Orange Pork Chop Skillet

6 pork chops
1 tsp. salt
1 medium onion, cut into 6 slices
1 can (6oz.) frozen orange juice concentrate (thawed)
1/4 cup brown sugar (packed)
1/2 tsp. allspice
3 tbsp. lemon juice
3/4 cup water
1 can (23 oz.) vacuum-pack sweet potatoes
6 thin orange slices

Trim excess fat from chops; grease large skillet. Brown chops; season with salt. Drain. Top each chop with onion slice. Mix orange concentrate, sugar, allspice, lemon juice and water; pour on chops. Heat to boiling. Reduce hear; cover and simmer for 25 min. Arrange potatoes and orange slices on chops. Cover; cook until potatoes are hot, about 15 min.

No Cook Strawberry Freezer Jam

This is best made with Maryland Strawberries because they are so soft, sweet and juicy.

2 C fully ripe, crushed strawberries with no large pieces
4 C sugar
3/4 C water
1 box Sure-Jell

Mix sugar into berries and let stand 10 minutes. Stir to dissolve the sugar. Mix 3/4 cup water and Sure-Jell in a saucepan. Bring to a boil and boil 1 minute, stirring constantly. Stir into berries, continue stirring 3 minutes. Ladle into containers, cover with lids and let set 24 hours at room temperature before storing in the freezer.

Julia's Buttermilk Syrup

Buttermilk Syrup

2/3 cup sugar

1/2 cup buttermilk

1/4 cup butter

1/2 tsp baking soda

Combine these ingredients and boil these for 1 minute. Then add 1 tsp. vanilla.

(I double it for our family)

Butternut Squash Lasagna

We have had this lasagna 3 times now and it has been a hit everytime. Especially good for chilly, winter nights because it bakes at a high temperature and stays warm on the plate. You can get the No-Boil Lasagna noodles at Wegman's. I'm sure other grocery stores have them too, but I know they are at Wegman's.

1 large Butternut Squash (~4 lbs) cut into pieces and steamed, microwaved or roasted until soft.
Salt and Pepper to taste on squash
5 3/4 cups milk, divided
2 t dried thyme
7 T butter
7 T flour
12 no-boil lasagna noodles
3/4 lb fresh mozzarella sliced 1/4 inch thick

1. Pre-heat oven to 425 degrees if roasting the squash, brush with oil and roast for 40 minutes or until tender. I find it easier to microwave in a covered dish or steam until tender.
2. Make a white sauce using 4 3/4 cups of milk.
3. Use the remaining milk to puree the squash in the blender or a food processor.
4. Start the lasagna in a 9X13" pan with a thin layer of white sauce and alternate with noodles, 1 cup pureed squash, 1 cup white sauce and another layer of noodles until the noodles are gone.
5. Layer the cheese slices on top and season with pepper. Cover with foil and bake for 50 minutes at 375 degrees. Uncover, increase the heat to 475 degrees and finish the cheese for 5-10 more minutes.
6. IMPORTANT - let stand for at least 15 minutes before serving. This dish remains hot for quite a while, even in winter temperatures, so you can take you time in serving.

Butternut Squash Soup

This recipe is easy and the spices make it a little more special. I make a big batch and take mason jars to work for lunches the following week. Makes a good snack before dinner when Jim comes home at his usual late time. 

About 4 cups cubed winter squash, peeled and seeded - 2 medium or 1 large
1 chopped sweet onion
1 t grated fresh ginger root. I use dried when I don't have fresh around
4 1/2 cups of chicken stock
6 T maple syrup (I usually omit this ingredient unless using pumpkin instead of butternut squash which is sweet enough on its for our tastes)
1 t black pepper
1/4 t each: ground nutmeg, cinnamon, cardamom
1/4 C heavy cream (optional, we don't miss it at all)
1 T minced, fresh chives (optional)

Steam or microwave squash and onion in a covered container. Puree in a blender using chicken stock as needed. Add all remaining ingredients to a soup pan except the chives. Heat through. Serve or refrigerate up to 3 days or freeze for 2 months. Reheat before serving. Garnish with chives or a swirl of heavy cream. Serves 6: 110 calories, 0 g fat, 0 mg cholesterol, 4 g protein, 27 g carbohydrates, 2 g fiber, 740 mg sodium

Red Beans and Rice with Kielbasa

1 lb of dried Kidney Beans or 2 15 oz cans of kidney beans rinsed and drained
1 T olive oil
1 lb turkey kielbasa in 1/4 inch rounds
1 cup chopped onions
2 ribs celery, chopped
2 cloves garlic, finely chopped
2 cups chicken broth + enough water to cover dried beans by 2" (omit water if using canned beans)
2 T chopped parsley
3/4 t salt
1 1/2 t hot sauce or to taste
4 cups hot cooked white rice

Soak beans overnight if using dried; otherwise, rinse and drain canned beans.
Heat oil and saute kielbasa, onion, celery and garlic. Cook until onion is tender. 
Add all ingredients to a large soup pan or crock pot except for rice. If using dried beans, simmer for 1 1/2 to 1 3/4 hours adding more water if needed. If using canned beans, simmer 15 minutes.

Serve over hot rice. Makes 8 servings: 390 calories, 6g fat, 30mg cholesterol, 22g protein, 61g carbohydrates, 9g fiber, 790mg sodium.

Fiesta Bean Salad

2 cloves garlic, minced
2 TBSP fresh lime juice
1 TBSP extra virgin olive oil
1 tsp cumin
pinch crushed red pepper flakes
1/2 tsp salt
15 oz. can black beans, rinsed and drained
1 cup canned chickpeas, rinsed and drained
1/4 cup cherry tomatoes, halved
1/4 cup minced red onion, finely diced
1/4 cup cilantro, chopped
1 medium avocado, diced

In a large bowl, combine the garlic, lime juice, oil, cumin, crushed red pepper, and salt

Add the black beans, chickpeas, tomato, onion, and cilantro; mix well. When ready to eat, gently mix in avocado and serve right away

Makes 4 1/3 cups.

Italian style dirty rice

1 lb mild Italian sausage, ground
1 1/2 cup long grain rice
1 box (4 cups) chick broth (GF)
1 onion, chopped
1 can diced tomatoes

Brown sausage with onion, Add rice and broth, simmer, covered til tender. Add water if needed. Add tomatoes and serve

No Bake Cookies

2 cups sugar
4 TBSP cocoa
1 stick butter
1/2 cup milk
1 cup peanut butter
1 TBSP vanilla
3 cups oatmeal (GF if used with gf oats)

Boil the sugar, cocoa, butter and milk in a saucepan for 1 minute. Add the peanut butter, vanilla and oatmeal and mix well. Drop by the spoonful on wax paper and let cool.

Vafler, Crispy (Bob's GF norwegian waffles)

1/4 cup butter, melted
2 eggs
1/3 cup sugar
2 1/4 cup milk, + 1 TBSP vinegar
1 tsp baking powder
1 tsp vanilla
2 1/4 cups rice flour -- fine grain

cook on #6
makes 12 waffles

Caramel Corn

1 cup unpopped popcorn,

pop popcorn and remove unpopped kernals

1 cup packed brown sugar
1/2 cup butter, melted
1/4 cup corn syrup
1/2 tsp salt
1/2 tsp baking soda

mix and heat until bubbly

fold into popcorn

enjoy

no flour peanut butter cookies

1 cup peanut butter
3/4 cup granulated sugar
1 egg
approx 1/2 cup chocolate chips (optional)

mix and bake at 375 for 18 minutes

gf pumpkin spice cake

betty crocker GF yellow cake mix
2 tsp cinnamon
3/4 tsp all spice 
3/4 tsp nutmeg
1 can pumpkin

fix according to directions

frosting

1 can sweet and condensed milk
1/2 cup cornstarch
3 TBsp vanilla
2 tsp cinnamon
1/4 tsp nutmeg
1/4 tsp allspice
1/4 tsp maple extract
1/2 stick butter

GF Orange chicken

4 boneless skinless chicken breasts, chopped bite sized
1 egg 
1 1/2 tsp salt
dash pepper
1/2 cup cornstarch
1/4 cup flour (rice)

combine chicken, egg and salt in bowl and combine
add pepper, cornstarch and flour, mix well to coat evenly. 
deep fry over high heat in small batches

sauce:
 1/2 cup orange juice concentrate
1/4 cup sugar
1 TBSP soy sauce
1 dash tabasco
3/4 tsp ginger powder
1/2 tsp garlic powder

combine. coat chicken with sauce just before serving

serve over rice

Coconut Rice Pudding w/ Fresh Strawberry Sauce

Pudding
2 cups of water 
1 cup rice 
or 3 cups left-over white rice already cooked
3 to 3.5 low fat milk
1/2 sugar
1/4 sweetened shredded coconut
2 t pure vanilla extract

1.  In a 3-quart saucepan, bring 2 C of water and rice to a boil and simmer for 15 to 20 minutes.
2.  Add the 3 cups of milk and 1/2 cup of sugar and cook for ~30 minutes or until all of the milk is absorbed. Remove from heat.
3.  Add coconut and vanilla and place in serving or individual bowls.
4.  If serving later, add extra 1/2 cup of milk before placing in serving bowl(s).
5.  I put plastic wrap on the top of the pudding if storing for several days.

Sauce
There are several ways to make the fruit sauce. The easiest is to use a package of pre-sweetened, frozen berries and whir in a blender until smooth.

Fresh Strawberry Sauce
Whir 1 cup cleaned strawberries, 2 T sugar and 2 t lemon juice in a blender or food processor until smooth. Stores well in the refrigerator and is good on bread pudding, dutch pancakes and ice cream. 

Peach-Tomato Salad with Basil and Feta

Ingredients:
1 large tomato cut in wedges
1 large peach cut in slices
2 T chopped fresh basil
1 t olive oil
1 t red wine vinegar
salt and pepper to taste
1 ounce crumbled feta (regular or reduced fat)

Directions:
Mix everything in a bowl and serve right away. Makes 2 salads. 

Janice Dypvik's Norwegian Krumkaka

Ingredients - Original recipe makes 50 krumkake

 1/2 cup butter

 1 cup white sugar

 2 eggs

 1 cup milk

 1 1/2 cups all-purpose flour

 1/2 teaspoon vanilla extract (optional - not in original recipe)

 1 teaspoon crushed cardamon seeds

Directions

1. Heat krumkake iron on stove over medium heat. You can also use an electric krumkake or pizzelle iron.
2. Cream together the butter and sugar in a bowl. Add the eggs, one at a time, and mix well using a spoon. Pour in the milk, flour, vanilla, and cardamon; mix well.
3. Place a teaspoon of the batter on the preheated iron, and press together. Cook until browned, about 30 seconds per side, depending on the heat. Remove from the iron and quickly roll up around a stick or around a cone before they harden. Once cool, the cones should be hard and crisp. If they are still a little soft after cooling, cook for longer in the iron.
4. Store in an airtight container such as tupperware or a large, metal, popcorn tin lined with waxed paper. 
5. Jim likes to fill the cones with sweetened, whipped cream and the grandkids really like them that way as well; however, that is NOT how they are eaten in Norway.

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Carolyn Mentzer's Rhubarb Crunch

For those of us with easy access to rhubarb, this is a delicious and truly crunchy topping that doesn't get soggy on standing, if it lasts longer than day! Makes 8 good helpings.

Ingredients-Directions:
4 cups fresh rhubarb, chopped (you can also add an additional cup of strawberries for a juicier, sweeter filling)
1 cup sugar
2 T flour
2 T butter (optional, but does give the fruit a buttery flavor)
Mix together in a 8" or 9" pan.

In a separate bowl combine until crumbly:
1 cup sugar
1 cup flour
1 t baking powder
1/4 t salt
1 large egg
1/4 cup oatmeal
Pour the crumble over the rhubarb mixture and shake down through the fruit. Bake at 375 degrees for 40 minutes. Good warm or cold. 

Wegmans Cucumber & Blueberry Salad with Feta

Cucumber & Blueberry Salad with Feta SERVES: 6 ACTIVE TIME:  15 MINS TOTAL TIME:  15 MINS

Directions-Ingredients

• 3 cucumbers, peeled, halved lengthwise, seeded and sliced thinly (half moon shape) (about 4 cups)
• 1 pint (2 cups) blueberries, rinsed and picked over
• Salt and pepper to taste
• 1/2 cup Wegmans White Balsamic Vinaigrette (Produce Dept)
• 3 Tbsp thinly sliced Food You Feel Good About Fresh Mint Leaves
• 1 cup (about 1/4 lb) Wegmans Traditional Crumbled Feta Cheese (Cheese Shop)

1. Seed cucumber, slice in half lengthwise and scoop out center with spoon
2. Combine cucumbers and blueberries in large bowl. Season to taste with salt and pepper. 
3. Add white balsamic vinaigrette, mint, and feta. Toss gently to combine

Julia Swinton's Cranberry Sauce

Cranberry Sauce with Pears and Fresh Ginger

3/4 cup water

1 cup granulated sugar

1 TB fresh ginger

1/4 tsp. ground cinnamon

1/4 tsp. salt

1 (12 oz) bag cranberries, picked through

2 medium firm, ripe pears, peeled, cored, and cut into 1/2 chunks

Bring water, sugar, ginger, cinnamon, and salt to a boil in medium nonreactive saucepan over high heat, stirring occasionally to dissolve sugar.

Stir in cranberries and pears; return to boil. Reduce heat to medium; simmer until saucy, slightly thickened , and about two-thirds of berries have popped open, about 5 minutes. Transfer to nonreactive bowl, cool to room temperature, and serve. Can be covered and refrigerated up to 7 days; let stand at room temperature 30 minutes before serving.)