Mom's Delicious Stuffing

3/4 cup minced onion
1 1/2 cups chopped celery (stalks and leaves)
3/4 cup butter
9 cups bread cubes
1 tsp. salt
1 1/2 tsp. crushed sage leaves
1 tsp. thyme leaves
1/2 tsp. pepper
chicken broth

In a large skillet, cook and stir onion and celery in butter until onion is tender.  Stir in about 1/2 of the bread cubes.  Turn into deep bowl.  Ad remaining ingredients and toss.  Add broth to desired moisture.  Bake in a 9 x 13 pan at 325 degrees covered for 30 minutes.  Uncover and bake for 15 minutes more.

Apple Crumble Pie

Filling:
5-7 large apples (about 7 cups sliced)
2 T. lemon juice
1/2 cup sugar
2 T. flour
1/4 tsp. nutmeg
1/2 tsp. cinnamon
1/4 tsp. salt, optional

Topping:
1/2 cup flour
1/2 cup sugar
1/2 cup butter

Prepare pastry for 9" pie pan.  Flute edges.  Pare and slice apples.  Place in a large bowl and sprinkle with lemon juice.  Mix 1/2 cup sugar, 2 T. flour and spices in cup.  Sprinkle over apples and toss.  Spoon into prepared shell.  Combine 1/2 cup sugar and flour.  Cut in butter with pastry blender.  Sprinkle over apples.  Place pie plate on cookie sheet for easy handling and cover pie loosely with foil.  Bake in hot oven at 450 degrees for 45 minutes.  Uncover and bake another 15 minutes, until top is golden and filling is set.

Light 'n' Tender Wheat-Oat Pancake Mix

3 1/2 cups oats
4 cups whole wheat flour
1 cup all purpose flour
3 tablespoons sugar
3 tablespoons baking powder
1 tablespoons salt
1 tablespoon baking soda
3/4 cup vegetable oil

To make the mix:  Combine oats, wheat flour, all purpose flour, sugar, baking powder, salt and baking soda in a large mixing bowl.  Mix on low speed and drizzle the oil in while the mixer is running.  When all the oil has been added, stop the mixer and squeeze a clump of the mixture in your hand; if it holds together it's just right.  If it won't hold together, stir in one tablespoon of oil at a time, until it does.  Store indefinitely in an airtight container in the freezer.

To make the pancakes:  Mix together one cup pancake mix, 1 cup buttermilk (or 1/2 cup plain yogurt and 1/2 cup milk) 1 tablespoon orange juice and 1 large egg.  Let batter stand for 15 minutes before cooking.

Source:  King Arthur Flour

Three-Bean Vegetarian Chili

2 red bell peppers

2 tablespoons extra-virgin olive oil

1 cup chopped onion

2 teaspoons ground cumin

1 teaspoon crushed red pepper (adjust to taste)

1 teaspoon paprika

1/2 teaspoon salt

4 garlic cloves, minced

2 cups vegetable broth

1 1/2 cups (1/2-inch) cubed peeled butternut squash

1 (28 ounce) can diced tomatoes
1 (15-ounce) can pinto beans, rinsed and drained

1 (15-ounce) can cannellini beans, rinsed and drained

1 (15-ounce) can red kidney beans, rinsed and drained

1/2 cup thinly sliced green onions

1. Preheat broiler.

2. Cut bell peppers in half length-wise. Remove and discard seeds and membranes. Place pepper halves, skin sides up, on a foil-lined baking sheet. Broil 15 minutes or until blackened. Place pepper halves in a zip-top plastic bag; seal. Let stand 15 minutes. Peel and chop peppers.

3. Heat a Dutch oven over medium-low heat. Add oil to pan: swirl to coat. Add onion; cook 15 minutes, stirring occasionally. Stir in cumin and next 4 ingredients (through garlic); cook 2 minutes, stirring frequently. Add bell peppers, broth, squash, and tomatoes; bring to a simmer. Cook 20 minutes, stirring occasionally. Add beans; simmer 25 minutes or until slightly thick, stirring occasionally. Sprinkle with green onions.

Adapted from Cooking Light magazine, Jan/Feb 2010

Chicken Cashew Stir Fry

Ingredients

1/2 cup fat-free, less-sodium chicken broth
3 tablespoons oyster sauce (I left this out)
1 1/2 tablespoons cornstarch (I used flour)
1 1/2 tablespoons honey
1 tablespoon low-sodium soy sauce
2 teaspoons rice or white wine vinegar
1/2 teaspoon salt
2 tablespoons oil, divided
1 cup chopped green onions, divided
1 small onion, cut into 8 wedges
1 cup (3 x 1/4-inch) julienne-cut red bell pepper
1/2 cup diagonally sliced carrot
1 cup sliced mushrooms
1 cup snow peas
1 pound skinned, boned chicken thighs, cut into bite-size pieces (I used a boneless, skinless chicken breast)
1/4 cup canned pineapple chunks in juice, drained
1/3 cup cashews
1/2 to 1 teaspoon crushed red pepper
6 cups hot cooked long-grain rice

Preparation
Combine first 7 ingredients in a small bowl; set aside.
Heat 1 tablespoon oil in a stir-fry pan or wok over medium-high heat. Add 1/2 cup green onions and onion wedges; stir-fry 1 minute. Add bell pepper and carrot; stir-fry 2 minutes. Add mushrooms and peas; stir-fry 2 minutes. Remove vegetable mixture from pan. Keep warm.
Heat 1 tablespoon oil in pan over medium-high heat. Add chicken; stir-fry 5 minutes. Add broth mixture, vegetable mixture, pineapple, cashews, and crushed red pepper; bring to a boil, and cook 1 minute or until thick. Stir in 1/2 cup green onions. Serve with rice. Serves 6.

Source: My Sister's Kitchen