Menu 5 - Recipes not found on internet

VEGETABLE GRATIN-SOUFFLE

(Deborah Madison, Vegetarian Cooking for Everyone)

Butter for the dish

3 C Vegetables, cut into 1-inch pieces (many different vegetables can be used - including celery root, cauliflower, winter squash, butternut squash, zucchini, turnips, broccoli...)

1/2 C fresh bread crumbs (although I used store-bought ones)

3 Tbls butter

1 C milk

1/2 small onion or 2 large shallots, finely diced

1/2 C grated gruyere (I used Swiss because I'm on a budget)

2 eggs, separated

Salt and pepper

Pinch grated nutmeg

Preheat the oven to 375 degrees (F) and lightly butter an 8x10-inch gratin dish. Steam or par-boil the vegetables until barely tender when pierced with a knife. Drain, rinse under cold water, then finely chop them.

Lightly brown the bread crumbs in 2 Tbls butter in a small saucepan, then stir in the milk. When it's hot to the touch, turn off the heat. Meanwhile, cook the onion in the remaining butter in a small skillet over medium heat until translucent, about 3 minutes. Combine the onion, vegetables, and bread crumb mixture in a bowl, then stir in the cheese and egg yolks. Season with salt and pepper to taste and the nutmeg. Beat the whites until stiff, then fold them into the mixture. Pour into the prepared dish and bake until puffed and browned, about 25 minutes. Serve immediately.

MOM'S KAILUA PULLED PORK

3-5 lbs pork shoulder/butt roast/pork loin roast
1 quart Water
Kosher salt (at least ¼ C, then to taste)
Liquid smoke (starting with ¼ bottle, then to taste)

Take roast, put in crock pot, add water. Cook 5-6 hours in crock pot on low or in an oven: 6-8 hours at 300°F or 8-10 hours at 275°F.
Remove foil, put roast in 9x13 pan and pull it/fork it. Remove fat and bones. Add kosher salt and liquid smoke to taste. Mix well.

TACO BEEF SOUP

Delicious made ahead of time and frozen for a convenient fix any time!
1 lbs ground beef

1/2 chopped onion or 1/2 Tbsp onion powder

1 28 oz can tomatoes

2 16 oz cans kidney beans or black beans (drained), I prefer black beans

1 can corn (un-drained)

2 8 oz cans tomato sauce

1 package Taco seasoning

Between 1 C and 3 C water, depending on how thick you like it.

Brown beef and onion in pan. Drain excess fat. Add beef, onion, and all other ingredients to slow cooker. Cook on low or high until warmed through. Top each bowl with cheese, sour cream, chips, avocados etc. Make sure to add appropriate liquid and ingredients to fit your slow cooker's size.