Creamy Macaroni Salad

Makes 6 servings

·         16 oz. elbow macaroni

·         1 each medium red and green bell pepper

·         1 cup mayonnaise

·         1 tablespoon cider vinegar

·         ½ teaspoon granulated sugar

·         ½ teaspoon salt

·         ½ teaspoon pepper

·         1 cup chopped celery

·         Medium yellow onion (about 1 cup)

·         Cherry tomatoes, optional for garnish

Directions:

1.      Prepare elbow macaroni according to package directions, but do not add salt. Drain macaroni in colander; place under cold running water to cool. Drain thoroughly.

2.      Remove the stems and seeds from red and green bell peppers. Chop bell peppers and set aside.

3.      For dressing, in a large bowl, mix mayonnaise, cider vinegar, sugar, salt and black pepper until well blended

4.      Add cooked cooled macaroni. Chopped celery, chopped bell peppers and chopped onion to bowl. Toss with dressing to coat evenly.

5.      Place salad on serving platter. Garnish with cherry tomatoes, If desired, and serve.  

Homemade Noodle Soup

Makes 4 servings

·         ¾ cups all-purpose flour

·         ½ teaspoon dried thyme, divided

·         ¼ teaspoon salt

·         1 egg yolk

·         2 cups plus 3 tablespoons cold water, divided

·         1 lb. skinless chicken thighs

·         5 cups chicken broth

·         1 medium onion, chopped

·         1 medium carrot, sliced

·         ¾ cup frozen peas, thawed

Directions:

1.      Mix flour, ¼ teaspoon thyme and salt in bowl. Beat egg yolk with 3 tablespoon water in another small bowl; add to flour mixture. Stir until well blended. Shape into ball. Place dough on lightly floured surface; flatten. Knead about 5 minutes or until dough is smooth and elastic, adding more flour as necessary. Wrap dough in plastic wrap; let stand 15 minutes

2.      Roll out dough to 1/8-inch thickness on lightly floured surface with rolling pin. Let rolled out dough stand for about 30 minutes to dry. Cut into ¼ - inch wide strips; cut strips 2 inches long.

3.      Place chicken thighs and remaining water in saucepan. Bring to a boil over high heat. Reduce heat to medium; cover and simmer 5 minutes. Drain and rinse chicken; let cool slightly. Remove chicken meat from bones; discard bones. Cut chicken into ½ inch to ¾ inch pieces.

4.      Mix chicken broth, onion, carrot and remaining thyme in saucepan. Bring to a boil over high heat. Add noodles. Reduce heat to low; simmer, uncovered, 8 minutes or until noodles are done. Stir in chicken pieces and peas. Bring soup to a boil and serve.

Hearty Navy Bean Soup

Makes 6-8  servings

·         16 oz dried navy beans

·         4 cups chicken broth

·         4 cups water

·         1 ½ to 2 lbs. ham

·         1 cup finely chopped onion

·         1 ½ cups coarsely chopped potatoes

·         1/3 cup ketchup

·         ¼ cup cider vinegar

·         1 tablespoon sugar

·         1 teaspoon salt

·         1/8 teaspoon black pepper

·         1 cup coarsely chopped carrot

·         2 tablespoons sliced green onions, optional

Directions:

1.      Sort and rinse navy beans

2.      Combine beans with enough water to cover by 2 inches in a stockpot

3.      Bring beans to a boil. Boil for 2 minutes. Remove from heat. Let stand, covered, for 1 hour; drain well.

4.      Add chicken broth and 4 cups water to beans. Bring to a boil; reduce heat. Simmer, stirring occasionally, for 1 hour

5.      Chop the ham coarsely. Stir ham, chopped onion, potatoes, ketchup, vinegar, sugar, salt and pepper into beans. Add the chopped carrot and mix well.

6.      Bring soup to a boil; Simmer, covered, stirring occasionally, for 30 minutes. Ladle navy bean soup into soup bowls. Sprinkle with green onions, if desired. Serve with corn bread

Crunchy Potato Bites

Ingredients
1/2 cup Dijon-style mustard
1/3 cup honey
2 tablespoons plus 1/2 cup mayonnaise, divided
2 large potatoes or 2 cups mashed cooked potatoes
2 cups finely chopped ham
1 cup shredded Swiss cheese
1/4 cup milk
1/4 cup finely chopped onion
1 large egg, beaten
1 teaspoon prepared mustard
1/2 teaspoon salt
1/4 teaspoon black pepper
3 1/2 cups crushed cornflakes or Panko

Step-By-Step
For sauce, combine Dijon-style mustard, honey and 2 tablespoons mayonnaise in a small bowl and mix well.Chill, covered, to allow the flavors to blend, about 2 hours

For potato balls, peel the potatoes and cut into chunks, Combine the potatoes with enough water to cover in a medium saucepan. Bring to a boil. Boil until easily pierced with a fork but not mushy, about 20 minutes; drain well.

Preheat the oven to 350 degrees. Grease baking sheet

Mash potatoes in a medium bowl with a masher. Stir in ham, Swiss, remaining mayonnaise, milk, onion, egg, mustard, salt and pepper; mix well.

Shape the potato mixture into 1 inch balls. Roll the balls in the cornflakes or panko. Arrange the balls 1 inch apart on prepared baking sheets.

Bake until browned, about 30 minutes. Arrange on a serving platter. Serve with the sauce.

Hollandaise Sauce

The kids over this on Eggs Benedict and Asparagus

Ingredients

• 4 egg yolks
• 2 Tbs. fresh lemon and lime juice
• 1 Tbs. water
• 1/8 tsp. salt
• Pinch of cayenne pepper
• 2 pinches of freshly ground white pepper
• 16 Tbs. (2 sticks) unsalted butter, melted

Step-by-step

In a heatproof bowl set over a saucepan of barely simmering water, combine the egg yolks, lemon and lime juice and water and whisk constantly until the mixture begins to thicken, then continue whisking about 1 minute more. Remove the bowl from over the pan as soon as the mixture thickens. Add the salt, cayenne pepper and white pepper.

Using a stick blender with the aerator attachment, blend the mixture while slowly pouring in the melted butter in a thin stream until incorporated, about 2 minutes. Taste and adjust the seasonings. Cover and keep warm over very low heat, or transfer to a cast-iron sauce warmer until ready to serve.

Makes 2 cups.

Squash & Brown Sugar

Ingredients
3 Acorn Squash about 1lb each
1 tablespoon vegetable oil
2 oz raisin
2 1/2 oz dark brown sugar
Ground nutmeg, pinch
2 tablespoons butter
2 tablespoons chopped nuts

Step-by-step

1. Prepare a fire in a charcoal or gas grill
2. Scoop out the seeds from the squash halves. Place each half, cut side up, on a piece of heavy foil. Brush the cut slides with oil. Sprinkle raisins over the halves. Wrap securely in the foil. Cook on an uncovered grill directly over the heat until the squash is tender when pierced with a thin skewer, 40-50 minutes.
3. In a bowl, combine the brown sugar and nutmeg. Unwrap the squash on the grill. Sprinkle with the brown sugar-nutmeg mixture and dot with butter. Carefully rewrap. Cook for about 5 minutes more, until the brown sugar and butter melt.
4. Unwrap and serve, sprinkle with nuts.

Tips:

• You can use any small variety of sugar pumpkins or small hard-shelled squash. Butternuts is also great with this recipe. 
• Can be cooked in the oven using the same directions. Leave the foil open after adding the butter, brown sugar and nutmeg. 

Grilled Peach Melba

Sauce
1 package (12 oz) Unsweetened quick frozen raspberries
1/2 cup sugar
1/4 cup water
2 tablespoons raspberry flavored liqueur
1 teaspoon cornstarch

Peaches
1 tablespoon vegetable oil
1 tablespoon fresh lemon juice
4 ripe peaches, peeled, pitted, and cut into 1/2 inch slices
4 scoops vanilla ice cream

Step-By-Step

1. For sauce, in a medium saucepan, combine the berries, sugar, and water. Cook over medium-low heat until a sauce forms, 5 minutes. Transfer to a fine sieve over a bowl and strain, pressing on the sloids. Return to a clean pan and simmer over low heat. 
2. In a small bowl, combine the raspberry liqueur and cornstarch. Slowly whisk into the simmering sauce. Cook, stirring, until slightly thickened. Transfer to a bowl and keep warm.
3. Prepare a fire in a charcoal or gas grill.
4. For the peaches, in a large bowl, combine the oil and lemon juice. Add the peaches and toss to coat. Spear the slices on one or more pairs of metal skewers, passing a skewer through one end of slice. Grill the peaches until seared and heated through, 6-8 minutes turning them once midway.
5. To serve, place a scoop of ice cream in each of 4 bowls. Slide the peaches off the skewers over the ice cream. Drizzle the raspberries sauce on top.