More is Better

Lobster Thermidor OK so you have seen that this is a  Mary Margaret McBride Cook Book recipe and you say who the heck is Mary M McB.... ok so growing up this was a yellow bound book that allowed myou to add sections to it --and it resided in my Mom's cookbook collection and that of my Aunt Lois's --it was a bible of sorts of recipes and this was one of those special recipes for entertaining. It was fun making it again with the memories of this fun cookbook. Enjoy! INGREDIENTS   -yes I halved everything 2             Pounds  Lobster Meat -- 1# can of frozen meat--ok so frozen get over it!! It works!!   3        Tablespoons  butter or margarine   11/2T   2               Cans  mushrooms -- sliced 1can   1           Teas...

This bread is only out seasonally for a few more weeks and is so yummy! Originally we bought this as a bread and when I was in the bakery line one of the other customers commented how fabulous it was served with brie --so I bought Wegmans Milky Mild Brie (currently on our 4th wedge as it is fabulous like that). Also was great as toast --very fallish and then I thought on Sunday morning I bet this would make great french toast --so made it with my usual recipe of 2 eggs and about 1/2 c milk or fat free half and half and then instead of vanilla extract I had maple extract on hand and used that --yummy!!

Pork Loin With Apples and Prunes Impressive and Delicious Fall Recipe on GMA Oct 5 From the Kitchen of Emeril Lagasse Servings: 4-6 Cook Time: 30-60 min This recipe was on TV and although I did not have a pork roast I substituted with pork chops and it was just as delicious. DO NOT get turned off by the 'prunes' --remember they really are dried plums and who doesn't like a plum!! Ingredients 1/2 cup dried prunes(OR DRIED PLUMS :) 1 1/4 cups fresh apple cider (or juice or chicken broth) One 2 1/2-pound boneless pork loin (OK here is where I cheated with pork chops!) 2 teaspoons salt 1 teaspoon freshly ground black pepper 3 tablespoons olive oil 2 small onions, cut into 1/2-inch-wide wedges 2 Pink Lady or Honeycrisp apples, peeled, cored,cut into 1/2-inch-wide wedges OR GRANNYSMITH 2 cloves garlic, sliced 1/4 cup chicken stock or canned, low-sodium chicken broth 4 fresh thyme sprigs 2 tablespoons cider vinegar 4 tablespoons (1/2 stick) cold unsalted butter...

  Bertucci's Sausage Soup This recipe was in the Washington Post probably about a decade ago --we have made it for years and if you follow the amounts below it makes about 1 gallon of soup!! That amount was fine when I had hungry teenagers at home along with their friends but with only a party of two I halved it tonight and we still will have leftover lunches for the week. I also have lightened it up with brown rice and I guess I need to give a huge shout-out to Trader Joes as most of the ingreds were from them!!   1  small  onion -- diced   8 small  Italian sausage -- remove skin,small pieces (see only 5 sausage in the package)   14 cups  chicken broth - (only used 6-7 cups - a full box and a leftover half box)   2 cups  white rice (love the convenience of TJs precooked Brown Rice-used the whole pkg)   2 cans  chunky italian tomatoes -do not drain (used a 28 oz can)  1/4 pound  spinach -- (1 pkg) torn u...

31 years ago when Kevin and I first started dating his Mom Nora had me over for a Sunday dinner for the first time-- she served boiled brussel sprouts --something foreign to me that I had never seen or tasted --when I looked to Kevin for  guidance as how to eat these --he told me just to swallow them whole --needless to say up until a few years ago they had never been served in our house until I discovered roasting them! As my parents would say just 'try them' --once you do -you will be hooked like the rest of my family. Try them once and let me know what you think!! Ingredients Fresh Brussel Sprouts ( we like the smaller ones) also frozen will work in a pinch! Wegman's Basting Oil Trim the 'root' end of each brussel and then quarter your brussels --a few outside leaves will fall off and that is fine. Place them in a microwave cooker or dish with a little water covering the bottom. Then cover and microwave on high for about 3-5 min until tender but firm -d...