2 T butter
 3 cloves garlic, chopped
 1 onion, chopped
 2 cups fresh chopped spinach
 2 cups fresh mushrooms, diced
 1 (6 ounce) package feta, crumbled
 1 (8 ounce) package shredded Cheddar cheese
 2 (9 inch) unbaked deep dish     pie crusts

1 pkg. diced ham
 8 eggs, beaten 

Season with pinch of oregano, basil, paprika
 
Directions

1. Preheat oven to 375 degrees F (190 degrees C).
2. In a medium skillet, melt butter over medium heat. Saute garlic and onion in butter until lightly browned, about 7 minutes. Stir in spinach, mushrooms, feta and 1/2 cup Cheddar cheese. Season with salt and pepper. Spoon mixture into pie crust.
3. In a medium bowl, whisk together eggs. Season with salt and pepper. Pour into the pastry shell, allowing egg mixture to thoroughly combine with spinach mixture.
4. Cover loosely with tin foil. Bake in preheated oven for 15 minutes. Sprinkle top with remaining Cheddar cheese, and bake an additional 35 to 40 minutes, until set in center. Allow to stand 10 minutes before serving.

 Prep time:  1 hour 15 mins Total time:  1 hour 15 mins Serves: 4-6 Cooked spaghetti squash has a surprisingly similar texture to hash browns, and blends seamlessly into this simple hash-brown-like casserole. Combined with sauteed onions, creamy yogurt, and a bit of raw goat cheddar, this creamy dish is classic comfort food, without leaving you uncomfortable later.Ingredients

• 1 medium spaghetti squash
• 1 tablespoon butter
• ½ yellow onion, chopped
• 1 garlic clove, minced
• 1 cup plain goat’s milk yogurt, or greek yogurt
• 3 oz. raw goat cheddar, shredded and divided
• 1 teaspoon sea salt, or to taste
• black pepper, to taste

Instructions

1. Preheat the oven to 400F and line a baking sheet with a Silpat or parchment paper. Cut the spaghetti squash in half, and remove the seeds. Place the squash halves cut-side-down on the baking sheet, and cook for 35-45 minutes, or until a fork can easily pierce the outer shell.
2. Once you have removed the cooked squash from the oven, melt the butter in a skillet over medium-high heat and saute the chopped onion and garlic until tender and slightly golden, about 5 minutes.
3. Transfer the cooked onion and garlic to a large mixing bowl, and combine with the yogurt and 2 oz. of shredded goat cheddar, and season with salt and pepper. When the spaghetti squash is cool enough to handle, use a fork to scrape the noodle-like strands into the bowl, and mix well.
4. Transfer the mixture to a 2.5-quart casserole dish, and smooth the top with a spatula. Sprinkle the remaining ounce of goat cheddar over the top, and return to the oven to bake for 30 minutes at 400F.
5. The casserole is ready when the top is a light golden brown, which makes for a crunchy crust! Serve immediately.

Tomato, Beef and Vegetable Soup with V8 
2 tablespoons oil
1 pound beef stew meat 
1 large onion, diced
3-4 cloves garlic, minced
2 quarts stewed tomatoes
1 large can of Spiced V8 Juice
4 medium carrots,  diced
2 celery ribs,dliced
6-8 portabello mushrooms, diced
2 cups fresh broccoli chopped
2 cups fresh cauliflower chopped
2 T barley
salt & pepper (to taste)
 1 teaspoon dried basil
 1 teaspoon dried thyme
 2 teaspoon dried oregano
1. Heat oil in a large pot. Add the beef and brown on all sides.
2. Add the onion and garlic, and sauté until golden.
3. Add all of the remaining ingredients except for the corn and the kale.
4. Simmer gently, with the lid partially open, for 2- 2 ½ hours until the beef is tender.

Some more things you can add or substitute:  Corn, kale, potatoes, okra, brussel sprouts, cabbage, beans, peas, spinach... it all depends on your taste.

This recipe simmers for a long time, enabling the flavors to combine and compliment each other.

From www.hub911.com

Sherry Wood

www.essentialnow.com

Ingredients

• 2 tablespoons dark brown sugar
• 1/2 cup cider vinegar (or white distilled)
• 2 tablespoons Worcestershire sauce
• 1 tablespoon prepared yellow mustard
• 2 tablespoons honey
• 2 cups tomato ketchup
• 2 tablespoons 14-spice dry rub mix (for recipe, go to www.TheYummyLife.com/recipes/69)
• FOR VARIATIONS*:
• Cayenne pepper
• Liquid Smoke
• Garlic
  

Directions: Combine all ingredients in large saucepan. Stir well. Over medium heat, bring to boil; reduce heat and simmer uncovered for 60 minutes. Stir occasionally as it cooks. Store in refrigerator. This recipe keeps for several weeks!

*VARIATIONS:
--Sweet and Tangy. Use the original recipe described above.
--Smoky. Add 1/2 teaspoon liquid smoke per 1 cup of sauce.
--Spicy. Add 1/4 to 1 teaspoon ground cayenne pepper per 1 cup of sauce (according to how much heat you want).


--Sherry's  favorite combo - very spicy with a hint of smoke. For each 1 cup of sauce, add 1 teaspoon cayenne and 1/4 teaspoon liquid smoke. I also add the 'Smoky' and a bit of cayenne to this, and garlic!

CAN IT: This recipe is suitable for canning as long as you don't decrease the ratio of vinegar to other ingredients. Ladle hot sauce into hot jars leaving 1/4" head space. Process half and full pints for 20 minutes in boiling water canner.

This recipe has been adapted from Melanie and the pic is from her too.

Easy, cheap & healthy meal for a cold night.


1 lb dried great northern beans (mixed if desired) or 1 lb other dried beans (mixed if desired)
3 garlic cloves, peeled and sliced
1 large sweet onion, chopped coarsely

Carrots (to your taste, I use about 2 cups)

Celery (to your taste, I use about 1 cup)
1/2 teaspoon black pepper
1 tablespoon chopped parsley
1/4 teaspoon ground cloves
1 lb smoked ham or 1 lb ham hock
6 cups beef broth (using ham boullion will make it very salty), you can also use

Directions:

1 Sort beans and soak in enough water to cover overnight.
rinse and drain the beans before placing them in the crock pot.

6 Put the rinsed beans, garlic, onion, salt, pepper, parsley, cloves, ham (chopped into large chunks) or ham hocks into the crock pot (or on stove) along with 6 cups broth.

7 Cover and cook on low for about 8 hours in crock, or stove on low for 3-4 hours, or until beans are tender and creamy.

8 Skim any excess fat, if necessary, before serving.

 

Roasted cauliflower? Been there, done that. But roasting a whole head of cauliflower? Now we’ve got your attention. This recipe has you slathering cauliflower in a spicy yogurt marinade and roasting it at a high temperature. The result is an amazingly delicious dish that’s as dramatic in presentation as it is easy in preparation. Serve it with a big green salad (we suggest lime juice and olive oil for the dressing) for an easy weeknight supper or your next “the vegetarians are coming to dinner” party.

Spicy Whole Roasted Cauliflower A PureWow Original Recipe

• Makes 6 servings
• Start to Finish: 1 hour

Ingredients




1 tablespoon vegetable oil  (I'll use olive) 

1 head cauliflower

1½ cups plain Greek yogurt

1 lime, zested and juiced

2 tablespoons chile powder

1 tablespoon cumin

1 tablespoon garlic powder

1 teaspoon curry powder

2 teaspoons kosher salt

1 teaspoon black pepper



Directions 1. Preheat the oven to 400° and lightly grease a small baking sheet with vegetable oil. Set aside.

2. Trim the base of the cauliflower to remove any green leaves and the woody stem.

3. In a medium bowl, combine the yogurt with the lime zest and juice, chile powder, cumin, garlic powder, curry powder, salt and pepper.

4. Dunk the cauliflower into the bowl and use a brush or your hands to smear the marinade evenly over its surface. (Excess marinade can be stored in the refrigerator in an airtight container for up to three days and used with meat, fish or other veggies.)

5. Place the cauliflower on the prepared baking sheet and roast until the surface is dry and lightly browned, 30 to 40 minutes. The marinade will make a crust on the surface of the cauliflower.

6. Let the cauliflower cool for 10 minutes before cutting it into wedges and serving alongside a big green salad.

Finishing Touches...  It's the details that count! Try these tips

• A recipe this good (and simple) is just begging for variations. Try using orange juice and zest instead of lime, or 2 tablespoons fresh chopped rosemary instead of the chile and curry powders.
  
  
• Leftover cauliflower? Slice it into smaller pieces and wrap them in prosciutto--you won’t be sorry.
  
  

Broccoli Tater Tot Casserole
Ingredients

24 oz. frozen broccoli cuts
1 cup leftover ham, chicken, pork or beef, optional
1 cup cheddar french fried onions, optional
32 oz. bag frozen tater tots, you may not use them all
10 oz. can cream of broccoli soup
10 oz. can cream of potato soup
1/2  cup milk, or a little more if needed
salt and pepper to taste
1/4 to 1 cup cheddar cheese, finely grated

Directions

Preheat oven to 350 degrees F.  Grease 8x8 or 9x9 pan.  In a small bowl, mix 1/4 cup milk with cream of broccoli soup.  Toss half bag of frozen broccoli cuts in soup.  Layer on the bottom of the pan.  Top with remaining broccoli cuts.  Sprinkle on cheddar french fried onions if using.  Mix cream of potato soup with 1/4 cup milk, an additional 2 Tablespoons if needed, to make enough to cover broccoli..  Spread on top of broccoli.  Top with 1/2 bag frozen tater tots.  Cook 50 to 60 minutes until bubble and tater tots are done.  You can add finely grated cheese and return to oven 1 to 3 minutes, if desired.

Enjoy!

The Oxford English Dictionary traces the word to the middle of the 18th century when, in 1758, Hannah Glasse described how "to make Paco-Lilla, or India Pickle"  The more familiar form of the word appears a decade later in a book for housekeepers in a section on how "to make Indian pickle, or Piccalillo". The spelling "piccalilli" can be seen in an advertisement in a 1799 edition of The Times.

In the Northeastern United States, commercial piccalillis are based on diced sweet peppers, either red or green. This style is somewhat similar to sweet pepper relish, with the piccalilli being distinguished by having a darker red or green color and like British piccalilli, the chunks are larger and it is tangier and slightly less sweeter. It is a popular topping on such foods as hamburgers and hot dogs. Traditional, British-style yellow piccalilli is also available.

In the Midwestern United States, commercial piccalillis are based on finely chopped gherkins; bright green and on the sweet side,
they are often used as a condiment for Chicago-style hot dogs. This style is sometimes called "neon relish".

This recipe is originally from a 1890's cookbook. I have updated the recipe for a more modern prepping process while keeping the same great old-fashioned flavor!

Picca-lilli
1/2 bushel green tomatoes, chopped (drain & discard juice)
2 heads of cabbage, chopped
2 dz large cucumbers, chopped (drain & discard juice)
2 dz large green peppers, shredded
2 dz large onions, chopped

Sprinkle 1pt salt over and through this mixture & let stand all night.

In the morning drain in colander. Put in large pan & mix with it,
1/4 lb black mustard seed
1/4 lb white mustard seed
1 oz celery seed
2 cups brown sugar
1 gal cider vinegar
1 Tb cinnamon
1 Tb allspice
(1/2 lb of mustard added in 5 minutes before taking off the stove)

Cook 1 1/2 hours after it begins to boil. Will keep for 2 weeks covered in fridge. You may want to 'halve' this recipe if using for one family. If using for the whole department or organization, though, make the original amount because the crew will want to add it on everything from hotdogs, burgers, salmon, steak, even cheese and crackers for an ultimate dip!