Zuppa Toscana

1 lb Italian Sausage
3/4 - 1 tsp Crushed Red Pepper (see note)
1 Large White Onion, diced
1/2 lb Bacon Pieces
1 Large Clove Garlic, minced
10 cups Water
5 Cubes of Chicken Bouillon
1 cup Heavy Cream
1 lb Russet Potatoes, sliced thin (about 3 large potatoes)
1/4 of a Bunch of Kale

1. In a large pot, cook bacon until nearly crisp, add sausage and red pepper. Reserve 1 tbs of fat and drain excess, refrigerate while you prepare other ingredients.
2. In the same pan with reserved fat, saute onion and garlic until the onions are soft.
3. Mix together the bouillon and water then add to the onion mix. Cook until boiling.
4. Add potatoes and cook until soft, about half an hour.
5. Add heavy cream and cook until thoroughly heated.
6. Stir in sausage and bacon.
7. Add kale just before serving.

This soup is so yummy. It serves 6-8. The original recipe calls for 1 1/2 tsp red pepper. I like spicy, but that was even a little too much for me. Next we tried 1/2 tsp and it wasn't enough, so 3/4 - 1 tsp is just right for us. We also sprinkled a little Parmesan on ours, which added a nice nutty flavor. A little plug for Great Harvest, their Asiago Sourdough Bread is great with this soup (I'm sure just about any loaf of their bread would be wonderful).

Waffles and Frittata

This is one of my favorite breakfasts. The waffles are so light and have just the right egg flavor. The frittata never lasts long if I take it for potluck breakfasts.



Waffles
3 large eggs, separated
1 1/2 cups milk
1/2 cup vegetable oil
1 tsp vanilla
1 cup flour
2 tsp baking powder
1 tbs sugar
1/2 tsp salt

1. Preheat your waffle iron.
2. In a large mixing bowl, beat the egg yolks, milk, oil, and vanilla with an electric mixer until thoroughly mixed.
3. Add the flour, baking powder, sugar and salt. Beat until just smooth.
4. In a small bowl, beat the egg whites with an electric mixer on high until stiff peaks form.
With a rubber spatula, gently fold the beaten egg whites into the mixture. Do not over mix. Pour batter onto hot, waffle iron. Serve immediately or keep warm in a 200 degree oven.

Notes
Be sure to stir the batter between waffles. It will separate easily. If you make more than one batch, only make two batches at a time. When there is more than two batches, it is hard to mix the egg whites throughout. If you have to grease your waffle iron, try not to use nonstick spray. It burns too easily and creates a sticky film that is hard to get off. If your iron sticks, put some oil on a paper towel and rub it on the iron. To reheat, just toast in the toaster. These will only keep for a day or two. They do freeze well.

Frittata
12 large eggs
3 tbs half-and-half
salt and ground black pepper
8 oz bacon (about 8 slices), cut crosswise into 1/4 inch pieces
1 lb yukon gold potatoes, peeled and cut into 1/2 inch cubes
4 oz cheddar cheese, cut into 1/4 inch cubes (about 3/4 cup)
3 scallions, sliced thin on the bias (about 1/3 cup)

1. Adjust oven rack to the upper-middle position, about 5 inches from the heating element; heat the broiler. Whisk the eggs, half-and-half, 1/2 tsp salt, and 1/4 tsp pepper in a medium bowl until well combined. Set the eggs aside.
2. Fry the bacon in a 12-in oven safe nonstick skillet over medium heat until crisp, about 10 minutes. Transfer cooked bacon to a paper towel-lined plate, pour off all but 1 tbs of bacon fat. Add the potatoes to the skillet and cook, stirring occasionally, until golden brown and tender, 15 to 20 min. Stir the cheddar, scallions, and bacon into the eggs; add the egg mixture to the skillet and cook, using a rubber spatula to stir and scrape the bottom of the skillet, until large curds form and the spatula begins to leave a wake but the eggs are still very wet, about 2 min. Shake the skillet to distribute the eggs evenly; cook without stirring for 30 seconds to let the bottom set.
3. Slide the skillet under the broiler and broil until the frittata has risen and the surface is puffed and spotty brown, 3 to 4 min. When cut into with a paring knife, the eggs should be slightly wet and runny. Remove the skillet from the oven and let stand 5 minutes to finish cooking; using the spatula, loosen the frittata from the skillet and slide onto a platter or cutting board. Cut into wedges and serve.

Notes
You have to have the skillet for this, it won't work any other way. I use thick cut pepper bacon (Daileys sp? is the best). If you don't have half-and-half, I've used milk and cream without too much of a variation. I usually don't have scallions on hand and make it with shallots, the scallions are better though. A regular onion is a little too harsh.

Rice Krispie Carmel Bars

My mother-in-law makes rock star Rice Krispie treats! (Karen Rice, Central Ward) They are a huge hit wherever I have taken them---super easy and great to take along on fall activities!

Caramel Center

1/2 stick butter

1 bag caramels (unwrap)

6 oz can condensed milk

1 tsp. vanilla

Rice Krispies

1 stick of butter

2 pkgs mini marshmallows (reserve 1/2 package)

*after. the butter and marshmallows are melted, stir in 1 tsp. vanilla

9-12 cups Rice Krispies

Melt first 3 ingredients together, set aside. In another pan, melt 1 stick of butter and marshmallows; stir in cereal. Butter a cookie sheet. Pat down 1/2 of the Rice Krispie mixture---make sure it's a thick layer. (it helps to put water on your hands---it can be sticky) Sprinkle remaining 1/2 package mini marshmallows on the Rice Krispie layer. Cover with warm caramel mixture. Cover with remaining Rice Krispie mixture and pat down. Cool. Cut into squares.

I like to wrap them individually in plastic wrap, then freeze.
This makes it easier to save and disperse whenever anyone wants a yummy treat!

Sweet and Sour Meatballs

**I double this recipe**

Meatballs
1 lb lean ground beef or turkey
1 egg
½ cup dried breadcrumbs
¼ cup finely chopped onion or 1-2 Tbsp dried onion
¼ tsp ground ginger
½ tsp seasoning salt
¼ tsp ground black pepper
1 tsp Worcestershire sauce
1 tsp granulated sugar

Sauce
1 (20 ounce) can of pineapple chunks, drained with juice reserved
1/3 cup water
3 Tbsp distilled white vinegar
1 Tbsp soy sauce
½ cup packed brown sugar
3 Tbsp cornstarch
½ tsp ground ginger
½ tsp seasoning salt
1-3 carrots, sliced
1 large green bell pepper, cut into ½ inch pieces

Preheat oven to 400°
Lightly grease a large, shallow baking sheet

In a large bowl, thoroughly mix the ground beef, eggs, breadcrumbs, and onion. Sprinkle with ginger, seasoning salt, pepper, Worcestershire sauce, and sugar. Shape into one-inch balls.

Place meatballs in a single layer on prepared baking sheet. Bake in preheated oven for 10-15 minutes. Set aside.

To make the sauce, mix enough water with the reserved pineapple juice to make one cup. In a large pot over medium heat, combine the juice mixture, 1/3 cup water, vinegar, soy sauce, and brown sugar. Stir in cornstarch, ginger, and seasoning until smooth. Cover and cook until thickened.

Stir pineapple chunks, carrots, green pepper, and meatballs into the sauce. Gently stir to coat the meatballs with the sauce. Simmer uncovered for about 20 minutes, or until the meatballs are thoroughly cooked.

Serve with rice

Layered Enchilada Pie

1 lb. ground beef(or turkey)
1 onion, chopped
1 minced clove of garlic
2 T. butter
1 t. salt
1/4 t. pepper
2/3 c. water
1/2 lb. grated cheddar cheese(reserve 1/2 c. cheese for top)
1 T. chili powder
1 (4 1/2 oz.) can chopped ripe olives
1 (8 oz) can tomato sauce
corn tortillas, lightly buttered

Brown meat, onion and garlic in butter. Add seasonings, olives and tomato sauce. In a round 2-quart casserole alternate layers of buttered tortillas, meat sauce and cheese. Top with remaining 1/2 cup cheese. Add water, cover and bake in 400-degree oven for 30 minutes.
If you double the recipe, it fits well in a 9x13 pan.

Barbecue Sauce

1 c. ketchup
1/4 c. molasses
1/4 c. lemon juice
1/4 c. packed brown sugar
1 T. Worcestershire sauce
1. t. dijon-style mustard(brown mustard)
1/4 t. pepper
1 clove garlic, minced

Combine ingredients in 4 c. glass measure, cover with plastic wrap. Cook on high 4 1/2 to 5 minutes, stirring once. Makes about 1 1/2 cups.

Spanish Rice - Really yummy!

1 T. cooking oil
1 c. white rice
2 c. chicken broth
2 tsp. Knorr Tomato Bouillon with Chicken Flavor(I have only been able to find this at the Albertsons in the Heights. Crazy, huh?)
1 onion, chopped
1 tomato, diced
1 tsp. cilantro(dried), or a hand-full of fresh
Dash of cumin
Salt and pepper to taste

Put oil in pan. Add rice and onion and brown slightly. Add rest of ingredients. Bring to a simmer and cook 20 minutes.

Here's a few recipes from the RS canning class last week:

Peach Salsa
14 - 15 peaches
1 big red onion
1 small white onion
4 large peppers, different colors
5 jalepenos, with seeds
1 bunch cilantro
6 cloves of garlic
4 tsp. cumin
1/2 c. vinegar
3 c. sugar
1 lime, juice and zest

Chop all the ingredients (the ones that need to be!). Stir together in a large pan. Bring to a boil and simmer for a while. (Long enough that it's the right consistency and that your house smells terrific!) Put in jars and water bath pints for 20 minutes.




Chili Sauce (from Robin Sears' Mom)
8 quarts peeled, ripe tomatoes
2 c. ground green pepper (or chopped fine)
4 cups chopped onion (fine)
1/2 c. salt
3 pints vinegar
3 tsp. cinnamon
2 tsp. ginger
2 tsp. allspice

Put all ingredients together in a pot. Simmer for about 2 1/2 hours. Add 5 c. sugar and boil for 30 minutes. Ladle into jars and waterbath for 20-25 minutes.




Carmel-Glazed Apple Cake - this is from Robin Sears - and it's yummy!

1 c. packed brown sugar
1 c. sugar
1 1/2 c. vegetable oil
3 eggs
3 c. flour
1 t. soda
2 t. cinnamon
1/2 t. nutmeg
1/2 t. salt
5 apples, peeled and cut in 1/2-inch pieced
1 1/4 c. chopped pecans or walnuts
1 1/4 t. vanilla

CARMEL GLAZE
4 TBS butter
1/4 c. sugar
1/4 c. brown sugar
pinch of salt
1/2 c. heavy cream

Beat sugars and oil until well blended. Add eggs one at a time, beating well after each addition. Add the dry ingredients and mix until just blended. Stir in apples, pecans and vanilla. Pour into a greased & floured 9 x 13. Bake for 50- 75 minutes in a preheated 325 degree oven.

Glaze: Melt butter in saucepan over low heat. Stir in both sugars and salt. Cook over medium-low heat for 2 minutes. Add cream and boil for 2 minutes, stirring constantly.

The recipe tells you to poke holes in the cake with a skewer and pour the glaze on the cake in the pan. I drizzled the glaze on individual servings. I also doubled the glaze recipe. You can top this with whip cream or ice cream if you'd like.

Zucchini Bread

Makes one 9-inch loaf

If using a large zucchini, cut in half length-wise and scoop out the seeds with a spoon before shredding. By wringing the zucchini, you’ll lose the gummy, sticky texture of most zucchini breads.

1 pound zucchini
2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon cinnamon
1 teaspoon allspice
½ teaspoon salt
1 ½ cups sugar
¼ cup plain yogurt
2 large eggs
1 tablespoon lemon juice
6 tablespoons unsalted butter, melted and cooled

1. Adjust oven rack to middle position and heat oven to 375 degrees. Generously coat 9
by 5-inch loaf pan with cooking spray.

2. Shred zucchini using the coarse holes on a box grater. Place the grated zucchini in a
clean dish towel and wring out as much liquid as possible. Whisk flour, baking soda,
baking powder, cinnamon, allspice, and salt in a large bowl. Whisk sugar, yogurt,
eggs, lemon juice, and butter in a bowl until combined.

3. Gently fold yogurt mixture and zucchini into flour mixture using spatula until just
combined. Transfer batter to prepared pan.

4. Bake until golden brown and skewer inserted in center comes out with a few crumbs
attached, 45 to 55 minutes. Cool for 10 minutes, then turn out onto wire rack to cool
at least 1 hour. (Bread can be wrapped in plastic and stored at room temperature for 3
days.)

Baked Ziti

Sorry, I don't have a picture of this dish, but this is so yummy!

1 tablespoons Olive Oil
6 cloves Garlic
¼ teaspoons Red Pepper Flakes
1 ½ teaspoons salt
28 ounces canned crushed tomatoes
3 cups water
3 ¼ cups ziti
½ cup heavy cream
½ cup Parmesan cheese, grated
¼ cup minced, fresh basil leaves
⅛ teaspoon black ground pepper
1 cup whole milk mozzarella cheese, shredded

1. Adjust an oven rack to the middle position and heat the oven to 475 degrees.

2. Combine the oil, garlic, pepper flakes, and 1/2 teaspoon salt in a large oven-safe nonstick skillet and saute over medium-high heat until fragrant, about 1 minute. Add the crushed tomatoes, water, ziti, and 1/2 teaspoon salt. Cover and cook, stirring often and adjusting the heat as needed to maintain a vigorous simmer, until the ziti is almost tender, 15 to 18 minutes.

3. Stir in the cream, Parmesan, and basil. Season with salt and pepper to taste. Sprinkle the mozzarella evenly over the ziti. Transfer the skillet to the oven and bake until the cheese has melted and browned, about 10 minutes. Serve.

Notes: To complete this recipe in 30 minutes, preheat your oven before assembling your ingredients. If your skillet is not oven-safe, transfer the pasta mixture into a shallow 2-quart casserole dish before sprinkling with the cheese and baking. Penne can be used in place of the ziti. Part skim mozzarella can be substituted for the the whole milk, but it won’t melt as well or be as creamy.

Brer Rabbit Cookies

2 c melted shortening
1/4 c canola oil
3 c sugar, plus extra
3/4 c dark molasses
3 eggs
6 tsp baking soda
1 1/2 tsp cloves
1 tsp ginger
2 tsp cinnamon
1 tsp salt
5 c flour
1 c whole wheat flour

Mix shortening, oil, sugar, and molasses until combined.
Add eggs, one at a time, mixing until each is incorporated.
Add soda, cloves, ginger, cinnamon, salt, and flours, mixing until just combined.
Chill dough for an hour or two.
Preheat oven to 350.
Roll into small balls and roll in sugar. Bake on ungreased cookie sheet for 8-10 minutes or until lightly browned. For a crispy cookie, bake 10-12 minutes. This recipe makes a lot of cookies (the cookies fill more than 2 gallon sized zipper bags). The dough freezes well if you would like to only bake half of the batch. Although the title of the recipe is Brer Rabbit Cookies, I prefer Grandma's Molasses to Brer Rabbit Molasses.

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