Roasted Tomato and Mozzarella Pasta Salad by David St. John

Curried Chick Peas by Melinda

A nice side dish to serve with curried chicken and rice.

Quick polenta by william ruiz

Pulled Pork BBQ Sauce 4gal yield by william ruiz

Favorite Enchilada Sauce by Patrick Travis

When I was a kid growing up in the 50’s my folks had a rustic glazed terracotta casserole dish they bought in Mexico. Once or twice a month my dad would take the dish down to a little Mexican takeout place called Johnson’s Enchiladas and would have it filled with Johnson’s beef enchiladas. The enchiladas had a simple ground beef…

Perfect Rice by David St. John

Baked Pot of Beans w/Rice by Chef Kokopelli

Mashed Potatoes by Candice Goodyear

I don't like instant mashed potatoes at all. I make mine from scratch like many cooks out there. I like them either with butter and sour cream or butter and milk in them both are delicious. But, if you don't have milk or sour cream on hand you can substitute 1/4 cup real mayo, still taste great.

Panacotta. (Italian cream custard) by Les

Very delicious but quite rich so don't 'pig out'

Pinto Beans by sunlit2

Got this recipe from juliecooks.com. I added avacado chunks as well as fresh diced tomato with shredded cheese and sour cream. My son said it tasted like tacos but with beans. I liked it and pretty healthy.

Shrimp Udon w Fish Cakes & Poached Egg by jason kim

Udon, (or udong as most Koreans say) is a great noodle dish that can be enjoyed morning, day, or night. It is a popular dish in both Korea and Japan (where it originated), and you can find this tasty, instant version in most Asian grocers. When we get tired of the usual ramen variety, we like to change things up with udon noodles…

Lancaster County Lima Beans by Denise Sherin

The Amish serve many of their vegetables in cream and most of the are very good. Lima beans in cream are outstanding!

Oatmeal Cranberry Brûlée by Culinary Envy

Oatmeal Cranberry Brûlée is golden amber colored caramelized sugar that cracks open to a tart cranberry layer resting atop cozy creamy oatmeal. Superb!

Islanders Rice 400pp@3/4cup by william ruiz

Browned Butter by Denise Sherin

The Amish use browned butter on their vegetable and over mashed potatoes. You can make it and keep in the refridgerator til ready to use. It has a light spicy taste