Happy New Year Everyone

What A Grand Thing To Be Loved!
What A Grander Thing Still,To Love!
Like To Spend Time With You
I Wish You The Very Best With A
Year Full Of Happiness
And Hope Love,Joy,Peace
May Follow On Every Day The Whole
New Year Through…

 

Nita

 

Fast Fiesta Soup

Prep / Total time : 10 minutes   Makes 4 serving

2                cans (10 ounces each) diced  tomatoes  and green chilies
1                can (15-1/4 ounces) wholle kernel corn , drained
1                can (15 ounces) black beans , rinsed and drained
      Shredded cheddar cheese  and sour cream , optional

In a saucepan , combine  the tomatoes  , corn and beans ; heat  through . Garnish serving  with cheese  and sour cream if desired .

Quick , good  and so easy .

Provencale Bean Soup

Prep : 30 minutes    Cook : 2-1/2  hours   makes 16 servings

1                  pound dried navy beans
3                  medium leeks (white part only) , chopped
1                  medium onion , chopped
2                  garlic cloves , minced
1                  tablespoon vegetable oil
9                  cups water
1                 smoke boneless ham  or pork shoulder  (about 2 pounds) cubed
4                  whole cloves
2                 bay leaves
1                 teaspoon dried thyme
1                 teaspoon salt
1                 teaspoon pepper
5                 medium carrots  , thinly sliced
2                 medium turnips , peeled and cubed
3                 small potatoes , peeled and cubed
2                 cups shredded  kale
1/2              cup minced fresh parsley

1 .    Rinse and sort beans . Place beans in a Dutch oven  or soup kettle  ; add water to cover  by 2-inches . Bring to a boil  ; boil for 2 minutes . Remove from heat  ; cover and let stand for 1 to 3 hours or until beans are softened .
2 .     Drain and rinse , discarding  liquid ; set beans aside  . In the same pan  , saute  the leeks  , onion  and garlic in oil  until tender  . Add the water m ham , cloves , bay leaves  , thyme salt , pepper and beans ; bring to a boil . Reduce heat  ; cover and simmer  for 1-1/2 hours  or until beans  are almost tender .
3 .     Add carrots , turnips , potatoes  , kale  and parsley . Cover and simmer  25 to 35 minutes  longer  or until beans are tender . Discard bay leaves  and cloves before serving .
TIP : 2 cups of shredded cabbage  may be substituted for the kale .
You will enjoy  this soup's homegrown goodness  so much  that you will make an extra batch  just to freeze .

Pizza Casserole ---- slow cooker

Prep : 25 minutes     Cook : 1 hour   Makjes 12 servings

3                 pounds ground beef
1/2              cup chopped onion
1                 jar (28 ounces) spaghetti sauce
2                 jars (4-1/2 ounces each) sliced mushrooms , drained
1                 teaspoon salt
1/2              teaspoon garlic powder
1/2              teaspoon dried oregano
                   dash pepper
1                 package (16 ounces) wide egg noodles  , cooked and drained
2                 packages  (3-1/2 ounces each)  sliced pepperoni
2                 cups (8 ounces each) shredded cheese
2                 cups (8 ounces) shredded part-skim mozzarella cheese                 

1 .       In a  Dutch oven  , brown beef  and onion over medium heat  until meat is no longer pink ; drain. Add the spaghetti sauce  , mushrooms , salt , garlic powder , oregano and pepper  ; heat through.
2         Spoon 4 cups  into a 6-quart  slow cooker  . Top with half  of the noodles  , pepperoni and chesses . Repeat layers  . Cover  and cook on high for 1 hour  or until cheese  is melted  .

Pizza with a twist  and it can easily be adapted  to personal tastes .

Goulash Soup

Prep : 10 minutes      Cook : 3-1/2 hours    Makes 16 servings

1-1/2             pounds lean beef stew  meat , cut into 1-inch cubes
2                    pounds beef soup bones
1                    quart  fresh tomatoes  , peeled  and chopped
1                    medium onion , chopped
4                    large potatoes  , peeled and diced
6                    carrots , sliced
3                    celery ribs  , sliced
3                    cups  chopped cabbage 
3                    tablespoons Wordestershire sauce 
2 to 4             teaspoons salt 
1/2                 teaspoon pepper 
3                    tablespoons  minced fresh parsley 

1 .       In a large kettle  or Dutch oven , cover stew meat  and soup bones  with water  . Slowly bring to a simmer  over low heat  . Simmer covered  about 2 hours  or until  meat is tender .
2 .       Set  beef bones  aside until cool  enough to handle . Remove meat from bones  ; discard bones  and cut meat into bite size pieces .
3 .        Return broth  and meat to pan . Add the next 9 ingredients  . Bring to a boil  . Reduce heat ; simmer  covered  about 1 hour  or until vegetables  are tender . Sprinkle with parsley .

If your family is small , making a lot of soup is a good thing , you can always freeze the soup  for another day .                   

Easy Vegetable Coup

 

Prep : 5 minutes    Cook :  30 minutes    Makes 10 to 12 servings

1                  pound ground beef
1                  medium onion , chopped
1                  can (28 ounces) diced tomatoes , undrained
1                  package (16 ounces) frozen vegetable bleand of your choice
1                  can (16 ounces) kindey beans undrained
1                  can (14-1/2 ounces) beef broth
1                  envelope taco seasoning
1                  garlic clove , minced
*************Shredded cheddar cheese , optional *********

In a large saucepan , cook beef  and onion over  medium heat  until meat is no longer pink ; drain . Add the tomatoes  , vegetables , beans , broth  , taco seasoning  and garlic ; bring to a boil . Reduce heat ; simmer  uncovered  for 10 minutes  . Garnish with cheese if desired .

Canned tomatoes  beans and frozen vegetables give you a head start  when preparing this crowd pleaser  . Set a bowl of tortilla chips next to  the soup  for a crunchy  alterative  to crackers .

Scotch Broth Soup

Prep : 3 hours + chilling  Cook : 1 hour    Makes 6 to 8 servings

2           pounds meaty beef soup bones (beef shanks or short ribs)
8           cups water
6           whole peppercorns
1-1/2     teaspoons salt
1           cup chopped carrots
1           cup chopped turnips
1           cup chopped celery
1/2        cup chopped onion
1/2        cup medium pearl barley

1 .       In a large soup kettle  , combine  soup bones  , water  , peppercorns  and salt . Slowly bring to a boil  about 30 minutes  . Reduce heat ; cover and simmer  for 2-1/2 hours  or until meat comes easily off the bones .
2 .       Set beef bones asisde until cool enough to handle  . Strain  broth  ; cool and chill . Skim off fat . Remove  meat from bones  ; discard  bones  and cut meat  into bite size pieces . Retun meat to broth  along with remaining  ingredients . Bring  to a boil . Reduce heat ; cover and simmer  about 1 hour  or until vegetables  and barley are tender .

early in winter I make up big pots  of this chunky soup  to freeze in plastic containers  . Then you can bring out  1 ot 2 at a time  . Heat the frozen soup  in a saucepan  on low all morning  , for a piping hot lunch .
TIP : Good to serve your kids  when they come home from school for lunch .

Pasta Crab Casserole

Prep : 25 minutes    Bake:  25 minutes  Makes 2 casseroles (4 to 6 serving each

8               ounces uncooked spiral pasta
2               large onions , chopped
1/2            pound  fresh mushrooms , sliced
1/2            cup chopped green pepper
2               garlic cloves  , minced
1/2            cup butter
2               packages ( 8 ounces each) imitation crab meat chopped
1/2            cup sour cream 
2               teaspoon salt 
1-1/2         teaspoons dried basil 
1-1/2         cups (6 ounces each) shredded  cheddar cheese 

1 .       Cook pasta according to package directions . Meanwhile in a skillet  saute the onions , mushrooms , green pepper and garlic in butter  until crisp tender . Remove from heat  . Drain pasta ; add to the crab , sour cream , salt and basil .
2 .       Tranfer to  2 greased 8-inch square baking dishes  . Sprinkle  with cheese . Cover and freeze one  casserole  for up to 1 month . Cover and cook  the second casserole  at 350*  fot 20 minutes  . Uncover  ; bake 5 minutes longer or until  heated through .

To use frozen casserole :
Thaw in refrigerator for 24 hours  . Remove  from refrigerator  30 minutes  before baking  . Cover and bake at 350* for 55 to 60 minutes  or until heated through .
This is an easy dish to freeze  ahead for company . A yummy combination  of spiral pasta  , crab  and sauted veggies  is coated  with a buttery sauce  , then covered with cheddar cheese . All that's all needed to complete  the meal  is warm garlic bread  and a tossed green salad .        

Flounder Florentine

Prep : 20 minutes    Bake:   20 minutes    Makes 4 servings

2            packages (10 ounces each) frozen chopped spinach , thawed and drained
1            pound flounder fillets
3            tablespoons  chopped onion
2            tablespoons butter
3            tablespoons all-purpose flour
1/4         teaspoon salt
1/4         teaspoon pepper
1/8         teaspoon ground nutmeg
1-1/2      cups fat-free milk
1             tablespoon grated Parmesan cheese
1/4         teaspoon paprika

1 .      Sprinkle  spinach in a 13-inch x 9-inch x 2-inch baking dish  coated  with non-stick cooking spray . Top with fillets .
2 .      In a large saucepan , saute onion in butter  until tender  . Stir in the  flour , pepper and nutmeg  until smooth . Gradually add milk  . Bring to a boil  ; cook and stir  for 2 minutes or until thickened .
3 .       Pour over fillets  ; sprinkle  with Parmesan cheese  and paprika . Bake uncovered  at 350*  for  20 minutes  or until fish  flakes easily  with a fork .

You will love this recipe  even if you are not a big fan of fish .

Sausage & Broccoli Bake

Prep: 20 minutes    Bake : 30 minutes   Makes 6 to 8 serving

1              package (10 ounces) frozen chopped broccoli
1              pound bulk Italian sausage
3              cups seasoned salad croutons
2              cup (8 ounces) shredded  sharp cheddar cheese
4              eggs , lightly beaten
1              can (10-3/4 ounces)condensed cream of broccoli soup , undiluted
1-1/3        cups milk 
1               can (2.8 ounces) french-fried onions 

1 .             Cook broccoli according  to package directions  ; drain  and sat aside . In a large skillet  , cook sausage  over medium heat  until no longer pink ; drain . Add the broccoli , croutons  and cheese .
2 .             Transfer  to a greased  2-quart  baking dish . In a bowl , combine  the eggs  soup and milk . Pour over  sausage mixture  . Bake , uncovered  at 375*  for 25 minutes . Sprinkle  with frrench-fried  onions . Bake for 3 to 5 minutes  longer  or until a knife inserted  near the center  comes out clean .

You can make this  easy meat  and veggie  bake often  because  it provides  plenty of delicious leftovers  for later . It would go over big as a featured entree for a brunch buffet .        

Lime Shortbread Cookies with Dried Cherries

Prep :  25 minutes+ chilling   Bake: 10 minutes   Makes about 5 dozen

1                   cup butter , softened
1/4                cup confectioners' sugar
1                   tablespoon grated lime peel
2                   teaspoons vanilla extract
1/2                teaspoon almond extract
2                   cups all-purpose flour
1/4                teaspoon baking powder
1/8                teaspoon salt
1/2                cup chopped dried cherries

1 .       In a large bowl , cream butter  and confectioners' sugar until blended . Beat in lime peel  and extracts . In another bowl, mix the flour  , baking powder and salt ; gradually  beat into creamed mixture . Stir in cherries .
2 .       Divide dough in half ; shape  each into  a 7-inch long roll . Wrap in plastic wrap  ; refrigerate  for 3-4 hours  or until firm .
3.         Unwrap and cut dough  crosswise  into 1/4-inch slices . Place 2-inches apart  on ungreased  baking sheets . Bake at 350* for 9 to 11 minutes  or until edges  are golden brown . Remove from pans  to wire rack to cool .

This fresh sweet-tart cookie  also works with dried cranberries  and orange zest .
Yo can freeze the dough for up to a month .

Creamy Orange Caramels

Prep : 10 minutes    Cook: 30 minutes    Makes about 2-1/2 pounds  (80 pieces)

1                  teaspoon plus 1 cup butter , divided
2                  cups sugar
1                  cup light corn syrup
1                  cup (14 ounces) sweetened condensed milk
1                  teaspoon orange extract
1                  teaspoon vanilla extract

1 .        Line an 11-inch x 7-inch  with foil  , grease foil  with 1 teaspoon butter .
2 .        In a large heavy saucepan  , combine the  sugar , corn syrup  and remaining butter  . Bring to a boil over medium heat  , stirring constantly . Reduce heat to medium-low ; boil gently withour stirring  for 4 minutes .
3 .        Remove from the heat ; gradually stir in milk . Cook and stir until a candy thermometer  reads 244* (firm ball stage) . Remove from the heat  ; stir in orange  and vanilla extracts . Immediately  pour into prepared dish (withour scraping  the saucepan) . Let stand until firm .
4 .          Using foil , lift out candy  ; remove  foil . Using a buttered knife  , cut caramel into 1-inch pieces . Wrap candies  individually in waxed paper ; twist ends .

This candy recipe is so easy  and everyone will love it  .

Christmas Tortellino Soup

Start to finish  : 25 minutes     Makes 6 servings

2               cans (14-1/2 ounces each) vegetale broth
1               package (9 ounce) refrigerated cheese tortellini  or tortellini of your choice
1               can (15 ounces) white kidney or cannellini beans , rinsed  and drained
1               can (14 ounces) Italian diced tomatoes , undrained
1/4            teaspoon salt
1/4            teaspoon pepper
3               cups fresh baby spinach
3               tablespoons  minced fresh basil
1/4            cup shredded Asiago cheese

1 .        In a large saucepan , bring broth to boil . Add tortellini ; reduce heat . Simmer , uncovered  for 5 minutes . Stir in the beans  , tomatoes  , salt and pepper  ; return  to a simmer . Cook 4 to 5 minutes  longer or until tortellini  are tender .
2 .        Stir in spinach  and basil ; cook until spinach is wilted . Top serving with cheese .

You can make this soup all year round .  But with it's bright  red and green colors  , it would make a perfect first course  for Chrisstmas dinner .

Cranberry-Orange Trifle

Prep :45 minutes     Cook :15 minutes+ chill   Makes16 servings

2           packages (12 ounces each) fresh or frozen cranberries
1-1/2     cups water
1-1/3     cups sugar
2            teaspoons mince fresh gingerroot
4            teaspoons grated orange peel
                   CUSTARD
1            cup sugar
1/4         tablespoons cornstarch
1/4         teaspoon salt
3            cups milk
6            egg yolks
2            teaspoons vanilla extract
                   TRIFLE
1            loaf (16 ounces) frozen pound cake  , thawed and cubed
1/4         cup orange liqueur
1/2         cup silvered almonds , toasted 
 Whipped cream and orange sections

1 .       In a large saucepan , combine first 5 ingredients  , bring to a boil  , stirring  to dissolve  sugar . Reduce  heat to medium ; cook uncovered  until berries pop and mixture is thick about 15 minutes  . Remove  from the heat  ; cool completely .
2 .        CUSTARD : In a large  saucepan , mix the sugar  , cornstarch  and salt  . Whisk in milk  . Cook and stir  over mrdium high heat  until thickened  and bubbly  . Reduce  heat to low  ; cook and stir 2 minutes longer  . Remove from the heat .
3 .       In a bowl  ; whisk  a small amount  of hot mixture  into egg yolks  ; return  all to pan , whisking  constantly . Bring to a gentle boil  ; stir  in vanilla  . Cool 30 minutes . Press waxed paper  onto surface  of filling  ; refrigerate  until cold  , about 1 hour .
4 .       Place half the cake in a 4-quart  trifle bowl  or glass bowl  ; drizzle  with 2 tablespoons  orange liqueur . Layer  with half the cranberry mixture  , 1/4 cup almonds  and half the  custard . Repeat layers  . Refrigerate  covered  until serving . Top with whipped cream and oranges .

You can make this showstopper  for many occasions , slightly changing --or adding --ingredients  . You can add toasted coconut , pecans  or your choice .   

Easy & Elegant Tenderloin Roast

Prep :10 minutes   Bake :50 minutes  Makes 12 servings

1             beef tenderloin roast (5 pounds)
2             tablespoons olive oil
4             garlic cloves , minced
1-1/2       coarsely ground salt
2             teaspoons sea salt

1 .       Place roast on a rack in a shallow  roasting pan . In a small bowl , mix the oil garlic  , salt and pepper  ; rub over roast .
2 .       Roast at 425* for 50 to 70 minutes  or until meat  reaches desired  doneness  ( for medium-rare ; a thermometer  should read 145* ; medium , 160* ; well done 170*).
3 .        Remove  from oven  ; tent with foil . Let roast stand  15 minutes  before slicing .

You will love this recipe  . Olive oil , garlic  , salt and pepper . Just add the tenderloin  and pop in the oven  . In an hour  you've got an impressive main dish to serve a crowd . Leaves you more time with family  and less time fussing in the kitchen.
       

Oatmeal Brulee with Ginger Cream

Prep : 30 minutes   Broil : 10 minutes    Makes 4 servings

Ginger Cream :
1/2                    cup heavy whipping cream
2                       slices fresh gingeroot
1                       cinnamon stick  (3-inches)
1                       tablespoon grated orange peel
3                       tablespoons maple syrup 
1/8                    teaspoon ground nutmeg 
Oatmeal :
4                       cups water 
2                       cups old-fashioned oats
1/4                    cup chopped dried apricots 
1/4                    cup dried cherries , chopped 
1/2                    teaspoon salt 
3                       tablespoons  brown sugar 
2                       tablespoons  butter , softened 
1                       cup fresh or frozen unsweetened raspberries  , thawed 
1/4                    cup sugar 

1 .          In a small  saucepan , combine  the cream , ginger , cinnoman stick and orange peel  ; bring to a boil . Reduce heat ; simmer  covered  for 10 minutes  . Remove from the heat ; strain and discard solids  . Stir syrup  and nutmeg  into cream mixture  .
2 .          In a large saucepan , bring water to boil  ; stir in the oats , apricots  , cherries and salt . Reduce heat  to medium  ; cook for 5 minutes , stirring occasionally . Remove from the heat  ; stir in brown suger  and 1/4 cup ginger cream . Let stand covered  for 2 minutes .
3 .         Greased four 10-ounce broiler-safe ramekins with butter ; place on a baking sheet  . Divide raspberries  among the ramekins  . Spoon oatmeal over raspberries  ; sprinkle  evenly with sugar  . Broil 4-6 inches from heat  for 7 to 9 minutes  or until sugar  is carmelized . Serve with remaining ginger cream .

Chase away  chilly mornings with this warm and fruity oatmeal  made special  with a crackling caramelized  sugar top . Everyone loves the raspberry surprise at the bottom .                       

Praline-Topped Apple Bread

Prep : 30 minutes  Bake : 50  minutes  Make 1 loaf  (16 slices)

2                  cups  all-purpose  flour
2                  teaspoons baking powder
1/2               teaspoon baking soda
1/2               teaspoon salt
1                  cup sugar
1                  cup (8 ounces) sour cream
2                  eggs
3                  teaspoons vanilla extract
1-1/2           cups chopped peeled Granny Smith apples
1-1/4           cups chopped pecans , toasted , divided
1/2               cup packed brown sugar

1 .          In a large bowl , mix the flour  , baking powder , baking soda  and salt . In another bowl , beat the sugar  , sour cream  , eggs and vanilla until well blended . Stir into flour mixture  just until moistened . Fold in apples  and 1 cup pecans .
2 .          Transfer to a greased 9-inch x 5-inch loaf pan . Bake at 350* for 50 to 55 minutes  or until a toothpick  comes out clean . Cool in pan  for 10 minutes  . Remove to a wire rack  to cool .
3 .          In a saucepan  , bring butter  and brown sugar to a boil . Cook and stir  for 1 minute . Spoon over  bread . Sprinkle with remaining pecans .

This heavenly loaf is perfect  , if you have overnight holiday guests .

Blueberry Brunch Bake

Prep : 15 minutes + chill  Bake :  50 minutes  Makes 8 servings

1             loaf (1 pound) day old french bread  , cut into 1/2-inch cubes
1-1/2       cups fresh or frozen unsweetened blueberries
12           ounces cream cheese , softened
8             eggs
1/2          cup plain yogurt
1/3          cup sour cream
1             teaspoon vanilla extract
1/2          teaspoon ground cinnamon
1/2          cup milk
1/3          cup maple syrup
Additional blueberries  and maple syrup , optional

1 .        Place half of the bread cubes in a greased shallow 3-quart baking dish . Sprinkle with blueberries .
2 .        In a large mixing bowl , beat cream cheese  until smooth . Beat in eggs  , yogurt , sour cream , vanilla  and cinnamon . Gradually add milk  and 1/3 cup of syrup  until blended . Pour half over  the bread . Top with remaining  bread  and cream cheese mixture . Cover and refrigerate overnight .
3 .        Remove from the refrigerator 30 minutes before baking . Cover and bake at 350* for 30 minutes  . Uncover , bake 20 to 25 minutes  longer or until a knife inserted  near the center  comes out clean . Sprinkle  with additional blueberries  if desired  . Let stand for 5 minutes  . Serve with additional syrup.
TIP :
If using frozen blueberries  , do not thaw before adding to batter .
Taste and convenience  is what this recipes provides  , which makes it  eapecially nice  for overnight  company . It's simple  to make  the day before  and then bake it in the morning  . Just sit back and enjoy your guests  and a great breakfast.

Brunch Lasagna Casserole

Prep : 25 minutes   Bake: 45 minutes + standing   Makes 10 servings

8             uncooled lasagna noodles
8             eggs
1/2          cup milk
Butter-flavored nonstick cooking spray
2             jars (16 ounces each) Alfredo sauce
3             cups diced fully cooked ham
1/2          cup chopped green pepper
1/4          cup chopped green onions
1             cup (4 ounces) shredded cheddar cheese
1/4          cup grated Parmesan cheese

1 .      Cook noodles according to package directions . Meanwhile , in a large bowl , beat eggs  and milk . In a large nonstick skillet  coated with butter-flavored  cooking spray , cook eggs over medium-low heat  until set  but moist . Remove  from heat . Drain noodles .
2 .     Spread 1/2 cup Alfredo sauce in a greased 10-inch square or 13-inch x 9-inch baking dish . Layer with 4 lasagna  noodles (trim noodles if necessary  to fit dish) , ham , green pepper  and onions .
3 .     Bake uncovered  at 375* for 45 to 50 minutes  or until heated through and bubbly . Let stand  for 10 minutes  before cutting .

This sensational dish takes a while to bake  , but it is well worth the wait . Pop it into the oven before guests arrive  ,  add the fresh fruit  and muffins  and you have an instant brunch . You can serve  it as a delicious supper , too , drizzled  with a little salsa .

Pasta Crab casserole

 Prep :  25 minutes     Bake:  25 minutes   Makes 4 to 6 servings
Makes 2 casserole    one to serve , one to freezee for later

8                ounces uncooked spiral pasta
2                large onions , chopped
1/2             pound fresh mushrooms , sliced
1/2             cup chopped green pepper
2                garlic cloves , minced
1/2             cup butter
2                packages (8 ounces each) imitation crabmeat , chopped
1/2             cup sour cream
2                teaspoons salt
1-1/2          teaspoons dried basil
1-1/2          cups (6 ounces) shredded cheddar cheese

1 .      Cook pasta according to package directions . Meanwhile , in a skillet , saute the onions , mushrooms , green pepper  and garlic in butter  until crisp tender . Remove from heat . Drain pasta ; add to the vegetable mixture . Stir in the crab , sour cream , salt and basil .
2 .      Transfer to 2 greased 8-inch squarte baking dishes  . Sprinkle with cheese . Cover and freeze one  for up to 1 month . Cover and bake the second  casserole  at 350* for 20 minutes  . Uncover , bake 5 minutes longer  or until heated through .

To use frozen casserole :
Thaw in refrigerator for 24 hours  . Remove from refrigerator  co minutes before baking . Cover and bake at 350*  for 55 to 60 minutes  or until heated through .

This is an eassy dish  to freeze  ahead for company  . A yummy combination  os spiral pasta  , crab and sauted veggies  is coated  with a buttery sauce  , then covered with cheddar cheese  . All that's needed  to complete the meal is warm garlic bread  and a tossed green salad .

Cranberry-Pecan Pear Pie

 Makes 8 servings

2                cups all-purpose flour
1/2             teaspoon salt
3/4             cup butter , cubed
6                tablespoons cold water
FILLING:
4                cups sliced peeled fresh pears (about 5 medium)
1/2             cup chopped dried cranberries
1/2             cup chopped pecans
1/2             cup honey
1/4             cup butter , melted
3                tablespoons cornstarch
2                tablespoons grated lemon peel
1                teaspoon ground cinnamon
1                tablespoon milk
1-1/2          teaspoon sugar

1 .      In a large bowl , combine flour and salt  . Cut in butter  until crumbly . Gradually  add water  , tossing with a fork until dough  forms a ball . Roll out half  of the pastry  to fit a 9-inch pie plate.
2 .      In a large bowl , combine the pears , cranberries , pecans , honey , butter  , cornstarch , lemon peel  and cinnoman  ; pour into crust . Roll out remaining  pastry ; make a lattice crust . Trim , seal and flute edges  . Brush with milk  ; sprinkle with sugar .
3 .      Bake at 400* for 15 minutes  . Reduce heat to 359* ; bake 40 to 50 minutes  or until crust is golden brown  and filling is bubbly . Cool on a wire rack.

I always make two of these luscious pies  . One is never enough !  The spiced filling complements  the buttery flaky  crust .

Zippy Pork Chili

Prep : 10 minutes    Cook:  2-1/2 hours    makes 10 servings

1               boneless whole pork loin roast (3 to 4 pounds) cut into 1-inch cubes
1               medium onion , chopped
1               garlic clove  , minced
2               tablespoons vegetable oil
2               cans (15-1/2 ounces each) chili beans , undrained
2               cans (10 ounces each) diced tomatoes with mild green chilies , undrained
1               cup water
1               teaspoon beef bouillon graules
Chili powder , pepper and cayenne pepper to taste
Sour cream , tortilla chips and shredded cheddar cheese , optional

1 .     In a Dutch oven  orlarge soup kettle  , cook the pork  , onion and garlic in oil  over medium heat  until meat is no longer pink  and vegetables is tender .
2 .      Add the beans , tomatoes  , water  , bouillon  and seasonings  ; bring to a boil . Reduce heat ; cover and simmer for 2 hours  or  until meat is tender . Serve with sour cream , tortilla  chips and cheese  if desired .

In addition to eating this chili the traditional way (with a spoon) , my family likes to scoop bites onto tortilla chips . The leftovers are great rolled  in tortillas and reheated  , too .

Garlic-Apple Pork Roast ..... slow cooker

Prep : 10 minutes      Cook 6 to 8 hours    Makes 12 servings

1.             boneless whole pork roast (3-1/2 to 4 ounds) cut in half
2 .            jar (12 ounces) apple jelly
1/2           cup water
2-1/2        teaspoons minced garlic
1               tablespoon dried parsley flakes
2               teaspoons seasoned salt
2               teaspoons pepper

1 .      Place roast in a 5-quart  slow cooker  . In a bowl , combine  the jelly , water  and garlic ; pour over roast . Sprinkle  with parsley , salt and pepper.
2 .      Cover and cook on low for 6 to 8 hours  or until a meat thermometer  reads 160* and meat is tender  . Let stand 5 minutes  before slicing . Serve with cooking juices if desired .

It's become famous  among my family and friends   for this teasty meal . The garlic  and apple flavors  really complement  the pork . It's great with steamed fresh asparagus and roasted red potatoes .

Italian Wedding Soup

Prep :  20 minutes      Cook : 15  minutes   Makes 12 servings

1                egg
3/4             cup grated parmesan cheesee
1/2             cup bread crumbs
1                small onion , chopped
3/4             teaspoon salt  , divided
1-1/4         teaspoons pepper  , divided
1-1/4          teaspoons garlic powder  , divided
2                pounds ground beef
3                quartss chicken broth
1/3             cup chopped fresh spinach
1                teaspoon onion powder
1                teaspoon dried parsley  flakes
1-1/4         cups cooked medium pasta shells

1 .        In a large bowl , combine the egg , cheese , bread crumbs  , onion , 1/4 teaspoon salt  , 1/4 teaspoon pepper  and 1/4 teaspoon garlic powder  . Crumble beef over mixture  and mix well  . Shape into 1-inch balls .
2 .        In a Dutch oven  , brown meatballs  in small batches ; drain . Add the broth  , spinach , onion powder  , parsley  and remaining  salt , pepper  and garlic powder ; bring to a boil . Reduce heat ; simmer uncovered for 5 minutes  . Stir in pasta  ; heat through .

This soup is always a delight  . Add the cooked pasta at the end  of the cooking  time to keep it from getting mushy .

Kapuzta .....slow cooker

Prep : 20 minutes     Cook :  6 hours    Makes 6 servings

1-1/2                 pounds pork stew meat
1                        medium onion  , chopped
1-1/2                 pounds smoked  Polish sausage , cut in 1/2-inch slices
1                       quart sauerkraut , rinsed and well drained
2                       cups coarsely chopped cabbage
1                       tablespoon caraway seeds
1                       can (10-3/4 ounces) condensed cream of mushroom soup , undiluted
                      Salt to taste

In a large skillet , cook pork  and onion until pork is no longer pink . Transfer to q 5-quart   slow cooker  . Stir in remaining ingredients . Cover and cook on low for 6 to 8 hours  or until pork is tender .

This is a truly authentic Old World recipe  , friends of our family moved fro Poland  gave it to my aunt years ago  . It's been a favorite  Sunday dinner  with all of us since then . I found it's a hit at potluck or buffets dinners , too .

Festive Green Bean Casserole

Prep / Total Time : 30 minutes    Makes 6 to 8 servings

1                  cup chopped sweet red  pepper
1                  small onion , finely chopped
1                  tablespoon butter
1                  can (10-3/4 ounces) condensed  cream of  celery soup , undiluted
1/2               cup milk
1                  teaspoon Worcestershire sauce
1/8               teaspoon hot pepper sauce
2                  packages (16 ounces each) frozen French-style  green beans , thawed  and drained
1                  can (8 ounces) sliced water chestnuts , drained
1                  cup  (4 ounces) shredded  cheddar cheese

1 .      In a skillet , saute red pepper  and onion in butter until tender  . Add the soup , milk , Worcestershire  sauce  and hot pepper sauce ; stir  until smooth  . Stir in beans  and water chestnuts .
2 .      Transfer to an ungreased 1-1/2 quart baking dish  . Sprinkle  with cheese  . Bake uncovered  , at 350* for 15 minutes  or until heated through .

This recipe is old  ... it's a  delicious dish  that you will make often  for get togethers  , buffets and potluck  dinners .