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Soup:

Cream of spinach soup with bacon

2 -4 slices bacon, finely diced

2TB minced onion

1/2 C butter ( NOT margarine)

1/2 C flour

3 1/2 C chicken broth

3 1/2 C whole milk

2 TB dry white wine

10 oz Box of frozen spinach ( whole leaf)

salt & pepper to taste.

In LARGE fry pan ( I use my stock pot), fry bacon until crisp. Shortly before done, add onion and cook until soft. Add butter & melt. Stir in the flour & cook 1 minute. Whisk in broth, then milk, then wine. Thoroughly drain spinach and coarsely shop. Add to soup. Heat to just a simmer ( DO NOT SCALD) and cook gently for 5 minutes. Salt & pepper to taste.

Starter:

SHRIMP CEVICHE

2 TBS salt

4 QT water

1 pound medium shrimp, peeled and deveined

3/4 cup lime juice (juice from 4-6 limes)

3/4 cup lemon juice (juice from 2-3 lemons)

1 to 2 tablespoons Mexican bottled hot sauce

1/2 cup ketchup

1 cup finely chopped red onion

1 Serrano Chile, ribs and seeds removed, minced

1 cup chopped cilantro

1 cup peeled, diced cucumber or jicama (or 1/2 cup each)

1 avocado, peeled, seed removed, cut into 1/2-inch chunks

About 2 tablespoons olive oil, preferably extra-virgin (optional, but smoothes out sharpness)

1 small ripe avocado, peeled, pitted and cubed

Several lime slices, for garnish

Tostadas or tortilla chips for serving

In a large pot, bring to a boil 4 quarts of water, salted with 2 Tbsp salt. Add shrimp, cover and return to a boil. Immediately remove from heat, set pot lid askew and pour off all liquid. Replace lid and set aside, letting shrimp steam in closed pot for 10 minutes. Spread out shrimp in large glass or stainless steel bowl to cool completely. Peel shrimp & devein, then chop into chunks. Toss shrimp with 1/2 cup lime juice, cover and refrigerate for about 1 hour.

The flavorings: In a small strainer, rinse chopped onion under cold water, then shake off excess liquid. Add to shrimp bowl along with chopped cilantro, ketchup, hot sauce, Serrano Chile, optional olive oil, cucumber and/or jicama and avocado. Mix gently, taste and season with salt, usually about 1/2 teaspoon. Cover and refrigerate up to a few hours, or serve immediately.

Serving the ceviche: Spoon the ceviche into sundae glasses, martini glasses or small bowls. Garnish with sprigs of cilantro and slices of lime. Serve with tostadas or tortilla chips.

Starter / Hors Devours (SP):

Sausage Meatballs with Sour Cream Chutney Sauce

1 lb. ground hot sausage

1 lb. ground mild sausage

¼ dry sherry

1 c sour cream

1 recipe peach chutney or 8 oz. jar chutney, finely chopped

Blend sausages and form into 1 inch meatballs. Brown meatballs at medium high in batches in a heavy skillet. Remove meatballs, pour off grease and reserve crusty bits in the pan. Reduce heat. Add sherry, sour cream and chutney, stirring constantly. Return meatballs to pan and cook until warmed through. Transfer to a chafing dish and serve with toothpicks.

Easy Peach Chutney

1 16 oz. can diced peaches, undrained

½ c diced celery

½ tart apple, peeled and diced

1/3 c apple cider vinegar

¼ c sugar

¼ c currants

½ T lemon zest

¼ t salt

1/8 t cinnamon

1/8 t ginger

Stovetop: Put all ingredients in a saucepan and cook on medium heat until reduced and thickened, approximately 45 minutes. As chutney cooks down, stir often and reduce heat if necessary.

Hor Devours (sp)

A FAVORITE!!

Thai Layer Dip

1 cup diced cooked chicken ( I use organic )

1/2 cup julienne carrots

1/2 cup unsalted peanuts

1 small bunch chopped green onions

1 minced garlic clove

2 TBLsp soy sauce

1/2 teasp minced ginger

Sauce

1/4 cup brown sugar

2 teasp cornstarch

1 cup water

1/4 cup ketchup

2 TBLsp apple cider vinegar

1 TBLsp Worcestershire sauce

8 oz cream cheese

1 TBLsp milk

combine chix,carrots,peanuts,onions garlic,soy and ginger and mix well.

Chill/cover for several hours.

sauce: combine b.sugar,cornstarch in a sauce pan. Add water,

ketchup,vinegarand Worcestershire. Bring to boil. reduce heat and cook for 5

minutes. Remove from heat and let cool.

mix cr. cheese and milk-beat until fluffy.

Spread on serving dish-spoon on chix mixture-drizzle with sauce. Serve with

crackers.

SOUP

SO VERY GOOD , but VERY rich!!

CREAM OF CARROT CASHEW SOUP

3 Lbs of carrots peeled and chopped

4 Cups chicken broth

4 tablespoons butter

11/2 tsp. salt

4 or more to taste chopped garlic cloves

1/2 cup chopped cashews sauted or toasted

4 Cups of light cream

1 tsp. thyme

1 tsp. marjoram

1 tsp. basil

Sour cream

In soup pot, combine carrots, salt, broth and simmer covered until tender

In skillet, saute onions, garlic, cashews in 4 Tbs butter

Add to carrot mixture and puree in blender in batches

Return to soup pot and add cream and spices

Garnish with sour cream when served

MAIN DISH / CASSEROLE:

Company Lasagna

1 tablespoon olive oil 15 ounce carton Ricotta cheese

2 cloves garlic, minced 1/4 teaspoon salt

1 tablespoon minced onion 1/4 teaspoon pepper

1 tablespoon dried basil leaves 1 Cup grated Parmesan cheese

1 tablespoon dried oregano leaves 2 eggs beaten

3 tablespoon parsley flakes

1 lb ground beef 1 tablespoon dried basil leaves

2(l4 1/2 ounce) cans whole tomatoes 12 Lasagna noodles

12 ounces can tomato paste 3 whole basil leaves

8 ounce can tomato sauce 16 ounces thinly sliced Mozzarella

salt and pepper cheese

12 ounces carton large curd cottage cheese

In deep skillet, heat oil, garlic, onion, 1 tablespoon parsley flakes, 1 tablespoon basil and oregano. Add beef, break up and sir until browned. Drain. Add tomatoes, tomato paste, tomato sauce, salt and pepper to taste. Heat to boiling. Reduce heat and simmer 30 minutes uncovered, stirring often. Meanwhile, combine cottage cheese, ricotta cheese, 1/4 teaspoon salt, 1/4 teaspoon pepper, parmesan cheese, eggs, 2 tablespoon parsley and 1 tablespoon basil: mix well. .Cook Lasagna noodles as directed on package, adding 3 basil leaves to water. Drain

Heat oven to 350 degrees. In 9x13x2 inch pan layer noodles, half of cottage cheese mixture, half of Mozzarella cheese ,half sauce, repeat layers, sprinkle with Parmesan cheese, Bake 35 to 40 minutes

Or if you want to save some time, buy a jar of you favorite pasta sauce instead! It tastes just as good.

Starter:

Mussels

Here is the recipe for the best mussels ever!

4 tablespoons unsalted butter

2 cloves minced garlic

2 leeks (white and light green parts) halved lengthwise and thinly sliced into half moons

1 cup of dry white wine

4 tomatoes, diced

2 lbs of mussels

Melt butter in large pot, medium heat. Add garlic, cook 1 minute. Add leeks and cook 5 minutes. Add wine, tomatoes, salt and pepper. Bring to a boil, cook 2 minutes. Add mussels, cover and cook 5-8 minutes. Test for doneness and discard all closed mussels.

I made some crispy garlic toast to go with this for all the good dipping!

BRUNCH:

Sensational Cinnamon Coffee Cake -

Fast and Easy

1 pkg yellow cake mix

1 pkg vanilla instant pudding

1 cup buttermilk

1 cup canola oil (you can use applesauce instead)

4 eggs

Mix on medium high for six minutes

Pour in a greased bundt pan

Mix 1/3 cup of sugar with 2 tablespoons of cinnamon

Pour onto cake mix and cut through with a knife

Bake at 325 for one hour or until done :)

Sprinkle with powdered sugar once cooled and removed

from the pan.

Enjoy with coffee or mocha!

Main Dish / Seafood:

Shrimp (or Scallop!) Heaven

Servings: 6-8

Ingredients:

1/4 cup olive oil

1 tablespoon chopped garlic

1 1/4 pounds uncooked large shrimp - peeled and deveined, (or large sea scallops!)

2 (28 ounce) cans Diced Tomatoes with basil garlic and oregano, drained

1 (10 ounce) package of Baby Bella mushrooms sliced (or regular sized Portabellas or Crimini)

1/2 cup dry white wine

1/4 cup chopped fresh parsley

3 tablespoons chopped fresh basil

1 (6 ounce) can of tomato paste

1 teaspoon garlic salt

1 (8 ounce) package angel hair pasta

3 tablespoons freshly grated Parmesan cheese

Directions:

1) Heat olive oil in a 12 inch skillet over medium heat. Cook chopped garlic, stirring constantly, until the garlic is tender, about 1 minute. (Do not let the garlic burn.) Add shrimp or scallops, and cook for about 3 minutes. Remove shrimp from the skillet when they have just turned pink on both sides, but are not opaque yet, and set aside. For the scallops remove before they are completely opaque.

2) Stir diced tomatoes, parsley, mushrooms, basil, and then wine into the skillet. Continue cooking, stirring occasionally, until liquid is reduced, around 12-15 minutes. (Around 10 minutes into it get the water boiling for the pasta)

3 A) At this point- 2 minutes before the meal will be finished cooking, cook the pasta in boiling water until al dente. Most packages suggest just 2 minutes for the boiling time for the angel hair. Then drain pasta in a colander and put it into your serving bowl.

3 B) While the pasta is boiling, stir in the tomato paste. Add seafood, and sprinkle on the garlic salt continue cooking until the they are heated and cooked throughout, about 2 to 3 minutes. Pour seafood mixture in the skillet into the serving bowl. (Serve the seafood mixture over the pasta.) Sprinkle on top with freshly grated Parmesan cheese.

Tip:

*Once you get the timing down for this this is a very impressive, yet easy and quick meal. (About a half hour start to finish).

Napa Cabbage Salad

INGREDIENTS

1 head Napa cabbage

1 bunch minced green onions

1/3 cup butter

1 (3 ounce) package ramen noodles, broken

2 tablespoons sesame seeds

1 cup slivered almonds

1/4 cup cider vinegar

3/4 cup vegetable oil

1/2 cup white sugar

2 tablespoons soy sauce

DIRECTIONS

Finely shred the head of cabbage; do not chop. Combine the green onions and cabbage in a large bowl, cover and refrigerate until ready to serve. Preheat oven to 350 degrees F

Make the crunchies: Melt the butter in a pot. Mix the ramen noodles, sesame seeds and almonds into the pot with the melted butter. Spoon the mixture onto a baking sheet and bake the crunchies in the preheated 350 degrees F oven, turning often to make sure they do not burn. When they are browned remove them from the oven.

Make the dressing: In a small saucepan, heat vinegar, oil, sugar, and soy sauce. Bring the mixture to a boil, let boil for 1 minute. Remove the pan from heat and let cool.

Combine dressing, crunchies, and cabbage immediately before serving. Serve right away or the crunchies will get soggy.

Note: I have done the crunchies in a HOT sauté pan. It is much easier, but MUST be watched as they go from golden to burnt VERY QUICKLY. This is a potluck favorite of mine!! For LARGE batches, I mix in a clean garbage bag.

BRUNCH:

Breakfast Casserole

1 Dozen Eggs

3/4 C half & half

1 Lb Bacon

8 OZ grated cheddar cheese

8 OZ Mushroom ( canned )

1 Can Cream of Chicken Soup

2 /3 C half & Half

Scramble eggs with half & half until firm. Cook & drain bacon, (crispy) then crumble. Grease 9 x 13 baking dish. Put eggs in bottom of pan. Add bacon, mushrooms and cheese. Mix soup and 2/3 C half & half. Pour over top of casserole. Refrigerate overnight. Bake at 350^ for @ 45 minutes.

Note: This is a favorite of my guests. It is also tradition for us on Christmas day ( along with the bluebery one too!!). You can alter ingredients easily. Sausage instead of bacon, add sautéed onions, etc............

DESERT / COOKIES:

Trail Mix Cookies

Combine the following ingredients: (NO.1)

1 stick butter

1 cup brown sugar

1 tsp. vanilla

½ cup peanut butter

In a separate bowl combine (NO. 2):

1 cup flour

1 tsp. baking soda

1 cup peanuts

1 cup raisons

1 cup chocolate chips

1 cup shredded coconut

Mix NO. 1 and NO. 2 by slowing adding NO. 2 with mixer. After full mixed scoop a small spoonful on to a baking sheet and bake at 375 degrees for about 10 minutes. Recipe may be doubled successfully.

Beverage:

Kahlua

2 QT water

5 1/2 C sugar

4 OZ instant Coffee

750 ML bottle of vodka. (I use 1/2 regular & 1/2 100 proof)

1 1/4 OZ PURE vanilla

1/2 vanilla bean chopped.

Handful STRONG WHOLE COFFEE BEANS

Boil water for 1 minute. Add sugar. Boil for 2 minutes. Add Instant Coffee. Cool to room temperature. Add remaining Ingredients. Store in sealed glass containers in a cool dark place at least 3 weeks. Strain before serving.

note: I make several batches at a time and use for Holiday / Hostess Gifts. You can use Quart sized canning jars and cover lid with fabric and tie with Ribbon / raffia for an inexpensive way to give as a gift. I am looking into buying wine bottles for it froma beer / wine making company!

Main Dish / Poultey

YUM!!

Chicken Tortellini

8 OZ package cheese filled tortellini

8 OZ Monterey Jack Cheese, shredded

4 Chicken Breasts, Boneless, skinless, cut into cubes

Flour

3/4 C Onion, chopped

2 Chicken Bullion Cubes

8 OZ chicken Broth

8 OZ sour cream

4 OZ cream Cheese, cut into cubes

1 Tsp Sugar

4 OZ can Mushroom pieces

Preheat oven to 350^. Cook Tortellini 5 minutes LESS than package instructions. DO NOT COOK FRESH TORTELLINI. Place Tortellini in the bottom of a greased 9 x 13 pan. Place cream cheese over tortellini. Roll chicken in flour and brown lightly in butter. Remove Chicken. Sauté Onions in sauce pan. Add Bullion, Broth, Sugar & Mushrooms. Bring to a slow boil. Cook 5 minutes. Add Cheese and Sour Cream. Add Chicken to baking dish. Pour Sauce over chicken. Cover & Bake 45 Minutes.

NOTE: I often mix tortellini with dry bow tie pasta, doubling the sauce recipe.

Dry Pasta can COMPLETELY subsitute tortellini to reduce cost!

MAIN DISH / Vegetarian:

My kids LOVE this!! We serve with mashed potatos.

Vegetarian "meat" loaf

10 C Special K Cereal

2 med - large onions, chopped

32 OZ small curd cottage cheese

8 eggs, beaten

2 C. Pecans, chopped

1 stick butter, Melted

2 PKG meatloaf Seasoning

Mix all ingredients together. Form Mixture into loaf shape and place in greased loaf pan. Bake uncovered at 350^ for 1 hour or until golden and slightly firm.

BEVERAGE:

We make this every Halloween & serve it to the adult trick or treaters in the neighborhood.

Hot Spiked Cider

INGREDIENTS

1 quart water

3 orange spice tea bags

1/2 cup light brown sugar

2 cups apple cider

1 1/2 cups light rum

8 cinnamon sticks

3 teaspoons butter

DIRECTIONS

Pour water into a large saucepan and bring to a boil. Remove from heat and toss in the orange spice tea bags. Cover and let steep 5 minutes. Remove tea bags and stir in sugar, apple cider, rum, and 2 of the cinnamon sticks. Heat just to steaming -- do not boil.

Ladle hot cider into 6 mugs and drop 1/2 teaspoon butter into each. Garnish with a cinnamon "swizzle" stick.

A party favorite

Main Dish

Hot Ham and Swiss with Poppyseed Glaze:

Party Sandwich Rolls

3 pkgs Hawaiian Dinner Rolls

1 ½ lb shaved ham

1 lb Swiss Cheese

1 cup butter, softened

3 TBL poppy seeds

3 tsp Worcestershire sauce

3 tsp dry mustard

1 small onion, finely chopped

Line large cookie sheet with foil.

Without separating rolls, cut rolls in half.

Combine butter, poppy seed, Worcestershire, mustard and onion. Heat until bubbly.

Layer ham and Swiss on bottom half of rolls. Without breaking rolls, put on top half. Brush / pour glaze over top of rolls, spreading evenly.

Bake at 350º degrees in oven until cheese is melted, about 5-10 minutes. Cut separately and serve.

Oh my gosh!!

Thank you, thank you, thank you.

Main Dish/Pasta

CHICKEN PESTO

½ cup chopped sun-dried tomatoes

1 ½ cups chicken broth

6 skinless, boneless chicken, cut into strips

2 cloves garlic, minced

1 Tbsp olive oil

2 tsp cornstarch

¾ cup prepared basil pesto

¼ cup toasted pine nuts

¼ cup chopped fresh basil

¾ cup crumbled feta cheese

1 (16 oz) package fusilli pasta

2 Tbs grated parmesan cheese

1. Soak sun-dried tomatoes in chicken broth.

2. Cook chicken in oil with garlic in a large skillet over medium heat until done.

3. Stir cornstarch into a couple of tablespoons of chicken broth. Stir remaining chicken broth, sun-dried tomatoes, pesto, pine nuts, and basil into the skillet with the chicken. Mix cornstarch mixture into the sauce, and cook until thickened. Add feta a few minutes before serving.

4. Meanwhile, cook the pasta in a large pot of boiling salted water until al dente. Drain. Serve sauce over pasta, and sprinkle with parmesan cheese.

[This message edited by gibbonsrose at 10:52 AM, October 2nd (Thursday)]

Can be either Main Dish/Seafood, or Starter/Seafood

ZESTY SHRIMP MARINADE

½ tsp cayenne pepper

½ tsp cumin

½ tsp onion powder

½ tsp lemon pepper

1 tsp granulated garlic

1 Tbsp Lea & Perrins

2 Tbsp fresh lemon juice

4 Tbsp butter

18 jumbo shrimp, shelled and deveined

Combine marinade ingredients, add shrimp, and let sit for 1 hour.

Tastes wonderful grilled.

[This message edited by gibbonsrose at 10:53 AM, October 2nd (Thursday)]