Willow Wiccan Family's blog: "RECIPES"

Crockpot Canadian Bacon Soup 1 16-oz pkg dried lentils, sorted and rinsed 2 (14 1/2 ozs. each) cans ready-to-serve vegetable broth 1 6-oz pkg sliced Canadian-style bacon, coarsely chopped 2 medium carrots, cut into 1/2-inch pieces 1 medium potato, peeled and cut into 1/2-inch pieces 1 medium onion, chopped 1 medium stalk celery, cut into 1/2-inch pieces 4 cups water 1 tsp dried thyme leaves 1/2 tsp salt 1/4 tsp pepper Mix all ingredients in 3 1/2- to 6-quart slow cooker. Cover and cook on Low heat setting for 8-9 hours or High for 3-5 hours or until lentils are tender. Stir well before serving. Serves 8.

Tomato Artichoke Rice Salad 1 6-ounce jar marinated artichoke hearts 2 tablespoon lemon juice 1 teaspoon finely chopped garlic 1/2 teaspoon salt 1/4 teaspoon pepper 3 cups cooked, cold rice 3 large (11/2 pounds) tomatoes, seeded, diced and drained 1 cup finely chopped red onion 1 can 5.75-ounce pitted whole black olives, drained and cut into quarters 1/4 cup chopped parsley Drain artichoke hearts, reserving marinade. Roughly slice artichoke hearts lengthwise; reserve. Combine lemon juice, garlic, salt and pepper. Beat in reserved marinade. Gently combine dressing with rice, artichoke hearts and remaining ingredients. Serves 6.

Mustard New Potatoes 1 1/4 pounds small new potatoes, scrubbed 2 tablespoons mint or 1/2 cup fresh 1 tablespoon unsalted butter, softened 1 1/2 teaspoons Dijon mustard Place potatoes and half the mint in a heavy saucepan. Cover with water, add salt to taste and simmer with saucepan partially covered 25 to 30 minutes or until potatoes are tender. Drain thoroughly. Return potatoes to saucepan. Cover pan and cook another minute, shaking saucepan. Mince remaining mint leaves, if using fresh. Add mint, butter, mustard, and salt and pepper to taste to potatoes and toss

HEIRLOOM TOMATO GRATIN SERVINGS: 6 3 pounds tomatoes, cut into thick slices 3/4 tsp salt 1 tbs extra virgin olive oil 3 tbs plain bread crumbs 1/2 tsp pepper 2 tbs oregano 2 tsp thyme 3 cloves garlic, sliced 1/4 cup grated Parmesan cheese Heat oven to 450°. Place tomato slices on paper towels. Sprinkle with 1/2 tsp salt, let stand 15 min. Pat dry with paper towels. Coat a oval baking dish with 1 tsp oil. Sprinkle 1 tbs bread crumbs over bottom of baking dish. Place half the tomato slices in baking dish, season with 1/8 tsp salt, 1/4 tsp pepper. Sprinkle 1 tsp oil, 1 tbs oregano, and 1 tsp thyme over the top. Place remaining tomato slices in dish and season with remaining salt and pepper. Sprinkle remaining oil, oregano, and thyme over the tomatoes. Bake 30 min. Scatter Parmesan on top, bake an additional 10 min. Remove gratin from oven and let stand 10 min. before serving.*

Garden Tomato Tart Sp. Times 2 sheets frozen puff pastry, thawed according to package directions 2 large egg yolks 2 teaspoons vegetable oil (not olive oil) 4 or 5 ripe tomatoes, sliced 1/4-inch thick 1/2 teaspoon extra-virgin olive oil 1/2 teaspoon sugar Kosher salt Freshly ground pepper, to taste 1/4 cup fresh basil, sliced in ribbons Position rack in the center of oven and preheat to 400 degrees. Place puff-pastry squares on pieces of parchment paper cut to fit your baking sheets. Using a salad-sized plate as a guide, trim each sheet to form an 8-inch round. Transfer the papers with the pastry on top to baking sheets. Prick pastry all over with the tines of a fork. Make an egg wash by whisking the egg yolks, vegetable oil and 2 teaspoons water in a small bowl. Brush egg wash lightly over the pastry. Bake for 10 minutes. Remove from the oven and press slightly to deflate. Leaving a 1/2-inch border around the edge, arrange the tomato slices in overlapping circles on the pastry round, covering the surface and tucking a slice in the center. Drizzle each tart with 1/4 teaspoon olive oil and sprinkle each with 1/4 teaspoon sugar. Season with kosher salt and freshly ground pepper. Bake until the tarts are golden brown, about 20 minutes. Sprinkle with ribbons of basil and serve immediately. Each tart will serve 4 as a side dish.

OK THIS IS A NO BRAINER IF YOU LIKE CARROTS. INSTEAD OF BOILING THEM IN WATER UNTIL TENDER, BOIL THEM IN BEER. THEN STRAIN AND POUR MELTED BUTTER OVER THEM AND SPRINKLE WITH DILL WEED.............OMG THIS IS REALLY GOOD. U CAN USE BABY CARROTS OR SLICE YOUR OWN

Tomato Mozzarella and Basil Salad 1 tablespoon extra-virgin olive oil 3 tablespoons balsamic vinegar 1 teaspoon minced garlic 1/4 teaspoon English dry mustard 1/8 teaspoon sugar 2 large vine-ripened tomatoes, cut into 1/4-inch-thick slices 3/4 pound fresh mozzarella cheese, cut into 1/4-inch-thick slices Coarse salt and freshly ground pepper to taste 6 to 8 large fresh basil leaves, sliced thin To make dressing, whisk olive oil, balsamic vinegar, garlic, mustard and sugar. Use at room temperature. Arrange sliced tomatoes alternately with cheese slices on a platter. Season with salt and pepper, and drizzle with dressing. Sprinkle basil ribbons all over. Serves 4 to 6.

Potatoes O Brien 5 cups cubed cooked potatoes (5-medium sized potatoes) 3 tablespoons finely chopped onion 3 tablespoons chopped pimiento 1 can condensed Cheddar Cheese Soup 1/3 cup milk 1 teaspoon salt 1 tablespoon fine dry bread crumbs Heat oven to 350 degrees F. (moderate). Combine potatoes, onion and pimiento and place in a lightly greased 1 1/2-quart casserole. Combine cheese soup, milk and salt. Pour over potatoes. Sprinkle top with bread crumbs. Bake uncovered 30 minutes, until heated. Serves 4 to 6.

Mushroom Scalloped Potatoes 2 pounds potatoes (6 medium) 1 small onion, thinly sliced 1/4 cup flour 1 teaspoon salt 1/4 teaspoon pepper 2 Tablespoons butter 1 10 3/4 ounces can cream of mushroom soup 4 slices American cheese Pare and thinly slice potatoes. Toss slices in 1 cup water and 1/2 teaspoon Cream of Tartar. Drain. Put half of sliced potatoes in greased crock pot. Top with half of onion slices, flour, salt and pepper. Add remaining sliced potatoes and onions. Sprinkle with remaining flour. Add butter and ndiluted soup. Cover and cook. (Low 7to9 hours High 3to4 hours.) Add cheese slices 30 minutes before serving.

Hasselback Potatoes Preparation time: about 10 minutes Baking time: 1 hour Makes 4 servings 4 medium-size oblong potatoes 5 tablespoons butter or margarine, melted 1 teaspoon salt (about) 1 tablespoon packaged bread crumbs (about) 1 tablespoon grated Parmesan cheese (about) Peel potatoes, then with a sharp knife, slice each crosswise about every one-quarter inch, cutting to within ¼ to 1/2 inch of the bottom so the potato remains whole. Place potatoes in a well buttered pie plate, drizzle with 2 tablespoons of the melted butter, sprinkle liberally with salt, then bake in a hot oven (425 degrees) for 30 minutes. Sprinkle crumbs over potatoes, drizzle with the remaining butter and bake 20 minutes longer. Sprinkle with Parmesan cheese, baste with butter in the plate and bake 10 minutes longer, or until potatoes seem tender when a skewer is stuck in near the bottom.