Green Pea Salad

• 1/3 cup Sour Cream
• 1 Tablespoon Mayonnaise
• Salt And Pepper (to taste)
• 1 Tablespoon White Vinegar
• 4 cups Frozen Green Peas, Almost Totally Thawed
• 1 slice ham diced or 1/2 pound bacon cooked crisp and chopped
• 1/2 Small Red Onion, Sliced Thin (or chopped)
• 1 1/2 cup Cheddar Cheese diced into small cubes

Mix the sour cream, mayonnaise, salt, pepper, and vinegar together to make the dressing. Taste for season. Add dill or parsley if you wish.

Mix Salad ingredients together gently. Add dressing. Cover with plastic wrap and refrigerate a few hours before serving

Roasted Savory Butternut Squash

1 large butternut squash peeled, seeded and chopped into 1 inch pieces
2 tablespoons olive oil
2 cloves garlic minced
1 teaspoon salt
1/2 teaspoon pepper

Mix all the ingredients together in a large bowl until squash is well coated with olive oil and seasonings.  Dump into a shallow sprayed casserole dish. Bake at 400ºF for 60 minutes. Toss once during baking.

Broccoli Casserole

• approximately 4 cups fresh broccoli florets (steamed)
• 1 can cream of broccoli or broccoli cheese soup
• 2 cups shredded cheddar cheese
• ¼ cup mayonnaise
• 1 tablespoon lemon juice
• 1 ½ cups crushed cheese flavored crackers

In large covered sauce pan filled with about ¼ inch worth of water, steam broccoli florets until bright green and hot (approximately 3 to 5 minutes once water comes to a boil). Drain broccoli well.  Place into a sprayed 2 quart casserole.  In the mean time mix soup with mayonnaise, cheese and lemon juice.  Layer in casserole atop the broccoli florets.  Bake at 350°F for about 30 minutes.  Top with crushed cheese crackers and bake an additional 10 minutes.

Roasted Acorn Squash

• 1 squash for each of 2 people
  
• 2 teaspoon butter or margarine
• 1 tablespoon brown sugar and/or 1 teaspoon maple syrup
• water
• salt and pepper (if you desire)

Spray and fill a cake pan of shallow casserole with water to almost half way. Cut each squash in half, remove seeds.  Place cut side down in pan of water. Bake at 375°F for one hour.  Remove from oven turn squash over placing 2 teaspoons butter and 1 tablespoon brown sugar in center of squash bowl. Return to oven for about 15 minutes.  Remove from oven sprinkle with salt and pepper then with a fork or spoon mix soft squash with melted brown sugar and water before eating.

Feel free to measure the butter and brown sugar to your liking.  I like the combination of sweet and savory flavors so I sprinkle with the salt and pepper

Cinnamon Maple Chunky Applesauce

• 4 cups peeled, chopped apples (fresh or frozen is fine)
• ½ cup very loosely packed brown sugar
• ¼ cup good bourbon or brandy (optional)
• ¾ teaspoon cinnamon
• 1/2 teaspoon Maple Flavoring or 1 Tablespoon Fresh Maple Syrup

Place all ingredients into the crock pot. Stir until apples are coated. Cook on high heat for about 3 hours. Stir ingredients and mash with potato masher leaving some chunks. Let cool slightly. Serve warm or cold.

Chickpea Garden Salad

Prepare marinade in advance:

• 2 Tablespoons Balsamic Vinegar
• 3 Tablespoons Extra Virgin Olive Oil
• 1 can Chickpea's (rinsed and drained well)

Salad:

• 1 ½ Cup diced tomato (2 large or 4 small)
• 1½ Cup diced cucumber seeded with skin on (1 large or two small)
• 3 Tablespoons dry oregano
• 1 package crumbled feta cheese (about ½ cup)
• salt and pepper to taste
• 4 Tablespoons Italian Dressing

Rinse chickpeas well drain and remove loose skins. Mix Balsamic Vinegar and EVOO in 1 quart size zip lock bag. Add chickpeas and marinade at least 6 hours (the longer the better).
Dice tomatoes and put them in colander to drain while you prepare the other ingredients. Slice cucumbers in half lengthwise scraping seeds from the center. Slice each half in half, and in half again. Then dice into small pieces. Mix tomatoes and cucumbers together. Add oregano and chickpeas. Toss. Just before serving add feta cheese and dressing. Then salt and pepper to taste.

Baked Cauliflower

• 1 Head cauliflower (broken into florets and steamed)
  
• 1 cup of sour cream or Sour Cream based Flavored Dip
• Salt and Pepper
• ½ stick margarine (melted)
• 2 cups Italian seasoned Bread crumbs

Mix steamed cauliflower with sour cream, salt and Pepper to taste. Dump mixture into a sprayed glass 9" pie plate. Melt margarine. Mix with bread crumbs until crumbs are moistened. Sprinkle over cauliflower mixture. Bake at 350°F for about 1 hour or until top is golden brown and bubbly. You can add saute'd onions and/or garlic to the cauliflower if you wish.

Torellini Pasta Salad & Pesto Sauce

This is a great pasta to make in large quantities for parties. The fact that it doesn't have to be chilled is another plus.

• 1 bag dry cheese filled tortellini  Cooked per directions
• 2 or3  diced sweet peppers of various colors (red, yellow, orange)
• 2 stalks celery, diced
• 1 medium sweet onion, diced
• 2 cups firm tomatoes, diced (roma tomatoes diced or grape tomatoes cut in half are good)
• 1 can sliced black olives
• 2 to 3 cups home made or store bought basil pesto
• ¼ cup pasta water to thin pesto if needed
• 1 cup toasted pine nuts (optional)
• 1 cup grated Parmesan cheese for topping (optional)
• 1 cup fresh basil, chopped (optional)

Chop fresh ingredients while preparing pasta.  Mix all ingredients gently folding in pesto until everything is well coated.  Serve chilled.
PESTO 

• approximately 2 cups packed fresh basil leaves
• 3 cloves garlic
•  1/3 cup pine nuts
• salt and pepper to taste
• approximately 1/2 cup Olive oil or more to desired consistency
• 1/2 cup Parmesan cheese (if using in a dish immediately otherwise leave it out)

Put all ingredients except olive oil into food processor. Pulse until chopped fine. Drizzle in Olive oil until desired consistency.

Green Beans w/ Butter Toasted Pecans

• 16 ounce package frozen green beans or equivalent of fresh green beans
• ¼ cup pecan pieces
• 1 tablespoon & 1 teaspoon butter or margarine divided
• dash of Worcestershire sauce
• dash of pepper
• pinch of salt

In sauce pan, using a steam basket, steam green beans until hot (about 3 minutes). Remove basket of beans and drain water. In hot sauce pan add 1 teaspoon butter. While that melts add pecan pieces, salt and pepper. Toss and toast for about 2 to 3 minutes. Add tablespoon of butter and dash of Worcestershire sauce then green beans. Toss to coat beans with butter and disperse pecans. Serve.

Baby Bok Choy With Cashews

• 2 Tablespoons olive oil
• 1 cup chopped green onions
• 3 cloves garlic, chopped
• 1 pound baby bok choy, rinsed, larger leaves seperated from base, base chopped into bite sized pieces.
• ½ teaspoon dark sesame oil
• Salt & Pepper to taste
• Dash of low - sodium soy sauce to taste
• 1/2 cup chopped roasted salted cashews

Heat olive oil in large sauté pan on medium/high heat. Add onions, then garlic, then bok choy stems. Sprinkle with salt. Sauté for approximately 3 minutes.  Add in bok choy leaves. Sprinkle with sesame oil. Cover and cook for another 3 minutes or until everything is a bright green color, tender crunchy, and leaves are slightly wilted.  Lower heat to low, stir and cook another minute or two. Gently mix in cashews and season with soy.

Scones

• 2 cups flour (plus 1 or 2 Tablespoons to toss fruit with)

  

  Cherry-Almond Glazed Scone

• 1 Tablespoon baking powder
• 1 teaspoon salt
• 1/3 cup sugar
• 1/4 cup unsalted butter, chilled and cut into chunks
• 3/4 cup buttermilk
• 1 egg
• Variety of optional additions to mix or match: 1 cup fresh or frozen fruit. 2/3 cup dried fruit. 1/3 cup nuts

Preheat oven to 400ºF

In a large bowl mix flour, baking powder, salt and sugar until well combined. Cut in butter using a pastry blender or two forks until the butter pieces resemble crumbs.

In another small bowl mix buttermilk and egg together.  Add dry ingredients. Mix just to incorporate. Do not over mix.  In a separate bowl toss fruit with 1 to 2 Tablespoons flour (this prevents the fruit from sinking to the bottom of the dough while baking). Shaking off extra flour, add optional ingredients gently folding it into dough.  Drop large tablespoons of batter on to an ungreased cookie sheet. (Makes 6-12 depending on the size you desire)

Bake 15 to 20 minutes

Let cool and glaze if desired.

Cauliflower Fritters

• 4 cups steamed cauliflower (roughly chopped)
• 2 cloves garlic, (minced)
• 1 cup whole wheat flour
• 2 eggs
• 1/2 cup Pecerino Romano cheese
• 1/4 cup fresh parsley, finely chopped (or 1 tablespoon dry)
• 1/4 cup hot water
• salt & pepper to taste
• 1/4 cup olive oil

In a large bowl combine steamed chopped cauliflower, flour, garlic, eggs, grated cheese, parsley, salt and pepper. Add water a little at a time until the batter becomes slightly more dense than pancake batter. On a medium - low heat add 1 tablespoon olive oil to a 10 inch skillet to coat the bottom of the pan. Measure about 1/4 cup of cauliflower mixture to make Fritters. Cook until golden brown, turn and cook another few minutes. Add a little bit of oil each time and repeat process until batter is gone. (Makes about 24 fritters)

** These make a great substitute for Potato Pancakes.  There are only 3 of us so I'm going to attempt to make the full recipe and freeze the remaining to reheat in the microwave at another time. If I remember I'll come back and try to let you know how that goes.

Broccoli Salad

• 1 large head broccoli cut into bite sized florets &
• 4 pieces of bacon cooked crisp drained and crumbled
• ¼ cup sunflower meats
• ½ cup shredded sharp cheddar cheese
• 1/4 cup raisins (optional)

Steam broccoli florets just until bright green color and still fresh crisp (about 3 minutes) then let cool. Prepare bacon, drain and crumble.  Mix all ingredients together and chill while preparing dressing.
Dressing

• 1 cup mayonnaise
• 1/ 8 to 1/4 cup sugar (scant measure)
• 1 Tablespoon white vinegar
• Salt (omit if using salted sunflower seeds)
• Pepper

Mix all ingredients and chill until ready to serve.  Serves 4

[Note: Reserve broccoli stems for slaw.  Cut off tough ends and peal where the leaf come off the stem as they get tough too.  shred with a carrot or two, chop 1/2 bunch scallion make into Chinese Slaw recipe, halved]

Dad's Favorite Potato Salad

• 3 pounds small red potatoes (cut into bite sized pieces)
• ½ pound bacon (cooked, drained and crumbled)
• 2 celery stalks (chopped)
• 1 large onion (diced)
• 9 hard boiled eggs (sliced)
• 2 cups Hellman’s Light Mayonnaise
• 1 – 2 tablespoon(s) stone ground mustard
• 1 (or less) tablespoon sugar
• 1 teaspoon salt
• ½ teaspoon ground black pepper
• 1 teaspoon paprika
• 1 tablespoon fresh dill chopped

Fry bacon until crispy, drain and let sit until cool. Crumble and set aside. Fill large pan 3/4 of the way with cold water. Chop red potatoes into bite sized pieces placing immediately into water. Heat on high until boiling. Cook for 7 – 10 minutes until pieces are firm but tender. Remove from heat and drain. Let cool. At the same time cook hard boiled 9 eggs placing them in pan of water, heating until boiling. Boil for ten minutes. Immediately remove from heat plunging them into cold water. Drain and refrigerate. Meanwhile chop celery and onion place in large bowl. Set Aside.
In small bowl mix mayonnaise with mustard, salt, pepper, paprika and dill. Add sugar to taste.
When all ingredients are cooled peel 6 eggs and chop. Toss celery, onion, bacon, potatoes and eggs with mayonnaise mixture. Transfer to serving bowl. Slice last 3 eggs and place on top of salad. Sprinkle with more paprika for garnish. Refrigerate until cold.

Basic Beer Bread

Cheddar - Dill Beer Bread

• 3 Cups all-purpose flour
• 1 Tablespoon granulated sugar
• 1 teaspoon salt
• 1 Tablespoon baking powder (fresh!)
• 12 ounces beer
• 1/4 cup melted butter

Heat oven to 375ºF.
Combine flour, sugar, salt, baking powder (**and optional ingredients)  in a large mixing bowl.
Slowly stir in beer and mix just until combined. Batter will be thick.
Spread in a greased 8″ loaf pan.
Pour melted butter over the top.
Bake about 45 minutes or until golden brown and a toothpick  stuck in the center comes out clean.
Cool in the pan on a rack for 10 minutes.
Remove from pan and cool 10 more minutes.
Serve warm or at room temperature.

**Don’t be afraid to flavor it up with any multitude of variations. Here are some idea’s:
Herbs:  1 teaspoon dried or 1 tablespoon fresh. Garlic, Rosemary, oregano, thyme,  dill, chili powder just to name a few.
Cheese: 1 cup grated sharp cheddar, crumbled feta, Parmesan, Romano, Asiago
Other options: 1/2 cup chopped scallions or onion, fresh parsley, fresh basil, sun dried tomato
Replacements: in place of 1/2 cup of the flour use 1/2 cup whole wheat flour, or 1/2 cup oatmeal.

I love this recipe because it’s so versatile, quick and easy. Surely you can mix and match combination to fit with whatever you might be serving it up with.  I dig the garlic, dill, cheddar cheese version the most. Sometimes I add chili powder and bacon or infuse the melted butter with garlic before pouring it over the bread. It always comes out delicious!

Spinach Salad with Warm Bacon Dressing

• 4 large handfuls spinach (rinsed & dried)
• 2 large eggs (hard boiled)
• 8 pieces crispy bacon (chopped) (reserve fat)
• 4 Large white mushrooms (sliced)
• 1 small red onion (sliced thin)

Dressing:

• 3 tablespoons bacon fat (or combine fat with olive oil for 3 tablespoons)
• 3 tablespoons red wine vinegar
• 1 teaspoon sugar
• 1/2 teaspoon Dijon mustard
• Salt
• Pepper

Remove the stems from the spinach and wash, drain and pat dry.
Place in large mixing bowl and set aside.
Hard boil the eggs and cook the bacon until crisp.
Reserve 3 Tablespoons of bacon fat. (I reserve 1 Tablespoon bacon fat  and add extra virgin olive oil for the rest).
Slice mushrooms (hint: the egg slicer works well on mushrooms too) and onion.
Add to spinach and toss.
Peel and slice eggs, crumble bacon.
In small saucepan on low heat whisk bacon fat (olive oil) with vinegar, sugar and Dijon mustard.
Season with salt and pepper.
Drizzle warm dressing over spinach. Toss.
Top with sliced eggs and crumbled bacon.

Parmesan Vegetable Salad

SALAD:

• 2 Cups Cauliflower
• 2 Cups Broccoli
• 1 Small Red Onion (sliced thin)
• 1/2 head ice burg lettuce
• 1/2 pound bacon (cook crisp and crumbled)
• 1 Cup seasoned croutons

Toss together the vegetables leaving the bacon and croutons set aside for later.
Mix dressing.
DRESSING:

• 1 Cup Mayonnaise
• 2 Tablespoons Sugar
• 1/4 teaspoon Basil
• 1/4 Cup + 1 Tablespoon Parmesan Cheese
• 1 1/2 teaspoon Parsley

Add all ingredients to a small bowl.
Mix until well blended.
Add to vegetables and toss until coated.
Just before you’re ready to serve sprinkle with Bacon and Croutons. Toss & Serve.

Chinese Slaw

Salad:

• 1 package broccoli slaw or 1 package cole slaw.
• 1 pkg Ramen noodles (oriental)
• 1/2 cup sunflower seeds (unsalted)
• 1/2 cup slivered almonds
• 1 bunch scallions (chopped using some of the green)

Sauce:

• 1/2 cup olive oil
• 1 Tablespoon sesame oil (optional)
• 1/4 Cup sugar
• 3 Tablespoons Rice Vinegar (white vinegar is okay too)
• 1 package seasoning from Ramen noodle package.

Add 1 Tablespoon olive oil to a frying pan.
Toast crushed Ramen noodles with almonds in a frying pan, tossing often so the almonds don't burn, until golden brown.
Remove from heat.
Add sunflower seeds.
Cool. In a large bowl toss cole slaw and scallions.
Add cooled noodle mixture and toss.
Set aside
Whisk together sauce ingredients.Reserve.
Pour over salad and toss just before serving. (serves 4)

Green Bean Bundles

• fresh green beans (Enough to bundle into 10 packets of 6-8 beans each, depending on size).
• 5 slices bacon (center cut 30% leaner bacon is what I used but any bacon will do)
• 10 toothpicks
• 3 tablespoons butter ( the real stuff ) melted
• 3 teaspoons brown sugar
• 1 teaspoon soy sauce (low sodium)
• 1/2 teaspoon garlic powder
• 1/4 teaspoon black pepper

Bring pot of water to boil. In the mean time wash and snap ends from fresh Green Beans. When water comes to boil add beans blanching for 3 minutes.

Prepare bowl of iced water.

After 3 minutes drain boiling water from pan and immediately toss the beans into iced water to stop cooking. They'll be a beautiful bright green color.

After a minute or two, remove beans from the water and place on towel. Pat the beans with the towel until dry.

Cut five pieces of bacon in half. Wrap each piece of bacon around a bundle of 6 -8 green beans securing bacon with a toothpick. Set each bundle in a shallow casserole dish.

At this point they can be covered with plastic wrap and refrigerated overnight.

If you choose to bake immediately, preheat oven to 375º F.

While oven is preheating whisk melted butter, brown sugar, soy sauce, garlic powder and pepper together. Brush sauce over each bundle of beans until each bundle is coated and sauce is gone.

Bake for 45 minutes or until bacon is done. (Thick sliced bacon will take more time.). Serve immediately.