Martha Washington’s Bean Soup

When I was a young wife and mom, a Texan married to a Pennsylvanian and living in Germany, cooking for my husband was complicated. He was not raised on the staple dishes of my own upbringing, and I was unfamiliar with the foods of the North. Enter Jo. Jo and her husband lived downstairs from us. She was from Pennsylvania, and besides being an avid cook, she had a desire to have someone to "mother." Jo and Roger quickly became dear friends to us, surrogate grandparents to our firstborn, and in her kitchen I learned to make the mysterious meals that my husband loved. This soup is one of our favorites. So good for a cold or rainy day. This soup is a reason to have ham- so you can have a ham bone to make soup! (And I still don't know what Martha Washington has to do with it!)

Chewy Brownie Cookies

2/3 C. shortening

1 ½ C. brown sugar

1 Tbs. water

1 tsp. vanilla

2 eggs

1 ½ C. flour

1/3 C. baking cocoa

¼ tsp. baking soda

½ tsp. salt

12-oz. semi-sweet chocolate chips

Mix shortening, sugar, water & vanilla. Beat in eggs. Combine dry ingredients, mix in until blended.  Add chips.  Drop on ungreased cookie sheet; bake at 375 degrees for 7-9 minutes, until set- they will appear soft and moist- do not overbake.  Cool on sheet for 2 minutes, remove to rack.  Makes 3 – 3 ½ dozen.

*Christmas Option: Upon removing from the oven, place a single Andes Mint on top of each cookie, smoothing with a spreading knife as they melt.  This “frosting” will harden as the cookies cool.

Lamb Stew

1/2-pound bacon (thickly sliced, diced)

3-4 pounds lamb (boneless shoulder, cut into 2-inch pieces, fat and "stuff" trimmed off)

1 teaspoon salt

1/2 teaspoon black pepper (freshly ground)

Make-Ahead Butterhorns

These are so yummy, easy to make, convenient since you can make them ahead, and perfect for any occasion. It's been years since I made them, but I think they will be perfect for Thanksgiving next week! And, yes, that's a lot of butter. I said they were yummy...

Green Salad with Apple Dressing

A different take on green salad, with a Fall twist. Use a nice crisp apple with a bit of sweet and a bit of tang. Serve alongside a nice warm soup or a slow-braised beef roast. Wear a sweater. Rake some leaves, Imagine a bonfire... (I may be getting carried away...)

Viniagrette:
1/4 c apple cider vinegar
3 Tbsp minced shallots
2 tsp dijon mustard
2 tsp honey
1/2 c light olive oil

12 cups mixed greens
1 crisp red-skinned apple, thinly sliced or medium diced

Combine vinaigrette with whisk - salt and pepper to taste, drizzle over greens and apples and toss.

Amish-Style Baked Oatmeal

This is comfort-food breakfast to be sure. We first encountered this after running a 10k Turkey Trot in Lancaster County, PA. It was a chilly day for a run, and when we finished this was waiting for us, warm and filling the little fellowship hall with the scent of fresh-from-the-oven oatmeal cookies. That's basically what this is: oatmeal cookies for breakfast. Dig in.

Lattice-Topped Strawberry-Rhubarb Pie

Strawberry Rhubarb pie has been a family favorite for years. When we could step out our back door and harvest the rhubarb it was extra special. A summertime essential, I can't think about this pie without hearing the song, "Rhubarb pie, in the summer / Rhubarb pie, made by my mother / Nothing's better in the winter / Than rhubarb pie, after dinner!"