Apple Cider Cole Slaw

10 oz. bag of shredded cabbage
2-3 apples
1/2 mayonnaise
1 T. apple cider vinegar

Shred apples, add to cabbage. Mix mayo with apple cider vinegar. Add to cabbage. Eat.

Yum!

Bacon Hash Brown Quiche

3 c hash brown potatoes
1/3 c butter, melted
6 slices bacon, cooked and chopped
¼ c diced onion
1 jalapeno pepper, diced
1 c shredded Colby Jack cheese
2 lrg eggs
½ c skim milk
Salt and pepper to taste
1 tsp dried parsley
½ tsp dried dill weed
¼ tsp ground mustard

Preheat oven to 425°F. Press hash browns onto the bottom and sides of a 9 inch pie dish. Drizzle with butter. Bake for 20 minutes or until potatoes begin to brown. In a small bowl, stir together bacon, onion, jalapeno pepper and cheese. In a separate bowl, stir together eggs, milk, salt, pepper, parsley, dill weed, and mustard. Sprinkle bacon mixture over hash brown crust. Pour egg mixture over bacon mixture. Reduce oven temperature to 350°F. Bake quiche for 20-25 minutes or until filling is golden brown.

Sweet Carrot Slaw

1 cup vegetable oil

1/3 cup maple syrup, preferably dark amber or grade B

1/3 cup white vinegar

2 teaspoons dried sweet basil or 1 tablespoon fresh opal basil

¼ cup diced onion

2 pounds carrots, peeled, shredded, and chilled

½ cups sliced scallions, including greens

2 tablespoons chopped fresh parsley

Slat and freshly ground pepper to taste

To Make the Dressing

1. Combine the vegetable oil, maple syrup, vinegar, basil, and onion in a blender, about 5 to 8 seconds. Refrigerate for at least 2 hours before using (see Note).

To Make the Slaw

2. In a large bowl, toss the shredded carrots, scallions, parsley, and vinaigrette until well blended. Season with salt and freshly ground pepper to taste. Serve chilled.

Serves 6 to 8

Note: The dressing may be made the day ahead; however, the salad is best served the day it is made.

This is another traditional Shaker recipe that Julie busted out for Thanksgiving dinner. It's so good I almost licked my plate clean. Instead I put my fork down and demanded that she send me the recipe.

Mexican Beans & Rice

1 can of black beans (cooked)
1/2 cup uncooked long-grain rice
2 T olive oil
1 large onion
3 large cloves garlic, minced
1 jalapeño, minced
2 T ground coriander
1 t. salt
1/2 t. ground black pepper
1/4 c. shredded monteray jack cheese
2 cups cottage cheese
2 med. tomatoes, sliced

Cook rice as directed on package. Drain and rinse the beans. Transfer them to the pot holding the rice and mix well, being careful not to mash the beans.

In a small skillet over medium heat, warm the oil. Saute the onion, garlic, jalapeño, coriander, salt and ground pepper until the vegetables are tender. Add the cheeses, stir to combine.

In a 3 quart casserole, make a layer with one third of the beans and rice mixture and on top of that make another layer of one half the vegetable and cheese mixture. Repeat the layers ending with the beans and rice. Arrange the tomato slices over the top and bake uncovered at 350 degrees for about 30 minutes or until bubbly. Serve with tortilla chips.

Notes: This works as a meatless main, or as a side dish, or as something to bring to a potluck with a bag of chips. The flavors are excellent and people seem to love it.

Source: Coyle Family

Zucchini With Herbs

1 ½ lbs zucchini
¼ c. olive oil
salt
pepper, freshly ground
1-2 T. butter
8 large cloves garlic, finely chopped
1 T. parsley, chopped
1 T. chives, chopped
1 T. fresh basil, finely chopped

Cut the zucchini into 1/8-inch slices. Heat the oil in a frying pan on medium high heat. When hot, add the zucchini. Cook, stirring gently, for about five minutes. Add salt and pepper to taste. Drain off oil. Add butter, then garlic and herbs. Cook until butter melts. Yield: six servings.

Notes: This is for those of you who are experiencing bumper crops of zucchini. I haven’t tried it yet, but Helen in my office says this is the bomb.

Source: Helen in my office.

Macaroni & Cheese

3 T. unsalted butter
3 T. all-purpose flour
1/2 t. salt
1/4 t. ground black pepper
1/4 t. ground dry mustard
2 1/2 cups whole milk
2 c. shredded cheddar cheese
2 c. elbow macaroni

Preheat the oven to 350 degrees. Butter a 2 1/2-quart baking dish and st aside. Bring a large pot of salted water to a boil.

Melt the butter over low heat in a large, deep skillet. Whisk in the flour, salt, pepper, and mustard. Cook over moderatley low heat, stirring constantly until the mixture bubbles and begins to thicken. Remove from the heat and whisk in the milk.

Return the skillet to the stove; bring to a boil over moderate heat while stirring constantly. Reduce heat and simmer 4 minutes while whisking. Remove from heat and stir in cheese until it blends with the sauce.

Cook macaroni in boiling water until tender about 7 minutes. Drain and combine with cheese sauce.

Transfer the mixture to the prepared baking dish. Bake 25 minutes or until bubbly and golden brown.

Serves 6

Tips: Pushing several half-slices of cheddar cheese into the macaroni just before you put the dish into the oven is fabulous. Add 10-15 minutes to the baking time if you make it ahead of time and refrigerate. Before taking it out of the oven, insert a clean table knife into a couple of places and feel the tip to determine if the macaroni is uniformly hot.


Notes: Reheats beautifully, and is another recipe that is perfect for the wintertime when you want something thick and hearty.

In the book it says that this is the recipe that "Thomas Jefferson served to Messrs. Lewis and Cutler, who had never tasted anything so delicious. They wrote letters to each other, speculating about the ingredients and how the dish was prepared. They referred to it the same why Jefferson did, and of course, used the spelling of that era: "maccaroni and cheese pudding." "

Source: The Potluck Cookbook: Classic Recipes for Any Occasions.

Awesome Waldorf Salad

4 apples, chopped (I prefer Granny Smith, but you can use whatever you like)
8 oz. walnuts, chopped
2 celery stalks, chopped fine
2 handfuls dried cranberries
1 lemon
1/2-3/4 cup mayonnaise

Mix all ingredients together in bowl, squeeze lemon over contents of bowl, mix well with mayonnaise, chill.

Notes: I'm not a big fan of raisins so I love this recipe because of the dried cranberries option. It's delicious and healthy and perfect for summertime.

Source: OFM

Marinated Feta Cheese, Tomatoes, and Red Onion

4 oz. feta cheese
1/2 c. virgin olive oil
3 T. fresh lemon juice
1/2 t. red pepper flakes
1/2 t. freshly ground black pepper
1 t. finely chopped fresh oregano (or, 1/4 t. dried)
1 t. finely chopped fresh thyme (or, 1/4 t. dried)
3 beefsteak tomatoes
1 large red onion

Garnish:
1/2 c. nicoise olives (or, Greek olives)
2 fresh thyme sprigs

Break the cheese into 1/4-inch cubes in a mixing bowl. Toss with 1/4 c. of the olive oil, 2 T. of the lemon juice, the red pepper flakes, black pepper, oregano, and thyme.

Marinate at room temperature for 30 minutes (or for up to 3 days, covered, in the refrigerator), and drain well. If refrigerated, bring to room temperature before assembling the salad.

Cut each tomato into four 1/2-inch thick slices. Cut the onion into 1/8-in slices.

Mound the marinated cheese in the center of a serving platter. Surround the cheese with overlapping slices of tomato. Separate the onion slices into rings. Scatter onion rings and olives over the tomatoes. Drizzle with the remaining olive oil and lemon juice and decorate with the olives and sprigs of thyme.

Notes: I used crumbled feta, and (since it was just me) two tomatoes (from the vine) rather than three. Also, I didn't have any onions in the house, so I pitted six Greek olives and dropped them over the tomatoes before the final drizzle of olive oil and lemon juice.

This was a beautifully light, refreshing salad for a hot summer night.

Source: The Bride & Groom's First Cookbook by Abigail Kirsch, with Susan M. Greenberg

Pasta Puttanesca

1 lb. Bowtie pasta
1 medium jar artichoke hearts
1 can black olives – pitted
28 oz. can chopped tomatoes
2 T capers
1 small onion
6 cloves garlic (or 3 teaspoons of minced garlic)
1-2 T olive oil
black pepper
grated Parmesan cheese

Follow directions to cook pasta in large pot. Drain water and put pasta back in large pot or large casserole dish.

Combine: cooked pasta, artichoke hearts with water from jar, black olives (drained), tomatoes, capers, onion, garlic, and oil. Top with pepper and cheese when serving.

Notes: Translated, the name of this dish means "Whore Pasta" and it was supposedly named this because it takes the same amount of time to make it as it does for a a whore to service a john. Classy, eh? And appetizing.

Also, the leftovers don't really keep the tanginess of the flavor, so if you're making this dish, try to make sure that you've got plenty of people around who'll eat it the same day.

Source: Joyous

Apple-Onion Noodle Kugle

4 tablespoons canola or vegetable oil
2 medium onion, chopped
2 medium Golden Delicious apples, peeled, cored and diced (I use one Golden Delicious and 1 Granny Smith)
1 cup golden raisins (optional)
5 eggs
1/3 cup sugar
¼ teaspoon cinnamon
½ teaspoon salt
½ teaspoon freshly ground pepper
12 ounces medium egg noodles, cooked and drained

Preheat oven to 350 degrees F.

Grease a 9 x 13 inch baking pan.

In a medium skillet, heat oil.

Cook onions and apples until slightly softened over medium heat, about 4 minutes.

Stir in raisins and cook another 30 seconds.

Let mixture cool slightly.

In a large bowl beat eggs with sugar, cinnamon, salt and pepper.

Stir in apple mixture and noodles until well combined.

Pour into baking pan.

Bake about 1 hour or until golden brown on top (check it at 45 minutes and it usually is crispy.

Serve warm or room temperature cut into squares. Serves 12.

Notes: I hate raisins so don't ever use them and it does nothing to make the dish less enjoyable. This is a great dish to serve in the wintertime when you want something that will stick to your bones.

Source: OFR