Brown-sugar Brandy Rhubarb

4 c. sliced rhubarb
½ c. or more brown sugar
4 Tbsp. tapioca
¼ or more brandy

Mix all in top of double boiler. Place 2 inches of water in bottom of double boiler and place top pan on top of bottom pan. Heat water in bottom of double boiler until steam comes out from between the two pots. (Tapioca and fruit will have a chance to sit for enough time while water heats up before tapioca and fruit start to cook.) Turn down heat and simmer for 20-30 minutes. You can stir before serving but if you don’t stir, the rhubarb stays in distinct pieces.

Civil War Mac and Cheese

3 c. milk
11/2 c. elbow macaroni
3 Tbsp butter (optional)
½ lb grated cheddar cheese (approx. 2 cups packed)
Freshly ground black pepper
Grated nutmeg
Bread crumbs (or buttered bread cubes)

1. Heat milk in large sauce pan being careful that milk doesn’t scorch on bottom of pay. Stir in the dry macaroni. Simmer for 15 minutes or until done. Macaroni will absorb most but not all of milk.
2. Either melt butter in another sauce pan and stir in black pepper, nutmeg and cheese and stir cheese until melted or stir cheese and seasonings directly into macaroni and milk and skip the butter (it is rich enough without the butter).
3. Place mac and cheese into baking dish. Sprinkle top with breadcrumbs or buttered bread cubes and bake in a 375-400 degree oven until top is lightly browned.

Sour Cream Chicken Strata

2 Tbsp butter
1/2 lb. French bread cut into 3/4″ cubes
2 Tbsp olive oil
1 small onion thinly sliced
2 large boneless chicken breasts cut into 3/4″ cubes
1 can fat-free or healthy request cream of condensed celery soup (NOT
2 eggs
3-4 Tbsp French onion soup mix (dry)
3/4 cup sour cream (regular; do NOT use low-fat or fat-free)
4 oz cheese (Monterey Jack or cheddar or whatever) grated (~1 cup)

In 12″-inch oven-proof skillet, melt butter until it foams. Add bread cubes
in one go and toast in skillet stirring occasionally. Remove bread cubes
from skillet. Add olive oil to skillet and heat until fragrant. Add sliced
onion and saute.

Pear salad

1/2 torn salad greens per person
1/2 sliced fresh ripe pear per person, sliced in even slices
1/4 toasted walnuts (heat in dry skillet for 3-4 minutes) per person
Good Seasons zesty vinaigrette made per package directions with 2 Tbsp
grated Kraft Parmesan cheese added to thicken dressing.

Arrange lettuce on salad plate. Arrange pear slices in pinwheel pattern on
lettuce. Sprinkle on walnuts. Drizzle on a bit of dressing. Serve.

Zesty orange broccoli

Serves 4

16 oz frozen broccoli florets
1 Tbsp butter
1 Tbsp grated orange zest (fresh or dried)
1 Tbsp lemon juice or orange juice concentrate
1 clove garlic minced
1-2 Tbsp Dijon mustard
1/4 c walnuts toasted in dry skillet over low heat 4-5 minutes

Defrost broccoli and heat gently in microwave. In 10″ skillet, melt butter,
sautee garlic and orange peel, add mustard and lemon juice or orange juice
concentrate. Add broccoli to skillet and stir to coat until hot. Stir in