Sticky Toffee Pudding

Prep Time:  25 minutes
Cook Time:  30 minutes
Servings:  9

Ingredients:
1 3/4 cups pitted, chopped dates
1 tsp baking soda
1/3 cup butter
3/4 cup white sugar
2 eggs, beaten
1 1/8 cups self-rising flour

3/4 cup packed brown sugar
1/3 cup butter
2/3 cup evaporated milk
1 tsp vanilla extract

Directions:
1. Preheat oven to 350 degrees.  Grease an 8-inch square baking dish.
2.  In a small bowl combine the dates and baking soda.  Pour enough boiling water over the dates to just cover them.
3.  Cream 1/3 cup of butter with the white sugar until light.  Beat in the eggs and mix well to combine.
4.  Add the flour and date mixture (including water) to the egg mixture and fold to combine.  Pour the batter into the prepared baking dish.
5.  Bake in the preheated oven until a tester comes out clean, 30 to 40 minutes.  Let cool slightly and prepare the sauce.
6.  To make caramel sauce:  In a small saucepan combine the brown sugar, 1/3 cup butter, and evaporated milk.  Cook over medium heat and bring to boil.  Turn heat down and simmer for 5 minutes, stirring occasionally.  Remove from heat and stir in the vanilla.  Pour the sauce over individual servings of warm cake.

Source:  allrecipes.com

No-Cream Creamy Basil Spinach Soup

YIELD: SERVES 4-6

from: Mel's Kitchen Cafe

Plan ahead since the recipe calls for cooked chicken - or just leave it out (like I've done a time or two - makes a delicious, vegetarian dish).

INGREDIENTS

         1 tablespoon olive oil

         1 clove garlic, crushed

         1 large or 2 medium leeks, green parts trimmed and discarded, white parts washed well and chopped

         2 medium zucchini, ends trimmed, and chopped (about 4 cups total)

         1 teaspoon salt

         1/2 teaspoon pepper

         2 cups low-sodium chicken stock

         2 tablespoons fresh basil

         2-3 cups fresh spinach, coarsely chopped

         1-2 cups cooked chicken

        

DIRECTIONS

  In a saucepan, heat the olive oil and add the garlic, leeks and zucchini. Stir in the salt and pepper. Cook, stirring often, 3-4 minutes, until the leeks have softened. Add 1 cup of the broth, cover and cook, stirring every once in a while, until the zucchini is falling apart and very tender, 8-10 minutes.

Transfer the mixture to a blender and add the basil. Carefully blend (in                     batches if needed). Pour the soup back into the pot. Stir in the remaining 1 cup of chicken broth. Stir in the chopped spinach and cooked chicken and cook until heated through, 4-5 minutes.

Maria's notes:  I made this soup thinking I would just have it for lunch that week.  I came home from a meeting one evening after everyone had eaten.  I decided to heat up a bowl of this soup.  Trey wanted to taste it.  I was so surprised because he asked for his own bowl.  He LOVED it.  He asked what was in it and when I told him he said, "I don't like zucchini or spinach--except for in this soup!"

Basic Sweet Dough

I use this recipe when I make rolls.  It is from a little recipe book that came with my KitchenAid Mixer.

3/4 C milk

1/2 C sugar

1 1/4 tsp salt

1/2 C butter or margarine

2 packages active dry yeast (4 1/2 tsp)

1/3 C warm water

3 eggs, room temperature

5/1/2 - 6 1/2 C flour

Place milk, sugar, salt, and butter in small saucepan.  Heat over low heat until butter melts and sugar dissolves.  Cool to lukewarm.

Dissolve yeast in warm water in warmed mixer bowl.  Add lukewarm milk mixture, eggs, and 5 cups flour.  Attach bowl and spiral dough hook to mixer.  Turn to speed 2 and mix about 2 minutes.

Continuing on speed 2, add remaining flour, 1/2 C at a time, and mix about 1 1/2 minutes, or until dough starts to clean sides of bowl.  Knead on speed 2 about 2 minutes longer.

Place dough in greased bowl, turning to grease top.  Cover.  Let rise in warm place, free from draft, about 1 hour, or until doubled in bulk.  

Punch dough down and shape as desired for rolls or coffee cakes.  

I then let my rolls rise for another hour.  I bake my rolls at 350 degrees for about 15 minutes or until golden brown.

Celery Casserole

1/3 cup almonds, slivered

4 1/2 cups celery, in 1/8" slices

1 T butter, melted

1/2 teaspoon salt

1/2 cup water

1 can (10 oz) cream of chicken soup

1 cup canned mushrooms, sliced

1 can (6 oz) water chestnuts, sliced

1 can (2 oz) pimento

1/2 cup bread crumbs

2 T butter, in pieces

Toss almonds and melted butter.  Bake at 350 just until golden.  Set aside.

Simmer celery in salt water for 6 minutes (until crispy tender).  Drain.  Put in buttered 2 quart casserole dish.

Combine soup concentrate, mushrooms, water chestnuts, and pimento.  Pour over celery.

Sprinkle with bread crumbs and almonds.  Dot with butter.

Bake at 350 for 20 minutes (until bubbling and brown).

Apple Sauce Stack Cake

1 C butter
2 C sugar
4 eggs
2 T milk or cream
4 or 5 C flour
4 tsp baking powder
2 tsp vanilla

Cream butter and sugar.  Add eggs and beat well.  Add flour, baking powder and vanilla.  Mix all together.

Make into 8 balls--same size.  Bake in round cake pans.  Put a ball of dough in pan and use hand to press the ball out to fit the pan.  Cook about 12 to 15 minutes at 350 degrees.  Remove from pans and cool. Spread applesauce between layers.  Make cake four layers high.  The applesauce should be thick.

by:  Velma Tyler Glenn

Pumpkin Bundt Cake

1 package yellow cake mix

1 package (3.4 oz) instant butterscotch pudding mix

4 eggs

1/4 C water

1/4 C vegetable oil

1 C canned pumpkin

2 tsp pumpkin pie spice

whipped cream, optional

In a large mixing bowl, combine the first seven ingredients.  Beat on low speed for 30 seconds; beat on medium for 4 minutes.  Pour into a greased and floured 10 inch fluted tube pan.  Bake at 350 degrees for 50-55 minutes or until a wooden toothpick inserted near the center comes out clean.  Cool in pan for 15 minutes before removing to a wire rack to cool completely.  Serve with whipped cream if desired.

Applesauce Cake

1 Yellow Cake  Mix
1 can applesauce (about 1 3/4 cups)
3 eggs

1/3 cup sugar
1 T cinnamon

Combine and mix the cake mix, applesauce and eggs.  In separate bowl combine sugar and cinnamon.  Grease only a bundt pan.  In bundt pan, layer the 2 mixtures starting with the sugar mixture and ending with the cake mixture.  Bake at 350 degrees for 35 minutes.  Let cool in pan.  Remove and serve.

Cherise gave me this recipe many years ago.

Chocolate Bundt Cake

12-15 ServingsPrep: 10 min. Bake: 55 min. + cooling

Ingredients

• 1 package chocolate cake mix (regular size)
• 1 package (3.9 ounces) instant chocolate pudding mix
• 3 tablespoons baking cocoa
• 1-3/4 cups milk
• 2 eggs
• 2 cups (12 ounces) semisweet chocolate chips
• Confectioners' sugar

Directions

• In a large bowl, combine the cake and pudding mixes, cocoa, milk and
• eggs. Beat on low speed for 30 seconds. Beat on medium for 2
• minutes. Stir in chocolate chips.
• Pour into a greased and floured 10-in. fluted tube pan. Bake at
• 350° for 55-60 minutes or until a toothpick inserted near the
• center comes out clean. Cool for 10 minutes; remove from pan to a
• wire rack to cool completely. Dust with confectioners' sugar if
• desired. Yield: 12-15 servings.

Sweet Baked Ham

From Mel's Kitchen Cafe - Ok, the cut of ham is really important here. You do not (and I repeat, do not!) want a spiral sliced ham or else it will be very, very dry. Look for a cut of ham that is not sliced and still has the bone-in. The best cut I've found is a butt or shoulder cut (might be labeled shank, also). You can make a larger ham than 5-7 pounds, but be aware you'll need a larger pot to accommodate the ham (and will increase the sugar/mustard mixture accordingly). My friend, Mel, that gave me the recipe, boils her ham in a huge pot outside on her propane stove (like a camp chef-type stove). I only had my classic stovetop available and used my biggest pot with the 5-7 pound ham. Also, the ham can be boiled and shredded a few days in advance of baking in the oven in order to save time. Finally, take care not to boil the ham TOO long or you'll end up with ham jerky and you don't want that. If you are worried about time, err on the side of taking it out at 2 hours (even if it means you are having to cut part of the ham away from the bone instead of it falling away). It should still be very tender. Larger hams will definitely need the longer boiling time.

Ingredients

• 5-7 pound precooked bone-in ham (see note!)
• White distilled vinegar (around 1-3 cups)
• Water
• 1 cup brown sugar
• 1 1/2 tablespoons ground dry mustard

Directions

1. Place the ham in a large pot and cover with 2 parts water to 1 part vinegar until the ham is covered by at least an inch or two of liquid. Bring to a boil and cook, boiling vigorously, for 2-3 hours, until the meat easily falls off the bone. Liquid will most likely splash out during cooking if your pot is as full as mine so take care that the hot liquid doesn't splash on anyone nearby. Once the water/vinegar came to a rolling boil, I lowered the heat to a bit above medium. It maintained the vigorous boil but didn't splash as much. Be prepared that due to the vinegar in the recipe, it is going to smell like vinegar as it boils. I opened a window and turned on the vent above my stove and all was good in the world. My friend, Mel, who gave me the recipe, boils her ham outside on a camp chef-like stove. Great option if you have one.
2. After the allotted time, carefully remove the ham from the pot, discarding the liquid, and let it cool until it is easier to remove the meat from the bones. Shred the ham, discarding the fat and bones, and place half in a 9X9-inch baking dish (or a similar size). In a small bowl, stir together the brown sugar and mustard. Sprinkle half of this mixture over the ham. Layer the rest of the ham on top and sprinkle with the remaining sugar/mustard mixture. Cover the dish tightly with foil and bake at 325 degrees for 1 hour.

Terrific Truffles

18 oz. package of oreos
8 oz cream cheese softened
Dipping chocolate (candy coating chocolate)

1. Crush oreos in a food processor or by hand with a rolling pin in a ziplock bag.

2. Using a fork, and then I just used my hands, mix the oreo crumbs with the cream cheese in a large mixing bowl.

3. Roll mixture into 1 inch balls, and put on a baking sheet.  Put in the freezer for 2 hours.

4. Put dipping chocolate (the candy coating kind in the baking section) in a microwave safe bowl.  Heat until chocolate is melted.

5. Use a toothpick to dip the frozen balls in the melted chocolate. Place on wax paper to harden. Store truffles in an air tight container in the fridge.

Fresh Green Bean Salad with Balsamic Dressing

From Mel's Kitchen Cafe

YIELD: SERVES 4-6 AS A SIDE DISH

The desired tenderness of the green beans is a personal preference so check them often while cooking to make sure they don't overcook (or stay too crunchy). Even though the leftovers of this salad don't look quite as appealing (the dressing softens everything up and cold bacon looks a little gnarly), it definitely ranks up there with my favorite leftovers to snatch at lunchtime.

INGREDIENTS

• 2 pounds fresh green beans, ends trimmed if desired
• 1 pint cherry or grape tomatoes, halved
• 1/4 cup olive oil
• 3 tablespoons freshly squeezed lemon juice (from about 2-3 lemons)
• 3 tablespoons balsamic vinegar
• 1/4 teaspoon salt
• 1/4 teaspoon garlic powder
• 1/8 teaspoon pepper
• 4 ounces feta cheese
• 6-8 strips bacon, cooked and crumbled

DIRECTIONS

1. Bring a large pot of water to a boil. Add 1 teaspoon salt. Cook green beans until tender, 5-10 minutes. While they cook, prepare a large bowl with an ice water bath. Immediately drain the beans into a colander (or scoop them out with a slotted spoon) and place the drained beans in the ice water for a few minutes to stop the cooking. This will keep them bright green and perfectly tender.
2. Drain the beans and pat them dry. Toss them in a bowl with the tomatoes.
3. For the dressing, whisk together the olive oil, lemon juice, vinegar, salt, garlic powder, and pepper. Pour the mixture over the green beans and toss to coat. Cover the bowl and chill for at least an hour or up to 3 hours before ready to serve.
4. Stir in the feta cheese and bacon right before serving. Serve chilled or at room temperature.

Maria's notes:  Yum!  I was determined that this year I would do something with my green beans besides canning them.  I decided to scour the garden to see if I could find enough to try out this salad, and I did.  I LOVE IT!  Haven't tried it on any of my family yet as it just finished chilling, but I'm willing to eat it all myself.  I think I will keep the bacon separate and just sprinkle it on top of each serving so it stays crisp.

Homemade Yogurt

Here is the way I did the yogurt in the crock pot.  I really turned out great!  The younger two kids really liked it.  I do sprinkle a little smidgen of sugar in mine.  Adelaide likes a little honey.  I put fresh raspberries and blueberries on mine while Adelaide likes fresh strawberries! 

 

I have only made this twice and it has worked great both times!

 

(I think that the crockpot I use is six quarts.)

 

1 gallon whole milk

1/2 cup yogurt with fat in it.  Don't use fat free!  Check also on the label to make sure it has live cultures.  I used plain Yoplait once and then a full fat organic one that I got at Trader Joes down here.

You also will need a candy thermometer.  I got one at Walmart for like six bucks.

 

Pour the milk into the crockpot.  Cook on low for about five hours until the temperature of the milk reaches 180 Degrees. (Mine takes about 4 1/2 hours.  I'm sure crockpots will vary!)

 

Let milk sit until the temperature reaches 105 degrees.  This can take several hours!

 

Once the temperature reaches 105 put a 2-3 cups of the warm milk in a bowl and whisk in the yogurt.  Pour into the crockpot with the rest of the milk and whisk together.  Wrap the crockpot in a large bath towel and place in the oven.  (You'll need to take out an oven rack!)  Leave in the oven overnight.  No you don't need to have the oven on.  It just keeps it out of drafts. 

 

In the morning you have yogurt!  You can save 1/2 cup of this yogurt as a starter for your next batch. 

Loriann

Slow Cooker, Pumpkin Pie Steel-Cut Oatmeal

Servings: 7 (3/4-cup) servings

Ingredients

• 1-3/4 cups unsweetened almond milk (or other dairy or non-dairy milk) (I used a can of lite coconut milk)
• 1-1/2 cups water
• 1 cup uncooked steel-cut oats (gluten-free, if desired)
• 1/4 cup maple syrup (may substitute other preferred sweetener) I used pure maple syrup but I'm sure you can find something to substitute!
• 3/4 cup pumpkin puree (unsweetened,unflavored)
• 1/2 cup unsweetened applesauce (or one apple, peeled, cored, and grated)
• 1 teaspoon vanilla
• 1-2 tablespoons pumpkin pie spice
• 1 tablespoon ground chia or flax seeds
• 1/4 teaspoon salt
• 1-1/2 tablespoons butter, cut into 5-6 pieces (optional)
• Optional garnishes: chopped nuts, raisins, maple syrup, brown sugar, additional milk or butter.  I put a little half and half on mine.  I also us the half and half to reheat in the microwave!

Directions

Coat inside of 3-1/2 quart (or larger) slow cooker with cooking spray. Add all ingredients (except optional toppings) to slow cooker, using 1 tablespoon pumpkin pie spice. Stir, cover, and cook on low for  approx. 5 hours, or until oats are cooked & softened, but edges haven't browned. (Slow cooker times may vary.) Taste and stir in more pumpkin pie spice, if desired. Spoon oatmeal into bowls; add optional toppings, if desired. Store leftovers in refrigerator. Freezes well.

Alternative slow cooker method for extended cooking time without over-browning the edges: Insert a heat-tolerant bowl inside the slow cooker; coat inside of bowl with cooking spray. Add all ingredients (except optional toppings) to the bowl; stir to combine. Pour water into the slow cooker on the outside of the bowl so that the water fills approx. halfway up the sides of the bowl. Put the cover on the slow cooker, and cook on low for up to 8 hours.

To reheat single servings: Put 1-cup cooked oatmeal in microwave proof bowl. Add 1/3 cup milk. Microwave on high for 1 minute; stir. Continue cooking for another minute, or until hot. (If frozen, microwave longer at half power.)

Recipe may be doubled in 6-quart or larger slow cooker. Increase cooking time 1 hour.

from Loriann

Slow Cooker, Apple Cinnamon Steel-Cut Oatmeal

Servings: 7 (3/4-cup) servings

Ingredients

• 2 apples, peeled, cored, cut into 1/2-inch pieces (2-1/2 to 3 cups chopped)
• 1-1/2 cups fat-free milk (or substitute non-diary alternative like almond milk)
• 1-1/2 cups water
• 1 cup uncooked steel-cut oats
• 2 tablespoons brown sugar (or substitute maple syrup or other desired sweetener)
• 1-1/2 tablespoons butter, cut into 5-6 pieces (optional)
• 1/2 teaspoon cinnamon
• 1 tablespoon ground flax seed
• 1/4 teaspoon salt
• Optional garnishes: chopped nuts, raisins, maple syrup, additional milk or butter

Directions

Coat inside of 3-1/2 quart (or larger) slow cooker with cooking spray. Add all ingredients (except optional toppings) to slow cooker. Stir, cover, and cook on low for approx. 7 hours (slow cooker times can vary). Spoon oatmeal into bowls; add optional toppings, if desired. Store leftovers in refrigerator. Freezes well.

To reheat single servings: Put 1-cup cooked oatmeal in microwave proof bowl. Add 1/3 cup fat-free milk. Microwave on high for 1 minute; stir. Continue cooking for another minute, or until hot.

Recipe can be doubled in 6-quart or larger slow cooker. Increase cooking time 1 hour.

from Loriann

Slow Cooker, Eggnog Cranberry Steel-Cut Oatmeal

Servings: 7 (3/4-cup) servings

Ingredients

• 2 cups eggnog
• 2 cups water
• 1 cup uncooked steel-cut oats (gluten-free, if desired)
• 1/2 cup dried cranberries (craisins)
• 1/4 teaspoon salt
• 1 tablespoon chia seeds or ground flax seeds
• Optional toppings: chopped nuts, additional dried cranberries, additional eggnog, sprinkled with nutmeg or cinnamon

Directions

Coat inside of 3-1/2 quart (or larger) slow cooker with cooking spray. Add all ingredients (except optional toppings) to slow cooker. Stir, cover, and cook on low for  approx. 5 hours, or until oats are cooked & softened, and edges have browned. (Slow cooker times may vary.) Spoon oatmeal into bowls; add optional toppings, if desired. Store leftovers in refrigerator. Freezes well.

Alternative slow cooker method for extended cooking time without burning the edges: Insert a heat-tolerant bowl inside the slow cooker; coat inside of bowl with cooking spray. Add all ingredients (except optional toppings) to the bowl; stir to combine. Pour water into the slow cooker on the outside of the bowl so that the water fills approx. halfway up the sides of the bowl. Put the cover on the slow cooker, and cook on low for up to 7 hours.

To reheat single servings: Put 1-cup cooked oatmeal in microwave proof bowl. Add 1/3 cup milk. Microwave on high for 1 minute; stir. Continue cooking for another minute, or until hot. (If frozen, microwave longer at half power.)

Recipe may be doubled in 6-quart or larger slow cooker. Increase cooking time 1 hour.

from Loriann

Roasted Pork Shoulder

Ingredients:

• 1 boneless pork shoulder (about 4 pounds), skin on
• 4 garlic cloves, smashed
• 1 handful fresh oregano
• 4 tablespoons Kosher salt (1 tablespoon for every pound of meat) I ONLY USE 1 TBSP.  More is too much.  Be sure you use Kosher salt.  It is better!
• 1 tablespoon coarsely ground black pepper
• 3 tablespoons vegetable oil I use olive oil
• 2 tablespoons white wine vinegar

Directions

Place the pork, fat-side up, in a roasting pan fitted with a rack insert, and using a sharp knife, score the surface of the meat with small slits. Mash the garlic, oregano, salt, and pepper into a paste on a cutting board with the flat side of a knife; place the adobo in a bowl and stir in the oil and vinegar. Rub the garlic paste all over the pork, being sure to get into the incisions so the salt can penetrate the meat and pull out the moisture - this will help form a crust on the outside when cooked. Cover the pork with plastic wrap and marinate in the refrigerator for at least 3 hours or up to overnight.

Allow the meat to sit at room temperature for 30 minutes before cooking. Preheat the oven to 350 degrees F.

Roast the pork for 3 hours, uncovered, until the skin is crispy-brown. Let the meat rest on a cutting board for 10 minutes before slicing.

 

This is really good!  Make sure that you let it sit for several hours in the refrigerator.  I usually put it in the refrigerator early in the morning.  You MUST use fresh oregano!  It makes your house smell yummy all day!

 

 The best use I have found for this mixture is on pork chops.  I put it on boneless chops and let it sit all day then grill it!  YUM!  My family likes the chops because you get more of the flavor from the coating on the outside!  I do like to use the pork for a green chile stew that I make.  

 

Loriann

Green Chile Stew

Ingredients: 2 1/2 pounds boneless pork loin, cut into 3/4-inch cubes 1 (14.5 ounce) can diced tomatoes, drained 2 (7 ounce) cans diced green chiles 2 yams, peeled and cut into 1/2-inch pieces 4-5 red potatoes, peeled and cut into 1/2-inch pieces 1 can black beans, drained 1 can kidney beans, drained 1/2 onion, coarsely chopped

5 cloves garlic, minced 1 1/2 teaspoons ground cumin 1 teaspoon dried oregano 1 teaspoon salt ground black pepper to taste 1 tablespoon hot pepper sauce 1 cup frozen corn 3 cans chicken broth 1/2 cup shredded Cheddar cheese

DIRECTIONS:

1.

Combine the pork, tomatoes, green chiles, yams, potatoes, beans, onion, garlic, cumin, oregano, salt, black pepper, and hot pepper sauce in a slow cooker.  Pour in broth. Cover, and cook on Low until the pork is very tender, 6 to 7 hours.

2.

Stir in the frozen corn, recover, and cook until the corn is hot, 10 to 15 minutes. Sprinkle with shredded Cheddar cheese to serve.   This is a revised version of the recipe I found.  You can do it like this OR don't use the roast as it says.  When I make the pork shoulder roast I make an extra one.  Towards the end of the cooking time I cut up the left-over roast and put it into the crock pot to heat up.  from Loriann

Black Bean Soup

Ingredients

• 10 slices bacon, finely chopped
• 2 medium onions, chopped (about 2 1/2 cups)
• 6 garlic cloves, pressed
• 1 (14 1/2-ounce) can reduced-sodium chicken broth
• 1 1/2 cups canned chopped tomatoes
• 2 tablespoons ketchup
• 2 teaspoons Worcestershire sauce
• 1 tablespoon chili powder (I use a chipotle chili powder that is quite hot.  I only use 2 tsp.) 
• 4 (15 1/2-ounce) cans black beans, drained but not rinsed
• Kosher salt and freshly ground black pepper
• 1 bunch cilantro
• juice of 1/2 lime
• Thinly sliced scallions, for garnish
• Sour cream, for garnish
• Grated cheddar, for garnish

Directions

Put the bacon into a large heavy pot and place it over medium heat. Cook until it starts to give up its fat, about 4 minutes. Stir in the onions and cook, stirring, until they start to turn translucent, about 4 minutes. Stir in the garlic and cook until you can smell it, about 1 minute. Add the broth, tomatoes, ketchup, Worcestershire, and chili powder. Stir in the beans, turn the heat to high and bring to a boil. Adjust the heat so the soup is bubbling gently and cook 10 minutes. Season with salt and pepper.

Meanwhile, pick off all the thick stems from the cilantro. Wash it and shake dry. Chop the cilantro coarsely and stir it into the soup when it has been simmering 10 minutes. cook until the soup is thickened, about 5 minutes. Stir in the lime juice. Serve with the garnishes.

 

This is YUMMY!  It makes up quickly when you use canned beans or you could use some black beans that you've done yourself!!

from Loriann

 

Crock Pot Ham Potato and Leek Soup

Crock pot ham potato and leek soup

 

1 onion, finely diced

2-3 stalks celery, diced

2 leeks, diced (If you haven't used leeks before just use the white end.  Be SURE you pull back the sections and wash them.  They get lots of dirt in-between!)

2 cups water

2 cans chicken broth (Or more.  I use whatever it takes to cover the ingredients in the crock pot.)

5 large potatoes, diced (Or more.  I use red or the gold ones.  I don't use russets very often.)
1 tsp. salt

3/4 tsp. dill weed (Yes dill!  Don't leave it out!)

3/4 tsp. black pepper

1/2 c. all-purpose flour

1 cube butter

2 cups half-and-half cream

1 12 ounce can evaporated milk

1 thick slice smoked ham diced

grated sharp white cheddar cheese

 

Sauté onion, celery and leeks until translucent.  Place in crock pot with potatoes, water, broth, and seasonings.  Cook on high for and hour and then turn to low.  Cook 6-7 more hours.  Make a rue out of the butter and flour.  (Melt butter and add in flour.  Mix well.)  Add in half-and-half.  Cook over medium heat until mixture thickens and starts to bubble.  Stir in evaporated milk.  Heat.  Pour over all ingredients in the crock pot.  Add in the ham.  Cook on low about another half an hour.  Stir in cheese and cook until melted. 

from Loriann

Orzo with Parmesan and Basil

Ingredients: 2 tablespoons butter (I don't use that much. Just enough to sauté the orzo.) 1 cup uncooked orzo pasta 1 (14.5 ounce) can chicken broth 1/2 cup grated Parmesan cheese

1/4 cup chopped fresh basil salt and pepper to taste 2 tablespoons chopped fresh basil

DIRECTIONS:

1.	Melt butter in heavy skillet over medium-high heat. Stir in orzo and saute until lightly browned.
2.	Stir in chicken stock and bring to boil. Cover. Reduce heat and simmer until orzo is tender and liquid is absorbed, about 15 - 20 minutes. (Closer to 15)
3.	Mix in Parmesan cheese and basil. Season with salt and pepper. Transfer to shallow bowl. Garnish with basil sprigs. from Loriann

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