Brenda Miller

 

RECIPES

Ed's Pasta Salad-Ed Offutt

1        Dozen plum tomatoes (or roma)

1        Package feta cheese (8 ounces)

2        Cans whole black olives (drained)

2        Teaspoons minced garlic

2        Tablespoons fresh chopped parsley

1/4     Cup olive oil

Pasta

Place tomatoes in pot of boiling water. Boil for 1 minute! Rinse in cold water and peel off skins. Cut in half and remove seeds, then dice tomatoes. Marinate tomatoes, cheese, olives, garlic and parsley in olive oil for at least 1 hour. Cook pasta and rinse in cold water. Toss all together!

Chile

1 lb stewed tomatoes

1 lb ground beef

1 lb 4 oz kidney beans

2-3 tbl chili powder

½ t salt

1 t cumin

Brown ground beef. Drain. Return to pot and add tomatoes, kidney beans with juice. Add chili powder, salt, garlic powder and cumin. Bring to slow boil and simmer 20 minutes to 1 hour. Serve in bowls or French bread bowls with shredded cheese and sour cream.

Green Bean Casserole

1 can French fried onion rings

2 packages/cans green beans

Sliced almonds

1 can cream of mushroom soup

½ cup milk

1 t soy sauce

Alternate beans and onions in baking dish. Mix soup, milk and soy sauce. Pour over beans and top with almonds. Bake at 350 degrees for 30 minutes.

 

Holiday Mashed Potatoes-Jane Michaels

 

5# potatoes                                       1 T. onion salt

1/2 cup butter                          1 T. garlic salt

8 oz. cream cheese                             1/2 cup sour cream

1 t. salt                                     1/2 cup half and half

1 egg, slightly beaten                1 T. paprika

Boil peeled potatoes. Drain, cool and mash. Combine other ingredients, except paprika. Mix well and add potatoes. Put in casserole. Dot with butter and sprinkle with paprika. Bake at 350 for 45 minutes. Serves 10-12. Can be made up to 4 days ahead except for baking. (Depending on the depth of the casserole, it might take longer to bake.)

Chicken Casserole-Shirley Bay

                                          Ingredients

1 dozen corn tortillas                             4 chicken breast, cooked and cut up

1 can of cream of mushroom soup           1 can of cream of chicken soup

1 can of milk                                          1 grated onion

2 cans of green chilies (remove seeds) or 2 cans of green sauce

1 pound of sharp cheddar cheese

           Boil the can of cream of mushroom soup, cream of chicken soup, can of milk, and the 2 cans of green chilies with salt and simmer for 20 minutes for the sauce.

          Use a 3 quart greased casserole dish. Cut 6 tortillas in bite size pieces and place on the bottom of the dish. Add a layer of chicken, grated cheese, grated onions, and half the sauce and repeat. Refrigerate for 24 hours. Remove from refrigerator for awhile before baking. Bake for ½ an hour at 300 degrees. Take out and serve. Enjoy!!!

Makes 8-12 servings

Bruschetta a la “Richie”-Rich Matlack

Ingredients

4 sun dried tomatoes

3 ripe tomatoes (skinned, seeded, finely chopped)

3 tbl minced red onion

3tsp capers, rinsed

3 garlic cloves, minced

2 tsp balsamic vinegar

1 tbl chopped fresh basil

1 tbl freshly ground pepper

½ tsp salt

1         12 inch loaf Italian bread cut into 24 slices

Preheat oven to 350 degrees. Reconstitute sun dried tomatoes if not on oil by placing them in a small bowl and pour 1 cup of boiling water. Let set until plump. Drain and chop finely.

Combine all ingredients together in a bowl except bread and set aside for 1 hour at room temperature.

Toast bread slices in oven until lightly brown (both sides). Cool slightly. Top with tomato mixture and sprinkle with Italian grated cheese. Serve warm or at room temperature. Enjoy!!!

Shrimp Recipe-Jim Renwick

Large peeled deveined shrimp (leave tails)

1 tsp salt

1 tsp Cayenne pepper

1 tsp cumin, 1 tsp paprika

2 tsp melted butter

1tsp lemon juice

Zest from 1 lemon; per pound of shrimp

Melt butter combine spices, juice and zest. Gently combine shrimp and spices, marinate in refrigerator for a minimum of 2 hours.

Place on a broiler pan. Broil in a preheated oven until shrimp tails are pink, just a few minutes. Enjoy!!!

Artichoke Dip-Dani Bitter

 
2 cans artichoke hearts
  drain and dice into small pieces
3/4 c parmesan cheese
3/4 c mayo
garlic (and pepper) - I only use garlic

mix to moist consistency
bake at 375F for 25 min.

Bon appetit!!!

HORSERADISH POTATOES-Kathy Kroll

1 Cup Heavy Cream

1 Teaspoon Prepared Horseradish

1 Teaspoon Minced Garlic

2 Pounds Russet Potatoes

1/3 Cup Fresh Horseradish

Salt and Pepper to taste

Preheat oven to 400 degrees. Place heavy cream, prepared horseradish, garlic and a pinch of salt and pepper in a non-reactive saucepan. Bring to a simmer. Remove from heat and set aside. Peel potatoes and cut into 1/8 inch rounds. Layer half the potatoes in a 9x13 pan. Sprinkle with salt and pepper and 1/2 of fresh horseradish. Layer remaining potatoes over fresh horseradish. Layer remaining fresh horseradish, salt and pepper. Pour cream mixture over layered potatoes. Bake uncovered about 15 minutes or until top begins to brown. Cover pan with foil and bake 45 minutes longer; or until potatoes are tender. Let stand at room temperature for 10 minutes before serving.

 

 

Green Beans with Roasted Red Onions-Sue Crimi

 

2 1/4 lb of med red onions (about 5)

 ¼ cup olive oil

2 TB balsamic vinegar

1 teaspoon kosher salt

¼ teaspoon black pepper

¼ cup water

1 ½ lb green beans, trimmed and cut diagonally into 2 inch pieces

*Put oven rack in middle position and preheat oven to 450 degrees. Oil a 13 x 9 inch baking pan.

*After peeling onions, trim ends and quarter onions lengthwise (I cut smaller, but still chunky). Put onions in baking pan, and then drizzle with oil and vinegar, tossing to coat. Arrange onions with cut side down and sprinkle with salt and pepper.

*Roast, uncovered, turning over once and basting with pan juice twice during baking, until deep golden, about 30 minutes. Add water to pan and roast until onions are tender and caramelized, about 20 minutes more. Transfer onions with pan juices to a large bowl.

While onions are roasting, cook beans in 5-6 quart pot of boiling salted water, uncovered, until crisp tender, about 5 minutes. Drain beans, then add to the onions and toss. Season with salt and pepper.

Makes 8 servings.

SAVOURY ARTICHOKE DIP-Evelyn Longo

2 - 12 oz jars (Trader Joe’s) marinated artichokes
drained & chopped
4 green onions chopped (white and green parts)
1 (generous) cup shredded parmesan cheese
1 cup monterey jack cheese
1 cup shredded mozzarella
8oz jar mayonnaise
3 cloves garlic, minced
1 tbsp pesto optional – (I have never added this)

1 thinly sliced baguette (delicious), or crackers of choice

Preheat oven to 350, in medium bowl, mix together ingredients and spoon the mixture into an ungreased, oven proof shallow dish (about 8 inches in diameter).
Bake for about 20 - 25 mins or until bubbly and lightly browned. Let rest for a few minutes, serve with the baguette slices or crackers.
The mixture can be prepared in advance, covered and refrigerated until ready to bake.

Note: you can substitute or mix any shredded (white) cheeses, except for the parmesan (best to always use the parmesan). You can use all jack (or all mozzarella) or mix. I have used the four cheese blends from Trader Joes’s too. Never tried any cheddars. Also suggest using the cheese cup quantities as a guide – sometimes I use more or less – more tastes better – but always tastes great. Same with mayo OK to vary amount, and leaving out the garlic is OK too.

Enjoy!

Noodles Alfredo

1 package (16 oz) fettuccine (prepare 8 ounces, half of package)

1 ½ stick of butter

1 cup whole milk

1 cup grated parmesan cheese

Salt

In a large pot of boiling salted water, cook noodle according to package directions.

Drain.

Add butter and milk to noodles and toss until butter is melted.

Remove from heat.

Salt to taste.

Serve immediately.

Serves 2 as entrée or more as side dish

Caesar Salad-Mary/Margaret

2-3 heads of romaine lettuce

2/3 cup olive oil

2 T red wine vinegar

2 Garlic cloves

1 t salt

Ground pepper

1 t Worchester Sauce

2 lemons or 1/3 cup

1 t Dijon Mustard

6 T grated parmesan cheese

1 egg

Croutons-I buy the ones at Gene’s by the salad bar

Cheesy Potatoes

2       lbs frozen hash browns

1  can cream of chicken soup

1  pt sour cream

3  green onions

Salt and Pepper

3       c sharp cheddar cheese

1         c additional cheese, any type

½ c crushed corn flakes

½ c melted butter

Mix all but flakes and butter. Pour into 9x13 pan. Crumble flakes over top and drizzle with melted butter. Bake at 350 degrees for 1 hour. Serves 10-12.

Pig Cake

1 Package yellow cake mix

4 eggs

½ cup butter, softened

1 can mandarin oranges w/juice

1 teaspoon vanilla extract

1 (20-oz) can crushed pineapple

1 small package vanilla instant pudding

½ cup powdered sugar, sifted

4       ounces whipped topping

Combine cake mix, eggs, butter, mandarin oranges (with juice) and vanilla in mixing bowl; beat well. Pour into greased and floured 9 x 13-inch pan. Bake at 350 degrees for 25 to 30 minutes or until done. Drain pineapple, reserving juice. Blend reserved juice with pudding mix in bowl. Mix in powdered sugar. Stir in pineapple. Fold in whipped topping. Spread over cooled cake. Chill in refrigerator before serving.

Supreme De Voilaille, Dijonaise

(Chicken breast in mustard sauce)

Le Mouton Noir

5 chicken breast-boneless

2 tablespoons minced fresh shallots

¼ cup dry white wine

¼ cup veal or chicken stock

½ cup whipping cream

2 tablespoons course grain Dijon mustard

Sauté lightly floured chicken breast in clarified butter until golden. Add shallots and sauté slightly. Add wine and bring to boil. Reduce flame; add stock, heavy cream, and mustard. Cover and cook until breasts are just cooked. Remove breast to serving dish. Boil down sauce to creamy consistency and add 2 tablespoons soft butter just before removing from fire. Cover breast with sauce and serve. Breast can be served with rice or over buttered noodles. Compliment with a green vegetable and carrots. A dry Chenin Blanc or Riesling will go quite well with this dish.

Marinated Pretzels

15 ounce package of mini pretzels

½ cup popcorn oil

1 tablespoons garlic powder

½ teaspoon dill weed

½ package of dried ranch dressing

Mix popcorn oil, garlic powder, dill weed, and dried ranch dressing together. Put pretzels in a large bowl. Pour liquid ingredients over pretzels and mix thoroughly. Mix every 2 hours, 3 times. Put marinated pretzels in a covered container overnight.

Chicken Marbella-The Silver Palate Cookbook

4 chickens, 2 ½ pounds each, quartered

1 head of garlic, peeled and finely pureed

¼ cup dried oregano

Course salt and freshly ground black pepper to taste

½ cup red wine vinegar

½ cup olive oil

1 cup pitted prunes

½ cup pitted Spanish green olives

½ cup capers with a bit of juice

6 bay leaves

1 cup brown sugar

1 cup white wine

¼ cup Italian parsley or fresh coriander (cilantro), finely chopped

1. In a large bowl combine chicken quarters, garlic, oregano, pepper, and course salt to taste, vinegar, olive oil, prunes, olives, capers, and juice, and bay leaves. Cover and let marinate, refrigerated, overnight.
2. Preheat oven to 350 degrees F
3. Arrange chicken in a single layer in one or two large, shallow baking pans and spoon marinade over it evenly. Sprinkle chicken pieces with brown sugar and pour white wine around them.
4. Bake for 50 minutes to 1 hour, basting frequently with pan juices. Chicken is done when thigh pieces, pricked with a fork at their thickest, yield clear yellow (rather than pink) juice.
5. With a slotted spoon transfer chicken, prunes, olives and capers to a serving platter. Moisten with a few spoonfuls of pan juices and sprinkle generously with parsley or cilantro. Pass remaining pan juices in sauceboat.
6. To serve Chicken Marbella cold, cool to room temperature in cooking juices before transferring to a serving platter. If chicken has been covered and refrigerated, allow it to return to room temperature before serving. Spoon some of the reserved juice over the chicken.

16 pieces, 10 or more portions

Veal Marsala Sauté

4 slices veal

flour

1 tablespoon butter

2 tablespoons olive oil

1 large tomato, peeled, seeded, and chopped

4 large mushrooms, sliced

2 tablespoons fresh parsley, chopped

1 tablespoon tomato paste

½ teaspoon Italian seasoning

½ cup imported dry marsala wine

1 small garlic clove, crushed (optional)

Salt and pepper to taste

Dust veal slices in flour. Heat butter and olive oil in a heavy frying pan. Sauté veal on one side over medium high heat. Turn slices over. Total cooking time should be 2 minutes per side. Remove veal to a heated platter. Add chopped tomatoes, mushroom slices, parsley, marsala wine, tomato paste, Italian seasoning, garlic, salt and pepper. Reduce heat and continue cooking until sauce begins to thicken slightly (about 6-8 minutes). If sauce becomes too dry, add a bit more marsala wine. Return veal slices to the sauce for 2-3 minutes. Serve immediately.

SERVES: 2

Raspberry-Cranberry Salad-Jane Michaels

1 small package strawberry Jello

1 can (1 lb.) whole cranberry sauce

1 can (#2) crushed pineapple, drained

1 pint sour cream

2 small packages raspberry Jello

2 packages frozen raspberries

Dissolve the strawberry Jello in ¾ cup boiling water. Heat the cranberry sauce and add the crushed (and drained) pineapple. Mix and let set in flat dish. Spread the sour cream over the set mixture and set for one hour in fridge. Dissolve the raspberry jello in 1 ½ cups boiling water. Add the frozen raspberries. Pour this mixture over the sour cream and let set.

SERVES 12-15 PEOPLE

Chinese Chicken Salad-Cyndi Stewart

1 small head cabbage, shredded

6 green onions, sliced

1 package Ramen Noodles, broken

1 can (8 ounces) sliced water chestnuts

4 tablespoons sesame seeds

1 package (2 ½ ounce) sliced almonds

Dressing:

½ cup sesame oil

2 teaspoons sugar

1 teaspoon salt

½ teaspoon pepper

1 teaspoon MSG

Garlic salt, pinch

3 tablespoons rice vinegar

4 half chicken breasts cooked and shredded

Combine cabbage, onions, noodles, and water chestnuts. Place sesame seeds and almonds on a cookie sheet and brown slightly in the oven; then add to salad. Add cooled chicken. Prepare dressing and pour on salad. Toss and then chill

SERVES 4-6.

To add some zest, substitute ½ of the sesame oil with Chinese hot sesame oil or to taste.

Cream of Mushroom Soup-Kay Shepardson

4 tablespoons butter

½ cup finely chopped onion

1 pound mushrooms, finely chopped (half white/half brown)

1 tablespoon flour

4 cups chicken stock or canned broth

Salt

Freshly ground pepper (white pepper works well)

½ teaspoon thyme (crushed)

¼ teaspoon parsley (crushed)

½ cup cream

Melt the butter in a pot and add the onion and mushrooms. Cook over low heat for 15 minutes, stirring occasionally. Sprinkle with flour and cook for a few minutes more. Slowly add the stock, heat, stirring until it reaches the boiling point. Reduce heat and simmer for 20 minutes. Stir in the cream, add salt and pepper to taste and reheat before serving.

Cold Mushroom Soup: Use an additional ½ cup cream and chill. Adjust salt. Serve in cold soup bowls with chives sprinkled on top.

BBQ Baked Beans

1 31 ounce can beans

¼ cup brown sugar

1 small onion

¼ cup catsup

2 tablespoons molasses

1 teaspoon mustard

½ teaspoon salt

Dash pepper

3 slices bacon-cooked

Combine all of above and arrange pieces of bacon on top. Bake at 350 degrees for 45 minutes.

Trifle with Fudge-Melanie Kemp

1 (16 ounce) pound cake

1 (16 ounce) can fudge topping, Hershey’s or Smucker’s preferred

6 chocolate-covered toffee bars (Heath)

2 (3 ounce) packages instant vanilla pudding

Milk per pudding recipe

4 medium bananas, sliced

1 (8 ounce) container prepared whipped topping

Sprinkle top with 1 cup chopped pecans and toffee pieces

Cut pound cake into 1-inch cubes. Place on bottom of trifle bowl. Heat fudge on low heat until thin. Pour over cubes. Crush candy with rolling pin; pour ¾ of candy over fudge. In a separate bowl, combine pudding and milk, mix with a whisk. Pour mixture over candy. Refrigerate 30-35 minutes. Place sliced bananas on top. Spread whipped topping over bananas; sprinkle with remaining candy.

SERVES 10-20.

Connie’s Fudge-Connie Clements

3 cups sugar

1 cup evaporated milk

1 (7 ounce) jar marshmallow crème

¾ stick margarine

1 (12 ounce) package chocolate chips

1 cup chopped nuts (optional)

Mix sugar, evaporated milk and margarine together and cook until mixture comes to a boil, stirring frequently. Boil this mixture for 5 minutes, stirring constantly. Remove from fire and stir in chocolate chips and marshmallow crème. Stir ingredients until mixture is creamy and smooth. (An electric mixer may be used.) Pour into buttered 9” x 9” pan. Allow to cool, and cut as desired. Yield approximately 2 ½ pounds.

Note: For a delightful change, use butterscotch or caramel chips instead of chocolate chips

Note: Only make one batch at a time

Seven Layer Cookies

9 x 13 inch pan

Melt 1 stick of butter in pan

Layer 1 ½ cup graham cracker crumbs

1 cup chopped walnuts (optional)

1 cup chocolate chips

1 cup butterscotch chips

1 1/3 cup coconut

1 can Eagle’s condensed milk

Layer all of above and pour 1 can Eagle’s condensed milk over top; bake at 350 degrees for 25 minutes.

Rum Cake-Stacey Stirm

1 cup chopped pecans

1 yellow cake mix

1 (3 ¾ ounces) vanilla pudding mix

4 eggs

½ cup cold water

½ cup Wesson oil

½ cup Bacardi rum

Preheat oven to 325 degrees

Grease and flour 10 inch tube bundt pan. Sprinkle nuts over bottom of pan. Mix all cake ingredients together. Pour batter over nuts. Bake for 1 hour –cool- invert on serving plate. Prick top with knife or fork- spoon glaze evenly over top and sides. Allow cake to absorb glaze. 

Glaze ingredients

¼ pound butter

¼ cup water

1 cup sugar (can use part sugar and part brown sugar)

½ cup Bacardi

Melt butter in saucepan. Stir in water and sugar. Boil 5 minutes-stirring constantly remove from heat, stir in rum.

Mrs. Fields Cookies

1 pound butter- soft

1 ½ cups granulated sugar

2 cups dark brown sugar

3 large eggs

4 to 6 cups of chocolate chips

2 tablespoons vanilla

6 cups flour

1 ½ teaspoon salt

1 ½ tablespoons baking soda

Mix soft butter, sugars, eggs, and vanilla. In separate bowl mix flour, salt, and baking soda. Then mix together by hand thoroughly, add chocolate chips (any type). Refrigerate dough 2 hours or put in the freezer for 1 hour. Then using ice cream scoop put 6 to a cookie sheet. Bake at 250 degrees for 25 minutes or until firm.

Aunt Anne’s Lasagna Recipe (1960)-Anne Coir

1 pound wide lasagna noodles

4 cans tomato paste

Small onion (diced)

Clove of garlic

Dash oregano

Dash basil

2 tablespoons parsley

Dash peppercorns

Salt and pepper

1 pound ground meat

½ pound Italian sausage

4 ounces can of mushrooms (add juice also)

1 ½ pounds of mozzarella cheese (sliced thin or grated)

1 large and 1 regular carton of cottage cheese

Parmesan cheese (grated)

Brown meat and sausage drain, add 3 cans of tomato paste, rinse cans out well, refill each can once again with water and add to meat mixture. Add the following: onion (diced), chopped clove of garlic, dash oregano, dash basil, 2 teaspoons of parsley, hot peppercorns, salt and pepper to taste, mushrooms. Bring to boil, than simmer for 1 ½ hours, or until thick. Cook lasagna noodles.

Arrange in 2 shallow baking dishes, starting with a little sauce in the bottom of each dish, then noodles, meat sauce, cottage cheese mozzarella, and top with parmesan cheese. Continue this until dish is ¾ full.

Bake at 350 degrees for 30 minutes with foil. Remove foil and bake for 15 more minutes. Cool 15 minutes before cutting.

Chile-Egg Puffs-Bonnie Miller

10 eggs

½ cup all purpose flour unsifted

1 teaspoon salt

1 teaspoon baking powder

1 pint (16 ounces) small curd cottage cheese

1 pound jack cheese shredded

½ cup butter or margarine melted

2 cans (4 ounces each) diced green chile peppers

 

In electric mixer bowl beat eggs until light lemon color. Add flour, baking powder, salt, cottage cheese, jack cheese, and melted butter, blending smoothly. Stir in green chile peppers. Pour mixture into a well-buttered 9x13 baking dish. Bake at 350 degrees for about 35 minutes or until top is browned and center appears firm. Serve hot.

SERVES 10-12

Sausage Soufflé

Michelle Brodie

8 slices of bread, cubed

½ pound fried link sausage

2 cups sharp cheddar, grated

5 eggs beaten

3 cups milk

¾ teaspoon prepared mustard

Salt and pepper to taste

Greased 9x13 pan

Layer the bread, cheese and sausage. Pour over egg, milk and mustard mixture. Cover with foil. Refrigerate overnight. Bake 350 degrees covered 1 ½ hours.

CORNUCOPIA SALAD -Matie LaForge

"An original combination of flavors"

serves 6

Candied Almonds:

1/2 C sliced almonds

3 T sugar

1/2 head green leaf lettuce, torn into bite size pieces

1/2 head Romaine lettuce, torn into bite size pieces

1 C celery, chopped

4 green onions, chopped

1 11 oz can Mandarin oranges

1 avocado, cut into chunks

1 apple, diced

1/4 C dried currants

1/2 C crumbled Bleu cheese

3 chicken breast halves, cooked and shredded

Dressing:

1/2 t salt

1/2 t pepper

1/4 C oil

1 T chopped parsley

2 T sugar

2 T white wine vinegar

1. Prepare Candied Almonds: Melt 3 T sugar in large frying pan with sliced almonds, stirring continuously until almonds are coated. Don't let sugar burn. Spread out on foil to cool.

2. Mix all salad ingredients and Candied Almonds. Toss with dressing.

Berry Bliss Cake

Prep: 20 min, total 4 hours 20 min inc. refrigeration

3/4 cup cold milk

1 pkg. (4 serving size) Vanilla Instant Pudding

1 1/2 cups thawed COOL WHIP divided

1 pkg. (10.75 oz) frozen pound cake

1/4 cup orange juice

2 cups mixed raspberries and strawberries

1/4 cup blackberries

Add milk to dry pudding mix in medium bowl. Beat with wire whisk 2 min. or until well blended. Stir in 1 cup of the whipped topping. Cut the cake horizontally into three layers; brush with juice. Place bottom layer on serving plate; top with 3/4 cup of the mixed berries, half of the pudding mixture and middle cake layer. Repeat layers of mixed berries and pudding mixture; cover with the top cake layer. Top with 1/2 cup whipped topping and all remaining berries; cover loosely with foil.

Refrigerate at least 4 hours or overnight. Store any leftovers in refrigerator. Makes 8 servings, one slice each.

Fresh Corn and Cherry Tomato Salad

Lynn Ball

2 ears of fresh yellow corn – cooked and removed from cob

2 to 3 cups of fresh cherry tomatoes – halved

one bunch of arugula – coarsely chopped

½ cup of feta cheese -- crumbled

1 Tablespoon olive oil

2 Tablespoons balsamic vinegar (or more to taste)

very little salt and pepper (optional)

Mix all of the above and serve immediately.

A very enjoyable way to use all of the cherry tomatoes from the garden in late summer.

 

Black Bean Salsa

Passed to Lynn Ball from Diane Clement

1 can corn (drained)

1 can black beans (rinsed and drained)

1 avocado, coarsely chopped

2 Tablespoons chopped cilantro

½ red onion (finely chopped)

1 to 2 tomatoes, coarsely chopped

lime juice, oil, cumin, salt and pepper to taste

Use as a dip with your favorite tortilla chips.

Sourdough Panzanella

Lynn Ball

1lb sourdough bread, bread a day or two old is best

2 red bell peppers, roasted, diced

4 ripe tomatoes, split crosswise, squeezed to remove seeds and juice, diced

1 cup chopped celery

1 cup chopped red onion

1/3 cup sliced basil

¼ cup toasted pine nuts

¾ cup extra virgin olive oil

¼ cup balsamic vinegar

Cut bread in ¾ inch chunks. If bread is not slightly hard to hard, leave it out longer or place in 200 degree oven until desired texture.

Combine bread with peppers, tomatoes, celery, red onion, basil and pine nuts. Season with olive oil and balsamic vinegar. Mix well and serve.

All vegetables and bread can be prepared in advanced. Mix and dress shortly before serving. Bread gets soggy if dressed too far in advance.

Approximately 8 (fairly large) servings.

 

Chicken Scampi

4-6 Servings

Ingredients:

1 T olive oil

¼ c butter

2 lbs boneless chicken breasts cut in 1 inch pieces

6 garlic cloves chopped

2 onion scallions thinly sliced

1 T chopped fresh parsley

½ t dried oregano

½ t salt

½ t pepper

Directions:

In large skillet, heat the oil and melt the butter over medium high heat. Add the chicken and sauté for 3-4 minutes, or until browned on all sides. Add the remaining ingredients and sauté for 2-3 minutes, or until the garlic is golden. Serve over hot cooked linguine or rice.

This is a 3 layer brownie with mint center and chocolate top.  Yum Yum.  It was given to me from Lori Bocian at Sacred Heart.  Apparently it’s been in her family forever. I’ll send you some more soon.  – Hilary Lane

Chocolate Mint Squares

Brownie Bottom:

1 cup Sugar

½ cup margarine (I used butter)

Cream together then add:

4 beaten eggs

1cup flour

½ tsp salt

1 tsp vanilla

16 oz can Hershey’s Chocolate Syrup

            Mix all together and pour into 9x13 pan.

            Do not grease or flour pan.

            Bake @ 350 for 25-30 min.

Mint Center:

3 cups powdered sugar

¾ cup margarine (I used butter)

2-3 Tbsp Crème de Menthe

            Mix together and spread onto of the brownie – after is has cooked and cooled.

            Make as smooth as possible.

            Cool in refrigerator for about 20 min or until hard.

Top Glaze:

8 oz chocolate chips

6 Tbsp margarine (I used butter)

            Melt in microwave (about 30 seconds)

            Stir and put back if necessary.

            Don’t let it get too hot – just melt it.

Pour over mint center and cool for another 20 min or until slightly hard. At this point you want to score the top before it sets and gets too hard to cut.

Barbequed Baby-Back Ribs

Ingredients:

Baby Back Ribs

Salt and Pepper

Barbeque Sauce

Preheat oven to 450 degrees

Salt and pepper both sides of ribs

Put in oven at 450 degrees uncovered for ½ hour and then pour off grease. Reduce heat to 325 degrees, cover ribs and continue cooking for 1 ½ hours. Uncover, cover both sides with barbeque sauce and continue baking an additional 30 minutes uncovered.

Brenda’s Families Favorite Crock Pot Meals

Pork Chops in the Crock Pot

Brown 4-6 boneless pork chops on stove in frying pan with butter, salt and pepper. Transfer to crock pot. Combine one can Cream of Celery Soup with a can of Sherry in frying pan. Stir well and add salt, pepper and thyme to taste. Pour over pork chops in crock pot. Cover and cook 6-8 hours on low or 4-5 hours on high, Serve over rice or noodles.

Chicken and Wine Sauce in the Crock Pot

Brown 4-6 boneless chicken breasts in frying pan with butter, salt and pepper. Transfer to crock pot. Combine one can condensed cream of chicken soup with a can of white wine in frying pan. Stir well and add salt and pepper, ¼ t crushed thyme, 3 oz can of sliced and drained mushrooms, 5 oz can of sliced and drained water chestnuts and 2 T chopped green bell peppers. Pour all of this over the chicken in crock pot, cover and cook on low 6-8 hours, or high 4-5 hours. Serve over rice or noodles.

Lemon Pie-Kay Shepardson

1 large lemon-washed, seeded and cut in small pieces

1 stick of butter

1 1/2 cups of sugar

5 eggs

1 tsp of vanilla

Pour everything into food processor and blend until smooth, pour in ready made pie crust and bake at 350 for 45-50 minutes.  Very Good! 

 

 

 

Easy and Good Chicken Enchiladas-Kay Shepardson

Ingredients:

1 package of 12 flour tortilla's

2 or more whole chicken breast (boneless)

1 med to large onion (diced)

1 large can of green enchilada sauce

1  7 oz can of diced green chilies

8 to 12 oz of cheddar cheese (grated)

8 oz of jack cheese w/pepper (grated)

Cream of Chicken Soup

½ pint sour cream

Boil chicken w/diced onion, salt & pepper, than simmer 30-40 minutes until tender,

Cut chicken up in small chunks, put in large bowl add soup with onion pieces (I use slotted spoon to get onion out of broth) mix in some of grated (2) cheeses, add a little sour cream and diced green chile peppers, mix and set aside.  lightly spray baking dish, put a little enchilada sauce on each tortilla than add chicken mixture and roll up, start to assemble them in dish for baking, cover w/foil and bake at 350 for 20minutes or so, remove take foil off and add grated cheese put back in oven for 10-12 minutes until cheese is melted.

Turkey Tetrazzini

• 1 package (8 oz) spaghetti broken in 3" pieces, cooked, drained
• 1 1/2 cups grated Cheddar cheese, divided
• 1/4 cup Parmesan cheese, divided
• 2 cups diced cooked turkey
• 2 tablespoons diced pimientos, if desired
• 1/4 cup chopped onion
• 1 can cream of mushroom soup
• 1/2 cup chicken broth
• 1/4 cup dry sherry
• salt and pepper, to taste

Combine spaghetti with 1 cup Cheddar cheese, half of the Parmesan cheese, and remaining ingredients. Toss together; place in a greased casserole and sprinkle with remaining cheeses. Cook at 350 degrees F., covered, for about 45 minutes, or until hot and bubbly.

Serves 6 to 8.

Turkey & Rice Casserole

• 2 cups cooked turkey, cut up
• 2 cups cooked rice
• 1/4 cup chopped green pepper
• 1/2 cup chopped onion
• 1 10oz can cream of mushroom soup
• garlic salt, to taste
• pepper, to taste

Preheat oven to 350 degrees. Combine all ingredients in a 1-1/2 quart casserole; cover; bake 30 minutes.

Serves 4.

Pineapple Cake-Darlene Brinkerhoff

2 cups flour

2 cups sugar

1 can (the large size) crushed pineapple (you use the juice)

2 eggs

2 teaspoons baking soda

2 teaspoons vanilla

1/2 teaspoon Salt

Mix all ingredients together (including the juice from the pineapple). 

Bake at 350 degrees for 25-30 minutes.  Cool and frost

FROSTING:

1/4 to 1/2 softened butter

8 oz. cream cheese

2 cups sifted powdered sugar

2-3 teaspoons vanilla

Mix all ingredients (use a hand mixer to make it really smooth)

Enjoy the cake

Tomato, Caper, Olive and Blue Cheese Salad

Slices of juicy tomatoes are topped with a heady combination of flavorful ingredients in this robust side dish. Be sure to serve it with plenty of crusty bread.

6 Servings

6 Large tomatoes

2 Tablespoons balsamic vinegar

5 Tablespoons olive oil

1/3 cup halved pitted Kalamata olives

1/3 cup crumbled blue cheese

2       Tablespoons drained capers

Fresh Basil leaves

Arrange tomatoes on large platter. Drizzle with vinegar, then oil. Sprinkle very lightly with salt and generously with pepper. Sprinkle with olives, blue cheese, capers, Garnish with basil leaves and serve.

Penne with Fennel, Tomato and Blue Cheese-Teresa Cappiello

(Serves 2) I double it to serve 4+

Ingredients:

     

1 fennel bulb

8 oz. penne (or other dried pasta)

2 tablespoon olive oil

1 shallot, finely chopped

1 ¼ cups passata or tomato sauce

A pinch of sugar

1 teaspoon chopped fresh oregano

4 oz. blue cheese

salt & pepper to taste

Cut fennel bulb in half....cut away the hard core and root.  Slice thinly then

into strips.

Cook pasta.  While cooking, heat oil in small saucepan.  Add fennel and shallot, cook for 2-3 minutes over high heat, stirring occasionally.  Add the tomato sauce

(or passata), sugar and oregano.  Cover the pan and simmer gently for 10-12 minutes,

until fennel is tender.  Season w/salt and pepper to taste.

Drain pasta and return it to cooking pan....add sauce and mix well.  Serve with

blue cheese crumbled over the top.

Real (Quick) Meatballs

Barefoot Contessa Family Style

1/2 lb ground veal

1/2 lb ground pork

1 lb ground beef (very lean)

1 c fresh white bread crumbs (4 slices, crusts removed)

1/4 c seasoned dry bread crumbs

3 Tbsp chopped fresh flat-leaf parsley

1/2 c grated or shredded Parmesan cheese

2 tsp salt

1/2 tsp pepper

1/4 tsp ground nutmeg

1 extra-large egg, beaten

3/4 c warm water

Lightly combine all ingredients in a mixing bowl with your hands. 

Using your hands or an ice cream scoop, form 2 inch meatballs and place them on a baking sheet. Add a pinch of salt to the tops if you'd like.

Bake at 400 degrees for about 15 to 20 minutes (just until center is cooked through).

Serve with pasta and marinara sauce.

Grilled Lemon Chicken

Barefoot Contessa Cookbook

3/4 c freshly squeezed lemon juice (4 lemons)

3/4 c olive oil

2 tsp salt

1 tsp pepper

1 Tbsp minced fresh thyme leaves (1/2 tsp dried)

2 lbs boneless chicken breasts, skin removed

Whisk together first 5 ingredients, pour over chicken and marinate in the refrigerator for at least 30 minutes but can be overnight if the chicken is in large pieces. Remove from marinade and grill until cooked through. Yum!

Chocolate Bread Pudding                             -AnnetteCable

350’ oven

Serves 10+

8c Bread cut into 1-2” chunks (I use Challah or Kings Hawaiian bread)

½ stick of butter, melted

1 ¾ c whole milk

1c cream

4 oz unsweetened chocolate (I use Valrhona 3.5oz bar)

1c sugar

4 large egg yolks

Butter a soufflé pan or similar pan.

Toss bread with butter and place in baking dish.

Bring milk and cream to a simmer.

Remove mixture from heat and add chocolate and whisk until smooth.

Mix eggs with sugar.

Add chocolate mixture to egg mixture and pour over bread.

Let stand for 1-2 hours.

If you refrigerate during this time allow it to come to room temp before baking.

Bake until set but center moves a little about 50 minutes.

One-Eye Jacks-Annette Cable

Serves 1

1 slice bread (such as brioche, challah)

1t unsalted butter

1t olive oil

1 large egg

salt and pepper to taste

1t finely chopped fresh parsley, chives or basil

Use a cookie or biscuit cutter to cut a 2-2 ½ inch round from the center of the bread slice.

Melt the butter and olive oil together in a skillet over medium heat. Place the bread in the skillet and turn over to coat each side and cook until it is light golden brown. Crack the egg so that it falls in the hole in the center. Fry the egg in the bread for 1 minute and flip the bread and egg and fry the other side for 1 minute or longer depending on how you want the egg. 

Season with salt and pepper, sprinkle with the fresh herbs and serve immediately.

Use a non stick pan for easy flipping or make sure the pan has enough oil on it.

Huevos Rancheros

Serves 1

Heat corn tortilla and refried beans

Fry and egg

Spread the beans on the tortilla and top with egg, cheese and salsa.

You can add sour cream if you like

Tuscan Chicken with Warm Bean and Greens Salad

400’ oven

Serves 4-6

5 cloves of garlic

1t salt

½ c lemon juice

2T olive oil

3T fresh rosemary

2 ½ t lemon peel

½ t sugar

1 Chicken cut into 10 pieces (cut breast in half)

2 cans of white beans (Cannellini)

2 bunches of greens (red and green chard or collard greens) cooked until soft

Mix first 7 ingredients and pour over chicken.

Marinade on counter for 1 hour or in fridge longer but bring to room temp for one hour before cooking.

Bake for 40-60 minutes. Chicken should be browned

Plate beans, greens and chicken on top.

Balsamic Roasted Carrots

Serves 8

450’ oven

4lb carrots cut in 2” pieces

3 large shallots cut into ½” thick wedges

3T butter

2T brown sugar

1T corn syrup

1/3c balsamic vinegar

½ t salt

Melt butter in saucepan. Add sugar, corn syrup and vinegar; bring to a boil, stirring constantly until reduced to ½ c (about 2-3 minutes)

Pour over carrots and shallots and toss

Roast for 50 minutes stirring once

Roasted Cauliflower with Fresh Herbs and Parmesan

Serves 8 (1 cup servings)                             450’ oven

12 cups cauliflower florets (about 2 heads)

1 ½ T olive oil

1T chopped parsley

1t chopped fresh thyme

2t chopped fresh tarragon

3 garlic cloves minced

¼ c grated fresh parmesan cheese

2T fresh lemon juice

½ t salt

¼ t pepper

Place cauliflower in large roasting pan. Drizzle with oil and toss well to coat. Bake for 20 minutes stirring twice.

Sprinkle with herbs and garlic.

Bake 5 more minutes.

Combine roasted cauliflower, cheese and lemon juice and salt and pepper in a large bowl and toss well. Serve hot.

Onion Dip

2T olive oil

1 ½ c diced onions

¼ t salt 1 ½ c sour cream

¾ c mayonnaise

¼ t garlic powder

¼ t ground pepper

½ salt

Sauté onion over med heat in oil until caramelized (about 20 minutes)

Remove from heat and cool

Add all other ingredients

Refrigerate.

Can be made a day ahead.

Cilantro Garlic Flank Steak with Zesty Corn Salsa

1c (bunch) cilantro

2 garlic cloves

3T limejuice

1T grated lime rind

½ t salt

½ t cumin

½ t red pepper flakes

2 lb flank steak

Chop first 7 ingredients in food processor. Rub on meat and chill 2 hrs. 

Bring to room temp.

Grill 7 minutes pre side on a med hot grill.

Corn Salsa

6 ears of corn grilled for 10 min each side – cool and cut from cob

or use 2 bags of Trader Joes frozen corn.

Add

¼ c limejuice

2t olive oil

½ t lime rind

½ to 1 small jalapeno minced

¼ t salt

¼ t cumin

Stir and chill.

El Dorado Beef Casserole

Makes 4-6 servings

• 1/2 pound ground beef
• 1 medium onion, chopped
• 2 cans (8 ounces each) tomato sauce
• 1 cup water
• 1/4 teaspoon chili powder
• 1 package (9 ounces) tortilla chips,
• coarsely crushed
• 1 cup sour cream
• 1 cup (4 ounces) shredded Monterey Jack cheese

1. Preheat the oven to 375°F. Coat a 1-1/2-quart casserole dish with nonstick cooking spray.

2. In a large skillet, brown the ground beef and onion over medium-high heat for 5 minutes. Add the tomato sauce, water, and chili powder; mix well. Reduce the heat to medium low and simmer for 2 to 3 minutes, or until thickened.

3. Spread one-third of the beef mixture in the casserole dish then top with one-third of the crushed tortilla chips, one-third of the sour cream, and one-third of the cheese. Repeat the layers two more times, ending with cheese.

4. Bake for 25 to 30 minutes or until bubbly and the top is golden.

Seared Chicken Breast with Pecan Sauce

(Homechef class)

¼ Cup clarified butter

4 Chicken breast, boneless, skinless, filleted

3 ounces pecan, chopped (2/3 cup)

1/8 tsp cayenne pepper

2 Tbls water

2 Tbls orange juice (might be more)

1 Tbls honey

fine sea salt and freshly ground pepper to tast

1. Season chicken breasts with salt and pepper.  In a sauté pan, heat butter and sauté chicken breast 4-6 minutes per side until golden brown, transfer to warm platter.
2. Toss pecans with cayenne, salt and white pepper and ass to remaining butter in the same sauté pan.  Pour over chicken and serve immediately.

Chocolate, Chocolate Chip Bundt Cake

1 Devil's Food Cake Mix

1 small package chocolate pudding

1 cup sour cream

1/2 cup oil

1/2 cup warm water

1 package chocolate chips (12-16 oz)

4 eggs

Mix all ingredients except chips for 4 minutes.  Stir in chips.  Pour into greased and floured 10 cup bundt pan.  Bake at 350 for 45-50 minutes (check if done with toothpick).  Turn pan upside down on rack and cool 10 minutes.  Remove from pan and sprinkle with powdered sugar just before serving.

Calories:  Who cares?  Servings:  Are you really willing to share?

ROSEMARY WALNUTS (otherwise known as Rosemary Cashews)

1-1/2 Tablespoons unsalted butter

2 teaspoons dried rosemary (crumbled) (I used fresh from my yard)

1 teaspoon salt (I used kosher salt)

1/2 teaspoon cayenne

2 cups walnuts (I used unsalted raw cashews although I think you could use roasted ones without salt)

Melt the butter with the rosemary, salt and cayenne. Pour mixture over nuts, and toss them to coat. Bake the nuts on a cookie sheet in a preheated 350-deg. oven for 10 min.

CHOCOLATE TRUFFLE PIE

2 cup semisweet choc chips or hunk of chocolate in pieces

1-1/2 cup whipping cream, divided

1/4 cup confectioner’s sugar

1 T vanilla

1 choc cookie crust (8 or 9") either purchased or home made

In microwave combine chocolate chips and 1/2 cup cream and cook on high 1-2 min stirring every 30 seconds until smooth. Cool to room temperature. Stir in sugar and vanilla, set aside. Beat 1 cup cream until soft peaks form.

Beat in chocolate mixture on high, 1/3 at a time; mix well. Spoon into crust. Refrigerate at least 3 hours.

Garnish with whipped cream and candies. 

8-10 servings.

Bold Knight’s fondue recipe perpetuates fond memories!

Copycat Fondue

12 oz processed American cheese

8 oz sharp Cheddar cheese

¼ c butter

¼ c flour

1/8 t sweet paprika

¼ t dry mustard

2 c milk

2-3 T beer

½ to 1 t dark Jamaican rum

Grate cheeses. Heat butter in 3 quart saucepan. Add flour; and heat until foamy. Do not brown. Add paprika and mustard. Blend. Add milk and cook until hot and thickened. Add processed cheese about a cup at a time and stir until melted and blended. Add beer and rum. Serve with a good quality bread with crisp crust.

Stir occasionally in a fondue pot to prevent scorching. A little milk can be added to thin if necessary. Recipe freezes well.

BBQ'd Teriyaki Steaks

2 lbs. Flank steak, run thru the tenderizer by butcher

3/4 cup salad oil                                 1/2 cup soy sauce

2 TB honey                                         2 TB vinegar

1 1/2 teasp ginger powder                  1 teasp garlic powder

1 scallion, finely chopped

§        Cut steak widthwise, across the grain, into 1/2" strips. Roll up each strip and secure with round toothpicks. Rolls should be approx 3" in diameter.

§        Combine remaining ingredients in blender. Pour marinade over steak pinwheels

§        Marinate steak rolls for at least 8 hours, or overnight.

§        BBQ 5 minutes on each side for medium-rare.

4 servings

 

Taste of Texas Cake

1 pkg. yellow cake mix

4 eggs

1 can coconut-pecan frosting

1 c. pecans, chopped

1/3 c. oil

1 c. water

Mix all ingredients until well blended. Pour into greased and floured bundt pan. Bake at 350 degrees for 50-55 minutes or until done. When cooled, dust with powder sugar before serving.

Bow Ties with Sausage and Sweet Peppers

8 oz bow tie pasta

¾ lb fresh spicy Italian sausage links

2-medium red sweet peppers; cut into ¼ inch pieces

½ c beef or vegetable broth

¼ t coarsely ground black pepper

¼ c snipped fresh Italian parsley

Parmesan cheese

(I play around with the amounts and also throw in a bit of good olive oil at the end when mixing it up.)

Cook pasta. Cut sausage into 1-inch pieces. In large skillet, cook sausage and peppers over med-hi heat until sausage is brown. Drain off fat, return to pan.

Add broth and black pepper. Bring to boil, reduce heat and simmer uncovered for 5 minutes. Toss pasta with sausage mixture and parsley and cheese. Makes 4 servings.

No Bake Banana Pudding

This recipe is featured in the August 1999 issue of Southern Living

Prep: 10 minutes/Chill: 30 minutes

You can also double this recipe!

1 (3.4-oz) package instant pudding mix

½ c sour cream

1 ¾ c milk

48 vanilla wafers

2 med. Bananas, sliced

Whipped cream or frozen whipped topping, thawed

Beat first 3 ingredients at low speed with an electric mixer 2 minutes or until thickened.

Line bottom and side of a 1.5 quart bowl with vanilla wafers. Layer with half of the bananas and one third of the pudding. Repeat and Chill.

Spread with whipped cream.

Yield: 6 servings

Copycat grilled chicken pasta

3-boneless, skinless chicken breasts cut into strips

2 t Cajun seasoning

2 T butter

1 c heavy cream

¼ t dried basil

¼ t lemon pepper seasoning

¼ t salt

1/8 t freshly ground pepper

1/8 t garlic pepper

4-oz linguine or fettuccine cooked and drained

Grated Parmesan cheese, optional

Place chicken and Cajun seasoning in a bowl or re-sealable plastic bag. Toss or shake to coat. In a large skillet over medium heat, sauté chicken in butter until almost tender, about 5-7 minutes. Reduce heat. Add cream and seasonings; heat through. Add pasta and toss; heat through. Sprinkle Parmesan over top if desired.

Enchilada Casserole

1 lb browned ground beef

15 oz can chili with beans

10 oz can enchilada sauce

6 oz bag Fritos

3 c sharp cheddar cheese grated

1 T minced onion

½ pint sour cream

Mix beef, chili, enchilada sauce and 1 ½ c cheese. Bake 375 degrees for 30 minutes. Spread sour cream over top, sprinkle with 1 ½ c cheese and Fritos. Cook 15 minutes more.

Green Beans with Garlic

Salt

2 lb (1kg) small, slender green beans, stem ends trimmed

4 tablespoons (2oz/60g) unsalted butter

4 cloves garlic, minced

2 teaspoons minced fresh tarragon, or ½ teaspoon dried tarragon

Freshly ground pepper

3-oz (90-g) piece Parmesan or grana padano cheese, cut into shavings with a vegetable peeler (about ¾ cup)

Trim the stem ends of the beans in advance and have the beans ready for quick cooking. You may also blanch the beans ahead and sauté them with the garlic just before serving. Parmesan curls add a nutty flavor.

Have ready a large bowl of ice water. Bring a large pot three-fourths full of water to a boil. Salt the water, add the green beans, and cook them until tender-crisp, 4-5 minutes. Drain the beans, transfer immediately to the ice water, and let cool for 1 minute. Drain again and pat dry.

In a large frying pan over medium heat, melt the butter. Add the garlic and cook, stirring, just until pale gold, 2-3 minutes. Add the beans and tarragon and toss to coat with the garlic butter. Season to taste with salt and pepper. Cover partially and cook, stirring occasionally, until the beans are heated through, 3-4 minutes. Top with Parmesan shavings just before serving. Serve hot.

Classic Baked Mostaccioli

12 oz mostaccioli

1 lb ground beef

1/2 c chopped onion

2 cloves garlic, minced or 1/2 tsp garlic powder

4 c meatless spaghetti sauce

1 c water

2 c (8 oz) shredded mozzarella cheese

1 c grated parmesan cheese

Preheat oven to 375 degrees.  Cook mostaccioli according to box.  In large skillet, cook ground beef, onion and garlic - medium heat and simmer for 10 minutes.  In baking dish, layer 1/2 mostaccioli then meat sauce.  Sprinkle 1/2 mozzarella and 1/2 parmesan cheese.  Top with remaining mosaccioli, sauce and cheese.  Bake 35 to 40 minutes

 

 

Grilled Stuffed Peppers
 

Jalapeno or Anaheim peppers
bacon
cream cheese, softened
toothpicks
 

Wash peppers, cut off stem end, and with a knife remove the ribs & seeds. Try to keep the peppers intact. Stuff each pepper with cream cheese. Replace the stem end. Wrap pepper with bacon. I begin at the stem end, and as I secure the bacon with toothpicks I try to also keep the cut end in place. Use one whole piece for large Anaheim peppers, or 1/2 piece for smaller peppers. Grill over medium heat until the bacon is done, or broil in the oven, turning once to completely cook the bacon. Serve immediately as an appetizer or first course. This has become a family favorite, especially since we have grown our own Anaheim peppers in our little "garden" the last two summers.
 
 

Creamy Parmesan Orzo-Dina Holst

Ingredients

1 tablespoon butter
1 cup orzo
1 1/4 cups fat-free, less-sodium chicken broth
1 1/4 cups water
1/4 cup (1 ounce) grated fresh Parmesan cheese
2 tablespoons chopped fresh basil
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
4 teaspoons pine nuts, toasted

Preparation

Heat butter in a medium saucepan over medium heat. Add orzo, and cook 3 minutes, stirring constantly. Stir in broth and water; bring to a boil. Reduce heat, and simmer until liquid is absorbed and orzo is done (about 15 minutes). Remove from heat; stir in cheese, basil, salt, and pepper. Sprinkle with the pine nuts. Serve immediately.

Yield

4 servings (serving size: 1/2 cup)

Zucchini Combo-Natalie Alderete

3 small zucchini, thinly sliced

3 tomatoes, thickly sliced

5 tbsp butter or margarine

2 tbsp grated parmesan

1 tsp onion salt

1/4 tsp basil leaves

1/4 tsp dill weed

1/4 tsp pepper

1 tsp prepared yellow mustard

1 1/2 cups soft bread crumbs

Combine zucchini and tomatoes by layers in 2 qt casserole dish.  Melt 4 tbsp butter; add parmesan, onion salt, basil, dill weed, and pepper.  Drizzle over vegetables.  Cover and bake for 25 minutes at 375.  Melt remaining butter and then combine with mustard and crumbs.  Uncover casserole, sprinkle with the crumbs and bake 10 minutes longer.

Makes 6 servings

POTATO CHOWDER SOUP

2 cups peeled and diced potatoes

1/2 cup diced carrots

1/2 cup diced celery

1/4 cup chopped onion

1 teaspoon salt

1/4 cup butter

2 cups milk

1/4 cup all-purpose flour

2 (15oz) cans whole kernel corn, drained

2 1/2 cups shredded cheddar cheese

1. Place potatoes, carrots, celery, onion and salt in a large pot with water to cover.

2. Bring to a boil, reduce heat and simmer 20 minutes.

3. Meanwhile, combine butter, milk, and flour in a small saucepan over medium-low heat. Stir constantly until smooth and thick.

4. Pour milk mixture into cooked vegetables, Stir in corn and cheese until cheese is melted. Serve

Note: if you omit the carrots, celery and corn it makes an easy plain and tasty potato soup.

Acorn Squash and Apple Puree

2 acorn Squash halved and seeded

2 apples (baking type) sliced, peeled and cored

3 Tbsp butter spray

1/3 cup finely chopped shallots

¼ cup FF chicken broth

¼ teaspoon white pepper

½ teaspoon salt

½ teaspoon cinnamon

1/3 teaspoon nutmeg

Place squash in baking dish with 1 tsp butter spray in each half. Sprinkle with cinnamon and nutmeg and add ¼ inch water to the dish. Cover with foil and roast at 350 degrees until tender. 50 minutes to 1 hour. Remove from oven and scoop out flesh and put in food processor.

Place remaining butter spray in skillet and heat over med/high heat stir in shallots and heat until soft and fragrant 91 minute) add apples salt and pepper. Cook 3 minutes stirring occasionally. Add stock and cook until apples are tender.

Remove from heat and add to processor with squash. Puree. Adjust seasoning to taste. Transfer to serving dish. Sprinkle top with cinnamon and nutmeg. Serve warm.

Italian Meatloaf

1 lb gr. beef
1 egg
3/4 C cracker crumbs
1/2 C onion
1 tsp salt
1/2 tsp oregano
1/8 tsp pepper
1 (8oz) can pizza sauce
2 C mozzarella cheese

Mix ingredients together and pat into a round or square baking dish.  Sprinkle 2C mozzarella cheese down the middle and roll meat over cheese so cheese is on the middle.  Bake for 1 hour at 350.  Pour pizza sauce over top and bake 15 more minutes. 

Olive Spread

1/2 cup chopped drained roasted red peppers (from a jar)

1/3 cup chopped pitted Kalamata olives or other brine-cured black olives

1/2 cup chopped pitted brine-cured green olives

2 Tbsp lemon juice

1 1/2 tsp minced garlic

2 Tbsp minced fresh parsley

3-5 Tbsp olive oil (depending on how oily your olives are)

I chopped and minced everything together with the food processor.  

It's great for a spread or for putting on top of baked halibut!

CROCKPOT MEATBALLS

 

Ingredients:

3 or 5 lb. bag of meatballs

Mix with:

1 can Ocean Spray whole cranberries

1 jar chili sauce

1 can sauerkraut (drain liquid)

1 cup brown sugar

1 jar (use the empty chili jar) of water 

Stir periodically

Put in crockpot for 4 or 4+ hours on high (the longer the better).

Bruschetta

Ingredients

4 sun dried tomatoes

3 ripe tomatoes (skinned, seeded, finely chopped)

3 tbl minced red onion

3tsp capers, rinsed

3 garlic cloves, minced

2 tsp balsamic vinegar

1 tbl chopped fresh basil

1 tbl freshly ground pepper

½ tsp salt

1        12 inch loaf Italian bread cut into 24 slices

Preheat oven to 350 degrees. Reconstitute sun dried tomatoes if not in oil by placing them in a small bowl and pour 1 cup of boiling water. Let set until plump. Drain and chop finely.

Combine all ingredients together in a bowl except bread and set aside for 1 hour at room temperature.

Toast bread slices in oven until lightly brown (both sides). Cool slightly. Top with tomato mixture and sprinkle with Italian grated cheese. Serve warm or at room temperature. Enjoy!!!

Chicken Quesadilla Pinwheels

Ingredients

 
4 large flour tortillas (10-12 inch diameter)
2 cups shredded Monterey Jack
1 cup chipotle salsa
2 cups chopped rotisserie chicken meat, shredded, still warm from store or warmed in microwave
 
Preparation
 
Heat a large skillet over medium heat. Add a flour tortilla and blister it on one side, then turn it over. Scatter cheese on top and cook one minute.

Remove to cutting board. Top the tortilla with 1/4 cup salsa, spreading it gently with the back of a spoon to the edges. Top with 1/2 cup chicken; then roll tortilla into a log. Let stand a minute before cutting. Repeat with remaining ingredients to make a total of four tortilla logs. Cut pinwheels into 1/2-inch slices and arrange on platter.

Crispy Chipotle Potato Skins

Ingredients

• 4 large potatoes, baking-variety, cooked and quartered lengthwise
• 1 1/2 Tbsp olive oil
• 1 tsp chili powder, or chipotle chili powder
• 1/4 tsp hot pepper sauce
• 6 slice cooked Canadian-style bacon, finely chopped
• 3/4 cup shredded fat-free cheddar cheese
• 2 medium tomato(es), diced
• 3 medium scallion(s), finely chopped
• 3/4 cup fat-free sour cream

Instructions

• Preheat oven to 425°F. Scoop out flesh of potatoes, leaving about 1/8th of potato flesh in potato. (Reserve remaining potato flesh for another use such as mashed potatoes.)
• In a small bowl, combine oil, chili powder and hot pepper sauce. Using a pastry brush, brush insides of potato wedges with oil mixture. Place potato wedges in a single layer on a large nonstick baking sheet; sprinkle with bacon and cheese.
• Bake until cheese melts and potatoes are heated through, about 15 minutes. Sprinkle with tomatoes and scallions; serve with sour cream on the side. Yields 2 potato skins and about 1 1/2 tablespoons of sour cream per serving.

Notes

• Make these sensational spuds milder and sweeter by using fat-free mozzarella cheese instead of cheddar and pineapple tidbits instead of tomato

 

Chicken Breast with Vermouth

2 whole chicken breasts

1/4 cup Panko (or flour)

1 tsp. dried sage

3 tbs. unsalted butter

1/2 cup Dry Vermouth

1Tbs lemon juice

Salt & pepper

Optional- zest of lemon, capers & basil leaves for garnish

Halve the skinless chicken breasts (works best if slightly frozen). Place between sheets of waxed paper and flatten slightly with rolling pin. Mix sage with Panko and dust chicken slightly with mixture.

Add the chicken to melted butter and sauté 2-3 minutes on each side. Transfer to platter and keep warm. I keep the chicken in the microwave on the "keep warm" cycle.

Pour the vermouth into the pan and deglaze. Boil to reduce by half. Add lemon juice and season with salt and pepper.

Pour the sauce over the chicken breasts, sprinkle with zest and garnish with basil. I also add capers because I like them, but this optional.

Baked Brie en Croûte with Apple Compote This appetizer can be made up to 2 weeks in advance. Assemble the pastry, cheese and apple compote, but don’t brush the dough with the egg wash. Instead, wrap the pastry tightly with plastic wrap and freeze until ready to bake. Then brush the frozen pastry with the egg wash and bake in a 350°F oven for 45 to 50 minutes.

1 Tbs. unsalted butter
2 Golden Delicious apples, peeled, cored and
  cut into 1/2-inch dice
1/4 cup sugar
1/8 tsp. ground cardamom
1 round Brie cheese, 6 to 8 oz. and about 4 1/2
  inches wide, slightly chilled
10-inch round of puff pastry dough, rolled out to
  1/4-inch thickness
1 egg, beaten with 1 Tbs. water
Plain water crackers for serving

In a 2-quart sauté pan over medium heat, melt the butter. Add the apples and sauté, stirring occasionally, until the apples are tender and have released most of their liquid, 5 to 7 minutes. Add the sugar and cardamom, stir to dissolve and cook, stirring occasionally, until most of the liquid has evaporated, 12 to 15 minutes more. Remove from the heat and let the apple compote cool to room temperature.

Preheat an oven to 375°F. Line a baking sheet with parchment paper.

With a sharp knife, cut the cheese in half horizontally. On a clean work surface, place one half of the cheese, sliced side up, and evenly spread 1/2 cup of the apple compote over it. Set the other half, sliced side down, over the compote and spread 1/2 cup compote over the top.

Place the dough on a lightly floured surface and set the cheese in the center of the dough. Fold the dough up over the sides of the cheese, pleating the upper edges to fit snugly around the cheese. Pinch the dough together in the center to seal. Brush the dough evenly with the egg wash and place on the prepared baking sheet.

Bake until the pastry is golden all over and crisp, 40 to 45 minutes. Let it rest for 5 minutes, then transfer to a platter along with a sharp knife and the crackers. Serve any remaining compote alongside. Serves 6 to 8.

 

 

 

 

 

 Roasted pecan-blue-cheese dip

1 (8 oz) pkg cream cheese -softened

1 cup crumbled blue cheese - softened

1/2 cup mayonnaise

2 tsp Worcestershire sauce

1/2 tsp hot sauce

1 cup chopped toasted pecans

In food processor or medium bowl combine cream cheese, blue cheese, mayo, Worcestershire and hot sauce until smooth.  Cover and refrigerate at least 2 hours.

When ready to serve, either serve in a bowl and top with pecans or roll in a log and coat with pecans.

Bon appetit!

 

Black Bean Salsa

   

1 can black beans, drained and rinsed

1 c. frozen corn

1/4 c. chopped celery

1/4 c. chopped red onion

1/4 c. chopped peppers (green, red, or yellow)

2 roma tomatoes, diced

juice - 1 lime

salt and pepper

1 Tbsp. olive oil

1 tsp. cumin

1 tsp. chili powder

Tastes better if it sits in the fridge awhile, just mix it all together and dig in with your favorite chips.

 

MONKEY BREAD

 

4 cans biscuits

1T. cinnamon

1 1/3 c. sugar

1 ¼ stick butter

1 T. vanilla

 

 

Mix 2/3 cup sugar and 1 tablespoon cinnamon together in a bowl.  Cut biscuits into quarters, roll in cinnamon and sugar mixture and place in bundt pan.  Melt butter and 2/3 cup sugar in saucepan and add vanilla.  Bring to a slight boil. Pour over biscuits and bake for 30 minutes at 350*.  Take out of oven and turn upside down immediately onto plate. 

 

Enjoy!

 

Sugar and cinnamon measurements may vary according to taste.

 

 

Delicious Noodles

1 lb whole wheat, thin spaghetti noodles

1 cup chopped celery

1/2 dozen chopped scallions

2 diced peppers

Dressing

1/4 cup sesame oil

1/4 cup soy sauce

2 TBS sugar

11/2 TBS Balsamic vinegar

1. Cook noodles. Make dressing

2. Add dressing when noodles are cooked and still hot.

3. Add chopped vegetables.

4 This is better made 24 hrs ahead of serving.

5. When ready to serve toss noodles with 1 1/2 cups coarsely chopped peanuts.

Enjoy

Chile Releno Casserole
 
1 cup half & half 
2 eggs
1/3 cup flour
3 (4oz) cans whole chilies
1/2 lb Monterey Jack (grated)
1/2 lb sharp cheddar (grated
1 (8oz) can tomato sauce.
 
Beat half & half with eggs and flour until
smooth. Split open chilies, rinse out seeds & drain on
paper towels. Mix cheeses, reserving 1/2 cup for
topping. Make alternate layers of remaining cheese,
chilies and egg mixture in a 1 1/2 quart casserole
dish. Pour tomato sauce over top and sprinkle with
reserved cheese. Bake @ 350 for 1 1/4 hours or until
cooked in center. Makes 4 servings (double for a 9X13
pan).

Cotton Candy

14 ounces sweetened condensed milk

2 cups drained crushed pineapple

1 can cherry pie filling

1 can strawberry pie filling

12 ounces Cool Whip whipped topping

3/4 cup chopped pecans

Fold all ingredients together and blend well.

Chill until ready to serve.

Mediterranean Salad

1 head lettuce
1 handful candied almonds, pecans, or walnuts
1 small can mandarin oranges, chilled
4 oz feta cheese, crumbled
Bernstein's Cheese and Garlic Italian dressing

Toss and Serve

Papaya Guacamole

This is a citrusy twist on traditional guacamole.

 An added benefit is that this guacamole does

 not turn brown as fast as traditional guacamole,

since the high citrus content on the papaya

 slows the browning process.

2 avocados, peeled and diced

1 papaya, peeled halved, seeded and diced.

1 large tomato, diced

1 red onion, diced

2 green onions, diced

2 to 3 cloves garlic, minced

2 to 3 jalapeno peppers, seeded and minced

1 Tablespoon minced fresh cilantro

¼ cup lime juice

1 Tablespoon ground cumin

1 Tablespoon red hot sauce

¼ teaspoon salt

¼ teaspoon fresh ground pepper

¼ teaspoon white pepper

Place all ingredients in a food processor fitted with the steel

 blade and process for 5 to 10 seconds.  Scrape the sides

 and process for another 10 seconds, or until the guacamole

forms a chunky paste.  Serve at once with tortilla chips.

 If refrigerated the guacamole should keep for 3 to 4 days.

Chili-Lynn North

1 lb. beef strips (like fajitas or stroganoff)       2 tbl. crushed garlic

1 pkg./roll Jimmy Dean 50% fat free sausage    1 tbl. cumin

1 medium yellow onion                                              1 tbl. paprika

3 med. cans of beans (kidney, pinto)                    1 tbl. chili powder

3 lg. cans S&W diced tomatoes

Brown meat in large dutch oven pan until well done. Remove meat &

add to juice diced onion and garlic. If not much fluid, add 1 tbl. vegetable

oil. After tender, add meat, spices and 3 cans of tomatoes. Simmer for at

least 1½ hours. Add beans and simmer for at least ½ hour. Serve with

grated cheese. If like chili spicier, substitute spicy sausage (drain after

browning) and add more seasoning to taste. Serves 8 people. This recipe

can easily be doubled to serve 16.

BLUEBERRY SOUP

3 pints Blueberries (Save a few for garnish) you can use frozen blueberries also

2 lemons, sliced very thin, seeds removed

 1/2 cup sugar

2 cups water

1/3 cup red wine

1/2 tsp. cinnamon

1/2 tsp. nutmeg

2 cups plain yogurt or sour cream or a combination of both.

Bring to boil and then simmer blueberries with all ingredients EXCEPT for yogurt/sour cream for 20 minutes on top of stove in a large UNCOVERED pot stirring occasionally.

Let the soup cool a bit, and then blend on high speed until smooth.

Put through a colander to remove small bits of lemon-there should not be much of these.

With a whisk add most of the yogurt/sour cream. Save a little for garnish later.

Chill in fridge, garnish with the rest of the yogurt/sour cream and a few berries when you serve it.

Can be used as an appetizer or as a dessert.

Napa Cabbage Salad

1 head napa cabbage shredded

1 to 1 ½ can chopped black olives

1 brick gruyere cheese

Red onion, as much as you like

½ to ¾ package of cooked bacon crumbled

Dressing:

1 T Dijon mustard

1 t sugar

4 T red wine vinegar

Salt to taste

Fresh ground pepper

Chives

1 t chopped garlic

Squeeze of lemon

1 ½ c olive oil

Mama’s Mac & Cheese-Laurissa Miller

Prep Time: about 15 minutes

Cook Time: about 20 minutes

Serves: 8 – 10 people

Ingredients:

1 lb. elbow macaroni

¼ cup butter

¼ cup flour

1 ½ cups milk (warm)

¾ lb. sharp cheddar cheese, shredded

          (I like to instead use the 1lb pre-shredded bag of cheese found in any          grocery store. Use the full bag).

½ tsp. hot sauce, optional to taste

Handful of Ritz crackers.

Preheat oven to 350°F. Lightly grease 10x13 baking dish.

Cook macaroni in large saucepan of boiling water for 7 minutes, or until slightly undercooked. Drain and set aside for later. Melt butter in saucepan on low heat. Next, use a whisk to add flour; whisk for about 3 minutes. Increase temperature to medium heat and slowly add milk, whisking constantly.

Simmer for 8-10 minutes and stir in cheese until melted. Add hot sauce to taste. Combine macaroni and the cheese sauce into baking dish. Crush the handful of Ritz crackers in a Ziploc bag until finely crushed. Lightly sprinkle cracker crumbs over top of macaroni.

Bake for 20-25 minutes, or until lightly browned. Serve nice and hot. J

Baked Polenta

Giada De Laurentiis

Vegetable oil, for greasing pan
1 (16-ounce) package instant polenta
1/4 cup extra-virgin olive oil
Sea salt

Preheat oven to 350 degrees F.

Grease an 11 by 17-inch baking sheet pan with oil. Line pan with waxed paper. The oil will secure the waxed paper onto the pan.

In a large pot bring to a boil 2 quarts of salted water. Stir in extra-virgin olive oil. When water has reached a boil, reduce heat to medium high and slowly add the polenta, whisking constantly for 3 minutes. When polenta is thick and smooth, pour it into the prepared pan. Spread the polenta evenly.

Bake in oven for 15 to 20 minutes. Remove from oven and allow to cool in pan. Note: the polenta will not brown or change in color. When cool enough to handle, cut into any shape you desire. I like to cut out 2-inch circles.

Simple Bolognese

Giada De Laurentiis

1/4 cup extra-virgin olive oil
1 medium onion, coarsely chopped
2 garlic cloves, peeled and coarsely chopped
1 celery stalk, coarsely chopped
1 carrot, coarsely chopped
1 pound ground chuck beef
1 (28-ounce) can crushed tomatoes
1/4 cup flat-leaf Italian parsley, chiffonade
8 fresh basil leaves, chiffonade
Salt and freshly ground black pepper
1/4 cup freshly grated Pecorino Romano

In a 6 quart pot, add extra-virgin olive oil. When almost smoking, add the onion and garlic and saute over medium heat until the onions become very soft, about 8 minutes. Add the celery and carrot and saute for 5 minutes. Raise heat to high and add the ground beef. Saute, stirring frequently and breaking up any large lumps and cook until meat is no longer pink, about 8 minutes. Add the tomatoes, parsley and basil and cook over medium low heat until the sauce thickens, about 1/2 hour. Finish bolognese with Pecorino Romano. Check for seasoning.

Tomato Vegetable Casserole

Giada De Laurentiis

1 medium potato, peeled and cut into 1/2-inch pieces
1 medium yam, peeled and cut into 1/2-inch pieces
1 red bell pepper, seeded and cut into 1/2-inch pieces
2 carrots, peeled and cut into 1/2-inch pieces
5 tablespoons olive oil
1 red onion, thinly sliced into rings
2 small or 1 large zucchini, cut crosswise into 1/4-inch-thick pieces
Salt and pepper
2 large ripe tomatoes, cut crosswise into 1/4-inch thick slices
1/2 cup grated Parmesan
2 tablespoons dried Italian-style bread crumbs
Fresh basil sprigs, for garnish

Preheat the oven to 400 degrees F.

Toss the potato, yam, bell pepper, carrots, and 2 tablespoons of olive oil in a 13 by 9 by 2-inch baking dish to coat. Sprinkle with salt and pepper and toss until coated. Spread vegetables evenly over the bottom of the pan.

Arrange the onion slices evenly over the vegetable mixture. Arrange the zucchini over the onion. Drizzle with 2 tablespoons of oil. Sprinkle with salt and pepper. Arrange the tomato slices over the zucchini.

Stir the Parmesan and bread crumbs in a small bowl to blend. Sprinkle the Parmesan bread crumbs over the vegetables in the baking dish. Drizzle with the last tablespoon of olive oil.

Bake uncovered until the vegetables are tender, and the topping is golden brown, about 40 minutes. Garnish with fresh basil sprigs, if desired.

Upside-Down Sausage and Mushroom Pizza Robin Miller 2007

You can use whatever you want in the filling… I used hot Italian sausage, bell peppers, onions and pepperoni (rather than mushrooms)… I also just used two cups of pasta sauce rather than one of pizza and one of pasta sauce… really good and easy…

2 teaspoons olive oil
1 pound sweet or hot turkey sausage, casing removed
1 cup onion, sliced
8 ounces mushrooms, sliced
1 cup pasta sauce
1 cup pizza sauce
1/2 cup black olives, sliced
16 ounces mozzarella cheese, shredded
2 eggs
1 cup milk
1 tablespoon olive oil
1 cup all-purpose flour
1/2 teaspoon salt
1/4 cup Parmesan, grated

Preheat oven to 400 degrees F.

Heat oil in large skillet over medium heat. Add sausage and cook for 3 minutes, or until browned and cooked through, breaking up the meat as it cooks with a wooden spoon. Add onion and mushrooms and cook 2 minutes, until soft. Add pasta sauce, pizza sauce and olives and bring to a simmer, about 2 minutes. Remove from heat and transfer sauce to the bottom of a 13 by 9-inch baking dish. Top with mozzarella cheese.
In a medium bowl, whisk together eggs, milk and oil until blended. Whisk in flour and salt until well blended. Pour mixture over sauce in pan. Sprinkle with Parmesan. Bake 25 minutes, or until golden brown. Let stand for 5 minutes before slicing and serving.

 

Wild Rice Stuffing/Side Dish-Kay Shepardson

I use either Uncle Ben's (Long Grain & Wild Rice) in Orange box or the Rice A 'Roni box.

I sauté Italian sausage, cool and cut up in small pieces, than cut up mushrooms, green onions, celery, than add cut up water chestnuts, take most of grease out of pan.

       

Then add the above ingredients and sauté for 5 min.

Cook rice pkg according to top of stove directions, about 10 min before finished I add the sautéed vegetables to rice mixture.

Put all in baking casserole and keep until dinner time, put in oven 350 temp. for 20-25 min, if you make ahead it gives it a chance for all the flavors to get into the rice.

It is good with pork, chicken etc.

The new Stuffing Queen Hollie Dorethy of Sachse, Texas, was crowned today on "GMA." She won for her Down Home Italian Dressing -- which combines her Southern roots and her husband's Italian heritage. Winner: Down Home Italian Dressing

Submitted by Hollie Dorethy of Sachse, Texas: Well, I am a very Southern Texas girl who married into a rather large Italian family. After the first family gathering at Thanksgiving, I decided the next year I had better incorporate some Italian flare into my very Southern cooking! Here is my version of mixing old-world Italian style with a little ol' time Southern tradition! I hope y'all enjoy as much as we have!

Ingredients:

1½ pounds sweet Italian sausage cooked and drained
2 tablespoons olive oil
1 extra-large yellow onion, chopped
7 large celery ribs, chopped
4 garlic cloves, minced
6 ounces pancetta, diced
6 cups day-old, finely diced French bread
3 cups crumbled unsweetened cornbread
½ cup butter, cubed, cold
1 tablespoon ground sage
1½ tablespoons poultry seasoning
1 teaspoon salt
2 cups shredded mozzarella cheese
1 cup Parmesan cheese
1 cup toasted pine nuts
4-5 cups chicken or turkey broth
2 tablespoons chopped fresh sage
large Parmesan shavings

Directions:

Heat oil in large skillet on medium. Sauté pancetta for 2 minutes.
Add onion and celery and cook until translucent. Add garlic and cook another 3 minutes.
Mix together breads and ¾ cup toasted pine nuts in a large mixing bowl. Add cheeses and cooked sausage to the breads. Mix together with the dried seasonings.
Add sautéed veggies with any pan drippings.
Slowly add broth and stir until mixed thoroughly. The consistency should not be soupy, but very moist. If not, add more broth.
Test for saltiness and add a dash more if needed.
Place in an extra deep 9-inch-by-13-inch greased pan.
Dot the top with the cubed butter and cover with foil. Bake at 375° for 45 minutes.
Remove foil and bake another 15 minutes or until slightly crusted on the edges.
Top with remaining toasted pine nuts and chopped fresh sage. Add shaved cheese just before serving.

Southern Plantation Dressing

Submitted by Aylette Roper of Little Rock, Ark.: This recipe has been in my family since before the Civil War and has been served every single holiday without any variance on the original recipe. Coming up with measurements was difficult due to the fact that the recipe has been hand taught through every generation.

My grandmother taught me how to make it. My great-grandmother was raised on Twin Oaks Plantation in Leland, Miss., and her mother taught it to her, and so on. We know for a fact that this recipe is more than 150 years old. Over the years, every single person I have ever served it to raved that it was the best they ever had and requested the recipe. It wouldn't be a holiday in our family without it.

It has very few ingredients, but my grandmother sticks to the motto, "Sometimes simpler is better." When making this dish, you are going to think the amount of onions, celery, salt and pepper is way too much. Don't worry, it mixes in eventually and ends up delicious every time.

Ingredients:

1 pan cornbread, stale and crumbled
20 slices white bread, stale, toasted and pulled apart into tiny pieces
Approximately 1 quart homemade chicken broth (canned will work in a pinch)
2 cups white or yellow onions, very finely chopped
2 cups of celery, very finely chopped
3 bunches green onions, bulbs and greens, very finely chopped
1 stick unsalted butter salt and pepper to taste (a lot of it)

Directions:

Mix white bread and cornbread together into a bowl and set aside.
Melt butter and add all onions and celery. Sauté until they have released all their liquids and are translucent.
Mix onion-celery mixture into bread mixture. Add at least 1 tablespoon salt and 1 teaspoon pepper.
Slowly start adding in chicken broth. Gradually add broth, continually blending until the mixture has absorbed all the liquid it can without extra liquid in the bowl. You'll know when mixture is saturated when you press a spoon against bottom of bowl and the broth barely seeps out.
Keep adding salt and pepper until adequately seasoned.
Optional: Depending on who you're serving, mix in 1 pint drained, shucked oysters.
Put in large baking dish and bake at 350° for 30 minutes covered with foil. Finish uncovered for another 20 minutes or until browned and the center is firm.

 

Maria's Stuffin' Muffins

Rose Anne Belluso from Flemington, N.J., entered her sister Maria Vitale's recipe : This is my sister Maria's adaptation of our traditional family recipe. This stuffing is sooooo good that we think the turkey should be the side dish and the stuffing the main event. It is the perfect combination of sweet and savory, moist and crunchy. Sometimes Maria puts the stuffing in muffin tins and we each get our own "indi" crispy on the outside, moist on the inside stuffing muffin. Sending this in will be a total surprise to my sister who would never have the notion to send it herself.

Ingredients:

1 bag Pepperidge Farm cornbread cubes
1 pound bulk sage pork sausage
1 stick butter
2 chopped onions
2 cups chopped celery
2 Granny Smith apples, peeled and chopped
1 bag craisins (dried cranberries)
1 cup chopped pecans or walnuts
2 to 3 cups low sodium chicken stock
2 eggs
2 teaspoons baking powder
Salt and pepper to taste

Directions:

Place cornbread cubes in large mixing bowl.
Sauté sausage and onions in skillet until brown, breaking up sausage into small pieces. Drain in colander and transfer to bowl.
Melt butter in same skillet and sauté celery until crisp and tender. Add to bowl.
Add apple and remaining ingredients, except broth.
Mix all and then add broth until thoroughly moistened but not really wet.
Add eggs and baking powder. Mix well.
Place stuffing mixture in a large, greased glass casserole or in 12 muffin tins. Bake at 325° for 25 minutes covered, 10 minutes uncovered for casserole and 25 minutes for muffins. Enjoy warm.

Maine Seafood Stuffing

Submitted by Linda Hoglund from Franklin, Maine: It's a Maine seafood stuffing -- the best you've ever had! I grew up on the coast of Maine where seafood is plentiful. My husband, a lobster fisherman and scallop diver, came up with this some years ago. It's now a big favorite of ours, and we're glad to share with you.

Ingredients:

1 cup of ground-up Ritz crackers
1 cup of bread crumbs
½ cup of onions
1 pound fresh Maine scallops
1 cup of fresh Maine shrimp
1 cup of Maine crab legs
½ cup of sliced celery ½ cup chopped pepper, orange and yellow peppers
2 eggs
¾ cup melted better
¼ cup cooking sherry (or white wine substitute)
1 clove fresh chopped garlic
Salt and pepper to taste

Directions:

Cook seafood in 1 cup boiling salted water. Cook till ¾ done, strain seafood out of water. Add bread crumbs. Ritz crackers, and cover till liquid is absorbed.
In another skillet, caramelize peppers, celery and onion, then add to bread-Ritz mixture.
Add the eggs and melted butter, stir in seafood and ¼ cup sherry. Cover and let stand 15 minutes.
Now you're ready to stuff your turkey the down East way. We serve ours with a white cream sauce on top of the stuffing. This stuffing can also be used to stuff clams, on top of crab cakes or on a pork chop -- it's all wicked good!

 

 

Ace's Southern Cornbread Dressing

Submitted by Bryan "Ace" Sagor of San Antonio, Texas: Simple and simply delicious -- I have been making this cornbread dressing for Thanksgiving for more than 30 years. Thanksgiving would not be Thanksgiving without my stuffing, and the anticipation of this wonderful dish never disappoints. Enjoy, y'all!

Ingredients:

8 cups cornbread, crumbled
4 cups soft white bread shredded
1 cup butter (salted)
1 cup diced celery
1 large onion, chopped
½ cup green pepper, chopped
1½ teaspoons poultry seasoning
2 eggs, beaten
2 cups chicken broth
Salt and pepper to taste
Oil to sauté

Preparation:

Preheat oven to 350° F.
Cut butter and add to breadcrumbs (both corn and white breads).
Sauté veggies in oil and add to bread mixture.
Mix in seasonings.
Add in eggs and broth until thoroughly mixed and moist.
Bake in large covered dish for 30 minutes. Remove cover for last 10 minutes to brown.

Yield: 10 to 12 servings

.Appetizer:

Items needed:

Baguette of bread

Monterey jack cheese

Cheddar cheese

Mayonnaise

Green onions

Grate an even amount of cheddar and Monterey jack cheese (obviously depending on how many hordorves you need to make).  Put in bowl.  Add some mayo

(not a lot, but enough to mix the cheeses together into a spread. 

Cut some green onion and add to your liking.

Slice the baguette into pieces (I usually cut about 1/2 inch thick)

Spread mixture onto bread

Put in oven approx 350 degrees for approx 5 min or until the cheese melts.

Take out and serve.

You can make this ahead of time (putting cheese on bread) and keep in fridge for later that day.

I never have leftovers because they are so popular :)

I hope you like!!

Sweet Potato Oven Fries

2 1/2 lb. sweet potatoes, well scrubbed
3 tablespoons olive oil
salt and freshly ground pepper
1 tsp chopped fresh sage
1 clove garlic, minced

Position a rack in the upper part of an oven and preheat to 425 degrees

Trim off the ends from the sweet potatoes.  Cut in half lengthwise and place, cut sides down, on a work surface.
Using a sharp knife, cut each half lengthwise into wedges 1/2 inch wide.  Place the wedges in a large bowl, drizzle with 2 tbsp. of the olive oil and toss to coat evenly.  Season well with salt and pepper.

Place the wedges in a single layer on a large baking sheet, allowing ample space on all sides to insure even cooking.  Bake until golden and tender when pierced with a knife, about 45 minutes.  (I check them before that to make sure they are not getting too well done.)

Remove the baking sheet from the oven and, using a spatula, pile the sweet potatoes in the center of the pan, carefully loosening any that may have stuck to the baking sheet.  In a small bowl or cup combine the remaining 1 tablespoon olive oil, the sage and garlic.  Pour over the hot sweet potatoes, toss well to coat and serve immediately.

Serves 6.

 

White Chili

 

4 cups boneless skinless chicken breast               1/4 tsp Cayenne Pepper
4 chicken bouillon cubes                                        3 - 16 oz cans white or black beans
1 T oil                                                                6 cups chicken broth
2 Med. Onions chopped                                         3 cups Monterey Jack cheese
4 cloves garlic, minced                                           2 tsp cumin
2 - 4oz cans green chilies chopped
1 1/8 tsp dried oregano

Cook chicken with bouillon, salt and pepper in enough water to have 6 cups broth left (I do this in the crock-pot while at work).  Chop.  Heat oil, add onion and sauté about 10 minutes.  Add garlic, chilies, cumin, oregano and cayenne.  Sauté about 2 minutes.  Add beans and broth.  Bring to a boil.  Reduce heat and add chicken and cheese.  Garnish with sour cream if desired

Lazy Day Lasagna

1 (12 oz.) cottage cheese

2 c shredded Mozzarella cheese

2 eggs

½ c chopped parsley

1 t onion powder

½ t basil leaves

1/8 t pepper

1 (32 oz) jar spaghetti sauce

¾ lb cooked ground beef

9 uncooked lasagna noodles

Grated Parmesan cheese

In large bowl, mix first 7 ingredients; set aside.

In medium bowl, mix together spaghetti sauce and cooked ground beef.

Pan Size:  12 x 8 x 2. 

Spread ¾ c meat sauce.  Layer 3 uncooked noodles on top of meat sauce.  Spread with half of the cottage cheese mixture and 1 ½ cup meat sauce.  Layer 3 more uncooked noodles on top of meat sauce.  Spread with remaining cottage cheese mixture.  Top with remaining 3 uncooked noodles and remaining meat sauce.  Pour water around edges of casserole.  Cover tightly with foil. 

Bake for 45 minutes at 375 F.  Uncover and bake 15 minutes until noodles are tender. 

 

10-MINUTE TACO SALAD

2 10 oz. cans chili beans, undrained

10 1/2 oz. corn chips

2 cups cheddar cheese, shredded

4 cups chopped lettuce

2 tomatoes, chopped

1 onion, chopped

2 1/4 ounces drained and sliced ripe olives

1 1/4 cups salsa

1/2 cup sour cream

In a saucepan or microwave safe bowl, heat the beans. Place corn chips on a large platter. Top with beans, cheese, lettuce, tomatoes, onion, olives, salsa and sour cream. Serve immediately. YIELD 6 servings.

Bacon-wrapped Garlic Asparagus Bundles

4 cloves minced garlic

1 tablespoon chopped fresh parsley

¼ cup olive oil

1 lb. Fresh asparagus

½ lb. Raw bacon

salt

pepper

1. Saute garlic and parsley over low heat, then set aside to steep.
2. Remove ends from asparagus that are tough.
3. Lay 4 stalks of asparagus in the center of each strip of bacon and sprinkle with salt and pepper.
4. Drizzle garlic oil over each bundle.
5. Wrap bacon around the stalks and secure with a toothpick.
6. Place asparagus bundles on baking sheet and bake at 400° for 20 minutes or until asparagus is tender and bacon is crisp.

Barbie's avocado salad

4 or 5 avocados, skinned and chopped

2 cucumbers, skinned and diced

5 large tomatoes, diced

4 stalks celery, chopped/diced

1/2 cup sunflower seeds

1/2 cup feta cheese, crumbled

3/4 cup Italian dressing

Add all ingredients and chill.  Makes a great light meal as an entree, or as a side salad.

A friend in Georgia shared this recipe with me 5 years ago just before I moved & it took me a couple of years to finally break down to try it, but it's now a family favorite.  The best part is that it takes no talent, no prep & no patience to make.  It has a totally different flavor than what we normally eat - it's perfect to break out when you feel that you are in a rut or you just don't have the time to "think" about dinner.

4 boneless, skinless Breast

1 can artichoke heart

1 lemon (juice only)

1 container Alouette Garlic & Herb spreadable cheese

1/4 cup melted butter

Preheat oven to 350.  Place breast flat on baking dish, add artichokes evenly atop breast, then butter, then lemon.  Bake 30 minutes.  Remove from oven to spread cheese & bake an additional 30 minutes.

Serve with rice & asparagus.

This is SOOOO super-easy & tasty.  However, if you are on a diet think twice about seconds.

Ciao, bella,
Amy

Risotto alla Mama Locatelli

Ingredients:

• 1 to 2 quarts meat broth
• 1 cup of dry White Wine
• About 5 tablespoons butter or margarine
• About 5 tablespoons olive oil
• 2 tablespoons finely chopped yellow onion or shallots
• 4 or 5 cloves garlic
• 2 cups Italian Arborio rice
• 1/3 teaspoon powdered saffron (if available), dissolved in 1- 1/2 cups hot broth or water
• 6 to 8 fresh mushrooms, chopped (more mushrooms may be used)
• Salt, if necessary
• Freshly ground pepper to taste
• 1/4 cup freshly grated Parmesan cheese
• Freshly grated Parmesan for topping.

Directions:

1. Bring broth to a slow, steady simmer.
2. In a separate heavy 3-quart pot, add 3 tablespoons butter and all the oil. Over medium-high heat, sauté onion and garlic until onion becomes translucent. Add rice, and stir until well-coated. Sauté rice, onion, and garlic lightly for a minute or so, then add 1/2 cup simmering broth; cook, stirring, until liquid is absorbed. As rice dries out, add another 1/2 cup simmering broth; continue to cook, stirring. Add broth as needed for about 15 minutes, stirring constantly to cook rice evenly and prevent it from hardening and sticking to bottom of pot.
3. Add half the saffron broth mixture. When rice begins to dry out, add remainder of saffron. (The later the saffron is added, the stronger its taste and aroma.) When saffron broth has been absorbed, continue cooking risotto, adding hot broth as needed. (If you run out of broth, add water.)
4. Add mushrooms; continue cooking and stirring. Correct heat is very important in making risotto -- a slow simmer is ideal. Risotto is ready when the rice is tender and moist but al dente. Taste to determine if salt is needed -- the beef broth is usually sufficiently salty. Add a few twists of pepper to taste, and turn off heat. Add the remaining 2 tablespoons butter and the 1/4 cup grated Parmesan cheese. Mix thoroughly.
5. Spoon onto a hot platter or into individual bowls; offer more freshly grated Parmesan as topping.

The basic recipe for this sauce is one that I learned from my mother who not only made her own sauces but also spaghetti, ravioli, and gnocchi.

Ingredients:

• 2 tablespoons Olive Oil
• 1 small Onion finely chopped
• 6 Tomatoes chopped and seeded – Fresh ripe Italian plum tomatoes or solid pack canned tomatoes
• 2 tablespoons or so chopped fresh Herbs: rosemary/parsley and sage or basil Pepper and Salt to taste.

Directions:

1. Warm olive oil and sauté onions until translucent or golden.
2. Add tomatoes with juice and herbs, either the rosemary/parsley/sage mix or basil. Cover and simmer for about an hour. (My mother would “simmer” sauces for 4 or 5 hours over very low heat) Stir frequently.
3. Mix in salt and pepper.
4. (Optional) mash the mixture to get a “fine” texture and cook for a few minutes to reduce.

Many variations are possible for different flavors:

• For a “thinner” sauce, add some canned tomato sauce; note my mother would never use tomato paste or tomato puree because she said both had too much “acid.”
• For a “creamy” texture, slowly stir in a little milk or half & half during the last 10 or so minutes of simmering -- or until the mix evaporates.
• For “fuller body” flavor, stir in ½ cup or more of dry white wine at the beginning or, at least, during the last 30 minutes of simmering. Both bouillon and wine can be added to the same sauce, but I would not recommend adding any salt since the bouillon already has salt.
• For garlic lovers, a couple of cloves (finely chopped) may be added. Garlic should be sautéed with the onions.
• For a “Bolognese” type sauce, add ground beef; brown the beef by adding it to the sautéed onion and/or onion and garlic. Then add the tomatoes and follow the above directions.

Note: Ingredients and measures are relative to taste. The simplest of these variations would consist of olive oil, onions, tomatoes, and one of the spices (rosemary or basil, for example) with salt and pepper to taste. For example, adding garlic or wine or beef bouillon is not mutually exclusive, but adding only one of these is an option.

Pasta con Pesto

Ingredients:

• 1 cup “medium” chopped (not creamed) fresh basil
• 1/8 cup chopped spinach a little chopped parsley
• ½ to 1 head of chopped garlic a few chopped pine nuts
• ½ or so cup of olive oil
• 6 tablespoons unsalted butter, softened (margarine is acceptable)
• ¼ cup Romano grated cheese ¼ cup parmesan grated cheese
• Salt and pepper to taste (Amounts are approximate, depending on emphasis of flavors)

Directions:

1. Cook chopped garlic in olive oil for about 5 minutes.
2. Mix fresh basil, spinach, garlic, butter, pine nuts and olive oil.
3. Add a very little salt or none at all and pepper to taste (people can always add their own salt to taste).
4. Add some of the grated cheese, but do not let the pesto get too “thick”.

Pasta:

1. Cook the pasta al dente, drain and return to pot, add pesto and mix pour into bowl and sprinkle Romano and parmesan grated cheese over the top. You can use any kind of pasta: linguini, angel hair, gnocchi, ravioli, etc.
2. Serve immediately.

PESTO EMILIO

Emilio Iodice is the Director of John Felice Rome (Italy) Center for Loyola University of Chicago.  He says the objective of this recipe is to “create a special sauce that includes some non-traditional ingredients to make a dish that has all the qualities of typical pesto plus additional flavors that, once combined, produce a creamy dish that is delicate and light yet filled with fragrances that enhance and accompany the texture and aroma of the basil and the pasta.”

Ingredients for four servings:

• Two large handfuls of fresh basil leaves without the stems
• Two large handfuls of  fresh Italian parsley without the stems
• One large handful of fresh rucula
• Two tablespoons of nuts (cashews, almonds, walnuts or pine nuts)
• Two tablespoons of butter
• Two tablespoons of brie
• Two tablespoons of swiss cheese
• ¼ cup of grated parmiggiano cheese
• One vegetable (vegetarian) bullion cube
• ¼ cup of extra virgin olive oil
• One pound of Italian fettuccini

Directions:

• Dissolve the bullion cube in 3/4 cup of warm water
• Add all the ingredients into a blender including the water with the bullion
• Mix and blend until creamy
• Cook the pasta until it is “almost” al dente
• Remove approximately ½ cup of the water that the pasta was cooked in
• Drain the pasta and put in a large skillet
• Add the sauce and the cup of pasta water
• Cook over moderate heat for approximately three minutes until all the ingredients are mixed
• Serve immediately with a very cold white wine or light red.

Baked Rigatoni with Spicy Sausage, Fresh Ricotta and Basil by Brendan Cotter

Brendan Cotter is a graduate of the California Culinary Academy and has worked in award winning restaurants in San Francisco and Chicago.  Originally from Michigan, Brendan grew up watching Julia Child on television with his Dad.  He moved to San Francisco more than a decade ago and discovered how blessed we are with ingredients in the Bay Area.  Currently Brendan is a Private Chef and is working on his first book tentatively titled “Learning to Cook:  Becoming the New American Chef.”  He spends most of his free time exploring farmers markets and discovering culinary treasures.  So if you enjoy good food, there is an excellent chance you’ll run into him.

Ingredients:

Tomato Sauce

• About 3-4 tablespoons olive oil
• 6-8 spicy Italian sausages, casings removed and cut into 1 inch balls
• 1 large onion, minced
• 4 or 5 cloves garlic, minced
• 1 tablespoon each fresh thyme, rosemary, oregano and sage, minced
• 2 tablespoons tomato paste
• 1 ½ cups dry white wine,    preferably Pino Grigio
• 3 ½ pounds    ripe tomatoes or 3 14 oz. cans of San Marzano tomatoes, puréed
• Sea salt, to taste

• 12-14 oz. rigatoni (preferably #24)
• 8-12 oz. fresh ricotta (preferably homemade)
• 12-14 oz. whole milk mozzarella, cut into 2 inch cubes
• Sea salt, to taste
• Extra virgin olive oil, to taste
• Freshly grated highest quality Parmesan cheese, to taste
• Two handfuls purple or green    basil leaves

Directions:

For the Tomato Sauce:

1.        In a large heavy bottomed pot over medium high heat add olive oil and quickly brown sausages.  It’s not necessary to cook them all the way through.

2.        Remove sausage balls from pans and add onion, garlic and fresh herbs to pot.  Lower heat and cook until very soft    (about 5 to 10 minutes).

3.        Stir in tomato paste and cook 1-2 minutes.  Deglaze with white wine and reduce roughly 50-80 percent.

4.        Add puréed tomatoes and return sausage balls to pot and simmer sauce for approximately 1 hour.  Taste sauce and correct seasoning if needed.

5.        Preheat oven to 400 degrees.

6.        In a large pot cook pasta 2-3    minutes under package instructions, about 90 percent until al dente.  Drain pasta and return to pot. 

7.        Dress pasta with tomato sauce   (reserving about 25-50 percent) and a few tablespoons of extra virgin olive oil, taste and correct seasoning.

8.        In a large baking dish or roasting pan pour in a few tablespoons of olive oil.  Add half of the pasta to pan.

9.        Drop spoonfuls of ricotta on top of first layer of pasta.  Then add remaining pasta to pan.   

10.     Top with mozzarella, Parmesan, a few spoonfuls of reserved tomato sauce, cover with foil and bake for approximately 40-45 minutes.  Remove foil and bake an additional 10-15 minutes. 

11.     Remove from oven, top with torn basil leaves and drizzle with a few tablespoons of olive oil.  Serve any remaining tomato sauce on the side.

Grilled Rib Eye Steak with Maple Mustard Glaze alla Filice

Prep Time: 10 minutes
Cook Time: 20 minutes
Makes 4 servings

Ingredients:

• 4 rib eye steaks, cut 1-inch thick
• 1 tsp. salt 1/2 tsp. cracked pepper
• 1/4 cup pure maple syrup
• 3 tbs. coarse-grain Dijon mustard
• 2 tsp. cider vinegar
• 1/4 tsp. pepper

Directions:

1. Mix salt and cracked pepper and press into both sides of rib eye steaks.
2. Preheat grill to medium heat.
3. Place rib eye steaks on grid over heat. Cook covered 5-7 minutes per side. NOTE: it's best to turn steaks with tongs to retain juiciness.
4. While rib eye steaks are grilling, combine maple syrup, mustard, vinegar and pepper in a 1-cup glass measure. Microwave on high for 3-1/2 to 5 minutes until thickened, stirring occasionally.
5. During last 5 minutes of grilling, brush glaze over top and sides of rib eye steaks.
6. Remove rib eye steaks when an internal temperature has reached 140°F for medium-rare or 145°F for medium-done.

Roasted Chicken alla Padre P. Filice, S.J.*

Ingredients:

• 1 ½ tablespoons Dijon mustard
• 1 ½ tablespoons olive oil
• ½ teaspoon ground dried thyme
• 1 tablespoon fresh chopped rosemary (use less if dried)
• 1 tablespoon of fresh basil (use less if dried)
• 6 large garlic cloves – chopped
• 1 4-pound chicken
• Salt and freshly ground pepper

Directions:

1. Combine mustard, oil, thyme, rosemary, basil and garlic in small bowl. Set mixture aside.
2. Pat chicken dry. Using fingers carefully separate skin from meat, starting at top of breast and working down to thigh area. Rub half of mustard mixture over meat under loosened skin. Season cavity with salt and pepper. Place some garlic in cavity if desired. Tuck in wings. Tie legs together to hold shape. Spread remaining mustard mixture over chicken. Season with salt and pepper. Tent with foil and refrigerate overnight.
3. Position rack in center of oven and preheat to 450 degrees Fahrenheit. Line roasting pan with foil. Place chicken breast side up in pan. Bake uncovered until juices run clear when thigh is pierced, about 55 minutes. Cut string from legs. Let chicken stand 10 minutes, then serve.

*Peter Filice, S.J., Jesuit Community at SCU, adopted this recipe from Bon Appetite.

Rolled Veal Scallops del Noni

Ingredients:

• 1 ½ pounds veal scallops, pounded thin
• ¼ pound butter at room temperature
• 1 teaspoon marjoram*
• 1 ¼ teaspoon fennel seeds, crushed*
• ½ teaspoon thyme or oregano*
• ½ cup fresh parsley lemon wedge (optional)

Directions

1. Blend butter with dry herbs* and ¼ cup minced parsley.
2. Herbs can be altered to suit taste, for example, a combination of fresh herbs like rosemary, thyme, sage and parsley or ready mixed dry Italian herbs.
3. It is also possible to add chopped garlic; it is recommended to first cook the garlic in olive oil for a few minutes before mixing with herbs.
4. Spread evenly over veal scallops.
5. Roll up each scallop and secure with string.
6. In a skillet, brown each scallop for 1 to 1 ½ minutes in olive oil, and then roast at 375 F for 8-10 minutes. Alternatively, run a skewer through each roll and balance the skewers on the top of baking pan, begin at 500 F for 1 to 2 minutes to “seal” and then turn the oven to 350 F and roast for approximately 10 minutes. In either case, baste veal with pan drippings about halfway through cooking.
7. Remove string and skewers before serving. Garnish with ¼ cup parsley sprigs and, if desired, lemon wedges.

Serves 4 to 6 people.

Tenderloin of Pork with Plum Sauce

Ingredients:

1 can of dark plums (drained, pitted and chopped)
4-6 fresh plums (cut in eighths)
4 tablespoons of Chinese plum sauce
3 tenderloins of pork
1-2 cups juice (apple or cranberry)
Salt and freshly ground black pepper

Directions:

1. Stew, with a low to medium heat, the fresh, chopped plums in the juice for 20 or some minutes
2. Add the chopped plums and Chinese plum sauce and turn to low heat for about 10 minutes
3. Cook the pork tenderloins from oven or barbeque. Place meat in a dish and cover with plum sauce and tent with foil to keep warm. Season to taste with salt and pepper.
4. Slice pork and arrange on platter. Spoon sauce over the meat

Yields: 6 servings

Grill-Roasted Beer Can Chicken

1 cup kosher salt
1 whole broiler/fryer chicken (about 3 1/2 pounds)
3 tablespoons spice rub (see recipes below)
1 12oz. can of beer 

Directions:

1. Grill-roast chicken to brine and apply spice rub. Light charcoal or gas grill.
2. Open beer can and pour out (or drink) about 1/4 cup. With church key can opener, punch two more large holes in top of can (for a total of three). Slide chicken over can so that drumsticks reach down to bottom of can and chicken stands upright.
3. Please chicken and beer can on cool part of grill, using ends of drumsticks to help steady bird. Cover and grill-roast, rotating bird and can 180 degrees at halfway mark to ensure even cooking, until instant-read thermometer inserted into thickest part of the thigh registers 170 -175 degrees. 70-90 minutes.
4. With a large wad of paper towels in each hand, transfer chicken and can to platter or tray, making sure to keep can upright. Let rest 15 minutes: using paper towel wads, carefully lift chicken off can and onto platter or cutting board. Discard remaining beer and can. Carve chicken and serve

Fragrant Dry Spice Rub

makes about 1/2 cup

2 tablespoons ground cumin
2 tablespoons curry powder
2 tablespoons chili powder
1 tablespoon ground allspice
1 tablespoon ground black pepper
1 teaspoon ground cinnamon

Citrus-Cilantro Wet Spice Rub

makes about 3 tablespoons

1/2 teaspoon ground cumin
1/2 teaspoon chili powder
1/2 teaspoon paprika
1/2 teaspoon ground coriander
1 tablespoon juice from 1 orange
1 1/2 teaspoons extra-virgin olive oil
1 small garlic clove, minced very fine
1 tablespoon minced fresh cilantro leaves

For extra spiciness, add up to 1/2 teaspoon cayenne pepper.

Petti Di Pollo con Carciofi e Funghi

Ingredients:                                                                                                            

10 chicken breasts
12 small artichoke hearts
12 mushrooms
5 tablespoons of lemon juice and 2 lemon wedges
2 cups olive oil
1 1/2 cup flour
1 cup white wine
3 packages or cubes of beef or chicken broth
Italian herbs
Salt and pepper to taste

Directions:

1. Slice artichokes and soak in lemon juice and water for 20 minutes. Drain on paper towel.
2. Prepare chicken by shaking them in a bag with 1 cup of flour with a little salt and pepper.
3. Cook chicken in olive oil and sprinkle with Italian herbs.
4. Add artichokes and mushrooms to chicken and cook for 5-7 minutes. Remove chicken from pan.
5. Pour off excess oil except for 2 or so tablespoons. Add white wine and 1-2 cubes of broth. Boil down (2-4 minutes), stirring often. Put chicken back into pan for about 2 minutes.
6. Remove to plate and serve immediately

Grilled Tri-Tip Roast with Tequila Marinade and Cherry Tomato Relish

Ingredients:

1/2 cup fresh lime juice
1/2 cup chopped fresh cilantro
1/2 cup olive oil
1/3 cup soy sauce
1/4 cup tequila
7 garlic cloves, finely chopped
2 teaspoons grated lime peel
2 teaspoons ground cumin
2 teaspoons dried oregano
1 teaspoon ground black pepper
2 2lb beef loin tri-tip roasts, trimmed

Directions:

1. Whisk first ten ingredients in medium bowl.
2. Using small sharp knife, pierce meat all over.
3. Place meat in large Ziploc plastic bag, add marinade. Seal bag and refrigerate at least 2 hours or overnight, turning plastic bag occasionally.
4. Remove meat from marinade. Discard marinade.
5. Grill meat to desired doneness, about 10 minutes each side for medium-rare. Transfer to cutting board, tent with foil and let stand about 10 minutes.
6. Cut diagonally across grain and serve with Cherry Tomato Relish.

Cherry Tomato Relish

Ingredients:

1/4 cup balsamic vinegar
4 teaspoons chopped fresh oregano
3/4 cup olive oil
1/8 cup drained, canned and diced mild green chilis
4 green onions, finely chopped
4 cups halved cherry tomatoes

Directions:

1. Whisk vinegar and oregano in medium bowl to blend.
2. Gradually whisk in oil.
3. Mix in green chili’s and green onions, (can be made 6 hours ahead. Cover and chill).
4. Add tomatoes, toss to coat. Season with salt and pepper.

Lu's Crab Cioppino

Once a year on the fisherman's birthday, his wife makes him a very special meal, Cioppino.

Ingredients:

1/4 cup olive oil
1  cup minced parsley
3/4 cup minced onion
1/3 cup minced celery
3 cloves minced garlic
1  15oz. can of tomato sauce
2 raw crabs, cleaned and cracked
1 1/2 lbs clams
1/2 lb scallops
1 lb fish fillet (cod, halibut, seabass)
Salt and pepper to taste
Red pepper flakes (optional)

Directions:

Sauté vegetables in olive oil until lightly brown. Add tomato sauce, salt and pepper. Simmer 10 minutes. Add crab. Simmer 10-15 minutes. Add remaining seafood and simmer gently 20-30 minutes.

Serve with French bread and red wine. Serves 4.

Eggplant alla Domenica

Domenica is a wonderful Sardinian woman who appreciated excellent food and loves preparing superb feasts – not simple meals. Friends invited eight people to visit them in Sardinia where on August 8, 1998 Domenica prepared a feast consisting of twelve antipasti, gnocchi for the primi, and a roast piglet, crayfish, scampi, and a whole sea bass for the secundi. We were too full to have – enjoy – her dessert. One of the antipasti was Eggplant alla Domenica.

Ingredients:

• Eggplant – thinly sliced (around ¼ inch) from 3 to 4 inches in diameter
• Mozzarella cheese – thinly sliced (around 1/8 inch) Anchovy
• Tomato Sauce – already prepared for a pasta dish. [cf: recipe above]
• Olive Oil
• Salt

Note: quantities depend on the number of people – two slices would be sufficient for most people.

Directions:

1. Grill eggplant.
2. Brush a little olive oil on both sides of the eggplant and place in a flat roasting dish.
3. Salt to taste – note that the anchovy are salty.
4. On each slice of eggplant, mozzarella cheese, one anchovy, and a dab of tomato sauce in the center (approximately 1 to 2 tablespoons). (This point can be done ahead of time.)
5. Preheat oven to 375 and cook for 6 to 8 minutes.

Zucchini E Patate alla Domenica

Another wonderful and wonderfully simple dish was Domenica’s zucchini and potatoes dish.

Ingredients:

• Zucchini – thinly slicked lengthwise
• Potatoes – thinly slicked crossways
• Chopped parsley
• Chopped garlic
• Salt to taste
• Extra Virgin Olive Oil (EVOO)

Note: quantities depend on the number of people to be served. It should also be noted that Italians use a “hint” of sauces and spices, just enough to enhance the natural flavors, compared to Americans. Hence, I suggest not using a large amount of the parsley/garlic mix.

Directions:

1. Mix together parsley, garlic and salt.
2. In a non-stick pan, cover the bottom (lightly) with EVOO.
3. In layers, (a) zucchini, (b) potatoes, and (c) parsley/garlic mix. The parsley/garlic mix should be “light,” Italians do not overdo spice. Repeat 2 or 3 more layers.
4. On top add EVOO.
5. Preheat oven to 375 and cook for 20 minutes. Ready to serve. 

Frittata de Verdure

Ingredients:

3 zucchini
3 carrots
half bunch of asparagus
3 spears of broccoli
1/4 cup of olive oil
2-3 tablespoons of balsamic vinegar
1/2 cup grated cheese

Directions:

1. Shred zucchini (let drain for 30 minutes) and carrots
2. Chop asparagus and broccoli
3. Sauté in olive oil, asparagus and broccoli for 3-4 minutes. Add zucchini and carrots, and cook until tender.
4. Add vinegar to taste
5. Plate and mix half grated cheese into the vegetables, and sprinkle remaining half over the top.

Dressing for Salad

1/3 cup balsamic vinegar
1 teaspoon salt
1/4 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon dry mustard
2/3 cup olive oil
1 tablespoon lemon juice
3 drops of Tabasco sauce

Biscotti by Howard Major*

Ingredients:

• 6 cups flour
• ¾ pound butter
• 3 tablespoon baking powder
• 1 tablespoon anise
• 1 tablespoon salt
• 3 cups sugar
• 4 ½ cups chopped
• 6 eggs

Directions:

1. Cut butter into flour as you would for pie crust by hand or in a Cuisinart. Transfer into large bowl.
2. Combine all dry ingredients.
3. Add eggs and sherry and mix thoroughly.
4. Roll dough into 6 equal size loaves of approximately 1 inch by 1 ½ inches and 12 inches in lengthen and bake at 350 F for approximately 20 minutes – until firm but not dark.
5. After baking, slick into “biscotti” sizes, lay the slices on edge in a pan, and then toast for 12 – 15 minutes.

*Howard Major is the chef and manager for the Jesuit Community at SCU

Grilled Raspberry Chicken

Recipe courtesy Sandra Lee

6 boneless, skinless chicken breasts
1/2 cup frozen raspberries, thawed (recommended: Dole)
1 cup raspberry vinaigrette (recommended: Annie's)
1/4 cup raspberry vodka, optional
1/4 cup finely chopped fresh mint leaves
Fresh mint sprigs, for garnish
Fresh raspberries, for garnish

Rinse and pat dry chicken breasts with paper towels. Place in large zip-top bag. Add raspberries, vinaigrette, vodka, if using, and chopped mint. Squeeze air out and seal bag. Gently massage the bag to mash raspberries. Marinate in the refrigerator for 1 to 4 hours.

Preheat grill to medium-high and oil the grates.

Place the chicken breasts on the grill and cook for 4 to 6 minutes per side. Remove from grill and place on serving platter. Garnish with fresh mint sprigs and fresh raspberries.

Corn Dish

½ cup melted butter

1 can whole kernel corn undrained

1 can cream corn

8 oz sour cream

1 box Jiffy Corn Bread Mix

Mix all together, bake at 350 degrees for 30-40 minutes until a little brown.

Double recipe for 9 x 13 pan.