Tarragon Roasted Fish and Vegetables
(Pillsbury Complete Cookbook)

Last time I made this, I forgot to add the tarragon.  It did not affect the worthiness of this recipe but the tarragon makes it special.  The recipe calls for orange roughy but I have used haddock and scrod cod with great results.  I also used dried tarragon.  Serve with rice.

2 tablespoons olive or vegetable oil
2 carrots, cut into julienne strips (1 1/2 x 1/4 x 1/4 inch) 
1 zucchini, cut into julienne strips (1 1/2 x 1/4 x 1/4 inch)
1 small red bell pepper, cut into thin strips
1/2 cup sliced red onion
4 6-oz. orange roughy fillets
4 teaspoons chopped fresh tarragon or 1 1/2 teaspoons dried tarragon leaves
2 tablespoons margarine or butter, chilled (1/2 tablespoon per fillet)
 

Heat oven to 400.  Cut four large pieces of heavy-duty foil.  Place 1 fish fillet on each; sprinkle with salt and pepper.  Top each fillet with 1/4 of the vegetable mixture, tarragon, and butter.  Wrap each packet securely using double fold seals, allowing room for heat expansion.  Place on 15 x 10 x 1 inch baking pan for 15 to 20 minutes.

Chicken Breasts with Tarragon-Mustard Sauce
(Betty Crocker's Italian Cooking, Recipes by Antonio Cecconi)

Superb!  Restaurant fare!  Even more luxurious with a bottle of Australia's 2001 Rosemount Estate Chardonnay (Estate Bottled), which costs less than $10!  I used fresh tarragon, leftover white zinfandel wine, and cayenne pepper.  You just have to make this!  I served this over linguini.

6 boneless, skinless chicken breast halves (1 3/4 lbs.)
all-purpose flour 
2 tablespoons olive oil
8 medium green onions, sliced (1/2 cup)
2 tablespoons chopped fresh or 1 1/2 teaspoons dried tarragon leaves
1/2 cup dry white wine or chicken broth
1 1/2 cups heavy whipping cream
2 teaspoons stone-ground mustard
1 teaspoon finely chopped seeded red jalapeno chili or 1/4 teaspoon ground red pepper (cayenne)
1/2 teaspoon salt
1/2 teaspoon pepper

Flatten each breast half to 1/4 inch thickness between sheets of plastic wrap or waxed paper.  Coat chicken with flour; shake off excess flour.

Heat oil in 12-inch skillet over medium heat.  Cook onions and tarragon in oil about 3 minutes until onions are tender.  Cook half the chicken in onion mixture about 5 minutes, turning occasionally, until chicken is lightly browned.  Remove chicken from skillet; cover loosely with aluminum foil tent to keep warm.  Repeat with remaining chicken.

Add wine to skillet. Cook uncovered, stirring constantly to loosen particles on bottom of skillet, until liquid has evaporated.  Stir whipping cream, mustard, chili, salt, and pepper into skillet.  heat to boiling; reduce heat.  Simmer uncovered about 5 minutes, stirring occasionally until slightly thickened.  Return chicken to skillet.  Cover and cook over medium-low heat 10 to 15 minutes, spooning sauce over chicken occasionally, until chicken is no longer pink in center.

Wine-Braised Pork Chops
(McCall's Cook Book, 1963)

This is like chicken cacciatore but with pork.  It comes from a really old cookbook that I borrowed from our pastor.  I used white zinfandel wine instead of white wine and served over linguini.  Today's pork is so lean so there was no fat in the skillet.  I added some oil.  Browning for 10 minutes a side would leave the chops burned at medium-high heat.  Try browning on medium heat.  This recipe was even better the second day.

4 rib pork chops, 1 inch thick (1 1/2 lbs.)
1 medium green pepper, sliced crosswise 
1 clove garlic, crushed
1/2 lb. fresh mushrooms, sliced through stem
2 teaspoons salt
1/4 teaspoon pepper
2 medium tomatoes, quartered
1/3 cup white wine

Wipe chops with damp paper towels.  Slowly heat large, heavy skillet.  Brown chops well, 10 minutes each side.  Remove.  Drain all but 1/2 tablespoon fat from skillet.  Add green pepper, garlic, and mushrooms; saute, stirring, about 5 minutes.  Place chops on green pepper.  Sprinkle with salt and pepper; top with tomatoes and wine.  Slowly simmer, covered, 40-45 minutes, or until chops are tender.  Serve with wine sauce.

Garlic Roasted Chicken
(Pillsbury Complete Cookbook)

A very special meal for us.  This recipe reminds me so very much of an entree we had on our honeymoon at Tra Vigne in Napa Valley, California, a 3 star restaurant.  This recipe is exquisite with chicken legs (Maryland cut) and nothing special with chicken breasts.  In other words, use dark meat only.

3 to 3 1/2 lbs. chicken pieces, skin removed
3 tablespoons margarine or butter, melted 
1 tablespoon dried parsley flakes
2 tablespoons soy sauce
1 teaspoon cornstarch
1/2 teaspoon grated gingerroot
4 to 6 garlic cloves, minced
 

Heat oven to 350.  Arrange chicken pieces in ungreased 12 x 8 inch 2 quart baking dish.  In small bowl, combine all remaining ingredients; blend well.  Brush chicken with soy mixture.

Bake at 350 for 45-55 minutes or until chicken is fork-tender and juices run clear, basting with drippings halfway through cooking.

Beef Stew Da Vince
(1,001 Low-fat Soups & Stews edited by Sue Spitler)

Elegant for such a simple preparation.  This recipe calls for 1/4 cup dried shallots which is an entire bottle.  They are not cheap and impossible to find but do not omit!  This recipe is worth it for your special family. Serve over linguine with crusty bread, of course.

1 1/4 lbs. lean, boneless beef round steak, cut into 1-inch cubes
1 cup chopped onion 
1 cup chopped green bell pepper
1 clove garlic, minced
1/4 cup dried shallots
14 1/2 oz. canned whole tomatoes, undrained, chopped
1 teaspoon beef bouillon crystals
1 teaspoon dried oregano leaves
1/2 teaspoon dried basil leaves
1 teaspoon garlic powder
1/2 cup sliced mushrooms
salt, to taste
1/4 cup chopped Italian parsley
1/4 cup grated Parmesan cheese
 

Spray large skillet with cooking spray; heat over medium heat until hot.  Saute beef, onion, bell peppers, garlic, and shallots until meat is browned, about 10 minutes.  Add remaining ingredients, except salt, parsley, and Parmesan cheese, and simmer, covered, until meat is tender, about 1 hour.  Season to taste with salt.  Serve over linguine; sprinkle with parsley and Parmesan cheese.

Red Potato Salad
(Betty Crocker, modified)

The very best potato salad we have ever had.  Everyone asks for the recipe.  Don't skimp on the salt.  The original recipe calls for 1 1/2 cups of regular mayo but that is simply too much.   Of course, I add 2 extra hard-boiled eggs than the original recipe...

3 lbs. red potatoes, unpeeled, cut into quarters
1/2 cup chopped onion 
1 cup chopped celery
1 tablespoon vinegar
1 tablespoon yellow prepared mustard
1 teaspoon salt
1/4 teaspoon black pepper
1 1/4 cups light mayonnaise
6 hard boiled eggs, chopped

Bring about 2 inches of salted water to a boil in large pot. Add potatoes and cook for about 20 minutes until tender.  Drain; cool slightly. Cut into bite-size pieces.

Mix mayonnaise, mustard, vinegar, salt and pepper in a large bowl.  Add cooked potatoes, onion, and celery; gently toss to coat.  Add chopped eggs and toss gently.

Chill for 2 hours but tastes great still warm!

Baked Goat Cheese with Roasted Garlic
 and Caramelized Onion
(Bon Appetit, October 1996)

From the RSVP section on favorite restaurant recipes.  My guests just loved this appetizer.  I used Montrachet--it is so soft, so it really doesn't "crumble".

6 elephant garlic cloves or 12 large garlic cloves, peeled
1 tablespoon vegetable oil
2 tablespoons butter
1 medium red onion, thinly sliced
1 tablespoon (packed) golden brown sugar
10 ounces soft fresh goat cheese (such as Montrachet), crumbled
1 tablespoon balsamic vinegar
¼ cup thinly sliced fresh basil

Baguette slices

Preheat oven to 350.  Arrange garlic cloves in glass baking dish.  Drizzle with vegetable oil.  Cover and bake until garlic is very tender, about 40 minutes for elephant garlic or 30 minutes for regular garlic.  Transfer garlic to rack and cool.

Melt butter in heavy large skillet over medium heat.  Add onion and sauté until tender and beginning to brown, about 15 minutes.  Add brown sugar; stir until melted.  Remove from heat and cool.  Arrange onion mixture on bottom of 8x8 inch glass baking dish.  Sprinkle cheese over.  Arrange roasted garlic atop cheese. (Can be prepared 1 day ahead.  Cover and chill.)

Preheat oven to 350.  Bake garlic mixture until cheese melts but mixture is not boiling, about 25 minutes.  Add balsamic vinegar; stir until well blended.  Season to taste with salt and pepper.  Transfer to medium bowl.  Sprinkle with basil.  Serve warm or at room temperature with baguette slices.

Grilled Swordfish with Tomato-Orange Salsa
(Bon Appetit, July 1996)

Make sure salsa is room temperature before serving; otherwise the salsa makes the fish cold.

SALSA

3 oranges, peeled, white pith removed, seeded, diced
1 ½ cups chopped seeded tomatoes
¼ cup minced red onion
¼ cup chopped fresh parsley
2 tablespoons fresh orange juice
2 teaspoons minced garlic
2 teaspoons balsamic vinegar
1 teaspoon minced peeled fresh ginger
1/8 teaspoon cayenne pepper

MARINADE

¾ cup bottled teriyaki sauce
2/3 cup dry sherry
4 teaspoons minced garlic
2 teaspoons minced peeled fresh ginger
1 teaspoon oriental sesame oil

6 5-6 ounce swordfish steaks (about 1 inch thick)

FOR SALSA:  Toss all ingredients in large bowl.  Season to taste with salt and pepper.  Let stand for at least one hour.  (Can be prepared 4 hours ahead.  Cover and refrigerate.  Bring to room temperature before using.)

FOR MARINADE: Combine first 5 ingredients in small saucepan.  Bring marinade to boil.  Set aside to cool.

Place swordfish in single payer in shallow glass baking dish.  Pour marinade over fish; turn to coat evenly.  Cover and refrigerate 1 ½ hours, turning often.

Prepare barbecue (medium-high heat.)  Remove fish from marinade and discard marinade.  Grill until opaque in center, about 4 minutes per side.  Serve with salsa.

Grilled Asparagus Spears
(Bon Appetit, July 1996)

4 cups water
2 teaspoons olive oil
1 ½ teaspoons roasted garlic oil or olive oil
1 ½ pounds large asparagus, trimmed
2 tablespoons chopped fresh Italian parsley

Prepare barbecue (medium-high heat.)  Combine water, olive oil, and roasted garlic oil in large bowl.  Add asparagus to water mixture and toss to coat.  Let stand for 5 minutes.  Drain.  Season with salt and pepper.

Grill asparagus until crisp-tender, turning frequently, about 6 minutes.  Transfer to platter; sprinkle with parsley.

Mixed Greens with Raspberry Vinaigrette
(Bon Appetit, August 1995)

I purchased a bag of spring mix for this recipe.

3 tablespoons raspberry vinegar
1 tablespoon Dijon mustard
1 teaspoon minced garlic
½ teaspoon anchovy paste
1/3 cup olive oil
8 cups mixed baby greens (about 7 ounces)
2 bunches arugula

Combine first 4 ingredients in medium bowl.  Gradually whisk in olive oil.  Season to taste with salt and pepper.  Combine greens and arugula in large bowl.  Toss with enough dressing to coat and serve.

Apple-Blueberry Crumble
(Bon Appetit, July 1997)

This is incredibly easy to make and so delicious when blueberries are in season.  Serve with vanilla ice cream.

FILLING

3 6 ounce baskets fresh blueberries (about 3 cups)
1 pound tart apples (such as Granny Smith), peeled, cored, and cut into 1/3 inch thick slices (about 3 cups)
¾ cup sugar
6 tablespoons orange juice
3 tablespoons cornstarch

TOPPING

1 cup all-purpose flour
½ cup sugar
½ cup (1 stick) chilled, unsalted butter, cut into pieces

FOR FILLING:  Preheat oven to 375.  Combine all ingredients in large bowl; toss gently.  Transfer to 8x8x2 inch glass baking dish.  Place on baking sheet.  Bake until fruit begins to soften and mixture bubbles slightly, about 45 minutes.

MEANWHILE, PREPARE TOPPING: Mix flour and sugar in medium bowl.  Add butter; rub in with fingertips until mixture forms coarse crumbs.  Sprinkle over filling.  Return to oven and bake until apples are tender, filling bubbles and topping is crisp, about 35 minutes.  Cool slightly and serve.

Oregon Griddle Cakes
(Bon Appetit, September 1995)

2 cups all purpose flour
2 teaspoons baking powder (must not be old!)
2 teaspoons sugar
1 teaspoon salt
2 cups milk
1/2 cup (1 stick) butter, melted, cooled slightly
3 large eggs

4 tablespoons (about) butter

Raspberry jam

Pure maple syrup

Stir first 4 ingredients in large bowl. Whisk milk, melted butter and eggs in medium bowl. Add to dry ingredients and whisk until blended but small lumps remain. Let stand 30 minutes.

Melt 1 tablespoon butter in heavy large skillet over medium-high heat. Drop batter by scant 1/4 cupfuls into skillet. Cook pancakes until bottoms are golden brown and bubbles form on top, about 2 minutes. Turn and cook until bottoms are golden brown, about 1 minute. Transfer to platter. Tent griddle cakes with foil to keep warm. Repeat with remaining batter, adding more butter to skillet as necessary.

Serve pancakes hot with raspberry jam and maple syrup.

Makes about 16.

Thai Basil Beef
(Bon Appetit, September 1994)

This recipe is from Germaine's in Washington, D.C. in Georgetown.  We heard the restaurant is a favorite with many members of Congress, so we ate there once.  This recipe is so easy, quick, and wonderful for a special Saturday night dinner.  Serves 2.

2 teaspoons oyster sauce
2 teaspoons light soy sauce
2 teaspoons fish sauce (nam pla)
2 teaspoons garlic chili sauce
1 teaspoon sugar
1 teaspoon minced jalapeno chili
1 teaspoon minced garlic
2 tablespoons vegetable oil
¾ lb. flank steak, cut into thin diagonal pieces

¼ cup canned low-salt chicken broth
40 fresh basil leaves, left whole

Mix first 7 ingredients in small bowl.  Heat oil in wok over high heat.  Add beef and stir-fry until medium-rare, about 3 minutes.  Using slotted spoon, transfer to bowl.

Pour off all but 1 tablespoon oil from wok.  Add sauce mixture to wok and bring to boil.  Add broth and boil until sauce thickens slightly, about 2 minutes.  Return beef to sauce in wok; add basil leaves and stir just until beef is cooked through, about 1 minute.  Serve with jasmine rice.

Cheddar Baked Chicken
(What's Cooking, Chicken, by Tom Bridge)

This is a nice mid-week meal and is low in calories.

1 tablespoon milk
2 tablespoons prepared Dijon mustard
1 cup grated sharp Cheddar cheese
3 tablespoons flour
2 tablespoons chopped fresh chives
4 skinless, boneless chicken breasts

Mix milk and mustard in a bowl.  In another bowl, combine the cheese, flour, and chives.  Dip the chicken into the milk and cheese mixture, brushing to coat evenly. 

Dip the chicken breasts into the cheese mixture, pressing to coat evenly.  Place on a cookie sheet and spoon any spare cheese coating over the top.  

Bake in a preheated oven at 400 degrees for 30-35 minutes or until golden brown and the juices run clear, not pink, when it is pierced witht he point of a sharp knife.  Serve hot with baked potatoes and fresh vegetables or serve cold with a crisp salad.

Top Hat Chicken
(A Dinner a Day, by Sally Sondheim & Suzannah Sloan)

I originally was not sure I would like this recipe because I do not like "sweet food" (this calls for honey.)  I am glad I made it; this is wonderful!  However, this does not microwave well as a leftover meal.  The chicken gets rubbery.

1 clove garlic
1 cup dry white wine or white zinfandel
1 tablespoon Worcestershire sauce
4 tablespoons vegetable oil
2 tablespoons lemon juice
4 skinless, boneless chicken breast halves
1/2 cup flour
Seasoning to taste
1/4 cup honey

Peel and mince the garlic.  Combine the garlic, wine, Worcestershire sauce,1 tablespoon of the oil and the lemon juice in a 9x13 inch glass baking dish.  Add the chicken and turn the pieces in the mixture to coat them evenly.  Cover and refrigerate for at least 15 minutes.

Drain the chicken, reserving the marinade.    

Put the flour into a shallow bowl and season it to taste.  Dredge the chicken in the seasoned flour until lightly coated.

Heat the remaining oil in a large skillet.  Saute the chicken until it is browned on all sides, 8 to 10 minutes.  Combine the honey with the reserved marinade and pour the mixture over the chicken.  Season to taste.  Cover, reduce heat and simmer until the chicken is tender, 20-25 minutes.

Braised Pork Chops with Cream Gravy
(Pillsbury Complete Cookbook)

Ready in under an hour.  Tastes like a weekend meal.  Serve with twice-cooked egg noodles (boiled, then fried in butter until slightly browned) and a fresh vegetable.

4 pork loin chops, 1/2 inch thick
1/2 cup water
2 teaspoons dried parsley flakes
1/4 teaspoon salt
1/4 teaspoon onion powder
1/4 teaspoon dried thyme leaves
1/4 teaspoon Worcestershire sauce
1/3 cup milk
2 tablespoons flour

In large skillet over medium-high heat, brown pork chops on both sides.  Add water, parsley flakes, salt, onion powder, thyme, and Worcestershire sauce.  Cover; simmer 20-30 minutes until pork chops are tender.

Remove pork chops from skillet; keep warm.  In small bowl, combine milk and flour; blend until smooth.  Gradually stir into hot mixture in skillet.  Cook until mixture boils and thickens, stirring constantly.  Serve gravy with pork chops.

Chocolate-Caramel Bars
(Better Homes and Gardens Homemade Cookies)

Yummy!  Makes 48 bars, each 132 calories -- and worth it! Best when completely cool.

Crust
1 cup all-purpose flour
1/2 cup packed brown sugar
1/2 cup butter

Filling
14 oz. sweetened condensed milk
2 teaspoons vanilla
2 cups coarsely chopped pecans
1 cup flaked coconut

Topping
20 vanilla caramels
2 tablespoons milk
1 cup milk chocolate pieces or semi-sweet chocolate pieces

For crust, in a medium mixing bowl, stir together the flour and brown sugar.  Using a pastry blender, cut in the butter until the mixture resembles coarse crumbs.  Press crumb mixture into the bottom of an ungreased 13x9x2 inch baking pan.  Bake in a 350 oven for 15 minutes.

Meanwhile, for filling, combine sweetened condensed milk and vanilla.  Sprinkle pecans and cocnut over partially baked crust.  Pour filling over pecans and coconut.  Bake for 25-30 minutes more or until the filling is set.  Cool in pan on a wire rack for 10 minutes.

In a small saucepan combine caramels and milk.  Cook and stir over medium-low heat just until caramels are melted.  Drizzle caramel mixture over filling.  Sprinkle with chocolate pieces.  Cool completely.  Cut into 48 bars.

Pumpkin-Wild Rice Soup
(Princess House Easy Ideas)

Served this at my daughter's Christening party...

1 6 oz. package wild rice
2 tablespoons butter
2 medium onions
64 oz. chicken broth
15 oz. can pumpkin
salt and pepper
1 cup heavy cream
savory or chives for garnish

Cook rice according to package directions.  Melt butter in large saucepan, add onion and cook until light brown (about 15 minutes.)  Stir in broth and pumpkin. Cook 10-15 minutes, stirring occasionally. Add wild rice, season with salt and pepper and cook 10 minutes more.  Stir in heavy cream and heat just to below boil.  Garnish with savory or chives.

Slow-cooked Broccoli Soup with Garlic and Olive Oil
(Splendid Soups by James Peterson)

Even kids like this soup!

2 large bunches of broccoli, about 3 pounds
1/2 cup virgin olive oil
8 garlic cloves, finely chopped
2 teaspoons chopped fresh or dried thyme or marjoram
6 cups chicken or vegetable broth
1 tablespoon lemon juice
salt and pepper
toasted slices of French bread
finely grated Parmesan cheese

Cut the florets off the broccoli and again into smaller pieces so that each floret is about an inch in diameter.  Cut off and discard the bottom two inches of the stems.  Peel the remaining stems and slice them and thinly as you can.

Combine all ingredients except for the salt, pepper, bread, and cheese in a 4-quart pot.  Bring the soup to a simmer, cover it, and turn the heat down low enough to keep the soup at a slow simmer.  Simmer for 1 hour.

Stir the soup with a spoon to break up the broccoli and season it with salt and pepper.  Serve slices of toasted bread at the table and pass the grated cheese.

Lamb Hot Pot

Tim and I lived in Australia in 1993 to 1994 and rented a house from a professor on sabbatic.  His wife left all her cookbooks for me to use.  I thought I lost this recipe forever because I only had one photocopy of the original recipe, and I just found it!  I don't know the source but recall this recipe was superb and very special.  Make this in your stoneware casserole and serve over fettuccine.  I see I made myself a note to serve this with 1992 Tulocay Pinot Noir (from Napa Valley and which I very much remember) and to add extra garlic and pepper for zing!  

2 tablespoons oil
2 lbs., 1 inch lamb cubes 
2 tablespoons seasoned flour
1 lb. onions, peeled and sliced
2 sticks celery, sliced
8 oz. carrots, peeled and sliced
1 leek, sliced
1 lb. potatoes, peeled and sliced thinly
2 cups stock
1 teaspoon Worcestershire sauce
1 teaspoon rosemary, finely chopped
Salt and freshly ground pepper
1/2 oz. butter

GARNISH
1 tablespoon finely chopped parsley

Heat the oil in a frying pan.  Coat lamb in seasoned flour and brown in the oil.  Add the onions and celery and reduce the heat for 5 minutes.  Layer the lamb in a casserole with the onion mixture, carrots, and leeks, finishing with the potatoes.  Pour in stock, Worcestershire sauce, and rosemary.  Season well.  Dot with butter, cover, and cook for 1 1/2 hours.  Remove lid for remaining 45 minutes of cooking time.  Garnish with chopped parsley.

Chicken or Turkey Noodle Casserole
(The New Doubleday Cookbook by Jean Anderson and Elaine Hanna)

Good with Purdue ready-cooked chicken or leftover turkey.  4 servings.

1/4 cup butter or margarine
1/4 cup sifted flour 
1/2 teaspoon poultry seasoning
1 cup strong chicken broth
1 cup milk
1 teaspoon salt
1/4 teaspoon pepper
2 cups bite-sized pieces cooked chicken or turkey
1/2 lb. thin noodles, cooked

TOPPING
1 cup soft white bread crumbs mixed with 3 tablespoons melted butter or margarine

Melt butter in a large saucepan over moderate heat and blend in flour and poultry seasoning.  Slowly stir in broth and milk, add salt and pepper.  Heat, stirring, until mixture thickens.  Off heat, mix in all remaining ingredients except topping.  Spoon into a buttered 2-quart casserole, sprinkle with topping, and bake uncovered for 30 minutes at 350 degrees.

Lamb Hot Pot

Tim and I lived in Australia in 1993 to 1994 and rented a house from a professor on sabbatic.  His wife left all her cookbooks for me to use.  I thought I lost this recipe forever because I only had one photocopy of the original recipe, and I just found it!  I don't know the source but recall this recipe was superb and very special.  Make this in your stoneware casserole and serve over fettuccine.  I see I made myself a note to serve this with 1992 Tulocay Pinot Noir (from Napa Valley and which I very much remember) and to add extra garlic and pepper for zing!  

2 tablespoons oil
2 lbs., 1 inch lamb cubes 
2 tablespoons seasoned flour
1 lb. onions, peeled and sliced
2 sticks celery, sliced
8 oz. carrots, peeled and sliced
1 leek, sliced
1 lb. potatoes, peeled and sliced thinly
2 cups stock
1 teaspoon Worcestershire sauce
1 teaspoon rosemary, finely chopped
Salt and freshly ground pepper
1/2 oz. butter

GARNISH
1 tablespoon finely chopped parsley

Heat the oil in a frying pan.  Coat lamb in seasoned flour and brown in the oil.  Add the onions and celery and reduce the heat for 5 minutes.  Layer the lamb in a casserole with the onion mixture, carrots, and leeks, finishing with the potatoes.  Pour in stock, Worcestershire sauce, and rosemary.  Season well.  Dot with butter, cover, and cook for 1 1/2 hours.  Remove lid for remaining 45 minutes of cooking time.  Garnish with chopped parsley.

Macaroni and Cheese
(Better Homes and Gardens New Cook Book)

From one of my all-time favorite books.  This recipe is awesome served with steamed broccoli or with roasted fish.  Don't rush the sauce and use a blend of cheese,  I make this recipe regularly and, in fact, have to double it!

2 cups elbow macaroni
1/2 cup chopped onion 
2 tablespoons butter
2 tablespoons flour
2 dashes black pepper
2 1/2 cups whole milk
4 cups shredded cheddar or a blend (16 oz.)

Cook macaroni according to directions; drain well.

In a saucepan, cook onion in melted butter until tender but not brown. Stir in flour and pepper.  Add milk, all at once.  Cook and stir until slightly thickened and bubbly.  Add shredded cheese and stir until melted.

Stir macaroni into cheese sauce.  Transfer to a 2 quart casserole.  Bake uncovered in a 350 oven for 25 to 30 minutes until bubbly.  Let stand 10 minutes.  Serves 8.

Sausage and Pepper Bake
(Bon Appetit, October 1994)

A favorite of mine and my husband's.  I put it here so I can find it easily when I need it. If you brown the sausages in a stainless steel skillet, put a drop of vegetable oil in the skillet and reduce heat to medium high.  Serve with bowtie pasta and baguette.

2 red bell peppers, thinly sliced
2 red bell peppers, thinly sliced
2 medium onions, thinly sliced 
4 large garlic cloves, chopped
2 teaspoons dried oregano
1/4 teaspoon dried crushed red pepper
2 tablespoon olive oil
2 lbs. hot or sweet Italian sausage

Preheat oven to 350.  Combine first 6 ingredients in 13x9x2 inch glass baking dish.  Pour oil over and stir to coat.  Season with salt and pepper.  Brown sausages in heavy large nonstick skillet over high heat, turning often, about 8 minutes.  Arrange on pepper mixture.

Bake until sausages are cooked through and peppers are tender, stirring occasionally, about 45 minutes.

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