recipes for every occasion
   

 

Plantain Tostones
Pork a la Criolla
Chilli Con Queso

Plantain Tostones

3 large very green plantains 3 teaspoons crushed fresh garlic 4 teaspoons salt 4 cups water ½ cup olive oil or canola oil

Peel plantains and slice into 1 inch thick sections. Place water, salt and garlic in a large baking pan. Soak the plantain slices in the garlic mixture for 20 minutes. Pour oil in a pan set at 365 degrees. Fry plantains until they are golden brown on all sides. Flatten each plantain between sheets of wax paper with a plate or the palm of your hand. Dip flattened plantains into garlic mixture and place on a paper towl. Place plantains into the oil once again and fry until crispy and golden brown. Sprinkle with salt to taste. Serve promptly after frying for best taste.

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Pork a la Criolla

1 3 lb. Boneless Pork Loin Roast 1 tbsp. fresh coarse ground black pepper 4 cloves garlic (minced) 1 tsp. dried oregano 1½ tbsp. cider vinegar 1½ tbsp. oliv oil ¾ tbsp. salt

Preheat oven to 350 degrees F. Combine pepper, garlic, oregano, vinegar, olive oil and salt in a small bowl, then rub this mixture all over the pork roast. Place roast in a shallow baking pan and roast, uncovered, at 350 degrees F for about 1-1/2 hours; meat thermometer should read 165 to 170 degrees F. Remove from oven and let rest 10 minutes before slicing.

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Chilli Con Queso

½ small onion (finely chopped) 1 tbsp. butter 8 oz. sharp white cheddar cheese ½-¾ cup Milk 1 tbsp. flour 1 small tomato (finely chopped) 1 jalapeño pepper (finely chopped)

in a medium sauce pan, melt butter over medium heat. Add onion, and heat until translucent. continue cooking over medium heat, and mix in flour and whisk until smooth, and slightly browned. gradually add milk while whisking continuously, so to incoprate the milk (like a hollandaise sauce). Depending on your burner or the amount of flour you use, you may need anywhere between 1/2- 3/4 cup of milk. if after 2-3 minutes of cooking, the mixture is too thin add a little more flour, or vice versa if mixture appears very thick you can add more milk. It is best to start off with only 1/2 cup of liquids and use more as necessary. When milk is completely incoprated, and the mixture thickens add the cheese. Continue stirring until cheese is melted and the sauce is smooth. remove from heat, spring with tomato and pepper and mix.

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Breakfast For Two
Cornish Game Hens w/Amaretto Stuffing & Honey Glaze
Lobster Mashed Potatoes
Chocolate Kiss

 

Breakfast For Two

1 (4 Oz.) can deviled ham 2 tbsp mayonnaise 2 slices toast, heart shaped 2 eggs (fried or poached in heart shape 1 cup red berries 2 large fresh strawberries 2 fresh mint leaves 2 sugar cubes or ½ tsp fine sugar   champagne   whipped cream or ice cream

Using a heart-shaped cookie cutter, metal, you could poach or fry your eggs in them. Make sure to oil them so the eggs can be slipped out easily. Have ready toast, also heartshaped. Top toast with deviled ham spread(recipe follows)and then the poached/fried egg. If using the Chipped Beef recipe, add egg to toast then top with chipped beef sauce. Serve with a side of fresh red berries of your choice, topped with very lightly whipped heavy cream, or melted vanilla ice cream. Devilled Ham Spread:. 1 (4 oz) can Underwood deviled ham mixed with 2 Tbs mayonnaise. Then, of course, you would serve the following. Strawberry Mint Champange:. Just mull a fresh strawberry and mint leaf with a small amt(1/2 tsp) of extrafine sugar, in the bottom of a champange flute. Top with chilled champagne of your choice

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Cornish Game Hens With Amaretto Stuffing & Honey Glaze

½ cup amaretto 1 cup dried cherries or cranberries ¼ (½ stick) butter or margarine ½ cup chopped onion ⅓ cup chopped celery 4 cups bread cubes or stuffing mix 1 egg (lightly beaten) 1 chicken broth   salt and pepper to taste 4 cornish game hes (or 1 2-3lb chicken   honey glaze (recipe follows)

Mix the liqueur and dried cherries in a small bowl. Let stand for 15 minutes or longer. Melt the butter in a skillet. Add the onion and celery and sauté until tender. Place the onion mixture in a bowl. Add the bread cubes, egg, chicken broth and undrained cherries. Season with salt and pepper. Toss until well mixed. Spoon the stuffing into the cavities of the hens. Place the hens in a 9xl3-inch baking pan. Bake at 350 degrees for 20 minutes. Baste with some of the Honey Glaze. Bake for 55 to 65 minutes or until cooked through, basting with Honey Glaze every 10 to 15 minutes.

¼ cup honey ¼ cup cherry or cranberry juice ¼ cup amaretto ¼ cup packed light brown sugar 2 tbsp butter or margarine ¼ tsp chinese five-spice powder

Combine the honey, cherry juice, amaretto, brown sugar, butter and five-spice powder in a saucepan. Heat until the butter is melted, stirring occasionally.

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Lobster Mashed Potatoes

2 lbs. idaho potatoes ¼ lb. bacon (diced) 2 8 oz. lobster tails (finely diced) ½ cup chopped fresh chives ¾ cup whole milk ½ cup butter salt and pepper to taste

Scrub potatoes and place in a large pot. Add enough salted water to cover by at least 1 inch. Simmer, uncovered, over moderate heat until an inserted knife comes away easily, about 20 to 30 minutes. Drain and cool to handle. While potatoes are cooling, cook bacon until crisp in a large saute pan over medium high heat. Add lobster. Cook for 5 to 6 minutes or until lobster is cooked through. Stir in chives. Remove from heat and reserve. Bring milk to a boil. Remove from heat and reserve. Peel potatoes. Pass potatoes through the finest grid of a food mill into a mixing bowl. Slowly stir in heated milk and butter. Fold in lobster mixture. Season with salt and pepper to taste.

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Chocolate Kiss

1 oz. coffee liqueur ½ oz. irish cream ½ oz. frangelico liqueur ½ dark creme de cacao ½ oz. cream

Pour all ingredients into a cocktail shaker half-filled with ice cubes. Shake and strain into a martini glass, and serve.

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Spring Chicken Mix Salad
Lemony Pasta Spring Vegetable Salad
Fruit & Cheese Salad
Seared Tuna Salad

 

Spring Chicken Mix Salad

1 can of nibblet corn 1 cntr. cherry or grape tomatoes ½ cup walnuts ½ bunch scallions 2 shallots (diced) 1 sprig rosemary cilantro (to taste) ¼ cup green olives (finely chopped) 2 chicken breasts (cubed)   olive oil   kosher salt and crushed pepper (to taste)   oil & vinegar dressing

Before you cook the chicken, make sure you cube your chicken into ½ inch squre pieces. Pour olive oil (just enough to coat the bottom) into your frying pan. season the oil with some kosher salt (just a pinch) season your chicken with some kosher salt and crushed black pepper on a medium-high light, cook chicken until it is done. In a large bowl, combine corn, tomatoes, walnuts, scallions, shallots, rosemary, cilantro, & olives. Mix everything together. After chicken is cooled, mix into bowl. Season (to taste) with salt & pepper Drizzle oil & vinegar dressing and mix thoroughly.

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Lemony Pasta Spring Vegetable Salad

1 1 lb pkg. medium pasta shells 1 lb fresh asparagus, cut into 2" pieces 1 16 oz. pkg. frozen baby peas 1 orange bell pepper, seeded & chopped 1 cup mayonnaise 1 8 oz. cntr. lemon yogurt 2 tbsp. lemon juice ¼ cup milk 1 dried thyme leaves ⅛ tsp. white pepper ½ tsp. salt

Bring a large pot of salted water to a boil over high heat. Add pasta shells and cook according to package directions, adding asparagus pieces during the last 4 minutes of cooking time. Meanwhile, place frozen peas in a colander in the sink. When pasta is tender and asparagus is crisp tender, drain into colander over peas. Drain well and add orange pepper. In large bowl, combine mayonnaise, lemon yogurt, lemon juice, milk, thyme, pepper, and salt and mix with wire whisk to blend. Add pasta mixture and stir gently to coat. Cover and refrigerate for at least 2 hours before serving.

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Fruit & Cheese Salad

2 cups sliced strawberries 2 cups cubed cantaloupe 1 cup blueberries 1 cup raspberries 2 cups cubed havarti cheese ⅓ cup orange juice 2 tbsp. oil 2 tbsp. honey 2 tbsp. chopped basil leaves

Combine fruit and cheese in large bowl. Mix together orange juice, oil, honey, and basil in a small jar with tight fitting lid. Shake vigorously to combine. Pour over fruit and cheese and toss.

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Seared Tuna Salad

2 portions tuna steak ½ cup red onion (chopped) ½ cup shallots ¼ sliced pimento stuffed olives 1 tbsp chopped parsley leaves ¼ tsbp ground black pepper 1 tbsp. olive oil 1 tsp. kosher salt ¼ cup mayonnaise ¼ white pepper

Season Tuna with Salt & White Pepper Lightly coat bottom of sauté pan with olive oil Place flame on low light and gently place tuna steak pieces in the pan. sauté on both sides for 3 minutes each (side) Remove tuna from heat and leave to cool In a mixing bowl combine onion, shallots, olives, parsley and mayonnaise. When tuna is cooled genly break apart pieces with your fingers and mix into other ingredients. Season to taste with salt and black pepper

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Easter	Passover
Glazed Ham Turkey Salad w/Raspberry Mint Dressing Lamb & Rice Pilaf Ham Filo Roll	Roast Chicken Coconut Chip Macaroons Turkish Charoset Flourless Chocolate Cake

 

Glazed Ham

1 14-16 lb. fully cooked spiral ham 5 garlic cloves (minced) 8 oz. jar mango chutney ⅓ cup dijon mustard 1 brown sugar 1 tbsp. orange zest ¼ cup orange juice

Preheat oven to 350 degrees. Place the ham in a heavy roasting pan. In blender container or food processor bowl, mix together garlic, chutney, mustard, brown sugar, orange zest and juice. Process in food processor or blender until smooth. Pour glaze over the ham and bake for 1 hour until the ham is fully heated.

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Turkey Salad With Raspberry Mint Dressing

1½ cup vanilla yogurt 2 tbsp. finely chopped fresh mint or 2 drops mint extract ½ cup mayonnaise ¼ cup honey 2 tbsp. raspberry vinegar 1 lb. box farfelle pasta 2 cups asparagus, cut into 2" pieces or 2 cups green beans 1 lb. cooked smoked turkey or plain turkey or chicken cubed 4 cups strawberries (halved) baby spinach leaves   fresh rapberries

In small bowl, combine yogurt, mint, mayonnaise, honey, and raspberry vinegar and mix well to blend. Set aside. In large stockpot, cook farfalle pasta according to package directions. In last 5 minutes of cooking time, add asparagus or green beans and cook until pasta is tender and vegetables are crisp-tender. Drain well and stir in the mint dressing. Add turkey and strawberries and toss gently. Refrigerate, covered, for 2-24 hours. When ready to serve, place a handful of baby spinach on each plate, and spoon salad onto spinach leaves. Garnish with fresh raspberries.

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Lam & Rice Pilaf

2 tbsp. butter 1 tbsp. olive oil 1 onion (finely chopped) 2 cloves garlic (minced) 2 cups long grain basmati or jasmine rice 3¾ cups chicken broth (heated) 2 cups cubed cooked lamb ¼ cup dates (chopped) ½ cup dried apricots (chopped) 1 tsp. chopped fresh rosemary ½ tsp. salt ⅛ tsp. pepper

In large heavy saucepan, melt butter and olive oil over medium high heat. Add onion and garlic; cook and stir until tender, about 5 minutes. Add the rice; cook and stir for 3-4 minutes until rice is coated and opaque. Add 1 cup of the chicken broth; cook and stir until broth is absorbed. Then add remaining chicken broth, lamb, dates, and apricots. bring to a simmer, then cover and cook on medium low heat for 10-15 minutes until rice is tender and lamb is heated. Stir in rosemary, salt and pepper and serve.

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Ham Filo Roll

1 tbsp. olive oil 1 onion (chopped) 2 cloves garlic (minced) 1 cup rice (uncooked) 2 cups chicken broth ½ cup butter (melted) 1 cup cubed cooked ham 10 sheets frozen filo dough (thawed) 2 cups shredded swiss cheese

Preheat oven to 375 degrees F. Cook onion and garlic in the olive oil until tender. Add rice and stir to coat. Add the chicken broth, cover pan and simmer for 15-20 minutes until rice is tender. Stir in ham. Set aside. Place one filo sheet on a cookie sheet and brush with butter. Layer remaining filo over the first sheet, brushing each with butter. Spread the rice and ham mixture over the stacked filo, leaving a 2 inch border all the way around. Cover with the cheese. Begin to roll up the filo, starting with the short end. After you have rolled once, fold in the ends and continue rolling until the filling is Completely contained. Place on cookie sheet. Brush with butter and cut a few slits in the filo roll. Bake for 35 to 40 minutes until the roll is browned and crisp. Let it stand for 5 minutes before serving.

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Roasted Chicken

3 lb. roasting chicken 2 tsp. salt 2 tsp. sugar ⅛ tsp. ground cardamom ¼ tsp. ground allspice ⅛ tsp. white pepper ⅛ tsp. cinnamon 2 tbsp. olive oil 6 cloves garlic (peeled and slightly crushed 2 large oinions (peeled and sliced)

Place chicken in a large plastic bag. In a small bowl, combine remaining ingredients except garlic cloves and mix well. Loosen skin from chicken and rub some of the olive oil mixture between the skin and flesh. Smooth skin back into place and brush rest of chicken with remaining olive oil mixture. Cover and refrigerator for 24-48 hours. Preheat oven to 400 degrees F. Place onion slices in a roasting pan and place the chicken on the onions. Stuff the chicken with the garlic cloves, and roast for 60-65 minutes, until a meat thermometer inserted into the thigh registers 180 degrees F, juices run clear when pricked with a fork, and the drumstick moves easily. Cover the chicken and let rest for 10 minutes before carving. Serve with pan juices.

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Coconut Chip Macaroons

5 cups flaked sweetened coconut 3 3gg whites ½ cup sugar ¼ tsp. vanilla ⅔ cup mini chocolate chips or finely chopped chocolate

Preheat oven to 325 degrees. Line baking sheets with silicon mats or parchment sprayed with cooking spray. Mix all ingredients together in a large bowl. Scoop out 1 inch mounds, placed about 1 inch apart, on a lined cookie sheet. Bake for 15 minutes, until just turning brown. Cool and store in a sealed container between sheets of waxed or parchment paper. The macaroons will keep nicely for several days. Variation: Divide the coconut mixture in half, and add the chips to one half, leaving the other half plain.

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Turkish Charoset

½ cup pitted dates ½ cup dried figs ½ cup dried apricots ½ cup almonds 1 medium macintosh apple sweet red wine

In a food processor, finely chop the dates and half of the almonds. Remove to a bowl. Finely chop the figs and the remaining almonds. Remove. Chop the apricots. Remove. Chop the apple (a MacIntosh is nice for this.) Toss together in a bowl. If desired, add a little sweet wine. Refrigerate until 1/2 hour before serving.

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Flourless Chocolate Cake

4 1 oz. squares semisweet chocolate (chopped) ½ cup unsalted butter ¾ cup sugar ½ cup cocoa 3 eggs (beaten) ¼ tsp. salt 1 tsp. vanilla

Preheat oven to 300 degrees F. Using solid shortening, grease an 8" cake pan and dust with cocoa; set aside. In microwave, melt chocolate and butter in bowl on medium power, stirring once, until melted. Add sugar, 1/2 cup cocoa, eggs, and vanilla and mix well. Pour into prepared pan. Bake at 300 degrees F for 30 minutes. Cool for 5 minutes, then turn out onto a wire rack and cool completely. Serve with melted vanilla or chocolate ice cream, if desired, for a sauce

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Mother's Day	Memorial Day BBQ
Scrambled Eggs Shrimp & Snap Pea Salad Turkey Cordon Bleu Chocolate Chip Cookie Dough Cheesecake	Barbecue Chicken Drumsticks & Macaroni BBQ Pork Kabobs Potato Salad Dilled Coleslaw

 

Scrambled Eggs

12 eggs ½ cup cream 3 tbsp. butter salt and pepper to taste

Beat eggs in a large bowl. Add cream and beat well to blend. Fill a large skillet with 1" of water. Place on medium heat and place another, slightly smaller skillet in the water. Place butter in the smaller skillet and let butter melt. Salt and pepper the eggs to taste and pour into the melted butter. Cook over medium heat, stirring occasionally, until eggs are set, about 20-30 minutes. 6 servings

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Shrimp & Snap Pea Salad

1 lb. frozen fully cooked medium shrimp 1 cup wild rice ½ cup basmati rice 2 cups sugar snap peas ½ cup creamy honey mustard salad dressing 1 tablespoon honey mustard ½ cup mayonnaise ¼ cup milk 3 tbsp. chopped fresh basil 1 cup cherry tomatoes 2 cups frozen yellow and white corn (thawed) 1 avocado 4 cups butter lettuce

Thaw shrimp according to package directions and set aside in refrigerator. Cook wild rice and basmati rice according to package directions. Blanch sugar snap peas for 3 minutes in boiling water, drain, and set aside. Meanwhile, in large bowl combine salad dressing, mustard, mayonnaise, milk, and basil and mix well with wire whisk. Add cherry tomatoes, corn, blanched sugar snap peas, and shrimp and mix gently. When wild rice and basmati rice are cooked, add to salad and mix. Cover and chill in refrigerator for 1-2 hours to blend flavors. When ready to serve, peel and dice avocado and add to salad. Serve on butter lettuce..

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Turkey Corndon Bleu

4 turkey tenderloins (cut in ½) 2 tbsp. melted butter 8 thin slices ham 8½ wide by 3" long pieces swiss cheese 1 cup fine dry bread crumbs ¼ cup flour 2 tbsp. grated parmesan cheese ½ tsp. seasoned salt ¼ cup milk 1 egg (beaten)

Preheat oven to 325 degrees. Grease a 13x9" glass baking dish. Slice each turkey tenderloin half lengthwise to within 1/2" of opposite site, forming a pocket. Open each tenderloin and brush with melted butter. Roll a slice of ham around a piece of swiss cheese and place in center of open tenderloin. Close tenderloin around cheese and ham, forming a bundle and secure with toothpicks. Combine bread crumbs, flour, Parmesan cheese and salt in a shallow pan. Combine milk and beaten egg in another shallow pan and stir to combine. Dip filled tenderloins in egg mixture, then roll in crumb mixture to coat. Place in baking dish and bake at 325 degrees for 20 minutes. Carefully turn tenderloins and bake 20-25 minutes longer until turkey is thoroughly cooked. Remove toothpicks before serving.

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Chocolate Chip Cookie Dough Cheesecake

1 ½ cups crushed chocolate sandwich cooke crumbs ¼ cup butter (melted) 2 8 oz. pkgs. cream cheese (softened) 1 cup sugar 1 cup sour cream 3 eggs 1 tsp. vanilla ¼ cup butter (softened) ¼ cup brown sugar ¼ cup sugar 2 tbsp. water 1 tsp. vanilla ½ cup flour 1 cup mini semisweet chocolate chips 1 tbsp. sugar 1 tsp. vanilla

Preheat oven to 350 degrees. Mix crumbs and 1/4 cup melted butter in medium bowl and press in bottom and 1/2" up sides of a 9" springform pan. In large bowl, combine cream cheese and 1 cup sugar. Beat until smooth. Add 1 cup sour cream, eggs, and 1 tsp. vanilla and beat until well blended. Pour onto crust. In small bowl, combine 1/4 cup butter, brown sugar, 1/4 cup sugar and beat until combined. Add water, 1 tsp. vanilla and beat well. Stir in flour and mini chocolate chips until combined. Drop this cookie dough in 1 Tbsp. portions evenly over cheesecake surface. Gently push dough beneath the surface of the batter. Bake in a 350 degree oven about 35-40 minutes until cheesecake jiggles slightly when gently pushed. While cake is baking, combine 1 cup sour cream, 1 Tbsp. sugar, and 1 tsp. vanilla in a small bowl and spread this topping over the hot cheesecake when it comes out of the oven. Let cake cool on wire rack, then chill in refrigerator 4-6 hours until cold.

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Barbecue Chicken Drumsticks & Macaroni

2 tbsp. butter 4 chicken drumsticks 7 oz. pkg. macaroni and cheese dinner mix 1½ cups water ¼ cup barbecue sauce ¼ cup milk

In 10 inch skillet melt butter and cook drumsticks, turning occasionally, until lightly browned, about 8-10 minutes. Add dry macaroni and water to the chicken, making sure that water covers all macaroni. Spoon barbecue sauce onto drumsticks. Cover skillet and simmer until macaroni is tender and chicken is thoroughly cooked, about 10-12 minutes. Remove chicken from skillet and cover to keep warm. Add sauce packet from mix and milk to macaroni mixture and mix well.

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BBQ Pork Kabobs

1 lb boneless pork loin 8 small whole button mushrooms 1 yellow squash (cut into 1" cubes) 1 red bell pepper (cut into 1" pieces) ⅓ cup barbecue sauce

Cut pork loin into 1-1/2" pieces. Prepare and heat grill. Thread all ingredients except barbecue sauce on 10" metal skewers. Place kabobs on grill 4-6" from medium heat and brush with sauce. Cook for 11-14 minutes until pork is thoroughly cooked, turning often and brushing with sauce. Discard any unused barbecue sauce

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Potato Salad

5 lbs red potatoes ½ cup mayonnaise ¼ cup miracle whip salad dressing ¼ cup milk 1 tbsp. yellow mustard 1 bunch green onions (sliced) 1 bunch radishes (cleaned and sliced) 6 hard cooked eggs (sliced)

Boil the potatoes until tender. When cool enough to handle, peel the potatoes. Meanwhile, in a large bowl blend mayonnaise, Miracle Whip, milk and mustard until smooth. This dressing should be fairly thin, so don't skimp on the milk! Add salt and pepper to taste. Cut the warm potatoes into cubes and add to the dressing, folding carefully. Add green onions and radishes and blend well. The hard-cooked eggs are layered on top for a pretty presentation. Chill well to let flavors blend.

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Dilled Coleslaw

1 head green cabbace (chopped or shredded) 1 orange bell pepper (cut into strips) 1 yellow bell pepper (cut into strips) 2 tbsp. chopped fresh dill 1 cup mayonnaise (low fat is fine) 3 tbsp. milk salt and pepper to taste

In large bowl, combine cabbage and peppers. In small bowl, combine dill, mayonnaise, and salt and pepper and blend well. Pour dressing over cabbage mixture and toss to coat. Cover and chill 3-4 hours before serving.

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Salami & Eggs
Beef Tenderloin With Red Wine Sauce
Beef Mushroom Burgers
Grilled Steak With Herb Butter
Lasagne (Bolognese Style)

 

Salmi & Eggs

2 tbsp. butter or parve margarine 2 onions (choppes) 5-6 oz. salami (cubed) 6 eggs (lightly beaten)   freshly ground black pepper   fresh chives (chopped)

In a skillet, melt butter or margarine over low heat. Add onions. Saute over medium heat until translucent. Stir in salami. Pour eggs over salami and onions. Stir over low heat until soft curds form. Be sure to remove from heat before the eggs get dry. Season with pepper and garish with chives. Serve with toasted bage.

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Beef Tenderloin With Red Wine Sauce

1½-2 lbs. beef tenderloin 1 clove garlic (halved) salt and pepper 2 tbsp olive oil 4-6 oz. mushrooms (thinly sliced) 1 shallot (chopped) or 2 green onions 1 clove garlic (finely minced) 3 tbsp. flour 1½ cups dry red wine 1 can condensed beef broth ¼ tsp dried leaf thyme   salt and pepper (to taste)

Preheat oven to 400°. Rub roast all over with the garlic clove halves; sprinkle with salt and pepper. Roast the tenderloin in an open shallow pan for about 30 to 35 minutes, to about 125° to 130° for medium rare to medium. If the roast is very cold, count on more time. Remove from oven and remove roast to a warm platter and let rest. Add oil, mushrooms, chopped shallot or green onion, and minced garlic to pan drippings; place over medium heat and sauté until tender. Stir in flour until well blended; add the red wine and broth. Simmer until reduced by about 1/4 to 1/3. Add thyme and salt and pepper to taste. Serve alongside sliced tenderloin.

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Beef Mushroom Burger

1 tbsp. olive oil ½ cup finely chopped mushrooms ½ tsp. garlic salt 1 lb. ground beef 4 slices swiss cheese 4 english muffinsn (split & toasted)

In heavy skillet cook mushrooms in olive oil until tender and brown. Add to ground beef along with garlic salt and mix gently. Form into four burgers, 1/2" thick, and refrigerate for 1-2 hours until firm. Prepare and preheat grill. Cook burgers 4-6" from medium coals for 10-12 minutes, turning once, until internal temperature reaches 160 degrees F. Top burgers with swiss cheese, cover grill, and cook for about 1 minute to melt cheese. Serve on split, toasted English muffins.

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Grilled Steak With Herb Butter

1 cup fresh basil leaves ½ cup chopped pistachios or hazelnuts 1 tbsp. lemon juice 2 cloves garlic (minced) 7 tbsp. butter (softened) not margarine! 2 tbsp. grated parmesan cheese salt and pepper to taste 6 rib eye steaks or salmon steaks

In food processor or blender, combine all ingredients except steaks. Process or blend till mixture is even. Cover the blended butter and chill this mixture and then form it into a roll 1" in diameter. Wrap in waxed paper and chill until firm, up to 24 hours. For longer storage, freeze the butter. Prepare and preheat grill. Grill steaks 6" above medium coals, turning once with tongs, until steak is cooked to desired doneness and salmon flakes when tested with fork. OR place on broiler pan and broil 4-6" from heat source for 10-15 minutes, turning once with tongs, until steak is cooked to desired doneness. Let the meat sit for about 5 minutes before serving, then slice the chilled butter and place on top of the hot steak, letting it melt into the meat.

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lasagne (Bolognese Style) ~ Lasagne al Forno

1 8 oz. can minced plum tomatoes ½ lb. ground beef 2 oz. prosciutto 1 oz dried porcini ½ onion (minced) 1 small carrot (minced) 1 6" stalk of celery (minced) 4 leaves basil (minced) 1 small bunch of parsley (minced) ¼ cup unsalted butter ½ cup dry red wine 2 cups grated parmigiano 2 cups milk 2½ tbsp flour   olive oil 1 tbsp vegetable oil   Nutmeg, salt, pepper to taste 1 lb. store-bought lasagne noodles

Set the dried porcini to steep in a half cup of boiling water. To make the meat sauce, start by mincing the prosciutto, onion, carrot, and celery. Sauté the mixture in two tablespoons of olive oil in a heavy bottomed pan till the onion’s translucent, then add the meat and continue cooking till it’s browned. Drain and chop the mushrooms, straining and reserving the liquid. Add the mushrooms, the parsley and basil, the salt, pepper, and a pinch of nutmeg, and the red wine, and simmer the sauce over a low flame till the wine’s evaporated. Then thicken the sauce with a half tablespoon of flour stirred into the reserved mushroom liquid, let cook for a few minutes, and add the canned tomatoes. Check the seasoning and simmer the sugo over a low flame, for at least a half hour. Make a béchamel sauce by melting a the butter and adding the remaining flour, stirring to keep lumps from forming. Cook until the flour begins to brown, then add the milk, a few drops at a time, stirring briskly to keep lumps from forming. Should they form anyways, remove the pot from the flames and stir them out before adding more milk. Add a pinch of grated nutmeg (optional) and continue cooking over a low flame till the sauce thickens somewhat. Set it aside. Meanwhile, bring a pot of lightly salted water to boil, adding a tablespoon of oil to it to keep the sheets of pasta from sticking to each other. Butter an oven proof dish while the first few sheets of pasta are cooking. Remove the pasta with a slotted strainer when it’s a little bit al dente. Drain it well and add some more sheets to the water. Meanwhile, preheat your oven to 385 F (190 C). Lay the first layer of pasta in the dish, following it with a layer of meat sauce, another layer of pasta, a layer of béchamel with cheese, and so on, till the pasta, sauce, and béchamel are used up. Go easy on the Parmigiano with the top layer, because it can become bitter as it browns. Heat the lasagne through in the oven (they should be lightly browned) and serve them with more grated Parmigiano on the side.

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Fourth of July
Triple Bypasses Grilled Italian Burgers Tortellini Salad Taco Pasta Salad	Crab Pasta Salad Springtime Potato Salad Sweet Grilled Corn Caramel Cream Apple Crunch Pie

 

Triple Bypasses

1½ lbs. ground beef 1 egg (beaten) ½ cup chopped onion salt and pepper (to taste) 6 hot dogs 1 lb. sliced bacon   toothpicks 2 cups barbecue sauce (your choice) 6 hoagie rolls (split lengthwise)

Preheat an outdoor grill for medium heat. Pour barbeque sauce into a square baking dish, and set aside. In a medium bowl, stir together the ground beef, egg, onion, salt, pepper, and red pepper flakes using your hands. Pack enough meat around each hot dog to completely cover it, but not too thick. Wrap 2 slices of bacon around each beef covered hot dog, and secure with toothpicks. Lightly oil the grilling surface, and place the bacon-wrapped hamburger covered hot dogs on the grill. Cook for about 10 minutes, turning occasionally - but carefully, until the beef is cooked through and bacon is nicely browned. Remove from the grill, and roll in the dish of barbeque sauce to coat. Remove toothpicks, and serve on hoagie rolls.

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Grilled Italian Burgers

1 lb. ground beef 2 tbsp capers (drained 2 eggs 2 tbsp kalamata olives (pitted and chopped) 2 tbsp garlic powder 1 tbsp dried oregano ½ cup feta cheese (crumbled) 1 cup italian bread crumbs

Preheat an outdoor grill for medium-high heat and lightly oil grate. Combine the beef, capers, eggs, olives, garlic powder, oregano, feta cheese, and bread crumbs in a bowl. Divide and form the mixture into 4 patties. Cook burgers on preheated grill about 6 minutes, turning once, to an internal temperature of 160 degrees F (70 degrees C), or to desired doneness.

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Tortellini Salad

16 oz cheese filled tortellini 1 rd bell pepper (thinly sliced) ½ cup chopped green bell pepper 1 onion (thinly sliced) ¼ cup black olives (pitted and sliced) ½ cup vinegar ½ cup olive oil 1 tbsp chopped fresh mint 1 tbsp chopped fresh basil 1 tbsp chopped fresh parsley 3 tbsp lemon juice   salt and pepper to taste ½ tsp garlic powder 1 dash hot pepper sauce ½ cup crumbled feta cheese 3 tbsp grated parmesan cheese

Cook pasta in a large pot of boiling water until al dente. In a jar, combine vinegar, olive oil, fresh herbs, lemon juice, garlic powder, and hot sauce. Seal, and shake until well mixed. Season to taste with salt and black pepper. In a large bowl combine, tortellini, peppers, onion, and olives. Pour lemon dressing over salad, and toss to coat pasta. Cover, and chill for at least four hours. Before serving, toss in feta and Parmesan.

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Taco Pasta Salad

2 cups uncooked spiral pasta 1 lb. ground beef 1 1.25 oz. pkg. taco seasoning 3 cups shredded lettuce 2 cups halved cherry tomatoes 1 cup shredded cheddar cheese ½ cup chopped onion ½ cup chopped green pepper ½ catalina salad dressing   tortilla chips

Cook pasta according to package directions. Meanwhile, in a skillet, cook beef over medium heat until no longer pink; drain. Stir in the taco seasoning; cool. Drain pasta and rinse in cold water; stir into meat mixture. Add the lettuce, tomatoes, cheese, onion, green pepper and dressing; toss to coat. Serve with tortilla chips.

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Crab Pasta Salad

12 oz uncooked tri-color spiral pasta 1 head fresh broccoli (cut into florets) 1 head cauliflower (broken into small florets) 2 tomatoes (chopped) ½ cup chopped fresh chives 8 oz imitation crab meat 2 cups balsamic vinaigrette salad dressing

Cook pasta in boiling salted water until al dente. Drain and rinse. In a large bowl combine the broccoli, cauliflower, tomatoes, chives, crabmeat and pasta. Pour entire bottle of oil and vinegar salad dressing over all and toss to coat.

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Springtime Potato Salad

6 cups diced peeled cooked potatoes 4 hard-cooked eggs (chopped) ½ cup chopped celery ½ cup chopped sweet pickles ½ cup chopped onion ⅓ cup chopped radishes ½ cup mayonnaise 3 tbsp sugar 1 tbsp vinegar 1 tbsp milk 1½ tsp prepared mustard ½ tsp salt   Paprika

In a bowl, combine potatoes, egg, celery, pickles, onion and radishes. In another bowl, combine mayonnaise, sugar, vinegar, milk, mustard and salt; mix well. Pour over potato mixture; stir to coat. Chill. Sprinkle with paprika if desired.

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Sweet Grilled Corn

8 ears corn (husk and silk removed) 1½ tbsp macadamia nut oil ½ cup melted butter 2 tbsp minced garlic 1 tsp crushed rosemary 1 tsp rubbed sage 1 tsp dried basil 1 tsp dried thyme leaves 1½ tsp salt 1½ tsp pepper ½ cup grated parmesan cheese

Soak corn in cold water for 1 to 3 hours. Stir together macadamia nut oil and melted butter in a bowl. Season with garlic, rosemary, sage, basil, thyme, salt, and pepper; stir in Parmesan cheese. Drain corn and pat dry. Spread butter mixture evenly over each ear of corn, and place each piece on a square of aluminum foil. Tightly wrap each ear and puncture to allow excess steam to escape while grilling. Preheat an outdoor grill for medium heat. Grill the corn cobs until tender, about 20 to 30 minutes, turning frequently. Remove from the grill and check for doneness; if the corn is not done, continue cooking an additional 5 minutes.

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Caramel Cream Apple Crunch Pie

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