Green Beans with Carmelized red onions

For an attractive presentation, trim the stem ends of the beans, leaving the pointed ends intact. Most fresh beans today do not require stringing, as the fibrous string has been bred out of them. Make Ahead Tip: Prepare through step 2. Cover and refrigerate onions for up to 2 days. Refresh beans under cold running water; cover and refrigerate for up to 2 days. RECIPE INGREDIENTS 1 tablespoon extra-virgin olive oil 3 medium red onions (about 1 3/4 pounds), cut into 16 wedges each 1 pound green beans, trimmed 1/2 cup vegetable broth 1 tablespoon balsamic vinegar 2 teaspoons light brown sugar 1/4 teaspoon salt Freshly ground pepper to taste Tip: Commercial vegetable broth is readily available in natural-foods stores and many supermarkets. We especially like the Imagine and Pacific brands, sold in convenient aseptic packages that allow you to use small amounts and keep the rest refrigerated.

DIRECTIONS Heat oil in a large skillet over medium heat. Add onions and cook, stirring occasionally, until golden, 10 to 15 minutes. Meanwhile, bring a large saucepan of lightly salted water to a boil. Add green beans and cook, uncovered, until crisp-tender, 6 to 7 minutes. Drain. Add broth to the onions; cook for 5 minutes. Stir in vinegar, brown sugar, salt and pepper. Add the beans, cover and cook for 2 minutes. Serve warm.

Basic Sauteed Kale

Basic Sauteed Kale

Simply sauteed kale seasoned with the big blast of sherry vinegar is a deluxe combination. RECIPE INGREDIENTS 1 tablespoon plus 1 teaspoon extra-virgin olive oil, divided 1-1 1/2 pounds kale, ribs removed, coarsely chopped (see Tip) 1/2 cup water 2 cloves garlic, minced 1/4 teaspoon crushed red pepper 2-3 teaspoons sherry vinegar or red-wine vinegar 1/4 teaspoon salt Tip: A 1- to 1 1/2-pound bunch of kale yields 16 to 24 cups of chopped leaves. When preparing kale for these recipes, remove the tough ribs, chop or tear the kale as directed, then wash it—allowing some water to cling to the leaves. The moisture helps steam the kale during the first stages of cooking.

DIRECTIONS Heat 1 tablespoon oil in a Dutch oven over medium heat. Add kale and cook, tossing with two large spoons, until bright green, about 1 minute. Add water, reduce heat to medium-low, cover and cook, stirring occasionally, until the kale is tender, 12 to 15 minutes. Push kale to one side, add the remaining 1 teaspoon oil to the empty side and cook garlic and crushed red pepper in it until fragrant, 30 seconds to 1 minute. Remove from the heat. Stir in vinegar to taste and salt.

Three Bean Pasta Salad

1	box Betty Crocker® Suddenly Salad® classic pasta salad mix
3/4	cup sweet-spicy French dressing
1/4	to 1/2 teaspoon red pepper sauce, if desired
2	medium tomatoes, coarsely chopped (1 1/2 cups)
1	medium green bell pepper, chopped (1 cup)
1/2	cup chopped red onion
1	can (19 oz) Progresso® cannellini beans, drained, rinsed
1	can (15 oz) Progresso® kidney beans, drained, rinsed
1	can (15 oz) Progresso® chick peas (garbanzo beans), drained, rinsed

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1.	Empty Pasta mix into 3-quart saucepan 2/3 full of boiling water. Gently boil uncovered 12 minutes, stirring occasionally.
2.	Drain pasta; rinse with cold water. Shake to drain well.
3.	In large bowl, stir together seasoning mix, dressing and pepper sauce. Stir in pasta and remaining ingredients. Serve immediately, or refrigerate.
High Altitude (3500-6500 ft): Make pasta mix following High Altitude directions on box.

Scrambled Egg Biscuit Cups

Scrambled Egg Biscuit Cups

2	cups Original Bisquick® mix
1/3	cup shredded Cheddar cheese (1 1/2 oz)
3/4	cup milk
8	eggs
1/8	teaspoon pepper
1	tablespoon butter or margarine, softened
1/2	cup Parmesan and mozzarella cheese pasta sauce (from 1-lb jar)
3	tablespoons cooked real bacon bits or pieces (from 3-oz package)
1	tablespoon chopped fresh chives
	Additional cooked real bacon bits or pieces

1.	Heat oven to 425°F. Spray bottoms only of 12 regular-size muffin cups with cooking spray. In medium bowl, mix Bisquick mix, cheese and 1/2 cup of the milk until soft dough forms.
2.	Place dough on surface sprinkled with Bisquick mix. Shape into a ball; knead 4 or 5 times. Shape into 10-inch-long roll. Cut roll into 12 pieces. Press each piece in bottom and up side of muffin cup, forming edge at rim.
3.	Bake 8 to 10 minutes or until golden brown. Remove from oven. With back of spoon, press puffed crust in each cup to make indentation.
4.	In large bowl, beat eggs, remaining 1/4 cup milk and the pepper until well blended. In 10-inch nonstick skillet, melt butter over medium heat. Add egg mixture; cook 3 to 4 minutes, stirring occasionally, until firm but still moist. Fold in pasta sauce and bacon until blended.
5.	To remove biscuit cups from pan, run knife around edge of cups. Spoon egg mixture into biscuit cups. Sprinkle chives and additional bacon bits over tops.
High Altitude (3500-6500 ft): Bake 10 to 12 minutes.

Italian herbed Bread -- Macaroni Grill

This is a recipe from Kathy -- She said it tasted a lot like the bread at Macaroni Grill. As far as I can tell, the bread is that best part of that place. So here it goes. Of course, I am bound to try it out a few times, and then start turning it into dirt with more grains. What can I say? I'm crazy.

Italian Herb Bread

2 tablespoons yeast
2 1/2 cups warm water
2 tablespoons sugar

Mix together and let sit for 10 minutes.

Add:
3 tablespoons olive oil
1 tablespoon salt
2 tablespoon. minced fresh red onion
1 tablespoon dry or 2 tablespoons fresh chopped basil
1 tablespoon dry or 2 tablespoons fresh chopped rosemary
1 tablespoon dry or 2 tablespoons fresh oregano or thyme

Add:
2 cups flour

Mix well, then add:

4 cups more flour

Mix well. Knead 3 minutes in Bosch/mixer on high or by hand. Let rise till double (about 45 minutes to 1 hour).

Punch down. Divide into three round loaves and place on a greased cookie sheet. Baste with

1 egg white mixed with 1 tablespoon water

Sprinkle with sea salt

Raise uncovered until double (about 1 hour).

Bake at 375 for 25-30 minutes till golden brown

Turkey Stuffing

4 cups stuffing (half Stove Top and half herb-flavored stuffing)
3/4 cup apple juice
3/4 cup water
1 medium onion diced
4 celery stalks diced
1 small apple diced
1/2 cup melted butter

This fit into a 10 pound turkey with enough for a small casserole dish. Baked the dish for 20 minutes on 350 degree.