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4 large baking potatoes, baked and flesh scooped out
3 tbsp. finely chopped scallions
3/4 cup Gruyere cheese, shredded
3/4 cup Emmenthal, shredded
2 garlic cloves, crushed
2 tbsp. butter
1/4 cup whole wheat flour
1/2 cup whole milk
1/4 cup dry white wine
3 eggs, separated
1 tbsp. French mustard
pinch of nutmeg
pinch cayenne pepper
fine sea salt and freshly ground pepper

1. Place scooped out potato flesh in a bowl. Mix in the scallions, cheeses, and garlic.

2. Melt the butter in a pan, quickly add the flour to make a roux. Pour in the milk gradually to make a thick white sauce. Add the white wine and whisk it in quickly to avoid curdling. Bring to a boil, stirring frequently, then remove from the heat. Beat in the egg yolks, mustard, nutmeg, and cayenne, and fold the sauce into the potato mixture.

3. Beat the egg whites in a clean, grease-free bowl until soft peaks form. Fold carefully into the potato mixture and season. Quickly spoon the mixture back into the potato shells, making sure they are well filled.

4. Place the potato shells on a well-oiled baking sheet and put them quickly into a preheated oven, 325degreesF. Bake until the souffle filling is well risen and golden brown, about 30 minutes.
Serve immediately.
Serves 4

note: I substituted Three cheese grated (parmesan, romano, pecorino) in a contatiner for the gruyere and emmenthal. I used spelt flour instead of whole wheat. The wine I used was Autumn Leaf Chardonnay. I skipped the nutmeg and substituted paprika for the cayenne.

This recipe was taken from Cooking For a Healthy Family by Simon Hope

Here is an authentic chili recipe that gets its regional twist by adding cinnamon. It is typically served over spaghetti and topped with kidney beans, Cheddar cheese and onions.

Makes 8 servings.
Prep Time: 15 minutes
Cook Time: 40 minutes

Cincinnati Spice Blend:
2 tablespoons McCormick® Chili Powder
2 teaspoons sugar
1 1/2 teaspoons McCormick® Cinnamon, Ground
1 teaspoon McCormick® Garlic Powder
1 teaspoon salt
1 1/2 pounds ground beef
1 1/2 cups chopped onions, divided
2 cups water
1 can (15 ounces) tomato sauce
8 ounces spaghetti, cooked
1 can (15 ounces) kidney beans, drained and rinsed
1/2 to 1 cup shredded Cheddar cheese

1. For the Spice Blend, mix chili powder, sugar, cinnamon, garlic powder and salt in small bowl. Set aside.

2. Cook ground beef and 1 cup of the onions in large saucepan on medium-high heat until beef is no longer pink; drain fat. Add Spice Blend, water and tomato sauce; bring to boil. Reduce heat to low; simmer, uncovered, 30 minutes, stirring occasionally.

3. Serve chili over spaghetti. Top with kidney beans, cheese and remaining 1/2 cup onions, as desired.

per serving

Calories: 340
Fat: 12 g
Carbohydrates: 34 g
Cholesterol: 57 mg
Sodium: 712 mg
Fiber: 4 g

Copyright © 2011 McCormick & Company, Inc. All Rights Reserved. http://www.mccormick.com/Recipes/Main-Dish/Cincinnati-Chili.aspx

Sweet ‘n Sour Meatballs(recipe below)
tortilla cream cheese and salsa wraps(then slice into pinwheels)
potato chips
black diamond white cheddar cheese
pecorino cheese
pumpernickle bread
breton crackers
kielbassa from the strip
(http://www.neighborsinthestrip.com/)
salad with cukes lettuce tomatoes and homemade french…
(oil, vinegar, sugar, honey, paprika, salt, pepper)

gingerale, coke and sparkling grape juice

Sweet ‘n Sour Meatballs

2 lbs. Ground beef
1 cup of bread crumbs
1 tsp. Salt ¼ tsp. Pepper
1 medium onion chopped
2 eggs
Combine all ingredients in a mixing bowl. Shape into 1-1/2 inch balls.
Brown meatballs in oil and drain fat.

Sauce for Meatballs

4 tbsp. Of brown sugar
3 tbsp. Of cornstarch
1 cup of water
2 cans of pineapple chunks (reserve syrup)
1 cup of syrup… from cans of pineapple
6 tbsp. Of apple cider vinegar
4 tbsp. Of soy sauce
4 green peppers cut into 1 inch pieces

In large skillet add sugar, and cornstarch tobrowned meatballs. Stir in water, syrup, vinegarand soy sauce. Heat mixture until boils andthickens, stirring constantly. Add pineapple,green pepper. Simmer covered, 15 to 20 minutes

Today I went shopping and spent very little on groceries!* It was all because of E-Mealz.com.

I know, I had a lot of items at home already in my pantry and I did some substitutions, but I could never have done it if it hadn’t been for E-Mealz. I signed up a month or so ago and have loved using their easy menus and grocery list. The kids actually eat what I make! That is always a plus.
The hardest part of cooking is trying to figure out what you are going to have each day. With their menus already figured out for me I don’t have to worry about that part. I just have to print my menus and the grocery list and go shopping. It is wonderful for this busy summer I am having with painting and redecorating.

I don’t do very much recommending of anything, but this is really something I like and something that makes my life as a mom easier. You really should check it out! E-Mealz.com

Caroline
(*Remember, it never cost me only $35 before this time, and I am not saying that’s all you will pay for groceries, but it is always reasonable.)

By Susanne Myers

Celebrate St. Patrick’s Day this year with some of these fun
and of course mostly green St. Patrick’s Day Treats.

Leprechaun Ale

Place a scoop of lime sherbet into a tall glass, pour ginger
ale over it and watch it fizz. This can be made even fancier by
rubbing some lime juice on the rim of the glass and then dipping
it in green sugar crystals before you pour the leprechaun ale.

Lucky Clover Cake

Prepare 9 x 13 inch cake using a boxed cake mix. We like to use
yellow cake for this. Get a can of vanilla frosting and use a
few drops of yellow and blue food coloring to color the frosting
green. After the cake is baked and cooled down, cut three heart
shaped pieces out of the cake. We use a cardboard template to
make the hearts even. Arrange them on a plate with the pointy
ends pointing toward each other. It will look like a clover
leaf. Frost the entire cake with the green vanilla frosting.

Mini Mint Ice Cream Tarts

Purchase a roll of refrigerated sugar cookie dough. Roll the
dough into small balls (a little smaller than a golf ball), and
press them in the bottoms of mini muffin pans. Bake according to
package directions. Press the middle of the cooked dough down
after you take them out of the oven. Let them cool for 10
minutes, then transfer them to a baking rack and let them cool
completely. To serve, scoop mint ice cream in each of your mini
tart shells.

St. Patrick’s Day Cookies

Buy or make simple sugar cookie dough. Let the kids cut out
shamrock shaped cookies with a cookie cutter. Bake them. While
they are cooling, use food coloring to turn vanilla frosting or
a simple powered sugar and milk glaze green. Let the kids
decorate the cookies with frosting and plenty of green
sprinkles.

St. Patrick’s Day Parfait

Prepare a pack of instant pistachio pudding according to
package directions. Mix a few drops of food coloring with cool
whip to tint it green. Cut up some kiwi fruit. Layer chilled
pudding, kiwi fruit and green cool whip for a completely green
St. Patrick’s Day Parfait.

Are you seeing green yet? Give a few of these yummy sweet St.
Patrick’s Day treats a try this year. They are always a big hit
with our families.

About the Author: Want more family friendly recipes and crafts
ideas? Visit http://www.dinewithoutwhine.com/info for a sample
weekly menu plan your entire family will love and
http://www.kinderinfo.com for tons of craft and activity ideas
that are sure to keep your little ones entertained.

Source: http://www.isnare.com