Beets are a brilliantly colored red root vegetable that take on an even richer crimson color when cooked. They’re packed with important nutrients, and I find them delicious cooked in a variety of ways.
They can be made into soup (Borscht), salad, the sweet and sour favorite Harvard Beets or sautéed as a side dish with greens.
Most people guilty of saying “I don’t like beets,” have probably never eaten them.
If so, branch out a little and try one of these recipes.

Marinated Beet Salad
1 (16 ounce) can whole beets
1/4 cup white sugar
1 teaspoon prepared mustard
1/4 cup white wine vinegar
1/4 cup diced red onion

Drain beets, reserving 1/4 cup liquid, and slice into 1/4 to 1/2 inch slivers. Add onions and toss.
In a saucepan over medium heat, cook the sugar, mustard and reserved 1/4 cup liquid until dissolved. Add vinegar and bring to boil; remove from heat and allow to cool.
Pour over the beet slices and onions, toss and refrigerate for 4 to 6 hours. Remove from refrigerator and serve at room temperature.

Easy Harvard Beets
3/4 cup white sugar
4 teaspoons cornstarch
1/3 cup white vinegar
1/3 cup water
2 (15 ounce) cans sliced beets, drained
3 tablespoons butter
1/4 teaspoon salt
1/4 teaspoon pepper

In a saucepan, combine the sugar, cornstarch, vinegar and water. Bring to a boil, and cook for 5 minute. Add the beets to the liquid, and simmer for 30 minutes over low heat.
Stir in butter, salt and pepper and remove from the heat. Serve warm or chilled.

Borscht (Beet Soup)
1 bunch red beets, about 1 pound, tops trimmed, and scrubbed
1 small red onion, peeled and cut into eighths (about 4 ounces)
2 medium carrots, halved crosswise (about 5 ounces)
1 rib celery, halved crosswise
1 clove garlic, smashed and peeled
1 tablespoon olive oil
2 teaspoons kosher salt
1 sprig rosemary
3 cups chicken broth, homemade or low-sodium canned
Freshly ground black pepper
1/2 cup light buttermilk
2 dashes Worcestershire sauce (less than 1/4 tsp.)
1 1/2 tablespoons chopped fresh dill

Preheat oven to 450 degrees F.
Put the vegetables and garlic on a large piece of heavy duty aluminum foil (or a doubled piece of regular), drizzle with olive oil, season with 1/2 teaspoon salt add the rosemary. Seal the foil to make a tight package. Put the package in a roasting pan. Roast until the beets can be pierced easily with a knife, about 1 to 1/2 hours. When the beets are cool enough to handle, peel them — the skins should slide right off with a bit of pressure from your fingers. If they don’t, use a paring knife to scrape off any bits that stick.
Put 1/2 of the vegetables in a food processor with 1/2 of the broth and puree. Transfer the puree to a saucepan. Repeat with the remaining vegetables and broth. Stir in remaining 1 1/2 teaspoons salt and season with pepper, and simmer over medium heat until the flavors come together, about 10 minutes. Remove from the heat and stir in the buttermilk and Worcestershire.
Ladle Borscht into bowls and garnish with dill.

Sautéed Beets
4-6 medium beets, with greens if possible
1 bunch Swiss chard (6-8 leaves)
2 tablespoons butter
1 teaspoon dried thyme (or 2 teaspoons fresh)
1 shallot
2 tablespoon white wine

Scrub beets well. Remove greens. Peel and slice beets into rounds 1/4-inch thick.
Remove the ribs from the chard. Chop chard and beet greens.
Peel and slice shallot. Place butter in a saucepan over medium heat. When butter is melted, add thyme and stir until fragrant, 30-60 seconds. Add shallot. Stir until softened. Add beets and reduce heat. Sauté about 15 minutes, turning occasionally.
When beets are starting to become tender, add beet greens and chard. Sauté about 5 minutes; add wine and cover. Let greens wilt, adding a tablespoon or two of water if they start looking dry.
Cook until liquid is mostly absorbed. Season with coarse salt and black pepper. Serve in shallow dishes with a wedge of room-temperature Boucherondin cheese and a piece of crusty bread.
The Boucherondin cheese should be located with goat cheeses. If you can’t find it, substitute Brie.

If you’re planning a Super Bowl party, here is a menu to make it easy on the cook.
Friends will enjoy your get-together more if the cook is having a good time too.
Remember, it’s supposed to be fun for everybody.
None of the recipes featured this week are especially difficult or time-consuming to prepare and are pretty popular all-around dishes.
So have a great time, and may the best team win.

Potato Skins
4 large baking potatoes, baked
3 tablespoons vegetable oil
1 tablespoon grated Parmesan cheese
1/2 teaspoon salt
1/4 teaspoon garlic powder
1/4 teaspoon paprika
1/8 teaspoon pepper
8 bacon strips, cooked and crumbled
1 1/2 cups shredded Cheddar
1/2 cup sour cream
4 green onions, sliced

Cut potatoes in half lengthwise; scoop out pulp, leaving a 1/4-in. shell (save pulp for another use). Place potatoes skins on a greased baking sheet. Combine oil, Parmesan cheese, salt, garlic powder, paprika and pepper; brush over both sides of skins. Bake at 475 degrees F for 7 minutes; turn. Bake until crisp, about 7 minutes more. Sprinkle bacon and cheddar cheese inside skins. Bake 2 minutes longer or until the cheese is melted. Top with sour cream and onions. Serve immediately.

Party Ham Rolls
2 packages (7 1/2 oz each) small party rolls
1/2 cup butter (1 stick)
2 tablespoons prepared mustard
2 tablespoons finely chopped onion (optional)
2 tablespoons poppy seed
1 teaspoon Worcestershire sauce
8 ounces boiled ham, chopped
6 ounces shredded Swiss or Cheddar cheese

Melt butter; add mustard, poppy seed, onion, and Worcestershire sauce. Cook over low heat until onions are transparent.
Without separating rolls, slice party rolls horizontally. Spread both sides evenly with butter mixture. Fill evenly with ham and cheese. Wrap each package in tightly in foil and refrigerate until ready to bake. Bake at 375 ° for about 15 minutes, or until thoroughly heated and cheese is melted.

Easy Fruit Dip
Fresh pineapple, cut into chunks
Seedless grapes
Fresh strawberries
Orange slices

1 (7 ounce) jar marshmallow creme
1 (8 ounce) package cream cheese, softened
2 tablespoons frozen orange juice concentrate, thawed

In a medium size serving bowl, mix together marshmallow crème, cream cheese, and orange juice. Chill before serving with assortment of fresh fruit.

Chicken wings don’t have to be reserved for Super Bowl Sunday, but we admit they’ve become somewhat of a traditional football food.
There are four versions offered here, even one that can be virtually forgotten in the slow cooker. But they’re all good, some a little messy to eat, and all slightly different in flavor.
The wings are good with almost anything, so make a meal from them or add them to the snack table.
Feel free to reduce the amount of hot sauce and hot peppers if preferred. After all, everybody has a different tolerance level for heat, and you don’t want to destroy your taste buds.

Slow Cooker Chicken Wings
5 lb. chicken wings
2 c. brown sugar
1 c. mustard
4 tbsp. soy sauce

Cut each wing into 3 pieces — throw away the tip. Brown in skillet until golden brown and put in slow cooker (on low).
Mix brown sugar, mustard and soy sauce in saucepan and heat until it becomes liquid. Pour over the wings and cook 2-8 hours.

Jerk Grilled Chicken Wings
1/4 c. fresh squeezed
orange juice
2 tbsp. lemon juice
2 tbsp. lime juice
1 tsp. salt
2 tsp. ground black pepper
1 tbsp. curry powder
1/2 tsp. ground allspice
1/4 tsp. ground nutmeg
1/4 tsp. ground cinnamon
1 tbsp. chopped fresh thyme
1 tbsp. chopped garlic
1 tbsp. chopped fresh ginger
1 habanero pepper, seeded and chopped (use gloves)
1/2 c. vegetable oil
12 large chicken wings, tips removed and wings cut apart at joint

Mix together the orange juice, lemon juice, lime juice, salt, black pepper, thyme, garlic, ginger, habanera pepper, curry powder, allspice, nutmeg, and cinnamon in a bowl. Whisk in the vegetable oil. Pour 3/4 of the marinade into a resealable plastic zipper bag, and place the chicken wing pieces into the bag. Squeeze out any air, and mix the wing pieces with the marinade, and refrigerate from 4 to 12 hours. Place the remaining 1/4 of the marinade in a small bowl, and refrigerate until grilling time.
Preheat an outdoor grill for medium heat, and lightly oil the grate.
Remove the wing pieces from the bag of marinade, and discard the used marinade. Sprinkle the wings with salt and pepper to taste, and sear on the hottest part of the grill until the wings begin to brown, about 4 minutes per side.
Move the wings to a less-hot part of the grill, baste with the unused portion of the marinade, and close the grill. Grill until the wings are golden brown, show good grill marks, are no longer pink in the center, and the juices run clear, 10 to 15 more minutes. Baste again with marinade and turn after 5 to 8 minutes.

Teriyaki Chicken Wings
1 c. water
1 c. soy sauce
1 c. white sugar
1/4 c. pineapple juice
1/4 c. vegetable oil
1 tbsp. minced fresh garlic
1 tbsp. minced fresh ginger
3 lbs. chicken wings or drumettes

Whisk together the water, soy sauce, sugar, pineapple juice, vegetable oil, garlic, and ginger in a large glass or ceramic bowl until the sugar has dissolved. Add the chicken wings, coat with the marinade, cover the bowl with plastic wrap, and marinate in the refrigerator for at least one hour.
Preheat an oven to 350 degrees F). Grease baking dishes, and set aside.
Remove the chicken from the marinade, and shake off excess and place the chicken wings into the prepared baking dishes. Discard the remaining marinade. Bake the wings in the preheated oven until the chicken is cooked through and the glaze is evenly browned, about one hour.

Sticky Wings
3 lbs. chicken wings
1 tbsp. garlic salt, or to taste
2 eggs
2 c. cornstarch
1 qt. vegetable oil for frying
1 c. white sugar
1/2 c. vinegar
1/4 c. water
1/4 c. ketchup
1 tbsp. soy sauce
1 tbsp. hot pepper sauce

Rub the chicken with garlic salt on all sides. Allow to rest for 30 minutes to 1 hour in refrigerator.
Beat the eggs well in a shallow dish; place the cornstarch in another shallow dish. Dip each piece of chicken into beaten egg and roll in cornstarch until thoroughly coated. Shake off excess cornstarch.
Heat oil in a deep-fryer or large saucepan to 375 degrees F. Cook the chicken, a few pieces at a time, until the crust is golden brown, about 5 minutes; drain on paper towels.
Preheat oven to 350 degrees F (Line a 9×13-inch baking dish with aluminum foil. Place the chicken into the baking dish so the pieces touch each other.
Stir together the sugar, vinegar, water, ketchup, soy sauce, and hot pepper sauce in a saucepan over medium heat until the mixture comes to a boil and the sugar has dissolved. Pour the sauce over the chicken, coating thoroughly with sauce.
Bake the chicken in the sauce until the juices run clear, basting with sauce every 10 minutes, for 40 to 50 minutes. Turn the pieces about halfway through baking. An instant-read thermometer inserted near the bone should read 165 degrees.

Punching up flavorful dishes can make for a wonderful respite from the kind of weather we’ve had lately.
There are so many different kinds of pasta and pastries that numbering them would be difficult. And most are so versatile they can be used in all kinds of dishes, from appetizers to entrees. All of these recipes have a little surprise and all have some flakiness and crunch.
The apple lasagna is a rich sweet dessert that uses lasagna noodles instead of pastry. And it’s easy and delicious. The crab wontons are good as a snack, appetizer or main dish. The only recipe offered this week that requires a fork for consumption is the apple lasagna. Everything else just needs a working set of fingers. I hope you find a favorite here.

Tomato Bruschetta
1 8-ounce loaf French bread (baguette)
2 tablespoons olive oil
2 medium red and/or yellow tomatoes, seeded and chopped
1/4 cup chopped, pitted ripe olives
3 tablespoons sliced green onion

1 jalapeno pepper or 1 small banana pepper, seeded and finely chopped (optional)
1 clove garlic, minced
1 tablespoon olive oil
1 tablespoon snipped fresh oregano or 1 teaspoon dried oregano, crushed
1/8 teaspoon pepper
2/3 cup finely shredded Parmesan cheese

Cut bread into 3/8-inch-thick slices. Brush both sides of each slice lightly with the 2 tablespoons olive oil. Place on an ungreased baking sheet. Bake in a 425 degree F oven for 5 to 10 minutes or until crisp and light brown, turning once.
For topping, stir together tomatoes, olives, green onion, jalapeno or banana pepper (if desired), garlic, 1 tablespoon olive oil, oregano, and pepper.
To assemble, top each toasted slice with a little Parmesan cheese, then about 1 tablespoon of the tomato topping. Sprinkle each with some of the remaining Parmesan. Return slices to the baking sheet. Bake in a 425 degree F oven for 3 to 5 minutes or until cheese starts to melt and topping is heated through. Serve warm. Makes about 24.

Spinach Phyllo Triangles
1 10-ounce package frozen chopped spinach
1/2 cup finely chopped onion
1 clove garlic, minced
1-1/2 cups finely crumbled feta cheese (6 ounces)
1/2 teaspoon dried oregano, crushed
24 sheets frozen phyllo dough (9 x14-inch rectangles), thawed
1/2 cup butter, melted

For filling, cook the spinach, onion, and garlic according to spinach package directions. Drain well in a colander. Press mixture with the back of a spoon to remove excess moisture. Combine spinach mixture with feta cheese and oregano.
Place one sheet of phyllo dough on a cutting board or other flat surface. Lightly brush with some of the melted butter. Place another sheet of phyllo on top; brush with butter. (Keep remaining phyllo covered with plastic wrap until needed.)
Cut the 2 layered sheets lengthwise into 3 equal strips, each 14 inches long. Spoon 1 well-rounded teaspoon of filling about 1 inch from an end of each dough strip. To fold into a triangle, bring a corner over filling so the short edge lines up with the side edge. Continue folding the triangular shape along the strip until the end is reached. Repeat with remaining phyllo, butter, and filling.
Place triangles on a baking sheet; brush with butter. Bake in a 375 degree F oven about 15 minutes or until golden. Serve warm.
Makes 36 triangles (18 appetizer servings)
Make-ahead directions: Prepare Phyllo Triangles through step 3. Place the unbaked triangles in a covered freezer container; freeze for up to 2 months. Brush with additional melted butter and bake as directed. Do not thaw the triangles before baking.

Crab Wontons
8 oz. cream cheese — softened
1 tbsp. fresh cilantro — minced
2 tsp. scallions — minced
1 tsp. fresh ginger — minced
1 tsp. sugar
1 tbsp. fresh lime juice
8 oz. crab meat
32 wonton wrappers
1 c. vegetable oil

Crab Filling Directions:
Soften cream cheese to room temperature
In a bowl, combine cilantro, scallions, ginger, sugar, jalapenos and lime juice with softened cream cheese.
Add crab mixture and lightly mix with other ingredients.

Wonton Wrapper Directions:
Using wonton wrappers approximately 4 inches square will work to make smaller dumplings for appetizers.
Lay wonton wrappers on a flat surface and add a teaspoon of crab filling in the center of the wrapper or adjust amount depending on size of the wrapper. Lightly and evenly spread the filling into a round shape making sure to keep it well away from the outer edges.
Dampen the edge of each wrapper with water and fold in half, resulting in a rectangular shape to the wrap.
Dampen the edge of each wrapper with water or a lightly beaten egg and press the edges together so they seal the contents. As they are sealed, press the excess air out of the wonton to keep the wonton from puffing up as it cooks.
Fold the wonton lengthwise in half again, creating a somewhat narrow rectangular shape to the folded dough.
Moisten the edges again if necessary so they adhere better. Fold each end in toward the center of the wrap, allowing half of the end to remain in a vertical position while the other half is folded over on top of and overlaps the opposite side end piece, like the end corners of an envelope.
Press the ends together that overlap, so they adequately seal.
Keep the filled wontons covered with a damp cloth to retain the moisture in the dough while others are being filled.
When ready to cook, place the filled wontons on a baking sheet layered with parchment paper.
Pour cooking oil in a skillet and heat on medium high to 350ºF.
Fry wontons in small batches for 3 to 4 minutes each until they are light golden brown.
Remove and place on paper toweling to absorb any excess grease.

Apple Lasagna
1 egg, lightly beaten
2 cups (8 ounces) shredded reduced-fat cheddar cheese
1 cup (8 ounces) part-skim ricotta cheese
1/4 cup sugar
1 teaspoon almond extract
2 cans (21 ounces each) apple pie filling
6 lasagna noodles, cooked, rinsed and drained

Topping
1/3 cup all-purpose flour
1/3 cup packed brown sugar
1/4 cup quick-cooking oats
1/2 teaspoon ground cinnamon
Dash ground nutmeg
3 tablespoons cold butter

Sour Cream Sauce
3/4 cup reduced-fat sour cream
3 tablespoons brown sugar

In a small bowl, combine the egg, cheeses, sugar and extract; set aside. Spread one can of pie filling into a 13-in. x 9-in. baking dish coated with cooking spray. Top with three lasagna noodles and cheese mixture. Layer with remaining noodles and pie filling.
In a small bowl, combine the flour, brown sugar, oats, cinnamon and nutmeg. Cut in butter until crumbly. Sprinkle over filling.
Bake, uncovered, at 350° for 45-50 minutes or until bubbly and heated through. Let stand for 15 minutes. Meanwhile, in a small bowl, combine the sauce ingredients.
Serve with lasagna.

The first Brunswick stew I remember eating was long ago in Oconee County at a horse show. It was cooked in a huge black iron kettle over an open fire, and I was told it had been cooking since five in the morning. It was fabulous.
Although Burgoo is known as a Kentucky stew, there’s no law that says we can’t cook it in South Carolina. And we do. It’s always served at the Kentucky Derby.
There are as many different versions as there are cooks and it, along with these other recipes, can be fine-tuned and fiddled with until the perfect flavor is achieved.
Pine Bark Stew has no pine bark in it, but is often cooked over a fire started with chips of pine bark. It’s a delicious riverbank stew.
Frogmore stew has no frogs that we know of in it. I suppose you could throw in a few legs. It wouldn’t hurt a thing. This one is easy to stretch and is a favorite for the Fourth of July.
They’re good anytime and people usually love at least one of these. I like them all.

Frogmore Stew
6 quarts water
3/4 cup Old Bay Seasoning
2 pounds new red potatoes
12 ears corn – husked, cleaned and quartered
2 pounds hot smoked sausage links, cut into 2 inch pieces
4 pounds large fresh shrimp, unpeeled

Bring water and Old Bay Seasoning to boil in a large stockpot.
Add potatoes and cook for 15 minutes. Add sausage and cook for 5 minutes more. Add corn and cook for another 5 minutes. Stir in the shrimp and cook until shrimp are pink, about 5 minutes.
Drain immediately and serve.

Pine Bark Stew
1/2 lb. sliced bacon, chopped
5 lbs. white potatoes, chopped
2 lbs. onions, chopped
Salt and pepper to taste
2 qt. water
3 lbs. dressed catfish
1 c. ketchup
4 c. cooked tomatoes, chopped

Fry bacon until crisp in large kettle. Add chopped vegetables with water. Simmer 3 hours, stirring frequently.
Add catfish (or other fish such as halibut or perch steaks) and continue simmering 30 minutes longer.
Before serving, stir in ketchup and add salt and pepper to taste. Serves 10-12.

Brunswick Stew
1 tablespoon olive oil
1 cup chopped onions
2 stalks celery, chopped
1 1/2 pounds ground pork
1 1/2 pounds ground beef
1 (3 pound) whole cooked chicken, deboned & shredded
1/2 cup hickory flavored barbeque sauce
1 cup ketchup
3 (14.5 ounce) cans whole peeled tomatoes with liquid, chopped
salt and pepper to taste
hot sauce to taste (optional)
1 green bell pepper
3 (14.75 ounce) cans cream style corn

Heat the olive oil in a large skillet, and sauté the onions and celery until soft. Mix in the pork and beef, and cook until evenly browned. Do not drain.
Transfer the pork and beef mixture to a large stock pot over low heat. Stir in the shredded chicken, tomatoes and their liquid, ketchup, and barbeque sauce. Season with salt, pepper, and hot sauce. Place the whole green pepper into the mixture.
Cook, stirring occasionally, 2 hours, or until thickened.
Stir the cream style corn into the stew mixture. Continue cooking 1 hour, or to desired consistency. Remove the green pepper; chop and return to the stew or discard.

Burgoo
12 cups water
1 (3-pound) fresh whole chicken, cut up
2 pounds stew beef, diced
1 pound cubed pork, rabbit or lamb
1 tablespoon salt
1/4 teaspoon ground black pepper
6 strips of bacon
2/3 cup all-purpose flour
2 (16-ounce) cans whole tomatoes, undrained
1 cup diced peeled potato
2 cups chopped carrots
1 onion, chopped
1 cup chopped celery
1 cup chopped green bell pepper
2 tablespoons packed brown sugar
1/4 teaspoon red pepper flakes
4 whole cloves
1 clove garlic, crushed
1 whole bay leaf
1 (15-ounce) can corn, drained
1 (10-ounce) packages frozen okra, thawed
2 (16-ounce) packages frozen lima beans, thawed

Combine water, chicken, stew beef, salt and pepper in a large stockpot. Cover and cook over medium-high heat, turning it down to medium low when it reaches a simmer, until the meat is tender, about 1 hour.
Remove the chicken and beef; reserving the broth and skimming any fat from the surface. Remove and discard the skin and bones and discard. Dice the meat and return to the pot.
In a heavy skillet over medium-high heat, cook bacon until crisp, 7 or 8 minutes. Remove from heat and drain bacon, leaving the drippings in the skillet; crumble bacon and add to the stockpot. Add flour to the bacon drippings, return to burner and cook, stirring until smooth and starting to turn golden, 3 to 5 minutes; stir the resultant roux into the broth until dissolved.
Add tomatoes, potatoes, carrots, onion, celery, green bell pepper, brown sugar, red pepper flakes, cloves, garlic and bay leaf. Cover and simmer for 1 hour; stirring often.
Remove the cloves and bay leaf. Add corn, okra and lima beans and simmer for 20 minutes. Serve hot.

January is National Soup Month, and what better time is there to make warm, hearty soups to keep us from sliding into the doldrums of winter?
We’ve had some recent brutally cold weather. It’s not what we’re accustomed to. We’re not equipped to deal with this on a daily basis, and, frankly, it’s not something I want to get used to.
That said, when we’re cold to the marrow of our bones we should warm up from the inside out.
These hearty soups will stick to the ribs, and comfort as well as nourish. These are my top four favorites and can satisfy the biggest appetite at your table. Serve a bowl with some fruit or salad and rest on your laurels.

French Onion Soup
1/2 cup unsalted butter
4 onions, sliced
2 garlic cloves, chopped
2 bay leaves
2 fresh thyme sprigs
Kosher salt and freshly ground black pepper
1 cup red wine, about 1/2 bottle
3 heaping tablespoons all-purpose flour
2 quarts beef broth
1 baguette, sliced
1/2 pound grated Gruyere

Melt the stick of butter in a large pot over medium heat. Add the onions, garlic, bay leaves, thyme, and salt and pepper and cook until the onions are very soft and caramelized, about 25 minutes. Add the wine, bring to a boil, reduce the heat and simmer until the wine has evaporated and the onions are dry, about 5 minutes. Discard the bay leaves and thyme sprigs. Dust the onions with the flour and give them a stir. Turn the heat down to medium low so the flour doesn’t burn, and cook for 10 minutes to cook out the raw flour taste. Now add the beef broth, bring the soup back to a simmer, and cook for 10 minutes. Season, to taste, with salt and pepper.
When you’re ready to eat, preheat the broiler. Arrange the baguette slices on a baking sheet in a single layer. Sprinkle the slices with the Gruyere and broil until bubbly and golden brown, 3 to 5 minutes.
Ladle the soup in bowls and float several of the Gruyere croutons on top.

Crab Bisque
1 cup onion, minced
1 cup carrot, minced
2 (10 1/2 ounce) cans chicken broth
4 tablespoons flour
6 tablespoons butter
1 cup heavy cream
1/2 cup cooking sherry
1 tablespoon lemon juice
1 teaspoon Worcestershire sauce
1/2 teaspoon cayenne pepper
fresh chives, minced
salt
1/2 lb raw lobsters, chopped or 1/2 lb lump crabmeat

Saute onion and carrot in 2 tablespoons butter until soft. Set aside.
In 4 quart saucepan, melt 4 tablespoons butter and add flour, whisking constantly over medium heat until roux becomes light brown (about 5 minutes). Do not burn!
Slowly add chicken broth, whisking constantly to ensure mixture stays smooth.
Add onions and carrots, cover, and simmer for 1/2 hour.
Add cream, sherry, lemon juice, Worcestershire sauce, cayenne pepper, salt, and lobster or crab and simmer an additional 5 to 10 minutes.
Garnish with fresh minced chives if desired.

Chicken and Dumplings
4 chicken breasts (skin on)
4 ribs of celery (+ several leaves from the stalk)
2 onions (peeled, but whole)
1 bay leaf
1 tbsp. peppercorns

Cover with water and boil all the above in a large stockpot or Dutch oven (at least a five-quart pot, but I use an eight-quart stockpot).
Boil until chicken is tender. Cool, pull off the bone and chop into small pieces.
Strain broth very well. Return it to stockpot.

For The Dumplings:
4 cups all purpose flour (sifted)
1 stick butter (softened)
1 tbsp parsley
1 tsp salt
Enough broth to mix to make dough a consistency of pie dough

Add parsley and salt to flour. Cut butter into it.
Add broth a little at a time until you have dough the same consistency as pie crust dough.
Flour counter and place dough in center. Flour rolling pin and roll dough out to about 1/4” thick. Cut it in strips, then in desired size pieces.
Bring broth back to a rolling boil.
Add salt to taste and 2 tbsp parsley flakes.
Add chicken. Once broth is boiling hard, drop dumplings in just a few at a time, until all are used.
Turn down on low. Simmer 30 minutes or until dumplings are done.

Potato Soup
4 tablespoons butter
1 onion, finely chopped
1 carrot, finely chopped
1 rib celery, finely chopped
2 cloves garlic, finely chopped
1/4 cup all-purpose flour
Salt and freshly ground black pepper
3 cups chicken stock
1 cup whole milk
1 (12-ounce) bottle light-bodied beer
2 large russet potatoes, peeled and chopped
2 cups grated extra-sharp Cheddar (about 8 ounces)
Dash hot sauce
Dash Worcestershire
Sour cream, for topping
4 slices bacon, cooked crisp, for topping
2 tablespoons chopped fresh chives, for topping

In a large saucepan over medium heat, melt the butter. Add the onion, carrot, celery, and garlic and saute in butter until the vegetables begin to soften, about 4 minutes. Sprinkle the flour into the pan and continue to stir for 2 minutes to toast the flour. Add salt and pepper, to taste. Gradually whisk in the stock, then the milk and the beer. Stir in the potatoes and bring the soup to a boil. Reduce the heat and simmer the soup until the potato is tender, about 20 to 30 minutes.
Remove the pan from the heat and using an immersion blender, puree the soup until smooth. Return the soup to low heat. Add the cheese a handful at a time, stirring until melted and smooth after each addition. Season the soup, to taste, with hot sauce, Worcestershire, and salt and pepper.
Divide the soup among bowls and top with sour cream, crisp bacon and chopped chives.

By Olivia Fowler
for the courier
We can all get tired of the same old food at every party.
There is a lot to be said for tradition, but to start out 2011, why not be flexible and try something different?
I love ginger and found these gingered melon balls light and fresh additions to a buffet table. If you don’t want to serve them in dessert dishes, fall back on trusty toothpicks for easy individual snacks.
You may not want to try these at the same get-together. But if you do, they work well together or with a variety of other snacks. Almost everyone will find a favorite from among these offerings.
So have a happy and carefree celebration to usher in 2011.

Gingered Melon
3/4 cup water
1/2 cup granulated sugar
4 teaspoons freshly-squeezed lemon juice
2 to 3 teaspoons finely-chopped fresh ginger
2 teaspoons finely shredded lemon zest (peel)
4 cups watermelon, cantaloupe, and/or honeydew balls
1/3 cup flaked coconut

In a small saucepan over medium heat, combine water, sugar, lemon juice, and ginger. Bring just to boiling; reduce heat to low and simmer, uncovered, for 5 minutes. Remove from heat; stir in lemon zest (peel). Let cool to room temperature.
Before using the ginger syrup, strain off and discard the ginger and lemon zest.
Pour approximately 3/4 of the ginger syrup over the melon balls, stirring gently to coat. Cover and refrigerate for 2 hours.
To serve, spoon melon balls and a little of the remaining ginger syrup into individual dessert dishes. Sprinkle with coconut.

Crab-Stuffed Mushrooms
1 pound large mushrooms
6 tablespoons butter
3 green onions, minced
3 to 4 tablespoons minced red bell pepper
4 ounces crab meat
1 cup fresh fine bread crumbs
1/4 teaspoon salt
1/4 teaspoon Cajun or Creole seasoning blend
1/8 teaspoon pepper
2 tablespoons Parmesan

Wash and trim the end of stems from mushrooms. Pop remaining stem out. Chop stems and set aside. Melt 2 tablespoons butter; brush over mushrooms. Spray a shallow baking dish (about 8-inch square, or one which will fit mushrooms in one layer) with butter-flavored spray or grease with butter.
Melt remaining butter in skillet; add reserved chopped stems, minced green onions and red bell pepper. Cook until vegetables are tender. Combine cooked ingredients with bread crumbs, crab meat, and seasonings. Fill each mushrooms, piling up. Sprinkle each mushroom with a little Parmesan cheese, if desired. Bake at 350° for 15 to 20 minutes, until hot and mushroom caps are tender.
Makes 16 to 20 stuffed mushroom appetizers.

Sweet and Sour Sausage
2 pounds kielbasa sausage, cut into 1/4-inch slices
1 (12 ounce) bottle tomato-based chili sauce
1 (12 ounce) jar red currant jelly
1 tablespoon crushed red pepper flakes
1/2 cup water

Stir the sausage slices, chili sauce, red currant jelly, red pepper flakes, and water together in a slow cooker, cover, and set the cooker to Low.
Cook at least four hours, stirring once every hour.

Toasted Almond Spread
1 (8 ounce) package cream cheese, softened
1 1/2 cups shredded Swiss cheese
1/2 cup sliced almonds, toasted, divided
1/3 cup mayonnaise
2 tablespoons sliced green onions
1/8 teaspoon pepper
1/8 teaspoon ground nutmeg
Assorted crackers

In a small mixing bowl, beat the cream cheese until smooth. Stir in the Swiss cheese, 1/3 cup almonds, mayonnaise, onions, pepper and nutmeg.
Spoon onto a lightly greased pie plate.
Bake at 350 degrees F for 14-15 minutes or until heated through.
Sprinkle with remaining almonds. Serve warm with crackers.

If you’re having a family get-together or a party for friends, almost everyone will enjoy at least one of these hot drink recipes.
The hot crock pot cocoa is one of those effortless recipes that looks work intensive, but isn’t, and brings real elegance to a traditional treat.
Having hot drinks on hand, keeping warm in a crock pot keeps out cold weather chills and also makes the entire house smell like the holidays.
I hope you all enjoy these and wish you a wonderful Christmas.

Hot Crock Pot Cocoa
2 cups whipping cream
6 cups milk
1 teaspoon vanilla
1 (12 ounce) package white chocolate chips
Garnish:
Whipped cream
Candy canes

Stir together the whipping cream, milk, vanilla, and white chocolate chips in a slow cooker.
Cover and cook on low for 2 to 2 1/2 hours, stirring occasionally, until mixture is hot and chocolate chips are melted. Stir again before serving. Garnish with whipped cream and candy canes, as desired.

Hot Mulled Cider
1/2 gallon of fresh, unfiltered apple cider
1 orange
15 cloves
4 3-inch sticks of cinnamon
15 allspice berries
1 teaspoon of nutmeg
7 pods of cardamon
1/4 cup brown sugar

Pour apple cider into a 3-quart saucepan, cover, turn the heat on medium-high. While cider is heating up, take a vegetable peeler and peel away a couple thick strips of peel from the orange.
Press about half of the cloves into the peeled part of the orange. (You can also just quarter the orange and add the slices and cloves separately. Place orange, orange peel strips, the remaining cloves, and the rest of the ingredients into the sauce pan with the cider.
Keep covered and heat the mulled cider mixture to a simmer and reduce heat to low. Simmer for 20 minutes on low heat.
Strain to remove orange, cloves, and other spices.. Serve hot. Add a cinnamon stick to each cup if desired.

Wassail
1 can (1 qt 14 oz size) pineapple juice
1 quart orange juice
1/2 cup lemon juice
5 tea bags
2 cups sugar
2 teaspoons whole cloves
3 cinnamon sticks

Combine fruit juices. Steep tea in 2 1/2 qts boiling water for 5-10 minutes. Remove tea bags. In sauce pan combine remaining ingredients with 1 qt cold water – bring to a boil and boil 3 minutes. Strain. Just before serving combine juices, tea and spiced water and bring to a boil.

Old-fashioned Hot Buttered Rum
1 cup sugar
1 cup brown sugar
1 cup butter
2 cups vanilla ice cream
Rum
Water
Nutmeg

Combine sugar, brown sugar and butter in a 2-quart saucepan. Cook over low heat, stirring occasionally, until butter is melted (6-8 min).
Combine cooked mixture with ice-cream in a large mixing bowl, and beat at medium speed, scraping bowl often until smooth (1-2 min). Store refrigerated up to 2 weeks or frozen up to one month.
For each serving, fill one-quarter of a mug with mixture, add one ounce rum and three-quarters of a cup of boiling water. Sprinkle with nutmeg.