HOMEMADE BUTTERNUT SQUASH SOUP

4 POUNDS BUTTERNUT SQUASH
58 OUNCES VEGETABLE BROTH
1 CUP WATER
1/4 TEASPOON GROUND RED PEPPER
2 TABLESPOONS BUTTER


SALT & PEPPER TO TASTE


PEEL AND HALVE THE SQUASH LENGTHWISE TO DISCARD THE SEEDS.  


CUT SQUASH INTO 3/4-INCH PIECES.


COMBINE SQUASH, BROTH, WATER, AND PEPPER IN A LARGE POT.


COOK, COVERED, OVER MEDIUM HEAT FOR 20 MINUTES UNTIL SQUASH IS TENDER.


TRANSFER 2 CUPS OF THE SQUASH AND BROTH MIXTURE AT A TIME TO A BLENDER.


CAREFULLY BLEND EACH SET OF TWO CUPS UNTIL ALL HAS BEEN BLENDED.


RETURN BLENDED MIXTURE TO A LARGE POT.


BRING TO A BOIL.


SIMMER, UNCOVERED, 5 MINUTES.  ADD BUTTER AND STIR TILL MELTED.


MAKES 6 SERVINGS OF SOUP.

EXPLOSIVE DEVILED EGGS

6 HARD COOKED EGGS
1/3 CUP MEDIUM SALSA
3 TABLESPOONS SOUR CREAM
3 TABLESPOONS GREEN ONIONS, MINCED
1 TABLESPOON BLACK OLIVES, DRIED & CHOPPED
1 TEASPOON LEMON JUICE
1 RED MINI BELL PEPPER, RINGS FOR GARNISH


REMOVE SHELL AND CUT IN HALF LENGTHWISE.


REMOVE YOLKS AND SET WHITES ASIDE.


IN A BOWL, MASH YOLKS WITH A FORK.


STIR IN REMAINING INGREDIENTS UNTIL BLENDED WELL.


REFILL WHITES, USING ONE HEAPING TABLESPOON OF YOLK MIXTURE FOR EACH HALF.


WRAP AND REFRIGERATE.


GARNISH AND SERVE.


MAKES 12 EXPLOSIVE DEVILED EGGS.

RASPBERRY MANGO SALSA

1 CONTAINER OF RASPBERRIES
1 RIPE MANGO, PEELED AND DICED
3 SCALLIONS, TRIMED AND THINLY SLICED
2 TABLESPOONS ORANGE JUICE
1 TABLESPOON OLIVE OIL
1 TABLESPOON MINT, SLICED THIN
SALT AND PEPPER TO TASTE.


IN A SMALL BOWL BLEND ALL INGREDIENTS TOGETHER.


MAKES 1 CUP SALSA.

GREEN EGGS AND HAM SALAD

1/3 CUP PARSLEY LEAVES, CHOPPED
1 SMALL GARLIC CLOVE, MINCED
2 TABLESPOONS FRESH BASIL, CHOPPED
2 TABLESPOONS RED WINE VINEGAR
1/4 CUP CANOLA OIL
1 TEASPOON SUGAR
1/8 TEASPOON SALT


1/4 POUND PROSCIUTTO, JULIANE 
2 TABLESPOONS OLIVE OIL
4 LARGE EGGS, HARD BOILED
1 BAG BABY MIXED GREENS


PULSE THE FIRST THREE INGREDIENTS IN A FOOD PROCESSOR UNTIL FINELY MINCED.


ADD NEXT FOUR INGREDIENTS.


PROCESS UNTIL MIXTURE IS AS CLOSE TO SMOOTH AS POSSIBLE.


HEAT OLIVE OIL IN SMALL SAUTE PAN AND FRY THE PROSCIUTTO STRIPS IN BATCHES,  STIRRING UNTIL EVENLY COLORED.  DRIAN ON PAPER TOWELS.


ARRANGE THE BABY GREENS ON SERVING PLATES.  


QUARTER THE EGGS AND ARRANGE THE QUARTERS ON TOP OF THE GREENS.


SPOON THE SWEET BASIL DRESSING ONTO THE EGGS, THEN TOP WITH PROSCIUTTO.


MAKES 2 SALADS.

MANGO SLAW

2 TABLESPOONS OLIVE OIL

1 TABLESPOON LIME JUICE

1 TEASPOON HONEY

1/4 TEASPOON CANJUN SEASONING

1 1/2 CUPS SHREDDED CABBAGE AND CARROTS (SLAW BAG)

1/2 MANGO, DICED

1/4 MEDIUM RED ONION, DICED

3 TABLESPOONS FRESH CILANTRO, CHOPPED

JALAPENO, MINCED TO TASTE

IN A MEDIUM BOWL, WHISK FIRST 4 INGREDIENTS.  

ADD THE REST UNTIL WELL COMBINED.

COVER AND STORE IN FRIDGE UNTIL READY TO TOP SHRIMP PATTIES.

MAKES ABOUT 2 CUPS.

THE AMAZING EASY CHEESY SAUSAGE PENNE CASSEROLE

http://www.youtube.com/watch?v=JoPBo5R_1jo

THIS IS A FAVORITE IN MY HOUSE.  WHAT SETS THIS ONE APART FROM ALL OTHERS IS THE SOUR CREAM/CREAM CHEESE MIXTURE.  PLEASE GIVE IT A TRY AND LET ME KNOW HOW IT TURNED OUT FOR YOU.  IF YOU ARE NOT A BIG FAN OF THE SPICE THEN JUST USE 1 POUND SWEET ITALIAN SAUSAGE.

1/2 POUND BULK ITALIAN SAUSAGE
1/2 POUND SPICY ITALIAN SAUSAGE
1 TEASPOON MINCED GARLIC
1 JAR (26 OZ) OF YOUR FAVORITE SPAGHETTI SAUCE
1 PACKAGE (16 OZ) UNCOOKED PENNE PASTA
1 PACKAGE (8 OZ) CREAM CHEESE, SOFTENED
1 CUP (8 OZ) SOUR CREAM
4 GREEN ONIONS, SLICED
2 CUPS (8 OZ) SHREDDED MILD CHEDDAR CHEESE

IN A LARGE SKILLET, COOK THE SAUSAGE AND GARLIC OVER MEDIUM HEAT UNTIL MEAT IS COOKED THROUGH.  

DRAIN AND USE PAPER TOWELS TO SOAK UP EXTRA GREASE.  




STIR IN SPAGHETTI SAUCE AND BRING TO A BOIL.  REDUCE HEAT; COVER AND SIMMER FOR 20 MINUTES.

COOK PASTA ACCORDING TO BOX AND DRAIN. 

MEANWHILE, IN A LARGE BOWL, COMBINE CREAM CHEESE, SOUR CREAM AND ONIONS.

IN A GREASED, SHALLOW 3-QT. BAKING DISH, LAYER HALF OF THE PASTA AND SAUSAGE MIXTURE.  

DOLLOP WITH HALF OF THECREAM CHEESE MIXTURE;  SPRINKLE WITH HALF OF THE CHEDDAR CHEESE.  REPEAT LAYERS.

BAKE, UNCOVERED, AT 350 FOR 30-35 MINUTES.

10-12 SERVINGS

FLORENTINE ARTICHOKE DIP

1 (10-OZ) PKG FROZEN CHOPPED SPINACH, THAWED/DRAINED
2 (6-OZ) JARS ARTICHOKE HEARTS, DRAINED/CHOPPED
3 CLOVES GARLIC, MINCED
1 1/2 (8-OZ) PACKAGES CREAM CHEESE, SOFTENED
1 CUP PARMESAN CHEESE, GRATED
1/2 CUP MAYONNAISE
2 TABLESPOONS LEMON JUICE


1 1/2 CUPS FINE, DRIED BREADCRUMBS


PREHEAT OVEN TO 375.


COMBINE FIRST 7 INGREDIENTS, STIRRING WELL.  


SPOON INTO A LIGHTLY GREASED 11X8X2 INCH BAKING DISH;  SPRINKLE WITH BREADCRUMBS.


BAKE FOR 25 MINUTES.


SERVE WITH ASSORTED CRACKERS.


MAKES 4 CUPS.

ROSEMARY-ROASTED POTATOES

1 CUP OLIVE OIL
4 WHOLE GARLIC CLOVES, PEELED
4 POUNDS RED SKIN POTATOES, QUARTERED
4 FRESH ROSEMARY SPRIGS


PREHEAT OVEN TO 350.


HEAT OIL AND GARLIC IN LARGE ROASTING PAN SET ATOP 2 BURNERS AT MEDIUM HIGH HEAT.  ADD POTATOES AND ROSEMARY.  COOK UNTIL POTATOES BEGIN TO COLOR, STIRRING OFTEN, ABOUT 10 MINUTES.


TRANSFER PAN TO OVEN.  ROAST UNTIL POTATOES ARE GOLDEN , ABOUT 45 MINUTES.  INCREASE HEAT TO 375.  ROAST UNTIL DEEP BROWN AND CRISP, STIRRING OFTEN, ABOUT 20 MINUTES.  USING SLOTTED SPOON, TRANSFER POTATOES TO BOWL.


SEASON WITH SALT AND PEPPER.


MAKES 10 SERVINGS.

FRESH VEGETABLE NOODLE SOUP

2 TABLESPOONS COOKING OIL


2 ONIONS, CHOPPED
3 CARROTS, CUT INTO 1/2 INCH HALF MOON SLICES
2 RIBS CELERY, CUT INTO 1/2-INCH SLICES


48-OZ VEGETABLE BROTH


1 15-OZ CAN DICED TOMATOES, UNDRAINED
1 TABLESPOON TOMATO PASTE
1 CUP POTATOES, 1/2-INCH DICE
1 CUP GREEN BEANS, HALVED
1 1/4 TEASPOON SALT


1 CUP EGG NOODLES


1/3 CUP FRESH PARSLEY, CHOPPED


IN A LARGE SAUCEPAN, HEAT OIL OVER LOW HEAT.  


ADD FIRST 3 INGREDIENTS AND COOK, STIRRING OCCASIONALLY, UNTIL VEGETABLES START TO SOFTEN, ABOUT 10 MINUTES.  


STIR IN BROTH AND NEXT 5 INGREDIENTS.  


BRING TO A BOIL.  


REDUCE HEAT AND SIMMER, PARTIALLY COVERED, UNTIL THE VEGETABLES ARE ALMOST TENDER, ABOUT 20 MINUTES.


STIR IN EGG NOODLES.  BRING SOUP TO A SIMMER UNTIL NOODLES ARE TENDER, ABOUT 5 MINUTES.  


STIR IN THE PARSLEY AND SERVE HOT.

GUACAMOLE CHUNK

THIS FRESH, HEALTHY AND DELICIOUS GUACAMOLE IS BEST SERVED WITH BAKED TORTILLA CHIPS.  WOULD BE WONDERFUL WITH TACOS, TOSTADAS, OR ANY SOUTHWESTERN DISH.

2 MEDIUM TOMATOES, SEEDED AND FINELY CHOPPED
1/4 CUP RED ONION, FINELY CHOPPED
1 GARLIC CLOVE, MINCED
2 TABLESPOONS LIME JUICE
1 TABLESPOON OLIVE OIL
SALT


2 RIPE AVOCADOS, SEEDED, PEELED, AND COARSELY MASHED


3/4 OF ONE JALAPENO, DICED (OPTIONAL FOR HEAT)


BAKED TORTILLA CHIPS

IN A BOWL COMBINE FIRST 5 INGREDIENTS AND SALT TO TASTE.


STIR IN AVOCADOS. 


COVER THE SURFACE WITH PLASTIC WRAP.


CHILL FOR UP TO 1 HOUR.  


SERVE WITH BAKED TORTILLA CHIPS.


MAKES 2 CUPS.

SEAFOOD PASTA SALAD

1-16 ounce package multi colored bow tie pasta 
2 stalks celery, diced
1/2 pound crab meat, chopped 
1/2 pounds large Shrimp, tail off and deveined 
1/2 cup frozen green peas
1/2 cup red bell pepper, diced 
1/2 cup mayonnaise 
1 tablespoons white sugar 
1 tablespoons white vinegar 
2 tablespoons milk 

Season to taste with fresh chopped dill, salt & pepper. 

Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; rinse under cold water until cool and drain. 

While pasta is cooking, chop celery and crabmeat. Run hot water over peas to defrost. 

In a large bowl, whisk together the mayonnaise, sugar, vinegar, milk, salt and pepper. Add the pasta, celery and crabmeat and stir until evenly coated. Adjust the salt, sugar or mayonnaise to suit your taste. Chill several hours before serving. 

Serves 4

SCALLOPED RED & SWEET POTATO GRATIN

• 1 1/2 LBS MEDIUM RED NEW POTATOES
• 1 1/2 LBS MEDIUM RED-SKINNED SWEET POTATOES
• 
  
• 2 CUPS HEAVY WHIPPING CREAM
• 1/4 CUP BUTTER
• 2 GARLIC CLOVES, MINCED
• 
  
• 1 TABLESPOON FRESH ITALIAN PARSLEY, CHOPPED
• 1 TABLESPOON FRESH ROSEMARY, CHOPPED
• 1 TABLESPOON FRESH SAGE, CHOPPED
• 1 TABLESPOON FRESH THYME, CHOPPED
• 
  
• 1 1/2 TEASPOONS SEA SALT
• 3/4 TEASPOON GROUND BLACK PEPPER
• 
  
• 1 1/4 CUPS GRUYERE, COARSELY GRATED

PREHEAT OVEN TO 400 DEGREES.

FILL LARGE BOWL WITH COLD WATER.  WORKING WITH 1 RED NEW POTATO AT A TIME, PEEL, THEN CUT INTO 1/8 INCH THICK SLICES AND PLACE IN BOWL OF WATER.  REPEAT WITH SWEET POTATOES.  

COMBINE CREAM, BUTTER, AND GARLIC IN MEDIUM SAUCEPAN;  BRING TO SIMMER.  REMOVE FROM HEAT.  

MIX PARSLEY, ROSEMARY, SAGE AND THYME IN SMALL BOWL, SET ASAIDE.  

MIX SEA SALT AND BLACK PEPPER IN ANOTHER SMALL BOWL, SET ASIDE.

BUTTER 13X9X2-INCH GLASS BAKING DISH. 

DRAIN POTATOES, THEN PAT DRY WITH KITCHEN TOWELS.  TRANSFER HALF OF POTATOES TO PREPARED BAKING DISH.  DISTRIBUTE AND SPREAD EVENLY.  SPRINKLE WITH HALF OF SALT AND PEPPER MIXTURE, THEN HALF OF HERB MIXTURE.  SPRINKLE WITH HALF OF CHEESE.  POUR CREAM MIXTURE OVER GRATIN, PRESSING LIGHTLY TO SUBMERGE POTATO MIXTURE AS MUCH AS POSSIBLE.

COVER GRATIN TIGHTLY WITH FOIL.  BAKE 30 MINUTES.  UNCOVER; BAKE 25 MINUTES OR UNTIL TOP OF GRATIN IS GOLDEN AND MOST OF LIQUID IS ABSORBED.  LET STAND 10 MINUTES AND SERVE.

MAKES 12 SERVINGS.

ROASTED GARLIC MASHED POTATOES

6 MEDIUM POTATOES 
4 OUNCES CREAM CHEESE, SOFTENED 
4 OUNCES SOUR CREAM 
4 TABLESPOONS BUTTER
2 ROASTED GARLIC CLOVES, MASHED (TO YOUR TASTE)
SALT AND PEPPER TO TASTE


PEEL AND QUARTER POTATOES.  IN A LARGE SAUCEPAN, COOK POTATOES IN ENOUGH WATER TO COVER FOR 20 TO 25 MINUTES UNTIL TENDER.  DRAIN OFF LIQUID.  IN A LARGE MIXING BOWL, COMBINE THE POTATOES, SOUR CREAM, CREAM CHEESE, ROASTED GARLIC MASH, AND BUTTER.


BEAT THE MIXTURE WITH AN ELECTRIC MIXER TILL FLUFFY.  


MAKES ABOUT 5 SERVINGS