Ingredients:

•     1 cup unsifted whole wheat flour 
•     1 cup unsifted rye flour 
•     1 cup yellow corn meal 
•     1 1/2 teaspoons baking soda 
•     1 1/2 teaspoons salt 
•     3/4 cup molasses 
•     2 cups buttermilk

Grease and flour a 2 qt. mold. Combine flours, corn meal, soda, and salt. Stir in molasses and buttermilk. Turn into mold and cover tightly. Place on trivet in deep kettle. Add enough boiling water to kettle to come half way up sides of mold; cover. Steam 3 1/2 hr., or until done. Remove from mold to cake rack. Serve hot with baked beans. Makes 1 loaf.

Ingredients:

•     1 cup chocolate cookie crumbs 
•     3 tablespoons white sugar 
•     1/4 cup butter, melted 
•     1 (10 ounce) package frozen raspberries 
•     2 tablespoons white sugar 
•     2 teaspoons cornstarch 
•     1/2 cup water 
•     2 cups white chocolate chips 
•     1/2 cup half-and-half cream 
•     3 (8 ounce) packages cream cheese, softened 
•     1/2 cup white sugar 
•     3 eggs 
•     1 teaspoon vanilla extract

In a medium bowl, mix together cookie crumbs, 3 tablespoons sugar, and melted butter. Press mixture into the bottom of a 9 inch spring- form pan.

  In a saucepan, combine raspberries, 2 tablespoons sugar, cornstarch, and water. Bring to boil, and continue boiling 5 minutes, or until sauce is thick. Strain sauce through a mesh strainer to remove seeds.

  Preheat oven to 325F. In a metal bowl over a pan of simmering water, melt white chocolate chips with half-and-half, stirring occasionally until smooth.

  In a large bowl, mix together cream cheese and 1/2 cup sugar until smooth. Beat in eggs one at a time. Blend in vanilla and melted white chocolate. Pour half of batter over crust. Spoon 3 tablespoons raspberry sauce over batter. Pour remaining cheesecake batter into pan, and again spoon 3 tablespoons raspberry sauce over the top. Swirl batter with the tip of a knife to create a marbled effect.

  Bake for 55 to 60 minutes, or until filling is set. Cool, cover with plastic wrap, and refrigerate for 8 hours before removing from pan. Serve with remaining raspberry sauce.

Ingredients:

•     1 cup sliced shallots (about 4 large) 
•     1 bay leaf 
•     1/4 teaspoon ground ginger 
•     1 teaspoon curry powder 
•     1 teaspoon chopped fresh thyme 
•     1/2 stick (1/4 cup) unsalted butter 
•     1 small boiling potato 
•     1 1/2 lb carrots, peeled and cut crosswise 1/4 inch thick 
•     1 3/4 cups chicken broth 
•     1 cup apple cider 
•     1 1/4 cups water 
•     3/4 teaspoon salt 
•     1/4 teaspoon black pepper 
•     1/4 cup sliced almonds, toasted

Cook shallots, bay leaf, ginger, curry powder, and thyme in butter in a 2- to 3-quart heavy saucepan over moderately low heat, stirring occasionally, until shallots are softened and pale golden, 6 to 8 minutes. Meanwhile, peel potato and cut into 1/2-inch cubes.

  Add potato to shallot mixture along with carrots, broth, cider, water, salt, and pepper and bring to a boil. Reduce heat and simmer, covered, until carrots are tender, 20 to 25 minutes. Discard bay leaf.

  Puree soup in 2 batches in a blender until smooth, transferring as blended to a large bowl. Return to saucepan to reheat if necessary. Serve soup sprinkled with almonds.

 Ingredients:

•     15 fresh Brussels sprouts, halved lengthwise 
•     1 1/2 tablespoons butter 
•     1 1/2 tablespoons olive oil 
•     3 cloves garlic, smashed with the flat of a knife 
•     freshly grated parmesan cheese 
•     salt and pepper

Melt butter and olive oil in a medium skillet (over medium-high heat) until butter is foamy. Reduce heat to medium, add smashed garlic and cook until lightly browned. Remove garlic and discard.

  Add sprouts cut side down, cover, and cook without stirring on medium-low heat 10-15 minutes or until tender when pierced with a knife. The cut side of the sprouts should get nice and browned, with a nutty, buttery flavor enhanced by garlic. Top with freshly grated parmesan and salt & pepper to taste.

Ingredients:

•     1 1/4 pounds boneless, skinless, chicken breasts (about 4 breasts) 
•     1 (1-pound) package sliced bacon 
•     2/3 cup firmly packed brown sugar 
•     2 tablespoons chili powder

Preheat oven to 350F. Cut chicken breasts into 1-inch cubes. Cut each bacon slice into thirds. Wrap each chicken cube with bacon and secure with a wooden pick. Stir together brown sugar and chili powder. Dredge wrapped chicken in mixture. Coat a rack and broiler pan with nonstick cooking spray. Place chicken wrap on rack in
 broiler pan. Bake at 350F for 30 to 35 minutes or until bacon is crisp.

Ingredients:

•     Salt 
•     1 pound fettuccine 
•     3 tablespoons extra-virgin olive oil 
•     4 cloves garlic, finely chopped 
•     1 small onion, chopped 
•     2 (6-ounce) cans Italian tuna in water or oil, drained 
•     1/2 cup tender sun-dried tomatoes, thinly sliced 
•     1/2 cup dry white wine 
•     1 cup heavy cream 
•     salt and pepper 
•     1/2 cup frozen peas, thawed 
•     1/2 cup grated Parmigiano-Reggiano 
•     1 cup fresh basil, about 20 leaves, shredded

  Place pasta water on to boil. Salt water then add pasta and cook to al dente.

  While pasta cooks, heat a deep skillet over medium heat with extra-virgin olive oil. Saute garlic and onions until tender, 4 to 5 minutes. Add tuna and sun-dried tomatoes and stir to heat through, another 1 to 2 minutes. Add wine and cook it down a minute then add cream and season sauce with salt and pepper. Toss hot pasta and peas with sauce and cheese. Serve on dinner plates and top with shredded basil.

Ingredients:

•     1/2 pound bacon 
•     1 pound ground round 
•     1 pound ground pork 
•     1 green bell pepper, diced 
•     1 yellow onion, diced 
•     6 jalapeno peppers, seeded and chopped 
•     6 habanero peppers, seeded and chopped 
•     8 Anaheim peppers, seeded and diced 
•     2 cloves garlic, minced 
•     1 1/2 tablespoons ground cumin 
•     1 tablespoon crushed red pepper flakes 
•     3 tablespoons chili powder 
•     2 tablespoons beef bouillon granules 
•     1 (28 ounce) can crushed tomatoes 
•     2 (16 ounce) cans whole peeled tomatoes, drained 
•     2 (16 ounce) cans chili beans, drained 
•     1 (12 fluid ounce) can beer 
•     3 ounces tomato paste 
•     2 cups water

Place bacon in a large soup pot. Cook over medium high heat until evenly brown. Drain excess grease, leaving enough to coat bottom of pot. Remove bacon, drain on paper towels and chop.

  Brown beef and pork in pot over medium high heat. When meat is browned, stir in the bell pepper, onion, jalapeno peppers, habanero peppers, Anaheim peppers, garlic, cumin, red pepper flakes, chili powder, bouillon, crushed tomatoes, whole tomatoes, beer, tomato paste, and water.

  Reduce heat to low and simmer for 45 to 60 minutes, stirring occasionally. Add beans and bacon and continue simmering for another 30 minutes.