Vegan Chocolate Cake

By Jen Whetten (Conor Cox's Mom)

Cake:
1 1/4 cups flour
1 cup sugar
1/3 cup unsweetened cocoa powder
1 tsp baking soda
1/2 tsp salt
1 cup warm water
1 tsp vanilla extract
1/3 cup vegetable oil
1 tsp distilled white or apple cider vinegar

Chocolate Glaze:
1/2 cup sugar
4 TB vegan butter spread (or real butter if you're an omni)
2 TB soy milk (or any other milk if you're an omni)
2 TB unsweetened cocoa powder
2 tsp vanilla extract 1 1/4 cups flour
1 cup sugar
1/3 cup unsweetened cocoa powder
1 tsp baking soda
1/2 tsp salt
1 cup warm water
1 tsp vanilla extract
1/3 cup vegetable oil
1 tsp distilled white or apple cider vinegar

1.  Preheat the oven to 350 degrees, then grease an 8 X 8 square pan or dish.
2.  Mix together flour, sugar, cocoa, baking soda, and salt with a whisk, making sure it is really blended together. Add the water, vanilla, oil, and vinegar, and again, mix until it's well blended. Use a spatula to scrape down the sides of the bowl if necessary.
3.  Pour the mixture into the pan and place in oven and bake for about 30 minutes, or until a knife comes out clean. Cool on a rack completely (about 2 hours).
4.  For the glaze, in a small saucepan, bring sugar, butter spread, soy milk, and cocoa to a boil. Stir frequently; then reduce heat to a simmer for 2 minutes, stirring constantly. Remove from heat and stir for another 5 minutes. Don't think you can leave out this step, or the sugar won't dissolve and your glaze with be grainy....and nobody likes grainy glaze, now do they...
5.  Add vanilla, stir, and immediately pour onto cake. Glaze dries quickly, so spread it immediately and add any sprinkles or topping now. Let this cool for 1 hour, if you can wait that long!

Orange Slush

By Lucy Malloy

1 cup milk
1 cup water
1/2 large can orange juice concentrate (about 6 oz.)
1/2 cup sugar
1 tsp vanilla
12-14 ice cubes

Blend all in a blender until ice is chopped.

Sip of Fury

By Ciara Cox

2 TB lime juice
2 tsp habanero hot sauce
½ cup club soda
¾ cup cola
½ cup white rum

1.  Split the lime juice into two glasses.
2.  Add some ice cubes and the juiced lime rinds.
3.  Add the hot sauce and rum and stir to combine.
4.  Stir in the club soda and cola with a few more ice cubes and serve immediately.

Strawberry Pie

By Cyndi Malloy

1 baked pie shell
1 cup sugar
1 cup water
3 TB cornstarch
3 TB strawberry jello mix
2-3 boxes fresh strawberries, washed and hulled
whipped cream for topping

1.  Cook sugar, water and cornstarch until thick; add jello.
2.  Slice some of the berries in half to line the bottom and sides of the pie shell, so they lay flat.  Then add as many whole (or cut up if they are very large) strawberries as needed to fill the crust to a well rounded top.  I like it to be high.  Cover with sauce.  Refrigerate until set.
3.  Top with whipped cream.

Sweet Sugarplums

By Dorothea Malloy

Makes 24 to 30

1 cup blanched almonds
3/4 cup raisins
3/4 cup dried apricots
3/4 cup chopped dates
3/4 cup walnuts
1/4 cup orange juice
sugar, optional

1.  Pulse nuts and fruits in a blender or food processor until they form a coarse meal. 
2.  Add the orange juice and pulse until the mixture sticks together. 
3.  Shape the dough into 1" balls.  Roll in sugar, if desired.
4.  Set each ball in a candy paper liner and store in an airtight container in the refrigerator.

Jessica's Brownies

By Jessica Valenzuela

2 eggs
2/3 cup oil
1 tsp vanilla
1 cup flour
3/4 tsp salt
1/3 cup cocoa
2/3 cup brown sugar
2/3 cup white sugar
1/2 cup chocolate chips
1/2 cup chopped walnuts or pecans (optional)

1.  Preheat oven to 350 degrees. Grease one 9 x 9" square baking pan.
2.  In a large mixing bowl, combine eggs, salt, vanilla, and sugar and beat until sugar is mostly dissolved, about a minute. Don't let the mixture get fluffy. Add oil, flour, and cocoa until combined. Mix in chocolate chips and nuts.
3.  Pour the batter into prepared pan and bake 25 to 30 minutes. 

Strawberry Cheese Blintzes

By Dorothea Malloy

Makes 6 servings

Crepes:

1 cup flour

1 1/2 cups skim milk

1 egg

1/4 tsp salt

Filling:

1 cup cottage cheese

1/2 cup vanilla yogurt

1 cup sliced strawberries

1/4 tsp grated lemon peel

Topping:

vanilla yogurt

cherries or strawberries

1.  Mix crepe ingredients.  Heat a small skillet to medium heat and spray lightly with cooking spray.

2.  Remove pan from heat and pour 2 TB batter in center, turning to spread.  Return to heat and cook until brown on one side only.

3.  Remove crepe to plate and continue until all crepes are done, spraying more cooking spray as needed.

4.  Process cottage cheese in food processor or blender until smooth.  Add yogurt and lemon peel and mix well.  Add strawberries and process just a little more, so most are still in pieces.

5.  Divide filling among crepes, spreading along center of each, and roll up.

6.  Place blintzes in a single layer on a plate, cover with waxed paper, and microwave to warm, or place in a pan and warm in the oven.  

7.  For each serving, place three blintzes on a plate and top with vanilla yogurt and a cherry or strawberry.

Carrot Cake with Nut Icing

By Helen Brandt

Aunt Helen was my mother's sister, and she married my father's brother; that's why her last name is Brandt.  We tried this recipe recently, and everyone loved it.—Dorothea

Cake Ingredients:
2 cups flour
1 tsp. baking powder
1 tsp. baking soda
1 tsp. cinnamon
1/2 tsp. salt
1 1/2 cups vegetable oil
2 cups sugar
4 eggs
2 cups grated carrots

Icing Ingredients:
1/2 cup butter
8 oz cream cheese
1 1/3 cup confectioner's sugar
1 tsp vanilla
1 cup chopped nuts

Directions:
1.  Sift together dry ingredients except sugar.
2.  In another bowl, combine oil and sugar.  Mix well and then add eggs one at a time, beating well after each.  Add dry ingredients, then carrots.  Mix well.
3.  Turn into three greased and floured 8 inch round cake pans, or an angel food cake pan.  Bake in 350 degree oven for 50-60 minutes, or until toothpick comes out clean. Cool.
4. Cream butter and cream cheese.  Beat until light, adding sugar, vanilla, and nuts while beating.
5. Frost cooled cake with icing.

Sweet Apple Quick Bread

By Lucy Malloy

2 cups flour
1 cup sugar
1 tsp baking soda
1/2 tsp baking powder
1 cup apples, peeled and finely chopped
1/2 cup butter, softened
1/2 cup milk
2 TB orange peel, grated
1 TB corn syrup
2 eggs
1/2 cup chopped nuts

1.  Blend all ingredients except nuts.  Beat 3 minutes, then add nuts. 
2.  Pour into greased loaf pan.  Bake at 325 degrees for 50-60 minutes or until toothpick comes out clean.  Remove from pan to cool.

Irish Soda Bread

By Christina Malloy

4 cups of all purpose (or 3 cups whole wheat and 1 cup all purpose) flour
1 teaspoon baking soda
1 teaspoon salt
14 oz of buttermilk

1. Preheat the oven to 425 degrees.  Lightly grease and flour a cake pan.
2. In a large bowl sieve and combine all the dry ingredients.
3. Add the buttermilk to form a sticky dough.  Place on floured surface and lightly knead (too much allows the gas to escape)
4. Shape into a round flat shape in a round cake pan and cut a cross in the top of the dough.
5. Cover the pan with another pan and bake for 30 minutes (this simulates the bastible pot).  Remove cover and bake for an additional 15 minutes.
6. The bottom of the bread will have a hollow sound when tapped to show it is done.
7. Cover the bread in a tea towel and lightly sprinkle water on the cloth to keep the bread moist.

Swiss Pie

By Laurel Malloy

Based on a recipe from a Better Homes and Garden Cookbook.

1 cup onion
3/4 cup sour cream
2 slightly beaten eggs
1/4 tsp salt
12 oz Swiss cheese, cubed
small chunk of meat (optional)
9 in. unbaked pastry shell
dash pepper

1.  Saute onions.
2.  Blend in sour cream, eggs, salt and pepper.  Add the cheese and small chunk of meat, if using. 
3.  Pour mixture into pastry shell. 
4.  Bake 25 minutes at 375 degrees, until a knife inserted off-center comes out clean.

Spanish Rice

By Dorothea Malloy

1 cup uncooked brown rice
1 TB olive oil
1/2 cup chopped onion
2 cloves crushed garlic
2 1/2 cups water
1/2 tsp salt
1 TB chili powder
1 lb ground beef, cooked and drained (optional)

1.  Heat oil over medium heat in a pot that has a tight-fitting cover.  Cook rice and onion until rice is golden and onion is tender.  Add garlic and cook 1 minute longer.
2.  In a separate pot or tea kettle, heat water to boiling.
3.  Add boiling water and remaining ingredients to rice.
4.  Cover and simmer 45 minutes.

Hoppin' John

By Dorothea Malloy

4 cups water
1 tsp salt
2 TB dried minced onion
1 bay leaf
1 tsp dried thyme
1 1/2 cups brown rice, uncooked
1 16 oz can black-eyed peas, drained and rinsed
6 oz cooked ham, cut in 1/2 inch cubes

1.  Bring water to boil.
2.  Add salt, onion, bay leaf, and thyme.
3.  Stir in rice.
4.  Cover and reduce heat to low.
5.  Simmer 35-40 minutes until rice is almost tender.
6.  Stir in black-eyed peas and ham. 
7.  Cover and simmer 8-10 minutes until rice is tender.

Broccoli Cheddar Soup

By Ciara Cox

½ onion chopped
¼ cup butter (divided use)
¼ cup flour
2 cups half and half
2 cups chicken stock
2 bunches broccoli
2 carrots
¼ tsp nutmeg
8 oz shredded sharp cheddar cheese
salt and pepper to taste

1.  Cut carrots into small strips.  Break apart broccoli florets into small pieces.
2.  In a small pan, saute onion in 1TB of butter until transparent. Set aside.
3.  In a large pot, make a roux using remainder of butter and flour. Cook about 5 minutes over medium heat.  Add in half and half slowly, stirring constantly.  Add in chicken stock and simmer for 20 minutes.  Add onion, broccoli, and carrot and bring to a boil. Reduce to a simmer and cook for 25 minutes over low heat.  If you want a smooth soup, at this point puree in a blender and return to heat or use immersion blender.  Add cheese and nutmeg.  Add salt and pepper to taste.

Vegetable Cheese Pie

By Dorothea Malloy

6 Servings

2 cups chopped fresh broccoli, or 1 10 oz package frozen broccoli cuts, thawed and drained
1/2 cup chopped onion, or 2 TB dried minced onion
1/2 cup chopped green pepper (optional)
1 cup shredded cheddar cheese (about 4 oz)
3/4 cup buttermilk, or 3 TB powdered buttermilk and water to make 3/4 cup
1/2 cup whole wheat flour
2 TB wheat germ
2 eggs
1 tsp salt
1/4 tsp pepper
1/2 tsp dried oregano
1/2 tsp dried parsley
1/4 tsp dried thyme
1/2 tsp baking powder
1/2 tsp baking soda

1.  Cook broccoli in salted water until almost tender; drain thoroughly.
2.  Mix broccoli, onion, green pepper and cheese and place in lightly greased 9 1/2" pie plate. 
3.  Beat remaining ingredients until smooth.  Pour over vegetable mixture in pie plate.
4.  Bake in preheated 375 degree oven until golden brown and knife inserted halfway between the center and the edge comes out clean, 30-35 minutes.  Let stand 5 minutes before cutting.

Baked Mac and Cheese with Jalapeno and Bacon Bits

By Ciara Cox

2.5 cups milk
2 bay leaves
1 pound elbow pasta
4 TB (1/2 stick) butter
3 TB flour
1.5 cups grated cheese (sharp Cheddar is great!)
½ cup grated Parmesan
salt and pepper to taste
½ cup or more breadcrumbs (fresh is best!)
bacon (about 6 strips thick cut)
jalapeño - minced

1. Preheat oven to 400°. Bring a large pot of water to boil. Grease a 9x13-inch backing dish with 1 TB of the butter.
2. Cut the bacon into pieces and cook until crispy. Place on paper towel and set aside.
3. In a small saucepan, heat the milk with the bay leaves over medium-low heat. Cook until small bubbles appear on the sides of the pan (approx. 5 minutes). Turn off the heat and set the milk aside.
4. Salt the boiling water and cook the pasta al dente. Drain and rinse the pasta (so it stops cooking) and place pasta in a large bowl.
5. Melt 3 TB of butter in a medium saucepan over medium-low heat until foamy. Add the flour and cook for five minutes, stirring constantly, until the mixture browns. Take the bay leaves out of the milk and add a fourth of the milk to the butter and flour mixture stirring the whole time. Once the mixture becomes smooth, add more milk and stir. Continue adding the milk slowly until it is all added in. The mixture should be thick and smooth.
6. Add the Cheddar (or whichever cheese you choose) and stir together.
7. Pour the sauce over the pasta and add the Parmesan. Mix in the jalapeño and bacon. Season with salt and pepper to taste. Pour the pasta mixture into the 9x13 dish. Top liberally with breadcrumbs and bake until the crumbs turn brown, about 15 minutes. Serve hot and enjoy!!

Shrimp Scampi

By Bill Malloy

2 servings

1/2 lb medium shrimp
2 1/2 TB olive oil
1 tsp lemon juice
freshly ground black pepper to taste
1/2 tsp garlic, or to taste

1/4 tsp dried oregano, crushed

1/4 tsp dried parsley

1 TB Pecorino Romano or Parmesan (more Parmesan can be used as it is less salty)

1.  Drop unpeeled shrimp into boiling water and simmer for just 1 minute.  Remove from heat and drain immediately.  Rinse in cold water.  Remove shells, except tails, and devein.

2.  Mix other ingredients in a bowl and marinate the shelled shrimp at least 30 minutes, up to 1 hour.  Place the shrimp, including the marinade, in a shallow broiler proof baking dish.

3.  Preheat the broiler and broil the shrimp as close to the heat as possible for 2 minutes.  Turn the shrimp over, sprinkle with the cheese, and broil 1 to 2 minutes longer.

Risotto with Scallops

By Bill Malloy

2 servings

2 TB butter
1/4 cup chopped green onions
2/3 cup Arborio rice or medium grain white rice
1 cup dry white wine
1 3/4 cups low-salt chicken stock
1/2 pound bay scallops
1/4 cup freshly grated Parmesan cheese
salt and pepper to taste

1.  Melt butter in heavy medium saucepan over medium heat.  Add onions and saute 1 minute.
2. Add rice; saute 2 minutes.  Add wine; simmer until almost all liquid evaporates.  Add stock; simmer until rice is almost tender, stirring often, about 15 minutes.  Add scallops; simmer until scallops are cooked through and rice is tender but still firm to bite and mixture is creamy, adding more stock if too thick and stirring often, about 5 minutes.
3.  Stir in Parmesan.  Season with salt and pepper.

Shuttlecock Shrimp Curry

By Bill Malloy

Side dishes: best-quality chutney, roasted peanuts, chopped hard-boiled egg, sweet pickle relish, crushed pineapple, flaked coconut, mandarin oranges, chopped scallions, chopped crisp-cooked bacon, chopped olives, raisins, yogurt, and orange marmalade

Makes 4 servings

3 TB unsalted butter
2 cups unpeeled chopped Granny Smith apples
2 cups chopped yellow onions
3 large cloves garlic, pressed
4 tsp curry powder, or more to taste
3 TB flour
1/2 tsp dry mustard
1/2 tsp salt, or more to taste
1/4 tsp paprika
1/4 tsp crumbled dried thyme
1/4 tsp freshly ground black pepper, or more to taste
2 cups homemade chicken stock
1 pound (39 to 40) large peeled cooked shrimp (shrimp cocktail-style shrimp), deveined, tails removed and reserved
1 TB catsup
1/4 cup dry white vermouth
1/2 cup whipping cream
cooked rice

1.  In a wide frying pan, melt the butter over low heat.  Add the apples, onions, and garlic, and cook gently over medium-low heat for a few minutes, until the onions start to become translucent.
2.  Add the curry powder, flour, mustard, salt, paprika, thyme, and pepper, and stir well.  Keeping the heat low, cook and stir occasionally for a few more minutes, while you prepare the stock.
3.  In a large saucepan, combine the stock and shrimp tails.  Bring to a boil, then turn off the heat.  Drain and reserve the stock.  Discard the shells.
4.  Keeping the heat low, add the shrimp-flavored stock to the apple mixture, stirring well.  When all the stock has been added, raise the heat to medium-high, stirring constantly, and add the catsup and vermouth.  Stir and cook until the mixture is thickened.
5.  Lower the heat and add the cream, stirring well, until the mixture has heated through.
6.  Add the shrimp, and stir and cook until the shrimp are heated through but not overcooked.
7.  Serve with the side dishes and rice.  Beer is the traditional beverage.

Egg and Sausage Bake

By Lucy Malloy

Serves 8-10

1 lb sausage

6 eggs

6 slices bread, cubed

1 tsp dry mustard

2 cups milk

1 tsp salt

1 cup grated cheese

1.  Brown sausage and drain.  

2.  Mix eggs, milk, salt and mustard.  Add bread, cheese, and sausage.  Pour into lightly greased 8 x 11-inch glass pan and refrigerate overnight.

3.  Bake 45 minutes at 350 degrees.  Let stand a few minutes.

Sweet Apple Quick Bread

By Lucy Malloy

2 cups flour
1 cup sugar
1 tsp baking soda
1/2 tsp baking powder
1 cup apples, peeled and finely chopped
1/2 cup butter, softened
1/2 cup milk
2 TB orange peel, grated
1 TB corn syrup
2 eggs
1/2 cup chopped nuts

1.  Blend all ingredients except nuts.  Beat 3 minutes, then add nuts. 
2.  Pour into greased loaf pan.  Bake at 325 degrees for 50-60 minutes or until toothpick comes out clean.  Remove from pan to cool.

Oriental Cabbage Salad

By Lucy Malloy

Dressing: 
2-3 TB vinegar
2 TB sugar
1/2 cup vegetable oil
1 pkg Top Ramen chicken flavoring (small foil pkg.)

Salad:
1/2 cup slivered almonds
2 TB sesame seeds
1/2 head cabbage, chopped ( 2 colors)
4 green onions, sliced

1.  Whisk together dressing ingredients 1-2 hours before serving.
2.  Toast almonds and sesame seeds in 325 degree oven until slightly browned, 2-5 minutes. 
3.  In large bowl, mix cabbage and green onion. 
4.  Just before serving, toss cabbage, almonds, sesame seeds and dressing.

Sunday Morning Brunch

By Lucy Malloy

8 slices bread, diced
1 lb sausage, cooked and drained
2 cups shredded cheddar cheese
1 dozen eggs, beaten
1 tsp salt
1 cup milk
1 tsp mustard
1 can cream of mushroom soup

1.  Layer bread, sausage and cheese in lightly greased 9 x 13-inch pan.
2.  Mix eggs with salt, milk, mustard and soup.  Pour on top of bread, sausage and cheese layer.  Refrigerate overnight.
3.  Bake at 350 degrees for 45 minutes.

Skier's Sausage

By Lucy Malloy

Makes 6 servings

1 lb fresh pork sausage links
6 medium cooking apples, cored and each cut into 8 wedges (2 lbs total)
2 TB brown sugar
1 TB lemon juice
1/4 tsp salt
1/8 tsp pepper

1.  Cook sausage over medium heat in a 12-inch skillet about 10 minutes or until no longer pink. 
2.  Drain and discard juices.  Cut sausage links crosswise in half. 
3.  Return sausage lings to the skillet.  Add apple wedges, then sprinkle with brown sugar, lemon juice, salt and pepper. 
4.  Cover and cook over medium-low heat for 10-15 minutes or until apples are just tender, gently stirring once or twice. 

Dirt Cake

By Lucy Malloy

1 (20-oz.) pkg. Oreos, finely crumbled
2 (8-oz.) pkgs. cream cheese, softened
2 cups powdered sugar
16 oz. Cool Whip, thawed
4 cups milk
2 (4-oz.) pkgs. instant chocolate pudding

1.  Mix cream cheese, powdered sugar and Cool Whip together. 
2.  Mix milk and pudding.  When thick, fold into Cool Whip mixture. 
3.  Layer mixture in bowl with Oreo crumbs.  Top with layer of crumbs.  Chill at least 2 hours before serving.

Rocky Road Candy

By Lucy Malloy

1 bag semi-sweet chocolate pieces
1/2 bag colored miniature marshmallows
1/3 cup chopped pecans

1.  Melt chocolate slowly in double boiler or microwave.  Add marshmallows and pecans. 
2.  Scoop onto waxed paper.  Roll into a log. 
3.  Chill 2 hours.  Slice into 1/2-inch pieces.

Whacky Cake

By Lucy Malloy

2 1/4 cups flour
1 1/2 cup sugar
4 1/2 TB cocoa
1 1/2 tsp baking soda
3/4 tsp salt
1 1/2 tsp vanilla
1/2 cup + 1 tsp oil
1 1/2 tsp vinegar

1.  Sift all dry ingredients into a 13 x 9" cake pan.  Make 3 holes.  Pour vinegar in one, vanilla in another, and oil in the third.  Pour 1 1/2 cups water over all.  Stir.
2.  Bake 30 minutes at 325 degrees.

Crunchy Fudge Bars

By Lucy Malloy

1 (12 oz) pkg butterscotch chips
1 (12 oz) pkg chocolate chips
1 cup peanut butter
8 cups Rice Krispies
1 cup powdered sugar
4 TB butter or margarine
2 TB water

1.  Grease a 9x13-inch pan. 
2.  Melt butterscotch chips with peanut butter over low heat until melted.  Remove from heat.
3.  Add Rice Krispies and stir until well coated. 
4.  Press half of mixture into pan.  Chill in refrigerator while preparing fudge.  Set rest of cereal aside.
5.  Combine chocolate chips, sugar, butter and water in saucepan.  Stir over low heat until melted and well blended. 
6.  Spread over chilled Rice Krispies mixture.  Spread remaining cereal over top.  Press gently.  Chill.  Remove from refrigerator 10 minutes before cutting.

Mini Cheesecakes

By Lucy Malloy

1 1/2 cup graham cracker crumbs
1/4 cup sugar
1/4 cup butter
3 (8-oz) pkgs cream cheese, softened
1 (14 oz) can Eagle Brand milk
3 eggs
2 tsp vanilla
1 can pie filling

1.  Combine first 3 ingredients and press in the bottom of lined muffin tins, approximately 1 TB in each. 
2.  Beat cheese until fluffy.  Gradually add milk; mix in eggs and vanilla. 
3.  Spoon into prepared cups.  Bake 20 minutes at 300 degrees.  Cool. 
4.  Top with pie filling.  Chill.

Shrimp Scampi

By Ciara Cox

vegetable oil
kosher salt
3/4 pound linguine
3 tablespoons unsalted butter
2 1/2 tablespoons good olive oil
1 1/2 tablespoons minced garlic (4 cloves)
1 pound large shrimp (about 16 shrimp), peeled and deveined
1/4 teaspoon freshly ground black pepper
1/3 cup chopped fresh parsley leaves
1/2 lemon, zest grated
1/4 cup freshly squeezed lemon juice (2 lemons)
1/4 lemon, thinly sliced in half-rounds
1/8 teaspoon hot red pepper flakes

1.  Bring a large pot of salted water to a boil. Cook the pasta according to directions.
2.  Heat a pan to medium-low heat and add the butter and olive oil. Add in the garlic and cook for 1 minute (careful not to burn it!). Add the shrimp and season with salt and pepper to taste; stir often. Once the shrimp is nice and pink (about 5 minutes), remove from the heat and add the lemon juice, lemon zest, lemon slices, parsley, and red pepper flakes. Toss to Combine.
3.  When the pasta is done, drain and add to the shrimp. Toss together well.  Serve and enjoy!

Sausage and Potato Coddle

By Christina Malloy

1 pound pork sausage (I like to use Johnsonville's Irish O'Garlic Sausages)
1 pound bacon
1 or 2 onions chopped or sliced
3 carrots, chopped (optional)
4 large potatoes, peeled and sliced
salt and ground black pepper to taste
2 TB fresh parsley
2 cups beef or chicken stock
1/2 cup Guinness (could be replaced with water or stock)
1/2 cup heavy cream (could be replaced with water or stock)

1. Preheat oven to 325 degrees.
2. Place the sausages and bacon into a large skillet over medium heat, and cook until the sausages are browned on both sides, about 10 minutes. Slice the sausages, and set the sausage and bacon aside.
3. Place a layer of 1/3 of the onions in a 9 x 13-inch baking dish, followed by a layer of 1/3 of the carrots and sliced potatoes. Arrange 1/3 of sausage and bacon in a layer over the potatoes; sprinkle with salt, pepper, and parsley. Repeat layers twice more.
4. Warm the beef stock in a saucepan over medium heat, and pour in the stout beer and cream. Pour the sauce over the casserole, and let the sauce fill in the spaces in the layers.
5. Bake in the preheated oven until the potatoes and vegetables are tender, about 1 1/2 hours.

Pork Dumplings with Dipping Sauce

By Ciara Cox

1 cup ground pork
¼ cup minced scallion
¼ cup minced carrots, or cabbage
1 tsp minced garlic
1 tsp minced ginger
salt and pepper to taste
1 TB soy sauce
½ tsp sugar (optional)
1 tsp sesame oil
24+ wonton wrappers (can also use egg roll wrappers cut in half)
bowl of water

1.  Combine the first nine ingredients. Place a heaping teaspoon of filling on each wonton wrapper, then fold the wrapper over to form a semi-circle. Seal with a few drops of water. Keep the finished dumplings under a moist towel while you work. (I have found that about two teaspoons fit well in the wrappers. Also, when you are sealing it, try to get some of the air out, but be careful not to rip the wrapper. Try folding/sealing them different ways, I think it’s a lot of fun!)
2.  To steam the dumplings: set up a steamer and steam for about ten minutes. If you do not have a steamer: fit a heatproof plate or rack above 1 inch or so of boiling water in a covered pot. 
3.  For either version: Serve hot and enjoy with this Soy and Sesame Dipping Sauce: mix ¼ cup soy sauce, 1 TB sesame oil, 1.5 tsp rice or other light vinegar, ½ tsp minced garlic, 1 TB minced ginger, and ½ tsp sugar (optional) in a small bowl. If it is too strong, add water a teaspoon at a time until the flavor mellows.

Panko Breaded Salmon

By Ciara Cox

2 servings

2 salmon fillets
1.5 cup Panko breadcrumbs
1 tsp chopped fresh thyme
1 tsp chopped fresh rosemary
about 1 TB butter
1 egg white
about 2 TB both mustard and mayo
salt and pepper

1. Preheat oven to 325° and line a baking sheet with tin foil. Lightly grease the tin foil (or else the salmon will stick) and set aside.
2. Melt the butter in a non-stick pan and add breadcrumbs. Lightly toast the breadcrumbs and add in the thyme and rosemary (it will toast more in the oven as well). Season with salt and pepper and set aside in a small bowl.
3. In a small bowl, mix the mustard and mayo.
4. Place the two salmon fillets on the foil lined baking sheet and season with salt and pepper.
5. Coat the top of the salmon with a generous layer of the mustard-mayo mixture.
6. Add the egg white to the panko breadcrumbs (should be sticking together, add another egg white if necessary) and cover the salmon with the panko.
7. Put in the oven and bake for about 20 minutes, or until the internal temperature is 125°.
8. Enjoy with a side of brussel sprouts, rice or any other sides you want!

One Pan Honey Mustard Chicken with Pomegranate

By Ciara Cox

12 oz chicken breast
1 cup chicken stock
1 pomegranate
10 oz potatoes
5 oz carrots
3 shallots
3-4 slices bacon
2 tsp butter
3 TB mustard
1.5 TB honey
½ tsp garlic powder
1 tsp curry powder
1 tsp chili powder
Salt and pepper to taste
Toppings: Parsley, Mint, Lemon Zest

1. Preheat oven to 400°F.
2. Deseed the pomegranate and set aside. Wash the potatoes and cut into wedges. Peel and quarter the carrots (lengthwise) and shallots.
3. Cut bacon into pieces and cook in a large oven proof pan until crispy. Remove and set aside.
4. Season the chicken breast with the salt and pepper. Heat oil (or use the bacon grease) in the same pan over medium heat and sear the chicken on both sides (about 2 minutes per side). Remove from pan and set aside.
5. Add butter to pan and fry potato wedges for approx. 2–3 min. Add carrots and fry for approx. 2–3 min. more, then add shallots and continue to fry for approx. 1–2 min. Season with salt and pepper to taste
6. In a large bowl, make the marinade: Combine the mustard, honey, garlic powder, curry powder, chili powder, salt and pepper. Add chicken breast and toss to coat.
7. Place marinated chicken breast next to vegetables in the pan. Add chicken stock, then transfer to oven and bake at 400° for approx. 15 min.
8. While chicken is cooking, chop the parsley and mint and zest the lemon.
9. Serve with fried bacon bits, mint, parsley, lemon zest, and pomegranate seeds. Enjoy!

Linguine with Scallops, Sun-Dried Tomatoes, and Pine Nuts

By Bill Malloy

Sweet scallops, intense sun-dried tomatoes, and rich, crunchy pine nuts offer a rather incredible blend of textures and flavors.  Don't cook the scallops too long or they'll toughen.  If you have bay rather than sea scallops, use them whole and saute them, stirring, for no more than two minutes in all.

This is one of our favorites as well as Ryan's and Mary Rose's.  I first made it at Tom's house for his birthday and all of his family liked it.

Serves 4

1/4 cup pine nuts
3/4 pound linguine
6 TB olive oil
1 1/2 pounds sea scallops, or bay scallops (see note)
salt
1/2 cup reconstituted dry-packed sun-dried tomatoes, cut into 1/4 inch pieces
6 cloves garlic, minced
6 TB chopped fresh parsley or 3 TB dried parsley
scant 1/2 tsp dried red-pepper flakes

1.  Heat the oven to 350 degrees.  Toast the pine nuts in the oven until golden brown, about 4 minutes.  (They will burn if roasted too long.)
2.  In a large pot of boiling, salted water, cook the linguine until just done, about 12 minutes.  Drain the pasta.
3.  Meanwhile, heat 1 TB of the oil in a large nonstick frying pan over moderately high heat until very hot.  Season the scallops with 1/8 tsp salt.  Put the sea scallops in the pan and sear until brown on the bottom, 1-2 minutes.  Turn and sear until brown on the other side, 1-2 minutes.  Remove the scallops and cut them into quarters. (See note above for bay scallops.)
4.  In the same pan, heat the remaining 5 TB oil over moderate heat.  Add the tomatoes, garlic, 2 TB of the parsley, the red-pepper flakes, and 1/2 tsp salt.  Cook, stirring, for 1 minute.  Toss with the pasta, scallops, pine nuts, and the remaining 4 TB of parsley.

Kung Pao Shrimp with Cashews

By Bill Malloy

1/4 cup fresh orange juice
3 TB red wine vinegar
1 1/2 TB low sodium soy sauce
1 TB sugar
1 1/2-2 tsp cornstarch
2 TB peanut oil
8 small dried red chilies, 4 halved (Japanese or Oriental type—discard seeds of halved chilies if you want less heat)
1/2 tsp salt
1 small onion, cut into 1-inch pieces
1 1/2 tsp minced fresh ginger
2 large garlic cloves, minced
1 cup celery sliced about 1/8 inch
1 pound shelled and deveined large or medium shrimp
1 cup roasted cashews
1/2 tsp Asian sesame oil

1.  In a bowl, mix the orange juice, vinegar, soy sauce, sugar and cornstarch.
2.  In a wok or 12" skillet, heat the oil over high heat until smoking.  Add the chilies and salt; stir-fry until browned, 45 seconds.  Add the onion, ginger and garlic; stir-fry until fragrant, 15 seconds.  Add the celery and cook until crisp-tender, 30 seconds.  Add the shrimp and stir-fry until nearly cooked through, about 5 minutes.
3.  Stir the sauce, add to the wok and cook until thickened slightly, 30 seconds.  Stir in the cashews and sesame oil; serve.

Frijoles Puercos

By Malu Valenzuela

From Malu's mother, Veneranda's famous recipe. "Pig Beans"—so called because they have so many ingredients.  Well worth the effort if you can find all the ingredients, and you can't get more authentically Mexican!  This recipe is not too spicy and can be varied by increasing or decreasing the amount of chiles and chorizo.

2 lbs dry "mayocabo" beans, or pinto beans
1/2 lb chorizo sausage
1 jar (8 oz) green stuffed olives (without pits)
1/2 lb white cheese ("queso fresco"—a white, somewhat watery cheese that crumbles easily but doesn't melt.)
3 "chiles anchos," a black chili pepper that comes dried in a package (one of the ingredients in "mole" sauce) It's about 5" long and 2-3" wide.

1. Cook beans according to package directions.  (A pressure cooker is faster and doesn't require soaking first.)  Don't add salt to the beans.
2. Wash the chiles and soak them in hot water until saturated.
3. While chiles are soaking, in a large pot, break up chorizo sausage and cook in a little oil.  Be sure sausage is well cooked.
4. Rinse chiles well and remove stems and seeds. (This way they won't be too spicy.)
5. Place chiles, olives, and chorizo in a blender and mix well, adding a little liquid from the beans if necessary.
6. Return mixture to pot. 
7. Drain most (not all) of the liquid from the cooked beans and mash them. (A hand blender works well.)
8. Add mashed beans to the mixture in the pot, stir, and cook over medium high heat.  Gradually add crumbled white cheese, stirring constantly, and bring to a boil.  Boil 10 minutes, stirring frequently.

Easy Pork Ramen

By Ciara Cox

2 servings

2 Pork Chops
kosher salt and freshly-ground black pepper, to season
1 TB unsalted butter
2 tsp sesame oil
2 tsp fresh ginger, minced
3 tsp fresh garlic, minced
3 tbsp soy sauce
2 TB mirin
4 cups no salt vegetable stock, or chicken stock
1 oz dried shitake mushrooms, or 1/2 cup fresh
1–2 tsp sea salt, to taste
2 large eggs
1/2 cup scallions, sliced
2 packs dried ramen noodles (if you can find “fresh” ramen noodles, it is amazing! I have found some at Macey’s)
optional: fresh jalapeño slices, for serving

1.    Cook the pork: Season generously with salt and pepper. Melt the butter in a large skillet over medium heat. Add the pork, and cook until it is golden brown and releases easily from the pan, about 4-5 minutes. Flip over and cook for another 4-5 minutes, until golden. Internal temperature should be 145°. Transfer the pork to a plate and cover until ready to serve.
2.    Make the ramen broth: Heat the sesame oil in a large pot over medium heat. Cook the ginger and garlic until softened. Add the soy sauce and mirin. Cook for another minute. Add the stock, cover, and bring to boil. Remove the lid, and let simmer uncovered for 5 minutes, then add the dried mushrooms. Simmer gently for another 10 minutes, and season with salt, to taste.
3.    While the broth is simmering, make the soft-boiled eggs: Fill a pot with enough water to cover the eggs, and bring to a boil. Gently lower the eggs (still cold from the fridge) into the boiling water and let simmer for 7 minutes (for a slightly-runny yoke) or 8 minutes (for a soft, but set-up yoke).
4.    Meanwhile, fill a large bowl with ice water. When the timer finishes, transfer the eggs to the ice bath to stop the cooking process. When the eggs are cool enough to handle, gently peel them and slice in half lengthwise. Set aside.
5.    Assemble the ramen bowls: Meanwhile, chop the scallions and jalapeño (if using). Slice the pork into thin pieces. Set aside. When the eggs finish cooking, add the ramen noodles to the boiling water. Cook for 2-3 minutes, until soft, then divide the noodles into two large bowls. Add the sliced pork and the ramen broth. Top with the fresh scallions, jalapeño and the soft boiled egg. Serve immediately.

Easy Greek Shrimp

By Ciara Cox

2 TB avocado oil
2 cloves minced garlic
1 15 oz can diced tomatoes (fire-roasted is delicious)
Salt and pepper to taste
Red pepper flakes to taste
1 lb medium shrimp peeled and deveined
½ cup grated parmesan
¾ cup crumbled feta cheese
Fresh parsley for garnish

1.  Preheat the oven to 375 degrees.
2.  Heat the oil over medium heat in a large oven-proof pan. Add the garlic and cook for 30 seconds. Pour the tomatoes in and add salt, pepper, and red pepper flakes. Bring to a simmer and cook for 5 minutes.
3.  Place the shrimp in a single layer on top of the tomatoes and sprinkle the parmesan and ½ cup of the feta cheese on top. Put the pan in the oven and bake for 10 to 15 minutes; the shrimp should be pink and cooked through.
4.  Once finished, take it out of the oven and sprinkle the remaining feta on top. Add some fresh parsley for garnish.
Serve over cauliflower rice or enjoy by itself!

Beef Stew, Provencal Style

By Bill Malloy

Serves 6-8

1 4 oz can portobello mushrooms, drained; reserve liquid
3 to 3 1/2 lbs beef chuck trimmed of fat and cut into 2" cubes
1 tsp salt
1 tsp ground black pepper
4 TB olive oil
5 oz maple cured bacon, chopped, or one piece of salt pork
4 large carrots, peeled and cut into 1" rounds (about 2 cups)
2 medium onions, halved and cut into 1/8 inch thick slices (about 4 cups)
4 medium garlic cloves, sliced thin
2 TB tomato paste
1/3 cup all-purpose flour
1 bottle red wine (Cabernet Sauvignon or Zinfandel)
1 cup chicken stock or canned low sodium chicken broth
1 cup water
2-4 strips zest from 1 orange removed with vegetable peeler, each strip about 3" long, cleaned of white pith and cut lengthwise into thin strips.
1 cup pitted Nicoise olives or Kalamata olives, drained well
3 anchovy fillets, minced (about 1 tsp.)
5 sprigs thyme, tied together with kitchen twine
2 bay leaves
1 can (14 1/2 ounces) whole tomatoes, drained and cut into 1/2 inch dice

1.  Adjust oven rack to lower-middle position; heat oven to 325 degrees.  

2. Dry beef thoroughly with paper towels, then season with salt and pepper.  

3. Heat 2 TB oil in a large heavy-bottomed Dutch oven over medium-high heat until shimmering but not smoking; add half of beef.  Cook without moving pieces until well browned, about 2 minutes on each side, for total of 8 to 10 minutes, reducing heat if fat begins to smoke.  Transfer meat to medium bowl.  Repeat with remaining oil and remaining meat.

4.  Reduce heat to medium and add bacon, carrots, onions, garlic, and tomato paste to now empty pot; cook, stirring occasionally, until light brown, about 2 minutes.  

5. Stir in flour and cook, stirring constantly, about 1 minute.  

6. Slowly add wine, gently scraping pan bottom to loosen browned bits.  

7. Add broth, water, beef, and any juices in bowl.  Increase heat to medium-high and bring to full simmer.  

8. Add mushrooms and their liquid, orange zest, 1/2 cup olives, anchovies, thyme, and bay leaves, distributing evenly and arranging beef so it is completely covered by liquid; cover partially and place in the oven.  

9. Cook until fork inserted in beef meets little resistance (meat should not be falling apart), 2 1/2 to 3 hours.  

10.  Discard salt pork (if using), thyme, and bay leaves.  

11. Add tomatoes and remaining 1/2 cup olives.  Warm over medium-high heat until heated through, about 1 minute.  

12. Cover pot and allow stew to settle, about 5 minutes.  

13. Skim excess fat from the surface of the stew before serving.

Crispy Corn Pone

By Dorothea Malloy

1 cup corn meal
1/2 tsp salt
1 cup boiling water
2 tsp oil

1.  Place cornmeal and salt in a bowl.
2.  Add boiling water and stir to form a stiff dough.
3.  Dip hands in cold water.  Mold dough into 2 flat oval cakes about 1/2 inch thick.
4.  Place on a well-greased shallow baking pan.  Brush with water.
5.  Bake at 450 degrees for 20 minutes. 
6.  Cool and break into pieces.

Cornmeal Mush

By Dorothea Malloy

1 cup cornmeal
1 tsp salt
4 cups water (divided use)

1.  Mix the cornmeal with 1 cup cold water.
2.  Bring 3 cups water to a boil.  Add the cornmeal mixture and salt to the boiling water, gradually, while stirring.
3.  Cook, stirring often, over medium heat for 7 minutes or until thick. 
4.  Serve with butter and honey or maple syrup.

Corn Dodgers

By Dorothea Malloy

1 cup cornmeal
1 TB oil
1/2 tsp salt
1 1/2 cups water

1.  Combine cornmeal, oil, and salt.
2.  Boil water and pour over the cornmeal mixture, stirring to blend.
3.  Drop the batter from a spoon onto an oiled cookie sheet, or dip hands in cold water and shape the batter.
4.  Bake a 400 degrees for about 25 minutes.

Cinnamon Elephant Ears

By Mary Rose Hellerman

1/4 cup butter or margarine
1 cup all-purpose flour
2 tablespoons sugar
1/2 teaspoon baking powder
1/2 teaspoon salt
1/3 cup milk
3 tablespoons sugar
1 teaspoon ground cinnamon
sugar

1. Heat oven to 425º.

2. Grease cookie sheet with shortening.

3. Heat butter until melted; set aside. Stir flour, 2 tablespoons sugar, baking powder and salt in a medium bowl. Stir in milk and 3 tablespoons of the melted margarine until dough forms.

4. Sprinkle a surface lightly with flour; turn dough onto surface. Knead 10 times. Roll dough with a rolling pin or pat with hands into a rectangle, 9 x 5 inches. Brush with remaining melted butter, using a pastry brush; sprinkle with mixture of 3 tablespoons sugar and the cinnamon.

5. Roll dough up tightly, beginning at narrow end. Pinch edge of dough into roll to seal. Cut into 4 equal pieces with sharp knife. Place cut sides up on cookie sheet; pat each into a 6-inch circle. Sprinkle with more sugar.

6. Bake until golden brown, 8 to 10 minutes. Immediately remove from cookie sheet with a spatula. Let cool on wire rack. 

Breakfast Burritos

By Cyndi Malloy

This is my own version of breakfast burritos. They are great for Sunday brunch served with fresh fruit on the side. I started out making them very simply when the kids were young, using just the basic ingredients. As they got older, and liked a greater variety of foods, I began adding more ingredients. I line up all the ingredients in an assembly line, and ask each person what they want in their burrito, making one at a time. I really stuff them and make them BIG! I wrap each burrito in foil, and place it in the waiting warm oven. When all of them are made, out come the warm burritos and we all eat together. Because they are wrapped in foil, they are also great for taking with you on the go. Use your imagination with the ingredients and cater to your own preferences. Most in my family like "The Works!"

This recipe will make approximately 4 large burritos. I would double it for my family when the kids were all home. I generally use about 2 1/2 eggs per burrito.

10 large eggs, scrambled
8-10 pieces bacon, cooked (or substitute sausage)
shredded cheese blend (cheddar/jack or Mexican blend), as much as you want
28 oz bag frozen O'Brien potatoes, cooked per directions on bag
2 ripe avocados, sliced
giant flour tortillas, at least 12 inch diameter

1. Warm tortilla in microwave or on stove top until it is soft and easily bendable without cracking.
2. Lay tortilla on 18" long piece of foil. I start with eggs first, then move down the line of ingredients, layering them. Add avocado last, so it isn't cooked by the hot ingredients.
3. Fold and roll the tortilla burrito style and wrap it in the foil.
4. Place in a slightly warm oven if you are making more than a few burritos. Repeat for each burrito.
Remember, you can customize them. If you plan to leave the burritos in the oven for more than 5-10 minutes, don't add the avocado until after they come out of the oven. Serve with salsa or other hot sauce. Tom and the boys like Cholula sauce on them.

Biscuits and Gravy

By Ciara Cox

For the Biscuits:
2 ¼ cups flour
¾ tsp salt   
1 tsp sugar
4 tsp baking powder
1/3 cup butter, very cold
1 cup milk, very cold

For the Gravy:
1 pound ground sausage
1/2 teaspoon salt
1/2 teaspoon pepper
2-3 tablespoons all-purpose flour
2-3 cups milk

1.  Preheat oven to 450° with a pizza stone in the oven (can also use a baking sheet with parchment paper).  Place flour, salt, sugar and baking powder in bowl and mix together.
2.  Cut butter into small pieces and add to flour mixture. Mix together and use a pastry cutter to make the pieces about the size of a pea. (Can also use a food processor for this step.)
Add the cold milk to the flour and butter. Toss together gently until barely combined.
3.  As soon as the dough holds together, turn it out on a lightly floured counter. Gently "knead" the dough a few strokes until it forms a ball. (Make sure you do not knead it for too long or the butter will get soft. You need cold butter to make the biscuits flaky!)
4.  Roll the dough into a rectangle 1/2-3/4 inch thick, depending on how tall you like your biscuits. Cut into 2 inch circles (I use a glass cup and it works great). Place on pre-heated pizza stone.
5.  Bake at 450° for 8-10 minutes.
6.  For the gravy:  preheat a large pan to medium heat. Add the sausage and break it up into crumbles. While it is cooking, season with salt and pepper. Once the sausage is finished cooking, add the flour and mix to combine.
7.  Slowly add 2 cups of milk while stirring. Bring to a low boil and stir occasionally. If the gravy is too thick, add more milk. (If too thin, add more flour.) Serve over your fresh biscuits and enjoy!