Recipe Contest Results

Preheat oven to 375 degrees F.

Cut 1/2 inch off the top of each head of garlic. Place garlic bulbs, cut side up, each on a separate square of aluminum foil, evenly drizzle the 2 tablespoon of the olive oil over the top of each bulb, wrap each and bake until garlic is soft, about 45 to 60 minutes, remove from oven and let cool. Once cool use a fork to squeeze the cloves out of the skin.

Once the garlic has been removed from the skin begin to boil water for the fettuccini and cook al dente according to package directions, once cooked reserve 1/2 cup of the cooking water and drain the rest.

While the water is coming to a boil, heat the second 2 tablespoons of olive oil in a large pot over medium heat, add pork, season with the salt and pepper, cook until browned and cooked through, remove with a slotted spoon and set aside.

Stir the garlic cloves and sage into the pork pot and cook until fragrant, just a few seconds. Add the white wine, scrape up any remaining bits off the bottom of the pan, add the chicken broth and let the sauce cook, stirring occasionally, until it reduces by 1/3, about 7 to 10 minutes.

Return the pork to the pot, add pasta and parsley, toss to coat, "if needed" add the reserved cooking water a little at a time for a more moist consistency and serve.

Mix oil, vinegars, brown sugar, honey, Dijon and garlic in a cruet. Toss the lettuce, raspberries, almonds and feta in a large serving bowl and serve with the dressing on the side.

Fry sausage (crumble) or bacon over medium heat in a non stick or cast iron skilled, deep enough to add milk mixture after frying up the meat.

Take flour and sprinkle over the meat after it has reached the desired doneness. Continue to cook for a few minutes so that all grease is absorbed. When using bacon I leave about 3 Tbsp. of grease in the pan and pour off the rest.

Sprinkle a pinch of sugar over the meat and season freely to taste with either Italian Spices for regular sausage or poultry seasoning if using Sage Sausage. Season with pepper ( or red chili flakes).

After the flour has had the chance to combine with meat and grease, slowly whisk in milk, half and half or evaporated milk. Continue blending meat/flour mixture .

Make sure that your gravy comes up to a slow rolling boil. It should begin to thicken at this time. Continue to add liquid until it is the consistency of gravy that you like. You must continue to stir the mixture.

This can go from a medium to thick gravy. The trick is to let it come up to the boil, turn the heat down, let it cook for a few minutes, and then shut the heat off

Note: Your gravy will also thicken when it begins to cool down. Whisking in a little pat of butter after the heat has been turned off gives it a little extra richness.

This is a very simple recipe and it goes great with hash browns, fried potatoes, or home fries if you a really hungry! Great on toast too if you don't have time for biscuits. Enjoy!

Preheat oven to 425 degrees F. Press hash browns onto the bottom and sides of a 9 inch pie dish. Drizzle with melted butter, and sprinkle with seasoning salt. Bake in preheated oven for 20 minutes, or until beginning to brown.

In a small bowl, combine ham, onion and shredded cheese. In a separate bowl, whisk together eggs, milk, salt, pepper, and a little seasoning salt. When crust is ready, spread ham mixture on the bottom, then cover with egg mixture.

Reduce oven temperature to 350 degrees F (175 degrees C.) Bake in preheated oven for 20 to 25 minutes, or until filling is puffed and golden brown.

Note: You can bake this quiche, and refrigerate for up to 2 days in advance, then reheat in the microwave. It also freezes well.

Brown ground beef and drain. Slowly melt cheese in double boiler. Remove from heat. Add meat, soup and seasonings to melted cheese. Mix well. Serve hot with your choice of crackers.

Put chicken, Italian dressing mix, chicken broth and cream of chicken soup in slow cooker. Cook on low for 4-5 hours.

One hour BEFORE you are ready to serve, add cream cheese. If too thick, use additional chicken broth to thin sauce.

Cook pasta and broccoli according to their package directions.

Serve chicken mixture over pasta, mix in broccoli, top with Parmesan cheese. Dash salt and pepper to taste.

Put your hamburger in mixing bowl. Mix in 1 egg until mixed well; it's easiest with your hands. Add the onion, cornflakes, salt and pepper. Mix well. Then roll into hamburger patties. Remove from oven and add your bacon, tomato and whatever condiments you like. You can also add lettuce.

Place OJ can at room temperature or in fridge until melted. Place 3 Tbsp. of liquid into bowl and add 1 8-oz. container or your choice of sour cream. Mix by hand until integrated and color is golden. Place a few spoons in a container for you to save and place the rest into a small glass serving bowl.

Place bowl in center of a pretty plate and surround with fruit such as orange segments, grapefruit, strawberries, cut pineapple or grapes. Guests can spoon some dip onto their plates with preferred fruit.

Hint: If oranges retain too much white rind, use a vegetable peeler to remove excess.]