Broccoli Casserole
Alton Brown

1/2 cup Mayonaise
1/2 cup Plain Yogurt
1 1/2 cups shredded Sharp Cheddar Cheese
1/3 cup Blue Cheese Dressing
2 Eggs
1/2 tsp Salt
1 1/2 tsp Pepper
Flavor Pack from Ramen
6 cups Broccoli, peeled stems and heads, chopped and blanched in salted water
12 oz sliced Mushrooms, sauteed in 1 T Butter
1 package Chicken flavored Ramen noodles, broken up

Preheat oven to 350 degrees F.

In bowl, combine mayonnaise, yogurt, cheddar cheese, blue cheese dressing, eggs, salt, pepper and flavor pack from Ramen noodles.

In a separate bowl combine broccoli, mushrooms, and broken noodles then toss together wet mixture and vegetables to evenly coat.

Place in an 8×8-inch baking dish that has been sprayed with non-stick cooking spray and bake for 45 minutes covered. Then remove cover and bake for additional 15 minutes to brown. Cool for 15 minutes before serving.

The Lady’s Cheesy Mac
Paula Deen

4 cups cooked Elbow Macaroni, drained (about 2 cups dry)
2 cups grated Cheddar Cheese
3 Eggs, beaten
1/2 cup Sour Cream
4 T Butter, cut into pieces
1/2 tsp Salt
1 cup Milk

Preheat oven to 350 degrees F.

Once you have the macaroni cooked and drained, place in a large bowl and while still hot and add the cheddar. In a separate bowl, combine the remaining ingredients and add to the macaroni mixture. Pour macaroni mixture into a casserole dish and bake for 30 to 45 minutes. Top with additional cheese if desired.

4 large Russet Potatoes or baking potatoes, peeled and cubed
6 T Butter
1 large Sweet Onion, quartered then thinly sliced (Vidalias are an excellent choice)
1 small clove Garlic, finely minced
2-4 T Cream or Half-and-Half
1-2 tsp chopped fresh Parsely
Salt and Pepper, to taste

Put potatoes in a saucepan; cover with water. Bring to a boil, reduce heat, then cover and simmer for about 10 minutes, or until tender.

While potatoes are cooking, heat butter in a large skillet. Add the onion and garlic. Cook over medium-low heat, stirring occasionally, until onion is lightly browned, about 20-25 minutes. Be sure not to burn the garlic. If browning too quickly, turn heat down.

Drain potatoes and add to the onion. Continue cooking, stirring frequently, for about 10 minutes longer.

Turn mixture into bow (or return to potatoe cooking pot). Add salt and pepper to taste. Mash with a hand-held mixture, adding cream as needed to acheive a smooth texture. Sprinkle with parsley before serving.

1 (16-oz) package uncooked linguine pasta
1 lb fresh wild mushrooms (chanterelles, shiitake, oyster, etc)
4 T Butter
2 cloves Garlic, minced
1/2 cup dry white Wine
1/2 cup Chicken Broth
1 cup Heavy Cream
Nutmeg, freshly grated to taste
1/3 cup thinly sliced Green Onion (optional)
2 tsp fresh Lemon Juice
Salt and Pepper to taste
2 tsp fresh Thyme leaves
White Truffle Oil

Cook linguine pasta according to package directions to al dente; drain and return to pan to keep warm.

Clean mushrooms with a damp cloth and cut into 1/4-inch slices. In a large frying pan, saute mushrooms in butter for 2 minutes. Add minced garlic and shallots; saute an additional 2 minutes. Add white wine and simmer until wine is reduced by half. Add chicken broth, cream and nutmeg; simmer until sauce thickens.

Remove from heat. Add green onions, lemon juice, salt and pepper.

Add drained pasta to sauce; tossing gently to coat the pasta. Add more chicken broth or pasta water if sauce seems too thick.

Place pasta in serving bowl or on individual plates by using a long-tined fork (twisting each portion onto plate so that it stands up as high as possible). Spoon any mushrooms left in the pan over the top and sprinkle with fresh thyme leaves. Drizzle white truffle oil over the top.

Caesar Salad

For the Croutons:
2 cups French Baguette slices cut up into 1/2 inch cubes (other white breads will work too)
1/4 tsp Salt
3 T Garlic Oil

Preheat oven to 350 degrees.

Combine garlic oil, salt and bread cubes in a bowl. Mix until cubes are coated evenly.

Spread the coated cubes onto a baking sheet and bake until the croutons are golden brown - about 10 minutes. Cool.

For the Salad Dressing:
1 large Egg
1 tsp Worcestershire Sauce
3 T Lemon Juice
1/4 tsp Salt
1/2 tsp Pepper
1/3 cup Garlic Oil

To coddle an egg: Bring a pot of water to a boil. Add egg, cooking for 45 seconds and NO MORE. Remove from heat and allow to cool.

In a medium bowl, combine Worcestershire sauce, lemon juice, salt and pepper. Crack egg and add to these ingredients. Whisk until smooth.

Slowly add the garlic oil in a steady stream while constantly whisking the mixture. Do not add the oil too quickly or the dressing will not emulsify properly and will separate.

For the Salad:
2 small heads Romaine Lettuce
1/3 cup grated Parmesan Cheese
Croutons
Caesar Salad Dressing

Wash and dry Romaine leaves thoroughly. Tear lettuce leaves into 1-2 inch pieces and put them into a large wooden bowl. Add half the dressing and toss to coat lettuce. Add remaining dressing, parmesan cheese and croutons and toss again. Serve immediately on chilled plates.