Bacon-Cheese Stuffed Large Shells (Taste of Home) This recipe is for using them as a main course, but I think because they are so rich they'd be good as a side with a pork chop, chicken, etc. 24 uncooked jumbo pasta shells 1 cup chopped fresh mushrooms 1 cup finely chopped onion 1 tablespoon plus 1/4 cup butter, divided 1-1/2 cups ricotta cheese 1 package (8 ounces) Cream Cheese (softened or cubed), softened, divided 1-1/2 cups shredded Asiago cheese, divided 1 cup shredded Parmesan cheese 1 cup crumbled cooked bacon 2 tablespoons minced fresh parsley, divided 1/2 teaspoon garlic salt 1/2 teaspoon ground nutmeg 1/4 teaspoon pepper 2 tablespoons all-purpose flour 2 cups heavy whipping cream 1/2 cup chicken broth 1/2 cup milk 2 cups shredded Romano cheese 1-1/2 cups shredded part-skim mozzarella cheese Cook pasta according to package directions. Meanwhile, in a large skillet, saute mushrooms and onion in 1 tablespoon butter until tender. In a large bowl, beat ricotta and 4 ounces cream cheese until blended. Stir in 1/2 cup Asiago cheese, Parmesan cheese, bacon, 1 tablespoon parsley, garlic salt, nutmeg, pepper and mushroom mixture. Spoon into shells; place in a greased 13-in. x 9-in. baking dish. In a large saucepan, melt remaining butter. Stir in flour until smooth; gradually add the cream, broth and milk. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Stir in Romano cheese and the remaining cream cheese, Asiago and parsley. Pour over shells. Sprinkle with mozzarella cheese. Cover and bake at 350 for 30 minutes. Uncover; bake 10-15 minutes longer or until bubbly. Yield: 12 servings.

Blueberry Dumplings Recipe courtesy Paula Deen Show: Paula's Home Cooking Episode: Simple Desserts 1 cup all-purpose flour 1 tablespoon sugar, plus 1 1/2 cups 1 teaspoon baking powder Pinch salt 1/2 cup (1 stick) butter, softened 1/4 cup milk 1 quart fresh or frozen blueberries 2 cups water Vanilla ice cream or fresh cream, for serving Stir flour, 1 tablespoon sugar, baking powder, and salt together into a medium bowl. Cut butter into dry ingredients, using a pastry cutter or fork. Add milk to form dough. Set dumpling dough aside. In a large saucepan, combine berries, 1 1/2 cups sugar, and water and bring to a boil. Drop dumplings into hot boiling berries by the tablespoonful. Cover pot, reduce heat to low, and cook slowly for 20 to 30 minutes. Do not remove the lid before 20 minutes has passed, and do not stir dumplings. Serve warm with vanilla ice cream or fresh cream.

Refridgerator Dough for Soft Rolls Throw refrigerator dough together in the morning or evening, or whenever you have a few spare moments. The small amount of yeast allows the dough to keep in the fridge for up to 5 days without developing a "sour" taste. We kept one batch for 6 days; the rolls were a little denser, but still tasted good. Note: If you plan to use the dough within 12 hours or so, knead it and then let it rise at room temperature for 1 hour before refrigerating. S.G. 4 cups (17 ounces)King Arthur Unbleached All-Purpose Flour 2 tablespoons (1 ounce) sugar* 2 teaspoons salt 1/4 cup (2 ounces, 1/2 stick) unsalted butter 6 tablespoons (2 1/4 ounces) potato flour OR 1/2 cup (1 ounce) dried potato buds 6 tablespoons (2 ounces) Baker's Special Dry Milk or non-fat dry milk 1 1/2 cups (12 ounces) water 1 teaspoon instant yeast *Use up to 4 tablespoons sugar if you like your rolls on the sweet side. Manual /Mixer Method: Combine all of the ingredients and mix till cohesive. Knead the dough, by hand or mixer, till it's smooth, about 5 to 10 minutes, adding up to 4 tablespoons additional water if needed. The dough will become shiny and elastic, but should stay very soft, since it firms up quite a bit in the refrigerator. Place the kneaded dough in a greased bowl, cover it, and refrigerate at least overnight, or for up to 5 days. Bread Machine Method: Place all of the ingredients into the bucket of your bread machine. Program the machine for dough or manual, and press Start. Check the dough after about 15 minutes; it should be smooth-looking, but very soft. Add additional water or flour as needed. Cancel the machine after the final kneading cycle, and refrigerate the dough as directed at left. Shaping: Remove the dough from the refrigerator, fold it over gently a few times, and cut off the desired amount for the number of rolls you want. You'll need about 1 1/2 to 2 ounces dough per dinner roll (golf-ball sized pieces); about 4 1/2 ounces per hamburger bun (a ball of dough about 2 1/2 inches in diameter); or 3 ounces per hotdog bun (about 2 1/4 inches in diameter). Return the remaining dough to the refrigerator. To form dinner rolls, shape the pieces into balls, then roll them under your lightly cupped fingers on an unfloured work surface to make smooth balls. To form hamburger buns, shape each piece into a smooth ball, and flatten the balls till they're about 4 inches in diameter, trying to keep the tops of the rolls smooth; the nicer the top looks at this point, the nicer it will turn out to be once it's baked. To form hotdog buns, roll the balls into cylinders 5 1/2 inches in length. Flatten the cylinders slightly; dough rises more in the center, so this will give the buns gently rounded tops. Place the shaped rolls onto a greased or parchment-lined baking sheet, cover them, and let them rise for 1 1/2 to 2 hours, until they're very puffy. Note that these rolls need to rise longer than rolls made from unrefrigerated dough; be sure to leave yourself sufficient time for this extra rise. Baking: Bake the dinner rolls in a preheated 375°F oven for 15 to 18 minutes. Bake the hamburger or hotdog buns in a preheated 350°F oven for 20 to 22 minutes. The rolls or buns will be golden brown when done. Yield: 36 ounces of dough, enough for 18 to 24 rolls, 8 hamburger buns, or 12 hotdog buns I made hamburger buns with this Friday and just made some Hoagie rolls and am baking them now. I used all the dough up so I slung some more together and it is now in the fridge. I love this dough!!! Soft good and easy to make. What joy to have dough for dinner rolls in the fridge and just take some out for dinner rolls!!! Deb (took from the King Arthur Flour web site)

Here's a great slaw to go with the salmon! Alaska Cole Slaw 5 cups shredded cabbage 1/2 cups almonds, toasted 1 1/2 cups dried cranberries 1/2 cup celery, diced 1/4 cup chopped green onions, white and green parts 1/2 cups chopped green bell pepper Dressing: 1/2 cup mayonnaise 1 tablespoon sweet pickle relish 1 tablespoon honey mustard 1 tablespoon honey Salt and pepper Combine cabbage, almonds, cranberries, celery, green onions, and green pepper in a large plastic bowl with a snap-on lid. Combine all dressing ingredients, adding salt and pepper to taste, and refrigerate until ready to serve. Pour dressing over slaw just before serving. Stir well