Harrington Cookbook

For each large can of diced tomatoes (approx. 24 oz) add: 1 c. dry red wine 2-3 chopped/grated carrots 2 T dried onion pieces 1/4 c. dried parsley flakes Simmer about 45 minutes then add: 1/4 t oregano 1/2 t dried basil 1 t sugar salt and pepper 2 chopped garlic cloves paprika to taste Cook about 20 minutes. Can adjust seasonings to taste. Add tomato paste if too thin.

(Half recipe) Mix: 1 egg 1 T oil Add: 1 c. whole wheat flour 1/4 t soda 1/4 t salt Alternately with: 1 c. orange juice

1 mug of warm milk 1 heaping T cocoa powder (unsweetened) 1 scant tsp sugar (or to taste) generous dash of chile powder

4 cups wild rice (2 cups uncooked) Cook ahead for about 45-50 mins and set aside 2 large onions, diced 1/4 lb. mushrooms, diced 1 cup butter Sauté the above three items Add slowly: 2 cups flour 16 cups hot chicken broth Salt and pepper to taste 2 cups half-and-half 2-3 Tbsp. cooking sherry or dry white wine Serves 25.

Ingredients : 1/2 cup plain yogurt 1 cup heavy cream 1 pound asparagus, green part only, cut into 1-2" lengths 4 cups chicken broth 2 Tbs Butter 3 Tbs flour 1 cup milk salt, pepper Directions : 1. In small bowl combine sour cream and heavy cream. Let rest at room temp. 2. Boil chicken broth and asparagus, cover, lower heat, and simmer 15-20 mins. or until asparagus is tender. 3. Puree in blender 2 cups at a time. 4. Melt butter over med. low heat, stir in flour. Beating constantly, add the asparagus puree and cook, stirring until bubbly, 1-2 mins. 5. Stir in milk. Stir combined creams (step 1) into soup, add salt & pepper to taste. Heat to just below boiling. Serves 4-6

1 qt heavy cream 3 12oz cans yellow corn 1 tsp white pepper 1 tsp cumin 1 7.5 oz can chipotle peppers 1 finely chopped onion Grill or bake yellow corn in butter on a sheet pan Blend in blender canned or fresh chipotle Reduce heavy cream, chipotle, & corn in stock pot (should be fairly thickened) Add white pepper, cumin, onions & adjust seasonings to taste. Serve hot or cold.

Large can baked beans 1/3-ish cup brown sugar  1-2 Tbsp dried onion 1-ishTbsp mustard 1/4-ish cup BBQ sauce Top w/ bacon and bake at 350 until bacon crisp, or until beans bubbling and crusting at edges, and then broil until bacon crisp.