Apple Meringue 2 cups hot stewed apples 1/4 cup sugar 2 tablespoons butter 1 tablespoon lemon juice 1/2 teaspoon ground cinnamon 1/2 teaspoon ground nutmeg 3 eggs, separated 1/4 cup sifted confectioner's sugar 1 teaspoon vanilla extract Combine the stewed apples, sugar, butter, lemon juice, and spices; mix well. Beat the egg yolks; add to the apple mixture and beat until light. Pour into a buttered 1 qt. baking dish. Bake at 400 F. degrees about 15 minutes. Remove from oven and reduce heat to 325 F. degrees. Beat the egg whites until rounded peaks are formed. Beat in the confectioner's sugar and extract. Cover apple mixture with meringue. Return to oven and bake until meringue is lightly browned. 6 to 8 servings. For stewed apples. Wash, pare, core, and cut 3 large apples, (1 lb.) into pieces. Put into a heavy saucepan, add about 1/4 cup water, cover, and cook apples over medium heat until tender, about 8 minutes. From Pennsylvania Dutch Cookbook Fine Old Recipes Sue

I love capers and olives with pasta! Rustic Linguine with Olives and Herbs (Style at Home) Herb and olive mixture 1 cup Kalamata or other good-quality black olives, pitted and coarsely chopped 1/2 cup finely chopped fresh flat-leaf parsley 1/2 cup finely chopped fresh mint 1 tablespoon finely chopped fresh thyme 2 tablespoons drained nonpareil capers 1 to 2 cloves garlic, minced 1 teaspoon minced fresh red Thai chile (optional) 1/4 cup extra-virgin olive oil Fine sea salt 3/4 pound whole wheat linguine or spaghetti 1 Place the olives, herbs, capers, garlic, chile, and olive oil in a medium bowl and toss to combine. Allow the mixture to sit at room temperature for at least 15 minutes and up to two hours, stirring a couple of times, for the flavours to come together. 2 Bring a large pot of water to a rolling boil. Add salt as you see fit and then the pasta, stirring a few times. Return to a boil with the lid on; uncover and cook at a gentle boil until the pasta is al dente, according to the package directions. 3 To finish, drain the pasta and return it to the pot or to a large serving bowl, reserving 1/2 cup of the cooking liquid. Add the herb and olive mixture together with a scant 1/4 cup of the reserved cooking liquid. Toss vigorously to combine for about 1 minute, adding a tad more cooking liquid to loosen the pasta as needed. Serve at once. To get a head start: The herb and olive mixture, as in step 1, can be prepared one day ahead. Chill, covered. Remove it from the fridge when you start to boil the pasta water to take the chill out. I normally don't buy already pitted olives as the pit helps them retain flavor, but if you're in a hurry, please do.

Nita, Harry will love your beef and broccoli. One question, though. In the instructions it says to add the broccoli and water. How much water? GARLIC CHEDDAR BISCUITS 2 cups unbleached all purpose flour 2 oz sharp cheddar cheese, shredded 2 teaspoons sugar 2 teaspoons baking powder 1/2 teaspoon table salt 2 cloves garlic, minced 1 cup whole milk 1/4 cup sharp cheddar cheese, shredded (for topping) for the garlic butter topping: 4 tablespoons butter 1 clove garlic, minced 1/2 teaspoon dried parsley garlic salt, to taste 1) Adjust oven rack upper-middle position and heat oven to 425 degrees. Line baking sheet with parchment paper or grease for easy removal of biscuits. 2) Whisk together flour, cheddar cheese, sugar, baking powder, salt, and garlic in a medium bowl. Add milk and stir until ingredients are mixed, be careful not to over mix. At this point the dough should be fairly sticky but not runny or dry. Add more flour or milk as needed to achieve desired consistency. 3) Scoop dough onto prepared baking sheet with a large cookie scoop (about 3 tablespoons worth of dough). Top each biscuit with a sprinkle of cheddar cheese. Bake for 15 minutes or until the tops of the biscuits begin to brown. 4) In a small bowl, melt the butter along with the garlic and parsley in the microwave. Brush tops with garlic butter mixture and sprinkle with garlic salt to taste. Makes 12.

Made this several times and love it! Smoked Sausage Jambalaya So very good, so Louisiana style good. You are not going to believe how easy this dish is to prepare. Serves: 6 Cook Time: 30 Minutes It's a Paula Deen recipe Ingredients 1/2 pound Smithfield Smoked Sausage, cut into 1/4-inch slices 2 1/2 cups water 1 (14-ounce) can diced tomatoes 1 (8-ounce) can tomato sauce 1 bay leaf 3 tablespoons dried minced onion 1 teaspoon dried thyme leaves 1 teaspoon garlic powder 1 tablespoon dried parsley flakes 1 teaspoon cayenne pepper 3 beef bouillon cubes, crumbled 1 teaspoon salt 1 cup long-grain rice 1/2 to 3/4 pound medium, fresh shrimp, peeled and deveined. Steps In a Dutch oven add water, tomatoes, tomato sauce. Add dry ingredients, smoked sausage and rice. Bring mixture to a boil over medium-high heat. Cover, reduce heat and let simmer for 20 minutes. Add shrimp and cook for an additional 5 minutes, or until shrimp are pink. You do not want to overcook the shrimp. A tip from Paula: Never cook the shrimp before you add it to the jambalaya. You want all of the wonderful shrimp flavors to cook into your jambalaya and cooking it before would make the shrimp overcooked (rubbery). Shrimp cooks so quickly, it is best to add it at the last few minutes.