Apple and Pear Crisp 2 apples 2 ripe Bartlett pears 1 tsp lemon zest 1 tbsp freshly squeezed lemon juice 1/2 cup granulated sugar 1/4 cup all-purpose flour 1 tsp ground cinnamon For the topping: 1 1/2 cups all-purpose flour 3/4 cup granulated sugar 3/4 cup light brown sugar 1 cup old-fashioned oatmeal 1/2 lb. (2 sticks) cold butter, diced Preheat oven to 350 degrees F.  Peel, core, and cut the pears and apples into large chunks.  Place the fruit in a large bowl and add the zest, juice, sugar, flour, sugar, flour, cinnamon.  Pour into a 9"x9"x2" oval baking dish.  For the topping:  Combine the flour, sugars, salt, oatmeal, and butter in a bowl with a pastry blender until mixture is in large crumbles.  Sprinkle evenly over the fruit, covering the fruit completely.  Place the baking dish on a sheet pan and bake for 50 minutes to 1 hour, until the top is brown and the fruit is bubbly.  Serve warm with vanilla ice cream! Baked Pears 1 pear, use Anjou or Bosc 1 tbsp sugar per pear, also cinnamon if desired 2 tbsp cream per pear or real whipped cream butter Prehead oven to 375 degrees.  Peel each pear, cut in half lengthwise and remove seeds.  Generously butter a baking dish just large enough to hold the pears.  Sprinkle dish with half the sugar.  Put pears cut side down in dish.  Sprinkle with remaining sugar and bake for 20 minutes.  Remove from oven.  If using cream, pour cream over pears. Return pears to oven for 15 minutes.  Serve pears hot from oven or warm. Beets with Sauted Greens   1 bunch of beets with greens 1/4 cup olive oil, divided 2 cloves garlic, minced 2 tbsp chopped onion (optional) salt and pepper to taste 2 tbsp balsamic vinegar 1 tbsp brown sugar 2 tbsp water Preheat oven to 350 degrees.  Wash beets thoroughly, leaving the skins on, and cut the greens off about 1 inch from the top of the beet.  Rinse the greens, removing any large stems, and set aside. Place the beets in a small baking dish or roasting pan, and toss with 2 tbsp olive oil. If you wish to peel the beets, it is easier to do so once they have been roasted.  Cover, and bake for 45 to 60 minutes, until a knife can slide easily through the largest beet.  When the roasted beets are almost done, heat the remaining 2 tablespoons olive oil in a skillet over medium-low heat.  Add the garlic and onion, and cook for a minute. Tear the beet greens into 2 to 3 inch pieces, and add them to the skillet.  Cool and stir until the greens are wilted and tender.  Season with salt and pepper.  Serve the greens as is.  Slice the roasted beets into half inch slices. Stir together the last 3 ingredients and pour over sliced beets when serving. Cucumber and Sweet Onion Salad Slice the cucumber and onion in this   rounds (do not peel cucumber) Dressing: 3 tbsp mayo 1 tsp white vinegar 1 tsp sugar Mix all together and serve immediately. Chinese Cabbage Saute 1 head chinese cabbage, cut into 1 inch    slices 1/2 lb fresh mushrooms 1 clove garlic, minced 2 tbsp olive oil 1 cup chicken boullion 1 tbsp soy sauce pinch of sugar Saute cabbage, mushrooms, and garlic in olive oil quickly until cabbage is wilted. Stir together boullion, soy sauce, and sugar and add to cabbage.  Heat through and serve. Corn, Tomato, and Zucchini Soup with Basil 6 cups chicken or vegetable broth 2 ears fresh corn 2 tbsp butter and olive oil 1 medium onion 2 cups peeled, cored, seeded and chopped    tomatoes 2 small or 1 medium zucchini, diced 1 tbsp minced garlic salt and pepper 1/2 cup minced fresh basil leaves (divided) 1 tsp balsamic vinegar, or to taste Heat the broth in a large, deep saucepan.  Cut the kernels from the cobs and set aside. Add the cobs to the broth (break them in half if necessary to fit them into the pot); let them simmer very gently, with the lid partially on, while you prepare the other veggies.  Place the butter or oil in a large, deep saucepan or casserole dish and turn on the heat to medium.  A minute later, add the onion and cook, stirring, until it begins to soften, about 5 minutes.  Add the tomatoes, zucchini, garlic, salt and pepper, and cook, stirring occasionally, for about 10 minutes. Remove the corn cobs from the stock and add the stock to the vegetables.  Cook until the zucchini is tender but not mushy, about 5 minutes.  Stir in the corn kernels and most of the basil.  Add the vinegar.  Taste and adjust seasoning as necessary.  Serve, garnishing with remaining basil. Note: To peel tomatoes, plunge into boiling water for 30 seconds to 1 minute.  Remove immediately and plunge into cold water.  Skins should slip off easily. Green Bean Salad with Walnuts 1/4 cups coarsely chopped walnuts 1 lb green beans 1 tsp salt plus more to taste freshly ground black pepper 1 1/2 tbsp freshly squeezed lemon juice    (about 1/2 lemon) 3 tbsp extra virgin olive oil 4 oz Parmesan cheese, thinly shaved    (about 1/2 cup) Toast the walnuts in a dry, heavy skillet (perferably cast iron) over high heat until they start to brown in spots and become fragrant.  (Be careful not to overtoast them, as they will burn quickly once toasted.)  Immediately transfer the nuts to a dish to cool.  Bring a large pot of water to boil.  Add the beans and salt; cook until tender but still firm, 3 to 5 minutes.  Transfer the beans to a colander in the sink and run cold water over them.  Trim the beans if necessary. Toss the beans and walnuts in a large bowl and season with salt and pepper to taste.  In a small bowl, whisk the lemon juice and olive oil until well combined.  Pour this mixture over the beans and toss until well coated. Transfer the salad to a serving platter or to individual plates.  Scatter the Parmesan shavings on top. Pear Bread 2 cup brown sugar 1 cup vegetable oil 1/4 cup molasses or brown caro syrup 3 eggs 1 1/4 tsp salt 1 tsp baking soda 1 1/2 tsp cinnamon 3/4 tsp ground cloves 1 1/2 tsp ground ginger 1/4 tsp allspice 4 firm pears, peeled & thinly sliced    (preferably D'Anjou pears) 3 cup flour Preheat oven to 350 degrees.  Grease and flour 2 large loaf pans.  Combine brown sugar, oil, molasses, and eggs.  Mix in salt, cinnamon, cloves, ginger, and allspice.  Stir in pear slices, coating them evenly.  Stir in flour.  Pour batter into prepared loaf pans.  Bake 50 to 65 minutes, depending on loaf size, and allow to cool in pan about 10 minutes before removing them.  Place them on a wire rack to cool completely. Potatoes, Peppers, and Chicken Bake 1/4 cup Italian salad dressing 1 chicken fryer cut into serving sized pieces 1 1/2 lb stewed tomatoes 1 lb potatoes, cut into large chuncks 1 medium onioin, cut into large chunks 2 medium sweet peppers, cut into large chunks 1 tbsp rosemary 1 tbsp thyme 1 tsp minced garlic 1 tsp salt 1/4 tsp black pepper Preheat oven to 375 degrees.  In a large skillet, heat Italian dressing and brown ckicken over medium heat, set aside.  In a 13"x9" baking pan, combine remaining ingredients, add chicken and turn to coat. Bake uncovered, stirring occasionally, 50 minutes, or until chicken is done and vegetables are tender.  Serve with at side of steamed green beans.   PUMPKIN PIE (from a real pumpkin)   2 cups cooked pumpkin 2 eggs, lightly beaten 3/4 cup sugar 1-12 oz. can evaporated milk 1/2 tsp salt 1 tsp ground cinnamon 1/2 tsp ground ginger 1/8 tsp ground cloves 1/4 tsp ground nutmeg   Preheat oven to 350 degrees.  Wash pumpkin and remove stem.  Cut in half and remove seeds.  Place cut side down in baking dish filled with 1/8 in water.  Bake in oven for about 1 hour or until soft to the touch.  Cool.  Scoop out flesh and puree.  Preheat oven to 425 degrees.  Combine pumpkin, sugar, salt and spices.   Blend in beaten eggs and milk.  Pour into unbaked pie shell.  Bake 15 min.  Reduce heat to 350 degrees and bake 45 min. more or until knife inserted into center comes out clean.  Makes one 9 inch pie. Rhubarb Custard Pie 1 double pie crust (see Pie Crust recipe) Filling: 3 eggs 3 tbsp milk 1 3/4 cup sugar 4 tbsp flour 1 tsp vanilla 4 cups finely cut rhubarb 2 tbsp butter Beat eggs, milk, sugar, flour, and vanilla in large bowl until blended.  Stir in rhubarb.  Pour into prepared pie shell.  Dab butter over top and cover with crust.  Bake 15 minutes at 425 degrees, then decrease temp to 350 and bake for 45 minutes.  Rhubarb, Strawberry, Pineapple Freezer Jam 1 1/2 cups finely diced rhubarb 1 1/2 cups sugar Combine these, stir and let sit overnight in fridge. The next day add: 1/2 cup crushed pineapple, drained Bring to a boil, until rhubarb is done.  Take off heat. Stir in strawberry jello (1 1/2 oz).  Cool and store in jars or other containers in the freezer.  Should keep for up to one year. Spaghetti Squash Alfredo 4 boneless chicken breasts, cut into    bite size pieces 4 tbsp butter 1 medium spaghetti squash, cooked by    your favorite method and separated    into strands (see Winter Squash    Basics, if needed) 1/2 cup heavy cream 1/2 cup shredded parmesan cheese 1/2 cup shredded mozzarella cheese Saute chicken pieces in butter until cooked, about 10 minutes.  Heat cream on the stove and when it is warm, add the cheese and stir to melt.  Combine the cheese sauce with the cooked pieces of chicken and the cooked spaghetti squash strands. Sprinkle with extra parmesan cheese if desired. Summer Vegetable Ratatouille 8 to 10 tbsp olive oil 2 yellow onions 3 large, or 4 small, zucchini,    sliced into 1/4" slices 1 large eggplant, sliced into    chunks the same size as the    zucchini 5 large tomatoes, chopped 1 green bell pepper, seeded and    coursely chopped 1 red bell pepper, seeded and    coursely chopped 2 garlic cloves, minced salt and pepper to taste tomato paste, if desired Fresh basil or grated cheese,    if desired Heat 5 to 6 tbsp of olive oil in a large heavy-bottomed skillet over medium heat, add the onions, and saute about 1 minute.  Add zucchini and eggplant and saute about 2 minutes, until lightly browned.  Add more olive oil as needed if the pan looks dry.  Add tomatoes, peppers, and garlic, stirring to combine.  Cover, reduce heat to low, and simmer for about 20 minutes, until veggies are cooked through.  Take lid off, add other add-ins, if you like, increase heat to high, and cook for 2 or 3 minutes to evaporate excess liquid, stirring constantly. Season to taste with salt and pepper, add a little tomato paste if using and stir well.  Serve hot, or allow to cool and add a little olive oil before serving. Sweet Potato Pie 9 inch pie crust 2 cup cooked sweet potato    (easily done in microwave) 1/2 stick melted butter 3 eggs 1 tsp vanilla 1/4 tsp salt 1/4 tsp cinnamon 1/4 tsp ground ginger 1 cup canned milk Use electric mixer to mix all ingredients.  Pour into unbaked pie shell.  Bake at 425 degrees for 15 minutes, then lower temper- ature to 350 degrees until pie filling is set.  Usually takes about one hours total. Tomato Leek Tarts 1 15 oz pkg refriger-    ated pie crust 4 oz provolone cheese,    shredded 1 lb leeks, white por-    tion only, sliced 6 medium plum tomatoes,    thinly sliced 1/4 cup grated Parme-    san cheese 1 1/2 tsp garlic powder 1/8 tsp pepper 1 cup shredded mozzar-    ella cheese Place both pastry sheets on greased baking sheets. Sprinkle each with provo- lone cheese, leaving 1 inch around edges.  Ar- range leeks and tomato slices over provolone cheese.  Sprinkle with Parmesan cheese, garlic powder and pepper.  Top with mozzarella cheese. Fold edges over filling. Bake at 425 degrees for 18 to 22 minutes or until crusts are lightly browned.  Cut into wedges.  Serve warm. Veggies - Grilled Peppers, eggplant, zucchini, carrots, and onions are great grilled vegetables.  Slice peppers lengthwise, removing seeds.  Slice eggplant, carrots, and zucchini lengthwise in 1/4 inch slives.  Slice onions in 1/4 inch rings.  Brush veggies with olive oil, sprinkle with salt and pepper, and grill until tender.  Eat warm or cold.  Great in salads or in sandwiches. Walnuts - Candied 1 lb walnuts, shelled 1 cup white sugar 2 tsp cinnamon 1/4 tsp salt 6 tbsp milk Preheat oven to 350 degrees.  Spread nuts on a single layer over baking sheet.  Roast for approximately 8 to 10 minutes, or until nuts start to turn brown.  Stir together sugar, cinnamon, salt, and milk in a medium sauce- pan.  Cook over medium heat for 8 minutes, or until mixture reaches soft ball stage of 236 degrees F.  Remove from heat and stir in vanilla.  Add walnuts to sugar syrup, and stir to coat well.  Spoon nuts onto waxed or parchment paper and immediately separate with fork.  Cool and store in air-tight containers. Winter Squash Cookies 1/2 cup butter, soft-    ended 3/4 cup white sugar 3/4 cup packed brown    sugar 2 eggs 1 1/2 cups cooked,    pureed winter    squash (see    Winter Squash    Basics) 2 1/2 cups flour 1 tsp baking soda 2 tsp cinnamon 1/2 tsp salt 1/2 tsp nutmeg 1/4 ginger 1 cup raisins 1 1/2 cups chopped    nuts 1/4 tsp allspice 2 1/2 tsp baking    powder Preheat oven to 375 degrees.  Cream butter and sugars until fluffy.  Beat in eggs and squash.  Sift to- gether the flour, bak- ing powder and spices; add to mixture, stir- ring until well blend- ed.  Stir in raisins and nuts.  Spoon onto cookie sheets.  Bake for 10 to 12 minutes or until golden brown.   Zucchini Fries 3/4 cup parmesan    cheese 1/4 cup milk 2 cloves garlic,    chopped 2 tbsp parsely,    chopped 2 tbsp flour salt and pepper 2 eggs 1 medium to large    summer squash Mix together first 7 ingredients and refrigerate 15 min- utes or longer.  Slice summer squash. Dip in batter and fry until golden brown.  Add salt and eat 'em like french fries. Zucchini-Sausage Bake 1/2 lb italian sausage 1/2 tbsp flour 3 cups cubed zucchini, or    any summer squash 1/4 onion, chopped 1 tbsp butter 1/8 cup grated parmesan 8 oz cottage cheese 1 egg 1/4 tsp garlic salt 2 tbsp chopped herb of    your choice 1/2 cup shredded cheddar    cheese, sharp is best In a large skillet, cook sausage with the flour.  Layer in 9 inch square pan. Cook the zucchini and onion in a skillet in butter until tender.  Layer 1/2 the zucchini over sausage.  Com- bine the cottage cheese and parmesan, garlic salt, herb, and egg in mixing bowl.  Layer over zucchini in bak- ing dish and cover again with remaining zucchini.  Top with shredded cheese and bake at 350 degrees for 25 to 30 minutes until cheese is melted on top.	Apple Pie (from the kitchen of Grandma) 5 medium apples, peeled and cut into 1/2 in chunks   (use Gravenstein, Melrose, Jonagold, or Golden    Delicious, those are the best) 1 cup granulated sugar 1/2 tsp cinnamon pinch of salt 1 tbsp butter, cut into small chunks 1 egg white, beaten Place apples into prepared bottom crust.  Top with remaining ingredients.  Add top crust.  Pierce top crust several times with a butter knife.  Brush top crust with egg white.  Bake at 425 degrees for 20 minutes, the lower heat to 350 degrees for 45 minutes.  (for crust, see Pie Crust recipe) Bean Soup 1 lb dry beans, soaked, washed and sorted (see     Dry Bean Basics recipe) 2 qt water 1 lb ham and/or ham bone 1 tsp salt 1/2 tsp pepper 1 med onion (or 1 package dry soup mix) 1 can tomatoes, if desired Put all ingredients together in a crock pot and cook on low for 10 to 12 hours. Broccoli-Cauliflower Salad 1 to 2 lbs broccoli and/or cauliflower 1/2 cups diced celery and/or carrots 1 16 oz pkg frozen peas, thawed Dressing: 2 cups mayo (not Miracle Whip) 1/4 cup sugar 1/4 cup shredded parmesan cheese 2 tsp white vinegar 1 tbsp chopped or grated onion   (onion powder can also be used) salt and pepper to taste Chop florets off of broccoli and/or cauliflower.  Mix dressing and stir into  veggies gradually, until you get the desired consistency.  Just before serving, mix in some bacon bits and/or sunflower seeds. Cabbage-Chinese Chicken Salad 1 cup slivered almonds 2 tbsp sesame seeds 3 chopped green onions 1/2 head cabbage, chopped 2 pkgs Top Ramen noodles 2 cups cooked chicken, chopped 1/3 cup oil 2 tbsp rice vinegar 2 tbsp sugar 1 tsp salt Brown broken dry noodles in 2 tbsp oil. Add nuts and seeds to brown.  In bowl, combine cabbage, onions, and chicken. Add ramen mixture.  Mix remaining oil, vinegar, sugar, and season packets.  Pour over salad.  Toss gently and enjoy! Chile Rellenos Casserole 21 oz canned whole green chiles, or use fresh    ones that are blisers, with the skins and    seeds removed 2 lb mexican blend cheese, or combined cheddar    and Jack cheeses 4 eggs, separated 2/3 cup evaporated milk 1 tbsp flour 1 tbsp sugar 1/2 tsp salt 4 slices fresh tomato Preheat oven at 325 degrees.  Rinse chiles, slit open and remove any seeds.  In 13"x9" baking dish, alternate chiles with cheeses to make two or three layers.  Beat egg whites in a bowl until stiff.  In another bowl, beat yolks until foamy.  Beat in evaporated milk, flour, sugar, and salt.  Fold egg whites into yolk mixture.  Pour over chiles and cheese. Bake for 25 minutes.  Arrange tomato slices on top.  Return to oven and bake for 15 minutes longer.  Let sit 15 minutes to firm up before serving. Dry Bean Basics Soaking the beans:  Pick through the beans, discarding any discolored or shriveled beans or any foreign matter.  Rinse well.  In a stockpot, cover the beans with 10 to 11 cups of water.  Cover and refrigerate 6 to 8 hours or overnight.  Drain and rinse the beans. Cooking the beans:  Return the soaked, rinsed beans to the stockpot.  Cover the beans with 3 times their volume of water.  Add herbs or spices (no salt), as desired.  Bring to a boil, reduce the heat and simmer gently, uncovered, stirring occasionallym until tender (start checking after about 45 to 60 minutes).  Boiling the beans will break the skins and leave you with a mushy meal.  Add more water if the beans are not covered. Most beans will cook in about 1 to 1 1/2 hours.  When the beans are tender, drain and use in recipes; or for later use, immerse them in cold water until cool, then drain will and freeze in 1 to 2 cup packages.  One pound of dry beans will yeild about 5 or 6 cups of cooked beans Fruit Cobbler 2 cups fruit (blueberries, blackberries,   pitted cheries, gooseberries, josta berries,   etc.) 1 tsp vanilla 1 cup sugar 1/2 tsp flour Topping: 1 3/4 cup flour 4 tsp baking powder 6 tbsp sugar 5 tbsp butter, softened 1 cup milk Preheat oven to 375 degrees.  Stir together fruit, vanilla, sugar, and flour in a large bowl and spread into a 9"x9" baking pan.  Stir dry ingredients together, then cut butter into flour mixture with a fork or pastry knife. Form a well in center of mixture and pour in milk.  Stir quickly until moist.  Let resh 10 minutes. Pour over fruit and sprinkle 2 tsp sugar over top.  Bake for 25 to 30 minutes. Serve while still warm.  (Vanilla icecream is a must!!!) Leaf Lettuce and Blueberry Salad 1 head butter lettuce (or any leaf lettuce) 1/2 pint blueberries sugared waltnuts (see Waltnuts-Candied recipe) 1/2 medium sweet onion, finely sliced Dressing: 1/4 cup raspberry vinegar 1/4 cup sugar 3 tbsp oil Toss together torn lettuce, blueberries, and onion.   Cover and refrigerate.  Just before serving, stir together dressing and toss with salad.  Top with walnuts and serve immediately. Low-Fat Vinaigrette 1/4 cup olive oil 1/4 cup vegetable broth 1/4 cup balsamic vinegar 1/4 cup wine vinegar or lemon juice A clove or two of garlic 1 tsp Dijon mustard (optional) Lots of pepper Note: Add less vinegar if you prefer a less    tart dressing. Mix all together Peppers- Roasted To enhance the flavor of both sweet and hot peppers, roast in a hot oven or on the grill until the skin is black.  The faster, the better.  Seal in a plastic bag for 15 minutes. For use later, put bag in refrigerator or freezer.  When ready to use, hold pepper under cold running water to slip the skin.  Remove seeds and use in any recipe.  Great in rellenos, scrambled eggs, enchiladas, pizzas, and salsas. Potato and Green Bean Suate 1 pound new potatoes - 1 inch chunks 1/2 pound fresh beans, trimmed 1 1/2 tbsp olive oil 1 clove garlic, minced 3 tbsp fresh basil, minced Boil potatoes until almost tender (about 15 minutes) Add beans and cook another 3 minutes.  Drain.  In a large skillet heat oil and garlic.  Add potatoes and beans.  Season with salt and pepper to taste.  Toss with basil and serve immediately.   Pumpkin Soup This recipe can also be used with any squash except    acorn or spaghetti. 1 medium pumpkin (2 to 3 lbs) 1 onion, sliced fine 1 clove garlic, minced 4 cups stock - mushroom, vegetable, or chicken Salt and pepper to taste Olive oil 2 tsp butter Herbs of your choice (sage, rosemary,... Quarter the pumpkin and oil lightly. Roast in 400F oven until you smell the squash caramelizing and is soft.  Saute onion and garlic in butter, until clear.  Add herbs of your choice.  Add squash and cook 5 minutes more.  Add stock, bring to a boil, reduce to a simmer and cook until everything is softened.  Season with salt and pepper and use an immersion blender to puree.  Strain through a fine strainer (optional).  Adjust seasonings and serve. Rhubarb Lemonade 4 cups cut rhubarb 1 1/2 cups sugar 1 1/2 cups water 1/2 lemon, sliced Put all in pot and bring to boil until rhubarb is soft.  Push through sieve.  Syrup can be stored in fridge for a week, or in freezer indefinately.  When ready to use, add 3 parts water and ice.  Adding crushed strawberries and/or lemon-lime soda makes a really good punch.  Add in any consistency to lemonade.  (The pulp left after straining the juice can be used as a dessert.  Also use in a sweet bread recipe, taking the place of bananas or zucchini.) Rhubarb Sour Cream Cake 4 tbsp butter 1 1/2 cups firmly packed brown    sugar 1 egg 1 tbsp vanilla 2 1/2 cups flour 1 tsp baking soda 1 tsp talk 1 cup sour cream 4 cups rhubarb, cut in 1/2"    pieces 1/2 cup sugar 1/2 tsp nutmeg Prehead oven to 350 degrees.  Cream butter and brown sugar until fluffy. Beat in egg and vanilla.  Sift flour with baking soda and salt.  Add to mixture.  Fold in sour cream and rhubarb.  Spoon into greased 9"x13" pan.  Bake for 40 minutes. Sprinkle with powedered sugar or frost with cream cheese frosting. Summer Squash Casserole  3 cups sliced cooked yellow    summer squash 2 cups shredded processed    cheese, american or    cheddar 4 oz chopped mild green    chiles 1 cup saltine crackers,    crushed 1 cup milk Combine all ingredients in a 1 1/2 to 2 qt baking dish for 1 hour at 350.  Top with seasoned bread crumbs if desired. Summer Squash Grilled Sandwiches Pub Buns 4 to 5 summer squash 1 sweet onion olive oil salt and pepper to taste Cheese of choice (pepper jack    mozzarella are best) Cut squash and onion in to 1/2 inch rounds and brush with oil. Grill until tender.  Salt and pepper to taste.  Place grilled veggies onto bun and top with cheese.  Place on BBQ just to melt cheese, and enjoy.  You can also add grilled sweet peppers and eggplant to the mix! Tomatillo Tortilla Soup 1/2 lb skinless, boneless    chicken breasts 3 tbsp olive oil 1/4 lb tomatillos 1 1/2 cups diced tomatoes 2 cups chicken broth 1 small onion 1 tbsp flour 1 cup black beans 1/2 cup corn kernals 1 small sweet pepper 1/2 packet taco seasoning Cayenne pepper, to taste 1 tbsp lime juice Salt and pepper to taste Cube chicken. Heat 1 tbsp olive oil in a pan.  Cook chicken with 1 tbsp lime juice, and sautee until fully cooked.  In a large stockpot, heat 2 tbsp olive oil.  Dice onion and sweet pepper, add to pot and sweat for about 3 minutes.  Add flour, mix well.  Add tomatoes and chicken stock, bring to a boil.  Roughly chop the tomatillos, add them to stockpot, and cool for 10 minutes.  Using a strain- er, remove about 1/2 the veggies from the stock- pot, add to a food proc- essor, and puree the vegetables.  Pour your puree back into the pot. Add the corn, black beans, taco seasoning, and chicken.  Let soup simmer for about 30 minutes more, stirring occasionally.  Top soup with a handful of crushed tortilla chips and chopped cilantro.   Tomato Pasta Sauce 3 ripe tomatoes, cut    into quarter rounds 1 tsp sugar 2 tsp pesto, or 1/4 cup    chopped basil 1 tbsp olive oil 1 cup feta cheese,    crumbled Place tomatoes in a shallow baking dish.  Sprinkle with olive oil, sugar, and salt.  Top with pesto or basil.  Bake at 400 degrees for 20 minutes.  Remove from oven and sprinkle with cheese.  Bake another 10 minutes.  This sauce is great on tortellini, or any other pasta.    Vegetable Panini (see Veggie grill recipe) 1 Eggplant, grilled 1 Sweet Onion, grilled 1 Zucchini, grilled Sweet peppers, grilled Sliced tomatoes Sliced fresh mozzarella Grilled panini bread or    focaccia Layer grilled veggies onto bread with cheese on top.  Grill in sandwich maker or 350 degree oven.  Serve immediately. Winter Squash Basics The basic to cooking any winter squash, including pumpkin: Remove stem, cut in half and scoop out the seeds.  Place face down in 1/8 inch water. If baking in conven- tional oven, bake at 350 degrees until fork easily pierces skin. This usually takes 45 to 60 minutes, depend- ing on the thickness of the squash.  If baking in the micro- wave, cover baking dish with cellophane and cook on high for 12 to 20 minutes, depending again on the size of the squash.  The cooked flesh can then be eaten as is or pureed.  This is exactly what is in a can of pumpkin. WINTER SQUASH WITH BAKED SHELLS Butter, for baking dish 4 tbsp olive oil 2 large onions, halved and thinly sliced Coarse salt and ground pepper 2 tsp chopped fresh rosemary leaves 1 pound medium to large pasta shells 1 1/2 cups winter squash puree 1 cup grated Parmesan cheese 3 slices crusty baguette, cut into 1/4-     in. cubes (1 1/2 cups) Preheat oven to 400 degrees. Butter a 9x13 in baking dish. Heat 3 tbsp oil in a large skillet over med.-low heat. Add onions; season with salt and pepper. Cover; cook until onions are soft and release liquid (15 min). Uncover; raise heat to med. Cook, stirring, until onions are browned (20-25 min.). Stir in 1 tsp rosemary. Meanwhile, cook pasta in large pot of boiling salted water 2 min. less than package instructions suggest. Drain, reserving 1 1/2 cups cooking water. Return pasta to pot. Stir squash and reserved pasta water into onions; simmer 2 min. Toss squash mixture and 1/2 cup Parmesan with pasta. Transfer to prepared dish. Combine bread cubes with remaining Parmesan, rosemary, and oil; season with salt and pepper. Top pasta with bread cubes; bake until golden brown, (10-15 min.) Zucchini Brownies 2 cups grated summer    squash, unpeeled 2 cups flour 1 1/2 cups sugar 1 tsp salt 1/2 cup oil 1 1/2 tsp baking    soda 1/3 cup cocoa powder 1/2 cups nuts, op-    tional 2 tsp vanilla Mix all ingredients and bake for 30 min- utes at 350 degrees in greased and floured 9x13 baking pan.  Icing: 4 tbsp butter, soft-    ened 4 tbsp milk 1 cup sugar 2 cups white choc-    olate chips Boil first 3 ingred- ients for 2 minutes, then add chips and stir until melted. Pour over warm brownies. Zucchini Oven Fries Canola oil cooking    spray 1 cup flour 2 tbsp cornmeal 1 tsp salt 1/2 tsp pepper 3 medium zucchini,    cut into 1/2"x    3" sticks 2 egg whites,    lightly beaten Preheat oven to 475 degrees.  Coat large baking sheet with cooking spray.  In a large sealable plast- ic bag, combine flour, cornmeal, salt, and pepper.  Dip zucchini sticks in beaten egg white, then shake in the bag to coat with the flour mixture.  Arrange on baking sheet, not touching. Coat exposed sides woth cooking spray. Bake at center rack for 7 minutes.  Turn zucchini sticks and coat any floury spots with cooking spray.  Continue baking another 5 minutes or so, until just tender and golden.  Serve hot. Zucchini Supper (from the    kitchen of Miguel) 2 cups sliced summer    squash 1 medium onion, sliced 1 clove garlic, minced 1/2 cup roasted peppers 15 oz can stewed tomatoes salt to taste 2 tbsp cornmeal, or enough    for desired thickness Grated cheese, sour cream,    and cilantro for garnish Saute the first 3 ingred- ients in olive oil until softened.  Add peppers, tomatoes, and salt.  Heat through, and stir in corn- meal to thicken.  Serve topped with grated cheese (pepper jack, cheddar, or Cojita), sour cream, and cilantro.	Baked Beans (from Betty's Kitchen) 1/2 lb ground beef 1/4 lb bacon 1 large onion, diced 1 lb dry beans, pre-soaked & cooked (see Dry Bean    Basics recipe) 1/4 cup ketsup 1/4 cup brown sugar 1 1/2 tbsp vinegar Saute hamburger, onion, and bacon until done.  Stir all ingredients together into a large casserole dish.  Bake at 350 degrees for 45 minutes to 1 hour, uncovered. Beet Cake (also, Grand Illusion Cake) 1 cup vegetable oil 2 cups sugar 1 tsp vanilla 4 eggs 2 cups all-purpose flour 2 tsp baking soda 1 tsp salt 1 1/2 tsp cinnamon or pumpkin pie spice 2 cups grated beet (fresh) 1 15 oz can of crushed pineapple, drained 1 cup shredded coconut Cream wet ingredients, add dry ingredients 1/3 at a time and blend well after each addition. Fold in beet, pineapple, and coconut.  Grease and flour pan(s), two 9"x5" or one 9"x11" baking pan.  Bake at 350 degrees for 45 minutes to 1 hour, until toothpick is inserted in center of cake and comes out clean. Frosting: 8 oz cream cheese, softened 2 tbsp butter, softened 1/4 to 1/2 cup powdered sugar Milk, if needed Beat ingredients until fluffy. Broccoli Salad 2 cups broccoli, cut into small pieces 1 cup honey roasted peanuts, or    sunflower seeds 1 cup raisins 1/2 onion, sliced very thin 4 slices bacon, cooked crisp and    crumbled (or use bacon bits) Dressing: 1/2 cup mayo 1/4 cup sugar 2 tbsp vinegar Stir together the dressing and add to the salad ingredients an hour or so before serving.  Add preanuts just before serving so they don't get soggy. Cabbage Slaw 1 medium cabbage, slice thinly 2 rounded tbsp chopped sweet onion 1/2 cup chopped fresh parsley 1/2 cup, plus 2 tbsp, mayo 3 tbsp milk 1 tbsp lemon juice, or to taste salt and pepper to taste Mix cabbage, onion, and parsely in large bowl.  Thin the mayo with milk, and stir in lemon juice.  Pour mixture over cabbage, add salt and pepper, and mix thoroughly.  If you make the slaw ahead of serving time, hold off salting until just before serving. Cilantro Cole Slaw 1/4 to 1/3 head cabbage 2 tbsp chopped fresh cilantro 1 green onion, sliced or minced 1 tsp chopped jalapeno, to taste 1 tbsp mayo 1 tbsp lime juice 1/2 tsp cumin seed, or 1/4 tsp    ground cumin salt and pepper to taste Shred or chop the cabbage.  In a medium bowl, combine the cabbage with all the remaining ingredients. Corn Salad 1/4 cup lime juice 1 tbsp honey 1 green chili pepper, chopped fine 3 tbsp fresh chopped cilantro 1/4 tsp salt 3 to 4 ears corn, chopped from cob 1 1/2 cup baby spinach leaves 1 tomato, chopped 3/4 cup chopped cucumber In a large bowl, whisk together honey and lime juice until well combined. Stir in chili pepper, cilantro, and salt. Add corn to mixture.  Stir in spinach, tomato, and cucumber.  Serve immediately. Garbanzo Hummus 1 bunch fresh chickpeas, shelled 1/2 lemon, juiced 1 clove garlic, finely minced 1/2 bunch Italian parsley, stems discarded,    coarsely chopped 1/4 cup tahini 1/8 cup olive oil salt and pepper to taste Shell chickpeas and discard skins.  Bring a pot of water to a boil, and cook the chickpeas until they are just tender but not too soft, 3 to 5 minutes.  Strain and run under cool water. Place chickpeas in a blender or processor with the lemon juice, garlic, parsley, and tahini. Pulse until the beans are coarsely chopped. Start to drizzle in the olive oit slowly, while blending.  If the mixture seems too dry, add a bit more olive oil and lemon juice.  Season lightly with salt and pepper.  Continue to process with on-off bursts until mixture is pureed, craping down the sides as needed.  Cover and refrigerate at least 1 hour and up to 1 day.  Serve at close to room temperature with your favorite crackers. Leeks 'n' Beans  2 bunches leeks, washed and cut 2 medium red or russet potatoes 2 cans cream of mushroom soup 1 can water 1 pkg chopped mushrooms 1 lb fresh green beans 1 dashes Tabasco sauce, or other hot sauce 1 tsp pepper Chop all veggies roughly and add to crock pot. Add water and mushrooms.  Add rest and mix, then set on low for 6 hours.  It's ready after 6 hours, but can keep on low for 12 hours easily.  Refrigerate in liner at night, if needed.  Freezes well. Leek and Potato Soup 3 tbsp butter 3 leeks, thinly sliced 1 medium or large onion, chopped 6-8 red or Yukon Gold potatoes, thinly sliced    (no need to peel) 3 1/2 cups chicken broth (or enough to cover    potatoes) 1 cup heavy cream salt and pepper to taste Melt butter in a large saucepan over medium heat then add onions and leeks. Cook, stirring, until onions are limp and just slightly brown.  Add sliced potatoes to saucepan, then pour in enough chicken broth to just barely cover the potatoes.  Continue cooking over medium heat until potatoes are tender.  Using a potato masher, mash and stir potatoes until desired consistency is reached. As you mash the potatoes and the soup thickens, turn down heat and stire frequently with a large spoon to prevent scorching on the bottom.  Add one cup of heavy cream and salt and pepper to taste.  Cook 15 minutes more over low heat, stirring frequently, then remove from heat and serve. Pie Crust 1 1/4 cup shortening (Crisco is best) 3 cups flour 1 tsp salt 1 tsp sugar 1 tsp vinegar 4 tbsp water Mix shortening and flour.  Blend in other ingredients and stir in.  Roll out crust to 1/8 to 1/4 inch on a floured surface.  Cut to size of pie tin.  Place into bottom of tin.  With the remaining dough you will roll to the same size as the bottom to make the top of the pie. Pumpkin Cookies This recipe can be used with almost any winter   squash, including pumkin. 1/2 cup butter, softened 3/4 cup white sugar 3/4 cup packed brown sugar 2 eggs 1 1/2 cups cooked, pureed pumpkin or squash    (see Winter Squash Basics for cooking inst.) 2 1/2 cups all purpose flour 1 tsp baking soda 2 tsp cinnamon 1/2 tsp salt 1/2 tsp ground nutmeg 1/4 tsp ground ginger 1 cup raisins 1 1/2 cup chopped nuts 1/4 tsp ground allspice 2 1/2 tsp baking powder Preheat oven to 375 degrees.  In a large bowl, cream butter and sugars until fluffy.  Beat in the eggs and squash.  Sift together the flour, baking soda, baking powder, and spices; add to mixture, stirring until well blended.  Stir in raisins and nuts. Spoon onto cookie sheets, bake for 10 to 12 minutes or until edges are golden. Rhubarb-Fruit Cobbler 4 to 6 cups diced rhubarb (or 3 to 4 pints mixed berries) 1/4 to 1/2 cup sugar 1 large pkg strawberry jello (use sugar free, if desired)    (use lemon jello if berries are used) 1 box cake mix, yellow or white 2 cups water 1 cube butter cut up on top Spread diced rhubarb, and/or fruit, in an 11"x13" glass dish.  Dump dry jello and cake mix in on top of fruit. Then pour water over that and finally, butter on top. Bake at 350 degrees for 50 minutes.  Let cool to cold before you serve. Strawberry Rhubarb Crisp 1 1/2 cups diced rhubarb 3 cups sliced strawberries 1 cup sugar 2/3 cup flour 1/2 tsp cinnamon 1/2 cup packed brown sugar 1/2 cup rolled oats & 2-3 tbsp butter, melted 1/2 cup chopped walnuts (optional) Preheat oven to 375 degrees.  Generously grease an 8" square baking dish.  Combine rhubarb, straw- berries, sugar, 1/3 cup flour and cinnamon.  Put in baking dish.  Combine remaining flour, brown sugar, oats, nuts, and melted butter.  Sprinkle over rhubarb mixture.  Bake for 35 to 40 minutes, or until topping is crisp and brown.  Top with ice cream or whipped cream. Summer Veggie Pasta Salad 1 eggplant, cut into quarters    lengthwise 2 summer squash, cut in half    lengthwise, then into 1/2    inch pieces 1 sweet pepper, cut into bite    size pieces 1 sweet onion, cut into 1/2     inch pieces 3 tbsp olive oil Dressing: 1/4 cup olive oil 2 tbsp white vinegar 1 tbsp minced onion 1/2 tsp each sugar, salt, &    pepper Salad: 8 oz short fusilli pasta,    cooked al dente 1 pint cherry tomatoes 1/2 cup fresh basil 1/3 cup fresh parsley 8 slices prosciutto Shaved parmesan cheeese Coat eggplant, pepper, squash, and onion generously with olive oil and roast in oven or on grill.  Cut eggplant into 1/2 inch pieces.  Combine dressing ingredients.  Toss pasta with cooled veggies, tomatoes and herbs.  Toss with dressing and top with prosciutto and parmesan.   Tomato-Green Bean Saute 1/4 pound bacon 1 lb fresh green beans 1 large tomato, diced 3 to 4 ears corn 1 small sweet onion 1 large garlic clove 1 1/2 tbsp Sherry    vinegar 1/4 cup packed small    fresh basil leaves In a skillet, cook bacon until crisp.  Place bacon on paper towels, then crumble. Pour off all but 1 tbsp bacon fat from skillet and set aside skillet. In a small saucepan of boiling salted water, cook beans until tender. In a sieve, drain beans and rinse under cold running water to stop cooking.  Working over a bowl to catch the juices, cut corn kern- als from cobs.  Chop onion and mince garlic. Add oil to bacon fat in skillet and cook onion over moderate heat, until softened. Add garlic and cook, stirring for 1 minute. Add tomatoes, corn, and vinegar and cook, stirring, until toma- toes just begin to lose their shape. Remove skillet from heat and gently stir in beans and half of bacon.  Cool mixture to room temperature and gently stir in basil, and salt and pepper to taste.  Serve with garlic croutons and sprinkle with remaining bacon pieces.   Tomato Toss with Spaghetti 4 oz jar oil-packed dry    tomatoes 2 cloves minced garlic 1 pint cherry tomatoes 1/2 tsp black pepper 8 oz dry spaghetti 2 oz fresh mozzarella    cheese balls 1/4 cup chopped, fresh    basil leaves Drain dry tomatoes, reserving 1 tbsp oil. Heat oil in large skillet and saute garlic.  Add both kinds of tomatoes and cook, stirring until fresh tomato skins blister, about 8 to 10 minutes. Season with salt and pepper.  Toss with cooked spaghetti.  Serve immediately with mozzarella and basil tossed in. Veggie Roast with Fresh    Mozzarella Cut up into chunks vegetables that are readily available, such as tomatoes, peppers, sweet potatoes, potatoes, zucchini, beets, egg- plant, and onions.  Cut up enough to fill a roasting pan. Make a tart vinaigrette with balsamic vinegar. (See Low-Fat Vinaigrette recipe.) Pour enough vinaigrette over veggies and stir to coat.  Fresh mozzarella, cut into chunks (2 to 3, 2x3 in, chunks per person).  Roast the veggies for 3 hours or so in 250 degree oven, or unil browned.  Serve, adding the fresh mozzarella when the veggies are hot from the oven.  Stir together so that the cheese begins to melt. Winter Squash Bread 3 1/2 cups flour 3 cups white sugar 1/2 tsp baking powder 2 tsp baking soda 1 tsp salt 1 tsp cloves 1 tsp cinnamon 1 tsp nutmeg 1 tsp ginger 1 cup water 1 cup vegetable oil 2 cups winter squash,    cooked until soft    and cool (see    Winter Squash    Basics) 4 large eggs Grease and flour 3 9"x5" loaf pans.  Preheat oven to 350. Combine all dry in- gredients.  Add water, oil, eggs, and squash. Fill each loaf pan half full with batter. Bake 1 hour, 15 min- utes, or until tooth- pick comes out clean. Zucchini Chocolate    Chip Cookies 1 egg, beaten 1/2 cup butter,    softened 1/2 cup brown    sugar 1/3 cup honey 1 tbsp vanilla 2 cups flour 1/2 tsp baking    soda 1/4 tsp salt 1/4 tsp cinnamon 1/4 tsp nutmeg 1 cup zucchini,    finely shredded 12 oz chocolate    chips Combine all ingred- ients.  Drop by spoonful onto greased baking sheet, and flatten with the back of a spoon.  Bake at 350 degrees, 10 to 15 minutes. Zucchini Oven Fries with    Crunchy Parmesan Crust 1 tbsp olive oil 1/4 cup fine dried bread    crumbs 1/3 cup grated Parmesan    cheese 1/2 tsp dried rosemary 2 to 3 dashes cayenne    pepper 1/2 tsp salt 1/4 tsp pepper 1 large eggs several summer squash    1/4 inch slices Preheat oven 400 degrees. Lighly grease a heavy baking dish with olive oil and set aside.  In a dish, combine bread crumbs, cheese, and spices.  In another bowl, lightly beat the egg.  Dredge each piece of squash first in the egg then in the bread crumb mixture, coating evenly.  Arrange well spaced in a single layer on the pre- pared baking sheet.  Bake in the oven for 5 to 7 min- utes, then turn the squash over and bake another 5 to 7 minutes, or until crisp and lightly browned. Serve hot or at room temperature.   Zucchini "Stuff" 3 to 4 summer squash,    sliced or diced 1 sleeve soda crackers,    crushed fine 3 eggs Season to taste Stir eggs into squash in bowl.  Add cracker crumbs and stir well.  Lower heat, cover, and steam until done- about 15 minutes.  Season to taste. Zucchini Squares 3 cups grated zucchini,    unpeeled 1 cup Bisquick mix 1/2 cup onion, finely    chopped 1/2 cup grated parmesan 1/2 tsp salt 1/2 tsp oregano, dried dash pepper 1 clove garlic, finely    chopped 1/2 cup vegetable oil 4 eggs, slightly beaten Preheat oven to 350 degrees. Grease 13x9x2 inch pan.  Mix all ingredients thror- oughly.  Pour into pan and spread evenly.  Bake until golden brown, about 45 to 55 minutes.  Cut into pieces, 1 or 2 inches.  Serve warm.  Use as appe- tizer or side dish.