FEEDS: 4

WHAT YOU'LL NEED:

• 5 hard cooked eggs, peeled
• 2 heaping Tablespoons mayonnaise
• 2 t. Nance’s Sharp and Creamy Mustard
• Freshly ground black pepper
• 5 black pitted olives, chopped
• 1-2 T, chopped fresh chives
• 8-10 slices bacon, cooked
• 8 slices whole wheat bread

LET'S COOK

Chop the eggs into a bowl using a wire egg slicer. Slice the egg one direction, turn the whole, then slice again. Add the mayonnaise, mustard, pepper, olives and chives. Mix it together well.

Toast the bread slices, then divide and evenly spread the egg salad on the 8 slices of bread. Evenly distribute the bacon on 4 slices, then top with the four remaining bread and egg salad slices. Cut, plate and serve.

MORE IDEAS:

You can use Gulden’s Spicy Mustard or your favorite brand in place of the Nance’s.

Chopped, stuffed green olives also work well in this recipe.

FEEDS: 3 dozen

WHAT YOU'LL NEED:

Dough:

• 2 1/2 cups all purpose flour
• 1 egg
• 2 1/2 T butter
• 2/3 cup milk

Filling:

• 4 Idaho potatoes
• 1/4 # sharp cheddar cheese, grated
• 1 medium onion, diced and sauteed in 1 T olive oil and 1 t. butter until caramelized

LET'S COOK

Dough:

Warm the milk and melt butter together. Beat the egg well and combine with the melted butter & milk. Add flour a little at a time and mix in.

When it starts to hold together put flour on the counter and knead until it’s no longer sticky. Wrap with plastic wrap or place in a plastic bag and refrigerate overnight.

Filling:

Peel and cube potatoes, then cook in chicken stock. Drain stock, add grated cheese, cover and let it melt. Mash the potatoes, add the onions and salt and pepper to taste. Cool and refrigerate overnight.

Assembly & Cooking:

Cut dough into quarters, using one quarter at a time and putting the rest back in the refrigerator. Roll out on floured surface or between wax paper or put in pasta machine, start at 3 setting and then again with the 5 setting. Cut out circles about 3 inches in diameter.

Roll potato mixture into balls about the size of a large walnut. Place a potato ball in the center of the dough, fold it over and pinch it closed. Drop each one in gently boiling salted water and boil until they float to the surface (about 5 minutes). Place on platter and blot with towel.

MORE IDEAS:

For more flavor, saute some sliced onions in oil, add the cooked pierogis and fry on both sides until crispy brown. Serve as an appetizer or with some broiled steak or pork chops.

FEEDS: 3-4

WHAT YOU'LL NEED:

• 1/4 C. apricot preserves
• 1/4 C. Nance’s Sharp and Creamy Mustard
• 2 each chicken thighs, drumsticks and boneless breasts, all skinless

LET'S COOK

Mix the apricot preserves and mustard together well in a bowl. Place the chicken in another bowl and pour half the sauce mix over it all. Toss it all together well to evenly coat the chicken. Cover and refrigerate for an hour or so.

Preheat an oven to 400 degrees. Oil a roasting pan, arrange the chicken in it and bake for 20 minutes, turning once half way through the cooking process.

Baste the chicken with half of the remaining sauce and broil for 5-6 minutes.

Turn the chicken again, baste with the remaining sauce and broil an additional 5-6 minutes. Plate it up and serve with rice and a green vegetable.

MORE IDEAS:

This recipe works fine with a sugar-free apricot preserve product, or, with regular apricot preserves.

FEEDS: 2-4

WHAT YOU'LL NEED:

• 1-2 T. olive oil
• 4-5 small, fresh yellow squash, sliced into discs
• salt and pepper
• 1 T. crushed garlic
• 2 T. chopped fresh chives

LET'S COOK

Heat the oil in a saute pan over a medium burner. Drop in the sliced summer squash, season with salt and pepper, toss to distribute the seasonings and then allow to cook.

Turn the squash every couple of minutes so the slices brown evenly. This process will take about 10-12 minutes of cooking time.

When the squash is just tender, scatter the garlic over it all and toss to incorporate and cook it with the squash. Finally, add the chives, toss it well and serve.

MORE IDEAS:

You could use a combination of zucchini and summer squash in this recipe.

Bear in mind that squash about the size of knockwurst is a perfect size.

FEEDS: 3-4

WHAT YOU'LL NEED:

• 2 T. canola oil
• 1 medium onion, diced
• 1 C. chicken stock
• 1/2 C. whole buckwheat groats, (kasha)
• 1/2 C. bowtie pasta, uncooked
• 1-2 T. fresh chopped parsley

LET'S COOK

Bring a pot of salted water to a boil.

Meanwhile, in a sauce pot, heat the oil over a medium high burner, add and season the onion and saute until tender. Add the chicken stock and bring to a boil. Now add the buckwheat groats, return to a boil, lower to a simmer, cover and cook for 10 minutes.

Cook the pasta shapes in the other pot of boiling water until el dente. When it’s cooked, drain and add to the cooked buckwheat groats. Add the parsley, stir gently with a fork to fluff it up and serve.

MORE IDEAS:

This dish is great with a broiled lamb chop and some lemony green beans.

FEEDS: 3-4

WHAT YOU'LL NEED:

• 2 small, boneless, skinless chicken breasts (10-12 oz. total)
• 2 t. flour
• 1 t. seasoned salt
• freshly ground pepper
• 1 T. crushed garlic
• 1 T. olive oil
• 1 each red and orange pepper, cleaned and sliced
• 6-8 baby bella mushrooms, sliced
• 1 T. flour
• 1/2 C. chicken stock
• 1/4 C. white wine , Pinot Grigio is great

LET'S COOK

Slice the chicken into finger size pieces and toss in a bowl with the 2 teaspoons of flour, salt, pepper and crushed garlic.

Heat the olive oil in a saute pan over a medium high burner. Drop in the seasoned chicken and cook, stirring often, just until the chicken is cooked. Remove the cooked chicken to a plate and set aside.

With the pan back on the burner, add the sliced peppers and mushrooms and cook, stirring often, until the vegetables are limp or el dente. Season with a pinch of salt and pepper and sprinkle the tablespoon of flour over it all. Mix the ingredients well.

Pour in the chicken stock, the white wine, stir it all up and allow to simmer for about 4-5 minutes until the sauce thickens. Stir in the chicken, heat it through and serve over rice.

MORE IDEAS:

You can substitute thin sliced pork tenderloin or veal cutlets in this recipe.

FEEDS: 2

WHAT YOU'LL NEED:

• 6 slices great bacon, cooked perfectly
• 1/2 tomato, sliced and drained on a paper towel
• 1-2 C. shredded lettuce
• 1 ripe avocado, sliced
• Mayonnaise
• 2 large wraps, (I like Toufayan Bakeries brand Garlic Pesto Wraps)

LET'S COOK

Place the wraps on your clean counter. Smear with a thin swipe of the mayonnaise, being sure to get to the very edges of the wraps.

Starting at the end closet to you, divide the shredded lettuce between the two, covering about a third of the wrap, horizontally.

Next, lay slices of tomato, end to end, across the wraps on the lettuce. Arranging away from you, from left to right, assemble a row of avocado slices, then a row of the bacon slices.

Beginning at the end closet to you, gently, but tightly, roll the wrap to a compact cylinder. Cut in half, plate it up and serve.

MORE IDEAS:

This is a simple rendition of the classic B.L.T. The avocado donates another texture while the wraps lend a distinctive chew to this creation.

FEEDS: 4-6

WHAT YOU'LL NEED:

• 4-5 medium size Russet potatoes
• 2-3 T. olive oil
• 1-2 t. seasoned salt
• 1-2 t. paprika
• freshly ground black pepper

LET'S COOK

Peel and then cut the potatoes into chunks about the size of a large walnut.

Toss in a bowl with the remaining ingredients.

Place on an oven proof tray. Put the tray in a preheated 350 degree convection oven and cook for about 20-25 minutes, turning occasionally.

Test for doneness and serve when they’re tender.

These potatoes are also great when cooked in a conventional oven at 400 degrees for about 30-40 minutes.

MORE IDEAS:

Flavor additions include onion and garlic salt,a teaspoon each tossed in the mixture.

A dusting of grated parmesan cheese just before service adds another flavor dimension.