It’s rare that I write a weekend post for my blog, but I can’t think of a better time to share this recipe than a rainy, chilly afternoon. While it bakes, make a green salad, open a bottle of wine, then curl up in front of the fire and enjoy!

Mix together in large bowl:
1 ½ cups boiled chicken
1 ½ cups chicken broth
1 can cream of chicken soup
1 can mixed vegetables (corn, carrots and green peas)

Pour mixture into a 9″x2″x13″ casserole dish coated with non-stick cooking spray.

Blend together:
1 cup self-rising flour
1 cup melted light (reduced fat) butter
3/4 cup milk

Pour flour mixture on top of chicken and vegetable mixture. Do NOT stir.

Bake at 375 degrees F for 50 minutes; then at 400 degrees F for 10 minutes more.
Serves 6.

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I enjoy closing out the week before Christmas each year by inviting friends over for a casual Friday evening dinner party with a fun theme. This year we’ll decorate a gingerbread house. Actually it’s going to be more of a gingerbread castle. After all, it has to be large enough so that everyone can play with icing.

Ingredients:
1 pound mild sweet Italian sausage (you may prefer hot, or a combination of both)
3/4 pound lean ground beef
1/2 cup minced onion
2 cloves garlic, crushed
1 (28 ounce) can crushed tomatoes
2 (6 ounce) cans tomato paste
2 (6.5 ounce) cans tomato sauce
1/2 cup water
2 tablespoons granulated sugar
1 1/2 teaspoons dried basil, crushed
1/2 teaspoon fennel seeds
1 teaspoon Italian seasoning
Salt to taste
1/4 teaspoon ground black pepper
4 tablespoons chopped fresh parsley
12 lasagna noodles
16 ounces ricotta cheese
1 egg
1/2 teaspoon salt
3/4 pound mozzarella cheese, sliced
3/4 cup grated Parmesan cheese

In a dutch oven or large heavy saucepan, cook sausage, ground beef, onion, and garlic over medium heat until well browned. Stir in crushed tomatoes, tomato paste, tomato sauce, and water. Season with sugar, basil, fennel seeds, Italian seasoning, salt, pepper, and 2 tablespoons parsley. Simmer, covered, for about 1 1/2 hours, stirring occasionally.

Bring a large pot of lightly salted water to a boil. Cook lasagna noodles in boiling water for 8 to 10 minutes. Drain noodles, and rinse with cold water. In a mixing bowl, combine ricotta cheese with egg, remaining parsley, and 1/2 teaspoon salt.

Preheat oven to 375 degrees F.

To assemble, spread 1 1/2 cups of meat sauce in the bottom of a 9×13 inch baking dish. Arrange 6 noodles lengthwise over meat sauce. Spread with one half of the ricotta cheese mixture. Top with a third of mozzarella cheese slices. Spoon 1 1/2 cups meat sauce over mozzarella, and sprinkle with 1/4 cup Parmesan cheese. Repeat layers, and top with remaining mozzarella and Parmesan cheese. Spray a sheet of foil with cooking spray then cover.

Bake in preheated oven for 25 minutes. Remove foil, and bake an additional 25 minutes. Cool for 15 minutes before serving. Serves 12.

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1 pound butter, softened
3 cups sugar
6 eggs
4 cups all-purpose flour
3/4 cup milk
1 teaspoon almond extract
1 teaspoon vanilla extract

Cream butter with electric mixer at medium speed; gradually add sugar and beat until light and fluffy. Add eggs, one at a time, beating after each addition. Add flour to creamed mixture alternately with milk, beginning and ending with flour mixture. Mix after each addition. Stir in flavorings.

Pour batter into a greased and floured 10-inch tube pan. Bake at 300 degrees F for 1 hour and 40 minutes or until a wooden pick inserted in center comes out clean. Cool in pan 10 to 15 minutes; remove to wire rack. Cool. Makes one 10-inch cake.

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During the Christmas season, I enjoy serving roast beef. First of all, so that my friends and I can enjoy a change of pace from all of the usual turkey and ham. And second of all, so that I can serve this salad. It’s a perfect accompaniment, a simple, delicious and festive recipe, and – to me - it’s a celebration … of an incredible evening in September 1999, spent with friends at an incredible place: the Windows On The World restaurant atop the World Trade Center.

6 oranges, peeled and sectioned, with white membrane removed
1 teaspoon salt (or less, adjust to your taste)
1 teaspoon ground cumin (adjust to your taste)
2 medium red onions, sliced very thin
Orange juice, optional
Mixed spring greens, optional

Separate orange sections in bowl and sprinkle with salt and cumin to taste. Lightly toss. Add rings of red onion and toss. Let sit at room temperature to allow oranges to “sweat”, or add orange juice. Chill thoroughly.  Serve cold on chilled plates, on bed of spring greens if desired. Serves 6.

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4 ounces cream cheese, softened (may substitute fat-free or low-fat)
1/2 cup mayonnaise (again, substitute fat-free or low-fat if you prefer)
1 teaspoon finely chopped garlic
1/2 teaspoon finely grated lemon peel
Dash of cayenne pepper
2 medium bell peppers (green, red or yellow) , cut into 1-1/2 inch pieces
1 small red onion, cut into 1 inch pieces
1 cup mushrooms, thickly sliced (or small whole mushrooms)
Olive oil flavored cooking spray
2 tablespoons crumbled chevre (goat) cheese (substitute feta or blue cheese for more robust flavor if desired)
2 tablespoons finely chopped fresh basil leaves
Thin French bread slices (about 2 inches in diameter), toasted with butter

Heat oven to 450 degrees F. Mix cream cheese, mayonnaise, garlic, lemon peel and cayenne pepper in medium bowl. Cover and refrigerate while preparing vegetables.

Mix peppers, mushrooms and onion in medium bowl. Lightly spray with cooking spray and toss to coat. Spread in ungreased jelly pan (15-1/2 inches x 10-1/2 inches x 1 inch) and bake uncovered 15 to 20 minutes until vegetables are tender. Cool slightly. Then coarsely chop vegetables.

Spread cream cheese mixture on serving platter. Top with warm vegetables, then sprinkle with chevre (goat or blue) cheese and sprinkle with basil. Serve immediately with warm toasted French bread slices. Serves 12.

Note: “Do-ahead tips”: Prepare the cream cheese mixture up to a day ahead and store in an airtight container in the refrigerator. The vegetables can also be prepared and roasted a day ahead, then stored covered in the refrigerator. If chilled ahead of time, spread refrigerated cream cheese mixture on platter and allow to soften. Warm refrigerated roasted vegetables in the microwave at medium power (50%).

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This is the first of my favorite recipes that I look forward to sharing during the holiday season. A Thanksgiving favorite with autumn color and rustic flavor. Enjoy!

Ingredients

• 1 (6 ounce) package seasoned long grain and wild rice mix
• 2 1/3 cups vegetable or low-sodium chicken broth
• ½ teaspoon dried oregano
• 1 teaspoon rubbed sage
• 1 teaspoon dried thyme
• 2 celery ribs, chopped
• 1 medium red onion, chopped
• 1 tablespoon olive or vegetable oil
• 3 oz. cremini mushrooms
• 3/4 cup dried cranberries
• 1/2 cup toasted, coarsely chopped walnuts
• 2 tablespoons minced fresh parsley
• 1 medium apple, chopped (peel if you prefer)
• 4 medium acorn squash
• 3/4 cup water

Directions

In a large saucepan, combine the rice with contents of seasoning mix, broth, oregano, sage and thyme. Bring to a boil. Reduce heat; cover and simmer for 23-25 minutes or until rice is tender and liquid is almost absorbed. Meanwhile, in a large skillet, sauté celery and onion in oil until tender. Stir in mushrooms, cranberries, walnuts and parsley. Remove from the heat. Add chopped apple, then stir in rice mixture.

Cut squash in half widthwise. Remove and discard seeds and membranes. With a sharp knife, cut a thin slice from the bottom of each half so squash sits flat. Fill squash halves with about 1/2 cup rice mixture. Place in a greased 15-in. x 10-in. x 1-in. baking pan. Pour water into pan.

Coat one side of a large piece of heavy-duty foil with nonstick cooking spray. Cover pan TIGHTLY with foil (to allow steaming of squash), coated side down. Bake at 350 degrees F for 50-60 minutes or until squash is tender. Serve immediately.

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