Another RECIPE SCRAP recipe wins!  The horseradish and cheddar cheese combo is AWESOME! and really elevates a basic stew to the next level.


1 1/2 pounds lean stew meat, diced small bite sized
1 cup blended red wine
1/2 cup Moscato white wine
1 tablespoon caraway seeds
FRESH ground salt and pepper, to taste
1 orange, sliced
1/3 cup Wondra
1 large Vidalia onion, quartered and sliced
4 carrots, sliced into thick chunks
2 cloves garlic, minced
8 ounces mushrooms, sliced
3/4 cup beef bone broth
2 tablespoons cornstarch

  • Place half the orange slices the bottom of a non-metallic bowl.
  • Top with beef pieces.
  • Generously season with FRESH ground salt and pepper.
  • Top with the remaining orange slices.
  • Whisk together the wines and caraway seeds.
  • Pour over beef, cover and marinade over night or at least 4 hours.


  • Preheat oven 325°.
  • Drain the beef WELL, discard oranges, but reserve the marinade.
  • Heat the oil over medium high heat in dutch oven.
  • Generously season the beef with FRESH ground sea salt and black pepper.
  • Dredge the beef in the Wondra.
  • Sear the beef pieces.
  • Add the onions, garlic and carrots and simmer 5 minutes or so.
  • Add mushrooms.
  • Whisk together the cornstarch with the beef stock and marinade, whisking until blended. Stir into stew.
  • Season to taste.
  • Cover and cook in oven 45 minutes.

CRUST – prepare potato crust so it is ready at the 45 minute mark
1 1/2 pounds YUKON potatoes, grated
1 tablespoon Avocado oil or 1 1/2 tablespoons melted butter
2 tablespoons creamy horseradish
2/3 cup grated SHARP cheddar cheese
FRESH ground salt and pepper, to taste

  • Blanch the grated potatoes for 5 minutes in boiling water.
  • Drain well.
  • Use a cheesecloth to squeeze any remaining liquid from the potatoes.
  • Stir in avocado oil, horseradish, cheese and season to taste.
  • Layer potatoes evenly over the stew.
  • Increase the oven temperature to 400°.
  • Cook 30 minutes more until the potato crust is crisp and golden brown.


This recipe is tender, juicy, looks elegant and pairs wonderfully with any green vegetable.  It is truly my intention to try AT LEAST 1 recipe a week from my RECIPE SCRAPS.  I now have one more scrap of paper gone!

4 boneless, skinless chicken breasts (see notes)
3 tablespoons brandy
1 1/4 cups orange juice (see notes)
4 green onions, minced
2-3 cloves garlic, minced
6 ounce orange yogurt (see notes)
FRESH ground salt and pepper, to taste
2 teaspoons cornstarch
1 teaspoon water
scant tablespoon avocado oil
Orange slices for garnish
Jasmine rice, prepared per package

  • Heat avocado oil in a heavy skillet over medium0high heat.
  • Generously season chicken pieces with FRESH ground salt and pepper.
  • Saute’ chicken breasts 2-3 minutes per side until golden.
    Remove chicken to plate, tent with foil and keep warm.
  • De-glaze pan with brandy.
  • Add orange juice, garlic and green onions.
  • Bring to a boil for 2 minutes.
  • Reduce heat to simmer 2-3 minutes.
  • Whisk together cornstarch with water.
  • Whisk cornstarch mixture into yogurt.
  • Whisk yogurt mixture into pan sauce and adjust seasoning.
  • Simmer until thickened and cooked through.


  • If you prefer 8 thighs can be substituted easily.
  • I sometimes use a pineapple orange juice to alter the flavor a bit.
  • YOPLAIT orange cream works beautifully.


12 ounces Barilla cellentani or rotini pasta
6 slices bacon, chopped, cooked until crispy
3 cups rotisserie chicken pieces
2 cups alfredo sauce (homemade or jar** – your choice)
2 cups cherry tomatoes, halved
1 1/2 cups micro arugula
2 large green onions, sliced thin
FRESH ground sea salt and black pepper, to taste
1 1/2 cups shredded sharp cheddar cheese

  • Preheat oven to 350°.
  • Spray 3 quart baking dish with non-stick cooking spray.
  • Cook pasta al dente per package directions. Drain well.
  • In a large mixing bowl toss pasta with chicken pieces.
  • Add alfredo sauce and toss until well coated.
  • Season to taste with FRESH ground salt and pepper.
  • Fold in green onions, bacon pieces and tomatoes.
  • Cover and bake 25 minutes.
  • Top with cheese and return to oven uncovered for 5-10 minutes until cheese is melted and bubbly.
  • Enjoy.


  • This recipe is good leftover. BUT is BEST FRESH because of the lettuce and tomato. 
  • RAGU makes a basil alfredo that is super yummy!


When we go antiquing one of my favorite finds are old recipe boxes, BUT they have to be full of lovingly handwritten recipes!  Needless to say between these finds, cookbooks and magazines I have amassed a LARGE amount of recipes to try or if you will, scraps of recipes, hence the new meme name.

Years ago I participated in a meme called Magazine Monday in an effort to clean out magazines and cook booklets hosted over at the now defunct blog Cream Puffs in Venice. I’d love to revive that meme AND clean out ALL my scraps of paper, but as I don’t know how to contact her for her permission to use the meme, I’ve decided to create my own theme called RECIPE SCRAPS and even better it won’t be tied to a specific day 😀  I like not assigning a specific day to this theme AND even better these scraps of paper will go away forever as I try each recipe.

1 pie crust (homemade or store bought – your choice)
1 can Libby’s pumpkin puree
6 bananas
3 eggs
1 cup heavy whipping cream
1/2 cup sugar
1 teaspoon pumpkin pie spice
2 tablespoons unsalted butter, softened
1/2 teaspoon FRESHLY grated nutmeg
pinch FRESH ground salt

  • Preheat oven to 350°.
  • Arrange unpeeled bananas on cookie sheet and roast 10 minutes. Remove from oven and cool before handling.
  • Increase oven temperature to 375°.
  • Line a 9 inch pie plate with pie dough.
  • Lightly brush the edges of the pie shell with heavy cream to create a perfect, golden brown finish.
  • Peel bananas.
  • Add bananas to food processor and puree.
  • Add sugar, eggs, cream, pumpkin pie spice, butter, nutmeg and salt.
  • Add pumpkin and stir until JUST incorporated.
  • Transfer to pie plate.
  • Bake 50 minutes or until set around edges and only slightly jiggles.
  • Cool completely on rack.

4 egg whites
6 tablespoons powdered sugar
1/4 teaspoon cream of tartar
pinch FRESH ground salt

  • Preheat oven broiler.
  • Beat egg whites until frothy.
  • Add cream of tartar and powdered sugar 1 tablespoon at a time until stiff glossy curled peaks form.
  • Spread on filling being sure to seal the edges to the pie crust.
  • Swirl meringue with the back of a spoon to create decorative peaks.
  • Broil at least 4 inches from the heat source for 5-7 minutes or until lightly golden.
  • Let cool 30 minutes before slicing.


  • Preparing your meringue in a freezer chilled metal bowl with freezer chilled beaters helps with the meringue success.
  • If you have a kitchen torch, you can also use this method as an alternative, but be careful to spread the flame evenly across the entire surface to achieve a uniform look.