A. The evening before the dinner.

1. Boil the potatoes until covers split. Turn burner off.
2. Remove 2 or 3 at a time, letting cold water run over them in sink to cool them enough to handle.
3. Peel the potatoes and cut them in half or quarters.
4. Rice potatoes into Tupperware container (1 or 2 at a time). As one potato is peeled and riced, remove another from hot water.
5. Seal container lid and store overnight in a cool place.

1. Sprinkle salt over riced potatoes and mix well with a fork.
2. Pour beaten eggs over potatoes and mix well.
3. Sprinkle flour, one cup at a time over potatoes, mixing each well.

   It may become necessary to mix with hands; but, too much handling may make dough tough. (Use a little more or less flour; not too moist nor too dry.)

4. Using flour in hands form mixture into balls about the size of a small/mediun onion. (Makes about 30 or so.)
5. Coat balls with flour and set aside.

1. Put pot with 8" to 9" of water on stove, cover and bring to boil. (Takes about 30 minutes at high flame.)
2. Remove lid.
3. Lightly reflour balls quickly and put them into boiling water. DO NOT COVER POT. KEEP AT HIGH FLAME. (The balls will sink.)
4. After abut 8 minutes, move the dumplings very gently (not to break them) to prevent them from sticking to the bottom. Use a wooden or plastic spatula.
5. The dumplings will float to the top of the water, one at a time, usually in 10 to 15 minutes.
6. Remove the dumplings as they float to the top and serve.

Hamburger
1 cup Quaker Oats
1 egg
1/4 packet of Secret Recipes Mix
Bell Pepper - chopped
Hard-Boiled Egg (optional)
Canned Mushrooms - drained (optional)

   Pre-heat oven to 400°
   Place hamburger into a VERY large bowl. Crack egg into meat. Pour 1/2 of oats and bell pepper into meat. Blend (hands work best). Pour the rest of the oats, bell pepper, mushrooms and Secret Recipe Mix onto meat and blend again. Place mixture into a meatloaf pan and mound it (so it looks like a loaf) with the hard-boiled egg in the middle.
   Place in oven and set timer for 1 hour. At ding, check to make sure meat is cooked through; if not, cook for 15 more minutes.

  Serve with spicy ketchup sauce.

6 ounces garlic-flavored croutons
1/2 teaspoon ground black pepper
1/2 teaspoon cayenne pepper
1 teaspoon chili powder
1 teaspoon dried thyme
1/2 onion, roughly chopped
1 carrot, peeled and broken
3 whole cloves garlic
1/2 red bell pepper
18 ounces ground chuck
18 ounces ground sirloin
1 1/2 teaspoon kosher salt
1 egg

For the glaze:
1/2 cup catsup
1 tablespoon ground cumin
Dash Worcestershire sauce
Dash hot pepper sauce
1 tablespoon honey

   Heat oven to 325 degrees F.

   In a food processor bowl, combine croutons, black pepper, cayenne pepper, chili powder, and thyme. Pulse until the mixture is of a fine texture. Place this mixture into a large bowl. Combine the onion, carrot, garlic, and red pepper in the food processor bowl. Pulse until the mixture is finely chopped, but not pureed. Combine the vegetable mixture, ground sirloin, and ground chuck with the bread crumb mixture. Season the meat mixture with the kosher salt. Add the egg and combine thoroughly, but avoid squeezing the meat.

   Pack this mixture into a 10-inch loaf pan to mold the shape of the meatloaf. Onto a parchment paper-lined baking sheet, turn the meatloaf out of the pan onto the center of the tray. Insert a temperature probe at a 45 degree angle into the top of the meatloaf. Avoid touching the bottom of the tray with the probe. Set the probe for 155 degrees.

   Combine the catsup, cumin, Worcestershire sauce, hot pepper sauce and honey. Brush the glaze onto the meatloaf after it has been cooking for about 10 minutes.

2 tablespoons butter
1 large onion, chopped
1 rib celery, finely chopped
1/2 red bell pepper, finely chopped
2 teaspoons minced garlic, plus 1 teaspoon
1 teaspoon chopped thyme leaves
1 teaspoon chopped rosemary
1/3 cup chopped fresh parsley
2 eggs
1 1/2 teaspoons Dijon mustard
1/2 cup ketchup, plus 1/4 cup
2 tablespoons plus 1 teaspoon Worcestershire sauce
1/2 cup Heavy cream
2/3 cup Breadcrumbs
1 pound ground chuck
1/2 pound pork sausage (such as breakfast sausage)
1/2 pound ground veal
1 1/2 teaspoons salt
2 teaspoons plus 1/4 teaspoon freshly ground black pepper
4 slices bacon, cut in half
2 tablespoons white or red wine vinegar
1/2 cup canned tomatoes, chopped or crushed

   In a large skillet heat the butter over medium-high heat until melted. Add all but 1/4 cup of the onions, the celery and all but 2 tablespoons of the bell pepper and cook, stirring occasionally, until vegetables are softened and beginning to caramelize around the edges, about 6 minutes. Add 2 teaspoons of the garlic, the thyme, rosemary, and parsley and cook for 2 minutes. Remove from the heat and allow to cool.

   Preheat the oven to 350 degrees F.

   When the vegetable mixture is cooled, transfer to a mixing bowl and add the eggs, mustard, 1/4 cup of the ketchup, 1 teaspoon of the Worcestershire sauce, and heavy cream and mix until thoroughly combined. Add the breadcrumbs, ground chuck, pork sausage, ground veal, 1 teaspoon of the salt and 1/4 teaspoon of the pepper and mix until just combined. Do not overmix. Transfer meat mixture to a 9 by 5 by 3-inch loaf pan and using your hands, form mixture into a loaf shape. Arrange the slices of bacon on the top of the meatloaf and set aside.

   In a small saucepan combine the remaining 1/4 cup of chopped onion, remaining 2 tablespoons of green pepper, remaining teaspoon of garlic, remaining 1/2 cup of ketchup, remaining 2 tablespoons of Worcestershire sauce, remaining 1/2 teaspoon of salt, remaining 2 teaspoons of pepper, vinegar, and canned tomatoes and bring to a boil over medium-high heat. Cook until thickened, about 5 minutes.

   Pour the sauce over the uncooked meatloaf and bake for 45 minutes to 1 hour, or until the bacon and sauce are slightly caramelized on the top of the meatloaf. Remove from the oven and cover loosely with aluminum foil. Let stand for 10 minutes before serving.

Meatloaf:
1/2 cup dry bread crumbs
2 tablespoons extra-virgin olive oil
1/2 medium onion, diced
2 cloves garlic, minced
2 teaspoons dried oregano
21/2 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper
2 1/2 pounds meatloaf mix (or pork and beef combo)
1/3 cup grated Parmesan
2 teaspoons Worcestershire sauce
2 large eggs, beaten

Gravy:
1/2 medium onion, diced
3 cloves garlic, smashed
1 teaspoon dried oregano
2 tablespoons extra-virgin olive oil
1 tablespoon unsalted butter
3 tablespoons tomato paste
1 bay leaf
1 (15 ounce) can low-sodium chicken broth
1 (15 1/2-ounce) can crushed tomatoes
1/4 cup grated Parmesan
1 teaspoon red wine vinegar
1 teaspoon kosher salt
Freshly ground black pepper

   Preheat oven to 350 degrees F.

   Toast the bread crumbs in a dry skillet over medium heat until browned and fragrant, about 1 minute. Transfer to a large mixing bowl and set aside. Add the olive oil, onions, garlic, oregano, salt, and pepper to the skillet and cook until onions are tender, about 8 minutes. Let cool slightly. Add the onions to the bread crumbs along with the meat, cheese, and Worcestershire sauce. Toss and mix gently. Add the eggs and stir to coat the meat completely.

   Transfer to a foil-lined sheet pan and gently press into desired shape. Bake until an instant read thermometer registers 160 degrees F in the center of the loaf, about 45 minutes. Tent the meatloaf with foil and let rest for 15 minutes while you make the gravy (or you can make the gravy while the meatloaf is baking).

   Gravy: Cook the onions, garlic, and oregano in the olive oil and butter in a large skillet over medium-high heat until browned, about 6 minutes. Add the tomato paste and bay leaf. Stir until paste turns brick red and garlic is fragrant, about 3 minutes. Add the chicken broth and crushed tomatoes. Bring to a boil over high heat. Reduce heat to maintain a simmer and cook sauce until it thickens, about 5 minutes. Whisk in Parmesan cheese, vinegar, salt, and pepper. Discard the bay leaf and transfer the sauce to a gravy boat. Slice the meatloaf and serve with the gravy.

1 1/4 lb Ground Beef
1/4 lb Sweet Italian sausage (1 large link)
1/2 can Spam, cubed (small)
1/2 Onion, chopped
1/2 Bell pepper, chopped
1 Egg
1 slice Bread, cubed
1 Tbsp Worcestershire sauce
1 tsp Curry powder
1/2 tsp Salt
Freshly Ground pepper
Equal parts of *shoyu & sugar

   Mix all ingredients except for the shoyu and sugar. Line a flat cookie sheet or 9 x 13 cake pan with heavy duty aluminum foil and mold meat loaf by hand into a rectangular or round loaf. Mix equal parts of shoyu and sugar and brush or rub a thin coating on top and sides of meat loaf. Bake in a 350° oven for approximately 70 minutes. Cooking the meat loaf on a cookie sheet instead of a loaf pan allows you to spread the teriyaki sauce on all sides, in addition to having the fat render out as it cooks.

  * Shoyu is a soy sauce made from soya beans and wheat.

For Red Onion Compote:

1/4 cup water
1/2 cup beer
1/4 cup brown sugar
1 red onion, sliced
Salt and freshly ground black pepper

For Meatloaf:

1 1/2 pounds ground beef
1/8 cup beer
1 tablespoon grill seasoning
1/3 cup red onion compote
1 egg
1/2 cup bread crumbs
1 tablespoon chopped garlic
1/4 cup ketchup, divided

For Red Onion Compote:

   In a medium saucepan add 1/4 cup water, beer, brown sugar, and red onion. Season with salt and pepper, to taste, and stir to combine. Bring to a boil then reduce to a simmer. Simmer, stirring occasionally for about 1/2 hour or until the mixture has thickened and has reduced to about 1 cup. Transfer to a bowl and set aside to cool completely.

For Meatloaf:

   Preheat oven to 375 degrees F.

   In a large bowl mix together the ground beef with all ingredients, except 2 tablespoons ketchup. Form ground beef into a loaf shape on a baking sheet. Brush top and sides with remaining ketchup. Bake for 1 hour. Transfer to a serving platter and serve.

1 pair pork tenderloins (about 1 1/2 to 2 pounds total)
salt and whole black pepper in a peppermill
1/4 cup turbinado (raw) sugar
1/4 cup bourbon
1/4 cup Dijon-style mustard

   Wash the tenderloins under cold running water; thoroughly pat them dry. Put them on a dish that will just hold them comfortably. Sprinkle the meat generously with salt and a few liberal grindings of black pepper.
   Dissolve the sugar in the bourbon and whisk in the mustard. Pour this over the pork, turning it until all sides are well coated; set aside for at least 30 minutes. Meanwhile, position a rack in the upper third of the oven and preheat the oven to 450°.
   Lift the pork from the glaze, allowing the excess to flow back into the dish. Place the pork in a close-fitting open roasting pan or casserole and put it into the upper third of the oven. Roast for 15 minutes, or until the mustard glaze begins to brown lightly.
   Reduce the heat to 400°, and roast, basting occasionaly with the reserved glaze, until the pork is just cooked through, or reaches an internal temperature of 160 to 165 degrees, about 45 minutes.
   Remove the pork frrom the oven and let rest for 10 minutes. Transfer it to a cutting board. Thinly slice the tenderloins across the grain, and transfer them to a warm platter. Return any accumulated juices to the roasting pan, stir until smooth and drizzle over the pork. Serve hot or at room temperature.

1 qt. clams per person (steamers/no quahogs)
Chourico
1/2 lb. sausages per person
1 hotdog per person
2 onions per person
2-3 small potatoes per person
1 can beer
hot pepper (crushed)
black pepper
salt

   Wash clams very, very well. Let them soak for about 15/20 minutes and then rinse again. Place at bottom of pan. On top of that, put your scrubbed potatoes and onions (peeled). Almost cover with water (leave about an inch below the top onion). Add a can of beer, crushed hot pepper, a little bit of black pepper, and salt to taste.
   While that is coming to a boil, cut Chourico and put it in water with sausages and boil fat out (about 5 minutes). Drain them and put them on top of the Boil. Let it go about an hour; until the potatoes are just about done.
   On top of that, put your franks. Let them steam until the franks are split open.

8 ounces medium egg noodles
1 clove garlic, minced
1/2 cup finely chopped green onions
3 tablespoons butter or margarine
1/4 cup all-purpose flour
2 cups milk
2 cans tuna (approximately 7 ounces each), drained and flaked
1 cup frozen peas and carrots, thawed
salt and pepper
3 tablespoons bread crumbs
2 teaspoons tablespoon dried parsley flakes
2 tablespoon melted butter

   Cook noodles in salted water; drain and set aside. Sauté onions and garlic in butter until onions are tender. Add flour; blend until smooth. Add milk and cook, stirring constantly, until thickened and smooth. Add tuna, peas and carrots, and salt and pepper to taste; stir in noodles. Transfer tuna noodle mixture to a 1 1/2-quart casserole. Mix crumbs and dried parsley with melted butter; sprinkle over top of casserole. Bake at 350° for 15 to 20 minutes, or until heated through.

1/2 cup chopped onion
1/2 cup chopped celery
1 clove garlic, minced
3 tablespoons shortening
1 16-ounce can tomatoes
1 8-ounce can tomato sauce
1 1/2 teasponns salt
1 tablespoon Worcestershire sauce
1/2 to 1 teaspoon chili powder
dash bottled hot pepper sauce
                  * * *
2 teaspoons cornstarch
12 ouncecs frozen shelled shrimp, thawed
1/2 cup chopped green pepper

   In skillet cook onion, celery and garlic in shortening till tender but not brown. Add tomatoes, tomato sauce, salt, sugar, Worchestershire sauce, chili powder, and hot pepper sauce. Simmer uncovered 45 minutes. Mix cornstarch with 1 tablespoon cold water; stir into sauce. Cook and stir till thickened and bubbly. Add shrimp and green pepper. Cover; simmer 5 minutes. Serve over rice.

1 pound Navy white beans
1 large onion, peeled
1/2 pound pork sausage links
2 tablespoons molasses
1 teaspoon mustard - regular or powder
Chourico
Water - to just cover beans

   Soak beans, covered with water, overnight. Drain this water. Fill pan with clean water. Rub beans under water with hands. Drain Water again. Put beans in collander and let water run over beans to just rinse off. Check for small stones mixed in with beans.
   Put beans in bean pot along with other ingredients and bake in 350° oven for 1 hour; drop to 300° and cook 3-4 hours.

Variations:
  1 can of tomato sauce instead of mustard
  1/2 pound of bacon instead of pork sausage or Chourico
  1 large potato (cubed) instead of an onion

1 lb. Sliced Portabella mushrooms
8 Tbl. Olive Oil
2 tsp. Old Bay seasoning
1 Large Red Pepper, sliced

   Pour olive oil into heavy saucepan on high heat.
   Add Old Bay seasoning, stir gently.
   After 1 minute, add sliced Portabellas and peppers, stir gently.
   Turn heat down to simmer and saute until tender.
   Serve alone or over cooked rice or pasta.

3 to 4 large Portabella Mushrooms
1 1/2 cup olive oil
1/2 cup balsamic vinegar
1 tablespoon soy sauce
1 tablespoon sugar
1/4 cup crushed/chopped garlic
1/4 cup finely chopped fresh herbs such as basil, thyme, or oregano

   Cut the stems from the caps of Portabella mushrooms. Combine ingredients. Whisk well. Let marinade sit for 30 minutes, 1 hour for dry herbs. Prepare a charcoal grill or preheat broiler. Marinate the mushrooms 5-10 minutes, to taste. Remove mushrooms from marinade and place on the hot grill or in broiler. Grill on each side for about 2 minutes. Serve hot as a sandwich or as an entree.

Potatoes (waxy potatoes with yellow flesh are the best)
Extra Virgin Olive Oil
Coarse salt
milk - optional
butter - optional
pepper - optional
grated cheese - optional

   500° oven. Place on rack (no aluminum foil !) A small potato takes about 45 minutes; 1/2 lb - 1 hr 10 min; 3/4 lb - 1 hr 30 min. Cut in half. Loosen the flesh with a fork. Sprinkle with extra virgin olive oil & coarse salt.

   Or, cut 'em up; put on cookie sheet and put 'em back in oven for additional 20 minutes.

   Or, scoop out the middle; mash up and mix with butter (2 sticks for 4 potatoes), milk, salt & pepper. Stuff back into potato skins; top with grated cheese. Put into oven or broiler until cheese melts.

Potato salad is best prepared from potatoes cooked in their jackets and peeled and marinated while still warm. The small red waxy potatoes hold their shape and don't crumble when sliced or diced, but medium-sized mature Idahos are also entirely satisfactory.

Prepare as described above:
  2 cups sliced boiled potatoes
Marinate in:
  1/2 cup heated French Dressing
Mix in gently with a wooden spoon, just before serving:
  1 tablespoon chopped parsley
  1 tablespoon chopped chives
    or
  1 tablespoon finely grated onion
Serve tepid

Potato salad so good it will make you take your shoes off!!!

4 pounds Idaho potatoes
4 jumbo eggs, hard boiled
2 1/2 cups mayonnaise
4 green onions, finely chopped
3 stalks celery, finely chopped
1 tablespoon yellow mustard
1/2 teaspoon freshly ground white pepper
1 teaspoon kosher salt

   In a large pot, add potatoes and water to cover. Bring to a boil and cook until fork tender. Drain and cool. Peel cooked potatoes and cut into small chunks. Put in a very large serving bowl or container. Peel and finely chop hard boiled eggs and add to bowl. Add mayonnaise, green onions, celery, mustard, white pepper and salt. Mix until just combined. Cover and chill in the refrigerator for 3 hours before serving.

3 pounds new potatoes
Kosher salt
1 cup prepared mayonnaise
2 tablespoons Dijon mustard
2 tablespoons fresh lime juice
2 tablespoons ancho chili powder
1/2 teaspoon cayenne powder
Freshly ground black pepper
3 scallions, white and green parts, chopped
1 large ripe beefsteak tomato, seeded and chopped
1 jalapeno, finely diced
1 medium red onion, halved and thinly sliced
4 cloves garlic, finely chopped
1/3 cup freshly chopped cilantro leaves

   Add the potatoes to a large pot and cover by 1-inch with cold water. Add 1 tablespoon of salt and bring to a boil over high heat. Cook until fork tender, 12 to 15 minutes and drain well. Let cool slightly then slice into 1/4-inch thick pieces and add to a large serving bowl.
   Stir together the remaining ingredients in a medium bowl. Pour the mixture over the warm potatoes and mix gently until combined, mashing the potatoes slightly. Season again with salt and pepper, to taste, before serving.

Most supermarkets have at least one type of spiced sausage. If you don't have time to make cornbread, it usually is sold at BBQ restaurants and diners.

2 loaves cornbread, homemade or store-bought
4 tablespoons olive oil
1 tablespoon dried thyme
Salt and freshly ground pepper, to taste
1 1/2 pounds chorizo or andouille sausages, halved lengthwise and cut into 1/2-inch pieces
2 tablespoons unsalted butter
3 cups chopped red or yellow onions
6 ribs celery, chopped
1/2 cup defatted chicken broth

   Preheat the oven to 350°.
   Cut the cornbread into 1-inch cubes. (You should have about 12 cups.) Place the cubes in a large bowl and toss with 2 tablespoons olive oil and the thyme. Season with salt and pepper. Spread the cubes in 1 layer on 2 baking sheets; bake for 15 to 20 minutes or until lightly toasted, shaking the pans occasionally. Cool and return to the bowl.
   Meanwhile, cook the chorizo in a non-stick skillet over medium-high heat until browned. Using a slotted spoon, remove the chorizo and add to the bowl of cornbread, discarding any fat.
   Place remaining olive oil and butter in a heavy saucepan. Wilt the onions and celery over medium-low heat for 15 to 20 minutes, stirring occasionally. Carefully fold into the cornbread using a rubber spatula.
   Slowly drizzle in the broth until the stuffing is moist to your liking. Season with salt and pepper.
   Cook the stuffing in a loosely covered, ovenproof dish at 350° for 20 to 25 minutes.

Bruce Aidells, founder of Aidells Sausage Company, says "Stuffing was the most important part of my family's holiday menu. The turkey was always overcooked, but the stuffing was moist and delicious. We usually had two, sometimes three stuffings, but I leaned toward the kind with sausage. It was meaty and spicy, just like this one."

2 tablespoons (1/4 stick) butter
1 pound andouille sausages,* cut into 1/3-inch pieces
1 12-ounce package breakfast-style bulk sausage
3 cups chopped onions
2 cups chopped celery
2 cups chopped red bell peppers
1 cup chopped green onions
2 teaspoons chopped fresh thyme
1 teaspoon hot pepper sauce
1 teaspoon dried rubbed sage
12 ounces dry corn bread stuffing mix
1 1/2 cups (about) canned low-salt chicken broth

   Melt butter in heavy large skillet over medium-high heat. Add all sausages and cook until brown and cooked through, breaking up bulk sausage with back of fork, about 5 minutes. Add onions, celery and red bell peppers. Cover and cook until vegetables are tender, stirring occasionally, about 12 minutes. Stir in green onions, thyme, hot pepper sauce and sage. Transfer sausage mixture to large bowl. (Can be prepared 1 day ahead. Cover and refrigerate.) Stir stuffing mix into sausage mixture. Season with salt and pepper.
To bake stuffing in turkey: Loosely fill main turkey cavity with stuffing. Add enough broth to remaining stuffing to moisten lightly (about 1/4 to 1/2 cup, depending on amount of remaining stuffing). Generously butter glass or ceramic baking dish. Spoon remaining stuffing into dish. Cover with buttered foil, buttered side down. Bake stuffing in dish alongside turkey until heated through, about 30 minutes. Uncover stuffing. Bake until top is just crisp and golden, about 15 minutes.
To bake stuffing in baking dish: Preheat oven to 350°. Generously butter 15x10x2-inch, 13x9x2-inch or 8-inch square glass or ceramic baking dish. Add enough broth to stuffing to moisten (about 3/4 to 1 1/2 cups.) Transfer stuffing to prepared dish. Cover with buttered foil, buttered side down; bake until heated through, about 30 minutes. Uncover and bake until top is crisp and golden, about 20 minutes longer.

*Smoked pork-and-beef sausages that are sold at specialty foods stores. Smoked bratwurst, kielbasa or smoked Hungarian sausages can be substituted.

1 cup yellow cornmeal
1 cup sifted flour
2 tablespoons sugar
3 teaspoons baking powder
1 teaspoon salt
1/4 cup soft shortening
1 cup milk
1 egg - beaten
2 tablespoons butter

   Preheat oven to 425°.
   Combine cornmeal, flour, sugar, baking powder and salt in a bowl. Cut in shortening. Mix milk and egg together and add to dry ingredients with a few swift strokes.
   Over medium-hot flame, melt butter in a 9-inch cast-iron skillet, cooking until it just starts to brown.
   Pour batter into skillet. Bake in oven until golden brown, about 20-25 minutes.

1 (16 oz.) package semi-sweet chocolate morsels
3 Tbls. Lite corn syrup
1/2 cup Bourbon
2 1/2 cups Vanilla Wafer crumbs
1/2 cup sifted Confectionary Sugar
1 cup finely chopped nuts
granulated sugar

   Melt morsels over hot water (not boiling) in double boiler. Once melted, stir and remove from heat. Add corn syrup. Add Bourbon. Mix all dry Ingredients (wafers, nuts & confectionary sugar). Put into chocolate. Let stand for 30 minutes. Form into balls. Roll in granulated sugar. Put in container for several days.