From Peggy's Kitchen

Asparagus & Snap Pea Salad
Bacon-Wrapped Chicken Breasts With Chile Cheese Sauce
Baked Potato Soup
Basic Enchilada Sauce
Beef And Pork Loaf
Blu Cheese Dressing
Blue Ribbon Stuffing
Braised Short Ribs
Broccoli Mac 'n' Cheese
Brown Stock
Buttery Cauliflower Puree
Cauliflower Salad With Olives And Capers
Chewy Granola Bars
Chicken Cacciatore
Chicken Crock Pot
Chile Verde La Victoria
Classic Risotto
Cocktail Rye Pu Pus
Coconut Cupcakes
Coconut Layer Cake
Confetti Salad Vinaigrette
Cream Cheese Frosting
Creamy Cucumber Slices With Ginger
Crunchy Onion Chicken
Cucumber Vegetable Salad with Cilantro & Red Onion
Del's Bran Muffins
Egg and Bacon Casserole
Fennel Salad
Festive Meat Balls
Flaky pastry Dough
French Toast
Fresh Tomatoe Sauce
Garlic Vinaigrette
Green Bean Casserole
Hoppin John
Irish Stew
Irish Style Oatmeal Cookies
Kansas City Barbecued Chicken
Linguine With Cilantro Pesto
Macaroni & Cheese, Martha's way.
Maui Potatoe Chip Cookies
Oatmeal Cranberry White Chocolate Chunk Cookies
Peach Pie - No Bake
Peggy's Gingersnap Cookies
Peggy's Meatloaf
Philly Cheesy Chili Dip With Ritz Crackers
Pork Chop And Cabbage Bake
Portugese Bean Soup
Roasted Asparagus with Risotto
Sauce Robert
Scalloped Potatoes
Shrimp and Edamame Rotini
Slow-Roasted Beef Rib Roast
Smothered Chicken
Spaghetti Carbonara
Steak And Potato Salad
Sweet Potatoe Bake
Taco Bake With Cornbread Crust
Tarragon Chicken Salad
Turkey Loaf
UnFried Chicken
Veal Cutlets With Tomato and Basil Sauce
Wilted Lettuce Salad

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Asparagus & Snap Pea Salad
Prep Time:  1 hour

Yield:  6

Lemon Vinaigrette:
Grated zest of 1 lemon
1/4 cup fresh lemon juice
1 tbls. Dijon mustard
Salt and freshly ground pepper to taste
1/4 cup extra virgin olive oil

2 pounds med-sized asparagus, cut into 1-inch
1 1/2 pounds sugar snap peas, strings removed.
2 tbles. chopped fresh dill
Salt and pepper, to taste
2 hard-cooked eggs, chopped
1. Whisk together the lemon zest and juice, mustard, salt and pepper. Whisking constantly, drizzle in the oil; continue to whisk until thickened. Reserve.
2. Cook the asparagus and peas separately in boiling, salted water until just tender, 2 to 3 minutes. Drain, rinse under cold water and pat dry. Combine with the dill, salt, pepper and vinaigrette. Serve in a decorative bowl, sprinkled with the chopped eggs.

Bacon-Wrapped Chicken Breasts With Chile Cheese Sauce
Prep Time:  30 Minutes

Yield:  Serves 4

8 slices bacon
4 boneless, skinless chicken breast halves, cut in half lengthwise (Making 8 long pieces)
1 10.75-ounce can condensed cheddar cheese soup
1/3 cup milk
1 teaspoon chopped canned chipotle peppers or bottled chipotle hot pepper sauce (or to taste) Dash Worcestershire sauce
1. Preheat oven to 400 degrees F. Line a rimmed baking sheet with aluminum foil; set aside.
2. Wrap a slice of bacon around each piece of chicken and place on the baking sheet. Bake about 20 minutes or until cooked through. Remove chicken from the oven. Preheat the broiler.
3. Meanwhile, in a saucepan, bring the soup, milk, chipotle pepper and Worcestershire sauce to a simmer over a medium heat. Turn off heat, cover to keep sauce warm.
4. Broil the chicken 4 to 5 inches from heat for 1 to 2 minutes or until the bacon is really sizzling. Serve chicken topped with cheese sauce.

Makes 4 Servings

Baked Potato Soup
Prep Time:  30 minutes

Yield:  4 Servings

1/4 cup butter (1/2 stick)
1/4 cup chopped onion
1/4 cup all-purpose flour
1 can chicken broth (14.5 fl.oz.)
1 can Nestle Carnation Evaporated milk (12 fl. oz.)
2 large or 3 medium baking potatoes, baked or microwaved.
Salt and Pepper to taste

Toppings: cooked crumbled bacon, shredded cheddar cheese, sliced green onions
Melt butter in large saucepan over medium heat. Add onion, cook, stirring occasionally, for 1 to 2 minutes or until tender.
Stir in flour. Gradually stir in broth and evaporated milk. Scoop potato pulp from 1 potato (reserve potato skin); mash. Add pulp to broth mixture. Cook over medium heat, stirring occasionally until mixture comes just to a boil. Dice remaining potato skin and potato(es): add to soup. Heat through. Spoon into bowls. Sprinkle each with toppings.

Basic Enchilada Sauce
Prep Time:  20 minutes

Yield:  3 cups

Use this economical sauce to prepare enchiladas or any recipe calling for enchilada sauce.

Enchilada Sauce

2 tablespoons vegetable oil
2 tablespoons all-purpose flour
2 tablespoons chili powder
2 tablespoons vegetable oil
2 tablespoons all-purpose flour
1/2 teaspoon ground cumin
2 tablespoons chili powder
1/2 teaspoon ground cumin
1 (8-ounce) can tomato sauce
2 cups water
1 teaspoon salt
1/4 teaspoon garlic powder
1 teaspoon salt
1/4 teaspoon garlic powder

Heat oil in large 2-quart saucepan; stir in flour and chili powder; cook for 1 minute.
Add remaining ingredients bring to a boil and simmer for about 10 minutes.
Makes 3 cups sauce.

Beef And Pork Loaf
Prep Time:  15 Minutes

Yield:  6-8 Servings

3/4 cup lukewarm milk
1 egg, beaten
1 1/2 cups soft white bread crumbs
1 pound ground beef
1 pound ground pork
1 large yellow onion, peeled and minced
1/3 cup gherkins
1 tablespoon salt
1/2 teaspoon pepper
1 tablespoon Worcestershire sauce
Preheat oven to 350 degrees. Combine milk and egg, add crumbs, and let stand 5 minutes; mix thoroughly with remaining ingredients, turn into an ungreased shallow roasting pan, and shape into a loaf. Bake, uncovered, 1 1/2 hours, basting off excess drippings (save for gravy). Transfer loaf to a heated platter and let stand 5 minutes before cutting. Serve hot with gravy.

Blu Cheese Dressing
Prep Time:  20 minutes


1/4 pound Blu Cheese
1 cup mayonnaise
1 cup sour cream
1/3 cup vinegar
1/3 cup Buttermilk
1 tablespoon garlic powder
Mix mayonnaise, sour cream, vinegar, buttermilk and garlic power in a bowl.
Melt Blu cheese in a skillet over medium heat till liquified, take off heat and cool.
Mix blu cheese with the mayonnaise mixture till fully blended.

Blue Ribbon Stuffing
Prep Time:  45 minutes

Yield:  12 Cups

2 pounds well-spiced pork or turkey sausage, boken into clumps.
4 cups each chopped red onions and celery
2 tablespoons finely minced garlic
2 tablespoons canola oil
2 teaspoons dried thyme
2 teaspoons dried sage leaves, crumbled
12 cups prepared cornbread stuffing mix
2 Grnny Smith apples, diced
1 cup each dried apricots (quartered) and dried cherries
Salt and peper to taste
1 to 2 cups chicken broth
Brown sausage over medium heat, breaking up clumps, 10 to 12 minutes. Remove to a large bowl. Discard Fat. Wilt the onions, celery and garlic in oil over low heat, stirring occasionally and sprinkling with thyme and sage. Add to sausage. Toss in the cornbread cubes, along with the apples, cherries and apricots. Season with salt and pepper. Drizzle with broth to moisten, 1 cup at a time, as desired; toss well. Cool to room temperature before stuffing the turkey.

Braised Short Ribs
Prep Time:  30 min

Yield:  Serves 4

3 pounds beef short ribs
1 teaspoon salt
1 teaspoon black pepper
1/2 teaspoon dried herbs (marjoram, oregano, rosemary, thyme or sage)
2 tablespoons veg. oil, rendered beef fat or bacon fat.
2 cups chopped onions
1/2 cup chopped celery
1/2 cup chopped carrots
1/4 cup chopped shallots (optional)
3 tablespoons chopped garlic
1 1/2 teaspoons black pepper
1/2 teaspoon salt
Pinch of same herb used to season the meat
1 1/2 cups beef or chicken stock
2 or 3 bay leaves
Preheat oven to 350 degrees.
Pat dry the 3 pounds of short ribs and season with salt, pepper and herbs.
In 2 tablespoons of oil, add the ribs in batches and brown well on all sides, being careful not to crowd the pan. Remove the ribs with a slotted spoon. Pour off all but about 2 tablespoons of fat from the pan.
Add the chopped onions, celery, carrots, shallots, garlic pepper, salt and a pinch of herbs.
Add 1 1/2 cups beef or chicken broth.
Bring to a boil and return short ribs to the pot while adding 2 or 3 bay leaves.
Bake covered, until the ribs are tender and the meat pulls away easily from the bone, about 1 1/2 to 2 hours. Remove the ribs and cover to keep warm. Skim off any fat from the surface of the liquid and reduce the liquid over high heat until the sauce is syrupy. Serve the ribs with the sauce and mashed potatoes or hot cooked rice.

Broccoli Mac 'n' Cheese
Prep Time:  1 hour

Yield:  Serves 6

8 ounces uncooked whole wheat penne pasta (2 1/3 cups)
1 small red bell pepper, coarsely chopped (about a cup)
One 24-ounce bag Green Giant frozen broccoli and three cheese sauce
2 cups cubed cooked skinless chicken breast
1/4 cu nonfat milk
1/8 teaspoons cayeene pepper
1/3 cup plain dry bread crumbs
3 tablespoons shredded Parmeasan cheese
1/2 teaspoon Italian seasoning
1 tablespoon olive oil
Preheat oven to 375 degrees
Grease a 13x9-inch baking dish. Cook the pasta as directed on the package, adding the bell pepper during the last 3 minutes of cook time. Drain the pasta and return it to the saucepan.
Meanwhile, cook the broccoli and cheese sauce as directed on the package. Stir the cooked broccoli mixture, chicken, milk and cayeene pepper into the pasta. Pour the pasta mixture into the baking dish.
In a small bowl, stir together the bread crumbs, Parmeasan cheese, and italian seasoning; stir in the olive oil using a fork. Sprinkle the bread crumb mixture over the top of the pasta mixture.
Bake for 15 to 20 minutes or until the top is golden brown and the pasta is hot.

Brown Stock
Prep Time:  4 1/2 hours

Yield:  8-10 cups

bouque garni (6 fresh parsley sprigs, 2 fresh thyme sprigs and 2 bay leaves.)
3-or4 lb. beef or veal shin, shank or neck bones, or a combination.
3 quarts water
2 carrots, coarsely chopped
2 onions, halved crosswise
4 whole cloves
1 small turnip, diced, if desired
2 celery stalks with leaves, coarsely sliced
1 garlic clove
1 scant teas salt
10 black peppercorns
To make bouquet garni, tie together herb sprigs with a piece of string or place in a cheesecloth bag; if string is used the bouquet garni can be tied to the kettle handles for easy removal. Place bones and meat in roasting pan. Bake at 400 degrees, turning once. until brown.

Place the bones and any pieces of meat left in roasting pan in a 4-quart kettle; add water. Stick cloves into onion halves and add to kettle. Add all remaining ingredients, except salt and peppercorns. Bring to a boil over medium heat; add salt and peppercorns. Skim surface as necessary. Reduce heat and simmer, uncovered, 3 1/2 to 4 hours.

Remove bouquet garni and strain through a fine sieve; cool. Remove any fat that solidifies on surface. Cover and store in refrigerator for up to 1 week.

Buttery Cauliflower Puree
Prep Time:  30 minutes

Yield:  8 servings

2 small heads cauliflower (4 pounds total)
3 tablespoons unsalted butter
3 tablespoons all-purpose flour
3/4 cup heavy cream
1 3/4 teaspoons salt
Pinch ground nutmeg
Pinch cayenne pepper
1 large egg
2 tablespoons chopped fresh parsley
3 tablespoons grated Parmesean
Heat oven to 350 degrees. Coat 2 to 2 1/2-quart souffle dish with nonstick cooking spray.
Bring large pot of lightly salted water to boiling. Add cauliflower; cook until very tender, about 15 minutes. Drain well.
Melt butter in small saucepan over medium heat. Sprinkle flour over top; whisk until combined. Cook over medium heat, whisking occasionally, 3 minutes. Whisk in heavy cream, 3/4 teaspoon salt, nutmeg and cayenne. Remove sauce pan from heat.
Transfer cauliflower and cream mixture to food processor. Puree, in batches if necessary, until smooth. Add egg and pulse until smooth. Season with remaining teaspoon salt. Stir in parsley and 2 tablespoons Parmeasean.
Transfer cauliflower mixture to prepared baking dish. Sprinkle top with remaining tablespoon cheese.
Bake in 350 degree oven until instant read thermometer inserted in center registers 160 degrees, about 30 minutes. Let stand 10 minutes before serving.

Prep Time:  20 min.

Yield:  2 - 4 servings

1 pk. yeast
1 c. warm water
1 tbsp. sugar
2 tbsp. oil
1 tsp. salt
2-3/4 c. flour

cheese, mushrooms, green pepper, onion, sausage, pepperoni, ham, bacon, chicken, olives, tomatoes, spinach, jalepeņos, garlic, anchovies, hot dogs or anything else that is tasty in a calzone!
1 jar spaghetti or pizza sauce
1 tsp. italian seasoning
1 tsp. oregano
1/2 tsp. garlic salt
1 tsp. butter or margarine
1) dissolve 1 pk. yeast in 1 cup warm water.
2) mix 1 tbsp. sugar, 2 tbsp. oil, 1 tsp. salt, 2-3/4 c. flour to yeast and water.
3) mix together till smooth. knead and cover for 30 min.

Roll out dough in about a 10" circle. Place 1 cup of sauce in the center of the dough and then place the cheese on top of that. Layer on the ingredients you have chosen (it is okay to pack it full).

Place on a greased cookie sheet. About 5 minutes before it is done, brush with butter (this makes a delicious difference). Cook for a total of 20 - 25 minutes @ 375° or until golden brown.

HINT: Half the recipe for 2 small-medium calzones. This makes an awesome pizza crust too!

Cauliflower Salad With Olives And Capers
Prep Time:  30 minutes

Yield:  4 servings

1 medium cauliflower
Juice of 1 lemon
Fresh-ground black pepper
3 tablespoons extra-virgin olive oil
1/4 cup olives, pitted and coarsely chopped
2 tablespoons chopped fresh parsley
1 tablespoon capers, rinsed and chopped
Trim the leaves and core from cauliflower. Break apart or cut into small florets. Cook in salted boiling water until just done. Drain and let cool.
In a large bowl, stir together lemon juice, salt and pepper. Whisk in olive oil. Add cauliflower and toss with dressing. Toss and add more salt and lemon juice as needed. Add olives, parsley and capers. Toss gently.

Chewy Granola Bars
Prep Time:  30 minutes

Yield:  24 bars

1 cup brown sugar
2/3 cup peanut butter, crunchy
1/2 cup corn syrup
1/3 cup butter, melted
1 1/2 teas. vanilla
1 1/4 cups oatmeal
1 1/4 cups Oat Bran
1 1/4 cups Unprocessed Wheat Bran
2 tbl sesame seeds
1/2 teas. salt
Preheat oven to 350 degrees. Lightly grease 9X13 inch pan. In a large bowl, combine brown sugar, peanut butter, corn syrup, butter and vanilla; blend well. Stir in oatmeal, oat bran, wheat bran, sesame seeds and salt. Press mixture evenly in prepared pan.
Bake 15-20 minutes or until light brown. Cool completely before cutting into bars.

Chicken Cacciatore
Prep Time:  20 Minutes

Yield:  4 Servings

4 boneless/skinless chicken breast pieces
2 medium zucchini, peeled and sliced
1 small onion, cut into large pieces
1 cup fresh mushrooms, cleaned and sliced
3 tablespoons olive oil, divided
1 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon granulated garlic powder
1 teaspoon turkish oregano
2 teaspooons basil
1/4 teaspoon fennel seed, crushed
1 tablespoon water
1 14 oz. can of petite diced tomatoes
1 8 oz. can tomato sauce
Preheat the oven to 375 degrees. In a small bowl, mix together the salt, spices and water and set aside.
Wash chicken, pat dry.
Heat a large skillet over medium-high heat.
Add 1 tbl. of the olive oil. When hot, add chicken breasts. Cook 2-3 minutes per side until nicely browned. Remove to a plate.
Adding the remaining 1-2 tbl. oil as needed, quickly brown the zucchini slices, onion, then mushrooms. Keep the pan good and hot, the object is to brown the chicken and veggies without cooking them all the way through.
Mix together the spice mix, diced tomatoes and tomato sauce. Pour half of the tomatoe mixture into a 9x13" glass pan. Add the vegetables to the pan. Place the chicken over the vegetables. Pour the remaining tomato mixture over the top of the chicken. Cover the pan and bake until the vegetables are tender and the chicken is cooked through, about 30-40 minutes.

Chicken Crock Pot
Prep Time:  15 Minutes

Yield:  4-6 persons

2 cans (14 ounces each) black beans, drained
1 1/2 cups frozen corn
4 boneless, skinless chicken breasts
1 jar (12 to 16 ounces) of your favorite salsa
Place all ingredients in a crockpot, layering beans, corn and chicken with salsa on top. Cook in crockpot on low for 8 to 10 hours.

Can be served over rice, in tortillas or by itself. Garnish with cheese, sour cream, guacamole, if desired.

Chile Verde La Victoria
Prep Time:  30 minutes

Yield:  Serves 6

1 1/2 pounds pork, cubed
1 teas. salt
1/2 teas. pepper
2-4 tbsp of oil or shortening
1 onion, slivered
2 cloves garlic, chopped
1 16oz. jar of La Victoria Salsa Verde
1/2 cup of water
Season pork with salt and pepper; brown well in oil; Add oion and garlic and brown; drain fat.
Add remaining ingredients, cover and simmer 1 hour, stirring frequently. Add more water if necessary during cooking.

Classic Risotto
Prep Time:  

Yield:  2 servings

1 cup Arborio rice
2 T butter
1 large onion, chopped
1 tsp garlic salt
3 cup chicken stock
1/2 cup white wine
3/4 cup grated parmesan cheese
freshly ground pepper

In a heavy saucepan, saute rice in butter stirring constantly. Add onion and garlic salt. Saute until onion is tender. Slowly add 1 cup stock, stirring frequently. As the liquid cooks down, continuie adding 1/2 cup stock at a time until all the stock is used and the mixture is very creamy. Stir in white wine. Fold in cheese. Fold in 1 T butter and top with ground pepper.

Cocktail Rye Pu Pus
Prep Time:  30 minutes

Yield:  a Bunch

1 lb. hamburger
1 lb. Jimmy Dean Italian Sausage
1 lb. Velvetta cheese
Garlic powder
Italian seasoning
1 loaf Rye cocktail bread
Mix velvetta cheese and seasonings. Put on bread and freeze. Heat until browned at 350 degrees.

Coconut Cupcakes
Prep Time:  1 hour

Yield:  18-20 Cupcakes

3/4 pound (3 sticks) unsalted butter, room temperature
2 cups sugar
5 extra-large eggs at room temperature
1 1/2 teas pure vanila extract
1 1/2 teas pure almond extract
3 cups flour
1 teas baking powder
1/2 teas baking soda
1/2 teas kosher salt
1 cup buttermilk
14 ozs.sweetened, shredded coconut

For the Frosting
1 pound cream cheese at room temperature
3/4 pound (3 sticks) unsalted butter, room temperature
1 teas pure vanila extract
1/2 teas pure almond extract
1 1/2 pounds confectioners sugar, sifted
Preheat the oven to 325 degrees.
In the bowl of an electric mixer fitted with the paddle attachment, cream the butter and sugar on high speed until light and fluffy, about 5 minutes. With the mixer on low speed, add the eggs, 1 at a time, scraping down the bowl afer each addition. Add the vanila and almond extracts and mix well.
In a separate bowl, sift together the flour, baking powder, baking soda, and salt. In 3 parts, alternately add the dry ingredients and the buttermilk to the batter, beginning and ending with the dry. Mix until just combined. Fold in 7 ounces of coconut. Line a muffin pan with paper liners. Fill each liner to the top with batter. Bake for 25 to 35 minutes, until the tops are brown and a toothpick comes out clean. Allow to cool in the pan for 15 minutes. Remove to a baking rack and cool completely. Meanwhile, make the frosting.
In the bowl of an electric mixer fitted with the paddle attachment, on low speed, cream together the cream cheese, butter, and vanilla and almond extracts. Add the confectioners sugar and mix until smooth. Frost the cupcakes and sprinkle with the remaining coconut.

Coconut Layer Cake
Prep Time:  2 hours

Yield:  10 servings

2 3/4 cups all purpose flour
1 teas baking powder
1/2 teas baking soda
1/2 teas salt
1 3/4 cups sugar
1 cup (2 sticks) unsalted butter, room temperature.
1 cup canned sweetened cream of coconut (such as Coco Lopez)
4 large eggs, separated
1 teas vanilla extract
1 cup buttermilk
Pinch of salt

Cream Cheese Frosting (see recipe)
4 cups sweetened shredded coconut
Preheat oven to 350 degrees. Butter and flour two 9-inch diameter cake pans with 2- inch high sides.
Whisk flour, baking powder, baking soda and 1/2 teas salt in medium bowl to blend. Using electric mixer, beat sugar, butter and sweetened cream of coconujt in large bowl until fluffy. Beat in egg yolks and vanilla extract. On low speed, beat in dry ingredients and then buttermilk, each just until blended.
Using clean dry beaters, beat egg whites with pinch of salt in another large bowl until stiff but not dry. Fold beaten egg whites into batter.
Divide cake batter between prepared pans. Bake cakes until tester inserted into center comes out clean, about 45 minutes. Cool cakes in pans on rack 10 minutes. Run small sharpo knife around pan sides to loosen cakes. Turn cakes out onto racks and cool completely.
Place 1 cake layer on cake plate. Spread 1 cup Cream Cheese Frosting over cake layer. Sprinkle 1 cup sweetened shredded coconut over. Top with second cake layer. Spread remaining frosting over top and sides of cake. Sprinkle remaining coconut over cake, gently pressing into sides to adhere. (Coconut Layer Cake can be prepared up to 1 day ahead. Cover with plastic wrap and refrigerate. Let stand at room tempereature 2 hours before serving.)
*Canned sweetened cream of coconut is available in the liquor section of most supermarkets.

Confetti Salad Vinaigrette
Prep Time:  45 Min

Yield:  24 Servings2

2 bunches scallions, sliced thin
2 bell peppers, diced fine
4 carrots, diced fine
6 stalks celery, diced fine
1/4 cup parsley, chopped
2 packages 9-oz frozen french-style green beans, cooked and drained
2 packages 10-oz. tiny frozen peas, cooked and drained
1 - 12 oz. Can white shoe peg corn, drained
1 - 4 oz. jar sliced pimentos, chopped fine

1 cup sugar
1/2 cup vegetable oil
2 cups red wine vinegar
1/4 cup water
Salt and pepper to taste
garlic salt to taste
Combine all vegetables in large container. Heat sugar and vinegar together in small saucepan over low heat, stirring until sugar is dissolved. Remove from heat and stir in water and vegetable oil. Pour dressing over vegetables and stir to mix thoroughly. Refrigerate overnite. Season to taste. This salad will keep for weeks in the refrigerator.

Fresh green beans, sliced thinly lengthwise, may be substituted for the frozen french-style.

Cream Cheese Frosting
Prep Time:  30 minutes

Yield:  3 1/2 Cups

2 8-oz packages Philadelphia brand cream cheese, room temperature
1/2 cup (1 stick) butter, room temperature
2 cups powdered sugar
1/2 cup canned sweetened cream of coconut (such as Coco Lopez)
1 teas vanilla extract
Beat cream cheese in medium bowl until fluffy. Add butter and beat to blend. Add sugar, sweetened cream of coconut and vanilla extract and beat until well blended.

Creamy Cucumber Slices With Ginger
Prep Time:  30 minutes

Yield:  4 servings

1/2 cup onion, minced
1/2 cup sour cream
2 tbls white wine vinegar
1 tbls ginger root, minced
1 tbls sugar
1/2 teas salt
freshly ground pepper
4 pickling cucumbers, peeled & sliced thin
Combine the onion, sour cream, vinegar, ginger, sugar, salt and pepper to taste, in a bowl until well blended. Add the cucumbers. Stir until combined. Cover airtight and refrigerate at least 4 hours or up to 2 days.
To serve, toss the salad until well mixed. Drain off any excess liquid. Taste and adjust the seasoning. Serve chilled.

Crunchy Onion Chicken
Prep Time:  10 Minutes

Yield:  2 persons

1 1/3 cups French's French Fried Onions
1 pound boneless, skinless chicken breasts
1 egg, beaten
Crush French Fried Onions in plastic bag.
Dip chicken into egg; then coat in onion crumbs.
Bake 20 minutes at 400 degrees until cooked through.

Cucumber Vegetable Salad with Cilantro & Red Onion
Prep Time:  1 hour 30 minutes

Yield:  8 servings

1 large seedless English Cucumber, thinly sliced
1/2 tsp. salt
1 yellow bell pepper, cut into short, thin strips
3 medium carrots, peeled and sliced into thin rounds
2 cups (12 ounces) cherry tomatoes, halved and salted
1/2 medium red onion, cut into thin slivers
1/2 cup chopped fresh cilantro
1/4 cup vegetable oil
1/4 cup rice wine vinegar
Ground black pepper, to taste
Toss cucumber slices with salt in a colander; let stand in the sink or over a bowl until juice has drained, 30-45 minutes. Pat cucumbers dry with paper towels and turn into a large bowl. Add remaining vegetables, cilantro and oil; toss to coat. Add vinegar and pepper; toss again. (can be covered and refrigerated several hours.) Before serving, adjust seasonings (salt, pepper, vinegar).

Del's Bran Muffins
Prep Time:  45 Min.

Yield:  1 1/2 doz.

1 stick of butter
1 1/2 cups sugar
2 whole eggs
1 1/4 cups whole wheat flour
1 1/4 cups flour
2 1/2 teas baking soda
2 cups buttermilk
1 cup bran
1 cup boiling water
2 cups All-Bran Cereal
1/2 teas salt
1 cup chopped walnuts
1 cup golden raisins

Smear Receipe
1/2 stick margarine
1/2 cup brown sugar
1/2 cup honey
Cream the butter with the sugar and eggs.
Sift the flour with the baking soda and add to the butter, sugar & egg mixture, alternating with the buttermilk. Mix well.
Combine the All Bran with the boiling water and let stand for a couple of minutes. Add this to the above mixture and stir thoroughly.
Fold in the All-Bran and the salt, mixing well.
Add nuts and raisins and mix well.
If not using smear, fill muffin cups 3/4 full.

To make Smear for muffin tins, mix the margarine, brown sugar and honey. Put smear in tins, fill a little over 1/2 full with dough mixture and bake at 400 degrees for 15 min or till done.

Egg and Bacon Casserole
Prep Time:  15 minutes

Yield:  8 servings

1 pound bacon
6 eggs
2 cups milk
1 tsp. regular mustard powder
1 tsp. salt
1cup cheddar cheese, grater
6 slices of bread
Grease a 9x13 glass baking dish and set aside. Fry the bacon, drain on paper toweling and cut into 1-inch pieces. Cube the bread into 3/4 inch pieces and set aside. In a large bowl, beat the eggs. Add the milk, regular mustard powder, salt and blend well. Stir in the bacon, cheese and bread cubes. Stir well to combine. Pour the mixture into the baking dish, cover with plastic wrap and refrigerate overnight . Preheat the oven to 350 degrees and bake for 1 hour.

Fennel Salad
Prep Time:  30 minutes

Yield:  6 servings

1 clove garlic, smashed & minced
2 tbls fresh lemon juice
2 tbls extra virgin olive oil
1/2 teas coarse salt
Freshly gound black pepper to taste
2 fennel bulbs
With the side of a chef's knife, mash garlic and salt into a paste. Place in a large bowl and whisk in lemon juice and oil. Season with pepper. Trim fennel, quarter lengthwise and core. Cut into paper-thin slices. Finely chop 2 tbls of the fronds.

Festive Meat Balls
Prep Time:  1 hour

Yield:  32

1 pound lean ground beef
1/2 cup fine bread crumbs
1 clove garlic, crushed
2 tbls finely chopped parsley
1/4 cup evaporated milk
1 egg slightly beaten
1/2 teas salt
2 tbls oil
7 oz. can green chili salsa
1 cup beef bouillon
Flour to roll meatballs
Mix the first 7 ingredients together and roll it into individual meat balls, about 1oz. each, shaking off the excess flour.
Heat the oil in a large frying pan and fry the meatballs in batches about half way through.
Put meatballs back in the pan and add the salsa and beef broth and cook till the meatballs are done.

Flaky pastry Dough
Prep Time:  

Yield:  2 9-inch

2 1/2 cups all-purpose flour
1 teaspoon white sugar or 1 tablespoon powdered sugar
1 teaspoon salt
1 cup solid vegetable shortening or 1/2 cup shortening and 1 stick of cold unsalted butter
1/3 cup plus 1 tablespoon ice water
Break the shortening into large chunks, if using butter, cut it into small pieces, then add it to the flour mixture.
Cut the fat into the dry ingredients with a pastry blender.
Some of the fat should remain in pea-sized pieces, the rest should be reduced to the consistency of coarse crumbs or cornmeal.
Drizzle the ice water over the flour and fat mixture and using a rubber spatula, cut with the blade side until the mixture looks evenly moistened and begins to form small balls. Press down on the dough with the flat side of the spatula. If the balls of dough stick together you have added enough water; if they do not, drizzle over the top 1 to 2 tablespoons ice water and continue cutting in. The dough should look rough, not smooth. Divide the dough in half, press each half into a round flat disk and wrap tightly in plastic. Refrigerat for at least 30 minutes and preferably for several hours, or for up to 2 days before rolling. The dough can be frozen up to 6 months.

French Toast
Prep Time:  30 min.

Yield:  4 servings

8 slices of bread
2 medium bananas (optional)
1 cup milk
4 ounces cream cheese
3 large eggs
1/3 cup sugar
3 tablespoons Flour
2 teas vanilla
powdered sugar
Preheat oven to 350 degrees. Arrange four slices of bread in a single layer in a buttered 9-inch square baking dish. Top with banana slices and remaining bread. Combine milk, cream cheese, eggs, sugar, flour and vanilla in a blender and blend until smooth. Pour mixture over bread. Let stand 5 minutes or cover and chill overnight. Bake on middle shelf of oven until set and top is golden, about 40-45 minutes (50-55 if mixture was refrigerated). Let stand 10 minutes. Cut French toast into diagonal halves and transfer to plates with a spatula. Dust with powdered sugar.

Fresh Tomatoe Sauce
Prep Time:  one hour

Yield:  one pint

1 1/4 pounds tomatoes, peeled and seeded
1/4 medium onion, roughly chopped
2 cloves garlic, roughly chopped
2 tbles lard
4 whole cloves
6 peppercorns
2 bay leaves
1/2 stick cinnamon
1/4 teas dried thyme
3 cups chicken broth
salt as needed
Blend the tomatoes with the juice extracted from their seeds, with the onion and garlic, until smooth. Melt the lard and fry the tomatoe puree over a high flame for about 3 minutes, stirring to prevent sticking. Add the rest of the ingredients and cook them over a high flame for about 5 minutes, stirring.
Add the chicken broth and continue cooking the broth over a medium flame for about 15 minutes.
By that time it will be well seasoned and reduced somewhat - but still a broth rather than a thick sauce. Add salt as necessary.
This mixture can be the base for an Italian sauce or whatever type sauce you wish, by adding what ever herbs and spices you wish to use.

Garlic Vinaigrette
Prep Time:  15 minutes

Yield:  3/4 cup

1/4 easpoon coarse salt
2 cloves of garlic, crushed
1/4 cup red-wine vinegar
2 tablespoons Dijon mustard
black pepper, to taste
1/2 cup extra-virgin oline oil
Sprinkle salt on the garlic and mince; place in a bowl with vinegar, mustard and pepper. Drizzle in oil, whisking until thickened.

Green Bean Casserole
Prep Time:  40 minutes

Yield:  6

3/4 cup milk
1/8 teas. pepper
10 3/4 oz. can Campbells Cream of Mushroom Soup
2 (14.5 oz.) cans cut green beans, drained*
1 1/3 cups French's Original French Fried Onions
In a 1 1/2 - qt. casserole, mix all ingredients except 2/3 cup French Fried Onions.

Bake 30 min. at 360 degrees or until hot; stir, top with 2/3 cup onions. Bake 5 minutes or until onions are golden.

*or 2 (9 oz.) pkgs. frozen julienned green beans
OR the best way -
julienne FRESH green beans - an equivilent of 2 cans of green beans.

Hoppin John
Prep Time:  2 hours

Yield:  8-10 Servings

8 oz. dried black-eyed peas
3 cups water

1 1/2 cups onions, chopped
1 tablespoon garlic, minced
4 oz. ham, diced
1/2 teaspoon dried thyme
1/2 teaspoon red pepper flakes
2 large bay leaves

Salt and ground pepper to taste
1/2 to 1 1/4 cups chicken stock
2 tablespoons butter
2 to 4 slices bacon, diced
1 1/2 cups long grain rice
1 teaspoon salt
1/4 cup parsley, minced
Soak the peas in 4 cups of water overnite.
Drain the peas and rinse thoroughly.

Return the peas to the pot and add the first 6 ingredients. Simmer gently, uncovered, just until tender, 20-30 minutes. Drain, reserving the cooking liquid. Discard the bay leaves. Season the peas and ham with the salt and pepper.
Cover and set aside.
Let the pea cooking liquid settle for 5 minutes, then pour it into a 4-cup measure, discarding the residue at the bottom of the pot. Add chicken stock to make 2 3/4 cups.

Preheat the oven to 325 degrees. Position a rack in the center of the oven.

In a separate pot, over medium heat, add the butter and bacon and cook, stirring, until the bacon has released most of its fat and has begun to crisp.
Stir in the rice and add the salt. Cook, stirring to coat the grains with fat, for 1 minute. Add the reserved pea cooking liquid and bring to a simmer. Stir once with a fork, then cover and bake until the rice has absorbed all the liquid, 20 to 25 minutes.

Scatter the peas and ham over the top, cover and return to the oven for 3 minutes. Sprinkle with the minced parsley and toss lightly with a fork until the rice is fluffed and all the ingredients are mixed. Cover and let stand for 10 to 30 minutes before serving.

This can be make 1 day ahead, covered, and refrigerated. Bring to room temperature, then bake, covered and without stirring, in a 275 degree oven just until warmed through.

Irish Stew
Prep Time:  2 hours 45 min

Yield:  4 to 6 servings

2 tablespoons veg. oil or unsalted butter
2 medium onions, chopped
3 pounds boneless lamb stew meat, cut into 1-inch cubes, or 3 pounds lamb shoulder chops
2 teaspoons fress thyme leaves, or 3/4 teaspoons dried
Salt and ground black pepper to taste
2 medium boiling potatoes, peeled and sliced
3 cups chicken stock or water
1/2 teaspoon worcestershire sauce
4 medium potatoes, peeled and halved
8 medium carrots, peeled and cut diagonally into 1/2 inch slices
1/4 cup pearl barley
1/4 cup heavy cream
Salt and ground black pepper to taste
Chopped fresh parsley
The potatoes in this recipe are cut in two different ways because they serve different purposes. Those that are sliced , break down during the long cooking and thicken the stew without the addition of flour. The halved potatoes cook to tender and add soft bite to the stew. The meat is not browned.

Preheat the oven to 325 degrees.
Heat 2 tablespoons of oil in a dutch oven over medium heat,
Add 2 chopped medium onions and cook without browning, until softened
Stir in the 3 pounds boneless lamb stew meat
Stir in the 2 teaspoons fresh thyme leaves or 3/4 teaspoons dried.
Add salt and ground pepper.
Add in the 2 medium boiling potatoes.
Add the 3 cups chicken stock or water and the
1/2 teaspoon Worcestershire sauce.
Add the 4 medium peeled and halved potatoes
Cover tightly and bake for 1 hour. Remove from the oven and add the carrots, the pearl barley and the heavy cream.
Cover and return to the oven. Bake until the meat is fork-tender and barley is softened, 45 to 60 minutes more.
Season with salt and ground pepper to taste.
Serve sprinkled with chopped fresh parsley.

Irish Style Oatmeal Cookies
Prep Time:  15 minutes

Yield:  50 Cookies

3 cups uncooked Old Wessex Irish Style Oatmeal
1 cup flour
1/2 tsp. nutmeg or cinnamon
1/2 tsp. baking soda
1/4 sp. salt
1 cup honey or maple syrup
3/4 cup softened margarine
1/2 tsp. vanilla
1 egg
1/2 cup chopped nuts (optional)
1/2 cup raisins or chopped dates (optional)
Heat oven to 375 degrees. Lightly coat cookie sheet with vegetable oil. Combine dry ingredients, mix well. Mix honey, margarine and vanilla until smooth. Add egg. Blend dry ingredients, mixing thoroughly. Stir in (optional) raisins, nuts. Place rounded spoonfuls of blended ingredients onto cookie sheet. Bake approximaely 10 minutes. Cool.

Kansas City Barbecued Chicken
Prep Time:  30 minutes

Yield:  serves 8

1 tablespoon vegetable oil
1 medium onion, minced
2 garlic cloves, minced
1 1/2 cups tomato sauce
1/2 cup plus 2 tablespoons cider vinegar
1/4 cup plus 2 packed tablespoons light brown sugar
1/4 cup tomato paste
3 tablespoons Worcestershire sauce
3 tablespoons corn syrup
2 tablespoons chili powder
2 tablespoons yellow mustard
1 tablespoon celery salt
1 tablespoon fresh black pepper
For The Chicken
8 medium boneless, skinless chicken breasts, pounded to 1/2-inch thickness.
coarse salt to taste
vegetable oil spray
Make sauce: Warm oil in a saucepan over medium heat. Add onion and garlic; saute until soft and translucent (about 5 minutes). Mix in remaining sauce ingredients and 3/4 cup water.
Reduce heat to low; cook for about 30 minutes, stirring frequently, until you're satisfied with the taste and the sauce heavily coats the spoon. (If that's too thick for you, add more water.) Set aside. (You can also make it ahead and refrigerate for up to 2 weeks.)
Prepare chicken: Rub with salt and a spritz of oil.
Cover; let sit at room temperature for 20 minutes.
Heat grill to medium (when you can hold your hand 2 inches abouve it for 4 to 5 seconds, no more, no less).
Girill one side of chicken uncovered for about 3 minutes; repeat on other side.
Flip back to original side, then rotate 90 degrees, to get a crisscross mark. Cook 3 minutes more and brush on some sauce. Repeat on other side. Chicken is ready when white throughout but juicy and sauce is a bit chewy and carmelized in spots. (For a slightly crusty surface, leave them on for an extra minute.)
Serve whole or sliced thickly with leftover sauce.

Linguine With Cilantro Pesto
Prep Time:  30 minutes

Yield:  Serves 6

3 garlic cloves
3/4 cup packed fresh cilantro
1/2 cup packed fresh parsley
1/2 cup extra virgin olive oil
1/2 cup finely grated Parmigiano-Reggiano
1/4 cup chopped walnuts
1 T fresh lemon juice
1.2 teas. kosher salt
1/2 teas. coarsely ground black pepper
12 ounces dried linguine, cooked and drained
Place garlic in a food processor, pulse to chop. Add cilantro, parsley, oil, cheese, walnuts, lemon juice, salt and pepper, process until a paste forms. Toss with warm pasta.

Macaroni & Cheese, Martha's way.
Prep Time:  1 hour

Yield:  12

8 tbles. (1 stick) unsalted butter, plus more for casserole
6 slices good white bread, crusts removed, torn into 1/4 to 1/2-inch pieces
5 1/2 cups milk
1/2 cup all-purpose flour
2 teas. salt, plus more for water
1/4 teas. freshly grated nutmeg.
1/4 teas freshly ground black pepper
1/4 teas cayenne pepper
4 1/2 cups (about 18 ounces) grated sharp white cheddar cheese
2 cups (about 8 ounces) grated Gruyere or 1 1/4 cups (about 5 ounces) grated Pecorino Romano Cheese
1 pound elbow macaroni
1. Preheat oven to 375 degrees. Butter a 3-quart casserole dish; set aside. Place bread in a medium bowl. In a small saucepan over medium heat, melt 2 tablespoons butter. Pour melted butter into the bowl with the bread, toss. Set the bread crumbs aside.

2. Warm milk in a saucepan over medium heat. Melt remaining butter in a high-sided skillet over medium heat. When butter bubbles, add flour. Cook, stirring 1 minute.

3. While whisking, add hot milk a little at a time to keep mixture smooth. Continue cooking, whisking constantly, until mixture bubbles and thickens. 8 to 12 minutes.

4. Remove pan from heat. Stir in salt, nutmeg , pepper, 3 cups cheddar cheese, and 1 1/2cups Gruyere (or 1 cup Pecorino Romano), set the cheese sauce aside.

5. Cover a large pot of salted water, and bring to a boil. Cook the macaroni until the outside of pasta is cooked and the inside is underdone, 2 to 3 minutes. Transfer the macaroni to a colander, rinse under cold running water and drain well. Stir the macaroni unto the reserved cheese sauce.

6. Pour mixture into prepared dish. Sprinkle remaining cheddar & gruyere (or Pecorino) and bread crumbs over top. Bake until golden, about 30 minutes.

Maui Potatoe Chip Cookies
Prep Time:  40 minutes

Yield:  5-6 Dozen

1 pound (4 sticks) butter
1 cup sugar
3 1/4 cup flour
1 teaspoon vanilla
1 1/2 cups coarsely crushed potatoe chips (Maui Style)
Powdered sugar
Cream butter and sugar. Slowly blend in flour and vanilla. Gently mix in the coarsely crushed potatoe chips. Preheat oven to 320 degrees. Drop dough by well-rounded teaspoons onto cookie sheet. Bake approximately 25 minutes or until just brown around the edges. Cool and sprinkle with powdered sugar.

Oatmeal Cranberry White Chocolate Chunk Cookies
Prep Time:  45 minutes

Yield:  2 1/2 dozen

2/3 cup butter or margarine, softened
2/3 cup brown sugar
2 large eggs
1 1/2 cups old-fashioned oats
1 1/2 cups flour
1 teaspoon baking soda
1/2 teaspoon salt
1 6-oz. package sweetened dried cranberries
2/3 cup white chocolate chunks or chips
Preheat oven to 375 degrees. Using an electric mixer, beat butter or margarine and sugar together in a mixing bowl until light and fluffy. Add eggs, mixing well. Combine oats, flour, baking soda and salt in a separate mixing bowl.

Add to butter mixture in several additions, mixing well after each addition. Stir in sweetened dried cranberries and white chocolate chunks. Drop by rounded teaspoonsfull onto ungreased cookie sheets. Baker for 10-12 minutes or until golden brown. Cool on wire rack.

Prep Time:  1 1/2 hours

Yield:  12 servings

2 pounds ground beef
1 onion, chopped
1 tbls parsley, chopped
1/2 teas nutmeg
1/2 cup white wine
salt & pepper to taste
1pound of Macaroni (long)
8 oz. grated cheese (Kasseri Greek Cheese)
4 cups bechamel sauce
4 tbls butter
1 clove garlic, minced
1 teas cinnamon
8 oz. tomato sauce
1/4 pound melted butter
3 eggs beaten
In 4 tbls butter, saute the ground round with the onions, garlic, parsley, (crumbling the meat with a fork) until golden brown. Add cinnamon, nutmeg, salt, pepper, wine and tomato sauce; simmer for 30 minutes, and remove from fire.
Meanwhile, boil the macaroni in salted water according to directions on the package; when cooked, rinse and drain the macaroni; place it in a bowl and add 1/4 pound melted butter, beaten eggs and a generous sprinkling of grated cheese; mix well. Spread half of the macaroni mixture on the bottom of a greased 9x13x2-inch baking pan, cover evenly with meat souce; sprinkle with grated cheese; spread remaining macaroni over meat, sprinkle with graded cheese, cover with bechamel sauce, sprinkle lavishly with grated cheese, dot with butter and sprinkle very delicately with a few pinches of cinnamon. Bake at 350 degrees for 1 hour. Cool and cut into 3-inch squares.

Bechamel Sauce
Makes 2 cups:
2 cups hot milk
3 tbls flour
1/4 cup butter
salt and pepper to taste
Melt butter in a pan, add flour and stir until smooth. Lower heat and gradually add the hot milk, stirring constantly until it thickens. Season with salt and pepper.
Variations: When used with pastitso, add 1/2 teaspoon cinnamon. When used for moussake, add a dash of nutmeg.

Peach Pie - No Bake
Prep Time:  1 hr. 30 min.

Yield:  10

1 9-inch deep dish, regular or graham cracker pie crust
5 Fresh peaches, peeled, pitted and sliced
1 18-ounce Orr Brothers Peach Glaze
1/4 cup white sugar
1 12-ounce container of frozen whipped topping, thawed
2 8-ounce packages of cream cheese
Combine peaches and glaze in a mixing bowl. Let stand for a couple of minutes.
Combine sugar and cream cheese. Mix with an electric mixer on high speed for one minute. Gradually add in the whipped topping and mix on medium speed until you have a smooth consistency. Pour mixture into pie shell. Pour peach mixture on top. Cover and chill for 1 hour.

Peggy's Gingersnap Cookies
Prep Time:  40 minutes

Yield:  55 servings

2 cups flour
2 teaspoons baking soda
1/4 teas Salt
3/4 cup vegetable shortening
1 cup sugar
1 large egg
1/4 cup molasses
1 teaspoon powdered ginger
1 teaspoon powdered cinnamon
1/2 teaspoon powdered cloves
1/3 cup granulated sugar to roll dough in
Sift flour, baking soda and salt together, set aside. In a large mixing bowl, beat shortening and sugar until well blended. Beat in egg, molasses, ginger, cinnamon and cloves. Add the flour mixture in two parts, blending well. Shape the dough into a ball, cover and refrigerate overnight. Preheat oven to 350 degrees. Shape dough into 1 1/2" balls. Roll the balls thoroughly in sugar, place on ungreased cookie trays. The cookies spread out during baking, so don't crowd them. Bake 15 minutes. Cool for a minute, then remove from cookie sheets. Store in an airtight container for crispy cookies or in a regular cookie jar for chewy cookies.

Peggy's Meatloaf
Prep Time:  About 2 hours

Yield:  Serves 8

3 Tablespoons butter
3/4 cup each finely chopped onion & scallion
1/2 cup finely chopped carrots
1/4 cup finely chooped celery
1/4 cup chopped green bell pepper
1/4 cup chopped red bell pepper
2 teaspoons minced garlic
3 eggs, well beaten
1/2 cup ketchup
1/2 cup half and half
1 teaspoons ground cumin
1/2 teaspoon ground nutmeg
1/4 teaspoon cayeene pepper
Salt and pepper, to taste
2 pounds lean ground beef chuck
12 ounces ground sausage
3/4 cup fine fresh bread crumbs, toasted
1. Melt the butter in a heavy skillet , then add the onion, scallion, carrots, celery, bell peppers and garlic. Cook, stirring often, until the moisture from the vegetables has evaporated, about 10 minutes. Set aside to cool; then cover and refrigerate until chilled, at least 1 hour.

2. In a mixing bowl, beat together the eggs, ketchup, half-and-half, cumin, nutmeg, cayenne, salt and pepper. Add the ground beef, sausage and bread crumbs. Then add the chilled vegetables and mix thoroughly with your hands, kneading for 5 minutes.

3. Preheat the oven to 350 degrees F.

4. Form the mixture into a loaf, approximately 12 x 5 x 2 1/2 inches, on a baking sheet. Bake until cooked through (or 160 degrees on a meat thermometer), about 1 hour. Let rest 20 minutes before slicing.

Philly Cheesy Chili Dip With Ritz Crackers
Prep Time:  5 minutes

Yield:  24 (2 Tbls) servings

1 package (8oz.) cream cheese, softened
1 can (15 oz.) chili
1/2 cup Shredded cheddar cheese
2 Tbsp. chopped cilantro
Spread cream cheese onto bottom of microwaveable pie plate; top with chili and cheddar cheese.
Microwave on high 45 seconds to 1 minute or until cheddar cheese is melted. Sprinkle with cilantro
Serve with your choice of crackers or tortilla chips.

Pork Chop And Cabbage Bake
Prep Time:  1 hour

Yield:  Serves 4

1 Tablespoon fennel seed
1 Tablespoon fresh rosemary leaves or 1 teas dried rosemary
3 cloves garlic, roughly chopped
1/2 teaspoon coarsely ground pepper
1/2 teaspoon coarse salt (Kosher or sea salt)
4 boneless pork loin chops (1 pound)
1 cup thinly sliced onion
1 1/2 cups reduced sodium chicken broth
Half of a 16-ounce package coleslaw mix (about 5 cups)
1 Granny Smith apple, cored and cut into 16 wedges
Place the fennel, rosemary, garlic, pepper and salt in a blender and process 30 seconds, stopping twice to scrape up the mixture. Pat the fennel mixture on one side of each chop. Cover the chops and let stand for 30 minutes.
Preheat the oven to 375 degrees F.
In a 10 inch iron skillet or other ovenproof skilllet set over high heat, combine the onion and 1/2 cup of the chicken broth. Bring the mixture to a boil. Cook and stir until the broth is evaporated and the onion loses its shine, about 8 minutes. Add the remaining broth. Bring the mixture to a boil. Add the cole slaw mix and apples and stir to combine.
Remove the pan from the heat and arrange the pork chops in a single layer over the cabbage. Place in the oven and bake until the meat registers 145 degrees F. on a meat thermometer, about 15 minutes. Remove the chops from the oven and cover them loosely with foil. Let stand for 10 minutes before serving.

Portugese Bean Soup
Prep Time:  


2 Cups dry pinto beans - soaked overnight
1 qt. water
1 pound cooked ham or ham hock
2- 13 1/2 oz. cans of tomatoe juice
4 cups chicken stock
1 onion, chopped
2 garlic cloves - crushed
3 tablespoons parsley - minced
1/2 cup green pepper - chopped
4 tablespoons brown sugar
1 bay leaf - crushed, leave in
1/2 teas. celery seed
4 cloves garlic - whole, remove after 4 hrs cooking
1 1/2 teas. fine herbs
salt and pepper to taste
2 tablespoons of Accent-optional
tabasco - optional
1/4 cup. vermouth, add last 1/2 hr of cooking

1 pound Portugese sausage, browned and cut up into bite size pieces.
Cook everything together except the Portugese sausage for 6 to 8 hours.

Remove half of soup to a food processr or blender and puree. Pour back into the remainder of soup.

Add in the Portugese sausage after you've pureed half of the soup.

Roasted Asparagus with Risotto
Prep Time:  40 minutes

Yield:  4 servings

12 stalks asparagus, woody ends trimmed
4 tablespoons olive oil
salt and freshly ground black pepper
4 1/2 to 5 cups chicken stock or water
1 large pinch saffron
1 small Spanish onion, finely chopped
1 clove garlic, finely chopped
1 cup Arborio rice
1 cup dry white wine
1/4 cup freshly grated Parmesan cheese
Heat the oven to 425 degrees.
Place asparagus stalks on a rimmed baking sheet, toss them with half the olive oil and season well with salt and pepper
Roast in oven until tender (6 to 8 minutes), then move asparagus to a cutting board; slice on the bias into 1/2-inch pieces and set aside.
Bring stock (or water) to a simmer in a medium pan over high heat. Reduce heat so liquid bubbles but doesn't boil. Add saffron.
Heat remaining olive oil in a large, high-sided saute pan over medium high heat. Add onion; saute, stirring, until soft (3 to 5 minutes). Add garlic and cook for 1 minute.
Pour in rice, and stir constantly, so it doesn't stick to pan. After 2 minutes, add wine; stir until wine is completely absorbed.
Add 1 cup stock (or water) to pan; stir often. When liquid has been absorbed, add another cup of stock and stir. Repeat steps until risotto is creamy and soft (requiring 4 to 5 cups of stock and about 20 minutes.)
Stir in asparagus and cheese, and season with salt and pepper to taste. Serve immediately.

Sauce Robert
Prep Time:  30 minutes

Yield:  1 cup

2 tbl butter
2 medium onions, finely chopped
2 tbl all-purpose flour
1/2 cup dry white wine
1 cup Brown Sauce*, or 1 1/2 cups canned consumme reduced by boiling to 1 cup.
1 small dill pickle
1/2 teas red-wine vinegar
1 teas Dijon mustard
In a medium heavy-based saucepan, melt butter. Add onions; saute until soft and golden-brown. Remove onions with slotted spoon and set aside. Add flour and stir to make a roux, cooking 3 to 4 minutes, until bubbly.
Return onions to the pan. Add wine and stock. Bring just to a boil over medium heat, stirring constantly. Reduce heat and simmer for 20 minutes. uncovered.
Slice pickle, then finely chop. Add vinegar, mustard and pickle to sauce and cook 1 minute. Serve hot with broiled pork chops or roast duck.
*See recipe for Brown Sauce

Scalloped Potatoes
Prep Time:  2:00 hrs.

Yield:  4-6 servings

1 quart thinly sliced potatoes
2 small yellow onions, peeled & sliced thin
1/4 cup butter
2 T. flour
1 T. fresh dill or 1/4 teas. dried
1 teas. salt
1/8 teas. pepper
1 1/2 cups milk
Preheat oven to 325 degrees. In a buttered 2-quart casserole build up alternate layers of potatoes and onions, beginning and ending with potatoes. Dot each onion layer with butter and sprinkle with flour. herbs, salt and pepper. Pour in milk, cover and bake 45 minutes. Uncover and bake 30-40 minutes until potatoes are tender and almost all liquid is absorbed. Broil, if you like, to brown and serve.

Note: you can substitute light or heavy cream for milk and omit flour OR layer diced ham in with other ingredients but omit flour.

Shrimp and Edamame Rotini
Prep Time:  30 minutes

Yield:  serves 5

8 ounces (about 3 cups) of dry whole wheat rotini or whole wheat blend rotini
1 1/2 cups frozen shelled edamame, thawed
1 tablespoon olive oil
4 cloves garlic, minced
1 pound large raw shrimp, shelled and deveined
One 15-ounce can diced tomatoes
1/3 cup grated Parmesan cheese
3 tablespoons chopped fresh parsley
Salt and pepper to taste
Cook the rotini in a large saucepan according to the package directions. Add the edamame for the last 5 minutes of cooking. When the pasta and edamame are done, drain and return to the sauce pan.
While the pasta is cooking, heat the olive oil in a large nonstick skillet over medium heat. Add the garlic and cook until golden, 30 seconds to 1 minute. Add the shrimp and cook over high heat for 1 minute per side; add the diced tomatoes and bring to a boil. Lower the heat and simmer for an additional 2 minutes.
Combine the shrimp mixture with the cooked pasta and edamame. Toss with the Parmesan cheese and parsley. Season with salt and pepper.

Slow-Roasted Beef Rib Roast
Prep Time:  30 minutes

Yield:  8 - 10 Servings

One 4-Rib beef roast (7 to9 pounds), trimmed
Kosher Salt and Ground pepper
Try to get a cut from the small end of the rib, that is, the part nearest the loin.
Position a rack in the lower third of the oven. Preheat the oven to 450 degrees.
Liberally pour Kosher salt and ground pepper over the top of the roast.
Place the roast in a roasting pan rib side down and roast for 10 minutes at 450 degrees.
After 10 minutes, turn the temperature down to 325 degrees and roast until an instant-read thermometer inserted in the thickest part of the roast reads:
115 - 125 degrees for rare
125 - 130 degrees for medium rare
135 - 145 degrees for medium
aproximately 15 - 30 minutes to the pound.
Remove the roast to a platter, cover loosely with aluminum foil and let stand for 15 - 30 minutes before carving. (The temperature will continue to rise about 5 degrees outside of the oven.)
Slice very thin or, the way we did in the restaurant, about 1 1/4 inch thick.

Smothered Chicken
Prep Time:  15 Minutes

Yield:  4-6 servings

1 whole chicken, cut into pieces - giblets removed
1/4 cup flour
1/4 teas. salt
1/2 teas. pepper
1 tablespoon paprika
2 tablespoons butter
1/4 cup dry vermouth
3/4 cup half and half
1 1/2 cups milk
Preheat oven to 375 degrees. Combine the flour, salt and pepper in a zip-top bag. Add the chicken a piece at a time and shake to coat. In a large skittet over medium-high heat, brown the chicken in the butter, about 10 minutes. Remove chicken to a deep casserole dish and sprinkle with paprika. Deglaze the skillet with vermough and pour the liquid over the chicken. Add the half and half to the casserole dish and enough milk to cover the chicken, about 1 1/2 cups. Bake at 375 degrees, uncovered, for 1 1/2 hours, turning often and stirring up the sauce.

Spaghetti Carbonara
Prep Time:  1 hour

Yield:  6 -1st Course Servings

9 bacon slices, cooked & chopped
1 tbl butter
1/2 cup whipping cream
1/2 cup grated Parmesan cheese
4 large egg yolks

12 oz. spahetti
Additional grated Parmesan cheese
Combine bacon and butter in heavy large skillet over medium heat. Saute until bacon is brown and crisp. Transfer bacon to paper towels and drain. Whisk cream, 1/2 cup grated cheese and egg yolks in medium bowl to blend; whisk in 2 tablespoons drippings from skillet. Set cream mixture aside; discard remaining drippings.

Cook pasta, drain and return to same pot. Add cream mixture to pasta. Toss over medium-low heat until sauce cooks through and coats pasta thickly, about 4 minutes (do not boil). Mix in bacon. Season to taste with salt and pepper. Serve, passing additional cheese separately.

Steak And Potato Salad
Prep Time:  45 minutes

Yield:  Serves 4

For Marinade:
1/2 cup red-wine vinegar
1/4 1/4cup extra-virgin olive oil
1/4 cup soy sauce

1 sirloin steak (about 2 1/2 pounds)
4 red potatoes scrubbed & quartered
1 scallion (3 inches of green left on), thinly sliced
1/3 cup diced (1/4 Inch) yellow bell pepper
1/3 cup diced red bell pepper
1/4 cup diced red onion
5 tablespoons chopped parsley
Finely grated zest of 1 orange
Salt & freshly ground pepper
1/3 cup Garlic Vinaigrette dressing
Boston lettuce leaves, rinsed & dried
1. Combine the marinade ingredients in a bowl. Coat the steak well and let rest at room temperature for 2 hours. turning once.
2. While the steak marinates, cook the potatoes in a pot of boiling water until tender but still firm, 8 to 10 minutes. Drain and cool to room temperature.
3. Remove steak from the marinade and broil it, 7 inches from the heat source, for 4 minutes on the first side and 3 minutes on the second side for medium-rare meat. Let rest 10 minutes. Slice the steak 1/2 in thick on the diagonal, then cut the slices in half lengthwise into thinner strips.
4. Combine the steak, potatoes, scallion, peppers, red onion, 4 tablespoons parsley and the orange zest in a bowl. Season with salt and pepper. Toss with the Garlic Vinaigrette, adding more if desired.
5. To serve, arrange the lettuce leaves on a decorative platter. Spoon the salad atop and sprinkle with the remaining tablespoon of chopped parsley.

Sweet Potatoe Bake
Prep Time:  30 Minutes

Yield:  10 servings

3 cans (15 oz. each) sweet potatoes drained
1/4 cup (1/2 stick) butter, melted
1 tsp. ground cinnamon
1/2 tsp. salt
1/4 tsp. ground nutmeg
3 cups Miniature marshmallows
Preheat oven to 350 degrees. Beat sweet potatoes, butter, cinnamon, salt and nutmeg in medium bowl with electric mixer on medium speed until well blended.
Spoon into lightly greased 1-1/2-qt. baking dish; top with the marshmallows;
Bake 15 to 20 min. or until sweet potato mixture is heated through and marshmellows are lightly browned
Mix all ingredients except marshmallows as directed. Spoon into lightly greased microwaveable 1-1/2 qt. dish. Microwave on high 8 to 10 minutes or until heated through, stirring after 5 min. Top with the marshmallows; let stand 2 to 3 min. or until marshmallows begin to melt.

Taco Bake With Cornbread Crust
Prep Time:  1 hour

Yield:  Serves 6

1 tablespoon olive oil
1 onion, chopped
2 garlic cloves, finely minced
1 pound lean ground beef
1 package dry taco seasoning
1 (15 1/4- ounce) can whole corn, rinsed & drained
1 (14 1/2-ounce) can diced tomatoes, NOT drained
1 (8 1/2-ounce) package corn muffin mix (Jiffy)
3/4 cup (3 ounces) shredded Mexican cheese blend (or sharp cheddar).
Heat the oven to 400 degrees.
Mist a 9-inch square baking pan with nonstick spray and set aside.
Heat oil in 12-inch skillet and saute onion until lightly browned, about 7 minutes.
Add garlic and saute another minute.
Add meat and saute until cooked through, 5-7 minutes.
Add taco seasoning and cook for another minute or two.
Stir in drained corn and tomatoes with juice and cook for another minute or two.
Prepare corn muffin mix as directed on package.
Pour cooked meat mixture into prepared pan and then spoon prepared corn muffin batter over top.
Use an offset spature to spread it evenly over the top.
Bake uncovered for 20-minutes.
Remove from oven, top with cheese and return to oven for 2-3 additional lminutes, to melt cheese.
Remove from oven, allow to set for 5 minutes and serve.
Variation: Use a 15-ource can of rinsed and drained black beans instead of the corn.

Tarragon Chicken Salad
Prep Time:  30 Minutes

Yield:  serves 4

1/4 cup slivered almonds
1 teaspoon canola oil
2 boneless, skinless chicken breasts, about 1 pound
Salt and Freshly ground pepper
1/2 cup water
3/4 cup diced celery (about 2 large stalks)
1/2 cup sliced white button mushrooms
2 tablespoons fresh French tarragon, minced, plus additional sprigs for garnish, or 2 teas dried tarragon.
3 tablespoons plain nonfat yogurt, strained
3 tablespoons low-fat mayonnaise
Heat an 8-inch nonstick saute pan over medium heat. Toast the almonds until fragrant and just starting to brown. Transfer the almonds to a plate to cool and crisp. Increease the heat to medium-high and add the canola oil. If using chicken breasts, season the chicken on both sides with salt and freshly ground pepper. When the canola oil is heated, swirl it to cover the bottom of pan. Add the chicken breasts and sear them until lightly browned. Turn the chicken and lightly brown it on the other side. Add the water to the pan, cover and reduce the heat to medium. Cook the chicken, covered for 20 minutes or until breasts are cooked through. Remove the chicken from the pan to cool.
Place the celery in a large mixing bowl with the mushrooms and add the tarragon. Add the yogurt, mayonnaise and cooled almonds and toss the mixture.
When the chicken has cooled, cut it into 1/2-inch pieces and add them to the dressing or add the precooked chicken. Gently toss the chicken and salad together and taste. Season the salad with salt and freshly ground pepper to taste.
Cover and chill uintil time to serve. Garnish with sprigs of fresh tarragon, if desired.

Turkey Loaf
Prep Time:  30 minutes

Yield:  4 servings

1/3 cup of warm milk
1 egg, beaten
3/4 cup soft white bread crumbs
1 1/4 pounds of ground turkey
1/2 large yellow onion, peeled and minced
1/3 cup green bell pepper, minced
1/3 cup red bell pepper, minced
1/2 teaspoon salt and pepper to taste
1 tablespoon worchestershire sauce
Preheat oven to 350 degrees.
Combine milk and egg, add crumbs and let stand for 5 minutes; mix thoroughly with remaining ingredients, turn unto an ungreased loaf pan and bake, uncovered for 1 hour, basting off excess drippings (save for gravy).
Transfer loaf to a heated platter and let stand 5 minutes before cutting.

UnFried Chicken
Prep Time:  

Yield:  12 Pieces

Vegetable oil cooking spray
6 drumsticks , skin removed
3 whole breasts, halved and skin removed
3 1/2 cups ice water
1 cup plain nonfat yogurt

For the breading:
1 cup dried Italian bread crumbs
1 cup all purpose flour
1 T. Old Bay Seasoning
1/2 teas. garlic powder
1/2 teas. Creole seasoning
1/8 teas. freshly ground black pepper
dash Cayenne pepper
1/2 teas. dried thyme
1/2 teas. dried basil
1/2 teas. dried oregano
Preheat the oven to 400 degrees.
Coat a baking sheet with 3 sprays of the vegetable oil. Put the chicken in a large bowl with the ice water. Put the Yogurt into a medium bowl. Set both bowls aside.
Toss all the breading ingredients into a large, tightly sealing plastic bag. Seal and shake well to mix.
Remove 2 pieces of chicken from the ice water. Roll each piece in the yogurt. Put the chicken into the plastic bag, reseal, and shake to coat thoroughly. Transfer the breaded chicken to the prepared baking sheet. Repeat the process until all 12 pieces are breaded. Spray the chicken lightly with the vegetable oil.
Place the baking sheet on the bottom shelf of the oven and bake for 1 hour, turning the pieces every 20 minutes to allow even browning.
Serve hot or at room temperature.

Veal Cutlets With Tomato and Basil Sauce
Prep Time:  1 hour

Yield:  4 servings

1 pound veal cutlets (about 8 small)
All purpose flour
6 tbls olive oil
4 large garlic cloves, chopped
2- 14 1/2 oz. cans diced tomatoes in juice
1/4 cup (packed) chopped fresh basil
2 tbls chopped Italian parsley
1 teas dried oregano
1/2 teas dried crushed red pepper
8 ozs. mozzarella cheese, thinly sliced
Sprinkle veal with salt and pepper; dust with flour to coat lightly. Heat 4 tbls olive oil in heavy large skillet over medium high heat. Working in batches, add veal to skillet and saute until brown, about 2 minutes per side. Transfer veal to plate. Add remaining 2 tbls olive oil to same skillet. Add garlic and saute until fragrant, about 30 seconds. Add tomatoes with juices, basil, parsley, oregano and dried red pepper. Bring sauce to boil. Reduce heat to medium-low; simmer until flavors blend and sauce thickens slightly, scraping up browned bits, about 8 minutes. Season with salt and pepper. Arrange cutlets atop sauce. Top each with cheese. Cover; simmer until veal is tender and cheese melts, about 5 minutes.

Wilted Lettuce Salad
Prep Time:  45 minutes

Yield:  6 servings

1 head Iceberg lettuce
4 slices bacon, reserve the fat
2 tablespoon white vinegar
1/4 teaspoon sugar
2 tablespoon chopped green onion
1/2 teaspoon salt
1/8 teaspoon pepper
Rinse and dry the lettuce, break into pieces and place in a bowl in the refrigerator.
Fry the bacon till crisp, drain on paper towels and crumble
Combine the bacon fat with vinegar, sugar, onion, salt and pepper.
Pour over the lettuce and toss to blend.
Sprinkle lettuce with crumbled bacon and serve.