Author: David Knight

• 1 lb ground Italian sausage
• 1/2 cup onion diced
• 1/2 cup red pepper diced
• 2 tsp garlic minced
• 2 tbsp butter
• 2 tbsp flour
• 6 cups chicken broth
• 12 oz Reames Frozen Egg Noodles
• 2 cups half-and-half cream
• 3 cups baby spinach
• 1/2 tsp black pepper
• 1/2 cup Parmesan cheese shredded

• cooking spray
• 3/4 cup onion chopped
• 3 cloves garlic minced
• 1 thyme sprig
• 1 25-ounce package unsalted chicken stock
• 1/4 teaspoon freshly ground black pepper
• 1 24-ounce package refrigerated mashed potatoes such as Simply Potatoes
• 1/4 cup plain 2% reduced-fat Greek yogurt
• 2 tablespoons fresh dill chopped
• 1/3 cup green onion tops sliced
• 1.5 ounces sharp cheddar cheese shredded, about 1/3 cup
• 3 bacon slices cooked and crumbled

• 1/4 cup all-purpose flour
• 1/4 teaspoon freshly ground pepper
• 1 pound beef stewing meat trimmed and cut into 1-inch cubes
• 5 teaspoons vegetable oil
• 2 tablespoons red wine vinegar
• 1 cup red wine
• 3 1/2 cups beef broth homemade or low-sodium canned
• 2 bay leaves
• 1 medium onion peeled and chopped
• 5 medium carrots peeled and cut into 1/4-inch rounds
• 2 large baking potatoes peeled and cut into 3/4-inch cubes
• 2 teaspoons salt

• 3 medium Russet potatoes
• 1 leek
• 2 cups heavy cream
• 2 cups buttermilk
• 4 cups chicken broth
• 4 apple chicken sausages
• 3 Tbsp butter
• 2 bay leaves
• 1 tsp rosemary
• 1 tsp thyme
• 1 tsp sage
• 1 tsp salt
• 1 chive or green onion

• 12 new potatoes cut into fourths, about 1 1/2 pounds
• 1 medium onion chopped, about 1/2 cup
• 1 8-oz bag baby-cut carrots
• 1 3.4-oz package fresh shiitake mushrooms sliced
• 1 14.5-oz can diced tomatoes undrained
• 1 10 1/2-oz can condensed beef broth
• 1/2 cup all-purpose flour
• 1 tablespoon Worcestershire sauce
• 1 teaspoon salt
• 1 teaspoon sugar
• 1 teaspoon dried marjoram leaves
• 1/4 teaspoon pepper
• 1 lb beef stew meat cut into 1/2-inch pieces

Soup

• 3 cups onions sliced, about 3 medium
• 3 tablespoons margarine or butter melted
• 3 tablespoons all-purpose flour
• 1 tablespoon Worcestershire sauce
• 1 teaspoon sugar
• 1/4 teaspoon pepper
• 4 14 1/2-ounce cans ready-to-serve beef broth

Cheesy Broiled French Bread

• 8 French bread slices 1 inch thick
• 3/4 cup mozzarella cheese shredded, 3 ounces
• 2 tablespoons Parmesan cheese grated or shredded

• 2 cups onions thinly sliced, 6 large
• 1/4 cup butter melted
• 1 teaspoon salt
• 1 teaspoon pepper
• 1/4 teaspoon dried thyme leaves
• 5 tablespoons all-purpose flour
• 3/4 cup dry sherry
• 1/4 cup water
• 1 32-oz carton beef-flavored broth 4 cups
• 20 baguette slices 1/2 inch thick, about 10 oz
• 6 oz Gruyère cheese shredded, 1 1/2 cups
• fresh thyme leaves if desired

• 1/4 cup unsalted butter
• 2 cups onion chopped
• 1 cup carrot 1/4-inch dice
• 1 cup celery 1/4-inch dice
• 1/4 to 1 teaspoon kosher salt to taste
• 1/2 teaspoon freshly ground black pepper plus more to taste
• 2 cloves garlic minced
• 1 pound dried split peas rinsed and sorted
• 1 meaty ham bone
• 1 large bay leaf or 2 small
• 2 teaspoons fresh thyme leaves chopped and divided
• 6 cups chicken stock
• 2 cups water
• 1 cup diced ham 1/4-inch dice
• buttery garlic croutons for serving

• 8 cups tomatoes chopped, peeled and cored; about 4 lb or 12 medium
• 6 cups potatoes cubed and peeled; about 6 medium
• 6 cups carrots 3/4-inch slices; about 12 medium
• 4 cups green lima beans about 1 1/2 lb
• 4 cups corn kernels uncooked; about 9 ears
• 2 cups celery 1-inch slices; about 4 stalks
• 2 cups onions chopped; about 2 medium
• 6 cups water
• salt optional
• pepper optional

• 2 tablespoons butter
• 12 oz mushrooms sliced
• 1 cup milk
• 4 ounces light cream cheese