Macaroni and Cheese

Macaroni and Cheese is frequently thought of as the ultimate comfort food, at least here in the U.S. To that end, here are six macaroni and cheese recipes to help you through the day, including Apple-Cheddar Mac and Cheese and Southern Macaroni and Cheese. Enjoy!

HOMEMADE MACARONI AND CHEESE

I had been looking for a really simple but good homemade macaroni and cheese recipe, and this fits the bill. My daughter and granddaughter had come over on my granddaughter's birthday; while they were here, my daughter whipped up this recipe. She'd been making it for quite a while. It was a definite hit with everyone in the house.

Ingredients

1 box (16 ounce) cannelloni pasta (see Note)

3 tablespoons butter

3 tablespoons flour

2 cups milk

2 cups shredded cheddar cheese

Salt and pepper, to taste

Note: Just about any tubular pasta can be used in this recipe, though it seems to work best with something bigger than elbow macaroni. Some of the better substitutes for the cannelloni would be ziti, penne, rigatoni, or elicoidali.

Directions

Preheat oven to 350 degrees.

Cook pasta according to package directions. If the package gives you a bracket – say, 12 – 14 minutes – lean toward the lower time, since you don't want the pasta to be too mushy. Drain, rinse, and set aside.

In a large pot, melt butter on low heat, then add flour, salt, and pepper. Cook on low heat, stirring continuously, for 2 to 3 minutes. Add milk and cook on medium heat for approximately 5 minutes until mixture thickens, stirring continuously.

Remove from heat and add macaroni, stirring it into mixture. Add the shredded cheese, and stir in completely.

Pour mixture into a 13 X 9 inch pan and bake at 350 for 10 – 15 minutes. Remove carefully, as it will be hot. (You knew that, right?) Dig in.

This makes 4 – 5 servings.

Photo: Homemade Macaroni and Cheese, on the left in the blue dish, and Benecol Macaroni and Cheese, on right, in orange casserole dish (from Avon)



BENECOL MACARONI AND CHEESE

For several years, there was a magazine dedicated to walking, titled Walking Magazine. It had many good articles, tips and recipes for those of us who feel a little more comfortable race-walking than running. Unfortunately, the magazine folded several years ago. This recipe was in it during its final year. Serves 4.

Ingredients

1/2 lb. small shell style macaroni

4 Tbs. Benecol

3 Tbs. all purpose flour

3 Tbs. finely chopped onion

1-1/2 C 2% milk, warmed

few drops Tabasco Sauce

1-pint nonfat cottage (or ricotta) cheese

1 tsp. salt

1/2 C flavored bread crumbs

1 Tbs. olive oil

Directions

Preheat oven to 375 degrees. Spray a 9-by-9 inch pan liberally with nonstick cooking spray. Cook shells according to package directions, strain, and rinse with cold water. Set aside.

To prepare sauce, melt Benecol in 2-quart saucepan over medium heat. Quickly whisk in flour, add onions, and cook for 1 minute. Slowly pour milk into flour mixture, whisking constantly to avoid lumps. Add Tabasco Sauce and cook an additional minute. Whisk in cheese and salt, and blend in shells; transfer mixture to prepared pan.

In small bowl, mix oil and bread crumbs together; spoon over top of macaroni and cheese. Bake for 20 minutes.

Per Serving: 510 calories; 27.2% calories from fat; 3G saturated fat; 65G carbohydrates; 12MG cholesterol; 612MG sodium; 2G fiber

SOUTHERN MACARONI AND CHEESE

This is from Millie Peartree and adapted by Kiera Wright-Ruiz in The New York Times cooking enewsletter. For this recipes, Kiera wrote, "There is macaroni and cheese, and then there is special occasion macaroni and cheese like this one. Unlike most recipes, which start with a roux, this one begins with a milk-and-egg base, which gives the dish an incredibly rich, silky taste. It’s adapted from Millie Peartree, the owner of Millie Peartree Fish Fry & Soul Food restaurant in the Bronx, who has been making this dish since she was a little girl. The recipe was passed down in her family for generations, but because of the generous amount of cheese used, the dish was only made for events like Christmas and Thanksgiving. Extra-sharp Cheddar adds tartness and a layer of Colby Jack creates a gooey, molten center. If you can’t find a Colby Jack blend, shredded mozzarella or a Mexican-style blend will work in its place. Discover more ideas for the big day in our best Thanksgiving recipes collection."

Total Time: 45 minutes, plus cooling; Yield:8 to 10 servings

To view this online, go to https://cooking.nytimes.com/recipes/1020515-southern-macaroni-and-cheese. Also, check out Alison Roman's guide, "How to Make Mac and Cheese."

While you're at it, if you haven't signed up for The New York Times cooking enewsletter, I highly recommend it. Great recipes, guides, and more.

Ingredients

Kosher salt and black pepper

1 pound elbow macaroni

2 cups whole milk

2 large eggs

4 cups shredded extra-sharp Cheddar (about 16 ounces)

1/2 cup unsalted butter (1 stick), melted

2 cups shredded Colby Jack (about 8 ounces)

Preparation

Heat oven to 350 degrees. Bring a large pot of generously salted water to a boil. Add macaroni and cook according to package directions until a little under al dente, about 4 minutes. Transfer to a colander and rinse under cold water to stop cooking. Set aside.

In a large bowl, whisk milk and eggs. Add cooked macaroni, 2 cups extra-sharp Cheddar, melted butter, 1-1/2 teaspoons salt and 1/2 teaspoon pepper, and stir until well combined.

Add half the macaroni mixture to a 9-by-13-inch baking dish in an even layer. Sprinkle 1-1/2 cups Colby Jack evenly on top. Spread the remaining macaroni mixture on top in an even layer. Cover with aluminum foil, transfer to the middle rack of the oven and bake for 30 minutes.

Remove from oven. Carefully remove and discard the aluminum foil. Top the macaroni mixture with the remaining 2 cups Cheddar and 1/2 cup Colby Jack. Broil on top rack until cheese is browned in spots, 3 to 5 minutes. (The broiled cheese can go from golden to burnt fairly quickly, so keep a close eye on it.)

Remove from oven and let cool until the macaroni and cheese is fully set, 10 to 15 minutes. (The mixture may first appear jiggly, but it will firm up as it cools.) Serve warm.

MACARONI AND CHEESE

This is from Tyler Florence on the Food Network.

Prep Time: 10 minutes; Cook Time: 55 minutes; Total Time: 1 hour 5 minutes; Level: Intermediate; Yield: 6 to 8 servings

To view this online, click here.

Ingredients

4 cups (1 pound) elbow macaroni

5 tablespoons unsalted butter

4 cups milk

1/2 medium onion, stuck with 1 clove

4 cloves garlic

1 bay leaf

3 sprigs fresh thyme

1 teaspoon dry mustard

2 tablespoons all-purpose flour

2 cups grated Cheddar, plus 1 cup in big chunks

1/2 cup grated Parmesan

Kosher salt and freshly ground black pepper

Directions

Cook the macaroni in a large pot of boiling salted water until done, about 5 to 7 minutes. Drain and toss it with 2 tablespoons butter; set aside.

Heat the oven to 350 degrees F.

Coat a large baking dish with 1 tablespoon butter and set it aside. Put the milk into a saucepan and add the clove studded onion, garlic, bay leaf, thyme, and mustard. Warm over medium low heat until the milk starts to steam, about 10 minutes. Remove from the heat and let the flavors infuse while you make the roux. In a large pot over medium heat add 2 tablespoons butter and the flour. Cook, stirring, for about 2 to 3 minutes; don't let the roux color. Strain the infused milk onto the roux, whisking constantly to avoid lumps. Cook, stirring often, for about 5 minutes until the sauce is thick. Remove from the heat and add 1/2 the grated Cheddar and 1/2 the Parmesan; stir until it is melted and smooth. Taste and adjust seasoning with salt and pepper. Pour this over the macaroni, add the chunks of Cheddar, and mix until well blended; put this into the prepared baking dish. Sprinkle the remaining Cheddar and Parmesan cheeses evenly over the top. Bake until the top is golden and crusty, about 25 to 30 minutes.

OLD SCHOOL MAC N' CHEESE

This is from Collette Duck at Allrecipes, and begins, "This is a completely unpretentious, down-home macaroni and cheese recipe just like my grandma and mom always made. A simple white sauce where you add cheese and a few other flavors with macaroni and a potato chip crust. This recipe makes a lot, I like to make two pans so I can take one to a pot luck and have the other one to keep in the fridge for later. It's an easy recipe to adjust down if you only want to make one pan. If you aren't cooking it right away, just keep the topping separate until you are ready to put it in the oven."

Prep Time: 30 minutes; Cook Time: 45 minutes; Total Time: 1 hour 15 minutes; Servings: 20

To view this online, go to https://www.allrecipes.com/recipe/223400/old-school-mac-n-cheese/.

Ingredients

1-3/4 pounds whole-wheat macaroni

3/4 cup butter

3/4 cup all-purpose flour

6 cups milk, divided

1 tablespoon Worcestershire sauce

1 teaspoon mustard powder

1 teaspoon onion powder

1 teaspoon cayenne pepper

salt and ground black pepper to taste

1 (8 ounce) package shredded Cheddar cheese, divided

3 (8 ounce) packages shredded American cheese

1 (8 ounce) bag potato chips (such as Lay's®), crushed

1 cup shredded Cheddar cheese

1/3 cup grated Parmesan cheese

butter-flavored cooking spray

Directions

Preheat oven to 375 degrees F (190 degrees C).

Bring a large pot of lightly salted water to a boil. Cook elbow macaroni in the boiling water, stirring occasionally until cooked through but firm to the bite, 8 minutes; drain.

Melt butter in a large pot over medium-low heat. Slowly add flour to butter, whisking constantly; cook until brown and the mixture no longer smells of flour, about 5 minutes. Pour 1 cup milk into the flour mixture, whisking continually until fully incorporated, about 45 seconds; repeat twice. Add remaining 3 cups milk to the mixture, whisking to incorporate. Stir Worcestershire sauce, mustard powder, onion powder, and cayenne pepper into the mixture; season with salt and black pepper.

Reduce heat to low. Cook sauce, whisking frequently, until it begins to thicken, about 10 minutes. Add about half the package of shredded Cheddar cheese; stir continually until the cheese melts completely. Repeat with remaining half package of Cheddar cheese and the American cheese, about 4 ounces at a time. Once cheese is entirely incorporated, remove sauce from heat.

Stir drained macaroni into the cheese sauce to coat. Divide macaroni between two 9x13-inch baking dishes.

Mix crushed potato chips, 1 cup shredded Cheddar cheese, and Parmesan cheese in a bowl. Top the macaroni with the potato chip mixture evenly. Spray the potato chip mixture with cooking spray.

Bake in preheated oven until the crust is golden brown and the sauce is bubbling, 35 to 45 minutes.

APPLE-CHEDDAR MAC AND CHEESE

This comes from FamilyTime, and begins, “Raise your hand if you like mac and cheese? And when it's teamed with apples, you'll want to raise both hands!” Serves: 4; Prep Time: 25 to 30 minutes; Cook Time: 30 minutes.

To view this online, click here.

Ingredients

1-1/4 cups dry elbow macaroni

1-1/2 cups small diced, unpeeled, tart green or red apples

2 tablespoons butter

1/4 cup finely chopped onion

2 tablespoons all-purpose flour

2-1/4 cups whole milk, lower fat milk can be substituted

1 small bay leaf

2-1/3 cup shredded sharp white or yellow Cheddar cheese

1/2 teaspoon dry sherry (see second note)

Salt to taste

Ground white pepper to taste

1/3 cup panko bread crumbs, regular bread crumbs can be substituted

Directions

Butter a 1-1/2-quart round casserole.

Cook the pasta in a large saucepan according to package directions until al dente. Rinse with cold water to stop the cooking and drain well. Return the pasta to the saucepan and add the apples.

Meanwhile, melt the butter in a heavy saucepan. Add the onions and cook over medium heat for about 3 minutes or until tender. Add the flour and cook, stirring, for about 1 minute or until fragrant. Slowly add the milk, whisking constantly until simmering gently. Add the bay leaf, reduce the heat to low and cook, stirring, for 10 minutes.

Preheat the oven to 350°F.

Remove and discard the bay leaf and then stir 2 cups of the cheese and the sherry into the milk. Cook for 1 to 2 minutes, stirring until the cheese melts. Remove the pan from heat and season to taste with salt and pepper.

Add the cheese sauce to the pasta and apples and stir gently to combine. Transfer the mac and cheese to the casserole and sprinkle with the remaining cheese and the panko. Bake, uncovered, for about 30 minutes or just until heated through and lightly browned. Let stand for about 5 minutes before serving.

Note: You can bake the mac and cheese in individual ramekins. Butter them and bake for about 15 minutes.

Note: If you’re like me and don’t have alcohol around the house, no worries. Omit the Sherry, or add 1/2 teaspoon of milk or water with the cheese.

Per Serving: 600 calories; 33 g fat; 20 g saturated fat; 100 mg cholesterol; 660 mg sodium; 48 g carbohydrate; 3 g fiber; 27g protein

Mac and Cheese

How many variations are there of Macaroni and Cheese? Probably as many variations as people who cook up Mac and Cheese.

It seems that one person can take another's recipe, and soon, the recipe is getting tweaked just enough to make it your own.

Here are six Mac and Cheese recipes to get you started on the American classic. Enjoy!

CREAMY MACARONI AND CHEESE

This comes from Julia Moskin in The New York Times Cooking e-newsletter. The recipe begins, “Here is Julia Moskin's fantasy of what this dish should be: nothing more than tender elbows of pasta suspended in pure molten cheddar, with a chewy, golden-brown crust of cheese on top.” Time: 1 hour 40 minutes; makes 6 to 8 servings.

To view this oneline, click here.

Ingredients

2 tablespoons butter

1 cup cottage cheese (not lowfat)

2 cups milk (not skim)

1 teaspoon dry mustard

Pinch cayenne

Pinch freshly grated nutmeg

1/2 teaspoon salt

1/4 teaspoon freshly ground black pepper

1 pound sharp or extra-sharp cheddar cheese, grated

1/2 pound elbow pasta, uncooked

Preparation

Heat oven to 375 degrees and position an oven rack in upper third of oven. Use 1 tablespoon butter to butter a 9-inch round or square baking pan.

In a blender, purée cottage cheese, milk, mustard, cayenne, nutmeg and salt and pepper together. Reserve 1/4 cup grated cheese for topping. In a large bowl, combine remaining grated cheese, milk mixture and uncooked pasta. Pour into prepared pan, cover tightly with foil and bake 30 minutes.

Uncover pan, stir gently, sprinkle with reserved cheese and dot with remaining tablespoon butter. Bake, uncovered, 30 minutes more, until browned. Let cool at least 15 minutes before serving.

BAKED MACARONI AND CHEESE

This comes from Alton Brown of The Food Network’s Good Eats. Total Time: 1 hr 5 min; Prep: 20 min; Cook: 45 min; Yield: 6 to 8 servings; Level: Easy

Read more at: http://www.foodnetwork.com/recipes/alton-brown/baked-macaroni-and-cheese-recipe.html?oc=linkback

Ingredients

1/2 pound elbow macaroni

3 tablespoons butter

3 tablespoons flour

1 tablespoon powdered mustard

3 cups milk

1/2 cup yellow onion, finely diced

1 bay leaf

1/2 teaspoon paprika

1 large egg

12 ounces sharp cheddar, shredded

1 teaspoon kosher salt

Fresh black pepper

Topping:

3 tablespoons butter

1 cup panko bread crumbs

Directions

Preheat oven to 350 degrees F.

In a large pot of boiling, salted water cook the pasta to al dente.

While the pasta is cooking, in a separate pot, melt the butter. Whisk in the flour and mustard and keep it moving for about five minutes. Make sure it's free of lumps. Stir in the milk, onion, bay leaf, and paprika. Simmer for ten minutes and remove the bay leaf.

Temper in the egg. Stir in 3/4 of the cheese. Season with salt and pepper. Fold the macaroni into the mix and pour into a 2-quart casserole dish. Top with remaining cheese.

Melt the butter in a saute pan and toss the bread crumbs to coat. Top the macaroni with the bread crumbs. Bake for 30 minutes. Remove from oven and rest for five minutes before serving.

Remember to save leftovers for fried Macaroni and Cheese.

BAKED MACARONI AND CHEESE

This is from Katie Workman, About.com’s Cooking for Families expert. Katie wrote, “My kids like Kraft macaroni and cheese. There, I said it. I haven’t made it in a long time although, like most of us, I have succumbed to the call of the blue box at times. But every now when they eat it at a friend’s house, I definitely get to hear about it later: ‘Kiefer gets to have the macaroni and cheese in the box every night! Why can’t we ever have that?’

“Still, they seem to be willing to shovel in this homemade version at a pretty fast clip, and we can pronounce all of the ingredients. Laced with a blend of cheeses and enriched with milk and cream, even grown-up guests tend to sigh with pleasure while looking at the browned panko crust sitting atop a bubbling casserole of cavatelli nestled in a sauce fragrant with a mixture of Gruyère and cheddar. (Although we call it macaroni and cheese, the actual pasta shape is up for grabs.) It’s hard to think of a single dish with more universal kid appeal.

“The Dijon mustard and red pepper flakes give the macaroni and cheese a little kick, a little edge, and save the dish from being too intensively rich and creamy (not that there’s anything wrong with that). And, no, this isn’t low fat. Thanks for asking.”

Prep Time: 25 minutes; Cook Time: 35 minutes; Total Time: 60 minutes; Yield: Serves 6-8

To view this online, click here.

Ingredients

For the Panko Topping

3 tablespoons unsalted butter

3 cups panko (Japanese bread crumbs, see Note)

1⁄2 cups freshly grated Parmesan cheese

​For the Pasta and Cheese Sauce

4 tablespoons (1⁄2 stick) unsalted butter, plus butter for greasing the baking dish

4 tablespoons all-purpose flour

1⁄2 teaspoons red pepper flakes (optional)

4 1⁄2 cups 2-percent or whole milk (however indulgent you’re feeling)

1 cups heavy (whipping) cream

5 cups coarsely grated flavorful cheese, such as sharp cheddar or Gruyère, or a mix (see Note below)

1⁄2 cup freshly grated Parmesan cheese

4 teaspoons Dijon mustard

1 1⁄2 teaspoons kosher or coarse salt, or more to taste

1⁄2 teaspoons freshly ground black pepper, or more to taste

1 1⁄2 packages (24 ounces) dried cavatelli, ziti, penne, or any short pasta

Preparations

Preheat the oven to 400°F. Butter a shallow 4-quart baking dish.

Bring a large pot of water to a boil, salt it generously, and let the water return to a boil.

Meanwhile, make the panko topping: Melt the butter in a small saucepan over low heat or place it in a medium-size microwave-safe dish and heat it in a microwave oven until melted, 15 seconds. Add the panko and the Parmesan and stir until well combined. Set the panko topping aside.

Make the pasta and sauce: Melt the butter in a large heavy saucepan over medium heat. Whisk in the flour and red pepper flakes, if using. Cook, stirring, until the flour is blond in color, about 4 minutes. Gradually whisk in the milk. Increase the heat to medium-high and let come to a simmer, whisking frequently. Reduce the heat to medium-low and let the sauce simmer until it starts to thicken, about 5 minutes. Add the cream, grated cheese, Parmesan, mustard, salt, and black pepper, stirring until everything is smooth. Taste for seasoning, adding more salt and/or black pepper as necessary.Add the pasta to the boiling water and cook it until barely al dente (follow the package directions but stop a minute or two before the pasta is completely tender). Set aside 1 cup of the pasta cooking water, then drain the pasta.

Whisk the reserved pasta cooking water into the cheese sauce, combining it thoroughly. Add the pasta to the cheese sauce and stir to combine. Spoon the pasta mixture into the prepared baking dish. There will appear to be a lot of sauce. Some of it will be absorbed into the pasta as it cooks, and in my book saucy is better than dry.

Sprinkle the panko topping evenly over the pasta and bake it until golden and bubbling, 30 to 40 minutes. Let the pasta sit for a few minutes before serving.

Note:

What cheese to use?

Katie wrote, “I keep changing up the cheese in this dish, depending on what I have on hand, and so my mac and cheese never tastes the same twice, which I find part of the thrill. My lovely dish-washing husband, however, has been known to look sadly at the last few globs on the plates and say wistfully, ‘Well, we’ll never eat that again,’ already mourning the delicious, undocumented combination of cheeses that has come and gone.

“Some good basic cheeses to start with are sharp or extra sharp cheddar, Gruyère, Swiss, Manchego, and fontina, or any combination of these. You can also use bits of softer cheeses, like Brie or fresh, mild goat cheese if you have some small pieces lingering about. Remove all rinds you wouldn’t want to see floating around in your mac and cheese and unless you really know your audience, stay away from very potent cheeses like blue cheese or smoked cheese or anything particularly stinky.”

SPINACH MACARONI AND CHEESE

There are probably as many variations of mac and cheese as there are American cooks. This one is from Lori Mama on Food.com. On her Food.com page, Lori wrote, “It's all my father's fault I like to cook and I thank him for it. Ever since he taught me how to fry an egg, it's been a happy adventure ever since.” Works for me!

Of this recipe, Lori added, “Made for my husband.” Makes 4 servings; Total Time: 30 minutes; Prep Time: 15 minutes; Cooking Time: 15 minutes.

To view this yumminess online, click here.

Ingredients

2 cups macaroni pasta, cooked

1 cup chopped cooked spinach

2 cups hot milk

1/4 cup flour

1/4 cup butter

2 tablespoons horseradish

1 tablespoon Dijon mustard

2 cups grated sharp white cheddar cheese

salt and pepper, to taste

freshly grated nutmeg, to taste

Directions

Preheat the oven to 425.

In medium sized pot, over medium heat, melt butter.

Add the flour and cook for 3 minutes.

Pour in the hot milk and cook until thickened.

Add the spinach, cheese, seasonings, horseradish and mustard.

Mix well.

Combine with the cooked pasta.

Place in a greased cassarole dish.

Bake in oven for 15 minutes or until bubbling.

MACARONI AND CHEESE

This comes from Giada De Laurentiis, and begins, “Creamy three-cheese mac and cheese with Parmesan, mozzarella, fontina and baked ham.”

As Seen On: Everyday Italian. Pasta Potluck.

Prep Time: 20 minutes; Cook Time: 25 minutes; Total Time: 45 minutes; Serving Size: Serves 6.

To view this online, click here.

Ingredients

Butter, for greasing dish

12 ounces wide egg noodles

2 cups heavy cream

2 1/2 cups whole milk

2 teaspoons all-purpose flour

1/2 teaspoon salt, plus more for pasta water

1/4 teaspoon freshly ground black pepper

2 cups (packed) grated Fontina

3/4 cup (packed) finely grated Parmesan

3/4 cup (packed) grated mozzarella

4 ounces cooked ham, diced, optional

2 tablespoons finely chopped fresh Italian parsley leaves

Instructions

Preheat the oven to 450 degrees F.

Butter a 13 by 9-inch glass baking dish and set aside. Cook the noodles in a large pot of boiling salted water until tender but still firm to bite, stirring frequently, about 5 minutes. Drain well, but do not rinse.

Whisk the cream, milk, flour, 1/2 teaspoon salt, and pepper in large bowl to blend. Stir in 1 cup Fontina, 1/2 cup Parmesan, 1/2 cup mozzarella, ham, if using, and parsley. Add the noodles and toss to coat. Transfer the noodle mixture to the prepared baking dish. Toss the remaining 1 cup Fontina, 1/4 cup Parmesan, and 1/4 cup mozzarella in a small bowl to blend. Sprinkle the cheese mixture over the noodle mixture. Bake until the sauce bubbles and the cheese melts and begins to brown on top, about 20 minutes. Let stand for 10 minutes before serving.

SLOW COOKER MACARONI AND CHEESE

This comes from country music star Trisha Yearwood, who also stars in The Food Network show Trisha’s Southern Kitchen. Total Time: 3 hr 25 min; Prep: 10 min; Cook: 3 hr 15 min; Yield: 12 servings; Level: Easy

Read more at: http://www.foodnetwork.com/recipes/trisha-yearwood/crockpot-macaroni-and-cheese-recipe.html?oc=linkback

Ingredients

Cooking spray

8 ounces elbow macaroni, cooked

One 12-ounce can evaporated milk

1 1/2 cups whole milk

1/4 cup (1/2 stick ) of butter, melted

1 teaspoon salt

Dash of pepper

2 large eggs, beaten

Two 10-ounce bricks sharp Cheddar cheese, grated (about 5 cups)

Dash of paprika

Directions

In a large 4-quart slow cooker sprayed with cooking spray, mix the macaroni, evaporated milk, milk, butter, salt, pepper, eggs and all but 1/2 cup of the grated cheese. Sprinkle the reserved cheese over the top of the mixture and then sprinkle with paprika. Cover and cook on low heat for 3 hours and 15 minutes. Turn off the slow cooker, stir the mixture and serve hot.

Wednesday Recipes

Enjoy!

RUTH REICHL'S GIANT CHOCOLATE CAKE

This comes from Kim Severson in The New York Times' cooking newsletter. Kim writes, “In her new book, 'My Kitchen Year: 136 Recipes That Saved My Life,' Ruth Reichl calls this the cake that cures everything. The recipe produces a large stacked rectangular layer cake with whipped cream cheese in the frosting to add lightness and stability. The cake is very tender, based on a technique she first started using when she was a cook at the Swallow, a restaurant collective in Berkeley, Calif.” Time: 11/ 2 hours; 20 to 25 servings

To view this online, click here.

Ingredients

For the Cake:

1 1/8 cups unsweetened cocoa powder (not Dutch process), plus more for dusting the pans (rule of thumb: 4 tablespoons equals 1/4 cup, so figure 2 tablespoons for 1/8 cup)

3/4 cup whole milk

1 1/2 teaspoons vanilla

3 cups flour

2 teaspoons baking soda

Salt

1 1/2 cups (3 sticks) unsalted butter, softened

1 1/2 cups dark brown sugar

1 1/2 cups granulated sugar

6 eggs

For the Frosting:

5 ounces unsweetened chocolate

3/4 cups (1 1/2 sticks) unsalted butter

1 cup whipped cream cheese

1 teaspoon vanilla

2 1/2 cups confectioners’ sugar

Preparation

Heat the oven to 350 degrees. Butter two large rectangular baking pans (13 by 9 by 2 inches) and line them with waxed or parchment paper. Butter the paper and dust the pans with cocoa (you could use flour, but cocoa adds color and flavor).

Measure the cocoa powder into a bowl, and whisk in 1 1/2 cups of boiling water until it is smooth, dark and so glossy it reminds you of chocolate pudding. Whisk in the milk and vanilla. In another bowl, whisk the flour with the baking soda and 3/4 teaspoon salt.

Put the butter into the bowl of a stand mixer and beat in the sugars until it is light, fluffy and the color of coffee with cream (about 5 minutes). One at a time, add the eggs, beating for about 20 seconds after each before adding the next. On low speed, beat in the flour mixture in 3 batches and the cocoa mixture in 2, alternating flour-cocoa-flour-cocoa-flour.

Pour half of the batter into each pan and smooth the tops. Bake in the middle of the oven until a tester comes out clean, 25 to 35 minutes. Let the pans rest on cooling racks for 2 minutes, then turn the cakes onto racks to cool completely before frosting.

Make the frosting: Chop the chocolate and melt it in a double boiler. Let it cool so that you can comfortably put your finger in it. While it’s cooling, mix the butter with the whipped cream cheese. Add the chocolate, the vanilla and a dash of salt, and mix in the confectioners’ sugar until it looks like frosting, at least 5 minutes. Assemble the cake, spreading about a third of the frosting on one of the cooled layers, then putting the second layer on top and frosting the assembled cake.

LENTIL SALAD WITH ROASTED VEGETABLES

This comes from Melissa Clark, also in The New York Times' cooking newsletter. She writes, “This lentil salad looks and tastes bright, thanks to a combination of tangerine juice, sherry vinegar and colorful caramelized roasted root vegetables. It works either as a main course, served with good bread and butter, or as side dish with roasted meat or fish. For the maximum visual impact, use both golden and red beets. Vegetarians can feel free to leave out the bacon. Leftovers will keep for at least five days, though try to pack it up without the radicchio, which gets soggy in the fridge.” Time: 1 hour 30 minutes; 10 to 12 servings

To view this online, click here.

Ingredients

For the Lentil Salad:

1 small whole acorn squash, peeled if desired, halved, seeded and diced into 1/2-inch pieces

2 medium carrots, peeled and diced into 1/2-inch pieces

1 medium celeriac, peeled and diced into 1/2-inch pieces

3 small beets, peeled and diced into 1/2-inch pieces

2 tablespoons extra-virgin olive oil

1/2 teaspoon salt

2 sprigs thyme

1 sprig rosemary, cut in half

4 slices (4 ounces) bacon, cut into 1-inch pieces (optional)

2 cups brown or green lentils

2 garlic cloves, smashed and peeled

1 bay leaf

1 1/2 teaspoons kosher salt, more to taste

1/2 teaspoon black pepper

For the Sherry Vinaigrette:

1/4 cup sherry vinegar, more to taste

2 teaspoons Dijon mustard

1/2 teaspoon salt

1/2 cup extra-virgin olive oil, more as needed

For Serving:

2 heads radicchio, sliced

2 scallions, thinly sliced (whites and greens)

Parsley, roughly chopped, for garnish

Flaky sea salt, to taste

Cracked black pepper, to taste

1 tangerine, halved and seeded

Preparation

Heat oven to 400 degrees. Place vegetables in one layer on one or two large rimmed baking pans, toss with olive oil and salt. Place thyme and rosemary on top of vegetables, cover pans with foil and roast for 25 minutes. Remove foil, stir in bacon and bake for 30 to 40 minutes longer, until vegetables are tender and golden all over.

In a large pot, combine lentils, 6 cups water, garlic, bay leaf, salt and pepper and bring to a boil over high heat. Reduce heat to low and simmer for 20 to 30 minutes, until lentils are tender.

In a small bowl, whisk together vinegar, mustard and salt. Then whisk in olive oil.

Drain lentils and discard bay leaf; keep or discard garlic as you like. Toss lentils with half of the sherry vinaigrette while still warm. Add more salt, olive oil and vinegar as needed.

Toss radicchio with enough of remaining vinaigrette to lightly coat it and arrange it on a platter. Combine lentils and roasted vegetables, adding more of the vinaigrette to taste; spoon mixture on top of radicchio. Garnish with scallions, parsley, sea salt and black pepper. Squeeze tangerine juice over the lentils and drizzle with more olive oil if needed.

MACARONI AND CHEESE

As far as I'm concerned, one can never have enough mac and cheese recipes. This one comes from Tyler Florence of The Food Network's Food 911. Total Time: 1 hr 5 min; Prep: 10 min; Cook: 55 min; Yield: 6 to 8 servings; Level: Intermediate

Read more at: http://www.foodnetwork.com/recipes/tyler-florence/macaroni-and-cheese-recipe.print.html?oc=linkback

Ingredients

4 cups (1 pound) elbow macaroni

5 tablespoons unsalted butter

4 cups milk

1/2 medium onion, stuck with 1 clove

4 cloves garlic

1 bay leaf

3 sprigs fresh thyme

1 teaspoon dry mustard

2 tablespoons all-purpose flour

2 cups grated Cheddar, plus 1 cup in big chunks

1/2 cup grated Parmesan

Kosher salt and freshly ground black pepper

Directions

Cook the macaroni in a large pot of boiling salted water until done, about 5 to 7 minutes. Drain and toss it with 2 tablespoons butter; set aside.

Heat the oven to 350 degrees F.

Coat a large baking dish with 1 tablespoon butter and set it aside. Put the milk into a saucepan and add the clove studded onion, garlic, bay leaf, thyme, and mustard. Warm over medium low heat until the milk starts to steam, about 10 minutes. Remove from the heat and let the flavors infuse while you make the roux. In a large pot over medium heat add 2 tablespoons butter and the flour. Cook, stirring, for about 2 to 3 minutes; don't let the roux color. Strain the infused milk onto the roux, whisking constantly to avoid lumps. Cook, stirring often, for about 5 minutes until the sauce is thick. Remove from the heat and add 1/2 the grated Cheddar and 1/2 the Parmesan; stir until it is melted and smooth. Taste and adjust seasoning with salt and pepper. Pour this over the macaroni, add the chunks of Cheddar, and mix until well blended; put this into the prepared baking dish. Sprinkle the remaining Cheddar and Parmesan cheeses evenly over the top. Bake until the top is golden and crusty, about 25 to 30 minutes.

AUTUMN SQUASH CASSEROLE

Ingredients

1 stick of butter, melted

1 onion, chopped

5 lbs butternut squash, peeled and cut into 1/2 inch pieces

1 1/2 cups orange juice

1/2 cup maple syrup

1 tsp cinnamon

Directions

Place the butter, onion, squash and orange juice in the slow cooker. Cook on Low for 6 to 10 hours or on High for 3 to 4 hours. Add the cinnamon and maple syrup. Using a potato masher, mash the ingredients. Mix until smooth and serve warm.

BUTTERNUT SQUASH, APPLE, ONION AU GRATIN

Cooking spray

1/4 cup flour

1 teaspoon salt

1 pinch cinnamon

1 butternut squash - peeled, seeded and sliced

4 apples - peeled, cored and sliced

1/2 sweet onion, thinly sliced

1 cup chicken stock

1 cup shredded sharp Cheddar cheese

3 slices bacon, cooked and crumbled

Preheat oven to 350. Spray 9- x 11-inch glass baking pan with cooking spray.

Place flour, salt, and cinnamon into a large plastic bag. Add squash, apples, and onions; shake until lightly dusted.

In glass dish, layer 1/2 of squash, apples, and sweet onion. Pour 1/2 cup chicken stock over the top, then sprinkle 1/2 of cheese. Layer with remaining squash, apple, and onions. Pour remaining chicken stock over the top, and cover with foil. Bake in preheated oven for 40 minutes.

Take out and sprinkle with bacon crumbles and remaining cheese. Return, uncovered, to oven; bake for another 5 minutes. Let sit for 5 minutes before serving.

VEGAN PUMPKIN RISOTTO

A vegetarian and vegan twist on classic Italian risotto - pumpkin! Why not? Pumpkin adds a sweet and unique flavor perfect for fall, as a vegetarian Thanksgiving7 entree, or anytime. This Italian risotto recipe is both vegetarian and vegan.

Ingredients:

1 onion, diced

1 tbsp olive oil

2 cups arborio (risotto) rice

1 cup white wine

4 cups vegetable broth

1 cup canned pumpkin

1 tsp fresh ginger, grated or minced

1 tsp nutmeg

1 tbsp chopped fresh basil

1 tbsp margarine

salt and pepper to taste

Preparation:

Sautee the onion in olive oil over medium heat for three to five minutes, or until soft. Add the rice. Allow to cook, stirring, for a minute or two. Slowly add the wine. Start to add the vegetable broth, 1/2 cup at a time. Allow the moisture to cook off before adding the next 1/2 cup. Stir frequently.

Add remaining ingredients, stirring well, and cook for just a few minutes, until heated through.

Friday Recipes

Since Monday is Labor Day (and yes, the blog will have new recipes on Monday!), here are recipes that could be used this weekend. Enjoy!

MACARONI AND CHEESE

From another long-forgotten emailing list. Prep Time 5 minutes; Cooking Time 8 minutes; Serves 4

Ingredients

3/4 pound elbow macaroni

4 tablespoons butter

8 ounces sharp cheddar cheese, grated (about 2 cups)

1 tablespoon Dijon mustard

a few dashes Tabasco sauce

1/2 teaspoon salt

1/8 teaspoon fresh ground black pepper

Directions

In a large pot of boiling, salted water, cook the macaroni until just done, about 8 minutes. Drain and return to the hot pot.

Put the pot over the lowest possible heat and add the butter, cheese, mustard, Tabasco sauce if using, salt, and pepper. Stir until the cheese melts, and serve.

BEEF STEW

I tend to be a vegetarian for a variety of reasons. But I wasn't always a vegetarian; I do have fond memories of family gatherings where meat was served. This is one of my creations from years ago when the stew recipes that I'd run across seemed too bland. Granted, this one isn't spicy; for that, I go for spaghetti or chili. This is from my e-cookbook, Off the Wall Cooking. If you have a Kindle or other ereader that handles Kindle stuff, check it out.

2-3 lbs. stewing beef

3 T oil

1 C flour

2 C water

1 onion, chopped

8 oz tomato sauce

6 oz tomato paste

1 T soy sauce

1 clove garlic, minced

4 carrots, cut up

1 large potato, peeled & cut up

4 T vinegar

3 T honey

salt & pepper

Cut beef into bite-sized pieces. Trim fat & dredge in flour & brown in oil. Add everything except carrots & potato. Cook 15 minutes. Add carrots & cook 15 more minutes. Add potato & cook 30 minutes. Add water as needed. Serve over noodles.

BUSH’S® BEST BLACK BEAN SALAD

This comes from Bush's® Best's emailed newsletter. Check it out for more recipes! This one starts off, “This colorful Black Bean salad is dressed with a light, lime vinaigrette and only takes a few minutes to prepare. Serve with tortilla chips or as a side dish.” Prep Time: 15 minutes; Cook Time: 0 minutes; Total Time: 15 minutes; Servings: 6 to 8

To view this online, click here.

Ingredients

1 can (15 oz) BUSH'S® Black Beans, rinsed and drained

1 red bell pepper, diced

1 green bell pepper, diced

1 yellow bell pepper, diced

1/2 cup diced red onion

1 can (15.25 oz) corn, drained

1 clove garlic, chopped

1 tsp cilantro

1/4 cup olive oil

4 Tbsp red wine vinegar

1 tsp lime juice

Salt and pepper to taste

Tortilla chips

Directions

In a small bowl, combine peppers, onion, corn, garlic and cilantro.

Add olive oil, vinegar, lime juice and salt and pepper to taste. Add black beans and toss well.

Serve with tortilla chips.

CREAMY CAULIFLOWER SHELLS AND CHEESE

This comes from The Baker Chick. I absolutely love her emailed newsletter and highly recommend signing up. I'll wait...(Sound of toe tapping.) There.

This recipe, which serves 4 – 6, can be viewed at http://www.thebakerchick.com/2015/08/creamy-cauliflower-shells-and-cheese/.

Ingredients

pasta, cooked al dente and drained. (I used shells but any kind will do)

1 small head of cauliflower, cut into florets

3 tablespoons of butter

3 tablespoons of flour

3 cups of milk

2 cups of white cheddar cheese, grated

1/2 cup panko bread crumbs

salt & pepper to taste

Instructions

In a large pot of salted water, boil the cauliflower until super soft, about 7 minutes. Drain and set aside.

In a large saucepan or dutch oven, melt the butter. Add the flour and whisk constantly until golden brown. Gradually add the milk and stir until smooth and thickened (about 5 minutes.)

Add the grated cheese, and then salt & pepper to taste. Stir until smooth and creamy.

Using a food processor or blender, pureé the cauliflower until smooth. Or, put the cauliflower florets directly into the cheese sauce and use an immersion blender to pureé the sauce.

Stir in the cooked pasta, tossing until evenly coated.

Turn the sauce/pasta into an 8x8 baking dish. Top with a bit more freshly ground pepper if you have, and bake for 10 minutes or until golden and bubbly.

While cooling, toast the panko in a medium sized skillet with a little bit of olive oil, stirring frequently until golden brown. Sprinkle over the pasta and enjoy!

HERB CHEDDAR SODA BREAD

I love everything about homemade bread – the smell, the taste – everything about it! This yummy bread comes from Elizabeth Yetter, About.com's Bread Baking expert. She writes, “Soda breads are one of the easiest breads to make, although some of the recipes can be a bit plain. Not this recipe for herb and cheese soda bread. It is anything but a Plain Jane. Flavored with delicious cheddar cheese, parsley, and Italian seasoning, this is a great bread to prepare for just about any type of meal.

”The yellow onion and butter are like the icing on the cake. They give the bread an extra boost in flavor that can't be beat. Of course, if you are on a non-dairy diet, you can use vegan butter in place of real butter and you can replace the cheddar cheese with a shredded vegan variety without any sacrifice to flavor. The buttermilk can then be replaced with unsweetened soy or almond milk.

”You can also change up the variety of herbs used in this recipe. For example, you can turn this into a rosemary soda bread by replacing the Italian seasoning with an equal amount of dried, crushed rosemary. A sage bread can be made by replacing the Italian seasoning with powdered dried sage and, instead of fresh parsley, you could add fresh lemon verbena.

”Experiment with different cheese and herb combinations using what you have on hand and let your taste buds lead you to the perfect seasoning combination that you and your family with love. And, if worse comes to worse, you can always feed the birds with the disasters.”

Prep Time: 15 minutes; Cook Time: 30 minutes; Total Time: 45 minutes; Yield: Makes 8 servings.

To view this online, click here.

Ingredients

2 cups bread flour

1/2 tsp baking soda

1/2 tsp cream of tartar

1/2 tsp sea salt

1 Tbsp butter

1 small yellow onion, chopped fine

3 Tbsp fresh parsley, chopped

1/2 tsp Italian seasoning

1/3 cup shredded cheddar cheese

3/4 cup buttermilk, about

Milk and extra cheddar cheese for topping

Preparation

Preheat oven to 400 degrees F. Grease baking sheet.

In a medium bowl, sift together the bread flour, baking soda, cream of tartar, and sea salt. Cut in the butter. Mix in onion, parsley, Italian seasoning, and cheddar cheese. Slowly add in the buttermilk and mix until a soft dough ball can be formed. Pick dough up with your hands, shape it into a round ball. Place dough ball onto greased sheet and gently flatten top.

Using a knife, carefully cut the dough into eight wedges without separating the wedges. Brush the bread top with milk and spring top with extra cheddar cheese.

Bake bread for 30 minutes or until done. Cool to warm on a wire rack and serve. The bread can be cut into the eight wedges or it can be torn.

FIESTA SLAW

Makes 10 servings. Find online here.

Ingredients

5 Tbsp. fresh lime juice

3 Tbsp. reduced-fat mayonnaise

5 cloves garlic, finely minced

2 tsp. canned chipotle chilies, rinsed, drained and chopped

1 Tbsp. honey

1 large red bell pepper, cut into thin strips

1 large green bell pepper, cut into thin

1 large yellow bell pepper, cut into thin strips

12 oz. jicama, peeled, cut into thin strips

1/3 cup (packed) fresh cilantro leaves, minced

Salt and freshly ground black pepper

Directions

Puree first 5 ingredients in a blender or food processor until dressing is smooth.

Place peppers, jicama and cilantro in a large bowl. Add dressing and toss to mix and coat well. Season with salt and pepper to taste. Cover and refrigerate until the vegetables soften a little but remain crunchy. (About 4 hours.)

Serve at room temperature.

Nutritional Information (Per Serving): Calories: 42; Protein: 1 g; Sodium: 42 mg; Fat: under 1 g; Carbohydrates: 9 g; Exchanges: 2 Vegetable

Wednesday Recipes

Wow, three days in a row...all after noon. I really need to get back to posting this before noon. (At least I'm posting, right?) Eventually, I will get back on track. In the meantime, here are today's recipes. Enjoy!

THREE-BEAN SOUP

This is one of my favorite quick meals that I usually only fix on weekends, especially if it happens to be cold and/or rainy. But I have been known to cook up a batch of it if I'm tired and/or in the mood for a quick, easy meal. It has become one of my favorite comfort-foods. It’s from the November/December 2005 issue of Vegetarian Times, page 37, in that issue’s “30 Minutes; Quick, Fast Food” section. This vegan recipe serves 6, and starts off, “Here’s a straight-from-the-pantry soup that’ll become a weeknight favorite. (Or, in my case, weekend favorite.) Pureeing one of the cans of beans creates a creamy base without adding extra fat or cholesterol. Garnish with crumbled feta cheese and serve with vegetable chips, if desired.”

2 Tbs. vegetable oil

1 large onion, diced (about 2 cups)

1 15.5-oz. can navy beans, drained and rinsed

1 15.5-oz. can black beans, drained and rinsed

6 cloves garlic, minced (about 2 Tbs.)

2 cups low-sodium vegetable broth or water

1 15.5-oz. can great Northern beans, drained and rinsed

Heat oil in large pot over medium heat. Saute onion 2 to 3 minutes, or until soft. Add navy beans, black beans and garlic, and continue cooking and stirring 8 to 10 minutes more. Stir in 1 cup broth.

Meanwhile, put great Northern beans and remaining 1 cup broth into food processor or blender, and puree until smooth. Pour puree into soup. Season to taste with salt and pepper. Thin with more broth or water, if desired.

Spoon into individual soup bowls, and serve hot.

Per serving: 231 calories; 13 g protein; 5 g total fat (0 g saturated fat); 39 g carbs; 0 mg cholesterol; 557 mg sodium; 11 g fiber; 5 g sugars

ONE-POT PASTA PRIMAVERA

Another goodie from Vegetarian Times, this time, from page 74 of the June 2011 issue. It starts off, "This easy recipe lends itself to endless variations. In place of fresh basil, try 1/4 cup chopped cilantro or parsley, 2 Tbs. chopped fresh tarragon, or 1 Tbs. finely minced fresh rosemary or oregano." Serves 4 in 30 minutes or less.

3 Tbs. olive oil

3 cloves garlic, minced (1 Tbs.)

1 tsp. grated lemon zest

8 oz. fusilli pasta

2 small yellow squash, halved and cut into 1/2-inch-thick slices

1 medium orange bell pepper, cut into 1-inch pieces

8 oz. small broccoli florets (3 cups)

2 cups halved cherry tomatoes

8 green onions, thinly sliced (1/2 cup)

1/2 cup torn fresh basil leaves

Grated Parmesan cheese or vegan Parmesan-style cheese for garnish, optional

Combine oil, garlic, and lemon zest in small bowl. Set aside.

Cook pasta in large pot of boiling, salted water according to package directions. Add squash and bell pepper 4 minutes before end of cooking time. Add broccoli 3 minutes before end of cooking time. Drain pasta and vegetables, reserving 1/2 cup cooking water.

Return pasta mixture to pot, and stir in tomatoes, green onions, basil, oil mixture, and reserved cooking water. Heat over medium-low heat until tomatoes are hot. Serve with Parmesan cheese, if desired.

nutritional information Per 2-cup serving: Calories: 346; Protein: 11 g; Total Fat: 12 g; Saturated Fat: 2 g; Carbohydrates: 52 g; Cholesterol: 0 mg; Sodium: 112 mg; Fiber: 5 g; Sugar: 5 g

CURRY CHICKEN

I can almost hear the sigh of relief from non-vegetarians, who might have been thinking, "Wait, today's Wednesday, not Monday! What's with the vegetarian food?" So, for those who aren't vegetarian, here ya go. I'm not sure what emailing list I got this one from; maybe About.com? But when I saved it, it was without info.

The recipe starts off, "Curry chicken is a nice recipe for busy weeknights, with chicken breasts, onion, potatoes and carrots all cooked together in one dish. Feel free to use chicken thighs instead of breasts, and to replace the curry paste with 1 1/2 - 2 tablespoons curry powder if needed." Serves 2 - 4; Prep Time: 10 minutes; Cook Time: 25 minutes

Ingredients:

3/4 - 1 pound chicken breasts, boneless, skinless, cut into chunks about 1 1/2 inches

2 potatoes, peeled, chopped into chunks

1 red onion, peeled and chopped

10 baby carrots, washed, drained, cut in half

2 tablespoons oil for stir-frying

2 tablespoons curry paste (traditional Indian yellow curry paste is best)

1 cup chicken broth

1 teaspoon granulated sugar

1/2 teaspoon salt, or to taste

Freshly ground black or white pepper, to taste

Ground coriander, optional

Preparation:

Heat a wok or deep-sided frying pan over medium-high heat. Add 2 tablespoons oil to the heated wok. When the oil is hot, add the onion. Stir-fry1 until the onion is softened and translucent. Add the curry paste and stir-fry until fragrant. (If using curry powder instead, add a small amount of water to form a paste).

Add the chicken and stir-fry for about 5 minutes so that the chicken is browned and coated with the curry paste.

Add the carrots and potatoes. Stir for a minute and add the chicken broth, sugar, salt, and pepper. Cover and simmer over low heat for about 15 - 20 minutes, making sure the chicken is cooked.

MACARONI AND CHEESE

From another long-forgotten emailing list. Prep Time 5 minutes; Cooking Time 8 minutes; Serves 4

Ingredients

3/4 pound elbow macaroni

4 tablespoons butter

8 ounces sharp cheddar cheese, grated (about 2 cups)

1 tablespoon Dijon mustard

a few dashes Tabasco sauce

1/2 teaspoon salt

1/8 teaspoon fresh ground black pepper

Directions

In a large pot of boiling, salted water, cook the macaroni until just done, about 8 minutes. Drain and return to the hot pot.

Put the pot over the lowest possible heat and add the butter, cheese, mustard, Tabasco sauce if using, salt, and pepper. Stir until the cheese melts, and serve.

BEEF STEW

I tend to be a vegetarian for a variety of reasons. But I wasn't always a vegetarian; I do have fond memories of family gatherings where meat was served. This is one of my creations from years ago when the stew recipes that I'd run across seemed too bland. Granted, this one isn't spicy; for that, I go for spaghetti or chili. This is from my e-cookbook, Off the Wall Cooking. If you have a Kindle or other ereader that handles Kindle stuff, check it out.

2-3 lbs. stewing beef

3 T oil

1 C flour

2 C water

1 onion, chopped

8 oz tomato sauce

6 oz tomato paste

1 T soy sauce

1 clove garlic, minced

4 carrots, cut up

1 large potato, peeled & cut up

4 T vinegar

3 T honey

salt & pepper

Cut beef into bite-sized pieces. Trim fat & dredge in flour & brown in oil. Add everything except carrots & potato. Cook 15 minutes. Add carrots & cook 15 more minutes. Add potato & cook 30 minutes. Add water as needed. Serve over noodles.

POTATO SOUP

From yet another emailing list, long forgotten. This one starts off, "This creamy potato soup needs a crispy salad and crusty bread and voila! You have a meal." Prep Time 45 minutes; Cooking Time 25 minutes; Serves 6

Ingredients

6 cups chicken broth (or vegetable broth, if you want to keep it vegetarian)

1/2 teaspoon salt

4 medium potatoes, peeled and cut into small pieces

2 large yellow onions

6 leeks, well washed, chopped

1 teaspoon oregano, dried

3 tablespoons parsley, finely chopped

1/2 cup heavy cream (this and the butter can be switched for vegetarian options, if so desired)

2 tablespoons butter

Directions

Bring the chicken broth to a simmer in a large saucepan; add the salt. Add the potatoes, onions and leeks; cover and simmer over low heat for 20 minutes.

Using a potato masher, mash the potatoes into the broth until it becomes a coarse-textured soup. Add the oregano, parsley, heavy cream and butter; simmer for 5 minutes. Serve immediately.

Wednesday Recipes

Half-way through the week...and on to the rest of the week. In the meantime, here are today's recipes. Word of advice: One of the recipes is not a real one, but was added for your entertainment. (Hint: It deals with an elephant.) Meanwhile, Enjoy!

CLASSIC CARROT LAYER CAKE

This comes from The Baker Chick. Yield: 1 layer cake. Base recipe from: Milk, The Momofuku Milkbar Cookbook

To view this recipe online, click here.

Ingredients

1 stick butter- room temp.

1/2 cup packed light brown sugar

1/2 granulated sugar

2 eggs

1/4 cup grapeseed or vegetable oil

1 teaspoon vanilla extract

1 1/4 cups flour

1 tsp. baking powder

1/4 tsp. baking soda

3/4 tsp. ground cinnamon

1 1/4 teaspoons salt

2 1/2 cups shredded peeled carrots* (2-3 large sized carrots)

For the Frosting:

12 oz cream cheese, softened

1 stick (1/2 cup) of butter, softened

2-4 cups of powdered sugar

1 teaspoon vanilla extract

1 teaspoons cinnamon

Instructions

Preheat oven to 350. Prepare 2 6,8, or 9 inch cake pans* by buttering, flouring and lining the bottom with parchment paper. Set aside.

Combine the butter and sugars in the bowl of a stand mixer fitted with the paddle attachment and cream together on a medium-high for 2 to 3 mins. Scrape down the sides of the bowl, add the eggs, and mix on medium-high for 2 to 3 mins. Scrape down the sides of the bowl again.

On low speed, stream in the oil, Increase the mixer speed to medium-high and paddle for 4 to 6 mins, until the mixture is practically white, twice the size of your original fluffy butter/sugar mixture, and completely homogenous, with no streaks of fat. (Mixing this batter what feels like a lot is part of what makes it so amazing.) Stop the mixer and scrape down the sides of the bowl.

On low speed, add the flour, baking powder, baking soda, cinnamon and salt. Mix for 45-60 seconds, just until your batter comes together and any remnants of dry ingredients have been incorporated.

Dump the shredded carrots into the bowl and, with a spatula, fold hem into the batter. scraping down the sides of the bowl and giving the batter one last fold.

Evenly divide the batter between your prepared pans.

Bake for 25-30 mins or until a toothpick inserted into the center of the cake comes out clean. Let cakes cool on a wire rack while you prepare the frosting.

For the Frosting:

Cream together the butter and cream cheese until light and fluffy. Add the vanilla and cinnamon, and then the powdered sugar, one cup at a time, until the frosting is smooth and thick. The more powdered sugar you add the more stiff it will be so start with 2 cups and add a little more at a time if needed.

Slice the cake layers in half if desired to make 4 layers, or just frost the two layers. Store in the fridge until ready to serve.

Notes

*I used 6 inch pans and my layers were thick enough to slice into 4. If you use an 8 or 9 inch pan, they may end up thinner and making four layers may not be needed- either option is fine.

*I grated these carrots super fine, either way is fine.

MACARONI AND CHEESE

I'm really not sure where this one came from, except that it was in a long-since forgotten emailing list. It begins, “This is a classic macaroni and cheese recipe, made with sharp Cheddar cheese and topped with bread crumbs.” Macaroni and cheese recipe serves 4 to 6.

Ingredients:

6 tablespoons butter, divided

1/4 cup flour

1 teaspoon salt

1/2 teaspoon dry mustard

1/4 teaspoon pepper

3/4 teaspoon Worcestershire

3 cups milk

1 small onion, grated

3/4 pound shredded sharp Cheddar cheese (3 cups)

8 ounces elbow macaroni, cooked and drained

3/4 cup soft bread crumbs

Preparation:

In saucepan over medium low heat melt 4 tablespoons butter; blend in flour and seasonings, stirring until smooth and bubbly. Gradually stir in milk; cook and stir until thick and smooth. Stir in grated onion and cheese. Place cooked drained macaroni in a buttered 3-quart casserole. Pour sauce over macaroni and gently mix to blend. Melt remaining 2 tablespoons of butter and toss with the bread crumbs. Sprinkle bread crumbs over the macaroni. Bake at 375° for 30 minutes, or until golden brown.

CHOCOLATE CHERRY TARTS

Servings: 24

Find this recipe at: http://diabeticgourmet.com/recipes/html/129.shtml

Ingredients

2 (8oz) packages Neufchatel (light) cream cheese, room temp

2/3 cup granulated sugar

2 eggs, room temp

1 tsp vanilla extract

24 Keebler chocolate wafers, 30% reduced fat

1 (21oz) can light cherry pie filling

Directions

Preheat oven to 350F. Line muffin tins with foil and paper cupcake liners.

Beat cream cheese and sugar until creamy. Add eggs and vanilla extract and beat until smooth. Place a chocolate wafer in each cup, spoon on cheese mixture. Bake 18 to 20 minutes; remove from tins and let cool. Top with cherry pie filling. Chill overnight before serving.

Nutritional Information Per Serving: Calories: 118 ; Fat: 5 g ; Sodium: 104 mg; Cholesterol: 24 mg; Carbohydrates: 16 g; Exchanges: 1/2 bread; 1/2 fruit; 1/2 protein; 1 fat

BUTTERNUT SQUASH WITH BLACK BEANS

Makes: 6 servings

View Online: http://diabeticgourmet.com/recipes/html/1267.shtml

Ingredients

1 butternut squash (small)

1 teaspoon vegetable oil

1 onion (small, chopped)

1/4 teaspoon garlic powder

1/4 cup red wine vinegar

1/4 cup water

2 cans black beans (16 ounces each, rinsed and drained)

1/2 teaspoon oregano

Directions

Heat the squash in the microwave on high heat for 1-2 minutes. This will soften the skin.

Carefully peel the squash with a vegetable peeler or small knife.

Cut the squash into 1/2 inch cubes.

Peel and chop the onion.

In a large pan, heat the oil. Add the onion, garlic powder, and squash.

Cook for 5 minutes on medium heat.

Add vinegar and water. Cook on low heat until the squash is tender, about 10 minutes.

Add the beans and oregano. Cook until the beans are heated through.

Nutritional Information Per Serving: Calories: 110; Protein: 6 g; Fat: 1 g; Sodium: 270 mg; Saturated Fat: 0 g; Dietary Fiber: 7 g; Carbohydrates: 24 g

CHAI RICE PUDDING

This comes from the February 2006 issue of Vegetarian Times, page 86. It starts off, “If you like chai tea, you'll love this creamy, comforting dessert studded with apples and raisins. For the best flavor, choose a strong, spicy chai tea; we used, Tazo's chai tea bags.”

3 1/2 cups unsweetened soymilk or low-fat milk

4 black chai tea bags

1 cup short- or medium-grain white rice

1/2 cup light brown sugar

1/8 tsp salt

1 medium-sized apple, peeled, cored and diced

1/4 cup dark raisins

whipped cream for garnish, optional

cinnamon for garnish, optional

Bring 2 cups water and 1 cup soymilk to a boil in large saucepan. Remove from heat, and add teabags. Cover, and steep 5 minutes. Remove tea bags, squeezing out any liquid.

Stir rice, sugar and salt into tea mixture. Bring to a boil over medium heat. Reduce heat, cover and simmer 10 minutes. Add remaining 2 ½ cups soymilk, and simmer, uncovered, 20 minutes, or until rice is soft. Stir in apple and raisins; remove from heat. Cover pot, and let sit 10 minutes.

Spoon pudding into 2-quart heatproof dish. Serve warm or cold, with whipped cream and cinnamon, if desired.

Per serving: 208 cal; 5 g prot; 2 g total fat (0 g sat. fat); 43 g carb; o mg chol; 75 mg sod; 1 g fiber; 20 g sugars

ELEPHANT STEW

This last recipe is not one to actually be made. The (very) shortened story behind it is this: My dad sent me this in a long (9 page) letter written February 6, 1978 while on a train out of New York’s Grand Central Station during a blizzard.

One large elephant

Brown Gravy

Salt & pepper to taste

2 rabbits, optional

Cut elephant into bite size pieces. This should take about two months. Add brown gravy to cover & salt & pepper. Cook over a kerosene fire for about four weeks at 465 degrees.

This is sufficient to serve 3,800 people. If more guests are expected, two rabbits may be added, but do this only if necessary, as most people do not like to find hare in their stew.

Weekday Recipes

Here's another batch of recipes for your eating pleasure. Enjoy!

SHEPHERD'S PIE WITH POTATO TOPPING

This is from Kathy Kingsley, About.com's American Food expert. She writes, “Although this dish is called a 'pie,' there isn’t any pastry involved. It is simply a mix of ground turkey and vegetables in a sauce with a topping of mashed potatoes. The dish is browned in the oven for a delicious example of comfort food. For a pretty effect, pipe the topping over the filling, using a pastry bag fitted with a star tip. Serve this hearty meal with a steamed green vegetable.” Yield: Serves 6 to 8.

To view this online, click here.

Ingredients

Potato Topping

3 1/2 pounds russet or Yukon Gold potatoes, peeled and cut into 2-inches pieces

1 cup whole milk

2 tablespoons butter

3/4 teaspoon salt

3 medium carrots, peeled and diced

1 1/2 tablespoons vegetable oil

1 medium onion, finely chopped

3 cloves garlic, minced

1 1/2 pounds ground turkey

1 cup thawed frozen peas

3/4 cup fresh or thawed frozen corn kernels

One 14.5-ounce can diced tomatoes, drained

1 tablespoon tomato paste

Preparation

Make the potato topping: In a large saucepan, combine the potatoes with enough cold water to cover by 1 inch. Bring to a boil and cook until tender, about 15 minutes. Drain the potatoes well in a colander. In a large bowl, combine the potatoes, milk, butter, salt and pepper to taste. Using an electric mixer, beat on high speed until smooth. Set aside.

Preheat the oven to 350°F. Bring a small saucepan of lightly salted water to a boil. Add the carrots and cook for 2 minutes to blanch. Drain and set aside.

Heat the oil in a large skillet over medium-high heat. Add the onion and cook, stirring, until softened, about 2 minutes. Add the garlic and cook for 15 seconds. Stir in the ground turkey, breaking up the large pieces with a fork, and cook until browned. Add the blanched carrots, peas, corn, tomatoes, and tomato paste. Mix well. Cook, stirring often, until the flavors have blended, about 10 minutes. Season with black pepper to taste.

Spray a 3-quart gratin dish or shallow casserole with vegetable oil spray. Spoon the vegetable-turkey mixture into the prepared dish. Top with dollops of mashed potatoes. Bake for 30 to 45 minutes, until heated through. Serve hot.

Recipe Notes:

• You can mash any type of potato, but those with a high starch/low water content, such as russet and Yukon Gold, produce perfect results. The starch creates a fluffy texture, and the low water content allows them to absorb milk and butter without becoming gummy.

• Never try to whip potatoes in a food processor or you will have a gluey mess.

• Ideally, mashed potatoes should be served freshly made, but this is not always possible. Mash them up to 1 hour before serving, reserving one-third of the milk. Place them in a heatproof bowl, set over a pan of barely simmering water. Pour the reserved milk over the top. Just before serving, stir the milk into the potatoes.

• Potatoes are more fragile than you might think, so handle them carefully to prevent bruising. Keep them unwashed in a cool, dark, well-ventilated place. If stored in a place that is too hot, the sugar will convert to starch and the potatoes will lose their natural sweetness.

• Choose fairly clean, smooth, firm potatoes. For even cooking, pick potatoes that are about the same size. Do not select ones with wrinkled skins, soft dark spots, cut surfaces, or green areas. Green spots mean they have been exposed to light; cut the spot off before cooking to eliminate bitterness.

EASY CLASSIC TOMATO SOUP

This is also from Kathy Kinglsey, who writes, “There's nothing better than a bowl of good ol' tomato soup, and when it's homemade it will be all that more delicious. Serve this home-style soup with some crusty sourdough bread.” Prep Time: 15 minutes; Cook Time: 25 minutes; Total Time: 40 minutes; Yield: Serves 4

To view this online, click here.

Ingredients

1 tablespoon olive oil

1 tablespoon butter

1 small onion, finely chopped

2 garlic cloves, minced

1 (28 ounce) can whole peeled tomatoes in their juices, preferably San Marzano

1 1/2 cups low-sodium chicken broth or water

1 sprig thyme

1 bay leaf

Kosher salt and freshly ground black pepper

1/2 cup heavy or whipping cream

Sour cream and chopped scallion greens for garnish

Preparation

In a large pot, heat the olive oil and butter over medium heat until butter is meted and oil is shimmering. Add the onion and garlic and cook until softened, about 5 minutes. Add the tomatoes, broth, thyme, bay leaf, and season with salt and pepper. Bring the mixture to a boil. Reduce the heat and simmer over medium-low heat until the tomatoes break down, about 15 minutes. Remove the pan from the heat and discard the thyme sprig and bay leaves.

Preheat the broiler. Using a handheld immersion blender, puree the soup in the pot until smooth, or alternatively puree it in batches in a blender. Strain the soup through a fine mesh sieve into a large bowl, pressing on the solids to extract as much liquid as possible. Return the soup to the pot and season again with salt and pepper. Add the cream and stir over medium-low heat just until heated through.

Ladle the soup into serving bowls and garnish with a dollop of sour cream and chopped scallions.

Recipe Notes and Tips

• You can refrigerate the soup in airtight container for up to 4 days, or store it in the freezer for up to three months.

• San Marzano are considered by many to be best tomatoes from Italy. They are grown in the rich volcanic soil at the base of Mount Vesuvius, which gives them a sweet flavor and low acidity and they are coveted for their firm pulp, deep red color, easy to remove skin and low seed count.are plum tomatoes.

• Instead of canned tomatoes you can substitute 3 1/2 pounds of good-quality ripe fresh tomatoes, and use just 1/2 cup of low-sodium chicken broth or water, and proceed as directed.

• To give the soup a little kick, stir 2 teaspoons of well-drained horseradish or several drops of hot sauce into the soup.

• More options for garnishes include, crumbled crisp bacon, chopped chives, shredded Cheddar or Monterrey Jack cheese, crumbled feta cheese, or croutons.

* For a heartier soup, stir some cooked, shredded chicken into the soup just before serving.

MARBLED PUMPKIN BROWNIES

This comes from a long-forgotten emailing list. Makes 10 servings

Ingredients:

1/2 cup unsalted butter, softened

1 cup brown sugar, packed

1 large egg

1 teaspoon vanilla extract

1 cup flour

1 teaspoon baking powder

3/4 teaspoon ground cinnamon

1/4 teaspoon ground ginger

1/8 teaspoon ground cloves

1/4 teaspoon salt

3/4 cup canned pumpkin

1/2 cup coarsely chopped pecans

1/4 cup cream cheese, softened

2 tablespoons sugar

1 egg yolk

2 teaspoons whipping cream

1/2 teaspoon vanilla extract

vanilla ice cream, optional

caramel sauce, warmed, optional

Preparation:

Preheat oven to 350 degrees F. Butter and flour 8-inch square glass baking dish.

Beat butter in large bowl until fluffy. Gradually add brown sugar and beat until well blended, about 2 minutes. Add 1 egg and 1 teaspoon vanilla and beat to blend. Add flour, baking powder, spices and salt and beat until well mixed.

Beat in pumpkin. Stir in nuts. Spread batter in prepared pan (batter will be thick).

Mix cream cheese, 2 tablespoons sugar, egg yolk, whipping cream and 1/2 teaspoon vanilla in bowl to blend. Drop cream cheese mixture by heaping tablespoons on top of the pumpkin batter.

Using small knife, gently swirl cream cheese mixture into batter, creating marbled pattern. Bake about 35 minutes or until tester inserted into center comes out clean and top is firm.

Cool. Cover with foil and let stand at room temperature. Reheat covered in 350 degree oven for 15 minutes before serving. Cut warm brownies into squares and serve topped with a scoop of ice cream, drizzled with caramel sauce if desired.

MACARONI AND CHEESE

Most of us have at least one or two mac and cheese recipes. I think that this may have come from About.com, but I really can't be sure, as it's been kicking around in my email inbox since early 2009 without any notations to its origin. This one starts off, “This is a classic macaroni and cheese recipe, made with sharp Cheddar cheese and topped with bread crumbs.” Serves 4 to 6.

Ingredients:

6 tablespoons butter, divided

1/4 cup flour

1 teaspoon salt

1/2 teaspoon dry mustard

1/4 teaspoon pepper

3/4 teaspoon Worcestershire

3 cups milk

1 small onion, grated

3/4 pound shredded sharp Cheddar cheese (3 cups)

8 ounces elbow macaroni, cooked and drained

3/4 cup soft bread crumbs

Preparation:

In saucepan over medium low heat melt 4 tablespoons butter; blend in flour and seasonings, stirring until smooth and bubbly. Gradually stir in milk; cook and stir until thick and smooth. Stir in grated onion and cheese. Place cooked drained macaroni in a buttered 3-quart casserole. Pour sauce over macaroni and gently mix to blend. Melt remaining 2 tablespoons of butter and toss with the bread crumbs. Sprinkle bread crumbs over the macaroni. Bake at 375° for 30 minutes, or until golden brown.

CHOCOLATE FILLED CAKE ROLL

Servings: 12 one-inch slices

To view online, click here.

Ingredients

Cake:

5 eggs

1/2 cup sugar

3 packets of Sweet'n Low

1 teaspoon vanilla extract

3/4 cup all-purpose flour

2 tablespoons cornstarch

1 teaspoon baking powder

Filling:

2 cups skim milk

1 package sugar-free chocolate instant pudding mix

Topping:

2 teaspoons sugar-free cocoa mix

Directions

Preheat oven to 400F.

Grease and line the bottom of a 10x15" jelly roll pan with waxed paper.

Beat eggs in a large bowl with electric mixer until fluffy.

Sprinkle sugar, Sweet'n Low and vanilla over eggs; continue beating for 2 minutes.

Sift flour, cornstarch, and baking powder together.

Sprinkle half the mixture over batter; fold in with spatula.

Repeat with remaining flour mixture.

Spread batter evenly in pan.

Bake on center rack in oven for 10 to 12 minutes or until cake is golden and springs back when lightly touched.

Arrange a towel on work surface and cover with aluminum foil.

Loosen edges of cake; unmold on foil.

Roll cake jelly roll style, using towel as a guide.

Leave cake rolled until it cools into jelly roll shape.

To make filling, blend milk with pudding mix according to package directions.

Refrigerate pudding until it thickens.

Unroll cake, spread evenly with pudding, and reroll.

Lightly sprinkle sugar-free cocoa over the top to decorate.

Cut into 1" slices and serve.

Nutritional Information Per Serving: Calories: 122; Fat: 2 g; Sodium: 197 mg; Cholesterol: 92 mg; Carbohydrates: 21 g; Exchanges: 1 Fruit; 1/2 Skim Milk; 1/2 Fat; 1 Starch

EASY HOMEMADE MEATLOAF

Servings: 6

To view this recipe online, click here.

Ingredients

1 egg

2 tablespoons green pepper, chopped fine

2 cups lean ground round (15% fat or less)

1 teaspoon salt

2 slice bread, cubed fine

1/2 teaspoon dry mustard

1/4 cup catsup

1 tablespoon prepared horseradish

1/3 cup onion, chopped fine

Directions

Preheat oven to 400 degrees F.

Mix all ingredients well. Form into a loaf. Place in foil-lined 5x9 pan. Bake until done (15-20 minutes).

Nutritional Information Per Serving: Calories: 258 ; Protein: 7 g ; Fat: 15 g; Carbohydrates: 7.5 g; Exchanges: 1/2 Bread; 3 Lean-Meat; 1-1/2 Fat

Weekend Meals

Ahhh...Friday. Can the weekend be far behind? We still need to eat, so here are some more yummy recipes for your weekend. Enjoy!

STUFFED FRENCH TOAST WITH FRESH BERRY TOPPING

This comes from the Family Time emailing list. The direct link to this recipe is http://www.familytime.com/asp/ShowRecipe.asp?printMode=1&RecipeId=13713&. It starts off, "Your favorite strawberry preserves mixed with creamy ricotta cheese comprise the delectable filling in these French toast 'sandwiches'. Fresh berries and a dusting of powdered sugar top them off for an attractive and colorful presentation."

Prep. time: 15 minutes; Cooking time: 12 minutes; Serves: 6

Ingredients

2 cup fresh mixed berries*

2 tablespoons granulated sugar

2/3 cup low-fat ricotta cheese

1/4 cup strawberry preserves

3 large eggs

2/3 cup (5 fl. Oz. can) NESTLÉ ® Carnation ® Evaporated Fat Free Milk

2 tablespoons packed brown sugar

2 teaspoons vanilla, extract

12 (3/4 inch) slices French bread

2 tablespoons butter, or vegetable oil

1/4 cup powdered sugar

3/4 cup maple syrup, heated

Directions

Combine berries and granulated sugar in a small bowl. Combine ricotta cheese and strawberry preserves in another small bowl; mix well. Combine eggs, evaporated milk, brown sugar and vanilla in a pie plate or shallow pan; mix well.

Spread ricotta-preserve mixture evenly over half the bread slices. Top with remaining slices of bread to form sandwiches.

Heat butter or vegetable oil in a large, nonstick skillet or griddle over medium heat. Dip sandwiches in egg mixture, coating both sides. Cook on each side for about 2 minutes, or until golden brown.

Sprinkle with powdered sugar; top with berries. Serve with maple syrup, if desired.

*raspberries, blueberries, blackberries and/or halved strawberries

SOUTHERN-STYLE BREAD PUDDING

This one is from the Food Network's kitchens; the direct link to this yummy recipe is here.

Total Time: 3 hr 15 min; Prep: 45 min; Inactive: 1 hr 40 min; Cook: 50 min; Yield: 8 to 10 servings; Level: Easy

Ingredients

Bread Pudding:

4 tablespoons unsalted butter, softened

6 cups 1-inch cubes Italian bread

5 cups half-and-half

3/4 cup plus 2 tablespoons sugar

2 teaspoons vanilla extract

1 1/2 teaspoons ground cinnamon

1/4 teaspoon fine salt

4 large eggs, lightly beaten

Sauce:

2 cups raspberries (a few reserved for garnish)

2 cups sliced strawberries

1 tablespoon honey, plus more if desired

2 teaspoons fresh lime juice

Vanilla ice cream or whipped cream, for serving

Directions

For the bread pudding: Butter a 13-by-9-inch baking dish with 1 tablespoon butter. Put the bread cubes in the dish.

Whisk together the half-and-half, 3/4 cup of the sugar, vanilla, 1 teaspoon of the cinnamon, salt and eggs in a large bowl. Pour this mixture over the bread. Cover and refrigerate for 1 hour.

Preheat the oven to 325 degrees F. Melt the remaining 3 tablespoons butter in a microwave or on the stove and drizzle over the top of the bread pudding. Combine the remaining 2 tablespoons sugar and 1/2 teaspoon cinnamon and sprinkle over the top.

Place on the center rack in the oven. Bake until the edges start to rise, a knife inserted into the center comes out mostly clean and the pudding jiggles when shaken, 45 to 50 minutes. Cool on a rack 35 to 40 minutes before serving.

For the sauce: Puree the berries in food processor. Press through a fine-mesh strainer. Stir in the honey and lime juice. Taste and adjust with more honey if it's not sweet enough for you.

Serve the bread pudding with a drizzle of sauce. Garnish with additional berries and a scoop of vanilla ice cream or whipped cream.

GLUTEN-FREE BISCUITS WITH JAM

This is from Seattle's Macrina Bakery.

Ingredients

1 cup brown rice flour

1 cup tapioca flour

3/4 cup oat flour

1/2 cup sugar, divided

*1 1/2 teaspoons xanthan gum

1 tablespoon plus 1/2 teaspoon baking powder

1/2 teaspoon kosher salt

2 cups plus 2 tablespoons heavy cream, divided

1/2 cup good-quality jam or jelly

*Found in the specialty flour section of most food stores.

Preparation

Makes Eight 4-Inch Biscuits

Position a rack in the center of the oven and preheat to 350°F. Line a rimmed baking sheet with parchment paper.

Sift together the flours, 1/4 cup of sugar, xanthan gum, baking powder and salt in a medium bowl and whisk thoroughly to combine. Make a well in the center and pour in 2 cups of the cream. Working quickly and gently with a rubber spatula (overmixing can result in tough biscuits), fold the cream into the dry ingredients. This should take about 1 minute.

Sprinkle a work surface with brown rice flour. Turn the dough out and roll it into a 3-by-14-inch log. Divide the log in half, then cut each half into 4 pieces to make a total of 8 equal pieces. Form each piece into a roughly circle-shaped biscuit. Place the biscuits 2 inches apart on the prepared baking sheet. Brush the tops of the biscuits with the remaining 2 tablespoons of cream and sprinkle them with the remaining 1/4 cup of sugar. Bake for 25 to 30 minutes or until the biscuits are golden brown on top and bottom. Cool on the sheet for 15 minutes.

Using a teaspoon, scoop out a quarter-size piece from the center of each biscuit, digging about halfway down. Fill each indentation with about 1 tablespoon of the jam or jelly.

HEALTHY ONION RINGS

From Sandra Lee of the Food Network's Semi-Homemade Cooking. Sandra writes, "Extra crunchy onion rings with half the guilt!" Prep. time: 8 minutes; Cooking time: 30 minutes; Serves: Serves 4

Ingredients

Nonstick vegetable cooking spray, PAM®

1 large onion

1 1/4 cups Italian style bread crumbs, Progresso®

1/2 teaspoon minced fresh garlic, McCormick®

1 cup lowfat milk

1 cup all-purpose flour, Pillsbury®

3 large egg whites, beaten slightly

Directions

Preheat oven to 400 degrees. Spray 2 large cookie sheets with nonstick spray.

Cut onion into 1/2-inch-thick slices. Separate slices into rings.

In a small bowl, combine bread crumbs and garlic. Set aside. Place milk, flour, and egg whites into three separate small bowls.

Dip each onion ring into milk, flour, egg white, and bread crumbs (in that order). Place on prepared cookie sheets and bake for 20 minutes. Turn onion rings over and bake until golden brown, about 10 minutes longer.

OLIVE GARDEN'S CHOCOLATE LASAGNA RECIPE

I was on Olive Garden's emailing list for a while. This was one of the recipes on the list. The recipe starts with, "Layers of rich chocolate cake and sweet buttercream icing… no longer being served at Olive Garden, but you can still enjoy it at home!"

Ingredients:

Cake

6 cups cake flour

5 1/4 cups sugar

2 1/4 cups baking cocoa

2 tablespoons baking soda

4 1/2 cups milk

1 1/2 cup butter

12 large eggs

1 tablespoon vanilla extract

Butter Cream

2/3 cup water

4 tablespoons meringue powder

12 cups sifted confectioners’ sugar

1 1/4 cup shortening

3/4 teaspoon salt

1 teaspoon clear almond extract

1 teaspoon clear vanilla extract

1 teaspoon colorless butter flavoring

Directions:

Heat oven to 350 degrees F. Grease three 10-inch springform pans.

Cake:

In mixing bowl, stir together sifted cake flour, sugar, cocoa and baking soda. Add butter and mix well. Add milk, eggs and vanilla. Mix thoroughly. Pour about 5 cups of the cake batter into each prepared pan. Bake 40 to 50 minutes or until toothpick inserted in cake center comes out clean. Cool for 10 minutes before you remove the cake from the pan. Cool completely on a wire rack.

Butter Cream:

Combine water and meringue powder; whip at high speed until peaks form. Add 4 cups of sugar, one cup at a time, beating after each addition at low speed. Alternately add shortening and remainder of sugar. Add salt and flavorings; beat at low speed until smooth. Thin out 1/2 of the frosting with a little extra water. The thinned frosting is used as the filling between layers.

To Assemble:

Place one 10 inch cake on a large round plate or a large round cake platter. Spread 1/2 of the thinned frosting on top. (Only frost the top of the cake) Sprinkle very lightly with semi-sweet chocolate chips. (There are very few chips on this layer, usually only 1 or 2 per wedge, so sprinkle very very lightly).

Place the second cake on top of the first. Frost the top with the remaining thinned frosting. Sprinkle with semi-sweet chocolate chips. (You can be a bit more generous with this layer).

Place the third layer on top of the second. Frost the top with all of the Butter Cream that was not thinned. This is a thick layer of frosting so pile it on. Try to get the top as smooth as you can. Sprinkle with semi-sweet chocolate chips.

Cut the cake into wedges, as you would cut a pizza. Using chocolate syrup, create a design on your dessert plate. Place the wedge of chocolate lasagna at the 11 o’clock position on your dessert plate with the point facing down. (So that you can see some of the syrup design).

MACARONI AND CHEESE

This is from a really cool emailing list called Roadfood.com. Check it out! The recipe starts out, "The South is not unique in its love for macaroni and cheese, one of the true all-American comfort foods. At the Blue Willow Inn, it is one of the few items served every day, every meal." This one is from the Blue Willow Inn. Preparation Time: 10 minutes; Cook Time: 50 minutes; Servings: 6

Ingredients:

1 8-ounce package macaroni noodles

1 teaspoon vegetable shortening

1 cup grated cheddar cheese, divided

1/2 cup Cheese Whiz

3/4 cup milk

2 eggs, beaten

1 tablespoon mayonnaise

1/2 teaspoon prepared mustard

salt and pepper to taste

Directions: Cook macaroni according to package instructions, adding shortening to water. Do not overcook. Drain.

Preheat oven to 350 degrees.

Combine macaroni with all other ingredients, reserving 1/4 cup of the cheddar cheese. Bake uncovered in ungreased 9x12-inch casserole for 25-30 minutes. Remove from oven and top with reserved cheese. Return to oven only long enough for the cheese to melt.