All-American Potato Salad

INGREDIENTS:
3 pounds all-purpose potatoes (9 medium), peeled and cut into 1-inch 
chunks
1/4 cup cider vinegar
2 tablespoons olive oil
1 tablespoon spicy brown mustard
1/2 teaspoon ground black pepper
1 1/2 teaspoons salt
3/4 cup mayonnaise
1/2 cup whole milk
2 medium celery stalks, chopped
1/2 small red onion, chopped
Chopped fresh parsley leaves and sliced radishes for garnish

DIRECTIONS:
1. In 4-quart saucepan, place potatoes and enough water to cover; heat 
to boiling over high heat. Reduce heat to low; cover and simmer 8 to 10 
minutes or until potatoes are fork-tender.

2. Meanwhile, in large bowl, with wire whisk, mix vinegar, oil, mustard, 
pepper, and 1 teaspoon salt. 

3. Drain potatoes. Add hot potatoes to bowl with vinaigrette; gently 
stir with rubber spatula to combine. Let stand until cool.

4. In small bowl, with wire whisk, mix mayonnaise, milk, and remaining 
1/2 teaspoon salt until smooth. Add mayonnaise mixture, celery, and red 
onion to potatoes. Gently stir with rubber spatula to combine. Cover and 
refrigerate 4 hours or overnight. Garnish with parsley and radishes to 
serve.  16 servings.

NUTRITIONAL INFORMATION:
Calories: 165
Total Fat: 10
Saturated Fat: 2
Cholesterol: 7
Sodium: 300
Carbohydrates: 17
Fiber: 2
Protein: 2

Cheddar Potato Squares
Makes 8 - 10 servings

5 Lbs Potatoes
2/3 Cup Butter, melted
1 Cup Onion, chopped
1 Can (12 oz) Evaporated Milk
4 Eggs, beaten
2 1/2 tsp Salt
1/4 tsp Pepper
2 1/4 Cup Shredded Cheddar Cheese

Peel the potatoes & place in cold water to prevent discoloration; set 
aside.

Preheat oven to 350 degrees. Grease a 9 x 13 inch baking pan.

Melt butter in a large skillet; add onion and sauté until translucent, 
about
5 minutes. Add milk and bring to a boil; remove from the heat.

In a large bowl, combine eggs, salt and pepper; beat until frothy. Shred 
the potatoes and add to egg mixture; toss to combine. Add the milk 
mixture. Set aside 3/4 cup of the cheese, add the rest to the potato 
mixture and mix well. Spoon the mixture in the prepared baking dish.

Bake at 350 degrees for 1 hour. Top with the reserved cheese and bake 
for an additional 30 minutes. Cut into squares, serve hot.

Sausage and Mostaccioli Bake

Ingredients 
8 ounces mostaccioli, rigatoni, or rotelle (3-1/2 cups) 
1-1/2 pounds bulk pork sausage 
1/2 cup chopped onion 
1/4 cup chopped green pepper 
1 clove garlic, minced 
1 16-ounce can tomatoes, cut up 
1 6-ounce can tomato paste 
1/2 cup water 
1/4 teaspoon dried oregano, crushed 
1/8 teaspoon pepper 
6 ounces shredded American cheese (1-1/2 cups) 

Directions 
1. In a saucepan, cook pasta according to package directions. Drain. 

2. Meanwhile, in a 12-inch skillet, cook sausage, onion, green pepper, 
and garlic until meat is brown and onion is tender. Drain off fat. 

3. Stir the undrained tomatoes, tomato paste, water, oregano, and pepper 
into the mixture in skillet. Stir in the cooked pasta. 

4. Spoon half of the mostaccioli mixture into a 3-quart casserole. 
Sprinkle with half of the cheese. Top with the remaining mostaccioli 
mixture. 

5. Bake in a 350 degree F oven for 35 minutes. Sprinkle with the 
remaining cheese. Bake about 5 minutes more or until cheese melts. Makes 
8 servings. 


Nutrition facts per serving: 
calories: 512
total fat: 32g
saturated fat: 14g
cholesterol: 69mg
sodium: 828mg
carbohydrate: 30g
fiber: 2g
protein: 20g
vitamin C: 29%
calcium: 17%
iron: 12% 

The Regal Reuben

Ingredients
1/2  cup mayonnaise or salad dressing
1/4  cup dairy sour cream
1  tablespoon finely chopped green sweet pepper
1-1/2  teaspoons bottled chili sauce
1/2  teaspoon finely shopped green onion or regular onion or dash onion
powder
1   hard-cooked egg, chopped (optional)
1/2  teaspoon finely chopped pimiento (optional)
1  8-ounce can sauerkraut, drained
8  slices dark rye bread
16  thin slices cooked kosher-style corned beef brisket (12 ounces)
8  thin slices Emmentaler or Swiss cheese (4 ounces)
   Softened butter

Directions
1. For Thousand Island Dressing, in a medium bowl, combine mayonnaise,
sour cream, green pepper, chili sauce, and green onion, regular onion or
onion powder. Carefully fold in the chopped egg and pimiento, if you
like. 

2. Stir drained sauerkraut into dressing. Set aside. 

3. On 4 slices of rye bread, arrange 4 slices of corned beef on each
bread slice. Spread sauerkraut mixture over corned beef. Top each with 2
slices cheese. Place the remaining bread slices on top of cheese. Spread
tops with softened butter. 

4. Brush a grill, griddle or large, heavy skillet with butter. Place the
sandwiches, buttered side up, on grill or griddle. (It may be necessary
to cook two sandwiches at a time if the grill is too small.) With a
spatula, press the sandwich tops. Cook over medium-low heat for 5 to 6
minutes or until the bread is toasted and cheese is melted, turning
sandwiches once. Makes 4 servings. 


Nutrition facts per serving:
calories: 728
total fat: 51g
cholesterol: 131mg
sodium: 2024mg
carbohydrate: 37g

New Orleans Sandwich 

For the olive salad: 
1 gallon large pimento stuffed green olives, slightly crushed and well 
drained 
1 quart jar pickled cauliflower, drained and sliced 
2 small jars capers, drained 
1 whole stalk celery, sliced diagonally 
4 large carrots, peeled and thinly sliced diagonally 
1 small jar celery seeds 
1 small jar oregano 
1 large head fresh garlic, peeled and minced 
1 teaspoon freshly ground black pepper 
1 jar pepperoncini, drained (small salad peppers) left whole 
1 pound large Greek black olives 
1 jar cocktail onions, drained 

Combine all ingredients in a large bowl or pot and mix well. Place in a 
large jar and cover with 1/2 olive oil and 1/2 Crisco oil. Store tightly 
covered in refrigerator. Allow to marinate for at least 24 hours before 
using. 

For the sandwich: 
1 round loaf italian bread 
1/4 pound mortadella, thinly sliced 
1/4 pound ham, thinly sliced 
1/4 pound hard Genoa salami, thinly sliced 
1/4 pound Mozzarella cheese, sliced 
1/4 pound Provolone cheese,sliced 
1 cup olive salad with oil 

Split a muffuletta loaf or a loaf of Italian bread horizontally. Spread 
each half with equal parts of olive salad and oil. Place meats and 
cheeses evenly on bottom half and cover with top half of bread. Cut in 
quarters. Enjoy! 
Serves four timid dieters, two hearty New Orleanians or one incredible 
maiale.

Prairie Baked Beans

Ingredients 
1/2 cup firmly packed brown sugar 
1/3 cup prepared mustard 
1/4 cup molasses 
3 cans (about 16 ounces each) pinto beans, drained, rinsed 
1 sweet green pepper, chopped 
1 sweet red pepper, chopped 
1 medium-size onion, chopped 

Directions 
1. Whisk together brown sugar, mustard and molasses in medium-size bowl 
until smooth. 

2. Place 1/2 cup beans in a food processor or blender. Whirl until 
pureed. Stir into brown sugar mixture along with remaining beans, green 
and red peppers and onion. Pour beans into 2-quart baking dish. 

3. Bake, uncovered, in preheated 350 degree F oven for 1 hour 20 minutes 
until slightly thickened. Makes 8 servings. 

Cappuccino Eggnog

Ingredients 
4 egg yolks, slightly beaten 
2 cups milk 
1/3 cup sugar 
1 Tbsp. instant espresso powder or 4 tsp. instant coffee crystals 
1/4 cup light rum or milk 
1 tsp. vanilla 
1 cup whipping cream 
2 Tbsp. sugar 
Orange peel curls (optional) 

Directions 
1. In a heavy large saucepan, combine the egg yolks, milk, the 1/3 cup 
sugar, and the espresso powder or coffee crystals. Cook and stir over 
medium heat until mixture just coats a metal spoon. Remove from heat. 
Cool quickly by placing saucepan in a sink or bowl of ice water and 
stirring for 1 to 2 minutes. Stir in the 1/4 cup rum or milk and the 
vanilla. Cover surface with plastic wrap. Refrigerate for at least 4 
hours or up to 24 hours. 

2. At serving time, in a chilled medium mixing bowl, combine whipping 
cream and the 2 tablespoons sugar; beat with the chilled beaters of an 
electric mixer on medium speed until soft peaks form (tips curl). 
Transfer chilled egg mixture to a punch bowl. Fold in whipped cream 
mixture. Serve at once. If desired, garnish each serving with orange 
peel curls. Makes 8 servings. 

      TAMALE LOAF

         1      onion -- finely chopped
        1      tablespoon  olive oil
        1      pound  lean ground beef
        1      egg
     1/2      cup  cornmeal
     1/2      cup  milk
     1/2      teaspoon  chili powder
14 1/2      ounces  diced tomatoes -- canned
      15      ounces  sweet corn -- canned
                Salt
        1      cup  pitted green olives -- rinsed and drained

Saute onion in oil in large skillet over medium heat until tender, about 5
minutes. Add meat and saute, breaking up with spoon, until browned, about 5
minutes. Let cool.

Beat egg in large mixing bowl. Add cornmeal, milk, and chili powder and mix.
Add undrained tomatoes, undrained corn, and meat mixture. Season to taste
with salt. Turn mixture into greased 2 1/2-quart casserole.

Distribute olives over tamale mixture and poke in with tip of spoon. They
must be completely covered so they won't burn.

Bake at 325 degrees F. until center is done, 1 hour 15 minutes to 1 hour 20
minutes. Cool slightly before serving.  Yield: 8 servings.

Spicy Black Beans and Rice

Ingredients 
1 medium onion, chopped (1/2 cup) 
4 cloves garlic, minced 
2 tablespoons olive oil or cooking oil 
1 15-ounce can black beans, rinsed and drained 
1 14-1/2-ounce can Mexican-style stewed tomatoes 
1/8 to 1/4 teaspoon ground red pepper 
2 cups hot cooked brown or long grain rice 
1/4 cup chopped onion (optional) 

Directions 
1. In a medium saucepan cook 1/2 cup onion and garlic in hot oil until 
tender but not brown. Carefully stir in the drained beans, undrained 
tomatoes, and ground red pepper. Bring to a boil; reduce heat. Simmer, 
uncovered, for 15 minutes. 

2. To serve, mound rice on individual plates; make a well in the 
centers. Spoon black bean mixture into centers. If desired, sprinkle 
with chopped onion. Makes 4 servings. 

              FRENCH COUNTRY CASSEROLE

          1      pound  kielbasa -- cooked, havled, cut into 1/4-inch slices
        16      ounces  kidney beans, canned -- drained and rinsed
  15 1/2      ounces  great northern beans, canned -- drained and rinsed
        15      ounces  black beans, canned -- drained and rinsed
        15      ounces  tomato sauce
          3      medium  carrots -- thinly sliced
          2      small  onions -- cut into rings
       1/2      cup  red wine -- (or beef broth)
          2      tablespoons  brown sugar
          2      cloves  garlic -- minced
    1 1/2      teaspoons  dried thyme

Combine all ingredients in a bowl; transfer to an ungreased 3-quart baking
dish. Cover and bake at 375 degrees F. for 60 to 70 minutes or until carrots
are tender.  Yield: 9 servings.



Per Serving: 345 Calories; 15g Fat (38.6% calories from fat); 17g Protein;
35g Carbohydrate; 9g Dietary Fiber; 34mg Cholesterol; 1170mg Sodium.
Exchanges: 1 1/2 Grain(Starch); 1 1/2 Lean Meat; 1 1/2 Vegetable; 2 Fat; 0
Other Carbohydrates.

Jim's Devilish Chili 
.... 
2 lb Stew meat, chopped coarse 
14 oz Chorizo (a Mexican blend of pork sausage) 
1 lg Spanish onion, chopped coarse 
2 TBS Olive oil (extra light) 
3 cloves Garlic - large cloves 
12 oz Beer - not lite beer 
1/2 cup Bourbon - Jim Beam (any good sippin bourbon will do for the spirit of the corn to bless the other ingredients) 
* 1 Jalapeno pepper, cored, seeded, and chopped finely
1 lg Bell pepper (green), chopped coarse 
1 Pasilla pepper, chopped coarse 
1 tsp Salt 
2 lg Roma tomatoes, fresh 
1/2 tsp Tabasco 
1 can Tomato paste (8 oz) 
1/4 tsp Cayenne pepper 
1 TBS Molasses 
2 TBS Cumin 

* Use 2 jalapeno peppers if you like to breathe fire like a dragon. 
Sauté onions, garlic, and chopped bell peppers in olive oil. 

Add chorizo and stew meat, and brown well.

Add beer and bourbon, bring to boil. 

Lower heat to simmer & add other ingredients except for cumin. 

After about 30 minutes cooking add 1 tb cumin, then after 1 hour 

add the last tablespoon of cumin and cook for at least 15 more minutes. 

Serve with warm tortillas, lots of cool beverage, and enjoy.

Baked Ziti with Italian Sausage

8 oz dry ziti pasta cooked according to package directions (I like to 
use penne since it is easier to find in the stores!)
2 tsp olive oil
12 oz mild Italian sausage links with casings removed
6 oz sliced mushrooms (optional)
1/2 tsp fennel seed (optional)
30 oz marinara sauce (store bought or homemade ... recipe follows)
1 1/2 cups shredded mozzarella cheese
2 Tbsp. shredded parmesan or Romano cheese
(instead of these two separate cheeses, I buy Kraft 5 cheese and use 
that .... )

Preheat oven to 400 degrees F. Grease a 9x13 baking dish
Heat oil in large sauce pan. Add sausage; cook, stirring frequently, 
until no longer pink. Drain.
Add mushrooms and fennel; cook, stirring frequently until mushrooms are 
tender
Add marinara sauce; cook, stirring occasionally, until heated through.
Remove from heat.
Add cooked pasta to sauce mixture; toss well to coat. Spoon into 
prepared baking dish; sprinkle evenly with mozzarella cheese and 
parmesan cheese
Bake for 15 to 17 minutes, or until cheese is bubbly.
Cool for 5 minutes before cutting and serving

*Note: We add some of the 5-cheese mix in with the pasta when mixing 
with the sauce, to make it extra cheesy.

For Freeze Ahead:
Prepare as above; do not bake. Cover and freeze for up to 2 months. 
Thaw overnight in refrigerator.
Preheat oven to 400 degrees F.
Bake for 25 to 35 minutes or until cheese is bubbly. Cool for 5 minutes 
before serving.

Basic Marinara Sauce

1 Tbsp olive oil
2 garlic cloves, peeled and minced
1 medium onion, peeled and thinly sliced
1 tsp Italian seasoning
2 28 oz cans diced tomatoes in juice
1 28 oz can tomato puree
2 Tbsp. chopped fresh parsley leaves

Heat olive oil in large Dutch oven over medium heat.
Add garlic and onion and cook, stirring, until tender (5-7 minutes)
Add the Italian seasoning and cook for 30 seconds.
Add diced tomatoes with juice, the tomato puree and parsley
Stir to blend and reduce the heat to low and simmer for one hour
_______________________________________ 

Spaghetti with Garlic & Clams

Ingredients 
2 tablespoons olive oil 
3 cloves sliced garlic 
1 bunch broccoli rabe, trimmed and cut into 2-inch pieces 
2 cans (6 ounces each) chopped clams, undrained 
1/4 cup unsalted butter 
1/2 cup dry white wine 
1/2 teaspoon red pepper flakes 
1/4 teaspoon black pepper 
1 pound spaghetti 
1/4 cup grated Parmesan 

Directions 
1. Bring a large pot of lightly salted water to boiling. 

2. Meanwhile, in a 12-inch skillet, heat oil over medium-high heat. Add 
garlic and broccoli rabe; saut¿ for 5 minutes. 

3. Stir in clams with their liquid and butter. Reduce heat to medium and 
cook until butter is melted. Add white wine, red pepper flakes and black 
pepper. Simmer 2 minutes. 

4. While the sauce simmers, cook spaghetti as package directs. Drain 
well, then toss spaghetti with sauce and Parmesan cheese. Makes 6 
servings. 

Garlic and Romano Dipping Sauce

1 cup fresh grated Romano cheese (no canned stuff)
1/4 tsp crushed red pepper
1/2 cup extra virgin olive oil
1 small garlic clove, crushed with press
Crusty Italian bread

In a small serving bowl, combine all ingredients except bread and whisk 
until well blended.Serve sauce at room temp with bread for dipping. 
Refrigerate leftovers.

1 tsp = 35 calories, 1 gr protein, 0 gr carbs, 4 g
total fat ( 1 g saturated) 0 g fibre, 2 mg
cholesterol, 25 mg sodium

Bacon and Scallion Potato Salad

Ingredients 
6 slices bacon 
1/4 cup apple cider vinegar 
4 pounds small new potatoes, about 1-1/2 inches in diameter 
3 celery ribs, chopped 
1 cup coarsely chopped scallion greens 
1/4 cup sour cream 
2 tablespoons mayonnaise 

Directions 
1. Cook bacon in a large skillet until crisp and transfer with tongs to 
paper towels to drain. Carefully pour fat from skillet into a measuring 
cup and reserve. Coarsely crumble bacon. 

2. Pour vinegar into a large bowl. Put potatoes in a 5-quart pot, 
covered with cold water by 2 inches, and simmer, uncovered, until just 
tender, about 20 minutes. Drain potatoes in a colander and rinse 
slightly with cold water. When cool enough to handle, quarter potatoes, 
adding them to bowl as cut, tossing to coat. Add 1 tablespoon reserved 
bacon fat and remaining ingredients, and salt and pepper to taste, 
tossing to combine well. Makes 8 servings. 


Nutritional facts per serving
calories: 245, total fat: 8g, saturated fat: 2.5g, cholesterol: 10mg, 
sodium: 134mg, carbohydrate: 38g, fiber: 4g, protein: 6g 

              Pizza Casserole   

1 tablespoon olive oil
1 medium-size onion, chopped
2 sweet yellow, red or green peppers, cut in large dice
2 medium-size zucchini, cut into rounds
2 cloves garlic, chopped
3 cans (14.5 ounces each) no-salt-added recipe-ready diced tomatoes,
drained
5 fully cooked chicken sausages (about 12 ounces), sliced
1 teaspoon dried Italian seasoning
1 teaspoon salt
1/2 teaspoon black pepper
1/4 cup grated Parmesan cheese
2 cups shredded mozzarella cheese
1 tube (11 ounces) refrigerated bread sticks


1. Heat oven to 350F. Grease 13 x 9 x 2-inch baking dish. Heat oil in
large skillet over medium-high heat. Add onion and peppers; cook 5
minutes. Add zucchini and garlic; cook 5 minutes, until barely tender.

2. Add tomatoes, sausage, Italian seasoning, salt and pepper; cook until
somewhat dry, 5 to 7 minutes. Add 2 tablespoons Parmesan. Spoon half
into prepared dish. Top with 1 cup mozzarella. Add remaining tomato
mixture. Arrange bread sticks on top in lattice pattern, trimming to
fit. Sprinkle with remaining Parmesan and mozzarella.

3. Bake in 350F oven 25 minutes, until bread sticks are browned and
filling is bubbly.  Serves 8.

Nutritional Value Per Serving: 321 calories, 14 g fat (6 g saturated),
19 g protein, 30 g carbohydrates, 4 g fiber, 988 mg sodium, 73 mg
cholesterol.

Baked Ziti with Three Cheeses

Ingredients
2 8-ounce tomatoes, quartered
2 onions, quartered
5 tablespoons olive oil, divided
12 ounces ziti or penne pasta
1 teaspoon salt, divided
2 tablespoons chopped garlic
3 tablespoons chopped shallots
1/2 cup white wine
2 cups heavy or whipping cream
3/4 cup crumbled Gorgonzola cheese
1/2 cup grated fontina cheese
1 cup freshly grated Parmesan cheese
1/4 teaspoon freshly ground pepper
Chopped fresh flat-leaf parsley (optional)

Directions
1. Heat oven to 425 degrees F. Combine tomatoes, onions and 1/4 cup oil 
in a 13x9x2-inch glass baking dish. Roast, uncovered, about 30 minutes, 
until tomatoes blister. Transfer tomatoes to a bowl. Continue roasting 
onions 10 to 15 minutes more, until golden. Transfer onions and 
accumulated juices to bowl with tomatoes. Do not wash baking dish. 
Coarsely chop the vegetables. Set aside.

2. Meanwhile, cook pasta 2 minutes less than package directions. Drain 
and toss with vegetables and 1/4 teaspoon of the salt. Spoon into baking 
dish.

3. Heat remaining 1 tablespoon oil in a medium saucepan over medium-high 
heat. Add garlic and shallots; cook 30 seconds. Stir in wine and cook 
until liquid reduces by half, 3 minutes. Add cream, stirring until 
mixture thickens, 5 minutes. Remove from heat. Stir in cheeses until 
melted; add remaining 3/4 teaspoon salt and the pepper.

4. Pour sauce over pasta, stirring to coat. Cover with foil and bake 
until sauce is bubbly, 35 to 40 minutes. Stir pasta until well coated. 
Sprinkle the top with chopped parsley, if desired. Makes 6 servings.


Nutritional facts per serving
calories: 790, total fat: 54g, saturated fat: 28g, cholesterol: 145mg, 
sodium: 1007mg, carbohydrate: 56g, fiber: 3g, protein: 23g
_______________________________________ 

Cheese & Nut Stuffed Shells

Ingredients
24   dried jumbo shell macaroni*
2   eggs, slightly beaten
1  15-ounce carton ricotta cheese
1-1/2  cups shredded mozzarella cheese (6 oz.)
1  cup shredded Parmesan cheese (4 oz.)
1  cup chopped walnuts
1  tablespoon snipped fresh parsley
1/2  teaspoon salt
1/4  teaspoon ground black pepper
1/8  teaspoon ground nutmeg
1  26-ounce jar thick and chunky pasta sauce (2-3/4 cups)
   
Directions:
1. Cook pasta shells according to package directions. Drain shells;
rinse with cold water and drain well. Set shells aside. Preheat oven to
350 degree F.

2. Meanwhile, for filling, in a large bowl stir together the eggs,
ricotta cheese, 1 cup of the mozzarella, 3/4 cup of the Parmesan cheese,
the walnuts, parsley, salt, pepper, and nutmeg.

3. Spread 1 cup of the pasta sauce in the bottom of a 3-quart baking
dish. Spoon a heaping tablespoon of filling into each cooked shell.
Arrange filled shells in the baking dish. Pour remaining sauce over
shells. Sprinkle with the remaining mozzarella and Parmesan cheeses.
Bake, covered, about 45 minutes or until heated through. Makes 6
servings.

*Note: Cook a few extra shells to replace any that tear during cooking.


Nutritional facts per serving
calories: 549 , total fat: 32g , saturated fat: 12g , monounsaturated
fat: 7g , polyunsaturated fat: 10g , cholesterol: 132mg , sodium: 1072mg
, carbohydrate: 36g , total sugar: 3g , fiber: 4g , protein: 30g ,
vitamin C: 19% , calcium: 60% , iron: 15%
_______________________________________

Don't believe what you hear or read about the best way to make 
bratwurst. Boiling in Beer and then grilling only dries out the brats. 
For the juiciest, tastiest brat you will ever have this side of the 
ballpark, follow these instructions:

Best Backwards Grilled Bratwurst

1 Pkg of 6 uncooked Bratwurst (I use Johnsonville)
1 1/2 cans or bottles of beer (you know what to do with what's left 
over)
1 can or refrigerated package sauerkraut
1 t caraway seed
1/2 t mustard seed
other seasonings to taste.

Before igniting, spray your grill with Pam cooking spray. Place a 
small rectangular baking pan on one side of the grill and add the beer 
caraway seed, mustard seed, and any other desirable seasonings (oregano, 
basil, thyme) that you like.

Place the bratwurst directly on the grill over medium/high heat to 
brown the outside of the brats (try not to let the skin burst). Once 
browned, place the brats in the the beer and seasoning mixture. Over 
low/medium heat, let the brats simmer for about five minutes. Rotate 
the brats and add the sauerkraut. Simmer until brats are completely 
cooked and sauerkraut is heated through.

Place on buns with either mustard or chilli sauce (can't use both, it's 
considered illegal), or enjoy all alone.

Jalapeño Pepper Poppers

Cut jalapeño peppers in half - lengthwise - and take out seeds and 
membrane. Add some cheese (I used a mixture of sharp cheddar, sliced on 
bottom, and topped with some cream cheese)

Cut pieces of bacon in half and wrap each pepper with a piece of bacon, 
secured with a toothpick.

Bake at 375º for 20 - 25 minutes.

If you put foil over a baking sheet and set a cake rack over the sheet, 
the peppers cook better. These are not spicy hot as the 'heat' is 
removed in the seeds and membrane.

You can use plastic gloves to handle the peppers, if you want. Also, 
cut a bunch at one time and save some for a later date. (You'll want 
more soon)

Wash your hands well, do NOT rub eyes or you will get quite a burn.This 
is a good snack! I don't know the carb count.
_______________________________________

HAM PANCAKE PIE

        2      medium  sweet potatoes -- peeled and thinly sliced
        3      cups  cooked ham -- diced
        3      medium  apples, peeled -- cored and sliced
     1/2      teaspoon  salt
     1/4      teaspoon  ground black pepper
        3      tablespoons  brown sugar
     1/4      teaspoon  curry powder
     1/3      cup  apple juice
        1      cup  pancake mix
        1      cup  milk
     1/2      teaspoon  dry mustard
        2      tablespoons  melted butter

In 2-quart greased baking dish, layer half the potatoes, half the ham, and
half the apples. Combine salt, pepper, brown sugar, and curry powder;
sprinkle half the mixture over layers in dish. Repeat the process; pour
apple juice over all. Cover dish and bake at 375 degrees F. until sweet
potatoes are tender -- about 40 minutes.

Beat together the pancake mix, milk, mustard and butter. Take casserole from
oven when potatoes are done and pour pancake batter over top. Bake 20
minutes more, uncovered, or until pancake is puffed and golden.  Yield: 6
servings.
Per Serving (excluding unknown items): 370 Calories; 14g Fat (33.4% calories
from fat); 16g Protein; 46g Carbohydrate; 3g Dietary Fiber; 59mg
Cholesterol; 1397mg Sodium.  Exchanges: 1 1/2 Grain(Starch); 2 Lean Meat;
1/2 Fruit; 0 Non-Fat Milk; 1 1/2 Fat; 1/2 Other Carbohydrates.

Vegetable-Puree Gravy

Ingredients
3  sprigs fresh thyme
3   bay leaves
2   large fresh parsley stems (1 cup)
1   large onion, chopped (1 cup)
    Wing tips, giblets, and neck of turkey (but not the liver)
2   large carrots, cut into chunks
2   large stalks celery, cut into chunks
4-1/2  cups cold water
1  tablespoon cornstarch
1/2  cup dry white wine
1/4  teaspoon salt
1/4  teaspoon freshly ground black pepper
   
Directions:
1. For the bouquet garni, place thyme sprigs, bay leaves, and parsley stems
in the center of a double-thick, 8-inch square of 100-percent-cotton
cheesecloth. Bring the corners of the cheesecloth together and tie with
clean string.

2. Place the bouquet garni; onion; wing tips, giblets, and neck; carrot;
celery; and water in a large saucepan. Bring to boiling; reduce heat.
Simmer, uncovered, very gently for 1-1/2 hours while the turkey is
roasting. Cool for 1 hour.

3. Remove wing tips, giblets, neck, and bouquet garni from the stock;
discard. Place the vegetables and cooled stock in a blender container or
food processor bowl. Cover and blend or process until nearly smooth (you
should have about 2-3/4 cups).

4. The ideal time to prepare the gravy is while the turkey is standing
after being removed from the oven. Place the turkey on a cutting board,
preferably one with a ridge to collect the juices. Skim fat from drippings;
reserve 3 tablespoons of the fat in roasting pan. While the pan is still
hot, pour the pureed stock into the 3 tablespoons fat, scraping all the
bits and pieces off the roasting pan with a large wooden spoon or spatula.

5. Mix cornstarch with cold wine until dissolved. Add all at once to the
pureed mixture. Cook and stir over medium heat until slightly thickened and
bubbly. Cook and stir 2 minutes more. Season to taste with salt and pepper.
Makes about 3 cups (14 servings).

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Rueben Casserole

6 large slices of rye bread, lightly toasted (we like the kind with caraway
seeds, but any will do)
1/2 lb. deli corned beef, sliced medium (bet you could use the canned stuff,
too, in a pinch)
1 14-oz. can of sauerkraut, rinsed & drained (I used the Bavarian style with
caraway -- sensing a theme here? <g>)
1 8-oz. bottle of Thousand Island dressing (I snuck in fat-free; nobody
noticed.)
6 slices big-eye Swiss cheese, sliced medium (I think it was about 1/4 lb.,
maybe a bit more.)

Grease an 8 x 12 pan with cooking spray.
Tear 4 slices of toasted rye bread into bite-sized pieces and line the
bottom of the pan with them
Layer the corned beef, 1/2 the Thousand Island dressing, sauerkraut, rest of
dressing, and cheese.
Lightly butter the 2 remaining slices of rye bread and use a food processor
to make crumbs.  Top the cheese with this.
Cover with aluminum foil; bake until heated through - 350 for about 45
minutes.  Take the foil off for the last 5 minutes to brown the crumbs a
bit.

I served this with German Potato Salad and apple sauce - made 6 servings.

      GRILLED PORTOBELLO 
MUSHROOM SANDWICHES
Serves 2.
2 large Portobello mushroom caps
2 hamburger buns
2 slices cheese (Swiss, or muenster are my favorites for this recipe)
MARINADE:
1/4-cup soy sauce
1/4-cup olive oil
1/2-cup red wine vinegar
1-Tablespoon Worchestershire sauce
1/4-teaspoon liquid smoke
3 minced garlic cloves
1/2-teaspoon black pepper
Hot sauce to taste
OPTIONAL TOPPINGS
Tomato
Lettuce
Onion
Bacon (really good!)
Avocado
Green chilies
Mayonnaise
Combine all marinade ingredients together. Place each mushroom in a shallow bowl, gill side up. Pour 1/2 of the marinade over each mushroom, pouring a little in the bottom of the bowl first, to wet the upside down cap, and the remainder into the upturned cap. Marinate for 5-10 minutes. Do not marinate longer as the mushrooms will absorb too much marinade.
Grill mushrooms on a wood or charcoal fire, or in a hot skillet on the stovetop, or under a broiler. 2-3 minutes per side will usually do, or until the mushrooms are browned and tender. If desired melt a slice of cheese on top during the last minute or so of cooking. Serve on burger buns with toppings of your choice.
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    BACON-AND-EGG-STUFFED TOMATOES

        6      large  tomatoes
                Salt and pepper
        6      hard-boiled eggs -- chopped
     3/4      cup  diced celery
     1/3      cup  mayonnaise
        6      slices  bacon -- cooked and crumbled
        2      tablespoons  chopped fresh parsley
     1/4      teaspoon  salt
     1/4      teaspoon  pepper
                Paprika

Wash tomatoes thoroughly. Cut tops from tomatoes; scoop out pulp,
leaving shells intact. Chop tomato pulp. Drain tomato shells, and
sprinkle cavities with salt and pepper.

Combine tomato pulp, eggs, celery, mayonnaise, bacon, parsley, 1/4
teaspoon salt, and 1/4 teaspoon pepper; stir well. Fill tomato shells
with bacon and egg mixture. Sprinkle with paprika.  Yield: 6 servings.

Per Serving: 230 Calories; 19g Fat (72.4% calories from fat); 10g
Protein; 7g Carbohydrate; 2g Dietary Fiber; 222mg Cholesterol; 346mg
Sodium.  Exchanges: 0 Grain(Starch); 1 Lean Meat; 1 Vegetable; 2 Fat.
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ONION-ROASTED POTATOES

   2      pounds  red potatoes -- sliced 1/2" thick
1/3      cup  vegetable oil
   1      envelope  onion soup mix

Combine all ingredients in a large plastic bag; shake until well coated.
Empty bag into an ungreased 13x9x2-inch baking pan. Cover and bake at 350
degrees F. for 35 minutes, stirring occasionally. Uncover and bake 15
minutes longer or until potatoes are tender.  Yield: 8 servings.



Per Serving: 184 Calories; 9g Fat (45.1% calories from fat); 3g Protein; 23g
Carbohydrate; 2g Dietary Fiber; trace Cholesterol; 443mg Sodium.  Exchanges:
1 1/2 Grain(Starch); 2 Fat.

       MUSHROOM AND TUNA BAKE

10-3/4  ounces  cream of celery soup
  1         cup  milk
  4         ounces  sliced mushrooms -- canned, drained
1/2        cup  grated Parmesan cheese -- divided
  1         teaspoon  dried Italian seasoning
1/2        teaspoon  seasoned salt
1/4        teaspoon  garlic powder
12        ounces  tuna in water -- drained and chunked
  3         cups  cooked egg noodles
  1         cup  crispy rice cereal

In medium saucepan, combine soup and milk; blend well. Add mushrooms, 1/4
cup cheese, Italian seasoning, seasoned salt, garlic powder, and tuna; cook
over low heat until heated through. Remove from heat; stir in egg noodles.
Transfer mixture to lightly greased 11- x 7-inch baking dish. Top with
remaining 1/4 cup Parmesan cheese and cereal. Bake in 350 degree F. oven 30
minutes.  Yield: 6 servings.



Per Serving: 271 Calories; 6g Fat (21.2% calories from fat); 23g Protein;
29g Carbohydrate; 1g Dietary Fiber; 57mg Cholesterol; 688mg Sodium.
Exchanges: 1 1/2 Grain(Starch); 2 1/2 Lean Meat; 1/2 Vegetable; 0 Non-Fat
Milk; 1 Fat; 0 Other Carbohydrates.

Yams with Orange Glaze

4 yams or sweet potatoes
1 cup orange juice
1 1/2 Tbsp. cornstarch
1/4 cup pure maple syrup
1 tsp. grated orange rind
1/2 t. grated lemon rind
salt to taste

Cook yams, peel and slice into a baking dish.
Combine half of the orange juice with cornstarch and stir to dissolve
starch. Add remaining orange juice and other ingredients and bring to a
boil, stirring constantly.
Simmer until thick and clear.
Pour glaze over the yams and serve.

Serves 4 Enjoy!

 

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This is the
family recipe for spaghetti with the best sauce you will ever eat. I always
make very large amounts because it is a lot of work and time involved and it
freezes well.

GENUINE SICILIAN FAMILY SAUCE

For the sauce:
3 28oz cans crushed tomatos
2  12oz cans tomato paste
3  8oz cans tomato sauce
4 large onions, peeled and cut up
6-8 cloves garlic, minced
4 tbs olive oil
8-10 links sweet Italian sausage
1 1/2 lb beef chunks
1/2 cup wine(CK Mondavi Fortissimo)
salt&pepper
1 tsp dried basil
1 tsp dried parsley
1 tsp oregano
dash cinnamon
1 tsp sugar
meatball recipe to follow
The sauce pot is to always stay on low heat.
In a large heavy pot, saute onions, garlic and 2 links sausage, when onions
start to become translucent, add tomato paste, keep stirring for a minute or
two, then add the crushed tomatoes and sauce, and the spices. The remaining
meats
should be browned in a frying pan, then added to the pot.

Meatball Recipe:
2 lbs ground beef
4 slices wet white bread
1/2 cup grated Romano cheese
2 eggs
salt&pepper to taste
dash parsley flakes
Mix all ingredients together and make meatballs the size of golf balls and
brown in frying pan and added to sauce in the last 90 minutes of cooking or
they will absorb all the sauce.
The sauce should cook at least 4-5 hours, on a low light, stirring
occasionally.
Cook up your favorite variety of macaroni and enjoy. Just add some grated
Romano cheese to your plate.
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CHERRY TOMATOES IN BROWN BUTTER SAUCE

3 tablespoons butter or margarine
1/4 cup finely chopped fresh parsley
1 tablespoon lemon juice
1 teaspoon dried tarragon
1 pint cherry tomatoes

Melt butter over low heat; let cook until browned, stirring constantly. Add
remaining ingredients; cook about 3 minutes or until tomato skins pop,
stirring constantly. Yield: 6 servings.


Per serving: 64 Calories (kcal); 6g Total Fat; (79% calories from fat); 1g
Protein; 3g Carbohydrate; 16mg Cholesterol; 65mg Sodium; 1g Fiber
Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fruit; 1 Fat;
0 Other Carbohydrates

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EASY CHEESY PAN SOUFFLÉ

4 tablespoons butter
3 tablespoons flour
1 cup milk
1/4 teaspoon salt
1/8 teaspoon ground nutmeg
Dash cayenne
3 egg yolks
3/4 cup Gruyere cheese -- shredded
1/4 cup Parmesan cheese -- grated
4 egg whites

Preheat oven to 400 degrees F. In a heavy medium saucepan, melt 3
tablespoons butter over medium heat. Add the flour and cook, stirring, 1 to
2 minutes without allowing the mixture to brown. Gradually whisk in the milk
and bring to a boil, whisking until smooth and thickened, about 1 minute.
Mix in the salt, nutmeg, and cayenne. Remove from heat. One at a time, beat
in the egg yolks, whisking until completely blended. Add the Gruyere and
Parmesan cheese to the hot sauce, stirring until melted and smooth. In a
clean bowl, beat the egg whites until stiff but not dry. Dollop a big
spoonful of the egg whites onto the warm cheese base. Stir to mix in and
lighten the base. Gently fold in the rest of the beaten egg whites, being
careful not to deflate the mixture. If in doubt, under blend rather than
over mix. If your nonstick frying pan does not have a metal handle, wrap the
handle in several thicknesses of aluminum foil, shiny side out. Melt the
remaining butter in the pan over medium heat, swirling to coat the bottom
and sides. Scrape the soufflé into the pan and cover tightly with a lid.
Cook for 2 minutes. Reduce the heat to medium low and cook 5 minutes longer
without peeking. After the full seven minutes, check the soufflé. It should
be risen and firm around the sides but still soft in the center. Transfer
the pan to the preheated oven. Bake for 5 to 7 minutes, or until the soufflé
is puffed and just set. Serve at once. Either serve from the pan, cutting
the soufflé into wedges and presenting them browned side up, or invert onto
a large round platter. Yield: 4 servings.

(from A Man And His Pan by John Boswell)

Per serving: 328 Calories (kcal); 26g Total Fat; (69% calories from fat);
16g Protein; 8g Carbohydrate; 225mg Cholesterol; 502mg Sodium
Food Exchanges: 1/2 Grain(Starch); 2 Lean Meat; 0 Vegetable; 0 Fruit; 4 Fat;
0 Other Carbohydrates

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This country salad can provide a simple, yet elegant entree for your Sunday table.  I'm sure your family and friends will loveit!

COUNTRY SALAD WITH CREOLE CREAM DRESSING

1/2 lb smoked bacon, cooked crisp and crumbled

1 lb thinly sliced smoked ham, slivered

3/4 lb thinly sliced cooked chicken breast, slivered

4 tomatoes, peeled, seeded and cut into thin strips

2 large cucumbers, peeled, seeded and sliced diagonally

1/2 lb fresh mushrooms, sliced

3/4 cup sliced scallions

1 large carrot, shredded

4 tbsp chopped dill pickle

8 cups shredded lettuce

3 hardcooked eggs, finely chopped

1/4 cup chopped , fresh parsley

fresh ground black pepper

Country dressing (recipe follows)

Fresh Leaf lettuce leaves for garnish

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CREOLE CREAM DRESSING

You will need;

1 tsp dry mustard (I prefer Coleman's)

3/4 cup heavy cream

4 tbsp fresh lemon juice

1/2 tsp salt

cayenne pepper, to taste

1 dash Worcestershire sauce

several dashes Tabasco sauce

2/3 cup mayonaise

Now, let's cook!

In a small bowl, stir the mustard with 2 tbsp of the cream until smooth and blended. Add the remaining cream, salt, lemon juice, Worcestershire and Tabasco and mix well. Add the mayonaise and beat until smooth. Season with cayenne, to taste. Set aside. In a large bowl, combine the ham, chicken breast, tomatos, cucumbers, mushrooms, scallions, carrots, pickles and shredded lettuce. Toss lightly to mix.

Add the dressing and fold gently to coat evenly. Serve the salad on a bed of fresh Leaf lettuce leavers. Sprinkle the salad with the bacon, chopped egg and chopped parsley. Top with freshly ground black pepper for a cool and delicious salad your family and friends will enjoy. Serve with iced tea and and plenty of sourdough bread.

Ice cold watermelon for desert will round out a cool, summer Sunday supper everyone will remember.

MAKING A ROUX

Learning to make a proper roux is one of the most difficult accomplishments in your culinary repitoire. It is not for the culinarily challenged or impatient person. It requires time and attention to master properly, but once mastered, your soups, stews, sauces and gravys will be perfect every time.

A successful roux technique is necessary in all cuisines, but is a required must in Cajun and Creole cookery. If you do not have the patience to do it properly, there are many fine commercially prepared products available at your local market or specialty shops. The roux which follows is one I have used for many years with great success.

You can achieve the same success with a little patience and attention to detail.

You will need;

1 1/2 cups sifted flour

1 1/2 cups + 1 tbsp oil or fat

A roux is made up of almost equal parts of flour and fat. I like to use a good olive or vegetable oil. Other fats may be used for different variations on the basic preparation with equally good results. More on that later.

Now, let's cook!

Cover the bottom of a heavy pot with the oil. Heavy cast iron is best. After the oil is heated over a very low fire, add the flour. Cook the flour very slowly, stirring almost constantly. This will take about 45 minutes (remember, I said this required patience!). The flour must be browned to a very dark brown, almost near black, but not burned. If there is any evidence of scortching or burning, discard the entire mess and start over. This requires more time and patience than seems necessary, but a proper roux must be cooked slowly to eliminate all of the floury taste and insure a uniformity of color. Although a properly made roux is pretty much the same in Cajun/Creole cookery, other cuisines required different degrees of doneness to achive a varied result, such as a lighter color. Once the basic technique has been mastered, you will have no difficulty.

Variations on a basic roux may be achieved by the use of different fats or using additional ingredients incorporated into the basic recipe. For rich meat sauces and gravies, I like to substitute all or part of the oil with fat rendered from the meat during the cooking process. Adding additional ingredients to the bascic recipe will achieve different results. A good example is the addition of tomato paste and/or tomato sauce to the basic recipe to prepare a rich tomato sauce or gravy. This is only one of many variations to the basic roux. Practice and experimentation, and , above all, common sense will help you achieve the required result every time.

CHICKEN SALAD SUPREME

This  salad makes a wonderful family supper and is and is also special enough for those occasions when only the best will do. You'll be proud to add it to your repitoire.

BEEF SALAD "VINAIGRETTE"