Pumpkin Cranberry Ice Cream

3/4 c dried cranberries
1/2 c bourbon
2 lg whole eggs
1 lg egg yolk
1/2 c sugar
1/8 ts allspice
1/8 ts ginger
1/2 ts cinnamon
2 c half-and-half
1 c heavy cream
1 can pumpkin puree
1 ts fresh lemon juice

In a small saucepan combine the cranberries and the bourbon, bring the bourbon to a simmer, and remove the pan from the heat. Let the mixture cool In a bowl whisk together well the whole eggs, egg yolk, sugar, allspice, ginger, and cinnamon. In a large heavy saucepan heat the half-and-half and cream until the mixture is hot, add the mixture to the egg mixture in a stream, whisking, and transfer the mixture to the pan. Cook the mixture over moderately low heat, stirring, until it is thickened and registers 175 degrees F. on a candy thermometer (do not let it boil) and transfer the custard to a metal bowl. Whisk the pumpkin puree into the custard and stir in the cranberry bourbon mixture and the lemon juice. Set the bowl in a larger bowl of ice and cold water and stir the mixture until it is cold.

Freeze the mixture in an ice cream freezer according to the manufacturer’s instructions, transfer the ice cream to the freezer compartment of the refrigerator, and freeze until it is firm enough to scoop.

This Recipe is a modification of one found on recipesource.com which has an amazing assortment of ice cream recipes.

Grandma’s Zucchini Chicken

3T Butter
2 medium zukes shredded
3 slices Italian bread torn up
1/2 or so Romano cheese
(grating of nutmeg, optional)
salt and pepper
2 1/2 to 3 lb. broiler, cut in quarters

Melt butter in skillet, add zukes and cook till tender. Remove from heat and add the rest of the stuffing ingredients. Preheat oven to 400. Loosen chicken skin and push stuffing between skin and meat. Use toothpicks to prevent skin from shrinking back and exposing meat. Bake about 50 minutes. 20 minutes before end of cooking, you can add a chopped up onion to tyhe roasting pan and baste with some white wine. I removed the wings after cooking and cut the pieces in half for serving, then sprinkled this with sprigs of fresh oregano on the serving platter.

Aunt Ron’s Pot Roast

3 1/2 pound
2 tbs peanut oil
1 small chopped onion
1/2 Tbs salt
3 anchovies
4 Tbs vinegar
2 Tbs Honey
16 peppercorns
16 whole allspice
2 bay leaves
1 1/2 Cups beef broth

preheat oven to 350. Brown the meat in the oil. Add all the other ingredients. Roast until tender and meat is thoroughly cooked. Thicken the gravy by mixing 2 Tbs of flour with 4 Tbs of warm water, and adding the mixture to the gravy over medium heat until you reach the desired thickness.

Crazy Noah’s Creamy Mustardy Chicken

4 chicken breasts, sliced lengthwise into 1/2 inch strips
1 cup flour
1 tsp salt
1 tsp pepper
3 Tbsp butter
3 Tbsp olive oil
1 medium onion, chopped
2 cloves of garlic, minced
2/3 cup chicken broth
2/3 cup Marsala
2 cups plain yogurt
2 Tbsp deli mustard

Most important for this recipe is to not use ?Yellow? mustard. By this I don?t mean Asian mustard, which should actually work quite well, but rather the standard fluorescent colored mustard one finds at a baseball park. Look for a mustard that has flecks of actual mustard seed in it. A personal favorite of mine is Kosciusko Spicy Brown Mustard. Start by combining and mixing the flour, salt and pepper in a bowl. Dredge the pieces of chicken in the flour mixture until thoroughly coated. Heat the butter and olive oil in a flat bottomed pan until the butter is melted. Being sure to remove any excess flour, fry the chicken pieces in the butter/oil in batches until the chicken is golden brown on either side. Remove the chicken pieces and drain on a paper towel. Once you have cooked all the chicken pieces, add the garlic and onions to the pan and cook until the onion becomes transluscent. Deglaze the pan with the Marsala and broth and let that mixture cook over high heat until it is reduced in volume by 25%. Lower the heat, and then stir in the yogurt until the sauce is consistent. Finally, Lower the heat, and add in the mustard and chicken pieces. Adding the mustard too early will cause it to lose its flavor and become bitter. Serve over a bed of cous cous.

Macaroni and Cheese

1/4 cup flour
6 Tbsp butter
4 cups of milk
1 Tbsp of cholula or other hot sauce.
5 cups grated cheddar cheese
1 lb pasta
2 Tbsp Deli Mustard (optional)
1 crown of steamed broccoli (optional)
1/4 cup of grated Romano cheese
1/4 cup of breadcrumbs

First cook the pasta according to the package instructions. In a large pan over high heat, cook the butter until completely melted. Add the flour to the melted butter and whisk thoroughly to prevent lumps. Cook the flour for ~3 minutes or until it turns a golden brown (this flour and butter mixture is called a roux and is used to thicken sauces). Lower the heat to medium. Being sure to stir constantly, slowly add the milk. Again, be sure to whisk the mixture to eliminate lumps. Add the hot sauce and cook over medium heat approximately 10 minutes, or until the mixture thickens. Add 4 cups of the grated cheddar cheese to the hot milk mixture and stir until the cheese is completely melted. In a large casserole dish, pour the cheese sauce over the cooked and drained pasta. If you decide to add mustard and/or the broccoli do so now. Mix the ingredients together. Combine the breadcrumbs, Romano cheese, and the remaining cup of cheddar cheese and sprinkle over the top. Bake at 350?F for 30 Minutes.