Ingredients

Directions

1. In a medium to large saucepan combine onions, celery & potatoes. Pour clam juice over vegetables. Add enough water to barely cover vegetables. Bring to boil then reduce heat to medium & simmer until potatoes are tender (approximately 20 minutes).
2. Meanwhile, in a small sauce pan, melt butter. When melted, add flour, blend & cook for 2 minutes. Add half & half & cook, stirring until smooth & creamy. Drain vegetables, reserving liquid. Return vegetables to saucepan. Add clams & sauce mixture. Heat thoroughly (add reserved cooking liquid to make consistency to your taste.

Ingredients

Directions

1. Hard boil the eggs. When done, set aside to cool. This can be done ahead of time.
2. Lightly wash the unpeeled potatoes to remove any loose dirt. Place the potatoes in a clean plastic grocery bag. Loosely tie the bag once & cut a small slit in the bag about half way down. Cook the potatoes in the microwave for 15 minutes on high. When you think they’re done, stick a fork in and it should slide out easily and smoothly when done.
3. When the potatoes are done remove them from the bag carefully as they’ll be hot. Using a sharp knife, peel the loose skin from the potatoes. Cut up or dice the potatoes & place in a suitably sized bow.
4. Peel the hard boiled eggs & dice them finely. Add to the potatoes. Add salt & black pepper to taste. Add pickles, parsley, & enough mayonnaise to mix together with your preferred taste and moistness. Cover with plastic
   

1. Mix together the chicken, celery, grapes, salt, & pecans.
2. Separately, mix together the Pace, honey, mayonnaise, & green onions.
3. Combine both mixes together.

1. To prepare sauce, in a large skillet combine 3 tbsp canola oil & flour little by little & mix to create a roux.  Stir in flour to absorb the oil.  Slowly whisk in the milk, & add Parmesan cheese & cheddar cheese.  Stir in the egg to thicken the sauce, but do not allow to boil.  Season with pepper, paprika, & Old Bay seasoning & remove from heat.
2. In a separate skillet, heat 2 tbsp canola oil.  Saute mushrooms in the oil until soft.
3. In the same skillet, saute the asparagus.
4. Preheat the oven broiler.  For each serving, put 2 slices of toast on a broiler-safe dish.  Cover toast with layer of slices of turkey/pork roast & mushrooms.  Smother each serving with sauce.
5. Place dish in broiler until the top of the sauce in speckled brown & bubbly.  Remove from broiler, add tomatoes, & cross cross 4 stalks of asparagus (per serving) over top, & serve.
6.  For each serving, slice up half an avocado & add as garnish.

Chef’s Note: The Kentucky Hot Brown retains a special place in my heart, as I was born in Kentucky.  Of course, I had to add in more of a California flavor (and a dash of my Maryland side too) to make it healthier.

1. Thaw pizza dough according to directions on package.  Roll out dough to about 14-16″ square (if you can only get one side squared, then have that away from you).
2. Beat one egg & add Italian seasoning to taste.  Brush top of rolled dough.
3. Layer the deli selections meat, then cheese, then meat, etc.  You can overlap the layer closest to you, but you want to leave an inch or so on the right & left, & 2″ at the edge farthest from you.
4. The peppers are optional.  If you are adding them, liberally spread a layer just above or below the middle layer of cheese.
5. Roll or fold the layers of food away from you.
6. Brush on egg mixture on the exposed dough as you go.
7. Fold the last bit towards you over the roll of food; fold the loose dough at the sides in to the center.  Coat with egg & flip onto a baking sheet lined with parchment paper.
8. Coat all remaining surfaces, even if you slop some on the paper.
9. Cut 3 or 4 slices into the top of the loaf about half way deep.
10. Bake at 350°F for about 45 minutes or until the dough is browned & cheese is bubbling out of the slices.
11. Let the dish rest a few minutes before serving.  Slide into 1″ wide slices to serve.

Chef’s Note: Pizza dough is often sold as 2-1 lb. balls of dough, so you might as well make 2. In step 6, I prefer to fold about 3 times, leaving the top edge of dough that you don’t layer exposed.  You can freeze the leftovers and reheat it later.

1. Dice breasts & prepare to brown in a large skillet.
2. As you get started, add butter as specified on rice box & prepare as if there was no chicken.
3. Chop & add broccoli before the boil off step for the rice & cover as per directions on the box.

1. In a medium bowl, blend flour, Hollandaise sauce mix, & dry mustard with two cups of half and half.
2. Melt butter over medium heat in a 4 qt. saucepan.  Slowly add above mixture to melted butter, stirring constantly to ensure smooth consistency.
3. As the mixture begins to thicken, add remaining half and half, Old Bay seasoning, celery seeds, & whipping cream.  Heat to simmer, stirring constantly.
4. Reduce heat to low, add crab meat & sherry.  Stir gently until heated through & serve.
5. Top each bowl with freshly ground pepper to taste.

Note: Submitted to The Crab Place by Phoebe Ferguson of Crisfield, MD.

1. Brown the ground turkey with ½ the onion, ½ the garlic (2 cloves), & 1 tbsp chili powder.  Set aside.
2. In a large skillet over medium heat, combine remainder of onion, garlic, & tomato paste. Cover & cook for 5 minutes.
3. Stir in butter until melted. Stir in flour, oregano, cumin, red pepper, chilli powder, tomatoes, beef, & Jack Daniels. Cook uncovered for 8 minutes, stirring occasionally.
4. Stir in the beans & cook for another 4 minutes, stirring occasionally. Salt, pepper, & other spices to taste.
5. Simmer covered at low heat until serving time.

Submitted by gotMEwrong
Serves 6-8

Cut squash into 1″ chunks.  In a large pot, melt butter.  Add onion & cook until translucent, about 8 minutes.  Add squash & stock.  Bring to a simmer & cook until squash is tender.

Remove squash chunks with a slotted spoon & place in a blender & puree.  Return blended squash to the pot.  Stir & season with salt & pepper.  Serve.

1. Combine meat, rice, egg, parsley, onion, salt, pepper, & ¼ c. tomato soup.
2. Mix thoroughly & shape in about 20 small balls & place in a skillet.
3. Mix remaining soup, water, & sauce; pour over meatballs.
4. Bring to a boil & reduce heat. Cover and simmer for 40 minutes, stirring often.