Pumpkin Nut Bread Machine Bread

This is not a dessert bread. It's very moist and faintly sweet and spicy. You may like it even if you don't like pumpkin.

Choose the loaf that best fits your bread machine size. (Look at the recipes in your machine's instruction manual and see which of the two recipes below has about the same amount of flour.)

Medium Loaf
5 ounces (1/2 cup + 2 Tablespoons) evaporated milk
1/3 cup pureed pumpkin (canned or fresh)
2 cups bread flour
2-1/2 Tablespoons whole wheat flour
1/3 cup finely chopped walnuts (check your manual to see when to add)
1-1/2 Tablespoons brown sugar, packed
1-2 teaspoons pumpkin pie spice
1 teaspoon salt
1-1/2 Tablespoons room-temperature butter, cut in 4 pieces
1-1/2 teaspoons yeast


Large Loaf

8 ounces (1 cup) evaporated milk
1/2 cup pureed pumpkin (canned or fresh)
3 cups bread flour
1/4 cup whole wheat flour
1/2 cup finely chopped walnuts (check your manual to see when to add)
2 Tablespoons brown sugar, packed
2-3 teaspoons pumpkin pie spice
1-1/2 teaspoons salt
2 Tablespoons room-temperature butter, cut in 4 pieces
2 teaspoons yeast

1. Bring all ingredients to room temperature. 
2. Add all ingredients except nuts, in the order listed in your bread machine's manual. If you can't find the manual, add them in the order listed here.The pumpkin should go in at the same time you normally add oil or butter.
3. Add the chopped nuts at the point recommended for your machine, probably after the second kneading cycle. 
4. Bake on the basic bread cycle, on light or medium color setting. 
5. Remove bread from machine and allow to cool for 15 minutes or so before slicing. 

Tips: 

• Never use cold or hot ingredients, or the bread won't rise well. 
• Measure ingredients very precisely. Scoop the flour into a separate measuring cup and sprinkle it into the one you're measuring with. Mound it up high and then level it off with a knife. 
• Do not substitute whole wheat pastry flour for whole wheat flour (in this or any yeast bread recipe). It does not rise well at all. 
• To keep the bread fresh longer, do not preslice it. Just cut off the pieces as you eat them.
• Cool the bread COMPLETELY before storing it. Drape a clean towel over it as it cools, and wrap it in the towel before you put it inside a large Ziploc bag. 
• If the bread is around long enough to go stale, slice the rest of it and freeze it in sandwich bags. It makes great toast.

Pumpkin Milkshake

Warning: This is incredibly tasty and quite possibly addictive. It's like drinking pumpkin pie a la mode.

1/3 cup pumpkin puree (canned or fresh)*
1/4 cup milk
1/4 teaspoon vanilla
1/2 teaspoon cinnamon
1/16 teaspoon ground cloves
1/16 teaspoon nutmeg
2 Tablespoons brown sugar
2 cups ice cream
2 graham cracker squares (cinnamon is nice)

1. Blend all ingredients except the graham crackers. 
2. Pour into two cups. Crumble the graham cracker squares and sprinkle on top of the milkshakes.

 *A shortcut method is to take a small piece of pumpkin pie (minus the crust) and blend with the milk and ice cream. It's super easy and just as delicious!

How To Roast A Pumpkin Whole

If you're like me, cutting into a rolling pumpkin with a giant knife might make you nervous. Did you know you can roast a pumpkin whole? Afterward, the knife goes through it like it's cutting through butter. Here's how you do it...

Start with a small pumpkin. It might be called a sugar pumpkin or a pie pumpkin. Do NOT use the large pumpkins that you use for jack-o-lanterns; that kind is not as tender or sweet.

1. Lower the top rack to the middle of the oven and preheat to 275 degrees. 
2. Rinse the pumpkin thoroughly in warm water and then dry it with a towel.
3. With a knife, poke several slits around the pumpkin so that the steam can escape. The cuts should be about an inch deep, far enough to pierce the pumpkin flesh. 
4. Rub the bottom of the pumpkin with a bit of olive oil or vegetable oil and set it in a foil-lined cookie sheet.
5. Put the pan in the oven for about 75 to 90 minutes. It may take more or less time based on the size of the pumpkin. Start checking it around 60 minutes. When it's ready, a knife will go through with no resistance. 
6. Let the pumpkin cool for about 10 minutes and then cut it in half. 
7. Carefully scoop out the seeds and set aside for roasting (if desired). Twist the stringy pulp around a fork and remove as much as possible, but try not to cut into the good flesh underneath.
8. Using a large serving spoon, scoop all the flesh out of the skin. Don't worry if some of it feels a little firm or dry or stringy.
9. Using a food processor (chopping blade) or a stick blender, puree the pumpkin until very smooth. 
10. Double over a piece of cheesecloth and put it inside a sieve. Set the sieve over a large bowl. Scoop the puree into the cheesecloth lined sieve and let it sit for 1-2 hours, until no more liquid is dripping out. *
11. Store the drained puree in a covered bowl in the refrigerator. It will keep for about a week. You can freeze it also. 

*Don't skip the draining if you plan to bake with the puree, especially if you're making a pie. A watery puree makes the crust get soggy. Note: You can save the pumpkin water and use it to cook oatmeal, rice, etc. It doesn't add much flavor, but it's very nutritious.

Here are some things to do with the puree. I'll try to post the recipes in the next few days:
pumpkin pie (of course!)
pumpkin chocolate chip cookies
pumpkin milkshake (our favorite!)
pumpkin walnut bread
pumpkin oatmeal
pumpkin pancakes
pumpkin brownies (kind of low fat/low cal)
pumpkin turkey chili

Healthy Chocolate Chip Blueberry Pancakes

This recipe is from the Sneaky Chef cookbook. These taste so fabulous that it's hard to believe they are 100% healthy. Our whole family loves them.

1/2 cup whole wheat pastry flour *
1/4 cup wheat germ
1 teaspoon baking powder
1/2 teaspoon salt
1/4 cup blanched, slivered almonds, finely ground in food processor (optional, adds protein)
1/2 cup unsweetened applesauce or grated fresh apple
1/4 cup plain yogurt **
1 teaspoon vanilla extract
2 Tablespoons milk
1 large egg
2 Tablespoons honey or pure maple syrup
1/4 cup chocolate chips and/or 1/4 cup blueberries (fresh or frozen)

* If you don't have whole wheat pastry flour, use plain whole wheat flour, but substitute half of it with all-purpose flour.
** I use fat-free yogurt.

1. Mix together flour, wheat germ, baking powder, salt, and ground almonds. Set aside.
   
2. In another bowl, whisk together applesauce, yogurt, vanilla, milk, egg, and honey or maple syrup.
   
3. Add the wet ingredients to the dry ones and stir just till blended. If batter seems too thick, add a bit more milk.
   
4. Add the chocolate chips and/or blueberries and mix lightly. If using frozen berries, don't thaw them.
5. Butter or spray a large skillet over medium heat. Drop small ladles of batter onto the hot skillet and cook until bottom of pancakes are golden, then flip and cook another 2-3 minutes. (You'll have to peek underneath. This batter is really thick, and it doesn't make bubbles on top to let you know it's ready to flip.)

These freeze very well, and I always make a double batch so we can have pancakes for breakfast all week. Let them cool completely and then freeze them in sandwich bags. To serve, thaw 30 seconds in microwave on defrost setting (30% power), and then toast for one cycle.
--Sarah

Balsamic Vinaigrette Dressing

1/4 cup balsamic vinegar
2 teaspoons brown sugar
1 tablespoon chopped or pressed garlic
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
3/4 cup extra virgin olive oil

Combine the first five ingredients well, then drizzle in the oil gradually. Store in the refrigerator.

I keep our dressing in a Pampered Chef dressing container which has a built-in plunger to mix the oil back into the vinegar.  A shaker bottle also works, but that's pretty messy. The olive oil solidifies in the refrigerator, so you either need to set the bottle on the table about 30 minutes before dinner time, or put it in a big cup of warm water to help it liquefy more quickly.


It's so easy to make my own dressings, and so much tastier, that I no longer buy any salad dressings at all. Try this recipe for Ranch dressing, also.

Ranch Dressing/Dip

Here is a delicious, easy recipe for Ranch dressing. It's probably no less fattening than the kind in the bottle, but it's free of preservatives and artificial flavorings, and it tastes really wonderful. I've stopped buying salad dressings altogether. (I also have a recipe for balsamic vinaigrette.)

1/2 cup sour cream*
1 cup mayonnaise (not Miracle Whip)
1/2 cup buttermilk
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/2 teaspoon garlic powder
2 tablespoons minced fresh parsley
1 tablespoon dried minced onion

*I use light sour cream.

Mix all ingredients and store in a squeeze bottle (the kind you use for ketchup or mustard). Store in the refrigerator. Keeps about two weeks.

Breakfast Cookies

This one is a slightly modified version of the Breakfast Cookies recipe in "The Sneaky Chef" cookbook. If you get 20 cookies out of the recipe (which I do with a medium cookie scoop) then there are just over 100 calories in each.

3 C whole grain cereal flakes (I use Total)
1/4 C all-purpose flour
1/4 C whole wheat flour
1/4 C wheat germ
1/2 t baking soda
1/2 t salt
1 t ground cinnamon
1 large egg
1/2 C brown sugar
1/4 C canola oil
2 t pure vanilla extract
3/4 C lowfat ricotta cheese
3/8 C cinnamon mini-chips (optional)
cinnamon sugar for dusting

1. Preheat oven to 400 degrees. Line two baking sheets with parchment, or spray with nonstick cooking spray.
2. Gently crush the cereal -- use a rolling pin with the cereal in a zip-top bag, or a few pulses in the food processor, or (my favorite) a whisk in a 2-cup glass measuring cup In any event you should have about 1 1/2 C coarsely crushed cereal.
3. In a medium mixing bowl, whisk together flours, wheat germ, cereal, baking soda, salt and cinnamon.
4. In another bowl, whisk together egg, sugar, oil, vanilla and ricotta.
5. Combine wet and dry ingredients. mixing just enough to moisten the dry ingredients. Stir in the cinnamon chips, if using.
6. Using a 2-tablespoon cookie scoop (or something else to get that much dough) drop onto prepared cookie sheets, leaving about 1 1/2 inches between cookies.
7. Flatten cookies with the back of a fork (I find a plastic one works best -- the dough is sticky). Sprinkle tops generously with cinnamon sugar.
8. Bake 12-13 minutes, until lightly browned.
9. Cool. Cookies should remain slightly soft. Great in lunchboxes or as a snack too!

Natural Disinfectant Spray

This disinfecting solution is green, easy on the nose, and very cheap! Vinegar, tea tree oil, and lemon oil all have antimicrobial properties.

1/4 cup water
1/2 cup white vinegar
10 drops tea tree oil *
6 drops lemon oil *

*Find tea tree oil and lemon oil at Central Market or a health food store. They seem a little expensive, but you only need a tiny bit, so they last forever.

Combine all ingredients in a spray bottle. Spray directly on the surface to be cleaned and wipe with a paper towel or old rag (a greener option).

I use this solution wherever I would use Lysol disinfectant wipes (cleaning the toilet, washing the counter after cutting meat, etc.) I keep my old wash cloths and towels to use as rags. They are actually better for washing windows/mirrors than paper towels--much less streaky. --Sarah

Angel Lush Cake with Pineapple

1 pkg. vanilla instant pudding
1 (20 oz.) can crushed pineapple, undrained
1 C. Cool Whip, thawed
1 prepared Angel food cake
10 small strawberries

Mix dry pudding mix with undrained pineapple in a medium bowl. Gently stir in whipped topping. Cut cake horizontally into 3 layers. Place bottom cake layer, cut side up on a serving plate. Spread 1 1/3 C. pudding mixture onto cake layer; cover with middle cake layer. Spread 1 C. of pudding mixture onto middle layer and top with remaining cake layer. Spread w/remaining pudding mixture. Refrigerate until ready to serve, at least 1 hour.

Servings: 10

Turkey Muffaletta

1 lb. loaf Italian bread
1/3 C. olive oil
3 T. balsamic vinegar
1 tsp. dried basil
1 garlic clove, minced
½ tsp. salt
¼ tsp. crushed red pepper flakes
¾ lb. sliced deli turkey
6 oz. provolone cheese, thinly sliced
1 jar (7 oz.) roasted sweet red peppers, drained and sliced
½ C. sliced pimiento-stuffed olives
1 large tomato, sliced
3 T. shredded Romano cheese
1 T. minced fresh oregano or 1 tsp. dried oregano
¼ tsp. pepper

Cut bread in half lengthwise; carefully hollow out top and bottom, leaving a 1” shell (discard removed bread or save for another use).

In a shallow bowl, combine oil, vinegar, basil, garlic, salt and pepper flakes; brush over cut sides of bread. In the bottom bread shell, layer turkey, provolone cheese, red peppers, olives and tomato. Sprinkle w/Romano cheese, oregano and pepper. Replace bread top.

Wrap in plastic wrap; refrigerate for 30 min. Cut into slices.

Servings: 6

Toasted Coconut Pie

3 eggs
1 tsp. vanilla
1 C. sugar
4 tsp. lemon juice
½ stick margarine (softened)
1 1/3 C. angel flake coconut
1 unbaked pie shell

Mix sugar, eggs, lemon juice and vanilla in large mixing bowl. Add margarine and coconut to the mixture.

Place unbaked pie shell into a pie pan. If already furnished w/foil pan, be certain to place it on a cookie sheet prior to baking.

Carefully pour mixture into pie shell. Bake at 350 for 30-45 min or until a knife inserted in the center comes out clean. Remove pie from oven and allow to cool slightly prior to cutting.

Ham & Cheese Omelet Roll

3 eggs
½ C. 2% milk
¼ C. all-purpose flour
1/8 tsp. salt
1/8 tsp. pepper
½ C. diced fully cooked ham
¾ C. shredded Colby-Monterey Jack cheese, divided
2 bacon strips, cooked and crumbled

In a small bowl, whisk the eggs, milk, flour, salt and pepper. Pour into an 8” square baking disk coated w/cooking spray.

Bake, uncovered, at 450 for 7-9 min. or until eggs are set. Sprinkle with ham and ½ C. cheese. Bake 3-5 min. longer or until cheese is melted.

Loosen edges of omelet form baking dish w/a knife. Using 2 small spatulas, carefully roll up tightly, jelly-roll style, leaving it in the dish. Sprinkle w/bacon and remaining cheese. Bake for 3-4 min. or until cheese is melted.

Servings: 2

Crab Stuffed Jalapenos

24 large jalapeno peppers
6 oz. fat-free cream cheese
2 tsp. Worcestershire sauce
¼ tsp. garlic powder
1 pkg. (8 oz.) imitation crabmeat, chopped
¼ C. shredded cheddar
12 turkey bacon strips, halved widthwise

Cut stems off jalapenos; remove seeds and membranes. In a small mixing bowl, beat cream cheese, Worcestershire sauce and garlic powder until blended. Stir in crab and cheddar cheese. Transfer to a resealable plastic bag; cut a small hole in the corner of the bag.

Pipe filling into jalapenos. Wrap each with a piece of bacon; secure w/toothpicks. Place on ungreased baking sheet. Bake at 350 for 40-50 min. or until peppers are crisp-tender

Servings: 12

Thai Chicken Pizza

4 whole wheat tortillas
¼ C. reduced-fat creamy peanut butter
2 T. reduced-sodium soy sauce
4 ½ tsp. honey
2 ¼ tsp. rice wine vinegar
2 C. shredded cooked chicken breast
2 small carrots, shredded
½ C. minced cilantro
1 C. shredded mozzarella cheese

Coat both sides of tortillas w/cooking spray; place on ungreased baking sheets. In a small bowl, combine peanut butter, soy sauce, honey and vinegar. Stir in chicken until blended. Spread over tortillas. Top w/carrots, cilantro and cheese.

Bake at 400 for 10-12 minutes or until cheese is melted.

Servings: 4

Savory Crescent Chicken Squares

3 oz. cream cheese, softened
3 T. melted butter (divided)
2 C. cooked cubed chicken or 2-5 oz. cans chicken
¼ tsp. salt
1/8 tsp. pepper
2 T. milk
1 T. chopped onion
1 can crescent rolls
¾ C. crushed seasoned croutons

Preheat oven to 350.

In a medium bowl, blend cream cheese and 2 T. butter until smooth. Add next 6 ingredients.

Separate crescent rolls into 4 rectangles, press perforations to seal. Spoon ½ C. meat mixture onto each roll.

Pull up 4 corners to top center of meat mixture. Twist and tightly seal edges. Brush top with remaining butter. Sprinkle with croutons.

Place on ungreased cookie sheet and bake for 20-25 min. until golden brown.

Servings: 2-4

Sage Meatloaf

1 egg, beaten
2/3 C. milk
1 T. Worcestershire sauce
1 C. crushed saltines
¼ C. finely chopped onion
1 tsp. salt
½ tsp. rubbed sage
¼ tsp. pepper
1 ½ lbs. ground beef or turkey
¼ C. ketchup
3 T. brown sugar
1 tsp. ground mustard
¼ tsp. ground nutmeg

In a large bowl, combine the first 8 ingredients. Crumble beef over mixture and mix well. Pat meat mixture into an ungreased 9x5x3” loaf pan. Bake, uncovered, at 350 for 50 min.

Combine ketchup, brown sugar, mustard and nutmeg; spread over top. Bake 15-20 min. longer or until meat is no longer pink and a meat thermometer reads 160. Let stand 10 min. before slicing.

Servings: 6

Maple Mustard Pork Chops

2 bone-in pork chops
1 ½ T. maple syrup
1 ½ T. Dijon mustard
1 tsp. olive oil
1 small garlic clove, crushed
salt and pepper to taste

Preheat a cast iron skillet to med-high.

In a small bowl, stir together syrup, mustard, oil, garlic, salt and pepper.

Place chops and mustard mixture inside a large ziplock bag, then shake thoroughly to coat.

Place chops on the skillet, cooking 3-4 min. per side. In the last minute of cooking, pour remaining mustard mixture onto the chops.

Servings: 2

Fire Roasted Penne Pasta with Hot Polish Sausage

1 red bell pepper (cut into bite sized pieces)
1 yellow pepper (“ “)
8 asparagus spears (“ “)
1 red onion (diced)
8 oz. mushrooms, sliced
4 Roma tomatoes (seeded and diced)
2 T. olive oil
1 C. heavy cream
6 oz. pesto
12-16 oz. penne pasta
1/3 C. white wine
4-6 hot polish sausages (grilled and cut into bite sized pieces)
feta cheese to taste

Coat hard vegetables with olive oil and roast in cast iron skillet for 4-6 minutes.

Add soft vegetables (mushrooms and tomatoes). Cook 3-4 minutes.

Add white wine and pesto. Reduce heat and cook additional 3-5 minutes.

Add cream and cook until proper consistency, approx. 3-5 minutes.

Toss with cooked penne pasta, sausage and feta cheese.

Servings: 6

Charlie's Enchilada Casserole

1 can chili w/beans
2 C. grated sharp cheddar cheese
1 large (12 oz.) pkg. Cheese Doritos (save 2 C. for casserole topping)
1 10-15 oz. can enchilada sauce
8 oz. can tomato sauce
2 T. onion, grated
1 ¼ C. sour cream

For topping, set aside sour cream, ½ C. cheese and 2 C. Doritos.

Crumble 6 C. Doritos with hands into a mixing bowl.

Add onion and all other ingredients (except topping). Transfer to 8 ½ x 11” casserole dish. Bake for 20 min. at 375.

Remove casserole from oven. Spread sour cream over the top, cover with Doritos and sprinkle with ½ C. cheese. Bake additional 5 minutes.

Servings: 6

Breaded Tilapia With Dijon Cream Sauce

1 pound tilapia fillets or other white fish
1-1/2 cups seasoned breadcrumbs *
1/2 cup grated Parmesan cheese
1 Tablespoon fresh parsley, chopped (or 1 teaspoon dried)
2 Tablespoons olive oil
1 egg
2 Tablespoons milk
salt and pepper to taste
4 grape tomatoes
8 ounces whole wheat spaghetti
1 Tablespoon butter

Sauce
1/6 cup white wine, such as Chardonnay (about 1.5 ounces)
half of a shallot, finely chopped **
1/2 cup half-and-half cream
1 teaspoon cornstarch
1/2 Tablespoon Dijon mustard
capers to taste (optional)

*If you use plain breadcrumbs instead, add 1 Tablespoon dried Italian seasonings.
**Substitute green onions or chives if desired, to taste.

1. Combine breadcrumbs (and Italian seasonings, if needed), cheese, parsley, salt, and pepper in a shallow dish.
2. Mix milk and egg in another shallow dish.
3. Dip fish in milk mixture, and then coat both sides with crumb mixture. Set aside on a sheet of waxed paper.
4. Heat the oil in a large pan over medium heat.
   
5. Mix the wine and shallot in a small saucepan and bring to a boil over medium heat. Reduce heat and simmer for 10 minutes or so, until liquid is reduced to about 2 Tablespoons.
6. Cook noodles according to package directions. When ready, drain and toss with butter, and then cover to keep warm.
   
7. While the sauce and noodles are cooking, fry the fillets for about 3-4 minutes per side.
8. In a small bowl, thoroughly mix the half-and-half and cornstarch. Stir into the wine mixture and return to a boil, stirring constantly. Reduce heat and continue to cook and stir until thickened. Remove sauce from heat and stir in Dijon mustard and capers.
   
9. Quarter or dice tomatoes according to your preference.
   
10. Serve tilapia over noodles. Top with tomatoes and drizzle sauce over all.

This was sooo good! I had a similar dish at a restaurant this past weekend, and I tried to duplicate it by combining several recipes I found on the Internet. Even my husband, who barely tolerates fish, thought it was pretty good. If this sounds like too much work, just make the tilapia and don't bother with the sauce. It would be tasty on its own.
--Sarah

Slow Cooker Ribs

4 pounds pork baby back ribs*
1/4 cup barbecue sauce (try this recipe)
1/3 cup dark brown sugar
1 Tablespoon paprika
1-1/2 teaspoons chili powder
1-1/2 teaspoons salt
1 teaspoon ground cumin
3/4 teaspoon black pepper
3/4 teaspoon white pepper **
3/4 teaspoon ground oregano
1/2 teaspoon cayenne pepper
1/4 teaspoon sugar

*This works well with any kind of pork or beef ribs, even the (cheap) boneless country style.
**If you don't have white pepper, just use all black pepper.

1. Trim excess fat from ribs.
   
2. Combine dry ingredients and rub over all surfaces of ribs.
   
3. Place ribs in slow cooker, standing on their edge with the meaty side out.
   Cook on low for about 8 hours.
   
4. Remove ribs from slow cooker and brush with barbecue sauce.
   

Pecan Biscuits

I found this recipe after visiting The Reata in Fort Worth and loving their version...

2 cups unbleached flour (reserve some for kneading)
1 Tablespoon baking powder
1 scant teaspoon salt
1 Tablespoon sugar
1/2 cup butter or margarine, cold and cut into pieces
1/2 cup broken pecan pieces
3/4 cup milk (enough to make a sticky dough, but not too moist)


1. Preheat oven to 425 degrees.
2. Mix dry ingredients together.
3. Cut in butter with pastry cutter.
4. Gradually add milk and stir in.
5. Knead on floured board for 3 to 4 minutes.
6. Knead in pecans.
7. Pat out to 3/4 inch roundness.
8. Cut with biscuit cutter.
9. Bake at 425 degrees for 10 to 12 minutes.

Healthy Stuffed Potatoes

Ingredients:

4 medium baking potatoes
3/4 C lowfat (1%) cottage cheese
1/4 C lowfat (1%) milk
2 Tbsp soft margarine
1 tsp dill weed
3/4 tsp herb seasoning
4-6 drops hot pepper sauce
2 tsp Parmesan cheese, grated


Directions:

1. Prick potatoes with fork. Bake at 425 °F for 60 minutes or until fork is easily inserted.

2. Cut potatoes in half lengthwise. Carefully scoop out potato, leaving about 1/2 inch of pulp inside shell. Mash pulp in large bowl.

3. By hand, mix in remaining ingredients, except Parmesan cheese. Spoon mixture into potato shells.
4. Sprinkle each top with 1/4 teaspoon Parmesan cheese.

5. Place on baking sheet and return to oven. Bake for 15–20 minutes or until tops are golden brown.

MIL's Red Beans & Rice

My husband got this recipe from his mother and brought it along when we got married. It's on a stained index card that we just keep hanging on to. It takes several hours to make, but there's enough for a party...or to freeze for another day when you only have time to make rice and cornbread!

1 pound dried red beans, rinsed
1 large ham hock
2 quarts water
3 cups green onion, chopped
1 cup fresh parsley, chopped
1 cup green bell pepper, chopped
2 large cloves garlic, crushed
1 T salt
1 t red pepper
1 t black pepper
1/4 t dried oregano
1/4 t dried thyme
1 T Worcestershire
3 dashes tabasco (optional)
4 oz. tomato sauce
1 pound any smoked sausage, cut into 3/4" pieces

hot cooked rice

1. Place rinsed ham hock in soup pot with the beans and the water. Salt the water if desired and bring to a boil. Lower heat to a simmer, cover, and cook about an hour.
2. Remove ham hock to cutting board. Set aside.
3. Add vegetables, seasonings and tomato sauce to pot. Cook slowly for another hour.
4. Add sausage and cook another 45 minutes. Remove bits of ham from the ham bone and return to pan; cook another 10 minutes and serve over hot rice with tabasco to taste.

Too-Easy Lasagna

I'd always made lasagna "the long way" until I found this recipe in Food & Family magazine, Winter 2008. While not quite as authentically Italian, perhaps, as my old recipe, this one is so much faster...takes so many fewer pans...and is eaten just as enthusiastically by the whole family!

1 pound ground beef
1 egg, beaten
2 1/2 C shredded part-skim mozzarella, divided
1 15-oz container part-skim ricotta
1/2 C grated or shredded parmesan, divided
1/4 C fresh parsley, chopped
1 26-oz jar spaghetti sauce (I like Newman's Own marinara)
1 1/4 C water
12 lasagna noodles, uncooked (regular noodles, not the "no-boil" kind...whole grain works fine!)

1. Preheat oven to 350. Spray lasagna pan with non-stick spray.
2. Brown meat over medium-high heat; drain.Add spaghetti sauce to meat; put water in jar, cover and shake well. Add water to pan. Stir well.
3. Mix egg, 1 1/4 C mozzarella, ricotta, 1/4 C parmesan and parsley until well blended.
4. Spread 1 C of sauce in bottom of pan. Top with 3 lasagna noodles, 1/3 of the ricotta mixture and 1 C of sauce. Repeat two more times. Top with remaining 3 noodles and the rest of the sauce. Sprinkle with remaining mozzarella and then parmesan cheeses. Cover pan with greased foil.
5. Bake 45 minutes. Remove foil; bake another 15 minutes. Let stand 15 minutes before cutting.

Makes 12 servings.