Pizza Pie with Mashed Potatoes
Sure to please your kids. 
Prep: 15 minutes
Cook: 20 minutes
Servings: Serves 4
1 package (12 oz.) fully-cooked ground beef crumbles
2-2/3 cups firmly packaged frozen mashed potatoes
1-1/3 cups milk
1 cup shredded Cheddar cheese, divided
2 cups prepared chunky garden-style pasta sauce

  
Place frozen mashed potatoes and milk in medium microwave-safe bowl. Mix well.
 Microwave, uncovered, on HIGH 3 minutes. Stir. Continue to microwave on HIGH 3 to 5 minutes longer. Using pot holders, carefully remove the bowl from the microwave. Add 1/2 cup of Cheddar cheese to potatoes. Stir to mix well.
 Open ground beef crumbles and place beef and pasta sauce in 9-inch, microwave-safe, deep-dish pie plate. Stir to mix well. Spoon potatoes on top of beef, spreading with spatula to cover the beef mixture evenly. Sprinkle remaining 1/2 cup cheese on top of potatoes.
 Microwave on HIGH 6 minutes. Using potholders, rotate pie plate. Continue to microwave on HIGH 3 to 7 minutes longer until beef mixture is thoroughly heated.
 Using potholders, remove pie plate from microwave.
 
 
 

Annies Viennese  Sandwiches
8 oz. thinly sliced ham
4 oz Swiss cheese, sliced
8 1/2-inch thick slices French or Vienna bread
4 eggs
1/3 cup milk
3 tablespoons butter
For each sandwich, place 2 ounces ham and
1 ounce cheese between 2 slices of bread.
Beat together eggs and milk in medium bowl;
dip sandwiches in egg mixture, turning carefully.
Melt butter in large skillet over medium-low heat;
 grill sandwiches 8-10 minutes; turn and
 continue cooking until cheese is melted and
 both sides are golden.
Serves 4

Pumpkin Peanut Soup - 6 Servings
		Reminiscent of peanut soups made by French settlers to the Louisiana bayou country this luscious pumpkin and peanut soup makes a delightful first course for an elegant meal or is rich enough to stand alongside crusty bread and a crisp salad.

2./Chorizo sausage stuffed chicken
There will be some stuffing that won't fit into the cavity of the chicken. Not to worry. Spoon any extra right into the baking dish and bake during the last 30 minutes or so of cooking time so there isn't any waste.
Ingredients
Makes 4 to 6 servings
1 tablespoon olive oil
1/2 pound ground pork
1/4 pound fresh chorizo sausage, removed from the casing and crumbled
1 cup chopped yellow onions
1/2 cup chopped celery
1/4 cup chopped green bell peppers
Salt and freshly ground black pepper to taste
1 tablespoon chopped garlic
12 slices white sandwich bread
2 cups chicken broth or stock
Pinch of crushed red pepper flakes
1/4 cup chopped fresh parsley leaves
1 large egg
1 roasting chicken (4 to 5 pounds), rinsed with cool water and patted dry
Butcher's twine
1/4 cup water
Preparation
Preheat the oven to 400 degrees F.
Heat the oil in a large skillet over medium heat. Add the pork and chorizo and cook until completely browned, about 3 minutes. Add the onions, celery, and bell peppers, season with salt and black pepper, and cook, stirring, until the vegetables are soft, about 5 minutes. Add the garlic and cook for 1 minute. Remove from the heat.
Put the bread in a large rectangular glass baking dish, and pour in the chicken stock. Soak for 10 to 15 minutes. Remove and squeeze each slice, reserving the stock. In a large mixing bowl, combine the bread and stock with the pork-and-vegetable mixture. Mix well. Season with salt, black pepper, and crushed red pepper flakes. Stir in the parsley. Let cool completely and season again with salt and black pepper. Add the egg and mix well.
Season the chicken generously with salt and black pepper. Stuff the cavity with the sausage mixture. Close the cavity and cross the legs, securing them with butcher's twine. Put the water in the bottom of a roasting pan and place the chicken in the center of the pan. Bake until the chicken browns evenly, about 1 hour. Reduce the heat to 375 degrees F. Continue to bake until it becomes very tender and the juices run clear, about another hour. Let the chicken rest for a few minutes before carving to serve. Serve with the dressing.

3./Rice stuffing
There will be some stuffing that won't fit into the cavity of the chicken. Not to worry. Spoon any extra right into the baking dish and bake during the last 30 minutes or so of cooking time so there isn't any waste.
Ingredients
Makes 8 servings
1 pound chicken gizzards
2 tablespoons vegetable oil
2 tablespoons all-purpose flour
1 pound ground pork
1 cup chopped onions
1/2 cup chopped green bell peppers
1/2 cup chopped celery
4 cups cooked medium-grain white rice
2 teaspoons salt
1/2 teaspoon cayenne
1/2 cup chopped green onions (green part only)
1/4 cup chopped fresh flat-leaf parsley
Preparation
Boil the gizzards in water to cover in a saucepan over medium heat until tender, about 1 hour. Drain, reserving the broth. Finely chop the gizzards in a food processor.
Combine the oil and flour in a large, heavy saucepan over medium heat. Stirring constantly for 8 to 10 minutes, make a dark brown roux, the color of chocolate. Add the ground pork to the roux and cook for 5 to 6 minutes. Add the onions, bell peppers, and celery, and cook, stirring until the vegetables are soft, about 5 to 6 minutes. Add the chopped gizzards. Pour the reserved broth into a 1-cup measure. Add enough water to make a full cup. Add this to the pot. Mix in the cooked rice, stirring to coat evenly and break up any lumps.
Add the salt, cayenne, green onions, and parsley. Mix well. Cook until the rice is warmed through, stirring occasionally. Serve hot.

Brined Turkey and Poblano Chocolate  Mole

Brined Turkey: 
Ingredients
Makes 4 to 6 servings
For the Brine:
2 jalapenos, minced, with their seeds
2 oranges, cut in half
3/4 cup fresh orange juice
1 cup fresh lemon juice
1 cup chopped yellow onions
1 cup light brown sugar
1 cup kosher salt
1/4 cup chopped fresh cilantro leaves
2 tablespoons chopped garlic
1 tablespoon chili powder
1 tablespoon cumin
1 teaspoon dried Mexican oregano, or regular dried oregano
1 turkey breast, about 6-1/2 pounds
1 tablespoon vegetable oil
1 tablespoon Emeril's Original Essence
Preparation
To make the brining liquid, combine the ingredients with 1 gallon of water in a large non-reactive container. Stir to dissolve the sugar and salt.
Put the turkey in a large colander and rinse under cold running water. Pat dry with paper towels. Add the turkey to the brine mixture and cover. Put the bag inside a large container in case it should leak or drip. Refrigerate at least 12 hours, and up to 24 hours. Turn the turkey periodically to ensure that the turkey is evenly marinated. (If you don't have a large non-reactive container, put the turkey breast in a large plastic garbage bag.)
Preheat the oven to 375 degrees F.
Remove the turkey from the brine and put it in a large, heavy roasting pan, breast side up. Pat dry with paper towels. Rub the turkey with the vegetable oil, and sprinkle the outside and the cavity of the turkey with the Essence.
Roast until deep golden brown, and an internal temperature registers 165 degrees F on an instant-read thermometer, about 1 hour and 45 minutes. Remove from the oven and let stand in the roasting pan or on a serving platter for 15 minutes before carving.

For the Poblano Chocolate Mole:
1 pound poblano peppers
1 large yellow onion (about 7 ounces), peeled and halved, root stem remaining
1/2 cup shelled pistachio nuts
1/2 cup pumpkin seeds
1/2 cup shelled pine nuts
1 tablespoon vegetable oil
2 teaspoons chili powder
1 teaspoon minced garlic
1 teaspoon cumin
1 teaspoon ground coriander
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
1 quart canned low-sodium chicken broth
1/2 cup coarsely chopped fresh cilantro leaves
2 ounces semi-sweet chocolate
1/2 cup heavy cream
Preparation
Roast the peppers by placing them on an open gas flame, turning them frequently with tongs until all sides are charred black, 7 to 10 minutes. (Alternately, the peppers can be roasted under a broiler, or on top of a gas or charcoal grill.) Put the peppers in a plastic or paper bag, and cool for about 15 minutes.
Roast the two onion halves over medium heat using the same procedure, about 10 minutes. Remove from the heat and cool.
Peel the peppers, remove the seeds and the stems, and coarsely chop. Remove the stem ends from the onions and coarsely chop. (The chopped peppers and onions will yield about 2 cups.)
Heat the vegetable oil in a medium saucepan over medium-high heat. Add the pistachio nuts, pumpkin seeds, and pine nuts, and brown, stirring occasionally, for 5 minutes. (The nuts will make popping sounds as they cook.)
Add the chopped peppers and onions, the poblanos, chili powder, garlic, cumin, coriander, salt, and black pepper, and cook, stirring constantly, for 1 minute. Add the chicken stock and cilantro, and bring to a boil over high heat. Reduce the heat to medium-low and simmer for 45 minutes. Add the chocolate and stir until dissolved. Add the cream and stir well, and simmer for an additional 15 minutes.
Puree the mole with a hand-held immersion blender, or transfer in batches to a blender and puree on high speed. Serve warm.

Pumpkin bread is baked from a batter like banana bread and resembles banana bread in other ways.
Ye Olde Tried 'N True:
INGREDIENTS:
3 cups flour
2 cups sugar
1 tsp salt
5 teaspoons pumpkin pie spice
1 1/2 tsp baking powder
2 tsp baking soda
3 eggs, beaten
2/3 cups oil
2 cups fresh, cooked and pureed pumpkin OR:
2 cups canned pumpkin
PREPARATION:

Mix all dry ingredients well. In a seperate bowl, mix the rest of the ingredients and add to the dry ingredients, mixing gently. Fill well greased loaf pans about two thirds full and bake at 350 degrees for about one hour. Loaf is done when a toothpick inserted into the center of the loaf, comes out clean. Makes two loaves.

Baked Stuffed Potatoes
Ingredients:
6 baking potatoes
1/4 C. liquid margarine
1 Tbsp. minced onion
1 C. low fat yogurt
paprika to taste
pepper to taste
2 Tbsp. cheese cracker crumbs
Preparation:
Baked the potatoes until tender. Split lengthwise and scoop the potatoes out of the sheels. While still hot, whip the potatoes with the margarine, yogurt and seasonings. Spoon the mixture back into the halved potato shells. Sprinkle the tops with cracker crumbs. Return to the oven and back at 350 degrees for an additional 10 minutes.

Carrot Fritters
 Ingredients
1 teaspoon salt
1 1/2 teaspoons ground cumin
1 1/2 teaspoons ground coriander
1/2 teapsoon ground tumeric
1/2 teaspoon cayenne pepper
150g plain flour
1/2 cup beer
1 egg, whisked
1 cup packed grated carrot
6 spring onions, finely chopped
oil for frying
1 bunch coriander
Method
Mix salt, spices and flour in a bowl. Make a well in the centre and pour in beer, egg, carrot and spring onion. Mix well. Pour 1 cm oil into a heavy based fry pan and fry spoonfuls of mixture until golden on both sides - around 5 minutes. Drain on kitchen paper and serve garnished with coriander and a dipping sauce of garlic, mint and yoghurt.

Easy Macaroni Cheese Serves 4 This favourite childhood dish just got even easier �?and tastier.

Ingredients 1 1/2 cup(s) macaroni pasta 4 chopped stalks celery 4 spring onion, trimmed and sliced 1 cup grated cheddar cheese 200 g diced ham 2-3 tbsps chopped parsley (optional) 410g can Wattie's Bacon and Cheese Potato Bake Sauce dash Lea & Perrins Worcestershire Sauce 1 cup milk 1/2 cup fresh breadcrumbs Method 1. Cook the macaroni in boiling salted water until al dente. Drain and place in a bowl. 2. Stir in the celery, spring onions, 1/2 the grated cheese, ham, parsley, Wattie’s Bacon and Cheese Potato Bake Sauce a dash of Lea & Perrins Worcestershire Sauce and milk. Season with pepper if wished. 3. Turn into an oven-proof dish and sprinkle over the remaining cheese and optional fresh breadcrumbs. 4. Bake at 190oC for 30-35 minutes until hot and golden. Even with no celery , or ham - it is still the most popular dish to be served at home or even restaurants .of course then you would not have all that love that you put into it then would you ?

 

Sweet and Spicy Roasted Pumpkin Seeds

Metric Ingredient Imperial 15 ml butter or margarine, melted 1 tbsp 15 ml sugar 1 tbsp 5 ml ground cinnamon 1 tsp 1 ml salt 1/4 tsp .5 ml cayenne pepper 1/8 tsp 4 dashes hot pepper sauce 4 250 ml pumpkin seeds, rinsed & patted dry 1 cup

In a medium bowl; combine melted butter, sugar, cinnamon, salt, cayenne pepper and hot pepper sauce. Stir in pumpkin seeds until well coated. Place seeds on shallow baking sheet. Bake in preheated 300 F (150 C) oven for 45 to 55 minutes, turning every 10 minutes, until browned and crunchy. Serves 2

 

1/3		cup Butter
1/4		cup water
2		tablespoons orange juice
1		tablespoon stone ground mustard
1		tablespoon honey
1		teaspoon freshly grated orange peel
1/4		teaspoon salt
1/4		teaspoon ground red pepper
2		large (4 cups) orange sweet potatoes or yams, peel, cubed 1-inch
3		small (3 cups) tart cooking apples, cubed 1-inch
1/4		cup chopped pecans