All the time. I cook like I am cooking for 10. I think I must channel a past life as the matriarch of a large family when I enter the kitchen. I don't freeze many things. I pack up what no longer interests me before it becomes compost or a science project and send it to my ex. He doesn't cook to speak of and is happy to have home cooking. I did teach him roast a turkey recently. He thinks he's Jacques Pépin now. ;)

These are some recipes I've used in classes I've taught at the Food Bank, Sr. Citizen Center, and at the Co. Extension Office on Using USDA Food Commodities. -Grainlady WHITE SAUCE MIX 1/2 pound butter or margarine 2 c. plus 2 T. nonfat dry milk powder 1 c. flour 3 t. salt Combine all ingredients. Mix well with a pastry blender, food processor, or even an electric mixer. The mix will be granular in texture. It will keep well covered in jars in the refrigerator. To make a medium white sauce: add 1/2 c. dry mix to 1 cup hot water and cook until it thickens. Use the same proportions for larger amounts. To make cheese sauce: add 1/2 c. cheese to each cup of white sauce. You can change the amount of cheese, depending on how much "cheesy" flavor you want. Thin the cheese sauce with some liquid milk and add some cooked broccoli for cream of broccoli soup. Toss in some bacon bits, chives, etc. to add additional taste. Substitute broccoli with cooked potato. Potato Soup Made with White Sauce Mix (6 servings) 1 t. salt 1 c. water 2 c. finely chopped potatoes 2 T. chopped onion 1/2 c. chopped celery 3/4 c. White Sauce Mix 3 c. liquid (try liquid from cooked vegetables plus additional water) Put the water and salt in a pan. Heat to boiling. Add the vegetables. Cook until tender. Stir the White Sauce Mix into 3 cups of liquid. Cook until slightly thick. Stir all the time. Add cooked vegetables to the white sauce. Heat 3 or 4 minutes. ------------------- Carrot Soup Made with White Sauce Mix (6 servings) 1/2 t. salt 1-1/2 c. water 2 T. chopped celery 2 c. finely chopped carrots 1 T. chopped onion 3/4 c. White Sauce Mix 3 c. liquid (liquid from cooked vegetables plus water) Put the salt in the 1-1/2 c. water in a pan. Heat to boiling. Add the vegetables. Cook until tender. Stir the White Sauce Mix into the 3 cups of liquid. Cook until slightly thick. Stir all the time. Add the cooked vegetables to the white sauce. Heat 3-4 minutes. ----------------------------- Casserole Sauce Mix (using nonfat dried milk powder) (Source: Iowa State University Extension) This sauce mix is also a substitute for canned condensed soups. 2 c. nonfat dry milk powder 3/4 c. cornstarch 1/4 c. instant chicken bouillon 2 T. dried onion flakes 1 t. dried thyme, crushed (optional) 1 t. dried basil, crushed (optional) 1/2 t. pepper Combine all ingredients and store in an airtight container. To use as substitute for ONE can condensed soup: Mix 1/3 cup of the dry mix with 1-1/4 c. water in a sauce pan. Cook and stir until thickened. Add 1 T. butter, if desired. If you want, you can add some mushrooms (canned or dehydrated) for "mushroom soup", add celery for cream of celery. ---------------------- Hot Beverages (Mixes - using non-fat dry milk powder.) Add hot water and enjoy . (Note: the small amount of baking soda in each recipe is used to increase the solubility of the mix in water. For best dissolving results, put the mix in the cup then pour in hot water. For people on low-sodium diets, baking soda should NOT be used. If you substitute sugar with a non-calorie sweetener, be sure to use less than called for due to the difference in bulk of sugar VS sweetener.) Cafe Cappuccino 1/2 c. instant coffee granules 3/4 c. sugar 1 c. non-fat dry milk powder 1/2 t. dried orange peel 1/8 t. baking soda Mash orange peel in mortar and pestle or in a bowl with the back of a spoon. Stir all ingredients together. If possible, put in blender until powdered. Place 2 rounded teaspoons in cup for each 6 to 8 ounces of water. Yield: 1 c. dry mix, or enough to make 20 cups at 40 calories each; 17 calories if powdered sweetener is used. --------------------- Cafe Francaise 1/2 c. instant coffee granules 1/4 c. sugar 1-1/4 c. non-fat dry milk powder 1/8 t. baking soda Stir ingredients together. If possible, put in blender until powdered. Place 2 rounded t. in cup for each 6-8 ounces of water. Yield: 1 cup dry mix. Enough to make 20 cups at 25 calories each: 20 calories if powdered sweetener is used. -------------------- Italian Mocha Espresso 1 c. instant coffee granules 1 c. sugar 4-1/2 c. non-fat dry milk powder 1/2 c. cocoa 1/2 t. baking soda Stir ingredients together. If possible, put in blender until powdered. Use 2 T. for each 4 ounces of water (serve in a small demitasse cup). Yield: 4-1/2 c. dry mix. Each mix to make 36 cups at 60 calories each. This is a VERY strong and rich coffee. Artificial sweetener is not recommended for this recipe. ----------------- Cave Vienna 1/2 c. instant coffee granules 2/3 c. sugar 2/3 c. non-fat dry milk powder 1/2 t. cinnamon 1/8 t. baking soda Stir ingredients together. If possible, put in blender until powdered. Place 2 rounded teaspoons in cup for each 6-8 ounces of water. Yield: 1 cup dry mix. Enough to make 20 cups at 35 calories each; 12 calories if powdered sweetener is used. ---------------- Swiss Mocha 1/2 c. instant coffee granules 1/2 c. sugar 1 c. non-fat dry milk powder 2 T. unsweetened cocoa powder 1/8 t. baking soda Stir ingredients together. If possible, put in blender until powdered. Place 2 rounded teaspoons in cup for each 6-8 ounces of water. Yield: 1 cup dry mix. Enough to make 20 cups at 40 calories each; 17 calories if powdered sweetener is used. ------------ Mexican Cocoa 1-1/2 c. sugar 4-1/2 c. non-fat dry milk powder 1 c. unsweetened cocoa powder 1/4 t. cinnamon 1/2 t. baking soda 1/2 c. instant coffee granules (optional) Stir ingredients together, if possible, put in blender until powdered. Use 3 T. for each 8 ounces of water. Yield: 4-1/2 c. dry mix. Enough to make 24 cups at 105 calories each; 70 calories if powdered sweetener is used. ------------------------------ Whipped Topping using non-fat dried milk powder 1/2 c. ice water 1 T. lemon juice 1/2 c. dry milk powder 1/2 c. sugar Mix ice water and dry milk. Whip until soft peaks form. Add lemon juice and continue to beat until the peaks are firm. Add the sugar. Refrigerate and use in a short while. It can be dropped in servings on an open tray and frozen. Package and keep frozen until it is used. For a creamy tint, add 1 or 2 drops of yellow food coloring. About 10 calories per tablespoon; makes about 3 cups. ------------------ Strawberry Fluff (using Whipped Topping recipe above) 1 10-oz. package frozen strawberries, thawed OR 1-1/2 c. fresh sliced strawberries 1/2 t. unflavored gelatin, softened in 1/2 c. cold water 2 c. whipped dry milk topping (above) Soften the gelatin in the cold water and heat to dissolve. Drain the berries. Add enough water to the juice to make 1/2 cup. Mix dissolved gelatin and juice. Chill until mixture is consistency of unbeaten egg white. Add strawberries and whip until light and fluffy. Combine whipped dry milk topping and strawberry mixture. Chill until mixture mounds in the spoon. Place in dessert dishes and refrigerate until served. 6 servings, 1/2 cup each. 90 calories per serving. -------------------------- Orange Whipped Topping 1/2 c. instant non-fat dried milk powder 1/2 c. ice cold orange juice 2 T. orange marmalade Chill electric beaters and a small mixer bowl. Place non-fat dry milk powder and orange juice in chilled bowl. Beat on highest speed until stiff (4-5 minutes). Fold in orange marmalade. Serve at once (nice as a topping on a snack cake). Makes about 2-1/2 cups. Pineapple Whipped Topping 1/2 c. instant non-fat dried milk powder 1/2 c. ice cold unsweetened pineapple juice 2-3 T. powdered sugar Chill electric beaters and a small mixer bowl. Place non-fat dry milk and pineapple juice in chilled bowl. Beat on highest speed until stiff (4-5 minutes). Fold in powdered sugar. Serve at once. Makes about 2-1/2 cups. Lemon Whipped Topping 1/2 c. instant non-fat dried milk powder 1/2 c. ice water 3 T. lemon juice 4-5 T. powdered sugar Chill electric beaters and a small mixer bowl. Place non-fat dry milk powder and ice water in chilled bowl. Beat on highest speed until soft peaks form (3-4 minutes). Add lemon juice. Beat until stiff (3-4 minutes longer). Fold in powdered sugar. Serve at once. Makes about 3-1/2 cups. Great on gingerbread. -------------------------- Snacks/Treats/Candy Using powdered milk. Logs 1 c. non-fat dry milk powder 1 c. honey (or agave nectar if avoiding high-glycemic sweeteners) 1 c. peanut butter 1 c. wheat germ 1 c. raisins 1 c. oatmeal (lightly toasted 1/2 c. chopped pecans 1/2 c. unsweetened coconut 1/2 c. sesame seeds (OR kasha) 1 c. (or more) graham cracker crumbs Combine all ingredients except graham cracker crumbs in large bowl; mix well. Shape into 2-inch logs. Roll in graham cracker crumbs. Yield: 24 logs. Honeys 1 c. chunky peanut butter 1 c. honey (OR agave nectar for a low-glycemic sweetener) 1 c. non-fat dry milk powder 1-1/2 c. crushed wheat CHEX cereal 60 whole wheat CHEX 2 c. crushed rice CHEX cereal Combine first 4 ingredients in bowl; mix well. Shape into 1-inch balls. Press 1 whole wheat Chex into each ball. Roll in crushed rice cereal. Chill, covered, for 2 hours. Yield: 6- snacks. Peanut Butter Snacks 1/2 c. peanut butter 1/2 c. honey (OR agave nectar for a low-glycemic alternative) 1 c. toasted wheat germ 2 T. non-fat dry milk powder 1/2 c. raisins (OR currants, OR dates, Or other dried fruit) 1/2 c. unsweetened coconut Combine peanut butter, honey, wheat germ and dry milk powder in bowl; mix well. Stir in fruit. Shape into balls. Roll in coconut, coating well. Store, covered, in refrigerator. Yield: 15 snacks. Microwave Treats 3/4 c. peanut butter 1/4 c. honey (OR agave nectar) 3 T. butter 1/2 c. non-fat dried milk powder 1/2 c. sunflower seeds (shelled - raw or roasted - your choice) 1/3 c. sesame seeds 1/3 c. crushed cereal (flakes - bran or cornflakes, or Chex, etc.) 1/4 c. chopped dried apricots (OR other dried fruit of choice) 2/3 c. unsweetened coconut Microwave peanut butter, honey and butter in 1-1/2-quart glass casserole on HIGH until melted. Stir in next 5 ingredients. Shape into balls. Roll in coconut. Chill for 3 hours. Yield: 30 snacks.

Actually, I did find that one on the Libby's site.... LIBBY'S® Pumpkin Cranberry Bread Estimated Times: Preparation - 10 min : Cooking - 1 hrs : Cooling Time - 30 min cooling : Yields - 24 slices (12 slices per loaf) Enjoy this irresistibly moist and flavorful bread. Delicious for breakfast or snack. One batch makes two large loaves; one for now and one for later. Or bake into mini loaves. They make great gifts for teachers, neighbors and friends! Source: Ingredients: 3 cups all-purpose flour 1 tablespoon plus 2 teaspoons pumpkin pie spice 2 teaspoons baking soda 1 1/2 teaspoons salt 3 cups granulated sugar 1 can (15 ounces) LIBBY'S® 100% Pure Pumpkin 4 large eggs 1 cup vegetable oil 1/2 cup orange juice or water 1 cup sweetened dried, fresh or frozen cranberries Directions: PREHEAT oven to 350° F. Grease and flour two 9 x 5-inch loaf pans. COMBINE flour, pumpkin pie spice, baking soda and salt in large bowl. Combine sugar, pumpkin, eggs, oil and juice in large mixer bowl; beat until just blended. Add pumpkin mixture to flour mixture; stir just until moistened. Fold in cranberries. Spoon batter into prepared loaf pans. BAKE for 60 to 65 minutes or until wooden pick inserted in center comes out clean. Cool in pans on wire racks for 10 minutes; remove to wire racks to cool completely. Recipe makes two loaves. FOR THREE 8 x 4-INCH LOAF PANS: PREPARE as above. Bake for 55 to 60 minutes. FOR FIVE OR SIX 5 x 3-INCH MINI-LOAF PANS: PREPARE as above. Bake for 50 to 55 minutes. Remember to follow baking instructions before consuming.

There was a joint fox hunt this morning with guests from several other hunts from various places on the east coast, including one couple that had come from New Jersey. After the hunt we hosted a tailgate brunch. Since the weather was predicted to be cold and wet, I decided to make a squash soup, to use up some of the Long Island Cheese Squashes shown above. Since some of the members are vegan, I decided to (mostly) follow gardengrlz's Thai Coconut Curry Squash Soup recipe from above. The soup was a great success! Thanks GardenGrlz! My as-made version of the soup was: Thai Curry and Coconut Cheese Squash Soup Recipe source: GardenGrlz 1 large Long Island Cheese Squash (like 20 lbs large) 1 Tbsp Olive Oil 2 tsp red curry powder 1 large sweet onion (chopped) 1 large red onion (chopped) 2 red jalapeno peppers (chopped fine) 1 Tbsp ground ginger paste 1 1/2 teaspoons Thai red curry paste 4 cups water 2 Tbsp Better than Bouillon Vegetable base 1/2 tsp salt ground black pepper ground white pepper 2 cans unsweetened coconut milk Cut squash into wedges, scoop out seeds and cut off tough outer shell. Cut into 1" cubes. Place in large baking pan, lightly coat with olive oil, and curry powder, and bake in a convection oven at 400 deg F for 45 min to 1 hour In large stock pot, saute onions and jalapenos in little olive oil until tender. Add ginger paste and continue to stir and cook for another minute or two. Add cooked squash, coconut milk, red curry paste, vegetable base and water. Puree carefully in pot with an immersion blender, and bring to a simmer. Simmer soup for about 15-20 minutes. Add salt, black pepper and white pepper to taste. The amount made nearly filled a 6 quart crock pot.