last week

well last week I made 24 jars of peach jam and about 20 liters of roasted tomato soup later today I will be making corn relish and grape will be in soon and grape jelly will be made

supper tonight will be spaghetti with my home made sauce

something else we like to do

my wife and I like to hike and look for birds here are a couple we have seen

SAUSAGE AND CHEESE MANICOTTI

                     
* Exported from MasterCook *
                       SAUSAGE AND CHEESE MANICOTTI
Recipe By     :
Serving Size  : 6     Preparation Time :0:00
Categories    : Pasta
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  12            ounces  sweet italian sausage link -- with fenal seeds
     1/2           cup  onion -- chopped
     1/2           cup  dry white wine
  28              cans  plum tomato with basil
     1/2      teaspoon  crushed red pepper
  8              large  basil leaves -- slivered
  2               cups  ricotta cheese
  1                cup  provolone cheese -- cubed
  1                cup  parmesan cheese
                        black pepper -- to taste
  1              pound  manicotti
  2        tablespoons  olive oil
Pierce each sausage several times with tip of knife. Place sausages in heavy large saucepan; add onion. Cover; cook over medium low heat 5 minutes. Turn sausages over; stir onion. Cover and continue to cook until sausages release some fat and onion begins to color; about 5 minutes. Uncover; increase heat to medium.
Add wine and simmer until wine evaporates and onion is golden, stirring often,
about 5 minutes. Remove from heat.

Fit food mill directly onto pan. Add tomatoes with juices and puree through mill into pan, leaving only seeds behind and scraping all tomato pulp from underside of food mill into pan  or puree tomatoes with juices in processor then strain out seeds and add puree to pan. Add crushed red pepper. Simmer very gently over low heat until sauce thickens and reduces to scant 2 cups, stirring sauce and turning sausages occasionally, about 1 hour 15 minutes. Add slivered basil and simmer sauce 5 minutes longest Using tongs, transfer sausages to plate and cool. Season sauce to taste with salt and pepper
Place ricotta in medium bowl. Mix in provolone cubes, 2 tablespoons grated Parmesan, and black pepper. Cut sausages into ¼-inch cubes; stir into cheese mixture. Season filling to taste with salt. (Sauce and filling can be made I day ahead. Cover separately and chill.)
ASSEMBLY
Cook manicotti in large pot of boiling salted water until still somewhat firm to bite and about ¾ cooked, about 7 minutes (depending on brand). Using tongs, carefully transfer manicotti from pot  to foil-lined baking sheet and cool.
Brush olive oil over bottom of l3x9x24nch glass baking dish; spread 3 tablespoons sauce over. Using teaspoon, fill each of 12 manicotti with about ¼cup cheese-sausage mixture . Arrange stuffed pasta in single layer in prepared dish and spoon remaining sauce over  (Can be made 2 hours ahead. Cover with plastic wrap; let stand at room temperature.)
Preheat oven to 350 0E Sprinkle remaining ¾ cup Parmesan atop sauce. Bake manicotti uncovered until heated through and sauce is bubbling on bottom of dish, about 20 minutes. Let manicotti stand 5 minutes and serve
Straining the tomatoes through a food mill results in a smooth, seedless sauce. Scrape the bottom of the mill with a rubber spatula to extract as much of the puree as possible.
Ta avoid breaking the pasta tubes, don't drain them in a colander. Instead, gently remove them from the hot water with tongs.
Use a teaspoon to fill the pasta tubes with the cheese-sausage mixture. Then, if necessary, push the filling in with your thumb to compact it.
Once all of the manicotti have been arranged in the dish (some may have to be nestled along the sides), spoon over the remaining sauce.

Cuisine:
  "Italian"
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Per Serving (excluding unknown items): 620 Calories; 26g Fat (39.2% calories from fat); 30g Protein; 61g Carbohydrate; 2g Dietary Fiber; 67mg Cholesterol; 516mg Sodium.  Exchanges: 4 Grain(Starch); 3 Lean Meat; 0 Vegetable; 3 Fat.
NOTES : To bring out the best in this dish, buy or order the finest cheeses from a cheese shop or Italian deli: fresh ricotta, mild imported provolone, and Parmigiano-Reggiano.
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0

perogi pizza

                     
* Exported from MasterCook *
                               perogi pizza
Recipe By     :chef dave
Serving Size  : 0     Preparation Time :0:00
Categories    : pizza
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  1            package  pizza dough
     1/3           cup  garlic spread
     1/2           cup  sour cream
  3               cups  mozzarella cheese -- shredded
     1/2           cup  bacon -- finely chopped
  2                     potato -- thinly sliced
  1                     onion -- thinly sliced
     1/2           cup  cheddar cheese -- shredded
mix sour vream and garlic spread
roll pizza dough to required size
mix sour cream and garlic spread. spread mixture on crust, next layer mozzerella then bacon next the thinly sliced potato (i use a mandolin) then the onion and last the cheddar cheese
bake until crust is golden brown in a 500 degree oven eat and enjoy
Description:
  "makes 1 15 inch pizza"
Source:
  "my invention"
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Per Serving (excluding unknown items): 3250 Calories; 194g Fat (54.0% calories from fat); 155g Protein; 217g Carbohydrate; 8g Dietary Fiber; 515mg Cholesterol; 3741mg Sodium.  Exchanges: 13 Grain(Starch); 17 1/2 Lean Meat; 1 1/2 Vegetable; 1/2 Non-Fat Milk; 28 1/2 Fat.

Nutr. Assoc. : 0 0 0 0 0 0 0 0

Orange Glazed Pork Tenderloin

                     
* Exported from MasterCook *
                      Orange Glazed Pork Tenderloin
Recipe By     :david buzanko
Serving Size  : 4     Preparation Time :0:00
Categories    : Pork
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  2             Pounds  Pork Tenderloin -- silverskin removed
     1/2           Cup  Soy Sauce -- light
     1/2           Cup  Soy Sauce
  1           Teaspoon  Five-spice Powder
  1              Large  Orange -- juiced
                        Zest of the Orange
     1/2      Teaspoon  Chile Flakes
                        Cornstarch -- for thickening
mix both the soy sauces with the 5 spice powder, orange juice, orange zest and chilie flakes
place the pork tenderloin in the marinade turn a few times marrinade for at least three hours longer if possible
cut into 1-1/2 inch portions and cook over medium heat until cooked, add the marinade and warm, add cornstarch mixed with a little water to thicken the sauce
serve
Description:
  "this is something i have bee playing with for about 6 years"
S(mc formatted by):
  "chef dave."
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Per Serving (excluding unknown items): 326 Calories; 8g Fat (22.2% calories from fat); 52g Protein; 10g Carbohydrate; 1g Dietary Fiber; 148mg Cholesterol; 4228mg Sodium.  Exchanges: 7 Lean Meat; 1 1/2 Vegetable; 0 Fruit.
Serving Ideas : i serve this with a nice wild mushroom rissoto and a veg stir fry

Nutr. Assoc. : 0 0 0 0 0 0 0 0

LUMPEAS

                     
* Exported from MasterCook *
                                 LUMPEAS
Recipe By     :
Serving Size  : 0     Preparation Time :0:00
Categories    : Apps
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  1               pkg.  won-ton wrappers
     1/2           lb.  ground beef -- or any ground meat
  2 1/2          Tbsp.  soy sauce
                        salt and pepper
  1               dash  garlic powder
  3                     green onions -- chopped
     1/2                bell pepper -- chopped
  1                     egg white
                        oil for frying
Combine meat, soy sauce, spices and vegetables. Separate skins. Place 1 teaspoon of mixture in the center of 1 skin. Roll up and seal with egg white. Pinch ends together. Use egg white, if necessary. Fry in hot oil until golden brown. Drain and serve.

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Per Serving (excluding unknown items): 776 Calories; 60g Fat (70.7% calories from fat); 45g Protein; 12g Carbohydrate; 3g Dietary Fiber; 193mg Cholesterol; 2789mg Sodium.  Exchanges: 0 Grain(Starch); 6 Lean Meat; 2 Vegetable; 9 Fat.

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0

My Meatloaf

                     
* Exported from MasterCook *
                               My Meatloaf
Recipe By     :david buzanko
Serving Size  : 4     Preparation Time :0:00
Categories    : Ground Beef
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  2             Pounds  Ground Beef -- medium
     3/4         Pound  Ground Bacon
  2                     Eggs
     3/8           Cup  Bread Crumbs
  1           Teaspoon  Oregano
  1           Teaspoon  Thyme
                        Salt and Pepper -- to taste
  8                     Bacon Strips -- thick cut,
mix every thing together except the bacon strips divide into 8 equil portions
wrap a strip of bacon around each portion place portions into muffin cups cook at 350 until no longer pink inside

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Per Serving (excluding unknown items): 856 Calories; 70g Fat (74.3% calories from fat); 46g Protein; 8g Carbohydrate; 1g Dietary Fiber; 310mg Cholesterol; 479mg Sodium.  Exchanges: 1/2 Grain(Starch); 6 1/2 Lean Meat; 10 1/2 Fat.

Nutr. Assoc. : 0 0 0 0 0 0 0 0