Caramelized Bacon

1 1/4 cups packed brown sugar
1/2 teaspoon ground cinnamon
1 pound sliced bacon

1. Preheat oven to 375 degrees F (190 degrees C).
2. In a shallow bowl, mix brown sugar and cinnamon. Dip bacon slices in the brown sugar mixture to coat, and arrange in a single layer on a baking sheet.
3.Bake 8 minutes in the preheated oven, turning once, until dark golden brown. Allow to cool slightly before serving.

Autumn Pork Chops

1 tablespoon vegetable oil
4 pork chops1/2 inch thick
1 (10.75 ounce) can Campbell's® Condensed Cream of Celery Soup (Regular or 98% Fat Free)
1/2 cup apple juice or water
2 tablespoons spicy-brown mustard
1 tablespoon honey
Generous dash ground black pepper 
Hot cooked medium egg noodles

Heat oil in skillet. Cook chops 10 minutes or until browned. Add soup, apple juice, mustard, honey and black pepper. Heat to a boil. Cover and cook over low heat 5 minutes or until chops are done. Serve with noodles.
Tip - Serve with a sauteed squash medley: zucchini and yellow squash with red onion and garlic. For dessert serve apple crisp.

Hungarian Goulash

1 large green pepper, chopped

2 -3 medium onions, chopped

4 cloves garlic, minced

2 carrots, diced

2-3 medium potatoes, chopped

2 lbs of beef stew meat

3 tsp Hungarian Sweet Paprika (regular if you can’t find it)(add more if you like)

¼ tsp ground black pepper

Dash of salt

Dash of cayenne

1 tbsp Worcestershire sauce

1 1/3 tbsp brown sugar

2/3 tsp vinegar

1/3 tbsp dry mustard

1 – 14.5 oz can diced tomatoes, undrained

1 tbsp tomato paste

Place all ingredients in a slow cooker and cook on low 8-10 hours. If desired, for a thicker sauce, stir in tomato paste at the end by the tsp until desired consistency. Serve over hot egg noodles.

French Onion Soup (Les Halles in Paris)

4 lg onions

2 tbsp butter

2 tbsp all-purpose flour

4 c water

2 vegetable bouillon cubes

1 bouquet garni (1 parsley sprig, 1 thyme sprig, 1 bay leaf)

1/2 tsp salt

dash ground pepper

2/3 c white wine

4 slices french bread

3/4 c grated Cheddar or Jarlsberg cheese

1. Peel and slice onions. In a skillet, saute onions in butter over low heat until soft and lightly brown. Sprinkle with flour. Add water, stirring. Crumble bouillon cubes and add to pan.

2. Add bouquet garni, salt and pepper. Bring to a boil. Cover. Cook for about 20 minutes. Add white wine to soup.

3. Transfer soup to individual oven-proof bowls or an oven-proof large bowl.

4. Place sliced bread on top. Sprinkle generously with grated cheese. Heat at 450 F. for about 10 minutes until cheese melts and turns golden brown.

Dee's Crabcakes

1 - 1 1/2 lbs of picked through fresh crab meat (boiled)

2 lg eggs beaten

1/4 c sour cream

1 pkg parmesan crusted shake n' bake mix

1 container of prediced salsa (tomatoes, peppers, onions)

1 tsp Worchestershire sauce

1/2 tsp dry mustard

1/2 tsp red pepper flakes

1/4 tsp garlic powder

1 tbsp creole seasoning

1-2 c bread crumbs

1 c monetary jack cheese, shredded

Mix all ingredients together add more or less bread crumbs depending on ability to form balls. Scoop and shape into balls while melting butter in skillet. Place balls of crab mixture in, press with back of spatula to flatten. Fry to golden brown on both sides. Repeat and continue till all mixture is done. Serve hot.

Tangy Lemon Ice Cream

2 lemons
1 c heavy (whipping) cream
1/2 c sugar

1. Finely grate lemon peel (you need 1 tbsp) & squeeze juice (you need 1/4 c). Add juice & peel to a bowl along with cream & sugar.

2. Beat with mixer on high speed until soft peaks form when beaters are lifted.

3. Freeze in airtight container at least 2 hours until hard.

4. Garnish servings with fine thin strips of lemon peel, if desired.

Serves : 6

Oven Roasted Eggplant

1 tbsp olive oil
1 tsp chopped garlic
1/2 tsp Italian seasoning
salt & pepper to taste
1/2 c cubed eggplant

Blend first 5 ingredients together. Brush over eggplant. Roast at 450F until tender, about 15 minutes. Serve for dinner.