Author: David Knight

• In a large skillet, cook bacon over medium heat until crisp, stirring occasionally. Remove with a slotted spoon and drain on paper towels. Discard drippings, reserving 1 1/2 teaspoons in pan. Add onion to drippings; cook and stir over medium-high heat until tender.
• Meanwhile, place potatoes in a large saucepan and add water to cover. Bring to a boil over high heat. Reduce heat to medium; cook uncovered 10-15 minutes or until tender. Drain, reserving 1 cup potato water.
• Add corn, milk, salt, pepper and reserved potato water to saucepan; heat through. Stir in bacon and onion.

• Heat olive oil in a large pot over medium-high heat. Season beef with salt and pepper. Brown half the meat in a single layer for 3-5 minutes per side; repeat with remaining meat.
• Remove meat and keep warm. Add onion, carrots, celery and garlic; cook 4-5 minutes until softened. Vegetables may be left in for softer texture or reserved and returned later.
• Add beef, broth, bay leaf and thyme. Bring to a simmer and cook 60 minutes or until beef is tender.
• If vegetables were reserved, return them now. Add barley and mushrooms; cook 20-30 minutes until barley is tender.
• Season with salt and pepper, sprinkle with parsley and serve.

• Combine crust flour and sugar; cut in butter to coarse crumbs. Press into a greased 13 x 9-inch pan. Bake at 350°F for 10 minutes.
• For filling, combine sugar and flour in a bowl. Whisk in cream and eggs. Stir in rhubarb. Pour over crust.
• Bake at 350°F for 60–65 minutes, or until custard is set. Cool.
• For topping, beat cream cheese, sugar and vanilla until smooth. Fold in whipped cream. Spread over top. Cover and chill. Cut into bars and refrigerate.

• Preheat oven to 350°F.
• In a large bowl, combine flour, salt, nutmeg, baking soda, cinnamon and sugar.
• In a separate bowl, combine oil, eggs, water, zucchini and lemon juice.
• Mix wet ingredients into dry. Add nuts and fold in.
• Bake in 2 standard loaf pans sprayed with nonstick spray for 1 hour, or until a tester comes out clean. Alternatively, bake in 5 mini loaf pans for about 45 minutes.

• Wash apples. To prevent discoloration, peel and slice one apple at a time. Cut crosswise into 1/2-inch slices, remove core area with a melon baller, and immerse in ascorbic acid solution.
• Combine sugar, water, vinegar, cloves, cinnamon candies or cinnamon sticks, and optional coloring in a 6-quart saucepan. Stir, bring to a boil, and simmer 3 minutes.
• Drain apples, add to hot syrup, and cook 5 minutes.
• Fill preferably wide-mouth jars with apple rings and hot flavored syrup, leaving 1/2-inch headspace. Adjust lids.
• Process hot-packed half-pints or pints in a boiling-water canner: 10 minutes at 0–1,000 ft; 15 minutes at 1,001–6,000 ft; 20 minutes above 6,000 ft.

• In a medium saucepan, stir together sugar, cocoa and salt. Gradually add water, stirring to keep mixture smooth.
• Cook over medium heat, stirring constantly until mixture boils. Boil and stir for 3 minutes.
• Remove from heat and add vanilla. Pour into a heatproof container and cool to room temperature. Cover and refrigerate.
• Use as a topping for ice cream and desserts.

Rolls

• Mix yeast, 1 teaspoon sugar and warm water and let rise.
• Add evaporated milk, melted butter, 3/4 cup sugar, salt and flour to make dough. Let stand 10–15 minutes.
• Turn onto a floured surface and knead vigorously by hand or with a dough hook until smooth and elastic. Slap dough on the counter several times to remove air bubbles.
• Place in a greased bowl and allow to rise until doubled.
• Roll into a rectangle. Spread liberally with butter and brown sugar. Sprinkle with raisins and plenty of cinnamon-sugar mixture.
• Roll up and cut into 1 1/2-inch slices. Heat oven to 400°F, then reduce to 350°F and bake 15–20 minutes. Frost immediately when done.

Cream Cheese Frosting

• Cream powdered sugar and melted butter with enough evaporated milk to make a stiff frosting.
• Add cream cheese and mix on high for 1 minute.

• In a skillet over medium-high heat, cook the chopped onion for 5-7 minutes until translucent, or about 20 minutes if caramelized onions are preferred. Add garlic and cook for a minute or less, until fragrant.
• Add ground beef and cook 8-10 minutes, breaking it apart with a spatula, until browned.
• Transfer the beef mixture to a slow cooker. Add remaining ingredients except bay leaf and stir to combine. Place bay leaf in the middle, if using.
• Cook 6-8 hours on Low or 3-4 hours on High. Remove bay leaf before serving.

• Caramelize onions in olive oil. Drain onions if necessary if they produce too much liquid, and continue to caramelize.
• Add flour and cook for 5 minutes, stirring.
• Deglaze with red wine. Add beef broth and herbs. Simmer 20 minutes.
• Serve with French baguette croutons and melted Swiss cheese. Salt and pepper to taste.

Crockpot

• Add trimmed chicken to a large crockpot. Gently crush tomatoes and add with their juices, enchilada sauce, garlic, onion, green chiles, black beans and corn.
• Add chicken stock, cumin, chili powder, paprika, bay leaf, and salt and pepper to taste. Cover and cook 3-4 hours on High or 5-7 hours on Low, until chicken shreds easily.
• Remove and shred chicken, return it to the crockpot, add cilantro, adjust seasoning and add fresh lime if desired. Remove bay leaf.
• Serve with cheese, sour cream, cilantro, lime and tortilla strips.

Instant Pot

• Using Sauté, heat 1 tablespoon olive oil and sauté garlic and onion 3-4 minutes until onion starts to soften.
• Add trimmed chicken and all remaining ingredients; stir.
• Cook at high pressure for 7 minutes. Naturally release 10-15 minutes, then quick-release remaining pressure. Shred chicken and return it to the pot. Adjust seasoning, add lime if desired, and remove bay leaf.
• Serve with preferred toppings.