Pumpkin Sausage Lasagna

• 2 tablespoons extra-virgin olive oil (EVOO)
• 1 1/2 pounds bulk sweet Italian sausage (pork, chicken or turkey, whatever you like), casings removed
• 1 large eggplant, peeled and chopped into small pieces
• 1 medium onion, chopped
• 2 garlic cloves, grated
• Salt and freshly ground black pepper
• 3 tablespoons butter
• 3 tablespoons flour
• 3 cups milk (eyeball it)
• 1 15-ounce can pumpkin puree (not pumpkin pie filling)
• Few dashes fresh nutmeg
• 1 box oven-ready lasagna noodles
• 1 1/4 cups grated Parmigiano-Reggiano cheese

Preparation

Preheat oven to 375ºF.

Heat a large sauté pan over medium-high heat with 2 tablespoons EVOO, about two turns of the pan. Add the sausage and cook until golden brown, breaking the meat up as it cooks with a wooden spoon or rubber spatula. Push the meat to one side of the pan and add the eggplant, onion and garlic. Cook 7-8 minutes, until tender, then season with salt and freshly ground black pepper.

While the veggies are cooking, place a medium-size sauté pan over medium-high heat and melt the butter. Whisk in the flour and cook the mixture for about 1 minute. Whisk the milk into roux, breaking up any clumps. Bring the mixture to a bubble and add the pumpkin puree and nutmeg. Season the sauce with salt and freshly ground black pepper, reduce the heat and simmer the sauce for 2-3 minutes, until slightly thickened.

Spread about 1 cup of the sauce into the bottom of a 13 x 9" casserole dish. Layer three lasagna noodles over the sauce, then top them with about 1 cup of the meat mixture, a cup or so of the sauce and a palmful of cheese. Repeat these layers two times, topping the casserole with a layer of lasagna noodles. Spoon the remaining sauce over the noodles, sprinkle the remaining grated cheese over top. Cover with aluminum foil and bake the lasagna until the sauce is bubbling and pasta is baked through, about 45 minutes.

During the last ten minutes of baking, remove the aluminum foil to brown the cheese. Once out of the oven, allow the dish to rest a few minutes before serving.

Crispy Yogurt Chicken

Prep Time: 20 Minutes | Cook Time: 1 Hour15 Minutes | Difficulty: Easy | Servings: 6

Ingredients

• 2 cups Plain, Unflavored Yogurt
• 2 cloves (to 3 Cloves) Garlic
• Parsley, To Taste
• 1 whole (juice Of) Lemon
• Chicken Legs (or Thighs, Etc.)
• Salt To Taste
• 2 cups Panko Bread Crumbs
• Butter (1 Pat For Each Piece Of Chicken)

Preparation Instructions

Pour yogurt into a mixing bowl. Peel and mince garlic; add garlic to the yogurt. Chop up a small amount of fresh parsley and add it to the yogurt. Add lemon juice. Mix together to combine.

Rinse chicken and pat it dry. Sprinkle with (kosher) salt.

In another bowl, place the bread crumbs. Sprinkle with salt and stir lightly.

Butter a baking dish. With a pair of tongs, place the chicken, one piece at a time into the yogurt mixture. Turn it over thoroughly to coat. Then roll the chicken in the Panko bread crumbs. Cover each piece thoroughly with bread crumbs and place in the baking dish.

Place a slice of butter over the large part of each chicken piece. Cover with foil and bake in a 350º oven for 1 to 1 ¼ hours, removing the foil for the last 15 minutes of cooking. When the chicken is nice and golden, remove from the oven and enjoy!

Yogurt Chicken

Ingredients

• 4 skinless, boneless chicken breasts
• 1 (6 ounce) container plain low-fat yogurt
• 1 lemon, juiced
• 1 cup dried bread crumbs, seasoned
• 1/2 teaspoon garlic powder
• salt to taste
• 1/4 cup butter
• 1 tablespoon chopped fresh parsley

Directions

1. Preheat oven to 350 degrees F (175 degrees C).
2. Place yogurt in a small bowl and stir until creamy smooth. Add lemon and stir together. (Note: If you do not stir the yogurt first, the lemon juice will make the yogurt curdle.) In a separate shallow dish or bowl combine the bread crumbs, garlic powder and salt to taste; mix together.
3. In a 9x13 inch baking dish place 1 scant pat of butter or margarine for each chicken breast. Rinse chicken breasts and pat dry. Dip each breast in the lemon/yogurt mixture, then in the bread crumb mixture (coating completely but not heavily).
4. Place coated chicken in the baking dish and top each breast with a full pat of butter or margarine. Sprinkle with chopped parsley and bake in the preheated oven for 1 hour. Let cool for 5 to 10 minutes before serving.

Chicken Tikka Masala

Ingredients

• 1 cup yogurt
• 1 tablespoon lemon juice
• 2 teaspoons ground cumin
• 1 teaspoon ground cinnamon
• 2 teaspoons cayenne pepper
• 2 teaspoons freshly ground black pepper
• 1 tablespoon minced fresh ginger
• 4 teaspoons salt, or to taste
• 3 boneless skinless chicken breasts, cut into bite-size pieces
• 4 long skewers
• 1 tablespoon butter
• 1 clove garlic, minced
• 1 jalapeno pepper, finely chopped
• 2 teaspoons ground cumin
• 2 teaspoons paprika
• 3 teaspoons salt, or to taste
• 1 (8 ounce) can tomato sauce
• 1 cup heavy cream
• 1/4 cup chopped fresh cilantro

Directions

1. In a large bowl, combine yogurt, lemon juice, 2 teaspoons cumin, cinnamon, cayenne, black pepper, ginger, and 4 teaspoons salt. Stir in chicken, cover, and refrigerate for 1 hour.
2. Preheat a grill for high heat.
3. Lightly oil the grill grate. Thread chicken onto skewers, and discard marinade. Grill until juices run clear, about 5 minutes on each side.
4. Melt butter in a large heavy skillet over medium heat. Saute garlic and jalapeno for 1 minute. Season with 2 teaspoons cumin, paprika, and 3 teaspoons salt. Stir in tomato sauce and cream. Simmer on low heat until sauce thickens, about 20 minutes. Add grilled chicken, and simmer for 10 minutes. Transfer to a serving platter, and garnish with fresh cilantro.

Parker House Rolls

Prep Time: 3 Hours | Cook Time: 15 Minutes | Difficulty: Intermediate | Servings: 36

Ingredients

• 4 cups Whole Milk
• 2 sticks 1 Cup Butter
• 1 cup Sugar
• 4-½ teaspoons Active Dry Yeast
• 8 cups All-purpose Flour
• 1 teaspoon (heaping) Baking Powder
• 1 teaspoon (scant) Baking Soda
• 1 Tablespoon (heaping) Salt
• 1 cup (additional) All-purpose Flour
• 2 sticks Melted Butter (additional)

Preparation Instructions

Combine 4 cups milk, 2 sticks butter, and sugar in a large pot. Bring to a simmer, and when the mixture is hot (but not boiling) turn off heat and allow to cool to warmer than lukewarm, about 30 to 45 minutes.

Sprinkle in the yeast and 8 cups of flour. Stir to combine, then cover and allow to rise for 1 hour.

After 1 hour, add baking powder, baking soda, salt, and 1 additional cup of flour. Stir to combine. Divide dough in half, then turn out onto floured surface. Knead dough for 8 to 10 minutes, then form into a ball and cover with a towel and allow to rise in a warm place. for 30 to 45 minutes. (Repeat with other half of dough, or store it for a later use.)

Preheat oven to 400 degrees. Melt 2 sticks of butter in a saucepan.

Roll out dough 1/2 inch thick. Cut circles with a 2 1/2 inch cutter. Dunk each circle in melted butter, then immediately fold in half and place on a cookie sheet, flat side down. Press lightly to encourage sealing. Repeat with the rest of the dough. Cover with a towel and allow rolls to rise 30 to 45 minutes.

Bake for 15 minutes. Remove and serve immediately!

Whiskey Maple Cream Sauce

Prep Time: 5 Minutes | Cook Time: 15 Minutes | Difficulty: Easy | Servings: 12

Ingredients

• 1-½ cup Heavy Cream
• 5 Tablespoons Pure Maple Syrup
• 3 Tablespoons Light Corn Syrup
• 1 Tablespoon Whiskey (can Add More If Desired)

Preparation Instructions

Combine cream, maple syrup, and corn syrup in a saucepan and stir to combine. Cook over medium-low to medium heat, stirring constantly, for 15 minutes or until sauce is reduced and thick (sauce should bubble slightly as it’s cooking.)

When sauce is thick, remove from heat and stir in whiskey. Return to heat for a couple of minutes, stirring constantly.

Pour into a container and refrigerate until completely chilled. Stir before serving.

Drizzle over pies!

Sundried Tomato Pasta Salad

• 6 Tablespoons Olive Oil
• ½ cups Oil Packed Sun-dried Tomatoes, Drained
• 2 Tablespoons Red Wine Vinegar
• 1 Tablespoon Capers, Drained
• 1 clove Garlic Chopped
• 1 pound Pasta
• 1 whole Large, Ripe Tomato, Chopped
• 8 ounces, weight Fresh Mozzarella
• 1 cup Thinly Sliced Fresh Basil Leaves
• 1 cup Freshly Grated Parmesan Cheese
• ½ cups Oil-cured Black Olives, Pitted And Halved

Add the olive oil, sun-dried tomatoes, red wine vinegar, capers, and garlic to the bowl of a food processor. Blend until the tomatoes are coarsely chopped. Set aside.

Bring a large pot of salted water to a boil. Cook the pasta until al dente. Drain and transfer to a large mixing bowl. Add the dressing and toss to coat. Cool to room temperature, tossing occasionally.

Add the tomatoes, mozzarella, basil, Parmesan and olives. Toss to combine. Taste and season with salt and pepper, if needed.

(Recipe adapted from Bon Appetit.)

Pasta Salad with Sun-Dried Tomatos, Olives, Mozzarella

• 6 Tablespoons Olive Oil
• ½ cups Oil Packed Sun-dried Tomatoes, Drained
• 2 Tablespoons Red Wine Vinegar
• 1 Tablespoon Capers, Drained
• 1 clove Garlic Chopped
• 1 pound Pasta
• 1 whole Large, Ripe Tomato, Chopped
• 8 ounces, weight Fresh Mozzarella
• 1 cup Thinly Sliced Fresh Basil Leaves
• 1 cup Freshly Grated Parmesan Cheese
• ½ cups Oil-cured Black Olives, Pitted And Halved

Add the olive oil, sun-dried tomatoes, red wine vinegar, capers, and garlic to the bowl of a food processor. Blend until the tomatoes are coarsely chopped. Set aside.

Bring a large pot of salted water to a boil. Cook the pasta until al dente. Drain and transfer to a large mixing bowl. Add the dressing and toss to coat. Cool to room temperature, tossing occasionally.

Add the tomatoes, mozzarella, basil, Parmesan and olives. Toss to combine. Taste and season with salt and pepper, if needed.

(Recipe adapted from Bon Appetit.)

Edna Mae’s Escalloped Cabbage

Ingredients

• 1 head Cabbage
• 1 jar (15 Oz.) Original Cheez Whiz (yes, I Said Cheez Whiz)
• 1 can (10 Oz) Cream Of Chicken Soup
• 1 whole (or 2) Fresh Jalapenos, Seeded And Finely Diced (1 Is Pretty Spicy; 2 Is Very Spicy)
• ¼ cups Milk
• Paprika To Taste

Preparation Instructions

Preheat oven to 350 degrees.

Slice cabbage into six to eight pie shaped slices. Remove hard inner core. Parboil slices until nearly done but still slightly firm. Drain very well, then arrange in a buttered 9 x 13-inch dish.

Mix Cheez Whiz, cream of chicken soup, jalapenos and milk. Pour over the top of the cabbage. Sprinkle with paprika, then bake for 30 minutes or until golden and bubbly.

Whiskey-Glazed Carrots (pioneer woman)

Ingredients

• 1 stick Butter, Divided
• 2 pounds (to 3 Pounds) Carrots, Peeled And Cut Into Thick Circles
• ½ cups Jack Daniels Or Other Whiskey
• ¾ cups (to 1 Cup) Brown Sugar
• ½ teaspoons (to 1 Teaspoon) Salt
• Freshly Ground Pepper, to taste

Preparation Instructions

Melt 1 tablespoon butter in a large skillet over high heat. Add carrots in two batches, cooking for 60-90 seconds each batch. Remove from skillet.

Pour in whiskey and allow to evaporate 30 seconds. Reduce heat to medium, and add remaining butter. When butter melts, sprinkle brown sugar over the top. Stir together, then add carrots to skillet. Cover, and continue cooking for 5 minutes.

Remove lid and add salt and pepper. Continue cooking until carrots are done and glaze is thick, about 5 more minutes.

Pour onto a platter and serve immediately. Sprinkle with chopped chives if desired.

CLASSIC WALDORF SALAD*

Read more about it at www.cooks.com/rec/view/0,1843,152190-255200,00.html Content Copyright © 2010 Cooks.com - All rights reserved. 2 c. diced apple 1 c. 1 inch julienne celery sticks 1/2 c. broken walnuts 1/2 c. Cool Whip 1/4 c. mayonnaise or Miracle Whip 1 tbsp. sugar 1/2 tsp. lemon juice Dash of salt cinnamon Combine apple, celery, and walnuts. Blend together mayonnaise, sugar, lemon juice, and salt. Fold in Cool Whip; fold dressing into apple mixture. Chill.