Phillips and Company

Guy's Recipe

Jackie's Ratatouille

1/3 cup olive oil
2 or more cloves of garlic
1 large onion sliced
2 zucchini
1 small eggplant 
flour
2 green peppers mcut in strips
5 ripe tomatoes pealed and sliced or 1 can of stewed tomatoes
salt and freshly ground pepper

Heat oil in a lrge skillet.  Add onions and saute until onion is transparent.  Add garlic and saute.  Slice zucchini. Slice green peppers.  Peel and cube eggplant.  Flour pieces lightly.  Add zucchini, eggplant, and green peppers to skillet.  Cover and cook about 1 hour.  Add tomatoes and simmer uncovered until mixure is thick.  Season with salt and pepper.  (Add sugar to reduce tomato acidity if you like.)  Serve hot or cold.

Kevin's Recipe

The Berghoff Pumpkin Chiffon Pie Ripoff

24  small gingersnaps
1/2  cup  pecans
1/4  cup  sugar
6  tablespoons  unsalted butter, melted
1  (1/4 oz.) packet unflavored gelatin
4  eggs, separated
1 1/4  cups  canned pure pumpkin puree
3/4  cup  light brown sugar
1/2  cup  heavy cream
1 1/2  teaspoons  pumpkin pie spice
1/4  teaspoon  salt
1/3  cup  granulated sugar

Make crust: Preheat oven to 350°F. Break gingersnaps into a food processor. Add pecans; chop finely. Add sugar; pulse. Add butter; pulse briefly. Put mixture into a 9- inch pie pan; press bottom and sides evenly. Bake until firm, 8 minutes. Cool on a rack.

Make filling: Sprinkle gelatin on top of 1/4 cup cold water and let stand.

Whisk yolks, pumpkin, brown sugar, cream, spice and salt over medium heat until thick and an instant-read thermometer reads 160°F, about 5 minutes. Remove from heat and whisk in softened gelatin. Scrape into a bowl; refrigerate, occasionally whisking, until mixture cools, about 1 hour.

Beat egg whites with an electric mixer on medium speed until soft peaks form; gradually sprinkle in sugar. Increase speed to high; beat until stiff and shiny. Gently stir a third of whites into pumpkin. Fold in rest of whites completely. Fill pie shell. Refrigerate at least 2 hours. Note: To reduce their risk of foodborne illness, people with health problems, the very young, the elderly and pregnant women may wish to avoid raw eggs.

Jen's Recipe

Brie and Cranberry Pizza

1 (8oz) can Pillsbury Refrigerated Crescent Dinner Rolls
1 (8oz) pkg. Brie cheese, rind removed, cut into 1/2 –inch cubes
¾ cup canned whole berry cranberry sauce
½ cup chopped pecans

Heat oven to 425. Lightly oil 13x9 inch pan (or you can use a 12 inch pizza pan). Unroll dough into pan and press down with hands, sealing the perforations.  Bake crust at 425 for 5-8 minutes or until light golden brown.  Sprinkle partially baked crust with cheese.  Place cranberry sauce in a small bowl; stir to break up the pieces.  Spoon cranberry sauce by teaspoonfuls evenly over cheese; sprinkle with pecans.  Return to oven; bake an additional 6-10 minutes or until cheese is melted and crust is golden brown.  Cool 5 minutes.  Cut into wedges or squares.