Ingredients:

• 1 head broccoli, chopped
• 1/2 onion, finely chopped
• 4 medium mushrooms, chopped
• 2 tablespoons butter
• 1 cup milk
• 1 tablespoon cornstarch
• 2 tablespoons water
• 1 chicken breast, thawed and cut into cubes

Directions:

1. Steam or boil broccoli
2. Place cubed chicken and broccoli into a greased casserole dish.
3. Saute onions, mushrooms and butter in a sauce pan over medium heat.
4. Add milk  to the saucepan.
5. Mix cornstarch and water together in a small container.
6. Before milk begins to boil turn heat down to a low setting and add  the cornstarch mixture.
7. Whisk sauce together until sauce is thick and smooth.
8. Pour sauce over the chicken and broccoli.
9. Bake in a 350 F oven for 1 hour or until chicken is fully cooked.

We like this served over rice.

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Ingredients:

• 1 cup sugar
• 1 cup water
• 4 cups fresh cranberries

Directions:

1. Wash cranberries and remove any stems that may still be on them.
2. In a saucepan bring sugar and water to a boil.
3. Add cranberries and return to a boil.
4. Turn heat to a low setting and simmer for 15 minutes with a lid on the saucepan.
5. Remove the saucepan from heat and allow to cool to room temperature.
6. Refrigerate for at least 3 hours before serving.

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• 1/2 pound dry pinto beans, sorted and rinsed
• 2 tablespoons cooking oil (plus additional oil for brushing tortillas.
• 12 corn tortillas
• 1 small head of lettuce, chopped
• 2 small tomatoes, chopped
• 1/2 cup cheddar cheese, shredded
• 1/2 cup Monterey Jack cheese, shredded

Directions:

1. Cook pinto beans.
2. Fry beans in 2 tablespoons of oil until they are tender and browned.
3. Place tortillas on a baking sheet. Brush lightly with oil and bake until crisp – about 10 minutes.
4. Spread beans on tortillas and sprinkle lettuce, tomatoes and cheese on top.

Servings: 6

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Ingredients:

• Water
• Sugar
• 1 cup lemon juice
• Grated lemon rind of two lemons

Directions:

1. Over medium heat dissolve sugar in water.
2. Add the lemon juice and rinds.
3. Freeze in ice cube trays for a 2-4 hours.
4. Serve over fresh fruit.

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Ingredients:

1. 1/2 cup milk
2. 6 tablespoons sugar
3. 2 egg yolks
4. 6 ounces bittersweet chocolate, finely chopped, plus shaved chocolate, for serving
5. 1/2 teaspoon salt
6. 4 tablespoons unsalted butter, softened
7. 1 cup heavy cream
8. 1 teaspoon ground cinnamon

Directions:

1. In a small saucepan, combine the milk and 4 tablespoons of the sugar and heat until sugar is dissolved.
2. Place the egg yolk in a bowl and slowly whisk in the hot milk mixture from the saucepan.
3. Return the mixture to the saucepan and cook over moderate heat.  Whisk constantly, until mixture thickens. This only takes a few minutes.
4. Turn off the heat. Add chocolate and salt. Whisk until smooth.
5. Add the butter and whisk again.
6. Pour the custard into  4 cups or bowls and refrigerate for about 10 minutes.
7. While custard is refrigerating, beat the heavy cream with the cinnamon and 2 tablespoon of sugar until a soft peak forms. Dollop the cream on the custards.
8. Decorate with chocolate shavings, extra cinnamon or raspberries if you like.

Serves 4.

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• 1 cup milk
• 1 teaspoon ground dry mustard
• 1/2 clove garlic, peeled and crushed
• 1-1/2 teaspoons corn flour
• 3 cups shredded Cheddar cheese

Directions:

1. Over low heat, mix together milk, mustard, garlic and flour in a In a medium saucepan.
   
2. Heat until almost boiling.
   
3. Gradually stir in the cheese. Continue heating until all the cheese has melted.
   
4. Keep the mixture warm and melted in  the saucepan or a fondue dish.

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Ingredients:

• 4 cups roasted peanuts (for unroasted peanuts, roasting instructions are below)
• 4 teaspoons honey
• 2 teaspoon salt

*Roasting Peanuts*

1. Preheat oven to 350 F.
2. Remove from shells if needed, and spread peanuts across  a baking pan.
3. Bake for 15 minutes. Cool before using the peanuts to make peanut butter.

Peanut Butter instructions:

1. Put 2 cups of roasted peanuts in blender.
2. Add 2 teaspoons of honey.
3. Blend peanuts for 2-4 minutes to a clumpy appearance.
4. Add the rest of the peanuts and honey into the blender.
5. Blend to desired consistency. 
6. Add the salt and mix for another minute.

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Ingredients:

• 1/2 cup warm water
• 1 small onion sliced into rings
• 2 tablespoons butter
• 3 medium mushrooms chopped
• 2 cups milk
• 3 tablespoons corn flour
• seasonings: Salt, pepper, garlic, parsley and oregano
• 3 cups green beans
• 1/4 cup flour
• 2 tbs cooking oil

Directions:

1. Soak onion rings in warm water, set aside.
2. In a sauce pan over medium heat melt the butter, add mushrooms.
3. Saute mushrooms until soft.
4. Add milk, bring to boil then move heat setting to low.
5. Add flour and whisk until you have a creamy consistency.
6. While whisking add your desired amount of seasonings.
7. In a casserole dish add your green beans then the mushroom sauce. Mix together.
8. Dip onions into corn flour, coat and fry in a little cooking oil.
9. In a 350 degree Ferinheit oven bake casserole for 30 minutes.
10. Add onions to the casserole during the last 10 minutes of baking.

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