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Sweet and Sour Dressing

from: marthastewart.com

Ingredients
1 large butternut squash, halved and seeded
coarse salt and freshly ground pepper
8 sprigs fresh thyme
1 whole head garlic, unpeeled
1 tablespoon olive oil
2 to 3 cups warm homemade chicken stock or low-sodium canned

Directions
Preheat oven to 425. Line a baking sheet with a silpat baking mat; set aside.
Season squash with salt and pepper and tuck 4 sprigs of thyme into each cavity. Place squash, cut side down, and garlic on the baking sheet. Drizzle garlic with olive oil, and season with salt. Roast until fork-tender about 40 minutes. Remove from oven and let stand until cool enough to handle.

Discard thyme, and scoop the flesh of the squash into a food processor fitted with the steel blade. Peel 4 cloves of garlic, and add to the food processor. Reserve the remaining garlic for another use. Add about 1 cup stock and process until smooth. With machine running, add remaining stock until the soup reaches desired consistency. Transfer to a medium saucepan and heat through. Taste and adjust for seasoning. Serve immediately.

from:

Ingredients
¼ cup olive oil
2 tablespoons tarragon vinegar
1 tablespoons sugar
1 teaspoon Tabasco sauce
½ teaspoon salt

Directions
Whisk all ingredients together or shake them up in a jar.

from:

Ingredients
½ cup pecans, chopped
2 tablespoons salad oil
2 tablespoons brown sugar
1/8 teaspoon Cayenne pepper

Directions
Toss pecans in oil, then add brown sugar and cayenne pepper. Toss together. Toast in a shallow pan at 350 degrees for 8 minutes. Cool and then break up.

from:

Ingredients
1 c cooking oil
¾ c sugar
¼ c vinegar
½ t salt
1/3 c ketchup
2 T Worcestershire sauce
1 med. onion grated

Directions
Combine all ingredients in blender. Blend ‘til thoroughly mixed.
May be stored several days in refrigerator.

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Sugared Pecans

from: marthastewart.com

Ingredients
1 large butternut squash, halved and seeded
coarse salt and freshly ground pepper
8 sprigs fresh thyme
1 whole head garlic, unpeeled
1 tablespoon olive oil
2 to 3 cups warm homemade chicken stock or low-sodium canned

Directions
Preheat oven to 425. Line a baking sheet with a silpat baking mat; set aside.
Season squash with salt and pepper and tuck 4 sprigs of thyme into each cavity. Place squash, cut side down, and garlic on the baking sheet. Drizzle garlic with olive oil, and season with salt. Roast until fork-tender about 40 minutes. Remove from oven and let stand until cool enough to handle.

Discard thyme, and scoop the flesh of the squash into a food processor fitted with the steel blade. Peel 4 cloves of garlic, and add to the food processor. Reserve the remaining garlic for another use. Add about 1 cup stock and process until smooth. With machine running, add remaining stock until the soup reaches desired consistency. Transfer to a medium saucepan and heat through. Taste and adjust for seasoning. Serve immediately.

from:

Ingredients
¼ cup olive oil
2 tablespoons tarragon vinegar
1 tablespoons sugar
1 teaspoon Tabasco sauce
½ teaspoon salt

Directions
Whisk all ingredients together or shake them up in a jar.

from:

Ingredients
½ cup pecans, chopped
2 tablespoons salad oil
2 tablespoons brown sugar
1/8 teaspoon Cayenne pepper

Directions
Toss pecans in oil, then add brown sugar and cayenne pepper. Toss together. Toast in a shallow pan at 350 degrees for 8 minutes. Cool and then break up.

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Tobasco Dressing

from: marthastewart.com

Ingredients
1 large butternut squash, halved and seeded
coarse salt and freshly ground pepper
8 sprigs fresh thyme
1 whole head garlic, unpeeled
1 tablespoon olive oil
2 to 3 cups warm homemade chicken stock or low-sodium canned

Directions
Preheat oven to 425. Line a baking sheet with a silpat baking mat; set aside.
Season squash with salt and pepper and tuck 4 sprigs of thyme into each cavity. Place squash, cut side down, and garlic on the baking sheet. Drizzle garlic with olive oil, and season with salt. Roast until fork-tender about 40 minutes. Remove from oven and let stand until cool enough to handle.

Discard thyme, and scoop the flesh of the squash into a food processor fitted with the steel blade. Peel 4 cloves of garlic, and add to the food processor. Reserve the remaining garlic for another use. Add about 1 cup stock and process until smooth. With machine running, add remaining stock until the soup reaches desired consistency. Transfer to a medium saucepan and heat through. Taste and adjust for seasoning. Serve immediately.

from:

Ingredients
¼ cup olive oil
2 tablespoons tarragon vinegar
1 tablespoons sugar
1 teaspoon Tabasco sauce
½ teaspoon salt

Directions
Whisk all ingredients together or shake them up in a jar.

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Roasted Squash Soup

from: marthastewart.com

Ingredients
1 large butternut squash, halved and seeded
coarse salt and freshly ground pepper
8 sprigs fresh thyme
1 whole head garlic, unpeeled
1 tablespoon olive oil
2 to 3 cups warm homemade chicken stock or low-sodium canned

Directions
Preheat oven to 425. Line a baking sheet with a silpat baking mat; set aside.
Season squash with salt and pepper and tuck 4 sprigs of thyme into each cavity. Place squash, cut side down, and garlic on the baking sheet. Drizzle garlic with olive oil, and season with salt. Roast until fork-tender about 40 minutes. Remove from oven and let stand until cool enough to handle.

Discard thyme, and scoop the flesh of the squash into a food processor fitted with the steel blade. Peel 4 cloves of garlic, and add to the food processor. Reserve the remaining garlic for another use. Add about 1 cup stock and process until smooth. With machine running, add remaining stock until the soup reaches desired consistency. Transfer to a medium saucepan and heat through. Taste and adjust for seasoning. Serve immediately.

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Spinach and Raspberry Salad

from: Jess Nichols

Ingredients
1 bunch spinach
1 package red raspberries
2 kiwi fruit
1/2 cup pine nuts
1 cup raspberry preserves
1/2 cup vinegar

Directions
Clean the spinach and cut off the stems. Remove excess water. Set aside. Clean raspberries and add to spinach. Peel and slice kiwi fruit and add to spinach and raspberries.
For raspberry dressing: In a blender, combine the raspberry preserves and about 1 tsp of the vinegar. Add the vinegar in small amounts until taste and consistency are correct. Toss salad and serve with pine nuts.

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New England Clam Chowder

from: The Williams-Sonoma New England Cookbook

Ingredients
1 pound of uncooked clam meat
1/2 cup water
2 slices thick cut bacon
1 tablespoon unsalted butter
1 large yellow onion, chopped
2 small inner celery stalks with leaves, chopped
1/2 teaspoon fresh thyme or pinch of dried
3/4 lb. red or white boiling potatoes, peeled and cut into 1/2-inch dice
2 cups half and half
1 1/2 – 2 cups milk, or as needed
1 cup chicken broth

Directions
Combine one cup of chicken broth and one cup of water and set aside. In a heavy soup pot over medium heat, fry the bacon until crisp. Transfer to paper towels using a slotted spoon. Add the butter to the bacon drippings and stir in the thyme, onion, and celery. Cook over medium heat until the onion is translucent, about 10 minutes. Do not allow to brown. Add the potatoes and the broth/water mixture and simmer, uncovered, until the potatoes are almost tender.

Add the clams to the soup. Stir in the half and half and enough milk to arrive at a nice consistency. Bring to just below a simmer and heat to serving temperature. Do not allow to boil. Add the bacon and season with salt and pepper.

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Mandarin Salad

from: Paula Kafer

Ingredients
Salad
½ cup sliced almonds
3 tablespoons sugar
½ head iceberg lettuce
½ head romaine lettuce
1 cup chopped celery
2 whole green onions, chopped
1 11-oz can mandarin oranges, drained

Dressing
½ tsp salt
dash of pepper
¼ cup vegetable oil
1 tablespoon chapped parsley
2 tablespoons sugar
2 tablespoons vinegar
dash of Tabasco

Directions
In a small pan over medium heat, cook almonds and sugar, stirring constantly until almonds are coated and sugar dissolved. Watch carefully as they will burn easily. Cool and store in an airtight container. Mix all dressing ingredients and chill. Mix lettuces, celery and onions. Just before serving add almonds and oranges. Toss with the dressing.

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Breakfast Anytime Sandwiches

from: Paula Kafer

Ingredients
2 lbs frozen hashbrowns
½ cup melted butter
½ tsp. Salt
¼ tsp. Pepper
½ cup chopped onions
1 pint sour cream
1 can cream of chicken soup
2 cups grated cheddar
2 cups crushed cornflakes

Directions
Defrost and separate hashbrowns and mix them together with the salt, pepper, sour cream, soup, and cheddar. In a separate bowl, combine cornflakes and butter. Spread hashbrown mixture in a large casserole dish. Cover it evenly with the cornflakes mixture. Bake at 350 for 45 minutes.

from: Martha Stewart Kids Holidays 2002

Ingredients
2 slices bacon
4 large eggs
½ cup milk
½ cup spinach, touch stems discarded, leaves rinsed and finely shredded
1/3 cup grated cheddar cheese, plus more for topping
¼ teaspoon salt
1/8 teaspoon freshly ground pepper
4 English muffins, split and toasted

Directions
In a large, nonstick skillet over medium high heat, cook bacon until browned about 4 minutes per side. Drain slices on paper towels, then crumble. Heat broiler. In a medium bowl, whisk together eggs and milk, then whisk in the remaining ingredients (except muffins and 4 tablespoons cheese).

Heat an ovenproof 10-inch nonstick skillet over medium low heat. Pour in the egg mixture, and cook until bottom is set, about 7 minutes. transfer to broiler and cook until top is set and puffy, about 1 minute. Remove from heat and immediately slide onto a cutting board; let rest 1 minute.

Using a biscuit cutter or inverted glass, cut out four rounds, or cut into four wedges with a knife. Place one portion on the bottom half of each muffin. Transfer to a baking sheet.

Sprinkle remaining cheese over the sandwiches; broil until cheese is melted and bubbling, about 30 seconds. Place top half of muffins on each sandwich and serve immediately.

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Baked Hashbrowns

from: Paula Kafer

Ingredients
2 lbs frozen hashbrowns
½ cup melted butter
½ tsp. Salt
¼ tsp. Pepper
½ cup chopped onions
1 pint sour cream
1 can cream of chicken soup
2 cups grated cheddar
2 cups crushed cornflakes

Directions
Defrost and separate hashbrowns and mix them together with the salt, pepper, sour cream, soup, and cheddar. In a separate bowl, combine cornflakes and butter. Spread hashbrown mixture in a large casserole dish. Cover it evenly with the cornflakes mixture. Bake at 350 for 45 minutes.

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Ham, Egg and Cheese Fondue

from: Paula Kafer

Ingredients
3 cups cubed French Bread
3 cups cubed Ham
½ lb cubed Cheddar Cheese
3 Tbsp flour
3 Tsp dry mustard
3 Tbsp melted butter
4 eggs
3 cups milk

Directions
In a 13 x 9 baking pan, layer bread, ham, and cheese. Mix flour and mustard together and sprinkle the mixture over the layers. Then drizzle with the melted butter. Beat egg and milk together, then pour over remaining ingredients. Cover pan with foil and refrigerate overnight.

Bake approximately 1 hour at 350. It’s done when the knife blade comes out dry.