Jambalaya

Ingredients
3 tablespoons olive oil
1 1/2 cups onion, finely chopped
1 cup bell pepper, chopped
6 to 10 cloves garlic, pressed or crushed
1 to 2 (12 oz.) cans whole, stewed tomatoes, crushed by hand
1 cup celery, finely chopped
1 pound raw shrimp, shelled
3 cups parboiled rice

Raw meats
4 to 5 oz. chicken, cut into portions approximately size of first joint of finger
2 to 3 oz. country-style pork rib meat or pork chop, cut same way as chicken

Cured meats
4 to 5 oz. ham, cubed
8 to 16 oz. spicy Andouille sausage, sliced thin (do not substitute)

Liquid
2 to 3 cups chicken stock
If needed, claim juice or vegetable juice, preferably v-8
If desired, 1 tablespoon or less of dry, pale sherry

Herbs and spices
1 tablespoon red pepper
1 tablespoon Korean red pepper
1 tablespoon black pepper
1 tablespoon white pepper
1/4 teaspoon saffron, crushed with fingers when added
1 1/2 teaspoons Hungarian hot paprika (not sweet paprika)
1/4 teaspoon dried thyme or 1 teaspoon fresh thyme
1 small bay leaf
Oregano
Parsley

1. Heat olive oil in a heavy pot. Cast-iron is best, but aluminum will work. Stir in peppers, onion, garlic, and celery. Cook on high until everything is translucent.
2. Add raw meats. Keep stirring on high until chicken and pork have turned white.
3. Add cured meats. Stir for 2 or 3 minutes.
4. Add tomatoes and stir for 5 to 6 minutes.
5. Lower heat to medium-high. Add stock and all seasonings. Cook for 20 minutes.
6. Add rice. Cover and cook for 30 minutes.
7. Add shrimp. If rice is dry or not fully cooked, add extra liquid and stir thoroughly.
8. Cook 5 to 10 more minutes.

Bacon Spinach Frittata

Saute

1 onion, chopped

7 to 8 mushrooms, sliced

1/4 cup green onions, chopped

Handful spinach, chopped

Salt and pepper to taste

Beat

6 eggs

1/3 cup milk

1/2 teaspoon salt

1/4 teaspoon pepper

Bacon bits

1 cup shredded cheddar cheese

1. Saute onions 2 minutes. Add salt and pepper to taste. Add mushrooms, green onion, and spinach.
2. Beat eggs, milk, bacon bits, and cheese in bowl. Add onion mixture.
3. Pour into PAM-greased pie pan.
4. Bake at 355 degrees for 30 minutes or until toothpick inserted in to center comes out clean.
5. Serve with salsa and a side of tater tots for a complete breakfast.

Note: If doubling recipe, bake in casserole dish.

Yield: 3 servings

Cauliflower With Carrots

2 cups cauliflower florets
1 cup carrots, chopped (good way to use baby carrots)
3 tablespoons olive oil
3 teaspoons sea salt
Garlic
Pepper
Parsley

1. Preheat oven to 400 degrees.
2. Spray medium casserole dish with PAM. Place cauliflower in dish. Sprinkle baby carrots on top. Add oil and sprinkle with salt and pepper. Mix. Cover with aluminum foil.
3. Roast for 25 minutes covered.
4. Remove foil and let roast 15 minutes uncovered to lightly brown veggies.

Rice Krispie Treats

3 tablespoons butter
40 marshmallows
6 cups crisp rice cereal

1. Melt butter. Melt marshmallows in butter. Remove from heat.
2. Mix in cereal.

Jan's Pumpkin Bread

3 cups all-purpose flour
1 cup white sugar
1 cup brown sugar, packed
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
1/2 teaspoon ground cloves
1 teaspoon ground allspice
1 1/2 teaspoon salt
2 teaspoons baking soda
1 cup vegetable oil
1/2 cup water
15 oz. canned pumpkin
4 eggs

1. Preheat oven to 335 degrees.
2. PAM small round tins.
3. Sift together dry ingredients.
4. Combine vegetable oil, water, canned pumpkin, and eggs.
5. Slowly add dry ingredients to egg mixture and mix until blended.
6. Evenly distribute batter between tins.
7. Bake at 335 degrees for 20 to 25 minutes or until a toothpick inserted in center comes out clean and top of bread is browned.
8. Cool bread 5 minutes.
9. Remove bread from tins and cool on rack.

Note: Do not double recipe. Quantity too large for KitchenAid mixer.