Geoffrey's Excellent Pumpkin Soup

4 cups cubed raw pumpkin*, peeled

1/4 margarine or butter
2 carrots, cut into pieces
1/4 cup water
1/2 bay leaf
3 sprigs parsley
2 stalks celery, cut into pieces
1 medium onion, quartered
4-1/2 cups chicken stock
Salt and pepper

In large saucepan, cook pumpkin in butter 3 minutes. Add carrots and water; simmer covered, 30 minutes or until pumpkin is tender. Simmer remaining ingredients in another covered saucepan, 30 minutes. Strain to remove celery. Process pumpkin, carrots, and onion in blender until smooth. Stir in broth. Heat through.

If desired, one 16-oz. can (2 cups) cooked pumpkin may be substituted for raw pumpkin. Omit first cooking of pumpkin and add to strained broth. If desired, 1/2 cup cooked carrots, processed in blender, may be added. Stir until smooth. Heat through.

Barefoot Contessa's Spring Vegetables

1/4 lb. string beans
1/4 lb. sugar snap peas (optional)
1/4 lb. asparagus, stems removed
1/2 lb. broccoli (cut in very small pieces)
2 Tbsp. butter
1 Tbsp. good olive oil
3 large shallots, sliced
Kosher salt
Freshly ground black pepper

Blanch the string beans in a large. boiling pot of salted water for 1 minute only. Lift the beans out of the water with a slotted spoon and immerse them in a bowl of ice water. Add the snap peas to the same boiling and cook for 1 minute, until al dente, adding them to the ice water and beans. Cut the asparagus into 2-inch lengths diagonally, cook in the boiling water for 2 minutes, and add to the ice water. Boil broccoli for one minute and immerse in ice water. When all of the vegeatbles are cold, drain well.

When ready to serve, heat the butter and olive oil in a very large saute pan or large pot. Saute the shallots over medium heat for 5 minutes, stirring occasionally, until lightly browned. Add drained vegetables to the shallots with 1/2 tsp. salt and pepper and toss. Cook just until vegeatbles are heated through. Serve hot.

Ina Garten

Cindy's Linzer Cookies

3/4 lb. sweet butter, softened

1-3/4 c. powdered sugar

1 egg

2 cups flour, sifted

1 cup cornstarch

2 cups walnuts, finely ground

fruit preserves

Cream butter and sugar until light and fluffy. Add egg and mix well. Sift together the flour and cornstarch, add to creamed mixture and blend. Stir in walnuts. Gather dough into a ball and put in a plastic storage bag. Chill 4-6 hours. Roll out to 1/4" thickness. Using cookie cutter, cut out cookies. (Use smaller similarly-shaped cookie cutter to create windows in half of the cookies.) Chill 45 minutes. Preheat oven to 325 degrees. Bake cookies 10-15 minutes until evenly and lightly browned. Remove to rack to cool. While still slightly warm, spread windowless cookies with preserves. Make sandwiches with remaining cookies. Sift powdered sugar on top.

Grandma Nora's Cranberry Bread

2 cups sifted flour

1 cup sugar

1 egg, beaten

1-1/2 tsp. baking powder

1 tsp. salt

1/2 tsp. baking soda

1/4 c. butter

1 Tbsp. grated orange peel

1-1/2 cups light raisins

1-1/2 cups fresh cranberries, halved

1 cup coarsely chopped walnuts

Sift flour, sugar, baking powder, baking soda, and salt into a large bowl. Cut in butter unitl mixture is crumbly. Add egg, orange peel, and juice; stir just until mixture is evenly moist. Fold in raisins and cranberries. Spoon into greased 9x5x3 loaf pan. Bake at 350 degrees for 1 hour and 10 minutes. Remove from pan and cool on wire rack. (Be sure to check for doneness with toothpick before removing from the oven.)

Grandma Glo's Hungarian Paprikash

1 medium onion, chopped

4 Tbsp. shortening

1 Tbsp. paprika (or more)

2 tsp. salt (or less)

4-5 lb. chicken, cut up

1/2 pint sour cream

2 Tbsp. flour

1 bell pepper, seeds removed, sliced into rings for garnish (Cindy's addition after seeing how pretty it looks in the picutre.)

In kettle or deep pan, saute onion in shortening. Remove pot from stove. Add paprika. (Some say to put so much in that it almost seems like too much.) Add chicken and salt. Stir around until chicken is coated with paprika. Add water to cover 3/4 of the meat. Simmer slowly until tender., anout 1-1/2 hours. Don't cook too long. Remove from heat. Carefully put chicken on a platter. Add 2 Tbsp. flour to sour cream. Stir until smooth. Stir into drippings until well blended before you return to heat. Replace chicken piece by piece and reheat to boiling point. Don't boil or sour cream will curdle.

Dumplings

3 cups flour

3-4 eggs

1 tsp. salt

About 1.3 cup water

Mix and beat with spoon. Drop by teaspoon into boiling salted water. Cook about ten minutes until dumplings rise to the top. Drain and rinse in cold water. Serve with paprikash.

Auntie Rene used to make this for us up at the cottage; it was soooooo delicious.

Eric's Mae Ploy Masman Curry

Stir fry 50 g Massaman curry paste with 1 Tbsp. soybean oil, then add 1 cup coconut milk.

Add 200 g of meat and another 1/2 cup coconut milk. Heat until boiling.

Add 150 g cubed potatoes, 50 g onion, 15 g chopped peanuts (1 handful, says Eric), 1/2 cup water -- and Eric adds 1 Tbsp peanut butter. Cook until the vegetables soften.

Add 3 tsp. sugar, 1 tsp. tamarind extract. Taste and season as required.

Serve with jasmine rice.

Irish Soda Bread

5 cups all purpose flour
1 cup sugar
1 tablespoon baking powder
1 1/2 teaspoons salt
1 teaspoon baking soda
1/2 cup (1 stick) unsalted butter, cut into cubes, room temperature
2 1/2 cups raisins
3 tablespoons caraway seeds
2 1/2 cups buttermilk
1 large egg

Preheat oven to 350°F. Generously butter heavy ovenproof 10- to 12-inch-diameter skillet with 2- to 2 1/2-inch-high sides. Whisk first 5 ingredients in large bowl to blend. Add butter; using fingertips, rub in until coarse crumbs form. Stir in raisins and caraway seeds. Whisk buttermilk and egg in medium bowl to blend. Add to dough; using wooden spoon, stir just until well incorporated (dough will be very sticky).

Transfer dough to prepared skillet; smooth top, mounding slightly in center. Using small sharp knife dipped into flour, cut 1-inch-deep X in top center of dough. Bake until bread is cooked through and tester inserted into center comes out clean, about 1 hour 15 minutes. Cool bread in skillet 10 minutes. Turn out onto rack and cool completely. (Can be made 1 day ahead. Wrap tightly in foil; store at room temperature.)

This is really good. Eric, Jim, and Geoff loved it. And it IS good the next day.

I left out the caraway seeds.

Chicken Schnitzel with Mustard Sauce

1/2 cup low-fat Greek yogurt
1/4 cup whole grain mustard
5 slices white bread, torn
3/4 tsp. dried marjoram
Kosher salt and freshly ground pepper
1/2 cup flour
1/2 tsp. paprika
2 large eggs
4 chicken cutlets, about 1/8" thick (about 1-1/2 lbs.)
Vegetable oil, for frying
Applesauce

1. Whisk the yogurt and mustard in a bowl until smooth; set aside.
2. Pulse the bread in a food processor until finely ground. Transfer to a shallow dish and add the marjoram, and salt and pepper to taste. In another dish, season the flour with paprika. Beat the eggs in a third dish. Season the chicken with salt and pepper.
3. Dredge each cutlet in flour, shaking off the excess. Dip in the eggs and then in the breadcrumbs, pressing to coat both sides. Place on parchment paper until ready to fry.
4. Heat an 1/8 inch of vegetable oil in a large skillet (or electric pan) over medium high heat until hot. Add 2 cutlets, gently swirling the skillet so the oil washes over them, and cook until golden brown, about 3 minutes per side. Transfer to a paper-towel lined plate and season with salt. Repeat with the remaining chicken, adjusting the heat as needed. Serve the schnitzel with mustard and applesauce, if desired.

This received 5 stars from the cherubs. Schnitzelator required for pounding cutlets.

Joulutorttu

Forget making puff pastry from scratch. Use thawed Pepperidge Farm puff pastry. Cut in three columns, then three squares to a column. Place each square on Pam-sprayed baking pan; cut each one from all four corners to (almost) center. Plop a spoonful of Lekvar or good Kosher plum jam in the middle. Pick a corner of the bottom of each square's 4 triangles and pull to the middle -- right over the plum jam -- cozy like a blanket. If you've done it properly the result should be a pretty little windmill. Brush with beaten egg yolk. Cook at 400 until nicely browned -- about 10 minutes. Remove immediately from pan and sift powedered sugar over cookies. Good with non-alcoholic Glogg. So they say. Forgot to try it this year.

Simple Pulled Pork.

Preheat oven to 300 degrees. Add to oven chamber one large pork roast sitting happily in a roasting pan. Pour over one bottle of barbecue sauce. Cook for six hours. Midway cover roast with foil and add some water to roasting pan. When done, pull apart roast and put in crock pot with another bottle of barbecue sauce.

Serve with homemade mashed potatoes whipped with real butter and sour cream. Rhodes rolls do nicely as well. Don't forget to have a salad, and if Eric is there, add avocados. And magic jello with layers is a cute addition, too.

Scrumptious Popovers

2 eggs

1 cup flour
1/2 tsp. salt
1 cup milk

Heat oven to 450 degrees. Generously grease (not oil) popover pans, deep custard cups, or muffin tins. In small bowl, beat eggs slightly. Add remaining ingredients and beat just until blended. (Do not overbeat.) Fill prepared cups half-full (about 1/3 of a cup) of batter. Bake at 450 degrees for 15 minutes; reduce oven temperature to 325 degrees and bake 25-30 minutes or until deep golden brown. Serve immediately.

Peaking at these while baking is inadvisable as irreparable fallage may result.

Simple Pot Roast

1-2 Tbsp. oil

3-3-1/2 lb. pot roast
2 tsp. salt
1/4 tsp. pepper
4 medium onions, sliced
3 stalks celery, cut into pieces
1 bay leaf
1-1/2 cups water
6 medium carrots, cut into pieces
4 medium potatoes, peeled and halved

In electric skillet, brown meat in hot oil. Add salt, pepper, 1 onion, 1 stalk celery, bay leaf, and water. Simmer, covered, 2-2-1/2 hours or until meat is tender. Add remaining vegetables; simmer 45-60 minutes or until tender. Remove meat and vegetables to platter. If desired, thicken juices with 3 Tbsp. flour mixed with 1/4 cup water. Stir into juices. Heat until mixture boils and thickens, stirring constantly. Serve with meat.

6 servings, questionable. Good with popovers.

Scandanvian Kringler

Crust:

1 cup flour
1/2 cup margarine or butter, chilled
2 Tbsp. ice water

Puff Topping:
1 cup water
1/2 cup margarine or butter
1 cup flour
3 eggs
1/2 tsp. almond extract

Frosting:
I cup powdered sugar
I Tbsp. margarine or butter, softened
1/2 tsp. almond extract
2-3 Tbsp. milk or cream

Sliced almonds to sprinkle on top

Heat oven to 350 degrees. In small bowl, add flour and margarine. Using a pastry blender, cut butter into flour until particles are the size of small peas. Sprinkle with water, 1 Tbsp. at a time. Stir with fork just until soft dough forms. Divide dough in half. On ungreased cookie sheet, press each half into 12X3 inch strip.

In medium saucepan, heat water and 1/2 cup butter to boiling. Remove from heat; immediately stir in 1 cup flour until smooth. Add eggs, 1 at a time, beating until smooth after each addition. Stir in 1/2 tsp. almond extract. Spoon half of batter over each crust, spreading to 3/4 from edges. Bake at 350 degrees for 50-60 minutes until golden brown and puffy. Immediately remove from pan; cool. Topping will shrink and fall. In small bowl, blend all frosting ingredients. Spread on cooled kringler. Sprinkle with sliced almonds.

16-20 slices, so they say.

This was a great cherub favorite -- when they were little.

Baked Pork Chops and Stuffing

4 pork chops or steaks

2 cups (2 slices) soft bread cubes
4 Tbsp. chopped onion
1/4 tsp. poultry seasoning
2 Tbsp. water
2 Tbsp. melted butter or margarine
1/3 cup water
10-3/4 oz. can condensed cream of mushroom

Heat oven to 350 degrees. Brown pork chops in a little oil; place in single layer in shallow casserole. In small bowl, combine bread cubes, onion, poultry seasoning, 2 Tbsp. water and margarine. Cover chops with stuffing mizture. Combine 1/3 cup water and soup in skillet used for browning chops; pour over stuffing and chops. Bake uncovered at 350 degrees for 1 hour or until chops are tender.

And actually, I would always double the stuffing amount -- their recipe does not make nearly enough.

2 servings

The Original Cindy's Stew

1-1/2-2 lb. beef stew meat

1/4 cup flour
1 tsp. salt
1/4 tsp. pepper
3 Tbsp. oil
2 cubes or 2 tsps. beef boullion
2 medium onions, quartered
1 stalk celery, cut into pieces
1 Bay leaf
3 cups water (hah!)
4 potatoes, peeled and chopped
4 carrots, cut into pieces, slices, whatever
2 Tbsp. flour
1/4 cup water
Bag of frozen peas

In large bowl or plastic bag, coat beef cubes with flour, salt, and pepper mixture. In large skillet, brown meat in hot oil. Add boullion, onions, celery, bay leaf, and 3 cups water. Simmer covered, 1-1/2 hours or until tender. Remove bay leaf. Add potatoes and carrots. Cover, continue cooking until vegetables are tender, 30-45 minutes. Combine 2 Tbsp. flour with 1/4 cup water; stir into stew juices. If the stew is not looking brown enough, shake in a little Worcestershire. Heat mixture until it thickens and boils, stirring constantly. Add a bag of frozen peas at the very end. When they are bright green and heated through, serve. (In order for this to be Cindy Stew, the peas -- at the very end -- are a must. Authority: my kids.)

5-6 servings

"Leftover Turkey" Soup

1-1/2 tsp. salt
1/4 tsp. poultry seasoning or sage
Bones and trimmings from one turkey
Leftover turkey meat, chopped
3 cubes or 3 tsps. chicken boullion
1 bay leaf
6 cups water (add lots more)
1 cup wide egg noodles (maybe more), uncooked
3 medium carrots, sliced
2 stalks celery. sliced
2 medium onions, chopped
2 Tbsp. chopped parsley

In large saucepan, combine first six ingredients. Simmer covered, 1-1/2 hours. Remove bones and strain. Cut off meat and return to broth. Add chopped leftover turkey meat. Add remaining ingredients (except parsley) to broth. Simmer covered, 30 minutes or until vegetables are tender. Garnish with parsley.

6 to 8 servings

Perfectly Delicious Chicken Noodle Soup

3-4 lb. stewing chicken

1 Tbsp. salt
1/4 tsp. poultry seasoning
12 cups water
3 carrots, sliced
2 medium stalks celery, chopped
1 small onion, chopped
1-2 cups wide egg noodles, uncooked

In large saucepan, combine first four ingredients. Heat to boiling; reduce heat.

Simmer covered, 2-2-1/2 hours or until chicken is tender. Remove chicken. Skim off fat and strain broth. Cut meat from bone and return to soup. Add remaining ingredients except noodles. Continue simmering covered until vegetables are almost tender. (The vegetables should still be pretty and colorful -- but cooked.) Add noodles; cook about 10 minutes longer until noodles are tender.

Deluxe Hamburger Soup, Momma's Style

2 lbs. ground beef
2 tsps. salt
1/8 tsp. pepper
4 medium carrots, chopped
1 large onion, chopped
3 cups water
1/4 c. Worcestershire sauce (or more)
28-oz. can chopped tomatoes, undrained
2 15-oz. cans undrained white and red kidney beans
Crushed tortilla chips
Grated cheese (marbled jack from Costco is really good)

Brown ground beef; drain excess fat. Stir in remaining ingredients. Simmer covered, 20-25 minutes or until vegetables are tender, stirring occassionally. Top with grated cheese, then crushed tortilla chips. Serves 6.

New England Clam Chowder with Mounds of Bacon On Top

As many slices of bacon as you see fit to cook, but at least 2 per person

1 large potato, peeled and cubed
1 medium stalk celery, chopped
1 small onion, chopped
3/4 tsp. salt
1/8 tsp. pepper
1/8 tsp. thyme
2 cans (6-1/2 oz. each) minced clams, drained (reserve liquor)
Reserved liquor
1/4 cup flour
3 cups milk

In large saucepan, fry bacon until crisp; drain on paper towel. Fry potato in the drippings until partially cooked; add celery, onion, salt, pepper, thyme, and liquor from clams. Heat to boiling and cook covered, about ten minutes or until vegetables are tender. Combine flour and milk; add to vegetable mixture. Heat over medium heat until mixture thickens, stirring occasionally. Stir in clams. Heat through, but do not boil. Garnish with crumbled bacon.

Says 5-6 servings, but I think this is enough for 2-3.