Potato Casserole

Potato Casserole

2 cups mashed potatoes
1/2 cup sour cream
House Seasoning, recipe follows
1 small onion, sliced thin
1 small bell pepper, sliced thin
8 tablespoons (1 stick) butter
1 1/2 cups grated Cheddar
4 medium potatoes, cooked
6 slices bacon, cooked crispPreheat oven to 350 degrees F.

Spread mashed potatoes evenly on bottom of casserole dish. Layer sour cream evenly over top. Sprinkle House Seasoning, to taste. Saute onion and bell pepper in butter; evenly layer over top of sour cream. Slice potatoes and layer over onions and bell peppers. Add butter. Sprinkle House seasoning. Finally top with cheese. Bake for 25 to 30 minutes. Remove from oven and crumble bacon over top.

Cook's Note: Leftover mashed potatoes work wonderfully in this recipe.

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.

Bon Appétit!

Baked Macaroni and Cheese

Baked Macaroni and Cheese

1/2 pound elbow macaroni
3 tablespoons butter
3 tablespoons flour
1 tablespoon powdered mustard
3 cups milk
1/2 cup yellow onion, finely diced
1 bay leaf
1/2 teaspoon paprika
1 large egg
12 ounces sharp cheddar, shredded
1 teaspoon kosher salt
Fresh black pepper
Topping:
3 tablespoons butter
1 cup panko bread crumbsPreheat oven to 350 degrees F.
In a large pot of boiling, salted water cook the pasta to al dente.
While the pasta is cooking, in a separate pot, melt the butter. Whisk in the flour and mustard and keep it moving for about five minutes. Make sure it's free of lumps. Stir in the milk, onion, bay leaf, and paprika. Simmer for ten minutes and remove the bay leaf.
Temper in the egg. Stir in 3/4 of the cheese. Season with salt and pepper. Fold the macaroni into the mix and pour into a 2-quart casserole dish. Top with remaining cheese.
Melt the butter in a saute pan and toss the bread crumbs to coat. Top the macaroni with the bread crumbs. Bake for 30 minutes. Remove from oven and rest for five minutes before serving.
Remember to save leftovers for fried Macaroni and Cheese.

Bon Appétit!

Mashed Potatoes

Mashed Potatoes

2 pounds russet potatoes (about 4 medium)
1 1/2 teaspoons kosher salt, plus more for cooking the potatoes
4 to 8 tablespoons unsalted butter
3/4 to 1 cup whole milk
Freshly ground black pepperLightly scrub the potatoes. Put them in a large saucepan with cold water to cover by about 3 inches and season generously with salt. Bring to a boil over high heat. Lower the heat to maintain a gentle simmer and cook until the potatoes are fork tender, about 40 to 45 minutes.

Drain the potatoes in a colander in the sink. Let the potatoes cool just until you can handle them--hot potatoes make better mashed. Meanwhile, melt the butter in the pan over low heat.

Hold the potatoes in a towel or in a kitchen glove and gently peel the potato skins off with a knife or your fingers. Quarter the potatoes and put then in the pan.

Heat the milk in a microwave-safe measuring cup or bowl until hot. Mash the potatoes with the butter with a fork or potato masher if you have one, until most of the lumps are gone and the potatoes are smooth and fluffy. Then stir in the milk, until the mashed potatoes are light and smooth, if there are still lumps paddle them smooth with a wooden spoon. Season with 1 1/2 teaspoons salt or to taste, and pepper, to taste. Serve immediately.

Bon Appétit!

Italian Meatloaf

Italian Meatloaf

2 tablespoons extra-virgin olive oil
1 red pepper, seeded, small diced
1 onion, diced
2 teaspoons (about 3 cloves) chopped garlic
1 pound ground beef
2 eggs
3/4 cup bread crumbs
1 cup grated Parmesan
1 tablespoon Worcestershire sauce
1 tablespoon balsamic vinegar
2 tablespoons chopped basil leaves
1 tablespoon chopped parsley leaves
1 teaspoon salt
1/2 teaspoon black pepper
1 cup marinara saucePreheat oven to 350 degrees F.

Heat 1 tablespoon of the olive oil in a medium saute pan over medium heat and add the peppers, onions and garlic. Saute until just soft, remove to a plate and cool.

When the peppers and onions are cool, combine all of the remaining ingredients together except for the marinara. Pack the meat mixture into an oiled loaf pan, if you do not have a loaf pan, form the meat mixture into a loaf shape on an oiled oven tray or baking dish. Top with the marinara making sure to spread evenly over the top.

Bake for approximately 50 to 60 minutes or until an instant-read thermometer registers 160 degrees F in the middle of the meatloaf. Remove from the oven and let rest for 5 minutes. Slice and serve.

Bon Appétit!

Austrian Baked Eggs

Austrian Baked Eggs

Ingredients and Directions

Poach fresh eggs one at a time; then put in a well−buttered baking−dish; sprinkle with salt, pepper, bits of

butter and grated cheese. Pour over the top 1/2 cup of cream sauce and cover with fine bread−crumbs. Set in

the oven to brown and serve hot with

tomato−sauce.

Bon Appétit!

Austrian Apple Omelet

Austrian Apple Omelet

Ingredients and Directions

Peel, core and slice some apples very thin. Heat 1 large tablespoonful of butter in a frying−pan; put in the

apples and let them steam until tender. Make an egg omelet batter; sweeten to taste and pour over the apples;

let cook until set. Cover thickly with sugar and sprinkle with cinnamon. Serve hot with wine sauce.

Bon Appétit!

Austrian Apple Strudel

Austrian Apple Strudel

Ingredients and Directions

Mix 1 pint of flour with 1/2 cup of water, 4 ounces of butter, 3 eggs and a pinch of salt to a stiff dough; then

roll out as thin as possible. Pour over some melted butter; cover with chopped apples and raisins. Sprinkle

with sugar and cinnamon. Make a large roll; bake in a buttered baking−pan with flakes of butter on top until

brown.

Bon Appétit!

French Braised Sweetbread

French Braised Sweetbread

Ingredients and Directions

Parboil the sweetbreads; drain. Put in the baking−pan with a piece of salt pork, 1 onion, 1 carrot, 1 bay−leaf

and a sprig of thyme, all cut fine. Sprinkle with pepper, dredge with flour; add 1/2 cup of stock. Let cook in

the oven until done. Serve with mushrooms.

Bon Appétit!

Macaroni Casserole

Macaroni Casserole

Yields: 12 Servings

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Ingredients:

3cups Cooked Macaroni noodles

1 onion diced

1 c mayonnaise

2c Shredded Cheddar Cheese

2 cans Cream of Mushroom soup

1 sleeve Ritz Crackers, crushed

Salt and Pepper to taste

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Preparation Directions:

Mix first five ingredients together. Add salt and pepper. Top with crushed Ritz crackers. Dot with butter or margarine. Bake until nice and brown in a 9x13-baking dish for 20 minutes in a 350-degree oven.

Bon Appétit!

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Austrian Goulasch

Austrian Goulasch

Ingredients and Directions

Boil 2 calves' heads in salted water until tender; then cut the meat from the bone. Fry 1 dozen small peeled

onions and 3 potatoes, cut into dice pieces; stir in 1 tablespoonful of flour and the sauce in which the meat was

cooked. Let boil up, add the sliced meat, 1 teaspoonful of paprica and salt to taste; let all cook together fifteen

minutes then serve very hot.

Bon Appétit!

Apple Raisin Stuffing

Apple Raisin Stuffing

Yields: 4 Servings

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Ingredients:

¼ cup Margarine or Butter

1 stalk(1/2cup) Fresh Celery (chopped)

1 small(1/4 cup) Fresh Onoin (chopped)

1 can (10 ½ oz) Campbell Condensed Chicken Broth

1 bag(7oz) Cubed Herb Seaoned Stuffing Mix

1 med Apple (cored & chopped)

¼ cup raisins

¼ tsp Ground Cinnamon

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Preparation Directions:

~ In a large skillet over medium heat, heat margarine. Add celery and onion and cook until tender.

~ Add broth. Heat to a boil. Remove from heat. Add stuffing, apple, raisins, and cinnamon. Mix lightly. Spoon into greased 1 ½ qt. casserole dish. Bake at 350 degrees for 25 minutes or until hot.

Bon Appétit!

Baked Apple Pancake

Baked Apple Pancake

Yields: 4 - 6 Servings

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Ingredients:

1/3 Cup Maple Syrup

¼ Cup Brown Sugar

¼ Cup Butter

2 Apples (Peeled, Cored, Thinly Sliced)

1 Egg

1 T Melted Butter

1 ¼ cup Flour

2 T Sugar

2 tsp Baking Powder

¼ tsp Salt

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Preparation Directions:

~ Preheat oven to 400 degrees F. combine maple syrup, brown sugar, & butter in a 9 inch round baking dish. Put in the oven for about 5 minutes, until butter melts. Stir to dissolve sugar.

~ Arrange apple slices, overlapping, over the syrup mixture in the pan. Set aside.

~ Whisk together the egg, milk , and melted butter. In a medium bowl, combine flour, sugar, baking powder and salt. Pour in the milk mixture and stir until smooth. Pour batter over the apples.

~ Bake for 20 - 25 minute. Remove from oven and turn out onto a serving plate.

Bon Appétit!

Harvest Salad “On the Go”

Harvest Salad "On the Go"

Yields: 1 Serving

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Ingredients:

2 T FC Ranch Dressing

½ cup Granny Smith Apple Wedges

¼ cup Red Grapes

4 slices "Healthy Deli" Oven Roast Turkey (shaved)

2 cups Mixed Salad Greens

¼ cup Cheddar Cheese Crumbles

1-1/2 tsp. FC Bacon Bits

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Preparation Directions:

~ Pour dressing into bottom of resealable container or bag. Add apples, toss to coat.

~ Layer with remaining ingredients. Seal container or bag.

~ Toss salad to coat with dressing just before serving.

Bon Appétit!

Harvest Apple Tart

Harvest Apple Tart

Yields: 4 - 6 Servings

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Ingredients:

1-1/2 cup Flour

½ cup (1 stick) Butter (softened)

1 pkg. Lemon Flavored Gelatin (divided)

1 pkg(8oz) Cream Cheese

2 med Golden Delicious Apples (Peeled,Cored, Thinly Sliced)

1 tsp Cornstarch

½ tsp Ground Cinnamon

1/3 cup Planters Sliced Almonds

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Preparation Directions:

~ Place flour, butter & half of the cream cheese in food processor, cover. Process until mixture is well blended and almost forms a ball. Shape dough into ball, wrap tightly w/plastic wrap. Refrigerate 1 hour or until chilled.

~ Preheat oven to 400 degrees. Place pastry on lightly floured surface, roll out to 14x8 inch rectangle. Place on parchment paper-covered baking sheet, set aside Mix remaining cream cheese and half of the dry gelatin mix until well blended. Spread onto pastry to within 2 inches of edge.

~ Toss apples with the remaining dry gelatin mix, the cornstarch and cinnamon. Spoon evenly over cream cheese filling. Fold edge of pastry over apples toward center of tart. (Apples in center of tart will remain exposed.) Sprinkle top with almonds. Bake, in lower third of oven, 35 minutes or until crust is golden brown and apples are tender. Cool.

Bon Appétit!

Sloppy Joes

Sloppy Joes

• 1lb. Ground Beef
• 1 small onion diced
• Green pepper diced
• 2tlbs Chili Powder
• ¼ c Brown Sugar
• 1c. Woistshire Sauce
• 1c. Ketchup
• 1tsp Garlic Powder
• Dash of Pepper

Prepare ground beef and onions by simmering in frying pan on medium high heat. Brown meat and drain off extra grease. For a messier sloppy Joe leave grease on meat. Continue frying meat and ad Woistshire Sauce, chili powder, Brown Sugar, and Garlic.

When all these ingredients are mixed together blending the entire flavor add the 1-cup off ketchup. Continue cooking until sauce is thick. And Serve on hamburger buns or loaf slice bread.

Bon Appétit!

Uncle D’s Nacho Dip

Uncle D's Nacho Dip

• 1 block of Velveeta or Food Club Cheese
• 1 package of Hidden Valley ranch mix
• 12oz. mild salsa
• 1lb. Sausage
• ½ c. Milk

Melt down Velveeta Cheese in Crock-Pot or in Dutch Oven Pot. Add Milk and Ranch and stir until mixed well. In separate skillet fry sausage until done and add to cheese mixture. To finish the dips add salsa and heat till all the ingredients are mixed. Serve with chips or baked tortillas.

Bon Appétit!

Halloween Fruit Salad

Halloween Fruit Salad

• 1 bag of peach pie glaze
• 1 bag of banana crème pie glaze
• 1 8oz tub of whip topping
• 1cup Pecans
• Lemon Juice
• Fruits of your Choice:
• Strawberries, Bananas
• Grapes, Melons
• Apples
• Marshmallows
• Gummy worms (optional)

Very simple recipe, wash and prepare all your fresh fruit.

In separate large bowl mix together pie glazes and whip topping in.

Stir until all ingredients are mixed well. This recipe can be a lot of fun for kids letting them add each item to a large bowl. Let them pretend it's a Witches cauldron. The peach filling gives the salad an orange color to make it look like a Halloween dessert. You can also top it with gummy worms and marshmallows.

Bon Appétit!

Chocolate Walnut Strudel

Chocolate Walnut Strudel

Yields: 8 Servings

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Ingredients:

½ pckg Puff Pastry Sheets

1 each Egg

1 T Water

4 Squares Semi-Sweet Chocolate

2 T Milk

1 T Butter or Margarine

½ Cup Chopped Walnuts

Garnish Confectioners Sugar

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Preparation Directions:

~ THAW pastry sheet at room temperature 40 minutes. Pre-heat oven to 375 degrees. Mix egg and water.

~ PLACE chocolate, milk, & butter in large microwave-safe bowl. Microwave on HIGH for 1 ½ min. or until chocolate is almost melted, stirring ½ way through heating. Stir until smooth.

~ UNFOLD pastry on lightly floured surface. Roll into 16"12" rectangle. Spread Chocolate mixture on pastry to within 1 ½ of edges. Sprinkle walnuts over chocolate. Starting at short side, roll up like a jellyroll. Place seam side down on baking sheet. Tuck ends under to seal. Brush with egg mixture.

~ BAKE 35 minutes or until golden brown. Cool on baking sheet at least 30 minutes. Sprinkle with confectioner's sugar. Slice & Serve warm.

Bon Appétit!

Holiday Cheese Truffles

Holiday Cheese Truffles

Yields: 24 Servings

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Ingredients:

2 pkg.(8oz) Food Club Cream Cheese, (Softened)

1 pkg.(8oz) Food Club Shredded Cheddar Cheese

1 tsp. Garlic Powder

Dash Ground Red Pepper

¼ Cup Chopped Roasted Red Peppers

¼ Cup Chopped Green Onions

1 2/3 cup Food Club Chopped Pecans

1 box Favorite Crackers

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Preparation Directions:

~ BEAT cream cheese, shredded cheese, garlic powder, and ground red pepper until well blended. Divide in half. Add roasted red peppers to one half and green onions to the other half; mix each half until well blended. Cover.

~ REFRIGERATE several hours or until chilled.

~ SHAPE each cheese mixture into 24 balls, each about 1 inch in diameter. Roll in pecans. Cover and refrigerate until ready for service.

Bon Appétit!

Pumpkin Bisque

Pumpkin Bisque

Yield: 9 - 8oz portion

Ingredients:

- Melted butter 3 oz

- Biscuit mix 3 oz

- Small diced yellow onion 4 oz

- Pumpkin filling 29 oz(1 cn)

- Chicken broth 14 oz (1cn)

- Heavy cream or half and half 1 cup

- water 2 cups

- Brown sugar ½ cup

- All spice ½ tsp

- ground ginger ¼ tsp

- salt 1 pinch

- sour cream (optional) ½ cup

Method:

- Heat butter in pan , add onion and cook the onion until transparence

- Add biscuit mix, and mix it until well blend

- Add chicken stock and water, mix it well

- Add the rest of the remaining ingredient except sour cream

- Reduce heat, and cook until the flour taste is gone.

- Use hand held blender to puree the pumkin

- Serve in the mini pumpkin or in the soup bowl, garnish with a dollop of sour cream

Bon Appétit!

Apple Carmel Tart

Apple Carmel Tart

• 2 cans sweetened condensed milk
• 1 graham cracker pie crust
• 2 granny smith apples, peeled, cored and sliced
• 1 cup brown sugar
• 2 tbls butter
• cinnamon and nutmeg to taste

In a saucepan, place cans of milk, unopened and cover with water, boil for 30 minutes. In another pan melt butter and sugar, put apples in pan and cook until tender.

Once cooled, pour milk into pie crust, place apples on top of pie with a little of the syrup and put pie into refrigerator and let stand overnight.

Bon Appétit!

Pasta Carbonara

Pasta Carbonara

• 6 Strips of bacon cut into 1 inch pieces
• 1 tbls minced shallots
• 1 tbls minced garlic
• 2 cups heavy cream
• 1 egg yolk
• 2 servings cooked pasta
• ¼ cup parmesan cheese

In a saucepan, fully cook bacon and save grease. In a large skillet, sauté shallots and garlic in bacon grease. Add bacon and heavy cream and reduce by ½. Add cheese and take off heat. Add egg yolk and incorporate. Toss in pasta and serve.

Bon Appétit!

Apple Pecan Cheesecake

Apple Pecan Cheesecake

Yields: 16 Servings

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Ingredients:

1-1/2 cups Graham Cracker Crumbs

¼ cup Butter (Melted)

2 T Brown Sugar

4 pkg (8oz ea) Cream Cheese (softened)

1-1/2 cup Brown Sugar (firmly packed)

1 tsp. Vanilla

1 cup Sour Cream

4 each Eggs

4 cups Red Delicious Apples (peeled & chopped)

¾ cup Chopped Pecans

¼ tsp Ground Cinnamon

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Preparation Directions:

~ Preheat oven to 325 degrees. Line 13x9 inch baking pan wit foil, with ends of foil extending over sides of pan. Mix crumbs, butter and 2 Tbsp., brown sugar, press firmly onto bottom of pan.

~ Beat cream cheese, 1 cup of the brown sugar and the vanilla in large bowl with electric mixer on medium speed until well blended. Add sour cream, mix well. Ad eggs, one at a time, mixing on low speed after each addition, just until blended. Pour over crust. Mix remaining ½ cup brown sugar, the apples, pecans and cinnamon. Spoon evenly over cheesecake batter.

~ Bake 55 minutes or until center is almost set. Cool. Refrigerate 4 hours or overnight. Let stand at room temperature 30 minutes, before serving. Lift cheesecake from pan, using foil handles. Cut into 16 pieces.

Bon Appétit!

Holiday Popcorn

Holiday Popcorn

Yields: 20 Servings

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Ingredients:

½ tsp Salt, (divided)

12 cups Popped Popcorn

4 squares Semi-Sweet Bakers Baking Chocolate

40 each Jet-Puffed Marshmallows

1 cup Red & Green Dried Fruits

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Preparation Directions:

~ Preheat oven to 275 degrees. Sprinkle ¼ tsp. Of the salt over popcorn in large bowl. Toss to coat. Set aside.

~ Melt chocolate and butter in large saucepan on low heat, stirring frequently. Add marshmallows, cook until completely melted, stirring frequently. Remove from heat, stir in remaining ¼ tsp salt. Pour over popcorn, toss to coat. Spread onto greased baking sheet.

~ Bake 20 to 25 minutes or until crisp, stirring after 15 minutes. Cool on wax paper.

Nutrition:

Calories: 140 Total Fat: 7g Saturated Fat: 3.5g Cholesterol: 10mg

Sodium: 110mg Carbohydrate: 19g Dietary Fiber: 1g Sugars: 11g

Protein: 1g Vitamin A 4% Vitamin C: 0% Calcium: 0%

Bon Appétit!

A Simple Low Fat Yogurt Dressing

A Simple Low Fat Yogurt Dressing

• as much yogurt as you need for your amount of salad
• juice of a half citron
• salt
• pepper
• chives
  
• basil
• lemon balm
• parsley … whatever you have
  

Hash the herbs, mix them with the yogurt and season to taste with the salt, the pepper and the juice.

Bon Appétit!

Scallops with chorizo

Scallops with chorizo

* Preparation time less than 30 mins

* Cooking time less than 10 mins

Ingredients

110g/4oz chorizo sausage
400g/1lb small scallops (or larger ones, halved across the middle), removed from their shells
½ lemon, juice only
4 tbsp chopped fresh parsley

Method

1. Slice the chorizo into rounds no more than ¼cm thick.
2. Place a pan over a medium heat and fry the chorizo (without adding any oil, as the chorizo will give out plenty of its own oil) for about two minutes, or until crisp on both sides.
3. Remove the chorizo from the pan and transfer to a bowl. In the same pan, fry the scallops in the oil left by the chorizo for about a minute on each side.
4. Return the chorizo to the pan with the scallops, add the lemon juice and let it bubble for a few seconds.
5. To serve, place the chorizo and scallops onto a serving plate and sprinkle over the parsley.

Bon Appétit!

Pumpkin filling and assembly

Pumpkin filling and assembly

2 eggs, divided

1 (15-ounce) can pumpkin purée

A generous 1/2 cup sugar

1/4 cup dark brown sugar

3/4 teaspoon salt

1 1/4 teaspoon cinnamon

7/8 teaspoon ginger powder

1/4 teaspoon ground nutmeg

1/2 cup plus 2 tablespoons (5 ounces) milk

1/2 of an 8-ounce can of condensed milk

1 baked tart shell

1. Heat the oven to 350 degrees. Whisk one of the eggs into the pumpkin purée (by hand or in a stand mixer). Crack the other egg into a small bowl and whisk to combine the yolk and white; add half of the combined egg to the pumpkin mixture. Discard the other half or reserve it for another use. Add the sugar, brown sugar, salt, cinnamon, ginger and nutmeg to the purée and mix until incorporated.

2. Slowly add the milk and condensed milk. Pour the filling into the baked tart shell. Bake on the center rack for 30 to 45 minutes (turning once during baking), until the filling is set and a toothpick inserted in the center comes out clean. Allow the tart to cool.

3. When cooled, place the tart in the refrigerator. To serve, slice the tart lengthwise in half, then slice each half into eight slices. The tart will keep for 2 days, refrigerated.

Each serving: 428 calories; 8 grams protein; 51 grams carbohydrates; 2 grams fiber; 22 grams fat; 10 grams saturated fat; 81 mg. cholesterol; 289 mg. sodium.

Bon Appétit!

Craft pumpkin tart

Craft pumpkin tart

Total time: 1 hour, 40 minutes, plus chilling time

Servings: 16

Note: This recipe requires a 9-by-12-inch rimmed baking sheet.

Cashew tart dough

2 cups cashews

1/2 pound (2 sticks) butter

1/4 cup plus 2 tablespoons sugar

Grated zest of 1/2 orange

1 egg

1 yolk

2 1/4 teaspoons vanilla extract

3 1/2 cups flour

1 teaspoon salt

1. Process the cashews in a food processor until very fine.

2. Cream the butter and sugar in a stand mixer or in a large bowl using a hand mixer.Add the cashews to the butter-sugar mixture; mix until combined. Scrape down the sides of the bowl.

3. Add the orange zest, egg and vanilla extract, scraping down the sides again. Add the flour and salt and mix until well combined.

4. Roll the dough between two sheets of parchment paper into a large rectangle, slightly larger than 12 inches by 16 inches and about 1/8 -inch thick. Place the rolled dough flat on a pan and freeze it for 2 to 3 hours until stiff.

5. Heat the oven to 350 degrees. Using a ruler, cut the dough into pieces to fit the bottom of the pan and all of the sides of the pan. Once your dough is cut into the exact dimensions, peel away one the parchment paper and fit the pieces of dough in the sheet tray. Seal any cracks by pressing the dough together with your fingertips. Bake until very golden brown, about 25 minutes. Set aside and allow to cool while you make your tart filling.

Bon Appétit!

Hearty Beef Risotto

Hearty Beef Risotto

• 3 Cups Beef Stock
• 1 Cup Arborio Rice
• ½ Cup Shredded Carrots
• ½ Cup Thinly sliced Onions
• 1 Tbs Fresh minced Garlic
• 1 cup sliced Mushrooms

Bring beef stock to a boil and add carrots, onions, and garlic.

Boil ingredients for 2 or 3 minutes and add rice. Lower heat to a simmer and cover for ten minutes, add mushrooms cover again and let stand for ten more minutes or until stock is fully absorbed.

Bon Appétit!

Seared Shrimp and Scallops with Thai Noodles

Seared Shrimp and Scallops with Thai Noodles.

• 4 to 6 Shrimp
• 4 to 6 Scallops
• 1 box Thai rice noodles (cooked)
• ¼ cup chunky peanut butter
• ¼ cup soy sauce
• fresh ginger and garlic to taste
• 1 cup shredded carrots
• 1 cup quartered mushrooms
• 1 cup thinly sliced onion
• Peanut oil

In a skillet or wok, heat oil and sear shrimp and scallops until fully cooked, set aside. In the same pan, sauté garlic and ginger and add vegetables heat soy sauce, add peanut butter. Once soy and peanut butter is well incorporated, toss in noodles and shrimp and scallops.

Bon Appétit!

Baked Tortilla Chips

Baked Tortilla Chips

• 1 Large package of fresh flour tortillas
• Food Club Season Salt
• Cookie sheet

Cut tortilla into small triangles for dipping. Lay flat on cookie sheet.

Sprinkle with season salt. Bake at 375 for at least 8-10 minutes, or until chips are brown and crispy. Serve with salsa or your favorite dips.

Bon Appétit!

Veal Scaloppini (single serving)

Veal Scaloppini (single serving)

• Approx. 6 oz. veal sliced thinly
• 2 tbls butter
• ¼ cup red wine
• 1 cup sliced mushrooms
• seasoned flour
• demi glace

Put veal pieces between sheets of plastic wrap and pound flat with a meat mallet. Dredge pieces of veal in seasoned flour. Heat butter in a skillet and place veal.

Fry each side until slightly brown. Add mushrooms, sauté until tender. Deglaze with wine and add ¼ cup demi grace. Simmer in pan for 2 or 3 minutes, before serving add 1 tbls. cold butter.

Bon Appétit!

Cognac reduction sauce

Total time: 1 hour, 15 minutes

Servings: Makes 1 cup

Note: The stock can be made up to 3 days ahead and refrigerated.

1 1/2 teaspoons oil

1 turkey neck (reserved, from the turkey recipe), cut crosswise into 2-inch pieces

2 tablespoons white wine

4 cups chicken broth

Pan drippings from the roasted turkey

1/2 cup finely chopped shallots

3 sprigs thyme

1 cup Cognac

1 tablespoon chilled, unsalted butter, cut into 1/2 -inch pieces

Salt (optional)

1. To make turkey stock, in a medium saucepan, heat the oil over medium-high heat. Add the turkey neck and sauté the pieces until golden, about 2 to 3 minutes.

2. Take the pan off the heat and add the wine. Scrape the brown bits from the bottom of the pan and place the pan back over the heat. Cook until the wine is almost all cooked off and absorbed, about a minute.

3. Add the chicken broth and bring to a boil. Reduce heat to maintain a gentle simmer; cook 30 to 40 minutes or until the stock is reduced by half.

4. Skim the fat from the surface of the stock and remove the neck pieces. Strain the stock; set aside.

5. Pour the drippings from the turkey roasting pan into a fat separator, leaving about 1 tablespoon in the roasting pan. Separate out the fat from the rest of the drippings and discard, reserving the de-fatted drippings. Heat the roasting pan over medium-high heat. Add the shallots to the pan and sweat for about 3 minutes until softened. Stir in the thyme sprigs and cook just until aromatic, about 1 minute.

6. Remove the pan from heat and add the Cognac. Use a long match (and stand back) to ignite the Cognac; let it burn until the alcohol is cooked off, watching carefully as the flames may flare up, about a minute (if it does not go out after a minute, place a lid over the pan to extinguish the flame).

7. Bring the pan back over medium-high heat and cook, stirring with a wooden spoon to loosen all the browned bits from the bottom of the pan. Reduce by about 80%, until it coats the back of a spoon. Add the reserved turkey stock and stir to combine.

8. Immediately remove the pan from the heat and strain the sauce into a medium saucepan. Bring the sauce to a simmer over medium-high heat and cook until reduced to 1 cup, several minutes. Add the reserved pan drippings, stirring to combine. Cook, stirring occasionally, until the sauce is thickened slightly and is reduced to 1 cup.

9. Remove the pan from heat and add the butter, swirling the pan gently to melt the butter. Taste and season if necessary with salt. Serve immediately.

Each tablespoon: 57 calories; 1 gram protein; 1 gram carbohydrates; 0 fiber; 2 grams fat; 1 gram saturated fat; 3 mg. cholesterol; 181 mg. sodium.

Bon Appétit!

Chanterelle-sage bread pudding

Chanterelle-sage bread pudding

Total time: 1 hour

Servings: 6 to 8

Note: Use a 1-pound loaf of any high-quality country-white bread.

3 cups whole milk

2 cloves garlic, minced

3 tablespoons chopped fresh sage plus 1/8 cup small whole sage leaves, divided

1 teaspoon chopped fresh thyme

1/8 teaspoon freshly ground black pepper

2 tablespoons unsalted butter

2 tablespoons olive oil

1 1/4 pounds chanterelle

mushrooms, cleaned, trimmed and sliced

1 teaspoon kosher salt

5 eggs

8 cups stale country white bread, crust on, cut or torn into about 1/2 -inch pieces

1 cup grated Gruyère cheese

1 cup grated Emmentaler cheese

1. Heat the oven to 375 degrees and butter a 9-by-13-inch baking dish. In a medium saucepan, combine the milk, garlic, sage, thyme and black pepper. Heat over high heat until just before the milk reaches a simmer. Remove from the heat and allow to cool slightly.

2. Heat the butter and oil in a large skillet over medium heat. Add the mushrooms and salt and sauté, stirring often, until the mushrooms are soft and fragrant and beginning to caramelize, about 6 minutes. Remove from the heat; set aside.

3. In a large bowl, whisk the eggs. Whisk in the cooled milk. Add the bread pieces, cheeses and sautéed mushrooms and stir until well combined. Pour the mixture into the baking dish, pressing down on the bread to make sure it is submerged. Let the mixture sit for about 15 minutes while the bread absorbs the liquid.

4. Bake for 35 minutes, until golden brown, rotating once for even cooking. Serve immediately.

Each of 8 servings: 374 calories; 20 grams protein; 26 grams carbohydrates; 2 grams fiber; 22 grams fat; 10 grams saturated fat; 176 mg. cholesterol; 533 mg. sodium.

Bon Appétit!

Brussels sprouts with bacon and chestnuts

Brussels sprouts with bacon and chestnuts


Total time: 1 hour, 15 minutes

Servings: 6

1/2 pound chestnuts

1 pound Brussels sprouts

2 slices thick-cut bacon

1 shallot, minced

3 tablespoons red wine vinegar

Salt

Freshly ground black pepper

1. Roast the chestnuts: Heat the oven to 350 degrees. With a small knife, score the chestnuts with an "X" on the flat side of the shell. Roast them on a baking sheet until the shells curl and darken where they have been scored, 25 to 30 minutes.

2. Remove the chestnuts from the oven and immediately cover them with a towel that has been soaked in ice water and wrung out. When the chestnuts are just cool enough to handle, peel away the shells and the thin skin covering the chestnut meat. Cut the chestnuts in quarters and set aside.

3. Trim the Brussels sprouts: Cut off the hard surface of the stem; remove any loose or yellowing leaves and cut a deep "X" in the base to allow the heat to penetrate to the center.

4. In a vegetable steamer, steam the Brussels sprouts, tightly covered, until they are just beginning to become tender, 6 to 7 minutes. They should still be slightly crisp at the center and bright green. Remove from the heat and set aside. (The dish can be made to this point up to 2 days in advance and the chestnuts and Brussels sprouts refrigerated tightly sealed.)

5. Cut the bacon crosswise into thin strips. In a dry medium skillet, cook the bacon over medium heat until the strips have rendered their fat and browned, about 6 to 8 minutes. Add the minced shallot and cook until it softens, about 2 to 3 minutes. Add the red wine vinegar and cook until it is reduced by half, about 1 1/2 minutes.

6. Add the Brussels sprouts and chestnuts to the skillet and toss to coat with the deglazed juices. Season to taste with one-fourth teaspoon salt and a pinch of black pepper and, if necessary, a little more red wine vinegar (the acidity pulls the flavors into focus). Serve immediately.

Each serving: 106 calories; 4 grams protein; 19 grams carbohydrates; 3 grams fiber; 2 grams fat; 1 gram saturated fat; 3 mg. cholesterol; 198 mg. sodium.

Bon Appétit!

Classic Pea Soup

Classic Pea Soup

A traditional dish that has long been associated with the habitants. The way the voyageurs made pea soup while travelling was by boiling peas until they burst and then adding pork strips and crumbled biscuits (Durnford, 138). This recipe is a little fancier than that, but it is still quite easy to prepare.

½ pound dried green peas	1 or 2 bay leaves
¼ pound salt pork	1 tbsp. dried parsley
7 cups water	½ tsp. savory
2 small onions, finely chopped	1½ tsp. salt
1 carrot, diced	¼ tsp. pepper

Wash & drain peas. Combine in large pot with salt pork, water, onions, carrot, bay leaves, parsley, & savory. Bring to a boil ; boil two minutes. Remove from heat and let stand 1 hour. Boil again, lower heat, and simmer 1½ hours or until peas are cooked. Remove salt pork and dice. Put pea mixture, salt, & pepper through potato ricer or blender. Stir meat back into pea mixture and reheat if necessary.

Bon Appétit!

Baked Beans

Baked Beans

I consider baked beans to be a traditional dish.

2 cups white or navy beans	1 onion, sliced
5 cups water	1/4 cup maple sugar
2 tsp. dry mustard (or brown sugar)	3 tbsp. maple syrup
1/4 tsp. pepper	2 tbsp. molasses
2 tsp. salt
¼ pound salt pork, sliced

Pick through dried beans & wash. Put in pot, add water, and boil for 2 minutes. Remove from heat, cover tightly, and soak 1 hour or overnight (preferably overnight). Drain soaking liquid; replace with 5 cups hot water. Add mustard, pepper, salt. Cover and simmer 1 hour on stove. Preheat oven to 300º F. Place beans, liquid, onion, sugar, maple syrup, molasses and half of pork in bean pot or casserole with tight-fitting lid. Sprinkle remaining pork on top. Bake in oven, covered, for 4-5 hours. Remove cover for last half hour to brown pork. Add water if mixture gets too dry.

Bon Appétit!

Mixed Leaf Salad With Honey Gravy

Mixed Leaf Salad With Honey Gravy

• 1 iceberg lettuce
• 1 Tomato
• 3 Chicoree
• 3 spoons of herb flavored vinegar
• 2 small spoons of honey
• salt
• pepper
• 5 spoons of germ oil
• some yogurt
• 1 orange
• some ham cut in bands

Wash the iceberg lettuce and the tomato, prepare the succor ( halve it and cut out the stem) and peel the orange.

Mix the yogurt, the honey, the oil and the vinegar and season to taste with the salt and the pepper, give it over the salad and put the orange pieces and the ham on top.

Bon Appétit!

Hummus with garlic and chilli ciabatta

Hummus with garlic and chilli ciabatta

* Preparation time less than 30 mins

* Cooking time less than 10 mins

Ingredients

For the hummus

175g/6oz can chickpeas, drained, rinsed
2 garlic cloves, crushed
3-4 tbsp olive oil
1 tbsp lemon juice
small handful fresh coriander, chopped
salt and freshly ground black pepper

For the garlic and chilli ciabatta

4 slices ciabatta
2 garlic cloves
pinch chilli flakes
2 tbsp olive oil

Method

1. For the hummus, place the drained chickpeas, garlic, olive oil and lemon juice into a small blender and blend until smooth.
2. Add a splash of water to loosen the mixture if it is too thick. Add the coriander and blend again.
3. Season, to taste, with salt and freshly ground black pepper. Spoon into a small serving bowl.
4. For the garlic and chilli ciabatta, place four slices of ciabatta onto a wooden board, rub with garlic, sprinkle over the chilli flakes and drizzle with olive oil.
5. Heat a griddle pan, add the ciabatta and griddle until chargrilled on both sides.
6. To serve, place the bowl of hummus into the middle of a serving plate and place the garlic bread around it.

Bon Appétit!

Chickpeas with cumin and sherry

Chickpeas with cumin and sherry

* Preparation time less than 30 mins

* Cooking time less than 10 mins

Ingredients

1 tbsp wok oil (or use a mixture of sesame, garlic and vegetable oils)
2 tsp cumin seeds
2 x 410g/14oz cans chickpeas, rinsed and drained
1 x 130g/4½oz packet rocket salad
1 tsp sea salt or kosher salt, or ½ tsp table salt
60ml/2¼fl oz rich cream (sweet) sherry

Method

1. Heat the oil and cumin seeds in a wok or large frying pan.
2. Add the chickpeas, rocket salad, salt and sherry and stir over a medium heat until the rocket and other leaves have wilted, the chickpeas have warmed through and the liquid has reduced a little.
3. Serve as a light meal for two, with or without a poached or soft-boiled egg on top.

Bon Appétit!

Scallop fricassee with fennel and curried cream

Scallop fricassee with fennel and curried cream

Preparation time less than 30 mins

Cooking time 10 to 30 mins

Ingredients
For the sauce
1 tbsp butter
½ shallot, finely chopped
1 new potato, chopped
¼ fennel bulb, finely sliced
2 tbsp white wine
¼ tsp curry powder
2 tbsp double cream
For the scallops
1 tbsp butter
2 scallops, trimmed, shells removed; one shell reserved and cleaned
sprig fresh dill, to garnish

Method
1. For the sauce, heat the butter in a pan and gently fry the shallot until softened but not coloured.
2. Add the new potato and fennel and fry for 2-3 minutes.
3. Add the wine and boil until the liquid is reduced by half.
4. Add the curry powder and cream and simmer for 3-4 minutes, or until slightly thickened. Season, to taste, with salt and freshly ground black pepper and set aside in a warm place.
5. For the scallops, heat the butter in a separate pan. Fry the scallops for one minute on each side, or until cooked to your liking.
6. To serve, place the scallops into the reserved shell, pour over the sauce and garnish with dill.

Bon Appétit!