1 large potato, peeled sliced
1 pound eggplant
2 tablespoons olive oil
1 large onion, chopped
2 cloves garlic, minced
1 cup crushed tomatoes
1 pound cooked turkey, shredded
1/2 teaspoon dried oregano
1 teaspoon dried basil
1 teaspoon ground cinnamon
1/4 teaspoon sugar

1/4 cup butter
2 tablespoons flour
2 cups hot milk
2 eggs, beaten
1/2 cup Parmesan cheese, grated
1/8 teaspoon nutmeg
salt and pepper

1. Preheat oven to 350 degrees.
2. Brush the bottom of a casserole dish with olive oil and layer sliced potatoes. Bake until tender, about 15 minutes.
3. Slice eggplant into 1/2" thick slices and sprinkle lightly with salt. Drain on paper towel.
4. Heat olive oil in a large saucepan over medium heat. Sauté the onion until tender, then stir in the garlic, tomatoes, turkey, oregano, basil, cinnamon and sugar. Simmer sauce gently while preparing bechamel.
5. In a separate saucepan over medium-low heat, melt butter, then whisk in flour and cook for a few minutes. Gradually add in milk, whisking constantly, until fully incorporated. Cook, stirring often, until thickened.
6. Remove the milk from the heat. Add a bit of the milk to the egg and whisk together, then add back to the saucepan. Stir in the Parmesan and nutmeg and season with salt and pepper.
7. Remove the potatoes from the oven. Layer eggplant and turkey and tomato sauce on top of the potatoes, then top with bechamel sauce. Bake in the oven until bechamel has browned, about 30 minutes.

Makes 6 servings

4 ounces penne or other thick, tubular noodle
4 tablespoons butter
1/2 small onion, chopped
1 medium carrot, chopped
1 stalk celery, chopped
4 tablespoons flour
1 cup whole milk
2 cups chicken broth
1/2 cup peas
3/4 cup broccoli flowerets, cooked
3/4 pound cooked turkey, shredded
3 tablespoons fresh sage, chopped
2 sprigs thyme, chopped
6 ounces mozzarella, shredded

1. Preheat oven to 350 degrees.
2. Bring a large pot of water to a boil and add the noodles, cooking until just tender.
3. Meanwhile, heat a large saucepan over medium heat and melt the butter. Sauté the onion, celery and carrot until tender.
4. Whisk in the flour and cook for a minute. Gradually add the milk and chicken broth and bring to a boil. Reduce heat to a simmer and cook until sauce has thickened.
5. Stir the peas, broccoli and turkey into the sauce. Season to taste with salt and pepper and add the sage and thyme.
6. Fold noodles into the saucepan and pour into a greased casserole dish. Top with cheese and bake until browned, about half an hour.

Makes 6 servings

1 tablespoon butter
1 medium onion, chopped
1 stalk celery, chopped
3 cloves garlic, minced
3 cups corn kernels
2 small potatoes, cubed
2 cups chicken or vegetable broth
1 teaspoon dried basil
1/4 cup flour
2 cups whole milk
salt and pepper

1. Melt butter in a large soup pot over medium heat. Add the onion and celery and sauté until tender, then add the garlic.
2. Add corn, potatoes, chicken broth and basil to the pot and bring to a simmer. Continue simmering until potatoes are tender.
3. Whisk together milk and flour and pour into the soup.
4. Cook the soup for several minutes until hot and thickened. Season with salt and pepper to taste.

Makes 6 servings

4 medium potatoes, halved
2 tablespoons vegetable oil
1 cup button mushrooms, sliced
1/4 small onion, minced
1 cup whole milk
1 teaspoon butter
1 teaspoon flour
1/4 cup fresh dill, chopped
salt

1. Preheat oven to 350 degrees.
2. Rub potatoes with vegetable oil and place in a roasting pan. Sprinkle with salt and roast until tender and slightly browned, about 45 minutes.
3. When potatoes are ready, cook mushrooms and onions in milk in a small saucepan over medium-low heat.
4. When onions are tender, melt butter in a separate skillet and whisk in flour. Combine this with the mushroom milk to make a thick sauce.
5. Stir dill into the sauce and serve with potatoes.

Makes 4 servings

2-1/4 cups flour
1 teaspoon salt
1 teaspoon baking soda
1 cup butter
1-1/4 cups sugar
1/4 cup brown sugar
1 egg
1/4 cup milk
1 teaspoon vanilla
2 cups chocolate chips

1. Preheat oven to 375 degrees.
2. Combine flour, salt and baking soda in a bowl.
3. In a separate bowl, cream together the butter, sugar and brown sugar until light and fluffy. Gradually add the egg, milk and vanilla.
4. Gradually add the flour mixture to the wet ingredients until thoroughly combined, then stir in the chocolate chips.
5. Scoop equal portions onto a greased baking sheet and bake in the oven for 13 to 15 minutes. Remove from the oven and cool on a wire rack.

Makes 12 servings

1-3/4 cups all-purpose flour
1 cup milk
1 cup cold water
4 eggs
1-1/2 teaspoon seasoned salt
1/4 teaspoon pepper
1/3 cup butter or beef drippings

1. Preheat oven to 400 degrees.
2. Combine flour milk, water, eggs, salt and pepper. Beat until smooth.
3. Meanwhile, place butter or beef drippings in a 13×9" casserole dish and melt in the oven.
4. Pour batter into the hot dish and bake until edges are dark golden brown and center is set, about 35-45 minutes. Serve immediately.

Makes 8 servings

1/2 small baguette, sliced
8 slices pork bacon
6 eggs, beaten
2 cups whole milk
1 teaspoon mustard
1/4 cup parmesan cheese, grated
salt and pepper

1. Butter an ovenproof dish and arrange 3-4 layers of baguette slices and bacon.
2. Whisk together eggs, milk and mustard and season with salt and pepper. Pour over the bread and bacon.
3. Cover the dish with plastic wrap and refrigerate for an hour or two so that the bread can absorb some of the moisture.
4. Preheat oven to 350 degrees.
5. Bake strata in the oven until the center has puffed up and a toothpick can be inserted into the center and come out clean, about 1 hour.
6. Let stand for several minutes before cutting. Serve with Hollandaise and top with parmesan cheese to serve.

Makes 4 servings

2 cups macaroni
3 tablespoons butter
3 tablespoons flour
2 cups milk
2 eggs, beaten
2 cups cheddar, shredded
salt and pepper
water

1. Bring a large pot of salted water to a boil and add the macaroni, cooking until just tender. Drain.
2. Meanwhile, melt butter in a sauce pan over medium heat. Whisk in flour and mustard and continue to whisk until smooth.
3. Add the milk to the sauce pan and simmer until slightly thickened, about 10 minutes.
4. Remove the milk mixture from the heat and stir in the egg and 3/4 of the cheese. Season to taste with salt.
5. Stir macaroni into the cheese sauce and top with freshly grated black pepper to serve.

Makes 4 servings

2 cups macaroni
3 tablespoons butter
3 tablespoons flour
1 teaspoon dry mustard
3 cups milk
1/4 small onion, chopped
1 bay leaf
1 egg, beaten
3 cups cheddar, shredded
salt and pepper
water

1. Preheat oven to 350 degrees.
2. Bring a large pot of salted water to a boil and add the macaroni, cooking until just tender. Drain.
3. Meanwhile, melt butter in a sauce pan over medium heat. Whisk in flour and mustard and continue to whisk until smooth.
4. Add the milk, onion and bay leaf to the butter and flour and simmer until onion is tender, about 10 minutes. Remove the bay leaf.
5. Remove the milk mixture from the heat and stir in the egg and 3/4 of the cheese.
6. Season the cheese sauce to taste with salt and pepper and stir in the macaroni.
7. Transfer the macaroni and cheese to a casserole dish and top with the remaining cheese.
8. Bake until cheese has melted and starts to crisp, about 25-30 minutes.

Makes 4 servings

1 small onion, minced
1 tablespoon vegetable oil
1 cup water
3 cups green peas
2 tablespoons flour
1/2 cup milk
2 teaspoons paprika
salt and pepper

1. Heat oil in a sauce pan over medium heat and add the onion, sautéing until tender.
2. Add the peas and water to the onions and cook until peas are tender, about 5 minutes.
3. Meanwhile, combine milk and flour in a separate sauce pan over medium heat.
4. Add the milk and flour to the peas and cook until it begins to thicken, about 5 minutes.
5. Add paprika, salt and a generous amount of pepper to taste.

Makes 4 servings