Gramma's Breakfast

Two over easy eggs, some pan fried home fries
along with two slices of buttered toast with
some home fried potatoes and a big glass of
fresh squeezed orange juice, those were the days!
Today most of us have just enough time in
the morning to grab a donut and coffe as we drive
to our daily unemployment office appointment!

Mustard Sauce for Steaks

This is a great tasting mustard sauce
that I use on grilled rib-eye steaks.
It would taste good on hamburgers!
On cooked steaks it's simply amazing.

Ingredients:
3 tablespoons Dijon mustard
3 tablespoons white vinegar
1 1/2 tablespoons olive oil
1 tablespoon pineapple juice
1 tablespoon dried tarragon
1/4 teaspoon black pepper

Directions:
Mix together mustard, vinegar,
olive oil, pineapple juice,
tarragon and pepper.
Simmer in a saucepan
until evenly heated.
Keep warm until steaks are ready.
Pour over steak just before serving.

Ricotta Cheese and Orzo Pasta with Asparagus Crab Casserole

I didn't have real crab meat on hand so I
used imitation crab meat in this recipe.
The long title of this recipe says it all.
Easy to throw together in a few minutes,
baked in the oven for creamy goodness
and the delicate flavors of asperagus
that blend nicely with the crab meat.

Ingredients:
12 ounces imitation crab meat 2 cups ricotta cheese
1 large egg
2 cups orzo pasta, cooked
2 cups fresh asparagus, steamed
and cut into small pieces
dash of salt
grease for casserole dish

Directions:
Preheat oven to 400 degrees F.
In a large mixing bowl combine ricotta,
crab meat, egg, orzo, asperagus and salt.
Grease a casserole dish and evenly
place mixture into casserole.
Cover and bake for 45 minutes,
or until top is browned and cooked.

Imitation Crabmeat Casserole

Nice and warm and golden brown
from the oven dripping with
creamy good cheddar cheese.
This is a good recipe for
making when your feeling down,
it'll lift your spirits up.

Ingredients:
1 pound immatation crab meat
2 8-ounce packages cream cheese
1/2 pint sour cream
4 tablespoons mayonnaise
juice of 1/2 lemon
2 teaspoons Worcestershire sauce
1 teaspoon dry mustard
1/4 teaspoon garlic salt
1/2 cup grated cheddar cheese

Directions:
Soften cheese to room temperature.
Mix ingredients in the order listed.
Add only 1/4 cup of the grated cheese to mixture.
Sprinkle the remaining 1/4 cup on top.
Bake at 350 degrees F. for 45 to 50 minutes.

Turkey Ham Meatloaf

This meatloaf is moist and not crumbly.
The sauce on top is what makes this great.
Just the correct amount of sweetness to
compliment the ground ham and turkey.

Ingredients:
1 lb fresh ground turkey
1 lb ham, ground (or turkey ham)
1 cup Italian dry bread crumbs
1 large egg
1 teaspoon salt or to taste
1/8 teaspoon black pepper
3/4 cup milk

Sauce:
2/3 cup brown sugar
1 teaspoon dry mustard
1/2 cup water
1/4 cup cider vinegar

Directions:
In a bowl mix all loaf ingredients.
Shape into a loaf on a baking sheet.
Bake at 350 degrees F. for one hour.
Mix sauce ingredients together.
Pour sauce over loaf and continue
to bake for another hour.
Let rest 10 minutes before serving.

Baked Salmon

It doesn't get much simpler than this.
Baked salmon to perfection with lemon.

Ingredients:
6 Salmon Fillets about 7 oz. each
1 1/2 oz. clarified butter
1 1/2 oz. Vegetable Oil
1 Lemon, thinly sliced

Directions:
Arrange salmon fillets in baking pan,
drizzle with combined butter and oil
and top with lemon slices.
Bake in 400 degree F. oven 15 minutes
or until flesh is no longer translucent.

Fried Ginger Salmon

I like ginger and also salmon so
here I put the two together in a
very good tasting salmon dish.

Ingredients:
2 salmon fillets, skinned
1 cup plus 2 tablespoons potato starch, divided
1/4 cup soy sauce
1 ounce piece fresh ginger
Fresh ground black pepper
Vegetable oil for deep-frying
Steamed rice
Lemon wedges
Sea salt

Directions:
Cut salmon into bite size pieces
and place salmon in a bowl.
Sprinkle with 2 tablespoons potato starch.
Peel and finely grated ginger.
Add to fish in bowl the soy sauce,
ginger and some black pepper.
Mix well and let marinate 30 to 60 minutes.
Pour about 1 inch of vegetable oil in the
bottom of a 10-to-12-inch deep skillet.
Heat over medium-high heat.
While the oil is heating, spread remaining
1 cup potato starch on a large plate.
Don't scrape marinade off salmon.
Roll pieces in starch one by one
so they are well-coated,
then shake to remove excess.
Cook half the salmon at a time
in the hot oil until lightly browned
on all sides, about 1 to 3 minutes.
Remove and drain on paper towels;
keep warm in a 200 degree F. oven.
Repeat with remaining salmon.
Serve with steamed rice and
season with lemon and sea salt.

Fresh Figs with Cranberries Apple Pie

This is what I ended up making with
some fresh figs and Granny Smith apples.
A pie that is good enough for Thanksgiving.

Ingredients:
2 9-inch pie crusts
1/4 cup all-purpose flour
3 Granny Smith apples, peeled and sliced
12 fresh figs
1 /2 can cranbery sauce with whole berries
1/2 teaspoon ground cinnamon
1 teaspoons honey
Dash of salt



Directions:
Preheat oven to 350 degrees F.
In a large mixing bowl combine
flour, figs, cinnamon, and salt.
Stir in the apple slices.
Place into pie crust, dot with butter.
Cover with top crust, seal the edge of
the top crust to the bottom
by pinching the edges together.
Cut small slits evenly in top crust
to let steam escape.
Cover edge of the crust with a
three inch strip of aluminum foil.
Bake 40-50 minutes, until crust is brown.

Rosemary-Orange Thumbprint Cookies

Basically a rosemary-tinted shortbread
cookie with some orange marmalade.

Ingredients:
1 cup all-purpose flour
1/2 cup cornstarch
1 tsp. snipped fresh rosemary
1/4 tsp. salt
3/4 cup butter, softened
1/3 cup powdered sugar
Few drops almond extract
1/4 cup orange marmalade
Powdered sugar

Directions
In small bowl stir together the flour,
cornstarch, rosemary, and salt; set aside.
In medium mixing bowl beat the butter with an
electric mixer on medium to high speed 30 seconds.
Add 1/3 cup powdered sugar and
almond extract and beat until combined.
Add flour mixture and beat until combined.
Wrap and chill dough 1 hour or until easy to handle.
Preheat oven to 325 degrees F.
Line 2 baking sheets with parchment paper; set aside.
Shape dough into twenty-four 1 1/4-inch balls.
Arrange 2 inches apart on prepared baking sheets.
Use thumb to make indentations in each cookie.
Spoon about 1/2 tsp. marmalade into center of each.
Bake 14 minutes or until edges are lightly golden.
Cool 1 minute on cookie sheets.
Remove and cool completely on wire racks.
Sprinkle with additional powdered sugar to serve.
Makes 24 cookies.

Meringue for Cream Pies

This is a recipe for making a
meringue topping for cream pies.
I like to also sprinkle the top
of this meringue with some
shredded coconut before baking.

Ingredients:
1 tablespoon cornstarch
2 tablespoons cold water
1/2 cup boiling water
3 egg whites
6 tablespoons granulated sugar
1 teaspoon vanilla extract
Pinch of salt

Directions:
Blend cornstarch and Cold water in saucepan.
Add boiling water, and cook,
stirring until clear and thickened.
Let stand until cold.
With electric beater at high speed,
beat egg whites until foamy.
Gradually add sugar, and beat
until stiff but not dry.
Turn mixer to low speed;
add salt and vanilla extract.
Gradually beat in cold cornstarch mixture.
Turn mixer again to high, and beat well.
Spread meringue over cooled pie filling.
Bake at 350 degrees F. for 10 minutes
or until top is lightly browned.

Bay Leaf Tea

I never knew why people used Bay leaves
to flavor soup pots and stews until
I did this bay leaf tea recipe.
The Bay Leaf, found in most kitchens
comes from the Laurel family and is a
popular culinary herb used in soups,
stews and Mediterranean foods.
The bay leaf plant can be found in
North American and European gardens.

Ingredients:
4 fresh bay leaves
1 1/2 cup water
sugar to taste
milk to taste (optional)

Directions:
Place the leaves in one cup of water,
bring to a boil in microwave oven.
Sweeten to taste.

Piquillo Harissa

This is a simple harissa,
utilizing the smokiness
of the wood-fire roasted peppers
as an integral flavor.
The creator of this recipe,
I suggest stirring this into
soups and stews,
spreading it on toast
with roast vegetables,
and serving it alongside
roast meats and grilled fish.

Ingredients:
3 limes
2 tsp cumin seeds
1 tsp fennel seeds
1 tsp coriander seeds
1 stick cinnamon
2 star anise
10 oz roasted piquillo peppers
2 tbsp dried mint
3 cloves of garlic
2 hot chili peppers, sliced
1 small handful fresh coriander
5 fl oz extra virgin olive oil
1 1/2 tsp sea salt

Directions:
Roast the seeds, cinnamon and star anise,
if possible, then grind into powder in a spice mill.
Grate the zest from the limes and juice them.
Place them with the piquillo pimentos and
remaining ingredients into a food processor.
Blend to a paste and taste for seasoning.
If you like, you can thin this down with
more oil or lime juice to suit
the flavors of accompanying dishes.
The flavors will develop as the harissa sits.
It will keep covered in the fridge for a week.

Italian Cauliflower Fennel Soup

This is a very good tasting soup.
Easy to make in less than 1n minutes,
if you've some cooked cauliflower.
I made this recipe just to use up
some cooked cauliflower I had and
this recipe surprised me at just
how good tasting it turned out to be.

Ingredients:
Cauliflower, cooked
1 can chicken broth
1/2 teaspoon fennel seeds
1/2 teaspoon black pepper
1/2 teaspoon garlic powder

Directions:
Place chicken broth in a soup pot.
Add cauliflower and bring to a boil.
Stir to chop up cauliflower a bit.
Use an immersion blender to blend
up the large pieces of cauliflower
and to make the soup creamy.
Add fennel, garli and black pepper to taste.

Creamy Cauliflower Soup

Simple cauliflower has never tasted so good!
This light, healthy, and delicious soup
recipe, featuring a medley of flavorful
ingredients, makes cauliflower a treat.

Ingredients:
1 cauliflower head, cut into pieces
49 ounces chicken broth
1/2 lemon
4 tablespoons olive oil
1 onion, peeled and chopped
2 carrots, peeled and diced
2 stalks celery, finely chopped
8 mushrooms, sliced
2 tablespoons flour
1 teaspoon rosemary, chopped
salt and pepper, to taste

Directions:
Bring chicken broth to boil in stock pot.
Drop in florets and lemon.
Cover and simmer until florets
are tender, about 5-6 minutes.
Remove lemon. Turn heat to low.
In skillet, heat oil over medium heat.
Sauté onion, carrots, celery and
mushrooms until onions are soft.
Whisk in the flour.
Whisk in 2 ladles full cauliflower broth.
Stir until smooth and thickened.
Add all back into cauliflower soup.
Add seasonings.
Cover and simmer 15 minutes.
Serve hot.
Use an immersion blender or food processor
if you would like a smoother soup.

Beef Spanish Rice made in Slow Cooker

Easy to make in a crock pot.
The flavors of the beef, onion,
green pepper, tomatoes, rice, celery
and the rest of the ingredients makes
this Spanish Rice taste sensational.

Ingredients:
2 cups raw rice
1 1/2 cups water
1 onion chopped
2 lbs ground beef
1 tsp chili powder
1 tsp seasoned salt
3 stalks celery chopped
1 green pepper chopped
16 oz can tomato sauce
2 Tbs worcestershire sauce
28 oz can stewed tomatoes

Directions:
Brown beef in skillet and drain off fat.
Put all ingredients in crockpot and stir.
Cover and cook on low 8 to 9 hours.
Serve with cheese on top of the Rice.

Patatas Bravas Bravas Potatoes

Patatas Bravas or Bravas Potatoes
is one of the classic Spanish tapas
dishes and is served in bars all over Spain.
The sauce has a slight bite from the Tabasco,
hence the name bravas, which means "fierce."
This is a quick and simple tapa recipe.

Ingredients:
3 tbsp olive oil
1 small onion , chopped
2 garlic cloves , chopped
2 pounds of new potatoes
5 fresh tomatoes
1 tbsp tomato purée
2 tsp paprika
Good pinch chili powder
Salted water to cook potatoes
Salt and pepper to taste
Chopped fresh parsley

Directions:
Cook the potatoes and allow to cool.
Heat some oil in a pan add the
chopped onion and fry for
about 5 minutes until softened.
Add the garlic, chopped tomatoes,
tomato purée, paprika, and chilli powder,
Simmer for 10 minutes until pulpy
then season with the sugar, salt and pepper.
Cut the potatoes into small cubes
and place into a frying pan
until they are crisp and golden.
Add the spicy tomato sauce
and taste for seasoning.
Finish with a sprinkle
of chopped parsley and serve.

Spanish Sofrito

Sofrito is a basic tomato sauce
that is made all over Spain.
It can be eaten with rice or eggs,
but often it is used as an
ingredient in other dishes,
such as the filling for empanadas.

Ingredients:
1 (28 ounce) can crushed tomatoes
1 long hot green pepper
1 yellow onion
1 clove garlic
Extra-Virgin olive oil
1 tsp sweet smoked paprika
salt and pepper to taste

Directions:
Finely chop the onion and garlic.
Chop the pepper into 1/4" pieces.
Heat a large frying pan with a
heavy bottom over medium heat.
Pour in enough olive oil to
coat the bottom of the pan.
Put the onions into the pan
and sauté them until they are transparent,
reducing the heat if necessary
so as not to burn them.
Add the green pepper and
continue to cook for 5 minutes,
adding olive oil if necessary.
Be sure to stir often,
to vegetables do not burn.
Add the minced garlic and
sauté for 1 minute more.
Pour the crushed tomatoes and
paprika into the pan and mix well.
Continue to cook for about 10-15 minutes.

Hazelnut Cream Soup

A light starter with an original flavor.
The smoothness of the cream contrasts with
the texture of the chopped hazelnut garnish.

Ingredients:
4 1/4 cups chicken stock
3.5 oz hazelnuts
3 leeks
1/2 onion
6 tbsp olive oil
Salt and pepper
4 tbsp single cream
Chives for garnish
Chopped hazelnuts

Directions:
Roast the hazelnuts and chop.
Set aside 2 tbsp and crush
the others to a powder.
Wash the leeks and onion
and stew slowly in the oil.
When soft, add the hazelnuts,
fry lightly and cover with the stock.
Cook for 10 minutes. Blend, then check
for salt and add the cream.
Serve in cups sprinkled with
the chopped hazelnuts and chives.

Tortilla Espanola Spanish Omelet

Tortilla Espanola or Spanish Omelet
is the most commonly served dish in Spain.
Also called Tortilla de Patata or Potato Omelet.

Ingredients:
6-7 medium potatoes, peeled
1 whole yellow onion
5-6 large eggs
2-3 cups olive oil for frying
Salt to taste

Directions:
Cut the peeled potatoes in half lengthwise.
Then slice approximately 1/8" thick.
Peel and chop the onion into 1/4" pieces.
Put potatoes and onions into a bowl
and mix them together. Salt them to taste.
In a large, heavy, non-stick frying pan,
heat the olive oil on medium high heat.
Drop a single piece of potato into the
oil to ensure it is hot enough to fry.
Carefully place the potato and onion
mixture into the frying pan,
spreading them evenly over the surface.
The oil should almost cover the potatoes.
Saute until cooked through.
Remove from the pan with a slotted spoon.
Crack the eggs into a large mixing bowl
and beat by hand with a whisk or fork.
Pour in the potato onion mixture.
Mix together with a large spoon.
stir the potato onion mixture once more
and pour into the pan and spread out evenly.
Allow the egg to cook around the edges.
Then carefully lift up one side and flip.
Let the omelet cook for 3-4 minutes.
Turn the heat off and let the
tortilla sit in the pan for 2 minutes.
Carefully slide the omelet onto a plate.
To serve as a main course,
slice it into 6-8 pieces like a pie.
Serve sliced French bread on the side.

Pan Fried Balony With Grape Jelly Belly

This has got to be one of my earliest recipes.
I remember making this before balony was bad.
Simply saute slices os balony that you have
placed a teaspoon of grape jelly in the center.
The balony gete cooked and browned while the
jelly gets warmed and carmalized.
An amazing recipe for a ten year old chef.

Toasted Sesame Crackers

Simply buy some sesame crackers,
toast them and enjoy them!

Old Bay Hamburger Sliders

Small and seasoned square shaped beef patties.
Frozen with cheese on parker house type rolls.
I like to make a bunch of these and freeze them
for a quick and easy microwaveable snack.
The secret ingredient is Old Bay seasoning,
you can substitute with some celery salt, it
makes people that eat these come back for more.

Ingredients:
2 pounds ground sirloin
1 tablespoon Old Bay seasoning
1 teaspoon black pepper
16 parker house rolls
16 cheddar cheese slices
8 teaspoons chopped onions

Directions:
In a mixing bowl combine ground beef,
with Old Bay seasoning and black pepper.
Do not over mix.
Preheat a skillet or griddle pan.
Divide ground beef into 16 balls.
Shape each ball into a square flat shape.
Saute square beef burgers until done.
Turning over and over until cooked through.
Place on the bottom of the Parker House roll.
Add cheese and onion, Freeze in plastic
re-sealable bags on baking sheet.

A-One French Fry Wedges

This is the best way I've found
to oven bake french fry wedges.
Creamy inside and crispy outside.

Ingredients:
Russet potatoes
seasonings of your choice;
garlic powder
onion powder
black pepper
rosemary
thyme
chili powder
smoked paprika

Directions:
wash and cut potatoes into wedges.
cut one end off of wedges (so they can stand.
Blanche them in unsalted water for 5 minutes,
let them cool and place them in a plastic bag
and add the spices to it. (no salt).
Shake them and leave them in the bag.
While you preheat oven to 425 degrees F.
Place wedges on a baking sheet,
let them stand in a row like Soldiers.
Bake them in the oven 20-30 minutes,
half way through baking time spray
salty water on the potato wedges.
(this makes them crunchy).

Humble Pie

A humble pie is made with apples and
fresh cranberries for a flavor balance,
you can add more or less brown sugar.

Ingredients:
1 unbaked pie shell, fit into a pie pan
(made from scratch or purchased)

Filling
3 mcintosh apples
1 (12 ounce) package fresh cranberries
1 cup light brown sugar

Topping
3/4 cup walnuts
1/4 cup brown sugar
1/4 cup flour
3 tablespoons butter, softened, cut into bits
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
1/8 teaspoon salt

Directions:
Preheat oven to 425 degrees F.
Peel, core and dice apples.
Mix with the cranberries and brown sugar.
Place into pie shell.
Place the walnuts in a processor
and pulse for 5 seconds.
Add the remaining ingredients
and pulse until blended but still crumbly.
Spoon topping over the pie and bake
for 20 minutes at 425 degrees,
then turn oven down to 350 degrees F.
and bake for 30 minutes more.

Tangy-Sweet Pineapple Chicken

You've got to taste this dish to believe it!
It’s my personal favorite chicken recipe,
and I don’t really even like chicken!
You owe it to yourself to taste this
tangy-sweet pineapple-chicken dish.

Ingredients:
4 pounds chicken thighs
1 teaspoon ground ginger
1 teaspoon paprika
1 tablespoon onion powder
2 tablespoons garlic salt
3 tablespoons cider vinegar
1 cup ketchup
1/4 cup soy sauce
1 (20 ounce) can crushed pineapple with juice
1/4 cup packed brown sugar

Directions:
Preheat oven to 400 degrees F.
Arrange chicken pieces in a single layer
in a well greased 9×13 inch baking dish.
In a small bowl mix together the ginger,
paprika, onion powder and garlic salt.
Add the vinegar and mix well.
Divide this mixture.
Brush 1/2 over the chicken pieces
and bake in the preheated oven for 15 minutes.
Turn the chicken pieces, baste with the
remaining 1/2 of the vinegar mixture
and bake for 15 minutes longer.
Meanwhile, in a medium bowl combine the
ketchup, soy sauce, pineapple and brown sugar.
When chicken baking time is up,
spoon the pineapple/soy mixture over the chicken.
Bake for another 30 minutes. Serve while still hot.

5 Star Cole Slaw

I was getting tired of the plain old-
same old cole slaw and came up with
a fantastic tasting winning recipe.
I couldn't stop taste-testing this
cole slaw it is that good!

Ingredients:
1 small head cabbage
2 green tomatoes
1 carrot, peeled and sliced
2 garlic cloves, peeled and minced
2 tablespoons white vinegar
2 tablespoons white sugar
1 cup mayonnaise
2 tablespoons brown mustard
1 teaspoon horseradish
1/2 teaspoon black pepper
1 teaspoon dried onions

Directions:
Get out your biggest mixing bowl.
Chop cabbage, carrot and tomatoes
small enough to fit into a
food processor and chop until you get
your desired texture, add to bowl.
Add minced garlic, vinegar,
sugar, horseradish and brown mustard.
Stir with a big ol' wooden
spoon to combine very well.
Add Mayonnaise and stir well.
Season with pepper and onions.
Stir to combine all ingredients.
Let sit in a covered container
in the refrigerator over night.

Cobweb Shaped Cookies

Just in time for Halloween here is
a recipe to make some cob-web cookies.

Ingredients:
3/4 cup all-purpose flour
1/2 cup granulated sugar
1/4 cup vegetable oil
1/4 cup milk
1/2 teaspoon vanilla extract
2 eggs
Powdered sugar

Directions:
Beat all ingredients except powdered sugar
in medium bowl with electric mixer
on medium speed until smooth.
Pour batter into plastic squeeze bottle
with narrow opening.
Heat 8-inch skillet over medium heat
until hot; grease lightly.
Working quickly, squeeze batter
to form 4 straight, thin lines that
intersect at a common center point
to form a star shape.
To form cobweb, squeeze thin
streams of batter to connect lines.
Cook 30 to 60 seconds or until
bottom is golden brown; carefully turn.
Cook until golden brown;
remove from skillet. Cool on wire rack.
Heat oven to 325 degrees F.
Bake cookies on ungreased cookie sheet
5 to 7 minutes or until almost crisp
(cookies will become crisp as they cool).
Remove from cookie sheet; cool.
Sprinkle with powdered sugar.
Store cookies in covered container.

Raspberry Filled Sugar Cookies

These are easy to make and easy to eat.
One of my simplest and best recipes.
These cookies stay soft and keep well.

Ingredients
1/4 cup unsalted butter, softened
1/2 cup vegetable shortening
1/4 cup white sugar
1/4 cup brown sugar
2 egg yolks
1 3/4 cups all-purpose flour
1/4 teapoon baking soda
1/4 teaspoon baking powder
1/4 teaspoon salt
raspberry preserves

Directions:
Preheat the oven to 375 degrees F.
In a mixing bowl, cream together butter,
sugars and egg yolks.
In a seperate bowl combine
baking soda, powder and flour.
Mix in dry to wet a little
bit at a time until doughy.
Roll dough into 1 inch balls.
Place balls 2 inches apart onto
parchment lined baking sheets.
Use your finger to make a well
in the center of each cookie.
Fill the hole with 1/2 teaspoon preserves.
Bake for 8 minutes in the preheated oven,
or until golden brown on the bottom.
Remove from sheets to cool on wire racks.

Homemade Packi (POHNCH-kee)

Pączki are fried rounds of yeast dough
with prune, apricot, strawberry,
raspberry or sweet cheese filling.
I make them without filling,
simply dusted with confectioner's sugar.

Ingredients:
Dissolve yeast in warm water and set aside.
In a large bowl, cream together
butter and sugar until fluffy.
Beat in whole egg, then egg yolks one at a time.
Add brandy, dissolved yeast and salt.
Beat until well mixed, add flour gradually
to make a stiff dough. Knead on low speed
until smooth and elastic, about 5 minutes.
Place dough in a greased bowl.
Cover and let rise until doubled in bulk.
Heat oil to 375 degrees F.
in large pot or Dutch oven.
Fry paczki a few at a time 2 to 3 minutes
or until bottom is golden brown.
Flip them over and fry another 1 to 2 minutes
or until golden brown.
Drain paczki on paper towels.

How to Ripen an Avacado

Avocados should be very ripe to make Guacamole.
If they need additional ripening after purchase,
place them in a brown paper bag with an apple
and set out at room temperature overnight.
They will ripen quickly.

Black Bean Soup

Black Beans are soft and sweet tasting
with an almost mushroom-like flavor.

Ingredients:
1 tablespoon vegetable oil
1-1/2 pounds boneless, skinless chicken thighs,
cut into 1/2-inch wide strips
Salt
1 large onion, chopped
2 medium poblano chiles, seeded and chopped
2 cloves garlic, crushed with press
1-1/2 teaspoon ground cumin
1 teaspoon ground coriander
32 oz. reduced-sodium chicken broth
2 cups water
1 cup frozen corn kernels
1 can (15 ounce) black beans, drained
1/4 cup fresh lime juice
2 cups coarsely broken tortilla chips

Directions:
In a 6-quart saucepot, heat oil
on medium-high until hot.
Sprinkle chicken with 1/2 teaspoon salt.
Add chicken to saucepot in 2 batches,
and cook 5 minutes per batch
or until lightly browned, stirring.
With slotted spoon, remove chicken
to medium bowl once it is browned.
After all chicken is browned,
add onion, poblanos, and garlic to saucepot;
cook on medium 10 minutes or until vegetables
are ligthly browned and tender, stirring occasionally.
Stir in cumin and coriander; cook 1 minute.
Add broth and water; cover and heat to boiling.
Return chicken and any juices in bowl,
to saucepot; stir in frozen corn and black beans.
Heat to boiling on medium-high;
reduce heat to medium-low and simmer,
uncovered, 10 minutes to blend flavors.
Stir in lime juice and cilantro.
Ladle soup into bowls.
Serve with tortilla chips
for sprinkling on top of soup.

Roast Chicken and Artichokes

This one-dish meal is simple and delicious,
yet fancy enough to serve for company.

Ingredients:
1/3 cup olive oil
juice of one lemon
1 teaspoon salt
4 cloves garlic, crushed
2 teaspoons oregano
3 lb. fryer, cut up
8 oz. mushrooms
1 jar artichoke hearts, drained
1 carrot, peeled and sliced
4 potatoes, peeled and quartered

Directions:
Make dressing of oil, lemon,
salt, garlic and oregano.
Mix dressing with remaining ingredients.
Pour into large roasting pan.
Roast at 375 degrees F. until
potatoes are tender, about one hour.
Add water to pan, as needed
to prevent scorching.

Baked Dried Uncooked Pasta

You can cook dried pasta without boiling it.
In a casserole dish baked in the oven.
The sercet is to bring the pasta in sauce
up to a boil and turn off the oven.
The result is a tomato sauce infused pasta,
creamy and has flavor from the inside out.

Ingredients:
8 ounces dried pasta
2 cups tomato sauce
1 1/2 cups water
grated cheese, optional

Directions:
Preheat oven to 400 degrees F.
In a small roasting pan place
water and sauce, stir to combine.
Add pasta and cover tightly
with aluminum foil.
Bake 10 minutes, turn off oven.
Let pasta rest in oven 20 minutes.
Remove, uncover and serve with cheese.

Baked Beef Stew

I usually make beef stew on the top
of the stove in a big old soup pot.
Here is a recipe for making a good
and satisfying stew inside the oven.

Ingredients:
2 lbs cubed beef
2 tbsp flour
1 onion sliced
4 carrots sliced
4 celery stalks sliced
1 package onion soup mix
4 potatoes cubed
1 tsp basil
1/2 tsp salt
1/2 tsp pepper
1 can stewed tomatoes

Directions:
Coat beef with flour and brown in a bit of oil.
Add the rest of ingredients (except tomatoes)
in a large oven proof casserole dish.
Pour 1/2 water and 1/2 cup red wine
(any kind) over everything.
Bake at 325 degrees F. for 1 1/2 hrs.
Stir in tomatoes - bake uncovered
for additional 35 minutes,
stirring every 15 minutes
until vegetables are tender.

Canadian Poutine

Poutine is a French-Canadian food
that (very) slightly resembles
American Gravy and Cheese Fries.
These are so good to eat, really good.
I think you must use real cheese curds,
any other cheese doesn't do this justice.

Ingredients:
French fries
cheese curds
grated cheese
gravy

Directions:
Bake or fry a good serving of fries.
Prepare your gravy.
Keep the gravy nice and hot
until the fries are finished.
Have Cheese curds ready.
Place finished fries on a large dish,
cover the fries thoroughly with
cheese curds and grated cheese.
Pour the gravy liberally over
the cheese and fries combo.

Chicken Fried Italian Sausage

Just like chicken fried steak,
you flour and fry Italian sausage
links until golden brown and serve
along with a white country gravy.

Ingredients:
6 Italian sausage links
flour
oil for frying
white country gravy

Directions:
Cook up the whole sausage links,
I like to bake them, boiling is good.
When cool enough to handle,
slice in half lengthwise.
Heat oil in a skillet.
Drege sausage in flour and saute
on round side until browned.
Turn and brown the flat side.
Plate and serve with gravy.

Ham and Bean Soup

This is a favorite in my family,
easy to prepare and it really warms
a person up on a cold winter day.
Quicker than traditional ham and bean
soup but still with all the taste.

Ingredients:
3/4 pound Fully cooked ham
1 medium Onion
2 cloves Garlic
2 tablespoons Butter
2 (16-oz) cans Great Northern Beans
3 cups Chicken broth
2 cups Water
1 cup Potatoes
3/4 cup Carrots
3/4 cup Celery
1/4 teaspoon Pepper
1/2 cup Frozen peas
2 tablespoons Fresh parsley

Directions:
In a 3 quart saucepan, saute ham, onion
and garlic in butter until onion is tender.
Add the next seven ingredients; cover and
simmer for 30 minutes or until vegetables are tender.
Add peas and cook for 5 minutes. Add parsley and serve.

Cauliflower, Italian Sausage and Dried Pasta Shell Bake

A whole head of cauliflower
in a roasting pan along with
sweet Italian sausage links
and dried pasta shells.
The cauliflower is creamy good,
with some red color on the bottom.
Italian sausages moist and juicy.
Pasta was a little over-cooked.
I would make this recipe again
without the pasta shells and
use them in this cooking method
in a different baked pasta recipe.

Ingredients:
1 head of cauliflower
1-1/2 cups water
16 ounces pasta sauce
6 Italian sausage links
8 ounces dried pasta shells

Directions:
Preheat oven to 400 degrees F.
Place water and sauce in a roasting pan.
Stir to mix and add the pasta shells.
Wash cauliflower, remove core and
place the cauliflower in the center
of the pan, core side down.
Place Italian sausage links in pan
where ever you find the room.
( They don't have to be in the sauce).
Cover tightly with aluminum foil.
Place cover on roasting pan and bake
for 1 hour or until pasta is done.

Baked Dried Pasta with Italian Sausage

I had been searching for a recipe for
baked pasta that was not boiled beforehand.
This is one that you place the dried pasta
in a roasting pan with sauce to bake.

Ingredients:
6 Italian sausage links
1 package (16 oz.) uncooked ziti
1 jar (26 oz.) pasta sauce
3 1/2 cups of water
8 ounces shredded mozzarella cheese

Directions:
Preheat oven to 425 degrees F.
Mix uncooked pasta, pasta sauce,
and water in 13″ x 9″ baking dish.
Place Italian sausage in pasta.
Cover tightly with aluminum foil.
Bake for 40 minutes. Uncover and
stir pasta well, then top with cheese.
Bake uncovered for 10 minutes
or until pasta is tender.

KFC Baked Chicken

This is my version of KFC.
Baked and not deep fried.
This is not a crispy chicken,
I tried to make it like KFC.

Ingredients:
6 skinless, boneless chicken breasts
1 cup all-purpose flour
1 teaspoon salt
1 teaspoon black pepper
2 tablespoons smoked paprika
1/2 teaspoon garlic powder
1 teaspoon dried mustard
1 teaspoon ground thyme
1 teaspoon dried basil
1/2 teaspoon dried oregano
1/2 tablespoon ground ginger
1 large egg, beaten
1/4 cup canola oil

Directions:
Preheat oven to 400 degrees F.
In a bowl, mix all dry ingredients together.
Heat large skillet with canola oil.
Dip each chicken piece in egg
then into spice mixture; coat well.
Add to the skillet and brown on both sides.
Remove to paper towels to drain oil.
Place on baking sheet. Bake for 30 minutes.

Banquet Frozen Chicken Recipe

I like the Banquet frozen chicken in a box.
Must be the chicken skin and fat that gives
this chicken a nice crispy but greasy flavor.
In this recipe I tried to get that flavor
without all of the greasiness.
At last, chicken that has a crunchy,
delicious coating like Banquet chicken.

Ingredients:
4 skinless, boneless chicken breast halves
1 (10.75 ounce) can,
condensed cream of chicken soup
1 large egg
Old Bay Seasoning to taste
1/2 cup all-purpose flour
1/2 cup cornstarch
1/2 teaspoon garlic powder
1/2 teaspoon sweet smoked paprika
salt to taste
pepper to taste
canola oil for frying

Directions:
In a shallow dish or bowl combine soup,
egg, seasoning salt and mix together.
Dip chicken in mixture and
turn to coat completely. Set aside.
In a resealable plastic bag mix together
the flour, cornstarch, garlic powder,
paprika, salt and pepper.
One at a time, place chicken pieces in bag,
seal and shake to coat.
Add more flour and/or cornstarch as necessary,
but add them in equal parts.
Place coated chicken on a platter and
refrigerate for 2 hours until it becomes doughy.
Heat oil in a deep skillet over medium heat.
Fry chicken pieces in oil for about
7 to 10 minutes each, or until cooked
through and juices run clear.
Drain on paper towels and serve.

Cold Weather Vegetable Stew

This is a autumn time stew and a family
favorite that is a much requested recipe
from anyone who has eaten this stew.
It is easy to make and very delicious.

Ingredients:
4 cups of water
2 vegetable bouillon cubes
1 pound carrots, cut into chunks
1/2 head of cauliflower, into flowerettes
1 large acorn squash, peeled and cut up
8 fresh brussel sprouts, cut in half
2 tablespoons butter
1/4 cup all-purpose flour
1/2 teaspoon dried thyme
salt to taste
pepper to taste

Directions:
Cut acorn squash into quarters lengthwise;
cut your acorn in half, discard seeds,
then slice quarters into 1-inch pieces
and peel skin off.
Separate cauliflower into flowerettes.
Cut washed brussel sprouts in half.
Set acorn squash, cauliflower flowerettes
and halved brussels sprouts aside.
Cut carrots into chunks.
In a large saucepan heat water
and bouillon cubes to boiling.
Add carrots, thyme, salt and pepper
and cover and cook 10 minutes.
Add brussel sprouts and squash,
cook about another 5 minutes,
then add cauliflower and cook
for an additional 5 minutes,
or until vegetables are tender.
Drain vegetables, placing colander
over a pan to catch juices. SAVE JUICES!
In large pan melt butter; stir in flour.
Cook until bubbly...stir in 3 cups
of saved liquid gradually.
Stirring constantly until thickened.
Return veggies to saucepan folding
them into liquid...Heat and serve.

Pistou Sauce

Pistou is a cold sauce made from garlic,
fresh basil, and olive oil.
Some more modern versions of the recipe
include grated parmesan, pecorino
or similar hard cheeses.

Ingredients:
3 garlic cloves, chopped
1 1/2 cups packed basil leaves
1/2 cup freshly grated Parmesan
Freshly ground black pepper, to taste
2/3 cup extra-virgin olive oil
Salt, to taste

Directions:
In a small food processor or blender,
combine garlic, basil, Parmesan
and pepper and with machine running,
add oil in a stream.
Puree until well blended.
Add salt to taste.

Butternut Squash with Orzo Pasta

Winter time is a great time to make
this butternut squash and orzo pasta.

Ingredients:
1 tbsp olive oil
1 shallot, chopped
1 clove garlic, minced
1 butternut squash, peeled and cubed
1 cup orzo
3 cups water or vegetable broth
1/2 cup parmesan cheese, grated

Directions:
Add olive oil to a large skillet
and saute garlic and shallot.
Add in butternut squash and
saute until cooked through.
At the same time, bring 3 cups of water
or broth to boil in a large pot.
Cook until al dente, about 8 minutes.
Drain orzo and add into the skillet
with the butternut squash.
Top with parmesan cheese.
Serve immediately.

Hearty Beef Stew

This beef stew is a hearty, thick version
that is surprisingly quick and easy.
Served with a salad and Italian bread,
this meal is sure to satisfy the whole family.

Ingredients:
1 pound stew meat, cubed
2 medium onions, chopped.
6 medium potatoes, pealed and cubed
1 pound carrots, peeled and sliced
1/4 cup corn starch or white flour
2 cloves garlic, peeled and minced
1 tablespoon olive oil
Salt to taste
Pepper to taste
8 cups water

Directions:
In a large covered soup pot,
combine stew meat, onion, garlic,
salt and pepper, and olive oil
and saute over medium to high heat
until meat is browned and onions
are wilted, stirring often.
Add water and carrots.
Stir and bring to a boil.
Lower temperature and simmer
for approximately 20 minutes.
Add potatoes and return to a boil.
Reduce temperature and simmer for
approximately 30 minutes, or until
potatoes and carrots are cooked.
Combine cornstarch and approximately
one cup of warm water in a cup.
Bring stew to a boil, and slowly pour
in the combined cornstarch and water mix.
Stir until completely mixed.
This will thicken your stew
to a more hearty consistency.

Kale and Pinto Bean Soup

Fresh kale is a super vegetable to use,
loaded with vitamins and tastes great.
This recipe makes a good tasting and
a good for you to eat soup.

Ingredients:
1 cup dried pinto beans
1 large yellow onion
1 Tablespoon olive oil
4 cloves garlic, minced
4 cups water
2 beef bouillon cubes
dash of freshly ground sea salt
dash of freshly ground pepper
2 bay leaves
2 teaspoons dried rosemary, crushed
5 large carrots, diced
2 bunches kale, chopped

Directions:
Bring a large pot of water to a boil,
add the beans and cook for 60-90 minutes.
Drain and set aside.
In your soup pot heat the
olive oil over medium heat.
Add onion and garlic and cook for 5 minutes.
Add the cooked beans, water, bouillon, salt,
pepper, bay leaves, rosemary, and carrots.
Simmer for 15-20 minutes.
Add the kale and cook another 15 minutes
or until kale is tender.
Add more water if needed.
Remove the bay leaves,
add more salt and pepper if needed.

Microbaked Fresh Avacado

Warm avacado simply seasoned with salt.
This is one easy to make avacado recipe.

Ingredients:
1 fresh avacado
1 small red tomato
lemon juice
salt to taste

Directions:
Cut a slice around center of avacado
lengthwise until you get to the seed.
Twist halves with your hands in
opposite directions to open up.
Remove seed.
Rub each half with lemon juice.
Place avacado halves on serving dish.
Cut tomato in half and place inside
the center of each avacado.
Season with salt to taste.
Microwave on high power 2 minutes.

Orzo Pasta with Fresh Asparagus

I like the creaminess of tiny orzo pasta.
You know a recipe is good when you can't
stop taste-testing it for seasonings.
By adding some fresh asparagus to the
orzo just before it's finished cooking,
makes this a one pot dish and a great one!

Ingredients:
4 cups water
1/2 teaspoon salt
1 cup orzo pasta
2 cups fresh asparagus, 1" pieces
1/2 teaspoon lemon juice

Directions:
Heat water and salt to boiling.
Add pasta and stir, lower heat
and cook until almost done.
Add asparagus to pasta water,
cook 4 minutes or until tender.
drain pasta, place in serving bowl.
Place butter with pasta, stir to melt.
Drizzle with lemon juice.
Season with salt and black pepper. Serve.

Creamed Asparagus over Biscuits

A simple cream sauce and some fresh asparagus
is all it takes to make a great tasting dish.

Ingredients:
1 lb asparagus
3 tablespoons flour
1/2 cup milk
1 teaspoon salt
1/2 teaspoon pepper
6 baking powder biscuits

Directions:
Wash and cut asparagus into 1 inch pieces;
cover with water and boil until tender.
Add flour to cold milk;
stir so there are no lumps.
Drain asparagus, keeping 1 cup liquid.
Add the milk mixture, salt and pepper.
Cook until thick, stirring often.
Pour creamed asparagus over biscuits.

Roasted Fresh Figs

Fresh figs go bad so fast after picking them,
I had to find an easy way to cook them up.
I was going to braise them to put on a
cheesecake until I found this roasting recipe.
They are soft and almost too sweet tasting,
one half is good enough to serve as a
fruit topping on some vanilla ice cream.

Ingredients:
fresh figs
olive oil
honey
freshly ground pepper
salt to taste

Directions:
Preheat oven to 400 degrees F.
Wash and trim the stems off the figs,
cut in half lengthwise.
Place figs in a casserole dish cut side up.
Drizzle with honey, olive oil, and a pinch
of salt and freshly ground pepper.
Put in oven and roast for 15-20 minutes.
Until soft and starting to caramelize.

Hot Dog with Pork and Beans

This is a quick recipe for lunch.
Using a can of por and beans with
a cooked hot dog this is very easy.
This could serve two people or
one very hungry youngster.

Ingredients:
1 (11 ounce) can pork and beans
1 hot dog, cooked
1 baking powder biscuit

Directions:
Cut hot dog into small dice,
place in a glass bowl.
Open can of pork and beans,
place into bowl and mix.
Cover and microwave 2 minutes,
stir and cook 1 minute more.
Serve along with a baked biscuit.

Condensed Milk Cookie Bars

This recipe is super easy to do
and the bars are very tasty as well.

1/2 cup margarine or butter
1-1/2 cups graham cracker crumbs
1 (14-ounce) can sweetened condensed milk
1 (6-ounce) package semi-sweet chocolate chips
1 (3-1/2-ounce) can flaked coconut (1-1/3 cups)
1 cup chopped nuts

Directions:
Preheat oven to 350 degrees F.
Melt butter in a glass dish in microwave.
Pour melted butter in a 13x9-inch baking pan,
melt margarine in oven.
Sprinkle crumbs over butter,
pour sweetened condensed milk evenly over crumbs.
Top with remaining ingredients; press down.
Bake 25 to 30 minutes or until lightly browned.
Cool. Chill if desired. Cut into bars.
Store loosely covered at room temperature.

Famous Ritz Cracker Down East Seafood Stuffing

A great seafood stuffing for turkey,
can also be used to stuff clams,
on top of crab cakes or a pork chop.

Ingredients:
1 cup Ritz crackers, crushed
1 cup Italian dried bread crumbs
1/2 cup yellow onions
1 pound fresh scallops
1 cup fresh shrimp
1 cup crab legs
1/2 cup celery, sliced
1/2 cup peppers, chopped
(orange and yellow peppers)
2 eggs
3/4 cup melted better
1/4 cup white wine
1 clove fresh chopped garlic
Salt and pepper, to taste

Cooking Directions
Cook seafood in 1 cup salted water.
Bring to boil and cook until 3/4 done,
strain seafood out of water.
Add bread crumbs. Ritz crackers,
and cover till liquid is absorbed.
In another skillet, carmelize onions,
peppers, celery until just browned,
then add to bread-Ritz mixture.
Add the eggs and melted butter,
stir in seafood and wine.
Cover and let stand 15 minutes
to cool before stuffing turkey.

Baked Potato Wedges

Better for you because they aren't fried,
these potato wedges pack a flavor punch
that is just as good as any fried potato.
Serve with Marinara, Bolognese
or Blue cheese sauce, if desired.

Ingredients:
4 potatoes, peeled, cut in wedges
1/4 cup olive oil
1/2 cup dry Parmesan cheese
1 cup instant flaked mashed potatoes
2 teaspoons Old Bay Seasoning
1 pinch cayenne pepper
Cooking spray
1 teaspoon salt

Directions:
Blanch potato wedges in salted water.
Drain. While hot,
toss with 1/4 cup olive oil.
In bowl, mix cheese, flaked potatoes,
Old Bay Seasoning and pepper.
Toss with warm potatoes to coat well.
Spread potatoes on pan sprayed with coating.
Bake at 450 degress F, 18 - 20 minutes
or until cooked through. Season with salt.

Peanut Sauce

A peanut sauce recipe is good to have
in ones collection of recipes and can
be used in place of tahini sauce.

Ingredients:
2 tablespoon smooth peanut butter
2 tablespoon low-sodium soy sauce
2 garlic cloves, peeled and minced
1/4 cup water
1 tablespoon brown sugar
juice from half a lemon

Directions:
In a non-stick pan, combine ingredients,
stirring constantly over medium heat
until peanut butter has melted.
(can also microwave about 30 seconds).
Serve over noodles and vegetables,
or as a sauce for chicken or beef.

Sweet Peanut Spread

This may be used for stuffed mushrooms
or cherry tomatoes and is great used as
a topping for fresh celery sticks.

Ingredients:
2 8 oz) packages cream cheese, softened
1 cup sour cream
1/2 to 1 cup chopped, cooked Ham
1/4 cup finely minced onion
1/2 teaspoon garlic powder
1 tablespoon butter
1 cup chopped unsalted peanuts
1/2 teaspoon Worcestershire
1/2 cup chopped pineapple

Directions:
Mix all ingredients.
Serve with crackers or raw vegetables.

Fresh Fig Tiramisu with Buttermilk Biscuits

This is so good I don't have the words
to decribe just how great tasting it is.
A fresh fig sauce made with marsala wine
spooned over some seasoned ricotta cheese.
Sitting along side a baking powder biscuit.
I think I just drooled on my key board!
Simply heavenly flavors on your taste buds.

Ingredients:
8 fresh figs
2 baking powder biscuits
1 teaspoon brown sugar
1 tablespoon unsalted butter
2 tablespoons marsala wine
1 1/2 cups ricotta cheese
cocoa powder for dusting
salt to taste

Directions:
Wash and remove stems from figs.
Cut figs in a cross from stem side
down but not all the way through.
Place in a glass bowl.
Sprinkle with brown sugar,
place butter on top and
drizzle in the marsala wine.
Cover and microwave on
high setting for 4 minutes.
Remove and refrigerate to cool.
Divide ricotta cheese and biscuits
between two or four dishes,
season ricotta with salt to taste.
Spoon figs over ricotta and biscuits,
drizzle fig sauce over biscuits,
dust with cocoa powder and serve.

Apple Crisp using Microwave Oven

Just the thing to make this time of year
a warm fresh apple and oatmeal crisp.
Easily made using the microwave oven.

Ingredients:
2 tart cooking apples, peeled, sliced
1/3 cup packed brown sugar
1/3 cup old-fashioned oats
1/4 cup Bisquick baking mix
1 tablespoon butter, softened
1/4 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg

Directions:
In ungreased microwavable dish,
arrange apple slices. In small bowl,
stir remaining ingredients until crumbly.
Sprinkle over apples.
Microwave uncovered on High 7 to 10 minutes,
rotating dish 1/2 turn after 5 minutes,
until apples are tender. Serve warm.

Brown Sugar Caramel Cookies

With a sugar crust on the outside
and a soft and chewy inside,
these are one of my best cookies.

Ingredients:
10 tablespoons butter, browned
4 tablespoons butter, melted
2 cups flour
dash baking powder
dash baking soda
1/2 cup each brown and white sugar,
mixed for coating cookie dough
1 3/4 cup brown sugar
1 tablespoon vanilla
1 egg plus 1 egg yolk

Directions:
In a saute pan melt 10 tablespoons
of butter just until browned, remove
to a mixing bowl to cool,
add 4 tablespoons melted butter.
Add vanilla to melted butter.
Add egg and yolk to cooled melted butter.
In a seperate bowl combine flour,
1 3/4 cups brown sugar,
baking powder and soda.
Add dry ingredients into wet
and mix to combine well.
Roll dough into walnut size balls
and roll into brown and white sugar mixture.
Place in an ungreased cookie sheet
and bake for 12 to 14 minutes at 350 degrees F.

Cream Cheese Christmas Wreath

This recipe is for making a cream cheese based
party dip to serve on Holiday crackers.

Ingredients
6 slices bacon, fried and crumbled
1/2 teaspoon salt
16 ounces cream cheese, softened
1/2 cup Miracle Whip
1/2 cup green onion, finely chopped
1 cup Cheddar cheese, grated
Green olives
Pimentos
1/2 teaspoon Mrs. Dash

Directions:
In a bowl mix all ingredients
EXCEPT olives and pimentos.
Shape mixture into a wreath on a plate.
Add olives around the side.
Make a bow, using pimentos.
Chill and serve with crackers.

Apple Corned Beef Cooked in Slow Cooker

This corned beef is slow cooked
and the saltiness is offset by
the brown sugar and apple juice.

Ingredients
1 point-cut corned beef brisket
1 quart apple juice
1 cup packed brown sugar
1 tablespoon prepared mustard
8 small red potatoes
2 medium carrots, peeled
1 onion, peeled and quartered
1/2 head cabbage, cut into chunks

Directions:
Place all ingredients in a crockpot,
cutting meat in half if necessary.
Stir to mix. Cook on LOW for 8 hours.
Remove meat and vegetables
and some of the cooking liquid.
Slice meat thinly across the grain.
Serve with the vegetables
and some of the liquid.

Fresh Plum and Mint Mandarin Orange Salad

Sweet plums with red raspberries,
and mandarin oranges are spiced
with fresh mint leaves in a
simple olive oil dressing.

Ingredients:
2 black plums
1 (15 ounce) can mandarin oranges
1 cup fresh red raspberries
2 tablespoons fresh mint leaves
1 tablespoon olive oil
salt to taste

Directions:
Wash and slice plums removing stone.
Place in a large mixing bowl.
Open can of oranges and drain,
add to plums in bowl.
Snip fresh mint leaves into small bits,
add to mixing bowl, dress with olive oil
and gently toss to combine.
Season with salt to taste.

Halibut Glazed in a Balsamic Vinegar Sauce

This halibut has a nice flavor,
is very moist and tender.
I always saute more than I
need so there's left over
to make fish tacos with.

Ingredients:
2 tablespoons balsamic vinegar
1 teaspoon firmly packed brown sugar
1 teaspoon Dijon mustard
2 pieces halibut
1/2 teaspoon olive oil
Salt and pepper

Directions:
In a bowl, mix vinegar, sugar, and mustard.
Rinse halibut and pat dry.
Brush lightly all over with oil
and sprinkle with salt and pepper.
Heat a 10- to 12-inch nonstick
frying pan over medium-high heat.
Add fish and cook until browned
on the bottom, about 4 minutes.
Turn pieces over. Spoon vinegar
mixture over browned sides.
Lower heat and cook until
fish is opaque but still moist-looking
in the center (cut to test),
4 to 5 minutes longer. Transfer to plates.

Cheddar Cheese Baking Powder Biscuits

These cheddar cheese baking powder biscuits
are a good to go with chicken soup
or a bowl of beefy and spicy hot chili.

Ingredients:
1-3/4 cups unsalted butter
6 cups all-purpose flour
1 teaspoon table salt
6 teaspoon baking powder
1 cup grated cheddar cheese
3 cups milk
2 teaspoons dill weed
1 teaspoon chopped garlic

Directions:
Preheat oven to 400 degrees F.
Melt together butter and garlic
in the microwave or on stove.
Cut butter into flour, salt
and baking powder then add
grated cheese and milk to this.
Mix it up but not too much,
top with cheese as well
and bake for 15-20 minutes
depending on your oven.
While they are baking mix a
couple tablespoons butter,
dill weed and a tsp or more
of chopped garlic and melt
together in the microwave or stove.
As soon as the biscuits are out
spread this garlicky butter mix on top.

Piri Piri Sauce

Piri Piri sauce can be used on fish,
chicken or grilled shrimp.

Ingredients:
1 small red onion
2 cloves of garlic
2 chili peppers, chopped
1 tbsp sweet smoked paprika
1 lemon
2 tbsp white wine vinegar
1 tbsp Worcestershire sauce
A bunch of fresh basil

Directions:
Peel and roughly chop the red onion
and add to 2 peeled cloves of garlic.
Add the chili peppers, paprika,
the zest of 1 lemon and juice of ½ a lemon.
white wine vinegar, Worcestershire sauce,
a good pinch of salt and black pepper,
the bunch of basil and a swig of water.
Puree into a smooth Piri Piri sauce.

Tomato Tuna Salad

Canned tuna never tasted so good!
A creamy fresh tomato flavored sauce
makes for a great tasting tuna salad.
I use tuna packed in oil for this one,
that way you don't need to add any more.
Serve this on a bed of green endive.

Ingredients:
2 (5 ounce) cans of,
white albacore tuna packed in oil
1 ripe beefsteak tomato
1 celery stalk, peeled, finely chopped
1 tablespoon finely chopped red onion
1 teaspoon ground black pepper
1 tablespoon Real mayonnaise
1 tablespoon Miracle whip dressing
1 tablespoon plain flavored yogurt
1 tablespoon sour cream
1 teaspoon prepared brown mustard

Directions:
Place tomatoes, cut up in a mixing bowl.
Add mayonnaise, Miricle whip, yogurt and sour cream.
Add in mustard and mix well.
In a mixing bowl combine vegetables and seasonings.
Add in drained canned tuna and stir to combine.
Serve on top of romaine lettuce.

Rock's Chili with Beans

I started out with no particular purpose,
just to brown up some ground beef
that was close to the last sale date.
Ended up with this great chili recipe.
Adding frozen sweet corn at the end is
what gives this chili it's great taste.

Ingredients:
1/2 cup water
2 small red peppers, chopped
1 green pepper, chopped
1 garlic clove, peeled and chopped
1 onion, peeled and chopped
1 tablespoon olive oil
1 1/3 pounds ground sirloin, 87/13
1 teaspoon salt
1 teaspoon black pepper
1 teaspoon chili powder
1/2 teaspoon smoked paprika
2 tablespoons ground cumin
1/2 teaspoon oregano
1 cup jarred mild salsa
1 (28 ounce)can crushed tomatoes
1 (15 ounce) can white beans
1 tablespoon dried onions
1/2 cup frozen sweet corn
1 tablespoon white sugar

Directions:
In a soup pot on high heat,
add water and bring to a boil.
Add in onions, garlic and peppers.
Saute just until tender, about 8 minutes.
When all water has evaporated
and the pan is dry,
add olive oil and saute about
1 minute to get color on onions.
Add ground beef and stir to break up.
Saute until beef browns.
Add salt and seasonings to taste.
Lower heat to a simmer.
Add crushed tomatoes, salsa
and beans, stir to combine.
Cook uncovered for 1 hour.
Add dried onions and corn.
Add 1 tablespoon white sugar.
taste and adjust seasonings.
Use an immersion blender to
blend some of the chili to a
creamier consistancy if desired.

Grilled Fresh Avocados

These are so easy and sooo darn good.
Cut the avocadoes in half, remove pit,
and spritz the flesh with some canola oil.
Place the avocado flesh side on clean
hot grates and let them sear a bit.
The heat cooks the flesh in no time and the
smoky flavor of the grill marks is tasty.
Serve them on a platter and let folks
at your picnic just scoop ‘em out with a spoon!
Serve with a little salt and pepper,
maybe a squeeze of lemon or what-you-like!

Crab Salad Stuffed Avocados

A quick and easy to make crab salad
served inside fresh avocado halves.
You can also use imitation crab meat.

Ingredients:
4 pitted avocado halves
1 /2 teaspoon lemon juice
1/3 cup mayonnaise
2 tablespoons chopped basil
Pinch of black pepper
1 clove garlic, minced
Pinch of salt
8 ounces lump crabmeat
1 celery stalk, peeeled and chopped

Directions:
Halve avocados, sprinkle with lemon juice.
In a medium bowl, whisk together
mayonnaise, basil and a pinch pepper.
Whisk the garlic into the mayonnaise.
Stir in 8 ounces lump crabmeat
and chopped celery.
Divide the crab salad among
4 pitted avocado halves.

Chow Mein Noodle Chocolate Butter Candies

12 oz semisweet chocolate pieces
6 oz butterscotch pieces
1 5 1/2 oz can of Chow Mein Noodles

Directions:
Melt pieces of chocolate and
butterscotch in a microwave safe bowl.
Gently stir in Chow Mein Noodles
until thoroughly coated.
Drop by teaspoon on a
greased cookie sheet until set.
Makes 30 to 36 candies.

Pumpkin Cookies

Decorated with icing and nuts,
or choclate chips these are
good looking and taste great.

Ingredients:
2 cups flour
1 cup quick oats
1 tsp. baking soda
1 tsp. cinnamon
1/2 tsp. salt
1 cup soft butter
1 cup packed brown sugar
1 cup white sugar
1 egg
1 tsp. vanilla
1 can pumpkin
assorted icings,
chocolate chips or chopped nuts.

Directions:
Preheat oven to 350 degrees F.
Combine first five ingredients.
Cream the butter and the sugars
gradually and beat until light.
Add egg and vanilla, and mix well.
Alternate the addition of the dry
ingredients with the pumpkin,
mixing well after each addition.
Stir in Chocolate chips and nuts.
For each cookie drop 1/4 cup dough
onto lightly greased cookie sheet
and spread into a pumpkin shape
using a butter knife.
Add a plop for the stem.
Bake 20 to 25 minutes until cookies
are lightly browned and firm.
Remove from cookie sheets and cool.
Decorate.

Marshmallow Topped Pumpkin Pie

I put a layer of marshmallows on
the pie crust in a pumpkin pie,
then I add the Pumpkin filling.
A nice topping of marshmallows
comes to the top while baking!

Ingredients:
2 eggs slightly beaten
1 can Libby's pumpkin
3/4 cups sugar
1/2 tsp. salt
1 tsp. cinnamon
1/4 tsp. allspice
1 can evaporated milk
marshmallows

Directions:
Preheat oven to 425 degrees F.
Mix dry ingredients in one mixing bowl.
Put pumpkin, eggs, sugar and
milk in another large bowl.
Add dry ingredients. Mix well.
Place marmallows in pie shell,
pour pumpkin into pie crust shell.
Bake 15 minutes, turn temperature
down to 350 degrees F.
bake for 45 more minutes.

Shortbread Cookies

This is one of my best tasting cookies.
The dough is simple to make in the
food processor and it always stays
together beautifully when handling.
An excellent dough for a cookie press.

Ingredients:
1 cup butter, cold
1/2 cup confectioner's sugar
1/2 cup cornstarch
1 1/2 cups flour
1/2 teaspoon vanilla

Directions:
In a food processor,
process butter with confectioner's sugar
until well creamed, about one minute;
you may have to scrape down the sides.
Add remaining ingredients and
process with several on/off turns,
just until dough is well mixed
and begins to gather together
in a ball around the blade.
What I do now is wrap this dough
in wax paper and put it in refrigerator
Shape rounded teaspoonfuls of
dough into small balls.
Place on an ungreased cookie sheet
lined with parchment paper and flatten,
using a fork dipped in icing sugar.
Bake at 350 degrees F. for 12-15 minutes,
watching carefully;
edges should be very lightly browned.

No-Crust Cheesecake

This cheesecake has no crust,
it's just so very good tasting
you don't even need any crust.
It's got ricotta cheese and
cream cheese and some
sour cream in it.

Ingredients:
1 pound cream cheese
1 pound ricotta cheese
1 cup white sugar
4 eggs
4 tablespoons butter, melted
3 tablespoons all-purpose flour
3 tablespoons cornstarch
2-1/2 teaspoons vanilla extract
2 cups sour cream

Directions:
Preheat oven to 350 degrees F.
In a large bowl, cream the
cheeses and sugar.
Beat in the eggs one at a time,
beating well after each addition.
Add the melted and cooled butter,
flour, cornstarch and vanilla.
Beat until mixture is well combined.
Fold in the sour cream and mix well.
Pour into an ungreased springform pan.
Place pan in the middle of the
preheated oven and bake for 1 hour.
Turn off the oven, leaving cheesecake
in for another 2 hours without
opening the oven door.
Let cake cool completely in pan
and then chill in refrigerator
for at least 2 hours.

Lamb Burgers

This is a recipe for making laamb burgers
that you bake in an oven rather than grill.

Ingredients:
2 tablespoons olive oil
1/3 cup diced onion
3 tablespoons diced garlic
1-pound ground lamb
1/2 – 3/4 cup any bbq sauce
1/2 teaspoon salt
1/2 teaspoon ground pepper

Directions:
Preheat oven to 350 degrees F.
Heat olive oil in a small pan,
then add onion and garlic,
saute until soft.
Strain oil and place onion
and garlic in a medium sized bowl.
Stir in bbq sauce, salt,
and pepper until well mixed.
Add in lamb, and squish together with
your hands until well incorporated.
Divide the lamb into four parts,
forming into patties and place
on a baking sheet, cook in oven
until burgers reach an internal
temperature of 155F, about 25 minutes.
Remove from heat, let rest
for five minutes.
and serve on a bun with
dressing of your choice.

List of Recipes

This is a good resourse for searching
and finding recipes by ingredient or
by the name of the recipe your searching.

Toasted Corn Bulgur Salad

This dish is very flavorful
and has eye appeal as well.

Ingredients:
3/4 cup dry bulgur
2 1/3 cups water
1 teaspoon salt
1 cup fresh corn, cut from 2-3 ears; OR
1 cup frozen corn, thawed and drained
1 tablespoon olive oil
1 pint cherry tomatoes, halved
1/3 cup chopped scallions
2 tablespoons red wine vinegar, or to taste
1 teaspoon pepper

Directions:
In a large, heavy, dry skillet,
toast bulgur over medium heat 5 to 10 minutes,
stirring occasionally until lightly browned.
Add water and salt and bring to a boil.
Reduce heat and simmer covered,
5 to 10 minutes or until water is absorbed.
Remove from heat and let
stand 10 minutes covered.
Transfer to bowl and cool in refrigerator.
If using fresh corn, cut corn from ears
and sauté in oil in a heavy skillet
5 to 7 minutes or until tender. Cool.
Add corn, tomatoes, scallions,
vinegar and pepper to bulgur.
Toss lightly and chill before serving.

Whole Wheat Pizza Dough

This recipe produces a fine tasting
whole wheat pizza crust and the
dough is easy enough to work with.


Ingredients:
2 cups whole wheat flour
1 package active dry yeast/instant yeast
3/4 teaspoon salt
1 cup hot tap water
1 tablespoon vegetable oil
1 tablespoon honey or granulated sugar

Directions:
Preheat oven to 425 degrees F.
In large mixing bowl, combine
whole wheat flour, yeast and salt.
Blend in water, oil and honey or sugar.
Stir by hand vigorously until all
ingredients are well mixed..
Cover with plastic wrap and
let rise to desired size.
Place dough in greased pizza pan.
Press dough to cover bottom of pan
and up sides to form a rim.
Add pizza sauce of your choice
and your favorite pizza toppings;
bake in oven 15 to 20 minutes
or until crust is golden brown
and toppings are done.

Spicy Orzo Pasta Apple Ham Salad

When I make this pasta recipe I use
some ham that I bought in my grocery
stores deli department, cut into cubes.

Ingredients:
2 cups small orzo pasta
2 cups cubed cooked ham
2 apples, cored and sliced with peel
2 tablespoons Real mayonnaise
1 tablespoon prepared horseradish
1 1/2 teaspoons dry mustard
1 teaspoon ground black pepper
mixed baby salad greens

Directions:
Bring a large pot of salted water to a boil.
Add pasta and cook for 8 to 10 minutes,
drain and run pasta under cold water to stop cooking.
Place in a bowl with ham and apples and set aside.
In a small bowl, whisk together the mayonnaise,
horseradish, mustard and black pepper.
Pour over the ham/pasta mixture and toss to combine.
Cover and refrigerate salad for 30 minutes.
When ready to serve, place mixed salad greens
on 4 plates and arrange ham salad on top.

Freezing Tomatoes

I always cook up some tomato sauce
and freeze it for winter time use.
This year I still have some frozen
from last year and I just wanted to
find a way to freeze them whole.
You simply stem them, wash them and
place them in freezer bags, that's it.
You can do this with any fresh ripe tomato.
When you make soup just drop a few in.

Crescent Dough Donuts Homemade Munch'kins

These are super easy to make.
I take store bought refrigerator
biscuit dough and cut the biscuits
into pieces and roll them into balls.
Drop them into a deep fryer until done.
Roll in cinnamon sugar if desired.

Mashed Potato Sandwich

This is a type of comfort food for me.
I used to make a left over turkey sandwich
around Thanksgiving day with mashed potatoes
an cranberry sauce in between two slices of bread.

Ingredients:
2 slices white bread
1/2 cup cooked mashed potatoes
some turkey slices
some cranberry sauce

Directions:
Make the sandwich and enjoy.

Fresh Raspberry Banana Coffee Cake

With apple sauce and spices this is good.
The berries add a nice red speckled color.
A little sugar and cinnamon on top,
this is a moist and tasty coffee cake.

Ingredients:
1/2 cup vegetable shortening
2 large eggs
1 ripe banana
1/2 cup applesauce
1/4 cup white sugar
1/8 cup brown sugar
2 1/2 cups flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon cinnamon
1/2 teaspoon allspice
1/4 teaspoon nutmeg

Directions:
Preheat oven to 350 degrees F.
In a mixing bowl cream together the
shortening and the sugars, add eggs
one at a time while mixing.
Add vanilla, apple sauce, and banana.
In a seperate bowl combine the flour,
salt, baking powder, soda, nutmeg,
cinnamon, and allspice, add to wet
ingredients in mixing bowl, stir
scraping down sides of bowl.
Mix until a batter forms.
Pour into a baking dish and smooth out
evenly, sprikle top with cinnamon sugar.
Bake for 40 minutes or until a cake
tester inserted comes out clean.

Summertime Salad The Last Ripe Tomatoes

Simply using a few red ripe tomatoes
to make a great tasting summer time
salad to remember all winter long.
I don't add any spices because in
this salad I want the flavor of the
fresh ripe tomatoes to shine through.

Ingredients:
2 ripe tomatoes
1 heaping tablespoon mayonnaise
1/8 teaspoon salt

Directions:
Remove stem from tomatoes and
cut away the stem part.
Cut tomatoes in bite size pieces.
Place in a serving bowl and add salt.
Mix in the mayonnaise to coat well.
Let sit at room temperature 15 minutes.

Ben's Chili Bowl Hot Dog Sauce

This is as close as I can come
to making a hot dog sauce that
is like Ben's chili sauce in D.C.

Ingredients:
3 pounds ground beef 85/15
1 cup water
1/2 cup tomato sauce
1/3 cup ketchup
1/3 cup yellow mustard
1/2 cup dried onion flakes
1 teaspoon turmeric powder
1 teaspoon allspice
1 teaspoon sweet smoked paprika
1/2 tablespoon salt
1/2 tablespoon pepper
1 teaspoon white sugar
1 teaspoon brown sugar
1 tablespoon chili powder
2 bay leaves
crushed red pepper flakes to taste

Directions:
Heat a soup pot to medium heat.
Add in the water and onion flakes.
Add in the ground beef, breaking
it up with a wooden spoon.
Stir in more water if needed.
Stir in tomato sauce, ketchup, salt, pepper,
turmeric, allspice, sweet smoked paprika,
sugars, mustard, and chili powder.
Add bay leaves and crushed peppers,
Bring to a boil.
Reduce heat to low; simmer 90 minutes,
remove bay leaves, using an immersion blender,
blend to reach a smooth consistency.

How to Cook Quinoa

Quinoa cooks similar to your
normal household rice does.
All you have to remember is 2:1
2 parts water for every 1 part of Quinoa.

Peanut Butter Hot Dog Nutty Dogs

I heard about this on a radio station,
a late night talk show from Boston.
This sounded strange to me but at
the same time I knew that I would
just have to try this recipe out.
Hot Dogs with peanut butter?
I love hot dogs,
I love peanut butter. Why not?

Ingredients:
1 all-beef hot dog
1 tablespoon peanut butter
1 hot dog bun
some relish
No ketchup!

Chicago Hot Dog

In Chicago they have this famous
hot dog with pickle relish and
even a dill pickle spear on it.
Served on a poppy seed hot dog bun.
I'm only going to list the ingredients,
you know how to pu it together already.

Ingredients
1 bun length jumbo all beef-
frankfurter with a natural casing
1 poppy seed bun
1 long squirt of yellow mustard
2 tablespoons sweet pickle relish
2 tablespoons onion, chopped fine
1/4 medium Roma tomatoes
2 pickled sport peppers
1 kosher pickle spear
1/4 teaspoon celery salt

Restaraunt Style Chili

Made with ground beef and beans
this is a mild tasting chili.
You can spice it up with cayene.

Ingredients:
2 lbs. ground chuck
1 onion, peeled and chopped
1 bell pepper, chopped
1 (14 ounce) can stewed tomatoes
4 (8 ounce) cans tomato sauce
2 (14 ounce) cans pinto beans
1 (14 ounce) can red kidney beans
1 (10 ounce) can diced tomatoes
1 (1 1/4 ounce) package chili seasoning
black pepper to taste


Directions:
In a large soup pot brown ground beef.
Drain grease and add onions and peppers.
Add all canned items, including juice,
into the large soup pot stirring.
Cook until onion and peppers are tender.
Season with black pepper to taste.

Baked Ham and Swiss Cheese Sliders

I love Brianna's poppyseed dressing,
and find many ways to use it on all
kinds of great tasting foods and dishes.
here is a recipe I made for ham sliders.
Sandwiches can be assembled a day ahead
and kept in the refrigerator until baked.

Ingredients:
24 good white dinner rolls
24 pieces baked honey ham
24 small slices Swiss cheese
1/2 cup Brianna's poppyseed dressing

Directions:
Spread some poppyseed dressing onto
both sides of the center of each roll.
Place a slice of ham and a slice
of Swiss inside of each roll.
Close rolls and place them into a
large baking dish or heavy cookie sheet.
Place very close together.
Pour more poppyseed dressing evenly
over all of the sandwiches.
Let sit 10 minutesor so.
Cover with foil and bake at 350 degrees F.
for 12-15 minutes or until cheese is melted.
Uncover and cook for 2 additional minutes.
Serve warm.

Peanut Butter Cream

Butter cream frosting made better
with the addition of peanut butter.

Ingredients:
1 cup creamy peanut butter
10 tablespoons butter, softened
2 cups confectioner's sugar
1/4 teaspoon salt
1 teaspoon pure vanilla extract
4-6 tablespoons heavy whipping cream

Directions:
In the bowl of an electric mixer
fitted with the paddle attachment,
beat the peanut butter and the
butter until light and fluffy.
Add the confectioner's sugar and
the salt, and beat until well combined.
Beat in the vanilla and enough of the
whipping cream to achieve
your desired piping consistency.

Sweet White Wine Flavored Custard

Some call the Zabaglione,
it's a wine based custard.

Ingredients:
6 egg yolks
1/4 cup sugar
1/3 cup white wine

Directions:
Beat egg yolks with electric mixer
in top of double boiler until foamy.
Beat in sugar gradually.
Pour just enough hot water
in bottom of double boiler
so that top part does not touch water.
(Water in double boiler should not boil.
) Cook egg yolks over medium heat;
mix in wine slowly, beating on high speed
until smooth, pale and thick enough
to stand in soft mounds.
Serve immediately.

Cola Baked Kielbasa

This is an easy recipe that I've been
making for over thirty years now.
Simple enough and tastes really good.

Ingredients:
1 lb. Kielbasa
1/2 cup Cola soda pop

Instructions:
Cut Kielbasa in pieces of 1 1/2 to 2 inches.
Place in casserole dish.
Add Cola; cover.
Bake at 350 degrees F. for 1 hour.

Cooking with Ground Venison

I've been taking and consuming deer
for approximately 50 years.
There are a lot of fine recipes
out there and there are some bad ones.
What few realize is that ground venison
can be very mild and used like beef
in any of their favorite recipes
that would normally call for beef.
i.e. Spaghetti sauce, lasagna, etc.
The trick is to brown 1 lb. venison
with approx. 1/4 tsp. black pepper,
1/8 tsp. garlic powder,
and a pinch of salt.
When browned drain and rinse
the meat quickly in a colander
under HOT running water.
Then proceed to use it just like beef.
The taste is very mild,
The fat content very low,
and the enjoyment is immense.

Chicken Piccata

A good tasting chicken and gravy
that I serve on cooked egg noodles.

Ingredients:
2 skinless, boneless chicken breasts
cut into bite-size pieces
salt to taste
pepper to taste
1/2 cup all-purpose flour
1 teaspoon garlic powder
1 tablespoon vegetable oil
1 tablespoon butter
1 tablespoon lemon juice
1 (14.5 ounce) can chicken broth

Directions:
Place chicken in a bowl, and
season with salt, pepper and garlic.
Sprinkle the flour over the
chicken pieces and toss to coat.
Heat the oil and butter in a
large skillet over medium heat.
Shake the excess flour off of the
chicken, and reserve in the bowl.
Place the chicken in the hot pan,
and brown on all sides.
Remove from the pan, and keep warm.
Whisk some of the chicken broth
into the flour in the bowl until smooth.
Stir this into the drippings in the skillet,
then stir in the remaining broth.
Bring to a boil, then reduce the heat to low,
and return the chicken pieces to the skillet.
Simmer over medium heat until the chicken
is cooked through, and sauce has thickened.
Taste, and season with additional
salt and pepper if desired.

Homemade Pastrami from Corned Beef

I use my smoker to make cooked pastrami
out of a piece of bagged corned beef.
Easy to make it just requires time.
Much better tasting than deli sliced
because you can taste the smoke in it.

Instructions:
Place Corned beef in a soup pot
and cover with cold water.
Simmer beef (do not boil)
for approximatly 45 minutes to release
some of the salt from the corning process.
Turn off heat and let cool 1 hour.
Remove beef from pot and pat dry.

Make a dry rub using:
1T Fresh cracked black pepper
1T fresh cracked coriander
1T paprika
1 tsp cayenne
2T dry mustard
1T garlic powder
2-3T brown sugar
2-3T olive oil
1T chili powder

Mix spices and oil and apply to beef
Wrap thoroughly in plastic wrap
and refrigerate overnight.

Next Day:
Remove from refrigerator and
let rest for at least 30 minutes.
Soak some hickory or mesquite chips
for at least 30 minutes in water.

Rub beef with vegetable oil.
Rub with spice mixture all over.
Preheat smoker to 225 degrees F.
Get some smoke rolling and
Place meat on a roasting rack over
a disposable aluminum pan.
It will take about 60 minutes per pound
of meat or until 165 internal temperature.
Remove and let rest 15 minutes before slicing.

Oven Roasted Corned Beef

I've always boiled corned beef and
thought I'd like to try and bake it.
The secret to keep it from drying out
is to wrap it in aluminum foil.

Ingredients:
3 lbs corned beef (in package)
2 Tablespoons brown sugar
4 Tablespoons brown mustard

Directions:
Preheat oven to 350 degrees F.
Remove corned beef from package and
lay fat side up on a large piece
of aluminum foil in a roasting pan.
Sprinkle brown sugar over the top.
Loosly wrap the corned beef with foil.
Place in preheated oven and bake for 2 hours.
Open the foil wrapping and spread mustard on top,
then under the broiler for 2-3 minutes,
until the top is lightly browned.
Let rest for 5 to 10 minutes, then place on
cutting board and cut at a diagonal,
across the grain of the meat,
into 1/2-inch thick slices.
Serve with cooked cabbage and potatoes.

My Lamingtons Recipe with Toasted Coconut

These lamingtons are really good
and fairly easy to make since
I use store bought pound cake.
Might not be traditional because
I toast the coconut but ey' mate,
you don't has to toast it as I do.
How good are these? Really good!

Ingredients:
1 bakery-made pound cake
4 cups confectioners' sugar
1/3 cup unsweetened cocoa powder
2 tablespoons butter, melted
1/2 cup milk
16 ounces flaked coconut, toasted

Directions:
In a large bowl, combine sugar and cocoa.
In a saucepan, heat milk and 2 teaspoons
butter until the butter is melted.
Add the milk to the sugar mixture
and mix well to create an icing.
Cut the pound cake into 24 - 4" squares.
Place coconut in a shallow container.
Using a fork, dip each square into the icing,
then roll it in the toasted flaked coconut.
Place onto rack over parchment paper to dry.
Continue for each piece of lamington.
After the icing and coconut is set,
split them in half and serve with
some fresh whipped cream in the middle.

Canned Artichoke and Fresh Grapefruit Salad

Artichokes and grapefruit go very good
together in this simple to make salad.
You can add feta cheese and black olives
but I like to keep this salad simple.

Ingredients:
1/2 head Chinese cabbage
1 head Boston lettuce
1 can (1 lb.) artichoke hearts, drained
2 fresh grapefruit, peeled and sectioned
1/2 cup red onion, diced
1/4 cup olive oil
2 teaspoon fresh lemon juice
1/4 teaspoon fresh basil leaves
Salt to taste
Black pepper to taste

Directions:
Wash and thoroughly dry greens.
Break into bite-size pieces.
Place into a salad bowl.
Top with artichoke hearts
and grapefruit sections.
Combine remaining ingredients.
Add to fruit and greens.
Toss lightly and serve.

Baked Whole Pumpkin

A creamy good spiced up custard
is baked right inside a fresh pumpkin.
I filled it right to the top and let
the custard over flow onto the outside
of the pumpkin for an eerie effect.
This is like eating a pumpkin pie
from the inside out, very cool!

Ingredients:
4 eggs
milk
1 teaspoon vanilla extract
2 tablespoons maple syrup
dash each of: cinnamon, allspice,
nutmeg, salt and ground cloves.
1 tablespoon butter
whipped cream topping

Directions:
Wash pumpkin and line a baking
dish with aluminum foil.
Preheat oven to 350 degrees F.
Remove the top from the pumpkin as
you would for making a jack-o-lantern.
Scoop out seeds and clean out inside.
Place pumpkin on foil in baking dish.
In a mixing bowl combine eggs, and spices.
Add some milk to get enough liquid to
fill the pumpkin, adding more milk if needed.
Stir in the maple syrup and vanilla.
Fill to the top of pumpkin.
Place butter on top of liquid and replace
cap of pumpkin. Bake for 1 hour until set.
Serve by scooping out the custard making
sure to get some of the baked pumpkin too.
Serve with whipped cream topping along side.

Special Potato Pancakes

What makes these special is the
addition of roasted garlic.
It might seem like a lot of garlic
but believe me you'll like it a lot.

Ingredients:

4 medium russet potatoes
1 whole head of garlic, roasted and minced
1 large egg, beaten
1/4 teaspoon baking powder
1 tablespoon all-purpose flour
1 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1 medium yellow onion
8 tablespoons (1 stick) unsalted butter

Directions
Preheat the oven to 200 degrees F.
Peel the potatoes and keep them submerged in cold water.
In a mixing bowl, whisk together the egg, garlic,
baking powder, flour, salt, and pepper.
Using the large holes on a box grater,
grate the onion and add it to egg mixture.
Grate the potatoes onto a clean towel
and wring as much water out of them as you can.
Add the potatoes to the egg mixture.
Toss so that the mixture is evenly combined.
Heat a medium saute pan over medium heat
and melt half of the butter in it.
Using half of the potato mixture,
shape 4 pancakes, each about 4 inches
in diameter and about 1/2 inch thick.
Saute the pancakes in butter until
each side is golden brown and the
interior is cooked through, 15 to 20 minutes.
Transfer them to a plate lined with
paper towels and keep them warm
in the oven while you shape and cook
4 more pancakes using the remaining
butter and potato mixture.

Tortilla Chips in a Grilled Cheese Salsa Sauced Sandwich

Sit down and read this recipe.
Simple to make and oh so good!
I felt like a little kid putting
potato chips in my Mom's tuna fish
sandwich only much more grown up.
This is so very good, beyond words
and you must make this sandwich soon.

Ingredients:
For each sandwich:
2 slices Wonder white bread
2 lices Land o Lakes American cheese
4 lime flavored tortilla chips
1 tablespoon unsalted butter
Jarred salsa of your choice

Directions:
Preheat griddle to medium heat.
Butter one side of bread slices.
Place slice on griddle buttered side down.
Top with cheese and tortilla chips.
Place other bread on top, press together.
Cook until browned and turn to brown the
other side then remove and cut in half,
serve warm with salsa on the side.

Butter Fried Banana Bread with Fruit Sauce

Made with baked day old banana bread,
this is one of the best tasting dishes.
Easy to make with only a few ingredients,
warm toasted banana bread with fruit sauce.

Ingredients:
6 slices banana bread
1 tablespoon butter
Any berry sauce, you can even
use jello with berries in it.
Some canned peaches, warmed up.

Directions:
Preheat griddle to medium heat.
Butter only one side of each bread
and place buttered side down on griddle.
Cook until toasted and browned.
Remove to a serving plate and serve
along with sauce and fruit to
put on top of the slices when plating.

Super Bowl Party Beef and Bean Chile

This is a good beef and bean chili recipe
to make in a crock pot and let it simmer.

Ingredients:
1 pound ground beef
1 pound lean cut of beef, small dice
Salt and black pepper to taste
1 white onion, peeled and chopped
4 garlic cloves, peeled and minced
12-ounces light beer, such as pale ale
1/2 cup chili powder
2 tablespoons cayenne
1 tablespoon mustard powder
1/2 cup sweet paprika
2 (15.5-ounce) cans kidney beans,
drained and rinsed well
1 (6-ounce) can tomato paste
1 (15-ounce) can tomato sauce
Ketchup to taste (for sweetness)
6 small red potatoes, diced
Water

Directions:
Season ground beef and diced beef
with salt and pepper to taste.
Saute in a large pan over
medium-high heat until browned.
Drain off excess fat, then add onions
and garlic and saute until onions are softened.
Add beer, bring to a simmer, then stir in chili
powder, cayenne, mustard powder and paprika.
Add beans, tomato paste, tomato sauce
and ketchup to taste, and stir to combine.
Add potatoes and water to cover,
and bring to a simmer.
Let simmer for a minimum of 1 hour.

Lunch Recipes

This is a place to search for great
tasting every day lunch recipes by
ingredient or by a recipe name!

Roasted Chickpeas from Canned Beans

This is an easy snack to make using
canned chick peas, drained and rinsed.
Make these as spicy hot as you like.

1 1/2 cups canned chickpeas,
drained and rinsed
1/2 teaspoon curry powder
1/4 teaspoon cumin
1/8 teaspoon cayenne
1/4 teaspoon salt (optional)

Directions:
Preheat oven to 400 degrees F.
Combine all ingredients in a
mixing bowl and mix well.
Spray a baking sheet with canola oil
and spread chickpeas out in a single layer.
Bake, stirring every 15 minutes,
until golden and crunchy, about 45 minutes.
Cool completely before serving.

Fresh Raspberry Sauce

This is an easy to make sauce that
goes great over fresh poached fruit.
I like to peel and poach pears and
serve with this raspberry sauce.

Ingredients:
2 pints fresh raspberries
10 tablespoons white sugar
1/4 cup white port wine
1/2 teaspoon ground cinnamon

Directions:
Place berries in a small saucepan;
stir in the white sugar and wine.
Bring to boiling; reduce heat.
Simmer, uncovered, for 15 minutes
stirring occasionally.
Pass through a sieve to remove seeds,
Chill before serving.

Lasagna Stuffed Baked Zucchini

Still trying to use up the mountain
of fresh zucchini from the garden,
I stuffed one with some left over
lasagna that was in the refrigerator.
Simply cut the lasagna up and added
some ricotta cheese for a stuffing.
Baked it uncovered in a cup of water
for about 1 hour, came out fantastic!

Ingredients:
1 large zucchini
4 cups leftover lasagna
2 cups ricotta cheese
sprinkle of dry bread crumbs
1 cup water

Directions:
In a mixing bowl combine lasagna
and ricotta cheese, mix well.
Preheat oven to 350 degrees F.
Wash zucchini and cut ends off.
Split down the center lengthwise,
remove seeds to make ready for stuffing.
Stuff with lasagna and cheese mixture.
Place in a glass baking dish and
sprinkle Italian dry bread crumbs on top.
Pour water in bottom of dish and bake.
For about 1 hour until cooked through.

Soy Sauce Roasted Potatoes

Cooked in water then seasoned
and baked to a crispy brown
with great black pepper taste.

Ingredients:
6 new potatoes, washed and unpeeled
2 tablespoon unsalted butter
1 tablespoon low-sodium soy sauce
black pepper to taste

Directions:
Preheat the oven to 400 degrees F.
Put the potatoes in a pan with water to cover;
Bring to a boil and cook for about 5 minutes.
Drain the potatoes. Melt the butter in
the same pan and add the soy sauce.
Mix the potatoes and butter-soy sauce well,
and put onto a baking sheet.
Roast for 25 to 30 minutes until the
potatoes are browned and cooked through.
Serve warm or at room temperature
sprinkled with a little black pepper.

Umami Shiitake Steak

Shiitake mushrooms are sauteed with shallots
in the beginning before being removed.
Then the steaks are cooked in the flavored oil.
The mushrooms are returned, along with soy sauce,
to cook until they get nicely coated.

Ingredients:
2 teaspoons canola oil
1/4 cup shallots, thinly sliced
10 shiitake mushrooms, stemmed and sliced
2 teaspoons olive oil
1 boneless rib-eye (about 8 ounces)
3 tablespoons low-sodium soy sauce
Steamed rice

Directions:
Pour the canola oil into a large skillet
over medium-high heat. Toss in the
shallots and the shiitakes.
Cook until they are soft, about 2 minutes.
Remove and set aside.
Pour the olive oil into the skillet.
When hot, add the steak.
Sear for 2 to 3 minutes a side.
Remove the steak and set aside.
Turn the heat to medium.
Add the mushrooms and shallots back in.
Pour in the soy sauce.
Let cook until it coats the mushrooms.
Slice the steak into 1/4" strips and plate.
Pour the mushroom and soy sauce on top.
Serve with white rice.

Best Scrambled Eggs

The best way to cook some eggs is
sometimes the simplest recipe.
Scrambled eggs must be cooked
at a very low temperature.
For taste, I always add finely
cut chives to my scrambled eggs.

Ingredients:
5 eggs, room temperature and separated
1 tablespoon unsalted butter
Freshly ground sea salt and pepper
Finely cut chives, to taste

Directions:
Melt half the butter at
low-temperature on the frying pan.
Lightly whisk the egg white
with a fork 10 to 12 times.
Pour the egg white in the pan and
constantly stir with a wooden spoon.
Constantly scrap up what sticks
to the sides and bottom.
When the egg white starts to set
add the yolks and continue to stir
until the yolks are partially cooked.
Remove from heat, season, add chives
and the second part of butter.
Serve immediately.

Bacon and Eggs America's Breakfast

This is what is on the breakfast table
in just about every American household
more than once every week and especially
on the week ends or Sunday brunch menu.
Crispy fried bacon and eggs with hash
browned potatoes, toast and coffee.

Ingredients:
5 strips bacon, chopped
2 tablespoons finely chopped onion
3 medium cooked potatoes, cubed
6 eggs, beaten
salt and black pepper to taste
Slices of toast, buttered
Ketchup or Catsup whichever you choose

Directions:
In a heavy cast iron skillet,
cook smoked bacon until crisp;
remove to paper towels to drain.
In bacon drippings, cook onion
and potatoes until browned, remove
to serving plates and keep warm.
Pour beaten eggs into the skillet.
Cook, stirring gently, until
eggs are set and cooked.
Place on serving plate along with
bacon, toast and ketchup to taste,
serve with some hot coffee.
Season with salt and pepper.

Cream Based Gravy

This is the recipe I use to make
cream gravy that is just great
to serve along side some fried
chicken, bacon or pork chops.
Try this gravy on French fries
for a Canadian kind of treat.

Ingredients
2 tablespoons bacon drippings
2 tablespoons all purpose flour
dash of salt or to taste
1/2 teaspoon black pepper
1-1/2 cups cold whole milk

Directions:
Heat a saute pan to medium heat.
Add the flour and stir it
into the grease to make a roux.
Stir and let it cook a bit until
it starts to brown but not blacken.
Pour in all the milk at once and
whisk vigorously to break up the
roux and homogenize it into the milk.
Toss in the salt and pepper to taste.
Use the whisk to deglaze the pan,
by whisking constantly while letting the
thin gravy thicken and come to a boil.
Whisk and boil for another minute.
Test the taste and adjust the seasoning.