Peanut Butter Cookies

INGREDIENTS
1/2 cup sugar
1/2 cup packed brown sugar
1/2 cup butter, room temperature
1/2 cup peanut butter
1 egg
1 1/4 cup flour
3/4 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon salt


1 Beat the butter until creamy, 2 minutes. Add the sugars, beat for 2 more minutes. Mix in the peanut butter and egg. Mix together the dry ingredients - flour, baking soda, baking powder and salt. Stir the dry ingredients into the sugar butter mixture.

2 Wrap dough in plastic and refrigerate at least 3 hours.

3 Preheat oven to 375°F. Shape dough into 1 1/4 inch balls. Place about 3 inches apart on ungreased cookie sheet. Flatten in crisscross pattern with a fork. Bake until light brown, 9 to 10 minutes. Cool on baking sheets for a minute; transfer to rack to cool completely.
For chewier cookies, bake at 300°F for 15 minutes.

Yield: Makes about 2 dozen cookies.

For Peanut Butter Blossoms

1 Shape dough into 1-inch balls. Roll in granulated sugar; place on ungreased cookie sheet.

2 Bake 8 to 10 minutes or until lightly browned. Immediately press a chocolate into center of each cookie. Cookie will crack around edges.

3 Remove from cookie sheet to wire rack. Cool completely.

Pineapple Casserole

2 (20 ounce) cans of pineapple tidbits-drain all juice except for 6 tablespoons)
1 cup sugar
6 tablespoons flour, plain
2 cups cheddar cheese (mild) grated
1 stick of butter, melted
Escort crackers (use two of the cellophane packs inside box) crushed or Ritz

1. Mix sugar, flour and the 6 tablespoons of pineapple juice.

2. Stir in drained pineapple and grated cheese. Pour into casserole dish.

3. Top casserole with buttered cracker crumbs.

Bake at 350 degrees for 30-35 minutes.

Fudge

3/4 c. milk
2 sq. Bakers' unsweetened chocolate
2 c. sugar
3 tbsp. butter
2 tbsp. vanilla

1. Melt chocolate in milk over medium heat. When blended, add sugar and bring to boil. Candy is done when you drop a small amount of fudge in cold water and it forms a hard, brittle ball.

2. Fill sink with 3 inches of water and remove pan from stove and set it in water. Add butter and vanilla and stir until well mixed and thick.

3. Pour into buttered pie tin. Place in refrigerator until cold. May also add nuts if desired.

Yeast Rolls

Ingredients

2 cups hot water
1/2 cup margarine
1/3 cup white sugar
2 teaspoons salt
1/2 cup cold water
2 (.25 ounce) packages active dry yeast
5 1/2 cups all-purpose flour
2 eggs
Directions

Melt margarine in hot water. Add sugar and salt and stir. Add cold water and yeast. Stir to dissolve yeast.

Add 3 cups flour and mix. Add eggs and 2 1/2 - 3 cups more flour. Mix, cover and let rise until dough doubles in size.

Punch down and let rise 30 more minutes or until doubles.

Make walnut size balls of dough. Place about 2 inches apart in well-buttered 9 x 13 inch pan. Bake in a preheated 350 degrees F (175 degrees C) oven for 30-45 minutes. Brush top of rolls with margarine while hot.

Creamy Broccoli Soup

1/4 cup chopped onion
1 tablespoon butter
1 8 ounce package cream cheese, cubed
1 cup milk
1 chicken bouillon cube
3/4 cup boiling water
1 (10 ounce) packaged chopped broccoli, cooked and drained
1/2 teaspoon salt
dash pepper
silvered almonds, toasted

1. Saute onion in butter.

2. Add cream cheese and milk. Stir over low heat until cream cheese is melted.

3. Dissolve bouillon cube in boiling water. Add to cream cheese mixture.

4. Stir in broccoli, lemon juice and seasonings.

5. Heat thoroughly. Top each serving with toasted almonds.

Cheese Cake-Pecan Pie

1 8 ounce package cream cheese, softened
1 large egg
1/3 cup sugar
1/4 teaspoon salt
1 teaspoon vanilla extract
1 unbaked 9 inch deep-dish pastry shell
1 1/4 cups chopped pecans
3 large eggs, lightly beaten
1 cup light corn syrup
1/4 cup sugar
1 teaspoon vanilla extract

1. Combine cream cheese, egg, sugar, salt and 1 teaspoon vanilla extract; beat on low speed with an electric mixer until smooth.

2. Pour into pastry shell; sprinkle evenly with pecans.

3. Combine 3 eggs, corn syrup, sugar and 1 teaspoon vanilla extract. Pour in pie shell.

Bake on the lowest rack at 350 degrees for 35 minutes or until set.

Baked Macaroni and Cheese

1 pkg. (8 oz.) elbow macaroni
1/2 tsp. salt
2-1/2 tbsp. butter, melted
1-3/4 c. milk
1/3 c. bread crumbs
8 oz. Velveeta, cubed
2 tbsp. flour
1/8 tsp. pepper

Cook macaroni as directed on package and drain. Melt 1-1/2 tbsp. butter in a heavy saucepan. Blend in flour, stir in milk slowly, and cook, stirring constantly, until mixture thickens. Add seasonings and cheese, stirring until cheese is melted. Add macaroni and transfer to a buttered 1 qt. casserole or individual casseroles.

Combine bread crumbs and 1 tbsp. melted butter. Sprinkle over macaroni.

Bake at 400°F for 20 minutes.

Wassail

1 gallon apple cider
1 quart orange juice
4 sticks cinnamon
1 cup lemon juice
1 quart pineapple juice
12 whole cloves
1 cup sugar
water to finish out 1 1/2 gallon

Mix all ingredients and simmer 10 minutes. Remove cinnamon sticks an cloves. Serve hot.

INGREDIENTS:
Unsalted butter, softened
One 12-ounce package semisweet chocolate chips
1 cup butterscotch chips
One 14-ounce can sweetened condensed milk (save the can)
1 teaspoon pure vanilla extract
One 8-ounce can walnuts, plus more for topping
½ cup raisins or dried currants (a couple of handfuls)
Candied red and green cherries (optional)

DIRECTIONS:
1. Grease an 8-inch round cake pan with softened butter. Pour the chocolate and butterscotch chips, condensed milk and vanilla into a medium saucepan. Put the pan on the stove and turn the heat to low.

2. Cover the empty condensed-milk can with plastic wrap and put it in the center of the round cake pan.

3. Stir the chips and milk until they melt together, about 3 minutes. Have a GH (Grown-up Helper) move the pan off the stove if it's too heavy. Place the pan on a pot holder so it does not burn the kitchen counter. Stir in the nuts and raisins. Scoop the fudge into the cake pan all around the plastic-covered can in the center to form a wreath or ring shape. Let it be all bumpy and funky on top. Keep pushing the can back to the center if the fudge moves it away from there. Cut the red cherries in half with scissors and the green cherries into quarters. Use the green pieces to make leaves and the red to make holly berries. Decorate the fudge with several groups of holly berry sprigs made from the cherries and garnish with walnuts between the sprigs. (The fudge looks good left plain, too!)

4. Put the fudge in the fridge and chill until firm. Remove the can from the center, then loosen the sides and bottom of the fudge with a spatula. Cut the fudge into thin slices to serve.

Blackberry Cobbler

1 cup self rising flour
1 cup sugar
1 cup milk
1 stick butter
1 quart blackberries

1. Melt butter in a 2 quart baking dish.

2. Mix flour, sugar and milk; beat until well mixed, then pour over melted butter. Do not stir.

3. Cover with t0 sweetened blackberries and stir slightly to mix.

4. Bake in a preheated 350 degree oven about 30 minutes until crust rises to top and is lightly brown.

Recipes, Remedies & Rumors, Cades Cove Preservation Association, McCauley

Dump Peach Cobbler

1 cup self rising flour
1 cup sugar
3/4 cup milk
1 stick margarine
1 large can sliced peaches

Sift four in 2 qt casserole dish, add sugar and milk. Stir until smooth. Melt margarine in saucepan, pour into center of batter. DO NOT STIR.

Pour peaches with juice into center. DO NOT STIR.

Bake at 400 degrees for 45 minutes.

Recipes, Remedies & Rumors,  Cades Cove Preservation Association, Dorthy Sutton

Corn Casserole

3 eggs well beaten
1 can cream style corn
1 can whole kernel corn undrained
1 stick butter melted
1 8 ounce French onion chip dip
1 box Jiffy muffin mix

Mix well-bake 350 degrees for 35 minutes.

Recipes, Remedies & Rumors,  Cades Cove Preservation Association, Dorthy Sutton

Cheese Ball

2 8 oz pkg cream cheese (softened)
1 small can crushed pineapple (drained)
1 cup chopped pecans
1/4 chopped green pepper
2 tablespoon chopped onion
Seasoned salt

Mix together and shape into balls or rolls. Roll in chopped pecans and chill until ready to serve.

Pumpkin Butter

4 cups peeled and cubed uncooked pumpkin
1 cup sugar
1 tablespoon lemon juice
1/8 teaspoon ground cloves
1/2 teaspoon ground cinnamon

1. Place the pumpkin in a saucepan and cover with water. Bring to a boil and cook until the pumpkin is quite soft, about 5 to  minutes. Drain well. Puree in a blender, processor or a food mill.

2. Place in a heavy-bottomed saucepan and stir in lemon and sugar. Bring to a boil over medium heat, then reduce heat to simmer and let cook until thick, about 30 to 45 minutes. stirring frequently. Has a tendency to stick to pan.

3. Test by placing a teaspoonful on cool plate. Butter is ready if no liquid appears to separate from the puree. Season with spices and pack into sterilized jars. Store in refrigerator until ready to eat. Eat like butter.

How to Make Dried Apples from Fresh Apples

Step 1 - Selecting the apples

It's fun to go pick your own and you can obviously get better quality apples! But you can also dry apples that you purchase at a grocery store or farm market. 

Also, you don't want mushy, bruised or rotten apples!

Which varieties?  Whatever are your favorites!  I prefer sweet, flavorful apples, like Fuji's, but any will work!

Step 2- Wash the apples

Just wash them in cold water, no soap. If you are going to remove the skins, don't spend too much time on it. Either way, be sure to remove any stickers that the grocery store put on the apples, though.  Peelers often get suck on those.

Step 3 - Removing bruises and soft spots

Cut out any bruised or soft parts.

Step 4 -  (Optional) Removing the apple skins

If you do not want to remove the skins, skip to step 5. This is completely optional; some people prefer them with skins, some without. The type you buy in the stores usually has the skins intact.

The mechanical apple peelers really DO work well - they're fast and easy; as long as the apples are firm and do not have many bruises or soft spots. 

This type of peeler also cores (eliminating the seeds, stem and bottom at the same time) AND slices the apples into a spiral that is about 1/8 inch thick.  I break it into nice rings. This little device really saves a lot of time!

Step 5 - Drying the apples

As I said at the beginning, you have 3 choices:

• A Food dehydrator - which is the easiest way, and since it is designed for this purpose, yields the most consistent results.
• An oven - everyone has one of these, so that means you need no additional equipment
• A car (well, or truck, suv, minivan, etc.) and a very hot , sunny day.

Regardless of the drying method you use, you spread the apple slice out on their trays and you may opt to sprinkle them with cinnamon or other spices!

Here are the specific directions for each method. NOTE: that there is a huge degree of variation in both moisture content and drying rate of different apple varieties, and ovens and driers vary considerably, too. The same variety will behave differently in different seasons. Plus you may like your slices more chewy or crisp than I do; which may require you to shorten or length the drying time. The key is to monitor the first batch closely, check them and sample them occasionally until they are the way you like and use that timing for future batches.

1. Food dehydrator: Arrange the pieces on each rack so that air can circulate, preferably with a the pieces not touching each other, but there's no need to become obsessive about it. Some people prefer to sprinkle the apples with some spices (typically cinnamon, nutmeg or allspice). Turn the dehydrator on and enjoy the aroma.  If your food drier has a thermostat, set it for 140 degrees F. It will take 12 to 24 hours. See "how to tell when they are done" in step 7, below.
2. Oven: preheat the oven to 150 degrees F (65 degrees C or gas mark 1).  If you don't have these settings, just use the lowest setting you've got. Arrange the apples on cake racks, spread out, not touching each other. Cookie sheets will work if you don't have cake racks or screens - but your need to flip or stir the apples once in a while to expose the other side of them. Some people prefer to sprinkle the apples with some spices (typically cinnamon, nutmeg or allspice). Close the oven. It takes about 10 to 20 hours, but you'll need to check periodically, including rotating the shelves and moving them up or down to get even heating. If you want to speed it up, you can bump the heat up to as high as 200 degrees F ( 93 degrees C), but you'll need to watch them much more closely. See "how to tell when they are done" in step 7, below.
3. Automobile and a hot sunny day: It sound strange but the same stifling hot car that burns your legs makes an excellent food dryer.  Spread the apple slices out on shallow trays (they work better than cookie sheets, since you don't need to worry about leaking juice!).  over them loosely with cheesecloth to keep any potential for bugs to come in contact.  Put the trays on the dashboard of your car and roll all the windows up and park in the sunniest spot you've got. It's best to start in the morning and let it go to sunset.  It may take 2 days - bring the apples in the house overnight. Some people prefer to sprinkle the apples with some spices (typically cinnamon, nutmeg or allspice)  but you'll need to check periodically. See "how to tell when they are done" in step 6, below.

Step 6 - How to tell when they're done

The amount of time it takes depends on the water content of the apples, the thickness of the slices, and how well the air is able to circulate around them. When done, the apples should be flexible, like a raisin from a fresh bag; not brittle. Most describe them as leathery with a deep red color, without free water or a tacky feeling. If you want them drier, more crispy, that's fine, but you need to dry them at least to the consistency of a raisin, or they won't keep!

Step 7 - Cool, then Fill the Zipper-type bags

Let the apples cool to room temperature (about 20 to 30 minutes), then fill the bags. Don't overfill the bags, leave a little room for expansion. Do try to avoid leaving any air pockets!   A vacuum bag is shown at left, but you can use ziploc (or similar) bags, show below.  But be sure to squeeze out the extra air (below left is before, below right is after squeezing out the excess air)

Step 8 - Vacuum seal the bags (if you have a vacuum sealer)

Obviously if you haven't got a vacuum food sealer, just inspect the bags and you may need to open them and reseal them to eliminate any air pockets! TIP:  If you don't own a vacuum food sealer to freeze foods, place food in a Ziploc bags, zip the top shut but leave enough space to insert the tip of a soda straw. When straw is in place, remove air by sucking the air out.  To remove straw, press straw closed where inserted and finish pressing the bag closed as you remove straw.

Step 9 - Store the bags in a cool, dark place

On a cool, dark shelf, the dried apples will retain their color and flavor for about 6 to 9 months. If you want to store them longer than that, just put them in the freezer instead!

Borrowed from: http://www.pickyourown.org/apples_dried.htm

Colonial Gingerbread

2 cups flour
1 cup molasses
3/4 butter-softened
1/2 cup sugar
1 egg
1 teaspoon soda
1/2 teaspoon salt
1 teaspoon ginger
1 teaspoon cinnamon

In a large bowl mix all ingredients and beat until mixed well. Pour into a 9x9x2 baking pan and bake 350 degrees for one hour. Cool on wire rack and sprinkle with confectioners sugar if desired.

From "Recipes, Remedies & Rumors", Cades Cove Preservation Association Volume 1

Chocolate Pie

1 cup sugar
4 tbs cocoa
4 tbs flour
2 eggs
2 cups milk
3 tbs butter

Mix cocoa, sugar, flour together. Add two egg yolks.

Gradually add whole milk. Cook until until thick-medium heat. After thick, add butter and vanilla. Pour into pie shell.


From "Recipes, Remedies & Rumors", Cades Cove Preservation Association Volume 1

Forgotten Cookies

2 egg whites, beaten
add 1/2 tsp vanilla
1/2 tsp vinegar
add 1/2 cups chopped nuts
1/2 cup coconut

Drop by teaspoon on well buttered cookie sheet

Heat oven to 350 degrees, turn off oven put cookies in, do not open oven for 10 hours or over night.

Recipe of Nedja Abbott Moore
From "Recipes, Remedies & Rumors", Cades Cove Preservation Association Volume 1

How to Thicken Stew

If carrots, potatoes, and other vegetables are in the stew, remove a cup or so when they're fully cooked. Mash or puree the fully cooked vegetables in a food processor, and stir the puree into the stew.
Raise the heat and boil the stew uncovered to concentrate the liquid. Make sure the boil is a gentle one, and stir frequently so the bottom of the pan doesn't scorch. Also, don't do a final seasoning until after reducing the liquid, so you don't inadvertently intensify the saltiness.
Make a beurre maniee, a paste that's equal parts flour and softened butter. Start with 1/4 cup of softened butter, work in 1/4 cup of flour, and stir the paste into the stew, 1 tablespoon at a time, waiting a few minutes after each addition, until desired thickness is reached. Make sure to simmer the stew long enough (about 5 minutes) so no floury taste remains.
Mix 1 or 2 tablespoons instant flour (Wondra) with an equal amount of liquid (cold or hot; additional or from the pot), then stir into the stew a tablespoon at a time.


Read More http://www.bonappetit.com/tipstools/tips/2008/04/how_to_thicken_stew#ixzz1fWLL2erD

Apple Cider Stew

1-2 lbs. beef or venison stew meat
8 carrots, sliced thin
6 potatoes, sliced thin
2 apples, chopped
2 tsp. salt
1/2 tsp. thyme
2 tbsp. minced onion
2 c. apple cider

Place carrots, potatoes, and apples in crock pot. Add meat and sprinkle with salt, thyme, and onion. Pour cider over meat and cover. Cook on low heat 10-12 hours. Thicken gravy.

Sour Cream Banana Bread

1/2 c. butter
2 eggs
1 c. white sugar
1 tsp. vanilla extract
1 c. ripe mashed bananas
1 tsp. cinnamon
1 tsp. baking soda
1/2 tsp. salt
1/2 c. sour cream
1-1/2 c. sifted flour
1/2 c. chopped walnuts (optional)
Preheat oven to 350°F.

Mix: butter, eggs, sugar, vanilla in a bowl and mix until creamy.

Add: bananas, cinnamon and mix well.

Add: baking soda, salt, sour cream, flour, mix until all smooth.

Pour into a greased and floured loaf pan.

Bake at 350°F for 1 hour until done.

Yogurt Banana Bread

1¾ cups all purpose flour
1½ tsp baking powder
6 tbsp butter, plus more for the pan
2/3 cup packed light brown sugar
3 ripe bananas
½ cup plain low fat yogurt
2 large eggs
¾ cup walnuts, chopped

Special equipment:
8 × 4 in (20 × 10cm) loaf pan


Prepare ahead: Will keep for up to 1 week in an airtight container.

1. Preheat the oven to 350°F (180°C). Butter the loaf pan and line the bottom with wax paper. Sift the flour and baking powder together into a bowl. Add the butter and use your fingertips to rub it in until the mixture resembles bread crumbs. Stir in the sugar.

2. Mash the bananas with a fork'you should have 1 cup. Add the bananas, yogurt, and eggs to the flour mixture and stir until combined. Stir in the walnuts. Spread in the pan.

3. Bake for 1¼ hours, or until a wooden toothpick inserted in the center comes out clean. Transfer to a wire cake rack and let cool 5 minutes. Invert onto the rack, remove the paper, and cool completely.

Downeast Maine Pumpkin Bread

1 (15 ounce) can pumpkin puree
4 eggs
1 cup vegetable oil
2/3 cup water
3 cups white sugar
3 1/2 cups all-purpose flour
2 teaspoons baking soda
1 1/2 teaspoons salt
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
1/2 teaspoon ground cloves
1/4 teaspoon ground ginger
Directions

Preheat oven to 350 degrees F (175 degrees C). Grease and flour three 7x3 inch loaf pans.
In a large bowl, mix together pumpkin puree, eggs, oil, water and sugar until well blended. In a separate bowl, whisk together the flour, baking soda, salt, cinnamon, nutmeg, cloves and ginger. Stir the dry ingredients into the pumpkin mixture until just blended. Pour into the prepared pans.
Bake for about 50 minutes in the preheated oven. Loaves are done when toothpick inserted in center comes out clean.
Nutritional Information

Amount Per Serving Calories: 263 | Total Fat: 10.3g | Cholesterol: 35mg

Almond Bark

* 1/2 cup chopped almonds
* 2 cups white chocolate chips
* 1 tablespoon shortening

DIRECTIONS

1. Line a 9x13 inch baking pan with parchment paper. Set aside. Put chopped almonds In a skillet. Cook, stirring often over medium high heat, until golden brown. Remove from heat.
2. In a metal bowl over a pan of simmering water, melt chocolate chips and shortening until smooth. Remove from heat and stir in 1/2 the toasted almonds. Spread onto the prepared baking pan. Sprinkle with remaining almonds, and chill 30 minutes, or until solid. Break into bite-size pieces to serve.

Bacon Cupcakes

I found this recipe over all over the net originated with a
blog called Vanilla Garlic.

What You'll Need...
4 1/2 tablespoons of butter, room temperature
1/2 tablespoon of bacon drippings (left in the fridge to become solid)
1 egg
5 tablespoons of brown sugar
4 tablespoons maple syrup
1 1/4 cup of self rising flour
1 teaspoon of baking soda
1/2 teaspoon of baking powder
tiny tiny pinch of kosher salt
1/4 cup of milk
1/4 cup of minced bacon, cooked and drained

What You'll Do...

1) Cook some bacon in a fry pan (about 6 thick strips). Reserve the drippings and place in the fridge to solidify. Mince 1/4 a cup of the bacon. The chef should eat whatever is left to assure that the bacon is tasty.

2) Beat the crud out of the butter and solidified bacon fat 'till light and creamy. Add the brown sugar and maple syrup and beat well until combined.

3) Add the egg and beat until incorporated.

4) Sift the flour, salt, baking soda and powder together.

5) Add some of the flour and mix, then some of the milk, then continue to alternate the dry and wet ingredients, ending with the dry. Mix until just combined. Fold in the bacon. Taste and add more maple syrup, flour, or milk if needed for desired taste. Keep in mind the maple frosting is very sweet, and to add in very small increments for alterations as maple syrup in large amounts can break a cake batter.

6) Scoop into cupcake papers and bake at 350 F for 18-22 minutes or until a toothpick comes out clean. Be sure to rotate the pan after the first 15 minutes for even baking.

Maple Syrup Frosting
What You'll Need...
4 tablespoons of butter
2 tablespoons of maple syrup
1 cup of powdered sugar
turbinado sugar (optional, but recommended)
coarse grain sea salt (optional, but recommended)

What You'll Do...
Combine the syrup and butter until combined. Add the sugar, a bit at a time, and whip at high speeds until combined. Pipe or spread onto cupcakes. Sprinkle on sea salt and turbinado sugar for decoration and a lot of added flavor.

APPLE OATMEAL COOKIES

1/2 c. butter, softened
1/2 c. honey
1 egg
1 tsp. vanilla
3/4 c. flour, unsifted
1/2 tsp. baking soda
3/4 tsp. cinnamon
1 med. apple, finely chopped
1 1/2 c. oatmeal

Beat butter, honey, egg and vanilla together. Mix flour, baking soda and cinnamon together. Add egg to mixture. Add apple. Mix well. Stir in oatmeal. Drop by spoonfuls on greased cookie sheet and bake at 375°F for 10 minutes.

Spiced Apple Cookies

½ c. shortening*
1 1/3 c. dark brown sugar
1 egg
¼ c. whole milk
2 ¼ c. all-purpose flour
1 t. baking soda
1 t. ground cinnamon
½ t. ground cloves
½ t. ground nutmeg
½ t. salt
1 c. chopped walnuts
1 c. unpeeled apple, finely chopped (I use a juicy, sweet variety like McIntosh)

1. Preheat oven to 350.
2. Beat together shortening and brown sugar until full combined. Add egg and milk and mix ingredients well.
3. In a separate bowl combine flour, soda, cinnamon, cloves, nutmeg and salt. With the mixer on low, slowly add dry ingredients, scraping down the sides as necessary, until everything is fully combined.
4. Stir chopped apple and walnuts into the batter with a wooden spoon.
5. Drop cookies by rounded teaspoonfuls about 2-inches apart on a cookie sheet lined with Silpat or parchment paper. Press the tops of the cookie down with your top two fingers so they are slightly flattened.
6. Bake for 12-14 minutes or until cookies hold their shape and are slightly browned on the edges.

Crispy Salted Oatmeal White Chocolate Cookies

1 cup all-purpose flour
3/4 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon table salt
14 tablespoons (1 3/4 sticks) unsalted butter, slightly softened
1 cup sugar
1/4 cup packed light brown sugar
1 large egg
1 teaspoon vanilla extract
2 1/2 cups old-fashioned rolled oats

6 ounces good-quality white chocolate bar, chopped

1/2 teapoon flaky sea salt (like Maldon or fleur de sel) (for sprinkling on top)

1. Preheat oven to 350 degrees. Line baking sheet with parchment paper or Silpat. Whisk flour, baking powder, baking soda, and table salt in a medium bowl.

2. Beat butter and sugars until light and fluffy. Scrape down bowl with rubber spatula, then add egg and vanilla and beat until incorporated. Scrape down bowl again. Add flour mixture gradually and mix until just incorporated and smooth. Gradually add oats and white chocolate and mix until well incorporated.

3. Divide dough into 24 equal portions, each about 2 tablespoons. Roll between palms into balls, then place on lined baking sheets about 2 1/2 inches apart. Using fingertips, gently press down each ball to about 3/4-inch thickness.

4. Sprinkle a flake or two of sea salt on each cookie

5. Bake until cookies are deep golden brown, about 13 to 16 minutes, rotating baking sheet halfway through. Transfer baking sheet to wire rack to cool.

Peanut Butter and Honey Crisp Rice Squares

1 cup peanut butter
3/4 cup honey
1 teaspoon vanilla
3 cups crisp rice cereal
1 cup chocolate chips (optional)

1. Combine peanut butter, honey and vanilla in a heavy saucepan. Heat on medium-high heat until it just starts to bubble, stirring constantly.
2. Remove from heat.
3. Add crisp rice, and stir until coated.
4. If using chocolate chips, transfer to a mixing bowl, and carefully fold in chocolate.
5. Press into a greased 8" or 9" square pan.
6. Wait until completely cooled to cut.


Read more: http://www.food.com/recipe/peanut-butter-and-honey-crisp-rice-squares-413387#ixzz1dQ3B0NCu

Peanut Crunch Balls

2 cups Ghirardelli® Milk Chocolate Chips
2 cups Ghirardelli® Semi-Sweet Chips
1 stick butter, melted
2 cups peanut butter, chunky
1-1/2 cups peanut butter, smooth
3 cups rice krispies
3 cups confectioners sugar
2 teaspoons Karo syrup (clear)
2 tablespoons Vegetable oil
Peanuts, crushed (optional)

In a large bowl, mix melted butter, peanut butter, rice krispies, sugar and karo syrup. Line cookie sheets with wax paper. Scoop and roll into 1” balls and refrigerate for at least 4 hours. Melt chocolate in double boiler, adding ½ teaspoon of vegetable oil at a time, until dipping consistency. Dip balls in melted chocolate and place back on wax paper lined cookie sheet and refrigerate until chocolate is set.

Read More http://www.epicurious.com/recipes/food/views/Peanut-Crunch-Balls-368129#ixzz1dQ0x9mUS

Honey Crunch Cookies Recipe

2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1 cup butter, softened
1 cup honey
2 eggs
1 cup flaked coconut
1 cup butterscotch chips
4 cups crisp rice cereal

1. Sift together the flour, baking powder and salt; set aside. In a large , cream butter until light and fluffy.
2. Add honey, a little at a time, beating well after each addition.
3. Add eggs, one at a time, beating well after each addition. Mixture will appear curdled. Gradually add dry ingredients; beat until moistened. Fold in the coconut, chips and cereal. Drop by teaspoonfuls 2 in. apart onto greased baking sheets.
4. Bake at 350° for 12-14 minutes or until golden brown. Remove to wire racks. Yield: about 5 dozen.

Nutritional Analysis: 2 cookies equals 196 calories, 10 g fat (7 g saturated fat), 31 mg cholesterol, 181 mg sodium, 25 g carbohydrate, trace fiber, 2 g protein.

Saltine Toffee

35 saltine crackers
1/2 c (1 stick) butter
1/2 c firmly packed light brown sugar
8 (8 squares) semi-sweet baking chocolate, chopped (you can also use 8 oz. of chocolate chips)
1 c chopped walnuts or pecans

1. Preheat oven to 400°F. Line a 15x10x1-inch baking pan with foil or parchment paper. Place saltines in even rows on lined baking pan.
2. Melt butter and sugar in saucepan over medium heat. Continue cook on medium-high heat until butter is completely melted and mixture is well blended, stirring frequently. Bring to boil; boil 3 min. without stirring. Spread evenly over crackers. (Note: this is the only tricky part. A friend advised that if you use a full cup of butter it's much easier to spread but I've stuck to the 1/2 cup measure).
3. Bake for 7 minutes. Remove from oven and sprinkle with chopped chocolate or chips is using and allow to stand about 5 minutes so chocolate can melt.
4. Spread melted chocolate evenly over ingredients in pan; sprinkle with nuts. Cool and break into pieces. Store pieces in refrigerator.

Chocolate Nut Cranberry Clusters

8 oz good quality dark chocolate chips (although i've used nestles semi sweet chocolate chips and they are still very good)
1 c coursley chopped walnuts, pecans or almonds (make sure the pieces are not too small)
1/2 c dried cranberries (craisins) or you can use raisins

1. Line a small baking sheet with waxed paper.
2. Place chocolate chips in a 2 cup pyrex measuring cup and microwave on 50% power for approx 25 seconds - then stir well. Continue doing this until the chocolate chips are almost completely melted - reducing the time as you go. Be careful to not let the chocolate burn.
3. Add the nuts and dried cranberries to the melted chocolate and mix well.
4. Drop tablespoon fulls of the chocolate mixture onto the waxed paper covered cookie sheet.
5. Place in frig for at least 15 minutes. Enjoy.

Oreo Cookie Balls

1-18oz. pkg oreo cookies (regular size, 3 rows of cookies)
1-8oz. pkg cream cheese-block
4 oz white chocolate almond bark

1. Add oreos to food processor and blend until fine.
2. Add cream cheese to oreo crumbs and blend until dough-like.
3. Chill mixture for 15 minutes then roll into bite-size balls. Chill balls for 15 minutes.
4. Melt almond bark in microwave according to package directions. Dip chilled oreo balls in melted chocolate using fork so chocolate can "drip off". Set covered cookie balls onto waxed paper and let set aprox. 30 minutes. If using sprinkles or decorative sugars do so before chocolate sets. I usually do a dozen at a time sprinkling after each dozen.

Make Your Own Bark

Choose a flavor:

Rocky Road
1-1/2 pkg. BAKER’S Semi-Sweet Chocolate, melted
1/3 cup coarsely chopped HONEY MAID Grahams
1/3 cup chopped PLANTERS Peanuts
1/3 cup JET-PUFFED Miniature Marshmallows

Pretzel
1-1/2 pkg. BAKER’S Semi-Sweet Chocolate, melted
1/3 cup chopped pecans
1/3 cup chopped pretzels

Peppermint
1-1/2 pkg. BAKER’S White Chocolate
1 cup crushed peppermint candies

1. MIX ingredients.
2. SPREAD onto parchment paper-lined baking sheet.
3. REFRIGERATE 1 hr. or until firm.
4. BREAK into pieces

Two-Layer Fudge

1 pkg. (8 squares) BAKER'S Semi-Sweet Chocolate
1 can (14 oz.) sweetened condensed milk, divided
1/2 cup chopped PLANTERS Walnuts
1 tsp. vanilla 1 pkg. (6 squares) BAKER'S White Chocolate

1. MICROWAVE semi-sweet chocolate and 3/4 cup milk in medium microwaveable bowl on HIGH 2 min. or until chocolate is almost melted, stirring after 1 min. Stir until chocolate is completely melted.
2. ADD nuts and vanilla; mix well. Spread onto bottom of foil-lined 8-inch square pan.
3. MICROWAVE white chocolate and remaining milk in medium microwaveable bowl on HIGH 1-1/2 min. or until chocolate is almost melted, stirring after 1 min. Stir until chocolate is completely melted. Spread over semi-sweet chocolate layer. Refrigerate 2 hours.

Chocolate-Raspberry Thumbprints

2 cups flour
1 tsp. baking soda
1/4 tsp. salt
4 squares BAKER'S Unsweetened Chocolate
1/2 cup (1 stick) butter
1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, cubed, softened
1-1/4 cups sugar, divided
1 egg
1 tsp. vanilla
1/3 cup red raspberry jam

1. HEAT oven to 375°F.
2. MIX flour, baking soda and salt; set aside. Microwave chocolate and butter in large microwaveable bowl on HIGH 2 min.; stir until chocolate is completely melted. Whisk in cream cheese. Add 1 cup sugar, egg and vanilla; mix well. Stir in flour mixture. Refrigerate 15 min.
3. ROLL dough into 1-inch balls; coat with remaining sugar. Place, 2 inches apart, on baking sheets. Press your thumb into center of each ball; fill each indentation with about 1/4 tsp. jam.
4. BAKE 8 to 10 min. or until lightly browned. Cool 1 min. on baking sheets; transfer to wire racks. Cool completely.

Holiday Jewel Bark

1 pkg. (8 squares) BAKER'S Semi-Sweet Chocolate
1/2 cup dried cranberries, divided
1/2 cup dried apricots, chopped, divided
1/2 cup PLANTERS Mixed Nuts, chopped, divided

1. MICROWAVE chocolate in microwaveable bowl on HIGH 2 min. or until chocolate is melted, stirring after each minute. Add half each of the cranberries, apricots and nuts; mix well.
2. SPREAD onto waxed paper-covered baking sheet. Sprinkle with remaining fruit and nuts. Refrigerate until firm.
3. BREAK into pieces.

NILLA Tiramisu Cookie Balls

1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
60 NILLA Wafers, finely crushed (about 2 cups)
3 Tbsp. MAXWELL HOUSE INTERNATIONAL CAFÉ Café Vienna, divided
2 pkg. (6 squares each)
BAKER’S White Chocolate, melted
2 squares BAKER’S Semi-Sweet Chocolate, melted

1. MIX cream cheese, cookie crumbs and 1 Tbsp. coffee until well blended.

2. SHAPE into 36 (1-inch) balls. Freeze 10 min. Mix white chocolate and remaining coffee. Dip balls in white chocolate mixture; place in single layer in shallow waxed paper-lined pan. Drizzle with semi-sweet chocolate.

3. REFRIGERATE 1 hour or until firm.

NILLA Turtle Cookie Balls

1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
70 NILLA Wafers, finely crushed (about 2-1/3 cups)
3 Tbsp. caramel ice cream topping
1/4 cup chopped PLANTERS Pecans
2 pkg. (8 squares each) BAKER’S Semi-Sweet Chocolate, melted

1. MIX first 3 ingredients until well blended.
2. SHAPE into 42 (1-inch) balls. Freeze 10 min. Dip balls in melted chocolate; place in single layer in shallow, waxed paper-lined pan. Sprinkle with nuts.
3. REFRIGERATE 1 hour or until firm.
4. Gift it: LAYER cookies in ZIPLOC® Holiday containers, wrap with ribbon and top with a bow.

10 Cookbooks Everyone Should Own

Nope, don't have them yet, but seems like an excellent list. As soon as I can, think I'll start getting them!

10 Cookbooks Everyone Should Own

Corn and Cheddar Cheese Chowder

1 large potato, peeled and diced
3/4 pint boiling salted water
1 bay leaf
1/4 teaspoon dried sage
1/2 teaspoon cumin seeds
3 tablespoons butter
1 onion, finely chopped
3 tablespoons flour
1/2 pint double cream
2 cobs corn, kernels from
chopped chives and parsley
1/4 teaspoon nutmeg
salt
black pepper
4 ounces sharp Cheddar cheese, grated
5 tablespoons dry white wine

Peel and dice the potato and boil it in the salted water with the bay leaf, sage, and cumin seeds until just barely tender -- about 15 to 20 minutes.

Melt the butter in a saucepan and saute the chopped onion in it for a while; then add the flour. Mix well and add the cream, stirring with a whisk. Pour this sauce into the potatoes and their water, adding also the fresh corn kernels.

Add the chopped herbs, and the rest of the seasonings and let the soup simmer gently for about 10 minutes. Then stir in the grated cheese and the wine and mix well. Heat until the cheese is completely melted, correct the seasoning and serve.

Mexican Potato Corn Chowder

14 small potatoes, peeled and diced
1 can (17 oz. size) cream style corn
1 can (12 oz. size) whole kernel corn (do not drain)
2 tablespoon chicken bouillon powder
1 can (4 oz. size) diced green chilies
1 large onion -- diced fine and sauteed in 1 tablespoon margarine
2 cups shredded medium cheddar cheese
1 1/2 cup shredded Monterrey jack cheese
1 green pepper -- diced fine
salt, pepper, garlic powder to taste
1 dash Worcestershire sauce

Cover potatoes with water and boil gently, uncovered, until you can pierce them with a fork. Add sauteed onion and green pepper Stir in corns, chilies, seasonings and Worcestershire sauce. Heat until tender.

Snickerdoodle Muffins

1 1/2 c Self rising flour
1 c oats
1/2 c sugar
1/2 tsp cream of tarter
1 egg
4 Tbsp butter
1 tsp vanilla
1/3 c sugar
1 tsp cinnamon
1 c milk

1. Mix all dry ingredients together, flour,oats,1/2 cup of sugar
2. Mix together egg, butter and vanilla and milk
3. Add wet mixture to dry mixture, mix until everything is mixed well.
4. Fill muffin cups 2/3 of the way full. Bake at 400 for 12-14 minutes.
5. While baking mix the topping together, 1/3 cup of sugar and 1 teaspoon of cinnamon. once muffins are out put topping on muffins. If you prefer a lot of topping brush a little melted butter ontop of muffin to get more of the topping to stick.

Potato and Broccoli Casserole

1 head fresh broccoli, cut into florets

6 large potatoes, cubed

2 (10.75 ounce) cans condensed cream of broccoli soup

2 1/2 cups shredded Cheddar cheese

1 cup sour cream

1 teaspoon Dijon-style prepared mustard

1 cup crushed saltine crackers

1. Preheat oven to 325 degrees F (165 degrees C). Lightly grease a 3 quart casserole dish.
2. In a large bowl, mix together cream soups, cheddar cheese, sour cream, and mustard. Stir in potatoes and broccoli. Spoon into prepared casserole dish. Top with crushed crackers.
3. Bake for 45 minutes to 1 hour, or until potatoes are tender.

Broccoli Cheddar Cheese Soup

• 1 bunch broccoli, about 1 1/4 pounds, washed and trimmed
• 2 cups sliced onions
• 5 tablespoons butter or margarine
• 7 cups chicken broth, divided
• 1 teaspoon dried leaf oregano, crumbled
• 1/4 cup flour
• 2 tablespoons Dijon mustard
• 1/8 teaspoon pepper
• 1 cup milk
• 2 cups shredded sharp Cheddar cheese

Preparation:

Cut florets off broccoli and divide into small sections. Simmer in lightly salted water for 2 minutes; drain and immerse in cold water to stop cooking then set aside. Cut stalks into small pieces; place in a large saucepan. Add sliced onions and 3 tablespoons of butter to saucepan; sauté over medium low heat for 5 minutes. Add 3 cups chicken broth and oregano to the saucepan; simmer 20 to 30 minutes. Carefully process hot mixture in batches in a blender until smooth. Melt remaining 2 tablespoons butter in saucepan; stir in flour and cook, stirring constantly, until smooth and bubbly. Stir in mustard and pepper. Gradually stir in processed mixture and remaining 4 cups of chicken broth. Continue to cook, stirring, until mixture begins to bubble. Add milk and cheese; stir until smooth and cheese is melted. Add remaining broccoli florets and heat through. Broccoli cheese soup serves 8

Honey Wheat Bread

This is the honey wheat bread I make almost every weekend. My partner no longer even wants to buy store bought bread! The original recipe did not call for kneading, although I do knead a bit.

2 cups bread flour
2 cups wheat flour
3 teaspoons yeast
1 3/4 cups lukewarm water
3 tablespoons honey
3/4 teaspoon salt
1/2 cup vegetable oil

1. Dissolve yeast in water, add honey and let stand until it bubbles, approximately 5 to 10 minutes.
2. Add salt and oil to yeast mixture, then add flour a little at a time until you have a stiff dough.
3. Turn dough out on a floured surface and mold into a ball shape. Place in pan and cover; let rise for about an hour.
4. Punch down the ball of dough and mold it into a loaf shape to fit your bread pan. Cover with a towel and let rise again until doubled in size.

5. Bake in a preheated oven at 350 degrees for about 45 minutes. Bead is done when it is golden brown and sounds hollow when thumped.

Orange Cream Cheese Bread

1-8 oz package cream cheese, softened
1/2 c shortening
1 2/3 c granulated sugar
2 eggs
2 1/4 c all-purpose flour
1 tsp salt
1 Tbsp baking powder
1 c milk
1/2 c chopped walnuts
2 Tbsp grated orange peel
1/4 c orange juice

1. Combine cream cheese and shortening, creaming well.

2. Gradually add sugar, beating until light and fluffy.

3. Add eggs, beating well after each addition.

4. Combine flour, baking powder and salt; add to creamed mixture alternately with milk, beginning and ending with flour mixture. Mix well after each addition.

5. Stir in walnuts and orange peel.

6. Pour batter into 2 greased and floured 8-1/2 x 4-1/2 x 3 inch loaf pans.

7. Bake at 375 degrees F for 55 minutes or until a wooden toothpick inserted into center comes out clean.

8. Let cool in pan for 10 mintues. Then sprinkle orange juice over loaves. Remove to wire rack to finish cooling

Pepperoni Portabella Pizza

I used Fleishman's pizza yeast for the dough, adding a generous tablespoon of Italian seasoning and greasing the pan with olive oil. I used sliced portabella and pepperoni, drizzling additional olive oil on the mushrooms. I have to admit, it's one of the best pizzas I've ever made.

Applesauce Banana Bread

2 1/4 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1 cup white sugar
2 eggs
1/3 cup unsweetened applesauce
4 ripe bananas, mashed
1 tablespoon vanilla extract
1 cup raisins (optional)
1 cup chopped walnuts (optional)

1. Preheat oven to 375 degrees F (190 degrees C). Lightly grease and flour a 9x5 inch loaf pan.

2. In a large bowl, stir together flour, baking soda, cinnamon, nutmeg and white sugar. Stir in eggs, applesauce, bananas and vanilla extract. Fold in raisins and nuts if desired. Pour batter into prepared pan.

3. Bake in preheated oven for 45 to 60 minutes, until a knife inserted into center of the loaf comes out clean.

*Note: small jar of baby food equals 1/3 cup.

Paula Dean's Banana Bread

2 cups all-purpose flour
1 cup sugar
1 teaspoon salt
1/2 cup butter
4 very ripe bananas
2 teaspoons baking powder
1 teaspoon baking soda
2 eggs
1/2-1 cup chopped pecans

1. Preheat oven to 350 degrees.

2. Mix dry ingredients.

3. Mix butter, bananas & eggs.

4. Mix dry ingredients into banana mix and stir in nuts.

5. Bake 40-45 minutes.

Double Chocolate and Nut Delight

1 1/4 cups cake flour
1 cup granulated sugar
2 teaspoons baking powder
1/4 teaspoon salt
One 1-ounce square unsweetened (baking) chocolate
2 tablespoons butter
1/4 cup milk
1 teaspoon pure vanilla extract
1/2 cup chopped pecans or walnuts
1/2 cup firmly packed light brown sugar
2 tablespoons unsweetened cocoa powder
1 cup boiling water
Whipped cream

1. Preheat the oven to 350 degrees. Butter a shallow 2-quart casserole.

2. In a large mixing bowl, sift together the flour, 3/4 cup of the granulated sugar, baking powder, and salt and set aside.

3. In a small heavy saucepan, combine the chocolate and butter over very low heat and stir till the chocolate melts and mixture is smooth. Add the milk and vanilla stir til well blended and smooth. Add the chocolate mixture to the dry ingredients and stir till thoroughly blended. Add the nuts and stir til evenly distributed. Scrape the mixture into the prepared casserole.

4. n the small mixing bowl, combine the remaining 1/4 cup granulated sugar, the brown sugar, and cocoa and sprinkle the mixture evenly over the batter in the casserole. Slowly pour the water around the edges and bake till cake is firm, about 46 to 50 minutes. serve warm with whipped cream.

Makes 8 servings

Oregon Two-Bread Pudding

3 large eggs1 cup sugar
3 tablespoons butter, melted
1 teaspoon pure vanilla extract
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
2 cups milk
1/2 cup seedless golden raisins
2 to 3 cups stale white bread cubes
2 cups stale whole wheat bread cubes
Whipped cream

1. Preheat the oven to 325 degrees. Butter a 1 1/2-quart casserole and set aside.

2. In a large mixing bowl, beat the eggs till very frothy, add the sugar, butter, vanilla, cinnamon, and nutmeg, and beat till well blended. Add the milk, beat till well blended, then stir in the raisins.

3. In a medium-size mixing bowl, combine the bread cubes, them layer them in the prepared casserole. Pour the egg mixture over the top, toss till the bread is well soaked, and let stand for 1 hour, patting the bread down into the liquid from time to time.

4. Place the casserole in the oven and bake til the pudding is set, about 30 minutes. Increase the oven temperature to 375 degrees and continue to bake till puffed and nicely browned, about 30 minutes. serve warm with whipped cream

Makes 6 servings

Apple and Raisin Brown Betty

6 large Granny Smith or Rome apples
3 tablespoons fresh lemon juice
2 cups coarse stale bread crumbs
1/2 cup granulated sugar
1/2 cup firmly packed light brown sugar
1 teaspoon ground cinnamon
Grated peel of 1/2 orange
1 cup seedless dark raisins
1/2 cup boiling water
Heavy cream

1. Preheat the oven to 350 degrees. Butter a 2 1/2-quart casserole and set aside.

2. Peel and core the apples, slice thinly, sprinkle with 1 tablespoon of the lemon juice, and set aside.

3. Place the bread crumbs in a medium-size mixing bowl. In a small mixing bowl, combine the butter and remaining 2 tablespoons lemon juice, stir till well blended, pour over the bread crumbs, and mix well. In another small mixing bowl, combine the two sugars, cinnamon and orange peel and mix well.

4. Arrange a layer of apples over the bottom of the prepared casserole, sprinkle part of the raisins over the apples, spoon about one third of the bread crumb mixture over the top, and sprinkle part of the sugar mixture over the crumbs. Repeat till all the ingredients are used up, but before adding the final layer of crumbs, pour the boiling water over the top then add the remaining crumbs and sugar mixture.

5. Cover the casserole with aluminum foil and bake till the apples are soft, about 30 minutes. Uncover and continue to bake till the top is brown and crumbly, about 10 minutes. Serve warm with cream spooned over the top of each portion.

Makes 8 servings

Peach, Raspberry, and Almond Brown Betty

1/2 cup slivered almonds
2 tablespoons butter, melted
1 1/2 cups stale angel food cake, pound cake, or spongecake crumbs
1/4 cup granulated sugar
1/4 cup firmly paced light brown sugar
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
Pinch of salt
4 medium-size ripe peaches, peeled, pitted, and cut into thin wedges
1 pint fresh raspberries, picked over and rinsed
1/3 cup water
1/4 cup (1/2 stick) cold butter, cut into small pieces
Vanilla ice cream

1. Preheat the oven to 350 degrees. Butter a shallow 1 1/2-quart casserole.

2. On a baking sheet, toss the almonds with the melted butter, toast till golden in the oven, about 10 minutes, and set aside.

3. meanwhile, combine the cake crumbs, two sugars, spices, and salt in a medium-size mixing bowl, toss to blend well, and set aside.

4. Scatter a few tablespoons of the crumb mixture over the bottom of the top. Pour the water over the fruit, scatter about half the almonds and half the remaining crumbs over the top, and dot with half the cold butter pieces. Layer the remaining fruit over the top, scatter the remaining almonds and crumbs over the fruit, dot with the remaining butter, and bake till the casserole is bubbly and browned on top, 40 to 45 minutes. Serve warm with scoops of ice cream.

Serves 6

Strawberry-Rhubarb Cobbler

1 pound fresh rhubarb stalks, washed, trimmed, and cut into 1-inch pieces
1 pint fresh ripe strawberries, rinsed, hulled and cut in half
2 cups sugar
1 teaspoon grated lemon peel
1/2 teaspoon ground cinnamon
2 tablespoons fresh lemon juice
3 tablespoons butter, cut into small pieces
1 cup all-purpose flour, plus more if needed
2 teaspoons baking powder
2 large eggs, beaten
1 cup milk
1 teaspoon pure vanilla extract
Vanilla ice cream

1. Butter a 2-quart casserole, add the rhubarb in an even layer, then layer the strawberries evenly over the rhubarb.

2. In a small mixing bowl, combine 1 cup of the sugar, the lemon peel and cinnamon, mix well, and sprinkle the mixture evenly over the strawberries. Sprinkle the lemon juice over the top, dot with the butter, and set the casserole aside.

3. Preheat the oven to 350 degrees.

4. Sift the flour and baking powder together in a large mixing bowl add the remaining cup sugar, the eggs, milk, and vanilla and stir with a wooden spoon, adding a little more flour if necessary to produce a loose but not wet batter.

5. Scrape the batter evenly over the top of the casserole and bake till golden brown, 4- to 45 minutes. Serve hot or lukewarm with ice cream.

Casserole Cheese Bread

2 envelopes active dry yeast
2 cups warm water
1 tablespoon sugar
2 tablespoons salt
2 tablespoons butter, softened
1/2 cup finely shredded extra-sharp cheddar cheese
1/ cup freshly grated Parmesan cheese
2 tablespoons finely chopped fresh oregano leaves of 1 1/2 teaspoon dried
4 1/2 cups all-purpose flour

1. In a large mixing bowl, sprinkle the yeast over the warm water and let dissolve completely. Add the sugar, salt, butter, both cheeses, oregano, and 3 cups of flour and beat with an electric mixer at low speed till well blended. Increase the speed to medium and beat till smooth, about 2 minutes. Scrape the batter off the beaters back into the bowl, and using a wooden spoon, beat in the remaining 1 1/2 cups flour till the batter is smooth. Cover with a sheet of waxed paper and a clean kitchen towel and let rise in a warm area till doubled in bulk, about 45 minutes.

2. Preheat the oven to 375 degrees. Grease a 2 1/2 quart casserole and set aside.

3. With a wooden spoon, beat the batter in the bowl vigorously for 30 seconds, scrape into the prepared casserole, and bake till lightly browned, about 1 hour. Transfer the bread to a wire rack to cool competely, then cut into wedges.

Makes 1 large loaf: 8 servings

Multigrain Casserole Bread

1 1/2 cups warm milk
1 cup warm water
1 envelope active dry yeast
3 tablespoons pure maple syrup
3 tablespoons vegetable shorting, at room temperature
2 teaspoons salt
1 1/2 cups cracked wheat flour
1 cup rolled oats (not the quick-cooking kind)
1/2 cup rye flour
2 cups all-purpose flour, plus more if needed

1. In a large mixing bowl, combine the milk, water, yeast, maple syrup, and shortening, stir till the yeast has dissolved, and let sit till bubbly and frothy, about 5 minutes. Add the salt, cracked wheat flour, 1/2 cup of the oats, and rye flour and beat with an electric mixer till smooth. Gradually add the all-purpose flour and beat til the dough in smooth and stiff, adding a little more all-purpose flour if necessary. Cover with plastic wrap and let rise in a warm area till doubled in bulk, about 45 minutes.

3. Preheat the oven to 350 degrees.

4. When the dough has risen, bake till golden brown and hollow-sounding when thumped, 45 to 50 minutes. Let the bread cool slightly, then transfer to a wire rack to cool completely. To serve, cut into slices.

Makes 1 large loaf, 6 to 8 servings.

Onion-Sesame Casserole Bread

1 envelope active dry yeast
1/2 cup warm water
1/2 cup warm milk
3/4 cup (1 1/2 sticks) butter, cut into pieces and softened
2 large eggs
1 teaspoon salt
3 cups all-purpose flour
1 small onion, finely chopped
2 tablespoons butter, melted
3 tablespoons sesame seeds

1. In a large mixing bowl, sprinkle the yeast over the water and let dissolve. Add the milk, butter, eggs, salt, and 1 cup of the flour and beat till smooth. Add the remaining 2 cups flour and the onion and stir till well blended and smooth. Cover the bowl with plastic wrap and let the dough rise in a warm area till doubled in bulk, about 1 hour.

2. Butter a deep round or oval 2-quart casserole. Stir the dough well, scrape into the prepared casserole, cover, and let rise again till doubled in bulk, about 40 minutes. Preheat the oven to 375 degrees.

3. Brush the top of the dough with the melted butter, sprinkle the sesame seeds over the top, and bake till golden, then cut into wedges.

Makes 1 loap; 5 to 8 servings

Cheesy Potato Casserole Bread

1 envelope active dry yeast
1 cup warm milk
1/2 cup vegetable shortening, at room temperature
1 large egg
1 teaspoon salt
1/2 teaspoon black pepper
3 cups all-purpose flour
1 cup mashed potatoes, at room temperature
1/2 cup shredded extra-sharp cheddar cheese
1/2 cup freshly grated Parmesan cheese

1. Grease a deep round or oval 2-quart casserole and set aside.

2. In a large mixing bowl, sprinkle the yeast over the milk and let dissolve. Add the shortening, egg, salt, pepper, and 1 cup of the flour, the potatoes, and cheddar till well blended, scrape the dough into the prepared casserole, cover with plastic wrap, and let rise in a warm are till doubled in bulk, about 40 minutes.

3. Preheat the oven to 375 degrees.

4. Sprinkle the Parmesan evenly over the top of the dough and bake till golden brown, abut 45 minutes. Transfer the bread to a wire rack to cool, then cut into slices.

Makes 1 loaf; 6 servings

Manhattan Irish Soda Bread

2 cups all-purpose flour, plus more for dusting
2 cups whole wheat flour
2 teaspoons baking soda
2 teaspoons salt
1/4 cup (1/2 stick) cold butter, cut into small pieces
2 cups buttermilk
1/2 cup seedless dark raisins

1. Preheat the oven to 375 degrees. Butter a deep round or oval 2-quart casserole and set aside.

2. In a large mixing bowl, combine the two flours, baking soda, and salt, and stir till well blended. Add the butter and, using your fingertips, squeeze the flour and butter together till the texture resembles coarse meal. add the buttermilk and raisins and stir with a wooden spoon till well blended.

3. Transfer the dough to a lightly floured work surface, knead till smooth, 5 to 7 minutes, then form into a round loaf large enough to fit easily in the prepared casserole and place the loaf in the casserole. With a sharp knife, cut a 4-inch cross about 1/4 inch deep in the top of the dough, dust lightly with white flour, and bake till crusty brown and hollow-sounding when thumped, about 45 minutes. Let cool slightly, in the casserole, then transfer to a wire rack to cool completely. To serve, cut into thin wedges.

Makes 1 loaf; 6 servings

Spiced Oatmeal-Raisin Batter Bread

1 cup rolled oats (not quick-cooking kind)
1 cup hot milk
2 large eggs, beaten
6 tablespoons (3/4 stick) butter, melted
1/4 cup firmly packed light brown sugar
1/2 cup seedless dark raisins
2 to 2 1/2 cups all-purpose flour, as needed
2 teaspoon salt
1/4 teaspoon ground cinnamon

1. Preheat the oven to 350 degrees. Butter a deep 1 1/2 quart casserole and set aside.

2. In a large mixing bowl, combine the oats and mil, stir and let stand till softened, about 10 minutes. Add the eggs, butter, brown sugar, and raisins and stir till well blended. Sift 2 cups of the flour, the baking powder, salt, and cinnamon directly into the oat mixture and stir till well blended and smooth, adding more flour as necessary for a firm consistency.

3. Scrape the batter into the prepared casserole and back till a straw inserted into the center comes out clean, about 1 hour. Let the bread cool slightly,then transfer toa wire rack to cool completely. To serve, cut into slices.

Makes 1 loaf; six servings

Nutty Apple and Cranberry Casserole

2 Granny Smith apples, cored, left unpeeled, and cut into dice
2 cups fresh or thawed frozen cranberries
1 1/2 cups granulated sugar
1 cup rolled oats (not quick-cooking kind)
1/2 cup firmly packed dark brown sugar
1/3 cup all-purpose flour
1/2 cup chopped walnuts
1/2 cup (1 stick) butter, cut into pieces

1. Preheat the oven to 350 degrees. butter a 2 1/2-quart casserole and set aside.

2. In a large mixing bowl, combine the apples, cranberries, and granulated sugar, toss well, and layer over the bottom of the prepared casserole. In the same bowl, combine the oats, brown sugar, flour, and walnuts, toss well, and spoon evenly over the fruit.

3. Dot the top with butter, cover the casserole, and bake for 45 minutes. Uncover and continue to bake till slightly crusty, 10 to 15 minutes. Serve hot.

Makes 6 to 8 servings

Vegetable Pie

3 cups green peas, diced yellow squash, corn kernels, broccoli or cauliflower
1 cup finely chopped celery
1 cup scraped and shredded carrots
1 cup finely chopped onions
2 large eggs, beaten
2 1/2 cups milk
2 tablespoons all-purpose flour
1 teaspoon salt
1/2 teaspoon black pepper
1 1/2 cups fine dry bread crumbs
2 cups shredded sharp cheddar cheese
5 tablespoons butter, melted

1. In a large mixing bowl, combine the vegetables, celery, carrots, and onions and set aside.

2. In a medium-size saucepan, combine the eggs, milk, flour, salt, and pepper, slowly heat over moderate heat, and cook, stirring constantly, till the sauce is thickened. Set aside.

3. Preheat the oven to 350 degrees.

4. Butter a 2 1/2-quart casserole and arrange half the vegetable mixture over the bottom. top with 1/2 cup of the bread, crumbs, 1 cup of the cheese, and half the sauce.

Repeat with the remaining vegetables, 1/2 cup of the bread crumbs, and the remaining cheese and sauce.

Sprinkle the remaining 1/2 cup bread crumbs over the top, drizzle with the melted butter, and bake till golden brown, about 35 minutes.

Makes 6 to 8 servings

Broccoli Casserole Supreme

1 large head broccoli, stems removed
One 10 3/4-ounce can Campbell's condensed cream of mushroom soup
1 cup mayonnaise
1/2 cup (1 stick) butter, softened
2 large eggs, beaten
1small onion, finely chopped
1teaspoon salt
Black pepper to taste
1 1/2 cups shredded sharp cheddar cheese
2 cups finely crushed Ritz crackers

1. Place the broccoli in a large saucepan with 1 inch water, bring to boil, cover, and steam the broccoli for 5 minutes. Drain and chop coarsely.

2. Preheat the oven to 350 degrees. Butter a 2-quart casserole and set aside.

3. In a large mixing bowl, combine the broccoli, condensed soup, mayonnaise, butter, eggs, onion, and salt, season with pepper, and mix till well blended. Add 1 cup of the cheese and mix well.

4. Scrape the mixture into the prepared casserole. In a medium-size mixing bowl, combine and blend the remaining 1/2 cup cheese and the crackers, sprinkle evenly over the top of the casserole, and bake till a straw inserted in the middle comes out clean, 30-40 minutes. Let stand about 20 minutes before serving.

Serves 6 to 8

Butternut Squash Orange Bake

1 large butternut squash (about 2 pounds)
1/4 cup (1/2 stick) butter
1/2 cup orange juice
1/4 cup firmly packed light brown sugar
1/2 teaspoon salt
1/4 teaspoon ground cinnamon
1/8 teaspoon ground ginger
Orange marmalade

1. Peel and halve the squash, discard the seeds, and cut into chunks. Place the chunks in a large saucepan with enough salted water to cover, bring to a boil, reduce the heat to moderate, cover, and cook till fork tender, about 20 minutes.

2. Preheat the oven to 350 degrees. Butter a 2-quart casserole and set aside.

3. Drain the squash, place in a large mixing bowl, and mash well with a potato masher till smooth. Add the butter and mix well until melted. Add the orange juice, brown sugar, salt, cinnamon, ginger, and coves and mix well.

4. Scrape the mixture into the prepared casserole, spread a thin layer of marmalade over the top, and bake till nicely glazed, about 30 minutes.

Make 6 servings

Pumpkin and Eggplant Casserole

2 large eggplants, stemmed
1 teaspoon salt
1 very small pumpkin (3 to 4 pounds) or 4 cups canned chunks, not puree
1/4 cup fresh lemon juice
Freshly ground black pepper to taste
Medium-hot paprika to taste
3 tablespoons butter
1 medium-size onion, finely chopped
5 large eggs
1/2 cup sour cream

1. Cut the eggplants lengthwise into quarters, slice 2 inches thick, and place in a large mixing bowl. Sprinkle the salt over the top, toss well, and let stand about 20 minutes to extract excess liquid. Meanwhile, peel the pumpkin, remove and discard the seeds and membranes, cut the flesh into dice to measure 3 1/2 cups, and place in a large pot.

2. Transfer the eggplant to a colander, rinse well under cold running water, and add to the pumpkin. Add about 1 inch of water to the pot, bring to a boil, reduce the heat slightly, cover, and steam vegetable till tender, about 10 minutes.

3. Preheat the oven to 325 degrees. Grease a 2 1/2-quart casserole. With a slotted spoon, transfer the vegetables to the prepared casserole, sprinkle with 2 tablespoons lemon juice, and season with the pepper and paprika.

4. In a small skillet, melt the butter over moderate heat, add the onion, stir for 2 minutes, remove from the heat, and stir in the remaining 2 tablespoons lemon juice.

5. In a medium-size mixing bowl, beat the eggs till frothy, add the onion mixture, and stir. Pour the egg mixture evenly over the vegetables and bake till slightly crusted on top, about 25 minutes. Serve each portion topped with a dollop of sour cream.

Makes 6-8 servings

Stuffed Cannelloni Casserole

24 large cannelloni shells
One 10-ounce package frozen chopped spinach, thawed and squeezed dry
1 cup shredded mozzarella cheese
1 cup freshly grated Parmesan cheese
1 cup ricotta cheese
2 large eggs, beaten
1 teaspoon dried oregano, crumbled
1 teaspoon dried basil, crumbled
Salt and black pepper to taste
2 cups spaghetti sauce of your choice

1. In a large pot of boiling salted water, cook the shells according to the package directions till just tender and drain.

2. In a large mixing bowl, combine the spinach, 1/2 cup of the mozzarella, the Parmesan, ricotta, eggs, oregano, and basil, season with salt and pepper, and mix till well blended.

3. Preheat the oven to 350 degrees.

4. butter a 2-quart casserole and spoon half the spaghetti sauce over the bottom. Fill each past shell with 2 tablespoons of the spinach-and-cheese mixture and arrange the shells over the sauce. Spoon the remaining sauce over the shells, sprinkle the remaining 1/2 cup mozzarella evenly over the top, and bake till bubbly and lightly brown, about 30 minutes.

6 servings

Spiced Noodle and Apple Pudding

1/2 pound wide egg noodles
2 medium-size apples, cored, and finely chopped
1 cup seedless golden raisins
1/2 cup sour cream
2 large eggs, beaten
1/2 cup (1/2 stick) butter, melted
1/2 cup sugar
1/2 teaspoon ground cinnamon
1/4 teaspoon ground cloves
Salt and black pepper to taste

1. Preheat the oven to 350 degrees. Butter a 2-quart casserole and set aside.

2. In a large pot of boiling salted water, cook the noodles according to package directions till just tender, drain, and transfer to a large mixing bowl. Add all the remaining ingredients to the noodles and toss till well blended.

3. Scrape the mixture into the prepared casserole and bake till the top is crisp and nicely browned, about 45 minutes.

Vegetarian Noodle Casserole

6 ounces egg noodles
3 tablespoons butter
1 medium-size onion, chopped
1 celery rib, chopped
1 small red bell pepper, seeded and chopped
1/2 cup coarsely chopped broccoli florets
1/2 cup coarsely chopped yellow squash
3/4 cup milk
1 cup shredded sharp cheddar cheese
Salt and black pepper to taste
1/4 cup dry bread crumbs
2 tablespoons butter, melted

1. In a large pot of boiling salted water, cook the noodles according to package directions till just tender, drain, and transfer to a large mixing bowl.

2. Preheat oven to 350 degrees. Butter a 2-quart casserole and set aside.

3. In a large heavy skillet, melt the butter over moderate heat, add the onion, celery, bell pepper, broccoli, and squash and cook, stirring till the vegetables soften, abut 8 minutes. Reduce the heat to low, add the milk and cheese, season with salt and pepper, and stir till the cheese melts. Pour the mixture over the noodles and toss till well blended.

4. Scrape the mixture into the prepared casserole, cover, and bake for 15 minutes.

5. In a small mixing bowl, combine the bread crumbs and melted butter, toss well, spoon evenly over the top of the casserole, and continue to bake uncovered, till slightly crusty on top, 15-20 minutes.

Serves 6

Blue Plate Noodle, Beef, and Cheese Casserole

1/2 pound egg noodles, cooked according to package directions and drained
6 scallions (white part and some of the green), chopped
2 pounds ground beef round
1 garlic clove, minced
One 15-ounce can crushed tomatoes
One 15-ounce can tomato sauce
1 teaspoon sugar
Salt and black pepper to taste
1/4 pound sharp cheddar cheese, shredded
One 8-ounce package cream cheese
One 8-ounce container sour cream

1. In a large mixing bowl, toss the noodles and scallions together.

2. Preheat the oven to 350 degrees. Grease a 2 1/2-quart casserole and set aside.

3. In a large skillet, combine the beef and garlic, breaking up the meat and cook over moderate heat until it's no longer pink. Drain off the fat, add the tomatoes, tomato sauce, and sugar, season with salt, pepper, and Tabasco, stir for 10 minutes, and remove from heat.

4. In a large mixing bowl, combine all but about 1 cup of the cheddar, the cream cheese, and sour cream and mix till well blended.

5. Spoon one-third of the meat sauce over the bottom of the prepared casserole, layer half the noodles and half the cheese mixture over the top, then repeat the procedure once more. Spoon the remaining sauce over the top, sprinkle the reserved 1 cup cheddar evenly over the sauce, and bake till bubbly and golden brown, about 30 minutes.

6-8 servings

Johnnie Marzetti

1/4 cup olive oil
1 1/2 pounds ground beef round
2 medium size onions, chopped
1/2 green bell pepper, seeded and chopped
1/2 pound fresh mushrooms, sliced
2 garlic cloves, minced
Salt and black pepper to taste
One 28-ounce can crushed tomatoes
1 teaspoon dried oregano, crumbled
One 12-ounce package medium-wide egg noodles
1/2 pound sharp cheddar cheese, shredded
3 ounces mozzarella cheese, shredded
1/4 cup dry bread crumbs
2 tablespoons butter, melted

1. In a large heavy skillet, heat the oil over moderate heat, add the beef, breaking it up with a fork, and stir for about 3 minutes. Add the onions, bell pepper, mushrooms, and garlic, season with salt and pepper, stir well, and continue to cook till the beef and vegetables are slightly browned, about 8 minutes. Add the tomatoes and oregano and stir till well blended. Bring to a simmer, cook about 15 minutes, and remove from the heat.

2. Preheat the oven to 350 degrees. Grease a 2-quart casserole and set aside.

3. In a large pot of boiling salted water, cook the noodles according to package directions till just tender and drain.

4. Spoon about half the meat sauce over the bottom of the prepared casserole, spread the noodles evenly over the sauce, and sprinkle half the cheddar over the top. Spoon the remaining sauce over the noodles, then sprinkle the remaining cheddar plus the mozzarella over the top.

5. In a small mixing bowl, combine the bread crumbs and melted butter, toss well, scatter the crumbs over the casserole, and bake till lightly brown, about 30 minutes.

Makes 6 servings.

Nevada Basque Chicken

1 cup all-purpose flour
Salt and black pepper to taste
One 3- 3 1/2-pound chicken, cut into serving pieces
1/4 cup olive oil
1 medium-size onion, diced
1 medium-size green ell pepper, seeded and diced
4 medium-size ripe tomatoes, diced
1/4 pound smoked ham, diced
1/2 cup dry white wine

1. Preheat oven to 350 degrees. Grease a 2- 2 1/2-quart casserole and set aside.

2. On a plate, combine the flour and salt and pepper and dredge the chicken pieces in the mixture, tapping off any excess. In a large heavy skillet, heat the oil over moderate heat, brown the chicken pieces on all sides, and arrange in the prepared casserole.

3. Add the onion, bell pepper, tomatoes, and ham to the skillet and cook, stirring, till the vegetables soften, abut 10 minutes. Add the wine and continue to cook about 5 minutes. Scrape the mixture over the chicken, cover, and bake till the chicken is very tender, about 1 hour.

4-6 servings

Chicken, Squash, and Blood Orange Casserole

2 tablespoons vegetable oil
4 medium-size chicken legs (about 2 1/2 pounds) thighs and drumsticks separated
1 medium-size butternut squash (about 1 1/2 pounds), peeled, seeded, and cut into 1 1/2-inch chunks
2 garlic cloves, minced
1/2 teaspoon dried, rosemary, crumbled
Salt and black pepper to taste
2 blood oranges, peeled, white pith removed, sectioned and juices retained
1 cup dry white wine
3 tablespoons firmly packed light brown sugar

1. Preheat the oven to 350 degrees. Grease a 2 1/2-quart casserole and set aside.

2. In a large heavy skillet, heat the oil over moderate heat, brown the chicken pieces on all sides, and arrange in the prepared casserole.

3. Add the squash, garlic, and rosemary to the skillet, season with salt and pepper, stir about 5 minutes, then layer over the chicken. Arrange the orange sections over the top, add the wine, sprinkle the top evenly with the brown sugar, cover, and bake till the chicken is tender, about 1 hour.

Makes 4 to 6 servings.

Smothered Chicken with Leeks and Mushrooms

3 tablespoons butter
2 tablespoons vegetable oil
One 3- to 3 1/2 pound chicken, cut into serving pieces
2 medium-size leeks (white part and about 1 inch of the green), washed well and cut into 1-inch thick rounds
3 tablespoons all-purpose flour
1/2 pound fresh mushrooms, sliced
1/8 teaspoon dried thyme, crumbled
Salt and black pepper to taste
1 1/2 cups chicken broth
1/2 cup half-and-half

1. Preheat the oven to 350 degrees. Grease a 2-quart casserole and set aside.

2. In a large heavy skillet, heat the butter and oil together over moderate heat until the butter melts, then brown the chicken pieces on all sides and transfer to the prepared casserole.

3. Add the leeks to the skillet, cover, and sweat till softened, about 5 minutes. Sprinkle the flour over the top, stir for 1 minute, add the mushrooms and thyme, season with salt and pepper, and stir for 5 minutes. Add the broth and half-and-half and cook, stirring, till the mixture begins to thicken. Pour the mixture over the chicken, cover, and bake till the chicken is tender, about 1 hour.

Serves 4.

Baked Chicken Salad Casserole

Two 10 3/4-ounce cans Campbell's condensed cream of chicken soup
1/2 cup mayonnaise
2 tablespoons fresh lemon juice
3 medium-size whole chicken breasts, cooked, boned, skinned and cut into 1 inch dice
2 celery ribs, finely chopped
4 scallions (white part and some of the green), finely chopped
6 large hard-boiled eggs, coarsely chopped
Black pepper to taste
1 cup slivered almonds

1. Preheat the oven to 350 degrees. Butter a 2 1/2-quart casserole and set aside.

2. In a medium-size mixing bowl, combine the soup, mayonnaise, and lemon juice and stir till well blended.

3. In a large mixing bowl, combine the chicken, celery, scallions, and eggs, season with pepper, and toss till well blended. Add the soup mixture to the chicken mixture, stir till well blended, and scrape into a prepared casserole. Sprinkle the almonds evenly over the to and bake till golden brown, 30 to 35 minutes.

Crunchy Chicken, Mushroom, and Green Pea Casserole

6 tablespoons (3/4 stick) butter
1 pound boneless, skinless chicken breasts, cubed
1 medium-size leek (white part and some of the green), washed well, patted dry, and cut into pieces
1 pound fresh mushrooms, sliced
1 cup frozen green peas
2 cups sour cream
2 teaspoons Dijon mustard
Salt and pepper to taste
1/2 cup all-purpose flour
1/2 cup rolled oats
1 cup soft bread crumbs
1/4 cup freshly grated Parmesan cheese
1 teaspoon dried tarragon, crumbled

1. Preheat the oven to 350 degrees.

2. In a flameproof 1 1/2-quart casserole, melt 2 tablespoons of the butter over moderate heat, then add the chicken and brown till just olden on all sides, 5 to 6 minutes. Add the leek and stir till softened, about 5 minutes. Add the mushrooms and peas and stir till the peas have thawed, about 3 minutes. Add the sour cream and mustard, season with salt and pepper, and remove from heat.

3. In a medium-size mixing bowl, combine the flour, oats, and the remaining 1/4 cup butter and work with a work till the mixture is mealy. Add the bread crumbs, cheese, and tarragon, stir till well blended, spoon evenly over top of the chicken, and bake till golden brown, 35-40 minutes.

Scalloped Sausage and Potatoes

1/2 cup (1 stick) butter, melted
1 cup soft bread crumbs
8 medium-size red potatoes, boiled in their skins in water to cover till almost tender, drained, and thinly sliced
3/4 pound smoked sausage (such as kielbasa), thinly sliced
8 large hard-boiled eggs, sliced
Salt and black pepper to taste
1 cup sour cream
Medium-hot imported paprika to taste

1. Preheat oven to 350 degrees.

2. Spoon about 3 teaspoons of the melted butter into a 2-quart casserole and sprinkle with about 3 teaspoons of the bread crumbs. Arrange a layer of sliced potatoes evenly over the crumbs, then a layer of the sausage, and finally a layer of the eggs. Season with salt and pepper, then spoon about 4 teaspoons of the crumbs and 4 teaspoons of the butter over the eggs. Continue to layer the remaining ingredients, ending with crumbs and butter, spread the sour cream evenly over the top, sprinkle with paprika, and bake till golden brown, about 1 hour.

Pork and Bell Pepper Moussaka

1/4 cup olive oil
2 medium-size green bell peppers, seeded and cut into think strips
2 medium-size red bell peppers, seeded and cut into think strips
2 medium-size onions, thinly sliced
Salt and black pepper to taste
2 pounds ground pork
1 garlic clove, minced
1 tablespoon tomato paste
1/2 teaspoon dried sage, crumbled
1/2 teaspoon dried oregano, crumbled
1 cup freshly grated Parmesan cheese
1/4 cup (1 stick) butter
1/4 cup all-purpose flour
3 cups milk
2 large eggs, beaten
2 cups cooked long grain rice

1. In a large heavy skillet, heat 2 tablespoons of the oil over moderate heat, add all the bell peppers and the onions, season with salt and pepper, stir till the vegetables are quite soft, about 8 minutes, and transfer to a medium-size mixing bowl. Heat the remaining 2 tablespoons oil in the skillet, add the pork and garlic, and stir till the pork loses its pink color, about 10 minutes. Add the tomato paste, herbs, 1/2 cup of the cheese, and salt and pepper, stir till well blended, and remove from the heat.

2. Preheat the oven to 350 degrees. Grease a 2- 2 1/2-quart casserole and set aside.

3. In a large saucepan, melt the butter over moderate heat, then add the flour and whisk for 3 minutes. Gradually add the milk, whisking steadily till the sauce is thickened and smooth, about 5 minutes, and remove from the heat. Whisk a few tablespoons of the sauce into the beaten eggs, then add the eggs to the sauce, whisking to combine well, and set aside.

4. Spoon the rice evenly over the bottom of the prepared casserole, then spoon a few tablespoons of sauce over the rice. Layer the bell pepper and onion mixture over the rice, layer the pork mixture over that, and spoon the remaining sauce evenly over the top. Sprinkle the remaining 1/2 cup cheese over the top and bake till puffy and golden brown. 45 minutes to 1 hour.

Makes 6 servings.