Holiday Tarts with Walnut-Oat Crust

3/4 cup old-fashioned rolled oats
1 teaspoon toasted chopped walnuts
1/2 cup flour
1/4 teaspoon ground cinnamon
Dash of salt
2 teaspoons cold butter
2 teaspoons apple juice
1 to 2 teaspoons maple syrup
1 cup apple-cherry juice
1 tablespoon unflavored gelatin
1 cup frozen pitted cheries
1 teaspoon lemon juice
1/2 teaspoon vanilla
2 teaspoons arrowroot powder
2 tablespoons cold water

To prepare crust, in food processor, process oats and walnuts two
minutes to grind to coarse meal. Add flour, cinnamon and salt and
pulse once or twice to combine. Add butter, apple juice and maple
syrup and pulse briefly to form soft dough.

Press dough evenly into bottoms and sides of two, 4-inch tart pans.
Place on baking sheet. Pierce dough several times with fork to
prevent bubbling during baking. Bake at 400-degrees 15 to 20 minutes
or until golden. Let cool ten minutes.

To prepare filling, in small saucepan combine apple-cherry juice and
gelatin. Let stand ten minutes. Cook ten minutes at medium heat,
stirring frequently, or until gelatin dissolves completely. Add
cherries, lemon juice and vanilla. Reduce heat to low.

In bowl, combine arrowroot and cold water and stir until arrowroot is
completely dissolved. Add to saucepan and simmer three minutes,
stirring constantly. Remove from heat and transfer filling to medium
bowl. Wrap with plastic and let stand at room temperature 20 minutes
to thicken. Pour filling into baked crusts, smoothing top. Let tarts
set an additional 30 minutes or until filling is firm.

Recipe makes two servings.



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can be wildly
different depending upon what he or she has consumed during its
10 to 14 months of life...

4 well chosen cutlets (from the breasts of 2 healthy neonates)
2 large lemons (fresh lemons always, if possible)
Olive oil
Green onions
Salt
pepper
cornstarch
neonate stock (chicken, or turkey stock is fine)
garlic
parsley
fresh cracked black pepper

Season and sauté the cutlets in olive oil till golden brown, remove.
Add the garlic and onions and cook down a bit.
Add some lemon juice and some zest, then de-glaze with stock.
Add a little cornstarch (dissolved in cold water) to the sauce.
You are just about there, Pour the sauce over the cutlets,
top with parsley, lemon slices and cracked pepper.
Serve with spinach salad, macaroni and cheese (homemade) and iced tea...



Spaghetti with Real Italian Meatballs

If you don?t have an expendable bambino on hand,
you can use a pound of ground pork instead.
The secret to great meatballs, is to use very lean meat.

1 lb. ground flesh; human or pork
3 lb. ground beef
1 cup finely chopped onions
7 - 12 cloves garlic
1 cup seasoned bread crumbs
½ cup milk, 2 eggs
Oregano
basil
salt
pepper
Italian seasoning, etc.
Tomato gravy (see index)
Fresh or at least freshly cooked spaghetti or other pasta

Mix the ground meats together in a large bowl,
then mix each of the other ingredients.
Make balls about the size of a baby?s fist
(there should be one lying around for reference).
Bake at 400°for about 25 minutes -
or you could fry them in olive oil.
Place the meatballs in the tomato gra

can be wildly
different depending upon what he or she has consumed during its
10 to 14 months of life...

4 well chosen cutlets (from the breasts of 2 healthy neonates)
2 large lemons (fresh lemons always, if possible)
Olive oil
Green onions
Salt
pepper
cornstarch
neonate stock (chicken, or turkey stock is fine)
garlic
parsley
fresh cracked black pepper

Season and sauté the cutlets in olive oil till golden brown, remove.
Add the garlic and onions and cook down a bit.
Add some lemon juice and some zest, then de-glaze with stock.
Add a little cornstarch (dissolved in cold water) to the sauce.
You are just about there, Pour the sauce over the cutlets,
top with parsley, lemon slices and cracked pepper.
Serve with spinach salad, macaroni and cheese (homemade) and iced tea...



Spaghetti with Real Italian Meatballs

If you don?t have an expendable bambino on hand,
you can use a pound of ground pork instead.
The secret to great meatballs, is to use very lean meat.

1 lb. ground flesh; human or pork
3 lb. ground beef
1 cup finely chopped onions
7 - 12 cloves garlic
1 cup seasoned bread crumbs
½ cup milk, 2 eggs
Oregano
basil
salt
pepper
Italian seasoning, etc.
Tomato gravy (see index)
Fresh or at least freshly cooked spaghetti or other pasta

Mix the ground meats together in a large bowl,
then mix each of the other ingredients.
Make balls about the size of a baby?s fist
(there should be one lying around for reference).
Bake at 400°for about 25 minutes -
or you could fry them in olive oil.
Place the meatballs in the tomato gra