"Paella" Couscous Salad

From Epicurious.com
For salad
2 tablespoons extra-virgin olive oil
1 Spanish chorizo sausage cut into 1/4-inch slices / halved
1/2 cup finely chopped shallot
1 large garlic clove, minced
1 box -Pine Nut Couscous – Follow directions use white wine as part of liquid.
Approx. ¾ lb Seafood: Shrimp, scallops etc. Sautéed with olive oil. Top with squeeze of fresh lemon, Salt and pepper,
½ cup frozen peas, thawed
½ cup Roasted red peppers from jar - finely diced

Dressing
1/3 cup fresh lemon juice
1/3 cup extra-virgin olive oil
2 large garlic cloves, chopped
3/4 teaspoon salt
1/2 teaspoon black pepper
1/8 teaspoon cayenne

Preparation
Make salad:
Heat oil in a large heavy skillet over moderately high heat until hot but not smoking, then sauté chorizo and shallot, stirring, until chorizo is golden brown on edges, 3 to 4 minutes. Add garlic and sauté, stirring, 1 minute. Transfer mixture to a large bowl, scraping out skillet with a rubber spatula.

Sauté seafood. Add lemon juice to seafood, then add salt and pepper to taste and toss to combine. Set aside.

Cook couscous according to box with some white wine, omit oil. Fluff couscous with a fork and add to chorizo. Stir in peas, pepper and seafood. and toss to combine. Add dressing. Let sit to absorb.

Aunt Fanny's Baked Squash

3 lbs. yellow summer squash
1/2 c. chopped onions
1/2 c. cracker meal / cread crumbs
2 eggs
1 stick butter
1 T. sugar
1 t. salt
1/2 t. pepper to taste

Wash and cut up squash. Boil until tender, drain thoroughly then mash. Add all ingedients, except 1/2 of butter to squash. Melt remaining butter. Pour mixture in baking dish, then spread melted butter over top and sprinkle with crackers crumbs. BAKE in 375* oven for approximately one hour or until brown on top.

Noodle Pudding a la Susan

1 lb. broad egg noodles
1 c. sour cream
1-1/4 c. sugar
1 t. cinnamon
1/4 lb. melted butter
6 beaten eggs
2 cans cherry pie filling
salt

Bake 1/2 hour at 350 degrees. Top with 2 cans pie filling. Bake 1/2 hour more.

Matzah Dumplings

Boil 1 c. water and 1 T. oil.  Shut light.
Then add 1 cup matzah meal, 2 beaten eggs, and a dash of salt.
Add to pot roast.

*Double recipe

Flanken or Meatballs with Sweet and Sour Sauce

5 lbs Flanken'
Meatballs
Onions
Cabbage
Equal amounts of Hunts Tomatoe Sauce and Cranberry Sauce- at least 29oz of each.
Simmer until flanken is soft. 2-3 hrs.

Linguine with Clam Sauce

Pasta
3 cloves garlic
1/4 peanut oil
7oz. minced clams
oregano
parsley
salt & pepper

Brown garlic in peanut oil, the add juice from canned clams, salt, pepper, oregano, and minced parsley. Bring to boil and simmer for 5 minutes, Add clams - about 1 minute until warm.
* Double the recipe for 1/2 pound of pasta. - Don't double oil.

Rice and Cranberry Salad

4 c. cooked rice or couscous
1 green pepper, shredded
1/2 c. cranberries
1 pimento - cut into strips
1-2 green onions - thinly sliced
*Optional nuts -pignoli or almonds
Dressing:
1/4 c. salad oil
3T red wine vinegar
1 T. sugar
1 T. lemon juice
1 glove garlic, minced
3/4 t curry powder
1/2 t salt

Stir all ingedients until well blended. Cover and refrigerate at leasta 1-1/2 hours. Stir occasionally.