RECIPES

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PREPARATION:

 GREAT GO WITHS ---- FORM LEFT OVER DRESSING OR MASHED POTATOES INTO PATTIES SAUTE IN BUTTER / OLIVE  OIL UNTIL WARM & CRISPY --- SERVE WITH HASH OR JUST A COUPLE OF SLICES REWARMED TURKEY ---- COVER ALL IN GRAVY - HEALTHY ??

A NON TURKEY THANKSGIVING RECIPE 

TRADITIONAL GLAZED HAM                     WEEK OF 11 / 12 / 07

SOMETHING BESIDES HOW TO ROAST A TURKEY RECIPE --- REMEMBER GET A LITTLE LARGER THAN YOU NEED --- GREAT FOR LEFTOVERS -- SANDWICHES / BREAKFAST / BEAN SOUP. 

 Will work with any size / style of ham. From full / half ham -- bone in or out --- pre or spiral sliced will absorb more of glaze.

Roasting Time

• 15 minutes per pound at 325° F. (internal temp: 140°)

GLAZE

• 1/2 to 1cup dark brown sugar
• 1- 2  teaspoons yellow mustard
• 1 cup orange juice
• Whole cloves
• Pineapple slices and/or maraschino cherries - omit with pre sliced can be crushed & added to glaze

Score top of ham using diagonal cuts about 1 inch apart and about 1 inch into meat. Insert 1 clove into each square. Place in roasting pan and set in preheated oven. Stir together the brown sugar, mustard and orange juice. Brush all over top of ham. Roast according to above time, basting with pan juices and additional glaze every 20 minutes. If desired, place pineapple slices with cherries in center, secured with toothpicks, on top for final hour or so of roasting. Remove from oven; let rest before slicing.

Potatoes / Sweet Potatoes / Yams / Squash ---- tec can be added to sides of pan if desired -- they will absorb the flavors of the marinade & carmelize nicely with additional flavor.

GREAT FOR THE KIDS - BUT EVERYONE WILL LIKE IT
DOUBLE CORNY CORN DOG CASSEROLE 		WEEK OF 11/5/07

FROM LIL' EDDIE - A READER

INGREDIENTS:

1 BOX -  CORN MUFFIN MIX
1 PACK - HOT DOGS

OPTIONAL - 1 CAN CREAM CORN 
		 COUPLE TABLE SPOONS MAPLE SYRUP
		 1 DICED OINION

PREPARATIONS:

MIX MUFFIN MIX PER INSTRUCTIONS - POUR 1/2 MIX INTO SHALLOW 
BAKING / LOAF PAN / CAST IRON SKILLET -  SPREAD HOT DOGS 
OUT EVENLY --- TOP WITH REST OF MIX 

(IF YOU WANT A LITTLE EXTRA FLAVOR ADD OPTIONAL INGREDIENTS
TO MIX -- OR CREATE YOUR OWN -ie. PEPPERS OR OTHER HOT DOG 
TOPPINGS)

TOP WITH MUSTARD - SERVE WITH BAKED BEANS, FRIES ETC. - 
FOR A QUICK & EASY LUNCH OR SUPPER 

MORE PIEROGIE RECIPES FROM TOM FETOCK & MRS. T'S                                WEEK OF 10 / 29 / 07

WITH AN ETHNIC FLAIR - YET EASY 

 Warsaw Wings

Preparation time: 6 minutes
Cooking time: 16 minutes

1 pkg. Mrs. T's Mini Pierogies
2 Tbsp. oil
1 tsp. chili powder
1 Tbsp. hot pepper sauce

Toss pierogies with oil, hot pepper sauce, and chili powder.
Bake on a rimmed baking sheet coated with non-stick cooking spray at 400 degrees F for 16-18 minutes until pierogies are nicely puffed and browned.
For best results turn once during baking time.

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Corned Beef Casserole

Preparation time: 10 minutes
Cooking time: 35 minutes

1 pkg. Mrs. T's Pierogies
Sauerkraut
Deli corned beef, sliced
1 cup Swiss cheese
Thousand Island dressing
Rye croutons, if desired

Create a casserole by layering frozen pierogies in a 9 x 13" pan with sauerkraut, sliced deli-corned beef, Swiss cheese and 1 cup Thousand Island dressing.
Top with rye croutons, if desired
Bake at 350 degrees F for 30-40 minutes until hot and bubbling.

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Mrs. T's Ole' Casserole

Preparation time: 5 minutes
Cooking time: 30 minutes

1 pkg Mrs. T's Pierogies
1 (10.5 oz) can cream of mushroom soup
1 (10.5 oz.)can cream of chicken soup
1 (13 oz.)jar mild salsa
1 tsp. chili powder
2 cups cooked diced chicken breast
12 oz. Monterey Jack cheese

Coat the bottom of 13x9" casserole dish with cooking spray.
Cover the bottom of pan with pierogies.
Mix together soups, salsa, and chili powder. Set aside.
Top pierogies with chicken.
Top with soup mix.
Top with cheese.
Bake at 350 degrees for 30-35 minutes.

FROM TOM FETOCK - A. G. FOOD SERVICE REP "OUR IN HOUSE POLISH CHEF & MRS T'S ---

SOME SIMPLE & EASY PIEROGIE RECIPES			WEEK OF 10 / 22 / 07

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PIEROGIES SANTA FE
================================
Prep Time: 10 minutes
Cook Time: 13 minutes
================================
INGREDIENTS:
1-1/2 cup chopped onion
1 red or green bell pepper, diced
24 cooked Mrs.T 's Pierogies
2 Tbsp. olive oil
3 cloves garlic minced
1 (14 oz.) can salsa or chili style stewed tomatoes
1/2 cup salsa
1 tsp. cumin
1 (15 oz.) can black beans rinsed
1 cup frozen corn
1/4 cup cilantro
Shredded cheddar cheese
================================
PREPARATION:
Saute onion, bell pepper, and pierogies in oil until tender (6-8 minutes).
Add garlic, stir in tomatoes, salsa and cumin.
Simmer 5 minutes longer.
Stir in beans and corn.
Sprinkle with cilantro and cheese, serve hot.
============================================

================================
Prep Time: 5 minutes
Cook Time: 30 minutes
================================
INGREDIENTS:
1 large can or bag of sauerkraut
20-24 Mrs. T's Pierogies
1-1/2 lb. smoked kielbasa or smoked sausage

================================
PREPARATION:
In a baking dish, place thin layer of sauerkraut to coat the bottom.
Then, layer the pierogies, sauerkraut, and meat of choice.  Repeat.  Cover
baking dish with foil and bake at 350 degrees F for 30 minutes.
============================================

MINI PIEROGIES 'N CHILI
================================
Prep Time: 4 minutes
Cook Time: 22 minutes
================================
INGREDIENTS:
1 pkg. Mrs. T's Pierogies
16 oz. Chili
1/4 cup shredded cheddar cheese

================================
PREPARATION:
Spray 9x9" casserole dish with non-stick cooking spray.
Layer pierogies and chili
Bake at 350 degrees F for 20-25 minutes.
Sprinkle top with cheddar cheese.
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ALFREDO CASSEROLE
================================
Prep Time: 5 minutes
Cook Time: 35 minutes
================================
INGREDIENTS:
1 pkg. Mrs. T's Pierogies
Ham cubes
Broccoli florets
1 (26 oz.) jar Alfredo sauce
Cherry tomatoes (optional)
Breadcrumbs
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PREPARATION:
Create a casserole by combining frozen pierogies in a 9x13" pan with
pre-cooked ham cubes and broccoli florets. Stir in Alfredo sauce.
For more color, add cherry tomatoes.  Top with breadcrumbs, if desired
Bake at 350 degrees F for 30-40 minutes until hot and bubbling.

 
RECENTLY HAD ONE OF THE BEST LAMB DISHES I HAVE EVER HAD  ---- GREAT BECAUSE IT WAS SO SIMPLE                                                                                                WEEK OF 10 / 15 07

ALMOST NO RECIPE - VERY FEW INGREDIENTS - EASY PROCESS

LAMB CHOPS WERE PAN SEARED -- COOKED TO MEDIUM RARE -- THEN  DEGLAZED WITH A LITTLE  STOCK & RED WINE -- REDUCED - A LITTLE BUTTER ADDED TO SMOOTH

SEASONINGS -- GUESSING JUST SALT & PEPPER

ALWAYS LIKE LAMB WITH MINT SAUCE / JELLY --- THESE CHOPS DIDN'T NEED IT.

HAD DINNER WITH SEVERAL PEOPLE WHO " DON'T LIKE LAMB " & AFTER 1 FORCED BITE -- I HAD TO PROTECT MY PLATE.

MEAT WAS SERVED WITH WHAT THEY CALLED A SUCCATSH - OF FRESH CORN, WHITE BEANS AND FENNEL -- LIGHTLY COOKED IN A LITTLE BUTTER.    ( LAMB WOULD HAVE PAIRED UP WELL SOME OF HOWARD KRAUSE'S VEGGIE DISHES --FOR THOSE OF US WHO DO LIKE MEAT) 

FORTUNATELY THIS SEEMS TO BE THE WAY MANY PROFFESIONAL CHEFS ARE GOING TODAY --- USE GOOD INGREDIENTS & KEEP IT SIMPLE. 

  GETTING THE MOST FOR YOUR MEAT $                                                    WEEK OF 10 / 8 / 07

BEEF:    TRY FLANK STEAK --- USUALLY ONE OF THE LOWEST PRICE STEAK CUTS.

FLANK STEAK IS HIGH FLAVOR - HIGH IN MUSCLE & LOW IN FAT -- SO IT NEEDS A LITTLE TENDERIZING HELP. USE YOUR FAVORITE  BBQ SAUCE / SLICED ONION & GARLIC OR MARIANADE OR DRY RUB. PACE IN FREEZER  BAG & LET SET IN FRIDGE FOR SEVERAL HOURS TO OVERNIGHT.

COOK ON GRILL OR BROILER -- A LITTLE SLOWER THAN MOST STEAKS --- SLICE AS THIN AS POSSIBLE --- MAKE SURE TO CUT AGAINST THE GRAIN. 

 PORK:   PORK SHOULDER - SOMETIMES SOLD AS STEAKS OR FAMILY STEAKS--- USUALLY MUCH CHEAPER THAN CHOPS.

PORK SHOULDER IS A LITLE FATTIER THAN CHOPS -- BUT MOST COOKS AWAY & WHAT IS LEFT ADDS A TRULY SWEET FLAVOR.

WORKS GREAT ON GRILL, BROILER OR CAST IRON SKILLET. AGAIN COOK A LITTLE SLOWER UNTIL FAT IS CRISPED. IF YOU WANT MORE FLAVOR CAN BE ADDED WITH  GARLIC POWDER, BBQ SAUCE OR A TERIYAKI GLAZE.

THESE CUTS WILL NOT ONLY SAVE YOU MONEY -- BUT ADD EXCELLENT FLAVORS TO YOUR MENU.  

ANOTHER HOWARD KRAUSE VEGITARIAN --- (WORLD FAMOUS) RECIPE - READERS ?

ANYONE ELSE HAVE WORLD OR EVEN FAMILY FAMOUS RECIPES TO SUBMIT ? 

                                                                                                                                   WEEK OF 10 / 1 / 07

Recipe of the week…Egyptian food from Howardsvegansoap.com

Howard’s World famous Koshary!

Koshary is a dish I had the wonderful chance of trying during my travels in Egypt. It’s an amazingly simple and inexpensive dinner. It runs around twenty five American cents for a large serving in most places. It’s quite simple, but has an amazing taste! After I left Egypt, I searched everywhere for more, but never found it. After some experimenting at home, here’s what I’ve come up with. Enjoy!

2 dry cups macaroni
1 cup rice
1 cup red lentils
4-5 medium tomatoes
4 cloves garlic
1 1/2 tablespoons white vinegar
3 tablespoons cumin
fresh chili pepper to taste (optional, but it’s supposed to be spicy)
1 can chickpeas
fried onions to top
pinch of salt and pepper

Prepare the macaroni and rice according to the package. I like to use whole wheat pasta and brown rice, but in Egypt they use regular pasta and white rice.

Cook the lentils by first rinsing them and then boiling them in water for around 10-15 minutes. They should be soft but not mushy.

In a blender, mix the remaining ingredients. Take a shallow pan and heat the blended sauce over medium heat until it thickens.

Once everything is done, this is served as a layered dish in individual bowls. Add a bit of salt, pepper, and olive oil to the macaroni, rice, and lentils individually. The macaroni covers the bottom of the bowl, then enough rice to cover the macaroni, and lentils to cover the rice on top of that. Spoon on enough sauce to cover the lentils, and finally top with chickpeas and fried onions. Enjoy!

                                                                                                                                     WEEK OF 9 / 24 / 07

Middle Eastern food from Howardsvegansoap.com

Howard’s World famous Hummus!

There are a few ways to prepare the chickpeas for this. I personally prefer to start with dried chickpeas. If you do, they need to be soaked overnight. A little hint to help them along is to add a teaspoon of baking soda to the water. They will generally double in size overnight so make sure you add enough water to allow for their expansion.

Now from here you have two choices. I personally like to sprout the chickpeas. It’s very simple, and means that your hummus is raw! Many people believe that raw ‘cooking’ has many, many health advantages. The other option is to boil the chickpeas, and I’ll tell you how to do both! Note: Only do one or the other.

Sprouting: To sprout the chickpeas, you are going to rinse the dried chickpeas in a colander, leave them in the colander, place the colander over a bowl of water, and leave them in a dark corner of your kitchen. Rinse them every eight hours or so, and after a day or two you’ll have little sprouts shooting up from the chickpeas. They’re now ready to use! (I like to use my sprouts after they’re about a quarter of an inch long. Some people leave them longer, but I feel this gives them the best flavor.)

Boiling: Take your soaked chickpeas and place them in a pot with enough water to cover them twice. Boil them for about 30 minutes and taste one. They should be getting soft. Depending on how you like them, they may need to cook anywhere from a half hour to an hour, so check them for texture every ten minutes or so. They’re now ready to use!

So whether you’ve sprouted your chickpeas, boiled them, or opened the can, here’s my recipe for hummus!

1 jar of Sun dried tomatoes (optional)
5 cloves garlic
4 cups chickpeas
1/4 cup tahini (This is important… Buy at a middle eastern deli or most grocery stores)
½ table spoon cumin
1/8 cup lemon juice
Salt
Pepper
Olive oil

Get yourself a food processor. If you’re using the sun dried tomatoes, put them in first. Process until they’re smooth. Then add the garlic and chickpeas. Process for 20 seconds or so. Pour in the tahini, cumin, and lemon juice. Salt and pepper to taste. Process. If you’ve sprouted your chickpeas, this is supposed to be pretty thick. If it’s too thick, add some water and process again. Serve with pita and drizzle with olive oil. Enjoy!

FUN FOR FALL

COLORFUL CORN / SAUSAGE CHOWDER                                                            WEEK OF 9 / 17 / 07 

INGREDIENTS:

6 - DICED REDSKIN POTATOES
1 LB - PORK SAUSAGE - MILD OR HOT
1/2 - DICED GREEN PEPPER
1/2 - DICED RED PEPPER
 I - DICED ONION
1 - BOX FROZEN CORN / 2-3 EARS FRESH IF STILL AVAILABLE
1 - CAN CREAMED CORN
1 - CAN BLACK BEANS
1 - CAN CHICKEN BROTH
HEAVY CREAM 
SALT / PEPPER  

 PREPARATION:

COVER POTATOES WITH WATER & BOIL TILL TENDER.

BROWN SAUSAGE, ADD ONIONS & PEPPERS - UNTIL SOFT. DRAIN & ADD TO POTATOES.

ADD CORN, CREAMED CORN, BEANS & CHICKEN BROTH - IF USING FRESH CORN - COOK ABOUT 1/2 WAY IN ADVANCE. SEASON TO TASTE ----  HEAT- SIMMERING FOR A WHILE WILL HELP FLAVORS BLEND.

ADD ENOUGH CREAM TO THICKEN -- WHEN BACK TO TEMP -- SERVE. 

ANOTHER HOWARD KRAUSE VEGITARIAN                                                                      9 / 10 / 07 

 
Recipe of the week…Caribbean food from Howardsvegansoap.com

Howard’s World famous Callaloo!

The idea for this came to me on a lazy Saturday afternoon. I was laying around the house watching TV when a rerun of the Cosby show came on. Cliff wanted to surprise Clair by recreating their first date in his kitchen. He hires a Jamaican chef to cook this delicious meal.. Callaloo.. I had never heard of it, but it looked so delicious on the show. After some serious research, trial, and error, here’s how I’ve made it. Enjoy!

4 tablespoons oil
4 cloves garlic
3 spring onions
1 teaspoon thyme
1 bunch spinach
1 can spinach
1 medium zucchini
1 box frozen okra
3 cups soy milk
1 can coconut milk
10 cups water
salt and pepper to taste
dried red pepper (optional)

Chop garlic and spring onions. Heat oil in large saucepan. Add garlic and spring onions. Cook for a few minutes, until tender. Add thyme first, then soy milk, coconut milk, and 3 cups water. Bring to a boil. Add Spinach and zucchini and boil for four minutes. Reduce to simmer, add remaining water, and cook for 30 minutes, stirring often. Add salt, pepper, and red pepper. Allow to cool. Blend in small batches. There should be some chunks, but it should mostly be a nice, green, creamy soup. Reheat and serve! Yummy!

                                                                                                                             WEEK OF 9 / 3 / 08
 ANOTHER VEGITARIAN DISH FROM HOWARD KRAUSE

LET US KNOW HOW YOU LIKE THESE / & / OR SEND US YOUR FAVORITE OR FAMILY RECIPE'S

Recipe of the week… American food from Howardsvegansoap.com

Howard’s World famous Breakfast Potatoes!

I make these ALL the time.. EVERYONE in my family LOVES them! My friends come from all around to eat them.. mmmmmmmmmmmm……

Olive oil
1 onion cubed
5 cloves garlic minced
5 potatoes cubed (or however many will fit in your pan!)
1 bell pepper (any color.. your choice!)
1 tablespoon cumin, turmeric, basil, rosemary, and thyme
salt and pepper to taste

Grind rosemary and thyme in a mortar and pestle. Add basil turmeric and cumin.
Heat oil over medium heat. Add onion and garlic. Cook for one minute.
Add potatoes, bell pepper, and spices. Mix around and cover. Cook for 20 minutes, stirring occasionally, until potatoes are soft.
Remove lid, and salt and pepper. Raise heat and cook another five or ten minutes until some of the potatoes become crispy.

Serve with hot sauce, scrambled tofu, etc.. Mmmmm! 

EDITORIAL COMMENT:    WOULD PROBABLY BE OK WITH EGGS TOO. 

                                                                                                                            WEEK OF 8 / 20 / 08

SOMETHING DIFFERENT - A VEGAN DISH -  FROM A WEBSITE MEMBER & FRIEND OF OURS

HOWARD KRAUSE, OWNER & FOUNDER OF "VEGAN SOAP"

Indian food from Howardsvegansoap.com              

 Howard’s world famous dahl!!

   Dahl is typically an Indian dish and is made differently by every family. The world Dahl actually means lentil in Arabic. It is typically vegetarian, vegan even, and while it is typically quite spicy, it can easily be adjusted for your taste buds. I recommend using a curry powder purchased from a middle eastern supply place. And don’t be afraid to use a lot of it!! Most curry powders are at least slightly different and they are what really makes Indian dishes… soo as we have it, we’ll need

1 cup dried lentils
1 medium potato
Olive oil or coconut oil
1 hot pepper (optional)
1 sweet onion
4 cloves garlic
1 block tofu (optional)
1 cup chickpeas cooked (or canned) and drained
¼ to ½ cup curry powder
salt and pepper to taste

First, soak the lentils in water for a half an hour or so, then rinse and place them in a pot.

Cut the potato into small, bite sized chunks and add to the lentils.

Bring to a boil, the lower heat and simmer until potatoes are firm but soft.

Dice the onion, pepper, and garlic and place into a large frying pan with enough olive oil (or coconut oil) to cover.

Simmer vegetables on medium heat and add ¼ cup of curry powder while cooking.

When soft, combine the lentils, potato, tofu, and chickpeas in frying pan. Continue to cook on medium heat for 10 minutes or so. Add salt and pepper, then taste and add more spice as necessary.

Serve with hot sauce, rice, pita and/or flat bread, enjoy!
 

COMBINE GARDEN VEGETABLES & GRILL                                WEEK OF 8 / 6 / 07

ALMOST ANYTHING THAT GROWS CAN BE GRILLED

CORN -     SOAK -- LEAVE IN HUSK GRILL ON LOW SIDE OF GRILL SLOWLY - OR - HUSK                                     SPREAD WITH BUTTER & GRILL DIRECT - CHANGE THE FLAVOR -- MAYO INSTEAD OF                    BUTTER / OLIVE OIL  -- SEASONING OF YOUR CHOICE -- RED PEPPER / GARLIC                                POWDER / BASIL ETC.

TOMATOES-    HALF - OLIVE OIL - FAVORITE SEASONINGS - BASIL / OREGANO / GARLIC ETC

SQUASH / ZUCCHINI - CUT LENGTHWISE MARIADE IN ITALIAN DRESSING / GRILL

EGGPLANT  - HALF - BRUSH WITH OIL - GRILL CUT SIDE DOWN - TURN OVER TOP WITH                                          SPAGHETTI SAUCE & CHEESE IF YOU WANT

& NOW FOR SOMETHING COMPLETELY DIFFERENT ------- CUCUMBER ---- ATHE RESULT OF A TASY MISTAKE ------ SLICE LENGTH WISE - BRUSH WITH OIL -- GRILL --- SERVE WITH RANCH DRESSING / SOUR CREAM OR YOUR CHOICE --- REALLY --- HAS MORE FLAVOR THAN SQUASH OR ZUCCHINI

USEING UP YOUR BOUNTY FROM THE GARDEN                            WEEK OF 7 / 23 / 07

CHRIS'S PRESSURE COOKER ZUCCHINI SOUP 

 
Amount  	Measure       		Ingredient / Preparation Method

   4    	tablespoons   		olive oil
   1   		small	      		jalapeno pepper
   1    	large         		onion  / coarsely chopped
   4    	cloves        		garlic / sliced
   2    	medium		     potatoes / cut in 1/2″ cubes
   3    	large		        carrots / cut in 1/4″ slices
   3    	medium		    zucchini / cut in 1/2″ slices
   4    	cups		       bouillon
   2    	tablespoons	   minced fresh basil / or
   2    	teaspoons	   dried basil
   salt and pepper to taste
 
In a pressure cooker, saute the onions, jalapeno and garlic in olive oil
for 1 minute. Add potatoes and carrots and saute for an additional 2
minutes. Blend in the remaining ingredients. Lock the lid in place bring
to high pressure over high heat.  Adjust heat as needed to maintain high
pressure. Cook for 5 minutes. Remove from heat and let the pressure drop
naturally. Salt and pepper to taste.

Makes about 8 servings.

COULD BE DONE IN REGULAR SOUP POT ---- JUST TAKES A LITTLE LONGER 

BARBEQUE / GRILLING BASICS       

A MEXICAN 2 FER                                                                                        WEEK OF 7 / 16 / 07

FAJITAS & QUESADILLAS - USE A LOT OF THE SAME ITEMS - SIMPLE & EASY TO PREPARE

FAJITA:

ALMOST ALL RECIPES CALL FOR FLANK OR SKIRT STEAK - MARIADED OVER-NIGHT IN:

BEER OR SODA ( COLA / DR PEPPER / ETC )
LIME OR LEMON JUICE
WORCHESTERSHIRE / BALSAMIC VINEGAR
OLIVE OIL 
STEAK SEASONING - OR - SALT, PEPPER, GARLIC POWDER / HOT SAUCE IF YOU WANT 

GRILL STEAK & CUT INTO THIN SLICES -- ACROSS THE GRAIN

WRAP IN WARM FLOUR TORTILLAS - WITH YOUR CHOICE OF GRILLED TOPPINGS  - BERMUDA ONIONS / RED & GREEN PEPPERS / TOMATOES / JALEPENO'S

QUESADILLAS: 

BRUSH FLOUR TORTILLAS WITH OIL - ADD SHREDDED CHEDDAR & MONTEREY JACK CHEESE - USE CHOICES OF SAME TOPPINGS FROM ABOVE - COOKED BEEF OR CHICKEN IF YOU WANT - TOP WITH ANOTHER TORTILLA & PLACE ON GRILL

 ONE OF THE MOST BASIC -- GRILLED BREAD                                        WEEK OF 7 / 9 / 07

CALL IT BY ANY OF THE FANCIER NAMES -- IT'S STILL GRILLED BREAD.

USE ANY TYPE BREAD U PREFER -- HEARTIER LOAFS WORK BETTTER - ITALIAN / FRENCH / CHIABBATA \ FLAT BREAD / TORRTILLAS - IT'S UP TO YOU.

DO IT BY THE LOAF - SPLIT LENGTHWISE - OR SLICE ON A DIAGONAL FOR MORE SURFACE AREA. - EITHER GRILL ON ONE SIDE - FLIP & ADD TOPPINGS - OR GRILL ALL BREAD & HAVE TOPPINGS ON THE SIDE & LET PEOPLE ADD THEIR OWN - CAN MAKE A WHOLE MEAL.

MAKE THE TOPPINGS FIT YOUR MOOD OR MENU -

ITALIAN -  TOMATO SAUCE / CHEESE LIKE A PIZZA                                                                                                            CAPPACOL / SALAMI / PEPPERONI / PROCHUTO                                                                                            FRESH OR DICED TOMATO / FRESH BASIL / OREGANO - FRESH MOZZERALLA
                   PEPPERS / ANCHOVIES
                   PESTO

                  
FRENCH -    SIMPLE OIL / BUTTER GARLIC

                        ADD YOUR CHOICE OF HERBS
                        CARMALLIZED ONIONS / MUSHROOMS   
 
 SPANISH -   SALSA
                       MONTERAY JACK / CHEDDAR - LIKE A QUESADIA

 BREAKFAST - BACON& EGGS - SAUSAGE / CANADIAN BACON
                          EGGS BENEDICT - HAM / CANADIAN BACON / ASPARAGUS / HOLLAINDAISE

AGAIN ANY CRUSTY BREAD WITH TOPPINGS YOU LIKE - SIMPLY GRILL THE BREAD & ADD YOUR TOPPINGS - EVEN MAKE ONE FOR THE KIDS WITH PB & J.

FINISH THE WHOLE MEAL ON THE GRILL - DESSERTS                            WEEK OF 7 / 2 / 07

ALMOST ANY FRUIT WILL WORK - SIMPLY 1/2 OR THICK SLICE & PLACE ON GRILL.

PINEAPPLE - PEACHES -  BANANAS - APPLES - PEARS - EVEN MELONS

BRUSH WITH SWEET OR FLAVORED GLAZES IF YOU LIKE

OLD CAMPFIRE STUFFED APLES - LEAVE APPLE WHOLE / CORE FILL WITH DAB OF BUTTER /CINNAMON & SUGAR

SIMPLE INDVIDUAL PIE / TART - USE PREPARED PIE FILLING  WRAP IN STORE PIE CRUST / ROLL  OR BISQUIT (FRESH FROM THE TUBE) & BAKE OVER OFF SIDE OF GRILL WHILE COOKING THE REST OF THE MEAL.

MORE SIDES                                                                                                           WEEK OF 6 / 25 / 07

NOT REALLY COOKED ON GRILL - BUT A GREAT GO WITH

SUPER PASTA SALAD - TYLER HAS THE ULTIMATE - BEAT THIS ONE

QUANTITIES CAN VARY BY YOUR TASTE -  I USUALLY USE 1 CONTAINER OF EACH - MAKES A LOT BUT IT HOLDS WELL & THIS IS ONE PEOPLE USUALLY WANT A CONTAINER TO TAKE HOME

PASTA - PREFERANCE PLAIN OLD # 8 SPAGHETTI - BREAK UP IF YOU WANT - SEEMS TO HOLD DRESSING THE BEST - COOK JUST A LITTLE ALDENTE

DRESSING - MIX OR MATCH --BALSAMIC / ITALIAN / CEASER -- WHATEVER YOU PREFER ---             BUT ---- BE GENEROUS -- PUT ON A LITTLE MORE THAN YOU THINK - IT PAYS OFF

 SIMPLY MIX INGREDIENTS IN LARGE BOWL OR PLASTIC CONTAINER - COVER & REFRIGERATE OVER NIGHT - NEVER ANY COMPAINTS -

IF YOU WANT TO ADD OTHER VEGGIES GO AHEAD - CORN / BROCCOLI / CAULIFLOWER ETC

TOP WITH A LITTLE PARM IF YOU WANT 

& YOU WANT SIDE DISHES ?                                                                                WEEK OF 6 / 18 / 07

POTATOES    - BAKED -  SIMPLY RUB WITH A LITTLE OIL & SALT & PLACE ON COOL SIDE OF                                                     GRILL - WRAP IN FOIL TO COOK FASTER

                                          - KINDA OF A BAKED POTATO - CUT HOLE IN CENTER  - ADD CHOPPED                                                 ONIONS / BUTTER WRAP IN FOIL - STAND UP TO COOK  --- YOU COULD                                             INCLUDE - CHEESE / BACON BITS / CHIVES - ETC -- SERVE WITH A                                                        LITTLE SOUR CREAM

                           - FOIL PACK    - THICK SLICED POTATOES / ONIONS / PEPPERS / GARLIC / OIL /                                                                 BUTTER & YOUR SEASONINGS OF CHOICE

                          FRENCH FRIES ? - PUT A LITTLE OIL IN PAN - THICK CUT POTATOES - LIKE                                                  STEAK FRYS & COOK ON OFF SIDE OF GRILL - SERVE WITH B B Q SAUCE                                         INSTEAD OF KETCHUP

HOW ABOUT BREAKFAST                                                                                      WEEK OF 6 / 11 / 07

HEARTY FLAVORFUL BREAKFASTS - THAT EVERYONE WILL RAVE ABOUT - ESPECCIALLY THE KIDS.         IF YOU CAN DO IT IN THE KITCHEN - YOU CAN DO IT ON THE GRILL !

UTENSILS:      GRILL PLATES ARE AVAILABLE AT YOUR LOCAL HARDWARE OR SMALLWARES                                STORES.     

                           CAST IRON PANS WORK GREAT.

                          ALUMINUM THROW AWAY PANS SAVE CLEAN UP TIME.

MENU IDEAS:    ALL THE REGULARS - SIMPLE AS BACON & EGGS.

                            BIG SKILLETS OF SCRAMBLED EGGS SAVE TIME & ANY MEAT TASTES BETTER                                 COOKED OUT SIDE - SAUSAGE / HAM ETC.

                           FRIED POTATOES / HASH BROWNS ETC - ADD FLAVOR AND AROMA WITH                                            ONIONS  /  PEPPERS / MUSHROOMS.

                           TOAST - USE A THICKER BREAD - TOAST DIRECTLY ON THE GRILL.                                                      OR SUB - CORN BREAD OR BISQUITS - USE PACKAGED MIXES - COOK IN CAST                                IRON COVERED SKILLET.

 A LITTLE LATER IN THE MORNING - FOR THE ADULTS - BLOODY MARY'S OR MIMOSOS INSTEAD OF JUICE.

MARINADES & MARINATING                                                                                    WEEK OF 6 / 4 / 07

MARINADING CAN BE AS SIMPLE AS RUBBING WITH SALT & PEPPER OR AS COMPLICATED & EXOTIC AS YOU WANT TO MAKE IT.

IT IS AN EASY & SIMPLE WAY TO BRING OUT OR ADD MOREFLAVOR TO YOUR PROTEIN OR VEGETABLE.

SIMPLE MARINADES - ALMOST ANY BOTTLED SALAD DRESSING OR BARBEQUE SAUCE.

PROCESS - EVERYONE SEEMS TO AGREE - PLASTIC ZIP LOCK BAGS SEEM TO WORK BEST - ADD ALL THE INGREDIENTS IN BAG - SEAL & REFRIDGERATE FROM 1 HOUR TO OVERNIGHT.

BE CAREFUL WITH CITRUS - ESPECIALLY WITH SEAFOOD  - THE ACIDS WILL START TO COOK / BREAKDOWN THE STRUCTURE OF THE PRODUCT IF LEFT ON TOO LONG.

USE YOUR IMAGINATION - CONCOCT YOUR OWN COMBINATIONS & VARY THEM TO GIVE YOUR BARBEQUE A DISTINCT FLAVOR - HOWEVER --- KEEP NOTES / AN INGREDIENT LIST SO YOU CAN REMEMBER WHEN YOU HIT THAT MIXTURE THAT MAKES A BIG SUCCESS WITH EVERYONE. 

SOMETHING WE HAVEN'T DONE --- BRUNCHES --- WITH SPRING HERE WE WILL GIVE YOU A FEW IDEAS THAT CAN HELP IF YOU HAVE BUSY SUNDAY MARNIGS & WANT TO COMBINE TWO MEALS -- SO FOR THE NEXT COUPLE WEEKS ---- BRUNCH ----

IF YOU HAVE ANY ADDITIONAL  IDEAS LET US KNOW         

LAST OF THE BRUNCH SERIES --  (UNLESS U HAVE IDEAS)                  WEEK OF 5 / 21 / 07

SOUTH WESTERN BAKED EGGS

INGREDIENTS: 

 PREPARATIONS:

BUTTER BAKING DISH / CASSEROLE, ADD EGGS - LIGHTLY BEATEN, ONION & SEASONINGS.

BAKE IN 350 DEG. OVEN FOR ABOUT 10 MIN - SPRINKLE WITH CHEESE & CHILES - CONTINUE BAKING FOR 5 - 10 MORE MINUTES UNTIL SET.

CUT & SERVE - OR FOLD INTO TORTILLA SHELL AS WRAP -  OR - TOP WITH NACHO CHIPS  -TOP WITH  SAUCE / SALSA - GARNISH WITH CHOPPED TOMATO / CILANTRO / MORE CHILES - OR NACHO CHEESE

 MORE BRUNCH----  

BRUNCH BISQUIT PIE                                                                                                      WEEK OF 5 / 14 / 07

 INGREDIENTS:

PREPARATIONS: 

SAUTE ONIONS & GARLIC IN BUTTER UNTIL SOFT, THEN MIX IN MEAT & TOMATO.

MIX BISQUIT MIX & WATER IN BOWL, PRESS INTO CASSEROLE OR BAKING DISH - GREASED.

FILL WITH MIXTURE, COVER WITH CHEESE. MIX EGGS MILK & OTHER INGREDIENTS & POUR OVER  - TOP WITH CHIVES.

BAKE AT 350 - APPROX 1/2 HR OR UNTIL FIRM. 

EASY CREAMY HASH BROWNS                                                                                                WEEK OF 5 / 7 / 07

 INGREDIENTS:

1 - 2# BAD FROZEN HASH BROWN - THAWED
1 - CAN CREAM SOUP -- CELERY, MUSHROOM OR CHICKEN
1 - CUP DICED ONIONS 
1 - CUP SOUR CREAM
3 - CUPS GRATTED CHEDDAR CHEESE 
1 - CAN FRENCH FRIED ONIONS

SALT - PEPPER - HOT SAUCE TO TASTE 

PREPARATIONS: 

 IN LARGE CASSEOLE DISH - MIX POTATOES, SOUP, SOUR CREAM, CHEESE & ONIONS.

BAKE FOR 1 TO 1 1/4 HOUR --- TOP WITH FRIED ONIONS FOR FOR LAST 5 MINUTES. 

                                                                                                     WEEK OF 4 / 30 / 07

YOUR OWN POTATOE  CAKES

BASIC INGREDIENTS: 
2-2 1/2 LBS - LEFT OVER / COLD MASHED POTATOES
1 / CUP - CORNMEAL - FLOUR IF YOU PREFER
1-2 - EGGS

SEASONINGS TO TASTE - SALT, PEPPER, HOT SAUCE ETC 

ADD YOUR PERSONAL TOUCH - IF YOU WANT TO ADD - INGREDIENTS: 

CAN BE KEPT WARM IN OVEN ON BAKING PAN AT LOW HEAT

GREAT WAY TO USE LEFT OVERS ! 

                                                                                                                                              WEEK OF 4 / 23 / 07

 BASIC STRATA --- A A CLASSIC BAKED EGG DISH

INGREDIENTS:

VEGETABLES: - YOUR CHOICE - ONION, PEPPERS, MUSHROOMS, GREEN OR RED PEPPERS, GARLIC, ZUCCHINI, EGG PLANT, ASPARAGUS OR ?. ---- ABOUT 4-5 CUPS TOTAL

MEATS: - COOKED HAM, SAUSAGE, BACON - MAYBE EVEN CHICKEN. ----- 2-3 CUPS TOTAL.

SEASONINGS: - SALT, PEPPER,  TOBASSCO, OREGANO, BASIL  - TO YOUR TASTE

PREPARATIONS:

SAUTE MEATS & VEGGIES UNTIL TENDER IN OILED SKILLET.

IN LARGE BOWL - MIX LIGUID INGREDIENTS, BEAT IN EGGS - STIR IN ALL OTHER INGREDIENTS. 

TURN INTO LARGE GREASED BAKING DISH - BAKE AT 350 DEG FOR 1/2 HR TO 45 MIN.                   TEST FOR DONENESS - LIKE A CAKE. 

WILL FEED THE WHOLE FAMILY 

SORRY IT TOOK US LONGER THAN EXPECTED TO GET RECIPES UP & RUNNING AGAIN AFTER SHOW.

DUE TO THE RETURN OF COLD WEATHER ---- WE ARE GOING TO STICK TO A HEARTY / WARMING SOUP --- GIVEN TO US BY A CUSTOMER -- THANKS MONICA -- SOUNDS GOOD

HOT SAUSAGE SOUP                                                                                    WEEK  OF 4 / 16 / 07

INGREDIENTS:

SPICES:

TOBASSCO, CHILI POWDER, WORCESTERSHIRE, MUSTARD, HORSERADISH, BALSAMIC VINEGAR, SALT, PEPPER, SUGAR ------ NOT ALL BUT PICK THE FLAVOR PROFILE YOU LIKE & ADD THOSE YOU PREFER.

PREPARERATIONS: 

SAUTE MEAT UNTIL BROWN & VEGETABLES UNRIL SOFT - ADD BEANS, TOMATOES & BROTH & WATER IF NEEDED TO COVER - BRING TO BOIL - THEN REDUCE TO SIMMER.

COOK UNTIL REDUCED TO DESIRED CONSISTENCY.

SERVE WITH THICK CRUSTY BREAD & BUTTER OR HARD ROLLS / BAGGETTES.

WEEKS FROM 2/19/07 THRU ----- 3/12/07 ----- NO NEW RECIPE'S UNTIL AFTER THE SHOW ---

SEE US THERE --- PLENTY OF COOKING TIPS & RECIPE IDEAS 

ANONYMOUS - SOMEONE IN THE OFFICE PUT IN OUR BOX -- SOUNDS GOOD 

CHEESY CORN CHOWDER                                                                                            WEEK OF 2 / 12 / 07

INGREDIENTS:

3 TBLSPNS - BUTTER
1 - CHOPPED ONION
1 - DICED POTATO
3-4 - STRIPS BACON

1 - DICED RED PEPPER 
1-2 CLOVES - GARLIC 

1/2 TSP - CUMIN
1/4 TSP - SAGE
3 TBLSPS - ALL PURPOSE FLOUR
2 CUPS - CHICKEN STOCK / BROTH
1 1/2 CUPS - CREAM
1 BOX - FROZEN CORN
2 TBLSPS - PARSLRY
3 TBLSPS - CHIVES 
 1/4 CUP - WHITE WINE
2 CUPS - SHREDDED CHEESE - CHEDDAR
SALT & PEPPER TO TASTE 

PREPARATIONS:

MELT BUTTER IN LARGE SOUP KETTLE -- ADD BACON, POTATOES, ONIONS, PEPPER & GARLIC - SAUTE --STIR IN FLOUR - & SPICES - ADD  STOCK & CREAM SIMMER UNTIL VEGGIES ARE TENDER.

ADD CORN - WINE COOK UNTIL WELL HEATED - THEN ADD CHEESE - OVER LOW HEAT UNTIL WARM & THICK.

A SALAD & CRUSTY BREAD SHOULD MAKE A MEAL. 

SINGLE DIGIT TEMPETURES -- HOW ABOUT A WARMING BREAKFAST, LUNCH OR DINNER ?

SOTHERN SAUSAGE GRAVY & BISCUITS                                                        WEEK OF 2 / 5 / 07

INGREDIENTS:

PREPARATIONS:

FRY SAUSAGE IN LARGE HEAVY SKILLET -- TRADITION SAYS CAST IRON - UNTIL WELL BROWNED. REMOVE SAUSAGE - LEAVING FAT - WISK IN FLOUR & STIR IN FLOUR - WISKING UNTIL WELL MIXED IN -- 1-2 MINUTES. WISK IN MILK & BRING TO BOIL.

RETURN SAUSAGE TO PAN & SIMMER FOR A FEW MINUTE -- ADD PEPPER TO TASTE.

SERVE OVER HOT SPLIT BISQUITS - STORE BOUGHT IS FINE.

VARIATIONS:

THIS IS A TRADITIONAL WHITE GRAVY - IF YOU WANT A LITTLE DARKER ADD A LITTLE BUTTER TO PAN WITH FLOUR & COOK LONGER FOR A DARKER RUE.

FLAVOR ADDITIVES - ONIONS, PEPPERS, HOT SAUCE, RED PEPPER / CAYENNE, WHORCH ETC -- EVEN ADD A LITTLE GRAED / SHREDDED CHEES.

COLD & SNOWY BLACK BEAN CHILI WARM-UP                                                WEEK OF 1 / 22 / 07

OPTIONS:

MEAT - GROUND BEEF / PORK / CHARISO - ITALIAN SAUSAGE - EVEN CHICKEN
SPICES - HOT SAUCE - JALEPENO'S  

PREPARATIONS:

IN LARGE SAUCE PAN / SOUP KETTLE - HEAT OIL GARLIC & PEPPERS - MEAT IF YOU USE. ADD TOMATOES & CORN THEN SEASONINGS /  BROTH & BLACK BEANS.

THICKEN IF YOU WANT WITH ROUX OR CORN STARCH IF YOU WANT A MORE STEW LIKE CONSISTANCY.

SERVE TOPPED WITH YOUR CHOICE -- SOUR CREAM / CHIVES / CHOPPED GREEN ONIONS / CHEESE. WITH NACHO CHIPS OR OVER RICE. 

BARBEQUED SPAGHETTI ?                                                                                          WEEK OF 1 / 15 / 07

HAVE HEARD A LOT ABOUT IT - NOT TRIED YET BUT TALKED TO SOMEONE WHO RAVED ABOUT IT - COMBINES SEVERAL OF EVERYBODIES FAVORITE - GOING TO TRY THIS WEEKEND

JUST USE YOUR FAVORITE BARBEQUE SAUCE IN PLACE OF SPAGHETTI SAUCE. COOK SPAGHETTI AS USUAL & MIX WITH SAUCE. REPLACE GROUND MEAT WITH PULLED PORK OR BONELESS RIB MEAT.

HEARD IT'S USUALLY SERVED WITH COLESLAW INSTEAD OF SALAD.

? CORN BREAD OR BISQUITS INSTEAD OF ITALIAN BREAD ?

WAITING TO TRY --- LET US KNOW IF YOU HAVE OR DO. 

 COLD WEATHER IS HERE - EVERYBODY LOVES STEW - LETS MAKE ONE YOUR OF OWN !
THAT CAN BE DIFFERENT - DEPENDING ON YOUR MOOD                                          WEEK OF 1 / 8 / 07

 INGREDIENTS:             APPROX - OURS ALWAYS GROWS AS WE GO ALONG

1/2 TO 1 LB - CUBED BEEF / PORK / LAMB / VEAL / CHICKEN / TURKEY
2 TO 3 TBLSP - ALL PURPOSE FLOWER
1 - 2 TBLSP - OLIVE OIL
4 - 6 CUPS - BROTH  - TYPE DEPENDS ON THE MEAT YOU ARE USING
1 CAN - TOMATO - JUICE / CRUSHED / WHOLE - EVEN SOUP IF YOU LIKE
4 - 6 - MEDIUM CUBED POTATOES
YOUR CHOICE - 1 - CUBED ONION / PEPPER / CARROTS - OR ALL 
1 - 2 CUPS - CHOPPED / CUBED CABBAGE
DRY SEASONINGS - ITALIAN / BASIL / TARRAGON / PARSLY / THYME
TIME TO MAKE IT YOUR OWN --- MIX & MATCH SEASONINGS - TASTE AS YOU GO 
WET SEASONIGS - HOT SAUCE / BALSAMIC VINEGAR / B B Q / WHORCESTURE / HORSERADISH
SALT & PEPPER TO TASTE 
1 PKG FROZEN VEGATABLES - MIXED OR / PEAS / CORN / GREEN BEANS 

 PREPARATIONS:

COAT MEAT WITH FLOWER - DREDGE OR SHAKE IN BAG. BROWN IN OIL. MIX IN POTATOES, ONIONS, PEPPERS, CARROTS ETC - UNTIL  SOFTENING.

I LIKE TO SEASON NOW OTHERS PREFER AFTER WET INGREDIENTS ARE IN - YOUR CHOICE. 

POUR IN BROTH / TOMATOES & FROZEN VEGGIES.

 ADDED ZIP - ADD IN BEER OR RED WINE.

CONTINUE TO COOK ON STOVE TOP - OVEN OR SLOW COOKER - OR AS WE ALL KNOW ON OFF SIDE OF GRILL - UNCOVERED AT THE END WILL ADD A UNIQUE / RUSTIC FLAVOR.

SERVE IN EARTHY BOWL TOPPED WITH CRUMBLED BACON / CHEESE / PARSLEY AS YOU LIKE. ADD A SALAD IF YOU WANT & SOME CRUSTY BREAD - ALL YOU NEED. 

NEW YEARS - ROAST PORK & SAURKRAUT                                                WEEK OF 1 / 1 / 07

INGREDIENTS:

3-4 LB - PORK ROAST
1 BAG  -SAURKRAUT
4-5 - RED / YELLOW  SLICED DELICOUS APPLES
1/2 TO 1 CUP - BROWN SUGAR
SALT & PEPPER TO TASTE 

PREPARATION:

PLACE SAURKRAUT IN LARGE COVERED BAKING PAN. LAYER APPLES & BROWN SUGAR THEN TOP WITH ROAST. COOK OVER MODERATE HEAT OVEN UNTIL REACHING THE DEGREE OF DUNNESS YOU LIKE -  ADD CHICKEN BROTH IF NEEDED FOR MORE LIQUID.

CAN ALSO BE DONE IN SLOW COOKER / CROCK POT 

MORE HOLIDAY  - EVERYBODY LOVES SHRIMP - HERE'S A RELATIVELY SIMPLE ONE

STUNNING STUFFED SHRIMP                                                                               WEEK OF  12 / 25 / 06

INGREDIENTS:

 PREPARATIONS:

SAUTE VEGATABLES IN BUTTER UNTIL SOFT. - ADD CHOPPED SEAFOOD  RAISE HEAT SLIGHTLY & CONTINUE COOKING FOR A FEWW MINUTES. ADD CHICKEN BROTH CRACKER CRUMBS - STIR & REMOVE FROM HEAT.

CUT & SPLIT SHRIMP OPEN . STUFF & PUT IN BAKING DISH - STUFFED SIDE UP. POUR MELTED BUTTER OVER TOP - SPRINKLE WITH PAPRIKA ( PARM CHEESE ADDS AN EXTRA ZIP - IF YOU WANT)

BAKE AT 375 DEGREES UNTIL STUFFING IS BROWNED.

HOLIDAY PRIME REB WITH WINE SAUCE                                            WEEK OF                  12 / 18 / 06

INGREDIENTS: 

 1 - 6 LB PRIME RIB OF BEEF
 2 BOTTLES - CABERNET OR MERLOT WINE
2 CUPS - PORT WINE
3-6 CLOVES - PRESSED GARLIC
1-2 - SHALLOTS
2 - BAY LEAVES 
2-3 TBLSPNS - DRIED THYME 
2 - 3 - FRESH PARSLEY SPRIGS
SALT & PEPPER TO TASTE

PREPARATIONS: 

MIX - WINE, HERBS & SHALLOTS IN LARGE SAUCE PAN. BOIL UNTIL REDUCED TO APPROX 2 CUPS.

PLACE BEEF - FAT SIDE DOWN IN LARGE BAKING PAN - SEASON WITH SAL, PEPPER & GARLIC. PLACE IN 450DEGREE OVEN FOR APPROX 1 HR. COVER ROAST WITH TENTED FOIL & CONTINUE UNTIL DEGREE OF DONENESS DESIRED.

POUR OFF EXESS FAT & DEGLAZE PAN WITH WINE MIXTURE - POUR SAUCE INTO SERVING BOWL - GARNISH BEEF WITH PARSLEY & SERVE WITH SAUCE OVER SLICES. 

SIMPLE PASTA FAGIOL WEEK OF                                                                       WEEK OF 12 / 11 / 06

ITALIAN BEANS & PASTA

INGREDIENTS:

PREPARATIONS:

SAUTE ONIONS, PEPPERS & GARLIC IN A LITTLE OLIVE OIL & BUTTER. ADD SEASONINGS,

ADD TOMATOES & COOK TIL REDUCED, THEN ADD BEANS. SIMMER TOGETHER UNTIL THICKENED A LITTLE MORE.

COOK PASTA SEPERATELY & COMBINE OR ADD PASTA DIRECTLY TO POT.

SERVE WITH A LITTLE PARM CHEESE - WITH A SLICE OF ITALIAN BREAD & BUTTER & A GLASS OF RED WINE. A STARTER OR A COMPLETE MEAL.

GREAT ON A COLD WINTER DAY.

HOLIDAY PARTY IDEAS

BAKED ARTICHOKE DIP WEEK OF 12 / 4 / 06

INGREDIENTS:

PREPERATIONS:

COMBINE ALL INGGERDIENTS IN A LARGE BOWL. TRANSFER TO GREASED BAKING DISH.

BAKE AT 350 FOR APPROX. 30 MINUTES.

SERVE WITH CRUSTY BREAD, TORTILLA CHIPS OR PITA SLICES.

BRUSHETTA

INGREDIENTS:

PREPARATIONS:

SLICE BREAD & LAY OUT ON A BAKING SHEET.

MIX ALL INGREDIENTS EXEPT GRATED CHEESE & SPREAD OVER TOP. SPRINKLE GRATED CHEESE ON TOP.

BAKE FOR APPROX 10 MIN AT 375.

VARIATIONS - WHATEVER YOU LIKE - ROASTED RED PEPPERS - PEPPERONI - PROCHUTO - BACON - ARTICHOKES ETC ETC ETC.

A NEW SERIES ---- BACK TO BASICS

SOUTHERN FRIED CHICKEN                                                                                      WEEK OF 11 / 27 / 06

INGREDIENTS:

PREPARATION:

RINSE & PAT DRY CHICKEN.

COMBINE WET INGREDIENTS IN A LARGE BOWL.

COMBINE DRY INGREDIENTS IN LARGE PAPER OR PLASIC BAG.

DIP CHICKEN PEICE IN WET MIX - THEN IN WET & SHAKE & SET ASIDE.

IN LARGE SKILLET SKILLET OR PAN, HEAT OIL TO350 / 375 DEGREES. FRY FOR APPROX. 10 MINUTES / SIDE & DRAIN.

FOR SIDES -- OUR CHOICE KEEP IT TRADITIONAL -- MASHED POTATOES, GRAVY & SLAW --

OR EASY ADD ON ---

SIMPLE SLUSH PUPPIES --- ADD A LITTLE CORN MEAL TO LEFT OVER DRY MIXTURE - MAYBE DICED ONIONS --- SPOON INTO HOT OIL - COOK TILL BROWN.

CLEAN OUT THE FRIDGE AFTER THANKSGIVING

LEFT OVER TURKEY ? WEEK OF 11 / 20 / 06

TURKEY EGGS BENEDICT

TOASTED / GRILLED - ENGLISH MUFFIN , CROISANT OR ANY LEFT OVER BREAD OR ROLL

TOP WITH

THIN SLICED TURKEY - (ADD CANADIAN BACON OR HAM IF YOU WISH)
POACHED EGG
ASPARAGAS - (GREEN BEANS, PEAS OR OTHER GREEN LEFT OVER VEGATABLE)
HOLLANDAISE SAUCE

GREAT SIDE:

ADD EGG & A LITTLE FLOUR TO LEFT OVER MASHED POTATOES TO BIND - FORM INTO PATTIES & PAN FRY UNTIL CRISP ON OUTSIDE - STILL SOFT INSIDE.

1 LAST SOUP WEEK OF 11 / 13 / 06

EASY - 5 - 6 - 7 --- 9 BEAN SOUP

ANOTHER MIX & MATCH - MAKE IT YOUR OWN WAY SOUP

SHOPPING - IN THE VEGETABLE / BEAN SECTION -- PICK OUT THE NUMBER & VARIETY OF BEANS YOU LIKE - OR - WOULD LIKE TO TRY:

KIDNEY BEANS, BUTTER BEANS, BLACK EYED PEAS, GREEN BEANS, WAX BEANS -- WHATEVER APPEALS TO YOU .

FOR ADDITIONAL FLAVOR ADD DICED ONIONS, PEPPERS, GARLIC, SALT , PEPPER, CRUSHED TOMATOES.

MEAT -- OPTIONAL - HAM, BACON, GROUND BEEF, SAUSAGE - EVEN HOT DOGS.

IF YOU NEED LIQUID - CHICKEN OR BEEF STOCK.

THE FLAVOR & LOOK CAN BE DIFFERENT EVERYTIME YOU MAKE THIS DISH JUST BY VARRYING A FEW INGREDIENTS.

ANOTHER COLD WEATHER SOUP WEEK OF 11 / 06 / 06

BAKED POTATO SOUP

INGREDIENTS:

PREPARATION:

COOK BACON & DICE OR CRUMBLE, COOK ONIONS & GARLIC IN SAME PAN. ADD FLOUR & STIR IN -- MAKING A RUE.

ADD LIQUID INGREDIENTS -- STIRRING & BRING TO MEDIUM HEAT.

ADD POTATOES, CHEESE & OTHER DRY INGREDIENTS.

SIMMER UNTTIL READY TO SERVE.

GARNISH WITH DOLLOP OF SOUR CREAM, EXTRA CHEESE, CRUMBLED BACON OR MORE CHIVES.

A SIMPLE QUICK SOUP - THAT'S GREAT FOR FALL WEEK OF 10 / 30 / 06

SQUASH SOUP

IT DOESN'T GET ANY EASIER THAN THIS !

INGREDIENTS:

PREPARATION:

ADD ALL INGREDIENTS IN SOUP POT WITH A LITTLE BUTTER OR OLIVE OIL. HIGH HEAT - THEN SIMMER - UNTIL FLAVORS MESH.

ADD SEASONINGS ASS DESIRED -- SALT, PEPPER, DASH OR 2 OF HOT SAUCE - A LITTTLE BALSAMIC OR WORCHESTIRE.

GARNISH WITH SOUR CREAM, WHIPPING CREAM OR CRUMBLED BLUE CHEESE & CHIVES, PARSLEY, BASIL - OR YOUR CHOICE.

NOT A CHOWDER -- BUT A HEARTY SOUP WEEK OF 10 / 23 / 06

PASTA FAFIOLI PASTA FAZOO IN AMERICAN

BASICALLY PASTA & BEANS -- EVERYONE HAS A FAVORITE RECIPE & THEY ARE ALL GOOD.

THEY ALL START WITH THOSE 2 BASICS -- CHOICES MAKE IT SPEACIAL -- END PRODUCT MAY VARY FROM ALL WHITE TO A RED SPAGHETTI SAUCE COLOR & TASTE -- AGAIN -- THEY'RE ALL GOOD.

PREPARATION:

IN A SAUCEPAN / SOUP KETTLE - COOK GARLIC / ONIONS SLOWLY - ADD TOMATOES / SAUCE COOK 10 / 15 MINUTES. ADD BROTH BEANS HERBS & SIMMER.

COOK PASTA AL DENTE - FIRM TO THE TOUCH - OR COOK PASTA IN SAUCE -- WILL GIVE YOU A THICKER CONSISTENCY - TAKES A LITTLE LONGER.

SPRINKLE WITH GRATED CHEESE & SERVE WITH CRUSTY ITALIAN BREAD / CRUSTINI / OR GARLIC BREAD. TRULY A HEARTY FLAVORFUL SOUP.

WE LIED - 1 MORE ON CHOWDERS / SOUPS WEEK OF 10 / 16 / 06

MAINLY BECAUSE CHRIS HASOVER 100 LBS OF TOMATOES TO USE

REALLY A PROCESS - NOT A RECIPE

USE YOUR INITIATIVE IN CREATING YOUR OWN CHOWDERS & SOUPS - PUT YOUR STAMP ON YOUR CREATION & GET PEOPLE ASKING FOR YOUR RECIPE. MIX & MATCH YOUR OWN PREFERENCES - OR TRY SOMETHING NEW & SUPRISE YOURSEL.

PICK FROM THE ITMES BELOW & GO CRAZY !

VEGETABLES:

TOMATOES, CORN, POTATOES, ZUCCHINI, SQUAS, EGGPLANT, CABBAGE, KRAUT, BEAN, ETC

ONIONS, PEPPERS, CELERY

HERBS & SPICES:

PARSLEY, CILANTRO, GARLIC, BASIL, OREGENO, PEPPER FLAKES, SALT, PEPPER, ETC

OLIVE OIL, BALSAMIC VINEGAR, WORCHESTER SAUCE, HOT SAUCE, HORSERADISH, ETC

MEATS:

BACON, BEEF, CHICKEN, TURKEY. LAMB, ETC

SEAFOOD:

SHRIMP, SCALLOPS, CLAMS, MUSSELLS, CRAB, LOBSTER. FISH, ETC

DAIRY:

MILK, 1/2 & 1/2, CREAM, SOUR CREAM, CHEESES, ETC

BROTHS:

CHICEN, TURKEY, VEGETABLE STOCK

PROCESS:

START WITH A LARGE KETTLE -- SAUTE MEATS & VEGETABLES - ADD SPICES & FLAVORINGS -- THEN LIQUIDS TO YOUR DESIRED CONSISTENCY --- THICKEN IF NEEDED WITH CORN STARCH OR FLOUR ( MIXED BEFORE WITH LUKE WARM WATER OR MADE INT A RUE)

PERSONAL PREFERENCE -- COOK LONG & SLOW TO MELD FLAVORS -- MAKE SOMETHING NEW !

ALL INGREDIENTS ARE AVAILABLE THROUGH ALBERT GUARNIERI & CO.

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