Herbed New Potatoes (Kristin)

Servings: 3

Ingredients:

12 new potatoes

4 tsp butter

4 tsp minced fresh parsley or 1 1/3 tsp dried parsley

4 tsp minced fresh chives or 1 1/3 tsp dried chives

Cooking Instructions:

Peel 1/2 inch strip around middle of each potato

Boil potatoes until they can be pierced by a fork but are still firm (approx 20 min)

Melt butter, add parsley and chives, and pour over the potatoes

Pumpkin Butter (Kristin)

Servings: 40

Ingredients: 

1 (29-ounce) can pumpkin puree

3/4 cup apple juice

1 and 1/2 cup sugar

1 tsp ground nutmeg

1/2 tsp ground cloves

2 tsp ground ginger

2 tsp cinnamon

Cooking Instructions:

Combine pumpkin, juice, spices, and sugar in a sauce pan

Stir well and bring to a boil

Reduce heat and simmer for 30 minutes or until thickened; stir frequently

Transfer to containers to chill in refrigerator until serving

Easy To Make Dinner Rolls (Kristin)

Servings: 24 rolls

Ingredients:

2 packages active yeast (preferably not "quick rise" yeast)

1/2 cup warm water (approx 105-115 degrees)

1/2 cup melted butter

1/2 cup sugar

1 tsp salt

3 eggs

4-4 1/2 cups flour

Cooking Instructions:

Add the yeast to the water

Let it sit until the yeast is foamy (approx 5-15 minutes)

Add sugar, salt, and eggs

Add flour one cup at a time until it can no longer be mixed (all flour not necessarily used)

Cover and let dough sit in the refrigerator for 2 hours

Grease a 9x13 glass pan

Roll the dough into 24 pieces and place side by side in the pan

Cook for 15-20 minutes at 375 degrees (or until golden brown)

Add 

Raspberry Chipotle Pork Chops (Kristin)

Servings: 4 

Ingredients:

4 pork chops (about 20 ounces)

1 tsp garlic salt

5 Tbs chipotle raspberry sauce (Archer Farms)

1 cup raspberries

Cooking Instructions:

Sprinkle pork chops with garlic salt

Place on grill and top each chop with 1 Tbs raspberry chipotle sauce

Grill on medium heat 3-4 minutes

Turn over and put another Tbs of sauce on top

Grill another 3-4 minutes or until done

In small bowl, combine 1 Tbs sauce and raspberries - serve over cooked pork chops

Moroccan Chicken Tacos (Lindsay)

Servings: 8 pitas

Ingredients: 

1 (8-ounce) carton plain non-fat yogurt

1 tsp ground cumin

1 tsp coriander seeds

1/2 tsp ground cardamom

1/4 tsp salt

1/4 tsp ground red pepper

1 lb chicken breast (in 1 inch pieces)

1/2 cup chopped seeded cucumber

1/4 cup chopped cilantro

3 Tbs finely chopped onion

1/4 tsp sugar

3 cups minced salad greens

4 (6-inch) whole wheat pitas

Cooking Instructions:

Combine 1/3 cup yogurt and next 5 ingredients

Skewer chicken breast; brush on yogurt mix; sit 10 minutes before cooking

Remove from skewers

Combine rest of yogurt, cucumber, cilantro, onion and sugar in small bowl

Combine chicken, 1/4 cup cucumber mix and greens in bowl

Fill pita and serve with rest of cucumber mix

TABLE OF CONTENTS

MEAT & POULTRY

• Moroccan Chicken Tacos (night #1 - Lindsay - added November 27, 2008)
• Raspberry Chipotle Pork Chops (night #3 - Kristin - added November 27, 2008)

POTATOES & VEGETABLES

• Herbed New Potatoes (night # 3 - Kristin - added November 27, 2008)
  

BREAD

• Easy To Cook Dinner Rolls (night #3 - Kristin - added November 27, 2008)
  

CONDIMENTS

• Pumpkin Butter (extra addition by Kristin - added November 27, 2008)