BROCCOLI SALAD

 1 head broccoli- cut into florets

3-4 scallions cut fine

½ cup raisins (I use the golden ones)

¼ cup sunflower seeds

Mix in salad bowl with:

 1 cup mayonnaise

1 1/2 tbs white vinegar

¼ cup sugar 

Serves 6-8

CHEESE PUFFS (48 puffs)

2 cups grated sharp cheese

¼ pound butter

1 cup flour

Salt to taste

48 pimento stuffed green olives 

Preheat oven to 400.  Put the cheese and butter in a mixing bowl or food processor and blend until smooth.  Add the flour and salt and mix well.  Roll out to ¼ inch thickness.  Cut the dough into 2-inch squares and wrap a square around each olive, sealing the seams.  Place on a cookie sheet and bake 15 minutes.  Check after the first 10 minutes to see puffs don’t burn.

CHICKEN POT PIE 

FILLING

1 tablespoon margarine

2 medium carrots

1 medium onion

1 can (13 ½-14 ½ OZ) chicken broth

¾ teaspoon salt

¼ teaspoon fresh ground black pepper

¼ teaspoon fresh thyme

3 tablespoons cornstarch

1 ½ cup low fat milk

3 cups cooked shredded chicken

10 oz fresh whole kernel corn

1 package (10 oz) frozen lima beans

CORN BREAD CRUST

½ cup flour

½ cup yellow cornmeal

1 tablespoon sugar

1 ½ teaspoons baking powder

½ teaspoon salt

2 tablespoons cold margarine

¾ cup low fat milk 

1. Preheat oven to 375.  Melt margarine over medium heat.  Add carrots and onion and cook 5 minutes, stirring occasionally.  Add chicken broth, salt, pepper and thyme: heat to boiling over high heat.  Reduce heat to low: cover and simmer 10 minutes or until vegetables are tender.

2. Meanwhile in small bowl with wire whisk, mix cornstarch and ½ cup milk until blended.  Stir cornstarch mixture and remaining 1 cup milk into saucepan with carrots: heat to boiling over high heat.  Boil 1 minute stirring.  Stir in chicken, corn and lima beans.  Transfer mixture to shallow 2 `/2 quart casserole.

3. Prepare Corn Bread Crust:  In medium bowl, with fork, stir flour, cornmeal, sugar, baking powder and salt.  With pastry blender or two knives used scissor fashion, cut margarine until mixture resembles coarse crumbs.  Stir in milk until blended and mixture thickens slightly.  Pour mixture over filling:  Spread to form an even layer.  Bake casserole uncovered, 35 minutes or until filling is bubbling and top is golden.  Makes 6 main-dish servings.

CHICKEN SALAD 

4 cups cubed cooked chicken

1 cup walnuts, toasted and chopped

1 celery rib, cut into ¼-inch thick slices

2 tbs. finely chopped shallot

2 cups halved seedless grapes

¾ cup mayonnaise

3 tbs. tarragon vinegar

½ tsp salt1/2 tsp black pepper 

Toss together all ingredients in a large bowl until combined well.
Makes 4-6 servings

CIDER BRAISED PORK LOIN WITH CARROTS AND ONION 

1 tbs. vegetable oil

1 (2 pound) boneless pork loin

2 medium onions

4 medium carrots, cut diagonally

2 stalks celery with leaves, sliced

2 garlic cloves, minced

1 tsp. dried rubbed sage

1 tsp. dried thyme1 tsp kosher salt

¼ tsp coarsely ground black pepper

1 cup apple cider 

1. Heat oil over medium high heat in a Dutch oven.  Add pork and cook until well-browned on both sides.  Remove to a plate. Add onions, carrots and celery to pan;   cook over medium heat, stirring occasionally 10 minutes or until onions are tender.  Stir in garlic, sage, thyme, salt and pepper.

2. Return pork and any juices to Dutch oven and pour cider over top. Cover and simmer, basting occasionally 1 ¼ hours or until temp on meat thermometer inserted in middle reaches 150. Remove roast from pan and let rest 10 minutes. Slice pork and serve with vegetables and pan sauce.

CIDER STEW 

3 tablespoons all purpose flour

2 tsp salt

¼ tsp pepper1/4 tsp dried thyme, crushed

2 pounds beef stew meat

3 tbs. cooking oil

2 cups apple cider

1 tbs. vinegar

4 carrots

3 potatoes

2 onions

1 rib celery

1 apple chopped 

Combine flour, alst, pepper and thyme: toss with meat to coat.  In Dutch oven brown meat in hot oil.  Stir in cider and vinegar; cook and stir to boiling. Add vegetables. Reduce heat, simmer covered till meat is tender. Cover and cook on low heat 6 hours.

LEEK AND POTATO SOUP 

2 bacon slices

3 cups chopped leek

4 ½ cups turkey stock

4 cups cubes peeled Yukon gold potato

½ teaspoon salt

½ teaspoon chopped fresh or ¼ teaspoon dried thyme

2 tablespoons chopped fresh flat leaf parsley 

Cook bacon in saucepan over medium-high heat until crisp.  Add leek: cover, reduce heat to med-low and cook 3 minutes.  Add stock, potato, salt and thyme: bring to a boil.  Reduce heat: simmer 15 minutes or until potato is tender.  Remove 1 cup potato with a slotted spoon; place in a blender.  Add ½ cup cooking liquid to blender; process until smooth. Return pureed mixture to pan.  Sprinkle with parsley.

ZUCCHINI NUT LOAF

1cup grated zucchini

1 cup sugar

1 egg

½ cup cooking oil

1 ½ cups all purpose flour

1 tsp. cinnamon

½ tsp baking soda

½ tsp nutmeg

¼ tsp baking powder

¼ tsp finely shredded lemon peel

½ tsp salt

1/2 cup chopped walnuts

In mixing bowl beat together zucchini, sugar and eff. Add cooking oil’mix well. Stir together flour, cinnamon, baking soda, nutmeg, baking powder, lemon peel and ½ tsp sal.  Stir into zucchini mixture.  Fold in walnuts.  Pour into a greased 8 1/2x4 1/2x2 ½ inch loaf pan.  Bake at 325 degrees till done, 60-65 minutes.   Cool in pan on rack for 10 minutes, remove from pan. Cool thoroughly on rack.   Makes 1 loaf.