<p>hmmm, to the roasted veggies.</p>
<p>For the second year, my butternut squash soup was the biggest hit. The old ladies were practically licking their soup bowls. I have to say I was very pleased because I do wonder as I am peeling those darn things- is it worth it? So, their response was gratifying.</p>
<p>Oh, bunsen, I use one of those huge zip lock bags to toss my potatoes and oil. It works great!</p>
<p>I can’t wait to try some of these recipes! My SIL served the roasted garlic mashed potatoes last week and the kids loved it. Adding it to my recipe box…</p>
<p>Mafool…That’s happened to me, did not want to use the oven for lacking the time so I placed the garlic in the microwave first and then in a mortar…it works and the potatoes were delicious!</p>
<p>We made this brined pork roast with whiskey sauce:</p>
<p>[Brined</a> Pork Loin with Molasses-Mustard Glaze, Sour Mash Sauce and Apple Butter Recipe : Bobby Flay : Food Network](<a href=“http://www.foodnetwork.com/recipes/bobby-flay/brined-pork-loin-with-molasses-mustard-glaze-sour-mash-sauce-and-apple-butter-recipe/index.html]Brined”>http://www.foodnetwork.com/recipes/bobby-flay/brined-pork-loin-with-molasses-mustard-glaze-sour-mash-sauce-and-apple-butter-recipe/index.html)</p>
<p>We skipped the apple butter, but the pork was so tender and juicy and the whiskey sauce was delightful. DH says it is the best meal we ever had in 30 years</p>
<p>“best meal we ever had in 30 years”
Wow. You don’t get many compliments like that.</p>
<p>I served boneless thick pork chops in creamy gravy from my local gourmet take-out place. They come with a few sauteed apple slices and currents. I made extra sauteed apple slices with cranberries to serve all around the pork, and those were really good and easy. I would make this again, as it was tasty and not difficult for only three people.</p>
<p>Bookiemom- it amazed me when DH said that, we cook a lot of great meals, so that was meaningful; he even had ideas for accompaniments- green beans & roasted potatoes in the winter, a fresh salad with fruit & cheese & nuts & a light fruity dressing in the summer.</p>
<p>One note, the whiskey sauce is not difficult, but it takes patience to do two reductions, so give yourself way more time that you think- I was making the sauce for the entire roasting time.</p>
<p>DH and I received Graham’s Vintage Port as a holiday gift. I have really enjoyed eating delicious pears and swiss cheese while enjoying the port. I really don’t know how someone “is supposed” to serve Port. I think of it as a dessert wine, but frankly I would not enjoy it after eating a large meal. I have enjoyed the pear and cheese with port as my dinner. DH does not need a specific meal to enjoy it. Since I know the bottle is more than what I would spend for a bottle of any alcohol, I have been savoring it, and we have some antique cordial glasses that I find perfect for it.</p>
<p>If you like spinach, you will love this casserole and the best part is that you can do it ahead of time. The hardest part is draining the spinach.</p>
<p>1 med onion minced
1/2 butter
3 (10oz) pkgs frozen chopped spinach - cooked and drained
1 (14 oz) can artichoke hearts drained
1 T. flour
8oz sour cream
1/2 - 3/4 cup parmesan cheese (grated)
salt and pepper to taste.</p>
<p>Saute onion in butter until tender. Add flour to thicken. Combine all ingredients into 1 1/2 quart baking dish. Bake uncovered at 350 for 45-50 minutes.</p>
<p>Best Rachael Ray tip:
To drain unthawed or cooked spinach: Choose an older kitchen dish towel, place the strainer drained spinach in the middle of the towel. Pull the ends/outsides of the towel up so that the spinach is “wrapped up”. Squeeze the towel/spinach till fully drained of liquid. Open the towel up and voila, nice dry (so to speak) spinach! (Note I said older towel - towel could get stained. Most of the time, the towel is fine. )</p>
<p>Another spinach casserole- this recipe is at least 35 years old and we make it every special occasion and my girls now make it for potlucks and are frequently asked for the recipe</p>
<p>1 cube butter- melt it in a large heavy saucepan
stir in 4 T flour
turn off the heat
stir in 3 eggs, one at a time
add 1# cottage cheese
1/2# sharp shredded cheddar
10 oz chopped spinach (fresh is prettier, but frozen is fine)</p>
<p>use 1.5 qt glass pan
bake at 350 F for one hour- my family likes the browned crusty edges, so we use a flat pan, you can use a deeper round one for more soft eggy bits</p>
<p>doubling works well for a larger group, but only use 1.5 sticks of butter, or it is too greasy</p>
<p>let it set for about 10 minutes before serving</p>
<p>True story - I used to make something very similar to this ^^^ when my D was a toddler - she would totally scarf that stuff down!!! She LOVED it!</p>
<p>northeastmom- do you like blue cheeses? Stilton or other blues with or without walnuts are another classic combo with port. mmmmmmmmmm.</p>
<p>mafool, thanks for the tip. My DH loves blue cheese dressing. I like small crumbles of blue cheese in a salad, but I wouldn’t eat big pieces of blue cheese.</p>
<p>I should have included the notion of spreading it thinly on crackers! Sorry!</p>
<p>That sounds like it would be good. I haven’t really bought blue cheese for crackers. I might just try that.</p>
<p>I make Julia Child’s rack of lamb from *The Way to Cook<a href=“my%20favorite%20of%20her%20books”>/I</a>. This is the recipe minus the soy sauce - and they’ve left out the bread crumbs: <a href=“http://www.cruisegourmet.com/recipes/rack-of-lamb-julia-child/30[/url]”>http://www.cruisegourmet.com/recipes/rack-of-lamb-julia-child/30</a></p>
<p>calreader, those cookies look yummy!</p>