Ingredients

• 1 1/4 C. firmly packed brown sugar
• 1/4 C. apple juice or cider
• 2 heaping T. flour
• 1/2 tsp. cinnamon
• 1/2 tsp. prepared or dry mustard
• 1/4 tsp. ground allspice

Directions

Combine all ingredients and mix until smooth. Coat pork generously before cooking and every 30 minutes while roasting. Makes enough for an 8-pound pork roast.

Ingredients

• 2 tablespoons canola or other vegetable oil
• 1 cup chopped onions
• 2 garlic cloves, minced or pressed
• 2 1/2 cups peeled and cubed winter squash*
• 2 celery stalks, diced
• 1/2 cup peeled and diced carrots
• 2 1/2 cups cubed potatoes
• 1 teaspoon dried oregano
• 2 teaspoons salt
• 1/2 teaspoon ground black pepper
• 6 cups water (or chicken stock)
• 4 cups chopped kale
• 1 1/2 cups cooked or canned cannellini beans (15-ounce can, drained)

Directions

Warm the oil in a large soup pot on medium heat. Add the onions and garlic, and saute for 5 minutes. Add the squash, celery, carrots, potatoes, oregano, salt, pepper, and water and cook for 10 minutes or until the potatoes are almost done. Add the kale and beans and simmer for another 5 to 7 minutes, until the kale is tender and the beans are hot.

Serve immediately.

Note: We recommend a firm, rich winter squash, such as acorn, delicata, or buttercup.

Makes 12 cups; serves 6 to 8.

-Clarion-Ledger, Jackson, Ms

Ingredients

• 2 cans tomatoes with balsamic vinegar,olive oil and Basil
• 2 cans tomato sauce
• 3 garlic cloved chopped
• 3 garlic cloved chopped

Directions

Simmer until thickened. Serve over bracciole(Steak) and sprinkle with additional cheese.

Great served with pasta.

Ingredients

• 1/3 cup margarine
• 4 cups onions, chopped
• 6 garlic cloves, crushed
• 5 pounds ground chuck or ground beef
• 2 tablespoons ground oregano
• Three 2-pound cans tomato puree
• 1 tablespoon dried thyme
• 1 bay leaf
• 4 cups water
• 3 beef bouillon cubes
• 2 tablespoons salt (or less if you like)
• 1 teaspoon Tabasco sauce
• 3 teaspoons white sugar
• 1/4 teaspoon ground cinnamon

Directions

In a large, heavy, 8-quart pot, melt margarine. Add onions and saute until tender. Add garlic the last two minutes of simmering. Add ground meat. Break up with fork. Cook, stirring often until browned. Drain off fat in colander. Return to pot. Add remaining ingredients and simmer, uncovered, over low heat for one how or so until flavors are blended and sauce is thickened. Stir often to avoid sticking.

Makes 6 quarts.

Turn into one or two quart containers. Let set in refrigerator over night to blend flavors. Good for eggplant casseroles, macaroni casseroles, lasagna, etc.

Serves 6-7.

Ingredients

• 1 4- to 5-pound chicken, quartered
• 2 chicken feet, 4 chicken wings or 1 turkey wing
• 1 clove of garlic, bruised
• 1 clove of garlic, bruised
• 1 medium onion, peeled
• 2 carrots, cut into 1-inch pieces
• 2 stalks celery, cut into 1-inch pieces
• 1/2 bunch parsley, tied
• 1 bay leaf
• 1 1/2 teaspoons salt
• 1/2 teaspoon black peppercorns
• 4 quarts cold water

Directions

In a large pot, place four quarts cold water. Add the chicken, garlic, onion, carrots, celery, parsley, bay leaf, salt and peppercorns and slowly bring to a boil over medium heat. Reduce the heat and simmer for three hours, using a spoon to skim the soup as thoroughly as possible.

Strain the soup broth through a colander into a large bowl. Discard the onion, parsley, bay leaf and peppercorns and save the other vegetables. Skin and debone the chicken and save the meat. Meanwhile, refrigerate the broth 8 hours, or overnight if possible, and remove the hardened fat from the surface when totally cool. Discard the fat.

For basic chicken soup, return the chicken meat, carrots, celery and garlic clove to the pot along with the broth and bring back to a simmer, seasoning with salt and pepper to taste. OR reserve broth for any of the recipes below and use the vegetables and chicken as called for. Makes 3 quarts.