Perfect Mashed Potatoes

by Kent

4 # Potatoes, Peeled and Medium Diced
8 oz Heavy whipping cream, heated
4 oz Milk, heated
4  oz  Butter, melted
Kosher Salt
White Pepper

1. Place the potatoes in a large stock pot
2. Cover potatoes with COLD water
3. Using kosher salt, salt the cold water until the ater is lightly salted like sea water
4. Cook the potatoes until soft over moderate heat until tender in center
5. Drain the potatoes in a colander and return the stock pot to the stove
6. Warm the cream, the milk and the butter in the stock pot
7. In a large bowl, begin to mash the potatoes incorporating the cream and butter mixture as you go
8. Adjust the seasoning with salt and  pepper. Remember that the potatoes are already salted so taste them prior to seasoning initially.

Variation
Butermilk Mashed Potatoes - Subsitued buttermilk for the cream in this recipe for a lower fat, lower caloric version of these potatoes. (Buttermilk is almost fat-free)

Horseradish Mashed Potatoes - Add 2 Tablespoons of grated horseradish to the butter/cream/milk mixture and allow to simmer and then incorporate this mixture into the potatoes for a lightly zested horseradish mashed potato perfect to par with roast beef.

Perfect Thanksgiving Dressing (Stuffing)

by Kent

3/4 Cup Butter
2 Cups Onions, Small Dice
1 Cup Celery, Small Dice
1/4 Cup Fresh Sags, Minces Fine (you may substitute 2 T Rubbed  Dry Sage, But be careful)
1 Gallon Semi-Dry Bread, Medium Dice
1 Q T Turkey Stock (or Chicken Stock)
Salt
Pepper

Instructions

1. Melt butter in large stock pot
2. Add onions and celery and sweat over medium heat til translucent (cooked through)
3. Add sage and sir to combine
4. Place bread in large mixing bowl
5. Combine onion and celery mixture with bread and toss to combine
6. Moisten the bread with the stock until it is damp by not drenched
7. Adjust the seasoning with salt and pepper
8. Bake uncovered in a shallow baking dish until golden brown
9. Do not pack the bread mixture in the baking dish too tightly to avoid steaming the dressing into mush!

Sundried Cranberry Salsa

by Robert

1 1/2 cup diced tomato
3/4 cup diced jicama
1/4 cup diced bell pepper (green or for a sweeter flavor red)
1/4 cup diced red onion
4 Tbs sundried cranberries
2 Tbs chopped fress cilantro
1/4 of one habanero chile finely minced or 1 whole serrano chile finely minced
2 Tbs fresh lime juice
1/4 tsp black pepper
1 tsp salt

Combine ingredients in a bowl and allow the flavors to marry a bit before serving. Keep refrigerated. Sundried Cranberry Salsa is a tasty accompaniement to fowl, pork, and enchiladas -and it's dynamite on salmon. Makes approximately 1 quart. This recipes easily doubles. In fact I usually make 3 quarts at a time.

Warning: Habanero chiles are the hottest chile on the planet! This is why you only need 1/4 of one pepper to make one quart of salsa. Wear gloves and use a plastic cutting board that can be washed in the dishwasher. Don't try washing the board by hand because the vapors from the chile could make you cough.

This recipe comes from El Cocodrillo in Pacific Grove. CA

Granola

by Paula

4 cups oats
2 cups wheat flakes (or six grain cereal from Lehi Roller Mills)
1 cup wheat germ (or ground wheat)
1 cup coconut
1/4 cup sesame seed (opt)
1/2 cup sunflower seeds (opt)
1.2 cup raisins or dates (opt)
1 cup nuts chopped (opt)

In a bowl mix 1 1/4 cups honey or brown sugar (or some of both), 4 Tbl. hot water, 1/4 cup oil, 2 tsp vanilla. Add to dry ingredients and bake 1 hour at 250 in a large flat pan. Stir occasionally.

Jalapeno Jelly

by Ronna

2 1/2 cups finely chopped red bell peppers
1 1/4 cups finely chopped green bell peppers
1/4 cup finely chopped jalapeno peppers
1 cup apple cider vinegar
1 (1.75 ounce) package powdered pectin
5 cups white sugar

Directions:

1. Sterilize 6 (8 ounce) canning jars and lids according to manufacturer's instructions. Heat water in a hot water canner.
2. Place red bell peppers, green bell peppers, and jalapeno peppers in a large saucepan over high heat. Mix in vinegar and fruit pectin. Stirring constantly, bring mixture to a full rolling boil. Quickly stir in sugar. Return to full rolling boil, and boil exactly 1 minute, stirring constantly. Remove from heat, and skim off any foam.
3. Quickly ladle jelly into sterile jars, filling to withing 1/4 ince of the tops. Cover with flat lids, and screw on bands tightly.
4. Place jars in rack, and slowly lower jars into canner. The water should cover the jars completely, and should be hot but not boiling. Bring water to a boil, and process for 5 minutes.
   

Grilled Asparagas

by Janell


1 bunch of asparagas
3 Tbsp olive oil
salt

Place the olive oil and asparagas on a plate and mix until the asparagas is well coated. Then sprinkle with salt. Cook right on the grill turning once for about 3-5 minutes.

Dill dip

by Janell


1 cup mayo (not miracle whip)
1 cup sour cream
1 Tbsp dried dill
1 Tbsp dried chives
1 Tbsp beau monde or celery salt

Mix well. Good chilled.