2 bacon slices

1 small onion, sliced into rings

1 can sliced water chestnuts -- drained (8-ounce

1 lb fresh green beans, trimmed or 1# can or frozen green beans (if using fresh or frozen, steam to tender-crisp stage before starting recipe; if using canned, drain beans and reserve 1/2 cup liquid; if using fresh or frozen, add 1/4 cup chicken or vegetable stock)

1 T brown sugar

2 t cornstarch

1/4 t salt

1/4 t dry mustard

1 T white vinegar

Cook bacon in a large skillet until crisp; remove bacon, reserving 1 tablespoon drippings in skillet. Crumble bacon, and set aside. Saute onion and water chestnuts in drippings until tender.

Stir together reserved green bean liquid or stock, brown sugar, and remaining ingredients. Add to onion mixture; bring to a boil, stirring constantly. Stir in beans, and cook until thoroughly heated. Sprinkle with bacon.

1 whole 3 1/2 to 4 pound chicken
1 bunch celery, divided
3 teaspoons granulated chicken bouillon
2 (14-ounce) cans whole tomatoes,
roughly chopped and liquid reserved
3 to 5 small white potatoes cut into quarters (optional)
Pinch saffron threads
Bott Boi dough, recipe follows
Salt and pepper
Recipe
In a 6-quart stockpot, simmer chicken and half of the celery in 2 quarts of water for 1 hour or until chicken is tender. Remove meat from bones and set aside, discard bones. Add more water to the chicken broth to make about 3 1/2 quarts. Bring to a boil, add reserved tomato liquid, tomatoes, remaining celery, bouillon and saffron, then simmer. In a separate pot bring water to a boil, add potatoes, and cook for 15 minutes. Drain and set aside.

Drop bott boi squares into simmering broth and cook until tender, about 15 minutes. Add the chicken meat back to the broth along with cooked potatoes, salt, and pepper, to taste. Cook until heated through. Serve hot.

Bott Boi Dough:
5 eggs
1/2 cup water
4 cups flour

Beat eggs and water together in a large bowl. Gradually add flour and continue to mix with a whisk until it begins to thicken then switch to a spatula and mix until a soft dough is formed. Place dough on a floured surface and knead for 1 to 2 minutes. Divide the dough into 3 parts. Roll each part on a floured wooden surface in a rectangular shape as thin as you can. Use a wet towel underneath the board to keep it from slipping around. Add another cup of flour to the board if you needed Cut into 1-inch squares with a pastry wheel and drop into the boiling broth.

Here's another quick and easy one that works well when the weather cools down. This can be a meal in itself

1/2 onion diced
6 sweet Italian sausages
14 cups beef or chicken stock
1 cup white rice uncooked
1 cup chunky Italian plum tomatoes
1/2-1/4 lb. of spinach- cleaned and destemed
2/3 cup shredded mozzarella cheese

Remove skins and cut sausage 1/2 inch pieces and put into a large kettle and add onion- saute without butter or oil over low heat till golden. Add stock and simmer- add rice and tomatoes and continue simmering till rice is cooked.. about 15-20 minutes--- add spinach and cook for a few more minutes. Add salt and pepper to taste. Garnish each bowl before serving with the cheese.

And just like that, we have cooler weather! I woke up and my feet were cold! Pretty funny considering that 2 days ago I woke up and my head was sweaty. Anyhoo, do try this roast. It is so easy and so good. It is great with mashed potatoes, egg noodles or as a sandwich on Italian bread.

List of Ingredients

1 chuck roast
1 bottle of pepperoncinis, juice and all
2 packets dry Italian dressing mix
salt and pepper to taste

Recipe

Throw it all in a crock pot and cook it till tender.

Ingredients:
6 ounces uncooked spiral pasta
1/4 cup reduced-sodium soy sauce
1/3 cup white wine vinegar or cider vinegar
2 tablespoons canola oil
2 tablespoons sugar
2 tablespoons sesame seeds, toasted
1/2 teaspoon salt
1/4 teaspoon pepper
3 cups chopped cooked chicken breast
2 cups torn fresh spinach
1/2 cup sliced green onions
1/4 cup minced fresh parsley

Recipe:
Cook pasta according to package directions. In a jar with a tight-fitting lid, combine the soy sauce, vinegar, oil, sugar, sesame seeds, salt and pepper; shake well. Drain pasta and rinse in cold water;,Drain,,,,, place in a bowl. Add chicken and half of the dressing; toss to coat. Cover and refrigerate for at least 4 hours. Set remaining dressing aside.(in frig.)
Just before serving, add the spinach, onions, parsley and remaining dressing; toss to coat.

Nutritional info.
Makes 8 servings (1 cup each)
181 calories
7g fat (1g saturated)
45 mg cholesterol
496 mg sodium
11 g carbohydrate
1 g fiber
19g protein