Brats and Beer Cheddar Chowder

• 2 tablespoons butter or margarine
• 1 medium onion, finely chopped (1/2 cup)
• 1 medium butternut squash, peeled and small-cubed.  Roasted with olive oil, salt, and pepper at 375 degrees for 30 min.
• 3 large shallots, chopped 
• 1 14 - ounce can vegetable broth or 1-3/4 cups vegetable stock
• 1/3 cup all-purpose flour
• 1 cup half-and-half or evaporated milk 
• 1 teaspoon caraway seeds, crushed
• 1/4 teaspoon ground black pepper
• 10 ounces Wisconsin Aged Cheddar cheese or sharp cheddar cheese, shredded
• 4 cooked smoked bratwurst, knockwurst or Polish sausage (about 12 ounces total), halved lengthwise and sliced ( I used smoked bratwurst)
• 1 12 - ounce bottle ale

In a large saucepan, heat the butter over medium heat. Add onion, carrot and shallots; reduce heat to medium low. Cook, stirring frequently, about 10 to 15 minutes or until the onion is very soft and golden.

In a large screw-top jar, combine broth and flour. Cover and shake until combined and smooth. Stir into the onion mixture. Add the milk, caraway seeds and black pepper. 

Cook over medium heat, stirring frequently, about 5 minutes or until the mixture thickens. Gradually stir in the cheese; reduce heat to low. Cook, stirring frequently, until cheese melts, but do not boil. 

Stir in the bratwurst and beer. Cook, stirring frequently, until heated through. Do NOT overheat.  The cheese will "break" which means curdle.  If you like, serve with rye bread. Makes 4 to 6 main-dish servings (7 cups).

Fluffy Baked Polenta with Red Sauce

Polenta

• 4 tablespoons unsalted butter
• 2 tablespoons extra-virgin olive oil
• 2 garlic cloves, peeled and smashed
• 7 cups water
• 1 1/2 teaspoons salt
• 1/2 teaspoon pepper
• 1 1/2 cups cornmeal
• 3 ounces Pecorino Romano, grated (1 1/2 cup)
• 1/4 cup half-and-half

Sauce

• 1 (14.5 ounce) can whole peeled tomatoes
• 1/4 cup extra-virgin olive oil
• 1 onion, peeled and halved through root end
• 1 (15 ounce) can tomato sauce
• 1 ounce Pecorino Romano cheese, grated (1/2 cup)
• 1 1/2 tablespoons sugar

1.  FOR POLENTA: Lightly grease 8-inch square baking pan. Heat butter and oil in Dutch oven over medium heat until butter is melted.  Add garlic and cook until lightly golden, about 4 minutes.  Discard garlic.

2.  Add water, salt, and pepper to butter mixture.  Increase heat to medium-high and bring to boil.  Add cornmeal in slow, steady stream, whisking constantly.  Reduce heat to medium-low and cook, whisking frequently and scraping sides and bottom of pot, until mixture is thick and cornmeal is tender, about 20 minutes.

3.  Off heat, whisk in Pecorino and half-and-half.  Transfer polenta to prepared pan and let cool completely on wire rack.  Once cool, cover pan with plastic wrap and reg

frigerate until completely chilled, at least 3 hours.

4.  FOR SAUCE:  Process tomatoes and their juice in blender until smootth, about 30 seconds.  Heat 1 tablespoon oil in large saucepan over medium heat until shimmering.  Add onion, cut side down, and cook, without moving it until lightly browned, about 4 minutes.  Add tomato sauce, Pecorino, sugar, salt, garlic powder, tomatoes, and remaining 3 tablespoons oil.  Bring mixture to boil, reduce heat to medium-low, and simmer until sauce is slightly thickened, about 15 minutes.  Off heat discard onion; cover and keep warm.

5.  Adjust oven rack to middle position and heat oven to 375F.  Line rimmed baking sheet with parchment paper, then grease parchment.  Cut chilled polenta into 6 equal pieces (about 4 by 3 inches.  Place polenta on prepared sheet and bake until heated through and beginning to brown on bottom, about 30 minutes.  Serve, topping each portion with about 1/2 cup sauce.

Mashed Potato Casserole

3 pounds russet potatoes, peeled and cut into 1-inch pieces
1/2 cup half-and-half
1/3 cup chicken broth
8 tablespoons unsalted butter, cut into pieces
1 small garlic clove, minced
1 1/2 teaspoons Dijon mustard
1 1/2 teaspoons salt
3 large eggs
2 tablespoons finely chopped chives

1.  Place potatoes in large pot and cover with 1 inch cold water.  Bring to boil over high heat, then reduce heat to medium and simmer until potatoes break apart when knife is inserted, about 20 minutes.

2.  Heat half-and-half, broth, butter, garlic, mustard, and salt in saucepan over medium-low heat until butter is melted, about 5 minutes.  Stir until mixture is smooth, then remove from heat and cover to keep warm.

3.  Drain potatoes and transfer to bowl of stand mixer fitted with paddle; mix on medium-low speed, slowly adding half-and-half mixture, until smooth, about 1 minute.  Beat in eggs, one at a time, until incorporated, about 1 minute,  Fold in chives.

4.  Transfer potato mixture to greased 2-quart baking dish and use fork to make peaked design on top.

5.  TO STORE:  Cover casserole with plastic wrap, taking care not to flatten peaks, and refrigerate for up to 24 hours.

6.  TO SERVE:  Let casserole sit at room temperature for 1 hour before baking.  Adjust oven rack to upper-middle position and heat oven to 375F.  Bake until potatoes rise and begin to brown, about 45 minutes.  Let cool for 10 minutes before serving.

Tomatillo Guacamole

• 2 avocados; skin and pit removed then cubed
• 2 tomatillos; husks removed and rinsed to remove sticky film
• 1 jalapeno
• 1/4 cup chopped white onion
• 1/4 cup chopped cilantro
• Juice of 1/2 lime
• 2 teaspoons chili powder
• 1 teaspoon cumin
• 1 teaspoon salt
• 1 tomato; seeded and chopped

1.  Boil 2 tomatillos in water for 5 minutes.

2.  In blender, puree 1/4 cup chopped cilantro, 1/4 cup chopped white onion, 1 jalapeno, juice of 1/2 lime, and splash of the tomatillo water until small chunks.

3.  Remove tomatillos from water and cool.  When cool enough to handle roughly chop and add to blender with other ingredients and pulse in quick bursts.

4.  Add chopped avocado and quickly pulse again.

5.  Add ingredients in blender to bowl.  Add chopped tomato and spices.  Salt to taste.

Garlic Broccoli Spears

• 1 pound broccoli, fresh, cut into spears
• 2 tablespoons olive oil
• 1 tablespoon lemon juice
• 1 clove garlic, minced
• ¼ teaspoon salt
• ⅛ teaspoon pepper

1. Place the broccoli in a saucepan with a small amount of water; cover and cook until crisp-tender.   Place in ice water bath to stop the cooking.  Drain when cool.

2. Meanwhile, combine remaining ingredients in saute pan over medium high heat.  Add broccoli to pan when oil is hot.  Quickly stir-fry broccoli just until heated through.

Bean and Lentil Soup

• 8 ounces dried lentils
• 8 ounces dried white northern beans
• 1 large onion
• 1/2 cup chives; chopped
• 2 stalks celery; chopped
• 1 teaspoon salt
• 1 teaspoon pepper
• 1 1/2 teaspoon thyme
• 1/4 cup white wine
• 6 strips bacon; crumbled
• 1 chicken breast; cooked and chopped
• 64 ounces chicken broth
• 1/4 teaspoon cayenne pepper
• 16 ounce can stewed tomatoes

1. Prepare lentils and beans as directed on the package.

2. In a large stock pot, saute bacon and onions over medium heat. When onions are soft, add the chives, salt, pepper, and thyme. Saute for 5 minutes.

3. Drain lentils and beans and add to the stock pot.

4. Add the chicken breast.

5. Add white wine, chicken broth, and stewed tomatoes. Simmer for 45 minutes until beans are tender.

6. Add cayenne pepper to taste.

Tomato, Basil, and Mozzarella Bruschetta

• 6 slices of french bread; toasted
• Olive oil
• Balsamic vinegar
• Kosher salt
• 6 slices of fresh mozzarella; sliced 1/4-inch thick
• 6 slices of tomato; sliced 1/4-inch thick
• 6 basil leaves

1. Slice 6 slices of French bread about 1/2-inch thick and toast lightly.

2.  Lightly drizzle with Balsamic vinegar and olive oil.

3.  Sprinkle lightly with kosher salt.

4.  Add slice of mozzarella cheese.

5.  Add slice of tomato

6.  Add basil leaves.

7.  Serve at room temperature.

Broccoli in Garlic and Hoisin Sauce

• 1 pound broccoli
• 3 garlic cloves; minced
• 2 teaspoons minced fresh ginger
• 1 teaspoon canola oil
• 1 tablespoon water
• 1 ½ tablespoons hoisin sauce
• ¼ teaspoon salt

1.  Fill a large stockpot with 8 cups water and bring to boil.  Cut broccoli into florets and cut stems into bite-sized pieces.  Blanch broccoli for one minute then drop into an ice bath immediately.  Drain and dry on a paper towel.

2. In a large skillet or wok, stir-fry the broccoli, garlic and ginger in oil for 2-3 minutes until broccoli is crisp tender. Add the water, hoisin sauce and salt. Cook and stir until sauce is thickened.

Mediterranean Fettuccine Salad

• ½ cup Vegetable Broth
• 8 each sun-dried tomatoes (not in oil), halved
• 6 ounces fettuccine, uncooked
• 1 each red and yellow bell pepper, chopped
• 1  cup green onions, chopped
• 2  cloves garlic, minced
• 1/4  teaspoon red pepper flake
• 1  tablespoon olive oil
• 10 Greek Olives, pitted and coarsely chopped
• ¼ cup fresh basil, minced
• 1 tablespoon capers, drained
• 1 teaspoon dried oregano
• 1 4 ounce feta cheese, crumbled

1.  In a small saucepan, bring broth to a boil.  Remove from the heat; add tomatoes.  Let stand for 5-7 minutes.  Cut tomatoes into thin slices and return to broth; set aside.

2.  Cook fettuccine according to package directions.  Meanwhile, in a large nonstick skillet coated with nonstick cooking spray, sauté the peppers, onion, garlic, and red pepper flakes in oil for 3-4 minutes or until tender.  Reduce heat.  Stir in the olives, basil, capers, oregano and reserved tomato mixture; heat through.

3.  Toss the fettuccine with the vegetable mixture and add the feta cheese.

Chuckwagon Beans

• 1 lb ground beef, browned
• 1 medium diced onion
• ½  lb bacon, cook crisp and save drippings
• 1 16 ounce can great northern beans
• 1 16 ounce can kidney beans
• 1 16 ounce can pork n' beans
• ½ cup brown sugar
• ½ cup white sugar
• ½ cup ketchup
• ½ tablespoon prepared yellow mustard
• 1 tablespoon molasses
• 1 dash Worcestershire sauce

1.  Cook bacon.

2.  Brown ground beef with the diced onion.

3.  Place first 3 items in a large oven roaster (I use an Enamelware roaster).

4.  To this, add the 3 cans of beans; do not drain beans.

5.  Mix all other ingredients together in a medium bowl.

6.  Pour over meat and beans and stir well.

7.  Bake at 350˚ for 1 hour covered.

8.  Remove lid or foil and bake for 20 more minutes.

Texas Caviar

• 1  16 oz. can black eye peas, with jalapeno, drained
• 1  16 oz. can pinto beans, drained
• 1  16 oz. can black beans, rinsed and drained
• 1  6 1/2 oz. can pimiento strips, chopped
• 1  onion, chopped
• 1  cube celery, chopped
• 1  cup green bell peppers, chopped
• 1  green chili pepper, chopped
• 1  16 oz. can white corn, shoepeg, drained (this is a must!)
• 1 teaspoon salt
• ½ teaspoon pepper
• 1 tablespoon water
• ¾ cup cider vinegar
• ½ cup canola oil
• ¾ cup sugar

1.  Mix dressing ingredients - last 6 and heat till sugar dissolves.  Cool to room temperature.

2.  Pour dressing over bean mixture.  Marinate at least 2 hours or overnight.

3.  Before serving, drain and serve with Frito Scoop chips.  Marinate in refrigerator.

Spring Pea and Herb Risotto

• 5 ¾ cups chicken stock
• 2 tablespoons olive oil
• 1 small onion, finely chopped (about 1/3 cup)
• 1 cup Arborio rice
• ½ cup dry white wine
• ½ cup shelled fresh peas (from about 8 ounces fresh pea pods)
• ¾ cup grated parmesan cheese; plus more for sprinkling
• ¼ cup flat-leaf parsley; chopped
• 2 tablespoons fresh dill, chopped
• 1 tablespoon chopped fresh oregano
• 1 teaspoon finely grated fresh lemon zest
• 2 teaspoons fresh lemon juice
• ½ tablespoon butter
• Freshly ground pepper, to taste

1.  Bring stock to a boil in a medium saucepan.  Remove from heat.

2.  Heat oil in a medium saucepan over medium heat.  Add onion, and cook until translucent, 5 to 6 minutes.  Add rice, and stir to coat with oil. Add wine, and cook, stirring frequently, until wine has been completely absorbed, about 2 minutes.

3.  Add ½ cup of the hot stock, and cook, stirring constantly, until the stock has been completely absorbed and wooden spoon drawn through rice leaves a trail.  Continue stirring and adding stock, ½ cup at a time, waiting for each addition to be absorbed before adding the next, until you’ve added all but ¼ cup of the stock.  Rice will be just cooked through and still slightly firm in center.  It should take 20 to 25 minutes.

4.  Stir in the peas, and cook until they are warmed through and risotto is creamy, about 5 minutes.

5.  Remove from heat.  Stir in cheese, parsley, dill, oregano, lemon zest and juice, butter, and remaining ¼ cup stock.  Season with pepper.  Sprinkle with cheese, and garnish with dill sprigs.

Pesto Sauce

• 2 cups basil leaves; fresh leaves and firmly packed
• 3/4 cup grated parmesan
• 3/4 cup good olive oil
• 3 cloves garlic
• 1/4 cup pine nuts
• Juice of one lemon

1.  Combine all ingredients in a blender or food processor.

2.  Blend on medium speed for about 3 minutes; occasionally stopping to scrape down sides.  Blend until smooth.

Cucumber and Pasta Salad

• 1 pound cooked bow tie noodles
• 4-6 cucumbers; seeded and cut into pieces
• 1 ½ cups half and half
• ½ medium white onion; sliced
• 1 tbsp dill weed
• 1 16 ounce jar cole slaw dressing
• Salt, pepper, garlic powder to taste

1.  Combine all and chill

Santa Fe Rice

• 1 box Spanish Rice mix
• 1 small onion; chopped
• 1 sweet red pepper; chopped
• 2 tablespoons olive oil
• 1 teaspoon chili powder
• 1/4 teaspoon cayenne pepper
• 1 can black beans; rinsed and drained
• 2 plum tomatoes; chopped
• 2 tablespoons butter
• 2 cups water

1.  Saute onions and red pepper in 2 tablespoons olive oil until softened.  Add chili powder and cayenne pepper.  Stir until combined.

2.  To the onion and pepper mixture add rice mix with seasoning pack, 2 tablespoons butter, and water.  Cook rice as per directions.

3.  When rice has absorbed the majority of the water, add the black beans.  Add the chopped tomato and serve.

Corn Relish

• 1 cup vinegar
• 2/3 cup sugar
• 1/2 - 3/4 teaspoon hot sauce
• 1 teaspoon celery seed
• 1 teaspoon mustard seed
• 1 teaspoon salt
• 2 cans corn; drained
• 1/4 cup red pepper; finely chopped
• 1/4 cup onion; finely chopped
• 1 tablespoon mustard powder
• 1 1/2  tablespoons corn starch
• 1 tablespoon cold water

1.  Combine vinegar and sugar in saucepan over medium heat until simmer. Add the hot sauce, celery seed, mustard seed, salt, corn, red pepper, onion and mustard powder.

2.  In small bowl whisk corn starch into cold water.  Add to the corn relish mixture and bring to boil. Once the relish thickens, remove from heat.  Refrigerate for at least one hour.

Brussels Sprouts Gratin

• 2  tablespoons unsalted butter, cut into pieces, plus more for the dish
• Kosher salt
• 1  pound Brussels sprouts,outer leaves and stems removed
• Pinch of red pepper flakes
• Freshly ground pepper
• 1/2 cup heavy cream
• 1/2 cup grated white cheddar cheese
• 1/2 cup breadcrumbs
• Horseradish to taste

1.  Preheat the oven to 400 degrees F and butter a 2-quart baking 

dish. 

2.  Bring a large pot of salted water to a boil. Add the Brussels sprouts and cook until tender, 8 to 10 minutes.


3.  Drain the Brussels sprouts and coarsely chop. Transfer to the prepared baking dish and toss with the red pepper flakes, and salt and pepper to taste, then spread out evenly. 

4.  Pour the cream on top, sprinkle with the cheese and breadcrumbs and dot with the 
butter pieces.

5.  Bake until gratin is golden and bubbly.

Red Peppers Stuffed with Cheddar Mashed Potatoes

• 4  red peppers; halved from top to bottom and seeds removed
• 4 medium potatoes; peeled and cubed
• 1 tablespoons salt
• 2 garlic cloves; finely minced
• 1/4 cup onion; chopped
• 3 tablespoons butter; room temperature
• 1/3 cup cream cheese; room temperature
• 1/4 cup heavy cream
• 1 cup cheddar cheese; shredded plus 1/4 cup for topping
• 1/4 teaspoon white pepper
• 1/2 teaspoon salt; or to taste

1.  Place peeled and cubed potatoes in large pot filled with cold water.  Add 1 tablespoon salt.  Add chopped onion and garlic.  Bring to boil over medium heat until potatoes are fork tender. Drain through a fine strainer so you do not loose the garlic.

2.  Add potatoes, onions, and garlic to large bowl.  Add the butter, cream cheese, heavy cream, cheddar cheese, white pepper, and salt to taste.  With a potato masher mash the mixture thoroughly until the consistency you want. 

3.  Divide the mashed potatoes among the four red peppers.  Top with the 1/4 cup remaining cheddar cheese.  Bake at 375 for 20-30 minutes until cheese is melted and peppers are soft.

Copper Penny Carrots

• 2        pounds carrots, peeled and cut into ¼-inch discs
• 1        medium green pepper, seeded and cut into thin sliver-thin rings
• 1        medium red onion, cut into sliver-thin rings
• 1        can tomato soup
• ½       cup vegetable oil
• 2/3     cup sugar
• ¾       cup cider vinegar
• 1        teaspoon dry mustard
• 1        teaspoon Worcestershire sauce
• 1        teaspoon salt
• ½       teaspoon pepper

1.  Boil carrots until cooked but still firm, about 12 minutes.  Drain.  Combine cooked carrots with sliced pepper and onion in a bowl.

2.  Combine all remaining ingredients in a saucepan.  Bring to simmer over medium heat.  Remove from heat and pour over carrots, onions, and peppers.  Stir well.  Cover and refrigerate overnight.  Serve cold.

Broccoli Casserole

• 3        tablespoons butter
• 1        onion, chopped
• 2        10 ounce packages chopped frozen broccoli, thawed
• 1        10.75 ounce can condensed cream of mushroom soup
• 1        cup shredded sharp Cheddar cheese
• 1        cup mayonnaise
• 2        eggs, beaten
• ½       teaspoon garlic salt
• ¼       teaspoon ground black pepper
• ½       teaspoon seasoned salt
• 1 ½    teaspoons lemon juice
• 12      buttery round crackers, crushed fine
• 2        tablespoons butter

1.  Preheat oven to 350 degrees F (175 degrees C).

2.  Melt 3 tablespoons butter in a medium skillet over medium-high heat. Saute onion until golden.

3.  In a 2 quart casserole dish, mix together onion, broccoli, soup, cheese, mayonnaise, eggs, garlic salt, pepper, seasoned salt, and lemon juice. Sprinkle crushed crackers over top and dot with remaining 2 tablespoons butter.

4. Bake uncovered in preheated oven for 45 minutes, until heated through and browned on top.