Makes 1 9-inch pie.

Ingredients

• 1 cup sugar
• 1 cup dark Karo corn syrup
• 2 tablespoons softened butter
• 1 tsp vanilla
• 3 eggs, slightly beaten
• 1 pie crust
• 1.25–1.5 cups of pecans
• Dash of flour

Directions

1. Set oven to 350°.
2. Sprinkle flour on underside of crust, then lay crust in baking dish.
3. Mix ingredients (adding pecans last) and pour into crust.
4. Bake for 50-55 min, until knife comes out clean when placed halfway between center and edge.

Put this guy in the fridge after cooling. Makes 2 pies.

Ingredients

• 1.5 cups sugar
• 1 tsp salt
• 2 tsp cinnamon
• 1 tsp dry ginger
• .5 tsp ground cloves
• 4 eggs
• 1 can pumpkin (29 oz)
• 2 (12 oz) cans of evaporated milk
• 2 pie crusts

Directions

1. Set oven to 425°.
2. Mix dry ingredients in one bowl and wet ingredients in another (beat eggs first).
3. Combine wet and dry bowls and mix.
4. Bake at 425 for 15 min.
5. Reduce temperature to 350° for 40-50 min, until knife in center comes out clean.

Prep Time: 18 min
Cook Time: 15 min
Level: Easy
Serves: 4 servings

• From Rachel Ray

Cook time: 6.25 hours
Prep time: 15 min
Makes: 1 quart (change servings and units)
Serves 4

• from Recipezaar

• From Foodnetwork.com

City Ham
Prep Time:15 min
Inactive Prep Time:0
minCook Time:6 hr 0 min (for large ham, 3 hours for ~2 lber)

Serves: 10 to 15 portions, depending on ham size

Ingredients

• 1 city style (brined) ham, hock end*
• 1/4 cup brown mustard
• 2 cups dark brown sugar
• 1-ounce bourbon (poured into a spritz bottle)
• 2 cups crushed ginger snap cookies

Directions

1. Heat oven to 250 degrees F.
2. Remove ham from bag, rinse and drain thoroughly.
3. Place ham, cut side down, in a roasting pan. Using a small paring knife or clean utility knife set to the smallest blade setting, score the ham from bottom to top, spiraling clockwise as you cut. (If you’re using a paring knife, be careful to only cut through the skin and first few layers of fat). Rotate the ham after each cut so that the scores are no more than 2-inches across. Once you’ve made it all the way around, move the knife to the other hand and repeat, spiraling counter clockwise. The aim is to create a diamond pattern all over the ham. (Don’t worry too much about precision here.
4. Tent the ham with heavy duty foil, insert a thermometer, and cook for 3 to 4 hours or until the internal temperature at the deepest part of the meat registers 130 degrees F.
5. Remove and use tongs to pull away the diamonds of skin and any sheets of fat that come off with them.
6. Heat oven to 350 degrees F.

7. Dab dry with paper towels, then brush on a liberal coat of mustard, using either a basting brush or a clean paint brush (clean as in never-touched paint). Sprinkle on brown sugar, packing loosely as you go until the ham is coated. Spritz this layer lightly with bourbon, then loosely pack on as much of the crushed cookies as you can.

8. Insert the thermometer (don’t use the old hole) and return to the oven (uncovered). Cook until interior temperature reaches 140 degrees F, approximately 1 hour.

9. Let the roast rest for 1/2 hour before carving.

*Cook’s note: A city ham is basically any brined ham that’s packed in a plastic bag, held in a refrigerated case and marked “ready to cook”, “partially cooked” or “ready to serve”. Better city hams are also labeled “ham in natural juices”.

Printed from FoodNetwork.com on 09/26/2008 2008 Scripps Networks, LLC. All Rights Reserved

A delicious recipe (provided you use the bacon grease) from Tyler Florence at the Food Network. * Show: Food 911 * Episode: Mangia! Mangia! * http://www.foodnetwork.com/recipes/tyler-florence/spaghetti-alla-carbonara-recipe/index.html

• From Rachel Ray

Ingredients

• 4 (6-ounce) halibut fillets
• Extra-virgin olive oil, for liberal drizzling plus 1/4 cup
• Salt and freshly ground black pepper
• 4 (1-inch) thick slices crusty bread
• 1 1/2 teaspoons anchovy paste
• 2 to 3 cloves garlic, grated
• 1 teaspoon crushed red pepper flakes
• 1 lemon, zested and juiced
• 3 tablespoons capers, run your knife through them
• 1/2 cup pitted black olives, chopped
• 1/2 cup flat-leaf parsley, coarsely chopped
• 1 pint grape tomatoes, halved or cherry tomatoes, quartered

Directions

1. Preheat grill pan or outdoor grill to medium-high to high heat.

2. Coat the fish in extra-virgin olive oil and season with salt and pepper. Cook fish for about 3 to 4 minutes on each side until firm, cooked through and evenly marked. Char bread on the grill 1 minute on each side.

3. While fish cooks, in the bottom of a medium bowl, combine anchovy paste, grated garlic, red pepper flakes, zest and lemon juice and whisk in 1/4 cup extra-virgin olive oil. Add capers, olives, parsley and tomatoes. Toss and season with black pepper, to taste.

4. Serve bread topped with lots of salsa and fish.

The sharp tasting radicchio in this spinach salad pairs well with the sweetness of apricots and the creaminess of goat cheese.

Serves 4. Prep time: 10 min. Total time: 10 min.

• Food everyday

Ingredients

• 1/2 cup dried apricots, halved
• 2 tablespoons white or regular balsamic vinegar
• 2 tablespoons olive oil
• coarse salt and ground pepper
• 1 head radicchio (8 oz.), halved cored, and roughly torn
• 1 bag (5 oz.) baby spinach
• 1/2 cup soft crumbled goat cheese (2 oz.)

Directions

1. Place apricots in a small bowl and cover with boiling water. Let stand 5 min. Drain and pat dry with paper towels.

2. Meanwhile, in a large bowl, whisk together vinegar and oil. Season with salt and pepper.

3. Add apricots, radicchio, and spinach to bowl with dressing; toss to combine. Serve topped with goat cheese.

Spiced sweet pumpkin gives this easy layer cake its autumnal color.

Serves 12. Prep time: 40 min. Total time: 1 1/2 hr. + cooling

• Food everyday
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Serves 4. Prep time: 15 min. Cook time: 1 hr.

• Food everyday

Ingredients

• 2 acorn squash (1 1/2 lbs each), halved lengthwise, seeded
• 2 tablespoons butter
• 1 shallot, minced
• 2 garlic cloves, minced
• 1/2 teaspoon dried rubbed sage
• coarse salt and ground pepper
• 1 box (6 oz.) wild rice blend (seasoning packet discarded)
• 1/2 cup dried cherries
• 1/2 cup pecans, chopped

Directions

1. Preheat oven to 450°. On a rimmed baking sheet, arrange squash cut side down; cover sheet tightly with aluminum foil. Roast until tender when pierced with the tip of a paring knife, about 40 min.

2. Meanwhile, in a large saucepan, heat butter over medium. Add shallot, garlic, and sage; season with salt and pepper. Cook, stirring occasionally, until tender, 3 to 5 min. Add rice and 1 3/4 cups water; bring to a boil, cover, and reduce heat to low. Cook until tender, without stirring, about 25 min.

3. Remove rice from heat and stir in cherries and pecans; season stuffing with salt and pepper. Season the inside of each squash half with salt and pepper. Dividing evenly, mound stuffing into halves, and serve.

Makes 12. Prep time: 10 min. Total time: 25 min.

• Everyday Food

• 2lbs veal cutlets, ~16 scallops
• 1/2 lb (16 slices) of prosciutto
• 4 sage leaves
• butter (unsalted)/oil (extra virgin)
• toothpicks
• salt/pepper
• dry white wine - pino grigio
• lemons (juice)
• Asparagus
• polenta / potatoes / pasta
• mozzarella on the side
• flour or cornmeal…

Veal Saltimbocca

This superb dish is usually made with thin cutlets called Scallopini. These thin cutlets are first pounded even thinner with a metal meat tenderizer type pounder; next covered with a thin coating of dry rubbed sage or, in season, a layer of fresh sage leaves and after this, they are covered with a thin slice of Prosciutto which is then pinned to the Scallopini with tooth picks or, better yet, thin metal skewers.

Instead of Scallopini, I prefer to use small rib veal chops about 1/2 an inch thick. They are very tender. I cut the bone almost away but leave it hanging on. A little elegance here. The chop is pounded flat and dressed in the same manner as the scallopini.

Put one tablespoon of unsalted butter and one tablespoon of extra virgin olive oil in a frying pan, heat and let bubble but not brown. Then cook the veal 3-4 minutes on each side, and remove to warm platter when done. You will have to add equal amounts of butter and oil as you cook, depending on the amount to be cooked.

Now for the pièce de resistance. Most restaurants will deglaze the frying pan, to make a sauce, with a little more butter, or oil or combo of same. Some cook books tell you to use water to deglaze the pan. YUK! Several years ago, we were having Veal Saltimbocca at Ruggiero’s Restaurant in New York City’s Little Italy. The light sauce covering the veal was superb. After a little coaxing, I was told that when the veal was done they added a bit more butter to the pan, melted it and then added a dry white wine to create this delicious sauce. (The sauce is ready when the sharp smell of alcohol was gone.) I like to use half unsalted butter/half extra virgin olive oil and a Chablis or Pinot Grigio for the deglazing. No salt is used with this dish because the Prosciutto supplies it all.

Food Network Saltimbocca

• 1 1/3 pounds thinly sliced veal medallions, from the butcher
• Salt and pepper
• 1/4 pound thinly sliced prosciutto
• Several sprigs fresh sage
• 1/4 cup extra-virgin olive oil, , 4 turns of the pan
• 4 tablespoons butter
• 1 cup white wine, eyeball it
• 1/2 lemon, juiced

Season veal scallops with salt and pepper. Layer 1/2 of the medallions with 1 thin slice ham, folded to fit medallion. The edges of the ham can peak out a bit. Place 1 whole sage leaf on top of ham, then place another veal medallion on top of sage leaf. Heat a large, heavy skillet over medium high heat. Add 2 tablespoons extra-virgin olive oil and 1 tablespoon of butter and saute 1/2 of the veal 2 to 3 minutes on the first side, 1 to 2 minutes on the second side. Transfer to a warm platter, then repeat with remaining veal. Transfer the last of the cooked meat to the warm platter and return pan to heat. Reduce heat to medium low. Add wine to veal pan and scrape up pan drippings with wine and add lemon juice and remaining 2 tablespoons butter to the pan. Pour pan juices over veal and serve.

Saltimbocca alla Romana

Thoughts of sage bring to mind Saltimbocca, one of the most classic Roman dishes. The name literally translates as hopinthemouth and is singularly appropriate — you can never have too many of these cutlets.

• Prep Time: 10min
• Cook Time: 15min
• Type of Prep: Sauté
• Cuisine: Italian

Assuming you want to serve 4 you will need a pound of veal cutlets or scallops (8, each about the size of a playing card), 8 slices of prosciutto, 4 leaves of sage, butter or oil for sautéing, wooden toothpicks, and salt and pepper to taste.

Flatten out the cutlets with the flat of a broad-bladed knife, lay half a leaf of sate on each, and a slice of prosciutto. Affix the prosciutto to the veal with the toothpicks. Heat a couple of tablespoons of sweet butter or oil in a skillet and sauté the cutlets until done, cooking them more on the veal side than the prosciutto side. Season to taste and serve them with their drippings.

As variations, you can sprinkle some (a couple of tablespoons at the most) wine or lemon juice into the pan when the cutlets are almost done. In any case, these will go well with a white wine from the Colli romani.

Swordfish steaks are seasoned with lemon pepper, dill weed, and sesame seeds before searing in a hot skillet. Take care not to overcook the swordfish or it will become dry and rubbery. Have your side dishes ready to go because this recipe cooks up fast!

From Peggy Trowbridge Filippone