Lentil Millet Casserole 2 TBLSP butter (or more, can use olive oil or a mix) 1/3 cup raw millet (I guess you could use rice) 2 TBLSP dry lentils, cooked 2/3 cups sliced mushrooms 1 stalk celery, chopped 1 carrot, thinly sliced 1/4 tsp. onion salt (or add 1/2 small onion, diced, to the saute) 1/8 tsp. rosemary 1 tsp. dried parsley (or 1 TBLSP chopped fresh) dash marjoram Saute the raw millet in the butter until each grain is lightly coated. Add 2/3 cup water or broth and bring to a boil. Reduce heat and summer until the millet is tender ` 30 min. Saute veggies, then add cooked lentils and millet. Turn into an oiled casserole. Top with extra mushroom slices if desired, and dabs of butter. Bake, covered, in a 350 degree oven for up to 30 minutes. Makes 2 servings so double the recipe for a family of 4 Lisa's Rice-Stuffed Acorn Squash 1/2 cup sliced mushrooms 1/4 cup coarsley chopped walnuts 1/4 cup raisins 1 - 1 1/2 cups cooked brown rice Olive oil for cooking mushrooms 4 steamed acorn squash halves Fill squash with stuffing and bake for about 30 min. at 350. My optional additions 1 stalk celery, thinly diced 1 scallion Sunflower seeds instead of walnuts Healthy dashes of tamari Kasha-Cheese Skillet 1 lg. onion, chopped (1 cup) 4 TBLSP butter (or use olive oil) 1 egg, slightly beaten 1 cup med. kasha (buckwheat groats) 2 cups water or vegetable broth 1 tsp. salt or to taste 1 cup cottage cheese 1 cup frozen corn 4 oz. cheddar cheese, shredded (1 cup) 2 or 3 tomatoes cut into wedges, or top with diced sundried tomatoes, rehydrated. Saute onion in butter or oil. Stir egg into kasha, add to onion, stirring constantly until each grain separates. Stir in water or broth (and optional salt) and bring to a boil. Lower heat, cover and cook 5 minutes. Remove from heat. Mix in cottage cheese and corn. Sprinkle with cheddar. Broil until cheese melts. Garnish with tomatoes. Note: I use a big saute pan that I can put in the oven. But if you can't start this dish in an ovenproof pan, transfer to an oiled baking dish after you add the cottage cheese and corn. Elegant Lima Beans 4 cups cooked lima beans 1 can (15 oz) tomato sauce 4 oz. shredded swiss cheese, or use greek kasseri cheese if you can get it. 1 cup coarsley chopped walnuts 1/4 tsp. dried basil, crumbled 1 green pepper, diced 3/4 cup water or dry white wine 1/2 tsp. salt (optional) 1/4 tsp. pepper minced parsley for garnish Combine limas, sauce ingredients (tomato sauce, spices, water, green peper). Simmer until thick. Stir in walnuts and cheese. Spoon into 8 cup baking dish. Top with parsley, bake for 30 min at 350 degrees.

My Reynolds parchment paper is good to 420ð, too. I don't think I never need to go over that when using it. Mostly, I use parchment paper for baked goods, but when I use it for the occasional main dish, it's something that's cooked fairly gently, not blasted. My problem with the Martha wrap is having to throw away two products, instead of just one. I usually recycle my parchment paper a few times before I throw it away, and even then, I'm wishing I could recycle. Unfortunately, I've tried the Silpats, and don't like them nearly as much.

I made meatballs instead of hamburgers by adapting and expanding this recipe. It's for Hamburgers Walter Trohan and serves four (as hamburgers): 1 Lb. Ground Round 1 can (4 1/2 oz.) Deviled Ham Salt, Pepper Roquefort or Blue Cheese Dry Red Wine Butter Mix ground round and deviled ham. Add a *little* salt and freshly ground pepper to taste. Cut cheese into squares and mold meat around cheese. Marinate in red wine, covered, in refrigerator, for about 3 hours. Cook in butter plus a bit of the marinade. Remove to plate. Add remaining marinade to skillet and heat to a boil. Serve meat hot with marinade. (I put mine in a chafing dish for buffets.)

Dark meat absolutely, and how disheartening that so many people are also preferring it these days. Darn! I don't care how well the white meat is cooked, it's sadly lacking in flavor. I make a good gravy, so I'll eat it as a vehicle for the gravy, including as a roast turkey sandwich. My favorite chicken salad is actually made with leftover turkey moistened with pan drippings kept for that purpose, and some of that meat can be white if I'm not able to send it all home with guests. Btw, Fawnridge, I once hopefully purchased a skinless, boneless turkey breast. My husband ate a bunch of it sliced in sandwiches loaded up with mayo for flavor, but I threw the rest of it away. I may never purchase a breast alone again, but if I do it'll be skin on and bones in for their flavor and moisture, and to create drippings for additional flavor after cooking.