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November 27, 2006

Pumpkin Delight

2 eggs, beaten
1 medium (16 oz) can pumpkin
3/4 cup sugar
3/4 cup milk, evaporated
1 tsp cinnamon
1 tsp ginger
1/4 tsp nutmeg
1/4 tsp salt

Topping:
1 cake mix (yellow or spice)
2 sticks butter, melted
1 cup nuts, chopped

Mix everything except topping and pour into 9 x 13 inch pan.

Sprinkle cake mix on top. Pour 2 sticks melted butter on top, then 1 cup chopped nuts.

Bake at 350° for 1 hour.

Serve with whipped cream.

Bacon & Egg Souffle

5 eggs
1 3/4 cups milk
5 slices bread, cubed
1 tsp salt
1/2 tsp pepper
1 cup grated cheddar cheese
1 lb bacon, fried and broken into bits

Brown bacon. Beat eggs, add milk, salt, pepper, then add cheese and bacon.

Grease 8 x 8 inch pan and put bread cubes into pan. Add egg mixture.

Bake at 350° for 30-45 minutes. Serves 4.

November 26, 2006

Swiss Steak

2 lb. beef round steak, about 1 inch thick
1/4 cup flour
1 tsp salt
1 stalk celery, chopped
2 carrots, pared and chopped
1/4 cup onion
1/2 tsp Worcestershire sauce
1 can (16 oz.) whole tomatoes
1/2 cup grated process American cheese

Cut steak into 4 serving pieces. Dredge in flour mixed with salt. Place in crock pot. Add chopped vegetables and Worcestershire sauce. Pour tomatoes over meat and vegetables. Cover and cook on low setting for 7-10 hours.

Just before serving, sprinkle with grated cheese.

Recipe may be doubled for 5 quart crock pot. Cook the maximum time.

November 24, 2006

Doug's Sweet & Sour Sauce

1 Tbsp canola, corn, or peanut oil
1 garlic clove, minced
2/3 cup sugar
1/4 cup ketchup
1/2 cup cider vinegar
2 Tbsp light soy sauce
1/3 cup water
2 Tbsp cornstarch, dissolved in 1/3 cup water

Heat the oil in a saucepan over medium heat. Brown the garlic. Combine the sugar, ketchup, vinegar, soy sauce, and 1/3 c. water. Pour into the pan with the oil and stir constantly with a spoon or wire whisk until the mixture is smooth and comes to a boil. Add the cornstarch slurry and stir until the sauce thickens and takes on a sheen. Keep warm over very low heat, stirring occasionally to prevent scorching, until ready to serve, or serve at room temperature.

November 20, 2006

Sticky Chicken

chicken thighs (bone in) skinned (this will do about 8 thighs)
1/4 cup ketchup
1/4 cup water
1/2 cup peach or apricot preserves
One packet dry onion soup mix

Saute chicken in olive oil, until nicely browned

Mix remaining ingredients, pour over chicken thighs, continue cooking on medium heat until chicken is cooked and sauce is thick & "sticky"... enjoy!

Chicken Cordon Bleu Chowder

2 cans (18.5 oz each) Progresso roasted potato garlic chowder or chicken corn chowder
1 cup cubed cooked chicken
1 cup diced cooked ham
1 cup shredded Swiss cheese (4 oz)
1 Tbsp chopped fresh chives

In 3-quart saucepan, heat chowder, chicken and ham over medium-high heat 5 minutes, stirring occasionally.

Slowly stir in cheese. Cook about 2 minutes longer, stirring frequently, until cheese is melted. Serve topped with chives.

November 6, 2006

Shaving Cream Molten Cake

4 oz best quality dark chocolate, chopped into tiny bits
4 oz unsalted butter
8 oz sugar
2 eggs
3 Tbsp flour
1/2 tsp baking soda
1/4 tsp salt
1 cup whipping cream, chilled

Preheat oven to 350° F

Melt butter and chocolate in a bowl over simmering water. Using a wooden spoon, stir in sugar, eggs, flour, baking soda and salt.

Grease individual coffee cups or ramekins. Fill halfway with chocolate batter. Bake for 15 minutes, or until top and sides are fully baked, but center is still slightly molten.

While chocolate is baking, whip cream until it has firm peaks. Top each ramekin with whipped cream.

Pasta with Pistachio Pesto

4 cherry tomatoes on the vine
3/4 cup cup olive oil, divided
salt
1 cup shelled pistachios
3 cups arugula
2/3 cup grated Reggiano Parmigiano + extra for finishing
4 garlic cloves, minced
freshly ground black pepper
4 servings angel hair pasta

Preheat oven to 350° F

Place tomatoes on a sheet pan, drizzle 1/4 cup oil over tomatoes, sprinkle with salt. Roast in the oven for 15 minutes.

In a food processor, add nuts, arugula, Reggiano Parmigiano, garlic, 1/2 cup olive oil, salt and pepper. Purée. Reserve in a large bowl.

Cook pasta according to directions.

Add one cup of pasta water to pesto and mix thoroughly. Drain pasta and immediately toss with pesto. Serve pasta in individual bowls and top with one bunch of roasted tomatoes on the vine. Finish with a shaving or sprinkle of Reggiano Parmigiano.