3 tablespoons extra-virgin olive oil
3 garlic cloves, minced
1 small leek, (or 5 green onions) white and pale-green parts only, thinly sliced and rinsed well
1 tart green apple, such as Granny Smith, cored, peeled, and cut into 1-inch chunks
1 celery stalk, thinly sliced
1 teaspoon finely grated fresh ginger
2 pounds sweet potatoes, peeled and cut into 1-inch cubes
6 cups chicken stock
1 medium canned chipotle chile in adobo sauce (or substitute a half can of green chilies and some steak seasoning for the smoked effect.)
Coarse salt and freshly ground pepper

DIRECTIONS

Heat oil in a large pot over medium heat. Cook garlic and leek until soft and translucent, about 4 minutes. Add apple, celery, and ginger, and cook for 3 minutes. Add sweet potatoes and stock, and simmer until sweet potatoes are tender, about 15 minutes. Add chipotle chile.

Working in batches, transfer mixture to a blender, and puree until smooth, transferring soup to a large bowl as you work. (For safety, remove cap from hole in lid, and cover with a dish towel to prevent spattering.) Season with salt and pepper. Serve with sour cream and and chopped green onion bits.

2 or 3 pot roasts, cut off fat. Place in Dutch oven.
2 cans beer - can use non-alcoholic
1 can beef broth
Oregano, Garlic Salt and Pepper
1 or 2 jars pepperoncini with juice
Mix above and pour over roasts. Cover and cook at 300 F. about 6 hours or until meat shreds easily. Cool and defat broth. Shred meat and use only the au jus portion of broth to pour over the shredded meat. I use a 9x13 glass pan to reheat and serve. Reheat slowly. Can be made ahead and frozen. Serves 20. Serve in buns.

1 ½ cup peeled and chopped Granny Smith apples
½ red bell pepper, seeded and chopped
1 cup chopped onion
1 cup dark brown sugar
¾ cup cider vinegar
½ cup golden raisins
1-2 Tbsp. peeled, minced, fresh ginger root
½ tsp. dry mustard
½ tsp. salt
Pinch of dried red pepper flakes

Combine everything in a large stainless steel pan and bring to boil while stirring constantly. Boil gently, stirring occasionally for 40 minutes. This recipe makes 3 cups and can be stored in the refrigerator for up to 3 months. A special treat to serve with pork, duck, goose or turkey.

APPLE RAISIN CHUTNEY

1 ½ cup peeled and chopped Granny Smith apples
½ red bell pepper, seeded and chopped
1 cup chopped onion
1 cup dark brown sugar
¾ cup cider vinegar
½ cup golden raisins
1-2 Tbsp. peeled, minced, fresh ginger root
½ tsp. dry mustard
½ tsp. salt
Pinch of dried red pepper flakes

Combine everything in a large stainless steel pan and bring to boil while stirring constantly. Boil gently, stirring occasionally for 40 minutes. This recipe makes 3 cups and can be stored in the refrigerator for up to 3 months. A special treat to serve with pork, duck, goose or turkey.

Ingredients

Ingredients for noodles:
Ingredients for salmon:

Instructions

Noodles:
To cook salmon:

5-6 cups flour (2 cups initially)
1 T. yeast
1/2 cup sugar
1 1/2 t. salt
1/2 cup soft butter
1 1/2 cup hot water
2 room temp eggs
1 cup wheat germ

Warm eggs. Combine dry ingredients. Add soft butter and water and beat. Add eggs and additional cup flour. Beat 1 minute. Add Wheat Germ. Add Flour. Kneed. Rest 20 minutes. Divide in 2. Roll each half into a 14" circle. Cut into 16 triangles and roll outer edge towards center (16 crescent rolls). Let rise and bake 20 - 25 minutes.

2 cups flour
1 cup butter
1/2 cup powdered sugar
Combine with pastry blender and pat into 9x13 pan.  Bake at 350 for 20 minutes.
While crust is baking mix the following:
2 cups granulated sugar
4 eggs
juice from 2 lemons (5 Tbsp.)
1/4 cup flour
1 tsp. baking powder
dash salt
Mix eggs, sugar, salt and lemon juice.  Mix flour and baking powder and fold in the egg mixture.  Pour onto hot crust and bake 25 minutes longer.  Cool and cut into bars.  Sprinkle with powdered sugar.  Makes 24 bars.