Nonna K.

1 1/2 Lbs. Ground Beef 3 Eggs 1 sleeve Ritz Crackers, crushed 1/2 Cup finely chopped Onions  1/2 Cup finely chopped Green Bell Pepper  4 oz. Shredded Cheddar cheese  1/4 Cup Heavy Cream  1 tsp. salt 1/4 Tsp. Black Pepper  Topping 1/2 Cup Ketchup  1/2 cup Brown sugar 1 tsp. Mustard Preheat oven to 350 degrees. Mix topping ingredients and set aside Beat the eggs slightly and add the crackers, onion, green bell pepper, crackers, heavy cream, cheese,  salt and pepper.  Add the meat and mix well. Transfer the meat mix to a loaf dish, covered with parchment. Bake for 30 minutes, add the topping and bake for another 35 minutes.  Let rest 5 minutes before serving.

1 container buttermilk 2 bottles of Borscht, with shredded beets 1 large garlic pickles, diced 2 large eggs, diced 1 cup diced ham 2 Tbsp. fresh dill, finely chopped Pour the buttermilk and borscht together and whisk until well mixed.  Add the rest of the ingredients and refrigerate for a couple of hours before serving.

 3 (15 oz.) frozen green bean 1/2 cup salted butter  1 (8 oz.) fresh, sliced Crimini mushrooms  1 large shallot 6 Tbsp. Fluor 4 cups whole milk  4 oz. shredded Parmesan cheese  2 tsp. Salt 1/2 tsp. Black pepper  1 8 oz. can diced water chestnuts, drained  1 cup crispy fried onions Preheat oven to 350.  Squeeze water from the green beans.  Add 2 tablespoons butter in a Dutch oven over medium-high heat. Add the mushrooms and shallots to the Dutch oven and cook until the mushrooms and shallots are tender and caramelized. When done, Move the mixture to a plate, and add the rest of the butter to the same Dutch oven . When butter melts over medium heat, add the Fluor, whisk constantly while Fluor cooks, about 1 minute. Slowly add the milk, keep whisking, until it's smooth, keeps cooking and whisking until it thickens and starts bubbling.  Add the cheese, salt, and pepper  whisking until cheese melts. Add the green beans, mushrooms mixture...

Oil 6 chicken thighs 1 medium onions 2/3 cup dry white wine  1 Tbsp. Butter 1 can quartered Artichokes  1 medium lemon

1 3/4 lb. fresh peaches 1/2 cup Salted butter 1 cup self rising Fluor 1 cup granulated sugar 1 cup milk 1 tsp. Vanilla Pre-heat oven to 350 degrees. Wash peaches to remove fuzz and cut into slices. Place butter in a 11x7 inch baking dish. Place in the oven until all butter melts. Separately, stir together the Fluor, sugar, milk and and vanilla.  Pour over the melted butter DO NOT STIR. Spoon the peaches on top of that and again , DO NOT STIR. Bake until brown and bubbly, about 45-50 minutes.

1/4 cup Olive Oil, divided 1 cup thinly sliced Sweet Onion 1 1/2 Tbsp. minced Garlic 2 Pt. Cherry Tomatoes  1/4 cup fresh, thinly sliced Basil 1 1/4 tsp Kosher Salt, divided 3/4 tsp. Black pepper, divided 16 (about 1 lb.) jumbo Scallops Heat 2 Tbps of the olive oil in large frying pan, sauté the onions, until it softens.  Add the garlic and stir continuously for about 1 minute. Add the tomatoes, 2 Tbsp. of the basil, 1 tsp. of salt and 1/4 of the black pepper and keep stirring, all tomatoes should burst.  Lower heat and continue cooking until the sauce thickens.  Transfer to a bowl and cover. Wipe the same skillet, add the rest of the olive oil, gas over high heat. Pat the scallops dry and seasoned with the rest of the salt and pepper.  When skillet hit, add the scallops and cook for about 1.5 minutes on each side.   Serve over orzo.

4 Everything bagels, toasted and chopped 6 large eggs 2 cups milk 4 oz. Monterey Jack cheese, shredded  4 slices cooked bacon,  finely chopped  4 green onions, sliced, plus one for garnishing  Heat oven to 350 degrees. Arrange bagels in a 2-2 1/2 Quart dish. In large bowl, whisk together the eggs, milk, cheese, bacon and chives.  Add 1/2 tsp salt and 1/4 tsp. Black pepper, mix.  Pour the egg mixture over the bagels, pressing down, as needed to submerge.  Cover and Put in the refrigerator for at least one hour, but can be left overnight. Preheat oven to 350 degrees, uncover the dish and when oven hit, bake for 45 to 55 minutes, until eggs set. Remove from, let cool for 10 minutes and garnish with the green onions.