Nadine Kelley's Scalloped Potatoes and Pork Chops

6 boneless pork chops
6 medium potatoes, thinly sliced
1/4 cup finely chopped onion
3 tablespoons all purpose flour
1 teaspoon salt, or to taste
Pepper to taste
4 tablespoons butter, cut into small pieces
2-1/2 cups milk
Preheat the oven to 350° F. Grease a 2-quart casserole.

In a large skillet over medium-high, brown the pork chops, about 5 minutes per side. Place chops in the bottom of prepared casserole. Arrange potatoes in layers on top of the chops, sprinkling each of the first 3 layers with 1 tbsp of the chopped onion, 1 tbsp of flour, salt and pepper. Sprinkle the top with the remaining onion, salt and pepper. Dot with the butter.

Heat the milk just to scalding; pour over the casserole. Cover and bake for 15 minutes. Uncover and bake for 45 minutes or until potatoes are tender.

Kelley's Perfect Margarita on the Rocks

1 Morgantown Crinkle Old Fashion Tumbler
ice
1 shot fresh squeezed lemon juice
1 shot Patron Silver Tequila
1 shot Grand Marnier
1 shot Cointreau
1 shot water
1 TBS superfine sugar (if you don't have superfine sugar, process regular granulated sugar in the food processor for 30 seconds)

Fill your old fashion tumbler to the brim with ice (if the pieces of ice are large, crush them). Pour the lemon juice, tequila, Grand Marnier, Cointreau, and water over the ice. Stir in the sugar, and immediately serve!

This is an absolutely delicious cocktail that can be served with just about anything! Enjoy!

Sesame Tahini Sauce

from Amy Weitzman

3/4 cup tahini (sesame paste) (Marantha Roasted Sesame Tahini is a good brand)
1/4 cup olive oil
1/2 cup water
1/4-1/2 teaspoon salt, more if needed
1/4 cup strained fresh lemon juice, , or more to taste
2-4 cloves garlic, minced
pinch of cayenne pepper
1/4 teaspoon ground cumin (optional)
1 can of chick-peas, drained and rinsed

Place the tahini sauce, olive oil, and water in the food processor and process until blended.

Add the salt, lemon juice, garlic, cayenne and cumin, and process until smooth.

Add the chick-peas and blend again to incorporate them.

Taste and add more salt, lemon juice and cayenne if you like.

If the sauce is too thick, stir in more water, 1 tablespoon at a time.

Serve cool or at room temperature.

Fettucine Alfredo a la Lydia

1 pound fresh egg pasta (fettuccine)
Salt
4 tablespoons unsalted butter
2/3-cup heavy cream
½ cup Chicken Stock or canned reduced-sodium chicken broth
Finely ground black pepper
2 egg yolks
¼ cup freshly grated Parmigiano-Reggiano cheese
1 teaspoon coarsely ground black peppercorns

Bring 6 quarts of salted water to a boil in an 8-quart pot over high heat.

Drop the butter into a large skillet and place over medium heat. Before the butter has a chance to melt fully and separate, pour in the heavy cream and chicken stock. Bring to a boil and season lightly with salt and finely ground pepper.
Shake the fettuccine in a colander to remove as much of the flour as possible. Stir the pasta into the boiling water. Return to a boil, stirring frequently. Cook the pasta, semi-covered, stirring occasionally, until done, about 2 minutes or less after the water returns to a boil. (When the pasta rises to the surface, it is done.)

If the skillet is large enough to accommodate the sauce and pasta, fish the pasta out of the boiling water with a large wire skimmer and add it directly to the sauce in the skillet. If not, drain the pasta, return it to the pot and pour in the sauce. Bring the sauce and pasta to a boil, stirring to coat the pasta with sauce. Cook until the sauce is reduced enough to form a creamy, gliding sauce, then drop in the egg yolks, one at a time, stirring well after each. (If the sauce becomes too dense, thin it a little with more chicken stock or a little of the pasta cooking water.) Remove from the heat, sprinkle the grated cheese and coarse black pepper over the pasta, toss well and serve immediately in warm bowls.

Serves 4-6