My three favorite fall recipes:

[Barnum]

There are only 10 days left before "winter Lent," so time for my people to start pigging out. This week I'm going to make tons of my three favorite holiday recipes, give them to all of my friends, neighbors, etc.

Here they are:

_________________________

BAKLAVA:

1. Layer and butter a dozen phyllo pastry sheets into a baking ban, and then top them with a "mixture of ground nuts and stuff", a little sugar, and cinnamon.

Phyllo - A very thin pastry dough that is very hard to make from scratch (I've tried). Your best bet is to search for it in an ethnic grocery that specializes in Mediterranean cuisine. You can get it frozen in just about any grocery store, but it's not nearly as good as the real stuff.

Ground nuts and stuff - Soak 12 dried calamyra figs, diced 1/4-inch in a dark rum in a large bowl for at least 30 minutes and up to 2 hours. Spread a cup and a half each of walnuts and almonds out on a baking sheet and toast until darkened and fragrant, about 8 to 10 minutes. Cool. Toss the nuts, chocolate, sugar, and cinnamon with the figs and the rum.

Butter - To traditionally prepare the butter, bring the butter to a simmer over low heat. Skim and discard the "gunk" that rises to the top until the butter is clear, about 8 to 10 minutes.

2. Before baking, cut the baklava with a sharp knife into squares. Do not cut all the way through until after the baklava is baked.

3. Bake the baklava until light brown and cooked through, about 1 hour. Raise the temperature to 450 degrees F and bake until golden crisp, about 5 to 8 more minutes.

4. Pour on the syrup. As the hot syrup douses the baklava fresh out of the oven, it boils again and thickens by evaporation. It is then ready to cool down until ready to serve, or to refrigerate and serve later.

Syrup - They traditional syrup is equal parts sugar and water boiled to a syrup consistency and then mixed with honey, cinnamon and cloves. Grandma also likes to add a little rum.

________________________

PUMPKIN JUICE:

-2 cups of pumpkin, chopped up into chunks

-2 cups of apple juice

-½ cup of pineapple juice

-1 teaspoon of honey

-Cinnamon, Ginger, Nutmeg, and Allspice

Directions:

Step 1: Juice the pumpkin pieces by squeezing through a cheesecloth or using a juicer if you have one.

Step 2: Pour the pumpkin juice, apple juice, and pineapple juice into a blender.

Step 3: Add the honey (start with 1 teaspoon; you can add some later) to the juices and blend thoroughly.

Step 4: Add your spices (to taste). This might take some experimentation to get right.

Step 5: Chill your pumpkin juice or serve iced . . . or serve it hot like cider (hot is better!).

_________________________

HOLIDAY ACORNS:

A Holiday Acorn is a "donut hole" topped with chocolate icing and nuts with a pretzel for a stem . . . so that it looks like an acorn.

***

You probably should just go out and buy the donut holes, but if you insist . . .

I've made them from scratch three times now. Waaaaaay too much trouble, but they are oh so good.

2 c. scalded milk, cooled

2 cakes compressed yeast

1/2 c. sugar

1 tsp. vanilla

6 egg yolks, beaten

1/2 c. butter, melted

1/2 tsp. salt

About 6 c. flour

Mix all ingredients and enough flour to make a soft dough, but not too stiff. Let rise, then roll out and cut with a donut cutter. Let rise again until doubled. Fry in oil.

Dip donuts in a glaze and put on rack to harden.

***

The Glaze.

If you insist on making your own donuts (or you buy plain cake donuts--that's what I did), here is a recipe for the glaze:

Blend 2 cups sifted powdered sugar with 1/3 cup milk and 1 teaspoon pure vanilla. Stir until smooth.

***

Once the donut hole is done and cooled, cover the top with chocolate frosting.

If you want to make the frosting (which is what I did):

6 Tablespoons of butter or margarine (softened)

1/2 Cups of powdered cocoa

2-2/3 Cups of powdered sugar

1/3 Cups of whole milk

1 Teaspoon of vanilla

1. Using an electric mixer (or by hand), beat butter at medium speed until it is fluffy.

2. Add cocoa and sugar alternately with milk

3. Beat until the mixture is spreading consistency

4. Add vanilla and blend well

***

Gently cover the top with ground nuts, getting them to stick in the frosting.

Insert the pretzel stem.

Done!

[Barnum]

There are only 10 days left before "winter Lent," so time for my people to start pigging out. This week I'm going to make tons of my three favorite holiday recipes, give them to all of my friends, neighbors, etc.

Here they are:

_________________________

BAKLAVA:

1. Layer and butter a dozen phyllo pastry sheets into a baking ban, and then top them with a "mixture of ground nuts and stuff", a little sugar, and cinnamon.

Phyllo - A very thin pastry dough that is very hard to make from scratch (I've tried). Your best bet is to search for it in an ethnic grocery that specializes in Mediterranean cuisine. You can get it frozen in just about any grocery store, but it's not nearly as good as the real stuff.

Ground nuts and stuff - Soak 12 dried calamyra figs, diced 1/4-inch in a dark rum in a large bowl for at least 30 minutes and up to 2 hours. Spread a cup and a half each of walnuts and almonds out on a baking sheet and toast until darkened and fragrant, about 8 to 10 minutes. Cool. Toss the nuts, chocolate, sugar, and cinnamon with the figs and the rum.

Butter - To traditionally prepare the butter, bring the butter to a simmer over low heat. Skim and discard the "gunk" that rises to the top until the butter is clear, about 8 to 10 minutes.

2. Before baking, cut the baklava with a sharp knife into squares. Do not cut all the way through until after the baklava is baked.

3. Bake the baklava until light brown and cooked through, about 1 hour. Raise the temperature to 450 degrees F and bake until golden crisp, about 5 to 8 more minutes.

4. Pour on the syrup. As the hot syrup douses the baklava fresh out of the oven, it boils again and thickens by evaporation. It is then ready to cool down until ready to serve, or to refrigerate and serve later.

Syrup - They traditional syrup is equal parts sugar and water boiled to a syrup consistency and then mixed with honey, cinnamon and cloves. Grandma also likes to add a little rum.

________________________

PUMPKIN JUICE:

-2 cups of pumpkin, chopped up into chunks

-2 cups of apple juice

-½ cup of pineapple juice

-1 teaspoon of honey

-Cinnamon, Ginger, Nutmeg, and Allspice

Directions:

Step 1: Juice the pumpkin pieces by squeezing through a cheesecloth or using a juicer if you have one.

Step 2: Pour the pumpkin juice, apple juice, and pineapple juice into a blender.

Step 3: Add the honey (start with 1 teaspoon; you can add some later) to the juices and blend thoroughly.

Step 4: Add your spices (to taste). This might take some experimentation to get right.

Step 5: Chill your pumpkin juice or serve iced . . . or serve it hot like cider (hot is better!).

_________________________

HOLIDAY ACORNS:

A Holiday Acorn is a "donut hole" topped with chocolate icing and nuts with a pretzel for a stem . . . so that it looks like an acorn.

***

You probably should just go out and buy the donut holes, but if you insist . . .

I've made them from scratch three times now. Waaaaaay too much trouble, but they are oh so good.

2 c. scalded milk, cooled

2 cakes compressed yeast

1/2 c. sugar

1 tsp. vanilla

6 egg yolks, beaten

1/2 c. butter, melted

1/2 tsp. salt

About 6 c. flour

Mix all ingredients and enough flour to make a soft dough, but not too stiff. Let rise, then roll out and cut with a donut cutter. Let rise again until doubled. Fry in oil.

Dip donuts in a glaze and put on rack to harden.

***

The Glaze.

If you insist on making your own donuts (or you buy plain cake donuts--that's what I did), here is a recipe for the glaze:

Blend 2 cups sifted powdered sugar with 1/3 cup milk and 1 teaspoon pure vanilla. Stir until smooth.

***

Once the donut hole is done and cooled, cover the top with chocolate frosting.

If you want to make the frosting (which is what I did):

6 Tablespoons of butter or margarine (softened)

1/2 Cups of powdered cocoa

2-2/3 Cups of powdered sugar

1/3 Cups of whole milk

1 Teaspoon of vanilla

1. Using an electric mixer (or by hand), beat butter at medium speed until it is fluffy.

2. Add cocoa and sugar alternately with milk

3. Beat until the mixture is spreading consistency

4. Add vanilla and blend well

***

Gently cover the top with ground nuts, getting them to stick in the frosting.

Insert the pretzel stem.

Done!

[Barnum]

There are only 10 days left before "winter Lent," so time for my people to start pigging out. This week I'm going to make tons of my three favorite holiday recipes, give them to all of my friends, neighbors, etc.

Here they are:

_________________________

BAKLAVA:

1. Layer and butter a dozen phyllo pastry sheets into a baking ban, and then top them with a "mixture of ground nuts and stuff", a little sugar, and cinnamon.

Phyllo - A very thin pastry dough that is very hard to make from scratch (I've tried). Your best bet is to search for it in an ethnic grocery that specializes in Mediterranean cuisine. You can get it frozen in just about any grocery store, but it's not nearly as good as the real stuff.

Ground nuts and stuff - Soak 12 dried calamyra figs, diced 1/4-inch in a dark rum in a large bowl for at least 30 minutes and up to 2 hours. Spread a cup and a half each of walnuts and almonds out on a baking sheet and toast until darkened and fragrant, about 8 to 10 minutes. Cool. Toss the nuts, chocolate, sugar, and cinnamon with the figs and the rum.

Butter - To traditionally prepare the butter, bring the butter to a simmer over low heat. Skim and discard the "gunk" that rises to the top until the butter is clear, about 8 to 10 minutes.

2. Before baking, cut the baklava with a sharp knife into squares. Do not cut all the way through until after the baklava is baked.

3. Bake the baklava until light brown and cooked through, about 1 hour. Raise the temperature to 450 degrees F and bake until golden crisp, about 5 to 8 more minutes.

4. Pour on the syrup. As the hot syrup douses the baklava fresh out of the oven, it boils again and thickens by evaporation. It is then ready to cool down until ready to serve, or to refrigerate and serve later.

Syrup - They traditional syrup is equal parts sugar and water boiled to a syrup consistency and then mixed with honey, cinnamon and cloves. Grandma also likes to add a little rum.

________________________

PUMPKIN JUICE:

-2 cups of pumpkin, chopped up into chunks

-2 cups of apple juice

-½ cup of pineapple juice

-1 teaspoon of honey

-Cinnamon, Ginger, Nutmeg, and Allspice

Directions:

Step 1: Juice the pumpkin pieces by squeezing through a cheesecloth or using a juicer if you have one.

Step 2: Pour the pumpkin juice, apple juice, and pineapple juice into a blender.

Step 3: Add the honey (start with 1 teaspoon; you can add some later) to the juices and blend thoroughly.

Step 4: Add your spices (to taste). This might take some experimentation to get right.

Step 5: Chill your pumpkin juice or serve iced . . . or serve it hot like cider (hot is better!).

_________________________

HOLIDAY ACORNS:

A Holiday Acorn is a "donut hole" topped with chocolate icing and nuts with a pretzel for a stem . . . so that it looks like an acorn.

***

You probably should just go out and buy the donut holes, but if you insist . . .

I've made them from scratch three times now. Waaaaaay too much trouble, but they are oh so good.

2 c. scalded milk, cooled

2 cakes compressed yeast

1/2 c. sugar

1 tsp. vanilla

6 egg yolks, beaten

1/2 c. butter, melted

1/2 tsp. salt

About 6 c. flour

Mix all ingredients and enough flour to make a soft dough, but not too stiff. Let rise, then roll out and cut with a donut cutter. Let rise again until doubled. Fry in oil.

Dip donuts in a glaze and put on rack to harden.

***

The Glaze.

If you insist on making your own donuts (or you buy plain cake donuts--that's what I did), here is a recipe for the glaze:

Blend 2 cups sifted powdered sugar with 1/3 cup milk and 1 teaspoon pure vanilla. Stir until smooth.

***

Once the donut hole is done and cooled, cover the top with chocolate frosting.

If you want to make the frosting (which is what I did):

6 Tablespoons of butter or margarine (softened)

1/2 Cups of powdered cocoa

2-2/3 Cups of powdered sugar

1/3 Cups of whole milk

1 Teaspoon of vanilla

1. Using an electric mixer (or by hand), beat butter at medium speed until it is fluffy.

2. Add cocoa and sugar alternately with milk

3. Beat until the mixture is spreading consistency

4. Add vanilla and blend well

***

Gently cover the top with ground nuts, getting them to stick in the frosting.

Insert the pretzel stem.

Done!

[Endless Flight]

I take it you like to cook/bake, Barnum? :)

[Endless Flight]

I take it you like to cook/bake, Barnum? :)

[Endless Flight]

I take it you like to cook/bake, Barnum? :)

[Barnum]

I take it you like to cook/bake, Barnum?

It is a diabolical side-effect of sharing my mother's chromosomes. :twisted:

[Barnum]

I take it you like to cook/bake, Barnum?

It is a diabolical side-effect of sharing my mother's chromosomes. :twisted:

[Barnum]

I take it you like to cook/bake, Barnum?

It is a diabolical side-effect of sharing my mother's chromosomes. :twisted:

[Veiled Malice]

If only inheirited genetic memory could be blamed for all diabolic purposes.

The best I can do is chicken fajitas. Maybe I'll share recipies... if I can ever nail down how much chili powder, oregeno, etc. I add each time. I pretty much just wing it each time depending on how much chicken I have.

EDIT: That was not meant as a pun. :D

[Veiled Malice]

If only inheirited genetic memory could be blamed for all diabolic purposes.

The best I can do is chicken fajitas. Maybe I'll share recipies... if I can ever nail down how much chili powder, oregeno, etc. I add each time. I pretty much just wing it each time depending on how much chicken I have.

EDIT: That was not meant as a pun. :D

[Veiled Malice]

If only inheirited genetic memory could be blamed for all diabolic purposes.

The best I can do is chicken fajitas. Maybe I'll share recipies... if I can ever nail down how much chili powder, oregeno, etc. I add each time. I pretty much just wing it each time depending on how much chicken I have.

EDIT: That was not meant as a pun. :D

[zero21]

Ehh, im an ok cook..having a mom with cancer makes eating a self-reliant thing, my best are "dishes" are steak, bbq/grilled chiken & bacon.. :mrgreen: bad health, maybe, but i dont really care

[zero21]

Ehh, im an ok cook..having a mom with cancer makes eating a self-reliant thing, my best are "dishes" are steak, bbq/grilled chiken & bacon.. :mrgreen: bad health, maybe, but i dont really care

[zero21]

Ehh, im an ok cook..having a mom with cancer makes eating a self-reliant thing, my best are "dishes" are steak, bbq/grilled chiken & bacon.. :mrgreen: bad health, maybe, but i dont really care

[Barnum]

Ehh, im an ok cook..having a mom with cancer makes eating a self-reliant thing, my best are "dishes" are steak, bbq/grilled chiken & bacon.. :mrgreen: bad health, maybe, but i dont really care

Awww, I'm so sorry to hear that. I volunteer at a local convalescent center on Sunday nights, and several of my "patients" are chronic chemo patients, so I have some small inkling of what your family is going through. :cry: It must be rough.

But it sounds like you are eating well. I'll send you some baklava, just to be sure.

[Barnum]

Ehh, im an ok cook..having a mom with cancer makes eating a self-reliant thing, my best are "dishes" are steak, bbq/grilled chiken & bacon.. :mrgreen: bad health, maybe, but i dont really care

Awww, I'm so sorry to hear that. I volunteer at a local convalescent center on Sunday nights, and several of my "patients" are chronic chemo patients, so I have some small inkling of what your family is going through. :cry: It must be rough.

But it sounds like you are eating well. I'll send you some baklava, just to be sure.

[Barnum]

Ehh, im an ok cook..having a mom with cancer makes eating a self-reliant thing, my best are "dishes" are steak, bbq/grilled chiken & bacon.. :mrgreen: bad health, maybe, but i dont really care

Awww, I'm so sorry to hear that. I volunteer at a local convalescent center on Sunday nights, and several of my "patients" are chronic chemo patients, so I have some small inkling of what your family is going through. :cry: It must be rough.

But it sounds like you are eating well. I'll send you some baklava, just to be sure.

[zero21]

Tyvm barnum its her second bout with it so im praying she pulls off another miricale..want some bbq chiken? :D

[zero21]

Tyvm barnum its her second bout with it so im praying she pulls off another miricale..want some bbq chiken? :D

[zero21]

Tyvm barnum its her second bout with it so im praying she pulls off another miricale..want some bbq chiken? :D

[Barnum]

I made these tonight. Easy and very yummy!

Chocolate Ravioli:

16 wonton wrappers

1 egg, beaten to blend

1 cup of Nutella

Vegetable oil (for frying)

Powdered sugar for dusting

Line a baking sheet with plastic wrap. Place 1 wonton wrapper on the work surface. Brush the edges of the wrapper lightly with egg. Spoon 1 tablespoon of chocolate-hazelnut spread into the center of the wrapper. Fold the wrapper diagonally in half over the filling and press the edges of the wrapper to seal. Place the ravioli on the prepared baking sheet. Repeat with the remaining wonton wrappers, egg, and Nutella.

Preheat the oven to 200 degrees F. Add enough oil to a heavy large frying pan to reach a depth of 2 inches. Heat the oil over medium heat to 350 degrees F.

Working in batches, carefully add the ravioli to the hot oil and cook until they are golden brown, about 45 seconds per side. Using a slotted spoon, transfer the ravioli to a plate lined with paper towels to drain. Then, transfer the cooked ravioli to another baking sheet and keep them warm in the oven while frying the remaining ravioli. (The fried ravioli can be prepared 1 day ahead. Cool them completely, then cover and refrigerate. Before serving, place them on a baking sheet and rewarm in a preheated 375 degrees F oven just until they are heated through, about 7 minutes.)

Arrange 2 fried ravioli on each plate. Dust the ravioli with powdered sugar.

[Barnum]

I made these tonight. Easy and very yummy!

Chocolate Ravioli:

16 wonton wrappers

1 egg, beaten to blend

1 cup of Nutella

Vegetable oil (for frying)

Powdered sugar for dusting

Line a baking sheet with plastic wrap. Place 1 wonton wrapper on the work surface. Brush the edges of the wrapper lightly with egg. Spoon 1 tablespoon of chocolate-hazelnut spread into the center of the wrapper. Fold the wrapper diagonally in half over the filling and press the edges of the wrapper to seal. Place the ravioli on the prepared baking sheet. Repeat with the remaining wonton wrappers, egg, and Nutella.

Preheat the oven to 200 degrees F. Add enough oil to a heavy large frying pan to reach a depth of 2 inches. Heat the oil over medium heat to 350 degrees F.

Working in batches, carefully add the ravioli to the hot oil and cook until they are golden brown, about 45 seconds per side. Using a slotted spoon, transfer the ravioli to a plate lined with paper towels to drain. Then, transfer the cooked ravioli to another baking sheet and keep them warm in the oven while frying the remaining ravioli. (The fried ravioli can be prepared 1 day ahead. Cool them completely, then cover and refrigerate. Before serving, place them on a baking sheet and rewarm in a preheated 375 degrees F oven just until they are heated through, about 7 minutes.)

Arrange 2 fried ravioli on each plate. Dust the ravioli with powdered sugar.

[Barnum]

I made these tonight. Easy and very yummy!

Chocolate Ravioli:

16 wonton wrappers

1 egg, beaten to blend

1 cup of Nutella

Vegetable oil (for frying)

Powdered sugar for dusting

Line a baking sheet with plastic wrap. Place 1 wonton wrapper on the work surface. Brush the edges of the wrapper lightly with egg. Spoon 1 tablespoon of chocolate-hazelnut spread into the center of the wrapper. Fold the wrapper diagonally in half over the filling and press the edges of the wrapper to seal. Place the ravioli on the prepared baking sheet. Repeat with the remaining wonton wrappers, egg, and Nutella.

Preheat the oven to 200 degrees F. Add enough oil to a heavy large frying pan to reach a depth of 2 inches. Heat the oil over medium heat to 350 degrees F.

Working in batches, carefully add the ravioli to the hot oil and cook until they are golden brown, about 45 seconds per side. Using a slotted spoon, transfer the ravioli to a plate lined with paper towels to drain. Then, transfer the cooked ravioli to another baking sheet and keep them warm in the oven while frying the remaining ravioli. (The fried ravioli can be prepared 1 day ahead. Cool them completely, then cover and refrigerate. Before serving, place them on a baking sheet and rewarm in a preheated 375 degrees F oven just until they are heated through, about 7 minutes.)

Arrange 2 fried ravioli on each plate. Dust the ravioli with powdered sugar.

[Dr Archeville]

Recipe thread, eh? Might as well share some of my faves.

Curried Chicken (or Turkey) Salad

Prep Time: about 20 minutes

Yield: 6 human-scaled servings

2/3 cup mayonnaise (or plain yogurt)

1 teaspoon curry powder

2 cups (approx. 8 oz.) cubed chicken or turkey breast

2 Granny Smith apples, cubed

1 cup red onion, diced

1/2 cup red pepper, diced

1/4 cup almonds, crushed

1/4 cup pecans, crushed

Mix mayonnaise (or yogurt) with curry powder in large mixing bowl until thoroughly blended.

Add all remaining ingredients and toss gently to cover with the dressing.

Refrigerate for 1 hour before eating (to allow flavors to mingle).

Best if eaten within 24 hours, but can be stored for up to 72.

---------------------------------------------------------------------------

Akoori (Indian Scrambled Eggs)

Ingredients:

* 4 large eggs

* 1 large onion

* 1 small tomato

* 1 teaspoon ginger-garlic paste (or, 1/2 teaspoon ginger & 1/2 teaspoon diced garlic)

* 1 tablespoon oil

* salt to taste

Instructions:

* Dice onion finely.

* Dice tomato into small pieces.

* Fry onion in oil until it brown. (Not all onions will brown, however, so be careful not to burn it!).

* Add ginger-garlic paste and tomato and and fry for about 30 sec.

* Add eggs and salt.

* Turn down heat to low.

* Scramble the eggs by stirring until desired consistency is achieved.

* Enjoy while hot!

---------------------------------------------------------------------------

Shrimp Dip

Ingredients

* 2 8 oz. softened cream cheese

* 1 tsp finely chopped onion

* 2 T. ketchup

* 1 T. Worcestershire sauce

* ½ tsp. cayenne pepper

* ½ tsp. black pepper

* ½ tsp. salt

* ½ tsp. Tabasco sauce

* 2 5 oz. chopped salad shrimp (save few whole shrimp to put on top)

Mixed all into ball. Chill in refrigerator for one hour. Serve on crackers.

---------------------------------------------------------------------------

Tortilla Roll-Up Thingies

Ingredients

* Several thin tortillas

* 2 8-oz. packages of cream cheese, softened

* 1 4-oz. can chopped green chiles

* 1 13-oz. jar of salsa, divided in half

* 1/4 cup black olives, pitted and finely diced

* Dash of Tobasco Sauce

* Dash of Worcestershire Sauce

Directions

Blend the cream cheese, chiles, black olives, sauces, and half the jar of salsa together.

Spread a thin layer on the torillas

Roll up and refrigerate for approx. 20 minutes, then cut into pieces about as long as your index finger.

Use the remaining salsa as a dip for the roll-ups.

---------------------------------------------------------------------------

Vegetarian Mashed Brains

Ingredients

* Banana slices

* Strawberry Jelly

* Grape Jelly

Mix equal parts banana slices, strawberry jelly, and grape jelly. Mash together; fingers really are the best tool for this. Don't mash/mix for too long -- you do want to leave it partly 'chunky.'

Optionally, add in banana chips for "crunchy skull pieces."

---------------------------------------------------------------------------

Chicken Meatloaf

Ingredients

* 1 lb. ground chicken

* 1/2 pkg. (5 oz.) frozen chopped spinach, thawed

* 1/2 sweet onion, finely diced

* 1 egg

* 1/2 cup fresh whole grain bread crumbs, finely crumbled

* 1/2 tsp. salt

* 1 tsp. black pepper

* 1 tsp. dried thyme

* 4 oz. feta cheese, crumbled

Mix all ingredients together. Don't be afraid to use your hands!

Pour into meatloaf pan.

Bake in loaf pan at 350 degrees for one hour.

I've tried using ground turkey with it in place of chicken, but for some reason it turned out horrible, both in terms of flavor and texture.

---------------------------------------------------------------------------

Ersatz Brunswick Stew

Ingredients

* 1 batch of Buffalo Chicken Stock (see below)

* 1 can of stewed tomatoes

* 1 can of kidney beans

* 1 can of black beans

* 1 can of creamed corn

* 1 can of Lentil soup

* black pepper to taste

Pour all ingredients into a large pot.

Bring to a boil, then turn down heat and simmer for 15 minutes.

Buffalo Wing Stock

* 2 pounds of bones from buffalo wings

* 3/4 gallons water

* 1 medium red onion, cut into quarters

* 10 baby carrots

* 1 whole clove of garlic, peeled

Place all ingredients into a large pot, cook on high until a few bubbles start to break.

Lower heat to medium/medium low, to maintain a gentle simmer.

Skim the foam/scum off every 10-15 minutes for the first hour, then every 30 minutes each hour after that. Add hot water as needed to keep all bones fully submerged.

Cook time will be 6-8 hours. You'll know it's done when you can take one of the thicker bones out and it bends like it's made of rubber.

Strain and use immediately for Ersatz Brunswick Stew, or cool in a sink full of ice before parking it in the fridge overnight. (Remove the solidified layer of fat the next morning.)

---------------------------------------------------------------------------

Veggie Quiche Cups

(makes 12; serving size 2-3 cups)

1 carton Egg Beaters

1/4 cup diced onion

1/4 cup diced green pepper

1/2 pkg. (5 oz.) frozen chopped spinach, thawed and drained

1/2 tsp. black pepper

1/2 tsp. dried tarragon

4 oz. feta cheese, finely crumbled

1/4 link turkey kielbasa, diced (small pieces!)

* Line 12-cup muffin pan with disposable foil muffin cups.

* Spray each cup with vegetable spray.

* Mix all ingredients except for kielbasa, then evenly distribute in cups.

* Divide kielbasa pieces evenly into muffin cups (can leave on top or push into mixture slightly).

* Bake at 350 for 20 minutes.

Can store in fridge or freezer and pop into microwave for about 30 seconds - 1 minute.

---------------------------------------------------------------------------

Fresh Apple Pound Cake

Beat 3 minutes

* 1 1/3 cups + 2 tbsp. oil

* 2 cups sugar

* 3 eggs

Add

* 3 cups flour

* 1 tsp. salt

* 1 tsp. baking soda

* 2 tsp. vanilla

Fold in

* 3 large apples, chopped in small pieces

* 1 cup chopped pecans

Bake in well-greased and floured tube cake pan 1 hour, 10 minutes at 325.

Cool 20 minutes.

Pour on sauce

Sauce

1 stick butter

1/2 cup brown sugar

2 tsp. milk

Bring to boil and cook 5 minutes on medium heat. While hot pour on cake.

---------------------------------------------------------------------------

Chocolate Fudge Pie

1 & 1/2 cups sugar

pinch of salt

2 eggs slightly beaten

1 Tablespoon vanilla extract

3 Tablespoons cocoa

1 Tablespoon flour

1/3 cup milk

1 stick of margarine melted and cooled

Mix dry ingredients.

Add eggs, milk, vanilla. Mix well.

Add melted margarine. Mix well again.

Pour into an unbaked pie shell.

Bake at 350 for 40-45 minutes.

Don't use the frozen Pet pie shells. For some reason this pie doesn't turn out well using those.

Yes, I love to cook. My fiance loves that. ;)