Adventure Mouth!

Ingredients 2 oz dry gin 1 oz lemon juice 1/2 oz simple syrup Club soda (to top) Garnish: lemon wheel and/or maraschino cherry

Ingredients 3 large avocados  1/2 yellow onion, finely diced 2 Roma tomatoes 3 T fresh cilantro, finely chopped 1 jalapeño pepper, deseeded and diced 2 garlic cloves, minced 1 lime, juiced (1-2 T) 1/2 t sea salt need to punch this up a bit chili powder? cumin? etc? Instructions Peel avocados into a bowl, mash with a fork to desaired chunkiness Add remaining ingredients and mix.  Adjust lime juice, salt, and spices to taste. Suggestion for keeping guac green Place in a container, smooth the surface. Add 1/2" cold water over the top.  Seal and store. To use, pour off water and stir up.

  Thaw chicken, sprinkle top with seasoning of choice. Mrs Dash, garlic salt, etc. Place on rack in instant pot and fill with water until it touches the bottom of the chicken. Cook on high for 20 minutes, allow natural release to retain juiciness. Could try shorter cooks for even tenderer chicken?

 Ingredients 1 large loaf of bread (white works well), torn into pieces. 1/2 c milk 2-3 medium onions, chopped 2 eggs, beaten 1 tsp nutmeg (level) 1 tsp poultry seasoning 1 T butter, softened Salt and pepper to taste Instructions Add milk to bread.  Add onion, eggs, butter, and spices.  Mix well. Should be clumped together.  If it seems too dry (whole wheat tends to be drier), add more milk. Cooking Stuff in turkey and cook: not supposed to do this anymore for bacterial reasons.  Remove from turkey and store separately if you do it anyway (we never suffered for it). Casserole: cook at 350 for 45 minute? Compare with other recipes, this is just a guess.

Ingredients Giblets and neck from a ~10 lb turkey (optional) Chicken livers 2 celery stalks, chopped 1 can mushroom pieces Flour Drippings from the turkey Instructions Wash giblets and place in 2 quart saucepan.  Cover with water. Add celery, cover, and simmer for ~1 hour. Cut up giblets and remove meat from neck when they are cooked, returning parts to the pan. Add can of mushroom pieces and their liquid. After turkey is cooked, set it aside and prepare gravy in it's pan (heat on 2 burners on medium-low). Add flour to turkey drippings while stirring constantly to loosen anything stuck to the pan.  Mixture should brown and thicken.  As it does, gradually add giblets / celery / mushroom mix. Bring to a boil, then lower heat and keep stirring until gravy reaches desired thickness.  Adjust with flour and water as needed. If adding more flour, mix separately with a small amount of water to make a paste, then add that, to avoid lumps.

Ingredients 2 cans (10.5 ounces) cream of mushroom soup (or unsalted cream of mushroom, or cream of celery) 1 c 2% milk 2 t soy sauce (and/or Worcestershire) 8 c cooked cut green beans (or 4 cans) 4/3 c fried onions (for mixing) 4/3 c fried onions (for topping) Instructions Preheat oven to 350F Mix everything, except topping onions, in a 9x13 glass baking dish.  Add salt and pepper to taste. For an 8x8 dish, halve the recipe quantities. Probably reduce cooking time for a metal baking dish. Bake 40 min (30 min for half recipe), then stir. Top with 4/3c onions and bake another ~5 min, until browned.

Ingredients 4 T olive oil 1 eggplant, diced (500 - 550 g per eggplant) 2 zucchini, diced (~300 g per zucchini) 1-2 onions, diced (400 - 450 g per onion) 2 bell peppers (1 red, 1 green), diced (210 g per pepper) 6 garlic cloves, slivered Tomatoes (choose 1) 7-8 Roma tomatoes, diced 3 cans of stewed tomatoes (Italian seasoning) 1 t sugar 1 tsp red wine vinegar (optional) Herbs Thyme (6 fresh springs or 2 tsp dry) Parsley (2 fresh stems w/ leaves or 2 tsp dry) (italian flat-leaf preferred over curly, but either works) Basil (2 tsp) (optional) Oregano (optional) Rosemary (optional) Sea salt and black pepper to taste Instructions Prep veggies. In a wide pot or pan, sauté the eggplant.  Heat 2 T oil to lightly smoking on high heat, add eggplant and season w/ salt (~1/4 tsp).  Brown/sear for 2-3 minutes (1 or 2 sides browned).  Set aside to cool in a single layer. Repeat with zucchini (1 T oil, 3-4 min) and set aside to cool in a single layer. Repeat with onions (1 T oil, 4...

 Ingredients 1 lb Italian wide green beans (28 oz can is okay) 2 T olive oil 3 cloves garlic, finely sliced 3 medium tomatoes, cubed 1" 1/4 t pepper 6-8 basil leaves, chiffonaded (roll up and slice in 2 mm slices) or 1 t dried basil leaves Instructions If using raw green beans, blanch them with salt. Sautee olive oil and garlic. Add tomatoes, pepper, and a pinch of salt. Cook until they release liquid and soften. Add beans.  Cook to taste.  Add basil last and cook briefly.

Ingredients 4.5 c grated carrots (baby works well) 8 oz crushed pineapple, unstrained 3/4 c raisins 1/2 c mayo 1/2 c + 2 T sugar (can substitute partially w/ allulose, etc) 1.25 T lemon juice Instructions Mix and chill for a few hours.