Okay so I have....

I have desperately been trying to use all co-op items; I know, I know I am the coordinator and should use all the food in the co-op that is offered. Well, SURPRISE!! there are weeks where we do not get through our bags either.. with building the house, my thesis due date quickly approaching, and everything else it takes to be a mother and run a household... well sometimes I don't have the time to cook. So I have been trying my best to cook everything in the house and leave less to waste. This has taken more coffee on my part and less resting during the afternoon, but it is worth it. So here is what I did....

I had; potatoes, celery, eggs, lemons, and orange cauliflower that I HAD to use, not including the butternut squash that I will need to use ASAP also.

So first I made Southern Potato Salad

Ingredients

• 4 potatoes
• 4 eggs
• 1/2 stalk celery, chopped
• 1/4 cup sweet relish
• 1 clove garlic, minced
• 2 tablespoons prepared mustard
• 1/2 cup mayonnaise
• salt and pepper to taste

Directions

1. Bring a large pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 15 minutes; drain and chop.
2. Place eggs in a saucepan and cover with cold water. Bring water to a boil; cover, remove from heat, and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water; peel and chop.
3. In a large bowl, combine the potatoes, eggs, celery, sweet relish, garlic, mustard, mayonnaise and salt and pepper. Gently mix together and serve warm. 

This was absolutely wonderful. Not too mustardy and the eggs were perfectly cooked. I skipped the garlic, since I had none, and used 6 potatoes since that is what I had. My husband is a potato salad connoisseur and claims this one was, "pretty darn good." I will take that compliment and claim this as a successful recipe.

 With the Lemons I made Lemon Pudding Cake

2 tablespoons softened unsalted butter

1/2 cup plus 2 tablespoons sugar

1/8 teaspoon salt

3 large egg yolks

3 tablespoons all-purpose flour

2 teaspoons or 3 grated lemon zest ( I skipped this because I know my boys do not like zest in any form)

1/4 cup strained lemon juice (I just juiced the 2 lemons I had and used all of the juice)

1 cup milk

4 large egg  whited (at room temperature)

Direction:

Adjust oven rack to center position and heat oven to 325. Lightly butter pan or individual molds of choice. Lay a folded dish towel in bottom of roasting pan an set molds or pan inside. Bring several quarts of water to a boil for water bath.

In mixing bowl mash 2 tablespoons butter together with sugar and alt wit back of a wooden spoon until crumbly. Beat in yolks, then flour, mixing until smooth. Slowly beat in lemon zest and juice, then stir in milk. Beat egg whites to stiff, moist peaks, Gently whisk whites into batter just until no large lumps remain. 

Immediately ladle (don't pour) batter into pan, custard cups, or ramekins. Set baking pan on oven rack. Pour enough boiling water into roasting pan to come halfway up sides of pan or molds. Bake until center is set and springs back when gently touched, about 25 minutes. Remove pan from oven an let pan or molds continue to stand in water bath for 10 minutes. Pudding cakes can be served arm at room temperature, or even chilled.

Next I am going to use the orange cauliflower in the following recipe...
Orange Cauliflower Mac n' Cheese
1 head orange cauliflower (white can be substituted)
1/2 pound small pasta such as gemelli, elbows, or shells
2 tablespoons Smart Balance butter substitute
1/4 cup all-purpose flour
2 cups skim milk, plus 1/2 cup for pureeing cauliflower
1 cup grated sharp white cheddar cheese, plus 1/2 cup for sprinkling on top
a generous amount salt and several cranks of freshly ground black pepper
1 tablespoon fajita or Mexican spices, optional
1/4 cup plain dry bread crumbs
1 tablespoon Smart Balance butter substitute

Preheat oven to 350 degrees F. Coat a 9-inch glass or ceramic baking dish with cooking spray.

Bring a large saucepan of water to a boil. Trim cauliflower and break into small florets. Boil until tender, 10-15 minutes. Drain. Place in a blender or processor with 1/2 cup milk and puree until thick and smooth. Set aside.

Cook pasta according to directions until al dente.

For the sauce, melt 2 tablespoons Smart Balance in a medium saucepan over medium heat. Add flour and whisk briskly. Gradually add 2 cups milk, whisking continuously, until it reaches a boil. Reduce heat and simmer for 3 minutes, or until thick and bubbly. Add the pureed cauliflower, 1 cup cheddar cheese, and a generous amount of salt and black pepper. Whisk until smooth and remove from heat. Add cooked pasta to the cheese sauce and toss until well coated. Pour into the prepared baking dish and sprinkle remaining 1/2 cup cheddar evenly over the top.

For the buttered breadcrumbs, melt 1 tablespoon Smart Balance butter substitute in a small skillet over medium heat. Add bread crumbs and toss until coated with butter. Sprinkle even over the top of the cheddar. Or, if you prefer, set crumbs aside, and use as a garnish just before serving.

Bake for 40-45 minutes or until golden brown on top and the cheese sauce is bubbling around the edges.

I will let everyone know how this turns out tomorrow!
**Update** it was fantastic!!**

French Onion Soup by Henri


4 pounds yellow onions, thinly sliced
3 tablspoons butter
1 teaspoon salt
1/2 cup dry sherry
4 cups chicken broth
2 cups beef broth
thyme and bay leaf in bag to be removed at end
gruyere cheese
french bread
3/4 teaspoon sugar (helps to brown onions)
3 tablepoons flour (add after using oven and before addition of liquie)

Directions:
In a large "Le Cruesset" casserole, spray inside with Pam then add bit of oil and 3 T butter. Add a teaspoon of salt and the onions which have been cut in half end to end and then thinly sliced. Add sugar. Stir well and place in 400 degree oven for one hour.
After 1 hour stir and put back in oven for 1 hour.
Remove from oven and scrape bits from bottom of kettle and add 3 tablespoons of flour. On the stove (medium high heat)stir frequently to remove crust from bottom of pan. The darker the color the better.
add 1/4 cup water and de glaze. Stir and repeat this 3 to 4 times. 6-8 minute between times.
The last time add 1/2 cup sherry and de glaze
Add 4 cups of Chicken broth and 2 cups of beef broth
Add 2 cups water and 1/2 teaspoon salt
Add bag with thyme and bay leaf at this time
Add pepper and more salt if necessary
Simmer on top of stove (low heat) for another hour or more
Serve with slice of french bread on bottom of individual oven proof bowl and serve soup on top of it with grated cheese.


This was so yummy, I used to get the French Onion Soup at Outback and loved it, but it was nothing compared to this. Time consuming but worth it.