Peppery Scalloped Potatoes

10 3/4oz can 'cream of' (we like mushroom) soup or one recipe Budget Magic or other substitute
1 1/2c milk
1/2tsp salt
1/8tsp cayenne (or to taste)
5c potatoes, thinly sliced
1/4c butter, melted
1/4c flour

Combine soup, milk, salt, and cayenne. Set aside. Place 1/3 of the potatoes in a greased 9x13 pan; layer with a third of the soup mixture, butter, and flour. Repeat layers twice. Bake, uncovered, at 350*F for an hour and twenty minutes.

Slow Cooked Whole Carrots

2# whole carrots, peeled (widest part should be from 3/4" to 1 1/2")
1T unsalted butter
1/2tsp salt

Bring water, butter and salt to a simmer in a 12" skillet. Cut a parchment cartouche for the pan, cutting a hole about an inch in diameter in the center. When water is simmering, remove from heat and place carrots in a single layer in pan. Top with cartouche, cover, and let sit for 20 minutes.

Bring carrots to a simmer over medium-high heat, then lower heat to medium-low and simmer gently for about 45 minutes, until water is nearly gone. Turn heat up, and shake pan gently until all water is evaporated. Serves 8.

Tomato Soup

1# can tomatoes
2c milk
1/2tsp salt
scant 1/2tsp baking soda

Heat milk & tomatoes in separate pans. When tomatoes boil, add soda and salt. Also pepper to taste. Stir well. Add milk to tomatoes and serve.

Buttermilk Biscuits

2 c all purpose flour
2 tsp baking powder
0.5 tsp baking soda
0.5 tsp salt
0.25 c shortening
0.75 c buttermilk

Combine dry ingredients; cut in shortening until mixture resembles coarse crumbs. Stir in buttermilk and knead gently. Roll out to half inch thickness and cut with 2.5" cutter. Place on lightly greased baking sheet and bake 10-15 minutes at 450*F, until golden.

Our shortening of choice in this recipe is butter, and we generally use buttermilk powder.

Smashed Potatoes (America's Test Kitchen)

2# small red potatoes
1 bay leaf
1 tsp  salt
4oz cream cheese
4T unsalted butter

Savory Pork Chops Master Recipe

4 bone-in pork chops
2 T all purpose flour
0.25 tsp Lawry's seasoned salt
0.25 tsp dry mustard
2 Tbsp orange marmalade
0.25 cup water
0.25 cup soy sauce
2 Tbsp ketchup
1T oil

Mix flour, salt, and mustard in a large zipper bag. Coat chops, and brown in oil (about 5 min each side). Pour off excess fat (if any). Mix water, soy sauce, ketchup, & marmalade and pour over chops. Cover and simmer 20 minutes, turning once.

Chinese-Style Fried Brown Rice

    2 cups short grain brown rice

2.75 tsp salt

1 (12-ounce) pork tenderloin

½ teaspoon baking soda

¼ cup water

5 teaspoons hoisin sauce

1 tablespoon honey

1/4 teaspoon 5-spice powder

pinch cayenne pepper

3 teaspoons safflower oil

3 eggs

1 tablespoon toasted sesame oil

6 scallions

1 ½ teaspoons garlic, minced

1 ½ teaspoons grated fresh ginger

2 tablespoons soy sauce

1 cup frozen mixed vegetables

from America's Test Kitchen