CHEESY POTATO SPOON BREAD

I have made this twice.  The second time I cut up a cup of butternut squash and boiled it with 4 potatoes and whipped them together for the potato base.  I plan to use 2 C. butternut squash next time with 2-3 potatoes.  The first time I used Sharp White Cheddar Cheese and the second time I used Smoked Gouda (from Costco)  I liked this the best.  The recipe calls for Pepper Jack Cheese.  I will try that next time.  I think crumbled bacon would be good with the cheese filling or maybe even chopped asparagus, broccoli or spinach. . I didn't have a souffle dish big enough so used this round casserole dish.  It is a nice side dish with chicken, fish or beef or a nice vegetarian main dish.  The leftovers sliced up to make a nice lunch the next day.

    4 cups fresh or leftover mashed potatoes (or part butternut squash)

     Cook the squash and potatoes together and whip as you would 

      mashed potatoes.

    1 cup all-purpose flour
     3 T. butter
    1/2 teaspoon onion powder
    salt to taste
    1/2 teaspoon ground  pepper
    1/4-1/2  teaspoon cayenne pepper (optional)
    4 large eggs, beaten, or 1 cup egg substitute
    1/4 cup minced parsley (optional)
    8 oz. Cheese – Pepper Jack, Sharp Cheddar or Smoked Gouda
    8 ounces fat-free cream cheese, softened or 1 generous cup cottage cheese

1. Preheat oven to 425F. Generously butter 6 1-cup ramekins or 2-qt. soufflé dish or casserole.

2. If using cold mashed potatoes, warm in microwave until hot. Or use fresh hot mashed potatoes.  (About 4-5 medium Potatoes or use part butternut squash)

3. Meanwhile, bring 1 cup water to a boil. Put flour, butter, onion powder, salt, pepper and cayenne pepper in mixing bowl, and pour boiling water over mixture. Using electric mixer on low, beat for 1 minute, and add very hot mashed potatoes. Beat again well. Add eggs, and beat again, until thoroughly combined..

4. Mix parsley, shredded cheese and cream cheese or cottage cheese in mixing bowl. Scoop 1/2 cup potato mixture into each ramekin,  Make a well in center, and spoon in 2 heaping tablespoons of parsley-cheese filling. Cover filling with 4 tablespoons potato mixture. If using casserole,  pour half the potato mixture into  a well sprayed dish dot with cheese mixture and cover with the remaining potato mixture.

5. Bake 50 minutes  (I am not sure how long for the ramekins). Let cool 15 minutes before serving. Garnish with sprigs of parsley if desired. Serves 6.

This is the version without butternut squash

BOOK REVIEW - ISAAC'S STORM - By Erik Larson

Some books have so much educational value that it’s a plus when they also entertain, which was so with “Isaac’s Storm.”  This book was somewhat of a documentary told in a sparkling way so that it felt like a novel.  Erik Larson tells the story from 3 fronts even though they intertwine as the story moves along:

1. Isaac Cline’s life is developed from beginning to end as a weatherman, a medical student, a scientist, a Sunday School teacher and a family man.  He was highly motivated, and even driven in all of his stewardships.  He is a man I would like.  But his competency was not above learning humility.  And this humility takes place in the eye of a hurricane that he has studied all his life.

2. The second focus of the book was a history of American weather forecasting, including some wonderful stories about Christopher Columbus and his dealings with weather and in particular a hurricane.  The telegraph created weather forecasting.  The abilities, frustrations, and human ego involved in forecasting are laid out from the perspective of the US government trying to create a forecasting crew across the country.  Isaac was a part of this group almost from the beginning.

3. The last and most interesting part of the story is the real basis of the book, the Galveston, Texas hurricane that took place in September of 1900.  Upwards of 8,000 people were killed.  This story is gripping, and tragic in its well researched details.  Isaac Cline had been living and working in Galveston for many years when the Hurricane occurred.  His life and career were forever changed by this event.  Much of the detail comes from his eyes.  I will never look at Hurricanes the same. 

Thanks to my friend Jill Gerrish for recommending this Book.  I would give it 4 stars.

TOFFEE CRACKER COOKIES

These are soooooooo good if you like toffee and the base is a simple cracker.  I used the little Keebler Club crackers because they are buttery and fit into the cookie sheet nicely.  But you can also use saltines. 
Cover a large sided cookie sheet with foil and spray with non-stick spray.  Cover with crackers edge to edge to fill up the tin.  In a medium sauce pan melt 1 1/4 C. butter.  Add 1 1/4 C. brown sugar to the butter and boil for 3 minutes.  Pour carefully over the crackers smoothing to cover  them nicely.  Bake until they are bubbling all over the top and starting to brown just a little, 8-10 minutes 350 (if you undercook they won't be crunchy)  Cool for 1 minute.  Sprinkle with 1 large pkg. chocolate chips (I often use 1 1/2 pkg. of chips...more chocolate!)  Put back in the warm oven for a minute or two until the chips are melting.  Spread them to cover the top.  Add chopped toasted almonds or any other nut or no nuts as you prefer. Press into the chocolate.  I usually make half and half for the non nuts.   A pizza cutter works well to cut them into squares.Break or cut apart.

Half the recipe if you don't want this much but they freeze nicely and are nice to have around for a little treat. 

Toffee Layer

Cutting in the pan.

ROASTED TOMATILLO SALSA

I have never cooked anything with Tomatillos before but after seeing a recipe on Tasty Kitchen (See my links) I decided to make my own version.  I love salsa and Mexican food.  I liked this recipe and will make it again and again I know.  Because it is cooked its refrigerator life is longer than fresh tomato salsa.  At least a week, maybe more.  I couldn't leave it alone.  This recipe will serve 4-6 for dipping and more for tacos. You can make half but I figure while you are at it make enough to last a few days.

INGREDIENTS 
2 lbs Tomatillos (12-14 medium) (husks removed easier under running water) Cut into 4 sections.
4-5 good size jalapenos seeded with the white membrane removed.  The more membrane the more heat.
4-5 cloves garlic sliced
1 medium onion cut into sections (sweet onion is good)
2 tsps. fresh ground cumin seeds (it is worth getting a mortar and pistil just for cumin seeds)

Spread it all in one layer in a large sided cookie sheet.  Broil on high for 10-12 minutes.  I put another cookie sheet upside down under to get the vegetables closer to the heat elements.  You want to get some brown roasted edges for flavor.  Scrape into a food processor and pulse a bit.  Keep it a little coarse.  Add 1/2 -1 Cup loosely packed Cilantro (optional) Pulse again and add salt to taste.  One avocado chopped in it upon serving is good.