Pumpkin Potato Bread

2-3/4 c. sugar

1 c. butter

3 eggs

2-3/4 c. flour

1 t. baking soda

1 t. baking powder

1 t. cinnamon

1 t. nutmeg

1 t. cloves

1 t. salt

1-1/2 c. cooked pumpkin

1 c. mashed potatoes

1/2 c. vegetable oil

1/2 t. vanilla

1 c. nuts (optional)

Cream sugar and butter in large bowl.  Add eggs, one at a time, using electric mixer.  Sift dry 

ingredients together; add to creamed mixture, blending well.  Add pumpkin, potatoes, oil, vanilla and nuts.  Blend well.  Grease and flour two loaf pans.  Divide batter; bake at 325 degrees for 1 hour.  Yields two loaves or l large(1 Hr)or 2 rounds (45 min.)

(First place winner--1985 Wisconsin Potato Contest)

Bruschetta with Tomato and Basil

1/2 baguette or crusty long loaf bread, sliced (12 pieces)

2 large cloves garlic, cracked away from skin

Extra-virgin olive oil, for drizzling

3 small plum tomatoes, halved and seeded

20 fresh basil leaves

Coarse salt

Preheat broiler to high, and place bread slices on a broiler pan.  Char bread on each side under hot broiler, keep an eye on it!  Rub toasts with cracked garlic and drizzle with oil.  Chop seeded tomatoes and place in a small bowl.  Pile  basil leaves on top of one another and roll into a log. Thinly slice basil into green confetti and loosely combine with tomatoes.  Add a drizzle of oil and a little coarse salt to the bowl and gently toss tomatoes and basil to coat.  Pile toasts a round the bowl of topping.  Place a spoon to scoop topping in bowl and serve.

4 servings

Rigatoni with Sausage, artichokes and asparagus

3/4 c. drained oil-packed sun-dried tomatoes
(2 T. oil reserved)sliced
1 pound hot italian sausage, removed from casing

(I add slices of salami as well)
1 (9oz.) packages frozen artichoke hearts
1 small bunch asparagus(8 oz)trimmed and cut into 1-inch pieces
2 large cloves garlic, chopped
1 3/4 c. clhicken broth (about 1 can)
1/2 dry white wine
12 ounces rigatoni or other tubular pasta
1/2 c. shredded Parmesan cheese, plus more for serving
1/3 c. chopped fresh basil
1/4 c. shopped fresh flat-leaf parsley
8 ounces (about 1 1/2 c. )fresh mozzarella, cubed (optional)
Salt and freshly ground black pepper

1. Heat reserved oil in a large, heavy frying pan over medium high heat. Add sausage and cook until browned, breaking meat into bite-sized pieces with a fork, about 8 minutes. Using a slotted spoon, transfer sausage to a bowl. Add artichokes, asparagus, and garlic to skillet, and saute over medium heat until garlic is tender, about 2 minutes. Add broth, wine, and sun-dried tomatoes. Boil over medium-high heat until sauce reduces slightly, stirrinng occasionally, about 8 minutes.

2. Meanwhile, bring a large pot of salted water to a boil. Cook pasta until tender but still firm to the bite, stirring often, about 10 minutes. Drain pasta.

3. Add pasta and sausage to artichoke mixture. Toss until sauce is almost absorbed by pasta, 2 to 3 minutes. Remove from heat. Stir in Parmesan cheese, basil, parsley, and mozzarella, if using. Season to taste with salt and pepper. Serve, passing additional Parmesan cheese alongside.

Makes 6 Servings

Christmas Menu, 2008

Standing rib roast
Horseradish sauce
Potato Gratin p, 52 of La Madeline book, "Les Recettes de la Saison"
French green beans with almonds and tomatoes
Endive, pear and roquefort salad
Panetone bread pudding with cinnamon sauce...Giada