I saw this in the current issue of Bon Appetit and I had to make it right away. Lunch today was Eggplant Marinara Flatbread and it was jsut as good as it looks. I did sub fresh mozzarella for the goat cheese, and it was perfect IMO.

Alexa

Eggplant Marinara Flatbread
6 appetizer servings
PREP: 30 minutes TOTAL: 45 minutes Recipe by the Bon October 2010
Ingredients
4 tablespoons (about) olive oil, divided
6 1/3- to 1/2-inch-thick eggplant rounds (3 to 4 inches in diameter; from 1 large)
1 loaf ciabatta or pain rustique, cut horizontally in half, trimmed to 9-inch length
1 1/4 cups purchased fresh marinara sauce
2 ounces soft fresh goat cheese
1/3 cup chopped fresh basil plus 6 whole leaves (for garnish)
1 cup coarsely grated mozzarella cheese (about 4 ounces)
Preparation
Preheat oven to 400°F. Heat 2 tablespoons oil in large skillet over medium-high heat. Sprinkle eggplant with salt and pepper. Place in skillet. Cover. Cook until tender, turning, 10 minutes. Transfer to plate. Brush cut side of bottom half of bread with rest of oil. Cook in skillet, cut side down, until golden, 1 minute.
Place bread, cut side up, on baking sheet. Spread with 3/4 cup sauce. Crumble goat cheese over; sprinkle with chopped basil. Top with eggplant. Mound mozzarella on eggplant; spoon remaining sauce over.
Bake bread until topping is hot and crust is crisp, about 12 minutes. Cut into 6 pieces. Garnish with basil leaves.

Made this from Simply Recipes last night. It was very good but a little dry. I'd add more milk or cream than it says.

Tuna Casserole Recipe
INGREDIENTS
� 12 ounces wide egg noodles
� 1 Tbsp salt
� 8 ounces sliced fresh mushrooms
� 1 medium onion, chopped
� 2 Tbsp butter
� 2 cups chopped broccoli (about 1/2 lb)
� 2 (6-ounce) cans tuna, drained
� 1 (10 3/4 oz)can Campbell's cream of mushroom soup
� 2 1/2 cups grated cheddar cheese
� 1/3 cup milk
� 1 Tbsp cream
� Salt and pepper to taste
� 1 cup crushed potato chips
METHOD
1 Preheat oven to 400�F. In a large (6 qt) pot, bring 4 quarts of water to a boil. Add a tablespoon of salt. Return to a boil. Add noodles. Cook uncovered on high heat on a rolling boil. Just before pasta is al dente, (firm but cooked through, earliest cooking time minus 2 minutes), add the chopped broccoli to the pasta and cook for 2 more minutes. Drain in a colander and set aside.
2 While the pasta is cooking, dry saut� the mushrooms in a frying pan on medium high heat (no need to add butter or oil, mushrooms will cook in their own juice). When mushrooms have given up their moisture (about 10 minutes), remove from heat and set aside.
3 After the pasta is done and is draining in a colander, heat a large oven-proof pan on medium heat, add 2 tablespoons of butter. Add the onions and cook them until translucent. Add the pasta and broccoli mixture back into the pot; stir in the mushrooms. Stir in the tuna, can of cream of mushroom soup, grated cheese, milk and cream. Add salt and pepper to taste.
4 Spread crushed potato chips over the top of the mixture and cook for 20 minutes at 400�F in the oven, until the topping has browned.
Serves 6.

I made Lakemayor's (Karen) Lofthouse cookies today. They taste just like the ones you find in the grocery stores, only fresher. They are quite good and are being packed in a care package for my dd. Lofthouse cookies are her absolute favorite.

Roll into 1 1/2 inch balls and press slightly flat with a sugar covered glass.
Bake at 350 degress for 8-10 minutes.
Then just like the above cookies, I use icing made with powdered sugar, butter, a little milk and 1 tsp. of almond extract.
(above are Karen's notes).

Thank you Karen for a great recipe.

Jo

Jo, Those look wonderful. Aren't they good? I think I might make a batch today. The almond is makes all the difference in the taste and the texture is very close to Lofthouse. Who would of thought using Jiffy mix to make cookies.

Thanks for posting Jo.

Karen

Alexa, I'm so glad you started this thread - I look forward to it every month :-) Your eggplant looks fabulous - I have a couple of small ones that came in the last CSA box and I've been wondering what to do with them.

I made these zucchini patties last night and they were really good, I'll make them again. Notes on changes etc are at the bottom of the recipe.

Becky

* Exported from MasterCook *

Zucchini Patties

Recipe By :
Serving Size : 0 Preparation Time :0:00
Categories :

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 cups grated zucchini
2 eggs -- beaten
1/4 cup chopped onion
1/2 cup all-purpose flour
1/2 cup grated Parmesan cheese
1/2 cup shredded mozzarella cheese
salt to taste
2 tablespoons vegetable oil

1. In a medium bowl, combine the zucchini, eggs, onion, flour, Parmesan cheese, mozzarella cheese, and salt. Stir well enough to distribute ingredients evenly.
2. Heat a small amount of oil in a skillet over medium-high heat. Drop zucchini mixture by heaping tablespoonfuls, and cook for a few minutes on each side until golden

www.allrecipes.com
- - - - - - - - - - - - - - - - - - -

NOTES : Made 10-4-10 Subbed a grated Mexican cheese blend for mozzarella, added some fresh ground pepper and used about 1/2 cup minced red onion.

cookebook, yours came out all odd, GW has been having that problem lately....

thanks for the reminder, Becky, I forgot about zucchini pancakes/patties.

Annie

I made this recipe on Sunday and it was really good. I can't attach a picture because DH dropped our camera at my Son's wedding and broke the lens. Good thing we had taken a lot of picture before that happened.

ROASTED PORTOBELLO AND PROSCUITTO LASAGNA

Filling -
3 Tbls. plus 2 tsp. olive oil
2 1/2 pounds (about 10) portobello mushrooms, stems trimmed
1 cup chopped prosciutto (about 6 oz.)
2/3 chopped shallots (about 2 large)
1 tsp. chopped fresh rosemary
1 tsp. chopped fresh thyme

Sauce -
4 cups whole milk
1 14 ounce can low-salt chicken broth
1 bay leaf

1/2 cup butter
2/3 cup all purpose flour
2 cups (about 8 oz) Gruyere cheese
1/3 cup grated parmesan cheese
1/8 tsp. ground nutmeg

Lasagna -
1 pound lasagna noodles (I didn't use all of the noodles)
1/2 grated parmesan cheese
2 Tbls. butter, cut inot 1/2 inch pieces

For filling -
Preheat oven to 400 degrees. Brush rimmed baking sheet with 1 Tbls. olive oil. Toss mushrooms with 2 Tbls. olive oil in large bowl. Arrange mushroom, gill side up, in single layer on baking sheet. Sprinkle with salt and pepper. Roast until tender, about 45 minutes. Cool and cut into 1/3 inch thick slice.

Meanwhile, heat remaining 2 tsp. oil in medium nonstick skillet over medium heat. Add prosciutto, saute until browned. All shallots, rosemary and thyme. Cook until shallots are tender.

For sauce -
Bring milk, broth and bay leaf to a simmer in heavy medium saucepan. Remove from heat and stand for 10 minutes. Remove bay leaf.

Melt butter in heavy medium sauce pan over medium heat. Whist in flour, stir 2 minutes. Whisk in hot milk mixture, bring to boil, whisking frequently. Remove from heat and stir in Gruyere, parmesan, and nutmeg.

Cook noodles according to package directions. Drain.

Using a 13x9 glass dish, Spread 1 cup sauce over bottom of dish. Arrange 1/3 of noodles over sauce. Spread about
1-2/3 cups sauce over noodles. Arrange 1/2 of mushrooms over sauce. Scatter 1/2 of prosciutto over mushrooms. Arrange 1/2 remaining noodles over mushrooms. Spread 1 2/3 cups sauce over noodles. Arrange remaining mushrooms and proscuitto over sauce and top with remaining noodles. Spread remaining noodles and spread remaining sauce over noodles. Sprinkle with parmesan and dot with butter.

Preheat oven to 350 degrees. Bake lasagna until top is golden brown and sauce is bubbling. About 45 minutes or 1 hour if refrigerated. Let stand 20 - 30 minutes before serving.

from Bon Appetit- October 2004

Jojoco, I love these cookies, but what's Jiffy Mix?

Steve

Jiffy mix is the Jiffy equivalent of Bisquik. Look for it where you find Bisquik.

Jo

Thanks!

Steve

I made this recipe last night. It was wonderful. I received it from a friend in South Carolina. I used the last of my green beans from the garden.

I cut the recipe in half as I did not have 2 pounds of beans.

Tomato and Green Bean Salad

2 pounds fresh green beans
8 Large tomatoes
3/4 cup Kalamata olives or black olives
1/4 cup chopped basil
8 oz. feta cheese crumbled
1/4 c. chopped green onions

Dressing-
1/2 cup olive oil
3 Tbs. white wine vinegar
1 tsp. salt
pepper to taste

Cook beans 6 minutes. Drain, Rinse in cold water. Cut up tomatoes, add all other ingredients. Toss with dressing. Chill.

Had a potato & tomato gratin for dinner this week. It took awhile to prep but it was worth it!

Here's the link:

Here is a link that might be useful: Potato & Tomato Gratin

This is the Vidalia Casserole I made with Roast Chicken and posted on the WFD thread. My changes from the original recipe are in parentheses and yes I will make it again.

***************************************************

Vidalia Casserole (inspired by Soubise)
6 tbsp butter
8 cups chopped Vidalia (or other sweet onions) about 6
2/3 cup long grain white rice
1 ½ cups grated Swiss cheese (I used gruyere)
2 cups béchamel
½ cup dry vermouth (I used sauvignon blanc)
Salt & Pepper to taste

Preheat oven to 350F. Butter a casserole and set aside

Melt butter in a large skillet over medium heat and cook onions slowly, stirring frequently, until very soft and translucent.

Mix the cheese into the warm béchamel until it is melted and smooth

Cook the rice for 5 minutes in a pot of boiling salted water. Drain well and stir into sautéed onions. Add the cheesy béchamel (mornay sauce)

Transfer to the prepared casserole and bake, uncovered, for 1 ��" 1 ½ hours until the rice is soft and the top is golden and bubbly.

Let cool a few minutes before serving. This is excellent with roasted meats.

This was really good but it didn't make much. I will definitely double the recipe next time.

Beef Stroganoff

RECIPE INGREDIENTS
For Stroganoff:
4 tablespoons butter

1 pound lean beef tenderloin or top sirloin, cut into strips
1/2 onion, thinly sliced

1/4 cup sliced shiitake mushrooms

1/4 cup sliced portobello mushrooms

1/4 cup sliced chanterelle mushrooms

1 tablespoon all-purpose flour

1/2 cup beef stock

1/2 cup red wine, preferably Burgundy or Pinot Noir

1 tablespoon dijon mustard

1/4 cup sour cream

For Noodles:
1 pound egg noodles

1 tablespoon butter

For Garnish:
1 ounce enoki mushrooms or sliced shiitake mushrooms

1 bunch scallions, sliced on a diagonal

DIRECTIONS
TO PREPARE STROGANOFF: Heat 2 tablespoons of the butter in a heavy saute pan or skillet. Season the meat with salt and pepper, add to the pan, and brown on all sides over medium-high heat. Add the onion and mushrooms, and sauté about 4 minutes longer. Cover to keep warm and set aside. In a separate pan, blend the remaining 2 tablespoons of butter with the flour over low heat to make a roux. When the mixture begins to bubble, gradually stir in the stock and wine. Raise the heat to medium and bring to a boil, while stirring, making sure the mixture is smooth. Stir in the mustard, sour cream, and reserved beef and mushroom mixture, and keep warm.
TO PREPARE NOODLE: Bring a large saucepan of salted water to a boil. Add the noodles to the pan of boiling water and cook at a low boil until al dente, about 10 minutes. Drain, then toss the noodles with the butter to coat.
TO SERVE: Arrange the buttered noodles on warm serving plates and top with the stroganoff. Garnish with the mushrooms and scallions, and serve immediately.

I made this tasty soup:

Corn Chowder with Chilies
Pioneer Woman

Ingredients

2 slices Bacon, Cut Into 1/2-inch Pieces (or Smaller)
2 Tablespoons Butter
1-1/2 whole Yellow Onion, Diced
5 ears Corn, Shucked (about 4 Cups)
2 whole Chipotle Peppers In Adobo Sauce, Finely Diced
1 whole 4-ounce Can Diced Green Chilies
32 ounces, fluid Low Sodium Chicken Broth
1-1/2 cup Heavy Whipping Cream
1/2 teaspoons Kosher Salt (more To Taste)
3 Tablespoons Corn Meal OR Masa
1/4 cups Water

Preparation Instructions

(Carefully) slice the corn kernels off the cob. Set aside.

Add bacon pieces to a pot or dutch oven over medium heat. Cook for a couple of minutes. Throw in diced onion and stir, cooking the onion for 3 to 4 minutes. Add butter and melt. Add corn. Stir and cook for one minute. Add both kinds of chilies and stir.

Pour in chicken broth and cream. Add salt. Stir and bring to a boil. Reduce heat to low.

Combine cornmeal (or masa) with water. Stir to combine, then pour into the chowder. Cover and cook for 15 minutes over low heat. If chowder needs more thickening, add another tablespoon of cornmeal mixed with water. Cook for another ten minutes.

Serve with crusty sourdough bread or in a bread bowl. Absolutely yummy!

=======================================
Gina's notes:

I followed the recipe EXCEPT subbed some low-fat plain yogurt for the cream, and instead of chipotles in adobo and green chiles I used a dried chipotle that I re-hydrated in some warm water for about an hour.

I put it in the chowder whole, let it "swim" for a few minutes until the soup had the right amount of spice, then fished it out. (I have some very strong dried chipotles in the freezer).

I used homemade chicken broth and added the cornmeal.

I served the chowder with diced avocado on top - which we thought was a perfect addition to this chowder.

Alexa - how many people do you think the Vidalia casserole would serve as a side to say, roast chicken?
Jane

Easily 6 nice sized portions. You could get 8 if you were serving other sides.

Alexa

Thanks for the speedy answer Alexa - I can't wait to try it. Will sub Walla Walla onions, as Vidalia onions don't seem to make it this far north!
Jane

This is excellent and I wll definitely be making it again

Alexa

*********************************************************

Spiced Pumpkin Cheesecake with a Gingersnap Crust

This cheesecake is a luxurious twist on the traditional Thanksgiving pumpkin pie.

Serves sixteen.
Yields one 9-inch cheesecake.

For the gingersnap crust:
About 40 gingersnap wafers (to yield 2 cups cookie crumbs)
1/4 cup packed light brown sugar
2-1/2 oz. (5 Tbs.) unsalted butter, melted and cooled

For the filling:
2 lb. (four 8-oz. packages) cream cheese, at room temperature
1 1/3 cups packed light brown sugar
1 tsp. ground cinnamon
1/2 tsp. ground ginger
1/4 tsp. ground allspice
1/4 tsp. freshly grated nutmeg
1/4 tsp. table salt
4 large eggs
2 large egg yolks
1 Tbs. pure vanilla extract
One 15-oz. can pure solid-pack pumpkin (not pumpkin pie filling)

--------------------------------------------------------------------------------

Position a rack in the middle of the oven and heat the oven to 350°F.

Make the crust: Pulse the cookies and brown sugar in a food processor until well combined and the crumbs are uniform. Transfer to a medium bowl; add the melted butter. Combine thoroughly, first with a spoon and then with your fingers, until the mixture is evenly moist, crumbly, and holds together when you squeeze a handful. Press the mixture evenly over the bottom and partway up the sides of a 9-inch springform pan. Chill for 5 minutes and then bake for 10 minutes. Let cool.

Make the filling: Heat a kettle of water. With an electric mixer or a wooden spoon, beat the cream cheese until smooth. In a separate bowl, whisk together the brown sugar, cinnamon, ginger, allspice, nutmeg, and salt. Add this mixture to the cream cheese. Beat until well blended, scraping down the sides and bottom of the bowl as needed. Add the eggs and yolks one at a time, making sure each is thoroughly incorporated before adding the next, and scraping down the bowl after each. Blend in the vanilla and pumpkin.

Scrape the batter into the cooled crust. The batter will come up past the crust and will fill the pan to the rim. Tap the pan gently once or twice on the counter to release any air bubbles. Set the pan in a larger baking dish (a roasting pan is good), and add enough hot water from the kettle to come about halfway up the sides of the springform pan. Bake until the top of the cake looks deep golden and burnished and the center is set (the cake may just barely begin to crack), 1 hour 35 minutes to 1 hour 45 minutes. The cake will jiggle a little bit when tapped. The top may rise a bit but will settle as it cools. Remove the cheesecake from the oven and run a thin-bladed knife between the crust and the pan sides (this will prevent the cake from breaking as it cools). Let the cheesecake cool to room temperature in the pan on a wire rack. Cover and chill overnight.

Here is a link that might be useful: Spiced Pumpking Cheesecake with Gingersnap Brust

Question for Alexa about the Vidalia Casserole: how is the white wine incorporated? Do you use it as part of the liquid for the béchamel? When do you add it?

Thanks - this looks delicious.

seagrass

Hey Seagrass

I just mixed it into the bechamel as part of the liquid before the cheese was melted in.

Hope you like it!

Alexa

Thanks - I'm going to try it this weekend with some pork tenderloin.

seagrass

We had another good recipe from the current issue of Bon Appetit. I made only minor changes - cubed the potatoes instead of wedges, omitted the cilantro since my DH and kids have all sworn off it and I served it with plain couscous to soak up all that glorious sauce. Apologies for the messy plating, I was in a hurry LOL!

Definitely a make again.

Alexa

***********************************************************

Roasted Chili Citrus Chicken Thighs with Mixed Olives and Potatoes
Save some of the brine that the olives are packed in��"adding a dash or two at the end of cooking is a quick and easy way to bump up flavor.
4 servings
PREP: 40 minutes TOTAL: 1 hour 40 minutes Recipe by Marlena Spieler

Photograph by Richard Pierce

October 2010

Ingredients
1 pound Yukon Gold potatoes, peeled, cut into 3/4-inch-wide wedges
8 large skinless chicken thighs with bones
2 tablespoons (or more) fresh lime juice, divided
1/3 cup fresh orange juice
3 tablespoons chili powder
1 tablespoon paprika
1 tablespoon smoked paprika
2 teaspoons finely grated orange peel
1 teaspoon ground cumin
1/2 teaspoon dried oregano
1/2 teaspoon salt
2 tablespoons extra-virgin olive oil
1 cup low-salt chicken broth
2 tablespoons coarsely chopped fresh cilantro, divided
1 tablespoon coarsely chopped fresh parsley
50 olives (preferably mixed colors and sizes)
Ingredient Info
Smoked paprika is available at many supermarkets, at specialty foods stores, and from latienda.com.
Equipment Tip
A heavy-duty rimmed baking sheet, a.k.a. half sheet pan or jelly roll pan (12x17 inches), is ideal for roasting the chicken thighs and lots of other foods. The low rim allows for efficient roasting, and this sturdy pan won't buckle at high heat. Try Chicago Metallic's large jelly roll pan ($16 at target.com).
Preparation
Preheat oven to 400°F. Cook potatoes in large saucepan of lightly salted water until almost tender, about 7 minutes. Drain.
Meanwhile, place chicken thighs on large heavy-duty rimmed baking sheet. Sprinkle chicken generously with salt; drizzle with 1 tablespoon lime juice and set aside. Whisk 1 tablespoon lime juice, orange juice, chili powder, both paprikas, grated orange peel, ground cumin, dried oregano, and 1/2 teaspoon salt in small bowl. Rub chili mixture all over chicken. Arrange potato wedges on baking sheet, nestling around chicken. Drizzle olive oil over chicken and potatoes. Bake chicken and potatoes 20 minutes. Increase oven temperature to 425°F. Turn chicken and potato wedges; spoon juices over. Bake 10 minutes longer. Add chicken broth, 1 tablespoon chopped cilantro, and chopped parsley, stirring to scrape up any chili bits at bottom of baking sheet. Turn chicken over. Bake until chicken is cooked through and beginning to brown in spots, about 10 minutes longer.
Carefully transfer chicken and potatoes to platter, keeping potatoes intact. Place baking sheet over 2 stovetop burners. Boil sauce until reduced to 1 cup, about 3 minutes. Mix in olives. Season sauce to taste with salt and pepper and additional lime juice, if desired. Pour sauce over chicken and potatoes; top with remaining tablespoon cilantro and serve.

Back to those cookies..... Is it the Jiffy "corn muffin" mix?

It's the Jiffy Baking mix which is similar to Bisquick, and comes in a bigger box.

The corn muffing mix just comes in the small size and is very different.

Earlier in the week I made a Potato Souffle from a small French cookbook of mine. I've made several of the recipes in the book and all have been good.

The souffle was okay, but I think I would omit or at least cut WAY back on the nutmeg. Even the small amount called for was too much for this delicate dish.

{{gwi:2070371}}

If anyone wants the recipe I'll type it up.

Linda

Tricia posted a recipe a while back when she finally managed to make meatloaf similar to her mother's. I'm in the middle of making my MIL's meals (for her Christmas gift) and decided to try her recipe. It's very good! The best part is I know my MIL will think so too! It's old-fashioned comfort food of the best kind. I'll list the recipe as she wrote it, along with her comments. Thanks Tricia!

Posted by triciae
I've been trying to duplicate Mom's meatloaf my entire adult life. I realized some years ago a large part of my problem was the type of ground meat plus the filler ratios but still could never get it just right.

Last night, I made meatloaf just as good as Mom's. It's probably slightly different but the end result is just as good. Thought some might be interested since I don't recall seeing these particular ingredients used on the CF for meatloaf/meatballs before.

Mom's Meatloaf

5 Dinner Rolls (these were homemade 1.5 ounce rolls made with milk, eggs, & potatoes)
1 Can Evaporated Milk
1/2 Cup Sour Cream
1 Egg, whisked
2 lbs. 80% Ground Chuck (actually it was like 1.87 lbs.
2 lbs. Ground Pork
1 Small Spanish Onion, chopped fine
2 Cloves Garlic, minced
1/4 Cup Worchestershire Sauce
1 Teaspoon Red Pepper Flakes
1/4 Cup Ketchup
Salt & Pepper (I used about a teaspoon of each)

Tear the rolls in small pieces & pour the evaporated milk & eggs over the rolls. Add the sour cream, stir & allow to sit about 15 minutes for the bread to absorb the moisture.
Place all other ingredients into bowl, add the bread/milk mixture. Gently mix with a wooden spoon or your hands (not in a FP). Divide into sizes appropriate for your family. I made 5 meatloaves & froze 4 for another time.

I topped ours with a ketchup-based sauce but it wasn't the sauce that made the difference. I'm sure it was the evaporated milk & the sour cream. The rolls ingredients probably also contributed to the finished meatloaf as opoposed, for example, of using unenriched bread. Gosh, it was so good...moist, tender, flavorful.
Anyway, anybody still struggling with their meatloaf mixture...try adding sour cream. I doubt Mom used Worchestershire Sauce but I don't care...as far as I'm concerned...mission accomplished.
/tricia

I also made Fluffy Mashed Potatoes, using ATK's technique of rinsing the potatoes halfway through the cooking time. I was very impressed with these, even though ''mashed'' isn't my favorite.

Fluffy Mashed Potatoes

This recipe works best with either a metal colander that sits easily in a Dutch oven or a large pasta pot with a steamer insert. To prevent excess evaporation, it is important for the lid to fit as snugly as possible over the colander or steamer. A steamer basket will work, but you will have to transfer the hot potatoes out of the basket to rinse them off halfway through cooking. For the lightest, fluffiest texture, use a ricer. A food mill is the next best alternative. Russets and white potatoes will work in this recipe, but avoid red-skinned potatoes.

2 pounds Yukon Gold potatoes (4 to 6 medium), peeled, cut into 1-inch chunks, rinsed well, and drained
4 tablespoons unsalted butter , melted
Table salt
2/3 cup whole milk , warm
Ground black pepper

Place metal colander or steamer insert in large pot or Dutch oven. Add enough water for it to barely reach bottom of colander. Turn heat to high and bring water to boil. Add potatoes, cover, and reduce heat to medium-high. Cook potatoes 10 minutes. Transfer colander to sink and rinse potatoes under cold water until no longer hot, 1 to 2 minutes. Return colander and potatoes to pot, cover, and continue to cook until potatoes are soft and tip of paring knife inserted into potato meets no resistance, 10 to 15 minutes longer. Pour off water from Dutch oven.

Set ricer or food mill over now-empty pot. Working in batches, transfer potatoes to hopper of ricer or food mill and process, removing any potatoes stuck to bottom. Using rubber spatula, stir in melted butter and 1/2 teaspoon salt until incorporated. Stir in warm milk until incorporated. Season to taste with salt and pepper; serve immediately.

This sounded so good!
And easy.
(Once you get the butternut squash peeled and diced)

Farfalle with Spicy Sausage and Butternut Squash

(From Food & Wine magazine, online)

3 tablespoons extra-virgin olive oil
3/4 pound peeled butternut squash, cut into 1/2-inch pieces (about 2 cups)
Salt
1 onion, diced
1 pound hot Italian sausage, casings removed
12 ounces farfalle
1/2 cup freshly ground Pecorino Romano
1 tablespoon chopped flat-leaf parsley

Directions
1. In a large, deep skillet, heat 2 tablespoons of the olive oil.
Add the squash, season lightly with salt and cook over high heat, stirring, until tender and lightly browned, about 8 minutes.
Using a slotted spoon, transfer the squash to a plate. Add the remaining 1 tablespoon of olive oil to the skillet.
Add the onion and sausage and cook over high heat, breaking up the sausage with a spoon, until lightly browned and cooked through.
Return the squash to the skillet.

2. Meanwhile, in a large pot of boiling salted water, cook the pasta until al dente.
Drain the pasta, reserving 1 cup of the cooking water.
Add the pasta to the skillet along with the reserved cooking water and the cheese and cook over moderately high heat, stirring, until the sauce is thick and creamy, 1 to 2 minutes.
Transfer the pasta to a bowl, sprinkle with the parsley and serve right away.
4 servings.

I used bulk Italian sausage, so didn't have to do the 'remove casings' thing.

Personal opinion: 12 oz Farfalle is WA-A-A-A-Y too much pasta!
I used about 8 oz, it was still too much.
Next time will use 6 oz.
We like lots of meaty sauce with our pasta.
This was barely enough sauce to give a good cover to the pasta.
4 servings?
8 oz of wholegrain Farfalle gave 5 very generous servings!

The combination of butternut squash and Italian sausage flavors is very good.
They really compliment each other.
Next time, I will probably use a bit more squash, too.

Rusty
(Who doesn't do food photos)

I tried a new to me cookie recipe found from a link in one of my newsletters from pallensmith.com. The cookies were very easy to make and voted really good by my grandkids and my daughter. According to them I need to make more! If you like maple syrup and a soft cookie you will like these.

Maple Brown Sugar Cookies

1/2 cup unsalted butter, softened
1 cup dark brown sugar
2 eggs
1/2 cup maple syrup (used Grade B Pure Vermont Maple Syrup)
1 teaspoon vanilla
2-1/2 cups flour
1 teaspoon baking soda
1/2 teaspoon salt

Instructions

1. Cream the sugar and softened butter with an electric hand mixer.
2. Add the eggs, vanilla, and maple syrup. Beat until well blended.
3. Sift the dry ingredients together in a separate bowl.
4. Gradually stir the dry ingredients into the brown sugar mix.
5. Cover the cookie dough with plastic and refrigerate for 30
   minutes to an hour.
6. Using a tablespoon drop spoonfuls of dough onto a baking sheet
   lined with parchment paper.
7. Bake in an oven preheated to 375°F for 8 to 10 minutes

Here is a link that might be useful: Maple Brown Sugar Cookie

Saving that maple cookie recipe, rosewitch! Thanks!

Made these scones the other day. I really like that they are not too sweet, very tender and have lots of fiber from the oatmeal. Definitely a keeper!

{{gwi:2070372}}

Oatmeal Currant Scones
from Allrecipes.com submitted by Jessica

Ingredients
1/4 cup orange juice
1/4 cup water
1 cup dried currants
2 cups rolled oats
3 cups all-purpose flour
1 teaspoon salt
2 teaspoons baking powder
1 teaspoon baking soda
3 tablespoons white sugar
1 cup unsalted butter, cubed
1 1/3 cups cold milk

Directions
1.Preheat the oven to 375 degrees F (190 degrees C).

2.Heat the orange juice and the water in a small pan, add the currants. Simmer the mixture for 1 minute, then let it sit until it cools slightly.

3.In a food processor, grind the oats with the flour, salt, baking powder, baking soda, and sugar. Add the butter. Run the machine in short spurts until the mixture has the consistency of sand. Transfer the mixture to a large mixing bowl.

4.Add milk and orange/currant mixture to the large mixing bowl. Stir until the mixture begins to hold together.

5.Form the dough into a large ball with your hands, adding a bit of milk if necessary. Press or roll out the ball of dough until it is 1 inch thick. Cut the dough into 16 squares or triangles.

6.Bake the scones on an ungreased baking sheet for 15 minutes or until they are lightly browned on the edges.

Linda

Now that it actually feels a litle more like fall here (at least in between record heat LOL), I was in the mood for some Thanksgiving type dishes. So yesterday I made this cranberry relish to go along with roast chicken, dressing and pumpkin pie for dessert. The relish is really good - I'm looking forward to it on my chicken and dressing sandwich today :-)

Becky

* Exported from MasterCook *

Cranberry Walnut Relish

Recipe By :
Serving Size : 0 Preparation Time :0:00
Categories :

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
12 ounces fresh or frozen cranberries
3/4 cup white sugar
1 jar orange marmalade -- (12 ounce)
1 tablespoon lemon juice
3/4 cup chopped walnuts

1. Preheat oven to 350 degrees F (175 degrees C). Place cranberries in a shallow 1 1/2 quart baking dish. Sprinkle with sugar, cover with foil and bake for 35 minutes.
2. Remove from oven and sprinkle with walnuts. Re-cover and bake for 10 minutes.
3. Remove from oven and stir in marmalade and lemon juice. Mix well. Cool to room temperature. Cover tightly and refrigerate at least 3 hours before serving

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NOTES : Made 10-20-10 Increased sugar to 12 ounces (by weight) and cut back on marmalade to about 8 ounces.

Made this last night to go with roast chicken and dressing - it was really good, and I'll be making it again. Changes I made are in the notes.

Becky

* Exported from MasterCook *

Cranberry Walnut Relish

Recipe By :
Serving Size : 0 Preparation Time :0:00
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Amount Measure Ingredient -- Preparation Method
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12 ounces fresh or frozen cranberries
3/4 cup white sugar
1 jar orange marmalade -- (12 ounce)
1 tablespoon lemon juice
3/4 cup chopped walnuts

1. Preheat oven to 350 degrees F (175 degrees C). Place cranberries in a shallow 1 1/2 quart baking dish. Sprinkle with sugar, cover with foil and bake for 35 minutes.
2. Remove from oven and sprinkle with walnuts. Re-cover and bake for 10 minutes.
3. Remove from oven and stir in marmalade and lemon juice. Mix well. Cool to room temperature. Cover tightly and refrigerate at least 3 hours before serving

www.allrecipes.com
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NOTES : Made 10-20-10 Increased sugar to 12 ounces (by weight) and cut back on marmalade to about 8 ounces.

I made a two thumbs up from the picky husband last night..yummm
I got the "you can do that one again"...That is the ultimate compliment. See link for pictures and such.

Italian Sausage and White Bean Stew
Adapted from Cooking Light

12 ounces sweet Italian turkey sausage
1/2 cup diced green bell pepper
1/2 cup diced onion
2 cloves garlic, minced
1 (19 ounce) can cannellini beans, rinsed and drained
1 (14.5 ounce) can crushed or stewed tomatoes
1 teaspoon dried oregano
1 teaspoon dried basil
1 teaspoon Italian blend spices*
Olive oil
Salt and pepper, to taste

Directions:

- Heat a large saucepan or high-sided skillet over medium heat. Add enough olive oil to coat the pan.
- Add green peppers and onion. Saute until soft. Add minced garlic and quickly saute. Be careful to continue stirring to avoid burning the garlic.
- Remove sausage casing and tear sausage into small pieces. Add sausage to pepper and onion mixture. Cook until browned and crumbled, approximately 5 to 8 minutes.
- Add beans and tomatoes. Add spices. Stir to combine. Reduce heat to medium-low. Cook for 5 to 10 minutes or until thoroughly warmed and thickened.
- Serve with grated Parmesan cheese, crusty bread or fresh basil.

* Feel free to substitute an Italian blend of spices for the basil and oregano if you don’t have those individually.

I used 1 can of tomato sauce (they don't really like chunks)..
2 t of italian seasoning
and used more sausage, it was pork italian..and should have used another can of beans.

Here is a link that might be useful: italian sausage white bean stew