ROASTED CABBAGE AND ONIONS

 ROASTED CABBAGE AND ONIONS

INGREDIENTS: 1 HEAD OF CABBAGE, 2 ONIONS, 8 CLOVES GARLIC, 1/2 CUP OLIVE OIL, 1 TSP SALT AND PEPPER, 3 TBS CHIVES, 3 TBS TARRAGON

SAUCE: 2 TBS WHITE BALSAMIC VINEGAR, 3 TBS OLIVE OIL, 1 TBS DIJON MUSTARD, 1 TBS LEMON, 1 TSP SALT AND PEPPER, 3 CLOVES CRUSHED GARLIC

CHOP CABBAGE, ONIONS AND GARLIC AND MIX WITH THE REST OF THE INGREDIENTS. PUT ON A COOKIE SHEET AND COOK FOR 1/2 HOUR ON 450. MIX HALF WAY THROUGH

MIX THE SAUCE AND SET ASIDE.

WHEN THE CABBAGE IS DONE, PUT IT IN A BOWL AND MIX THE SAUCE THROUGHLY.

MUSHROOM SQUASH CASSEROLE

 MUSHROOM SQUASH CASSEROLE

INGREDIENTS: 2 YELLOW SQUASH, 1 ZUCCHINI, 1 POUND MUSHROOMS, 1 ONION, 6 CLOVES OF GARLIC, 1/3 CUP ROSEMARY OIL, 2 CUPS CHEDDAR CHEESE, 1 CAN GOLDEN MUSHROOM SOUP, 1/2 CUP SOUR CREAM, 1/2 TSP SALT, 1 TSP PEPPER, 

TOPPING: 1 PACK OF RITZ CRACKERS AND 4 TBS BUTTER

SLICE ALL THE VEGETABLES AND COOK FOR 10 MINUTES IN A SKILLET IN THE OIL. 

IN A SEPARATE BOWL, MIX THE CHEESE, SOUP, SOUR CREAM, SALT & PEPPER

IN ANOTHER BOWL, MELT THE BUTTER, SMASH THE CRACKERS AND MIX THROUGHLY

MIX EVERYTHING TOGETHER AND PUT IN A SPRAYED GLASS PAN. 

COOK UNCOVERED FOR 30 MINUTES AT 350 DEGREES

LOBSTER DEVILED EGGS

 LOBSTER DEVILED EGGS

INGREDIENTS: 8 EGGS, HARD BOILED, PEELED AND CUT IN HALF. SCOOP OUT CENTER AND SET IN A SEPARATE BOWL. 

4 OUNCE LOBSTER TAIL COOKED IN A LITTLE BUTTER AND CUT UP SMALL

1/2 CUP MAYO, 2 TSP TARRAGON, 1 TSP DIJON, 1 TSP LEMON, 1 TSP RED HOT, 1 TBS MINCED RED ONION, 1 TSP WORCESTERSHIRE, 1/2 TSP BLACK PEPPER

GARNISH: CHIVES AND OLD BAY SEASONING

MIX THE YOLKS WITH EVERYTHING BUT THE LOBSTER UNTIL SMOOTH. I MIXED THE LOBSTER INTO THE EGG MIX BUT NEXT TIME I'LL PUT THE LOBSTER ON TOP OF EACH ONE. 

MINT VINAIGRETTE SALAD DRESSING

 MINT VINAIGRETTE SALAD DRESSING

 INGREDIENTS: 1/2 CUP OLIVE OIL, 1/4 CUP WHITE BALSAMIC VINEGAR, 2 TBS LEMON, 2 TBS HONEY, 2 TSP DIJON, 2 CLOVES GARLIC, 1/3 CUP FRESH MINT, 1/2 TSP SALT AND PEPPER

BLEND IN A FOOD PROCESSOR AND ENJOY!

STUFFED SQUASH PARMESAN

 STUFFED SQUASH PARMESAN

INGREDIENTS: 2 SQUASH (I USED KABOCHA SINCE I NEVER HAD IT. ACORN OR BUTTERNUT WOULD ALSO WORK), 4 TBS BUTTER, 2/3 CUP ITALIAN BREAD CRUMBS, 1/2 CUP PARMESAN CHEESE, 2/3 CUP SHREDDED MEXICAN CHEESE, 1 EGG, 2/3 CUP HEAVY CREAM

BAKE THE SQUASH FOR ONE HOUR ON 325. LET COOL THEN CUT INTO QUARTERS. SCOOP OUT THE SEEDS AND DISCARD OR SAVE FOR ROASTING FOR A SALAD OR SNACK.

MEANWHILE, MELT THE BUTTER IN A SKILLET ON A MEDIUM LOW HEAT. ADD THE BREAD CRUMBS AND MIX UNTIL WET, ADD THE EGG AND MIX SO IT SCRAMBLES, TURN THE HEAT TO LOW AND ADD EVERYTHING ELSE AND CONTINUE TO COOK UNTIL CHEESE IS MELTED. IF IT SEEMS A LITTLE DRY, ADD MORE CREAM. SCOOP THE MIXTURE INTO THE SQUASH BOATS AND BAKE FOR 20 MINUTES AT 350.

IF YOUR SQUASH IS REALLY BIG, ADD MORE OF EACH INGREDIENT. I DIDN'T WANT A TON OF STUFFING, JUST ENOUGH TO GIVE IT LOTS OF FLAVOR.