THANKSGIVING* - Memories...Past, Present & Future

Thanksgiving is just around the corner...are you ready?

Thanksgiving history states that the first gathering among the pilgrims (Fred and Ethel Pilgrim, that is) and the Winnebago Indians, took place in 1621, as previously stated, and was regarded as a harvest festival event though there were few hippies and Jesus Freaks and rock bands at the time.

Following a harsh winter in 1620, followed by a drought, prayers for rain, and a rain that came down like cats and dogs, the autumn harvest festival featured fine foods such as turkey, giblets, gravy, mashed potatoes, lettuce, turnip & pea. Pheasants and swans were also offered and ironically, no one wanted the turkey wishbone at that time, but the kids all fought over the swan's neck.
Thanksgiving history, according to scholars, was an autumn harvest festival and was a time of overeating, dancing, drinking and merriment, which was strictly forbidden by the pilgrims' puritanical religion at the time and doomed all of the participants to an eternal life in hell or a life of wearing those ridiculous costumes with buckles on their shoes, whichever, they individually deemed harsher. The history of Thanksgiving states that pilgrims and Indians played games such as rugby, Native American soccer, badminton and Jarts.

While some Thanksgiving dinners are fraught with peace, love and understanding most are not. Family conflicts, skeletons and unspoken grudges seem to come out during more than one Thanksgiving dinner across America.
In the corner, may be Uncle Fred touching himself or Aunt Lacey getting plastered and over-kissing all the kids. Sibling jealousy, mom likes you best, you never gave me a pony talk all seems to come out before, during or after Thanksgiving dinner.
What is supposed to be a happy time of giving thanks and enjoying the harmony of one another, will mean an expedited trip to the therapist's office shortly thereafter. Besides the internal emotional conflicts going on there may also be a football game on TV and too much alcohol being imbibed in the backroom.
Nothing loosens inhibitions and brings out family drama like a little too much alcohol. But, then again, what would Thanksgiving dinner be without a little fine Mogan David or Ernest & Julio Gallo wine at the table? Everyone knows that the finest wines come from either a box or a big jug.

No Thanksgiving dinner would be complete without first hopping the kids up on sugar, letting them run around like wild Indians and then expecting them to sit quietly at the table and act civilized during this autumn celebration. Yes, Thanksgiving dinner is a time for the kids to fight over the turkey leg, wishbone and mashed potatoes and is good training for many years of Thanksgiving dinners yet to come where they will continue to fail to get their needs met in any significant way and pass on the family drama and trauma to their own kids.

Besides the big Thanksgiving dinner that many partake there is also the Macy's Thanksgiving Day Parade to watch and a professional football game as well. In the parade this year will be a float called the Hindenburg, which will explode on cue and stick to some of the parade-goers like napalm. The Hindenburg float is the brainchild of the oil companies who plan to thwart the development of a hydrogen economy any time soon.
On Thanksgiving Day, there is typically a professional football game, where in year's past viewers have put a buzz on and watched Barry Sanders run for the record books within a sad and pathetic team that would never make the playoffs. Since Sanders has retired, viewers can still watch a sad and pathetic team that will never make the playoffs. Since Fox has taken over both news and sports, there will be two Thanksgiving Day football games this year.

A favorite among Thanksgiving activities is "Chase the Indian with the Musket" that is not only played by children but adults as well. This game symbolizes how after the First Thanksgiving that Europeans would forever thank their red brothers by taking their land, killing them, the pushing the remainders out west and finally into Indian Casinos and Gaming.
Of course Indian Casinos and Gaming is one way for Native Americans to gain reparations from the Caucasians without any formal admission of national guilt or need for recompense or remuneration in any way.

Another Thanksgiving activity is called "Enslave the Indian" where all those dressed like Indians have to do all the cooking and cleaning for the day, while the fat and happy pilgrims belch and watch football on TV. After cooking and cleaning all day, the Indians are finally allowed to eat the scraps.
This Thanksgiving holiday you must strategize before you get to the party. Your pie must be the best, kids the best behaved, you must be the smartest and wittiest and most attractive person there. Remember second place gets the leftovers! You want to claim the drumstick. The most important tip this Thanksgiving holiday is to bring a taser gun and if you feel yourself losing at something, use the taser as needed to achieve victory.

 

 

*The Breakfast Menu*

You know how your mother used to say that breakfast is the most important meal? Well, guess what? She was right! Mom knows best when it comes to appreciating the fact that breakfast is the fuel that keeps us running throughout the day. 

Eating a good breakfast will keep you from getting too hungry, which will help prevent you from over-eating. It is also helpful to those of us who tend to eat when we're not hungry. By keeping your appetite at an even keel, it may in turn help you control your impulse to eat when stress or emotions start to get the best of you. Studies have shown that people -- women in particular -- tend to eat less compulsively, less often when they have eaten breakfast. 

Here's the bottom line: The fuel that keeps our motors running is glucose. Your brain and your nervous system need glucose to work: that means walking, speaking, stretching, typing -- any activity requires this fuel. If you don't supply it, your system resorts to finding stored carbohydrates or it tries to turn fat into glucose. Not good. So why put your body through all this? Instead, do what mom told you and eat that breakfast!

*Breakfast Burritos w/Green Salsa*

Filled with chili seasoned potatoes, chorizo and scrambled eggs, these morning burritos are a fun and lightly spicy breakfast, designed to fill you up and get you excited for the day! Top with green salsa to balance out the richness of the filling with it's tangy, fresh flavor.               

Ingredients

• 2 tablespoons olive oil
• 8 small red potatoes, cut into 1/4 inch slices
• salt and ground black pepper to taste
• 1 tablespoon chili powder
• 1/2 pound bulk chorizo sausage
• 4 burrito-size flour tortillas
• 1 tablespoon butter
• 5 eggs, lightly beaten
• 1 (4 ounce) package cream cheese
• 3 tablespoons chopped fresh cilantro
• 1/4 cup green salsa

Directions

1. Preheat oven to 200 degrees F (95 degrees C).
2. Heat the olive oil in a large skillet over medium-high heat. Place the potato slices in the skillet and season with salt, pepper, and chili powder. Cook until the potatoes are tender, about 10 minutes. Remove from the pan to a baking sheet and put in the warm oven.
3. Stir chorizo into skillet and cook until browned and crumbly, stirring frequently to break apart. Pour off the grease, then place the chorizo in the oven with the potatoes. Wipe the skillet dry with paper towels.
4. Wrap the tortillas with aluminum foil and place in the warm oven.
5. Melt butter in the skillet over medium-low heat. Pour in the eggs and continually stir while cooking. When the eggs are nearly set, mix in the chorizo and potatoes. Add the cream cheese and stir until melted; just before serving, fold in the cilantro.
6. Place the tortillas onto individual plates and spoon the eggs onto the lower half of each. Fold the sides over the filling, then roll the tortillas into a tight cylinder; top with green salsa to serve.

*Bacon Cheese Frittata*

Ingredients

• 6 eggs
• 1 cup milk
• 2 tablespoons butter or margarine, melted
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 1/4 cup chopped green onions
• 5 bacon strips, cooked and crumbled
• 1 cup shredded Cheddar cheese

Directions

1. In a bowl, beat eggs, milk, butter, salt and pepper. Pour into a greased 11-in. x 7-in. x 2-in. baking dish. Sprinkle with onions, bacon and cheese. Bake, uncovered, at 350 degrees F for 25-30 minutes or until a knife inserted near the center comes out clean.

*Old Fashioned Pancakes*

I know that boxed mix is convenient, but every once in a while you need to make this kind of recipe from scratch.

Ingredients for about 12 small pancakes:

1 1/2 cups all-purpose flour

3 1/2 teaspoons baking powder

1 teaspoon salt

1 tablespoon white sugar

1 1/4 cups milk

1 egg

3 tablespoons butter, melted

*Breakfast Enchiladas*

With ham, eggs and plenty of cheese, the enchiladas are flavorful, hearty and fun. Plus, they can be easily assembled the day before.

Ingredients

• 2 cups cubed fully cooked ham
• 1/2 cup chopped green onions
• 10 (8 inch) flour tortillas
• 2 cups shredded Cheddar cheese, divided
• 1 tablespoon all-purpose flour
• 2 cups half-and-half cream
• 6 eggs, beaten
• 1/4 teaspoon salt

Directions

1. Combine ham and onions; place about 1/3 cup down the center of each tortilla. Top with 2 tablespoons cheese. Roll up and place seam side down in a greased 13-in. x 9-in. x 2-in. baking dish.
2. In a bowl, combine flour, cream, eggs and salt if desired until smooth. Pour over tortillas. Cover and refrigerate for 8 hours or overnight.
3. Remove from the refrigerator 30 minutes before baking. Cover and bake at 350 degrees F for 25 minutes. Uncover; bake for 10 minutes. Sprinkle with remaining cheese; bake 3 minutes longer or until the cheese is melted. Let stand for 10 minutes before serving.

*Pancake Breakfast Sandwich*

Ham, cheese, and a fried egg are sandwiched between two buttermilk pancakes and covered with syrup. A great way to use up leftover pancakes!

Ingredients

• cooking spray
• 1 egg
• 1 slice ham
• 2 leftover buttermilk pancakes
• 1 slice Cheddar cheese
• 2 tablespoons maple syrup

Directions

1. Heat frying pan over medium heat and lightly spray with cooking spray. Crack the egg into the pan and break the yolk. Cook the egg to desired firmness. Warm sliced ham in the pan while assembling sandwich.
2. Toast pancakes in toaster and place one pancake on plate. Place egg on top of pancake. Pour 1 tablespoon of maple syrup over egg, place the cheese on top of egg, and a slice of warmed ham on top of the cheese. Top the sandwich with the second pancake and pour another 1 tablespoon of maple syrup over the top of the sandwich.               

*Monte Cristo Sandwich*

"This is the real Monte Cristo sandwich. It has a nice thick batter and is absolutely delicious. Enjoy hot sandwich with currant jelly or make a currant sauce with currant jelly, water and heavy cream."

Ingredients

• 1 quart oil for frying, or as needed
• 2/3 cup water
• 1 egg
• 2/3 cup all-purpose flour
• 1 3/4 teaspoons baking powder
• 1/2 teaspoon salt
• 8 slices white bread
• 4 slices Swiss cheese
• 4 slices turkey
• 4 slices ham
• 1/8 teaspoon ground black pepper
• 1 tablespoon confectioners' sugar for dusting

Directions

1. Heat 5 inches of oil in a deep-fryer to 365 degrees F (180 degrees C). While oil is heating, make the batter: In a medium bowl, whisk together the egg and water. Combine the flour, baking powder, salt and pepper; whisk into the egg mixture until smooth. Set aside in the refrigerator.
2. Assemble sandwiches by placing one slice of turkey on one slice of bread, a slice of ham on another, then sandwich them with the Swiss cheese in the middle. Cut sandwiches into quarters, and secure with toothpicks.
3. Dip each sandwich quarter in the batter so that all sides are coated. Deep fry in the hot oil until golden brown on all sides. Remove toothpicks and arrange on a serving tray. Dust with confectioners' sugar just before serving.

*Asian Quiche*

"This quiche is loaded with bean sprouts, green onions, and just a touch of ginger powder for an Asian twist on this classic egg dish."

Ingredients

• 3 eggs, beaten
• 2 cups bean sprouts
• 2 cups Swiss cheese
• 1/2 cup biscuit baking mix (such as Bisquick®)
• 1 tablespoon garlic powder
• 1/3 cup chopped onion
• 1/2 cup chopped green onion
• 1 cup soymilk
• 2 teaspoons ginger powder
• 1 (9 inch) uncooked pie crust

Directions

1. Line a 9-inch pie plate with the uncooked crust.
2. Combine all ingredients in a large bowl, mixing well. Pour into the prepared pie plate and bake at 375 degrees for 45 minutes.               

*Spinach & Feta Quiche*

Ingredients:
1 pound spinach
1 tablespoons butter to wilt spinach in
6 slices bacon
1/2 onion, diced
12 eggs
salt and freshly ground black pepper to taste
pinch of cayenne
3 oz feta

*Homemade Italian Sausage*

"This is a very versatile Italian sausage which can be used in many different ways. You can take it from mild to hot and it's very easy to use. There are also different options for type of meat to use, like ground chuck or ground turkey (do not use ground beef). If using ground turkey, you'll have to coat your skillet with a little olive or veggie oil before cooking as it has very little fat and will stick to skillet."

Ingredients

• 3 pounds ground pork
• 3 tablespoons red wine vinegar
• 1 tablespoon salt
• 1 tablespoon freshly cracked black pepper
• 1 1/4 tablespoons dried parsley
• 1 tablespoon garlic powder
• 1 tablespoon onion powder
• 1 tablespoon dried basil
• 2 teaspoons paprika
• 2 teaspoons crushed red pepper flakes, or to taste
• 3/4 teaspoon ground fennel seed
• 1/4 teaspoon brown sugar
• 1/8 teaspoon dried oregano
• 1/8 teaspoon dried thyme

Directions

1. Place the pork and red wine vinegar in a mixing bowl. Sprinkle with salt, black pepper, parsley, garlic powder, onion powder, basil, paprika, red pepper flakes, fennel seed, brown sugar, oregano, and thyme. Knead until flecks of spice are evenly distributed through the sausage.
2. Divide the sausage into thirds, and form into 3 logs; wrap each in plastic wrap. Place wrapped sausage into a freezer bag before freezing, or store in refrigerator for at least 12 hours before cooking.

*Creme Brulee French Toast*

A rich, puffy outer crust makes this a French toast recipe well worth the time! It's a perfect choice for preparing the night before a busy morning.                

Ingredients

• 1/2 cup unsalted butter
• 1 cup packed brown sugar
• 2 tablespoons corn syrup
• 6 French bread
• 5 eggs
• 1 1/2 cups half-and-half cream
• 1 teaspoon vanilla extract
• 1 teaspoon brandy-based orange liqueur (such as Grand Marnier®)
• 1/4 teaspoon salt

Directions

1. Melt butter in a small saucepan over medium heat. Mix in brown sugar and corn syrup, stirring until sugar is dissolved. Pour into a 9x13 inch baking dish.
2. Remove crusts from bread, and arrange in the baking dish in a single layer. In a small bowl, whisk together eggs, half and half, vanilla extract, orange brandy, and salt. Pour over the bread. Cover, and chill at least 8 hours, or overnight.
3. Preheat oven to 350 degrees F (175 degrees C). Remove the dish from the refrigerator, and bring to room temperature.
4. Bake uncovered 35 to 40 minutes in the preheated oven, until puffed and lightly browned.

*The Dinner Menu* - "ENTREES"

In some usages, the term dinner has continued to refer to the largest meal of the day, even when this meal is eaten at the end of the day and is preceded by two other meals. In this terminology, the preceding meals are usually referred to as breakfast and lunch. In some areas, this leads to a variable name for meals depending on the combination of their size and the time of day, while in others meal names are fixed based on the time they are consumed. However, even in systems in which dinner is the meal usually eaten at the end of the day, an individual dinner may still refer to a main or more sophisticated meal at any time in the day, such as a banquet, feast, or a special meal eaten on a Sunday.

*Sirloin Steak w/Mushroom Gravy*

Toasting the flour to a light tan color gives this gravy a rich taste and thickness, without overloading on fat. The gravy is thick and can be thinned to taste with additional broth.

Ingredients

• 1/4 cup all-purpose flour
• 1 cup reduced-sodium beef broth
• 1 beef top sirloin steak (1-1/4 pounds)
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 1 tablespoon canola oil
• 1/2 pound sliced fresh mushrooms
• 1 garlic clove, minced
• 1/2 teaspoon dried rosemary, crushed
• 1/8 teaspoon salt
• 1/4 cup sherry or additional reduced-sodium beef broth
• 1 tablespoon butter

Directions

• In a large skillet over medium-high heat, cook and stir flour for 4-5 minutes or until light tan in color. Immediately transfer to a small bowl; whisk in broth until smooth. Set aside.
• Sprinkle beef with salt and pepper. In the same skillet, cook beef in oil over medium heat for 5-6 minutes on each side or until meat reaches desired doneness (for medium-rare, a meat thermometer should read 145°; medium, 160°; well-done, 170°). Remove and keep warm.
• In the same skillet, saute mushrooms until tender. Add the garlic, rosemary and salt; saute 1 minute longer. Stir in the sherry. Stir flour mixture; add to the pan. Bring to a boil; cook and stir for 1 minute or until thickened. Stir in butter until melted. Serve with steak. Yield: 4 servings.

” Seafood Medley*

 Rich, creamy and delicious with flaky and tender orange roughy, this dish is perfect for company.

Ingredients

• 5 cups water
• 2 tablespoons lemon juice
• 1/2 teaspoon salt
• 2 pounds orange roughy fillets
• 1 pound uncooked medium shrimp, peeled and deveined
• 1/2 pound bay scallops
• 2 tablespoons butter
• 3 tablespoons all-purpose flour
• 1 teaspoon chicken bouillon granules
• 1 teaspoon Dijon mustard
• Dash pepper
• 1 cup heavy whipping cream
• 1 cup (4 ounces) shredded Gruyere or Swiss cheese
• Hot cooked pasta

Directions

• In a Dutch oven, bring the water, lemon juice and salt to a boil. Reduce heat; carefully add fillets and cook, uncovered, for 4 minutes. Add shrimp; cook for 3 minutes. Add scallops; cook 3-4 minutes longer or until fish flakes easily with a fork, shrimp turn pink and scallops are firm and opaque. Strain, reserving 1-1/2 cups cooking liquid.
• In a large saucepan, melt butter. Stir in the flour, bouillon, mustard and pepper until smooth. Gradually add cream and reserved liquid. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Stir in the cheese and seafood mixture; heat through. Serve with pasta. Yield: 6 servings.

*Beef Stroganoff*

After the fall of Imperial Russia, the recipe was popularly served in the hotels and restaurants of China before the start of the Second World War. Russian and Chinese immigrants, as well as U.S. servicemen stationed in pre-Communist China, brought several variants of the dish to the United States, which may account for its popularity during the 1950s. It came to Hong Kong in the late fifties, with Russian restaurants and hotels serving the dish with rice, but not sour cream. In the version often prepared in the USA today in restaurants and hotels, it consists of strips of beef filet with a mushroom, onion, and sour cream sauce, and is served over rice or pasta.
This is a fairly lean version, as most similar recipes call for more cream to create a larger volume of sauce. This is something you can easily adjust to your tastes. I like a little thicker version, with just enough sauce to coat the meat and noodles.

*Apple-Cranberry Stuffed Pork Chops*

Apple, Cheddar cheese, and dried cranberries give this pork chop stuffing its sweet and salty personality.

Ingredients

2 tablespoon unsalted butter

1/3 cup finely chopped dried cranberries

1 1/2 teaspoon garlic paste

1 teaspoon kosher salt

3/4 cup (14-ounce) shredded sharp Cheddar cheese

Freshly ground black pepper, to taste

Flour, for dusting

1/2 cup chicken broth

2 tablespoon Dijon mustard with honey

3/4 cup finely chopped onion

1/3 cup finely chopped celery

1 tablespoon chopped fresh sage leaves

1 Granny Smith apple

6 (5-ounce) boneless center-cut loin pork chops (1 inch thick)

1 1/2 cup apple juice

Directions

Melt 1 tablespoon of the butter in a large, nonstick skillet over medium heat; add onion, celery, cranberries, sage, and garlic; sauté 4 minutes. Add apple and 1/4 teaspoon of the salt; cook 4 minutes. Cool mixture; stir in cheese. Remove mixture to a bowl. Wipe skillet clean.

With a sharp knife held parallel to a cutting board, cut a pocket in each pork chop, leaving three sides intact. Stuff each chop with apple-cranberry mixture; skewer pockets closed with toothpicks.

Season chops with the remaining 3/4 teaspoon salt and sprinkle with pepper; dust chops in flour. Melt the remaining 1 tablespoon butter in skillet and heat over medium heat. Add chops; cook 8 minutes, turning once, or until just cooked through. Pour broth around chops; continue to cook 4 minutes, turning chops, or until cooked through. Remove chops to a platter; cover loosely with foil.

Add apple juice to liquid in skillet; whisk in mustard. Bring to a boil; cook until sauce is reduced by half. Strain sauce through a fine-mesh sieve. Remove toothpicks from pork; pour sauce over chops. Serve with sugar snap peas and mashed potatoes.

*Trippa alla Romana*

(Roman-Style Tripe)

Let’s just get this out of the way now – tripe is the lining of a cow’s stomach. Not sure which one, as I remember from grade school that cows have a bunch of them. You could always Google for more info, but really, what else do you need to know?

*Fettuccini Alfredo w/ Asparagus*

Ready to go at a moment's notice, this asparagus-embellished classic is not only creamy, quick and delicious, but it dirties only one pot.

Ingredients

1 pound asparagus

3/4 pound fettuccine

4 tablespoon butter, cut into pieces

1 cup heavy cream

1 pinch grated nutmeg

3/4 teaspoon salt

1/8 teaspoon fresh-ground black pepper

1/2 cup grated Parmesan cheese, plus more for serving

Directions

1. Snap the tough ends off the asparagus and discard them. Cut the asparagus spears into 1-inch pieces. In a large pot of boiling, salted water, cook the fettuccine until almost done, about 8 minutes. Add the asparagus; cook until it and the pasta are just done, about 4 minutes longer.
2. Drain the pasta and asparagus. Toss with the butter, cream, nutmeg, salt, pepper and Parmesan. Serve with additional Parmesan.



*The Lunch Menu* "SIDES"

A little girl runs out to the yard where her father is working, and asks him, "Daddy, what's sex?"
Her startled father sits her down, and tells her all about the birds and the bees. He tells her about conception, sexual intercourse, sperms and eggs.
He goes on to tell her about puberty, menstruation, erections, wet-dreams... and, he thinks -- what the hell -- and goes on to tell her the works.
He covers a wide assortment of topics and by the time he's finished, his daughter is somewhat awestruck with this sudden influx of bizarre new knowledge.
Her father finally asks: "So what did you want to know about sex for?"
"Oh, mommy said to tell you lunch would be ready in a couple of secs..."

 

Side dishes such as salad, potatoes and bread are commonly used with main courses throughout many countries of the western world. New side orders introduced within the past decade, such as rice and couscous, have grown to be quite popular throughout Europe, especially at formal occasions (with couscous appearing more commonly at dinner parties introduced by many Middle Eastern attributes).

When used as an adjective qualifying the name of a dish, side usually refers to a smaller portion served as a side dish, rather than a larger, main dish-sized serving. For example, a "side salad" is usually served in a small bowl or salad plate, in contrast to a large dinner-plate-sized entrée salad.

A typical American meal with a meat-based main dish might include one vegetable side dish, sometimes in the form of a salad, and one starch side dish, such as bread, potatoes, rice, or pasta.

**Potatoes**
Potatoes were planted in Idaho as early as 1838; by 1900 the state's production exceeded a million bushels. Prior to 1910, the crops were stored in barns or root cellars, but, by the 1920s, potato cellars came into use. U.S. potato production has increased steadily; two-thirds of the crop comes from Idaho, Washington, Oregon, Colorado, and Maine, and potato growers have strengthened their position in both domestic and foreign markets.

*Sweet Potato Salad*

Ingredients

• 2 pounds sweet potatoes, peeled and cubed
• 4 tablespoons lemon juice, divided
• 2 celery ribs, thinly sliced
• 1 (11 ounce) can mandarin oranges, drained
• 1 cup fat-free mayonnaise
• 2 tablespoons orange juice
• 1 tablespoon honey
• 1/2 teaspoon salt
• 1/4 teaspoon ground ginger
• 1/8 teaspoon ground nutmeg
• 1/4 cup chopped pecans

Directions

1. Place sweet potatoes in a large saucepan and cover with water; bring to a boil. Reduce heat. Cover and cook for 9-10 minutes or until tender; drain and place in a bowl. Add 2 tablespoons lemon juice and toss. Add celery and oranges.
2. In a small bowl, combine the mayonnaise, orange juice, honey, salt, ginger, nutmeg and remaining lemon juice. Pour over potato mixture and toss to coat. Cover and refrigerate for at least 2 hours. Just before serving, stir in pecans.

*Creamy Au Gratin Potatoes*

Layers of potatoes and onion baked with a simple cheese sauce make a hearty and comforting casserole.

Ingredients

• 4 russet potatoes, sliced into 1/4 inch slices
• 1 onion, sliced into rings
• salt and pepper to taste
• 3 tablespoons butter
• 3 tablespoons all-purpose flour
• 1/2 teaspoon salt
• 2 cups milk
• 1 1/2 cups shredded Cheddar cheese

Directions

1. Preheat oven to 400 degrees F (200 degrees C). Butter a 1 quart casserole dish.
2. Layer 1/2 of the potatoes into bottom of the prepared casserole dish. Top with the onion slices, and add the remaining potatoes. Season with salt and pepper to taste.
3. In a medium-size saucepan, melt butter over medium heat. Mix in the flour and salt, and stir constantly with a whisk for one minute. Stir in milk. Cook until mixture has thickened. Stir in cheese all at once, and continue stirring until melted, about 30 to 60 seconds. Pour cheese over the potatoes, and cover the dish with aluminum foil.
4. Bake 1 1/2 hours in the preheated oven.

        

*Lime & Chipotle Glazed Sweet Potatoes*
This simple roasted sweet potato video recipe is a perfect side dish to all those great, grilled classics you’ll be cooking up this summer. I’m sure you already know how much better for you the good old sweet potato is than the regular russet. Not only are they much higher in fiber, complex carbohydrates, protein and vitamins, they also taste great!

*Potato Latkes*

Shredded potatoes and grated onions are bound with flour, salt and eggs, then fried in oil to make delicious potato pancakes that are crispy on the outside and tender on the inside.       

Ingredients

• 2 cups peeled and shredded potatoes
• 1 tablespoon grated onion
• 3 eggs, beaten
• 2 tablespoons all-purpose flour
• 1 1/2 teaspoons salt
• 1/2 cup peanut oil for frying

Directions

1. Place the potatoes in a cheesecloth and wring, extracting as much moisture as possible.
2. In a medium bowl stir the potatoes, onion, eggs, flour and salt together.
3. In a large heavy-bottomed skillet over medium-high heat, heat the oil until hot. Place large spoonfuls of the potato mixture into the hot oil, pressing down on them to form 1/4 to 1/2 inch thick patties. Brown on one side, turn and brown on the other. Let drain on paper towels. Serve hot!               

**RICE**

There are many varieties of rice; for many purposes the main distinction is between long-, medium-, and short-grain rice. The grains of long-grain rice (high amylose) tend to remain intact after cooking; medium-grain rice (high amylopectin) becomes more sticky. Medium-grain rice is used for sweet dishes, for risotto in Italy and many rice dishes, such as arròs negre, in Spain. A stickier medium-grain rice is used for sushi; the stickiness lets the rice be moulded into a solid shape. Short-grain rice is often used for rice pudding.

*How To Cook Rice*

1. White rice is highly refined and polished and doesn't require washing before cooking. Recipes using other types of rice, such as Basmati, sometimes call for soaking or rinsing the rice before cooking to remove extra starch.

2. To cook long-grained white rice:
Put 1 cup of rice and 1½ cups of water in a small (one-quart) saucepan with a tight-fitting lid.

3. Bring the water to a boil over high heat. Steam should be coming out from under the lid; keep the pot covered and don't peek under the lid. (For novice rice cooks, a glass lid is a big help.)

4. Reduce the heat to very low. The rice grains swell as they absorb the water. If the temperature is too high, the bottom of the pan of rice can scorch while the top rice is still undercooked. Set a timer for 20 minutes.

5. When the timer rings, turn off the burner and remove the pan from the heat. Let the rice sit, covered, for an additional 5 minutes (and no peeking under the lid--the steam will escape).

6. Remove the lid and fluff the rice with a fork to separate the grains.

• You can serve the rice immediately, or put the lid back on to keep it warm while you finish cooking the rest of your meal.
• To chill rice for a salad, spread it out on a sheet pan to cool quickly.
• For food safety reasons, rice should never be left out at room temperature longer than two hours.

7. Other rice cooking ratios:

Follow directions on the package, or use these guidelines:

To cook brown rice:
Use 1 cup of rice and 2 cups of water. Bring the water to a boil, reduce the heat, and simmer for 45 minutes. Let stand, covered, for 10 minutes before serving.
To cook basmati or jasmine rice: Follow the instructions for long-grained white rice.

To cook wild rice: Use 1 cup of rice to 3 cups of water. Bring the water to a boil, reduce the heat, and simmer for 45 minutes. Let stand, covered, for 10 minutes before serving.

To cook rice pilaf:
For pilaf dishes, rice is sauteed in oil in order to keep the grains separate during cooking. Cook the rice, stirring constantly, for 2 to 3 minutes or until the rice becomes translucent before adding the cooking liquid. Pilafs can be made on the stovetop or in the oven.

*Yogurt Rice*

"This cooling Indian dish is perfect as an accompaniment to grilled meats. Curry leaves can be found at your local Indian store. If you can't find them, they can be omitted, but they do add a unique flavor and smell."

Ingredients

• 1 cup jasmine rice
• 2 cups water
• 1 tablespoon ghee (clarified butter)
• 1 dried red chile pepper, broken in half (optional)
• 1 teaspoon black mustard seeds
• 1/2 teaspoon ground turmeric
• 4 fresh curry leaves
• 1 pinch asafoetida powder (optional)
• 1/4 cup milk
• 1 cup plain yogurt
• salt to taste

Directions

1. Bring rice and water to a boil in a saucepan over high heat. Reduce heat to medium-low, cover, and simmer until the rice is tender, 20 to 25 minutes.
2. Heat the ghee in a small skillet over medium heat. Add the broken chile pepper, and cook until fragrant, about 30 seconds. Stir in the black mustard seeds, and cook until they begin to pop, about 30 seconds more. Remove from the heat, and stir in the turmeric, curry leaves, and asafoetida powder.
3. Whisk the milk, yogurt, and spice ghee together in a large bowl until smooth. Fold in the rice until well mixed. Season to taste with salt, then allow to cool to room temperature before serving.

*Fried Rice*

"Loaded with shrimp, ham, chicken, and veggies, just like in your favorite Chinese restaurant. This Fried Rice is delicious and an excellent use of leftovers! Feel free to substitute ingredients, depending on what you have on hand."

Ingredients

• 1 1/2 cups uncooked white rice
• 3 tablespoons sesame oil
• 1 small onion, chopped
• 1 clove garlic, chopped
• 1 cup small shrimp - peeled and deveined
• 1/2 cup diced ham
• 1 cup chopped cooked chicken breast
• 2 stalks celery, chopped
• 2 carrots - peeled and diced
• 1 green bell pepper, chopped
• 1/2 cup green peas
• 1 egg, beaten
• 1/4 cup soy sauce

Directions

1. Cook rice according to package directions. While rice is cooking, heat a wok or large skillet over medium-high heat. Pour in sesame oil and stir in onion. Fry until golden, then add garlic. When garlic is lightly browned, mix in shrimp, ham, and chicken. Fry until shrimp is pink.
2. Lower heat to medium and stir in celery, carrot, green pepper, and peas. Fry until vegetables are crisp-tender. Stir in beaten egg and cook just until egg is scrambled and firm.
3. When rice is done, mix thoroughly with vegetables and stir in soy sauce. Adjust seasoning to your preference and serve immediately.

*Saffron Rice w/Currants & Almonds*

Saffron's aroma is often described by connoisseurs as reminiscent of metallic honey with grassy or hay-like notes, while its taste has also been noted as hay-like and sweet. Saffron also contributes a luminous yellow-orange colouring to foods. Saffron is widely used in Iranian (Persian), Arab, Central Asian, European, Pakistani, Indian, and Turkish cuisines.

Ingredients:
2 cups basmati rice
3 cups cold water 2 tbl dried currants1/3 cup slivered almonds
1 tsp salt
1 tbl butter
pinch of saffron
2 tbl olive oil

**OTHER SIDES**

*Collard Greens*

"A classic recipe for collard greens that uses smoked turkey to add some flavor. Greens are simmered in chicken stock, then spiced with a dash of red chile flakes."

Ingredients

• 1/4 cup olive oil
• 2 tablespoons minced garlic
• 5 cups chicken stock
• 1 smoked turkey drumstick
• 5 bunches collard greens - rinsed, trimmed and chopped
• salt and black pepper to taste
• 1 tablespoon crushed red pepper flakes (optional)

Directions

1. Heat olive oil in a large pot over medium heat. Add garlic, and gently saute until light brown. Pour in the chicken stock, and add the turkey leg. Cover the pot, and simmer for 30 minutes.
2. Add the collard greens to the cooking pot, and turn the heat up to medium-high. Let the greens cook down for about 45 minutes, stirring occasionally.
3. Reduce heat to medium, and season with salt and pepper to taste. Continue to cook until the greens are tender and dark green, 45 to 60 minutes. Drain greens, reserving liquid. Mix in red pepper flakes if desired. Use liquid to reheat leftovers.

*Brussel Sprouts w/Sherry-Bacon Cream Sauce*

Roasted Brussels sprouts make an elegant side dish when served in an intensely savory sherry-cream sauce flavored with mushrooms and bacon.

Ingredients

• 1 tablespoon salt
• 1 pound Brussels sprouts, trimmed and halved lengthwise
• 2 tablespoons olive oil
• sea salt and freshly ground black pepper to taste
• 4 slices bacon, chopped
• 1 shallot, chopped
• 7 cremini mushrooms, chopped, or more to taste
• 1 clove garlic, minced
• 1/4 cup cream sherry
• 1/2 cup heavy cream

Directions

1. Dissolve 1 tablespoon of salt in enough water to cover the Brussels sprouts in a bowl, and soak the sprouts in the salty water for 1 hour. Drain off the water, and toss the sprouts in olive oil, sea salt, and black pepper to coat thoroughly.
2. Preheat oven to 475 degrees F (245 degrees C).
3. Place the bacon in a large, deep skillet, and cook over medium-high heat, stirring occasionally, until just beginning to brown at the edges, 5 to 8 minutes. Reduce heat to medium; stir in the shallot and mushrooms, then cook until the shallots turn translucent, about 5 more minutes. Sprinkle in the garlic, and cook 1 minute, then stir in the sherry and cream until well combined. Bring the mixture to a boil, and stir until reduced by half. The thickened sauce should coat the back of a spoon.
4. While the sauce is cooking, lay the Brussels sprouts, cut sides down, onto a baking sheet, and bake in the preheated oven until the sprouts are browned, about 15 minutes. Transfer the browned sprouts to the sauce, toss to coat, and season to taste with salt and black pepper.

*BBQ Succotash Salad*

This succotash salad is great for those occasions when you need to bring a side dish to the company picnic, or family reunion, and want to arrive with something that looks like you put in a lot more effort into it than you actually did.