2 cups heavy cream

3 sweet potatoes, peeled and sliced thin

1/2 chipolte  pepper (canned)

S & P

Blend the cream and pepper in a blender. Layer with sweet potatoes in casserole dish.  Add salt and pepper to layers as needed.

Bake 350 until potatoes are tender. About an hour.

Add more peppers for a spicier dish, but be careful!

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• 4   cups cubed (1/2 to 1 inch) seedless watermelon–about 3 pounds
• 2   cups cubed ( 1/2 inch) peeled jicama
• 2   cups cubed (1/2 inch) peeled and seeded cucumber–1 1/2 pounds
• 1/2   cup fresh lime juice
• 1/4   cup chopped fresh mint
• 1/4   cup chopped fresh cilantro
• 1/4   cup chopped fresh basil
• 1   teaspoon salt

Toss together all ingredients in a serving bowl.  Serve immediately.

Watermelon and vegetables can be cubed and combined 6 hours ahead and chilled, covered.  Right before  serving add lime juice, herbs and salt.  Herbs can be chopped and combined 6 hours ahead and chilled, covered.

I made this for Book Club night.  It was a big hit and I loved it!

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This accompanies the Spinach Ring

• 3 Cups Cherry Tomatoes
• 2 Small Cloves of Garlic, Minced
• 2 Shallots or Green onions, Finely Chopped
• 1/3 / Cup Butter
• Salt and Freshly Ground Pepper
• 2 Tablespoons Finely Chopped Chives or Parsley

In a heavy skillet sauté garlic and shallots in the butter over low heat for 1 minute.  Add the cherry tomatoes and cook, shaking pan frequently until they are just heated through and slightly soft, but not mushy.  Sprinkle with salt, pepper, chives or parsley,  serve at once.

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Just served this dish for a ‘pre Easter Sunday Buffet’ dinner at our house.  It got great reviews.  It served 13 with some leftovers.  There were several other side dishes, but I think this would have been enough to serve 10 easily.  I used 4 cups of frozen spinach, thawed with the moisture squeezed out.  I used a dish towel to do this—did not cook the spinach.  It didn’t come out of the ring mold easily and had to be pieced together. I put it on an oven proof dish and baked it about 30 minutes more.  After reading this, if you still want to try this dish, read on.

Ingredients:

• 1 1/2 Cups Milk, Scalded
• 4 1/2 Tablespoons Butter
• 1 1/2 Tablespoons Minced Onion
• 1/2 Cup Parmesan Cheese
• 4 1/2 Tablespoons Flour
• 1 1/2 Teaspoons Salt
• 3/4  Teaspoon Nutmeg
• 3 Eggs, Well Beaten
• 1 1/2 Tablespoons Lemon Juice
• 3 3/4 Cups Well Drained  Spinach

Butter a 2 quart ring mold generously. Bring the milk to a boil with the butter.  Sauté the onions with a small amount of butter until transparent.  Scrape onions into a mixing bowl and add the parmesan cheese, flour, salt and nutmeg.  Mix well and add the beaten eggs.  In a thin stream, add the hot milk and the butter mixture, beating constantly.  Add the lemon juice and spinach, mix well.  Turn into the prepared mold and set in a pan of boiling water.  Place in lower third of preheated 350 degree oven for approximately 1 hour or until firm.  Remove from water and let set for 5 minutes.  Run knife around edge and reverse on a  warm platter.  Fill center with sautéed cherry tomatoes.  Serve immediately.

I made this early in the day and reheated before adding the cherry tomatoes.  See separate recipe for Sautéed Cherry Tomatoes.

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Cooking Spray

• 2 Medium Zucchini (about 1 pound)
• 1 Tablespoon Olive Oil
• 1/4 Cup Grated Parmesan Cheese (3/4 pound)
• 1/4 Cup Dry Bread Crumbs
• 1/8 teaspoon Salt
• Freshly Ground Pepper

Preheat Oven to 450 degrees.  Coat a baking sheet with cooking spray.

Slice the zucchini into 1/4 inch rounds—In a bowl toss with olive oil.

In another bowl, combine parmesan, bread crumbs, salt and pepper.

Dip each round into the Parmesan mixture, pressing mixture to stick on both sides. Place on baking sheet.

Bake Zucchini rounds until browned and crisp–about 25-30 minutes.  Serve immediately.

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• 3 pounds sweet potatoes, baked until just tender
• 2 pears, cut lengthwise into eights
• 2 golden delicious apples, cut as the pears
• 1/4 cup lemon juice tossed with apples
• 1/4 pound butter
• 1/2 cup brown sugar
• 1/4 cup honey
• 2 Tablespoons rum
• 1/2 teaspoon cinnamon

Cook, in a sauce pan, the butter, brown sugar, honey, rum and cinnamon on the stove until the sugar dissolves. 

Peel and slice potatoes diagonally, 1/4 inch thick. Arrange the fruit and potatoes standing up in a 13 inch pan.  Spoon sauce over all. Bake in a 400 degree oven 20 minutes, basting, until bubbling.  Brown under a broiler if desired. You can garnish with orange zest. 

I give Sharon Walters credit for this recipe.  Always a winner that can be prepared– up to the baking part– in advance.

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• 8 oz Fresh Kale
• 1/4 cup coarsely grated carrot
• 1/4 cup shredded red cabbage
• 1/4 cup olive oil
• 1/4 cup rice wine vinegar
• 1 Tbsp sesame oil
• 1 & 1/2 tsp Sugar
• 2 Tbsp toasted sesame seeds
• 1/2 tsp good salt
• 1/2 tsp freshly ground pepper

Remove stems from kale and cut or tear into bite size pieces.  In a large bowl, toss the kale with the carrots and cabbage. Combine the remaining ingredients in a jar and shake vigorously.  Pour the dressing over the kale and toss well to coat. Let sit 30 minutes before serving. Actually, this salad can stay in the fridge for a day or two and it’s still good.

I often prepare this salad for Book Club meetings. And the reason for the sit time is this:  The flavors get to know each other.

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Baby Bok Choy and Peppers

I didn’t know how this would work, but it did.  I did not add as much chili sauce as listed. You must grill with care because it cooks fast. Try it!

Serves 4

• 4 heads of baby bok choy(about 1 pound)
• 1/4 cup white wine vinegar
• 2 tablespoons tomato-based chili sauce
• 2 teaspoons light brown sugar
• 2 tablespoons canola oil
• coarse salt and ground pepper

1.  Heat the grill to low.  Trim large leaves from baby bok choy; halve the heads lengthwise.  Rinse well under cold water to remove grit.

2.  In a large bowl, whisk the vinegar, chili sauce, sugar and oil; season with salt and pepper.  Add bok choy, toss to coat.  Remove from bowl but reserve the sauce.

3.  Place bok choy cut sides down on grill, cover and cook until tender..about 5-10 minutes.  Serve bok choy drizzled with reserved sauce.

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Serves :  8                                   Preparation Time : 30 Minutes

Ingredients

• 1   1/2 cups (approx 5 oz)           Crumbled Gorgonzola (or Stilton, or Blue)
• 2   1/2 cups                                   whipping cream
• 1 teaspoon                                     salt
• 1/2 teaspoon                                 pepper (white is nice)
• 1  /12 tablespoons                        butter
• 1 lb                                                  mixed fresh wild mushrooms, thickly sliced.
• -                                                           (such as stemmed shiitake, oyster or cremini)
• 1  1/2 teaspoons                           fresh thyme, or 1/2 teaspoon dried thyme
• 4  lbs                                              Yukon Gold Potatoes, peeled, thinly sliced into rounds

The cheese should be at room temperature.

Preheat oven to 400 degrees, and position the rack in the top third of the oven. Butter a 13 x 9 x 2 ” glass baking dish. Place cheese into a bowl, add 1/2 cup of the cream. Using a fork, mash mixture into a chunky past. Mix in salt and pepper and then the remaining 2 cups of cream.

Melt butter in a heavy skillet over a medium heat. Add mushrooms and herbs. Saute until the mushrooms are tender and the liquid cooks away (about 10 minutes).

The cheese sauce and mushrooms can be made ahead, cover separately and chill

Arrange half the potatoes on the bottom of a prepared dish. Spoon 3/4 cup cheese sauce evenly over the potatoes. Top with all the mushroom mixture, 3/4 cup of sauce, then the remaining potatoes. Top with remaining cheese sauce. cover dish with foil

Bake Gratin for 30 minutes. Uncover and bake until the potatoes are tender, top is golden brown and the sauce is thickened, about another 30 minutes.

NOTES : This dish serves a crowd well, and is a good dish to take to a dinner party someone is having. Make it as large as you wish, but remember the cooking time increases with the amount of potatoes. I bake the potatoes at home, timing it to be finished just before we leave the house.

Reheat about 20 minutes before dinner is served (Men seem to love these potatoes, must be the richness of the sauce !)

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Serves : 1 (cup)                      Preparation Time : 10 minutes

Ingredients

• 2 tablespoons              butter
• 1 1/2 tablespoons        flour
• 1 cup                              milk
• 1/2 small                      bay leaf
• 1 lb                                small onions
• 1 grating                       of nutmeg
• +                                    salt and pepper to taste

Use either boiling onions or pearl onions.

Steam the onions, unpeeled. Cook until just tender, and cool. You should be able to squeeze the onions out fo their skins by holding the pointed end. It’s hard not to lose some of the good onion, as well as the skin.

Melt the butter over a low heat. Add and blend flour (making a roux) over a  very low heat for 3-5 minutes. Stir in milk slowly. Or, you may cool the roux and add scalded milk, for better consistency.

Cook and stir the sauce with a whisk until thickened and smooth,. Season with salt, pepper and nutmeg. Nutmeg can be overpowering, so use sparingly.

This sauce makes 1 cup. Gently stir in the onions, heat through, and serve.

NOTES : This can be prepared a day in advance, put in a casserole dish. Refrigerate and reheat in the oven or microwave before serving.

The frozen onions are OK, but the fresh are wonderful. I’m not recommending the canned onions, but in a pinch….

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Remove all but the innermost layer of husk from each ear of corn (kernels will be covered by, and be visible through the last layer of husk).

Use scissors to snip off long silk ends at tips of ears.

Grill corn, turning ears every 1& 1/2 to 2 minutes, until kernels have left dark outlines in the husk, and the husks are charred and beginning to peel away at tip to expose some kernel. Takes about 8-10 minutes.

Remove and discard charred husks and silk.

NOTES : Use this method to make the GRILLED CORN SALSA <– Click link for recipe

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Serves : 4

Ingredients

• 1  1/2 lbs                              All purpose potatoes, unpeeled and cut into 1″ cubes
• 1 teaspoon                           salt
• 4 tablespoons                     butter
• 2 tablespoons                     butter
• 1                                            onion, minced
• 3/4 cup                                hot milk

Boil the potatoes over a moderate heat in salted water until tender (about 15 minutes). Drain and return to the pan to keep warm. Melt 4 tablespoons butter in a skillet, add minced onion and cook over moderate heat until well browned (about 20 minutes) .

Mash the potatoes with hot milk and the additional butter. Stir in onions and season with salt and pepper.

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Serves : 4                 Preparation Time : 30  minutes

Ingredients

• 10 oz package                      frozen chopped broccoli, thawed
• 3 tablespoons                      butter or margarine
• 3 tablespoons                      flour
• 1 cup                                     milk
• 1 teaspoon                           salt
• 1/4 teaspoon                       grated nutmeg
• 1/8 teaspoon                       pepper
• 1/4 cup                                 shelled sunflower seeds
• 1 tablespoon                        shelled sunflower seeds for topping (optional)
• 5                                            eggs, separated
• +                                            butter or margerine
• +                                            grated Parmesan cheese
• +                                            Cheddar cheese sauce

Preheat oven to 375 degrees. Generously butter a 1 to 1 1/2 quart souffle or casserole dish. Sprinkle with Parmesan cheese, turning dish to coat bottom and sides. Set aside.

Drain the thawed broccoli in a colander, and press out any excess liquid with a spoon. Set aside

In a 2-qt pan over medium heat, melt the 3 tablespoons of butter (or margarine). Blend in the flour and cook, stirring, until bubbly. Gradually pour in the milk, and continue cooking and stirring until the sauce boils and thickens. Stir in salt, nutmeg, pepper and the 1/4 cup of sunflower seeds and broccoli. Remove from the heat.

Add the egg yolks, beating vigorously with a wooden spoon. Whisk egg whites until stiff moist peaks form. Carefully fold egg whites in the sauce.

Pour the mixture into prepared souffle dish. If desired, top with about 1 tablespoon sunflower seeds. Bake uncovered, in the preheated oven for about 30 minutes, or until a wooden pick inserted in the center comes out clean. While the souffle bakes, prepare the cheese sauce to serve at the table.

Serve the souffle immediately with CHEESE SAUCE <- click for recipe

NOTES : Option to use fresh broccoli, use 1 1/2 heads, 12-15 oz, trimmed and steamed for 5 minutes.

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Serves : 8

Ingredients

• 3 cups                                    low salt chicken broth
• 1  1/2 lbs                               thin asparagus spears, trimmed
• 2 teaspoons                           good olive oil
• 1   1/4 cups                           chopped green onions
• 1/3 cup                                  minced shallot
• 1 teaspoon                             sugar
• 1 tablespoon                          minced garlic
• 1  1/2 tablespoons                Dijon mustard
• 1 tablespoon                          fresh lemon juice
• 1 teaspoon                             grated lemon peel, zest for extra garnish
• 1/2 cup                                  diced seeded red bell pepper
• +                                             thyme

Bring broth to the boil in a large pot. Add asparagus, cook until crisp and tender (about 4 minutes). Using tongs, transfer asparagus to a large bowl of ice water. Reserve 1 cup of broth in a small bowl. Drain the asparagus, pat dry. ( Can be made one day ahead. Wrap asparagus in paper towels. Seal in a plastic bag. cover broth. Chill asparagus and broth)

Heat 1 tablespoon olive oi in a medium nonstick skillet over medium heat. add 1 cup green onions, shallots and sugar. Saute until onions and shallots are tender, about 5 minutes. Add garlic, saute for 2 minutes. Stir in reserved 1 cup of broth, 1 tablespoon olive oil, mustard, lemon juice, thyme and lemon peel.  Simmer until slightly thickened and liquid is reduced to 1  1/4 cups (takes about 5 minutes).

Season with salt and pepper. Cool to room temperature.

Arrange asparagus on a platter. Spoon sauce over. Sprinkle with remaining 1/4 cup green onions and bell peppers.

Serving Suggestion : Great side dish for brunch as well as any other meal

NOTES : Its good to cook the asparagus a day ahead, wrapping in a few bundles instead of one big bundle. Prep the remaining ingredients the day before and wrap each ingredient separately, all chopped, squeezed, measured and zested. Put it all together the next day and let it stand, covered, at room temperature until ready to serve.

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Serves : 8

Ingredients

• 2                        large onions, thinly sliced
• 2                        large eggplants, cut into julienne
• 2                        cloves of garlic (or more to taste), sliced
• tomato              sliced into rounds
• zucchini            same amount as tomato, also sliced into rounds
• olive oil
• fresh thyme
• fresh rosemary  (optional)
• salt and pepper to taste

Heat oven to 375 degrees.

In a saucepan with olive oil, cook the sliced onions, eggplant, and garlic until the onions are translucent and golden, but not brown. Season with salt and pepper. Transfer this mixture to a baking dish and spread it evenly across the bottom.

Arrange the slices of tomato and zucchini in alternating rows to cover the onion mixture completely. Drizzle a little olive oil over the tomatoes and zucchini, and place sprigs of fresh thyme and or rosemary on top.

Add salt and pepper as you wish.

Bake for 1 hour or more. If you want to, at the last minute grill (broil) the dish as it gives the veggies a nice finishing touch.

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Serving Size  : 8                         Preparation Time : 30 minutes

Ingredients

• 2  cups                     heavy cream
• 1/2                           chipotle pepper, see notes
• 3  large                    sweet potato, peeled & thin sliced
• salt and freshly ground pepper

Preheat oven oven to 350 degrees.
Puree the cream and chipotle in a blender or processor until smooth: be careful not
to over-process or the cream will turn to butter.
Arrange one fourth of the sweet potato slices in an 8 inch square baking pan.
Season with salt and pepper and cover with one fourth of the cream.
Repeat the process until all the potatoes and cream are used.

Bake in the pre-heated oven for 1 hour, or until the cream has been absorbed and the potatoes are browned.

- – - – - – - – - – - – - – - – - -

NOTES : The gratin may be prepared up to 1 day in advance and refrigerated, tightly covered.  Bring it to room temp and reheat it in a 350 degree oven for  15 minutes or until hot (personally, this recipe  is best served shortly after baking)

You can use a dried pepper, rehydrated, chipolte powder or the chipotle canned in adobo sauce, which is what I used. This pepper is very spicy! Also I sliced the potatoes with the processor. I think they were too thin and next time I’ll use a different blade.

If you use more potatoes, don’t double the cream– just use a little more.  Actually, I bet this recipe would make up well with canned skim milk.

Recipe By     :  Jeffrey

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Serves : 8

Ingredients

• 1  3/4  lb                  meduim sized Yukon Gold Potatoes, unpeeled
• 2                               large onions, halved and thinly sliced
• 1/4   cup                  water
• 2 tablespoons         extra virgin olive oil
• 8 oz                          mushrooms, thinly sliced
• 10 oz                        (1 package) of  thawed, drained, chopped spinach
• 4                               cloves of garlic, minced
• 1/4 teaspoon          ground nutmeg
• 4 teaspoons            chopped fresh thyme 
• 1 cup                        non fat sour cream
• 1/2 cup                    low fat milk
• 2 oz                          Gruyere cheese

Cook potatoes in a large saucepan of boiling salted water until just tender, about 30 minutes. Drain and cool. cut the potatoes into 1/3 ” slices, removing any loose peel. Set aside.

Combine the onions and 1/4 cup of water in a large nonstick skillet. cover and simmer over medium heat until onions are tender, stirring occasionally and adding more water by tablespoons if mixture is dry, about 12 minutes. Increase heat to medium-high, add 2 tablespoons oil, then mushrooms, saute uncovered until onions are deep golden, about 10 minutes. Add spinach, garlic, thyme and nutmeg, stir  3 minutes. Remove from heat.

Stir in sour cream and milk. Season with salt and pepper

Preheat oven to 350 degrees. Lightly oil 11 x 7 x 2″ glass baking dish. Layer half of potato slices in prepared dish, overlapping slightly. Sprinkle with salt and pepper. Spread half of the onion mixture over. Repeat layering with remaining potatoes, then onion mixture. Top with cheese. Bake gratin until hot, about 30 minutes. Let stand 5 minutes and serve.

Serving suggestion : Great with grilled salmon

NOTES : This is a great buffet dish, we doubled it fro a crowd of 16 people. I admit to using full fat sour cream though, and we substituted Swiss cheese for the Gruyere, which is hard to find here on Maui.

Recipe by : Barb

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Serves : 4

Ingredients

• 2 cups                        Jasmine Rice
• 2   1/2 cups               water
• 2  tablespoons         olive oil
• 1/4 cup                      finely chopped onion
• 1/4 cup                      apple, peeled, cored and finely diced
• 2 tablespoons          red bell pepper, seeded and finely chopped
• 2 tablespoons          orange segments, finely diced
• 3 tablespoons          fresh basil, minced
• salt and pepper to taste

Thoroughly rinse the rice in cold water, until the water runs clear, and drain. Put the rice in a saucepan with 2  1/2 cups of fresh water and bring to a boil. Reduce the heat and simmer, uncovered, for 5 minutes. until the water has evaporated and the rice is just cooked but firm to bite and not soft (the rice should have a risotto-like texture). You can also cook the rice in a rice cooker, but it may take longer.

Heat the olive oil in a saute pan or skillet and saute the onion, apple, bell pepper and orange over a medium high heat for 30 seconds. Remove from the heat, add the cooked rice and the basil, mix thoroughly, and season with salt and pepper.

NOTES : My rice was softer than the directions implied it should be, but it was good. Wonder if the “5 minutes” in the recipe should be 25 minutes? I prepared this dish hours in advance and put it in a casserole dish to be heated later. Also, I am sure this recipe would feed more than 4 people.

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Serves : 8                                       Preparation time : 45 minutes

Ingredients

• 2 cups                        Matzo cake meal
• 2 teaspoons              cream of tartar
• 2 teaspoons              baking soda
• 1 cup                          brown sugar
• 1 cup                          shortening
• 6                                 eggs, separated
• 6 cups                        carrot, grated
• 2 teaspoons              salt

Sift together dry ingredients. Cream sugar and shortening. Beat egg yolks until pale. Alternately add yolks and dry ingredients to creamed mix. Stir in carrots and fold in beaten egg whites. Grease loaf pan and pour mixture into a pan. Cook at 350 degrees for 40 minutes.

NOTES : Well, I think this is Nana’s recipe. She doesn’t say what pan to use, but as I recall it was a loaf pan. also don’t forget to beat the egg whites until stiffish. I wonder if the cream of tartar is beaten with the whites, or added with the dry ingredients? I’m sure the cream of tarter is beaten with the whites! I think it stabilizes the whites. Whatever, it probably doesn’t matter. This has always been a favorite passover dish of mine, but not too many other people seem to like it very much. And note that this ‘pudding’ is not a dessert, but a side dish.

Recipe by : Nana

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Serves :

Ingredients

• 4                           Bacon slices
• 1                            onion, large
• 1                            green bell pepper
• 1                            red bell pepper
• 1 bottle                 chili sauce – Heinz
• 2 jars                    B&M Baked beans
• 1 can                     kidney beans, drained
• 1 can                     baby Lima beans, drained
• 1/4 cup                 brown sugar, or more to taste
• 2 tablespoons      Dijon mustard, or more to taste

Fry the bacon until crisp. Drain the bacon but save enough grease in the pan to saute the onion and peppers which have been roughly chopped. Saute until just barely cooked. Add chili sauce, about 2 tablespoons of mustard and about 1/4 cup brown sugar. Stir and taste. If its too sweet, add more mustard. Or, if it needs to be sweeter, add more brown sugar. Add all the beans. Stir and taste again. Simmer for 5 minutes. Pour into a baking pan. Lay bacon on top of beans and bake at 350 degress for about 45 minutes to 1 hour, uncovered.

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Serves : 2                             Preparation  Time : 45 minutes

Ingredients

• 6 oz                          Cavatappi or other spiral shaped pasta
• 1                                small butternut squash (1 pound approx)
• 5 cups                      fresh spinach leaves
• 3 cloves                   garlic, minced
• 2 teaspoons            lemon juice, fresh
• 1/2 cup                    freshly grated Parmesan cheese
• 1/4 cup                    chopped parsley or basil for garnish
• salt and pepper to taste

Fill a 4 quart kettle three quarters full with salted water and bring to the boil for cooking the pasta.

Peel and quarter and seed the butternut squash. Cut into 1/2 cubes. Coarsely shop the spinach and mince the garlic.

In a large heavy skillet heat some oil over a moderately high heat until hot but not smoking and saute the squash with salt to taste, stirring occasionally, until tender (about 7-10 minutes). If more liquid is needed to avoid the squash from sticking to the skillet, add a little white wine, broth or water.

While the squash is cooking, cook the past in boiling water until al dente. RESERVE 1/2 cup of cooking water and drain pasta in a colander

Add spinach and garlic to the skillet with the squash and cook over moderately high heat, stirring, until all liquid has evaporated. Add pasta and reserved cooking water and bring to boil. Season pasta with lemon juice and salt and pepper. Remove skillet from heat and toss pasta with Parmesan. Garnish with freshly chopped parsley and/or basil.

Suggested Wine  : White

Serving suggestion : Great as an entre, or side dish with chicken or port

NOTES : The butternut squash is labor intensive. I used a potato peeler to peel it. You may want to quarter and seed it first, but I think peeling the whole squash is easier.

Recipe by : A variation from Gourmet Magazine

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Serves :   8

Ingredients

• 12  - 16                            medium Tomatoes
• 3                                      onions, sliced
• 1 tablespoon                  fresh basil OR 1 teaspoon dried basil

• butter
• buttered bread crumbs
• salt and pepper to taste

Peel tomatoes and cut out the cores. Then cut them in quarters. Peel and slice the onions and saute them in  3 tablespoons butter until transparent but not brown.

Butter the casserole dish, and put a layer of tomato quarters on the bottom. Top with part of the sliced onions, dot liberally with butter and sprinkle with salt and freshly ground pepper and some of the basil.

Repeat the layers until all the vegetables have been used. Top with a layer of bread crumbs that have been browned in plenty of butter.

Bake in a 375 degree oven for 30 minutes or until the tomatoes and onions are thoroughly tender.

NOTES : This casserole can be prepared up to the baking part on the day before the brunch.

Recipe By :  Linda McBride

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