No other!

Ingredients / Directions
8 (6 to 8 ounce) miniature pumpkins
1 3/4 cup(s)s half-and-half
5 large egg yolks
1/3 cup(s) granulated sugar
2 tablespoons orange-flavor liqueur
1/2 teaspoon ground coriander
Finely shredded orange peel Rinse pumpkins. Pierce each top deeply with a knife or fork several times. Set pumpkins on a rack at least 1 inch above 1 1/2 inches of water in a 5- to 6-quart pan. Cover and bring water to a boil over high heat. Keep boiling and steam pumpkins until tender when pierced
15 to 20 minutes. If needed
add more boiling water.

Let pumpkins cool until comfortable to touch
about 10 to 15 minutes.

With a small
sharp knife
cut down and around each stem to make an opening about 2 inches wide. Lift out stem end and reserve. With a small spoon
scoop seeds from pumpkins (without breaking through skin) and discard.

In a bowl
whisk half-and-half
egg yolks
sugar
liqueur and coriander. Fill pumpkins equally with egg mixture.

Return filled pumpkins and lids to a rack at least 1 inch above 1 1/2 inches of water in the pan. Drape foil over pumpkins to prevent condensation on the pan lid from dripping into filling. Cover pan and bring water to a boil over high heat. Keep water at a boil
and steam until filling looks set in center and jiggles only slightly all over when gently shaken
12 to 16 minutes.

Gently transfer pumpkins to plates or a dish and set lids alongside if desired. Serve warm or cool. Garnish each pumpkin with shredded orange peel.

Not bad!

Ingredients / Directions
”

Directions:
3 yams
peeled and cut into large pieces
1 onion
peeled and cut into large pieces
1 small winter squash
peeled and cut into large pieces (or use a smaller part of a large squash)
1-2 carrot
peeled and cut into large pieces
water
salt or chicken bouillon powder
to taste (no MSG!)”

1. Place all veggies in a soup pot.
2. Cover with water
and then add about 2 more inches of water.
3. Cover and cook on medium to high heat until boiling.
4. Reduce heat to medium and cook until veggies are soft
but not necessarily mushy.
5. Add consomme mix or salt
mix
adjust to taste.
6. Cook another few minutes.
7. Using an immersion blender
blend soup until smooth
or with only a few chunks.
8. Enjoy.

Check out the travel channel!

Ingredients / Directions
1 box ( 1 lb / 454 g ) Notta Pasta Fettuccine

4 Tbsp butter

1 small onion
minced

3 Tbsp potato starch*

3 cup(s)s whole milk

1 teaspoon salt

1/2 teaspoon fresh ground pepper

1/2 teaspoon dried thyme leaves

1 bay leaf

2 & 1/2 cup(s)s shredded sharp cheddar cheese

1/2 cup(s) shredded Parmesan
*Potato starch is found in the baking aisle or Jewish food section of the grocery store.
Gluten Free Baked ”Mac & Cheese”
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Now comfort food can be gluten-free!

Ingredients:
Find us
in the
Pasta or
Natural Foods
Aisle

1 box ( 1 lb / 454 g ) Notta Pasta Fettuccine

4 Tbsp butter

1 small onion
minced

3 Tbsp potato starch*

3 cup(s)s whole milk

1 teaspoon salt

1/2 teaspoon fresh ground pepper

1/2 teaspoon dried thyme leaves

1 bay leaf

2 & 1/2 cup(s)s shredded sharp cheddar cheese

1/2 cup(s) shredded Parmesan
*Potato starch is found in the baking aisle or Jewish food section of the grocery store.

Directions:
1 Put a large pot of salted water on to boil for pasta. Butter a 9″X13″ baking dish. Preheat broiler to high.
2 Melt butter in a medium sized saucepan over a low heat. Add onion and cook until soft. Add potato starch and whisk until incorporated.
3 Add milk
salt
pepper
thyme and bay leaf. Whisk constantly until thickened and smooth. Bring sauce just to a boil and add cheddar and parmesan. Stir until cheeses are melted.
4 Remove bay leaf and keep cheese sauce on low heat
stirring occasionally.
5 Meanwhile
cook Notta Pasta in boiling water for 4 minutes. Time carefully. Drain
6 Pour Notta Pasta back into pot and mix in cheese sauce. Combine well.
7 Pour ”Mac & Cheese” Notta Pasta into prepared baking dish. Broil for 3 to 5 minutes or until top is lightly browned.

No other!

Ingredients / Directions
4 c Onions
finely chopped
1 c Celery
finely chopped
1 c Bell pepper
finely chopped
1 c Parsley
finely chopped
1 c Peanut oil
1 T Garlic
finely chopped
3 c Steak sauce
1/2 c Louisiana hot sauce OR
3 c Ketchup
2 T Cayenne pepper
3 t Salt
to taste
1 c Southern Comfort Liquor
1 lb Andouille sausage Saute onions
celery
bell pepper
and parsley in peanut oil until the
onions are clear or tender. Add garlic and cook a little longer. Add
steak sauce
hot sauce
and ketchup. Add salt to taste. Add Southern
Comfort. Bring to a boil. Lower heat and cook for 2 to 3 hour(s). Makes
about 3/4 gallon. This will keep in the refrigerator for weeks. Slice 1
lb. andouille or smoked sausage 1/4 inch thick and combine with 1 cup(s)
sauce. Heat well on stove or in a chafing dish. Serve with small pieces
of French bread or use teethpicks to spear andouille. You will need plenty
of napkins
also
too. “Other smoked sausages may be used
but we like
andouille.” From Justin Wilsons “Outdoor Cooking With Inside Help .”