Saturday, December 26, 2009

Coconut Tres Leches Hot Chocolate


3 cups milk
1 14 ounce can coconut milk
1/2 of a 14 ounce can sweetened condensed milk
2 tablespoons of unsweetened cocoa powder
1/2 teaspoon vanilla
chocolate shavings (optional)
whipped cream


Mix together the first six ingredients. Heat on stove top or in crock-pot. If using a crock-pot heat on low just until warmed through and then turn to warm or off. Add chocolate shavings and whipped cream when serving.

Prime Rib

1 8-10 lb prime rib roast (bone-in)
2-4 tsp of minced garlic
2 T olive oil
2 tsp salt
2 tsp ground black pepper
2 tsp dried thyme

1. Place the roast in a roasting pan with the fatty side up. In a small bowl, mix together the garlic, olive oil, salt, pepper and thyme. Spread the mixture over the fatty layer of the roast and let the roast sit out until it is at room temperature (no longer than 1 hour).

2. Preheat the oven to 500 degrees

3. Bake the roast for 20 minutes in the preheated oven, then reduce the temperature to 325 degrees and continue roasting for until meat reaches 145 degrees (medium rare). Approximately 2 1/2 more hours

4. Allow the roast to rest for 10 to 15 min before carving so the meat can retain its juices.

Wednesday, December 16, 2009

Yummy Thumbprint Cookies


1 cup butter, softened
3/4 cup packed brown sugar
2 egg
1 teaspoon vanilla extract
2 cups all-purpose flour
2/3 cup and 1 tablespoon finely chopped walnuts (optional)
1-1/3 cups any flavor fruit jam
1/2 teaspoon salt


Preheat oven to 300 degrees F. Grease cookie sheets.
Separate egg, reserving egg white. Cream butter or margarine, sugar, and egg yolk.
Add vanilla, flour and salt, mixing well.
Shape dough into balls. Roll in egg white, then walnuts. Place on cookie sheets about 2 inches apart. Bake for 5 minutes.
Remove cookies from oven. With thumb, dent each cookie. Put jelly or preserves in each thumbprint. Bake for another 8 minutes.

Since I'm allergic to nuts I opted to roll in white sugar, which turned out great. And made a very pretty cookie. I also found I needed to cook the cookies about 3-4 minutes longer during round two.

English Butter Toffee

½ C white Karo syrup
2 C sugar
1 C chopped almonds
1 lb butter
½ t salt
1 large Hershey bar (finely grated)
Finely ground almonds

Add syrup, sugar, salt and butter and melt over medium heat stirring constantly. Once melted, add nuts and cook to hard crack stage (300 degrees F). Pour onto buttered slab or cookie sheet. Cover with grated chocolate and sprinkle with finely ground almonds. Cool and break into pieces.

Tuesday, November 24, 2009

Dutch Apple Pie

Pie Crust:
1 1/2 cups flour
1/2 teaspoon salt
4 tablespoons butter
1/4 cup shortening

Apple Feilling:
2 pounds Granny Smith Apples (about 4 large)
2 tablespoons lemon juice
1 cup sour cream
3/4 cup granulated sugar
2 tablespoons flour
1 teaspoon vanilla extract
1/4 teaspoon salt
1 large egg
sprinkle of cinnamon and nutmeg

Streusel Topping:
1/4 cup flour
1/4 cup packed brown sugar
1/4 cup granulated sugar
1 teaspoon cinnamon
1 teaspoon grated orange peel
4 tablespooons cold butter

1. Prepare pie crust: In medium bowl mix flour and salt, With pastry blender or two knivesused scissor-fashion, cut in butter with shortening until mixture resembles course crumbs. Sprinkle about 4 talbespoon ice cold water, 1 tablespooon at a time, into flour mixture, mixing lightly with fork after each addition until dough is just moist enough to hold together. Shape dough into a disk.
2. On lightly floured surface, roll dough into a round 2 inches larger in diameter than inverted 9 1/2" deep-dish pie plate. I always roll my dough between two sheets or plastic wrap. Ease dough into pie plate; trim edge leaving 1-inch overhang, Fold overhang under, pinch to form decorative edge. Cover and refrigerate pie shell.
3. Meanwhile, preheat oven to 400º. Prepare Apple Filling: Peel, core, and cut apples into 1/4inch thick slices. In large bowl, toss aplles with lemon juice. In medium bowl, with wire whisk or fork, beat sour cream, sugar, flour, vanilla, salt, and egg just until blended. Stir sour cream mixture into apple mixture; spoon into chiled pie shell.
4. Place sheet of foil under pie plate; crimp foil eges to form a rim to cath and drips during baking. Bake pie 1 hour, covering loosely with foil if spples are browning too quickly.
5. While pie is baking, prepare Streusel Topping: In medium bowl, stir flour, brown sugar, granulated sugar, cinnamon and orange peel. With finger tips, blend in cold butter until mixture resembles course crumbs.
6. After pie has baked 1 hour, turn oven temperature down to 350º. Sprinkle streusel topping evenly over apples, Bake pie 30 minutes longer un until filling is hot and bubbly and top is golden. Cool pie on wire rack 1 hour to serve warm.

Chocolate Cream Pie

1 cup sugar
1/4 cup cornstarch
1/4 teaspoon salt
1 1/2 cups milk
3 eggs, slightly beaten
2 oz. (sq.) semi sweet chocolate
2 tablespoons butter
1 teaspoon vanilla
1 9" baked pie shell

1/2 cup whipping cream, whipped with powdered sugar and vanilla

In Medium sauce pan mix cornstarch and sugar. Place over medium heat and add milk and eggs stirring constantly. Add eggs and cook until thick and smooth, stirring all the time. Remove from heat and add butter and vanilla and pour into pie crust.
Serve with whipped cream

Wednesday, November 4, 2009

Chicken and Noodles over Mashed Potatoes

1 whole stewing hen or fryer or leftover turkey carcass with lots of meat or can use some chicken breast
6 cups water
1 cup chopped onion
1 cup chopped carrot
½ cup chopped celery
Minced garlic or garlic salt or powder
Chicken bouillon
Salt and pepper
1/4 -1/2 cup flour mixed with cold water to thicken

1 lb. egg noodles or homemade noodles.

Put chicken in large pot with water and bring to boil, cover and simmer for about 1 hour. If frozen, cook longer. Remove meat and add vegetables and seasonings and continue to cook. When meat has cooled enough remove from bone and cut into bite size pieces and add back into pot. Add noodles and cook until done. Thicken as desired with flour. You have to bring back to boil after adding flour and water mixture to thicken. Serve over mashed potatoes.

There are no exact ingredients for this. You might need more or less water???

Saturday, October 31, 2009

Pumpkin Pancakes

1 ¼ C flour
2 T sugar
2 t baking powder
½ t salt
½ t cinnamon
1/8 t nutmeg
Pinch ground cloves
1 egg
1 C milk
6 T canned pumpkin
2 T butter, melted

Combine all dry ingredients and mix well. In separate bowl, beat egg and add remaining ingredients. Make a well in the dry mixture and gently whisk in wet mixture. Cook just like you would regular pancakes, and serve with butter and maple syrup. II would recommend doubling the recipe - it only makes about 8. Also, for the health nuts out there, you can replace the butter with vanilla yogurt and your wont even miss it.

Wednesday, October 28, 2009

Scarecrow Chili

* 1-1/2 pounds ground beef
* 2 celery ribs, chopped
* 1 medium onion, chopped
* 1 can (46 ounces) tomato juice
* 1 can (28 ounces) diced tomatoes, undrained
* 1 can (16 ounces) kidney beans, rinsed and drained
* 1 can (10-3/4 ounces) condensed tomato soup, undiluted
* 1/2 cup water
* 2 tablespoons chili powder
* 1 to 2 tablespoons brown sugar
* 3 bay leaves
* Salt and pepper to taste
* 2 cups elbow macaroni, cooked and drained

* In a Dutch oven, cook the beef, celery and onion over medium heat until meat is no longer pink; drain. Add the tomato juice, tomatoes, beans, soup, water, chili powder, brown sugar, bay leaves, salt and pepper. Bring to a boil. Reduce heat; cover and simmer for 30 minutes.
* Stir in macaroni. Cook, uncovered, 5 minutes longer or until heated through. Discard bay leaves before serving. Yield: 16 servings (4 quarts).

Wednesday, September 16, 2009

Cream of Tomato Basil Soup

4 T butter
7 to 10 C diced tomatoes (peeled and cored)
1 sweet onion - chopped fine
4 T brown sugar
2 T tomato paste
2 T flour
2 C chicken broth
1/2 C heavy cream
Salt, pepper and cayenne pepper to taste
Fresh basil

Peel and core tomatoes. Melt butter in large pot over medium-high heat. Add tomatoes, onion, brown sugar, and tomato paste. Cook, stirring occasionally, until the onion is softened and the tomatoes begin to caramelize, about 15 minutes.

Stir in the flour and cook for one minute. Slowly stir in the broth, scraping up any browned bits. Bring to a simmer and cook for 10 minutes. Puree soup leaving some tomato chunks.

Return the soup to the pot and sir in cream. Simmer briefly, then remove from the heat. Season with salt, pepper, and cayenne if desired. Add fresh chopped basil to each serving of soup. Yields 8 servings.

Saturday, September 12, 2009

Creme Brulee

2 C heavy cream
4 slightly beaten eggs yolks
1/2 C sugar
1 tsp vanilla
1/8 tsp salt
extra sugar for the top layer

In a heavy small saucepan heat the cream over medium-low heat just till bubbly. Remove from heat; set aside.

Meanwhile, in a medium mixing bowl combine egg yolks, 1/2 C sugar, vanilla, and salt. Beat with a wire whisk or rotary beater just till combined. Slowly whisk the hot cream into the egg mixture.

Place six custard cups or souffle dishes in a 3 quart rectangular glass baking pan. Set pan on oven rack. Pour custard mixture evenly into the dishes or cups. Pour enough hot water in the baking pan around the dishes to reach halfway up the sides of the dishes. The water should be very hot.

Bake the custards in a 325 degree oven for 35 to 40 minutes or till a knife inserted near the center of each custard comes out clean. Remove custards from the water bath; cool on a wire rack. Cover and chill for at least 1 hour or up to 8 hours.

Before serving, remove custards from the refrigerator; let stand at room temperature for 20 minutes. One at a time, sprinkle the top of each custard with sugar and then using a small kitchen torch, heat the sugar until it caramelizes. We like to let our guests continue to reapply the sugar layer as they eat the custard. This is a great dessert for company - you can make it ahead of time and everyone loves making the hard crunchy sugar layer.


6 pounds (about 15 medium-size) ripe tomatoes
Boiling water
6 cloves garlic, pressed or minced
2 large onions
3-4 large carrots, finely chopped
1/2 cup olive oil or salad oil
2 tablespoons dried basil leaves or 1/2 cup finely chopped fresh basil
1 tablespoon dried oregano leaves or 3 tablespoons finely chopped fresh oregano leaves
2 1/2 teaspoons salt
3/4-1 teaspoon pepper

Immerse tomatoes, a few at a time, in boiling water to cover for about 1 minute. Lift them out with a slotted spoon and plunge into cold water. Peel off and discard skins. Coursely chop tomatoes to get 11-12 cups. In a 5-qt or larger kettle, cook the garlic, onion, and carrots in the oil over medium heat, stirring occasionally, until onions are translucent. Add the tomatoes, basil, oregano, salt and peopper. Bring to a boil, lower heat and simmer rapidly uncovered, stirring occasionally, until sauce is very thick and reduced by about half, about 1 1/2 hours.

Use sauce hot, or let it cool, then cover and chill up to three days or freeze. You can divide it into 1,2,3, or 4 cup portions for freezing.

Thursday, September 3, 2009

Seven Minute Frosting

2 egg whites
1 1/2 cups sugar
1 tablespoon corn syrup
1/3 cup water
1 teaspoon vanilla

Combine egg whites, sugar, corn syrup, water in top of double boiler. Beat on high speed one minute with electric hand mixer. Place over boiling water (water should not touch bottom of pan). Beat on high speed about seven minutes (usually longer) until stiff peaks formed. Remove pan from boiling water; add vanilla. Beat 2 minutes longer on high.

Sun Tan Icing

4 cups powdered sugar
6 tablespoons brown sugar
5 tablespoons milk
3 tablespoons butter
1 tablespoon vanilla

Combine all ingredients and beat about 2 minutes.

Wednesday, September 2, 2009

Slow Cooker Chili Verde

3 tablespoons olive oil
1/2 cup onion, chopped
2 cloves garlic, minced
3 pounds boneless pork shoulder, cubed
5 (7 ounce) cans green salsa
1 (4 ounce) can diced jalapeno peppers
1 (14.5 ounce) can diced tomatoes

Heat the oil in a large skillet or Dutch oven over medium heat. Add the onion and garlic; cook and stir until fragrant. Add the cubed pork, and cook until browned on the outside. Transfer the pork, onions, and garlic to a slow cooker, and stir in the green salsa, jalapeno peppers, and tomatoes.

Cover, and cook on High for 3 hours. Reduce the setting to Low, and cook for 4 to 5 more hours.

Replace the diced tomatoes with stewed tomatillos and adding the following ingredients: corriander, cumin, lime juice, black beans, corn, & cilantro. Serve with Cilantro Lime Rice.

Tuesday, September 1, 2009

Yummiest Salsa Ever

2 cans (7 oz) Herdez brand green salsa
1 can (7 3/4 oz) El Pato tomato sauce
1 bunch green onions, chopped
2 tomatoes, chopped
2 or 3 avocados, chopped
1 tsp cumin
salt & pepper to taste
1 tsp garlic salt
1/2 tsp chili powder

Blend, mix, whatever... just put it all together and enjoy!

Super Yummy Additions:
3-4 tomatillos, 2 jalepenos, 1 lime (juice squeezed from), lots of cilantro. We also chose to eliminate the avacodos so it would last longer, but added them as we were eating it, good with and without.

Sunday, August 23, 2009

Brother Couvillion’s Sweet and Spicy Pickles

1 gallon Vlasic hamburger dill slices (drain and discard brine)

1 6 oz. bottle of Tabasco sauce
4 habanero peppers
1 clove garlic (peeled and separated)
4 bay leaves
1 onion (coarsely chopped)

Put these things in the pickle jar, then fill it to just below the rim with white sugar. Put lid on tight, then turn jar upside down twice a day for 7 days. Then eat it. It tastes good.

Saturday, August 15, 2009

Two-Ingredient Pumpkin Cake with Apple Cider Glaze

compliments of the Noble Pig


For the Cake:
1 Yellow Cake Mix
1 15 ounce can of pumpkin puree

For the Glaze:
1-1/2 cups powdered sugar
3 Tablespoons apple cider
3/4 teaspoon pumpkin pie spice

Empty the contents of the boxed cake mix and pumpkin puree into a large bowl. Using a hand-mixer or stand mixer beat until well incorporated. The batter will be very thick, but will come together nicely.
Pour batter into a greased 7 x 11 X 2 pan. This is the small, rectangular-sized pan from your Pyrex set. You know, the set you had to have when you got married and rarely ever used all the pieces. Finally, you have a use for it.
Bake at 350 degrees for 28 minutes or until a toothpick inserted in the center comes out clean. Do not overbake. Let cool for 5-10 minutes in the pan, then flip onto a platter.
Make the glaze while you're waiting.
Combine powdered sugar, apple cider and pumpkin pie spice. Glaze should be thick but pourable. Add more sugar or cider if needed. Pour over the cake while still warm. Reserve some to pour over each slice when served. Serve warm or room temperature.

Sunday, July 26, 2009

Grilled Corn Dip


* 6 medium ears sweet corn, husks removed
* 1 large onion, chopped
* 2 garlic cloves, minced
* 2 tablespoons butter
* 1 cup mayonnaise
* 1/2 cup sour cream
* 1/2 teaspoon chili powder
* Cayenne pepper (to taste)
* 2 cups (8 ounces) shredded Monterey Jack cheese
* 1 can (2-1/4 ounces) sliced ripe olives, drained
* 2 tablespoons sliced green onions
* Tortilla chips

Grill corn, covered, over medium heat for 10-12 minutes or until tender, turning occasionally. Cut corn from cobs.

In a large skillet, saute the onion and garlic in butter for 2-3 minutes or until almost tender. Add corn; saute 1-2 minutes longer or until vegetables are tender. Remove from the heat.

In a large bowl, combine the mayonnaise, sour cream, cayenne pepper and chili powder. Stir in cheese and corn mixture. Transfer to a greased 2-qt. baking dish.

Bake, uncovered, at 400° for 25-30 minutes or until bubbly and golden brown. Sprinkle with olives and green onions; serve with chips. Yield: 5 cups.

Tuesday, July 14, 2009

Maple Snickerdoodles


2 cups all-purpose flour
1 1/2 teaspoons baking powder
1/4 teaspoon baking soda
1 1/2 teaspoons ground cinnamon
1/2 cup margarine, softened
1 cup white sugar
3 tablespoons real maple syrup
1 egg
1/2 cup white sugar
1/4 cup maple sugar

1.Preheat oven to 350 degrees F (175 degrees C). Stir together the flour, baking powder, baking soda, and cinnamon. Set aside.
2.In a large bowl, cream together the margarine and 1 cup of white sugar until light and fluffy. Beat in the egg and maple syrup. Gradually blend in the dry ingredients until just mixed. In a small dish, mix together the remaining 1/2 cup white sugar and the maple sugar. Roll dough into 1 inch balls, and roll the balls in the sugar mixture. Place cookies 2 inches apart on ungreased cookie sheets.
3.Bake 8 to 10 minutes in the preheated oven. Cookies will be crackly on top and look wet in the middle. Remove from cookie sheets to cool on wire racks.

Oh and apparently you can make maple sugar by doing this:

Make granulated maple sugar by heating maple syrup to a temperature 40 to 45oF above the boiling temperature of pure water (212 degrees F at sea level), immediately transferring the syrup to a flat pan, stirring until granulation is achieved and all apparent moisture is gone. At this point, the syrup may be sieved through a course screen (e.g., 1/8-inch hardware screen) so it becomes uniform. Making granulated maple sugar can be difficult when the humidity is high.

Monday, July 13, 2009

Jamba Juice

Ocean Sunrise
12 oz. raspberry juice (raspberry apple or mixed berry is great)
2 scoops orange sherbeRt
1 cup frozen strawberries
1/2 c. banana
1/2 cup crushed ice
Blend and Serve

Strawberries Wild
12-14 oz. apple strawberry juice
2 scoops frozen vanilla yogurt (Dreyers makes yogurt blends)
1 cup strawberries
1/2 cup banana
1/2 cup ice

Orange Appeal
Same as above, only use orange juice

Orange Dream
6 oz. o.j.
6 oz. soy milk
2 scoops froen vanilla yogurt
2 scoops orange sherbet
1 cup ice

Peanut Butter Moo'd
8 oz. choc. milk
2 Tablespoons peanut butter
4 scoops frozen vanilla yogurt
1 cup ice

Chocolate Moo'd
Same as above, only omit peanut butter, and I think add 2oz. more milk

Peenya Kowlada
12 oz. pinapple juice
1 Tablespoon coconut
2 scoops pineapple sherbet
2 scoops frozen vanilla yogurt
1/2 cup bananas
1/2 cup ice
( I like to add 1/2 cup strawberries for a tiger's blood flavor)

Cranberry Craze
10 oz. cranberry juice
1/2 scoop vanilla frozen yogurt
2 scoops raspberry sherbet
1 cup strawberries
1/2 cup blueberries
1/2 cup ice

Peach Pleasure
12 oz. peach juice
2 scoops orange sherbet
1 cup peaches
1/2 cup bananas
1'2 cup ice

Mango Mango
12 oz. pinapple-mango juice
2 scoops pineapple sherbet
1 1/2 cups mango
1/2 cup ice

Berry Lime Sublime
12 oz. rasberry juice( mixed berry works great)
2 scoops lime sherbet
1 cup strawberries
1/2 cup raspberries
1/2 cup ice

Tuesday, June 16, 2009

Steak and Bacon Tournedos

1 1/2 lb. beef flank steak
Instant unseasoned meat tenderizer
10 slices bacon
1 tsp. garlic salt or garlic powder
1/2 tsp. freshly ground pepper
2 tbsp. fresh parsley

1 3/4 oz. envelop. Knorr Swiss Hollandaise sauce mix
1/4 tsp. dried tarragon, crushed

Pound the steak until approximately 1/2" thick and apply meat tenderizer according to package directions.

Meanwhile, cook bacon until done, but not crisp. Score the meat diagonally making diamond shaped cuts. Place bacon strips lengthwise on the flank steak and sprinkle with parsley.

Roll up jelly roll fashion, starting at narrow end. Skewer with wooden picks (not colored) at 1" intervals. Grill over medium heat and cook for 8 minutes. Turn and grill 8 more minutes for rare meat. (Additional time on each side if you prefer the meat more done.)

Meanwhile, in a saucepan, prepare the Hollandaise sauce mix according to the package directions. Add tarragon while it simmers. Slice meat into 1" slices and remove the picks. Serve with sauce. Serves 4.

Thursday, June 4, 2009

Honey Grilled Chicken Breasts

1/2 cup orange juice
1/3 cup honey
1/4 cup lemon juice
1/4 cup reduced-sodium soy sauce
2 tablespoons minced fresh gingerroot
12 garlic cloves, minced
1/2 teaspoon pepper
1/4 teaspoon salt
8 boneless skinless chicken breast halves (6 ounces each)

In a small bowl, combine the first eight ingredients. Pour 1/2 cup marinade into a large resealable plastic bag; add chicken. Seal bag and turn to coat; refrigerate for 8 hours or overnight. Cover and refrigerate remaining marinade.

Coat grill rack with cooking spray before starting the grill. Drain chicken and discard marinade. Grill, covered, over medium heat for 5-7 minutes on each side or until a meat thermometer reads 170°, basting frequently with reserved marinade. Yield: 8 servings.

Tuesday, May 26, 2009

Dill Potato Salad


3 pounds red potatoes
Kosher salt
1 cup mayo
1/2 cup buttermilk
2 Tbls. Dijon mustard
2 Tbls. whole-grain mustard
1/2 cup chopped fresh dill
freshly ground black pepper
1/2 cup chopped celery
1/2 cup chopped red onion

Place the potatoes and 2 Tbls. salt in large pot of water. Bring water to a boil, then lower the heat and simmer for 10-15 minutes, until the potatoes are barely tender when pierced with knife. Drain the potatoes with 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 15-20 minutes.

Meanwhile, whisk together mayo, buttermilk, mustards, dill , 1 tsp of salt, and 1 tsp. of pepper and set aside.

When the potatoes are cool enough to handle cut them in quarters. Place the 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 tsp. of salt and 1 tsp of pepper. Toss well, cover and refrigerate for a few hours to allow flavors to blend.

Sunday, May 24, 2009

Pumpkin Soup

3 c. chicken stock

3/4 tsp. salt
1 3/4 c. pureed fresh pumpklin
1/2 c. onion
1/4 tsp. fresh thyme
1 clove garlic, minced
1/4 c. heavy whipping cream
3 whole black peppercorns
1/2 tsp. fresh parsley

Heat stock, salt, pumpkin, onion, thyme, garlic and peppercorns. Bring to a boil, reduce heat to low, and simmer for 10 minutes uncovered. Cool the soup before processing. Puree in small batches using a food processor or blender. Return to pan and bring to a boil again. Reduce heat to low and simmer for 30 minutes uncovered. Stir in heavy cream. Pour into bowls and garnish.

Wednesday, May 20, 2009

Red Lobster Cheddar Bay Biscuits

2 1/2 C Bisquick
1 C finely grated cheese
3/4 C milk
2 T melted butter
1/8 t garlic powder

1/4 C melted butter
1/2 t garlic
1/2 t parsley flakes
dash salt

Mix first five ingredients until well combined. Shape into dough balls and place on baking sheet. Mix topping ingredients and brush onto dough balls. Bake at 400 degrees for 14-16 minutes, until tops are brown.

Thursday, May 14, 2009

Chicken Stuffed Manicotti

2 packages (3 ounces each) cream cheese, softened
1 cup (8 ounces) sour cream
1/4 cup minced fresh parsley
1/2 teaspoon salt
1/4 teaspoon pepper
4 cups cubed cooked chicken
1 medium onion, finely chopped
1 can (8 ounces) mushroom stems and pieces, drained
1 tablespoon butter
14 manicotti shells, cooked and drained
6 tablespoons butter
6 tablespoons all-purpose flour
1/4 teaspoon salt
3-1/2 cups milk
3 cups (12 ounces) shredded Monterey Jack or cheddar cheese
4 tablespoons shredded Parmesan cheese, divided

In a large bowl, beat cream cheese until fluffy. Beat in the sour cream, parsley, salt and pepper until blended. Stir in chicken. In a small skillet, cook onion and mushrooms in butter until tender; add to chicken mixture. Stuff into manicotti shells.
In a large saucepan, melt butter. Stir in flour and salt until smooth. Gradually whisk in milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in 2-1/2 cups Monterey Jack cheese and 2 tablespoons Parmesan cheese just until melted.
Spread about 1/2 cup cheese sauce in each of two greased 11-in. x 7-in. dishes. Top with stuffed shells and remaining sauce.
Cover and bake at 350° for 25 minutes. Uncover; sprinkle with remaining cheeses. Bake 10-15 minutes longer or until bubbly and cheese is melted. Yield: 7 servings.

Million Dollar Caramel Cookies

1 cup butter, softened
1 cup white sugar, plus 1 Tbs
1 cup packed light-brown sugar
2 eggs
2 tsp vanilla
2 1⁄2 cups flour, plus 1⁄4 cup
3⁄4 cup cocoa
1 tsp baking soda
2 Heath candy bars
1 bag Rolo chewy caramels

1. Preheat oven to 375°F. In a medium bowl, beat butter and sugars until fluffy, then add eggs and vanilla and beat well.

2. In a separate bowl, mix 2 1⁄2 cups flour, cocoa, and baking soda. Add flour mixture to sugar mixture a little bit at a time and blend well. If the dough feels too sticky, sprinkle in a little extra flour. Cover and chill dough in fridge for about 30 minutes.

3. Chop Heath bars into small pieces. Place in a small bowl and toss with 1 Tbs sugar.

4. Once dough has chilled, wrap a piece around each caramel, forming a 1-inch ball and covering the candy completely. Dip top of the dough ball into the candy topping and place on parchment-lined baking sheet.

5. Bake for 7 to 10 minutes. Cookies will look quite soft, but do not overbake. Cool in pan slightly, then move to a rack or the counter to finish cooling. Store in a covered container.

Konigsberger Klopse (German Meat Balls)

2 slices bread torn in small pieces and soaked in 1/4 cup milk
3/4 lb. ground pork
3/4 lb. ground beef
2 eggs
1/4 cup finely chopped onion or 1 tbl. dry minced onion
3 tbls. chopped fresh parsley
1 1/4 tsp. salt
1/4 tsp. paprika
1/2 tsp. lemon rind
1 tsp. lemon juice
1 tsp. worchestershire sauce

Combine all ingredients and shape in 1-inch balls (about 48). Drop into 5 cups boiling beef bouillion or stock. Simmer, covered, for 10 minutes. Remove and cover. In saucepan melt 1 cube or 8 tbls. butter. Add 1/2 cup flour. Stir and cook until smooth. Add four cups of broth and cook smooth. Stir in 4 tbls. sour cream or 4 tbls. lemon juice or more to taste. Pour gravy over meatballs and serve with spatzle.

Monday, May 11, 2009

Cheesy Mashed Potatoes

1 1/4 cups water

1 tablespoons butter
1/2 cup milk
1 1/3 cups instant mashed potatoes
1/2 teaspoon salt
1/4 teaspoon white pepper
1/2 cup sour cream
1/2 cup shredded cheese

In a saucepan heat water and butter; add milk. Add potatoe, salt and pepper. Blend in sour cream. Transfer to a heatproof serving dish and top with cheese. Bke 350º 3-5 minutes or until cheese melts. 4 servings.

Pineapple-Lemon Chicken with Rosemary

1 can (20 oz.) sliced pineapple

1 clove garlic, pressed
1 tbsp. cornstarch
2 tsp. Worcestershire sauce
2 tsp. Dijon mustard
1 tsp. rosemary, crumbled
3 whole chicken breasts, split
1 tsp. salt
1 sm. lemon, thinly sliced

Drain pineapple, reserving juice. Combine reserved juice with garlic, cornstarch, Worcestershire sauce, mustard and rosemary. Arrange chicken in shallow casserole dish, skin side up. Sprinkle with salt. Broil until browned. Stir sauce. Pour over chicken. Bake in a 400 degree oven 30 minutes. Arrange pineapple and lemon around chicken. Spoon sauce over all. Bake 5 minutes longer. Makes 6 servings.

Cilantro Cream Sauce

1 (8 ounce) package cream cheese, softened
1 tablespoon sour cream
1 (7 ounce) can tomatillo salsa
1 teaspoon freshly ground black pepper
1 teaspoon celery salt
1/2 teaspoon ground cumin
1 teaspoon minced garlic
1 bunch fresh cilantro, chopped
1 tablespoon fresh lime juice

Combine cream cheese, sour cream, salsa, pepper, celery salt, cumin, garlic powder, cilantro and lime juice in a blender or food processor. Blend until smooth and creamy. Place in a serving bowl.


4-5 lb. boneless rump roast
1/2 cup red wine vinegar
1/2 cup burgandy wine
1 1/2 cups water
1 medium onion, sliced
5 peppercorns
4 juniper berries
3 bay leaves
1 teaspoon salt

Marinade 2-3 days. Remove meat and brown meat on all sides in 3 Tablespoons fat. Add 1/2 cup chopped onion, 1/2 cup chopped carrots, 1/4 cup chopped celery. Cook until soft. Pour in strained marinade. Cover tightly and bake 325º three hours. Remove meat. Add enough crushed ginersnaps to thhicken gravy. If gravy is too strong you can add water and thicken with some flour.

Sunday, May 10, 2009

Overnight Caramel French Toast

1 c. brown sugar
1/2 c. (1 stick) butter
2 tbsp. light corn syrup
10 slices white bread, cut in half
1/4-1/2 cup sugar mixed with 1/2 tsp. cinnamon
6 eggs
1 1/2 c. milk
1 tsp. vanilla
1/4 tsp. salt (optional)

Combine sugar, butter, and corn syrup in a small saucepan; cook over medium heat until thickened, stirring constantly. Pour syrup mixture into a 9x13 inch baking pan. Arrange 10 bread halves on top of syrup mixture, sprinkling sugar0cinnamon mixture between layers. Top with remaining bread halves. Combine milk, vanilla, eggs, and salt (if desired), stirring until blended. Pour egg mixture evenly over bread slices. Cover and chill 8 hours. Set out 30 minutes before baking. Bake 350º for 30-35 minutes.

Eskimo Cookies

1/2 cup butter
2 Tbls. unsweetened cocoa
1 cup sugar
2 2/3 cup oatmeal
1/2 tsp vanilla
2 Tbls. milk

Mix and enjoy.

Brian's Favorite Chicken

1/2 cup Kraft Zesty Itlaian Salad Dressing
1/2 cup Teriyaki Sauce
2 Boneless, Skinless Chicken Breasts

Mix together dressing and Teriyaki in tupperware bowl, large enough for 2 chicken breasts. Add chicken to marinade, seal lid tightly, and refrigerate for several hours.

Chicken is best grilled on the BBQ, but can be baked in small baking dish at 350º for 20-25 minutes.

Broiled Scallops with Sweet Lime Sauce


4 tablespoons honey
2 tablespoons lime juice
2 tablespoons oil
4 tablespoons butter
1 1/2 pounds bay or sea scallops
1/4 teaspoon salt
2 teaspoons grated lime peel
1 lime, cut into wedges

4 tablespoons honey
2 tablespoons lime juice
1 tablespoon oil
omit butter
1 pound bay or sea scallops
omit salt
2 teaspoons grated lime peel
1 lime, cut into wedges

In a large bowl mix together honey, lime juice and oil. Rinse and then dry the scallops between paper towels. Add them to the bowl. Stir gently to coat with the honey mixture. Turn on the broiler to high. Cover the broiler pan or cookie sheet with aluminum foil. Spray generously with non-stick spray. Arrange the scallops in a single layer. Broil until opaque - about 5 minutes. Turn scallops over and broil another minute. Transfer to warmed plates. Pour any juices over the scallops. Sprinkle with grated lime peel and serve with a lime wedge.
Yield: 4 servings

Avocado Crab Bisque

3 avocados
1 (14.5 ounce) can chicken broth
2 cups milk
1 teaspoon lemon juice
2 teaspoons minced onion
1/2 pound cooked fresh Crab
1/8 teaspoon salt
1/8 teaspoon ground black pepper

Cut avocados in half. Discard pits. Spoon meat into a small bowl.
Chop cooked shrimp.
In a medium saucepan, combine avocado, chicken broth, whole milk, lemon juice, and chopped onion. Heat slowly to boiling, stirring frequently. Add chopped shrimp, along with salt and pepper. Heat through, but do not boil. Remove from heat. Adjust seasonings to taste. May be served hot or cold.

Acorn Squash Veloute With Ginger And Mustard Seeds

Cayenne and cumin also add flavor to this rich-tasting soup.
3 tablespoons plus 1 teaspoon vegetable oil
2 1/2 cups chopped onions
8 cups 1-inch pieces peeled acorn squash (about 3 1/4 pounds)
2 tablespoons chopped fresh ginger
4 1/2 cups (or more) canned low-salt chicken broth
2 tablespoons tomato purée
Pinch of cayenne pepper
1 tablespoon cumin seeds
1 tablespoon mustard seeds

Heat 3 tablespoons oil in heavy large pot over medium-high heat. Add onions; sauté until light golden, about 8 minutes. Add squash and ginger; sauté 5 minutes. Add 4 1/2 cups broth. Simmer until squash is very tender, about 35 minutes.

Working in batches, purée soup in blender. Return to same pot. Add tomato purée and cayenne. Season to taste with salt and pepper. Simmer 10 minutes to blend flavors; add more broth if soup is too thick. (Can be prepared 1 day ahead. Cover and refrigerate. Rewarm soup over medium heat before serving.)

Heat 1 teaspoon oil in small skillet over medium heat. Add cumin and mustard seeds and stir until fragrant, about 2 minutes. Ladle soup into bowls. Top with seed mixture and serve.

Pierre’s Four-Onion Soup

Pierre Moulin makes this soup whenever he is homesick for his native France, even though the scallions, leeks, and shallots crept into his recipe after he moved here and opened Pierre Deux Antiques in Greenwich Village nearly 30 years ago. He serves the soup with a platter of cold sliced beef, parslied potatoes, mustard, and horseradish.

3 tablespoons olive oil
I pound yellow onions, sliced
1/2 cup well rinsed, sliced white part of leeks
1/2 cup sliced light green part of scallions 1
1/2 cup sliced shallots
I teaspoon sugar
I teaspoon salt
3/4 pound Swiss cheese, grated
6 cups Savory Beef Stock
sourdough bread, sliced into 6 thick rounds

Preheat the oven to 350'F.
Heat the oil in a large heavy skillet or Dutch oven over medium low heat Add the onions, leeks, scallions, and shallots and stir constantly until the onions are translucent, 5 minutes.
Add the sugar and salt, increase the heat to medium high, and continue stirring until the onions caramelize, 15 minutes. They will be golden brown but still moist.
Divide the onions among 6 ovenproof soup bowls. Sprinkle some of the cheese over the onions, reserving some for the tops. Ladle in the beef stock. Place a slice of bread on top of each serving and sprinkle with the remaining cheese. Bake in the oven until golden, 20 to 30 minutes. Let sit for 10 minutes before serving,

Caribbean Black Bean Soup

1 pound dried black beans
2 bay leaves
1 cup extra virgin olive oil
2 large red bell peppers, cored, seeded, ribs removed and cut into 1/4 inch dice
2 medium shallots, coarsely chopped
2 medium onions, coarsely chopped
8 medium cloves garlic, coarsely chopped
1 Tb. ground cumin
2 Tbs. chopped fresh oregano
2 Tbs. dried oregano
11/2 Tbs. sugar, or to taste
2 Tbs. kosher salt, or to taste

For serving:
1 medium red onion, thinly sliced
1 cup sour cream, optional

In a medium stockpot, bring beans, 12 cups of water and bay leaves to a boil. Lower heat; simmer, stirring often, for 3 hours. Add more water if necessary to keep the beans covered.
Meanwhile, in a frying pan, heat oil over medium heat. Stir in peppers, shallots, onions. Cook, stirring often, 8 minutes or until onions are translucent. Stir in garlic, cumin, oregano; cook 2 minutes. Remove from heat; let cool slightly. Puree in a blender.
When the beans are almost done, stir in the puree, sugar and salt. Simmer until the beans are tender, 20 to 30 minutes longer. Adjust the seasonings. Serve with red onion and sour cream, if desired, on the side. Makes 10 cups; serves 6 as main course.

Crema Di Asparagi Allo Zafferano

Asparagus Soup with Saffron

4 1/2 to 5 cups vegetable or chicken broth
1/4 teaspoon crumbled saffron threads
1/3 cup shelled natural pistachios or pine nuts
3 1/2 pounds asparagus (about 3 large bunches)
1 large russet (baking) potato
1/2 stick (1/4 cup) margarine
1/2 cup packed fresh flat-leafed parsley leaves
freshly ground black pepper

In a small saucepan bring 1/2 cup broth to a boil and remove pan from heat. Stir saffron into hot broth and steep, stirring occasionally, 15 minutes.
In a dry heavy skillet toast nuts over moderate heat, stirring, until fragrant. Chop nuts.

Trim asparagus and cut into 2-inch pieces, reserving tips separately. Have ready a large bowl of ice and cold water. In a large saucepan of boiling salted water blanch tips 2 minutes, or until crisp-tender, and transfer with a slotted spoon to ice water to stop cooking. Drain tips well and pat dry.

Peel potato and cut enough into 1/2-inch cubes to measure 1 1/2 cups. In a 4-quart kettle cook asparagus stalks in margarine over moderate heat, stirring, 3 minutes. Stir in potato, saffron infusion, and 4 cups broth and simmer, covered, until vegetables are very tender but not falling apart, about 20 minutes.

In a blender or food processor purée mixture in batches until smooth (use caution when blending hot liquids). In kettle stir together purée and enough of remaining broth to reach desired consistency. Add half of asparagus tips and bring soup to a simmer. While soup is heating, chop parsley. Season soup with pepper and salt.
Ladle soup into bowls and top with remaining asparagus tips, nuts, and parsley.

Serves 6

Confessional Chili

2 to 3 large onions, chopped
4 large garlic cloves, minced
3 to 4 small Indian green chiles, chopped or 4 Jalapeno chiles, chopped (including the seeds), or 3 tablespoons extra hot ground dried chiles
3 tablespoons peanut oil
3 pounds lean chopped sirloin
salt and freshly ground black pepper, to taste
1 tablespoon ground coriander
3 tablespoons ground cumin
1 teaspoon dried thyme leaves
1 teaspoon dried Greek oregano
2 cans (28 ounces each) imported Italian whole plum tomatoes
4 bay leaves
2 cans (16 ounces each) pinto beans, rinsed and drained
1 bunch Italian (flat leaf) parsley, rinsed and chopped

In a large heavy pot or Dutch oven over medium heat, saute the onions, garlic, and chiles in the oil until the onions are translucent, 5 minutes.
Crumble the chopped sirloin over the top of the vegetables. Season with the salt and pepper; stir in the coriander, cumin, thyme, and oregano. Cover and cook until the meat is cooked through, about 7 minutes.
Pour the tomatoes into a small bowl and coarsely crush with your hands. Pour the tomatoes and juice on top of the chili mixture. Stir in the bay leaves. Cover or leave uncovered, depending on the consistency you prefer (a covered pot will yield a thicker chili), and simmer until the flavors are well married, about 30 minutes.
Stir in the pinto beans and simmer, covered, for 15 minutes. Stir in the cilantro and simmer for another 5 minutes. Serve at once.

Chicken Stock Recipe

3 pounds chicken backs, wings, necks, bones -- any combination
2 onions, peeled & halved
2 whole cloves
4 unpeeled garlic cloves
1 rib celery -- halved
2 carrots -- halved
1 teaspoon salt
6 long parsley sprigs
12 black peppercorns
1/2 teaspoon dried thyme -- crumbled
1 bay leaf

If using wings, cut each wing at the joint into 3 pieces. In a stockpot or kettle combine the chicken parts with 14 cups of cold water. Bring the water to a boil, skimming the froth, add 1/2 cup cold water, and bring the mixture to a simmer, skimming the froth. Add the onions, stuck with the cloves, the garlic, the celery, the carrots, the salt, the parsley, the peppercorns, the thyme and the bay leaf; simmer the mixture, skimming the froth, for 3 hours. Strain the stock through a fine sieve into a bowl and let it cool to warm. If a more concentrated flavor is desired boil the stock until it is reduced to the desired concentration. Chill the stock and remove the fat. Makes about 10 cups.

Cheese And Potato Soup

2 tablespoons vegetables oil
1/2 cup chopped celery
1/2 cup chopped carrot
1/2 cup chopped onion
1/2 teaspoon dried thyme
3 tablespoons all purpose flour
2 cups canned low-salt chicken broth
2 cups milk
1 10- to 12-ounce russet potato, peeled, diced
1 cup packed shredded sharp cheddar cheese (about 4 ounces)
1/2 cup chopped ham
Hot pepper sauce (such as Tabasco)
Chopped fresh parsley

Heat oil in heavy large saucepan over medium heat. Add celery, carrot, onion and thyme and sauté until vegetables begin to soften, about 5 minutes. Sprinkle flour over and stir 2 minutes. Gradually whisk in broth, then milk. Add potato and bring soup to boil. Reduce heat and simmer soup until potato is tender, about 20 minutes. Add cheese 1/3 cup at a time, stirring until melted and smooth after each addition. Mix in ham. Season soup to taste with hot pepper sauce, salt and pepper. Sprinkle with parsley and serve.

Cheddar Soup with Ham & Jalapenos Cheese

1 cup Diced carrots
1 cup Diced celery
4 Diced jalapenos
1 Stick butter
1/4 cup All-purpose flour
2 quarts Chicken stock
1 pound Grated cheddar cheese
1 cup Heavy cream
tablespoon Worcestershire sauce
1 tablespoon Dry mustard
1/2 cup Dark beer
1 1/2 ounces Grated Parmesan cheese
1/2 pound Diced ham
1 cup Diced scallions
Salt to taste
Hot pepper sauce to taste

Saute carrots, celery and jalapenos in butter until tender. Add flour slowly to the vegetabless; whisk frequnetly for about 6 minutes. Add stock; slowly whisking while pouring. Simmer for about 25 minutes. Remove soup from heat and whisk in cheese, a small amount at a time until mixture is smooth. Blend in cream. Add Worcestershire sauce, mustard, beer and Parmesan cheese. Whisk until well blended. Add ham and scallions. Season with salt and hot sauce. Note: For a thinner soup, add more stock if desired.

Crab Bisque

1 (10.75 ounce) can condensed tomato soup
1 (10.75 ounce) can condensed cream of mushroom soup
1 1/4 cups milk
1 1/4 cups imitation crabmeat
salt to taste
ground black pepper to taste
1 pinch curry powder

Stir the soups and milk together 'til smooth. Add the salt, pepper, and curry powder to taste and the crabmeat. Heat 'til steaming (don't boil). Serve.

Hot and Sour Soup

2 cans chicken broth
1 can water
1 cup thin sliced chicken
1 cup sliced mushrooms
Bean curd or bamboo shoots or Chinese
mustard pickles washed off
3 tablespoons vinegar
3 tablespoons soy sauce
1 tablespoon corn starch
1 ½ teaspoons chili paste
2 eggs, beaten
½ teaspoon chili oil

Bring broth, water and chicken to a boil and cook five minutes. Add mushrooms and whatever else you want and cook 10 minutes. Mix vinegar, soy sauce, corn starch chili paste and chili oil and eggs. Add to hot soup and cook five more minutes.

This is a really simple recipe. I’m sure you could add to it whatever you want.

Hearty Lentil And Ham Soup

1 leftover smoked ham bone or 2 smoked ham hocks
1 pound lentils (about 2 1/2 cups), picked over and rinsed
1/2 pound mushrooms, chopped (about 3 1/2 cups)
3 onions, chopped coarse
1 cup chopped carrot
1 cup chopped celery
1 cinnamon stick
1 bay leaf
3 1/2 cups beef broth
8 cups water

In a 6- to 8-quart kettle combine all ingredients and simmer soup, covered partially, stirring occasionally, 1 1/2 hours. Discard bay leaf and cinnamon stick and remove meat from bone or hocks. Chop meat and stir into soup.

Luigi Scappin’s Green Minestrone

1/2 cup dried white beans, picked over, rinsed, and
soaked overnight in water to cover
2 tablespoons olive oil
1 clove garlic, sliced
1 onion, minced
1 small bulb fennel, trimmed and minced
4 ribs celery, sliced
2 cups shredded kale, rinsed
2 cups shredded collard greens, rinsed
2 cups shredded green cabbage, rinsed
2 cups cut green beans (about 3l4 pound)
2 baking potatoes, peeled and cubed
3 quarts favorite homemade chicken broth
¼ chopped Italian parsley leaves
½ cup chopped fresh basil leaves
I tablespoon salt
2 teaspoons freshly ground black pepper

1/4 cup lard
1/4 cup chopped Italian parsley leaves
1/4 cup freshly grated Parmesan Cheese
2 tablespoons minced fresh rosemary
2 tablespoons minced fresh sage
1 small clove garlic minced

Drain the beans, put them in a medium size saucepan with plenty of water to cover, and bring to a boil over high heat. Reduce the heat to medium and cook, partially covered, until the beans are tender, about 45 minutes. Drain.
Heat the olive oil in a stockpot over low heat. Add the garlic, onion, and fennel and sauté until soft, about 10 minutes. Add the celery, kale, collard greens, cabbage, green beans, white beans, potatoes, and chicken broth, and bring to a boil. Reduce the heat and simmer for 1 hour.
Stir in the parsley, basil, salt, and pepper, and simmer for 30 to 40 minutes more.
Make the pesto: in a blender or food processor, combine the lard, parsley, Parmesan, rosemary, sage, and garlic, puree until smooth.
To serve, ladle the soup into bowls. Garnish with a dollop of the pesto; drizzle with additional olive oil, if desired.

German Sour Cherry Soup

1 pound fresh or canned or jarred sour cherries
2 whole cloves
1 cinnamon stick
1 piece lemon zest (a 1 inch wide strip from around the middle)
1/8 teaspoon salt
2/3cup (or more) sugar
¼ cup quick cooking tapioca
3 to 4 tablespoons sour cream

Pit the cherries. Save 10 of the pits and tie them in cheesecloth.
In a non-reactive medium large saucepan, combine the pitted cherries, the parcel of pits, the cloves, cinnamon stick, lemon zest, and 4 cups water, Bring to a boil, partially cover, and boil until the cherries soften, about 8 minutes.
Meanwhile, in a bowl, combine the salt, sugar, and tapioca. Slowly add to the cooked cherries, stirring to combine. Bring the mixture back to a boil. Reduce the heat and simmer for about 8 minutes more. Add more water, if needed.
Set the mixture aside to cool. Remove the cloves, cinnamon stick, lemon zest, and cherry pits. Cover and chill thoroughly.
Serve chilled, with a dollop of sour cream on top and cinnamon toast on the side.

Fresh Tomato Lime Cream Soup

1 med. Onion chopped
2 Tbls. Butter
1 ½ # tomatoes, peeled, seeded and chopped
½ cup chicken stock
½ tsp suga
½ tsp dried thyme
½ tsp salt
¼ cup heavy cram
¼ cup sour cream
1/ tbls. Fresh lime juice
1 tbl. Freshly grated lime rind
Salt and freshly ground pepper to taste
I add some minced garlic with onion.

Saute onion in butter until translucent. Add tomatoes, chicken stock, sugar, thyme
And salt. Simmer 15 min. Puree. Blend in both creams, lime juice, rind, salt and pepper.
Serve chilled or hot.

Fennel, Leek And Spinach Soup

6 tablespoons (3/4 stick) unsalted pareve margarine
6 cups chopped fresh fennel bulbs
4 cups chopped leeks (white and pale green parts only)
6 cups chicken broth
2/3 cup (packed) fresh spinach leaves

Melt margarine in large pot over medium heat. Add fennel and leeks. Sauté until just translucent, about 15 minutes. Add broth to cover pot. Simmer until vegetables are tender, about 20 minutes.
Puree soup in small batches in blender until smooth, adding spinach to last batch before pureeing. Return soup to same pot.Season with salt and pepper. (Can be prepared 1 day ahead. Refrigerate until cold, then cover and keep refrigerated.)
Rewarm soup over low heat, stirring occasionally. Ladle into bowls and serve.
Makes 8 servings.

Lobster Bisque

3 green onions, chopped
2 tablespoons vegetable oil
1/4 cup all-purpose flour
1 1/2 cups milk
1 cup cooked and cubed lobster meat
1 1/2 cups half-and-half
1/4 cup dry sherry
1 pinch ground white pepper

Reserve 2 tablespoons sliced scallion tops for garnish. Cook and stir remaining scallions in the vegetable oil in a medium sized saucepan over medium heat for 1 minute.
Stir in flour until smooth. Gradually stir in milk; cook, stirring until mixture thickens and boils. Cook and stir for 1 minute more.
Add lobster, half and half, sherry, salt and white pepper. Cook and stir until heated through. To serve, ladle soup into bowls. Garnish with reserved scallion tops.

Minestrone Soup

1 cup dry beans (soaked all night)
2 cans (103/4 ox.) condensed chicken broth
1 small head cabbage (1 ½#)
4 carrots (1/2#)
2 med. potatoes (3/4#)
1 can (1#) It style tomatoes
2 md onions (1/2#)
¼ cupt olive oil
1 stalk celery
2 zucchini
1 lar. Fresh tomato
1 clove garlic
¼ cup parsley
1 cup broken thin spaghetti

With Chicken broth and water measure 3 qt. Water, 2 tsp salt, beans, simer 1 hr. Add cabbage, carrots, potatoes, tomatoes, cook 30 min more. Heat olive oil. Add onion celery garlic , 20 min. Add parsley zucchini, spaghetti 30 more min.

Vermont Maple Spiked Chili

1 pound dried cranberry beans or kidney beans (for speed, substitute 4 cups drained canned kidney beans)
1 cup chopped onions
2 garlic cloves, minced
2 Tbs. vegetable oil
2 pounds ground chuck
1 ½ tsp. black pepper (or 1 Tbs. Maple pepper)
1 ½ tsp. Salt
3 Tbs.chili powder
1 tsp. ground allspice
15 ounce can tomato sauce
1/2 cup pure maple syrup
12 slices sharp Cheddar cheese (2 inches by 2 inches by 1/4 inch thick)

Soak the beans in water overnight; discard any bad beans and stones. Rinse the beans and place in a large pot with fresh water. Cook 1 hour, until tender. Drain and reserve 4 cups of beans.
In a Dutch oven, saute onion and garlic in oil until soft. Add meat, stirring to keep it loose and crumbly, and cook until browned. Drain and discard fat. Add pepper or maple pepper, salt, chilli powder, allspice, tomato sauce, maple syrup and 2 cups water. Bring to a boil, reduce heat to a low simmer and cook, partially covered, for 30 minutes. Add the reserved beans and cook 15 minutes more.
Use a cookie cutter to cut stars. from the cheese slices, or cut stars freehand with a small knife. To serve, spoon the chili into bowls and top each serving with two or three stars. Makes 10 cups; serves 6 as main course.

Pork Chili

Pinto Beans
1 package (16 ounces ) dry pinto beans
3 garlic cloves, peeled
2 bay leaves
1 medium onion, cut in half
1 teaspoon dried oregano
I teaspoon ground cumin

Pork Chili
2 tablespoons olive oil
3 pounds boneless pork shoulder, well trimmed and cut into 1 inch pieces
4 medium carrots, cut into 1/4 inch thick slices
1 jumbo onion (I pound), chopped
4 jalapeno chilies, seeded and minced
4 large garlic cloves, minced
3 tablespoons chili powder
2 teaspoons ground cumin
2 teaspoons ground coriander
2 teaspoons salt I can (28 ounces) whole tomatoes in juice
I cup loosely packed fresh cilantro leaves and stems, chopped

Prepare Beans: Rinse beans with cold running water and discard any stones or shriveled beans. In large bowl, place beans and enough water to cover by 2 inches. Cover bowl and let stand at room temperature overnight. (Or, in 6 quart saucepot, place beans and enough water to cover by 2 inches. Heat to boiling over high heat; cook 2 minutes. Remove from heat; cover and let stand 1 hour.) Drain and rinse beans.
In 6 quart saucepot, place beans, garlic, bay leaves, onion, oregano, cumin and 8 cups water, heat to boiling over high heat. Reduce heat to low; cover and simmer 1 hour or until beans are tender. Drain beans, reserving 2 cups cooking liquid. Discard onion, garlic, and bay leaves. Refrigerate beans until ready to use.
While beans are cooking, begin preparing Pork Chili: In 5 quart Dutch oven, heat 1 tablespoon oil over medium high heat until hot Add pork, in 2 batches, and cook until browned, about 10 minutes per batch, stirring occasionally. With slotted spoon, transfer pork to medium bowl.
When beans are done, complete Pork Chili: To same Dutch oven, add remaining 1 tablespoon oil. Reduce heat to medium, add carrots and onion, and cook until tender, about 10 minutes, stirring occasionally. Stir in jalapenos, garlic, chili powder, cumin, coriander, and salt; cook 1 minute. Add tomatoes with their juice, pork, and reserved bean cooking liquid; heat to boiling over high heat, stirring and breaking up tomatoes with side of spoon. Reduce heat to low; cook, covered, about 2 hours or until pork is tender, stirring occasionally. Add beans and cilantro, and cook 5 minutes longer, stirring to combine.

Roasted Garlic Soup With Parmesan Cheese

26 garlic cloves (unpeeled)
2 tablespoons olive oil
2 tablespoons (1/4 stick) butter
2 1/4 cups sliced onions
1 1/2 teaspoons chopped fresh thyme
18 garlic cloves, peeled
3 1/2 cups chicken stock or canned low-salt chicken broth
1/2 cup whipping cream
1/2 cup finely grated Parmesan cheese (about 2 ounces)
4 lemon wedges

Preheat oven to 350°F. Place 26 garlic cloves in small glass baking dish. Add 2 tablespoons olive oil and sprinkle with salt and pepper; toss to coat. Cover baking dish tightly with foil and bake until garlic is golden brown and tender, about 45 minutes. Cool. Squeeze garlic between fingertips to release cloves. Transfer cloves to small bowl.
Melt butter in heavy large saucepan over medium-high heat. Add onions and thyme and cook until onions are translucent, about 6 minutes. Add roasted garlic and 18 raw garlic cloves and cook 3 minutes. Add chicken stock; cover and simmer until garlic is very tender, about 20 minutes. Working in batches, purée soup in blender until smooth. Return soup to saucepan; add cream and bring to simmer. Season with salt and pepper. (Can be prepared 1 day ahead. Cover and refrigerate. Rewarm over medium heat, stirring occasionally.)
Divide grated cheese among 4 bowls and ladle soup over. Squeeze juice of 1 lemon wedge into each bowl and serve.

Quick Borsch

2 cans (1#)shoestring beets, undrained
2 cans (20 ½ oz.)condensed beef broth, undiluted
1 tbl. Snipped fresh dill or 1 tsp. Dried
2 tbls. instant minced onion
1-2 cups chopped raw cabbage
1 clove garlic, minced
1 ½ tsps. Salt
6 tbls. lemon juice
3 tbls. brown sugar

Dairy sour cream

Combine beets, broth, dill, onion, cabbage, garlic, salt, lemon juice,
sugar, and 1 ½ cups water. Over med. Heat, bring to boiling.
Reduce heat; simmer, uncovered, 15 min. Serve hot, each serving
topped with a spoonful of sour cream. Makes about 8 cups.

I usually use a leftover roast and just use beef bouillon and water.
have also just browned beef stew meat and added fresh onion and
garlic and then the liquid and let cook until tender before adding the
rest of ingredients. You can adjust the sugar and lemon juice to suit
your taste.

Oscar de la Renta’s Pumpkin & Crab Soup

1 pumpkin (4 to 6 pounds) rinsed, top cut off, strings and seeds scooped out,
or 2 to 4 cups pumpkin puree
Salt and freshly ground black pepper, to taste
1 teaspoon dry mustard
vegetable oil, for brushing on pumpkin
2 tablespoons olive oil
2 scallions, minced
2 tablespoons curry powder
½ teaspoon ground coriander
½ teaspoon ground cinnamon
½ teaspoon brown sugar
6 cups canned Chicken broth
I cup corn kernels
1 pound lump crabmeat
1 cup plain yogurt

If using fresh pumpkin, preheat the oven to 375 F. If using pumpkin puree skip ahead to step 3.
Cut the pumpkin into large pieces. Season with the salt, pepper, and dry mustard. Brush the outside with the vegetable oil, put the chunks in a large baking pan, and bake until tender, 45 minutes. When cool enough to handle, scoop out the flesh. puree in a food processor.
if using canned pumpkin, stir in the dry mustard and season with salt and pepper. Warm the olive oil in a large saucepan over medium heat. Add the scallions and sauté for I minute. Add the curry pow¬der, coriander, cinnamon, and brown sugar, and cook for 1 minute. Stir in the chicken broth and pumpkin puree then add salt and pepper to taste. Simmer gently for 30 minutes.
Add the corn kernels and crabmeat. Cook to heat through, 3 to 4 minutes. Stir in the yogurt and serve.

Sauerkraut Soup

1 lb Sauerkraut
6 c Beef stock
2 lg Onions -- chopped
3 slices Bacon
1 t Paprika
1 tb Tomato paste
1/2 ts Caraway seeds
2 Potatoes -- peeled,grated and soaked
1/4 lb Lean, diced ham
2 Beef frankfurters -- sliced

Simmer Saurkraut with 3 cups of stock for 30 minutes. Saute onions with bacon until golden. Add paprika,remaining stock, tomato paste, caraway seeds and salt to taste. Add sauerkraut, stock and drained potatoes,and simmer for 30 minutes. Add more stock if necessary to make 6 cups. Add the meats and cook long enough to heat through (about 10 minutes).

Spicy Potato Soup

1 pound ground beef
4 cups cubed peeled potatoes (1/2 inch cubes)
1 small onion, chopped
3 cans (8 ounces each) tomato sauce
4 cups water
1 teaspoons salt
1 1/2 teaspoons pepper
1/2 to 1 teaspoon hot pepper sauce
2 Tablespoons Green Tabasco

In a Dutch oven or large kettle, brown ground beef. Drain. Add potatoes, onion
and tomato sauce. Stir in water, salt, pepper and hot pepper sauce; bring to a boil. Reduce heat
and simmer for 1 hour or until the potatoes are tender and the soup has thickened.
Yield: 6 8 servings.

Holiday Bean Soup Mix

1 pound dried black beans
1 pound dried red beans
1 pound dried kidney beans
1 pound dried navy beans
1 pound dried great northern beans
1 pound dried baby lima beans
1 pound dried large lima beans
1 pound dried pinto beans
1 pound dried green split peas
1 pound dried yellow split peas
1 pound dried black-eyed peas
1 pound dried green lentils
1 pound dried brown lentils

Combine beans in a very large bowl. Pour two cups of bean mix into pretty jars (16-oz.) Give with the following recipe for holiday bean soup. You could also layer the beans in the jar for prettier effect. Just put a little of each of the beans in until you fill it to the top. Attach To Jar:

Holiday Bean Soup (11 cups)
beans from jar
1 smoked ham hock
2 cans ( 14.5 oz each ) stewed tomatoes
1 medium onion chopped
1 clove garlic minced
1 bay leaf
6 cups water
1/4 cup fresh parsley
1 tablespoon red wine vinegar
2 teaspoons salt
1 teaspoon chili powder
1 teaspoon cumin seed

Cover beans with water and soak overnight. Drain beans and place in
a stockpot. Add ham hoc, tomatoes, onion, garlic, bay leaf and 6 cups
of water. Bring to a boil over medium-high heat, cover & simmer 1
hour or until beans are tender. Remove bay leaf before serving.

Friendship Soup Mix

1/2 cup dry split peas
1/3 cup beef bouillon granules
1/4 cup pearl barley
1/2 cup dry lentils
1/4 cup dried minced onion
2 teaspoons italian seasoning
1/2 cup uncooked long grain rice
1/2 cup alphabet macaroni or other small macaroni (can be put in a plastic sandwich bag to make it easier for the recipient to get out of jar)

1 pound ground beef
3 quarts water
1 can ( 28 ounces ) diced tomatoes, undrained
In a 1-1/2-pint jar, layer the first eight ingredients in the order listed. Seal tightly. Yield: 1 batch.

Instructions to attach to jar:
Friendship Soup Mix:
To prepare soup: Carefully remove macaroni from top of jar and
set aside. In a large saucepan or Dutch oven, brown beef; drain.
Add the water, tomatoes and soup mix; bring to a boil Reduce heat;
cover and simmer for 45 minutes. Add reserved macaroni; cover and
simmer for 15 to 20 minutes or until macaroni, peas, lentils and
barley are tender. Yield: 16 servings (4 quarts)