 Serves 4
3 cups milk 2 to 2½ cups fresh corn kernels 1 medium onion, chopped 2 medium potatoes, cooked and cubed I teaspoon lemon juice ¼ teaspoon chili paste or Tabasco sauce 1 cup light cream, room temperature Salt & freshly ground pepper to taste Garnish options: ¼ cup crumbled bacon ¼ cup shredded basil ¼ cup shredded dill ¼ cup chervil ¼ cup marjoram
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 Makes 2 cups
2 tablespoons unsalted butter 2 tablespoons light vegetable oil 1 teaspoon salt 2 teaspoons brown sugar 4 lbs. onions (Spanish are best if you can find them. Yellow are good.) 2 tablespoons water Freshly ground black pepper
 4 to 8 servings
4 small Honey Bear squash 2 tablespoons extra-virgin olive oil 2 tablespoons melted butter 2 tablespoons honey ¼ teaspoon grated fresh nutmeg 10 small to medium sage leaves, shredded Salt and freshly ground black pepper
 Serves 4
Crust:* 1¼ cups all-purpose flour, plus more for dusting and rolling out ¼ teaspoon salt 8 tablespoons very cold butter, (1 stick), cut into ¼ “ small pieces 2 to 4 tablespoons ice water Caramelized Onions: large Spanish or yellow onions, sliced stem to root in ¼ inch thick 3 tablespoons butter 1 tablespoon good green olive oil 1 tablespoon brown sugar ½ teaspoon salt 1 tablespoon of water Tart: 1 egg, beaten with 1 teaspoon cold water ½ to ¾ cup soft goat cheese, room temperature 2½ teaspoon sea salt ½ teaspoon freshly ground black pepper 2 to 3 lbs heirloom tomatoes, sliced ½ inch thick, if using cherries, halve. 12 large and 24 small fresh basil leaves, whole 9 inch tart pan with removable rim Caramelized Onions:
 Makes approximately 45 pieces
4 -¼ inch thick slices of smoked bacon, cooked crisp and minced 2½ teaspoons smoked paprika ½ teaspoon sea salt Scant ½ teaspoon baking soda 1¼ cups sugar 3 tablespoons maple syrup ¼ cup unsalted butter (½ stick) ⅓ cup cold water, plus a small jar full Candy thermometer 13”X 18” baking pan with lip Parchment paper or silicone baking mat
 16 servings
Ingredients 5 medium Vidalia onions, cut into 8 pieces (about 6.5 cups) 3 tablespoons olive oil, or just enough to sauté 6 large garlic cloves, minced ½ cup dry white wine (careful of choice of sweetness depending on peppers and onions) 9 lbs. red bell peppers, cut into 1“ pieces (about 17.5 cups) 4 cups chicken broth or water Garnish optional: dollop of sour cream or yogurt and chopped fresh chives or other herb Directions
 adapted by Kay Carroll Makes approximately 3 cups
2 cups fresh blueberries, washed ½ to ¾ yellow bell pepper, diced ¼ red onion, diced 1 medium jalapeno, diced ¼ cup freshly shredded cilantro 1 tablespoon good green olive oil Sea salt to taste Juice of 2 medium limes
 Serves 10
10 whole medium beets, scrubbed but untrimmed* (do not pat dry) 1½ tablespoon sea salt, scattered on a paper towel 5 teaspoons olive oil, divided Ten square sheets of foil, approximately 8” X 8”
*Leave about an inch of the stem attached to the root.  Serves: 8
8 ounces plain whole milk Greek yogurt, room temperature ¾ cup confectioner’s sugar 2 tablespoons finely grated lemon zest 2½ cups heavy cream, chilled 1 cup lemon curd, divided 16 graham crackers, divided 1½ cups blueberry jam or all fruit spread ½ cup fresh blueberries, plus 1 cup for serving
ADVANCE PREPARATION: The cake can be made and remain frozen for two days prior to serving. 
1 pint strawberries, washed, hulled and halved 1 cup granulated sugar, divided 1 large egg 1 cup half and half 1 teaspoon vanilla extract 3 cups heavy cream Cheesecloth, optional Additional strawberries for garnish, optional
 Serves 2
2 firm navel oranges 1 large fennel bulb, halved lengthwise, cored, very thinly sliced crosswise ½ cup very thinly sliced red onion 10 large whole lettuce leaves 8-10 large black olives 3 tablespoons extra-virgin olive oil 3 tablespoons fresh orange juice 2 tablespoons minced fennel fronds
 Ardian Gill Serves: 6
3 large bell peppers 3 tablespoons olive oil 2 large onions, sliced 6 large garlic cloves, chopped 3 medium tomatoes, peeled, seeded, sliced ¼ teaspoon cayenne pepper 10 large eggs 7 tablespoons butter 1/3 cup thinly sliced fresh basil 6 ounces thickly sliced ham, cut crosswise into strips Country-style bread slices toasted
 Serves: 4
⅓ cup extra virgin olive oil 4 ounces pancetta, diced ¼ cup Champagne vinegar ¼ cup pure maple syrup ¼ teaspoon salt ¼ teaspoon ground black pepper 1 small head radicchio, shredded 1 (8-ounce) bunch kale, stems discarded, leaves shredded 2 tart-yet-sweet apples, such as Granny Smith or Honeycrisp, sliced into thin matchsticks ¾ cup pecans, pan-toasted if desired
 Kay Carroll adapted from Allrecipes Serves 6
1 lb. Asian noodles or linguini 4 tablespoons soften butter ½ cup low-sodium teriyaki sauce ½ teaspoon fresh ginger, minced 1 bunch fresh scallions, diced 9 to 10 oz, cashew nuts
 Serves: 4
1 lb. fettucine pasta 1 lb. asparagus spears, trimmed, cut into 1½ to 2” inch pieces ¼ cup olive oil or less depending on the moisture needed 1 tablespoon finely grated lemon peel 1 - 5-to 5½ -ounce log soft fresh goat cheese ¼ teaspoon red pepper flakes Salt and pepper to taste
 Serves 4
1 pound dried capellini ½ cup olive oil 2 tablespoons butter 1 tablespoon minced garlic 1 tablespoon grated lemon peel ¼ cup fresh lemon juice ¼ cup chicken broth 2 teaspoon fresh chopped basil ¼ teaspoon sea salt, plus additional for finishing ⅛ teaspoon freshly ground pepper, plus additional for finishing 1 cup baby arugula ½ cup chopped fresh parsley ½ cup freshly grated Parmigiano-Reggiano cheese ½ lemon
Serves 6
STEW 3 tablespoons green olive oil, divided 2 cups sliced shallots 2 large cloves garlic, slightly crushed 2 lbs. mixed mushrooms, cleaned, trimmed and sliced about ½ inch thick (Portobello, Shiitake and Cremini, work well together) 2 cups diced & drained tomatoes, fresh, frozen or canned 1 teaspoon fresh thyme leaves 1 teaspoon fresh sage, shredded ¼ teaspoon red pepper flakes 2 cups vegetable or chicken broth 2 tablespoons tomato paste, plus more if required Salt & pepper to taste ¼ cup shredded parsley POLENTA 1 cup instant polenta 4 cups vegetable or chicken broth (see brand instructions) Salt to taste
 Serves 4
8 to 10 large colorful heirloom carrots (about 1½ pounds), scrubbed 3 small to medium parsnips, scrubbed Kosher salt 1 tablespoon poppy seeds ¼ cup extra-virgin olive oil 2 medium garlic cloves, smashed and peeled 2 star anise pods ¼ cup lemon juice, plus more as needed 1 teaspoon white sugar, plus more as needed ½ cup lightly packed fresh Italian parsley, shredded
 Serves 6 to 7
3 to 4 cups leftover baked or roasted potatoes, cubed 4 to 6 cups chicken or vegetable broth 2 tablespoons olive oil 1 large onion, chopped 3 stalks celery, chopped 3 medium carrots, cut into ¼ inch rounds 2 to 3 cups leftover smokey baked ham, chopped 4 tablespoons shredded cheddar cheese Directions
 Serves: 4 to 6
1 (9-to 11-pound) goose, room temperature 2 medium onions, sliced 5 - 6 cups cored, peeled and sliced pears, (drained canned pears w/o added sugar work well) 8-10 sprigs fresh thyme, divided 1 lemon cut in half Salt & fresh ground pepper ½ cup chicken broth 1½ cups pear jam or jelly 1 cup dry white wine
- Every 25 to 30 minutes, use a baster to remove excess goose fat from the roasting pan. It will prevent your smoke alarms from alarming the neighbors. Set the goose fat aside, it can be rendered and used for many other delicious dishes. - Many food sources say to cook the goose to an internal temperature of 160° to 165°. The last time I did that I had an overdone and too chewy goose. When you remove the goose from the oven it will continue to cook. Goose, like duck, should be a little pink. - Thermal kitchen gloves are the absolute best poultry turners. You get to have your hands directly and firmly on the bird. It doesn’t tear the flesh, or slip and flip the bird flying.  Serves: 12
Crust 9 oz. chocolate wafers, broken 2 tablespoons sugar 4 to 5 tablespoons butter, melted Chocolate Peppermint Filling 12 oz. unsweetened chocolate, roughly chopped or broken 5 tablespoons cold butter, cut into cubes 1½ cup heavy cream 1½ cup sugar 1½ teaspoon peppermint extract Optional Toppings & Garnish Sweetened whipped cream Ice-cream Colored sugar crystals with stencil Crushed red and green candy canes with stencil
 Note: This is a double batch and will easily feed 35-40 people.
Ingredients Olive oil 3 Cups Chopped Onions 12-15 Cloves Garlic, finely chopped 3 Cups Chopped Carrots 3 Cups Chopped Celery 1/2 Head Green Cabbage, cut into coarse chunks 2 28 oz. cans of chopped tomatoes 2 cans stewed tomatoes 2 cans pureed tomatoes ½ can tomato paste 4 containers vegetable broth 3 cups Northern white beans, cooked 4 Tbsp. Worcestershire sauce 4 Tbsp. Basil 2 Tbsp. Oregano 2 Tbsp. ground Thyme 2 Tbsp. dried Rosemary 4 whole Bay Leaves Salt & Pepper to taste 1 to 2 Tbsp. Red Pepper flakes Directions
You can also add meat or shrimp to make the soup a little more robust.  Louisiana firefighter Jeremy Chauvin dedicated the recipe to his brother, Spencer. a local fire chief who died while on the job in 2016. The actual chili recipe comes from Chauvin’s mom, and adds a New Orleans twist to a classic red chili. The ground beef, spices, and tomatoes are combined with a dark roux, made from butter and flour cooked until the mixture goes a deep shade of brown. The roux is mixed with “trinity,” a mix of bell peppers, onions, and celery native to Louisiana, then added into the chili. Recipe declares as prepared below serves 8 people. That is a VERY generous serving! Ingredients: For the chili mixture 2 tablespoons cooking oil 3 pounds ground beef 1 ½ teaspoons salt ½ teaspoon black pepper ½ teaspoon white or cayenne pepper ½ teaspoon turmeric ½ teaspoon curry powder 1 tablespoon chili powder 3 tablespoons steak sauce (or soy sauce) 2 tablespoons Worcestershire sauce 3 ½ cups diced tomatoes 1 cup ketchup 2 cups tomato sauce 1 ½ cups tomato paste 1-2 cups V-8 juice 1 tablespoon apple cider vinegar Hot sauce to taste. For the roux mixture 2 tablespoons butter 1 tablespoon olive oil 2 tablespoons flour 3 stalks celery, diced 2 bell peppers, diced (this used red and yellow jarred roasted peppers) 1 white onion, diced 2 shallots, diced ( this used an additional onion instead) 3 cloves garlic, finely diced Cooking Instructions :1. In Dutch oven over medium-high heat, add 2 tablespoons of oil. Brown ground beef. 2. Drain beef; return to Dutch oven. Add salt, white pepper, black pepper, curry powder, turmeric, chili powder, steak sauce, and Worcestershire sauce. Add diced tomatoes, cover, and cook 15 minutes. 3. In large skillet, melt 2 tablespoons butter. Add 1 tablespoon olive oil. When the butter is foamy, whisk in 2 tablespoons flour until fully incorporated. Continue to whisk until the mixture reaches a dark brown color. 4. Add diced celery, bell peppers, onion, shallots, and garlic. Stir to fully combine. 5. Uncover the chili mixture, and add roux with vegetables. Add ketchup, tomato sauce, tomato paste, V-8 juice and apple cider vinegar. Bring up to a simmer and serve hot. Taste and add hot sauce to taste. 6. Enjoy with cheese, sour cream, chips, on a burger, or any other way you want!  Serves: 8
2 tablespoons olive oil 8 oz. mushrooms, sliced 1 cups carrots, sliced 1 cups celery, sliced ½ cup chopped onions 6 – 8 cups turkey or chicken broth 2 cups cooked wild rice (approximately 1½ cups uncooked) 1½ cups turkey gravy 1½ cups light cream, room temperature 4 cups cubed turkey Salt and pepper to taste 4 tablespoons fresh minced parsley
 Serves 8
Crust: 2 ½ to 3 cups gluten-free gingersnap cookies crumbled medium finely 3 tablespoons brown sugar 6- 8 tablespoons melted unsalted butter Pinch of salt Cheesecake: 1 tablespoon softened unsalted butter 24 oz cream cheese, softened 1 cup brown sugar 1 ½ cups pumpkin puree ½ cup heavy cream ⅓ cup maple syrup 1 tablespoon vanilla extract ¼ teaspoon ground cloves ½ teaspoon ground allspice ¾ teaspoon ground cinnamon 4 large eggs
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