Wilbert Jones Recipes

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New Years Marinated Olives

Ingredients

* 1/4 cup(s) extra-virgin olive oil
* 2 teaspoon(s) fennel seeds, crushed
* 4 small bay leaves
* 2 pound(s) assorted Mediterranean olives, (such as niçoise, picholine, kalamata, and oil-cured)
* 6 strip(s) (3inch by 1inch each) lemon peel
* 4 clove(s) garlic, crushed with side of chef's knife

Directions

* 1. In 1-quart saucepan, heat olive oil, fennel seeds, and bay leaves until hot but not smoking over medium heat. Remove saucepan from heat; let stand 10 minutes.
* 2. In large bowl, stir olive-oil mixture with olives, lemon peel, and garlic. Cover bowl with plastic wrap and refrigerate olives at least 24 hours to allow flavors to develop, stirring occasionally. (Or, in large self-sealing plastic bag, combine all ingredients, turning to coat olives well. Seal bag, pressing out as much air as possible. Place on plate; refrigerate, turning bag occasionally.)
* 3. Spoon olives into jars for gift giving. Store in refrigerator for up to a month.
Perfect with a glass of Pinot Noir

New Years Eve Passion Fruit Mojitos Recipe

Ingredients

* 2 parts Passion Fruit Mojito mix
* 1 part white rum
* Ice
* Club soda
* Mint sprigs
* Lime slices

Directions

* 1. Combine in a pitcher 2 parts Passion Fruit Mojito mix, 1 part white rum, and ice. Mix, then pour into ice-filled glasses. Top with a splash of club soda. Garnish with a mint sprig and a lime slice.

Crab Deviled Eggs

Ingredient:

12 hard-cooked eggs
1/2 cup of mayonnaise or salad dressing
2 tablespoons of finely chopped onion
1 tablespoon of prepared mustard
1/4 teaspoon of salt
1/8 teaspoon of pepper
One (7 1/2 oz.) can crab meat, drained, flaked, and cartilage removed

Direction:

Cut each egg in half lengthwise. Carefully remove and sieve yolks or mash until smooth. Combine with mayonnaise, onion, mustard, salt, and pepper. Mix well. Add the crab to egg mixture, reserving a few pieces for garnish, if desired. Fill egg whites with yolk mixture. Chill. Garnish each egg half with a tiny sprig of parsley, if desired.

Serves: 24, 1 each eggs

Sunburst Deviled Eggs

Ingredient:

1/2 cup PHILADELPHIA Fat Free Cream Cheese
2 Tbsp. MIRACLE WHIP Light Dressing
1 doz. hard-cooked eggs, cooled, peeled and cut lengthwise in half
1 cup shredded carrots

Direction:

MIX cream cheese, dressing and 4 of the egg yolks until well blended. Cover and refrigerate remaining egg yolks for another use. Add carrots; mix well.
SPOON evenly into egg white halves; cover.
REFRIGERATE at least 30 min. before serving.

Serve: 24, 1 eggs each

Easy Deviled Eggs

Ingredient:

12 hard-cooked eggs
1/4 cup MIRACLE WHIP Dressing
1/4 cup GREY POUPON Dijon Mustard
1/4 tsp. paprika

Direction:

PEEL eggs; cut in half lengthwise. Remove yolks; place in small bowl. Mash with fork.
ADD dressing and mustard; mix well. Spoon evenly into egg whites; sprinkle evenly with paprika.
SERVE immediately. Or, cover and refrigerate until ready to serve.

Serves: 24, 1 egg each

Potato Salad

Ingredients:

4 large baking potatoes.
1/4 white or yellow onion (optional)
2 large eggs
1/2 tsp salt
1/3 cup mayonaise
4 oz sweet relish
paprika

Direction:

Boil the potatoes until they are done but not overcooked
I use the test here where I stick the fork in and it
meets a little resistance but not too much. How long
you boil them depends upon how big they are. You do want
the potatoes done though since no further cooking is
involve. If you overcook them, they don't really hurt
the recipe since the extra potatoe just mixes in with
the creamy portion of the mixture.
Boil the eggs over medium high heat until hard boiled.
Allow the potatoes and eggs to cool. You can run cold water
over them in a strainer to speed up the process.
Peel the potatoes and then slice into chunks. If you aim
for 1 inch by 1 inch chunck you will do well.
Peel and slice the egg into 1/2 inch pieces.
Chop the onion into very small pieces. I made this optional
because you WILL be able to smell the onion on your breath.
Therefore, if a little close contact is planned anytime soon
you probable want to leave the onion out.
Stir all ingredients gently except for the paprika.
After all ingredients are well mixed, pour into a bowl.
Add the parika across the top. Store in the refrigerator
until ready to serve.

Christmas Eve Beef Stew

INGREDIENTS:

* 2 1/2 pounds beef stew meat, diced into 1 inch pieces
* 1 (28 ounce) can stewed tomatoes, with juice
* 1 cup chopped celery
* 4 carrots, sliced
* 3 potatoes, cubed
* 3 onions, chopped
* 3 1/2 tablespoons tapioca
* 2 cubes beef bouillon
* 1/8 teaspoon dried thyme
* 1/8 teaspoon dried rosemary
* 1/8 teaspoon dried marjoram
* 1/4 cup red wine
* 2 cups water
* 1 (10 ounce) package frozen green peas, thawed
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DIRECTIONS:

1. Preheat the oven to 250 degrees F (120 degrees C).
2. Place beef, tomatoes, celery, carrots, potatoes, onions, and tapioca into a Dutch oven. Season with beef bouillon, thyme, rosemary, and marjoram, and stir in red wine and water. Place the lid on the Dutch oven.
3. Bake for 5 to 6 hours in the preheated oven. Add peas during last half hour of cooking.
Serving: 8

Roasted Mushrooms

Ingredients:

1 pound mushrooms (such as cremini, shiitake, or portobello)
3 sprigs fresh thyme
1/4 cup extra-virgin olive oil
2 cloves garlic , thinly sliced

Direction:

Salt and freshly ground pepper
Preheat oven to 450°. Trim mushrooms (if using shiitakes, remove stems) and chop so they are all about the same size.
In a medium bowl, toss mushrooms with thyme, oil, garlic, 1/8 teaspoon salt and 1/8 teaspoon pepper. Spread mushrooms onto baking sheet in one layer. Roast 12 to 15 minutes until browned.

Makes 2 cups

Bay Scallop Chowder with Sweet Cream and Leeks

Ingredients:

3/4 pound white potatoes , peeled and diced
3 tablespoons butter
2 cups thinly sliced leeks (white and pale green portions)
1/2 cup white wine
1 bottle (8 ounces) clam broth
2 pints heavy cream or 3 cups cream and 1 cup milk
2 pounds bay scallops or sea scallops , cut in half horizontally
Salt and freshly ground pepper
2 tablespoons chopped fresh parsley
1 teaspoon paprika
8 sprigs dill

Direction:

In a medium saucepan, cover potatoes with salted water and bring to a boil. Boil 3 minutes. Drain and set aside.
In a large saucepan, melt butter over medium-low heat. Add leeks and cook 3 minutes, until softened. Add wine and clam broth. Increase heat to medium-high; boil 10 minutes or until mixture is reduced by half. Add cream, reduce heat to low, and simmer 15 minutes, stirring occasionally.
Add potatoes and simmer 7 minutes. Add scallops and simmer 3 minutes (5 to 6 minutes for sea scallops), just until opaque (do not boil). Season with 1/2 teaspoon salt and 1/4 teaspoon pepper. Garnish with parsley, paprika and a sprig of dill.

Makes 8 servings

Lobster Salad with Herb Croutons

Ingredients:

For the lobster:

1 pound cooked, chopped lobster meat
1 1/2 cups creme fraiche (or sour cream)
1 tsp. orange zest
1 tsp. lemon zest
1 Tbsp. minced chives
2 Tbsp. minced chervil
3 lemons , juiced as needed
Fleur de sel or Kosher salt
For the croutons:


1/4 cup olive oil
1/4 cup chopped thyme
1/4 cup chopped rosemary
Kosher salt and black pepper

Direction:

Combine lobster with crème fraîche, zests, chives, and 1 Tbsp. of chervil. Add juice from 1 lemon and fleur de sel. Taste. Adjust lemon juice and salt. Chill.
Preheat oven to 375°. Place a single layer of bread slices on a baking sheet. Brush with olive oil, and sprinkle with herbs, salt, and pepper.
Bake for 4 minutes, then turn sheet and bake an additional 2 minutes or until golden brown. Set on a rack to cool.
Place 1 Tbsp. of lobster mix on each crouton, and garnish with chervil and a sprinkling of fleur de sel.

Makes 20 servings

Prosciutto-and-Herb-Wrapped Sablefish with Blackberry Salad

Ingredients:

4 pieces skinless Alaskan sablefish or halibut (about 5 ounces each)
1/8 tsp. kosher salt
1 sprig thyme leaves (about 3/4 tsp.)
1/3 cup flat-leaf parsley leaves
4 large, thin slices prosciutto (about 3 ounces)
1 Tbsp. canola oil
for Salad


3 Tbsp. fresh lemon juice (about 1 lemon)
1 shallot , finely chopped (about 1/4 cup)
1/2 tsp. kosher salt
2 Tbsp. extra-virgin olive oil
Freshly ground black pepper
1 bunch flat-leaf parsley leaves
1 bunch chervil leaves (optional)
1 pint blackberries or fresh figs (quartered) or cherries (pitted)

Direction:

To make fish: Place top oven rack 8 inches from broiler; preheat broiler. Season fish with salt and sprinkle with thyme. Spread 1/3 cup parsley on top of fillets in a single layer. Drape 1 slice prosciutto lengthwise over each fillet; tuck ends under fish.
Heat canola oil in large skillet over low heat for 2 minutes; remove from heat. Carefully place fish in pan, prosciutto side up, spacing evenly. Place in oven; broil 12 minutes, or until prosciutto crisps and fish flakes easily with a fork.
To make salad: In a medium bowl, whisk lemon juice, shallot, and salt; let stand 5 minutes. Whisk in olive oil and season with pepper. Put remaining parsley, chervil (if using), and blackberries in a bowl and toss with 2 Tbsp. dressing. Season to taste; add more dressing, if desired.
To serve, divide salad among 4 plates. Using a spatula, carefully remove fish from pan and place beside salad. Drizzle with any remaining dressing.

Makes 4 Servings

Crispy Mackerel with Garlic-Parsley Puree

Ingredients:

for Puree

2 heads garlic , cloves separated and peeled (about 1 cup)
1 to 2 bunches flat-leaf parsley leaves (about 3 cups)
1/2 tsp. kosher salt
1/2 cup olive oil
for Fish


4 pieces Atlantic mackerel or farmed striped bass (6 ounces each), skin on
1/4 tsp. salt
1 Tbsp. Dijon mustard
1 Tbsp. milk
1/4 cup seasoned Italian bread crumbs
1 Tbsp. canola oil
1 Tbsp. unsalted butter

Direction:

To make puree: Place garlic and 2 cups cold water in a medium saucepan; bring to a boil over high heat. Strain, discarding water. Repeat 2 more times, and let garlic cool to room temperature. In a food processor, combine parsley, garlic, salt, and 1/4 cup water. Blend 1 to 2 minutes, until smooth, stopping twice to scrape down sides of bowl. With motor running, drizzle in olive oil until mixture is emulsified (for a smoother texture, strain through a fine-meshed sieve, pressing with back of spoon; discard solids).
To make fish: Season cut side of fish with salt. In a small bowl, stir together mustard and milk; lightly brush onto skin side of fish. Top evenly with bread crumbs; press down lightly to adhere.
Preheat oven to 200°. Heat canola oil in a large, heavy skillet over medium-high heat. Add butter and heat until foamy. Gently add fish, skin side down; cook 3 minutes without moving. Remove skillet from heat, carefully turn fish (crumbs should be crispy and golden brown), and transfer to oven. Bake 6 minutes, or until fish flakes easily with a fork.
To serve, spoon 2 Tbsp. parsley puree across the center of each of 4 plates (you should have about 1/2 cup puree left over). Arrange fish in the middle, perpendicular to the line of puree. Serve with a salad of your favorite mixed greens, lightly dressed with lemon juice and olive oil.
Note: This recipe makes double the amount of puree needed for the dish. Refrigerate leftover puree in an airtight container up to 1 week; it also tastes great on chicken or pork.

Makes 4 Servings

Coconut Shrimp with Mango-Mojo Dip

Ingredients:

Dip:


2 cloves garlic
3 very ripe mangoes , cut into chunks
1 tablespoon grated lime zest
1/4 cup fresh lime juice
1/4 cup cider vinegar
1 tablespoon Tabasco sauce
1 tablespoon kosher salt
1/2 teaspoon freshly ground white pepper
3/4 cup coarsely chopped mint (about 1 bunch)

Shrimp:


1 1/2 cups white rice flour
1 1/2 cups all-purpose flour
4 teaspoons kosher salt
2 1/2 cups cold club soda or seltzer water , plus more as necessary
2 pounds large shrimp , shelled and deveined
4 cups shredded unsweetened coconut
3 quarts vegetable or canola oil

Direction:

To make dip: In a food processor with knife blade attached, mince garlic. Add mangoes, lime zest, lime juice, vinegar, Tabasco sauce, salt and pepper. Process until very smooth. Add mint and pulse once or twice, just to combine. Pour into a bowl and cover; refrigerate until serving.
To make shrimp: Line 2 cookie sheets with waxed paper or plastic wrap. In a large bowl, whisk rice flour, all-purpose flour and salt to combine. Add club soda and whisk until smooth. Mixture should have consistency of pancake batter; add more club soda if necessary. Spread coconut on a plate. Pat shrimp dry with paper towels; add to batter and toss to coat. Remove shrimp from batter one at a time, letting excess drip off. Dredge in coconut. Place on prepared cookie sheets. Cover with plastic wrap and refrigerate while oil heats, or up to 4 hours.
Pour oil into an 8-quart heavy-bottom pot. Heat over medium-low heat until temperature reaches 350° on a deep-fat thermometer. Carefully drop shrimp into oil, about 8 at a time and fry until golden brown and just cooked through, 1 1/2 to 2 minutes. With a slotted spoon, remove to paper towels, skimming coconut from oil between batches. Serve hot with dip.

Makes 36 to 48 shrimp, depending on size.

Lime Garlic Grilled Shrimp

Ingredients:

4 limes
3 cloves garlic , minced
1/4 cup extra-virgin olive oil
Salt and freshly ground pepper
1 1/2 pounds (about 40) large shrimp , peeled and deveined (tails left on)
1/4 cup basil leaves , cut into thin ribbons

Direction:

Using a zester or vegetable peeler, zest 3 limes (about 1 tablespoon); place in a glass dish large enough to hold shrimp. Juice same limes (about 1/2 cup juice), then pour into dish. Add garlic, olive oil, salt and pepper to taste, and shrimp. Toss gently and refrigerate, 30 to 45 minutes. Remove from refrigerator 15 minutes before grilling. Thread metal skewers with 4 to 5 shrimp each.
Meanwhile, light grill or heat a grill pan over a medium-high flame. When coals are medium-hot or grill pan is heated, set marinated shrimp on a paper towel-lined plate. (Paper towels will absorb excess marinade and prevent grill from smoking.) Then place shrimp on grill; sprinkle with additional salt and pepper, if desired. Grill shrimp 2 to 3 minutes on each side, just until curled and pink in color. Remove from grill and slide off skewers.
Sprinkle shrimp with basil. Cut remaining lime into 4 wedges and serve with shrimp.

Makes 4 servings

Roasted Chicken

Ingredients:

Roasted Chicken:


2 chickens , 4 1/2 to 5 pounds each
6 lemons
A poultry mix of fresh herbs: Rosemary, sage, thyme, parsley and oregano work well
Marinade for one chicken:


1 cup Dijon mustard
1/2 cup soy sauce
1/2 cup juice from fresh lemon (don't discard lemon rinds)

Direction:

To make marinade: Place all ingredients in a nonreactive bowl. Whisk with a wire whisk until ingredients are incorporated well—the marinade should have a smooth and creamy consistency.
To make roasted chicken: Preheat oven to 425°.
Clean chickens well and pat dry. Place each chicken in its own baking dish.
Stuff cavities with lemon rinds and fresh herbs. A poultry mix is fine, usually consisting of rosemary, sage, thyme, parsley and oregano.
Pour marinade over chicken. Add cracked pepper and remaining herbs to the top of each chicken.
Place an oven thermometer in each chicken and cover with aluminum foil. Place on the lower rack of the oven. Bake for 1 1/2 hours, then remove the aluminum foil. Baste with a basting bulb. Keep basting often, ever 15 minutes until the thermometer reads 180°.

Pumpkin Chiffon Pie

Ingredients:

Pie:

1 envelope unflavored gelatin
3/4 cup sugar
1/2 tsp. salt
1/2 tsp. ground cinnamon
1/2 tsp. ground allspice
1/4 tsp. ground ginger
1/2 tsp. ground nutmeg
3/4 cup milk
2 large eggs , separated, yolks beaten
1 cup canned pumpkin
1/2 cup heavy cream , whipped
1 (9-inch) graham cracker crust

Topping:


2 pints heavy cream , whipped

Direction:

Shaved dark chocolate
Combine gelatin, 1/2 cup of sugar, salt, cinnamon, allspice, ginger and nutmeg in a saucepan. Stir in milk, egg yolks and pumpkin. Cook over medium heat until thick. Chill saucepan in refrigerator until partially set—about 1 hour.
In a bowl, beat egg whites until soft peaks form. Gradually add 1/4 cup of sugar and continue beating until stiff peaks form. Fold in 1/2 cup of whipped cream. Fold egg white mixture into filling. Pour filling into pie crust and chill for 1 hour.
Just before serving, top with remaining whipped cream and sprinkle some shaved dark chocolate on top.

Serves 8

Chive Gravy

Ingredients:

5 cups hot chicken broth
1/4 cup cornstarch
1/4 cup dry sherry
1/3 cup minced fresh chives
Salt and freshly ground cracked pepper , to taste
1/2 cup fresh pomegranate seeds for garnish

Direction:

Pan juices from Turkey with Marinade
Skim the fat from the Turkey with Marinade pan juices and discard. Scrape the bottom and sides of the pan with a wooden spoon to release the cooked bits. Add 1 cup of chicken broth, strain into a sauce pan and add the rest of the chicken broth. Bring to a gentle boil.
In a separate sauce pan, combine 1 ladle of the hot chicken broth and cornstarch. Stir until lumps are gone and then pour back into stock pot. Repeat five or six times until gravy has reached your desired thickness. Add dry sherry and salt and pepper to taste. Garnish with chives and pomegranate seeds.

Turkey with Marinade

Ingredients:

Marinade:


1 1/2 cups Dijon mustard
3/4 cup soy sauce
3/4 cup fresh lemon juice (do not discard lemon rinds)
Turkey:


1 (15-pound) free-range turkey
2 bunches fresh poultry herbs
2 to 3 cups hot water

Direction:

To make marinade: Combine ingredients in a bowl. Whisk until smooth and creamy.
To make turkey: Preheat oven to 350°.
Clean out cavity of the turkey and rinse well, inside and out. Pat dry and place turkey in a large roasting pan. Pour the marinade over the turkey.
Tie turkey legs together and cover tips with foil. Stuff cavity of turkey with lemon rinds and one bunch of poultry herbs. Place the second bunch of herbs in the roasting pan. Place turkey breast-side up in roasting pan. Insert thermometer in the thickest part of the breast. Cover with foil and roast for 2 hours.
After 2 hours, add hot water to the bottom of the pan. Stir to make gravy for basting. Baste turkey and cover with foil. Roast turkey another 30 minutes and repeat basting process. Continue basting every 15 minutes until the thermometer reaches 180–185°, approximately 3 to 4 hours.

Remove turkey from oven and place on cutting board. Cover turkey well with foil to keep warm. Let it rest 15 to 20 minutes before carving.
Keep the roasting pan with the pan juices to make Chive Gravy.

Serves 10

Sweet Potato Biscuits

Ingredients:

2 cups all-purpose flour
4 tsp. baking powder
3 Tbsp. brown sugar
1/4 tsp. ground cinnamon
1/8 tsp. ground allspice
1/4 cup (half a stick) cold butter
3 Tbsp. cold vegetable shortening
1 cup mashed sweet potato
6 Tbsp. milk
2 tsp. melted butter
1/4 tsp. salt

Direction:

Preheat oven to 400°.

Combine flour, baking powder, brown sugar, cinnamon, allspice and salt in a bowl. Add cold butter and vegetable shortening and mix until crumbly. Add mashed sweet potatoes and milk. Stir until you have dough. Chill dough in refrigerator for 10 to 15 minutes. Knead dough on floured surface—do not overwork. Roll dough to a 1/2-inch thickness and cut with a 1.5-inch biscuit cutter. Place biscuits on a baking sheet lined with parchment paper. Brush tops of biscuits with melted butter. Bake for 12 minutes or until nicely browned.

Makes 15–18 biscuits

Sweet Potatoes with Marshmallows

Ingredients:

6 pounds sweet potatoes , skins on
1/2 tsp. cloves
1 tsp. cinnamon
1 tsp. nutmeg
2 tsp. kosher salt
2 cups warm whole milk
4 Tbsp. unsalted butter
1 (16-ounce) bag large marshmallows
Freshly ground pepper , to taste

Direction:

Preheat oven to 325°.

Cut sweet potatoes into 2-inch slices and leave skin on. Add to a large stockpot and cover with water. Cover pot and bring to a gentle boil for 30 minutes—potatoes should be firm, not mushy. Drain. Peel potatoes while running cold water over them. Mash in a bowl with a ricer or masher.

Put potatoes back in stockpot over medium heat and add cloves, cinnamon, nutmeg, butter, and salt. Pour in the milk a little at a time. Mix well. Spread potatoes evenly into coated 10" x 14" baking dish, leaving 2 inches for marshmallows. Add marshmallows on top in even rows. Bake for 30 minutes, checking frequently, or until the marshmallows are golden brown.

Serves 12

Sausage and Eggplant Pasta

Ingredients

1/2 pound(s) hot Italian-sausage links
1/2 pound(s) sweet Italian-sausage links
1 small (about 1 pound) eggplant
1 jar(s) (32 ounces) spaghetti sauce
1 package(s) (16 ounces) ziti or penne macaroni
1 container(s) (8 ounces) part-skim ricotta cheese
1/4 teaspoon(s) cracked black pepper
Coarsely shredded Parmesan cheese for garnish

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

Directions

1. In 12-inch skillet over medium-high heat, heat Italian sausages and 1/4 cup water to boiling. Reduce heat to low; cover and simmer 5 minutes. Remove cover and cook until sausages are browned, about 15 minutes. Remove sausages to cutting board. When cool enough to handle, cut diagonally into 1/4-inch-thick slices.
2. While sausages are cooking, cut eggplant into 1/2-inch chunks.
3. In drippings remaining in skillet, over medium heat, cook eggplant and 2 tablespoons water until eggplant is tender, about 15 minutes, stirring often and adding additional water if necessary to keep eggplant from sticking. Add spaghetti sauce and sausages; over high heat, heat to boiling. Reduce heat to low; cover and simmer 5 minutes.
4. Meanwhile, in saucepot, prepare ziti macaroni as label directs but do not use salt in water.
5. Drain ziti; return to saucepot. Add spaghetti-sauce mixture; over medium heat, heat through.
6. To serve, spoon ziti into 8 individual pasta bowls or dinner plates; top each serving with some ricotta cheese and cracked pepper. Sprinkle with Parmesan cheese if you like.

Serves: 8 Edit
Yields: 8
Total Time: 40 min

Butternut Squash and Sage Lasagna

Ingredients

2 large onions, each cut in half, then cut crosswise into 1/4-inch slices
2 tablespoon(s) olive oil
1 1/2 teaspoon(s) salt
3/4 teaspoon(s) coarsely ground black pepper
2 medium butternut squash, each cut in half and seeded
7 cup(s) low-fat (1%) milk
1/2 cup(s) cornstarch
1/4 cup(s) (packed) fresh sage leaves, chopped
1/4 teaspoon(s) ground nutmeg
2 cup(s) freshly grated Parmesan cheese
12 no-boil lasagna noodles, from 8- to 9-ounce package
3 package(s) (10-ounce) frozen chopped spinach, thawed and squeezed dry (see Tip)

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Directions

1. Preheat oven to 450 degrees F. In large bowl, toss onions with oil, 1/4 teaspoon salt, and 1/4 teaspoon coarsely ground black pepper. Place onions in one 15 1/2" by 10 1/2" jelly-roll pan. Line a second jelly-roll pan with foil; arrange squash, cut sides up. Sprinkle with 1/4 teaspoon salt and 1/4 teaspoon coarsely ground black pepper. Cover pan with squash tightly with aluminum foil. (Do not cover onions.) Roast both pans of vegetables 45 minutes or until squash is tender and onions are browned, stirring onions halfway through cooking. Reset oven control to 375 degrees F.
2. Meanwhile, in 5-quart saucepot (do not use a smaller pot; milk mixture may boil over), heat 6 cups milk on medium-high just to simmering, stirring occasionally. In small bowl, whisk cornstarch into remaining 1 cup milk. Add cornstarch mixture to simmering milk in pot; heat to a full rolling boil, stirring constantly. (Make sure to scrape bottom of saucepot to prevent scorching.) Boil 1 minute, stirring constantly. Remove from heat; stir in sage, nutmeg, 1 1/2 cups Parmesan, 1 teaspoon salt, and 1/4 teaspoon coarsely ground black pepper.
3. When vegetables are done, scrape squash into food processor with knife blade attached; discard skins. Add onions to processor; puree until smooth. You should have 4 cups puree.
4. Into each of two 8" by 8" glass or ceramic baking dishes, spoon 1/2 cup white sauce to cover bottoms. Arrange 2 lasagna noodles over sauce in each casserole. Evenly spread 1 cup squash puree, then 3/4 cup chopped spinach over noodles in each casserole. Top each with 1 cup sauce. Repeat layering one time, starting with noodles. Top each with 2 more noodles. Spread remaining sauce over noodles; sprinkle with remaining Parmesan.
5. Cover one casserole with aluminum foil. Place casserole on cookie sheet (to catch any spills during baking) in oven and bake 30 minutes. Uncover and bake 15 minutes longer or until hot and bubbly. Let stand 10 minutes for easier serving. Meanwhile, prepare second casserole for freezing.
Serve:12
Total Time: 2 hr
Prep Time: 50 min
Cook Time: 1 hr 10 min
Oven Temp: 450

Seared Duck Breast with Dried Cherries and Port

Ingredients

4 (6-ounce) boneless fresh or frozen (thawed) duck-breast halves with skin
1/4 teaspoon(s) salt
1/8 teaspoon(s) coarsely ground black pepper
1 large shallot, thinly sliced
1 clove(s) garlic, crushed with press
1 cup(s) port wine
2 tablespoon(s) balsamic vinegar
1/3 cup(s) dried cherries

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Directions

1. Pat duck breasts dry with paper towels. With sharp knife, cut 4 diagonal slashes, about 1/4 inch deep, in skin and fat on each breast half. On sheet of waxed paper, evenly season duck breasts, on both sides, with 1/4 teaspoon salt and 1/8 teaspoon coarsely ground black pepper.
2. In 12-inch nonstick skillet, cook breasts, skin side down, on medium 15 minutes or until skin is well browned and crispy. As breasts cook, spoon off and discard fat in skillet. Turn breasts over and cook on flesh side about 4 minutes for medium-rare or until desired doneness. Transfer breasts to cutting board; cover with foil to keep warm until ready to serve.
3. Discard all but 1 teaspoon duck fat from skillet. Add shallot and cook on medium 2 to 3 minutes or until beginning to brown. Stir in garlic and cook 1 minute. Add port wine, balsamic vinegar, and cherries; heat to boiling. Boil 3 minutes or until sauce is reduced to 3/4 cup, stirring frequently.
4. To serve, thinly slice each breast and transfer to a dinner plate. Spoon port sauce over breasts.

Serves: 4
Total Time: 30 min
Prep Time: 5 min
Cook Time: 25 min

Leg of Lamb With Pistachio Topping

Ingredients

1 whole(s) (7-pound) lamb leg
2 large garlic cloves, sliced
1 1/2 teaspoon(s) salt
2 tablespoon(s) margarine or butter, 1/4 stick
1 small onion, chopped
1 1/2 slice(s) white bread, torn into small pieces
1/2 cup(s) pistachios, finely chopped
2 tablespoon(s) fresh mint leaves, coarsely chopped
1/2 teaspoon(s) coarsely ground black pepper
1/2 cup(s) port wine
3 tablespoon(s) all-purpose flour
1 can(s) (14 1/2 ounces) chicken broth
Mint sprigs, for garnish

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Directions

1. Trim fat from lamb leg. With knife, cut about a dozen 1/2-inch-wide slits all over in lamb and place a slice of garlic in each. Rub lamb with 1 teaspoon salt. Place lamb, fat-side up, on rack in large roasting pan (17" by 11 1/2").
2. Insert meat thermometer into thickest part of lamb, being careful that pointed end of thermometer does not touch bone. Roast lamb in 325 degrees F oven 1 hour.
3. Meanwhile, in small saucepan, heat margarine or butter over medium heat. Add onion and cook about 10 minutes or until lightly browned and tender; remove from heat. Stir in bread, pistachios, mint, pepper, and 1/2 teaspoon salt. After lamb has cooked 1 hour, with hands, carefully pat bread mixture on top of lamb.
4. Roast lamb 1 1/4 to 1 1/2 hours longer, until meat thermometer reaches 140 degrees F. Internal temperature of meat will rise to 145 degrees F (medium-rare) upon standing. Or roast to desired doneness. When lamb is done, place on warm large platter; let stand 15 minutes for easier carving.
5. While lamb is standing, prepare gravy: Remove rack from roasting pan; pour pan drippings into a 2-cup measuring cup. Add port to roasting pan, stirring until brown bits are loosened. Add to meat juice in cup; let stand until fat separates from meat juice. Skim 2 tablespoons fat from drippings into roasting pan; discard any remaining fat.
6. Stir flour into fat in roasting pan and cook over medium-high heat until blended. Gradually whisk in meat juice and chicken broth and cook, stirring constantly, until gravy thickens slightly and begins to boil; boil 1 minute. If you like, strain gravy through sieve into gravy boat; serve with lamb. Garnish platter with mint sprigs.
Serves: 14
Total Time: 3 hr
Cook Time: 30 min
Oven Temp: 325

Raisin Rice Stuffed Chicken

INGREDIENTS (Nutrition)
2 tablespoons olive oil
2 (2 to 3 pound) whole chickens
3 cups cooked white rice
1 cup raisins
1 onion, chopped
1 tablespoon ground turmeric
salt to taste
ground black pepper to taste
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DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C).
In a small skillet, heat two tablespoons of olive oil. When oil is hot, saute the chopped onion. Add turmeric and raisins. Saute. Add cooked rice and salt. Mix well.
Butter the outside of both chickens and sprinkle a little pepper on both. Stuff the rice mixture into both chickens. Place in a greased 9x13 inch baking dish and bake in preheated oven for about 1 hour (or until chickens are nice and brown and the juices run clear).

Citrus Chicken and Rice

INGREDIENTS
4 skinless, boneless chicken breasts
1 3/4 cups Swanson® Chicken Broth (regular, Natural Goodness™ or Certified Organic)
1/2 cup orange juice
1 medium onion, chopped
1 cup (uncooked) regular long-grain white rice
3 tablespoons chopped fresh parsley
Orange slices
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DIRECTIONS
Cook chicken in nonstick skillet over medium-high heat 10 minutes or until browned. Set chicken aside.
Add broth, orange juice, onion and rice. Heat to a boil. Cover and cook over low heat 10 minutes. Return chicken to skillet. Replace cover.
Cook 10 minutes or until chicken is done. Stir in parsley and top with orange slices.

Prune and Olive Chicken

INGREDIENTS (Nutrition)
3 cloves garlic, minced
1/3 cup pitted prunes, halved
8 small green olives
2 tablespoons capers, with liquid
2 tablespoons olive oil
2 tablespoons red wine vinegar
2 bay leaves
1 tablespoon dried oregano
salt and pepper to taste
1 (3 pound) whole chicken, skin removed and cut into pieces
1/4 cup packed brown sugar
1/4 cup dry white wine
1 tablespoon chopped fresh parsley, for garnish
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DIRECTIONS
In a medium bowl combine the garlic, prunes, olives, capers, olive oil, vinegar, bay leaves, oregano, salt and pepper. Mix well. Spread mixture in the bottom of a 10x15 inch baking dish. Add the chicken pieces, stir and turn to coat. Cover and refrigerate overnight.
When ready to prepare, preheat oven to 350 degrees F (175 degrees C). Remove dish from refrigerator. Sprinkle brown sugar on top and pour white wine all around chicken.
Bake in preheated oven for 1 hour, spooning juices over chicken several times as it is baking. Serve on a platter, pouring juices over the top, and garnish with fresh parsley.

Vegetable and Feta Latkes (Hanukkah Dish)

INGREDIENTS (Nutrition)
2 1/2 cups grated zucchini
1 cup peeled and shredded potatoes
1 cup shredded carrots
1/2 teaspoon salt
3 eggs, lightly beaten
salt to taste
freshly ground black pepper
3/4 cup matzo meal
1/2 cup chopped fresh parsley
1/2 cup crumbled feta cheese
1/4 cup vegetable oil
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DIRECTIONS
Place the zucchini, potato and carrots in a colander, place paper towels or a cheesecloth over the top and squeeze out as much moisture as possible. Sprinkle salt over the vegetables and let them drain for 15 minutes. Squeeze vegetable again in paper towels.
In a large mixing bowl combine eggs, vegetables, salt and pepper. Mix well. Stir in matzo meal or flour, parsley and feta.
Heat vegetable oil in a large frying pan. Place vegetable mixture, formed into pancake sized cakes in hot oil and fry until golden brown on both sides. (Cook two to three minutes per side). Add more oil as needed to keep cakes frying up well. Drain fried latkes on paper towels.

Vegetable and Feta Latkes (Hanukkah Dish)

INGREDIENTS (Nutrition)
2 1/2 cups grated zucchini
1 cup peeled and shredded potatoes
1 cup shredded carrots
1/2 teaspoon salt
3 eggs, lightly beaten
salt to taste
freshly ground black pepper
3/4 cup matzo meal
1/2 cup chopped fresh parsley
1/2 cup crumbled feta cheese
1/4 cup vegetable oil
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DIRECTIONS
Place the zucchini, potato and carrots in a colander, place paper towels or a cheesecloth over the top and squeeze out as much moisture as possible. Sprinkle salt over the vegetables and let them drain for 15 minutes. Squeeze vegetable again in paper towels.
In a large mixing bowl combine eggs, vegetables, salt and pepper. Mix well. Stir in matzo meal or flour, parsley and feta.
Heat vegetable oil in a large frying pan. Place vegetable mixture, formed into pancake sized cakes in hot oil and fry until golden brown on both sides. (Cook two to three minutes per side). Add more oil as needed to keep cakes frying up well. Drain fried latkes on paper towels.

Sweet Potato Latkes (Hanukkah Dish)

INGREDIENTS (Nutrition)
2 sweet potatoes, peeled and shredded
2 eggs, lightly beaten
1 tablespoon brown sugar
2 tablespoons all-purpose flour
2 teaspoons ground cloves
2 teaspoons ground cinnamon
1/4 cup vegetable oil for frying
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DIRECTIONS
Place sweet potatoes in a colander. Place a cheesecloth over the potatoes, and squeeze the potatoes to release as much liquid as possible. Let the potatoes sit to release more liquid, then squeeze again.
In a large bowl, combine sweet potatoes, eggs, brown sugar, flour, cloves and cinnamon; mix well.
Heat oil in large heavy skillet to 375 degrees F (190 degrees C).
Form mixture into pancake size cakes, and fry in hot oil. Flip cakes after 2 to 3 minutes (when bottom is browned) and brown other side. Drain on paper towels, and serve piping hot!

Potato Latkes (Hanukkah Dish)

INGREDIENTS (Nutrition)
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
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DIRECTIONS
Place the potatoes in a cheesecloth and wring, extracting as much moisture as possible.
In a medium bowl stir the potatoes, onion, eggs, flour and salt together.
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!

Hanukkah Info and Fun For The Kids

Like all holidays, Hanukkah is celebrated according to traditions, and each Hanukkah table expresses rituals of family, culture and community.

The ritual lighting of the Menorah commemorates the miracle of the oil: the eight days and nights of light provided by a one-day supply of oil. Hanukkah foods are traditionally fried in oil: the scent of frying latkes, which are the uncontested centerpiece of any Hanukkah table, brings back memories of past Hanukkah celebrations.
This year, Hanukkah begins at sundown on December 4th.


Here are few Hanukkah activities for children of various ages:

*Play the dreidel game, one of the oldest Hanukkah traditions.
*Sing Hanukkah songs.
*Share chocolate gelt (money). For older children, give real gelt that can be passed on to their favorite charity.
*Light the menorah: a new candle or oil burner is added each night. The newest candle is lit first, and then the rest. The menorah should be lit at sundown, with the entire family present. This is a great time to teach children Hanukkah songs.
*Make your own Hanukkah wrapping paper: cheap butcher paper can be decorated with *Hanukkah symbols. The Star of David, menorahs and dreidels are traditional favorites. Grandparents and relatives will be thrilled to receive gifts in such personalized wrappings.