Happy New Year ---- From My Family to Yours

May the new year bring these wishes to you
Warmth of love , comfort of home , joy for your children , comfort and support of family and friends
A caring heart that accepts and treats all human beings equally .
Enrichment of knowledge and richness of diversity
Courage to seek and speak the truth , even if it means standing alone
Hopes and dreams of just a world and the desire to make it happen
A light to guide your path , helping hands to strengthen unity
Serenity and peace within your mind , heart and soul
Food for thought and a hand to hold .
Author --- unknown  

Lucky New Year's Meal

According to Southern tradition , New Year's dinner will bring you fortune in the year to come . These two southern classics all but guarantee a prosperous year . Some say the greens represent dollar bills and the peas coin , ensuring wealth and good luck . According to folklore , this New Year's day tradition dates back to pillaged the land , leaving behind only black-eyes peas and greens as animal fodder . Rich in nutrients , these was the humble foods that enable Southerners to survive . Stories differ , but each celebrates a communion of family and friends bound by grateful hearts and renewed hope for good things yet to come .
This my friends  is  what I cook  each New Year for my family , ( last  14 years) Enjoy .
      ***Rib Roast & Pepper-Rosemary with Porcini Jus***

Prep : 30 minutes Total : 4 hours plus overnight marinating Serves : 12 to 14

1/4                   cup coarsely chopped fresh rosemary
3                      tablespoons fresh coarsely ground pepper , plus more for seasoning
3                     tablespoons vegetable oil
1                    6-rib standing beef rib roast (10 to 12 pounds) 1/2-inch fat cap left on the meat
**salt**
3                   tablespoons unsalted butter
1                   medium shallot , very finely chopped
2                   large garlic cloves , thinly sliced
1/2                cup dry red wine
1                   quart beef stock or broth
1/4                cup sherry vinegar
4                   thyme sprigs
1                   ounce dried porcini (1 cup) ground to a powder in a spice grinder or blender
1.           In a small bowl , combine the rosemary with 3 tablespoons of black pepper and vegetable oil and rub over the roast . Cover and refrigerate overnight .
2 .           Put a large roasting pan in the middle of the oven and preheat to 375*F . Let the rib roast stand at room temperature for 30 minutes .
3.            Season the roast with salt and put it in the hot roasting pan , fat side down . Roast for 30 minutes . Turn the roast over and cook at 350*f for about 3 hours , rotating the pan 2 to 3 times . The roast is done when an instant -read thermometer inserted in the thickest part of the meat registers 130*F for medium rare . Transfer the roast to a craving board to rest for at least 20 minutes .
4 .           Meanwhile , in a sauce pan , melt the butter . Add the shallot and garlic and cook over medium heat until lightly browned ,5 minutes . Add the stock , vinegar and thyme and bring to a boil . Simmer over moderate heat until reduced to 2-1/2 cups , about 20 minutes . Strain the sauce and return it to the sauce pan . Whisk in the porcini powder and simmer for 1 minute . Cover , remove from the heat and let stand for  5 minutes . Season with salt and pepper . Carve the roast and serve with the porcini jus.
Tip :
The porcini jus can be refrigerated overnight . Reheat gently .
                        ***Cracklin' Cornbread***

This cracklin' cornbread is a traditional Southern cornbread and just has 6 ingredients.
                         *** Serves 8 to 10 ***
1/3               cup butter or margarine
2                  cups self-rising cornmeal
1/2               cup all-purpose flour
2-1/2           cups buttermilk
2                  large eggs , lightly beaten
1                  cup cracklin'
1 .          Place butter in a 9-inch cast ion skillet , heat in 425*F oven for 4 minutes .
2 .         Combine meal and flour in a large bowl ; make a well in center of mixture .
3 .         Stir together buttermilk , eggs and cracklin' ; add dry ingredients , stiring just until moistened . Pour over melted butter in hot skillet .
4 .        Bake at 425*F for 25 to 30 minutes or until golden brown .
TIP : **
1 cup cooked crumbled bacon (12 to 15 slices) can be substituted for cracklings .
Crackin; Cakes : Prepare batter as directed above ; stir in 1/4 cup of butter , melted . Heat a larrge skillet coated with vegetable spray over medium-high heat . Spoon about 1/4 cup batter for each cake into skillet ; cook in batches , 2 to 3 minutes on each side or until golden brown .
                ***Southern Blackeyed Peas***

                              Serves 6 ( serving size: 1/2 cup )
2                teaspoons olive oil
1/2             chopped onion
2                garlic cloves , minced
3                fresh or frozen blacked peas
3                cups water
1/2             pound dry salt bacon , cut into 1/2-inch cubes
1/2             teaspoon salt
1/2             teaspoon black pepper
Heat oil in large saucepan over medium-high heat . Add onion and garlic ; saute 2 minutes . Add peas , water and bacon ; bring to a boil , reduce heat ; simmer , partially covered , 45 minutes or until tender . Stir in salt and pepper .
                          ***Southern-Style Collard Greens ***

                        Makes 10 serving Total time : 3-1/2 hours
12              hickory-smoked bacon slices , finely chopped 
2                medium-size sweet onion , finely chopped
3/4            pound ham , chopped
6               garlic cloves , finely chopped
3              (32-ounce) containers chicken broth
6              bunches (3 1-pound package) fresh collard greens , washed and trimmed
1/2           cup apple cider vinegar
1              tablespoon sugar
1              teaspoon salt
3 /4          teaspoon pepper 
**Cook Bacon in a 10-quart stockpot over medium heat 10 to 12 minutes or until almost crisp . Add onion and saute 8 minutes ; add ham and garlic and saute 1 minute . Stir in broth and remaining ingredients . Cook 3 hours or until desired degree of tenderness

Vegetarian Meatloaf

Prep/Total time: 1 hour 50 minutes     Serves 6

1             large red bell pepper
1             large green bell pepper
2             pounds  cremini  mushrooms  , coarsely  chopped
1             tablespoon olive oil 
1             cup 1/2-inch asparagus pieces
1/2          cup chopped  red onion
1             cup panko (Japanese breadcrumbs)
1             cup chopped walnuts , toasted
2             tablespoons chopped  fresh basil
1             tablespoon Ketchup
 1            tablespoon Dijon mustard
1/2          teaspoon kosher salt
1/2          teaspoon freshly ground black pepper
4             ounces  fresh Parmigiano-Reggiano cheese , grated
2             large eggs , lightly beaten
                            cooking spray
TOPPING :
2               tablespoons ketchup
1               tablespoon Vodka or vegetable broth
1/4            teaspoon Dijon mustard

1 .       Preheat broiler  to high .
2 .       To prepare  meat loaf , cut bell peppers  in half  lengthwise  ; discard the membranes  . Place  pepper halfs  , skin sides  up on foil-lined  baking  sheet ; flatten with hand . Broil 12 minutes  or until  blackened . Place in a paper bag  ; fold to close  tightly . Let stand for 10 minutes . Peel and chopped . Place bell peppers in a large bowl .
3 .         Reduce oven temperature  to 350*F.
4 .         Place about  1/4 of mushrooms  in a food processor  ; pulse 10 times  or until finely chopped . Transfer  chopped mushrooms  to a bowl . Repeat procedure  3 times  with remaining  mushrooms .
5.          Heat a large nonstick  skillet over medium-high heat  . Add oil to pan  ; saute 15 minutes  or until liquid evaporates , stirring  occasionally . Add mushrooms  to bell peppers  . Wipe pan with paper  towels . Add asparagus  and onion  to pan ; saute  6 minutes  or until just tender , stirring  occasionally . Add onion mixture  to mushroom mixture .
6 .          Arrange breadcrumbs  in an even layer  on a baking sheet ; bake at 350*F for 10 minutes  or until golden . Add breadcrumbs  and next 8 ingredients  (through eggs)  to mushroom mixture  , stirring well . Spoon mixture  into a 9x5-inch loaf pan  coated  with cooking spray ; press  gently to pack . Bake  at 350*F  for 45 minutes  or until thermometer  registers 155*F.
7.            TO PREPARE TOPPING :
Combine  2 tablespoons  ketchup  and remaining  ingredients  in a small  bowl ; brush  ketchup  mixture over meat loaf . Bake an additional  10 minutes  . Let stand 10 minutes  ; cut into 6 slices .        

Merry Christmas --- From My Family to Yours



                I Hear bells on Christmas Day
               Their old, familiar carols play,
               And wild and sweet
               The words repeat
               Of peace on earth , good-will to men !

Author --- Henry Wadsworth Longfellow

Merry  Christmas  from my family to yours

Pizza Polenta

                                    Serves 4 to 6 people

1                            tabespoon plus 1 teaspoon olive oil
1                            cup polenta or cornmeal
1                            teaspoon kosher salt
1/2                         teaspoon pepper
1/3                         cup (about 2 ounces) grated Parmesan cheese
1/2                         head radicchio , shredded
1/2                         cup sun-dried tomatoes drained and thinly slice
4                            ounces mozzarella , cut into a 1/2-inch diced

1 .         Heat oven to 400*F . Coat a 9-inch spring-form pan , round cake pan or pie plate with 1 tablespoon of the oil and set aside .
2 .         In a medium saucepan , bring 2-1/4 water to a boil . Whisking constantly , slowly add the polenta or cornmeal . Reduce heat to low and cook , stirring until the polenta starts to pull away from  the sides of the pan , 4 to 5 minutes . Stir in the salt , 1/4 teaspoon of the pepper and the Parmesan cheese . Remove from heat .
3.           Spread the polenta over the bottom of the prepared pan , using a spoon to form a raised edge.
4 .          In a bowl , combine the radicchio , tomatoes , mozzarella and the remaining oil and pepper . Spoon the mixture over the polenta . Bake for 30 minutes Cut into wedges .

TIP:
This crisp polenta crust can accommodate almost any pizza topping . Try arugula and prosciutto , sausage and garlic or caramelized onions and mushrooms .

Smoky Shrimp and Parmesan-Polenta Cakes

                                  Makes  4  servings
Serve with salad greens splashed with vinaigrette---Smoked paprika , available in supermarkets , is nice to spice up sour cream

1                         tablespoon olive oil
1                         pound peeled and deveined medium shrimp
1/4                      cup dry white wine
1                         tablespoon chopped fresh chives 
1                         tablespoon fresh lemon juice
1/2                      teaspoon Spanish smoked paprika
1                         17-ounce tube polenta , cut into 8 (1/2-inch) slices
                             **Cooking spray**
8                         teaspoons marinara  sauce
8                         teaspoons grated fresh Parmesan cheese
1                          tablespoon chopped fresh flat-leaf parsley

1 . Preheat broiler .
2. Heat oil  in a large skillet over medium-high heat . Add shrimp to pan ; saute 3 minutes or until done , stirring frequently . Remove from heat , stir in wine , chives , juice and paprika , tossing to coat . Keep warm .
3 . Place polenta slices on baking sheet coated with cooking spray . Top each slice with 1 teaspoon sauce and 1 teaspoon cheese ; broil 3 minutes or until cheese melts . Place 2 polenta slices on each of 4 plates ; top each serving evenly with shrimp mixture . Sprinkle with parsley .

Italian Marsala Baked Chicken

                                       Makes  6 serving
Marsala baked  chicken  is usually hig in fat  and calories . But in this  version , the flavor really comes  from deglazing  the skillet  with the broth and wine , so even though  you eliminated  the extra oil  , the taste isn't lost , enjoy .

6                    boneless skinless chicken breast  halves (4 ounces each
1                    cup fat-free Italian salad dressing 
1                   tablespoon all-purpose  flour 
1                   teaspoon  Italian seasoning 
1/2                teaspoon garlic powder 
1/4                teaspoon  paprika
1/4                teaspoon pepper 
2                   tablespoons  olive oil , divided 
1                   tablespoon  butter 
1/2                cup reduced -sodium chicken broth 
1/2                cup marsala  wine  or 3 tablespoons  unsweetened  apple  juice  plus 5 tablespoons  additional reduced-sodium chicken broth
1                   pound  sliced  fresh mushrooms 
1/2                cup minced fresh  parsley

1.          Flatten chicken to 1/2-inch thickness . Place in large  re-sealable plastic bag ; add salad dressing . Seal bag  and turn to coat ; refrigerate  for 8 hours or overnight .2 .          Drain  and discard marinade . Combine  the flour  , Italian seasoning  , garlic  powder , paprika  and pepper ; sprinkle  over both sides of chicken . In a large skillet  coated  with cooking spray  , cook chicken  in 1 teaspoon oil  and butter  for 2 minutes  on each side  or until browned  . Transfer  to a 13-inch x9-inch baking dish  coated  with cooking spray3 .           Gradually  add broth  and wine to skillet  , stirring  to loosen  browned  bits . Bring  to a boil ; cook and stir  for 2 minutes  . Strain sauce ; set aside . In the same skillet  , cook mushrooms  in remaining  oil for  2 minutes ; drain . Stir  sauce  into mushrooms  , heat through .  Pour over chicken ; sprinkle  with parsley . Bake  uncovered  at 359*F  for 25 to 30 minutes  or until chicken juices  run clear .  

Cranberry-Honey-Almond Crostatas

Prep / Total time : 1 hour 30 minutes       Serves : 8

1/3                cup water
1/3                cup honey
1-1/4            cups fresh or frozen cranberries
1                  Pillsbury refrigerated pie crust , softened as directed on box
3                  tablespoons  almond paste  9From 3-1/2 ounce  tube) softened
1-1/2            teaspoons  sliced almonds
8                  teaspoons honey

1 .         Heat oven to 425*F . Line cookie  sheet with  cooking parchment  paper in 1-quart  saucepan , heat water  and 1/3 cup honey  to boiling  . Stir in cranberries  , reduce heat  to medium-low . Cook 10 to 12 minutes  , stirring  frequently  until berries have popped  and mixture  is thickened  . Cool slightly  about 15 minutes .
2 .          Meanwhile , unroll pie crust on work surface , roll out slightly . Using  4-inch round cutter  , cut 8 rounds  from pie crust  (re-roll scraps if necessary to make 8 rounds) . Place  rounds on cookie sheet . Discard scraps .
3 .          Gently press 1 heaping teaspoon almond paste  in center  of each crust  round . Divide  cranberry mixture  evenly  over almond  paste . Fold edges  of crusts over filling  , pinching slightly  so crust  lays flat  on filling . Sprinkle each with almonds .
4 .         Bake 14 to  16 minutes  or until crust is golden brown . Drizzle 1 teaspoon honey  on each crostata.            

Walnut - Carrot -Lemony Bread

Prep  Total time : 2 hours 35 minutes      Serves:16

1-1/2               cups Fiber One  original bran cereal
1                      can (14.5 ounces ) sliced carrots , drained  , 1/2 cup liquid reserved
1                     teaspoon grated lemon peel
1/3                  cup lemon juice
1/4                  cup vegetable oil
2                     eggs
2-2/3               cups all-purpose flour
3/4                  cup sugar
2                     teaspoons baking powder
2                     teaspoons pumpkin pie spice
1/2                  teaspoon baking soda
3/4                  cups chopped walnuts

1 .        Heat oven to 350*F . Grease bottom only of 9x5-inch loaf pan  with shortening or  cooking spray . Place cereal  in resealable  food-storage plastic bag  and crush with rolling pin  or meat mallet  ( or crush in food processor) . Set aside .
2 .        In a large bowl , mash carrots  with a folk , add  reserved carrot liquid , lemon peel , lemon juice  , oil and eggs ; beat with electric  mixer  on low speed  until blended  . Beat in flour , sugar , baking  powder , pumpkin pie spice  , baking soda  and salt  until blended . Stir in crushed cereal  and walnuts . Spoon batter into pan .
3 .          Bake about 1 hour  10 minutes  or until toothpick  inserted  in center  comes out clean . Cool 10 minutes  ; remove from pan  to cooling rack . Cool completely  , about 1 hour .      

Garlic Rosemary Pork Chops

Use this simple rub mixture on pork chops . Serve with buttered pasta garnished with parsley.

Makes 4 servings
1               tablespoon bottled minced garlic
1-1/2        teaspoon dried rosemary , crushed
1/4           teaspoon salt
1/4           teaspoon pepper
4            (6 ounce) rib pork chops
            **cooking spray**

Prepare broiler :
Combine first 4 ingredients ; rub over chops . Spread garlic mixture evenly over chops . Place chops on a broiler pan coated with cooking spray ; broil 6 minutes on each side or until desired degree of doneness . 

Kale & Two-Bean Soup

Makes  6 servings     (servings size : about 1-1/4 cup)

I was going through my tons of recipes   , came across this one  , had it for many years  and it's just delicious .
This hearty vegetarian  soup warms up chilly nights . Use  any type of canned beans  you happen to have on hand  and add leftover chicken , turkey or Italian sausage  for a different  dish if you desire .

3               tablespoons olive oil
1               cup chopped onion
1/2            cup chopped carrot
1/2            cup chopped celery
1/2           teaspoon salt , divided
2              garlic  cloves , minced
4              cups vegetable broth , divided
7              cups  stemmed , chopped kale (about 1 bunch)
2            (15 ounce) cans  no salt added  cannellini beans , rinsed  and drained
1            (15 ounce) can no salt  added black beans  , rinsed and drained
1/2          teaspoon finely ground black pepper
1             tablespoon red wine vinegar
1             teaspoon chopped  fresh rosemary

1 .           Heat a large Dutch oven  over medium heat . Add olive oil to pan ; swirl to coat . Add onion , carrot  and celery  and saute 6 minutes  or until  tender . Stir in 1/4 teaspoon salt  and garlic ; cook 1 minute . Stir 3 cups  vegetable  broth and kale . Bring to boil ; cover , reduce heat and simmer  3 minutes  or until kale is crisp-tender .
2           Place half of the cannellini beans  and remaining  1 cup vegetable  broth in mixer  or food processor ; process until smooth . Add pureed bean mixture  , remaining  cannellini  beans , black beans  and pepper  to soup . Bring  to a boil , reduce heat  and simmer 5 minutes  . Stir in remaining  1/4 teaspoon salt , vinegar and rosemary

Orange&Cranberry Mini Loaves

Prep / Total time :  2 hours  15 minutes       Serves  18

2             cups all-purpose flour
3             teaspoons  baking powder
1/2          teaspoon salt
1/2          cup sugar
1/3          cup vegetable oil
2             tablespoons  grated orange  peel
1             container  (8 ounces) sour cream
2             eggs  , slightly beaten
1             cup frozen cranberries 
1/3          cup Betty Crocker Rich and Creamy Frosting  ( from 1-pound container)
1             teaspoon grated  orange peel

1 .    Heat oven  to 350*F . Grease bottoms and sides  of 3 (5x3-inch ) loaf pans  with shortening  ; lightly  flour , in medium bowl  , mix flour  , baking powder  and salt  . In another  medium bowl  , mix sugar  , oil and 2 tablespoons  orange peel  with wire whisk  until blended  . Stir in sour cream  and eggs  until well mixed . Add sugar mixture  to flour mixture  , gently stirring  just until blended . Gently stir  in 1/2 cup of the frozen cranberries .
2 .      Divide batter evenly  among the pans  , sprinkle remaining  1/2 cup  frozen  cranberries over the loaves .
3.        Bake 45 to 50 minutes  or until  toothpick  inserted  in center  comes out clean . Cool 10 minutes  . Run knife  around sides  of pans  to loosen loaves  ; remove  from pans  to cooling rack . Cool completely , about  1 hour .      

Zucchini and Spinach Frittata

Prep time : 15 minutes    Cook tie : 30 minutes      Serves  4

2                tablespoons  olive oil
1                small red onion , finely chopped
2                garlic cloves , finely chopped
2                medium-size zucchini , halved length-wise  and thinly sliced
1               package (10 ounces) frozen spinach  , thawed and squeeze dry
1/4            cup chopped fresh basil
1/2            teaspoon salt
1/4            teaspoon black pepper
6               eggs , lightly beaten
2/3            cup grated  Parmesan cheese
1               tablespoon  butter or margarine

1 .       In a large  nonstick ovenproof  skillet  over moderate heat  , heat oil 1 minute . Add onion  and garlic  and cook , stirring occasionally  , until soft --- about 5 minutes .
2 .      Add zucchini  and cook  , stirring frequently  until crisp tender  --- about 3 minutes  . Add spinach , basil , salt and pepper  and cook until  spinach  is tender and dry  --- about 5 minutes .
3 .        In a large bowl  , whisk together eggs and Parmesan cheese . Add vegetable mixture  and stir until  well combined .
4 .        Preheat  the broiler  ; Wipe  the skillet  clean  , set over moderate heat , add butter  and heat  until bubbly. Pour in egg mixture  and immediately reduce heat  to as low  as possible . Cook without stirring  until the bottom  and sides  are set , but the top is runny  ---about 12 minutes .
5 .        Transfer  to the broiler  , set 6 inches  from the heat  and broil  until the top  is just set  --- about 2 minutes . Loosen  the  frittata  with a small  metal spatula  and slide  it onto a large platter  . Cut  into 4 wedges  and serve  either hot or at room temperature .

Broccoli Frittata :
Prepare as directed  , substituting  4 cups broccoli  florets  for zucchini  and spinach . Blanch broccoli  for 2 minutes  before coarsely  chopping  and sautéing  in olive oil --- make 4 servings .

Pepper Frittata :
Prepare as directed , substituting  2 cored  seeded  and diced  medium-size sweet pepper a (1 red  and 1 green)  for zucchini  and spinach .  Makes 4 servings

Gratin of Mushrooms

Prep : 40 minutes       Cooking time : 3o minutes     Makes 4 servings

A gratin makes it easy  to put food on the table  in no time  at all . Many of the ingredients are already cooked when the dish  is assembled .
A gratin  can be prepared  many ways  . It might  or might be topped  with grated cheese  or buttered bread crumbs . The vegetables can ensconced  in a custardy  base like  a crust-less quiche  (such as  Gratin of Green Beans)  or embedded in a seasoned white sauce . You ask what's on top ; Gratin topping  should be  long on crunch  and flavor . Sprinkle  them  with buttered bread crumbs  or use finely  chopped nuts  for a change  of pace . Parmesan , Cheddar  and Gruyere  cheese all melted  well and brown even better .

4               tablespoons butter or margarine
1               medium-size  white onion , diced
3               garlic cloves , minced
2               large shallots , chopped
1               pound  cultivated  mushrooms , trimmed  and thinly sliced
8               ounces  Portobello  or other mushrooms  , trimmed  and thinly slice
1              teaspoon salt
1/2           teaspoon black pepper
1/2           cup fine  dry bread crumbs
1/3           cup grated Parmesan  cheese
1/4           cup chopped  parsley

1.      Preheat  the oven to 400*F . In a 10-inch   skillet over  low heat , melt 1 tablespoon  of the butter . Add onion , 2 teaspoons  of garlic  and shallots  and saute until lightly brown ---about  5 minutes . Remove to a small bowl  and set aside .
2 .      Saute  mushrooms  in 2 tablespoons  of the butter  , in 2 batches  if necessary  , until  juices  cook out  and evaporate  --- about 5 minutes . Add salt , pepper  and reserved onion mixture  and spoon into ungreased  10-inch  oval gratin dish .
3 .      Melt the remaining  1 tablespoon  butter  in a small  skillet . Add to bread  crumbs  along with Parmesan cheese , the remaining  1 teaspoon  garlic  and parsley  and toss to mix .
4 .        Scatter bread crumbs  mixture  evenly  over  mushrooms  and bake  uncovered  for 30 minutes  .     

Pork Pasta Bolognese

Prep / Time : 45 minutes    Makes 4 serving  (serving size : 1-1/4 cup)

9             ounces refrigerated fettuccine
2             tablespoons olive oil
12           ounces lean ground pork
1/2          cup grated carrot
3             garlic cloves minced
1/2          cup red wine
1-2/3      low-sodium marinara sauce
1/2         cup chopped fresh basil , divided
1/2         teaspoon kosher salt
1/4         teaspoon black pepper 
**Steamed Sugar Snap peas (recipe below)

1 .     Cook pasta by package directions , Drain
2.      Heat olive oil in a large skillet over medium-high heat . Add pork , carrot and garlic ; saute 4 minutes or until pork is done . Add wine ; cook 1 minute . Add marinara , 1/4 cup basil , salt and pepper , bring to a simmer . Pour sauce over pasta . Sprinkle with remaining 1/4 cup sauce
*******************************************
                  Steamed Sugar Snap  Peas

Prep / Total time : 45 minutes makes 4 servings (serving size : 1-1/4 cups)

3          cups  fresh sugar snap peas
1          tablespoon chopped fresh mint or tarragon
1          tablespoon butter
1/8       teaspoon freshly ground black pepper

Steam peas 5 minutes or until crisp-tender ; drain . Combine peas , mint ,butter , salt and pepper ; toss well.

Turkey Cornbread-Salsa Casserole

Prep / Total time  :  1 hour          Serves 8
CASSEROLE:
1                         tablespoon olive or vegetable oil
1-1/4                  pound ground turkey
1                        cup Old Paso Thick 'n'Cguncky salsa
2                        tablespoons all-purpose flour
2                       cans (15 ounces each) Green Gaint cream style sweet corn , undrained
1                       tablespoon chili powder
2                       teaspoons ground cumin
1/2                    teaspoon salt
1/8                    teaspoon pepper

TOPPING:
1                       pouch (6 ounces) cornbread mix and muffin mix (your choice)
1/3                   cup milk
2                      tablespoons butter or margarine
1                     egg

1 .              Heat oven to 450*F . Spray 13x9-inch (3 quart) glass baking dish with cooking spray . In a 4-quart Dutch oven , heat oil over medium-high heat . Cook turkey in oil 4 to 6 minutes , stirring frequently , until no longer pink . Stir in salsa and flour. Cook 2 to 3 minutes , stirring constantly until slightly thickened .
2 .              Stir in remaining casserole ingredients . Heat to boiling . Spread turkey mixture in baking dish .
3 .             In medium bowl , stir all topping ingredients until just until moistened (batter will be lumpy) . Pour topping over turkey mixture ; gently spread to sides of baking dish .
4 .            Bake 12 to 15 minutes or until topping is golden brown .
TIP:
Ground beef or pork can be substituted for ground turkey .

Sunday Dinner :Creamy Mustard Sauce & Pork Roast ------ slow-cooker

Prep / Total time 7 hours 45 minutes Serve 8

1                    tablespoon vegetable oil
2-1/2 to 3       pound pork boneless
2                    medium carrots , finely chopped (1/2 cup)
1                    medium onion , finely chopped (1/2 cup)
1                    small shallot , finely chopped ( 2 tablespoons)
1                    cup dry white wine
2                    tablespoons all-purpose flour
1                    teaspoon salt
1/2                teaspoon pepper
1/4                cup half-and-half
3                   tablespoons country-style Dijon mustard

1 .         Heat oil in 10-inch skillet over medium-high heat . If pork roast comes in netting or is tied , do not remove . Cook pork in oil about 10 minutes , turning occasionally , until brown on all sides .
2 .         Place pork in a 3-1/2 to 6-quart slow cooker . Mix remaining ingredients except half-and- half and mustard in a small bowl , pour over pork .
3 .        Cover and cook in low heat setting 7 to 8 hours .
4 .         Remove pork from slow cooker ; cover to keep warm . Skim fat from pork juices in cooker if desired . Stir half-and-half and mustard into juices. Increase heat setting to High . Cover and cook 15 minutes or until slightly thickened . Remove netting or strings from pork . Serve sauce with pork .

TIP:
The white wine blends nicely with the flavor of mustard , you can also use chicken broth

For a side dish , toss potato dumpling , German spaetzle or Italian gnocchi with melted butter and a pinch of chopped fresh parsley or dill weed . Look for them in the frozen-foods section of your supermarket.      

Ham & Black Beans

Makes 6 servings

1                     tablespoon vegetable oil
1                     large onion , chopped (1 cup)
1/2                  cup chopped red or green bell pepper
2                     cans (15 ounces each) Progresso black beans , un-drained
2                   cups cubed fully cooked ham
2                   teaspoons chili powder
1-1/2            cups bisquick mix
1/3               cup cornmeal
2/3               cup milk
1/2 cup shredded Cheddar cheese (2 ounces)

1.              Heat oil in 4-quart Dutch oven over medium heat . Cook onion and bell pepper in oil , stirring occasionally until tender . Stir in beans , ham and 1 teaspoon of chili powder . Heat to boiling ; reduce heat to low .

2 .            Stir Bisquick mix , cornmeal , milk and remaining 1 teaspoon chili powder in remaining bowl until soft dough forms . Drop by spoonful   onto simmering   bean mixture .

3 .          Cook uncovered 10 minutes . Cover and cook 10 minutes longer . Sprinkle with cheese . Cover and cook 2 minutes longer or until cheese is melted .

Tips :
Pinto beans or a combination of black beans and pinto beans will give a slightly different twist to this dish .

Happy Thanksgiving from my Family to Yours'

Have a Happy and safe Thanksgiving

Chiles Fellenos Egg Souffle -----Brunch or Anytime

Prep / Total time : 1 hour 10 minutes Serves 6

The holiday season is upon us , a lot of us will have guests and they will not get up at the same time , heres a brunch recipe you can't miss with , I use it every Thanksgiving and Christmas and you can make it ahead . Try it , you will like it , I have no idea how long I had this recipe from a clipping from a book in the doctor's office , you know it's good , from Betty Crocker .

2              cans (4 ounces each) Old El Paso whole green chiles , drained
4              ounces Monterey Jack cheese , cut into 3x1/2x2-1/2-inch strips
1              jar (2 ounces) diced pimientos , drained
4             eggs , separated
1-1/2      cups milk
1/2          cup all-purpose flour
1/4                  teaspoon salt
Cilantro sprigs if desired
2             cups Old El Paso Thick 'n Chunky salsa

1.        Heat oven to 350*F . Spray 11x7-inch (2-quart) glass baking dish with cooking spray . Stuff chiles with cheese strips ; arrange in baking dish . Sprinkle with pimientos.
2.        In medium bowl , beat egg yolks and milk with wire whisk until well blended . Stir in flour and salt until smooth .
3 .      In a large bowl , beat egg whites with electric mixture on high speed until stiff peaks form. Gently fold egg yolk mixture into beaten egg whites until no traces of white remain . Spoon mixture evenly over stuffed chiles .
4 .       Bake 30 to 40 minutes or until knife inserted in center comes out clean and top is golden brown . Garnish each serving with cilantro sprig . Serve immediately with salsa.

TIP :
"CHEE-lehs rreh-YEH-nohs is a Mexican specialty of cheese-stuffed mild green chiles and egg batter that is fried until crisp and the cheese is melted , this version is baked .

Egg whites may stand safely at room temperature for up to 30 minutes . Room temperature whites will beat up fluffier .

Chicken Chili Soup

Prep / Total time : 8 hours 15 minutes

Reynolds slow cooker liners
2-1/2            pounds boneless chicken thighs , cut into 1-inch pieces
1                  large onion , chopped (about 1 cup)
2                  medium stalks of celery , sliced (about 1 cup)
2                  medium carrots , chopped (about 1 cup)
1                  can (28 ounces) diced tomatoes , un-drained
1                  can black beans , drained and rinsed
1                  cup chicken broth
2                  teaspoons chili powder
1/2               teaspoon salt
1/4              cup buffalo wing sauce
Crumbled blue cheese , if desired

1 .        Place Reynolds slow cooker liner inside a 5 to 6-1/2 slow cooker bowl . Make sure that the liner fits snugly against the bottom and sides of bowl an pull the top of the liner over the rim of the bowl .
2 .        In lined slow cooker , mix all ingredients except buffalo wing sauce and cheese .
3 .        Cover and cook on low setting for 7 to 8 hours .
4 .        Stir in buffalo wing sauce . Serve sprinkled with blue cheese .

TIPS:
** Serve food directly from the lined slow cooker . Once your slow cooker cools , remove the liner and throw away for easy clean-up .

** If you don't have buffalo wing sauce , you can use a mixture of 1/2 teaspoon red pepper sauce and 1/4 teaspoon ground red pepper (cayenne)

** If you choose not to serve this soup sprinkled with blue cheese , complete this meal with a tossed green salad topped with blue cheese dressing . 

Broccoli & Chicken Mini Cupcakes

 

Prep Time 15 min Total Time 60 min Servings

 

Would you believe I was  going to make  a broccoli casserole  , my girls  said , mama  make broccoli cupcakes  and proceeded to get the muffins pans .

 

Broccoli - Chicken Mixture : 1                tablespoon vegetable oil
1                pound  boneless skinless chicken breasts, cut into bite-size pieces
1               medium onion, chopped (1/2 cup)
1               cup Green Giant  frozen chopped broccoli, thawed and drained
1/2           teaspoon salt
1/4           teaspoon pepper
1              cup shredded Cheddar cheese (4 oz)

Baking Mixture :
 1/2          cup Original Bisquick mix
1/2          cup milk
2             eggs
  1.       Heat oven to 375°F. Spray 12 regular-size muffin cups with cooking spray.
2.       In 10-inch nonstick skillet, heat oil over medium-high heat. Cook chicken in oil 5 to 7 minutes, stirring occasionally, until chicken is no longer pink in center. Add onion; cook 2 to 3 minutes. Add broccoli, salt and pepper, stirring occasionally, until mixture is heated through. Cool 5 minutes; stir in cheese.
3.       In medium bowl, stir baking mixture ingredients with whisk or fork until blended. Spoon 1 scant tablespoon baking mixture into each muffin cup. Top with about 1/4 cup chicken-broccoli mixture. Spoon 1 tablespoon baking mixture onto chicken-broccoli mixture in each muffin cup.
4.        Bake about 30 minutes or until toothpick inserted in center comes out clean and tops are golden brown. Cool 5 minutes. With thin knife, loosen sides of pies from pan; remove from pan and place top sides up on cooling rack. Cool 10 minutes longer, and serve.

Southern Creole Cornbread Dressing

This is a tasty  recipe  I clipped from our local newspaper for Thanksgiving  last year  , it was donated by Ida Reed  , Lake Charles , La. ,I will use the same  recipe this year , but I will add some  shrimps along with the sausage. I made it  several days ahead  and froze it uncooked, take out  a day ahead  and refrigerate .

2           packages jiffy  corn bread mix
1           pound Jimmy Dean bulk sausage
1           cup chopped celery
1           chopped  onion
1/2        cup  chopped bell pepper
2           sticks butter
1           can whole kernel corn, drained
1           can creamed style corn
1           cup pecans
Fresh Italian parsley , chopped
**Tony's seasoning , garlic powder , poultry seasoning , onion powder  to taste.**
1          cup cranberries  (optional)
Turkey drippings  or chicken broth  to taste .

Make corn bread according  to package directions  ---- cool and crumble ; set aside .
In a large skillet , sauté  sausage  until browned ; add celery  , onion and bell pepper  and simmer  for 5 to 8 minutes  , stirring  often . Add butter  and remaining  ingredients , mixing well . Fold in crumbled corn bread  until blended . If to dry  , add chicken stock  or dripping  to taste . ( if you're stuffing  the turkey , keep it a little dry  --- the turkey will add moisture.) Stuff  turkey  with  dressing , if desired  ; place extra dressing  in a greased  casserole dish  and bake in a 350*F oven for about 45 minutes .