MAKE-AHEAD POTATOES

10 large potatoes, peeled and quartered
1 cup (8 oz) sour cream
1 (8 oz) package cream cheese, softened
6 tablespoons butter OR margarine, divided
2 tablespoons dried minced onion
1/2-1 teaspoon salt
paprika

place potatoes in a dutch oven. cover with water and bring to a boil. reduce heat; cover and cook for 20 minutes or until potatoes are tender. drain and place in a bowl; mash. add sour cream, cream cheese, 4 tbs butter, onion and salt; stir until smooth and the cream cheese and butter are melted. spread in a greased 13"x9"x2" baking dish. melt remaining butter; drizzle over potatoes. sprinkle with paprika. refrigerate or bake immediately, covered, at 350° for 40 minutes; uncover and bake 20 minutes longer. if potatoes are made ahead and refrigerated, let stand at room temp 30 minutes before baking.

12 servings

HOW TO MAKE ICE CREAM WITHOUT AN ICE CREAM MAKER

WHAT YOU NEED:
Ice
Kosher salt
Quart OR pint-sized Ziploc bags
Gallon-sized Ziploc bag
A few plastic grocery store bags
A towel to hold the very cold bag as you shake the ice cream
ALL YOU NEED TO DO IS:
1. Make & chill the ice cream base. Make sure your ice cream mix is well-chilled, preferably overnight.
2. Bag up ice cream mix, plus ice and salt. Put no more than 2 cups of the ice cream mix in a quart-sized baggie and seal securely. Fill a gallon-sized baggie halfway up with ice, then pour in about 1/2 cup kosher salt. Mix it around, then put the quart-sized baggie into the gallon-sized baggie. Make sure the smaller baggie is covered with ice.
3. Shake, shake, shake! Seal the larger bag securely and place it in a couple layers of plastic grocery store bags. Shake or rotate the bag for at least 5 minutes, preferably 10.
4. Open and check. Open carefully to avoid getting salt in the inner bag. The ice cream should be a soft mass by now. If not, close up again, add some ice and shake some more.
TIP: Turn the little bag inside out into a large bowl, carefully, to get all the ice cream out.

S'MORE PUDDING

11 whole graham crackers
1 (4-serving) package cook-and-serve chocolate pudding and pie filling, prepared according to package directions and still hot
3 cups mini marshmallows

preheat oven to broil.

place 4 1/2 graham crackers in a single layer on the bottom of an 8" square metal baking pan. spoon half the hot pudding over the graham crackers. top with 1 1/2 cups marshmallows, then another layer of 4 1/2 graham crackers, pressing down gently. spoon remaining pudding on top then sprinkle with remaining marshmallows.

place under broiler 2-3 minutes, or until marshmallows are golden and begin to melt. crush remaining 2 graham crackers and sprinkle over melted marshmallows.

allow to cool then cover and chill overnight to allow the graham crackers to soften. cut into squares and serve.

9 servings

LIGHTER OPTIONS: Use reduced-fat graham crackers and low-fat milk.

VEGETABLE NOODLE SOUP

2 tablespoons extra-virgin olive oil
1 rib celery, sliced (about 1 cup)
1 medium carrot, sliced (about 3/4 cup)
1 clove garlic, smashed
1/4 medium onion, chopped (about 1/2 cup)
1/4 teaspoon kosher OR sea salt
1/3 cup orzo OR other small pasta OR broken-up spaghetti
4 cups low-sodium chicken broth (1 qt box, or 2 cans)
small handful fresh parsley leaves OR basil OR dill, chopped (about 2 tablespoons)
1/2 lemon, juiced (about 1 tablespoon)
freshly ground black pepper

heat the olive oil in a medium saucepan over medium heat; add the celery, carrot, garlic and onion. season with salt, and cook until tender, about 6 minutes. add the pasta and cook until slightly toasted and golden, about 2 minutes. add broth, and bring to a boil over high heat. cook, covered,until pasta is just tender, about 8 minutes.

stir in parsley, basil or dill and lemon juice. season with pepper and additional salt, to taste.

4 servings (about 4 cups)

TIP: This soup freezes well, so freeze any leftovers or make a double batch to have plenty on hand. Also, you can stir in some cooked chicken or mini meatballs, if desired, for another meal.

BASIC COOKING PRINCIPLES - TERMS - PART IV

SAUTE - To cook quickly in a small amount of fat

PAN-FRY - To cook in a moderate amount of fat in an uncovered pan

DEEP-FRY - To cook submerged in hot fat

SEASONING - Means enhancing the natural flavor of the food, without significantly changing its flavor. Salt is the most important seasoning ingredient.

FLAVORING - Means adding a new flavor to a food, changing or modifying the original flavor.

VOLATILE - Evaporating quickly when heated. That is why you can smell food cooking.

HERBS - Are the leaves of certain plants that usually grow in temperate climates.

SPICES - Are the buds, fruits, flowers, barks, seeds, and roots of plants and trees, many of which grow in tropical climates.

DISAPPEARING MARSHMALLOW BROWNIES

1/2 cup shortening
2 (1 oz) squares unsweetened baking chocolate
2 eggs
1 cup sugar
1 cup flour
1/4 teaspoon baking powder
1/4 teaspoon salt
3 tablespoons strong black coffee
1 teaspoon vanilla extract
1 cup miniature marshmallows
1 cup chopped walnuts

preheat oven to 350°. coat an 8" square baking dish with pam.

melt shortening and chocolate in the top of a double boiler or in a saucepan over low heat; remove from heat. in a large bowl, beat the eggs. add the sugar and chocolate mixture; beat for 1 minute.

in a medium bowl, combine flour, baking powder, and salt; blend into chocolate mixture. add coffee and vanilla, mixing well. stir in marshmallows and walnuts.

spread batter into prepared baking dish. bake 35-40 minutes. cool then cut into squares.

NOTE: The marshmallows may melt and disappear during baking, but they leave their flavor behind.

CHICKEN IN EVERY POT PIE

4 cups cubed cooked chicken
1 1/2 cups chicken broth
1 1/2 cups frozen peas
3-4 medium carrots, cut into 1/4" slices
1 can cream of mushroom soup
1/4 teaspoon salt
1/4 teaspoon pepper
2 cups bisquick
1 1/4 cups milk
1 teaspoon garlic powder
1/2 teaspoon celery seed
paprika

in a saucepan, combine chicken, broth, peas, carrots, soup, salt and pepper; bring to a boil, stirring occasionally. meanwhile, combine bisquick, milk, garlic powder and celery seed (mixture will be thin). pour hot chicken mixture into 8 greased ovenproof 10 oz custard cups or casseroles. immediately spoon 1/4 cup of biscuit mixture evenly on top of each. sprinkle with paprika. bake, uncovered, at 325° for 30-35 minutes or until topping is golden brown.

8 servings