Cheese Soup

3 carrots
1 small head celery
1 1/2 gal water
1 pkg frozen peas
1 yellow onion
1 lb cheez whiz
6 oz chicken base
1 1/2 lb butter
Flour to thicken (about 2 cups)

Dice vegetables, place cheese (in jar) in boiling water until melted. Melt butter, add flour, add to water until creamy. Remove from heat, add cheese until creamy. Add vegetables and food coloring if wanted. Add frozen peas and simmer for 15 minutes. Watch heat and stir often. Salt and pepper (I like more vegetables, any kind, potatoes, broccoli and etc. Can be frozen in smaller amounts for later use.) (Milk can be added with more thickening for still another variety of soup.)

Indian Spice Rub

Makes about 1 cup.

6 tablespoons curry powder
3 tablespoons coarse salt
4 teaspoons crushed red pepper
1 tablespoon ground cumin
1 tablespoon ground coriander
1 tablespoon dried mint
2 teaspoons turmeric
2 teaspoons ground ginger

Combine curry powder, salt, crushed red pepper, cumin, coriander, mint, turmeric and ginger in a small bowl.

Tuscan Spice Rub

Makes 1 cup.

1 tablespoon fennel seeds
6 tablespoons dried basil
3 tablespoons garlic powder
3 tablespoons coarse salt
2 tablespoons dried rosemary
2 tablespoons dried oregano

Grind fennel seeds in a spice grinder (such as a clean coffee grinder) or a mortar and pestle until coarsely ground. Combine with basil, garlic powder, salt, rosemary and oregano in a small bowl.

Spanish Rub

Makes about 1 cup.

6 tablespoons smoked paprika (see Ingredient note)
3 tablespoons regular paprika
3 tablespoons dried cilantro
3 tablespoons coarse salt
1 tablespoon ground dried lemon peel
1 1/2 teaspoons freshly ground pepper

Combine smoked paprika, regular paprika, cilantro, salt, lemon peel and pepper in a small bowl.

Blueberrry-Pecan Pancake Mix

Makes 2 1/2 cups dry mix, enough for 16 pancakes.

1 cup all-purpose flour
1/2 cup whole-wheat flour
1/2 cup dried blueberries
1/2 cup finely chopped pecans, toasted (see Tip)
3 tablespoons light brown sugar
2 teaspoons baking powder
1 teaspoon ground cinnamon
1/2 teaspoon salt

Whisk all-purpose flour, whole-wheat flour, blueberries, pecans, brown sugar, baking powder, cinnamon and salt in a medium bowl.

To make pancakes:
Whisk 2 large eggs, 2 large egg whites, 1 1/2 cups nonfat buttermilk and 2 tablespoons canola oil in a medium bowl. Put Blueberry-Pecan Pancake Mix in a large bowl. Make a well in the center of the mix; add wet ingredients and stir until just combined. Use about 1/4 cup batter for each pancake.

Quail with Ginger-Cranberry Pilaf

2 tablespoons extra-virgin olive oil, divided
1 large onion, chopped
2 tablespoons minced fresh ginger
3/4 cup dried cranberries
1 tablespoon chopped fresh sage
1 tablespoon chopped fresh thyme
1 1/2 cups long-grain brown rice
4 cups reduced-sodium chicken broth
8 semi-boneless quail (about 4 ounces each; see
Shopping Tip)
1 teaspoon salt, divided
1/2 teaspoon freshly ground pepper, divided
2 cups chopped peeled pears (about 2 medium)

Heat 1 tablespoon oil in a large, high-sided, ovenproof skillet over medium heat. Add onion and ginger to the pan; cook, stirring often, until softened, about 3 minutes. Stir in cranberries, sage, thyme and rice. Cook, stirring, for 1 minute. Pour in broth and bring to a boil. Reduce heat to a simmer and cook, covered, until the rice is tender and most of the liquid is absorbed, 45 to 50 minutes.

Meanwhile, season quail with 1/2 teaspoon salt and 1/4 teaspoon pepper. Heat the remaining 1 tablespoon oil in a large nonstick skillet over medium heat. Cook the quail, in 2 batches, until browned, 3 to 4 minutes per side. Transfer to a large plate.

Preheat oven to 350°F.

When the rice is done, stir in pears, the remaining 1/2 teaspoon salt and 1/4 teaspoon pepper. Place the quail breast-side up on top of the rice. Transfer the pan to the oven and bake uncovered until the rest of the liquid is absorbed and the quail is cooked through, 10 to 15 minutes. Serve the quail with the pilaf.

Chicken Baked over Mushroom Dressing

1 4 1/2-pound chicken
1 tablespoon fresh thyme leaves
1 1/2 teaspoons freshly ground pepper, divided
1 teaspoon salt, divided
3 large leeks, white and light green parts only, thinly
sliced
4 teaspoons extra-virgin olive oil
1 large red bell pepper, chopped
3 cups sliced cremini mushrooms (about 8 ounces)
2 cups chopped portobello mushroom caps (about 2 small), gills removed if desired (see Tip)
2 cups sliced shiitake mushroom caps (4 1/2 ounces with stems)
1 tablespoon chopped fresh rosemary
1 tablespoon chopped fresh sage
5 cups stale whole-wheat bread cubes (1-inch; see Tip)
1 cup reduced-sodium chicken broth

Preheat oven to 375°F.

Remove giblets (if included) from chicken and trim any excess skin. Loosen the skin over the breast and thigh meat and rub thyme, 1 teaspoon pepper and 3/4 teaspoon salt under the skin. Tuck wing tips under and tie legs together with kitchen string. Place breast-side down in a 9-by-13-inch baking pan. Roast the chicken for 45 minutes.

Meanwhile, place sliced leeks in a colander; rinse and drain well. Heat oil in a large skillet over medium heat. Add leeks and cook, stirring often, until softened, about 2 minutes. Add bell pepper; cook for 1 minute. Add cremini, portobello and shiitake mushrooms and cook, stirring often, until the mushrooms release their liquid and it evaporates to a glaze, about 7 minutes. Stir in rosemary, sage and the remaining 1/2 teaspoon pepper and 1/4 teaspoon salt. Cook, stirring, for 1 minute. Transfer the mixture to a large bowl. Stir in bread and broth.

Remove the chicken from the pan. Skim or blot any fat from the pan juices. Add the bread mixture to the roasting pan and spread in an even layer.

Place the chicken, breast-side up, on top of the dressing. Return to the oven and continue roasting until an instant-read thermometer inserted into the thickest part of the thigh without touching bone registers 165°F, about 45 minutes more. Transfer the chicken to a cutting board; let rest for 10 minutes before removing the string and carving. Serve the chicken with the dressing.