Betty Richards Spaghetti Sauce

1 med onion
2 large cans tomato sauce
1 can tomato bits
1 large can tomato paste
2 bay leaves
1 teaspoon basil
1 teaspoon oregano
1 teaspoon thyme
1 tablespoon salt
5 teaspoons sugar
1 tablespoon crushed red pepper

Chop and sautee onion until soft.  Add everything else.  Simmer.

French Chicken

2 boneless chicken breasts
5 medium red potatoes
5 cloves pressed garlic
2 teaspoons rosemary
1 tablespoon olive oil

Slice or dice potatoes, slice chicken breasts, and press garlic.  Heat oil in skillet, add chicken, rosemary, and 1/2 of the garlic.  After 2 minutes, add potatoes.  Sautee until browned.

Jalapeno Bean Dip

2 lbs. pinto beans
8 fresh jalapenos
8 cloves garlic
1 tablespoon salt

Wash, sort, and simmer beans.  Peel garlic.  Puree jalapenos and garlic in blender, and add to beans with salt.  Puree beans with hand mixer.

Chicken Noodles

6 chicken thighs
1 onion
8 carrots
4 stalks celery
2-4 tablespoons fresh parsley
3 bay leaves
1 teaspoon thyme
1 tablespoon salt
1/2 teaspoon ground black pepper
1 pound bowtie pasta

Wash and slice carrots and celery.  Chop onion and parsley.  Boil all but pasta for 30 minutes.  Add pasta, simmer for 1 - 2 hours.

Arugula Salad Dressing

1 tsp. honey
1 tsp. dijon mustard
1 tsp. extra-thick balsamic vinegar
2 tbsp. ordinary balsamic vinegar

Chinese Dumpling Sauce

Soy Sauce
Toasted Sesame Oil
Crushed red pepper
Fresh Ginger
Fresh Garlic

Mix all ingredients

Guacamole

Avocados
Scallions
Tomatoes
Cilantro
Jalapenos

CB Spice Muffins

2/3 cup boiling water

1 cup wheat bran

1/2 cup dark molasses

1/2 cup canola oil

3 cups raisins

1 1/2 cups whole wheat flour

1 1/2 teaspoons baking soda

1/2 teaspoon salt

1/2 cup wheat germ

2 large eggs, beaten

1 cup skim milk

1 teaspoon cinnamon

1 teaspoon allspice

1 teaspoon nutmeg

1 teaspoon ground cloves

Heat oven to 350, grease muffin pan.  In bowl, add boiling water, bran, molasses, oil, and raisins.  Stir and set for 5 minutes.  In another bowl, add flour, spices, baking soda, salt, and wheat germ.  In a measuring cup, beat eggs and milk.  Stir flour mixture into bran mixture.  Add milk mixture and stir lightly.  Spoon into muffin pans, bake 20 - 25 minutes, or until tops of muffins are springy.  Let cool for 10 minutes.

Walnut Sauce for Pasta

1 cup walnuts

6 cloves garlic

15 oz. tub part skim ricotta cheese

1 cup lowfat milk

blend, pour over 1 lb. cooked pasta, add Parmigiano Reggiano to taste

Shrimp Etouffe by Paul Prudhomme

1/4 Cup Onion, Chopped
1/4 Cup Celery, Chopped
1/4 Cup Green Bell Peppers, Cored, Seeded & Chopped
7 Tbls Vegetable Oil
3/4 Cup All Purpose Flour
2 Cups Seafood Stock
1/4 Lb Sweet Butter
2 Lb Medium Shrimp, Shelled
1 Cup Green Onions, Chopped Very Fine
1/4 Lb Sweet Butter
1 Cup Seafood stock
4 Cups Cooked Rice, Hot
SEASONING MIX:
2 tsp Salt
2 tsp Cayenne
1 tsp White Pepper
1 tsp Black Pepper
1 tsp Dried Sweet Basil Leaves
1/2 tsp Dried Thyme Leaves

Combine the seasoning mix ingredients in a small bowl. Set aside.

Combine the onions, celery and bell pepper in another bowl. Heat the oil over high heat in a large, heavy (cast iron works best) skillet until it begins to smoke (about 4 minutes). Use a long handled metal whisk to gradually mix in the flour, stirring until smooth. Continue cooking, whisking constantly, until the roue is dark red-brown (3 to 5 minutes). Don't let the roue scorch in the pan or splash on your skin. Remove from the heat.
Immediately stir in the vegetables using a wooden spoon. Add 1 Tablespoon of the seasoning mix. Continue stirring, using the wooden spoon, until cooled (about 5 minutes). Bring the first measure of stock to a boil over high heat in a (2 Qt.) saucepan. Gradually add the roue. Continue whisking until the roue is completely dissolved. Reduce heat to low. Cook until the flour taste is gone (about 2 minutes), whisking constantly. Remove from the heat. Set aside.

Heat the serving plates in a 250 degrees oven. Melt the first measure of butter over medium heat in a (4 Qt.) saucepan. Stir in the shrimp and green onions. Saute for about 1 minute, stirring constantly. Add the second measure of butter, the stock mixture and the second measure of stock. Cook until the butter melts and is mixed into the sauce - shaking the pan gently back and forth while the butter melts - DO NOT STIR(!). Add the remaining seasoning mix. Stir well. Remove from the heat. Serve immediately - mound 1/2 cup of rice on each serving plate. Surround the rice with 3/4 cup of the etouffee.

NOTE: If the sauce starts to separate, add small amounts of stock and shake the pan as before until it recombines.