Here are a couple of recipes that I have tucked away in my cookbook. I did make marzipan one christmas to make minature fruits for decorating a cookie tray. It worked out well. Don't know about the total yeld, but think you could make a couple of batches.....or adjust the ingredients to suit your purpose. (Bought some marzipan once, but it did not have a good taste, so it was a waste of good money. That is when I decided to make my own!) ALMOND PASTE 100 g blanched almonds 100 g icing sugar egg white 2 ml almond extract Grate the almonds finely and mix with the sieved icing sugar in a bowl. Mix in egg white, little at a time, until you get a soft and kneadable mixture. Add the almond extract and continue kneading with your hands. Wrap the almond paste tightly in plastic. Use it to make candies, to cover cakes or to fill traditional Finnish shrove buns. Almond paste may be coloured and flavoured with food colourings, cocoa powder and various essences and extracts. There is enormous confusion about the difference between what we call "almond paste"and what some confectioners call "marzipan," and candy manuals are not much help. Some would say our recipe is one for marzipan, others would say, that it's almond paste. But whatever name, you can use the paste made by this recipe in pastry and cake fillings, as well as to make small candy shapes that you can tint, using a small brush and food coloring. The advantage of making your own, over most of the versions available in shops is the absence of inexpensive fillers and excessive bitter almond extract that compromise the delicacy of the flavor. Those with nineteenth century leanings might prefer rose water to the almond extract in the recipe. (Nice for wedding or special cakes.) Well wrapped and refrigerated, the paste will keep for many months. .1/2 pound whole, blanched Almonds 2 tablespoons Water (for processing almonds) 1 cup Sugar 1/2 cup Water (for the syrup) 2 tablespoons Light Corn Syrup 1/2 teaspoon Almond Extract, or more to taste Preheat the oven to 250 degrees and spread the blanched almonds on a baking sheet. Bake, stirring frequently, until they are heated through but not browned. While the almonds are still hot, put them into the container of a blender or food processor and grind them as fine as possible, adding the 2 tablespoons water gradually and stopping to scrape down the sides of the container occasionally. When you pinch a bit and feel no coarse grain, the nuts are fine enough. In a small saucepan, combine the sugar, 1/2 cup water, and corn syrup. Boil without stirring until the syrup reaches 235 degrees on a candy thermometer. Remove from heat and stir in the flavoring. Start the blender (or food processor) and add the hot syrup in a thin stream through the feeder opening in the cover. Continue to process until the mixture is uniform. Cool the almond paste and pack it into a jar, or wrap it in plastic, allow it to ripen in the refrigerator for a week or so before using it. (If necessary to soften the almond paste after storage, heat it, wrapped in foil, in a steamer over boiling water, or put it unwrapped in the upper part of a double boiler over boiling water, just until it is pliable enough to use.)

I'd love to see your filling recipes. The Apple Crisp I make is a little different: APPLE CRISP (serves 6-8) 1 cup graham cracker crumbs 1 TBL flour 1 cup chopped walnuts or pecans 1 cup firmly packed brown sugar 1/4 cup granulated sugar 1 TBL grated orange zest 1/2 tsp cinnamon (I use more) 1/2 tsp nutmeg Pinch of salt 1/2 cup butter, melted 4 large tart apples In a medium bowl, combine the graham cracker crumbs, flour, nuts, brown sugar & granulated sugar. Stir in the orange zest, cinnamon, nutmeg & salt, then blend in the butter. Lightly butter a 13x9" baking dish. peel, core & thinly slice the apples. Place the slices on the bottom of the dish & scatter the crumb mixture over the top. Bake in a preheated 350 oven for 45 minutes.~~The Maine Collection PEAR CRISP (serves 6) 6 ripe Bosc or Anjou pears, peeled, cored, sliced 1 TBL lemon juice 1/2 tsp cinnamon 1/4 tsp nutmeg 3/4 cup flour 1/2 cup butter, softened 1/2 cup quick-cooking oats 1/2 cup brown sugar Place pears in a greased 2 qt baking dish. Toss pears w/lemon juice, cinnamon & nutmeg. In a bowl, combine flour & butter until mixture resembles crumbs. Add oats & brown sugar. Stir well; sprinkle over pears. Bake in a preheated 375° oven 20-25 minutes or until browned & pears are tender. Serve w/ice cream or whipped cream.~~Food for Thought RASPBERRY ALMOND SQUARES 2/3 cup blanched whole almonds 1 cup butter, softened 1 cup granulated sugar 1/4 cup lightly packed light brown sugar 1 egg, separated 1 tsp vanilla 2 cups flour 3/4 tsp cinnamon 1/4 tsp salt 3/4 cup raspberry preserves Using a processor with a steel blade, process the almonds until finely chopped but not powdered. Or finely chop in ablender or by hand. Set aside. In a large bowl, cream the butter, granulated sugar & brown sugar. Beat in the egg yolk & vanilla. In a medium bowl, mix the flour, cinnamon & salt. Stir into the creamed mixture, blending well. Press the dough into a lightly buttered 14x11" jellyroll pan. Spread the preserves evenly over the top. Beat the egg white until frothy & brush over the preserves. Sprinkle w/the almonds & gently pres into the preserves. Place in the center of a preheated 350° oven & bake 30-35 minutes or until the edges are browned & the center is almost browned. Remove from the oven & immediately loosen the sides with a spatula. Let cool in the pan 40 minutes, then cut into squares.~~Our Town Cookbook APRICOT BARS 1 2/3 cups quick oats 1 2/3 cup flour1 scant tsp baking soda 1/4 tsp salt 1 cup packed light brown sugar 1 stick butter, melted 10 oz jar apricot preserves Preheat oven to 350°. Grease a 15x10x1" jellyroll pan. In a mixing bowl, combine the oats, flour, baking soda, salt & brown sugar. Add the butter & mix until crumbly. Pack 1/2 the mixture firmly into the prepared pan. Spread the preserves evenly over the mixture. Sprinkle remaining mixture evenly over the preserves & pat down gently. Bake 30 minutes or until lightly browned.~~Gator Country Cooks

I'd definitely be roasting the yam, the cauliflower and the carrots and celery. Yes, I LOVE roasted celery and that's the only way I like cauliflower at all. The lettuce and peppers can be a salad, with some of the radishes, or you could slice and marinate the peppers and make a nice side dish. In the alternative, you could make Marilyn's Pepper Salad or Pepper soup, I've made the salad and like it (but I like peppers), I haven't made the soup so I can't critique it. Bell Pepper Salad 1 each red, yellow and orange bell pepper 1 small fresh onion; thinly sliced 10 grape tomatoes; sliced 2 tablespoons Fresh Herb Dressing hand full fresh parsley; chopped kosher salt to taste Seed and thinly slice peppers. Combine ingredients in a pretty bowl. Great with Feta cheese. Fresh Herb Dressing 1/2 cup extra-light olive oil 2 tablespoons red wine vinegar 1 tablespoon sugar 1/4 teaspoon fresh ground pepper 1 teaspoon salt fresh basil; chopped fresh oregano; chopped fresh chive; chopped (or garlic) Combine ingredients in glass jar and shake well. Roasted Bell Pepper Soup 4 large red, yellow or orange bell peppers 1 tablespoons olive oil or butter 1 medium onion 4 cloves garlic; minced Kosher salt and fresh ground pepper 4 cups chicken broth pinch of cayenne pepper to taste Place whole peppers on a rack place into a shallow oven-proof dish to catch juices. Set oven to broil and place peppers 5-inchs from heat source for 30 to 35 minutes, turning occasionally until skin is blistered and browned, turning often. Immediately place peppers in a plastic bag and close tightly. Let stand at least 20 minutes to cool. Remove skin, seeds and stems. Cut into strips. Meanwhile, In a large heavy saucepan, heat olive oil; add onion, along with salt and pepper and sauté until softened but not brown. Stir in garlic and cook 1 minute. Add roasted bell peppers and broth; bring to a boil then reduce heat to low and simmer 25 to 30 minutes until reduced by half. Puree in small batches in a blender. Return to saucepan by pouring through a wire strainer; season to taste. Garnish with unsweetened whipped cream. Serves 4 generously. *Puree soup while still hot for a velvety, smooth texture. Do not fill blender more than 1/3 full at a time and vent the top for steam to release Marilyn Ann T has a great recipe for a pepper tart: Home Cookin Chapter: Recipes From Thibeault's Table Roasted Red and Green Pepper Tart ================================= One quantity short crust pastry FILLING 3 red peppers halved and seeded 3 green peppers halved and seeded 60 g (2 oz) grated mozzarella cheese 40 g (1 ½ oz) grated parmesan cheese 3 tablespoons chopped, fresh basil 75 g (2 ½ oz) black olives freshly ground black pepper Preheat oven to 400°F Roll out pastry on a lightly floured surface and place in a 9 inch tart tin. Line with nonstick baking paper and fill with baking weights or rice. Bake for 10 minutes. Remove weights and paper and bake further 10 minutes or until golden brown. To Prepare Filling: Roast peppers until blackened. Place in a plastic bag stand for 10 minutes. Peel skins from peppers and slice into strips. Rinse off any black skin still remaining, with cold water. Sprinkle base of pastry shell with cheeses and top with peppers, basil, olives and pepper. Reduce oven temperature to 350°F and bake for 15 to 25 until heated through. Short Crust pastry 250 g ( 8 oz) flour 125 g (4 oz) butter chopped Iced water Place flour and butter in a food processor and process until mixture resembles coarse breadcrumbs. If making by hand, rub butter in with fingertips or with two knives While processor motor is running, add drops of iced water until dough holds together. If making by hand mix with knife or wooden spoon. Press dough into a ball and wrap in paper or plastic wrap and refrigerate for approximately 30 minutes before rolling or shaping. Pastry can be stored in the refrigerator for 2 days or the freezer for up to 3 months. beverly has a great recipe for fettucini with a bell pepper sauce. It calls for chicken and cream, I know that's a "no-no" combo but someone else might like this: Fettucini with Chicken and Bell Pepper Cream Sauce 2 ounces skinless boneless chicken thighs 1 tablespoon butter 1 large green bell pepper, thinly sliced 1 red bell pepper, thinly sliced 1 small red onion, thinly sliced 2 garlic cloves, minced 1/2 teaspoon dried crushed red pepper 1 1/2 cups whipping cream 1 cup chicken stock or canned low-salt chicken broth 3 tablespoons thinly sliced fresh basil 1/4 cup finely grated Parmesan cheese 8 ounces fettuccine Additional grated Parmesan cheese preparationSprinkle chicken with salt and pepper. Melt butter in heavy large skillet over medium-high heat. Add chicken and cook until brown on both sides, about 5 minutes. Transfer chicken to plate. Add green and red bell peppers and onion to same skillet and sauté until crisp-tender, about 5 minutes. Add minced garlic and crushed red pepper to skillet and sauté 4 minutes. Add whipping cream and chicken stock. Simmer until sauce thickens slightly, about 8 minutes. Cut chicken into strips and add to sauce. Simmer until chicken is cooked through, about 2 minutes. Add basil and 1/4 cup grated Parmesan cheese to sauce, stirring to incorporate. Season sauce to taste with salt and pepper. Meanwhile, cook pasta in large pot of boiling salted water until tender but still firm to bite. Drain and return to pot. Add sauce and toss to coat. Serve, passing additional Parmesan separately. Makes 4 first-course servings. And now, the radishes. When Maureen and Nancy came for dinner a few months ago, I made a side dish of cooked radishes. They were surprisingly good, tasted vaguely reminiscent of turnips. All I did was saute sliced radishes and some snowpeas in some olive oil until the radishes were tender, about 5 or 6 minutes. Add some butter for taste, salt and pepper. I've also got this recipe saved for next year's radishes, although I haven't tried it: GLAZED RADISHES 1 lb. 1 tbsp. 1 tsp. 1/2 tsp. 2 tbsp. radishes, trimmed unsalted butter sugar salt minced fresh parsley leaves In a heavy saucepan wide enough to hold the radishes in one layer cook the radishes in the butter with the sugar and the salt over moderately low heat, stirring, for 1 minute. Add 1/2 cup water, simmer the radishes, covered, for 10 to 15 minutes, or until they are tender, and boil them, uncovered, shaking the pan occasionally, until the liquid has been reduced to a glaze. Cook the radishes over moderate heat, swirling them, until they are coated with the glaze and sprinkle them with the parsley. Gourmet, April 1991 As for the mushrooms, stuff em! LOL As an alternative, I might make the broccoli and cauliflower into that salad with raisins and sunflower seeds that my kids like so well: Cauliflower Broccoli Salad 1 head of cauliflower, separated into flowerets 1 bunch broccoli, separated into flowerets 1 small onion, chopped finely 1/2 cup raisins 1/2 cup sunflower seeds 1 cup mayonnaise 1/2 cup white vinegar 1/4 cup sugar Crumbled bacon, optional Combine cauliflower, broccoli, raisins, sunflower seeds and onion, bacon if you're using it. In a separate bowl or large measuring cup, combine mayonnaise, vinegar, and sugar. Pour mayonnaise mixture over vegetables; toss to coat. Cover and chill for 2 to 4 hours. Annie (who just LOVES vegetables!)

agmss, believe it or not, here in Michigan we had an old American Chestnut tree. The American Chestnut foundation had Dad send in pieces of leaves and bark for identification and for research, apparently some trees were naturally immune/resistant to the blight that killed the trees. This one is/was also outside of the normally recognized growing range, although not by much, and it appears that isolated trees spread from those few in southeast Michigan. This map shows the counties where trees have been found, including mine. Of course, that started a fire under Dad, who was determined to single handedly revive the chestnut, LOL. He carefully planted every single nut he could get his hands on. When one grew, he would plant it somewhere in the Manistee National Forest, his rationale was that if he planted them far enough apart, they couldn't get the fungus from each other. I've looked for the old tree, but cannot find it, or at least haven't found it yet, but Dad sent a chestnut to school with Ashley once for science class, still surrounded in its prickly coat. Not a single student knew what it was, sadly. The local orchard is a hybrid type, which resists the blight, but it's not an American Chestnut, it's an Asian type I think. Annie Here is a link that might be useful: American Chestnut in Michigan This post was edited by annie1992 on Wed, Dec 25, 13 at 23:30