This is a variation of a recipe for microwave béchamel given by Barbara Kafka in her book, "Microwave Gourmet Cooking." BÃÂCHAMEL SAUCE Add two tablespoons of butter or margarine to an oven proof glass casserole bowl. Cover with a paper towel, and microwave on high for one minute. Add two tablespoons of flour, mix with the butter or margarine and heat, covered, on high in the microwave for 1-1 1/2 minutes. Add 1/2 cup of chicken stock and 1/2 cup of 2% milk. Stir to break up lumps and microwave on high for 2 minutes. Check after two minutes to see if it needs to be stirred. If so, stir and heat for another 2 minutes. Add another half cup of milk and heat on high for 4 minutes. After this time the béchamel should be about as thick as heavy cream. If too thick, adjust with chicken broth, and cook until creamy, usually about 2-3 minutes. If too thin cook for another 4 minutes. If still too thin, add two tablespoons of flour dissolved in 1/3 cup of chicken stock. Cook another 4 minutes until creamy. After making this sauce a few times, it becomes easier to judge exactly how much liquid is necessary to obtain the consistency desired. At this point, the béchamel can be seasoned in a number of ways. Add salt to taste, and 1/8 teaspoon of black pepper. Alternatively, add 1/4 teaspoon of ground nutmeg and 1/8 teaspoon of white pepper. (Careful, the white pepper has a strong flavor) Cover the béchamel and set aside. If it thickens too much, add milk, water or chicken stock until it is the consistency of a heavy cream.

This is an incredible chili, I got it from a chili contest winner. It takes time to make this chili! Meat Lovers Red Death Chili . The secret is in the meat seasoning! A must for any chili lover! Prep Time: approx. 1 Hour . Cook Time: approx. 4 Hours . Ready in: approx. 5 Hours . Makes 10 servings. MEAT SEASONING 2 teaspoons ground sage 1 teaspoon dried thyme 1 teaspoon dried basil leaves 1 teaspoon dried marjoram 2 teaspoons ground cumin 1 tablespoon chili powder 1 teaspoon garlic powder 2 teaspoons salt 1 teaspoon ground black pepper 2 teaspoons cayenne pepper CHILI 3 pounds beef sirloin 3 pounds pork sirloin 2 (14.5 ounce) cans tomatoes, drained and chopped 2 (15 ounce) cans tomato sauce 1 (16 ounce) jar salsa 2 teaspoons chili powder 1 tablespoon bacon grease fresh jalapeno peppers, seeded and chopped 3 onions, chopped 7 cloves garlic, crushed salt to taste 2 scoops ice cream, any flavor(hee hee) Directions 1 To Marinate: The day before preparing the chili, in a large bowl mix together the sage, thyme, basil, marjoram, cumin, chili powder, garlic powder, salt, black pepper and cayenne pepper. Cut beef and pork into 1/2 inch cubes and add to bowl. Mix meat and seasoning together, cover bowl and refrigerate overnight. 2 To Make Chili: Begin to heat tomatoes, tomato sauce, salsa and 2 teaspoons chili powder in a large pot over medium low heat. Meanwhile, heat bacon grease in a large skillet over medium heat. Add jalapeno peppers and saute until soft, 1 to 2 minutes, then add them to large pot. 3 In same skillet fry beef and pork with onion and garlic, in small batches, about 15 to 20 minutes each. As each batch is done add to large pot. 4 When all ingredients are in the large pot, season with salt to taste. Bring to a boil. Cover, reduce heat to medium low and simmer for about 3 hours. 5 After eating chili, eat ice cream and say "Come on, ice cream!"

Dariana -- the following recipe that a GW poster named jadite posted years ago would work well in your situation, since it reheats well. Fiery Sweet Potatoes Time: About 2 hours 5 pounds sweet potatoes 1 cup coconut milk 1 tablespoon Thai red curry paste 1/2 cup dark brown sugar 4 tablespoons unsalted butter 1 teaspoon salt. 1. Heat oven to 375 degrees. Bake potatoes on a baking sheet until very soft, about 1 hour. When cool enough to handle, peel and mash. 2. In a small saucepan, heat coconut milk with curry paste over low heat. Mix coconut milk mixture, half the sugar, half the butter, and salt into potatoes. Keep warm until ready to serve, or cover and refrigerate up to two days. 3. At least 30 minutes before serving, heat oven to 425 degrees. Put potatoes in a baking dish, cover with foil and bake for 20 minutes. Uncover potatoes, dot with remaining butter and sugar and broil until brown and crusty on top, checking often to prevent scorching. Yield: 10 to 12 servings. Notes: I've made this, the full 5lbs, following the recipe up through step 2. I've frozen it in portions at this stage. If I'm serving it to guests, I'll finish it with the butter and brown sugar because it makes a prettier presentation. If it's just for DH and me, I skip this. It's good enough as is. <-- note from jadite. --------------------------------------------------------------------------------------- The first year I made it for Thanksgiving I got started later than I ought to have, and didn't have time to roast the sweet potatoes, so instead I cubed them and boiled them for about 10-15 minutes. I also had a fair number of various colored carrots so I sliced them crosswise, caramelized them in olive oil, while the sweet potatoes cooked and then added the curry paste to the carrots and later the coconut milk. Then when then sweet potatoes were cooked, put them in a baking pan, pour on the carrot-coconut-curry sauce, and mix the sauce in and lightly mash the potatoes. Then top with butter and brown sugar as the above recipe states and bake for about twenty minutes.

other things that might appear at our big Cajun Christmas dinner. Boudin Balls 1 lb. Cooked Boudin 2 eggs , slightly beaten Seasoned Italian bread crumbs Cooking Oil Remove the boudin from the casing. Form dressing into balls about the size of a whole walnut shell. Dip balls in beaten egg and then into seasoned crumbs. Deep fry balls in cooking oil until lightly browned. Drain on paper towel. Serve hot with toothpicks. Calas 1pack dry yeast 1/2cup warm water 1 1/2cup well cooked rice (short grain) 3eggs beaten 1/4 cup sugar 1 1/4 cup all purpose flour 1/2 tsp salt 1/4 tsp. ground nutmeg salad oil 1/2 cup powdered sugar 1Tbs. ground cinnamon Dissolve yeast in the water. Mash rice grains while hot with back of a spoon, cool to lukewarm. Combine yeast and rice, mixing well, cover and let rise in a warm place over night. In the morning add eggs, sugar, flour, salt, and nutmeg to rice, beat until mixed. Heat 3 inches salad oil in a skillet to 375, drop batter by tablespoonfuls into hot oil and cook until golden brown, turn once. Drain on paper towels. Combine powdered sugar and cinnamon, sprinkle over hot calas and serve immediately Suggest serving with Lemon Curd, fresh fruit spreads, or honey. CRAWFISH BALLS 2 lbs. peeled crawfish tails 1 onion, chopped, small dice 1 bell pepper, chopped, small dice 3 jalapeños, chopped/minced 4 slices stale bread 2 TBSP crawfish fat (if avail.) 1 egg, beaten 3 TBSP chopped parsley 3 TBSP scallions 2 tsp. oregano, dry (variable and can be omitted) salt to taste black pepper to taste cayenne to taste 1 1/2 cups bread crumbs (plain) Grind crawfish tails, onions, bell pepper, jalapeños, and bread slices in food processor. Add seasonings, crawfish fat, egg, parsley, and scallions; mix well. Shape into balls the size of a walnut and roll in bread crumbs. Bake 20 minutes at 350 degrees. NOTE: can be frozen after rolling in bread crumbs and baked without thawing, but due to the crawfish fat, do not keep frozen longer than one week. The fat will turn rancid quickly. NOTE: crawfish fat may be omitted RUM BALLS; this recipe is for bourbon or rum balls, some recipes say you can use melted chocolate chips instead of the cocoa. In a large bowl, combine 1 cup of crushed vanilla wafer crumbs with 1 cup of finely chopped pecans, 1 cup of powdered sugar (confectioners'), and 2 tablespoons of unsweetened cocoa. In a small bowl, combine 1/4 cup of bourbon with 1 1/2 tablespoons of light corn syrup. Stir well. Stir the bourbon and corn syrup mixture into the dry ingredients; combine well then chill for at least 1 hour. Sift about 3/4 cup of powdered sugar onto a baking sheet or wax paper. Shape chilled dough mixture into small balls then roll in the powdered sugar. Store in tightly covered containers in the refrigerator or freezer. This recipe makes about 36 bourbon balls. And this one is a MUST have! It goes so fast you better make plenty. Shrimp dip Moms 1 lb boiled peeled shrimp 2 8oz pk cream cheese softened 1/2 cup mayo Worcestershire sauce Tabasco salt and pepper to taste garlic salt a little lemon juice a little dill weed (¼ tsp) chopped green onion tops Cream cheese and mayo until smooth (you may need to adjust mayo amount). place shrimp in food processor or chop finely. Add to cream cheese mixture. Season with Worcestershire sauce (splash), Tabasco, salt and pepper, garlic salt, dill, add green onion tops, a squeeze of lemon. refrigerate overnight, or at least a few hours. I boil the shrimp in zatarans crab boil. Better make a double batch!