Welcome to Thursday Coffee Hour. This is an open topic thread so help yourself to the goodies and sit a spell and let us know what is new with you. You can find part one of Comfort Food recipes at: Comfort Foods Part One (Recipes): Street Prophets Sunday All Day Brunch.

In times of stress we often look to comfort food to help us get through. Comfort food is food that soothes the psyche as it provides nourishment. It often is a food that we remember from our childhood. It can be a favorite dish that was made by Mom or Grandmother. It is rarely a gourmet dish. It is just plain solid home cooking.

In a reader's opinion poll by About.com, the following are the top 25 foods stated as comfort foods by respondents: apple pie, baked beans, banana pudding, beef stew, brisket pot roast, chicken and dumplings, chicken pot pie, chicken soup, chili, chocolate chip cookies, corn on the cob, fried chicken, gelatin, green bean casserole, hot dogs, ice cream, macaroni and cheese, mashed potatoes, meatloaf, potato salad, pumpkin pie, shepherd’s pie, spaghetti, tomato soup, and tuna casserole.

I have recipes for a lot of these and thought I'd share them with you. I'm going to split this into two diaries with part one on Sunday and part two today.

Green Bean Casserole
Serving Size: 6

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 tablespoons unsalted butter
1½ pounds green beans -- trimmed and sliced
8 ounces mushroom caps -- sliced
2 tablespoons unsalted butter
2 tablespoons all-purpose flour
½ cup fat-free evaporated milk
¼ cup white wine
½ teaspoon salt
⅛ teaspoon white pepper
1 teaspoon thyme
vegetable oil
8 whole shallots -- sliced thin

Heat oven to 350°F.

Boil beans for 4 to 5 minutes or until crisp tender. Plunge in ice water to stop cooking. Place in casserole dish.

Heat 2 tablespoons butter in frying pan and add mushrooms. Cook until mushrooms release their liquid and brown. Remove from pan and put in casserole dish.

Add 2 tablespoons flour and 2 tablespoons butter to a small saucepan. Heat until flour loses its rawness. Add milk, wine, salt, thyme, and white pepper. Heat stirring until sauce thickens. Mix sauce with beans and mushrooms.

Heat about 1 inch of oil in a heavy pan to 325°F.

Add shallots to oil in batches and cook stirring frequently until golden. Remove from oil and drain on paper towels.

Put fried shallots on top of green beans and mushroom mixture.

Bake for 25 minutes or until hot and bubbly.

Per Serving: 151 Calories; 8g Fat (46.6% calories from fat); 5g Protein; 16g Carbohydrate; 4g Dietary Fiber; 21mg Cholesterol; 213mg Sodium. Exchanges: 0 Grain(Starch); 2 Vegetable; 0 Non-Fat Milk; 1½ Fat.

Pigs in a Blanket
Serving Size: 8

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
8 whole hot dogs, beef
8 whole Cheesy Biscuits -- see recipe below

Heat oven to 350°F.

Cut biscuits into rectangles and roll up the hot dogs completely enclosing them.

Place on ungreased cookie sheet and bake for 18 to 20 minutes or until golden brown.

Either slice for appetizers or serve whole for dinner.

Per Serving: 285 Calories; 20g Fat (68.6% calories from fat); 7g Protein; 14g Carbohydrate; 1g Dietary Fiber; 48mg Cholesterol; 792mg Sodium. Exchanges: 1 Lean Meat; 2½ Fat.

Cheesy Biscuits
Serving Size: 8

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 cup all-purpose flour
1 teaspoon baking powder
1 tablespoon buttermilk, dried
½ teaspoon garlic salt
2 tablespoons unsalted butter -- melted
1 teaspoon Dijon mustard
¼ cup 2% low-fat milk
¼ cup low sodium cheddar cheese -- shredded

Heat oven to 350°F.

Mix dry ingredients together.

Add butter, Dijon, and milk and mix together.

Add cheese and mix.

Roll out until ¼ inch thick. Cut into triangles and roll up.

Place on ungreased cookie sheet and bake 18 to 20 minutes or until golden.

Per Serving: 105 Calories; 4g Fat (38.0% calories from fat); 3g Protein; 13g Carbohydrate; 1g Dietary Fiber; 13mg Cholesterol; 207mg Sodium. Exchanges: 1 Grain(Starch); 0 Lean Meat; 0 Non-Fat Milk; 1 Fat; 0 Other Carbohydrates.

Macaroni and Cheese
Serving Size: 8

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
12 ounces fat-free evaporated milk
16 ounces elbow macaroni
1 small sweet onion -- minced
1 clove garlic -- minced
2 tablespoons unsalted butter -- divided
1 tablespoon low sodium Worcestershire sauce
1 tablespoon Dijon mustard
½ cup panko
1 cup low sodium Colby cheese -- shredded
1 cup Monterey Jack cheese -- shredded
4 cups low-sodium cheddar cheese
1 teaspoon ground nutmeg
1 teaspoon garlic powder

Heat oven to 350°F.

Cook macaroni in boiling water per directions. Drain. Put in 2 quart casserole.

Melt 1 tablespoon of butter in large saucepan. Add onion and garlic. Cook until softened.

Add milk, Worcestershire sauce, nutmeg and mustard to saucepan. Add cheese one cup at a time and stir until melted.

Add cheese sauce to macaroni in casserole dish. Mix well.

Melt butter in small fry pan. Add bread crumbs and garlic powder and stir until bread is toasted. Sprinkle on top of macaroni and cheese.

Bake for 30 minutes.

Per Serving: 628 Calories; 32g Fat (45.4% calories from fat); 32g Protein; 53g Carbohydrate; 2g Dietary Fiber; 93mg Cholesterol; 186mg Sodium. Exchanges: 3 Grain(Starch); 3 Lean Meat; 0 Vegetable; ½ Non-Fat Milk; 4½ Fat; 0 Other Carbohydrates.

Mashed Potato Surprise
Serving Size: 4

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 large potatoes -- peeled and cubed
¼ cup fat-free evaporated milk
¼ cup fat-free sour cream
1 cup low-sodium cheddar cheese
½ teaspoon salt
¼ teaspoon white pepper
¼ cup green onions -- finely minced
4 tablespoons unsalted butter

Put potatoes in a pan of boiling water to cover. Cook for 20 to 25 minutes or until fork tender. Drain.

Put potatoes in a large bowl and add rest of ingredients. Whip until light and fluffy.

Per Serving: 335 Calories; 21g Fat (55.1% calories from fat); 12g Protein; 26g Carbohydrate; 2g Dietary Fiber; 61mg Cholesterol; 311mg Sodium. Exchanges: 1½ Grain(Starch); 1 Lean Meat; 0 Vegetable; 0 Non-Fat Milk; 3½ Fat; 0 Other Carbohydrates.

Meatloaf With Oriental Sauce
Serving Size: 8

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1½ pounds ground beef, extra lean
1 cup Burgundy or other red wine
¼ teaspoon dried sage
¼ teaspoon dried thyme
½ teaspoon salt
½ teaspoon dry mustard
¼ teaspoon pepper
1 tablespoon low sodium Worcestershire sauce
3 slices bread -- torn into bite size
1 whole egg
2 cloves garlic -- minced
1 small onion -- chopped
4 ounces mushroom caps -- sliced
2 tablespoons light brown sugar -- packed
⅓ cup low sodium catsup
½ teaspoon ginger
½ teaspoon garlic salt
2 tablespoons soy sauce, low sodium
1 teaspoon dry mustard

Heat oven to 350°F. Cover a pan with that has a rack with aluminum foil. Cover the rack and pock a couple of dozen holes in the foil covering the rack.

Mix beef, wine, sage, thyme, salt, mustard, pepper, Worcestershire, bread, egg, garlic, onion and mushrooms. Freeform the meat into a loaf on top of rack.

In a small bowl mix brown sugar, catsup, ginger, garlic salt, soy sauce and 1 teaspoon mustard. Spoon sauce on top of meatloaf.

Bake 1 to 1¼ hours.

NOTES : Burgundy wine is usually my favorite red wine to cook with. It gives such a rich taste.

Per Serving: 290 Calories; 16g Fat (52.6% calories from fat); 19g Protein; 13g Carbohydrate; 1g Dietary Fiber; 85mg Cholesterol; 540mg Sodium. Exchanges: 1/2 Grain(Starch); 2½ Lean Meat; ½ Vegetable; 1½ Fat; ½ Other Carbohydrates.

Zippy Potato Salad
Serving Size: 8

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
6 medium potatoes -- cubed
3 tablespoons white wine vinegar
1 medium onion -- chopped
1 clove garlic -- minced
4 sweet pickles -- chopped
4 eggs, hard-boiled -- chopped
1 cup low-fat mayonnaise
½ teaspoon seasoned salt
¼ teaspoon paprika
½ teaspoon seasoned pepper
1 tablespoon dijon mustard
2 stalks celery -- chopped

Place potatoes in pan with boiling water; cover and cook until tender when pierced, about 20 to 25 minutes. Drain and cool slightly. Place in large bowl.

Add celery, garlic, pickles, eggs and onion.

In a small bowl combine vinegar, mayonnaise, Dijon mustard, salt, pepper and paprika.

Add dressing to potato mixture and mix thoroughly.

Cover and chill 4 to 6 hours or until next day. Makes 8 servings.

Per Serving: 216 Calories; 11g Fat (44.9% calories from fat); 5g Protein; 25g Carbohydrate; 2g Dietary Fiber; 116mg Cholesterol; 413mg Sodium. Exchanges: 1 Grain(Starch); ½ Lean Meat; ½ Vegetable; 2 Fat; ½ Other Carbohydrates.

Spicy Pumpkin Pie
Serving Size: 8

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
½ cup dark brown sugar -- packed
¼ cup granulated white sugar
½ teaspoon salt
¼ teaspoon ground ginger
¼ teaspoon ground cloves
1 teaspoon ground cinnamon
¼ teaspoon ground cardamom
¼ teaspoon ground nutmeg
½ teaspoon vanilla extract
2 large eggs
15 ounces pumpkin puree
12 ounces fat-free evaporated milk
1 pie crust (9 inch) -- unbaked store bought or see recipe

Heat oven to 425°F.

Mix sugar, salt, ginger, cloves, cinnamon, cardamom, and nutmeg together in a small bowl.

Beat eggs in large bowl until frothy. Add vanilla extract and pumpkin. Mix well.

Add sugar and spice mixture to pumpkin mixture and mix well. Add evaporated milk and mix well. Pour into a 9 inch unbaked pie shell.

Bake in 425°F oven for 15 minutes. Reduce temperature to 350°F and bake an additional 40 to 50 minutes. Pie is done when knife inserted near center comes clean.

Cool at least two hours.

NOTES: Make sure to use just pumpkin puree and not pumpkin pie filling,

Per Serving: 248 Calories; 8g Fat (27.1% calories from fat); 7g Protein; 39g Carbohydrate; 2g Dietary Fiber; 55mg Cholesterol; 354mg Sodium. Exchanges: ½ Grain(Starch); 0 Lean Meat; 1 Vegetable; ½ Non-Fat Milk; 1½ Fat; 1½ Other Carbohydrates.

Basic Single Pie Crust
Serving Size: 16

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1⅓ cups all-purpose flour
½ teaspoon salt
½ cup shortening -- chilled
3 tablespoons ice water -- up to 6

In large bowl combine the flour and salt. Using a pastry blender cut in shortening until the mixture resembles coarse crumbs.

Stir in the water and mix until it comes together in a ball.

Refrigerate at least 4 hours or over night.

For prebaked crusts without weights. Prink the bottom of the crust about 50 times with fork. Bake in lower third of oven at 425°F for 10 to 12 minutes or until brown.

To cook with weights line with foil or parchment paper. Fill with dried beans or pie weights. Bake at 375°F for 20 minutes. Remove foil and weights. Reduce heat to 350°F. Bake 5 to 10 minutes more.

NOTES: This can be made in a food processor.

Per Serving: 95 Calories; 7g Fat (61.9% calories from fat); 1g Protein; 8g Carbohydrate; trace Dietary Fiber; 0mg Cholesterol; 67mg Sodium. Exchanges: ½ Grain(Starch); 1½ Fat.

Irish American Shepherd's Pie
Serving Size: 8

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1¼ pounds ground beef, extra lean
1 tablespoon olive oil
1 cup baby carrots -- diced
8 ounces mushrooms -- sliced
1 cup celery -- diced
1 cup frozen green peas
1 cup frozen corn
1 small onion -- diced
2 cloves garlic -- minced
1 tablespoon dijon mustard
1 tablespoon low sodium Worcestershire sauce
¼ cup red wine or beef broth
½ teaspoon seasoned salt
¼ teaspoon seasoned pepper
½ teaspoon allspice
1 tablespoon cornstarch
1½ pounds Yukon Gold potatoes -- peeled and cubed
½ cup low-fat sour cream
1 cup low sodium cheddar cheese -- shredded
½ teaspoon salt
¼ teaspoon white pepper

Add potatoes to boiling water. Cook 15 minutes or until tender. Drain.

Mash potatoes with sour cream, cheddar cheese, salt and white pepper.

Add olive oil to large frying pan and heat. Cook beef, onions, and mushrooms until no pink remains in beef and vegetables are softened.

Add carrots, peas, celery, garlic, and corn. Cook until vegetables are softened.

Mix cornstarch and wine. Add to beef and vegetables. Add dijon mustard, Worcestershire sauce, seasoned salt, seasoned pepper and allspice. Mix well and cooked until gravy has thickened.

Put meat and vegetable mixture in a 2 quart casserole. Cover with mashed potatoes.

Bake uncovered at 325°F for 35 to 40 minutes.

Per Serving: 397 Calories; 20g Fat (45.3% calories from fat); 22g Protein; 31g Carbohydrate; 4g Dietary Fiber; 66mg Cholesterol; 373mg Sodium. Exchanges: ½ Grain(Starch); 2½ Lean Meat; 1 Vegetable; 2½ Fat; 0 Other Carbohydrates.

Spaghetti and Dijon Meatballs
Serving Size: 8

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 pound ground beef, extra lean
1 small onion -- diced and divided
2 cloves garlic -- minced and divided
½ cup panko
½ teaspoon seasoned salt
¼ teaspoon seasoned pepper
1 tablespoon dijon mustard
1 whole egg
½ teaspoon Italian seasoning
¼ cup red wine
16 ounces no salt added tomato sauce
6 ounces no salt added tomato paste
2¼ ounces black olives -- sliced and drained
14½ ounces no salt added diced tomatoes with basil, garlic & oregano -- drained
4 ounces mushroom caps -- sliced
½ cup red wine
1 tablespoon low sodium Worcestershire sauce
½ teaspoon seasoned salt
½ teaspoon Italian seasoning
8 ounces spaghetti -- cooked
4 ounces grated fresh Parmesan cheese

In a large bowl put ground beef, 2 tablespoons of the onion, half of the garlic, 1/2 teaspoon seasoned salt, ¼ teaspoon seasoned pepper, dijon mustard, egg, ½ teaspoon Italian seasoning, ½ cup breadcrumbs and ¼ cup red wine. Mix thoroughly.

Shape meat mixture into 1 inch balls and fry in large fry pan in batches if necessary until browned on all sides. Remove from pan.

In same pan add remaining onion, garlic, tomatoes, tomato sauce, tomato paste, ½ cup red wine, olives, mushrooms, Worcestershire sauce, 1/2 teaspoon seasoned salt, 1/4 teaspoon seasoned pepper and ½ teaspoon Italian seasoning. Mix thoroughly scraping up all the browned bits from the bottom of the pan. Heat to boiling.

Add meatballs and lower heat. Simmer for 30 minutes.

Top spaghetti with sauce and meatballs. Sprinkle with cheese.

Per Serving (excluding unknown items): 420 Calories; 16g Fat (36.4% calories from fat); 24g Protein; 40g Carbohydrate; 4g Dietary Fiber; 77mg Cholesterol; 656mg Sodium. Exchanges: 1 1/2 Grain(Starch); 2 1/2 Lean Meat; 2 Vegetable; 0 Fruit; 1 1/2 Fat; 0 Other Carbohydrates.

Golden Cream of Tomato Soup
Serving Size: 8

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 small sweet onion -- diced
2 cloves garlic -- minced
½ cup carrot -- finely diced
½ cup celery -- finely diced
1 tablespoon unsalted butter
1 tablespoon olive oil
56 ounces no salt added diced tomatoes -- drained
14 ounces low sodium vegetable broth
6 ounces no salt added tomato paste
8 ounces no salt added tomato sauce
12 ounces fat-free evaporated milk
1 tablespoon low sodium Worcestershire sauce
½ teaspoon marjoram
½ teaspoon tarragon
½ teaspoon oregano
½ teaspoon basil
½ teaspoon salt
¼ teaspoon paprika
¼ teaspoon cloves, ground
¼ teaspoon black pepper
2 whole bay leaves

Melt butter with the olive oil in a large saucepan or Dutch oven over medium heat.

Add carrots, celery, onion and garlic and cook until softened about 10 minutes.

Add tomatoes, tomato sauce and tomato paste. Cook fifteen minutes stirring frequently.

Puree tomato mixture in a blender or food processor until smooth. Do in batches if necessary. Return to saucepan or Dutch oven.

In a spice grinder or with mortar and pestle grind marjoram, tarragon, oregano, basil, salt, pepper, paprika, and cloves until fine. Add to soup mixture along with Worcestershire sauce, chicken broth and bay leaves. Mix thoroughly.

Heat soup until boiling and then reduce heat and simmer for 30 minutes.

Add evaporated milk and mix thoroughly. Simmer for 15 minutes. Do not let soup go back to a boil. Remove bay leaves before serving.

Per Serving: 163 Calories; 3g Fat (18.7% calories from fat); 9g Protein; 25g Carbohydrate; 6g Dietary Fiber; 5mg Cholesterol; 354mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 1½ Vegetable; ½ Non-Fat Milk; ½ Fat; 0 Other Carbohydrates.

Tuna Casserole
Serving Size: 8

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
8 ounces macaroni, cooked, elbow
4 ounces mushroom caps -- sliced
6 ounces canned tuna in water -- drained
1 cup peas, frozen -- defrosted
1 small shallot -- minced
1 clove garlic -- minced
2 tablespoons pimientos -- diced
1½ cups low sodium cheddar cheese
1 cup fat-free evaporated milk
1 tablespoon low sodium soy sauce
1 teaspoon dijon mustard
1 tablespoon lemon juice
2 tablespoons unsalted butter
½ cup panko
1 teaspoon garlic powder

Make macaroni according to instructions. Turn into a 1½ quart casserole.

Melt half of butter in saucepan over medium heat and add mushrooms. Cook until browned and the mushrooms have released their moisture.

Add milk to saucepan. Add cheese a little at a time and stir until it melts. Add soy sauce, lemon juice, and dijon mustard.

Pour sauce over macaroni and mix well. Add peas, shallots, pimentos, and garlic. Mix well.

Melt 1 tablespoon butter in small fry pan. Add panko and garlic powder. Cook until bread crumbs are golden. Sprinkle of top of macaroni dish.

Bake in a 350°F oven for 30 minutes.

Per Serving: 235 Calories; 10g Fat (40.1% calories from fat); 16g Protein; 19g Carbohydrate; 2g Dietary Fiber; 36mg Cholesterol; 228mg Sodium. Exchanges: 1 Grain(Starch); 1½ Lean Meat; ½ Vegetable; 0 Fruit; ½ Non-Fat Milk; 1 ½ Fat; 0 Other Carbohydrates.

I have just started to receive the first of the many bills from my July hospitalization for pneumonia. Needless to say I can't pay these. I am up to over owing $7,500.00 in bills now and have no idea how I can pay these and still pay rent and put food on the table. Any help you can provide by buying my art and jewelry and scarves would be greatly appreciated.

You can find prints of my artwork and photography on my Fine Arts America account.
You can find my jewelry for sale here.
You can find my scarves for sale here.
I am having a Fall Sale here on selected jewelry.