American

A sirloin steak dinner, served with sauteed onion, fries,
broccoli, carrots, and snow peas, garnished with chives.

American cuisine. The cuisine of the United States reflects its history. The European colonization of the Americas yielded the introduction of a number of ingredients and cooking styles to the latter. The various styles continued expanding well into the 19th and 20th centuries, proportional to the influx of immigrants from many foreign nations; such influx developed a rich diversity in food preparation throughout the country.

Early Native Americans utilized a number of cooking methods in early American Cuisine that have been blended with early European cooking methods to form the basis of American Cuisine. When the colonists came to the colonies, they farmed animals for clothing and meat in a similar fashion to what they had done in Europe. They had cuisine similar to their previous British cuisine. The American colonial diet varied depending on the settled region in which someone lived. Commonly hunted game included deer, bear, buffalo, and wild turkey. A number of fats and oils made from animals served to cook much of the colonial foods. Prior to the Revolution, New Englanders consumed large quantities ofrum and beer, as maritime trade provided them relatively easy access to the goods needed to produce these items: rum was the distilled spirit of choice, as the main ingredient, molasses, was readily available from trade with the West Indies. In comparison to the northern colonies, the southern colonies were quite diverse in their agricultural diet and did not have a central region of culture.

During the 18th and 19th centuries, Americans developed many new foods. During the Progressive Era (1890s–1920s) food production and presentation became more industrialized. One characteristic of American cooking is the fusion of multiple ethnic or regional approaches into completely new cooking styles. A wave of celebrity chefs began with Julia Child and Graham Kerr in the 1970s, with many more following after the rise of cable channels such as Food Network.

RECIPES:

Andouille Sausage Appetizers

Cajun-style sausage makes a great party pick-up food.

Makes about 3 dozen.

1/2 pound of Andouille sausage
1/2 cup Monterey Jack cheese, grated
1 1/2 cups Biscuit mix (like Bisquick)

Pre-heat the oven to 325. Remove the sausage from its casing. Mix well with the other ingredients. Roll into one-inch balls. Place on an ungreased cookie sheet and bake for 18-20 minutes. Serve warm.

Apple Butter

This recipe can also be made in a crockpot.

Makes 4 cups.

10 Apples, large, peeled and cored
1 1/2 cups Sugar
1 1/2 teaspoons Cinnamon
1/8 teaspoon Clove, ground
1/2 teaspoon Salt

Cut the apples into medium slices. Place in a heavy saucepan. Stir in the remaining ingredients. Cook for three hours (or until thick and dark) over very low heat, stirring frequently. Refrigerate. Serve on warm biscuits.

Apple-Pumpkin Butter

This spread would be great served with hot biscuits at a holiday brunch.

Makes about 2 1/2 cups.

1 cup Apples (peeled, cored and pureed)
15 ounces Pumpkin (canned)
1 cup Apple cider
1/2 cup Dark brown sugar

Place all ingredients in a saucepan. Slowly bring to a boil. Reduce the heat and simmer, stirring frequently for 1 1/2 hours. Cool before serving. Store in the refrigerator.

Baked Apples/font>

Serve these delicious apples with ice cream.

Serves 4.

4 Apples, cored
1/4 cup Raisins
4 Tablespoons Brown sugar
2 ounces Butter
1 teaspoon Cinnamon

Pre-heat the oven to 350. Mix together the raisins, sugar, butter and cinnamon. Stuff 1/4 of the mixture into each apple. Wrap in aluminum foil. Place on a cookie sheet (with the stuffing on top) and bake for one hour.

Baked Black Beans

Serves 4-6.

4 slices Bacon, diced
1 medium Onion, diced
1/2 teaspoon Garlic, minced
2 cans Black beans
1 1/2 cup Beef broth
1 teaspoon Cumin
2 Tablespoon Dark rum
2 Tablespoons Parsley, chopped
Salt and pepper to taste

Brown the bacon in a skillet. Add the onion and garlic. Cook until soft. Toss together with the remaining ingredients. Pre-heat the oven to 350. Place the mixture in a casserole dish. Cover and bake for 11/2 hours. Serve warm.

Baked Salmon With Dill Garlic Beurre Blanc

Beurre blanc literally means "white butter."

Serves 4

2 pounds Salmon, fresh, fillets
1/2 cup White wine
8 Tablespoons Butter, cold, cut into 16 pieces
1 teaspoon Dill weed
1/2 teaspoon Garlic, minced

Pre-heat the oven to 375. Bake the salmon for 12-15 minutes. The fish should be firm but not dry. Place the wine, dill and garlic in a small saucepan. Reduce on high heat until almost dry. Remove from the heat and quickly add all the butter while whisking briskly. When all the butter has been incorporated, allow to rest 10 minutes. Spoon over the hot salmon.

Baked Spinach Tomatoes

These tomatoes go well with grilled steak.

Serves 6.

1 cup Breadcrumbs
10 ounces Spinach, chopped, frozen
3 Eggs
1/4 cup Butter, melted
1/4 cup Parmesan cheese, grated
1/2 teaspoon Worcestershire sauce
1/2 teaspoon Garlic, minced
Salt and pepper to taste
6 slices Tomatoes, 1/2-inch thick

Defrost the spinach and squeeze until dry. Lightly beat the eggs. Mix together the breadcrumbs, spinach, eggs, butter, cheese, Worcestershire, and garlic. Pre-heat the oven to 350. Lightly oil a cookie sheet. Place the tomato slices on the pan and top with the spinach mixture. Bake for 15 minutes or until just beginning to brown.

Bananas Foster

This famous dessert originated at Brennan's, in New Orleans, in 1951.

Serves 4
br> 4 Bananas
4 Tablespoons Butter
1/2 cup Brown sugar, packed
1/4 teaspoon Cinnamon
1/4 cup Dark rum
Vanilla ice cream

Melt the butter over low heat. Stirring constantly, add the sugar and cinnamon. Cut the bananas lengthwise, and then in half. Add the bananas and cook until just soft. Remove the pan from the heat. Slowly add the rum. CAREFULLY return the pan to the heat until it flames. Cook until flame goes out. Place bananas over the ice cream scoops and spoon the sauce over the top.

Beef And Sweet Potato Stew

The flavors of cumin and sweet potatoes put a new spin on an old favorite.

Serves 4-6.

2 teaspoons Olive oil
1 pound Stew meat, cubed
1 medium Onion, diced
2 stalks Celery, diced
1 teaspoon Garlic, minced
1 cup Mushrooms, quartered
1 Tablespoon Flour
2 cups Beef broth
2 cups Chicken broth
1 1/2 cups Sweet potatoes, large diced
2 1/2 teaspoon Cumin, ground
1 cup Tomatoes, diced
Salt and pepper to taste

Heat the oil in a large soup pot. Add the beef and brown. Add the onions and celery. Cook until just soft. Add the garlic and mushrooms. Cook for 2 minutes longer. Sprinkle on the flour and cook for 3 minutes (stirring frequently). Whisk in the broths. Add the remaining ingredients, bring to a boil and reduce the heat. Simmer for 1 1/2 hours (or until the beef is tender). Serve warm.

Beer Cheese Soup

Serve this rich soup with a hearty loaf of bread.

Serves 4.

1 stick of Butter
1 medium Onion, diced
2 stalks Celery, diced
1/2 cup Flour
4 cups Chicken broth
12 ounces of Beer (one can)
1 1/2 cups Sharp cheddar cheese, grated
1/2 teaspoon Dry mustard
Salt and white pepper to taste

Melt the butter in a heavy soup pot. Add the onion and celery. Cook until just soft. Sprinkle on the flour and cook for three minutes, stirring frequently. Slowly whisk in first the broth, then the beer. Bring to a boil. Reduce the heat. Slowly whisk in the cheese. Add the mustard. Remove from the heat and serve immediately. To reheat, place in a double boiler to prevent scorching.

Black Bean Chili

Black beans give a rich, full flavor to chili.

Serves 4-6

1 1/2 pound Ground beef
1 large Onion, diced
1/2 teaspoon Garlic, minced
1 1/2 Tablespoons Cumin
2 cups Black beans
1 cup Tomatoes, diced
1/2 cup Mild green chilies, chopped
1 cup Beer
Salt, pepper, and hot sauce to taste
Monterey Jack cheese, grated

In a heavy soup pot, brown the beef. Add the onion and garlic and cook until just brown. Drain off any excess fat. Add the remaining ingredients (except the cheese). Bring to just under a boil. Reduce the heat and simmer for 1 1/2 hours. Serve warm, garnished with the cheese.

Blue Cheese And Walnuts Grits

The flavor of blue cheese wakes up this side dish casserole.

Serves 4-6.

4 cups Water
1 teaspoon Salt
1 cup Grits, quick-cooking
2 Eggs, beaten
1 cup Blue cheese crumbles
2 Tablespoons Butter
1/3 cup Walnuts, chopped

Bring the water and salt to a boil in a saucepan. Slowly stir in the grits. Reduce the heat and simmer until thickened (about 5 minutes). Stir frequently. Beat the eggs in a bowl. Add a few teaspoons of the grits to the eggs and stir. Add the tempered eggs, cheese, butter and walnuts to the grits. Pre-heat the oven to 350. Lightly oil a 1 1/2 quart casserole. Pour in the mixture and bake for 35 minutes (or until firm and lightly browned).

Boston Baked Beans

Making this long-cooking dish from scratch is worth the wait.

Serves 8

1 pound Navy beans, dry
8 cups Water
4 tablespoons Brown sugar, dark
1/2 teaspoon Salt
1 1/2 teaspoons Mustard, dry
1/2 cup Molasses
4 ounces Salt pork, thinly sliced

Soak the beans in the water overnight. Place in a large soup pot and simmer until just soft (about one hour). Drain. Place in a large casserole dish (that has a lid). Mix together the sugar, salt, mustard, and molasses. Pour over the beans. Stir in the pork. Add enough water to cover. Place the lid on and bake at 350 for three hours. Remove the lid (add warm water if the beans are beginning to dry out) and bake for 45 minutes longer uncovered.

Bowl Of Red

There are many variations of this style of chili. Use this basic recipe to develop your own signature version.

Serves 4-6.

1 Tablespoon Oil
2 pounds Beef chuck steak, cubed
1 medium Onion, diced
1 teaspoon Garlic, minced
4 Tablespoons Chili powder
1 1/2 teaspoon Cumin
1 cup Beef broth
1/2 cup Beer
1 teaspoon Cider vinegar
1 teaspoon Oregano
Salt and pepper to taste
Hot sauce (optional)

Heat the oil in a heavy pot. Add the beef and brown. Add the onion and cook until just soft. Add the garlic and cook for 1 minute longer. Add the remaining ingredients. Slowly bring to a boil. Reduce the heat and simmer until the beef is tender (about 1 1/2 hours). Serve warm with jalapeno peppers, cheese and crackers.

Brown Butter

Serve this flavorful butter over baked white fish or asparagus.

4 ounces Butter
2 teaspoons Vinegar

Slowly melt the butter over a low heat until it turns a dark brown. Strain and whisk in the vinegar.

Cajun Ratatouille

The flavors of the bayou create a flavorful variation of the classic Italian vegetable dish.

Serves 4.

1 1/2 Tablespoons Butter
1 cup Onion, sliced
1 cup Green bell pepper, sliced
1/2 cup Celery, diced
1 cup Tomatoes, diced
1/2 cup Okra, sliced
1 teaspoon Garlic, minced
1 teaspoon Cajun-style seasoning

Melt the butter in a heavy skillet over medium heat. Add the onion, pepper and celery. Cook until just soft. Add the tomatoes, okra and garlic. Cook for an additional four minutes. Add the seasonings and simmer for one minute longer.

Cajun Spiced Pecans

Serve these at your next cocktail party.

Makes 2 cups.

2 cups Pecan halves
1 1/2 ounces Butter, melted
2 teaspoons Cajun seasoning

Toss together all ingredients. Preheat the oven to 325. Make a single layer on a cookie sheet. Bake for 5 minutes. Cool before serving.

Cajun-Style Etouffee Sauce

Etouffee means "to smother." Serve over grilled chicken or roast pork.

Makes about 2 1/2 cups

1 teaspoon Olive oil
1 large Onion, cut into strips
1 large Green bell pepper, cut into strips
1 teaspoon Garlic, minced
1/4 pound Smoked sausage (andouille or kielbasa) sliced
into thin, half-circles
1 cup Tomatoes, diced
1 teaspoon Cajun seasoning (like blackening spice blend)

Saute pepper, onion, and garlic in oil until just soft. Add the remaining ingredients and simmer for 25 minutes. Serve warm.

Callaloo

Traditionally this Caribbean soup is made with taro root leaves (callaloo) instead of spinach.

Serves 4-6

2 ounces Salt pork, diced
1 medium Onion, diced
2 cloves Garlic, minced
1 pound Spinach leaves, chopped
6 cups Chicken broth
8 ounces Okra, chopped
1/2 teaspoon Thyme
8 ounces Crabmeat
1 cup Coconut milk
Salt and pepper to taste

Heat the pork in a large, heavy soup pot. Add the onion and garlic and cook until just soft. Stir in the spinach and cook for 1 minute. Add the broth, thyme, and okra. Bring to a boil, reduce the heat and simmer for 20 minutes. Stir in the coconut milk and crab. Simmer for 15 minutes longer. Check the seasoning. Serve warm.

Cheese Ball

Make these easy cheese balls for your holiday parties.

1/2 pound Cream cheese
2 Tablespoons Gorgonzola cheese
1/2 pound Cheddar cheese
1/2 teaspoon Garlic, minced
1/4 cup Almonds, toasted, chopped
1/4 cup Parsley, chopped

Place the cream cheese, Gorgonzola, cheddar and garlic in a mixer bowl. Blend with the paddle attachment until well mixed. Refrigerate for 1 1/2 hours. Roll in the almonds and parsley. Wrap in plastic and refrigerate. Bring to room temperature before serving.

Chef's Sandwich

The classic Chef's salad inspired this sandwich.

Serves 1.

2 slices White bread, firm, lightly toasted
2 leaves Lettuce
2 slices Tomatoes
2 slices Swiss cheese
2 ounces Ham, sliced
2 ounces Chicken breast, sliced
1 Hard boiled egg, sliced
Thousand island dressing

Spread the toast with the dressing. Layer on the remaining ingredients. Cut into quarters.

Chicago-Style Pizza

Use your bread machine's dough cycle to make this famous deep-dish pan pizza.

Serves 4-6

1 1/2 teaspoons Yeast
1 cup Water (80 degrees)
1/4 cup olive oil
3 cups Flour

Add the ingredients to your bread machine according to the manufacturer's instructions. Run the dough program. Lightly oil a heavy 10-inch skillet. Press out the dough into the pan. Cover and allow to rise in a warm place for 20 minutes. Add your favorite pizza sauce, cheese, and toppings. Bake at 425 for 25 minutes or until the crust and cheese are lightly browned.

Chicken And Parsley Dumplings

Serve this hearty entree on a chilly fall evening.

Serves 4

1 Chicken, cut up (about 3 1/2 pounds)
3 cups Water
1 medium Onion, diced
2 Carrots, peeled and diced
2 stalks Celery, diced
1/2 teaspoon Thyme
3/4 cup Flour
1 teaspoon Baking powder
1/4 cup Milk
2 tablespoons Oil
1/4 teaspoon Salt
1 Tablespoon parsley, chopped

Place the chicken, water, onion, carrots, celery, and thyme in a large pot. Bring to a boil. Reduce the heat, cover and simmer for 30 minutes. Mix together the flour, baking powder, salt, and parsley. Mix in the milk and oil. Place by spoonfuls into the chicken pot, cover and simmer about 15 minutes. Serve chicken, broth and dumplings warm in large bowls.

Chicken Divan

The combination of broccoli, chicken and Parmesan makes for a wonderful casserole.

Serves 4.

4 tablespoons Butter
4 tablespoons Flour
2 1/2 cups Milk
1 Tablespoon Sherry
2 cups Broccoli, cooked, chopped
8 ounces Chicken, cooked, sliced
1/4 cup Parmesan, grated

Melt the butter in a saucepan. Whisk in the flour and cook for 3 minutes. Whisk in the milk. Simmer for 20 minutes. Add the sherry. Set aside. Preheat the oven to 375. Add the broccoli to a well-oiled casserole dish. Top with the chicken. Pour the sauce over the mixture. Sprinkle on the cheese. Bake for 18-20 minutes or until lightly browned.

Chicken Hash

This recipe is a great way to use up leftover roasted chicken. Serve over noodles or rice.

Serves 4.

4 Tablespoons Butter
4 Tablespoons Flour
2 cups Chicken broth
1 Tablespoon Sherry
1/4 cup Cream
1 1/2 cups Chicken, cooked, diced
Salt and pepper to taste

Melt the butter in a large saucepan. Whisk in the flour and cook for 3 minutes, stirring frequently. Whisk in the broth, sherry and cream. Bring to a boil, reduce the heat and simmer for 25 minutes. Add the cooked chicken and simmer 10 minutes longer. Check the seasonings. Serve warm.

Chilaly

This quick recipe could be described as a full-flavored cheese toast.

Serves 4.

1 tablespoon Oil
2 Tablespoons Green pepper, minced
2 Tablespoons Onion, minced
1/2 cup Tomatoes, diced
Salt and pepper to taste
1 1/2 cup Mozzarella, grated
1 ounce Milk
1 Egg, beaten
4 pieces White toast

Heat the oil in a heavy skillet. Add the peppers and onions. Cook until just soft. Add the tomatoes and cook for 3 minutes longer. Check the seasonings. Add the cheese and stir until melted. Mix together the egg and milk. Add to the mixture. Stir until a thick sauce forms (about 1 minute). Pour over the toast. Serve warm.

Chorizo And White Corn Bread Pudding

Serve this savory side dish with grilled chicken.

Serves 4-6.

2 teaspoons Oil
1 medium Onion, diced
1/2 pound Chorizo sausage, removed from its casing and crumbled
1 teaspoon Garlic
1 cup White corn
4 Eggs
2 cups Cream
4 1/2 ounces Mild green chilies, canned, chopped
4 cups French bread, torn into medium pieces
1 cup Pepper jack cheese, grated

Preheat the oven to 350. Heat the oil in a skillet. Add the onion and chorizo. Cook until the sausage has browned and the onion is soft. Add the garlic and corn and cook for 2 minutes longer. Allow this to cool slightly. In a separate bowl, lightly beat the eggs. Stir in the cream and chilies. Toss together the sausage mix, egg mix and the bread. Allow this to sit for 15 minutes. Pour into a lightly greased medium casserole dish. Bake uncovered for 45-50 minutes (or until firm and lightly browned). Garnish with the cheese while hot. Serve warm.

Club Salad

The classic sandwich inspired this salad.

Serves 1.

2 cups Green leaf lettuce, large diced
1 Tomato, diced
3 ounces Turkey, cut into 1/4-inch strips
2 slices Bacon, cooked and diced
1 ounce Cheddar cheese, cut into 1/4-inch strips
1 slice Toast, quartered
Thousand island dressing

Place the lettuce on a salad plate. Top with the turkey, cheese and tomatoes. Spinkle on the bacon. Top with the dressing. Garnish with the toast points.

Corn Pudding

This makes a great side dish for the holiday table.

Serves 6-8

16 ounce Yellow corn, canned, drained
1/4 cup Flour
2 tablespoons Sugar
2 ounces Butter, melted
Dash salt
4 cups Milk
4 Eggs, lightly beaten

Pre-heat oven to 400. In a bowl, mix together the corn, flour, sugar, butter, and salt. Stir in the milk. Add the beaten eggs. Place in a medium casserole dish. Bake for 20 minutes. Remove from the oven and stir from the bottom, trying not to disturb the perimeter of the top. Return to the oven and bake for 20 minutes longer or until the pudding is well set. Allow to rest for 5 minutes before serving.

Country-Style Sausage Gravy

Serve this hearty gravy over biscuits.

Serves 4.

1 pound Ground breakfast sausage
2 Tablespoons Flour
1 1/2 cups Milk
1 1/2 cups Water
Salt and pepper to taste

Brown the crumbled sausage in a heavy skillet over medium heat. Sprinkle on the flour. Cook for three minutes, stirring frequently. Whisk in the milk and water. Reduce the heat to low and simmer for 25 minutes, stirring often. Serve warm over hot biscuits.

Crab Bisque

Enjoy a small bowl of this rich seafood cream soup as the first course of a fine meal.

Serves 6

2 cups Water
2 cups Clam juice (bottled)
1 cup White wine
1 medium Onion, rough diced
2 stalks Celery, rough diced
2 cloves Garlic, peeled, whole
1/2 pound Crab meat (lump)
1/2 teaspoon Dill
1 cup Cream
1 Tablespoon Tomato paste
Salt and white pepper to taste

Combine the water, clam juice, wine, onion, celery, and garlic in a large soup pot. Slowly bring to a boil. Reduce the heat and simmer 30 minutes. Strain and return the liquid to the pot. Whisk in the cream and tomato paste. Add the remaining ingredients. Simmer for 25 minutes. Serve warm.

Crab Rockefeller

This variation of the classic oyster dish makes a great crab appetizer.

Serves 4.

2 Tablespoons Butter
2 Tablespoons Flour
1 1/3 cups Milk
1/2 cup Parmesan, grated
1/2 cup Spinach, chopped, frozen (defrosted and drained)
1/2 pound Crab meat
1/2 cup Breadcrumbs, buttered

Preheat the oven to 375. Melt the butter in a heavy saucepan. Whisk in the flour and cook for 3 minutes. Whisk in the milk and cook for 20 minutes. Add the cheese and stir until well blended. Add the spinach and crab. Place in individual dishes (that will go into the oven) or a small casserole dish. Top with the breadcrumbs. Bake for 15 minutes. Serve warm.

Creamy Dill Salad Dressing

Try this dressing over a tossed salad topped with steamed shrimp or poached salmon.

Makes about 2 cups.

1 Egg
1 1/2 cups Olive oil
1/2 teaspoon Garlic, minced
1 Tablespoon Red wine vinegar
1 1/2 Tablespoons Dijon mustard
1 teaspoon Lemon juice
1 1/2 teaspoons Dill
1 teaspoon Worcestershire sauce
1/4 cup Cream
Salt and pepper to taste

Add the egg to a food processor. Blend for one minute. Slowly add the oil. Add the remaining ingredients and blend well. Refrigerate.

Cush

This stuffing-like side dish is a great way to use up leftover cornbread.

Serves 6.

1/2 stick Butter
1/2 cup Onion, small dice
1/4 cup Celery, small dice
4 cups Cornbread, cut into small pieces
1/2 teaspoon Thyme
1/8 teaspoon Sage
Salt and pepper to taste
3/4 cup Chicken broth

Melt the butter in a large skillet. Add the onion and celery. Cook until just soft. In a separate bowl, toss together the cornbread, herbs and broth. Add to the skillet and cook over medium-low heat until the bottom begins to brown.

Deviled Chicken

Control the heat in this dish by adjusting the amount of pepper flakes in the marinade.

Serves 4.

2 pounds Chicken breast, boneless, skinless
2 teaspoons Lemon juice
1/4 teaspoon Crushed red pepper flakes
1/2 cup Olive oil
Salt and pepper to taste

Combine the lemon juice, pepper flakes, oil and seasonings. Pour over the chicken. Cover and marinate for 1 hour (turning a few times). Grill the chicken. Serve with your favorite rice dish.

Deviled Ham

This quick sandwich spread is a great way to use up leftover ham scraps.

Makes about 2 cups.

1 1/2 cups Ham, diced
1/4 cup Celery, diced
1/2 cup Mayonnaise
1 1/2 Tablespoons Mustard (full-flavored like Creole or Whole-grained)
Salt and pepper to taste

Whisk together the mayonnaise and mustard in a mixing bowl. Place the ham in a food processor and pulse until well ground. Add to the mayonnaise mix. Place the celery in the food processor and pulse until well ground. Add to the bowl. Mix well. Serve on bread or crackers. Refrigerate any leftover portion.

Drunken Beans

Serve these beans with grilled or smoked meats.

Serves 6.

4 cups Pinto beans (canned)
12 ounces Beer
3 cups Water
1 small Onion, diced
2 teaspoon Garlic, minced
3/4 cup Tomatoes, diced
4 1/2 ounces Mild green chilies
2 teaspoons Cumin
1/4 cup Barbeque sauce
Hot sauce (optional)

Add all ingredients to a large soup pot. Place on low heat and simmer 1 to 1 1/2 hours (or until the onions are soft). Serve warm with hot sauce.

Ginger-Cranberry Relish

Try this relish with your holiday turkey.

Makes about 2 cups.

2 cups Cranberries (whole, fresh)
1 cup Granulated sugar
1 cup Water
1 1/2 teaspoons Ginger (fresh, peeled and minced)

Place all of the ingredients in a saucepan. Bring to a boil. Reduce the heat and cook, stirring frequently, until the cranberries break down (40-60 minutes). Cool before serving.

Green Beans With Roasted Red Bell Peppers

Serve this side dish with grilled steak or chicken.

Serves 3-4.

1/2 pound Green beans, picked and blanched
1 tablespoon Olive oil
1 teaspoon Garlic, minced
1/3 cup Roasted red pepper (canned), diced
Salt and freshly ground pepper to taste

Heat the oil in a skillet. Add the beans and cook until just soft. Add the garlic and peppers. Cook for 2 minutes longer. Check the seasonings. Serve warm.

Grilled Ribeye With Blue Cheese And Garlic Butter

Beef and blue cheese were made for each other.

Serves 2.

2 Ribeye steaks
4 Tablespoons Butter, softened
1/2 teaspoon Garlic, minced
2 Tablespoons Blue cheese

Mix together the butter, garlic and blue cheese. Set aside. Grill the steaks to the desired temperature. Top the warm steaks with the butter. Serve immediately.

Holiday Punch

This is a great punch to serve at a party because you can make the base the day before.

Serves 10-12.

1 pint Strawberries
2 cups Crushed pineapple
1 cup Mandarin orange pieces
2 cups Apple cider
1/2 cup Bourbon
1/2 cup Rum
750 ml Champagne

Cut the tops off of the strawberries. Place the berries, pineapple, and oranges in a food processor or blender. Puree. Mix with the cider, bourbon and rum. Cover and refrigerate overnight. At service time, add the well-chilled champagne to the mixture. Chill with a block of ice.

Homemade Creamed Corn

This easy recipe has more flavor than the canned version.

Serves 4.

2 1/2 cups Yellow corn (fresh or frozen)
1 cup Cream
Salt and pepper to taste

Place all ingredients in a medium saucepan. Slowly bring to a boil. Reduce the heat and simmer (uncovered) for 30 minutes (or until thickened). Serve warm as a side dish.

Hot Cross Buns

These slightly sweet rolls are an Easter tradition in many families.

Makes about 2 dozen.

1 cup Milk
8 Tablespoons Butter
1/2 cup Sugar
1 teaspoon Salt
1 package (1/4 ounce) Dry active yeast
2 Eggs
4 cups Flour
1 teaspoon ground Cinnamon
1 cup Raisins
Egg white
Powdered sugar
Lemon juice

Scald the milk (bring to just under a boil). Stir in the butter, sugar and salt. Cool slightly. Whisk in the yeast and allow to sit 5 minutes. Lightly beat 1 egg and add to the mixture. Sift the flour and cinnamon together. Add to the wet mixture to form a dough. Fold in the raisins. Cover and let it sit in a warm place for 2 hours. Lightly oil a cookie sheet. Form the dough into large buns. Return to a warm place for 1 hour. Pre-heat the oven to 400. Brush the tops of the buns with the other beaten egg. Bake for 20 minutes. Cool. Make a cross on top of each bun with an icing made of an egg white, powdered sugar, and a dash of lemon juice (blend them until a thick icing forms).

Jam Cake

This cake is popular around the holidays in America's South.

2 cups Granulated sugar
3 Eggs
1 cup Buttermilk
3 cups flour
1 teaspoon Baking powder
1 cup Oil
1 cup Blackberry jam
1 cup Strawberry jam
1 cup Raisins
1 cup Pecans, chopped
1 1/2 teaspoons Cloves, ground
1/2 teaspoon Nutmeg

Pre-heat the oven to 350. Mix all ingredients and blend well. Add to a deep (lightly buttered and floured) square baking pan. Bake until firm in the middle (about 1 hour). Cool before cutting.

Jus

Basically this is an un-thickened sauce made from the natural juices produced when meat cooks. Beef works particularly well with this method.

Makes about 1 cup

Pan roasted beef
1 cup Beef broth
Salt and pepper to taste

Remove the beef from the roasting pan. Set aside. With the pan over a low burner, whisk in the broth, removing any particles stuck to the pan. Slowly bring to just under a boil. Strain through a fine mesh. Allow to settle until some of the fat rises to the top. Carefully spoon off as much excess fat as possible. Re-heat and serve in a side dish with the sliced beef.

Tip: Add ingredients like onions, celery, garlic, mushrooms, and carrots to your pan at the beginning of the roasting process to add a fuller flavor to your jus.

Kentucky Stack Cake

Thickened applesauce holds together the layers of this classic dessert.

2 teaspoons Baking powder
1/2 teaspoon Baking soda
1 teaspoon Salt
4 cups Flour
1 cup Sugar
3/4 cup Butter
1 cup Molasses
3 Eggs
1 cup Milk
3 cups Applesauce

Sift the dry ingredients twice. Cream the sugar and butter. Add to an electric mixer bowl. With the mixer running on low, slowly add the molasses and eggs. With the mixer still running, alternate adding the dry mix and milk. Blend well. Flour and butter four 9-inch cake pans. Add about 1/2 inch of batter and bake at 375 for 15-20 minutes. Repeat until all batter is used (should yield 4-6 layers). Cool. Reduce the applesauce until it is spreadable. Create the stack using the applesauce between the layers. Slice into wedges for serving.

Lemon Squares

These tangy, light cakes are great with coffee or tea.

Makes 12-16 squares.

1/2 cup Butter
1/4 cup Sugar
1 cup Flour
(then)
2 Eggs, beaten
1 cup Sugar
2 Tablespoons Flour
1/4 teaspoon Lemon zest
2 1/2 Tablespoons Lemon juice
1/2 teaspoon Baking powder
Powdered Sugar

Pre-heat the oven to 350. Cream together the butter and sugar. Slowly mix in the flour. Press the mixture into an 8" x 8" pan. Bake for 15 minutes then allow to cool slightly. Blend together the eggs, sugar, flour, zest, lemon juice and baking powder. Spread on the cake. Return to the oven and bake for 25 minutes longer (or until lightly browned). Sprinkle with powdered sugar while hot. Cool and cut into squares.

Mashed Potatoes With Cream Cheese

Cream cheese and sour cream add richness to traditional potatoes.

Serves 4-6.

8 medium Potatoes, peeled and cut into large chunks
6 Tablespoons Butter
10 ounces Cream cheese, cut into pieces
1/2 cup Sour cream
1/4 cup Milk (or more as needed)
Salt and pepper to taste

Boil the potatoes until soft. Drain and place in a mixer bowl. Add the butter, cream cheese and sour cream. Start on low speed. Add milk and increase the speed until the potatoes are smooth and light. Check the seasonings. Serve warm.

Mixed Fall Vegetables

Serve this side dish with your favorite hearty entree.

Serves 3-4

1 1/2 Tablespoons Olive oil
1 medium Onion, diced
2 cups Tomatoes, diced
1 cup Winter squash (acorn, butternut, etc.), peeled and
diced
1/4 cup Corn
1 cup Shell beans (canned work well)
2 teaspoons Parsley, chopped
1 teaspoon Paprika
Salt and pepper to taste

Heat the oil in a skillet. Add the onion and cook until soft (do not brown). Add the tomatoes and squash and cook for three minutes. Toss in the remaining ingredients. Simmer for three more minutes. Serve warm.

Mixed Greens With Hearts Of Palm And More

Serve this elegant salad at your next dinner party.

Serves 4

6 cups Mixed salad greens
1/2 cup Artichoke hearts, quartered
1/2 cup Hearts of palm, sliced
1/4 cup Pine nuts, toasted

1 cup Olive oil
1/3 cup White wine vinegar
2 Tablespoons Basil, fresh, chopped
1/2 teaspoon Garlic, minced

Dressing: Add the vinegar and garlic to the food processor bowl. With the processor running, drizzle in the oil. Add the basil and pulse a few times. Salad: Arrange the greens on medium plates. Place the artichokes and hearts of palm around the edges. Ladle on the dressing. Garnish with the toasted pine nuts.

Oven Orange-Glazed Carrots

Add whipped potatoes and baked ham to create a great Sunday dinner.

Serves 4.

3/4 pound Baby carrots
3 Tablespoons Dark brown sugar
3 Tablespoons Butter
3 Tablespoons Orange juice

Boil the carrots until just soft. Drain. Melt the butter in a saucepan. Stir in the brown sugar and orange juice. Toss in the cooked carrots. Place in a casserole dish (uncovered). Place in a pre-heated 375 oven. Bake (stirring frequently) until glazed (10-15 minutes). Serve warm.

New Potatoes With Ham

This recipe is a great way to use some of the scraps from your holiday ham.

Serves 4-6.

4 cups Water
4 cups Chicken broth
1 1/2 pounds New red potatoes
1/3 cup Ham, diced
3 Tablespoons Butter
Salt and pepper to taste
2 Tablespoons Parsley, chopped

Peel the potatoes if desired. Add the water, broth, potatoes and ham to a soup pot. Bring to a boil and cook until tender. Drain. Toss in the butter, parsley and seasoning. Serve warm.

Pan Seared 'Theater-Style' Steak

This quick dinner is designed to get you to the theater on time.

Serves 4.

1/4 cup Olive oil
1 large Onion, thinly sliced
1/2 pound Mushrooms, fresh, sliced
1 pound Beef filets, cut into 4 pieces
1 cup Beef broth
4 slices French bread

Heat the oil in a heavy skillet. Add the onions and mushrooms. Cook until soft. Remove the mixture with a slotted spoon. Add the steak and cook until the desired temperature. Place the beef on the bread. Swirl the broth in the pan (deglaze). Reduce slightly. Spoon the sauce over the steaks.

Peanut Butter Muffins

Store these muffins in an airtight container at room temperature.

Makes about 12.

1 1/2 cups Flour
1/2 cup Whole-wheat flour
1 Tablespoon Baking powder
1/3 cup Brown sugar
1 teaspoon Salt
2 Eggs
1/2 cup Peanut butter
1 1/4 cup Milk
3 Tablespoons Butter, melted

Pre-heat the oven to 400. Sift together the flours, baking powder, sugar and salt. In a separate bowl mix together the eggs, peanut butter, milk and melted butter. Add to the dry ingredients and blend well. Lightly oil muffin pans. Fill the pans 3/4 full. Bake for 15-20 minutes (or until firm in the middle). Cool slightly before serving.

Peasant-Style Chicken Primavera

Add a salad and crusty bread to make a complete meal.

Serves 3-4.

4 tablespoons Olive oil
1 pound Chicken, boneless, skinless breasts, diced
1 1/2 teaspoons Garlic, minced
1/4 teaspoon Red pepper flakes
1 cup Zucchini, sliced
1/2 cup Mushrooms, sliced
1/2 cup Tomatoes, diced
3/4 pound Linguine, cooked
1/4 cup Parmesan, grated
Salt and pepper to taste

Heat the oil in a heavy skillet. Add the chicken and fully cook. Add the garlic and pepper flakes. Add the zucchini and mushrooms. Cook until just soft. Check seasonings. Toss in the tomatoes and cooked pasta. When warm, place in bowls and top with the cheese.

Peppered Bacon, Mushroom, And Lentil Soup

Peppered bacon is available in most large supermarkets.

Serves 6-8.

1/2 pound Peppered bacon, cut into 1/2-inch pieces
1 medium Onion, diced
2 stalks Celery, diced
1 1/2 cups Mushrooms, sliced
2 cups Chicken broth
2 cups Water
1/2 pound Lentils
1/2 teaspoon Thyme
2 Tablespoons Parsley, chopped
Salt and pepper to taste

Brown the bacon in a large soup pot. Add the celery and onion. Cook until just soft. Add the mushrooms and cook for three minutes longer. Add the remaining ingredients and bring to a boil. Reduce the heat and simmer until the lentils are soft (about 1 1/2 hours). Serve warm.

Potato And Green Bean Casserole

This dish goes well with any roasted meat dish.

Serves 6.

1 pound Potatoes, peeled and diced
1 1/2 cups Green beans, canned, drained
1 teaspoon Garlic, minced
1 tablespoon Oregano
3/4 cup Parmesan, grated
1/4 cup Ricotta cheese
1/4 cup Olive oil
4 Eggs, beaten
1 cup Breadcrumbs
1/2 cup Milk

Pre-heat the oven to 350. Boil the potatoes until soft, drain and mash. Chop the green beans. Mix together the potatoes, beans, garlic, oregano, ricotta, oil and eggs. Place the mixture in a lightly greased 12" cake pan. Mix together the milk and breadcrumbs. Spread the crumbs over the mixture. Bake for 40 minutes (or until lightly browned). Serve warm.

Potato And Onion Saute

This side dish is a great way to use leftover baked potatoes.

Serves 4.

1 large Onion, peeled, halved and thinly sliced
2 tablespoons Butter
1 Tablespoon Olive oil
4 medium Potatoes, baked (or boiled) and cooled
Salt and pepper to taste

Heat the oil and butter in a skillet. Add the onions and cook until soft and lightly browned. Remove the onions from the pan with a slotted spoon. Reserve. Slice the potatoes into 1/4-inch slices. Add to the hot pan and brown on both sides. Return the onion to the pan, toss and season. Serve warm.

Pumpkin Bread Pudding

This is the perfect fall dessert.

Serves 4-6

1 pound firm French bread
2 cups Half and Half (half milk, half cream)
1 1/2 cups Sugar
3 Eggs
15 ounce Pumpkin pie mix (seasoned)
1/2 cup Raisins
1/2 cup Pecans
Whipped cream

Lightly grease a medium casserole dish. Pre-heat the oven to 350. Tear the bread into medium pieces. Add to a mixing bowl. Sprinkle on the sugar. In a separate bowl, lightly beat the eggs. Add the half and half and pumpkin mix. Toss the mixture with the bread. Place half in the casserole. Add the raisins and pecans. Top with the other half of the mixture. Bake for 25-35 minutes or until firm and lightly brown. Serve warm with whipped cream.

Ranch Beans

A touch of cinnamon adds a new twist to these beans.

Serves 4.

2 Tablespoons Oil
1 medium Onion, diced
1 1/2 teaspoons Garlic
1 medium Green bell pepper, seeded and diced
1 Tablespoon Jalapeno, diced
1 1/2 cups Tomatoes, diced
1/2 teaspoon Cinnamon
1 can Pinto beans (with liquid)
Salt and pepper to taste

Heat the oil in a heavy saucepan. Add the onion, garlic and bell pepper. Cook until just soft. Add the remaining ingredients. Cover and simmer for 25 minutes. Serve warm.

Risotto-Stuffed Tomatoes

Serve these with steak or roasted chicken.

Serves 4.

4 Tomatoes, medium
1/2 cup Risotto (Arborio rice), raw
1 1/2 Tablespoons Basil, fresh, chopped
1 teaspoon Garlic, minced
1/4 cup Olive oil
Salt and pepper to taste

Pre-heat the oven to 400. Cut the tops off of the tomatoes. Cut about a 1/8" slice off of the bottom (helps them stand up). Save the slices. Hollow out the tomatoes, saving the pulp. Pulse the pulp in a food processor. Strain the pulp to remove the seeds. Mix together the pulp, rice, basil, garlic, olive oil and seasonings. Stuff the mixture into the tomatoes. Top with the reserved slices. Bake for 50-60 minutes. Serve warm.

Roasted Garlic Alfredo

Serve this variation of the classic pasta dish with tossed salad and crusty bread.

Serves 4.

1/2 pound Linguine, dry
1 1/2 cups Cream
3/4 cup Parmesan, grated
2 Tablespoons Roasted garlic, pureed
Salt and pepper to taste

Cook the pasta until just tender. Drain and rinse. Set aside. Heat the cream in a skillet. Whisk in the cheese and garlic. Reduce slightly. Toss in the cooked pasta. Check seasonings. Serve warm.

Roasted Onion Mashed Potatoes

Serve this side dish with beef or pork.

Serves 4.

2 medium Onions, peeled
1 tablespoon Olive oil
4 large Potatoes, peeled and diced
3 tablespoons Butter
1/2-3/4 cups Milk
Salt and pepper to taste

Pre-heat the oven to 350. Toss the whole peeled onion with the oil. Place on a cookie sheet. Cook until soft (about 1 hour). Cool slightly. Puree. Boil the potatoes until soft. Drain. Place in a mixer bowl. Add the butter, milk and pureed onions. Add milk as needed. Check the seasonings. Serve warm.

Roasted Potatoes With Smoked Cheddar

Substitute other smoked cheese (mozzarella, Swiss, gouda or provolone) if smoked cheddar is unavailable.

Serves 4-6.

2 pounds New red potatoes, halved, skin on
1 1/2 Tablespoons Olive oil
Salt and pepper to taste
1 1/2 cup Smoked cheddar, grated

Pre-heat the oven to 400. Toss together the potatoes, oil and seasonings. Place in a roasting pan. Cook for 1 hour (turning frequently to prevent sticking). Top with the cheese and roast for 3 to 5 minutes longer. Serve warm.

Roasted Root Vegetables In Parchment

Cooking in parchment helps seal in the flavors of the vegetables.

Serves 4.

4 cups Root vegetables (potatoes, turnips, parsnips, carrots and rutabaga), peeled and diced
4 teaspoons Olive oil
1 teaspoon Garlic, minced
1 medium Onion, diced
Salt and pepper to taste

Pre-heat the oven to 425. Toss together all ingredients. Divide the vegetables on four pieces of parchment (available in rolls at large supermarkets). Fold the parchment to seal completely. Bake for 15 minutes, turn and bake for 15 minutes longer. Serve warm in the paper.

Shrimp Linguine With Basil-Garlic Butter

Serves 3-4.

2 Tablespoons Olive oil
1 pound Shrimp, large, peeled and deveined
2 teaspoons Garlic, minced
3 Tablespoons Basil, fresh, chopped
3 Tablespoons Butter
1/2 pound Linguine, cooked
Grated Asiago cheese

Heat the oil in a skillet. Add the shrimp and cook until just pink. Add the garlic and basil. Add the butter. Toss in the cooked pasta. Garnish with the cheese.

Silver Dollar

This recipe comes from the silver mining area of the Rockies.

Serves 2.

2 Tablespoons Butter
2 Tablespoons Flour
1 1/4 cups Milk
1/2 cup Sharp cheddar cheese, diced
1 1/2 cups Broccoli spears, lightly cooked
2 slices Wheat bread
4 slices Canadian bacon, heated
1/4 pound Turkey, sliced

Melt the butter in a saucepan. Whisk in the flour and cook for 3 minutes. Whisk in the milk and heat. Whisk in the cheese until well blended. Simmer for 20 minutes. Set aside. Top the bread with the bacon, turkey and broccoli. Ladle on the cheese sauce. Serve warm.

Smoky Pizza

The flavors of smoked meats and cheeses create a wonderful pizza.

Serves 4.

1 Pizza crust
1 1/2 cups Smoked provolone cheese, grated
8 Tomato slices
2 Tablespoons Basil, fresh, chopped
3/4 cup Smoked ham, diced
1/2 cup Bacon, cooked and diced
1 1/2 cups Smoked mozzarella cheese, grated

Pre-heat the oven to 425. Top the crust with a layer of provolone. Add the tomatoes and basil. Top with the meats. Finish with a layer of mozzarella. Bake for 12-15 minutes or until the cheese is lightly browned.

Southwestern Cashews

Serve these spicy nuts at your holiday cocktail party.

Makes 4 cups.

4 cups Cashews, whole
3 Tablespoons Butter
1/2 teaspoon Cayenne pepper
2 teaspoons Kosher salt
1 teaspoon Cumin
1 teaspoon Coriander

Melt the butter in a heavy skillet. Add the nuts and cook, stirring frequently, until lightly browned. Drain. Toss with the spices. Allow to cool before serving.

Southwestern Chicken And Chickpea Soup

Chipotle (dried, smoked jalapenos) are available canned in the Mexican food section of most large supermarkets.

Serves 4-6.

12 ounces Chicken breast, cooked and cut into strips
6 cups Chicken broth
1 medium Carrot, peeled and grated
2 Chipotle peppers, minced
1 1/2 cups Chickpeas (garbanzos)
2 Green onions, chopped
1 Tablespoon Cilantro, chopped
1 large Tomato, diced
1 medium Avocado, seeded, peeled and diced (optional)

Combine the cooked chicken, broth, chipolte peppers, carrot and chickpeas in a medium saucepan. Simmer for 20 minutes. Combine the onions, cilantro, tomato and avocado in a mixing bowl. Serve the soup warm, garnished with the tomato mix.

Spice Cake

You can frost this cake with a white icing or simply serve it as is.

1 Egg, beaten
1 cup Sugar
1 3/4 cups Flour
1/4 teaspoon Salt
1 teaspoon Baking soda
1/2 cup Oil
1 cup Water
1 teaspoon Cinnamon
1 teaspoon Nutmeg
1 teaspoon Allspice
1.2 teaspoon Cloves, ground
1/2 cup Walnuts, chopped

Pre-heat the oven to 375. Add all of the ingredients to a large bowl and mix well. Pour into a buttered 9x12 pan. Bake for 25-30 minutes (or until firm in the middle). Cool on a rack before cutting.

Spicy Southwestern-Style Mashed Potatoes

Serve this side dish with your favorite barbecue recipe.

Serves 4.

4 large Potatoes, peeled and large diced
2 Tablespoons Butter
3/4 cup Milk
1 1/4 cups Pepper jack cheese, grated
2 Tablespoons Green onions, chopped
2 teaspoons Cilantro, chopped
Salt and pepper to taste

Boil the potatoes until soft. Add to the bowl of a mixer. Add the remaining ingredients. Start the mixer slowly. Increase the speed until the mixture is smooth.

Steak Fingers

Serve these beef snacks for a change of pace from chicken fingers.

Serves 2-3.

3/4 pound Flank steak
1 cup Flour
1 teaspoon Salt
1/2 teaspoon Pepper
Oil for frying
Salsa, room temperature
1/2 cup Cheddar cheese, grated

Cut the steak (across the grain) into 1/3-inch thick strips. Preheat the oil to 325. Mix together the flour, salt and pepper. Dip the beef strips first in the flour, then in water and finally back into the flour. Add to the oil and cook until crispy (about 2 to 3 minutes). Drain on paper towels. Serve warm (sprinkled with cheese) with a side of salsa.

Stewed Tomatoes

Serve this slightly sweet vegetable side dish with chicken or pork.

Serves 4-6

1 tablespoon Butter
1/4 cup Onion, diced
3 cups Tomatoes, diced
2 teaspoon Sugar
Salt and pepper to taste
1 1/2 cup Bread, soft, torn into small pieces

Melt the butter in a skillet. Add the onions and cook until just soft. In a mixing bowl, combine the onions, butter, sugar, tomatoes, bread, and seasonings. Lightly oil a medium casserole dish. Add the mixture and bake at 350 until beginning to bubble (about 20-30 minutes). Allow to cool slightly before serving.

Strip Steak Pizzaiola

You can also prepare this dish using ribeye or sirloin steaks.

Serves 2.

2 Strip steaks (12 ounces each)
2 Tablespoons Olive oil
1/2 teaspoon Garlic, minced
1 1/2 cups Crushed tomatoes
1/2 teaspoon Oregano
Salt and pepper to taste
Romano cheese, grated

Heat the oil in a skillet. Add the garlic and cook for 1 minute. Add the tomatoes and oregano. Simmer for 20 minutes. Check the seasonings. In a separate skillet, cook the steak to the desired doneness. Serve the steak, topped with the sauce. Garnish with the cheese.

Tarragon And Shallot Butter

Use this compound butter on steak or asparagus instead of Bearnaise sauce.

Serves 4-6.

4 tablespoons Butter
1 1/2 teaspoons Tarragon
2 teaspoons Shallots, minced
1/4 teaspoon Lemon juice

Add all ingredients to a food processor bowl. Pulse until blended. Place on wax paper (or parchment). Roll into a log about 3/4-inch in diameter. Refrigerate until needed. Cut into 1/4-inch slices and place on top of grilled steak or steamed asparagus.

Waldorf-Style Chicken Salad

The flavors of the classic salad pair well with chicken. Serve on a bed of lettuce or on whole wheat bread.

Makes about 3 cups.

2 cups Chicken, white meat, cooked and diced
1/2 cup Mayonnaise
1/2 cup Apples, peeled and diced
2 tablespoons Raisins
1.4 cup Celery, diced
2 tablespoons Walnuts, chopped
Salt and pepper to taste

Mix together all ingredients. Cover and refrigerate at least 1 hour before serving.

White Corn Chowder

Serve this hearty chowder on a chilly fall evening.

Serves 4-6

2 ounces Butter
1 medium Onion, diced
3 stalks Celery, diced
2 Carrots, peeled and diced
2 Tablespoons Flour
2 cups Chicken broth
4 cups Milk
2 medium Potatoes, diced and boiled
3 cups White corn
Salt and pepper to taste

Melt the butter in a heavy soup pot. Add the onion, celery, and carrots. Cook over medium heat until just soft. Sprinkle on the flour and cook for 3 minutes, stirring frequently. Stir in the broth. Stir in the milk. Heat until steaming. Add the cooked potatoes and corn. Cook for 45-55 minutes over low heat. Check the seasoning. Serve warm.

Whole-Wheat Spaghetti With Sausage And Broccoli

Whole-wheat pasta has a firmer texture and fuller flavor than traditional varieties made with processed flour.

Serves 4.

2 cups Broccoli florets
1/4 pound Italian sausage, ground
2 Tablespoons Butter
2 Tablespoons Basil
1 pound Whole wheat spaghetti
1 cup Fontina cheese, grated

Cook the broccoli in boiling water until just tender. Drain and set aside. Brown the sausage. Drain off the excess fat. Set aside. Melt the butter in a small saucepan. Add the basil and remove from the heat. Allow to steep for 15 minutes. Cook the pasta in lightly salted boiling water until just soft (about 10 minutes). Drain and return to the pan. Toss in the broccoli, sausage and basil-butter. Reheat slightly. Toss in the cheese and allow it to melt (about 1 minute). Serve warm.

Yellow Rice

Try to avoid the powdered saffron. The "thread" type gives a truer flavor. Serve this side dish with chicken.

Serves 3-4

1 1/2 Tablespoon Olive oil
1/4 cup Onion, diced
1/2 teaspoon Garlic, minced
1 cup White rice
1 1/2 cups Chicken broth
1/2 teaspoon Saffron
1 1/2 teaspoons Parsley, chopped

Heat the oil in a heavy saucepan (that has a lid). Add the onion and garlic and cook until just soft. Toss in the rice and cook for 3 minutes, stirring frequently. Add the broth, saffron, and parsley. Cover and reduce the heat to low. Cook for 15-18 minutes or until the liquid is absorbed. Fluff with a fork before serving.