Pumpkin Pie (actually butternut squash pie)

2 Eggs

1/4 teaspoon Cloves

2 C Pumpkin (I use butternut squash)

3/4 C Sugar

1/2 teaspoon salt

1 teaspoon cinnamon

1/2 teaspoon ginger

1 Can (1 1/2 C) Evaporated Milk

1 Pie Crust

Mix all ingredients (except the crust - duh), pour into crust, bake in a 425 degree oven for about 45 minutes or until knife comes out clean. Top with whipped cream if desired.

I prepared the butternut squash on a different day. Just cut in half, scoop out the seeds, bake in a 350 degree oven for about an hour or so, until the squash is able to be pierced with a fork. I really didn't time that, so it could take longer. I did not cover the squash, just placed them faced down with a bit of water in the pan to help steam. Once the squash is cool enough to handle, scoop out the meat of the squash and mash with a potato masher. Pumpkin from a Can could be used, but it does not have any texture- I think it too much like baby food.

Meatloaf by Grandma Kreger

1 Pound Hamburger

1/2 Pound Sausage

2 C Diced Bread

1 C Milk

1 Egg

1/4 C Diced Onion

1 Tablespoon Sage

1/2 Teaspoon Dried Mustard

1/4 Teaspoon Pepper

Mix all together completely and place in bread pan sprayed with Pam. Cook in 350 degree oven for about 1 hour, 15 minutes.

Topping:

1/4 C Ketchup

2 Tablespoons Mustard

2 Tablespoons Brown Sugar

Pull out the meatloaf, drain the grease off, use spatula to hold meatloaf in pan as you drain, then spread topping, bake for another 10-15 minutes.

The sausage comes in a one pound tube, I usually double this recipe and place 1/2 in a freezer zip-lock bag in the shape of a loaf for a fast food meal.

Sausage, Peppers, Pasta Marinara

This dish was inspired by Olive Garden and one of our local restaurants has a version also. It is very simple and very good! My daughter says my version is better than Pompeii's, so "thank you" Danielle. Mmmmm, I think I'm still hungry, have to go get those left overs.

Ingredients

1 1/2 pound Sweet or Hot Italian Sausage Links (I do 1/2 of each & cut them different, hubby likes it hot, I do not

2 Green or Sweet Peppers of any color, cut into strips

1 Medium Onion sliced into strips

1 Cup Mushrooms - optional

2 Tablespoons of olive oil

3/4 # pasta of your choice

5 Cups Marinara (recipe below)

Parmesan Cheese - freshly grated is best

Marinara Sauce

1 Large Can Diced Tomatoes (28 oz.)

1 Can Tomato Sauce (15 oz.)

1 Tablespoon Chopped Garlic - if I have to measure ?

2 Tablespoons Olive Oil - optional, I leave this out to keep it lighter

1/2 C Fresh Basil - I've used other basil when I had to, but it is worth that trip to the store for the fresh basil, that makes the dish.

Pepper to taste

Bake or pan-fry sausage until fully cooked. Drain, cut sausage in pieces and add veggies with some water, cover to steam veggies while pasta is cooking. The veggies should not get too mushy.

Simmer Marinara Sauce while all other stuff is cooking.

Boil pasta as directed, drain.

Place pasta on plate, with marinara sauce, then add the sausage veggie mix, topped with fresh Parmesan cheese. Simple, yet wonderful.

Cabbage Soup

I first had cabbage soup at Big Boys and fell in love. So here is my version of this hearty and healthy soup.

1 cup V-8 juice

4 stalks celery cut in 2-inch pieces

2 cans (14 ounces each) diced tomatoes

2 cans (14 ounces each) clear beef broth

2 cups water

1 smoked pork hock (3/4 pound) or ham steak in bite-size pieces

1 onion, about the size of a lemon, diced

1/2 head cabbage, diced and cored and outer leaves discarded

2 carrots finely diced

1 envelope onion soup mix

1 teaspoon dry minced parsley

Generous dash pepper and/or ½ teas. red pepper flakes or more

Salt to taste if desired – I do not desire, there is plenty of salt in everything else.

Put V-8 juice and celery into blender and blend on high speed, about half a minute or until minced. Pour into 6-quart kettle and add each remaining ingredient as listed.

Bring to boil.

Cover and reduce to gentle simmer — simmering two hours or until cabbage is tender.

Serves 6.

Recipe may be cut in half or freezes well. Thaw and reheat within six months. I double the recipe so I can freeze a lot and still have left overs. If I am going to the trouble of making something good and homemade, it is really nice to have some of that when I feel lazy instead of heading to McDonalds or the pizza place.

Chicken and Dumplings

In a big pot
Boil about 1 1/2 pounds of chicken on the bone, cover with water, plus a couple inches - this is a great recipe for those legs and thighs that are so cheap.

Remove the chicken from the water (now broth) after 30 minutes or so when it starts falling apart. Let it sit in colander a while until it's cool enough to handle, then de-bone. I use plastic food handling gloves from Sam's cuz I'm a wimp. You could always use canned broth and chicken, but I would not bother, it's not the same. Cut up chicken into bite size pieces, discard the bones and skin. Skim the grease off the broth before adding the chicken back. I put the "somewhat cooled" broth into a large gallon sized zip lock bag, set aside and cool. As the fat rises to the top, the zip lock bag can be held over the large pot, next to the sink. Snip the bottom of the bag while holding it over the pan. As the broth empties out into the pan, the fat layer gets closer to the opening, then transfer into the sink.

Dice an onion

Chop up 2-3 carrots, and add to the pot

2-3 pieces of celery chopped up

1/2 red pepper-optional but adds nice color chopped

1 Tablespoon of chopped garlic

1 Tablespoon of chicken soup base

1 teaspoon black pepper

1 teaspoon thyme

1 teaspoon sage

1 cup red wine

Add all the above ingredients to the soup except the 1 cup of red wine. Add the wine to a nice glass and sip while simmering the soup. Cooking with wine, it's called. Then prepare the dumplings…

Dumplings

Mix in a bowl:
1 1/2 cups whole wheat pastry flour
3/4 tsp sea salt
2 tsp baking powder
3 Tablespoons softened butter

3/4 cup milk

Cut together the first four ingredients. Then lightly stir together with the milk for soft dough!

Drop in 10-12 spoonfuls onto chicken stew.

Cook uncovered 10 minutes. Cover and cook 10 minutes longer. Make sure the soup is simmering, almost boiling. Mine stuck to the bottom of the pan, so there is a fine line not to burn it.

Pork Tenderloin with Roasted Red Peppers and Leeks

This recipe is from the internet, with my changes. It is awesome! The clerk from Meijer wanted to come to dinner after asking me about the leeks. She never showed up :) Tod says the picture does not do the meal justice.

Serve this tender pork with garlic mashed potatoes.

Ingredients

1 garlic clove
1 can tomato sauce
1 teaspoon dried sage
1 teaspoon pepper
2 pounds pork tenderloin, cut crosswise into 8 slices and flattened to about 1-inch
¼ C seasoned dry breadcrumbs
2 tablespoons + extra-virgin olive oil, divided
3 medium leeks, thinly sliced (about 1 1/2 cups) or onion
2/3 cup thinly sliced roasted red peppers (from a jar) or fresh, broiled, then sliced. Make sure the jar is just peppers, no sugar or vinegar- I made that mistake- ugh.

Instructions

In a medium bowl whisk garlic, tomato sauce, sage and pepper. Coat pork with breadcrumbs.

In a large skillet heat, 1 tablespoon of the oil over medium-high heat. Add pork; cook 3 minutes or until golden brown on both sides. Remove to a plate. I had to add more oil as needed to brown the pork.

Add more oil to pan, reduce heat to medium-low; add leeks and cook 2 minutes, stirring occasionally, or until wilted. Return pork to skillet; add red peppers and broth mixture. I also had some left over asparagus I added. Bring to a simmer, reduce heat, and simmer until pork is cooked through and sauce is nice thick consistency. Serves 8.