Comfort Food Cookbook: Classical Comfort Foods from American Kitchens [2 ed.] 1075896754, 9781075896750

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Comfort Food Cookbook Classical Comfort Foods from American Kitchens

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Table of Contents Vegetarian Comfort Food 7 North Carolina Style Chili 10 Comforting Quinoa Lunch 11 Kidney Bean Apricot Dinner 12 October’s Chili 13 Anaheim Spicy Chili 14 Cannellini and Cheddar 15 Grandma’s Comforting Chili 16 Backroad Chili 17 Buffalo Potatoes and Chicken Fingers 20 Buffalo Dumplings 22 Buffalo Jumbo Shells 23 Spicy Mac and Cheese 24 Buffalo Wings I 25 Buffalo Ranch Potatoes 26 Cajun Pasta 27 Creole Cake 31 Full Irish Breakfast 32 Classical Scones I 33 Traditional Pancakes 34 Beef Wellington 35

Heavy Cream Comforting Peas 36 Turkey Pot Pie 37 London Roast 40 English Fish Savory Pie of Salmon and Haddock 41 Easy Corned Beef 42 British Mushroom and Beef Skirt Steak 43 Proper Carrot Pudding 44 Eggplant Roast 45 English Style Cheddar Beef Hash 46 Onion Soup I 47 Burgundy Beef I 50 French Potato Bake 51 Parmesan, Eggplant, and Mushroom Bake 52 Gruyere 53 Easy Filet Mignon 54 Garlic Potato Bake 55 French Fries with Mozzarella and Gravy 56 Bean Casserole 57 Classical Alfredo 60 Classical Lasagna I 61 Easy Italian Parmigiana 62 Classical Lasagna II 63 Zuppa Toscana 65

Authentic Eggplant Parmesan 66 Baked Turkey-Loaf 67 Northern California Cioppino 70 Classical Penne Pasta 71 Parmesan Orzo 72 Garlic and Asparagus Stir Fry 73 Country Meat Loaf 74 Veggie Meat Loaf 75 Turkey Loaf I 76 Chicken Loaf 77 The Quickest Mac 'n' Cheese 80 Mac & Cheese Poblano Style 81 Henwood Mac and Cheese 82 Matzo Mac and Cheese 83 American Baked Mac and Cheese 86 Milky Yukon Mashed Potatoes 87 Oven Roasted Mashed Potatoes 88 Turkey Tarragon Mashed Potatoes 89

Vegetarian

Comfort Food (3 Bean Chili)

Prep Time: 10 mins Total Time: 2 hrs 10 mins Servings per Recipe: 8 Calories 260 kcal Fat 2g Carbohydrates 52.6g Protein 12.4 g Cholesterol 1 mg Sodium 966 mg

Ingredients 1 (19 oz.) can black bean soup 1 (15 oz.) can kidney beans, rinsed and drained 1 (15 oz.) can garbanzo beans, rinsed and drained 1 (16 oz.) can vegetarian baked beans 1 (14.5 oz.) can diced tomatoes in puree 1 (15 oz.) can whole kernel corn, drained 1 onion, diced

1 green bell pepper, diced 2 stalks celery, diced 2 cloves garlic, diced 1 tbsp chili powder, or to taste 1 tbsp dried parsley 1 tbsp dried oregano 1 tbsp dried basil

Directions 1. Add the following to your crock pot: garlic, chili powder, celery, parsley, soup, oregano, bell peppers, basil, kidney beans, onions, garbanzos, onions, baked beans, corn, and tomatoes. 2. Set the slow cooker to high and cook for 3 hours. 3. Let the chili sit for 20 mins before serving. 4. Enjoy with a dollop of sour cream.

Vegetarian Comfort Food

7

NORTH CAROLINA

Style Chili

Prep Time: 15 mins Total Time: 3 hrs 35 mins Servings per Recipe: 12 Calories 389 kcal Fat 18.1 g Carbohydrates 34g Protein 25.7 g Cholesterol 57 mg Sodium 1001 mg

Ingredients 2 1/2 lbs ground beef 3 stalks celery, diced 2 large onions, diced 2 cloves garlic, minced 1 (29 oz.) can tomato sauce 1 (28 oz.) can crushed tomatoes 1 (6 oz.) can mushrooms, drained 1 1/2 C. dark beer 2 (16 oz.) cans chili beans, drained

1 (15 oz.) can kidney beans, drained 1 tbsp ground cumin 1/4 C. chili powder 2 tsps ground coriander 2 tsps cayenne pepper 1 dash Worcestershire sauce

Directions 1. Stir fry your beef, in a saucepan, until fully done, and then place it to the side. 2. In the drippings fry your onions, garlic, and celery until the onions are see through. 3. Then add the beef back into the mix as well as the: Worcestershire, tomatoes and sauce, cayenne, mushrooms, coriander, beer, chili powder, chili beans, cumin, and kidney beans. 4. Get everything boiling then lower the heating to medium-low. Cook for 3.5 hours. Stir the chili every 30 mins. 5. Enjoy.

10

North Carolina Style Chili

Comforting

Quinoa Lunch

Prep Time: 30 mins Total Time: 1 hr Servings per Recipe: 10 Calories 233 kcal Fat 3.5 g Carbohydrates 42g Protein 11.5 g Cholesterol 0 mg Sodium 540 mg

Ingredients 1 C. uncooked quinoa, rinsed 2 C. water 1 tbsp vegetable oil 1 onion, diced 4 cloves garlic, diced 1 tbsp chili powder 1 tbsp ground cumin 1 (28 oz.) can crushed tomatoes 2 (19 oz.) cans black beans, rinsed and drained 1 green bell pepper, diced

1 red bell pepper, diced 1 zucchini, diced 1 jalapeno pepper, seeded and minced 1 tbsp minced chipotle peppers in adobo sauce 1 tsp dried oregano salt and ground black pepper to taste 1 C. frozen corn 1/4 C. diced fresh cilantro

Directions 1. Boil your quinoa in water for 2 mins before placing a lid on the pot, setting the heat to low, and letting the quinoa cook for 17 mins. 2. Stir the quinoa once it has cooled off. 3. At the same time, stir fry the onions for 7 mins, in veggie oil, and then add in the cumin, garlic, and chili powder. 4. Cook this mix for 2 more mins then add: oregano, tomatoes, chipotles, beans, jalapenos, bell peppers, and zucchini. 5. Stir the contents before adding your preferred amount of pepper and salt. 6. Get everything boiling and then place a lid on the pot. 7. Let the contents gently boil over low heat for 22 mins then add in the corn and quinoa. 8. Continue simmering for 7 more mins before adding cilantro. 9. Enjoy. Comforting Quinoa Lunch

11

KIDNEY BEAN

Apricot Dinner

Prep Time: 10 mins Total Time: 30 mins Servings per Recipe: 6 Calories 394 kcal Fat 9.2 g Carbohydrates 48.8g Protein 30.6 g Cholesterol 46 mg Sodium 526 mg

Ingredients 1 lb ground beef 1 onion, diced 1 (14.5 oz.) can stewed tomatoes 1 (15 oz.) can tomato sauce 1 (15 oz.) can kidney beans 1 C. raisins 1 C. dried apricots

1 1/2 C. water 1 pinch chili powder 1 pinch garlic powder salt and pepper to taste

Directions 1. Stir fry your onions and beef until the beef is fully done and the onions are soft. 2. Now combine in your tomato sauce, tomato juice, water, black pepper, chili powder, raisins, apricots, garlic powder, and beans. 3. Get everything boiling and then place a lid on the pot and gently cook the contents with a low heat for 20 mins. 4. Enjoy.

12

Kidney Bean Apricot Dinner

October’s Chili

Prep Time: 20 mins Total Time: 1 hr 20 mins Servings per Recipe: 8 Calories 409 kcal Fat 16.4 g Carbohydrates 37.6g Protein 28.2 g Cholesterol 69 mg Sodium 924 mg

Ingredients 2 lbs ground beef 1 large onion, diced 1 green bell pepper, diced 2 (15 oz.) cans kidney beans, drained 1 (46 fluid oz.) can tomato juice 1 (28 oz.) can peeled and diced tomatoes with juice

1/2 C. canned pumpkin puree 1 tbsp pumpkin pie spice 1 tbsp chili powder 1/4 C. white sugar

Directions 1. Stir fry the beef until fully done then place the meat to the side. 2. Now fry your bell pepper and onions in the drippings for 7 mins and then add in: pumpkin, beans, diced tomatoes, and tomato juice. 3. Cook for 2 mins before adding in sugar, pumpkin spice, and chili powder. 4. Let the contents gently boil with a medium to low level of heat for 90 mins. 5. Enjoy.

October’s Chili

13

ANAHEIM

Spicy Chili

Prep Time: 30 mins Total Time: 2 hrs 45 mins Servings per Recipe: 12 Calories 675 kcal Fat 37 g Carbohydrates 37.6g Protein 48.3 g Cholesterol 142 mg Sodium 1695 mg

Ingredients 2 tsps cooking oil 3 lbs beef top sirloin, thinly sliced 2 lbs sweet Italian sausage, casings removed 1 onion, diced 1 green bell pepper, diced 1 red bell pepper, diced 1 yellow bell pepper, diced 2 cloves garlic, minced 20 oz. diced tomatoes 3 (8 oz.) cans tomato sauce 2 tsps chicken bouillon granules

1/2 C. honey 1 (15 oz.) can kidney beans, rinsed and drained 2 tbsps cayenne pepper 6 tbsps chili powder 3 tbsps dried oregano 1 tsp ground black pepper 2 tsps salt 1/3 C. white sugar 1 C. shredded Cheddar cheese 1/4 C. masa (corn flour)

Directions 1. For 7 mins, stir fry the following: garlic, steak, bell peppers, sausage, and onions. 2. Now combine in: beans, diced tomatoes, honey, tomato sauce, and bouillon. 3. Get everything boiling and then add: sugar, cayenne, salt, chili powder, black pepper, and oregano. 4. Let this cook for 2.5 hours before adding your cheese and cooking the mix for another 10 mins until the cheese has melted. 5. Simmer the chili with a low heat during this time. 6. Add in your flour and cook for 5 more mins. 7. Let the chili sit for 10 mins before serving. 8. Enjoy.

14

Anaheim Spicy Chili

Cannellini

and Cheddar

Prep Time: 15 mins Total Time: 1 hr 5 mins Servings per Recipe: 6 Calories 900 kcal Fat 56.4 g Carbohydrates 40.8g Protein 56.9 g Cholesterol 1190 mg Sodium 1109 mg

Ingredients 2 1/2 lbs lean ground beef salt to taste 1 medium onion, diced 1 green bell pepper, seeded and diced (optional) 3 cloves garlic, pressed 1/4 C. Worcestershire sauce 5 tbsps chili powder 2 tsps ground cumin 2 tsps dried oregano

1 (15 oz.) can kidney beans, rinsed and drained 1 (15 oz.) can cannellini beans, rinsed and drained 2 (12 oz.) bottles chili sauce 1 (14 oz.) can beef broth 2 C. shredded Cheddar cheese 1/4 C. diced jalapeno pepper (optional)

Directions 1. 2. 3. 4. 5. 6.

Stir fry your beef then add in the garlic, bell peppers, and onions. Cook the mix for 5 mins and then add: oregano, Worcestershire, cumin, and chili powder. Let the contents cook for 7 more mins then add: beans, broth, and chili sauce. Place a lid on the pot and let it gently boil with a low level of heat for 40 mins. When serving the chili add a garnishing of jalapenos and cheddar. Enjoy.

Cannellini and Cheddar

15

GRANDMA’S

Comforting Chili

Prep Time: 5 mins Total Time: 45 mins Servings per Recipe: 6 Calories 489 kcal Fat 26 g Carbohydrates 34.5g Protein 28.3 g Cholesterol 82 mg Sodium 1407 mg

Ingredients 1 lb lean ground beef 3/4 C. diced onion 1 (26 oz.) jar three cheese spaghetti sauce 1 1/2 C. water 2 tsps sugar 1 (14.5 oz.) can diced tomatoes 1 (4 oz.) can sliced mushrooms

2 oz. sliced pepperoni 1 tbsp beef bouillon 1 tbsp chili powder 1 (14.5 oz.) can kidney beans, drained and rinsed 1 C. shredded Cheddar cheese, for garnish

Directions 1. Stir your beef, then cook for your onions, for 7 mins, in the drippings. 2. Now add the following to the onions: beans, pasta sauce, chili powder, water, bouillon, sugar, pepperoni, tomatoes, and mushrooms. 3. Get the mixture boiling and then lower the heat. 4. Let the contents cook for 40 mins. 5. Enjoy.

16

Grandma’s Comforting Chili

Backroad Chili

Prep Time: 15 mins Total Time: 40 mins Servings per Recipe: 6 Calories 489 kcal Fat 22.4 g Carbohydrates 49.2g Protein 22.1 g Cholesterol 64 mg Sodium 997 mg

Ingredients 1 C. elbow macaroni 1 lb ground beef 1 small onion, diced 1 C. diced celery 1/2 large green bell pepper, diced 1 (15 oz.) can kidney beans, drained 2 (10.75 oz.) cans condensed tomato soup 2 (14.5 oz.) cans diced tomatoes

1/8 C. brown sugar salt and pepper to taste

Directions 1. Boil your pasta in water for 9 mins then remove all the liquid. 2. Meanwhile boil your green pepper and celery in water for 5 mins then remove the liquid as well. 3. Now stir fry your beef until fully done and combine in the onions and cook them until they are see-through. 4. Now add in the celery mix, and: brown sugar, kidney beans, and tomato soup. 5. Simmer everything for 10 mins then shut the heat and add in some pepper and salt and the pasta. 6. Enjoy.

Backroad Chili

17

BUFFALO POTATOES

and Chicken Fingers

Prep Time: 15 mins Total Time: 1 hr 5 mins Servings per Recipe: 4 Calories 649.3 Cholesterol 190.6mg Sodium 989.3mg Carbohydrates 31.0g Protein 55.5g

Ingredients 4 baking potatoes, scrubbed 3 tbsps extra virgin olive oil salt & freshly ground black pepper 1/4-1/2 C. milk 1/2 C. blue cheese, crumbles 5 scallions, chopped salt & freshly ground black pepper 2 lbs chicken tenders, cut into bite-size pieces

3 large garlic cloves, chopped 1/4-1/2 C. hot sauce 4 tbsps butter carrot sticks celery rib sour cream, garnish

Directions 1. Set your oven to 400 degrees before doing anything else. 2. Layer your potatoes into a casserole dish and top them with some olive oil and perforate each one with a fork. 3. Now top everything with some salt and cook the potatoes in the oven for 45 mins. 4. Now slice the potatoes in half and once they have cooled a bit remove the insides but try to keep the shape of the potato intact. 5. Combine the insides slowly with milk and mash everything together. Add in some pepper, salt, the scallions and the blue cheese. Combine the mix evenly. 6. Fill your potato shells with the mashed potatoes then place the filled potato skins into the oven for 7 mins. 7. At the same time begin to fry your chicken after coating the pieces with pepper and salt, in 3 tbsps of oil, with the garlic as well. 8. Let the chicken cook for 7 mins while stirring. 9. Shut the heat combine the chicken with the butter and hot sauce. Stir everything to evenly coat the meat. 20

Buffalo Potatoes and Chicken Fingers

10. Serve your potatoes with some of the chicken and top each serving with some sour cream. 11. Place your celery and carrots on the side as well for a garnish. 12. Enjoy.

21

BUFFALO

Dumplings

Prep Time: 20 mins Total Time: 1 hr 50 mins Servings per Recipe: 16 Calories 219 kcal Fat 15 g Carbohydrates 12.7g Protein 8.2 g Cholesterol 46 mg Sodium 402 mg

Ingredients 1/2 C. butter 1/2 C. hot pepper sauce 2 tsps distilled white vinegar 2 C. shredded cooked chicken 1 (8 oz.) package cream cheese, softened

1 (12 oz.) package wonton wrappers 1 egg white 2 C. oil for frying

Directions 1. Get your butter melted, then add in the vinegar and hot sauce. 2. Stir the mix then shut the heat. 3. Leave the sauce to sit for 60 mins then add the chicken to the sauce and stir the contents to evenly coat the meat. 4. Leave the chicken to sit for 17 more mins. 5. Place your wrappers on a working surface then add half a tsp of chicken to each one. Place 1/2 a tsp of cream cheese to each one as well. 6. Coat the edge of the each wonton with some of the egg whites and shape the wrapper into a wonton or dumpling. 7. Crimp the opening to seal everything and keep forming wontons in this manner. 8. Get your oil hot then fry your wontons in the oil, in batches, for about 3 mins. Flip them once during the frying time. 9. Enjoy.

22

Buffalo Dumplings

Buffalo

Jumbo Shells

Prep Time: 15 mins Total Time: 3 hrs 40 mins Servings per Recipe: 6 Calories 698 kcal Fat 29 g Carbohydrates 62.8g Protein 44.4 g Cholesterol 126 mg Sodium 1491 mg

Ingredients 1 lb ground chicken 1/4 C. butter 1 C. hot pepper sauce 1 (16 oz.) container whipped ricotta cheese cooking spray 1 (16 oz.) package jumbo pasta shells

1 (8 oz.) package shredded Cheddar-Monterey Jack cheese blend salt and ground black pepper to taste

Directions 1. 2. 3. 4. 5. 6. 7.

Stir fry your chicken for 8 mins then remove any excess oils from the pan. Add your butter to the chicken, let it melt then add in the hot sauce. Shut the heat and stir everything. Now drain your ricotta and place it in a bowl. Add the buffalo chicken to the cheese and stir everything. Place a covering of plastic on the bowl and put everything into the fridge for 5 hrs. Coat a casserole dish with nonstick spray then set your oven to 375 degrees before doing anything else. 8. Get your pasta boiling in water and salt for 12 mins then remove all the liquids. 9. Once the shells have cooled off a bit stuff them with the chicken and place the shells into the dish. 10. Top everything with the Monterey, some pepper and salt as well. 11. Cook the pasta in the oven for 17 mins. 12. Enjoy.

Buffalo Jumbo Shells

23

SPICY

Mac and Cheese

Prep Time: 15 mins Total Time: 40 mins Servings per Recipe: 6 Calories 304 kcal Fat 15.2 g Carbohydrates 24.3g Protein 17 g Cholesterol 37 mg Sodium 608 mg

Ingredients 1/2 lb cubed cooked chicken 2 tbsps hot sauce, or to taste 2 tbsps ranch dressing, or to taste 1 (7.25 oz.) package macaroni and cheese mix 1/4 C. margarine

1/4 C. 2% milk 2 stalks celery, chopped 2 tbsps crumbled blue cheese

Directions 1. 2. 3. 4. 5. 6. 7. 8.

24

Set your oven to 350 degrees before doing anything else. Get a bowl, combine: ranch dressing, hot sauce, and chicken. Let the chicken sit while you get your pasta boiling in water and salt for 10 mins. Remove all the liquids from the pasta then add in the cheese powder, margarine and milk. Stir everything evenly. Add half of the noodles to a baking dish then add in the buffalo chicken, blue, and celery. Add the rest of the macaroni and cook everything in the oven for 20 mins. Enjoy.

Spicy Mac and Cheese

Buffalo

Wings I

Prep Time: 10 mins Total Time: 50 mins Servings per Recipe: 3 Calories 710 kcal Fat 46.9 g Carbohydrates 43.7g Protein 28 g Cholesterol 136 mg Sodium 2334 mg

Ingredients oil for deep frying 1 C. unbleached all-purpose flour 2 tsps salt 1/2 tsp ground black pepper 1/2 tsp cayenne pepper 1/4 tsp garlic powder 1/2 tsp paprika 1 egg

1 C. milk 3 skinless, boneless chicken breasts, cut into 1/2-inch strips 1/4 C. hot pepper sauce 1 tbsp butter

Directions 1. Get your oil hot for frying. 2. At the same time get a bowl, combine: paprika, flour, garlic powder, salt, cayenne, and black pepper. 3. Get a 2nd bowl, combine: milk and eggs. 4. Coat your chicken first with the gg mix then dredge them in the flour mix. 5. Place the chicken back in the egg mix and again in the flour mix. 6. Place everything in a bowl and place a covering of plastic on the bowl. 7. Put the chicken in the fridge for 30 mins then begin to fry the chicken, in batches, for 8 mins. 8. Once all the chicken is done get a 3rd bowl and combine your butter and hot sauce. 9. Place the mix in the microwave for 1 min with a high level of heat then top the chicken with the mix. 10. Enjoy.

Buffalo Wings I

25

BUFFALO

Ranch Potatoes

Prep Time: 3 mins Total Time: 23 mins Servings per Recipe: 2 Calories 964.3 Cholesterol 112.7mg Sodium 3649.7mg Carbohydrates 58.8g Protein 15.0g

Ingredients 15 oz. frozen french fries 1/2 C. hot sauce 1/4 C. butter 1 tbsp white vinegar

3 oz. blue cheese 1/2 C. ranch dressing

Directions 1. 2. 3. 4. 5. 6. 7. 8.

26

Cook your fries until they are fully done in the oven. Then begin to get the following hot while stirring: butter, hot sauce, and vinegar. Once the mix is smooth and even shut the heat. Coat your fries with the buffalo sauce when they have finished cooking and stir everything. Now top the potatoes with the blue cheese and let the cheese melt. If the fries have cooled too much place everything back in the oven for 3 mins to melt the cheese. Place the ranch on side for serving. Enjoy.

Buffalo Ranch Potatoes

Cajun

Pasta

Prep Time: 10 mins Total Time: 1 hr 50 mins Servings per Recipe: 5 Calories 585 kcal Fat 25 g Carbohydrates 61g Protein 29 g Cholesterol 138 mg Sodium 845 mg

Ingredients 1/2 C. vegetable oil 8 oz. tomato sauce 1 C. water 1/4 tsp dried basil 1 tsp ground black pepper 1 tsp crushed red pepper flakes 1 tsp salt 1 lb small shrimp, peeled and deveined 1 green bell pepper, chopped

1 red bell pepper, chopped 1/2 onion, chopped 3 cloves garlic, diced 2 tsps cornstarch 1 fluid oz. cold water 12 oz. spaghetti 8 green onions, diced

Directions 1. In a pot combine the following: 1/2 tsp salt, 4 oz. oil, 1/2 tsp pepper flakes, tomato sauce, 1/2 tsp black pepper, 10 oz. of water, and basil. 2. Stir the mix and get everything boiling. 3. Once the mix is boiling set the heat to low. 4. Get a bowl, combine: 1/2 tsp pepper flakes, 1/2 tsp salt, 1/2 tsp black pepper, and the shrimp. 5. Evenly coat the shrimp with the spices then place everything to the side. 6. In a separate pot begin to stir fry your bell peppers, garlic, and onions in 1 oz. of oil for 7 mins then add these veggies to the tomato sauce. 7. Let the veggies cook for 5 mins with a medium level of heat then set the heat to low again and cook everything for 30 mins. 8. Stir the mix every 10 mins. 9. After 20 mins of simmering the tomato sauce and veggies add in the shrimp and continue simmering the mix for 10 more mins with a medium level of heat to fully cook the shrimp. Cajun Pasta

27

10. Get a bowl, combine: 1 oz. water and cornstarch. 11. Stir the mix until it is smooth then combine it with the simmering tomato sauce mix when 5 mins of time is left. 12. Now get your pasta boiling in water and salt for 9 mins, in a separate pot then remove all the liquids. 13. Divide your pasta into bowls for serving. 14. Then liberally top each serving with tomato sauce and some green onions. 15. Enjoy.

30

Creole

Cake

Prep Time: 30 mins Total Time: 1 hr 30 mins Servings per Recipe: 12 Calories 492 kcal Fat 19 g Carbohydrates 76.5g Protein 6.8 g Cholesterol 36 mg Sodium 402 mg

Ingredients 3 C. all-purpose flour 1 1/2 C. white sugar 2 tsps baking soda 1/4 tsp salt 2 eggs 1 (20 oz.) can crushed pineapple with juice Topping:

3/4 C. white sugar 3/4 C. evaporated milk 1/2 C. margarine 1 C. chopped pecans 1 1/2 C. flaked coconut

Directions 1. Coat a casserole dish with flour and oil then set your oven to 350 degrees before doing anything else. 2. Get a bowl combine: baking soda, flour, salt, and 1.5 C. of sugar. 3. Stir the mix then combine in the pineapple with liquid, and the eggs. Get an electric mixer and combine everything for 1 min with a low speed. 4. Enter everything into the casserole dish then cook it all in the oven for 32 mins. 5. At the same time get the following boiling: margarine, milk, and 3/4 C. of sugar. 6. Let the mix cook for 3 mins while whisking everything together then add in the coconut and the pecans. 7. Now shut the heat and top the cake with the coconut mix. 8. Enjoy.

Creole Cake

31

FULL IRISH

Breakfast

Prep Time: 5 mins Total Time: 30 mins Servings per Recipe: 2 Calories 643 kcal Fat 47.7 g Carbohydrates 32.4g Protein 21 g Cholesterol 227 mg Sodium 957 mg

Ingredients 2 thick slices turkey bacon 2 sausages 1 soda bread farl, sliced in half horizontally 2 potato bread farls 1 tbsp vegetable oil, or as needed

2 slices black pudding 1 tomato, halved 2 eggs

Directions 1. Set your oven to 300 degrees before doing anything else. 2. Stir fry you sausage and bacon and once finished place then in a baking dish and then the oven. 3. Keep the drippings from the bacon and sausage in a pan. Cook your soda farls and potatoes in this pan until golden. 4. In another pan fry your tomato halves and black pudding slices in hot oil for 3 mins. Then put them in the oven with sausage and bacon. 5. Break your eggs in the pan with the grease and fry them for a few mins until the whites get hard the yolks are still runny. 6. Plate the eggs and the contents in the oven for two people. 7. Enjoy.

32

Full Irish Breakfast

Classical

Prep Time: 15 mins

Scones I

Total Time: 25 mins Servings per Recipe: 12 Calories 124 kcal Fat 4.2 g Carbohydrates 18.8g Protein 2.6 g Cholesterol 1 mg Sodium 134 mg

Ingredients 2 C. all-purpose flour 1 tsp cream of tartar 1/2 tsp baking soda 1 pinch salt 1/4 C. margarine 1/8 C. white sugar

1/2 C. milk 2 tbsps milk

Directions 1. Line a casserole dish with wax paper then set your oven to 425 degrees before doing anything else. 2. Get a bowl, and slowly sift the following into it: salt, flour, sugar, baking soda. 3. Then add the cream of tartar. Now combine in some butter and stir to form bread crumbs. 4. Add some milk and continue mixing to make a dough. 5. Flour a large cutting board and flatten out your dough to three fourths of an inch in height. 6. Cut as many 2 inch circles as possible. Then coat your cut pieces with some more milk. 7. Cook everything in the oven for 12 mins. 8. Enjoy with some preserves or jelly.

Classical Scones I

33

TRADITIONAL

Pancakes

Prep Time: 15 mins Total Time: 45 mins Servings per Recipe: 10 Calories 250 kcal Fat 10.8 g Carbohydrates 36.7g Protein 3.4 g Cholesterol 24 mg Sodium 75 mg

Ingredients 1/2 C. butter or margarine 1/2 C. packed brown sugar 4 tbsps golden syrup or corn syrup 3 C. rolled oats

1/4 C. raisins

Directions 1. Set your oven to 350 degrees before doing anything else. 2. Mix the following in a big pan: syrup, sugar, and butter. 3. Heat and stir the mix with a lower level of heat. Once everything is melted add your raisins and oats and continue stirring for 1 more min. 4. Add everything to a square baking dish that is about 6 inches in length. 5. Cook the oats in the oven for 35 mins. Then divide up the cake. 6. Enjoy.

34

Traditional Pancakes

Beef

Wellington

Prep Time: 30 mins Total Time: 1 hr Servings per Recipe: 8 Calories 744 kcal Fat 57.2 g Carbohydrates 29.6g Protein 26.2 g Cholesterol 131 mg Sodium 434 mg

Ingredients 2 1/2 lbs beef tenderloin 2 tbsps butter, softened 2 tbsps butter 1 onion, diced 1/2 C. sliced fresh mushrooms 2 oz. liver pate 2 tbsps butter, softened salt and pepper to taste

1 (17.5 oz.) package frozen puff pastry, thawed 1 egg yolk, beaten 1 (10.5 oz.) can beef broth 2 tbsps red wine

Directions 1. Set your oven to 425 degrees before doing anything else. 2. Get a casserole dish and put in your beef, top the beef with 2 tbsps of butter and cook it in the oven for 17 mins. Keep any resulting liquid from baking. 3. Fry your mushrooms and onions in 2 tbsps of butter for 7 mins. Let the contents cool. 4. Get a small bowl, and combine: salt, 2 more tbsps of butter, pepper, and pate. Top your beef with this. Then top everything with the mushroom and onions. 5. Flatten the puff pastry and in the middle put your new mix. 6. Seal the pastry around the mix and place everything in a casserole or baking dish of proportional size. Cut 1 or 2 incisions in the top of the pastry for ventilation. 7. Coat the pastry with egg yolk before cooking it in the oven for 12 mins at 450 degrees. Then for 16 mins at 425 degrees. 8. Shut off the heat and let the pastry sit in the oven. 9. Boil the following in a big pot for 17 mins: red wine, reserved juices from the beef, and the beef stock. Use as a topping for the pastry. 10. Enjoy. Beef Wellington

35

HEAVY CREAM

Comforting Peas

Prep Time: 5 mins Total Time: 15 mins Servings per Recipe: 4 Calories 132 kcal Fat 8.7 g Carbohydrates 10.3g Protein 4.1 g Cholesterol 28 mg Sodium 396 mg

Ingredients 1 (10 oz.) package frozen green peas 1/4 C. heavy cream 1 tbsp butter 1/2 tsp salt

1/2 tsp freshly ground black pepper

Directions 1. Boil your peas in salt and water for 4 mins. 2. Then process them in a food processor and blender. 3. Combine the following with the peas: pepper, cream, butter, and salt. Blend everything a bit more. Add some more salt if you like. 4. Enjoy.

36

Heavy Cream Comforting Peas

Turkey

Pot Pie

Prep Time: 15 mins Total Time: 1 hr Servings per Recipe: 6 Calories 339 kcal Fat 12.9 g Carbohydrates 38g Protein 18.3 g Cholesterol 71 mg Sodium 342 mg

Ingredients 3 large potatoes, peeled 2 tbsps butter, room temperature 1/4 C. warm milk 1 tbsp olive oil 1 onion, diced 1 lb ground turkey 1 large carrot, shredded 1 (4.5 oz.) can sliced mushrooms 1 tbsp diced fresh parsley

1/4 tsp dried thyme 1 clove garlic, minced 1 tsp chicken bouillon powder 1 tbsp all-purpose flour salt to taste ground black pepper to taste

Directions 1. Set your oven to 375 degrees before doing anything else. 2. For 23 mins cook your potatoes in boiling water. Once the potatoes are done add them to a bowl with some milk, salt, pepper, and butter and mash them. 3. Stir fry your onions in olive oil for 6 mins. Add in your chicken bouillon, pepper, turkey, garlic, salt, carrots, thyme, mushrooms, and parsley. Stir fry until the turkey is fully done. 4. Now add in the flour and cook for 2 more mins. Enter all the contents into a baking dish and top everything with your potatoes. 5. Cook the casserole in the fridge for 35 mins. 6. Enjoy.

Turkey Pot Pie

37

LONDON

Roast

Prep Time: 20 mins Total Time: 3 hrs 20 mins Servings per Recipe: 8 Calories 547 kcal Fat 31 g Carbohydrates 2.3g Protein 61.2 g Cholesterol 184 mg Sodium 255 mg

Ingredients 5 lbs beef round roast salt and pepper to taste 2 tbsps butter 1/2 C. water 1/2 tsp dried sage 1/2 tsp dried mint 1 medium onion, sliced (optional) 1 clove garlic, minced (optional)

1/8 tsp seasoning salt (optional) 1/8 tsp red pepper flakes (optional) 1 tbsp butter 1 tbsp all-purpose flour 1/2 C. cold water 1/4 tsp dried sage 1/4 tsp dried mint

Directions 1. Set your oven to 350 degrees before doing anything else. 2. Brown your beef in a large pot in 2 tbsps of butter after seasoning the meat with pepper and salt. 3. Now add half a C. of water and half a tsp of mint and sage. Add garlic, pepper flakes, and onions as well if you like. Now place a lid on the pot. 4. Cook everything in the oven for 3 hrs. 5. With flour and 1 tbsp of butter make a roux. 6. Shut off the heat and add in half a C. of cold water to the roux. 7. Mix everything evenly then turn the heat back on. 8. Add in the rest of your mint and sage and take the liquid from the beef and add this with the roux. 9. Simmer the contents until you have a thick gravy. 10. Enjoy your beef with the gravy.

40

London Roast

English

Fish Savory Pie of Salmon and Haddock

Prep Time: 30 mins Total Time: 1 hr Servings per Recipe: 6 Calories 695 kcal Fat 26.4 g Carbohydrates 58.8g Protein 55 g Cholesterol 148 mg Sodium 1332 mg

Ingredients 1 tbsp olive oil 2 onions, halved and sliced 6 potatoes, peeled and cubed 2 C. frozen green peas 2 (6 oz.) salmon fillets, cut into 1 inch cubes 1 lb smoked haddock fillets, undyed, cut into 1 inch cubes 1 C. flaked or diced smoked salmon

1 tbsp butter 1 tbsp all-purpose flour 3 C. milk 1 1/2 C. Red Leicester cheese, grated 1 tsp ground nutmeg 1 tsp ground black pepper, or to taste 1/2 tsp salt

Directions 1. Coat a casserole dish with oil and then set your oven to 350 degrees before doing anything else. 2. Stir fry your onions for 10 mins in oil. 3. Boil your potatoes until soft in a separate pot. Then remove all the liquid and place the potatoes in a casserole dish. 4. Put the following in the dish as well: smoked salmon, onions, haddock, and regular salmon. 5. Now add some butter and flour to the same pot that the onions were fried in. 6. Cook and stir the contents to make a roux then add in your milk and get the contents lightly boiling. Stir and simmer until everything gets thick. 7. Finally add in your pepper, salt, and nutmeg. Add your cheese and stir until melted. Save a bit of cheese for a garnish later. 8. Cover your salmon with the new sauce. And add your remaining cheese. 9. Cook everything in the oven for 33 mins. 10. Enjoy. English Fish Savory Pie of Salmon and Haddock

41

EASY

Corned Beef

Prep Time: 10 mins Total Time: 40 mins Servings per Recipe: 6 Calories 434 kcal Fat 8.8 g Carbohydrates 66.2g Protein 23.3 g Cholesterol 48 mg Sodium 718 mg

Ingredients 6 large potatoes, peeled and diced 1 (12 oz.) can corned beef, cut into chunks 1 medium onion, diced

1 C. beef broth

Directions 1. Add the following to a frying pan with medium heat: broth, potatoes, onions, and corned beef. 2. Place a lid on the pan and let the contents lightly boil until the potatoes are soft and no liquid remains. 3. Combine all the ingredients with a wooden spoon and enjoy.

42

Easy Corned Beef

British Mushroom

and Beef Skirt Steak

Prep Time: 20 mins Total Time: 1 hr 5 mins Servings per Recipe: 4 Calories 433 kcal Fat 20.4 g Carbohydrates 9.2g Protein 39.8 g Cholesterol 85 mg Sodium 453 mg

Ingredients 9 fluid oz. red wine 1 onion, diced 2 cloves garlic, diced 1 sprig fresh thyme 2 tbsps butter 1 1/2 lbs beef skirt steak, cut into cubes 1 tbsp all-purpose flour

1 C. beef stock salt and pepper to taste 9 oz. mixed wild mushrooms

Directions 1. Boil the following until 1/4 of it has evaporated: thyme, red wine, garlic, and onions. Then let it sit. 2. Stir fry your beef in butter until browned all over and then add it to the wet mix of wine. 3. Now add your flour to the same pan as the beef and with a low heat stir the mix until it gets slightly brown then slowly add your beef stock and keep stirring. 4. Get the contents boiling then add in your pepper and salt. Let this boil for 12 mins. 5. Now add your wine and beef to the flour mix and place a lid on the pan and let the mix cook for 47 mins with a low heat. Put the mushrooms over the beef and let the contents continue to lightly boil while covered. 6. Enjoy.

British Mushroom and Beef Skirt Steak

43

PROPER

Carrot Pudding

Prep Time: 20 mins Total Time: 4 hrs 20 mins Servings per Recipe: 12 Calories 372 kcal Fat 16.6 g Carbohydrates 55.3g Protein 3.7 g Cholesterol 3 mg Sodium 269 mg

Ingredients 1/2 C. shortening 1 C. white sugar 1 1/2 C. all-purpose flour 1 tsp baking soda 3/4 tsp salt 1 tsp ground cinnamon 1 tsp ground nutmeg 1/2 tsp ground cloves 1 C. grated carrots 1 C. raisins 1 C. diced walnuts

3/4 C. white sugar 1 1/2 tsps cornstarch 1 pinch salt 1 1/4 C. hot water 3 1/2 tsps butter 3 1/2 tsps lemon juice 1 1/2 tsps vanilla extract

Directions 1. Get a bowl, mix: 1 C. of sugar and shortening. Then add: cloves, flour, nutmeg, baking soda, cinnamon, and salt. Mix everything nicely. Now add: walnuts, raisins and carrots. 2. Put everything in an oiled pudding mold. Wrap foil around the mold. 3. Get a Dutch oven and pour in about 3 inches of water then put the mold inside the pot as well. Place a lid on the pot and get the water boiling. Lower the heat to a light simmer and let it cook for 4.5 hours. 4. To make a lemon topping add the following to a large pan: salt, 3/4 C. of sugar, and cornstarch. 5. Add in vanilla, hot water, lemon juice, and butter. Warm everything with a low to medium level of heating until it becomes a glaze. 6. Now put your pudding in a storage container or a bowl and before eating it garnish the pudding with some lemon topping. 7. Enjoy. 44

Proper Carrot Pudding

Eggplant Roast

Prep Time: 15 mins Total Time: 35 mins Servings per Recipe: 2 Calories 663 kcal Fat 54.4 g Carbohydrates 41.9g Protein 11.3 g Cholesterol 4 mg Sodium 92 mg

Ingredients 1/2 C. olive oil, for frying 2 large eggplants, halved lengthwise 1 pinch salt and ground black pepper to taste 1/4 C. fresh basil leaves 3 cloves garlic, minced 2 tbsps pine nuts

2 tbsps freshly grated Parmesan cheese 3 tbsps extra-virgin olive oil, for pesto

Directions 1. Turn on your oven's broiler to low if possible. Then add half a C. of olive oil to a frying pan and get it hot. 2. Make an "X" style incision in the flesh of your eggplants. Then coat them with pepper and salt. 3. Fry your eggplants with the flesh facing downwards for 10 mins, then turn over the eggplants and cook for 4 more mins. 4. Remove excess oils with a paper towel. 5. Now put the following in your blender: half of your olive oil, basil, parmesan, pine nuts, and garlic. 6. Blend the mix until it becomes a sauce. 7. Place the skin side of your eggplants downward and coat them with the sauce from the blender. Broil for 10 mins. 8. Enjoy.

Eggplant Roast

45

ENGLISH STYLE

Cheddar Beef Hash

Prep Time: 30 mins Total Time: 1 hr 15 mins Servings per Recipe: 6 Calories 447 kcal Fat 12.7 g Carbohydrates 59.1g Protein 26.6 g Cholesterol 60 mg Sodium 910 mg

Ingredients 4 large baking potatoes, peeled and cubed 1 (16 oz.) can baked beans 1 (12 oz.) can corned beef, sliced equal pieces

1 dash Worcestershire sauce 1/2 C. shredded sharp Cheddar cheese

Directions 1. Set your oven to 400 degrees before doing anything else. 2. Boil your potatoes in water for 13 mins. The remove all the water and add the following to them: salt, butter, and milk. Now mash the potatoes and then add some salt. 3. Get a baking dish and line the bottom with your beans then a layer of corned beef, then some Worcestershire sauce and finally your potatoes. 4. Cook everything in the oven for 25 mins then add your cheese and cook for another 20 mins. 5. Enjoy.

46

English Style Cheddar Beef Hash

Onion

Soup I

Prep Time: 10 mins Total Time: 50 mins Servings per Recipe: 6 Calories 476 kcal Fat 15.2 g Carbohydrates 56.1g Protein 21.8 g Cholesterol 36 mg Sodium 1224 mg

Ingredients 4 onions, chopped 3 tbsps butter 3 tbsps all-purpose flour 1 tsp ground black pepper 1 tsp white sugar 3 (10.5 oz.) cans beef broth 1 1/4 C. water

1/2 tsp dried parsley 1/4 tsp dried thyme 1 C. white wine 1 French baguette, cut into 1/2 inch slices 8 oz. shredded mozzarella cheese

Directions 1. 2. 3. 4. 5.

Stir fry your onions in butter for 12 mins then add in: sugar, flour, and black pepper. Cook and stir for 2 mins before adding in: thyme, broth, parsley, and water. Let this mix gently boil for 12 mins. At the same time turn on your broiler. Divide the mix between the serving bowls and add a piece of bread to each with a final topping of cheese. 6. Melt the cheese under the broiler or in the oven then serve the soup. 7. Enjoy.

Onion Soup I

47

BURGUNDY

Beef I

Prep Time: 20 mins Total Time: 3 hrs 20 mins Servings per Recipe: 4 Calories 583 kcal Fat 31 g Carbohydrates 21.9g Protein 32.2 g Cholesterol 125 mg Sodium 1333 mg

Ingredients 1/4 C. all-purpose flour 1 tsp salt 1/2 tsp ground black pepper 2 lbs cubed stew meat 4 tbsps butter 1 onion, chopped 2 carrots, chopped 1 clove garlic, minced

2 C. red wine 1 bay leaf 3 tbsps chopped fresh parsley 1/2 tsp dried thyme 1 (6 oz.) can sliced mushrooms 1 (16 oz.) can canned onions

Directions 1. 2. 3. 4. 5. 6. 7.

Get a bowl, combine: pepper, salt, and flour. Add in the beef, and stir the contents. Sear the beef in butter, then place everything into a baking dish. Set your oven to 350 degrees before doing anything else. Now begin to stir fry your onions, garlic, and carrots for 7 mins. Add in: the mushroom liquid, wine, thyme, bay leaf, and parsley. Top the meat with this mix and cook everything in the oven for 2.5 hrs with a covering of foil. 8. Take off the foil and add the mushrooms and canned onions. 9. Cook the meat for 35 more mins. 10. Enjoy.

50

Burgundy Beef I

French Potato Bake (Au Gratin)

Prep Time: 30 mins Total Time: 2 hrs Servings per Recipe: 4 Calories 499 kcal Fat 25.4 g Carbohydrates 49.3g Protein 19.8 g Cholesterol 77 mg Sodium 683 mg

Ingredients 4 russet potatoes, sliced into 1/4 inch slices 1 onion, sliced into rings salt and pepper to taste 3 tbsps butter 3 tbsps all-purpose flour 1/2 tsp salt

2 C. milk 1 1/2 C. shredded Cheddar cheese

Directions 1. Coat a baking dish with butter and then set your oven to 400 degrees before doing anything else. 2. Add half of the potatoes to the dish and then layer the onions on top. 3. Add the rest of the potatoes and top them with pepper and salt. 4. Begin to heat and stir your butter with salt and flour for 2 mins then add the milk and continue stirring and heating until it has become thick. 5. Add the cheese and continue stirring for 40 more secs until it is all melted. 6. Top the baking dish contents with the melted cheese mix and place a covering of foil over the dish. 7. Cook everything in the oven for 90 mins. 8. Enjoy after cooling for 12 mins.

French Potato Bake

51

PARMESAN,EGGPLANT,

and Mushroom Bake (Ratatouille)

Prep Time: 15 mins Total Time: 1 hr Servings per Recipe: 4 Calories 251 kcal Fat 13.5 g Carbohydrates 24.3g Protein 12.7 g Cholesterol 18 mg Sodium 327 mg

Ingredients 2 tbsps olive oil 3 cloves garlic, minced 2 tsps dried parsley 1 eggplant, cut into 1/2 inch cubes salt to taste 1 C. grated Parmesan cheese 2 zucchini, sliced

1 large onion, sliced into rings 2 C. sliced fresh mushrooms 1 green bell pepper, sliced 2 large tomatoes, chopped

Directions 1. Grease a baking dish with half of the olive oil and then set your oven to 350 degrees before doing anything else. 2. Stir fry your garlic in the rest of the olive until seared then add in the eggplants and parsley. 3. Continue stir frying for 12 more mins. Then add some pepper and salt. 4. Layer the mix into your baking dish and top with parmesan. 5. Layer the zucchini over the parmesan and then some salt and bit more parmesan. 6. Now layer: tomatoes, onions, mushrooms, and bell peppers. 7. Add any remaining ingredients then top the entire mix with more parmesan and some salt. 8. Cook the dish for 50 mins in the oven. 9. Enjoy.

52

Parmesan, Eggplant, and Mushroom Bake

Gruyere

(Buttery Chicken)

Prep Time: 15 mins Total Time: 45 mins Servings per Recipe: 4 Calories 557 kcal Fat 33.2 g Carbohydrates 13.5g Protein 46.2 g Cholesterol 160 mg Sodium 630 mg

Ingredients 1/4 C. all-purpose flour 1/2 tsp salt 1/4 tsp pepper 1 tsp chopped fresh parsley 1/2 tsp dried dill weed 1/4 C. butter, divided 4 boneless, skinless chicken breast halves

1 lb fresh mushrooms 1 onion, sliced into rings 1/2 C. white wine 8 oz. Gruyere cheese, shredded

Directions 1. Clean your pieces of chicken with fresh water and then set your oven to 350 degrees before doing anything else. 2. Get a bowl, combine: dill, flour, parsley, salt, and pepper. 3. Coat the chicken with this mix and then sear them in butter. 4. Layer the chicken pieces in a casserole dish then continue to stir fry your onions and mushrooms, until brown, in more butter. 5. Once the onions are brown, add in the wine, and let the contents boil for 4 mins. 6. Top the chicken with this mushroom mix and cook everything in the oven for 25 mins with a covering of foil. 7. Remove the foil and continue cooking for 15 more mins after adding the cheddar. 8. Enjoy.

Gruyere

53

EASY

Filet Mignon

Prep Time: 10 mins Total Time: 25 mins Servings per Recipe: 4 Calories 549 kcal Fat 46.7 g Carbohydrates 4.9g Protein 27.5 g Cholesterol 176 mg Sodium 267 mg

Ingredients 1/4 C. coarsely crushed black peppercorns 4 (6 oz.) beef tenderloin filets, 1 1/2 inches thick salt to taste 1 tbsp butter 1 tsp olive oil

1/3 C. beef broth 1 C. heavy cream

Directions 1. 2. 3. 4. 5. 6.

Coat the tenderloins with peppercorns and salt. For 4 mins, per side, cook your steaks, in butter and olive oil. Check the temperature of the meat for a 130 degree readout. Then wrap the meat with some foil. Add in the broth to same pan and scrape up the bottom bits. Now add in the cream and cook the contents for 8 mins with a low heat until it becomes sauce like. 7. Add the tenderloins to the cream and cook for 2 more mins while flipping the meat in the sauce. 8. Serve the steaks with a liberal topping of sauce. 9. Enjoy.

54

Easy Filet Mignon

Garlic

Potato Bake

Prep Time: 30 mins Total Time: 55 mins Servings per Recipe: 6 Calories 325 kcal Fat 20.1 g Carbohydrates 34.6g Protein 3.5 g Cholesterol 41 mg Sodium 119 mg

Ingredients 2 lbs russet potatoes, skin removed, cut into 1/2 inch pieces 2 tbsps olive oil 4 onions, thinly sliced 2 tbsps chopped garlic 1/2 C. butter salt to taste

ground white pepper, to taste 1 tbsp finely minced fresh parsley

Directions 1. 2. 3. 4. 5.

Set your oven to 400 degrees before doing anything else. Now boil your potatoes, in water, for 3 mins, then remove all the liquids. Begin to stir fry your onions, in olive oil, for 9 mins, and then add the garlic. Fry the garlic until it is tender and place this mix in a bowl. Place 1/3 of the potatoes into a frying pan over melted butter and add some pepper and salt. 6. Add half of the onion mix, then 1/3 more of the potatoes. 7. Add the remaining onion mix and then the last of the potatoes. 8. Top everything with some pepper and salt. 9. Cook the layers in the oven for 14 mins. 10. Garnish the dish with parsley and serve. 11. Enjoy.

Garlic Potato Bake

55

FRENCH FRIES

with Mozzarella and Gravy

Prep Time: 5 mins Total Time: 25 mins Servings per Recipe: 4 Calories 708 kcal Fat 46.3 g Carbohydrates 51g Protein 23.8 g Cholesterol 78 mg Sodium 773 mg

Ingredients 1 quart vegetable oil for frying 1 (10.25 oz.) can beef gravy 5 medium potatoes, cut into fries 2 C. mozzarella

Directions 1. 2. 3. 4. 5. 6.

56

Deep fry your fries in oil while heating your gravy. Cook the fries for about 6 mins. Place the fries on some paper towel to remove the excess oils. Now top the fries with the cheese. Add the hot gravy over the cheese and let it melt from the heat. Enjoy hot.

French Fries with Mozzarella and Gravy

Bean

Casserole

Prep Time: 20 mins Total Time: 9 hrs 20 mins Servings per Recipe: 8 Calories 279 kcal Fat 4.4 g Carbohydrates 47.2g Protein 15.3 g Cholesterol 0 mg Sodium 141 mg

Ingredients 2 tbsps olive oil 1 onion 2 carrots, peeled and diced 1 lb dry navy beans, soaked overnight 4 C. mushroom broth 1 cube vegetable bouillon 1 bay leaf

4 sprigs fresh parsley 1 sprig fresh rosemary 1 sprig fresh lemon thyme, chopped 1 sprig fresh savory 1 large potato, peeled and cubed

Directions 1. With some twine, bunch together the following herbs: savory, parsley, thyme, and rosemary. 2. Stir fry your carrots and onions in oil then add them to your crock pot with the following: bay leaf, beans, bouillon, and mushroom broth. 3. Add some water if everything is not submerged in liquid. 4. Then drop in your bunch of herbs. 5. Cook the mix for 8 hrs on low and then add your potatoes and cook for 60 more mins. 6. Discard the spice bunch. 7. Enjoy.

Bean Casserole

57

CLASSICAL

Alfredo

Prep Time: 30 mins Total Time: 1 hr Servings per Recipe: 8 Calories 673 kcal Fat 30.8 g Carbohydrates 57g Protein 43.3 g Cholesterol 133 mg Sodium 1386 mg

Ingredients 6 skinless, boneless chicken breast halves - cut into cubes 6 tbsps butter, divided 4 cloves garlic, minced, divided 1 tbsp Italian seasoning 1 lb fettuccini pasta 1 onion, diced 1 (8 oz.) package sliced mushrooms 1/3 C. all-purpose flour 1 tbsp salt

3/4 tsp ground white pepper 3 C. milk 1 C. half-and-half 3/4 C. grated Parmesan cheese 8 oz. shredded Colby-Monterey Jack cheese 3 roma (plum) tomatoes, diced 1/2 C. sour cream

Directions 1. Stir your chicken after coating it with Italian seasoning in 2 tbsp of butter with 2 pieces of garlic. Stir fry the meat until it is fully done then place everything to the side. 2. Now boil your pasta in water and salt for 9 mins then remove all the liquids. 3. At the same time stir fry your onions in 4 tbsp of butter along with the mushrooms and 2 more pieces of garlic. 4. Continue frying the mix until the onions are see-through then combine in your pepper, salt, and flour. 5. Stir and cook the mix for 4 mins. Then gradually add in your half and half and the milk, while stirring, until everything is smooth. 6. Combine in the Monterey and parmesan and let the mix cook until the cheese has melted then add the chicken, sour cream, and tomatoes. 7. Serve your pasta topped liberally with the chicken mix and sauce. 8. Enjoy.

60

Classical Alfredo

Classical

Lasagna I

Prep Time: 30 mins Total Time: 2 hrs Servings per Recipe: 8 Calories 664 kcal Fat 29.5 g Carbohydrates 48.3g Protein 50.9 g Cholesterol 1168 mg Sodium 1900 mg

Ingredients 1 1/2 lbs lean ground beef 1 onion, diced 2 cloves garlic, minced 1 tbsp diced fresh basil 1 tsp dried oregano 2 tbsps brown sugar 1 1/2 tsps salt 1 (29 oz.) can diced tomatoes 2 (6 oz.) cans tomato paste 12 dry lasagna noodles

2 eggs, beaten 1 pint part-skim ricotta cheese 1/2 C. grated Parmesan cheese 2 tbsps dried parsley 1 tsp salt 1 lb mozzarella cheese, shredded 2 tbsps grated Parmesan cheese

Directions 1. Stir fry your garlic, onions, and beef for 3 mins then combine in: tomato paste, basil, diced tomatoes, oregano, 1.5 tsp salt, and brown sugar. 2. Now set your oven to 375 degrees before doing anything else. 3. Begin to boil your pasta in water and salt for 9 mins then remove all the liquids. 4. Get a bowl, combine: 1 tsp salt, eggs, parsley, ricotta, and parmesan. 5. Place a third of the pasta in a casserole dish and top everything with half of the cheese mix, one third of the sauce, and 1/2 of the mozzarella. 6. Continue layering in this manner until all the ingredients have been used up. 7. Then top everything with some more parmesan. 8. Cook the lasagna in the oven for 35 mins. 9. Enjoy.

Classical Lasagna I

61

EASY

Italian Parmigiana

Prep Time: 30 mins Total Time: 1 hr 30 mins Servings per Recipe: 2 Calories 528 kcal Fat 18.3 g Carbohydrates 44.9g Protein 43.5 g Cholesterol 184 mg Sodium 1309 mg

Ingredients 1 egg, beaten 2 oz. dry bread crumbs 2 skinless, boneless chicken breast halves 3/4 (16 oz.) jar spaghetti sauce

2 oz. shredded mozzarella cheese 1/4 C. grated Parmesan cheese

Directions 1. 2. 3. 4. 5. 6. 7. 8. 9.

62

Coat a cookie sheet with oil then set your oven to 350 degrees before doing anything else. Get a bowl and add in your eggs. Get a 2nd bowl and add in your bread crumbs. Coat your chicken first with the eggs then with the bread crumbs. Lay your pieces of chicken on the cookie sheet and cook them in the oven for 45 mins, until they are fully done. Now add half of your pasta sauce to a casserole dish and lay in your chicken on top of the sauce. Place the rest of the sauce on top of the chicken pieces. Then add a topping of parmesan and mozzarella over everything. Cook the parmigiana in the oven for 25 mins. Enjoy.

Easy Italian Parmigiana

Classical

Lasagna II

Prep Time: 30 mins Total Time: 3 hrs 15 mins Servings per Recipe: 12 Calories 448 kcal Fat 21.3 g Carbohydrates 36.5g Protein 29.7 g Cholesterol 82 mg Sodium 1788 mg

Ingredients 1 lb sweet Italian sausage 3/4 lb lean ground beef 1/2 C. minced onion 2 cloves garlic, crushed 1 (28 oz.) can crushed tomatoes 2 (6 oz.) cans tomato paste 2 (6.5 oz.) cans canned tomato sauce 1/2 C. water 2 tbsps white sugar 1 1/2 tsps dried basil leaves 1/2 tsp fennel seeds 1 tsp Italian seasoning

1 tbsp salt 1/4 tsp ground black pepper 4 tbsps diced fresh parsley 12 lasagna noodles 16 oz. ricotta cheese 1 egg 1/2 tsp salt 3/4 lb mozzarella cheese, sliced 3/4 C. grated Parmesan cheese

Directions 1. Stir fry your garlic, sausage, onion, and beef until the meat is fully done. Then add in: 2 tbsp parsley, crushed tomatoes, pepper, tomato paste, 1 tbsp salt, tomato sauce, Italian spice, water, fennel seeds, sugar, and basil. 2. Get the mix boiling, set the heat to low, and let the contents gently cook for 90 mins. Stir the mix at least 4 times. 3. Now get your pasta boiling in water and salt for 9 mins then remove the liquids. 4. Get a bowl, combine: 1/2 tsp salt, ricotta, the rest of the parsley, and the eggs. 5. Set your oven to 375 degrees before doing anything else. 6. Coat the bottom of a casserole dish with 1.5 C. of the meat and tomato mix then place six pieces of lasagna on top. 7. Add half of the cheese mix then 1/3 of the mozzarella. 8. Add 1.5 C. of tomato meat mix again and a quarter of a C. of parmesan. Classical Lasagna II

63

9. Continue layering in this manner until all the ingredients have been used up. 10. Try to end with mozzarella and parmesan. 11. Take a large piece of foil and coat it with nonstick spray then cover the casserole dish with the foil and cook everything in the oven for 30 mins. 12. Now take off the foil and continue cooking the lasagna for 20 more mins. 13. Serve the dish after letting everything rest for at least 30 mins (longer is better). 14. Enjoy.

64

Zuppa

Toscana

Prep Time: 15 mins Total Time: 1 hr 10 mins Servings per Recipe: 6 Calories 459 kcal Fat 34.1 g Carbohydrates 21.1g Protein 17.2 g Cholesterol 87 mg Sodium 1925 mg

Ingredients 1 (16 oz.) package smoked sausage 2 potatoes, cut into 1/4-inch slices 3/4 C. diced onion 6 slices turkey bacon 1 1/2 tsps minced garlic 2 C. kale - washed, dried, and shredded

2 tbsps chicken bouillon powder 1 quart water 1/3 C. heavy whipping crea

Directions 1. Set your oven to 300 degrees before doing anything else. 2. Place your pieces of sausage on a cookie sheet and cook everything in the oven for 30 mins. 3. Then divide the meat in half and then cut them in half again diagonally. 4. Begin to stir fry your bacon and onions until the onions are translucent then remove the bacon from the pan. 5. Add in the garlic and cook everything for 2 more mins then add the chicken base, potatoes, and water. 6. Let the mix gently boil for 20 mins then add in: the cream, bacon, kale, and sausage. 7. Let the soup cook for 5 mins. 8. Enjoy.

Zuppa Toscana

65

AUTHENTIC

Eggplant Parmesan

Prep Time: 25 mins Total Time: 1 hr Servings per Recipe: 10 Calories 487 kcal Fat 16 g Carbohydrates 62.1g Protein 24.2 g Cholesterol 73 mg Sodium 1663 mg

Ingredients 3 eggplant, peeled and thinly sliced 2 eggs, beaten 4 C. Italian seasoned bread crumbs 6 C. spaghetti sauce, divided 1 (16 oz.) package mozzarella cheese,

shredded and divided 1/2 C. grated Parmesan cheese, divided 1/2 tsp dried basil

Directions 1. Set your oven to 350 degrees before doing anything else. 2. Coat your pieces of eggplant with egg then with bread crumbs. 3. Now lay the veggies on a cookie sheet and cook them in the oven for 6 mins. Flip the eggplants and cook them for 6 more mins. 4. Coat the bottom of a casserole dish with pasta sauce then layer some of your eggplants in the dish. 5. Top the veggies with some parmesan and mozzarella then layer your eggplants, sauce, and cheese. 6. Continue this pattern until all the ingredients have been used up. 7. Finally coat the layer with some basil and cook everything in the oven for 40 mins. 8. Enjoy.

66

Authentic Eggplant Parmesan

Baked

Turkey-Loaf

Prep Time: 10 mins Total Time: 1 hr 5 mins Servings per Recipe: 6 Calories 163 kcal Fat 7g Carbohydrates 8.1g Protein 17.8 g Cholesterol 87 mg Sodium 651 mg

Ingredients cooking spray 1 lb ground turkey 1 egg 1/4 C. Italian seasoned bread crumbs 1 tsp Italian seasoning 1/2 clove garlic, minced

1/2 tsp ground black pepper, or to taste 1/4 tsp salt, or to taste 2 C. tomato sauce, divided

Directions 1. Coat a casserole dish with nonstick spray then set your oven to 400 degrees before doing anything else. 2. Get a bowl, combine: salt, turkey, black pepper, egg, garlic, bread crumbs, and Italian seasoning. 3. Form the mix into a loaf and place it in the casserole dish. 4. Cook the loaf in the oven for 45 mins then top with 1/2 of the tomato sauce. 5. Let the loaf keep cooking for 12 more mins until it is fully done. 6. Then leave the meat to sit for 15 mins. 7. As the loaf cools get the rest of the tomato sauce hot. 8. When serving your loaf top it liberally with the tomato sauce. 9. Enjoy.

Baked Turkey-Loaf

67

NORTHERN CALIFORNIA

Cioppino (Mussel and Clam Italian Stew)

Prep Time: 10 mins Total Time: 55 mins Servings per Recipe: 13 Calories 318 kcal Fat 12.9 g Carbohydrates 9.3g Protein 34.9 g Cholesterol 164 mg Sodium 755 mg

Ingredients 3/4 C. butter 2 onions, diced 2 cloves garlic, minced 1 bunch fresh parsley, diced 2 (14.5 oz.) cans stewed tomatoes 2 (14.5 oz.) cans chicken broth 2 bay leaves 1 tbsp dried basil 1/2 tsp dried thyme 1/2 tsp dried oregano 1 C. water

1 1/2 C. white wine 1 1/2 lbs large shrimp - peeled and deveined 1 1/2 lbs bay scallops 18 small clams 18 mussels, cleaned and debearded 1 1/2 C. crabmeat 1 1/2 lbs cod fillets, cubed

Directions 1. 2. 3. 4. 5. 6. 7.

Stir fry your parsley, garlic, and onions, in butter, in a large pot. Cook the mix until the onions are tender. Now combine in the tomatoes, wine, broth, water, bay leaves, thyme, basil, and oregano. Place a lid on the pot and let the mix gently boil for 35 mins. Now add in the crab, shrimp, mussels, clams, and scallops. Stir the mix then add in the fish. Get everything boiling then place the lid back on the pot and let the contents cook for 9 more mins until the clams open. 8. Divide the mix between bowls then top each with bread. 9. Enjoy.

70

Northern California Cioppino

Classical

Penne Pasta

Prep Time: 10 mins Total Time: 35 mins Servings per Recipe: 8 Calories 385 kcal Fat 8.5 g Carbohydrates 48.5g Protein 24.5 g Cholesterol 95 mg Sodium 399 mg

Ingredients 1 (16 oz.) package penne pasta 2 tbsps olive oil 1/4 C. diced red onion 1 tbsp diced garlic 1/4 C. white wine 2 (14.5 oz.) cans diced tomatoes

1 lb shrimp, peeled and deveined 1 C. grated Parmesan cheese

Directions 1. 2. 3. 4.

Boil your pasta in water and salt for 9 mins then remove the liquids. Now begin to stir fry your garlic and onions in oil until the onions are soft. Then add in the tomatoes and wine. Simmer the mix for 12 mins while stirring. Then add in the shrimp and cook everything for 6 mins. 5. Now add the pasta and stir everything to evenly coat the noodles. 6. Enjoy.

Classical Penne Pasta

71

PARMESAN

Orzo

Prep Time: 15 mins Total Time: 40 mins Servings per Recipe: 6 Calories 327 kcal Fat 18.6 g Carbohydrates 28.1g Protein 8.6 g Cholesterol 48 mg Sodium 306 mg

Ingredients 1/2 C. butter, divided 8 pearl onions 1 C. uncooked orzo pasta 1/2 C. sliced fresh mushrooms 1 C. water 1/2 C. white wine garlic powder to taste

salt and pepper to taste 1/2 C. grated Parmesan cheese 1/4 C. fresh parsley

Directions 1. Stir fry your onions in half of the butter until it is browned then add in the rest of the butter, mushrooms, and the orzo. 2. Continue frying everything for 7 mins. 3. Now combine in the wine and the water and get everything boiling. 4. Once the mix is boiling, set the heat to low, and cook everything for 9 mins after adding in the pepper, salt and garlic powder. 5. Once the orzo is done top it with parsley and parmesan. 6. Enjoy.

72

Parmesan Orzo

Garlic

and Asparagus Stir Fry

Prep Time: 5 mins Total Time: 25 mins Servings per Recipe: 4 Calories 188 kcal Fat 18.4 g Carbohydrates 5.2g Protein 2.8 g Cholesterol 31 mg Sodium 525 mg

Ingredients 1/4 C. butter 2 tbsps olive oil 1 tsp coarse salt 1/4 tsp ground black pepper

3 cloves garlic, minced 1 lb fresh asparagus spears, trimmed

Directions 1. Begin to stir fry your garlic in olive oil and butter. Then add in some pepper and salt. 2. Let the garlic fry for 60 secs then add in the asparagus and fry them for 12 mins. 3. Enjoy.

Garlic and Asparagus Stir Fry

73

COUNTRY

Meat Loaf

Prep Time: 20 mins Total Time: 1 hr 20 mins Servings per Recipe: 5 Calories 388 kcal Carbohydrates 22.2 g Cholesterol 163 mg Fat 20 g Protein 28.9 g Sodium 935 mg

Ingredients 2 eggs, beaten 3/4 C. milk 1/2 C. dry bread crumbs 1/4 C. chopped onion 1 tsp salt 1 tsp ground black pepper 1/2 tsp crumbled dried sage

1 1/2 lbs ground beef 1/2 C. ketchup 2 tbsps brown sugar 1 tsp dry mustard powder

Directions 1. Set your oven to 350 degrees before doing anything else. 2. Get a bowl, mix evenly: sage, black pepper, whisked eggs, ground beef, salt, milk, onion, and crumbled bread. 3. Get a 2nd bowl, combine: dry mustard powder, brown sugar, and ketchup. 4. Enter meat into your loaf pan. 5. Bake for 50 mins. Check that a temperature read out is 160 degrees internally. 6. Remove the loaf from the oven and coat it with the wet mixture in your second bowl. 7. Put meat loaf back in the oven and cook for another 10 mins. 8. Let cool. 9. Enjoy.

74

Country Meat Loaf

Veggie

Meat Loaf

Prep Time: 15 mins Total Time: 1 hr Servings per Recipe: 1 Calories 215 kcal Carbohydrates 29.8 g Cholesterol 10 mg Fat 6.2 g Protein 10.2 g Sodium 893 mg

Ingredients nonstick spray 3 (15 oz) cans black beans, drained and rinsed 1 sleeve buttery round crackers (such as Ritz®), mashed 1 C. shredded Cheddar cheese 1 C. minced multi-colored bell peppers 2/3 C. frozen corn kernels 1/2 C. minced onion, or to taste

24 slices jalapeno pepper, minced 1 egg white 1 (1 oz) packet hot taco seasoning mix 1 (1 oz) package spicy Ranch-style seasoning mix

Directions 1. Set your oven to 350 degrees before doing anything else. 2. Get a bowl, mix: mashed black beans, mashed crackers, ranch seasoning, cheddar, taco seasoning, bell peppers, egg whites, corn, jalapeno, and onions. 3. Enter your mixture into a loaf pan coated with nonstick spray. 4. Bake for 50 min to 1 hour. 5. Enjoy.

Veggie Meat Loaf

75

TURKEY

Loaf I

Prep Time: 10 mins Total Time: 1 hr 10 mins Servings per Recipe: 5 Calories 293 kcal Carbohydrates 12.4 g Cholesterol 125 mg Fat 15.2 g Protein 26.3 g Sodium 306 mg

Ingredients nonstick spray 1 lb ground turkey 1 egg 1/4 C. chopped fresh parsley 3/4 C. dry bread crumbs 1/2 tsp adobo seasoning 1 pinch salt

1 pinch pepper 1/2 C. shredded Cheddar cheese 1/4 C. shredded Cheddar cheese (optional)

Directions 1. Set your oven to 350 degree before doing anything else. 2. Get a bowl, mix: pepper, ground turkey, salt, whisked eggs, adobo, crumbled bread, and parsley. 3. Enter only half of the turkey in your pan. Put 1/2 C. of cheese. Then the rest of the turkey. 4. Cook for 1 hour. Then add a bit more cheese to the top of the loaf (1/4 C.) and then melt the cheese for 7 more mins in the oven. 5. Let it cool. 6. Enjoy.

76

Turkey Loaf I

Chicken Loaf

Prep Time: 15 mins Total Time: 2 hrs 35 mins Servings per Recipe: 1 Calories 123 kcal Carbohydrates 8.1 g Cholesterol 121 mg Fat 3.3 g Protein 15.3 g Sodium 110 mg

Ingredients 6 carrots 1 celery stalk 1/4 large onion 2 cloves garlic 1 tbsp Italian seasoning 1 tsp ground black pepper 7 chicken tenderloins

4 eggs 1 (8 oz) can no-salt-added tomato sauce, divided

Directions 1. Set your oven to 350 degrees before doing anything else. 2. With a food processor, pulse until smooth: black pepper, carrots, Italian seasonings, celery, garlic, and onions. Place in a container to the side. Combine in eggs and half of your tomato sauce. 3. Mince your chicken in the food processor. Then combine with the veggie mix. Enter everything into a loaf pan. 4. Cook for 1.5 hours, then coat with the rest of the tomato sauce. Bake for 20 to 30 more mins. Ensure the internal temperature is 160 degrees. 5. Enjoy.

Chicken Loaf

77

THE QUICKEST

Mac 'n' Cheese

Prep Time: 2 mins Total Time: 15 mins Servings per Recipe: 4 Calories 284 kcal Carbohydrates 25.9 g Cholesterol 36 mg Fat 14.9 g Protein 10.8 g Sodium 829 mg

Ingredients 1 cup macaroni 1/2 cup process cheese sauce 2 frankfurters, sliced 1 tsp grated Parmesan cheese

1 pinch dried oregano 4 buttery round crackers, crushed

Directions 1. Set your oven at 350 degrees F. 2. Cook pasta in salty boiling water for about 10 minutes until tender before draining it. 3. Heat up cheese sauce in microwave for about 1 minute before baking the mixture of cooked pasta, oregano, cheese sauce, parmesan and sliced frankfurters for about 10 minutes. 4. Serve.

80

The Quickest Mac 'n' Cheese

Mac & Cheese

Poblano Style

Prep Time: 20 mins Total Time: 30 mins Servings per Recipe: 8 Calories 240 kcal Carbohydrates 28.6 g Cholesterol 22 mg Fat 9.9 g Protein 9.1 g Sodium 420 mg

Ingredients 1 tbsps butter 1 medium onion, chopped 1/2 cup red bell pepper, chopped 1 cup medium tomato, chopped 1 clove garlic, chopped 1/8 tsp salt 1/8 tsp ground black pepper

1 (10.75 ounce) can Campbell's® Condensed Creamy Poblano & Queso Soup 3/4 cup milk 1 cup shredded Cheddar cheese 8 ounces elbow macaroni, cooked and drained 2 tbsps chopped cilantro

Directions 1. Cook onion and pepper in hot butter for about 5 minutes before adding tomato and garlic, and cooking all this for another 1 minute. 2. Sprinkle some salt and pepper according to your taste before stirring in soup and milk, and bringing all this to boil. 3. Add cheese after turning the heat off and then add macaroni. 4. Sprinkle some cilantro before serving.

Mac & Cheese Poblano Style

81

HENWOOD

Mac and Cheese

Prep Time: 15 mins Total Time: 50 mins Servings per Recipe: 10 Calories 375 kcal Carbohydrates 35.8 g Cholesterol 34 mg Fat 19.4 g Protein 15.1 g Sodium 905 mg

Ingredients 1/2 (16 ounce) package fusilli (spiral) pasta 1/4 cup margarine 1 tbsps minced onion 1/4 cup all-purpose flour 2 cups milk 4 ounces processed cheese food 1/4 cup blue cheese crumbles

1/4 cup cubed Cheddar cheese 1 tsp salt 1 pinch ground black pepper 1/4 tsp dry mustard

Directions 1. Set your oven at 400 degrees F and also put some oil on the baking dish. 2. Cook pasta in boiling salty water for about 12 minutes before draining it with the help of colander. 3. Cook onion in hot margarine for about 5 minutes before adding flour and cooking it for another one minute. 4. Pour milk into the mixture slowly, while stirring continuously until you see that it is thoroughly combined. 5. Now add cheese food, pepper, blue cheese, Cheddar cheese, salt and mustard into the mixture and cook this until you see that cheese has melted. 6. Stir in pasta. 7. Bake this in the preheated oven for about 20 minutes or until the top begins to turn brown.

82

Henwood Mac and Cheese

Matzo

Mac and Cheese

Prep Time: 15 mins Total Time: 35 mins Servings per Recipe: 10 Calories 314 kcal Carbohydrates 20.1 g Cholesterol 108 mg Fat 20.6 g Protein 12.2 g Sodium 456 mg

Ingredients 2 cups milk 1 1/2 cups sour cream 1 (8 ounce) package shredded Cheddar cheese 3 eggs 3 tbsps butter, melted 1 tsp salt

1/4 tsp ground black pepper 3 cups matzo farfel

Directions 1. Set your oven at 400 degrees F and also put some oil on the baking dish. 2. Combine all the ingredients mentioned above in a medium sized bowl before pouring it into baking dish. 3. Bake this in the preheated oven for about 40 minutes or until the top begins to turn brown.

Matzo Mac and Cheese

83

AMERICAN

Baked Mac and Cheese

Prep Time: 10 mins Total Time: 1 hr 20 mins Servings per Recipe: 16 Calories 537 kcal Carbohydrates 49.6 g Cholesterol 118 mg Fat 25.3 g Protein 26.9 g Sodium 669 mg

Ingredients 2 pounds uncooked elbow macaroni 2 (10.75 ounce) cans condensed Cheddar cheese soup 4 eggs, beaten

2 3/4 cups milk 2 pounds Cheddar cheese, shredded, divided

Directions 1. Set your oven at 400 degrees F and also put some oil on the baking dish. 2. Cook macaroni in boiling water for about 8 minutes before draining it with the help of a colander. 3. Pour the mixture of cooked macaroni, cheese, milk, eggs, pepper and soup into the baking dish. 4. Top all this with the remaining cheese. 5. Bake this in the preheated oven for about 45 minutes covered and 15 minutes uncovered or until the top begins to turn brown.

86

American Baked Mac and Cheese

Milky

Yukon Mashed Potatoes

Prep Time: 15 mins Total Time: 1 hr 20 mins Servings per Recipe: 12 Calories 245 kcal Fat 9.3 g Carbohydrates 35.8g Protein 5.9 g Cholesterol 25 mg Sodium 370 mg

Ingredients 5 lbs Yukon Gold potatoes, cubed 2 (3 oz.) packages cream cheese 8 oz. sour cream 1/2 C. milk

2 tsps onion salt ground black pepper to taste

Directions 1. Set your oven to 325 degrees before doing anything else. 2. Get your potatoes boiling in water and salt for 20 mins then remove all the liquids and mash the potatoes in bowl. 3. Once the potatoes are smooth combine in the pepper, cream cheese, onion salt, milk, and sour cream. 4. Mash everything again then place the mix into a baking dish. 5. Cook the potatoes in the oven for 55 mins with a covering of foil on the dish. 6. Enjoy.

Milky Yukon Mashed Potatoes

87

OVEN ROASTED

Mashed Potatoes

Prep Time: 20 mins Total Time: 1 hr 35 mins Servings per Recipe: 12 Calories 295 kcal Fat 14.9 g Carbohydrates 35.6g Protein 6.2 g Cholesterol 57 mg Sodium 129 mg

Ingredients 5 lbs Yukon Gold potatoes, peeled and cubed 1/2 C. butter 1/4 C. milk 1 (8 oz.) package cream cheese, softened

1 onion, grated 1 egg salt and pepper to taste

Directions 1. Set your oven to 350 degrees before doing anything else. 2. Boil your potatoes in water and salt for 20 mins then remove the liquids and mash the potatoes in a bowl. 3. Add in the milk and butter and get a hand mixer. 4. Begin to mix the potatoes then add in the onions and cream cheese. 5. Get a 2nd bowl and whisk your eggs with a small amount of the potatoes. 6. Once the egg mix is smooth add it to the potatoes and combine everything. Then add some pepper and salt. 7. Lay everything into a baking dish and cook the potatoes in the oven for 60 mins. 8. Enjoy.

88

Oven Roasted Mashed Potatoes

Turkey

Tarragon Mashed Potatoes

Prep Time: 15 mins Total Time: 30 mins Servings per Recipe: 10 Calories 240 kcal Fat 3.2 g Carbohydrates 42.9g Protein 11 g Cholesterol 13 mg Sodium 372 mg

Ingredients 1 (12 oz.) package turkey bacon 5 lbs russet potatoes, peeled and diced 1 (32 oz.) carton chicken Stock 1/4 C. low-fat sour cream 1/4 C. low-sodium dry ranch dressing mix

3/4 C. shredded nonfat Cheddar cheese 1 tbsp chopped fresh chives 2 tbsps tarragon

Directions 1. 2. 3. 4.

Fry your bacon until fully done then break it into pieces as you remove it from the pan. Get your potatoes boiling in broth for 17 mins then shut the heat. Add in the ranch and sour cream. Mash the potatoes until they are smooth and creamy with a mixer for 5 mins then add in the chives, tarragon, cheddar, and bacon. 5. Stir everything again. 6. Enjoy.

Turkey Tarragon Mashed Potatoes

89

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