4 cups cooked broccoli or cauliflower, drained

1/4 cup butter

1/3 cup flour

1 cup milk

3 ounces cheddar cheese, cubed

1/2 cup sour cream

2 cups cooked ham, diced

1 cup mushrooms, drained

1) Melt butter and stir in flour. slowly add milk and slow cook until thick.

2) Add the cheese and sour crea, cooking until cheese melts and sauce is smooth.

3) Add ham, mushrooms and cooked vegetables. Bake in casserole at 350F for 40 to 50 minutes.

4 Thick slices bacon, diced

1 head green cabbage, shredded

2 onions, sliced

4 cup chicken stock ( boullion will do, but doesn’t taste as

“right” )

1 turnip, sliced and without the greens

2 cup water

2 carrots, diced

6 sprigs parsley

2 potatoes, cubed ( can leave skin on if desired )

1 bay leaf

1/4 cup parmesan cheese, grated

1) Tie together the parsley and bay leave to make a simple boquet garni.

2) In a 6 quart pot combine everything except salt, pepper and cheese which will be added later. Simmer half covered for 2 hours.

3) Remove parsley bundle; use salt and pepper to flavor to taste. Serve garnished with cheese.

2 avocados, halved, pitted and chunked

1 clove garlic, quartered

2 tablespoons fresh chives, chopped

1 tablespoon fresh cilantro, chopped

1/2 tablespoon fresh tarragon, chopped

1 juice of half a lime

2 tablespoons butter

1/4 cup light cream

1) In a food processor use the chopping blade and puree the avocado, garlic, herbs and lime juice.

2) melt the butter in a good saucepan set over low heat. Stir in the avacado puree mixture and cook over low heat until heated through. Stirr occasionally to make sure it doesn’t lump.

3) Add the cream and heat some more, but make sure not to boil. When it’s heated through add salt to taste and serve.

This works REALLY nice with white corn chips as well as over tacos. Mix in a little salsa for a good spicy jolt.

Also, you can play with the processing time and blades to make it smoother or chunkier so you can add it to your guacamole recipes.

1 Pound brussels sprouts

Fresh beer, enough to cover

1/2 Teaspoon salt

2 Tablespoons butter
1) Trim and wash sprouts; Place in a medium-size saucepan and pour enough beer over them to cover. 

2) Bring to a boil, reduce heat and simmer for 20 minutes or until tender.  Add more beer if needed, as liquid evaporates.

3) Drain; add salt and butter and serve hot.

3 cups Lima beans
3 cups Corn
5 Bell pepper, green
1 quart Onion
1 Head cauliflower, large
2 cup Sugar
3 quart Cider vinegar
1/2 cup Salt
2 tablespoon Celery seed
2 tb Mustard seed
1/2 lb Mustard, dry
1 tb Turmeric
tomato, green
string beans
1) Cut the string beans in pieces; break the cauliflower into flowerets, add the lima beans and corn and cook together about 25 – 30 minutes.

2) Chop the onions, peppers, and tomatoes. Heat the vinegar and when hot, add the sugar, salt and spices which have been mixed together.

3) Drain the water from the cooked vegetables and add to the
hot vinegar. Then add the chopped vegetables and cook about 25
minutes, stirring constantly. Pour into sterilized jars and seal.
   

4 small acorn squash

salt

8 tablespoons butter or margarine

8 tablespoons honey

16 ounces whole-berry cranberry sauce

2 tablespoon cinnamon

2 – 3 tablespoons brown sugar

Nutmeg, ground (optional)

1) Wash and dry squash. Place squash in Microwave Oven and heat, uncovered, 15 minutes or until they feel soft to the touch. Let stand 5 minutes then cut in half and remove seeds.

2) Place squash cut-side-up in a shallow, heat-resistant, non-metallic baking dish. Sprinkle with salt then place 1 tablespoon of butter and 1 table spoon of honey in each half. Heat, uncovered, in Microwave Oven 4 minutes or until butter has melted.

3) In a sautee pan, preferrably one with tall sides, put cranberry sauce and brown sugar. Set on medium heat for about 5 to 8 minutes, stirring to make sure it doesn’t burn. It should be at a low bubble.

4) Turn up heat a little for a faster bubble and add cinnamon and nutmeg if using. Keep at a bubble for about 1 minute, just enough to open up the flavor but not enough to kill it off.

5) With a brush or spoon, spread honey-butter mixture over cut surfaces of squash. Place a spoonful of cranberry sauce in each squash half. Put the filled squash into a warm oven just until nicely browned. Watch that it doesn’t burn, tho.