower, and leafy greens like spinach and kale.
11. Too many zucchini? Make zucchini bread or muffins. If you don't want to eat the bread now, bake it and freeze it, then defrost when you're ready to eat it.
12.Pickle it. Cucumbers are the first veggie most of us think of pickling, but in reality, just about any vegetable can be preserved through pickling.

Ideas for Cutting Down on Fruit Waste
13. Make smoothies with fruit before it goes bad. Berries, bananas, and melons are great candidates for this use-up idea.
14. Jam is really easy to make, and will keep for up to a year if you process the jars in a hot water bath. If you don't do the water processing part, you can keep the jam in the refrigerator for a month, which is a lot longer than the fruits would have lasted.
15. Dry your fruit and store it in the freezer or in airtight containers.
16. Make fruit leather.
17. Make a big fruit salad or "fruit kebabs" for your kids. For some reason, they seem to eat more fruit if it's in these "fancier" forms.
18. Use up the fall bounty of apples by making applesauce or apple butter.
19. Don't throw out those watermelon rinds! Pickled watermelon rind is a pretty tasty treat.
20. Make a fruit crumble out of almost any fruit you have on hand. Assemble and bake it now, or leave it unbaked and store it in the freezer for a quick dessert.

Putting Extra Grains to Good Use
21. Make croutons out of day-old bread.
22. Turn day-old bread into homemade bread crumbs.
23. Freeze leftover bread. This way you'll have day-old on hand whenever you need bread crumbs, or croutons rather than using fresh bread.
24. All of those little broken pieces of pasta in the bottom of the box? Collect them and mix with rice and veggies for a simple side dish.
25. A few tablespoons of leftover oatmeal isn't enough for a meal, but it is great sprinkled on top of yogurt.
26. Add chopped bread to a soup. It will dissolve and thicken the soup.
27. Made too many pancakes for breakfast? Put them in the freezer, then toss in the toaster for a fast, tasty weekday breakfast. Ditto waffles.
28. If you make plain white or brown rice with dinner, use leftovers for breakfast the next morning by adding them to oatmeal. This provides extra fiber and allows you to use up that rice.
29. If you our your kids don't like the bread crusts on your sandwiches, save these bits and pieces in the freezer to turn into bread crumbs later. Just throw the crusts into a food processor or coffee grinder to make them into crumbs. Season as you like.
30. If you have just a smidge of baby cereal left in the box, and it's not enough for a full meal, add it to your babies pureed fruit. It adds bulk and fiber, and keeps baby full longer.

Make the Most of Meat
31. Don't toss those chicken bones after you eat the chicken. Boil them to make chicken stock.
32. Ditto for bones from beef and pork.
33. The fat you trim from beef can be melted down and turned into suet for backyard birds.
34. Turn leftover bits of cooked chicken into chicken salad for sandwiches the next day.
35. Use leftover roast beef or pot roast in an easy vegetable beef soup the next day by adding veggies, water, and the cooking juices from the meat.

Use Dairy Before It Expires
36. If you've got a few chunks of different types of cheese sitting around after a party, make macaroni and cheese.
37. Eggs can be frozen. Break them, mix the yolks and whites together, and pour into an ice cube tray. Two frozen egg cubes is the equivalent of one large egg.
38. You can also freeze milk. Leave enough room in the container for expansion, and defrost in the refrigerator.
39. Use cream cheese in mashed potatoes or white sauces to give them thickness and tang.
40. Put Parmesan cheese into the food processor with day-old bread to make Parmesan bread crumbs. This is excellent as a coating for eggplant slices, pork, or chicken.

Herbs and How to Get the Most Out of Them
41. Chop herbs and add them to ice cube trays with just a little water. Drop whole cubes into the pan when a recipe calls for that type of herb.
42. You can also freeze herbs by placing them in plastic containers. Certain herbs, such as basil, will turn black, but the flavor will still be great.
43. Make pesto with extra basil or parsley.
44. Dry herbs by hanging them by their stems in a cool, dry location. Once they're dry, remove them from the stems and store them in airtight containers.

Don't Waste a Drop
45. Leftover coffee in the carafe? Freeze it in ice cube trays. Use the cubes for iced coffee or to cool down too-hot coffee without diluting it. You can do the same with leftover tea.
46. If there's a splash or two of wine left in the bottle, use it to de-glaze pans to add flavor to whatever you're cooking.
47. If you have pickle juice left in a jar, don't pour it down the drain. Use it to make a fresh batch of refrigerator pickles, or add it to salad dressings (or dirty martinis).
48. You can also freeze broth or stock in ice cube trays, and use a cube or two whenever you make a pan sauce or gravy.
49. If there's just a bit of honey left in the bottom of the jar, add a squeeze or two of lemon juice and swish it around. The lemon juice will loosen up the honey, and you have the perfect addition to a cup of tea.
Finally....
50. If you can't think of any way to use that food in the kitchen, compost it. Everything except for meat and dairy will work in a compost pile, and at least your extra food can be used for something useful. Such as growing more food!

Ingredients
4 medium acorn squash, cut in half and cleaned
Olive oil
Salt
Freshly ground black pepper
1 pound Italian sausage, casing removed and cut into 1/2 inch pieces
4 cups basic tomato sauce
1/2 rigatoni pasta, cooked until tender, tossed in olive oil and cooled
1/2 pound Mozzarella cheese, cut into 1/2 inch cubes
1 tablespoon finely chopped fresh parsley leaves

Instructions
Preheat the oven to 350°F.
Season the squash with olive oil, salt and pepper. Place on a baking sheet, flesh side up and 1/2 cup water to the pan. Cover with aluminum foil and bake until tender, about 1 hour. Remove from the oven and cool completely.

In a large sauté pan, over medium heat, brown the sausage, about 6 to 8 minutes. Remove the sausage and drain on paper towels.

In a large mixing bowl, toss the sausage with the tomato sauce, pasta and cheese. Season with salt and pepper. Mix well. Spoon the pasta mixture into the cavity of each squash.

Place the filled squashes on a baking sheet and place in the oven. Bake until the squash is heated through and the cheese melts. Place the filled squash in the center of each plate.

Garnish parsley and serve.
Makes: 4 or 8 servings

Best Vegetarian Chili

INGREDIENTS


1 teaspoon ground cumin
1/4 cup chili powder
1 tablespoon ground black pepper
1 teaspoon cayenne pepper
optional: a sprinkling of white pepper, thyme, Nature's Seasoning

1/2 medium onion, chopped
2 red bell peppers, chopped
1 jalapeno pepper, chopped
1 or 2 zucchini, chopped
Fire Roasted Corn from Trader Joes/ or corn on the cob, sliced off (2-3 ears)
1 sweet potato (microwave for about 4 minutes first to make it softer)

2 (4 ounce) cans chopped green chile peppers, drained
3 (28 ounce) cans whole peeled tomatoes, crushed (sometimes I just do 2)
1 (15 ounce) can kidney beans, drained
1 (15 ounce) can garbanzo beans, drained
1 (15 ounce) can black beans


DIRECTIONS
Chop the veggies. Open & drain all of the beans and dump them in the crockpot. Sprinkle in seasonings and tomatoes. Cook in the crockpot on high for 4 hours.

Emeril's Granola

Ingredients:

1 1/2 cups rolled oats

1/4 cup chopped raw almonds

1/4 cup chopped raw walnuts

1/4 cup dried cranberries

1/4 cup raisins

2 tablespoons flax seeds

2 tablespoons sunflower seeds

2 tablespoons pepitas

1 tablespoon dark brown sugar

1/4 teaspoon cinnamon

1/4 teaspoon salt

1/4 cup honey

2 tablespoons agave

1 tablespoon grapeseed oil

1/2 teaspoon vanilla extract

Method:

Preheat the oven to 325 degrees F. Spray a baking sheet with cooking spray.

Combine all of the dry ingredients in a mixing bowl and stir to mix well. In another small bowl, combine the wet ingredients and mix well. Add the wet ingredients to the dry and combine until well mixed. Transfer the mixture to the baking sheet and spread it out using a spatula. Transfer to the oven and cook until golden brown, about 22 minutes, stirring midway through cooking. Remove from the oven and break up any large pieces. When completely cooled, store the granola in an airtight container.

Yield: about 3 cups

Emeril Green's Brown Rice Stuffed Acorn Squash

Ingredients:
2 acorn squash, split in half, seeds removed
2 tablespoons grapeseed oil
1 orange pepper, finely chopped
1/2 white onion, finely chopped S
alt and pepper, to taste
1 bunch Swiss or rainbow chard, ribs removed and diced, leaves chopped
4 cloves garlic, chopped
2 cups cooked brown rice
2 teaspoons chopped parsley
1 cup shredded Monterey Jack cheese

Instructions:
Place the squash, cut side down, onto a microwave safe dish. Microwave on high for 12 minutes or until then flesh is soft. Set aside. (Alternatively, you can roast the squash in a 400 degree oven for 30 minutes.) Preheat the oven to 400 degrees.

In a large sauté pan over medium high heat, add the grapeseed oil. After a minute, add the orange pepper and onion and season with salt and pepper. Once the vegetables begin to soften, add the Swiss chard ribs. Continue to cook another 2 minutes or so, and add the garlic. Stir to combine and cook only until the garlic becomes fragrant. Turn off the heat and stir in the brown rice, chopped Swiss chard leaves and parsley.

Place the acorn squash halves in a baking dish and fill each with 3/4 cup of the mixture. Sprinkle each stuffed squash with about 1/4 cup of the Monterey Jack cheese and place in the oven for 15 minutes or until the cheese begins to melt.
Serve warm with red pepper hummus or a side salad.

Yield: 4 servings

Giada's Spicy Baked Macaroni

Ingredients
Salt
1 pound elbow macaroni pasta
3 tablespoons extra-virgin olive oil
1/2 pound assorted mushrooms, quartered
1 onion, chopped
2 cloves garlic, chopped
1 (14.5-ounce) can diced tomatoes
1 (10-ounce) package frozen spinach, thawed and drained of excess liquid
1/2 teaspoon red pepper flakes
1/2 cups bread crumbs
1/4 cup grated Parmesan, plus 1/3 cup
1/4 cup Romano, plus 1/3 cup
2 tablespoons butter, softened, plus 2 tablespoons
12 ounces mozzarella cubed (about 2 cups)
1/4 teaspoon freshly ground nutmeg

Directions
Preheat the oven to 350 degrees F.
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 minutes. Drain pasta.

In a large skillet, heat the olive oil over medium heat. Add the mushrooms, onion, and garlic. Cook until the mushrooms are tender and the onion is golden, about 7 minutes. Add the tomatoes, spinach, and red pepper flakes. Stir to combine and cook until heated through, about 5 minutes.

In a small bowl, mix together the bread crumbs, 1/4 cup Parmesan, and 1/4 cup Romano. Spread the softened butter in a 9 by 13-inch glass baking dish and sprinkle half of the bread crumb mixture inside the dish to coat.

In a large bowl combine the vegetable mixture with the cooked macaroni, cubed mozzarella, the remaining Parmesan and Romano cheeses, and the nutmeg. Spoon into the prepared baking dish, top with the remaining bread crumb mixture, and dot the top with the remaining butter. Bake until the top is golden brown, about 30 to 40 minutes.

Jen's Notes: I made this this afternoon since I had most of the ingredient on hand (except the mushrooms-- I added yellow beans instead). Its very yummy, though not very spicy. I might add more crushed red pepper next time or even chop up some fresh hot pepper. I also used freshed tomatoes since I had those on hand. Very yummy!

Tip: Food Storage

As I mentioned, I'm still learning about cooking (and have a lot still left to learn). This includes knowing when fruits and vegetables are ripe, and how long I can keep them on hand before they've passed that point. Every Thursday or Friday the panic sets in as I worry about needing to use up my beautiful organic produce before it goes bad.

I forget where I found this article but it talks about how to store certain types of produce and how long they'll keep (so I can cook accordingly). Hope you find this helpful:

• Beets will keep for several months in a plastic bag or loose in the crisper.
• Garlic stores best in cool, dry, storage methods. A mesh bag or basket that allows Garlic to breathe will extend the shelf life of Garlic to 5 to 7 months.
• Onions should be stored alone and away from other vegetables to prevent their odor and flavor from leeching onto the other vegetables. Storing onions in an open weave mesh basket or bag that allows for air circulation in a cool dry place will ensure a shelf life up to 8 months in storage.
• Potatoes will keep from 2 to 9 months when stored in a cool dark place that allows for ventilation and should not be stored in the refrigerator.
• Shallots will keep in a cool dry place for several months or can be chopped and frozen for storage.
• Arugula is a salad green, or it can be sautéed as a side dish or as a seasoning in sauces, soups, or pasta dishes. Use Arugula within 2 days of purchase or harvest. To refresh Arugula or prepare for storage rinse it thoroughly in a sink full of cold water and completely dry the leaves on dishtowels. Layer the leaves with paper towels in a plastic bag after drying to complete preparation for use or storage.
• Collards can be stored for up to a week in the refrigerator lightly wrapped in paper towels inside a perforated plastic bag that allows even air circulation.
• Swiss chard is best when eaten fresh but will last over a week when stored in the crisper. Swiss chard will last 7 to 10 days when stored in a plastic bag in the crisper to maintain the humidity surround the vegetable.
• Avocados begin to ripen after removal from the tree and ripen at room temperature for about a week after harvesting before it is ready to serve. Avocados are ready to eat within a week of harvesting.
• Cucumber will keep if refrigerated moderately cold for 7 to 10 days. Colder temperatures cause cucumbers to become soft, translucent, and inedible.
• Eggplant is a good pickling vegetable. Fresh eggplant will last for a week to 10 days in the refrigerator before bitterness sets in.
• Store fresh okra in a paper bag or wrapped in a paper towel inside a perforated plastic bag for up to 2-3 days. Slice tops and ends before cooking.
• Sweet Peppers are great for pickling and will last up to 7 days in the Refrigerator.
• Hot peppers that are dried and stored properly will keep their hot flavor for several years.
• Handle Summer Squash carefully during harvesting and before storing because bruised fruit will not keep. Squash will keep for a week in the refrigerator. Do not wash or brush the skin of Summer Squash before preparing to serve.
• Corn will last from 4 to 8 days in the refrigerator. Use Sweet Corn as soon as possible after harvesting because it quickly loses sugar content causing the kernels to become starchy.
• Tomatoes can be stored from 2 to 4 weeks in the refrigerator, but are better when stored at room temperature to allow continued ripening.
• Handle Zucchini carefully to prevent bruising. It will keep up to a week in the refrigerator. Do not wash or brush the skin until serving.
• Dry Beans or peas will keep fresh for up to 2 years if properly stored. Store dried beans and peas in a cool, dry area in an airtight container.
• Green or Snap Beans will keep over a week in the refrigerator if unshelled. Blanch and freeze shelled beans for up to 3 months.
• Green Peas will keep fresh for use for up to 6 months. After shelling and blanching, layer peas on a tray for a 30 minute freeze. Transfer frozen peas to freezer bags and seal them to keep for 6 months.
• Mushrooms - Although classified as fungi, many mushrooms are edible and served as vegetables. Remove fresh Mushrooms from the packaging and separate them using paper towel layers that keep them from touching. Store the layers of mushrooms in a stay fresh green bag to keep them for a week to 9 days.

Some good rules to follow: Leafy green vegetables are best stored in plastic bags the help maintain the humidity of the vegetables; Fruiting and flowering vegetables can be stored at room temperature but keep longer when stored in the refrigerator; and root vegetables are best kept separate in cool, dark, well-ventilated containers.

Crock Pot Risotto

Ingredients

1 1/4 cup uncooked Arborio rice

1/4 cup olive oil

1/4 cup white wine

3 3/4 cups chicken or vegetable broth

1 t dried onion flakes (I use finely chopped onion)

5 cloves chopped garlic

1 t kosher salt

1/4 t black pepper

2/3 cup shredded parmesan cheese (to add at the very end)

The Directions.

Toss the uncooked Arborio rice with the olive oil in your crockpot stoneware. Add the seasonings, onion and garlic. Pour in the broth and white wine, stir to mix flavors.

Cover and cook on high for 2 hours, or until the rice is tender. It took 2.5 hours for me.

Stir in the shredded or grated cheese and leave uncovered for about 15 minutes to let a bit of the moisture escape

Jen's Notes: It will be very porridge like, so its not quite as attractive as you might like for a big night of entertaining but it tastes just as delicious! Enjoy!

Ina Garten- Potato Salad

Ingredients
3 pounds small white potatoes
Kosher salt
1 cup mayonnaise
1/4 cup buttermilk
2 tablespoons Dijon mustard
2 tablespoons whole-grain mustard
1/2 cup chopped fresh dill
Freshly ground black pepper
1/2 cup chopped celery
1/2 cup chopped red onion

Directions

Place the potatoes and 2 tablespoons of salt in a large pot of water. Bring the water to a boil, then lower the heat and simmer for 10 to 15 minutes, until the potatoes are barely tender when pierced with a knife. Drain the potatoes in a colander, then place the colander with the potatoes over the empty pot and cover with a clean, dry kitchen towel. Allow the potatoes to steam for 15 to 20 minutes.
Meanwhile, in a small bowl, whisk together the mayonnaise, buttermilk, Dijon mustard, whole grain mustard, dill, 1 teaspoon of salt, and 1 teaspoon of pepper. Set aside.
When the potatoes are cool enough to handle, cut them in quarters or in half, depending on their size. Place the cut potatoes in a large bowl. While the potatoes are still warm, pour enough dressing over them to moisten. Add the celery and red onion, 2 teaspoons of salt and 1 teaspoon of pepper. Toss well, cover, and refrigerate for a few hours to allow the flavors to blend. Serve cold or at room temperature.

Country Style Ribs & Chicken

Ingredients:

1 cup ketchup
2 cups water
salt & pepper
celery salt
1 small onion chopped
4 tbsp brown sugar
2 tbsp white vinegar
Country style boneless pork ribs
chicken breasts

Put all ingredients (minus the meat) into a saucepan and bring to a boil for about 30 minutes.

Put ribs in over for a half hour at 350 degrees. Then pour the sauce over the ribs and bake for about 2 hours. Add chicken towards the end allowing it only to cook as long as needed.

Jen's Notes: this is one of my favorite of my Mom's recipes. She'd make this often when Jeff and I were kids. Best when served with rice pilaf and green beans. MMM!!!

Pizza Dip

Ingredients:
1 (8oz) cream cheese
1/2 cup sour cream
1 tsp oregano
1/4 tsp garlic powder
tomato sauce
mozzarella cheese

Directions:

Beat cream cheese, sour cream and spices together and put into a small lasagna or circle glass dish. Top with tomato sauce and add any other pizza toppings you'd like.

Bake at 350 degrees for 10 minutes. Take out of the oven and top with mozzarella and put back in until cheese is melted.

Serve with tortilla chips.

Macaroni & Cheese

Ingredients:

8 oz dried macaroni noodles
5 tbsp butter
6 tbsp white flour
3 cups milk
1/2 tsp grated nutmeg
1.5 cups cheddar cheese
2 cups fresh breadcrumbs
salt & pepper



Directions:
Cook macaroni according to directions until al dente. Drain. Melt a small amount of butter and mix with noodles to prevent sticking. Cover and set aside.


Melt 5 tbsp butter, add flour and stir over medium heat for about 30 seconds being careful not to brown. Add milk, whisk until mixture thickens. Add nutmeg, salt & pepper, reduce heat to simmer. Then add cheese, stirring until melted.


Toss mixture with noodles, adn place in a 3 pint casserole dish. Top with breadcrumbs. (You can split into two for smaller portions).


To eat right away or freeze: bake for 45 minutes at 350 degrees.


Jen's Notes: I made this for Matt & Krissy after Aila was born. I don't think I got to try it myself but they said it was delicious. Will have to remember this one come cooler weather.

Kid Friendly, Chock full of Veggies Pasta Sauce

Ingredients:

1 can tomato paste
2-3 zucchini
2-3 summer squash
1 can diced tomatoes
1 can tomato sauce
1/2 bag baby carrots
2-3 sweet potatoes
1 butternut squash
1.5-2 lbs ground beef
olive oil

Directions:
Half the butternut squash, put face down and cook in over on 425 degrees for 45 minutes. Wash sweet potato and cook with squash.
Dice zucchini and summer squash very small and saute in olive oil. When soft, add tomato paste and let simmer and thing out.
Add in all other tomato products.
Brown ground beef then add to sauce.
Steam carrots, puree and add to sauce.
When squash and sweet potato are cooked, remove skin, and puree together. Add to sauce.

Recipe from Kris- I believe its a variation on the Deceptively Delicious tomato sauce. Willy loves this sauce! :)

Fruit Salsa

INGREDIENTS
2 kiwis, peeled and diced
2 Golden Delicious apples - peeled, cored and diced
8 ounces raspberris
1 pound strawberries
2 tablespoons white sugar
1 tablespoon brown sugar
3 tablespoons fruit preserves, any flavor

DIRECTIONS
In a large bowl, thoroughly mix kiwis, Golden Delicious apples, raspberries, strawberries, white sugar, brown sugar and fruit preserves. Cover and chill in the refrigerator at least 15 minutes.
Serve with Stacy's Cinnamon Sugar Pita Chips

Jen's Note: So Yummy! It was delicious the next morning as a topping on an english muffin with a little butter and cinnamon and sugar. A big hit at the party! Would be a great afternoon snack too.

The Pampered Chef Bread Bowl Artichoke Dip Recipe

Ingredients

2 16 oz (450 g) sourdough bread rounds (about 6-in./15-cm diameter), divided

Vegetable oil

4 oz (125 g) cream cheese, softened

1/2 cup (125 mL) milk

1 can (14 oz or 398 mL) artichoke hearts in water, drained

1 1.4-oz (40-g) envelope or one 1.8-oz (51-g) box (2 envelopes) vegetable soup mix

1 garlic clove, pressed

1 lemon

8 oz (250 g) sour cream

Grated fresh Parmesan cheese (optional)

Directions:

Preheat oven to 450°F (230°C). Using Color Coated Bread Knife, slice off top of one bread round to create a lid; set lid aside. Carefully remove center of bread round to form a 4 1/2-inch-wide (12-cm) and 2-inch-deep (5-cm) well for dip. Slice center of first and entire second bread round into 1-in. (2.5-cm) cubes. Place bread bowl on center of Large Round Stone with Handles. Arrange bread cubes around bowl; spray with vegetable oil using Kitchen Spritzer.

In Classic Batter Bowl, whisk cream cheese until smooth using Stainless Whisk. Add milk to cream cheese; whisk until smooth. Chop artichokes using Food Chopper. Add artichokes, soup mix and garlic pressed with Garlic Press to batter bowl; mix well using Small Mix 'N Scraper®. Microwave on HIGH 5-7 minutes or until hot (do not boil). Juice lemon using Juicer to measure 2 tbsp (30 mL) juice. Stir juice and sour cream into artichoke mixture; pour into bread bowl.

If desired, grate Parmesan cheese over bread bowl and bread cubes using Rotary Grater. Lean lid against bread bowl. Bake 13-15 minutes or until bread cubes and top of dip are golden brown. Remove from oven; serve immediately.

Yield: 12 servings (about 2 cups/500 mL dip) Nutrients per serving: (about 2 tbsp dip/30 mL and 4 bread cubes): Calories 220, Total Fat 8 g, Saturated Fat 4.5 g, Cholesterol 25 mg, Carbohydrate 29 g, Protein 7 g, Sodium 610 mg, Fiber 2 g

Cook's Tip: To soften cream cheese, microwave on HIGH 15-30 seconds or until very soft. Whisk until smooth.

Jen's Note: We made this at my Pampered Chef party last night and it was delicious! :)

White Sangria

Ingredients:

1 liter white wine
8oz peach brandy (schnapps)
5 oz triple sec
1 quart club soda
fresh fruit (peaches, oranges, lemons etc)

Mix together so that fruit aborbs the flavor.
Don't add club soda until closer to drinking.

Grilled Eggplant

Ingredients
· 1 large eggplant
· Salt
· 3 tablespoons olive oil
· 2 tablespoons balsamic vinegar ( I used almost 3 tlbs)
· 2 cloves garlic, very finely minced ( I used 1 large clove)
· 1 pinch each thyme, basil, dill, and oregano
· freshly grated black pepper

Preparation
Heat grill.
Slice eggplant about 1/4-inch thick. Put slices of eggplant on paper towel and cover with salt to draw out the bitterness. You will see the brown color coming out of the eggplant.

Let it sit for a half hour or so and prepare the dressing.

In a small bowl, whisk together the olive oil, balsamic vinegar, garlic, herbs, and pepper.
Wash all the salt off the slices.

In bowl cover both sides of the eggplant slices with the oil and vinegar mixture.
Place eggplant on the hot preheated grill. Grill about 10 minutes on each side.

Recipe from Mom-- cooked last night and its Mom & Krissy approved. (That means it HAS to be good)

Natale Family Sauce Recipe

Ingredients (for sauce & meat/eggs)

3 (28 oz) cans tomatoes
3 cans tomato paste
3 cans of water to each can of paste
salt, pepper, and oregano

3 pounds beef
6 sausage
hard boiled eggs
3 eggs (raw)
Romano cheese
Bread crumbs


Directions

Meatballs:
Mix beef, 3 eggs, handful of breadcrumbs and Romano cheese, salt & pepper, parsley. Makes 35 meatballs. Brown in skillet with olive oil, a little garlic, salt & pepper.

Sauce:
(Grammy's notes: you can use 1 can whole tomatoes, put in blender 10 seconds plus 2 cans crushed tomatoes).
Mix tomatoes, water and spices. Cook on low at least 3 hours with meat, sausage and hard-boiled eggs.

Taco Rice

Ingredients

1 (14.5 oz) can of chicken broth
1 (8 oz) can of tomato sauce
1 (1 oz) package of taco seasoning mix
1.5 cups uncooked instant rice
1 (6 oz) can black olives drained and chopped
1 cup shredded cheddar cheese
1 cup sour cream

Directions

In a large pot, bring chicken broth, tomato sauce and taco seasoning to a boil.

Stir rice into the pot, cover and remove from heat. Let pot stand, covered for 5 minutes.

Stir in cheese and olives. Mix well. Serve with sour cream.

Bubba's Eggplant

Ingredients:
Eggplant
Salt & Pepper
Romano Cheese
Tomato Sauce

Directions
Cut ends of eggplant then peel
Slice paper thin and rinse
Lay out the eggplant on table/counter on paper towel
Sprinkle with salt
Let sit 30 minutes to get out the bitterness
(you will see little brown spots develop)
Rinse with cold water and put on a plate
Keep patting with paper towel.

Lay eggplant on a new layer of paper towel, salt again and let sit. Rinse.
Thin in a large pan, add olive oil and cook until brown (almost burnt)
Add oil as it is soaked up (will soak up more at first)
Then in a casserole, layer eggplant, Romano grated cheese and sauce.
Repeat until done.

Jen's Notes: I have the recipe card for this recipe in my Grandmother's handwriting, but it is my Grandfather's Family's (Natale) recipe. (I will post the scanned version too).

It takes a long time to prepare the eggplant and because of that we usually only serve this dish a few times a year, so it is a huge treat. But I can tell you its worth it. I cook eggplant a lot now and it tastes different when you process it this way. Take the time and try this one. And please don't add mozzarella. You don't need it. This isn't eggplant parmesan. It's better!

Spinach Diamond Puffs

Indredients
1 pkg. (300g) frozen chopped spinach, thawed and drained
1/2 C. carrots, finely chopped
1 T. onion, finely chopped
1/2 C. mayonnaise, regular
1/4 tsp. ground nutmeg
1/4 tsp. salt
1/4 tsp. pepper
4 oz. Swiss cheese, shredded (1 C./250 ml)
1 pkg. (411g) frozen puff pastry, thawed
1 egg, lightly beaten
1 T. water

Directions:
Preheat oven to 425°F. Cover a rectangle stone with parchment paper. Place drained spinach on paper towels and press to remove excess moisture. Chop carrots and onion. Place spinach, carrots, onion, mayonnaise and seasonings in a bowl. Shred cheese into bowl, mix well.

Lightly sprinkle flat side of cutting board with flour. Using floured pizza roller, roll half of pastry into a 12 inch square. (wrap remaining pastry in plastic wrap and refrigerate until ready to use.) Cut rolled pastry into sixteen 3-inch squares using Pizza Cutter. (Do not separate squares.)

Using a scoop, place a scant scoop spinach mixture in center of each square. Flatten slightly with back of scoop. Combine egg and water. Brush egg mixture over cut lines in pastry and around outside edge of large square. For each appetizer, bring two opposite corners of each square up over filling, pinch together firmly and twist. Place on stone. Brush appetizers with egg mixture.

Bake 17-18 minutes or until golden brown. Remove to serving platter. Repeat with remaining pastry and spinach mixture. Serve warm.

Yields 32 appetizers.

Per appetizer: 113 calories; 2 g protein; 9g fat; 7g carbohydrate; 85 mg sodium

Cook's Tip: The spinach mixture can be made ahead of time and refrigerated, but assemble and bake the puffs just before serving.

Another excellent Pampered Chef recipe! Enjoy!

Asian Summer Salad

Salad
8 ounces uncooked vermicelli pasta
3/4 cup julienne-cut carrots, 2 inches long
3/4 cup julienne-cut zucchini,
2 inches long
3/4 cup chopped red bell pepper
1/3 cup sliced green onions with tops
3/4 pound deli roast turkey or chicken breast, cut 1/2 inch thick
(I usually add broccoli or pea pods... you can add any veggie you have on hand, and obviouly skip the meat if you're so inclined).

Dressing
1/4 cup vegetable oil
3 T. rice vinegar
3 T. reduced-sodium soy sauce
2 t. sugar
1/8 t. ground red pepper
1 t. finely chopped, peeled fresh gingerroot
1 garlic clove, pressed
Coarsely chopped peanuts or cashews and fresh cilantro (optional)

Intructions:
For salad, break vermicelli into quarters. Cook according to package directions; drain and rinse under cold running water using large Colander. Place vermicelli in large Colander Bowl and set aside.
Using Julienne Peeler, cut carrots and zucchini into julienne strips; cut strips into 2-inch pieces using Chef’s Knife. Chop bell pepper and slice green onions. Cut turkey into thin pieces, 2" long. Add vegetables and turkey to vermicelli.

For dressing, combine oil, vinegar, soy sauce, sugar and ground red pepper in Small Batter Bowl. Peel gingerroot; finely chop (or press in garlic press). Add gingerroot and garlic pressed with Garlic Press to batter bowl. Mix well using Stainless Steel Whisk. Pour dressing over salad; toss to coat. Cover and refrigerate at least 1 hour to allow flavors to blend. Spoon salad into serving bowl. Garnish with chopped peanuts and cilantro, if desired.

Yield: 6 servings
Cook’s Tips: This salad can be prepared up to 1 day in advance.

Per serving: (1 2/3 cups): Cal: 300, Fat 11 g, Sat. Fat 1.5 g, Chol: 25 mg, Carb: 35 g, Pro: 16 g, Sod: 980 mg, Fiber 2 g

*This is my all-time favorite Pampered Chef Recipe. Its great for a party, picnic or cookout because its better the longer it sits and marinates.

Orange Creamsicle Cake

Ingredients
To one box orange cake mix:
Substitute milk for water and add 2 tsp orange extract.

Bake in two 9 in round layer pans.
Slice each layer in half after cooled.

Frosting:
16 oz container cool whip defrosted
1/4 tsp orange extract
16 oz sour cream
2 cups confectioners sugar

Directions:
Mix together. Frost between layers then all over cake. I put frosted layers in fridge for an hour before frosting the top and sides to help set it up. You can also refrigerate the frosting before putting it on the cake in hot weather. Keep refrigerated until serving.

Recipe from Cheri Dauphinee- another huge hit at parties!

Avocado Dip

Ingredients
2 avocados
1 pkg grape tomatoes
1 pkg crumbled feta cheese
1 large bunch of basil

Directions
dice avocados, slice tomatoes in 1/2 or 1/3s, chop basil. Mix ingredients together. Just before serving, mix together 1 T. olive oil and 1 T white or cider vinegar and pour over mixture. Mix together and enjoy.

Recipe from Cheri Dauphinee--- this one is great! Its a huge hit at parties. You can't go wrong. Seriously!

Rustico Tomato And Bread Salad

Ingredients

3 c. crusty whole wheat bread, cut into 1-inch cubes

2 lbs ripe tomatoes, chopped into 1-inch pieces

1 small sweet onion, sliced thin and halved

4 T. shredded basil (only use fresh)

4 T. balsamic vinegar

4 T. olive oil

Salt and pepper to taste

Directions
Place the bread cubes in a preheated oven at 325° F. Toast 15 to 20 minutes until crisp and slightly browned, turning every so often. Put in a medium bowl. Add remaining ingredients and toss gently. Taste for seasoning. Let flavors marinate for 15-20 minutes. Serve at room temperature.

Makes 6 servings.

Recipe from Mom

Got some tomatoes left over from a trip to the farm stand or your own garden? This rustic Italian recipe is perfect for the excess bounty. It is quick, easy, and mucho delicioso. Use any tomatoes that are at their peak. Your choices include regular reds, cherries, grapes, yellows, heirlooms, or a combination. You can add garlic for a pungent, heart-healthy effect or substitute shallots for the onions for a milder flavor. Feel free to add good calamata olives cut in half. DASH for Health always recommends you use whole grain or 100% wheat bread, but the recipe works for any rustic, crusty loaf.

Melon Splits

Ingredients
2 large bananas, halved crosswise
1 1/3 cups chopped watermelon
1 1/3 cups chopped honeydews
1 1/3 cups chopped cantaloupe
1 cup low calorie vanilla yogurt
1/4 cup fresh blueberries
1/4 cup fresh pineapple, chopped
1/4 cup fresh raspberry
2 tablespoons low-calorie frozen yogurt topping

Directions
1. Cut bananas halves lengthwise to make 8 pieces total. Place 2 on opposite sides of banana split dishes or a shallow bowl.
2. Drop spoonfuls of the 3 melons in seperate mounds between the bananas to resemble ice cream scoops.
3. Drizzle yogurt over melon.
4. Sprinkle next 3 ingredients over yogurt for garnishes.
5. Drizzle with frozen yogurt topping and serve.

Recipe from Mom

Cardamom-Spiced Fruit Salad

Ingredients
1 medium cantaloupe (2 lbs), peeled and cut into 1/2-inch cubes
2 medium seedless oranges or nectarines, peeled, sectioned and sections cut in half
2 medium apples, peeled, cored and cut into 1/2-inch cubes (Fuji apples work well)
1/2 cup seedless golden raisins
1/2 cup honey2 tablespoons water
1/2 teaspoon ground cardamom
1/4 cup fresh lemon juice or orange juice

Directions:
1. In a small saucepan, combine honey, water, and cardamom and bring to a boil, stirring often. Simmer 2 minutes and remove from heat. Stir in lemon juice and let cool completely.
2. When sauce has cooled, toss it with the fruit and refrigerate until dessert ready to be served.

Makes 6 servings

Recipe from Mom

Grilled Cantaloupe With Orange Drizzle

Ingredients:
1 small cantaloupe, seeded, and cut into 1-inch chunks

2 tablespoons orange-flavored liqueur (Grand Marnier is one)

2 tablespoons fresh orange juice

Directions:
1. Prepare grill for a medium fire, using direct method.

2. If using wooden skewers, soak in water 30 minutes.

3. Spear cantaloupe chunks onto six skewers and place at edge of grill.

4. Grill 3-5 minutes, turning often, until warmed through. Do not char.

5. Remove cantaloupe from skewers and place in serving bowl.

6. In small bowl combine orange juice and liqueur; drizzle over hot cantaloupe and serve.

Makes 4 servings.

Recipe from Mom

Watermelon Popsicles

Ingredients
2 cups watermelon, cubed, with seeds removed
1 cup apple juice

Directions
1. Blend in blender until smooth.
2. Pour into Popsicle molds and freeze.

Makes 4 servings

Recipe from Mom

Creamy Low Fat Dip

Ingredients
1-16 oz. carton low fat cottage cheese

Chopped fresh dill and parsley

Garlic powder

Directions
Whip cottage cheese in blender till smooth. Pour into a small serving bowl. Stir in chopped fresh herbs and garlic powder. Cover and refrigerate for several hours to blend the flavors.

Makes 16 portions, 2 Tablespoons each

Calories: 20 Total Fat: 0 g Saturated Fat: 0 g

Recipe from Mom

Whole Wheat Pancakes with Nutty Topping

Ingredients
For the Topping:
1/4 cup sliced almonds
1/4 cup hulled (green) pumpkin seeds
1/4 cup sunflower seeds
1 tablespoon sesame seeds (preferably unhulled)
1/4 cup toasted wheat germ
1/4 cup real maple syrup, plus more for serving
Pinch salt

For the Pancakes:

1 medium apple, such as Golden Delicious, cored and diced (about 2 cups)
3/4 cup whole-wheat flour
3/4 cup all-purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
2 large eggs
1 cup 1 percent lowfat buttermilk
3/4 cup lowfat milk
2 teaspoons honey
Nonstick cooking spray

Make the topping: In a large skillet, toast the almonds and pumpkin seeds over medium-high heat, stirring, for about 1 minute. Add the sunflower seeds and cook, stirring, for 1 minute more. Add the sesame seeds to the pan. Cover and cook, shaking the pan, until the seeds are toasted, about 30 seconds more. Transfer the toasted nuts and seeds to a medium sized bowl. Add the wheat germ. Stir in the syrup and a pinch of salt and set aside.
Make the pancakes: Put the apple in a microwave-proof bowl, tightly cover with plastic wrap and microwave on high until softened, about 2 minutes. Set aside.

In a large bowl, whisk the flours, baking powder, baking soda and salt. In a small bowl, whisk together the eggs, buttermilk, 1/2 cup of the milk and honey. Slowly whisk the egg mixture into the dry ingredients, stirring until just combined. If the batter seems too thick, add as much of the remaining 1/4 cup milk as necessary.

Spray a large non-stick griddle with cooking spray and heat over medium heat. Spoon about 1/4 cup batter per pancake into the pan and top each pancake with a heaping tablespoon of the cooked apple. Flip when the pancake tops are covered with bubbles and the edges look cooked, about 2 minutes. Cook until the pancakes are golden brown and cooked through, an additional 1 to 2 minutes. Serve immediately or transfer the cooked pancakes to an ovenproof dish and keep warm in a preheated 250 degree F oven while making the rest. To serve, arrange 3 pancakes per plate and sprinkle each serving with 1/4 cup of the topping. Serve with additional maple syrup.

Recipe from Gayle Elsberry- originally from Food Network

Ricotta Stuffed Zucchini

· 2 zucchini, halved lengthwise
· 1/2 teaspoon salt
· 1/2 teaspoon ground black pepper
· 1/2 cup part-skim ricotta cheese
· 1/4 cup shredded part-skim mozzarella cheese
· 2 tablespoons grated Parmesan cheese
· 1 teaspoon fresh lemon juice
· 2 teaspoons dried basil
· 1/2 teaspoon salt
· 1/2 teaspoon ground black pepper

Directions:
1. Preheat oven to 450 degrees F (230 degrees C). Grease a baking sheet.
2. Scoop out the seeds of each zucchini half with a spoon. Season the hollowed-out halves with 1/2 teaspoon salt and 1/2 teaspoon ground pepper.
3. Mix together the ricotta cheese, mozzarella cheese, Parmesan cheese, lemon juice, dried basil, 1/2 teaspoon salt and 1/2 teaspoon ground pepper in a bowl. Divide cheese mixture between four zucchini halves. Arrange stuffed zucchini on greased baking sheet.
4. Bake in preheated oven until zucchini is tender and filling is beginning to brown, 15 to 20 minutes.


I made this tonight and it came out great! I didn't measure anything... and I added in some basil to the cheese mixture, skipped the lemon, and added some tomato sauce on top before I put it in the oven. Delicious. I hate leftovers and I am SO looking forward to lunch tomorrow!

Zucchini Lasagna

Ingredients
3 pounds large zucchini, scrubbed
1 quart spaghetti sauce or thick tomato sauce
1 cup bread crumbs
1 pound ricotta cheese (more, if you like - the original recipe calls for 2 pounds)
4 eggs, lightly beaten
2 Tablespoons parsley, chopped
1/2 teaspoon each dried oregano, basil salt & pepper to taste
1 cup grated Parmesan or Romano cheese
1 pound mozzarella cheese, coarsely grated

Slice zucchini into long slices. Cook in boiling water just until limp, about 5 minutes. Drain on paper towels.

Combine ricotta, eggs, parsley, seasoning and half of the parmesan cheese and half of the bread crumbs in a bowl. Set aside.

In a 9x13 pan, spoon a thin layer of tomato sauce. Sprinkle with a quarter of the bread crumbs. Arrange layer of zucchini over this. Spoon half of the reserved ricotta mixture on top of the zucchini. Sprinkle with half the mozzarella cheese. Arrange the rest of the zucchini over this, layer more tomato sauce and the rest of the bread crumbs and top with remaining ricotta mixture. Top with remaining mozzarella and parmesan.

Bake in a 350 degree oven for about 1 hour or until top is brown. Let stand 20 minutes before cutting.

Recipe from my friend Anya who made this dish when I visited her. The recipe is from this site.

Kachnic Krazy Bars

Ingredients:
1 cup chocolate chips
1/2 cup caramel, butterscotch or heath bar chips, or a mix of any
11/2 cups crushed graham crackers
1/2 to 3/4 stick melted butter
1 cup shredded coconut, unsweetened
1 can sweetened condensed milk

Directions:
In an 8 x 10 pan, press down a graham cracker/butter mix as a crust;
Pour in chips to cover crust;
Pour coconut over to cover;
Drip on the can of condensed milk.

Bake in 350 oven for approximately 35 minutes or until coconut is golden brown;

Recipe from Lisa Kachnic ---- Notes- Do not watch football and burn like I did. Can also add nuts or just about anything.

Mexican Deep-Dish Pan Pizza

Ingredients
2 boxes corn muffin mix, 8 1/2 ounces each (recommended: Jiffy)
2 eggs
4 tablespoons melted butter
1 1/2 cups milk
1 cup frozen corn kernels
Extra-virgin olive oil or, vegetable oil, for drizzling
Topping:
2 tablespoons extra-virgin or vegetable oil, 2 turns of the pan
1 pound ground beef
1 small onion, finely chopped
1 tablespoon chili powder
2 teaspoons ground cumin
2 teaspoons cayenne sauce
Salt
2 1/2 cups (10-ounce bag) shredded Cheddar or jack cheese
1/2 red bell pepper, chopped
1 small can, 2 1/4 ounces sliced chillies or jalapenos, drained
2 scallions, chopped
2 small vine ripe tomatoes, seeded and diced
2 tablespoons drained sliced green olives (salad olives)
1 to 2 tablespoons chopped cilantro leaves, optional garnish
Mild to medium taco sauce to pass at table, 1 cup

Directions
Preheat oven to 400 degrees F.
Mix together 2 packages muffin mix with 2 eggs, 4 tablespoons melted butter (melt in microwave 30 seconds), 1 1/2 cups milk and frozen corn kernels. Wipe a nonstick skillet with a little extra or vegetable oil and pour in the muffin mix. Use a large skillet, 10 to 12 inch. Choose a pan with oven safe handle or, double-wrap handle with foil to protect it in the oven. Place pan in oven and bake 12 to 15 minutes in center of the oven until light golden in color.
Brown the meat over medium high heat in a second skillet in extra or vegetable oil, 2 turns of the pan. Add onions and spices and cook meat 5 minutes more.
Remove cornbread from oven and top with meat, cheese, and veggies. Add pan back to oven and cook 5 minutes more to melt cheese.

Garnish with cilantro, optional. Cut into 8 wedges and serve the deep dish pan pizza from the skillet. Pass taco sauce at the table to sprinkle on top.

Recipe from Kim- a Rachel Ray creation

Crockpot Pecan Topped Baked Sweet Potatoes

Ingredients
--4 peeled and sliced (1/4 inch thick) sweet potatoes
--1 can whole-berry cranberry sauce
--1 cup nonfat evaporated milk (in a can in the baking aisle---I don't know how fresh transfers)
--3/4 cup brown sugar
--1 tsp vanilla extract
--4 T butter
--1 cup chopped pecans
--2 cups crumbled pretzels

Peel and slice the sweet potato and stagger-stack in your crockpot. Cover with the 3/4 cup of brown sugar. Open the can of cranberry jelly and squish it out all over the top of the sugar and potatoes.Mix the 1 tsp of vanilla with the cup of milk, and pour over the entire top.Slice the butter, and dot it on top.Crumble the pretzels and mix them with the chopped pecans. Sprinkle over the top.
Cover and cook on high for 3-4 hours, or low for 5-6. This is done when the sweet potatoes have reached desired tendency. Unplug and uncover. Let sit for 15 minutes before cutting into.

Zesty, Cheesy, Healthy Mac & Cheese

Serves 4

Ingredients

12 ounces whole wheat mini pasta shells
1 cup milk
1 cup shredded parm-reggiano
1 cup reduced fat sharp cheddar cheese shredded
1 cup frozen butternut squash thawed
1 tsp salt
1 tsp dry mustard
½ tsp pepper
½ tsp Worcestershire sauce
½ tsp chili powder
2 tbsp whole wheat bread crumbs
2 tbsp reduced fat Monterey jack cheese- shredded

Boil the pasta shells. Preheat over to 350
In a saucepan combine milk, parmesan, cheddar and butternut squash over medium heat until melted. Turn off heat. Add salt, mustard, pepper, Worcestershire sauce and chili powder.
Drain pasta and combine with cheese sauce.
Place in baking dish sprayed with nonstick cooking spray. Sprinkle with breadcrumbs and Monterey jack cheesebake 15-20 minutes until slightly browned.

Crockpot Chili

1 1/2 lbs lean ground beef, pork, chicken or turkey
5 cloves garlic minced or 1 tablespoon bottled chopped garlic
2 onions, finely chopped
2 stalks celery, thinly sliced
2 cans (19 oz eacuph) red kidney beans, drained and rinsed
1 can (28 oz) tomatoes, coarsely chopped, with juice
1 can (5.5 oz) tomato paste
2 cups frozen corn kernels
1/2 cup salsa
2 tablespoon chili powder
1 teaspoon each dried cumin and dried oregano
1/2 teaspoon each salt, pepper, and hot sauce
1 each, red and green sweet pepper, finely chopped

Suggested toppings: chopped tomatoes, avocado, green onion, jalapeno peppers, cilantro, grated cheddar cheese, tortilla cuphips, sour cream.

Directions
In large non-stick skillet, cook ground meat, garlic and onion over medium-high heat, breaking up meat with spoon, for 9-10 minutes or until fully cooked. With slotted spoon transfer to Crock-Pot slow cooker stoneware. *** Or, in place of a skillet, you can use the Crock-Pot® VersaWare™ slow cooker. It offers a single pot meal solution. Sauté, Cook, Serve, Store and Reheat all in a single pot!
Add the meat mixture and remaining ingredients, except sweet peppers, to the slow cooker and stir to combine. Cover and cook on Low for 6 to 8 hours or on High for 3 to 4 hours or until bubbly and hot.
Stir in peppers; cover and cook on High for an additional 15 minutes.
Adjust seasoning and serve with suggested toppings. Refrigerate prepared chili in airtight container for up to 2 days or freeze for up to 1 month.

Harvest Vegetable Soup

3 cups tomatoes chopped
2 cups carrots sliced
2 cups zucchini
1 cups green beans
1 large onion
1/8 cup diced red bell pepper
1 cup corn
1 cup frozen peas
1 bay leaf
½ tsp thyme and marjoram (optional)
3 cups water

Combine all (except peas) in crockpot.
Cook on low heat for 5-7 hours. Add peas and cook 1-2 hours more.
Remove cover 15 min before serving (remove bay leaf)

Crockpot Risotto

--1 1/4 cup uncooked Arborio rice

--1/4 cup olive oil

--1/4 cup white wine

--3 3/4 cups chicken or vegetable broth

--1 t dried onion flakes

--5 cloves chopped garlic (I don't use this much)

--1 t kosher salt

--1/4 t black pepper

--2/3 cup shredded parmesan cheese (to add at the very end)

The Directions

Toss the uncooked Arborio rice with the olive oil in your crockpot stoneware--add the seasonings and garlic--pour in the broth and white wine--stir to mix flavors--cover and cook on high for 2 hours, or until the rice is tender.

It took 2.5 hours for me.--stir in the shredded cheese and leave uncovered for about 15 minutes to let a bit of the moisture escape

Recipe from A Year of Crockpotting

--Note: You can also use Vegetable Broth instead of Chicken Broth. This is a great winter recipe!

Crockpot Beef Stew

INGREDIENTS
2 pounds beef stew meat, cut into 1 inch cubes
1/4 cup all-purpose flour
1/2 teaspoon salt
1/2 teaspoon ground black pepper
1 clove garlic, minced
1 bay leaf
1 teaspoon paprika
1 teaspoon Worcestershire sauce
1 onion, chopped
1 1/2 cups beef broth
3 potatoes, diced
4 carrots, sliced
1 stalk celery, chopped

DIRECTIONS
Place meat in slow cooker. In a small bowl mix together the flour, salt, and pepper; pour over meat, and stir to coat meat with flour mixture. Stir in the garlic, bay leaf, paprika, Worcestershire sauce, onion, beef broth, potatoes, carrots, and celery.
Cover, and cook on Low setting for 10 to 12 hours, or on High setting for 4 to 6 hours.

Slow-cooker Chicken Tacos

1 1/2 pounds frozen chicken breasts

1 - 14 1/2 oz can diced tomatoes with green chilies

1 - packet taco seasoning

Directions:

Place frozen chicken breasts in crockpot.

In a separate bowl, mix together the can of diced tomatoes & the taco seasoning packet. Pour over the chicken breasts.

Cover and cook on low for 6-8 hours. Shred & serve.

**Cindy's notes: I ladle back into the shredded chicken part of the cooked-down tomatoes & juices but not the whole thing or it's too much liquid. I just like to make it moist. This chicken is great for soft tacos, enchiladas, or quesadillas.

Recipe from Cindy Fisher

Crock Pot Root Vegetables

--2 pounds carrots

--2 pounds rutabagas

--2 pounds parsnips

--1/2 cup chopped parsley

--3 T olive oil

--1 tsp kosher salt

--1 tsp black pepper

--1 tsp basil

The Directions.

Peel all of your vegetables, and cut into 2-inch chunks. Chop the parsley.Put all the vegetables into your crockpot, and add the olive oil, basil, salt, and pepper. Toss with your hands to coat fully coat the vegetables.

Cover and cook on low for 8 hours, or on high for 4-5. The vegetables are done when they have reached desired tenderness. I cooked ours on low for 6 hours, then on high for about 90 minutes.

(Jen's Notes: I make this with whatever I have on hand: turnips, potatoes, sweet potatoes, squash. Just nothing too flimpsy that couldn't withstand being cooked for a longer period of time)

from: A Year of Crockpotting

Couscous and Cucumber Salad

INGREDIENTS
· 10 ounces uncooked couscous
· 2 tablespoons olive oil
· 1/2 cup lemon juice
· 3/4 teaspoon salt
· 1/4 teaspoon ground black pepper
· 1 cucumber, seeded and chopped
· 1/2 cup finely chopped green onions
· 1/2 cup fresh parsley, chopped
· 1/4 cup fresh basil, chopped
· 6 leaves lettuce
· 6 slices lemon

DIRECTIONS
1. In a medium saucepan, bring 1 3/4 cup water to a boil. Stir in couscous; cover. Remove from heat; let stand, covered, 5 minutes. Cool to room temperature.
2. Meanwhile, in a medium bowl combine oil, lemon juice, salt and pepper. Stir in cucumber, green onion, parsley, basil and couscous. Mix well and chill for at least 1 hour.
3. Line a plate with lettuce leaves. Spoon couscous mixture over leaves and garnish with lemon wedges.

Zucchini Parmesan

Ingredients:
· 2 large zucchini, thinly sliced
· 2 tablespoons olive oil
· 1 large onion, diced
· 2 cloves garlic, minced
· 1 (16 ounce) jar spaghetti sauce
· 1 cup shredded mozzarella cheese

DIRECTIONS
1. Preheat oven to 325 degrees F (165 degrees C).
2. In a large pot boil the zucchini until tender; drain. Meanwhile, in a medium frying pan heat the olive oil over medium heat and saute the onion and garlic until the onion is tender.
3. Combine the zucchini, onion and garlic in a 9x12 inch casserole dish, and mix well. Pour the spaghetti sauce over the mixture and stir well. Top with mozzarella cheese (use more or less depending on your preference). Bake in preheated oven for about 20 minutes, or until heated through and cheese is bubbly.

Kim's Homemade Brownies

Ingredients:
4 squares BAKER'S Unsweetened Chocolate
3/4 cup (1-1/2 sticks) butter or margarine
2 cups sugar
3 eggs
1 tsp. vanilla
1 cup flour
1 cup coarsely chopped PLANTERS Pecans

PREHEAT oven to 350°F. Line 13x9-inch baking pan with foil, with ends of foil extending over sides of pan. Grease foil.

MICROWAVE chocolate and butter in large microwaveable bowl on HIGH 2 min. or until butter is melted. Stir until chocolate is completely melted. Stir in sugar. Blend in eggs and vanilla. Add flour and pecans; mix well. Spread into prepared pan.

BAKE 30 to 35 min. or until wooden toothpick inserted in center comes out with fudgy crumbs. (Do not overbake.) Cool in pan on wire rack. Remove brownies from pan, using foil handles. Cut into squares. Store in tightly covered container at room temperature.

Variations
Prepare as directed, using one of the following options:
Super Chunk Brownies: Stir 1 pkg. (8 squares) BAKER'S Semi-Sweet Baking Chocolate, coarsely chopped, and 1/2 cup raisins into prepared batter before pouring into prepared pan and baking as directed.

Cake-Like Brownies: Stir in 1/2 cup milk along with the eggs and vanilla, and increase the flour to 1-1/2 cups.

Extra-Thick Brownies: Spread prepared batter into 9-inch square baking pan. Bake 50 min. Cool, then cut into 16 squares. Makes 16 servings, one brownie each.

Extra-Fudgy Brownies: Use 4 eggs.

Kim says: I use the cake like recipe and add 2 teaspoons of instant coffee to the chocolate. I also add choc chips and walnuts 1 cup each.

Recipe from Baker's care of Kim Chelf

Candied Carrots

Recipe courtesy Tyler Florence Prep Time:

Ingredients:
1 bunch young carrots, with tops
1/4 cup extra-virgin olive oil
Sea salt and freshly ground black pepper
4 tablespoons (1/2 stick) unsalted butter
1 orange, zested and halved
1 tablespoon brown sugar
1 teaspoon ground cumin ----I usually omit this, I am not a cumin fan
1 teaspoon ground cinnamon

Directions
Preheat the oven to 350 degrees F.
Cut off all but 1-inch of the carrot tops, leaving a little green. Put the carrots in a large shallow pan, add the oil, and season with salt and pepper. Turn to coat the carrots. Stick them in the oven and bake for 30 minutes, until the carrots are fork-tender.

In the meantime, melt the butter in a skillet over medium-low heat. Swirl the pan around and cook until the butter begins to become brown and nutty. Squeeze in the juice from the orange halves, add the zest, brown sugar, cumin and cinnamon and continue to cook for 2 minutes or until syrupy. Remove the carrots from the oven, drizzle the orange brown butter over the carrots and serve.

Chicken, Broccoli and Ziti

Ingredients:
1 stick of butter
1 pint of heavy cream
Grated cheese (1 cup)
1 tablesp. of flour
2 or 3 teaspoons of minced or chopped garlic
1 box of Ziti w/ lines
1 package (or fresh) broccoli florets
2 pkgs. of boneless chicken strips or breasts


For the cream sauce:
Melt 1 stick of butter over low flame; add 1 pint of heavy cream, 1 cup of grated cheese and 1 tablesp. flour. Continually stir until no longer lumpy and set-aside (do not keep on flame).

Chicken: cut chicken into cubes; place in frying pan and lightly brown; add two or three teaspoons of chopped/minced garlic.


Preheat oven to 350° -
Once the Ziti is finished, pour into a baking pan and mix around (be sure to mix it really well). Sprinkle more grated cheese over the top. Cover w/ aluminum foil. Bake in oven for 25 to 30 minutes.

From Tina Power

Turkey Recipe

Keep in original wrapper and put in refrigerator, it will defrost at a rate of 5 lbs. per day. The day before you are going to cook, feel it and you will be able to tell if it still feels frozen. If it does, leave in wrapper and put turkey in sink covered with cold water. Every couple of hours, drain water and replace with cold water. Probably will take about 5-6 hours in total.

Preheat oven to 450 degrees, take turkey out of wrapper and takes out “parts” from both ends. Rinse turkey inside and out and pat dry with paper towels. Salt and pepper inside and out. Place stuffing in cavity of turkey, do not overstuff or it will come out during roasting. Place turkey on rack in roasting pan and put about a cup of chicken broth in the bottom of the pan. Have butter softened and rub over outside of turkey and then put oil on turkey as well. (regular cooking oil.)

Roast turkey for 30 minutes and then lower temperature to 325 degrees. Turkey is done when the juices run clear when you move the leg, or when the internal temperature measured with a food thermometer in the thigh, behind the leg is at 170 degrees f, and the stuffing in the cavity reaches 165 degrees.

Cooking times for a stuffed turkey will run anywhere from 3 hours for a 15 pound stuffed bird to 4. 5 hours for a 22 pound stuffed bird.

Let turkey rest for 20 – 30 minutes after it is cooked so that the juices redistribute.

As for the stuffing, use 2 bags of Pepperidge Farm cornbread stuffing or one bag each of cornbread and seasoned. Mince a large onion and bunch of celery, (food processor works best), if you don’t have one, cut up very well so that no one ends up with a mouthful of celery and or onions. Sauté until soft in a frying pan with a stick or two of butter. Heat chicken broth and add to stuffing along with the vegetables. It depends on how soft you like your stuffing as to if you want to add additional broth. You can also add breakfast sausage, (sliced) along with small pieces of apple to the stuffing. If you are doing that, sauté the apples in butter add the sausage and add to the stuffing mix.

Care of Joan Lundgren

Divinity Fudge

Nana's Handwriting

Zucchini Cakes

Ingredients:
2 cups shredded zucchini
1 cup Italian seasoned bread crumbs
1 egg
1 tablespoon mayonnaise
1 teaspoon prepared mustard
1 tablespoon Old Bay Seasoning TM

Directions:
•Preheat oven to 350 degrees F (175 degrees C). Grease a baking sheet.
•In a large bowl combine zucchini, bread crumbs, egg, mayonnaise, mustard and Old Bay Seasoning. Mix well and form into patties. Place on prepared baking sheet.
•Bake for 20 minutes and turn patties. Bake for another 20 minutes, or until golden brown.

Squash Casserole

Ingredients:
7 yellow squash, sliced
1/4 cup milk
1/2 cup butter, sliced
2 eggs, beaten
1 bunch green onions, tops thinly sliced
salt and pepper to taste
3 tablespoons white sugar
1 cup shredded Cheddar cheese
2 cups crushed buttery round crackers

Directions:
•Preheat oven to 350 F
•Bring a large pot of water to a boil. Add squash and cook until tender but still firm, about 15 minutes; drain.
•To the squash add milk, butter, eggs, green onion tops, salt, pepper and sugar; mix well. Transfer to a 9x13 inch casserole dish. Sprinkle with cheese and crushed crackers.
•Bake in preheated oven for 30 minutes.

Classic American Style Potato Salad

Ingredients:
2 pounds red boiling potatoes, scrubbed
2 tablespoons red wine vinegar
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
3 hard-cooked eggs
1 small celery stalk
1/4 cup chopped sweet pickle (not relish)
3 scallions
2 tablespoons chopped fresh parsley
1/2 cup mayonnaise
2 tablespoons Dijon-style mustard

Directions:
•Place potatoes in a pot with water to cover. Bring to a boil, cover and simmer, stirring to ensure even cooking, until a thin-bladed paring knife or a metal skewer inserted into a potato can be removed with no resistance, 25 to 30 minutes. Drain, rinse under cold water and drain again. Cool slightly.
•Cut warm potatoes into 3/4-inch dice with a serrated knife. Layer them in a bowl, seasoning with vinegar, salt and pepper as you go. Cut eggs, celery and pickle in 1/4-inch dice and thinly slice scallions. Add to potatoes, along with parsley. Stir in mayonnaise and mustard until everything is combined. Chill, covered, before serving.

Roasted Lemon Balm Chicken

Ingredients:
Handful of fresh lemon balm leaves
stems removed 1/4 cup or so of fresh sage leaves
1/4 cup (1/2 stick) butter, softened
Salt and pepper, to taste
1 large roasting chicken
1 teaspoon garlic powder
2 tablespoons olive oil

Preheat oven to 400°.

Trim herb leaves from stems; wash and pat dry. Set sprigs aside. Chop two-thirds of the leaves, and combine with the butter, salt, and pepper.

Rinse chicken and pat dry. Loosen the skin in several places and insert the herb butter underneath. Rub chicken with salt, pepper, and garlic powder. Insert the remaining herb sprigs into the cavity of the chicken. Place breast-side-down in a roasting pan.

Bake 30 minutes, then turn chicken over. Bake about 20 minutes longer. Makes 4 to 6 servings

Warm Sweet Potato Salad

6 large sweet potatoes, peeled and diced
4 large baking potatoes, peeled and diced
1/2 cup mayonnaise
1/4 cup Dijon mustard
1/3 cup balsamic vinegar
1 teaspoon ground turmeric
1 tablespoon chopped chives
salt and ground black pepper to taste
2 slices crisply cooked bacon, crumbled
2 green onions, finely chopped
1 red onion, finely chopped

Directions:
Place the diced sweet potatoes and potatoes in a Dutch oven, cover with water, and bring to a boil. Boil until the potatoes are fork tender, but not mushy, about 20 minutes. Drain and cool the cooked potatoes slightly.

Meanwhile, mix together the mayonnaise, mustard, balsamic vinegar, turmeric, chives, salt and pepper in a large bowl. Add the bacon, green onions, red onion and cooked potatoes and toss to coat. Serve garnished with extra chives or green onion

French Pork Pie aka Toukay

Nana's Handwriting

Grammy's Bread Pudding

2 Cups milk
1/4 tsp salt
4 tlbs butter
1 tsp cinnamon
2 eggs
1/2 cups sugar
3 cups cubed bread or 6 slices of bread
1/2 cup raisans

Put Butter and milk in pan and bring to almost a boil take off stove
then in measure cup mix the eggs and the cinnamon sugar and salt then pour in the milk mixture

Put bread and raisans in a 2 1/2 quart cassarole pour mixture over top
put cassarole in a pan of water in the oven

Bake 35 for 45 minutes

Sweet and Tangy Collard Greens

1-1/2 teaspoons vegetable oil
1/4 Vidalia or other sweet onion, sliced
3/4 pound collard greens - rinsed, trimmed and chopped
1/4 cup water
1 tablespoon and 1-1/2 teaspoons balsamic vinegar
1 tablespoon honey
1/2 teaspoon grated fresh ginger root
2 tablespoons and 1-1/2 teaspoons melted butter
salt and freshly ground black pepper to taste

Directions:
•Heat oil in large skillet over medium heat. Add onion and cook, stirring, until softened, about 5 minutes. Stir in collard greens, in batches if necessary, until they wilt slightly and all fit in the skillet. Pour in water and cook, stirring occasionally, until bright green and tender, 5 to 7 minutes, regulating heat to prevent burning. Drain.

•Meanwhile, whisk vinegar, honey, ginger and butter together in a serving bowl for dressing. Add greens to bowl and toss with dressing. Season to taste with salt and pepper; serve warm.

Notes:
I've only made this once. Thought the greens could have been cooked longer.

Lemon Balm Vinaigrette

Ingredients:
3 tablespoons light olive oil
1/8 teaspoon salt
6-8 leaves lemon balm
Fresh black pepper to taste
2 tablespoons wine vinegar

Stack the lemon balm leaves together and roll, then with a very sharp knife cut thin strips, and then chop finely. Combine with the other ingredients and serve with steamed vegetables or mixed salad greens.

Garlic Scape Frittata

Ingredient

1 bunch garlic scape
1 bunch swiss chard or kale
1 small summer squash
1 small onion
4 eggs
1/2 cup mozzarella
salt and pepper
cooking spray

1. Chop scapes and chard into 2 inch pieces. Chop squash and onion.

2. Spray cooking oil in a large frying pan over medium high heat. Add scapes, chard. Cook for about 20-25 minutes over medium heat. Stir frequently. Add cooking spray when necessary.

3. Add onions and squash and cook for another 5 minutes.

4. Crack eggs and blend. Add more cooking spray, add eggs and lower the heat. Add cheese and cook until the eggs set and the cheese melts. Remove from pan and enjoy.

Recipe care of Gayle Elsberry :)

Emeril's Korean Scallion and Mushroom Pancakes

Emeril's Korean Scallion and Mushroom Pancakes

Ingredients
For the sauce:
3 teaspoons low sodium soy sauce
2 tablespoons rice vinegar
2 teaspoons honey
1 teaspoon chili garlic sauce
2 teaspoons lightly toasted sesame seeds
½ teaspoon sugar

For the pancakes:
9 teaspoons vegetable oil
1 bunch scallions, trimmed, quartered lengthwise, and cut into 2 inch lengths
4 ounces assorted wild mushrooms, chopped
2 teaspoons minced garlic
½ teaspoon salt
2 cups all purpose flour
1 ½ cups water
2 eggs

Make the sauce by combining the soy sauce, vinegar, honey, chili garlic sauce, sesame seeds and sugar in a small bowl, stirring until the sugar is dissolved. Set aside while you make the pancakes.

In a medium sauté pan over medium high heat, add 1 teaspoon of the vegetable oil. Next, add the scallions, mushrooms and garlic and sauté until the mushrooms begin to wilt, about 3 minutes. Set aside and let cool.

In a mixing bowl, combine the flour, water, and eggs and mix gently until just combined. Add the cooked scallions, mushrooms, garlic, and salt and fold together briefly just to combine.

Heat a large nonstick skillet over medium-high heat and, when hot, coat with 2 teaspoons of the vegetable oil. Add ½ of the pancake batter and use a spoon to spread into a 6 to 8-inch circle, trying to get the filling ingredients as evenly spread out as possible. Cook the pancake about 4 minutes. Once the pancake has begun to set and is golden brown on the bottom, flip the pancake to the other side, pressing with a spatula to compress ingredients. Cook until golden brown on the second side, about 2 minutes longer, transfer to a warm plate and cover loosely with foil to keep warm while you prepare the remaining pancakes.

Once all of the pancakes have been cooked, cut into wedges and serve warm with the dipping sauce in small bowls for dipping.

Yield: 4 large pancakes, 8 to 10 appetizer servings

Emeril's Cabbage Lo Mein

Emeril's Cabbage Lo Mein

Ingredients:
12 ounces Chinese egg noodles
1 cup chicken stock
¼ cup orange juice
3 tablespoons oyster sauce
2 tablespoons dark soy sauce
2 tablespoons honey
1 tablespoon sesame oil
2 teaspoons chili garlic sauce
*optional 2 tablespoons peanut oil
1 tablespoon minced garlic
1 tablespoon minced green onion
2 teaspoons minced ginger
12 cups baby bok choy, Napa cabbage, savoy cabbage or any mixed hearty greens, julienned
2 cups snow peas, cut in ½ on a bias
1 cup bean sprouts
½ cup crushed peanuts, for garnish

Method:
In a large pot of boiling, salted water, cook the noodles according to the package directions until barely tender and drain.

In a small bowl, combine the chicken stock, orange juice, oyster sauce, soy sauce, honey, and sesame oil and chili garlic sauce.

Heat a large high sided sauté pan over medium high heat, when hot add the peanut oil, garlic, green onion and ginger and sauté until fragrant, one minute. Add the bok choy, snow peas and bean sprouts and cook until the greens are crisp tender, 3 to 4 minutes. Add the sauce and the noodles to the pan and toss to thoroughly coat.
Sprinkle with the crushed peanuts and serve immediately.

Yield: 4 servings

Emeril's Mongolian Style BBQ

Emeril's Mongolian Style BBQ

Ingredients:
For the base marinade:
3 tablespoons minced garlic
3 tablespoons minced ginger
½ cup sake
2 tablespoons rice wine vinegar
3 tablespoons sesame oil
2 tablespoons low sodium soy sauce
1 tablespoon oyster sauce
2 tablespoons mirin
¼ cup hoisin sauce
1 bunch scallions, green and white parts chopped

For the pork: 1 pound pork loin, sliced thinly on the bias 1 teaspoon crushed red pepper 2 limes, juiced
For the chicken:1 cup orange juice 2 boneless, skinless chicken breasts
For the vegetables:2 zucchinis, thinly sliced 2 summer squash, thinly sliced
For serving:1 head red leaf lettuce, washed and separated into leaves 1 cup mung bean sprouts Kimchi Steamed short grain sticky rice

First, make the base marinade by whisking all of the sauce ingredients together in a large, non-reactive bowl. Once it's combined well, separate the sauce into three containers, which will be for the pork, chicken and veggies.

For the pork marinade, add the crushed red pepper and lime juice to the marinade in the first container and then add the pork loin, turning the pieces to coat. Cove the container and marinate for 1 to 2 hours.

For the chicken, add the orange juice to the base marinade in the second container and add the chicken, turning to coat. Cover the container and marinate for 1 to 2 hours.

For the veggies, simply add the zucchini and summer squash to the base marinade in the last container and toss to coat. Cover the container and marinate for 1 to 2 hours.

Heat a griddle to medium high and when hot brush with 1 tablespoon peanut oil. Remove the vegetables from the marinade and lay them on the griddle. Cook the vegetables until just tender and move to the cooler side of the griddle. Add 1 to 2 tablespoons of the reserved sauce to the vegetables, when bubbly remove the vegetables and transfer to a serving platter. Keep warm in the oven while cooking the meats.

Add the remaining tablespoon of peanut oil to the griddle. Remove the pork and chicken from their marinades. When the griddle is hot add the chicken on one side of the griddle and the pork on the other. Do not over crowd the griddle, if necessary cook in batches. Cook the pork for 2 to 3 minutes per side. Cook the chicken for 8 minutes per side, or until an instant read thermometer inserted into the thickest part of the breast reads 170 degrees.

Transfer the cooked meat to the warm serving platter with vegetables.

This meal is best served family style, with the lettuce leaves, bean sprouts, kimchi, and sticky rice alongside the warm platter of meat and vegetables.

Yield: 6 to 8 servings