I can't resist getting in on the Hunger Games frenzy.  I must admit I'm a late comer.  I just finished the book and loved all 374 pages.  Food was a very important part of the book particularly the lack of food, the searching for food and the stuffing ones-self full of food.  One dish that is talked about more than once is the Lamb stew with dried plums.  Now lets face it, dried plum is a nice name from "prunes".  I love prunes.  So this got me thinking about a meal we had more than once in France in our favorite medieval city "Chartres."  The restaurant across from the Grand Cathedral served the best pork dish with prunes.  So here I am taking the flavors of years ago and making a delicious lamb stew.  And it is delicious, if I don't say so myself.  I've heard of more than one "Hunger Games" parties going on.  If your having one or just curling up with the book what's more appropriate than making a pot of "Hunger Games Stew!"
                                                             Bon Appetite,  Peggy



Lamb Stew with dried Plums


1 Lb. pork, cut into uniform cubes
1 Lb. lamb, cut into uniform cubes
salt and pepper
2 onions chopped
2 Tbs. Butter
2 Tbs. veg. oil
2 cans chicken stock (14.5 oz)
1 cup water
2 cinnamon sticks each 2-3 inches long
1 cup pitted dried plums
2 Tbs, honey
2 Tsp. fresh lemon juice

In a Large pan melt butter and vegetable oil.   Salt and pepper pork and lamb. (this recipes is very versatile you can use all pork or all lamb. Again I say thanks to stewart, our lamb for giving his life for this fine meal).  Saute pork until browned,  Remove from pan.  Next Sauté lamb until browned.  Remove from pan and add chopped onions and sauté until soft and slightly brown.  Return meat to pan along with any accumulated juices and saute a few more minutes.  Add chicken stock, water and cinnamon.  Bring to a boil and reduce heat, cover and simmer  for about 1 1/2 hrs until meat is very tender.  Add plums and continue to cook for 30-40 minutes.   With a slotted spoon remove plums  from the pan, reserve.  Add honey and lemon juice.  Continue to cook until juice are reduced and delicious.  Taste to correct seasonings.  Serve over brown rice.   Seres 4-5

*note.  You can serve this stew with or without the plums.    I think the plums give a really wonderful extra flavor.

Surprise filled cupcakes is another loved family recipe.  This recipe came from my  Jr. league cookbook called "A Pinch of Salt Lake".  If you ever see one buy it, it's a good one.  I saw one in perfect condition at the D.I. last year, and snatched it right up.  Do you have a favorite recipe that when you make it, you always have a request for the recipe?  well this is one of those.   I have an opinion on sharing recipes. Remember It's just MY opinion.  I think  people who won't share a recipe are "Insecure Cooks".   I know there are the exceptions.  But in general I think if someone asks for a recipe it's a complement. don't you?  If you think differently, let us know your opinion on the subject.

On to the recipe.  This recipe is very versatile.  can be doubled, made into cakes with the filling dolloped in.  The original recipe doesn't use a frosting.  But, what's a cupcake without frosting.  If you are transporting them then leave the frosting off.  They do well stacking one on top of the other.  A friend asked for the recipe to make for a family reunion.  I think she made alot.  So lets get going and make some cupcakes.         Bon appetite Peggy


Surprise Filling

8 oz cream cheese, room temp
1/3 cups sugar
1 egg
pinch salt
6 oz semi-sweet chocolate chips

mix filling ingredients together in a  bowl and set aside.



Surprise filled Cupcakes

makes about 24 cupcakes

3 cups flour
2 cups sugar
4 TBS. cocoa
2 tsp. baking soda
1 tsp. salt
2 TBS. cider vinegar
2 tsp. vanilla
2 cups water

Use cupcake liners in your muffin tins.  Mix first 5 ingredients into a large bowl.  Gradually add next 4 liquid ingredients and beat for 2 minutes at medium speed.  Fill each liner 1/2 full with batter. Drop 1 tsp (about) on top of each cupcake.  Bake at 350 for 15-20 minutes, being careful not to over cook.

Three Cheese Garlic Bread

2 Tbs. mayo
2 Tbs. butter
1 garlic glove, minced
1 1/3 cups crumbled feta
1 1/4 cups grated parmesan cheese (divided)
1/2 cup grated (packed) monterey jack cheese
1/2 cup chopped green onions
Rustic bread (like ciabatta) sliced

Position rack in the middle of oven.  Preheat oven to 450.  Mix first 3 ingredients in bowl.    Mix in feta, 1/2 cup parmesan,  jack cheese and green onions.  Spread each  slice of bread with about 2 Tbs cheese mixture.  sprinkle with parmesan cheese,  You need to press to adhere to bread.  Place on baking sheet and sprinkle with salt and pepper.  Bake until cheese is golden and bubbly.  Careful not to burn.

Just thinking about Roz and Thad today.  Last Saturday they moved into their beautiful new home in Trussville Alabama.  Then I ran across my favorite wedding picture of them standing in front our our "65" Ford pick-up.  Love them both..I mean them and the truck.  Good luck ya'll

As I look outside at the rain, yes I said rain.  I agree rain in January in Utah is weird, strange and bizarre. Luckily it's snowing in the mountains.  I still miss the snow in my yard, not to mention to much rain isn't great for the Lavender.  Anyway it's' certainly a good day for a nice hot bowl of Chili.  My friend Mel gave me her cookbook for Christmas.  It was a group effort by her and some friends.  I don't know about the other gals but Mel is an awesome cook.  So I knew I could find something good in her cookbook.  And I did,  the recipe for "Creamy White Chili" is a definite winner.  My family said is was blog worthy, so I had to share.  Isn't Super Bowl sunday coming up.  This would be a real crowd pleaser.  I doubled this recipe and plan on taking the other half to a friend.  It would also freeze well.  Happy new year, and happy cooking.   Bon Appetite,  Peggy


CREAMY WHITE CHILI

1 lb. chicken
1 med. onion chopped
1 clove garlic
1 Tbs. veg. oil
1 can 14 oz chicken broth
2 cans 15 oz white beans, drained
1 can 4oz diced green chilies
1 tsp. salt
1 tsp. oregano
1/4 tsp. cayenne pepper
1 tsp. ground cumin
1/2 tsp. black pepper
1 cup sour cream
1/2 cup half and half
a couple dashes of tabasco
taste to correct seasonings

In a large heavy pan heat oil and add onions, chicken and garlic.  Sauté until chicken is no longer pink.  Add broth, beans, spices and chilies, Stir and bring to a boil, then reduce heat and simmer uncovered for 30 minutes.  Remove from heat and stir in sour cream and half and half.  We crumbled tortilla chips in the bottom of our bowl for an added texture.  yum

* I used low fat sour cream and non-fat half and half

The Marshmallows made a great BIrthday gift for my son Quentin's 29th birthday.  I can see the possibilities for Valentines, can't you.