White / Cheese Sauce

2T butter

2T flour

1C milk

1 1/2 C shredded Cheddar cheese

Melt butter in saucepan. 

Add four and whisk till smooth

Add milk and bring just to a low boil, whisking frequently. Should be a creamy consistency now. 

Add cheese and whisk.

Salt and pepper to taste. 

Serve over Brocoli and/or baked potatoe.

Steam Broccoli for 6 minutes. 

Pot Roast

Bottom Round Roast.   Look for one that is shaped like a block. 

Carrots chopped

Celery chopped

Onion chopped

Garlic chopped

Beef stock

Heat your Dutch Oven. 

Season the roast with salt and pepper. 

Add a double turn of EVOO to the hot Dutch Oven. 

Brown the roast on all sides and remove to a plate. 

Add a turn of EVOO and the carrots, celery and onion to the Dutch Oven. Stir occasionally to scrape up the brown goodness on the oven bottom. Cover and roast till the veges are wilted and then add the garlic. Continue to sauté until you can smell the garlic - about two minutes. 

Add enough beef stock to the oven to cover the veges plus a quarter inch or so.  Bring to a slow boil. 

Return the roast to the oven.  

Cover and reduce the heat to low. Braise until done - 2 1/2 to 3 hours. Check occasionally to make sure there is liquid in the pan; add additional as needed. About half way through, turn the roast over to cook evenly. 

Remove roast to a platter and tent with foil. 

Make a roux and thin with a little beef stock.  Add roux to veges in oven. Use a 'boat motor'😬 to purée the veges. Turn up the heat to bring to a low boil. Add a bit of flour as needed to make a nice gravy. 

Serve with mashed potatoes, creamed cucumbers and Brussels sprouts.

Pasta

2 1/4 C flour plus more for dusting

3 large eggs, room temperature

1 1/2 T EVOO

In small bowl, crack eggs, add the EVOO, whisk to blend. 

Mound flour on work surface. Form well in center and pour in egg mixture. 

Use fork to gradually incorporate the eggs into the flour. 

On a lightly floured surface, knead dough for ten minutes until supple. Wrap dough in plastic wrap and let sit for thirty minutes. 

Divide dough and process through pasta machine.

Lightly flour formed pasta and let dry under a dish towel for ten minutes. 

Cook pasta in boiling salted water for four minutes. 

Serve with favorite gravey. (See Italian Chicken Mozzarella).

Pasta Pairings:

Linguine. White clam sauce

Fettuccine. Butter and cream

Tagliatelle. Bologna se sauce

Pappardelle. Beef ragu

Gazpacho

6 large ripe tomatoes
2 red bell peppers
2 medium-size yellow onions
2 large shallots
2 large cucumbers
½ cup red wine vinegar
½ cup olive oil
1 ½ cups canned tomato juice
3 eggs, lightly beaten
½ cup chopped fresh dill
Pinch of cayenne pepper
Salt and freshly ground black pepper, to taste

Wash tomatoes and peppers. Core and coarsely chop the tomatoes; save the juices. Stem, seed and coarsely chop the peppers. Peel and coarsely chop the onions and shallots. Peel, seed, and coarsely chop the cucumbers.
In a bowl whisk together the vinegar, olive oil, reserved tomato juices, canned tomato juices and eggs.
In a blender or a food processor, puree the vegetables in small batched, adding the tomato juice mixture as necessary to keep the blades from clogging. Do not puree completely; the gazpacho should retain some of its crunch.
Stir in the dill, cayenne, and salt and pepper. Cover and chill for at least 4 hours.

Rice and Beans

1 onion, chopped

2 cloves garlic, minced

3/4 C raw rice

1 1/2 C vegetable or chicken stock

1 t cumin

Salt and pepper

1 can black beans with sauce

1 can tomatoes with chillies

3/4 can corn

Cheddar cheese

1 bunch green onions, chopped

Sauté onion and garlic in EVOO until translucent. Add rice and sauté about four more minutes. 

Add stock and cumin to pan, bring to a boil, cover, reduce heat to simmer for 20 minutes. 

Add black beans, tomato and corn to rice. Cover and heat thoroughly. Evaluate moisture content and cook accordingly. 

Put in serving dish. Sprinkle with cheese and green onions. 

Turkey Enchiladas

1 onion, chopped

8 oz cream cheese, softened

2 T water

2 t ground cumin

Salt and pepper

12 cups cooked turkey, chopped

12 flour tortillas

10 3/4 oz cream of chicken soup

8 oz sour cream

1 C milk

1 can green chilies

Sharp cheddar cheese

1 bunch green onions, chopped 

Cook onion in water to cover until tender, drain. 

In large bowl, mix cream cheese, water, cumin and salt and pepper. Stir in onion and turkey. 

Spray a 9x13 glass dish with Pam. 

Spread 1 C turkey mixture on a tortilla, roll up.  (I cut about 1/4 of the tortilla off as it is too much). Place in dish, seam side down. Repeat with remaining turkey and tortillas.  (It will be a tight fit).

In bowl, combine soup, sour cream, milk and chillies. Pour over enchiladas. 

Bake in a 350 degree oven for 40+ minutes. 

Sprinkle with cheese and green onions. 

Serve with rice and beans, refried beans, and guacamole. 

Chicken Fajitas

2 chicken breasts (4 halves)

1/2 C vegetable oil

1/4 C red wine vinegar

1/3 C lime juice

1/4 C onion

2 cloves garlic

1 t sugar

1 t oregano

1/2 t salt

1/2 t pepper

1/4 t cumin

Clean chicken. Pierce with a fork and put in a quart Baggie. 

Put remaining ingredients in a blender and whizz to combine. 

Pour into bag with chicken and allow to marinate. 

Prepare grill. Pour chicken and marinade into a saucepan. 

Grill chicken and bring marinade to a boil 

Slice chicken and pour marinade over

Swerve with tortillas, guacamole, salsa and shredded cheese.

Refried beans or Rice and beans as a side.