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Settling in on a cold winter’s night over a warm meal with family and friends is sometimes as enjoyable as the holidays themselves. We put together a few toasty meal ideas for you to try out this winter. Enjoy!

French Onion Soup

ingredients

  • 3 large sweet onions, sliced thin
  • 3 Tbsp. Stonewall Kitchen Extra Virgin Olive Oil
  • 5 cups (or 3-14 oz. cans) beef broth
  • 1/2 tsp. salt
  • 1/2 tsp. pepper
  • 3/4 cup Stonewall Kitchen Roasted Garlic Onion Jam
  • 1 loaf French bread, cut into 1" slices, toasted
  • 4-6 oz. gruyere, swiss or provolone cheese, grated

directions

  1. Over medium heat, warm oil in a large stockpot or Dutch oven.
  2. Add onions and cook for 15 minutes, stirring occasionally, until lightly browned.
  3. Reduce heat to low and let simmer, stirring occasionally.
  4. Cook for 35-45 minutes until onions are a deep, golden brown.
  5. Add Roasted Garlic Onion Jam, broth, salt and pepper and bring to a boil. Reduce heat to low and simmer for 20-25 minutes.
  6. Ladle soup into 4 heatproof bowls. Top with toasted bread slices and grated cheese.
  7. Broil 2-3 minutes until cheese is bubbly and browned.
  8. Garnish, if desired, with fresh chives, parsley or thyme.

Meatloaf

ingredients

  • 3/4 pound ground beef
  • 3/4 pound ground pork
  • 1/2 cup onion, chopped
  • 1/3 cup Stonewall Kitchen Farmhouse Red Relish
  • 1/4 cup tomato sauce
  • 3/4 cup breadcrumbs
  • 1 egg, slightly beaten
  • 1 1/2 tsp. salt
  • 2 Tbsp. Stonewall Kitchen Country Ketchup
  • 2 Tbsp. light brown sugar

directions

  1. Preheat oven to 350 degrees F. Grease a 9 x 5 inch loaf pan.
  2. Combine the beef, pork, onion, Stonewall Kitchen Farmhouse Red Relish, tomato sauce, breadcrumbs, egg and salt. Mix thoroughly and place in prepared loaf pan.
  3. Combine the Ketchup and brown sugar. Spread this mixture over the meat loaf.
  4. Bake 1-1 1/4 hours until the meat loaf is firm and has an internal temperature of 160 degrees F. Remove meat loaf from the oven and drain off fat and let “set” 15 minutes before slicing and serving.

Nana's Macaroni and Cheese

ingredients

  • 8 ounces cooked macaroni, penne, or rigatoni, precooked
  • 2 tablespoons butter
  • 2 tablespoons flour
  • 1/2 cup Stonewall Kitchen Spicy Honey Mustard
  • 4 cups grated, firm cheese
  • Salt and pepper to taste
  • 2 cups milk or light cream

directions

  1. Preheat oven to 350 degrees.
  2. Butter a 1-1/2 to 2 quart baking dish.
  3. In saucepan, melt butter, add the flour, and cook, stirring gently for 2-3 minutes.
  4. Add mustard and blend well.
  5. Whisk in the milk and bring to a boil, stirring constantly until smooth and sauce has thickened.
  6. Add pasta to the baking dish; stir in the cheese and the mustard sauce.
  7. Add salt and pepper to taste.
  8. Bake 30-45 minutes or until bubbly and light brown.

Vegetable Stuffed Shells topped with Olive Marinara Sauce

ingredients

  • 1 box large pasta shells
  • 3 tablespoons Stonewall Kitchen Roasted Garlic Oil
  • 1 cup button mushrooms, quartered or halved
  • 1 cup broccoli, chopped small
  • 1 small summer squash, diced small
  • 1 8-ounce package whole or skim milk ricotta
  • 1 egg, slightly beaten
  • 1/2 cup bread crumbs
  • Salt and pepper to taste
  • 10 ounces grated mozzarella cheese
  • 1 jar Stonewall Kitchen Traditional Marinara Sauce
  • 1/4 cup Kalamata olives, quartered
  • * Serves 6-8 people

directions

  1. Preheat oven to 350 degree F. Grease a 9” X 13” pan.
  2. Cook shells according to package direction. Drain, toss with olive oil to prevent sticking and set aside to cool.
  3. Heat Roasted Garlic Oil in a heavy sauté pan over medium heat. Add mushrooms and sauté until soft and juices have evaporated. Add chopped broccoli and summer squash and sauté until tender. Remove from pan.
  4. Mix together ricotta, egg and bread crumbs. Add salt and pepper to taste. Combine ricotta mixture, vegetables and half of the mozzarella cheese. Stuff shells. Place in prepared pan.
  5. Combine Traditional Marinara Sauce and olives. Pour sauce over stuffed shells. Top with remaining mozzarella cheese. Bake until cheese is bubbly about 20-30 minutes.