IRISH POTTED BEER and CHEDDAR

8 oz. cream cheese

4 tbsp butter

4 cups Cabot sharp cheddar grated (1 lb)

1 tbsp chives (scallions)

1 tbsp fresh parsley

1 tsp Worcestershire

1 tsp Dijon mustard

1 tsp horseradish

1 clove garlic minced

1/4 tsp black pepper

2-3 drops hot sauce

1/4 – 1/2 cup flat beer (lager is good)

Omi’s Oatmeal Cookies

2 sticks butter, unsalted

3/4 c brown sugar

1/2 c white sugar

2 eggs

1 1/2 tsp vanilla extract, pure

1 1/2 c flour

1 tsp. baking soda

1 1/2 tsp. cinnamon

good pinch of nutmeg

1/2 tsp. salt

3 cups old fashioned oats

1/2 c raisins

1/2 c dried cranberries

1/2 c dates chopped

1/2 c chopped pecans

1-2 tbsp Chia seeds

 

Firehouse Chili

1 1/2 lbs. ground turkey

1 large vidalia onion

1 clove garlic

4 cans stewed tomatoes

2 cans red kidney beans

2 cans green beans

1 large carrot

oregano, rosemary, sea salt, pepper, Louisiana Pure Hot Sauce

*This is the recipe from the Berwick Fire Department, given by Bill Coolbagh, Chief.

 

 

 

Pasta with Broccoli Rabe and Sausage

1 box Campanelle Pasta,( or Orecchiette or Ziti)

1/2 lb. sweet Italian sausage

1/2 lb. hot Italian sausage

1/3 c. Extra Virgin Olive Oil, good quality

6 cloves garlic, thinly sliced

2   15 oz. cans crushed tomatoes

1 small can tomato paste (1/4 cup)

1/2 cup dry red wine , good quality, cabernet

Kosher salt, ground black pepper

1  lb. pasta, Campanelle, or orecchiette or ziti

2 bunches broccoli rabe (2 lb.)

1 cup freshly grated Parmegianno Reggiano  cheese, good quality

1 cup reserved pasta water

***Watch my episode for other variations to this recipe list

 

CHICKEN POT PIE

1 whole chicken breast, drizzle with olive oil, salt, pepper, bake 350 degrees 25 min.

5 cups chicken stock, heated in small saucepan (preferably home made) plus 2 tsp. chicken bouillon

12 tbsp. butter

1 large sweet onion, chopped

3/4 cup flour

salt and pepper

1/4 cup fresh parsley, or 2 tsp. dried parsley

1/4 cup heavy cream

2 cups cubed yukon gold potatoes, cooked till tender

1 bag frozen “country blend” vegetables (carrot, green bean, corn mix)

1/2 bag frozen peas

3/4 bag frozen pearl onions

1 box frozen Puff Pastry, thawed

1 egg wash

ASIAGO Bread

This is a bonus recipe, that I like to make with a hearty soup.  I use the leftover slices  later in the week to grill with cheese to make a grilled cheese sandwich with tomato soup. YUM!!! Granny loves you.

1 pkg. active dry yeast

1 1/4 cup warm water (110-115 degrees)

2 tbsp. plus 2 tsp. olive oil

(7 cloves garlic , minced, optional)

1 tbsp sugar

2 tsp. salt

dried Rosemary, rough cut (1-2 tsp, as desired)

1 1/2 tsp. white vinegar

3-3 1/4 cup bread flour

1 cup cubed asiago cheese

egg wash

In a large bowl, dissolve yeast in warm water. Add oil, (garlic), rosemary, sugar, salt, vinegar. Add 2 cups of flour. Beat till smooth. Stir enough remaining flour to form firm dough. Stir in cheese.

Turn onto floured surface. Knead till smooth, 6-8 min. Place in greased bowl, turn once to coat both sides. Cover, rise till doubled, about 1 hour.

Punch down. Divide in half. Shape into (2) 5 inch rounds. Place on lightly greased sheets. Cover, allow to rise till double., 30 min.

Apply egg wash Bake 375 degrees, 20-25 min., till golden.

 

A Recipe for Better Living

(copied from the KVS Cook Book)

3 cups LOVE

1 1/2 cups PATIENCE

1/2 cup UNDERSTANDING

1/2 cup DISCIPLINE

2/3 cup ENERGY

1 heaping tsp. THOUGHTFULNESS

1 tsp. SENSE OF HUMOR

Blend together Patience and Energy. Dissolve Discipline in Understanding, and add Love and Thoughtfulness.  Stir gently until smooth.  Lastly, add Sense of Humor. Bake through the years in a warm atmosphere.  This will make a happy family for a life time.

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