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NAIADE HEINEMANN’S

Award Winning

Never to be Equaled

Cookbook

Naiade Heinemann’s Award Winning, Never to Be Equaled Cookbook TABLE OF CONTENTS

Page i of viii

Section A — Beef

Section B — Chicken

Section C — Pork

Section D — Seafood

Section E — Veggies and Beans

Section F — Pasta and Rice Dishes

Section G — Breads and Pizzas

Section H — Soups & Salads

Section I — Sauces and Condiments

Section J — Sweets

Section A — Beef ..................................................................................................................................... A-1

Asian-Flavored Flank ............................................................................................................................ A-2

Beef & Shrimp Stir-Fry ......................................................................................................................... A-3

Beef and Broccoli Stir-Fry ..................................................................................................................... A-4

Beef Stew ............................................................................................................................................. A-5

Braised Pot Roast ................................................................................................................................. A-6

Chicken Fried Steak .............................................................................................................................. A-7

Chuck Wagon Stew .............................................................................................................................. A-8

Copycat White Castle Burgers .............................................................................................................. A-9

Corned Beef and Cabbage.................................................................................................................. A-10

Crockpot Brisket................................................................................................................................. A-11

Flank Steak with Spicy Glaze .............................................................................................................. A-12

Garlic Beef Enchiladas ........................................................................................................................ A-13

Gyros .................................................................................................................................................. A-14

Marinated Skirt Steak Fajitas ............................................................................................................. A-16

Mexican-Style Pepper Steak .............................................................................................................. A-17

Naiade’s Italian Stew.......................................................................................................................... A-18

Naiade's Italian Meat Loaf ................................................................................................................. A-19

Naiade's Mouth Watering Meatballs ................................................................................................. A-20


Page ii of viii

Naiade’s Stuffed Cabbage Rolls.......................................................................................................... A-21

Pizzaiole ............................................................................................................................................. A-22

Prime Rib............................................................................................................................................ A-23

Saucy Steak Skillet .............................................................................................................................. A-25

Sloppy Joe .......................................................................................................................................... A-26

Slow Cooker Pot Roast ....................................................................................................................... A-27

Slow-Cooked Chili .............................................................................................................................. A-28

Slow-Cooker Brisket and Onion ......................................................................................................... A-29

Steak Kebabs ...................................................................................................................................... A-30

Steve's Beef Stroganoff ...................................................................................................................... A-31

Stuffed Cabbage Rolls ........................................................................................................................ A-32

Easy Beef Stuffed Peppers ................................................................................................................. A-33

Section B — Chicken ................................................................................................................................ B-1

Swiss Chicken Cutlets ........................................................................................................................... B-2

Baked Fried Chicken ............................................................................................................................. B-3

Baked Rosemary Chicken with Onions Garlic and Peppers .................................................................. B-4

Balsamic Glazed Chicken. ..................................................................................................................... B-5

Barbecued Chicken with Herbs ............................................................................................................ B-6

Basil Lime Chicken ................................................................................................................................ B-7

Braised Chicken with Onions, Garlic, and Balsamic Vinegar................................................................. B-8

Buffalo Chicken .................................................................................................................................. B-10

Buttermilk Pecan Chicken .................................................................................................................. B-11

Chicken Cacciatore ............................................................................................................................. B-12

Chicken Confetti................................................................................................................................. B-13

Chicken Crescent Rolls ....................................................................................................................... B-14

Chicken Kiev ....................................................................................................................................... B-15

Chicken Pot Pie .................................................................................................................................. B-16

Chicken Provencale ............................................................................................................................ B-17

Chicken Scaloppine with Fresh Tomato or Salsa Sauce ...................................................................... B-18


Page iii of viii

Chicken Stir-Fry .................................................................................................................................. B-19

Devil's Chicken ................................................................................................................................... B-20

Garlic & Lemon Chicken w/Green Beans & Red Potatoes .................................................................. B-21

Gumbo Ya-Ya ..................................................................................................................................... B-22

Herb-Roasted Chicken ....................................................................................................................... B-23

Italian Chicken Salad .......................................................................................................................... B-24

Lemon Grilled Chicken ....................................................................................................................... B-25

Melt In Your Mouth Chicken .............................................................................................................. B-26

Naiade’s Chicken Vesuvio .................................................................................................................. B-27

Naiade’s Italian Roasted Chicken ....................................................................................................... B-28

Rotisserie Chicken in the Crockpot .................................................................................................... B-29

Simple Sweet and Sour Chicken ......................................................................................................... B-30

Slow Cooker Chicken and Dumplings ................................................................................................. B-31

Southwest Smothered Chicken .......................................................................................................... B-32

Spicy Fried Chicken ............................................................................................................................ B-33

Steve’ Country Chicken ...................................................................................................................... B-34

Steve’s Fried Chicken ......................................................................................................................... B-35

Steve’s Wing Zingers .......................................................................................................................... B-36

Sweet and Sour Chicken..................................................................................................................... B-37

Section C — Pork ..................................................................................................................................... C-1

Ultimate Pulled Pork ............................................................................................................................ C-2

Arkansas Style Pork Ribs ...................................................................................................................... C-3

Baby Back Ribs with Spicy Rub and Molasses Barbecue Sauce ............................................................ C-4

BBQ Pork Tenderloin ............................................................................................................................ C-5

Braised Pork Chops with Oranges ........................................................................................................ C-6

Crock Pot Ribs ...................................................................................................................................... C-7

Jamaican Grilled Pork Steak ................................................................................................................. C-8

North Carolina-Style Pulled Pork Sandwiches ...................................................................................... C-9

Oriental Pork Chops ........................................................................................................................... C-10


Page iv of viii

Pork Medallions with Balsamic-Honey Glaze ..................................................................................... C-11

Pork Roast With Plum Sauce .............................................................................................................. C-12

Potstickers ......................................................................................................................................... C-13

Ribs In A Bag ...................................................................................................................................... C-14

Slow Cooked Pulled Pork Sandwiches ................................................................................................ C-15

Steve’s Smoked Ribs Secrets .............................................................................................................. C-16

Tangy Pork Chops............................................................................................................................... C-17

Section D — Seafood ............................................................................................................................... D-1

Shrimp Scampi ..................................................................................................................................... D-2

Bacala................................................................................................................................................... D-3

Creamed Tuna ...................................................................................................................................... D-4

Grandma Mary's Calamari and Peas .................................................................................................... D-5

Makeover Shrimp Rice Casserole ......................................................................................................... D-6

Section E — Veggies and Beans ............................................................................................................... E-1

Spicy Summer Corn Pudding ................................................................................................................ E-2

Baked Artichoke Hearts ....................................................................................................................... E-3

Blooming Onion ................................................................................................................................... E-4

Crispy Potato Wedges .......................................................................................................................... E-6

Cubed and Roasted Rosemary Potatoes .............................................................................................. E-7

Egg Plant Parmesan ............................................................................................................................. E-8

Eggplant Casserole ............................................................................................................................... E-9

Eggplant Rolls with Ricotta and Parmesan Cheese ............................................................................ E-10

French Onion Soup Casserole ............................................................................................................ E-11

Fried Green Tomatoes ....................................................................................................................... E-12

Garlic Mashed Potatoes ..................................................................................................................... E-13

Green Beans With Tomatoes And Herbs ............................................................................................ E-14

Grilled Corn, Poblano & Black Bean salad .......................................................................................... E-15

Hot German Potato Salad .................................................................................................................. E-16


Page v of viii

Naiade’s Baked Beans ........................................................................................................................ E-17

Parmesan Upside-Down Baked Potatoes (Kristen) ............................................................................ E-18

Peperonata ........................................................................................................................................ E-19

Potato Pancakes................................................................................................................................. E-20

Roasted Potato Medley ..................................................................................................................... E-21

Roasted Tomatoes with Herbs ........................................................................................................... E-22

Spicy Roasted Potatoes ...................................................................................................................... E-23

Section F — Pasta and Rice Dishes ........................................................................................................... F-1

Steve's Spanish Rice ............................................................................................................................. F-2

Baked Mostaccioli ................................................................................................................................ F-3

Basic Pasta Recipe ................................................................................................................................ F-4

Caprese Lasagna Roll Ups .................................................................................................................... F-5

Cheese Risotto ..................................................................................................................................... F-6

Creamy Fettuccine Alfredo .................................................................................................................. F-7

Fried Rice and Pork .............................................................................................................................. F-8

Jambalaya ............................................................................................................................................ F-9

Mac and Cheese with Broccoli ........................................................................................................... F-10

Mexican Stuffed Shells ....................................................................................................................... F-11

Million Dollar Spaghetti Casserole ..................................................................................................... F-12

Pasta Tomatoes Veggie Broth Olive Oil and Seasonings .................................................................... F-13

Pasta with Asparagus Lemon Sauce ................................................................................................... F-14

Pasta, Chicken, And Sage Casserole ................................................................................................... F-15

Peppered Pasta .................................................................................................................................. F-16

Piella Valencia .................................................................................................................................... F-17

Shrimp Pasta with corn Basil and Chives ............................................................................................ F-18

Steve's Noodle Shit ............................................................................................................................ F-19


Page vi of viii

Section G — Breads and Pizzas ................................................................................................................ G-1

Bruschetta ............................................................................................................................................ G-2

Yorkshire Pudding ................................................................................................................................ G-3

Auntie Anne's Pretzels ......................................................................................................................... G-4

California Tortilla Pizza ......................................................................................................................... G-5

Christmas Fruit Bread .......................................................................................................................... G-6

Garlic Parmesan Pull Apart Bread ........................................................................................................ G-7

Stuffing for Turkey ............................................................................................................................... G-8

Section H — Soups & Salads .................................................................................................................... H-1

Tuscan Tomato Soup with Basil ........................................................................................................... H-2

Chicken Tortilla Soup ........................................................................................................................... H-3

Cream Of Broccoli Soup ....................................................................................................................... H-4

Hearty Vegetable Soup ........................................................................................................................ H-5

Mexican Chicken Soup in the Slow Cooker .......................................................................................... H-6

Naiade's Chicken Soup ......................................................................................................................... H-7

Roasted Tomato and Basil Soup ........................................................................................................... H-8

Roasted Tomato Soup .......................................................................................................................... H-9

Slow Cooker French Onion Soup ........................................................................................................ H-10

Southwestern Corn U Chicken Chowder with Tortilla Crisps ............................................................. H-11

Steve's Hot and Sour Soup ................................................................................................................. H-13

Vinaigrette Coleslaw .......................................................................................................................... H-14

Chopped Tomato Salad ...................................................................................................................... H-15

Cole Slaw ............................................................................................................................................ H-16

KFC Coleslaw ...................................................................................................................................... H-17

Marinated Cucumber Salad ............................................................................................................... H-18

Mustard Potato Salad ........................................................................................................................ H-19

Sweet Cucumber Salad ...................................................................................................................... H-20

Tomato & Cucumber Salad ................................................................................................................ H-21


Page vii of viii

Section I — Sauces and Condiments ......................................................................................................... I-1

Steve's Hot and Sweet Green Tomato Relish ........................................................................................ I-2

Salsa ...................................................................................................................................................... I-3

“Texas Hot” Sauce ................................................................................................................................. I-4

Cranberry Sauce .................................................................................................................................... I-5

Molasses Barbecue Sauce ..................................................................................................................... I-6

Naiade’s Tomato Sauce ......................................................................................................................... I-7

Naiade's Fast Spaghetti Sauce............................................................................................................... I-8

Naiade's Italian Gravy Supremo ............................................................................................................ I-9

Raw Tomato Sauce for Pasta .............................................................................................................. I-10

Steve’s Dry Rub for Pork or Chicken.................................................................................................... I-11

Steve’s Hot Wing Sauce ...................................................................................................................... I-12

Steve’s North Carolina Style Sauce ..................................................................................................... I-13

Steve’s Pulled Pork Sauce ................................................................................................................... I-14

Steve’s Spicy Pepper Rub .................................................................................................................... I-15

Section J — Sweets ................................................................................................................................... J-1

Walnut Anise Biscotti ............................................................................................................................ J-2

Apple and Cheddar Strata ..................................................................................................................... J-3

Apple Angel Food Cake ......................................................................................................................... J-4

Banana Bread Brownies ........................................................................................................................ J-5

Bread Pudding....................................................................................................................................... J-6

Brownies ............................................................................................................................................... J-7

Butterscotch Bars .................................................................................................................................. J-8

Christmas Sugar Cookies ....................................................................................................................... J-9

Double Chocolate Coca Cola Cake ...................................................................................................... J-10

Grandma Heinemann’s Christmas Date Pudding ................................................................................ J-11

Italian Ricotta Cookies ........................................................................................................................ J-12

Lisa’s Butterscotch Coffee Cake .......................................................................................................... J-13

Microwave Peanut Brittle ................................................................................................................... J-14


Page viii of viii

Mom's (Teresa Heinemann) Apple Pie ................................................................................................ J-15

Mom's (Teresa Heinemann) Butter Cookies ....................................................................................... J-16

Peach Sherbet ..................................................................................................................................... J-17

Peanut Brittle ...................................................................................................................................... J-18

Peanut Butter Cookie .......................................................................................................................... J-19

Peanut Butter Rice Crispy Balls ........................................................................................................... J-20

Salted Caramel Macaroons ................................................................................................................. J-21

Southern Pecan Pie with Spice Crust .................................................................................................. J-22

Steve’s Blueberry Muffins ................................................................................................................... J-23

Steve’s Chocolate Fudge Cake ............................................................................................................ J-24

Steve's Christmas Fudge ..................................................................................................................... J-25

Sweet Dough for Pies .......................................................................................................................... J-26

Tiramisu .............................................................................................................................................. J-28

A-1

Section A — Beef

A-2

Asian-Flavored Flank

Ingredients:

• Cooking spray

• ½ cup chopped scallions

• 3 minced garlic cloves

• 1 tablespoon minced ginger

• ¼ cup low-sodium soy sauce

• 2 tablespoons honey

• 1 tablespoon rice vinegar

• 1 pound flank steak

Directions:

1. Coat broiler pan with cooking spray.

2. Combine scallions, garlic, ginger, soy sauce, honey and rice vinegar in a baking dish large enough to hold the flank steak. Whisk until the honey is dissolved.

3. Place the meat in the marinade for 5 minutes; turn, and let it sit another 5 minutes. (You can marinate it longer in the fridge.)

4. Transfer the steak to the broiler pan (reserve marinade) and broil for 5 to 6 minutes on each side, or until cooked through to desired degree of doneness. Remove from oven and let stand 5 minutes. (The steak can also be grilled.)

5. While the steak is cooking, pour the marinade into a small saucepan and bring to a boil. Boil for 3 to 5 minutes (to kill harmful bacteria).

6. Cut meat across the grain on the diagonal into very thin slices. Drizzle with sauce.

A-3

Beef & Shrimp Stir-Fry

Ingredients:

• ½ pound boneless tender beef

• 2 Tbsp. cornstarch, divided

• 2 teaspoons plus 3 Tbsp. soy sauce

• 2 teaspoons plus 1 Tbsp. dry sherry

• ½ teaspoon minced fresh ginger root

• 1 clove garlic, minced

• 1 pound fresh broccoli

• 3 Tbsp. vegetable oil, divided

• ½ pound medium-size shrimp, peeled and deveined

• 2 carrots, cut diagonally into thin slices

• 1 onion, chunked

Directions:

7. Cut beef across grain into thin slices; coat with mixture of 1 Tbsp. cornstarch, 2 teaspoons each soy sauce and sherry, ginger and garlic. Let stand 15 minutes.

8. Meanwhile, blend remaining cornstarch, soy sauce, sherry and ½ cup water; set aside.

9. Cut broccoli flowerets into bite-size pieces and peeled stems into thin slices.

10. Heat 1 Tbsp. oil in hot wok or large skillet over high heat. Add shrimp; stir-fry 30 seconds.

11. Add beef and stir-fry 1 minute longer; remove.

12. Heat remaining oil in same pan. Add broccoli, carrots and onion; stir-fry 2 minutes.

13. Sprinkle 2 Tbsp. water over vegetables; cover and steam 3 minutes over medium heat, stirring frequently.

14. Add beef and soy sauce mixtures; cook, stirring until sauce boils and thickens, about 1 minute.

A-4

Beef and Broccoli Stir-Fry

Ingredients:

• 3 tablespoons cornstarch, divided

• 2 tablespoons plus ½ cup water, divided

• ½ teaspoon garlic powder

• 1 pound boneless beef top round steak, cut into thin 3-inch strips

• 2 tablespoons vegetable oil, divided

• 4 cups fresh broccoli florets

• 1 small onion, cut into wedges

• 1/3 cup soy sauce

• 2 tablespoons brown sugar

• 1 teaspoon ground ginger

• Hot cooked rice

Directions:

15. In a large resealable bag, combine 2 tablespoons cornstarch, 2 tablespoons water and garlic powder; add beef. Seal bag and turn to coat.

16. In a large skillet or wok over medium-high heat, stir-fry beef in 1 tablespoon oil until beef is no longer pink; remove and keep warm.

17. Stir-fry broccoli and onion in remaining oil for 4-5 minutes. Return beef to pan.

18. In a small bowl, combine the soy sauce, brown sugar, ginger, remaining cornstarch and water until smooth; add to the pan. Cook and stir for 2 minutes or until thickened.

19. Serve with rice.

20. Yield: 4 servings.

A-5

Beef Stew

Ingredients:

• 2 pound beef stew meat. Cut into one-inch cubes

• ¼ cup flour • Salt and pepper to taste • 1 1/2 cups beef broth • 1 teaspoon Worcestershire sauce • 1 clove garlic, minced • 1 bay leaf (optionaJ) • 1 teaspoon paprika • 3 carrots, sliced • 3 potatoes, diced • 2 onions. chopped • 1 stalk celery, sliced • 2 teaspoons Kitchen Bouquet

(optional)

Directions:

1. Place meal in Crock-Pot.

2. Mix flour, salt and pepper and pour over meat; stir to coat.

3. Add remaining ingredients and stir to mix.

4. Cover and cook on low 6 to 8 hours (high 4 to 5 hours).

5. Stir thoroughly before serving

A-6

Braised Pot Roast

Ingredients:

• 2 pounds beef chuck roast

• 1 tablespoon olive or canola oil

• 2 large onions cut into eighths

• 8 carrots, cut into 2-inch pieces

• 4 stalks celery, cut into 2-inch pieces

• 1 cup red wine or 1/4 cup red wine vinegar

• 1-½ cups beef stock

• 1 bay leaf

• ½ teaspoon dried thyme

• 1/8 teaspoon each salt and pepper

Directions:

1. Trim the Fat from the beef. Cut a piece of kitchen string about 4 times the length of the roast and tie it around the roast at regular intervals along its length.

2. In a large Dutch oven, heat oil over moderately high heat. Brown beef all over, turning it with a long- handled fork, about 10 minutes. Transfer to a plate.

3. Add vegetables to the pan and sauté, stirring frequently, about 7 minutes or until browned and slightly softened.

4. Transfer the vegetables to a plate.

5. Return roast to the pot and add wine, stock, herbs, salt, and pepper. Stir to blend. Cover and simmer gently, turning beef every 30 minutes, about 2 hours.

6. Return the vegetables to the pot, cover, and continue to cook about 15 minutes or until the beef is very tender when pierced with a table fork.

7. Discard bay leaf. Transfer the beef to a chopping board and remove the strings. Slice the meat against the grain and serve with the vegetables and pot juices.

A-7

Chicken Fried Steak

Prep Time: 20 minutes Cook Time: 20 hour Total Time: 40 minutes Nutrition Information Amount Per Serving Servings Per Recipe: 4 Calories: 791 Total Fat: 34.3g Cholesterol: 130mg Sodium: 1393mg Total Carbs: 71.1g Dietary Fiber: 2.1g Protein: 47g Ingredients:

• 4 (1/2 pound) beef cube steaks • 2 cups all-purpose flour • 2 teaspoons baking pow der • 1 teaspoon baking soda • 1 teaspoon black pepper • 3/4 teaspoon salt • 1 1/2 cups buttermilk • 1 egg • 1 tablespoon hot pepper sauce • 2 cloves garlic, minced • 3 cups vegetable shortening for deep

frying • 1/4 cup all-purpose flour • 4 cups milk • kosher salt and ground black pepper

to taste

Directions:

1. Pound the steaks to about 1/4-inch thickness.

2. Place 2 cups of flour in a shallow bowl.

3. Stir together the baking powder, baking soda, pepper, and salt in a separate shallow bowl; stir in the buttermilk, egg, hot sauce, and garlic.

4. Dredge each steak first in the flour, then in the batter, and again in the flour. Pat the flour onto the surface of each steak so they are completely coated with dry flour.

5. Heat the shortening in a deep cast-iron skillet to 325 °F.

6. Fry the steaks until evenly golden brow n, 3 to 5 minutes per side.

7. Place fried steaks on a plate with paper towels to drain.

8. Drain the fat from the skillet, reserving 1/4 cup of the liquid and as much of the solid remnants as possible.

9. Return the skillet to medium-low heat with the reserved oil. Whisk the remaining flour into the oil. Scrape the bottom of the pan with a spatula to release solids into the gravy.

10. Stir in the milk, raise the heat to medium, and bring the gravy to a simmer, cook until thick, 6 to 7 minutes. Season with kosher salt and pepper.

11. Spoon the gravy over the steaks to serve.

A-8

Chuck Wagon Stew

Ingredients:

• 2-½ pounds (5 cups) beef cubes (stew meat)

• 2 tablespoons flour

• 1 tablespoon paprika

• 1 teaspoon chili powder

• 2 teaspoons salt

• 3 tablespoons lard (or bacon fat or shortening)

• 2 sliced onions


• 1 can (28 ounce) tomatoes

• 3 tablespoons chili powder (additional)

• 1 tablespoon cinnamon

• 1 teaspoon ground clove

• 1 teaspoon crushed dry red pepper

• 2 cup chopped potatoes (1-inch cubes)

• 2 cup rough chopped carrots

Directions:

1. Coat beef in mixture of flour, paprika, 1 teaspoon chili powder and salt.

2. Brown in hot fat (lard) in a dutch oven or very large skillet.

3. Add onions and garlic and cook until soft.

4. Add tomatoes, remaining chili powder, cinnamon, clove and pepper.

5. Cover, and simmer for 2 hours.

6. Add potatoes and carrots and cook until vegetables are done (about 45 min.)

A-9

Copycat White Castle Burgers

Ingredients:

• 1 1/2 pounds hamburger

• 1 package Lipton onion soup mix

• 1 tablespoon peanut butter (yes, peanut butter.. trust me)

• 1/2 cup milk

• 1 onion, finely chopped

• Sara Lee Classic Dinner Rolls (or the really soft small-sized dinner rolls from the bakery), sliced in half

• Cheese slices(you can use Kraft Singles or sliced Velveeta cheese.. we used Velveeta)

Directions:

1. In a large bowl mix the hamburger, Lipton onion soup mix, peanut butter, and milk. Spread the meat mixture on a cookie sheet. Use a rolling pin to roll over the meat to smooth it out.

2. Bake at 350 degrees for about 10 minutes. The meat will shrink. Take it out of the oven and put the diced onions all around the edges, this will give the meat a great flavor.

3. Bake for 15 more minutes, remove from oven, then spoon the onions from the edges all over the top of the meat and layer with cheese slices.

4. Bake another 7-10 minutes (until cheese is melted). Then add the tops of your rolls (the bottom part of the rolls will just sit on the counter) and place back in the oven for about 5 more minutes.

5. Take it out of the oven. Slice the meat with a pizza cutter and pick up the slider/top bun with a spatula and set it on the bottom bun

A-10

Corned Beef and Cabbage

Ingredients:

• 1 corned beef, about 4 pounds

• 4 – 5 potatoes, peeled and halved

• 15 whole black peppercorns

• 2 bay leaves

• 1 head green cabbage, cut into wedges

Directions:

1. Unless directions on label say otherwise, rinse brisket under running water to remove the surface brine.

2. Place brisket in a large pot and add water to cover.

3. Add peppercorns and bay leaves.

4. Simmer, until a fork can easily penetrate to the center, about 3 hours. Add water as needed.

5. If desired, add cabbage and potatoes to the pot the last 20 minutes and cook until tender.

6. Remove meat and let stand for 15 minutes.

7. Slice meat, against the grain, into thin stripe.

8. Serve with potatoes and cabbage

9. Serves 8 to 10

A-11

Crockpot Brisket

Prep Time: 15 minutes Cook time: 9 hours Total Time: 9 hours, 15 minutes Serves: 16

Ingredients:

• 4 lbs. beet brisket (NOT corned) • 4 cloves garlic, minced • 2 Tbsp. ketchup • 1 Tbsp. red wine vinegar • 1 Tbsp. brown sugar • 1/2 tsp. salt • 1/8 tsp. pepper • 2 onions, thinly sliced • 2 Tbsp. flour • 1/3 cup water • ½ cup beef broth

Directions:

1. Combine ketchup, vinegar, and brown sugar in small bowl and then rub into beef.

2. Place onions in bottom of slow cooker, then place brisket, fat: side up, on top of onions.

3. Sprinkle garlic on top.

4. Add enough beef broth to coat the bottom of the cooker.

5. Cover crackpot and cook on low 8·10 hours.

6. For gravy remove brisket from the slow cooker place on serving plate, and cover tightly with foil.

7. Turn crockpot temperature to High.

8. Mix flour with 1/3 cup water, add to crockpot, and bring to a boil, stirring frequently with wire whisk until thickened.

A-12

Flank Steak with Spicy Glaze

Ingredients:

• 1 lb flank steak

• ¼ cup ketchup

• ½ teaspoon Asian chili paste/sauce

Directions:

21. Prepare the broiler pan by spraying it with cooking spray.

22. Preheat the broiler. Place the steak on the pan and broil 5 to 6 minutes, until browned.

23. Turn and broil another 4 to 5 minutes, until lightly browned.

24. Meanwhile, combine ketchup and chili paste. Brush on flank steak and return to the broiler until the glaze is "set" and the edges begin to bubble, about 2 minutes.

25. Let steak rest 5 minutes then cut, against the grain, into thin slices.

A-13

Garlic Beef Enchiladas

Ingredients:

• 1 pound ground beef • 1 medium onion, chopped • 2 tablespoons all-purpose flour • 1 tablespoon chili powder • 1 teaspoon salt • 1 teaspoon garlic powder • 1/2 teaspoon ground cumin • 1/4 teaspoon rubbed sage • 1 can (14-1/2 ounces) stewed

tomatoes, cut up SAUCE:

• 1/3 cup butter • 4 to 6 garlic cloves, minced • 1/2 cup all-purpose flour • 1 can (14-1/2 ounces) beef broth • 1 can (15 ounces) tomato sauce • 1 to 2 tablespoons chili powder • 1 to 2 teaspoons ground cumin • 1 to 2 teaspoons rubbed sage • 1/2 teaspoon salt • 10 flour tortillas (6 inches), warmed • 2 cups (8 ounces) shredded Colby-

Monterey Jack cheese, divided

Nutritional Facts

2 enchiladas equals 751 calories, 43 g fat (21 g saturated fat), 128 mg cholesterol, 2,536 mg sodium, 56 g carbohydrate, 4 g fiber, 38 g protein.

Directions:

6. In a large skillet, cook beef and onion over medium heat 6-8 minutes or until beef is no longer pink, breaking up beef into crumbles; drain. Stir in flour and seasonings. Stir in tomatoes; bring to a boil. Reduce heat; simmer, covered, 15 minutes.

7. Preheat oven to 350°. In a saucepan, heat butter over medium-high heat. Add garlic; cook and stir 1 minute or until tender. Stir in flour until blended; gradually whisk in broth. Bring to a boil; cook and stir 2 minutes or until thickened. Stir in tomato sauce and seasonings; heat through.

8. Pour 1-1/2 cups sauce into an ungreased 13x9-in. baking dish. Place about 1/4 cup beef mixture off center on each tortilla; top with 1-2 tablespoons cheese. Roll up and place over sauce, seam side down. Top with remaining sauce.

9. Bake, covered, 30-35 minutes or until heated through. Sprinkle with remaining cheese. Bake, uncovered, 10-15 minutes longer or until cheese is melted. Yield: 5 servings.

A-14

Gyros

Ingredients:

• 1 medium onion, finely chopped or shredded

• 2 pounds ground lamb (or ground beef)

• 1 tablespoon finely minced garlic

• 1 tablespoon dried marjoram

• 1 tablespoon dried ground rosemary

• 2 teaspoons kosher salt

• ½ teaspoon freshly ground black pepper

Tzatziki Sauce:

• 16 ounces plain yogurt

• 1 medium cucumber, peeled, seeded, and finely chopped

• Pinch kosher salt

• 4 cloves garlic, finely minced

• 1 tablespoon olive oil

• 2 teaspoons red wine vinegar

• 5 to 6 mint leaves, finely minced

Directions:

1. Process the onion in a food processor for 10 to 15 seconds and turn out into the center of a tea towel. Gather up the ends of the towel and squeeze until almost all of the juice is removed. Discard juice.

2. Return the onion to the food processor and add the lamb (or beef), garlic, marjoram, rosemary, salt, and pepper and process until it is a fine paste, approximately 1 minute. Stop the processor as needed to scrape down sides of bowl.

To cook in the oven as a meatloaf, proceed as follows:

1. Preheat the oven to 325 degrees F.

2. Place the mixture into a loaf pan, making sure to press into the sides of the pan. Place the loaf pan into a water bath and bake for 60 to 75 minutes or until the mixture reaches 165 to 170 degrees F.

3. Remove from the oven and drain off any fat. Place the loaf pan on a cooling rack and place a brick wrapped in aluminum foil directly on the surface of the meat and allow to sit for 15 to 20 minutes, until the internal temperature reaches 175 degrees F. Slice and serve on pita bread with tzatziki sauce, chopped onion, tomatoes and feta cheese.

A-15

Tzatziki Sauce:

1. Place the yogurt in a tea towel, gather up the edges, suspend over a bowl, and drain for 2 hours in the refrigerator.

2. Place the chopped cucumber in a tea towel and squeeze to remove the liquid; discard liquid.

3. In a medium mixing bowl, combine the drained yogurt, cucumber, salt, garlic, olive oil, vinegar, and mint.

4. Serve as a sauce for gyros. Store in the refrigerator in an airtight container for up to a week.

A-16

Marinated Skirt Steak Fajitas

Recipe Summary Yield: 4 Servings Ingredients:

• Juice of one lime • 2 tablespoons vegetable oil • 2 gqrlic cloves • 1\2 teaspoon ground cumin • 1\2 jalapeno, seeded • 1\4 cup cilantro leaves • 1 pound trimmed skirt steak • Salt and freshly ground pepper • Twelve 7-inch flour tortillas,

warmed Accompaniments: • Salsa Sour • Cream Sliced • Red onions • Lime wedges

Directions:

6. In a food processor or blender combine the lime juice, oil, garlic, cumin, jalapeno and cilantro leaves and process until pureed. Alternatively, combine the lime juice and oil in a bowl. Finely chop together the garlic, cumin, jalapeno and cilantro and whisk into the juice and oil mixture.

7. Pour the mixture over the steak and allow to marinate for 30 minutes.

8. Preheat charcoal grill or stovetop grill pan,

9. Season the steak with salt and pepper.

10. Grill-the steak for 2 to 3 minutes per side or until cooked to desired degree of doneness.

11. Transfer the steak to a cutting surface and allow to stand for 5 to 8 minutes.

12. Cut steak across the grain into thin slices or chop into 1\2-inch pieces.

13. Serve immediately with warm tortillas and accompaniments.

A-17

Mexican-Style Pepper Steak

Ingredients:

• 1 onion, chopped


• ¼ cup red bell pepper, dice

• 2 tablespoons oil

• ½ pound pepper steak or round steak, cut

• into strips


• ½ cup beef broth

• ½ cup peeled and diced tomato

• 2 tablespoons jalapeno pepper, chopped

• ¼ teaspoon oregano

• Salt and pepper to taste

Directions:

1. Saute onion, garlic and pepper with 1 tablespoon of oil in a large skillet.

2. Dust meat with flour.

3. Add remaining oil to skillet and brown meat on both sides (about 5 minutes total).

4. Stir in remaining ingredients and simmer until meat is tender, about 1 hour.

5. Serve with salsa and flour tortillas

A-18

Naiade’s Italian Stew

Ingredients:

• 2 pounds beef cubes (stew meat)

• 2 stalks chopped celery (bite-size pieces)

• 2 chopped onions (bite-size pieces)

• 2 cloves chopped garlic

• 2 teaspoons Italian seasoning

• 5 chopped potatoes (bite-size pieces)

• 2 cups frozen mixed vegetables (thawed)

• 2 small cans tomato paste

• 2 cups water

• 4 tablespoons olive oil

Directions:

1. In a large pan, brown meat in Oil.

2. Add celery, onions and garlic and cook until tender.

3. Add the rest of the ingredients (except mixed vegetables) and salt and pepper to taste.

4. Cook on a tow heat for 1 hour, or until potatoes are tender.

5. Add mixed vegetables and cook for 10 minutes.

A-19

Naiade's Italian Meat Loaf

Ingredients:

• 2 pounds ground beef

• 3 tablespoons ketchup

• 4 tablespoons Worcestershire sauce

• 1 tablespoon Italian seasoning

• 1 tablespoon parmagian cheese

• 1 egg, beaten

• ¼ cup Italian bread crumbs


• 2 teaspoons pepper

• 2 teaspoons garlic powder

• 1 small can chopped or whole tomatoes

• 1 teaspoon oregano

Directions:

1. Add together all of the ingredients (except the tomatoes and oregano).

2. Mix until uniform.

3. Form into a loaf in a casserole.

4. Cover top with tomatoes and sprinkle with oregano.

5. Place in a preheated oven at 350°F. Bake for 45 minutes or until done.

A-20

Naiade's Mouth Watering Meatballs

Ingredients:

• 2 pounds ground beef

• 1 egg

• 3 tablespoons dry or finely chopped parsley

• 2 tablespoon garlic powder

• 3tablespoons parmesan cheese

• ½ cup Italian bread crumbs

Directions:

1. Mix all ingredients in a bowl until uniform.

2. Form into balls about 1-½ to 2 inches in diameter.

3. Place balls in a baking dish and bake in a preheated oven for 35 minutes at 350°F.

A-21

Naiade’s Stuffed Cabbage Rolls

Ingredients:

• 1 small head cabbage • 1\2 cup chopped onion • 1 pound lean ground beef • 1\2 cup instant rice, uncooked • 1\2 teaspoon salt • 1/4 teaspoon pepper • 1 large can (14 ounces) tomato sauce • 1\4 cup Parmesan cheese, grated

Directions:

1. Remove about 15 large leaves from the cabbage; cut off very thick part of each leaf. You can soften cabbage leaves by pour boiling water over the cabbage to wilt the leaves.

2. Preheat oven to 3500•

3. Brown meat and onions in a skillet. Break up meat as it cooks.

4. Stir in the rice, onion, salt and pepper.

5. Place a mound of meat mixture in cupped part of each softened cabbage leaf. Fold over sides of cabbage leaf; roll up.

6. Place cabbage rolls in a baking dish.

7. Pour tomato sauce over rolls and top with cheese.

8. Bake for 1 1\2 hours.

A-22

Pizzaiole

Ingredients:

• 1 lb sirloin steak • 1 onion, chopped • 3 cloves garlic, minced • 1 tbsp parsley, chopped • 1 tpsp oregano • 1\2 tsp garlic powder • 2 tbsp olive oil • 1 can (18 oz) stewed tomatoes • Salt and pepper to taste

Directions:

1. Add olive oil to hot skillet

2. Brown meat 2 minutes on each side

3. Remove meat from skillet

4. Add onions to skillet and sauté until tender (about 3 minutes)

5. Return meat to skillet

6. Add remaining ingredients on top of meat

7. Reduce heat, cover and cook for 1 hour or until meat is fork tender.

A-23

Prime Rib

It is crucial that you allow the roast to come to room temperature to ensure even cooking.

This means leaving it out for up to two full hours right before roasting. This means leaving it out for up to two full hours right before roasting.

Preheat your oven to 450°F.

Use a paper towel to pat the roast dry.

Rub butter on the cut ends of the roast.

Create a seasoning rub or paste with ingredients such as pepper, coarse salt, garlic powder, and onion powder. Make a series of ½ inch deep slits all over the top of the roast as well as the sides. Rub your seasonings all over the roast, covering all exposed meat. * Place the roast in a heavy metal roasting pan, bone-side down.

No matter what size roast you have, you will start it in a pre-heated 450°F oven for 15 minutes then reduce the temperature to 325°F for the balance of cooking time. Cooking times will vary depending on size of the roast and desired level of doneness. The following chart gives approximate times for to reach "rare" at various sizes.

COOKING TOMES FOR RARE (120°F)

• Ribs, 7 to 8 lbs. 15 minutes at 450°F , Then 1¼ to1 ½ hours at 325°F

• Ribs, 9 to 10 lbs. 15 minutes at 450°F , Then 1½ to 2 hours at 325°F

• Ribs, 11 to 13 lbs. 15 minutes at 450°F, Then 2 to 2½ hours at 325°F

• Ribs, 14 to 16 lbs. 15 minutes at 450°F. Then, 2½ to 3 hours at 325°F

• Ribs, 16 to 18 lbs. 15 minutes at 450°F. Then, 3 to 3½hours at 325°F

Every half hour or so, baste the ends of the roast with the drippings. Use your meat thermometer about a half hour before the expected end of the roasting time. Make sure to insert it in the thickest part of the meat, not touching the fat or bone.

When the internal temperature reaches 120°F, pull it out of the oven and cover with foil. Let the roast sit for twenty to thirty minutes. It will continue to cook during this time, reaching a temperature of about 125°F to 130°F. This resting period allows the juices and flavors to permeate the roast.

Rare meats measure in at 120°F to 125°F with a bright red center that grows slightly pinkish towards the exterior. Medium rare meats measure between 130°F to 135°F and are characterized by their extremely pink center portion that grows brown towards the exterior. Medium meats have a light pink center, brown outer portions and readings of about 140°F to 145°F. Medium well is not pink at all and is achieved at 150°F to 155°F. Well done is reached at 160°F and above and is characterized by a uniform brown color.

A-24

Use a long, sharp knife to carve your roast. Serve with Yorkshire Pudding, au jus and horseradish sauce. Place the drippings in small containers for dipping.

Creamy Horseradish Sauce

• About ¼ to ½ cup of prepared horseradish mixed with two cups of sour cream.

• Add two tablespoons of lemon juice and a teaspoon of salt.

• Thoroughly mix the ingredients, adding more horseradish as desired.

Yorkshire Pudding

A traditional side dish to Prime rib is Yorkshire pudding, a puffy pop-over like pastry.

• ½ teaspoon salt

• 1 cup of flour

• 2 eggs

• 1 cup milk

• 4 tablespoons oil

Preheat the oven to 425°F.

Put a teaspoonful of oil or dripping in each of several muffin tins or, to be truly Yorkshire, a couple of 4 tablespoonfuls in an 8x8 roasting tin and place in the oven until the fat is really hot and beginning to smoke.

Meanwhile combine the rest of the ingredients and beat to form a batter of the consistency of double cream.

If you wish you can add mixed dried herbs to add a savory flavor.

When the fat is smoking take the tin out of the oven and place it over a low heat on a stovetop so that it doesn't cool as you add the batter.

Pour in the batter. If you're using muffin tins don't over fill. About half full is good. Remember that the puddings will rise and puff up.

Put the tin back into the oven as soon as possible and leave for about 20-25 minutes by which time they will be puffed up and crisp.

The traditional way to eat Yorkshire pudding is as a first course with just savory gravy poured over it. After all, the idea of Yorkshire pudding is to fill you up so that you don't want so much of the more expensive meat! If there was any of the pudding left over as a treat we kids would have it as a desert with syrup poured over it.

A-25

Saucy Steak Skillet

Ingredients:

• 1-pound beef boneless round steak, cut into serving pieces

• ¼ cup all-purpose flour

• 1 tablespoon vegetable oil

• 1 large onion, chopped (about 1 cup)

• 1 can (16 ounces) whole potatoes, drained (reserve liquid)

• ¼ cup ketchup

• 1 tablespoon Worcestershire sauce

• 1 teaspoon instant beef bouillon

• 1 teaspoon salt

• ½ teaspoon dried marjoram leaves

• ¼ teaspoon pepper

• 1 package (10 ounces) frozen Italian green beans

• 1 jar (2 ounces) sliced pimiento, drained

Directions:

1. Coat beef steak pieces with flour; pound into beef.

2. Brown beef in oil in 10-inch skillet; push beef to side. Cook and stir onion in oil until tender; drain.

3. Add enough water to reserved potato liquid to measure 1 cup. Mix potato liquid, catsup, Worcestershire sauce, pepper flakes, instant bouillon, salt, marjoram and pepper; pour on beef and onion. Heat to boiling; reduce heat. Cover and simmer until beef is tender, 1¼ to 1½ hours.

4. Rinse frozen beans under running cold water to separate.

5. Add potatoes, beans and pimiento to skillet. Heat to boiling; reduce heat. Cover and simmer until beans are tender, 10 to 15 minutes.

A-26

Sloppy Joe

Ingredients:

• 2 pounds lean ground beef

• 1 onion, chopped

• 1 tablespoon prepared mustard

• 1 tablespoon sweet pickle Relish

• 1 cup BBQ sauce

• 1 tablespoon brown sugar


Directions:

1. Brown meat and onions in a pan, breaking up meat as it cooks.

2. Drain fat from pan.

3. Blend in remaining ingredients.

4. Cover and simmer on low heat for 30 minutes.

5. Serve on deli-style buns

A-27

Slow Cooker Pot Roast

Prep Time: 10 minutes Cook Time: 4-8 hour

Ingredients:

• 3 pound beef roast such as chuck roast

• 1 envelope of dry Italian salad dressing mix

• 1 envelope of dry ranch salad dressing mix

• 1 envelope of dry brown gravy mix

• 2 cups water

Directions:

1. Put the water in a measuring cup that is larger then the amount of water you are using.

2. Now add and mix all three envelopes to the water. Mix until blended completely.

3. Brown the roast (if desired). Add the meat to your cooker.

4. Pour the water, salad dressing mixture over the roast.

5. In the slow cooker cook it on high for about 4 hours on low about 8 hours.

A-28

Slow-Cooked Chili

Ingredients:


• 2 cans (16 ounces each) kidney beans, rinsed and drained

• 2 cans (14½ ounces each) no-salt-added tomatoes, undrained and cut up

• 1 can (8 ounces) no-salt added tomato sauce

• 2 medium onions, chopped

• 1 medium green pepper, chopped

• 2 garlic cloves, minced

• 2 tablespoons chili powder

• 2 teaspoons salt-free chili seasoning blend

• 1 teaspoon pepper

• 1 cup shredded cheddar cheese

Directions:

1. In a skillet, brown beef; drain fat. Then transfer to a slow cooker.

2. Add the next nine ingredients. Cover and cook on low for 8-10 hours or on high for 4 hours.

3. Garnish individual servings with cheese.


A-29

Slow-Cooker Brisket and Onion

Prep Time: 10 minutes Total Time: 6 hours 10 minutes Serves: 6 Ingredients:

• 1 large yellow onion, thinly sliced • 2 garlic doves, smashed and peeled • 1 first cut of beef brisket (4 pounds),

trimmed of excess fat • Coarse salt and ground pepper • 2 cups low-sodium chicken broth • 2 tablespoons chopped fresh parsley leaves,

for serving

Directions:

1. In a 5-to 6-quart slow cooker, combine onion and garlic.

2. Season brisket with salt and pepper and place, fat side up, in slow cooker.

3. Add broth. 4. Cover and cook on high until brisket is fork-

tender, about 6 hours. 5. Remove brisket and thinly slice against the

grain. 6. Serve with onion and some cooking liquid;

sprinkle with parsley. Note:

A whole brisket is made up of a first cut and a second cut. For this recipe, look for the leaner first cut, or ''flat cut." Ask your butcher to trim the layer of fat on the brisket down to ¼ inch, which is enough to keep the meat moist and tender as it cooks.

A-30

Steak Kebabs

Ingredients:

• 2 tablespoons soy sauce


• 1 tablespoon grated fresh ginger or 1 teaspoon ground ginger

• 1 clove garlic, crushed

• 1 teaspoon grated lemon peel

• ¼ teaspoon crushed hot red pepper flakes

• 12 ounces boneless sirloin steak, trimmed and cut into

• 1-inch cubes

• 8 cherry tomatoes

• 4 large mushrooms, cut in half

• 1 green bell pepper, cored, seeded, and cut into 8 squares

Directions:

1. In a shallow glass dish, combine soy sauce, honey, ginger, garlic, lemon peel, and red pepper flakes. Mix well. Add beef; stir to coat. Cover with plastic wrap and refrigerate for I to 2 hours, stirring occasionally.

2. Preheat broiler.

3. Remove beef from the marinade. Discard marinade. Using four 10-inch metal skewers, alternately thread beef, tomatoes, mushrooms, and bell pepper. Place on broiler pan.

4. Broil 2 inches from heat, turning 2 or 3 times, until meat is medium-rare and vegetables are lightly browned, about 10 minutes.

5. Place on serving plates and serve immediately.

A-31

Steve's Beef Stroganoff

Ingredients:

• 1 pound beef sirloin, cut into ½- inch strips

• 1 tablespoon shortening

• 1 onion, sliced


• 10 oz. beef broth

• 2 tablespoons ketchup

• 2 teaspoon Worcestershire sauce

• 4 servings egg noodles (cooked)

Directions:

1. Brown meat in hot shortening.

2. Add onions and garlic and sauté.

3. Combine remaining ingredients (less noodles) and add to meat.

4. Heat through over a low fire. Do not boil.

5. Serve over noodles.

A-32

Stuffed Cabbage Rolls

Prep Time: 25 minutes Cook Time: 3 hour Total Time: 3 hour 25 minutes

Ingredients:

• large head cabbage • 1 pound ground chuck

• 1/3 cup rice, raw, can use instant or regular

• 1 small onion, grated

• 2 eggs

• 1 teaspoon salt

• 1/4 teaspoon pepper

• 1 large onion, sliced

• 1 large can (15 ounces) tomato sauce

• 3 cans (14.5 ounces each) diced tomatoes

• 3 to 4 teaspoons lemon juice (1 large lemon)

• 1 teaspoon salt


• 1/2 to 1 cup brown sugar

Directions:

1. Remove about 15 large leaves from the cabbage; cut off very thick part of each leaf.

2. Pour boiling water over the cabbage to wilt the leaves.

3. Preheat oven to 3500•

4. Combine ground chuck with the rice, grated onion, eggs, 1 teaspoon salt, 1/4 teaspoon pepper.

5. Place a mound of meat mixture in cupped part of each softened cabbage leaf. Fold over sides of cabbage leaf; roll up.

6. In bottom of Dutch oven, place a few of the remaining leaves. Arrange layers of cabbage rolls, seam side down, and sliced onions in a Dutch oven or large casserole.

7. Pour on tomato sauce, tomatoes, lemon juice, and 1 teaspoon salt and 1/4 teaspoon pepper.

8. Bring to a boil on stove top.

9. Sprinkle with brown sugar, to taste.

10. Bake, covered, for 1 hour.

11. Uncover and bake 2 hours longer.

A-33

Easy Beef Stuffed Peppers

Ingredients Filling:

• 1 lb. lean ground beef • 4 medium green, red or yellow bell

peppers • ¾ cup chopped onion • ¼ cup uncooked rice • 3 Tbsp catsup • ½ tsp. dried oregano leaves • ½ tsp. salt • ¼ tsp. pepper • 1 egg • ½ cup bread crumbs

Ingredients Sauce:

• 1 can (14-1/2 ounces) Italian-style stewed tomatoes, undrained

• 1 Tbsp catsup • ½ tsp. dried oregano leaves • Worcestershire sauce

Directions:

1. Heat oven to 350°F

2. Cut tops off bell peppers; remove seeds and membrane.

3. In a large bowl combine filling ingredients, mixing lightly but thoroughly.

4. Spoon an equal amount of meat mixture into each bell pepper.

5. Place in 8x8-inch baking dish.

6. Combine sauce ingredients and pour over stuffed peppers.

7. Cover baking dish tightly with foil.

8. Bake in 350°F oven 1-1/2 hours.

Serves 4

B-1

Section B — Chicken

B-2

Swiss Chicken Cutlets

Ingredients:

• 2 thin slices Swiss cheese (about 2 ounces)

• 4 chicken cutlets (4 ounces each), pounded to ¼ inch thick

• 2 tablespoons all-purpose flour

• ½ teaspoon black pepper

• 1 tablespoon unsalted butter or margarine

• ½ cup chicken broth

• ¼ cup dry white wine or additional chicken broth

• ¼ teaspoon dried oregano

• Chopped fresh parsley and fresh oregano sprigs for garnish

Directions:

1. Cut each cheese slice in half; place 1 half on top of each cutlet.

2. Starting with a short end, tightly roll up cutlets, jelly-roll style. Tie securely with string.

3. In a bowl, combine flour and pepper. Mix well. Add cutlets; toss gently to coat.

4. In a large nonstick skillet, melt butter over medium heat. Add cutlets; cook, turning frequently, until golden, about 3 minutes.

5. Add broth, wine, and dried oregano to skillet.

6. Increase heat; bring to a boil. Reduce heat to medium-low; simmer until chicken is cooked through and sauce is slightly thickened, about 10 to I2 minutes.

7. Place on a serving plate; remove string.

8. Garnish with parsley and oregano sprigs.

B-3

Baked Fried Chicken

Ingredients:

• 1 pkg frozen chicken tenderloin strips (thawed)

• 4 cups of mikl

• 1/2 tsp. Salt

• 1 T Season All (seasoned salt)

• 3/4 tsp Pepper

• 1 c. Flour

• 2 tsp. Paprika

• 1/2 stick of butter

Directions:

1. Place thawed chicken breast tenderloin strips and milk in a bowl or gallon size Ziploc bag. Let soak for 20-30 min.

2. Mix in a Gallon Size Ziploc or Large Bowl the salt, Season All , pepper, flour and paprika

3. Preheat oven to 400 degrees.

4. Cut butter into a few pieces and place in a 9x13 pan.

5. Melt butter in pre-heated oven.

6. Spread melted butter around the bottom of the pan. Lightly spray the pan, if needed, to make sure that there are no dry spots.

7. Shake excess milk off of chicken and completely coat each piece with the seasoning mix. You can either shake the chicken in the bag, until coated, or dip each piece in the bowl until coated.

8. Place each piece of chicken in the pan.

9. Cook for 20 min.

10. Turn each piece of chicken and continue cooking for 20 more minutes, or until cooked through.

B-4

Baked Rosemary Chicken with Onions Garlic and Peppers

Ingredients:

• *1 1/2- 2 lbs Boneless, Skinless Chicken Breast Tenderloins

• Salt and Pepper to taste

• 2 Large Onions sliced and quartered

• 6-12 cloves of Garlic, thinly sliced

• 2 Tablespoons Olive Oil

• 4 Teaspoons minced fresh rosemary or 2 teaspoons dried rosemary, crumbled

Directions:

1. Preheat oven to 400F degrees, with rack in the middle of the oven

2. Rinse chicken and pat dry: season with salt & pepper

3. In a large bowl, mix the garlic, oil & rosemary

4. Save 2 tablespoons of the oil mixture

5. Toss the onion & sweet peppers in the large bowl with the garlic, oil and rosemary

6. Spread half of the onion and sweet pepper mixture in a shallow baking dish, large enough to hold the chicken pieces in a single layer.

7. Arrange the chicken pieces on top of the onion & sweet pepper mixture, then cover with remaining onion & sweet pepper mixture.

8. Drizzle with the extra 2 tablespoons of olive oil mixture that you held aside.

9. Bake until chicken is done, approximately 30 minutes

*NOTE: (You can substitute 3 1/2 - 4 1/2 lbs of chicken parts instead of boneless tenderloins, but will have to cook approximately 45-55 minutes.)

B-5

Balsamic Glazed Chicken.

Ingredients:

• 6 pieces of skinless chicken

• ¾ teaspoon pepper

• 3 garlic cloves, chopped

• 1½ tablespoons tomato paste

• ½ cup chicken stock

• 2/3 cup balsamic vinegar

• 1 tablespoon honey

• 4 tablespoons green onion tops, thinly slices

Directions:

1. In a large frying pan, heat oil over a medium-high heat. Add chicken and cook, turning and sprinkling with pepper equally on each side. Cook for about 10 minutes, or until chicken is brown on all sides.

2. Remove chicken from pan and drain of any excess oil. Add garlic and sauté over a medium heat for 2 minutes.

3. Stir in tomato paste and slowly add chicken stock. Scrape bottom of pan to dissolve any bits clinging to the bottom of the pan.

4. Increase heat to medium high, add vinegar and honey and rapidly boil for 3 minutes to reduce liquid to one cup.

5. Return chicken to the pan, reduce heat and simmer for about 30 minutes or until chicken is done and the liquid thickens and turns to a dark mahogany color. Turn chicken several times while simmering.

6. Sprinkle with sliced onion tops before serving.

B-6

Barbecued Chicken with Herbs

Ingredients:

• 1 chicken (about 3½ pounds), cut into serving pieces, wings reserved for another use (soup or hot wings)

• 3 cloves garlic, finely chopped

• 3 tablespoons chopped parsley

• 2 tablespoons chopped basil

• 2 tablespoons chopped mint

• 1/3 cup olive or canola oil

• ½ teaspoon pepper

• 1/8 teaspoon salt

Directions:

1. Remove the skin from the chicken pieces by loosening it with the tip of a sharp knife. Then use your fingers to pull off the skin. With the knife, cut off any fat and make 2 to 3 slashes in each piece of chicken.

2. To make the marinade: In a small bowl, combine the garlic with the parsley, basil, mint, oil, pepper, and salt.

3. Place the chicken pieces in a large dish, add the marinade, and turn the chicken in the mixture so that it is well coated. Cover the dish and marinate in the refrigerator at least 4 hours, turning the chicken occasionally.

4. Prepare the grill or preheat the broiler, setting the rack 4 inches from the heat. Arrange the chicken pieces bone side down on the grill or broiler rack, reserving the marinade.

5. Grill the chicken about 20 minutes or until browned on one side, brushing once with the reserved marinade.

6. Turn the pieces over, brush with the remaining marinade, and grill 10 minutes longer or until it is cooked through and the juices run clear.

B-7

Basil Lime Chicken

Ingredients:

• 3 Limes (juice and zest) Divided

• 3 T Olive Oil

• 1/4 Cup Extra Virgin Olive Oil

• 3 T Dijon Mustard

• 3 T Worcestershire Sauce

• 3 T Soy Sauce

• 6 Green Onions Chopped Divided

• 4 Cloves Garlic Minced Divided

• 2 T Chopped Basil

• Salt and Pepper to taste

• 3 lbs Chicken Breasts

Directions:

1. Combine the zest and juice of 2 limes, Olive Oil, Mustard, Worcestershire, Soy, 3 onions, 2 garlic cloves salt and pepper and mix well.

2. Cut chicken into even cutlets and place in a gallon sized baggie.

3. Pour marinade over the chicken and marinate for 1 hour.

4. Preheat grill.

5. Place chicken on grill and grill for 7 minutes.

6. Then flip and cook until internal temp reaches 170.

7. Remove from grill and let meat rest.

8. Meanwhile combine juice and zest of one lime with extra virgin olive oil, 3 chopped onions, 2 minced garlic cloves, basil.

9. Slice chicken into bite-sized pieces and pour sauce over top.

B-8

Braised Chicken with Onions, Garlic, and Balsamic Vinegar

Nutritional Facts: Serving Size: 1 (135 g) Servings Per Recipe: 6 Amount Per Serving%Daily Value Calories 253.6 Calories from Fat 135 53% Total Fat 15.1 g 23% Saturated Fat 4.5g 22% Cholesterol 62.1 mg 20% Sodium 126.7 mg 5% Total Carbohydrate 12.2 g 4% Dietary Fiber 1.5 g 6% Sugars 4.9g 19% Protein 16.5g 33% Ingredients:

• 6 pieces bacon, cut into 1/4 inch strips

• 1 chicken, cut into 8 pieces (or 8 pieces of your favorite cut)

• 1 lb onion, thinly sliced (or shallots)

• 1 head garlic, separated and peeled


B-9

Directions:

1. Cook bacon in a deep heavy skilled until crisp.

2. Drain on paper towels, reserving bacon grease in skillet.

3. Pat chicken dry and season with salt and pepper.

4. Brown chicken in bacon grease, in 2 batches, over medium high heat, turning, about 8 minutes.

5. Transfer chicken to plate.

6. Pour off all but 2 tablespoons fat.

7. Lower heat, add onions to skillet and cook, covered, stirring occasionally, until soft and lightly brown, about 10 minutes.

8. Remove lid and continuing cooking until deep golden, about 10 minutes more.

9. Add garlic and 1 cup water to skillet and bring to a boil, stirring 1 minute.

10. Return chicken to skillet, turning pieces to coat, then arrange them skin side up and gently simmer, covered, until cooked through, about 30 minutes.

11. Transfer chicken to serving dish.

12. Add balsamic vinegar to sauce and boil, uncovered, mashing garlic, until slightly thickened.

13. Season with salt and pepper and pour over chicken, then sprinkle with bacon.

B-10

Buffalo Chicken

Nutrition Facts: 1 serving equals 349 calories, 19 g fat (5 g saturated fat), 101 mg cholesterol, 935 mg sodium, 7 g carbohydrate, trace fiber, 35 g protein. Ingredients:

• 4 boneless skinless chicken breast halves (5 ounces each)



• 2 eggs

• 1/2 cup seasoned bread crumbs

• 3 tablespoons canola oil

• 1/4 cup buffalo wing sauce

• 1/4 cup shredded provolone cheese

• 1/4 cup shredded part-skim mozzarella cheese

Directions:

1. Flatten chicken to 1/2-in. thickness. Sprinkle with salt and pepper.

2. In a shallow bowl, whisk eggs. Place bread crumbs in another

3. shallow

4. bowl. Dip chicken in eggs, then coat with bread crumbs.

5. In a large skillet over medium heat, cook chicken in oil for 7-10

6. minutes on each side or until chicken juices run clear, adding wing

7. sauce during the last 2 minutes. Turn to coat chicken. Sprinkle with

8. cheeses. Cover and cook until cheese is melted.

Yield: 4 servings.

B-11

Buttermilk Pecan Chicken

Ingredients:

• 3 tablespoons unsalted butter or margarine

• ¾ cup low-fat buttermilk

• 1 large egg

• 1 cup all-purpose flour

• 1 cup ground pecans (about 4 ounces)

• ¼ cup sesame seeds


• ¾ teaspoon salt, or to taste

• 1/8 teaspoon black pepper

• 2 broiler-fryer chickens (2½ to 3 pounds each), skinned and cut into 16 pieces

• 14 pecan halves (optional)

For the tomatoes: • 1 tablespoon unsalted butter or

margarine

• 1 pint cherry tomatoes, stemmed (2 cups)

• ¼ teaspoon sugar


Directions:

1. Preheat the oven to 375 °F.

2. Place the butter in a large, shallow roasting pan and put in the oven to melt.

3. Meanwhile, in a pie plate, whisk the buttermilk and egg. On a piece of wax paper, toss the flour with the ground pecans, sesame seeds, paprika, salt, and pepper.

4. Dip the chicken pieces into the buttermilk mixture, then coat with the pecan mixture. Roll the chicken in the melted butter, then arrange in a single layer in the roasting pan. Top each piece with a pecan half.

5. Bake the chicken, uncovered, without turning, for 1 hour or until golden and the juices run clear when a thigh is pricked with a fork.

6. Meanwhile, prepare the cherry tomatoes: In a 12-inch nonstick skillet, melt the butter over moderately high heat. Add the tomatoes, sugar, and salt. Stir and shake the skillet for 4 minutes or just until the tomatoes are heated and their skin starts to wrinkle.

7. Arrange the chicken on a platter and surround with the tomatoes.

B-12

Chicken Cacciatore

Ingredients:

• 1 chicken, cut up

• ¼ cup olive oil

• 5 cloves garlic, chopped

• 1 teaspoon rosemary leaves

• 1 medium onion, chopped

• 1 stalk celery, chopped

• ½ cup white wine

• 1 can chopped tomatoes

Directions:

1. Brown chicken in oil.

2. Add seasonings and vegetables. Salt and pepper to taste.

3. Cook until vegetables are tender.

4. Add wine and tomatoes.

5. Simmer on a low heat for 1 hour.

6. Serve over pasta.

B-13

Chicken Confetti

Ingredients:

• 4-5 pounds chicken, cut up

• 1 teaspoon salt



• ½ cup chopped onion


• 32 oz (2 cans) canned tomatoes

• 8 oz tomato sauce

• 6 oz tomato paste

• 2 tablespoons chopped parsley


• 1 teaspoon basil


• ½ pound cooked spaghetti

• Parmesan cheese

Directions:

1. Season chicken with 1 teaspoon salt and 1/8 teaspoon pepper.

2. In a large skillet, brown the chicken in oil.

3. Remove the chicken and pour off all but 3 tablespoons of the fat.

4. Sauté the onion and garlic in the fat.

5. Add chicken and remaining ingredients (except spaghetti and cheese).

6. Cover and simmer for 1 to 1½ hours, or until chicken is tender. Stir occasionally and add water if necessary.

7. Skim off excess fat and serve over spaghetti sprinkled with cheese.

B-14

Chicken Crescent Rolls

Ingredients:

• 2 cans of low fat refrigerator crescents

• 1 can of healthy low sodium cream of chicken soup(26oz)

• 1 cup fat free cheddar cheese

• 2 boneless skinless chicken breast

Directions:

1. Pan fry chicken until juices run clear (can also boil chicken breast) then shred

2. Roll out each individual crescent

3. Place about 1 Tbsp of shredded chicken in center and roll it up.

4. Bake on 350 for about 5 minutes until just starting to turn golden.

5. Pour cream of chicken over the top bake an additional 10 min

6. Top with cheddar cheese and bake for 10 more minutes.

B-15

Chicken Kiev

Ingredients:

• 8 tablespoons (1 stick) unsalted butter, room temperature

• 1 teaspoon dried parsley

• 1 teaspoon dried tarragon

• 1 teaspoon kosher salt, plus extra for seasoning chicken

• 1/4 teaspoon freshly ground black pepper, plus extra for seasoning chicken

• 4 boneless, skinless chicken breast halves

• 2 large whole eggs, beaten with 1 teaspoon water

• 2 cups Japanese bread crumbs (panko), plus 1/4 cup for filling

• Vegetable oil, for frying

Directions:

1. Combine butter, parsley, tarragon, 1 teaspoon salt, and 1/4 teaspoon black pepper in the bowl of a stand mixer.

2. Place mixture on plastic wrap or waxed paper and roll into small log; place in freezer.

3. Place chicken breasts, 1 at a time, between 2 pieces of plastic wrap. Squirt chicken lightly with water and squirt the top of the plastic wrap as well. Pound to no less than 1/8-inch thickness. Season each piece of chicken with salt and pepper.

4. Lay 1 chicken breast on a new piece of plastic wrap and place 1/4 of the compound butter and 1 tablespoon bread crumbs in the center of each breast. Using the plastic wrap to assist, fold in ends of breast and roll breast into a log, completely enclosing the butter; roll very tightly. Repeat with each breast. Place chicken in refrigerator for 2 hours, or up to overnight.

5. Place egg and water mixture in 1 pie pan and 2 cups bread crumbs in a different pie pan.

6. Heat 1/2-inch of vegetable oil in a 12-inch saute pan over medium-high heat until oil reaches 375 degrees F.

7. Dip each breast in the egg mixture and then roll in the bread crumbs. Gently place each breast in oil, sealed-side down, and cook until golden brown, approximately 4 to 5 minutes on each side, until the internal temperature reaches 165 degrees F. Remove to a cooling rack set in sheet pan and allow to drain for 5 to 10 minutes before serving.

B-16

Chicken Pot Pie

Ingredients:

• 1 pound skinless, boneless chicken breast halves - cubed

• 1 cup sliced carrots

• 1 cup frozen green peas

• 1/2 cup sliced celery

• 1/3 cup butter

• 1/3 cup chopped onion

• 1/3 cup all-purpose flour


• 1/4 teaspoon black pepper

• 1/4 teaspoon celery seed

• 1 3/4 cups chicken broth

• 2/3 cup milk

• 2 (9 inch) unbaked pie crusts

Nutrition Information Servings Per Recipe: 8

Amount Per Serving Calories: 415 Total Fat: 24g Cholesterol: 56mg Sodium: 727mg Total Carbs: 30.6g Dietary Fiber: 3.3g Protein: 18.7g

Directions:

1. Preheat oven to 425 degrees F

2. In a saucepan, combine chicken, carrots, peas, and celery. Add w ater to cover and

3. boil for 15 minutes. Remove from heat, drain and set aside.

4. In the saucepan over medium heat, cook onions in butter until soft and translucent.

5. Stir in flour, salt, pepper, and celery seed. Slow ly stir in chicken broth and milk.

6. Simmer over medium-low heat until thick. Remove from heat and set aside.

7. Place the chicken mixture in bottom pie crust. Pour hot liquid mixture over. Cover w ith top crust, seal edges, and cut aw ay excess dough. Make several small slits in the top to allow steam to escape.

8. Bake in the preheated oven for 30 to 35 minutes, or until pastry is golden brow n and filling is bubbly.

9. Cool for 10 minutes before serving.

B-17

Chicken Provencale

Ingredients:

• 3 whole boneless, skinless, chicken breasts (about 12 ounces each), split

• 3 tbsp. all-purpose flour

• ¼ tsp. each salt and black pepper

• 4 tsp. vegetable oil

• 1 medium-size sweet green pepper, cored, seeded, and chopped


• 1 can (14 ounces) tomatoes, drained

• ½ cup white wine or chicken stock

• ¼ tsp. dried thyme, crumbled

• ½ cup sliced pitted black olives

• 2 tbsp. minced parsley for garnish (optional)

Directions:

1. Place each chicken breast between two sheets of paper and flatten slightly with a meat mallet, a small heavy skillet, or a rolling pin.

2. In a shallow bowl, combine the flour, salt, and pepper and dredge the chicken breasts, shaking off any excess.

3. Heat the oil in a heavy 12-inch skillet over moderate heat for 1 minute. Add the chicken breasts and brown on one side only for 5 minutes. Transfer to a platter lined with paper towel.

4. To the skillet, add the onion, green pepper, and garlic. Cook, uncovered, until slightly softened— about 3 minutes.

5. Add the tomatoes, wine, and thyme and bring to a boil.

6. Add the chicken breasts, uncooked side down. Reduce the heat to Low, and simmer, uncovered, for 8 minutes. Stir in the olives.

7. Garnish with the minced parsley, if desired, and serve with buttered noodles or pasta,

B-18

Chicken Scaloppine with Fresh Tomato or Salsa Sauce

Ingredients:

• 4 boneless, skinless chicken breast halves, about 6 ounces each

• 1/2 cup all-purpose flour

• 1 1/2 teaspoons kosher salt, plus extra as needed

• 1/2 teaspoon freshly ground black pepper, plus extra as needed

• 3 tablespoons unsalted butter

• 1 small shallot, minced

• 1 garlic clove, minced

• 2 medium seeded and chopped fresh tomatoes or 2 cups store-bought fresh salsa

• 1 cup chicken stock, preferably homemade

• 1 tablespoon shredded fresh basil leaves

Directions:

1. Sprinkle a small amount of water on a large sheet of plastic wrap. Place 2 of the breast halves on top of the plastic and sprinkle again with water. Cover with another sheet of plastic wrap and pound with a rolling pin or meat pounder until about 1/4-inch thick. Repeat with the remaining 2 breast halves.

2. Mix the flour with the salt and pepper in a shallow pie plate. Heat half the butter in a large skillet over medium-high heat until hot. Working in 2 batches, place the chicken in the flour mixture and turn to coat on all sides. Shake off the excess flour and add to the skillet. Cook until lightly browned, 3 to 4 minutes per side. Transfer to a plate or platter and cover loosely with foil. Repeat with the remaining butter and chicken.

3. Add the shallot and garlic to the skillet. Cook, stirring, until fragrant, about 30 seconds. Add the tomatoes or salsa, stir in the stock, and simmer for 8 minutes. Return the chicken to the skillet and simmer, turning often, until the chicken is warmed through and the sauce is thickened, about 2 minutes. Transfer the chicken to warm serving plates. Stir in the basil and season the sauce with salt and pepper. Spoon over the chicken and serve at once.

B-19

Chicken Stir-Fry

Ingredients:

• ½ cup orange juice

• 1½ tablespoons cornstarch

• 1 pound skinless, boneless chicken breasts, cut into strips

• ¾ cup reduced-sodium chicken broth

• 1½ tablespoons reduced-sodium soy sauce

• 2½ teaspoons vegetable oil


• 1 tablespoon minced fresh ginger or 1½ teaspoons ground ginger

• 1½ cups snow peas or green beans

• 1 medium red bell pepper, cut into thin strips (about 1 cup)

• ¾ cup sliced green onion

• 1 cup frozen broccoli, thawed

• 1 medium carrot, thinly sliced

• 2 cups cooked white rice

Directions:

1. In a shallow glass bowl, combine orange juice and cornstarch; mix well. Stir in chicken.

2. Cover and chill for 2 hours.

3. Drain chicken; discard juice mixture. In a small bowl, combine broth and soy sauce. Set aside.

4. In a wok or large nonstick skillet, heat oil over medium heat. Add garlic and ginger; stir-fry for 30 seconds.

5. Add chicken; stir-fry for 3 minutes.

6. Add vegetables; stir-fry until crisp-tender, about 5 minutes.

7. Stir in broth mixture.

8. Place ½ cup of rice on each serving plate. Top with the chicken mixture, dividing evenly.

B-20

Devil's Chicken

Ingredients:

• 1 pound chicken breast



• 1 clove garlic, chopped

• 2/3 cup white wine

• ½ cup chicken broth

• 1 tablespoon corn starch

• 1 tablespoon Dijon mustard

• ¼ cup capers or green Pepper corns

Directions:

1. Brown chicken in oil then remove from pan.

2. Sauté onions and garlic.

3. Make a rue (blend to a thin paste) out of the corn starch and a little bit of the chicken broth.

4. Debone chicken and shred into bite-size pieces.

5. Add all ingredients to pan and bring to a boil.

6. If pepper corns are used instead of capers, simmer until soft.

7. Serve over egg noodles or rice.

B-21

Garlic & Lemon Chicken w/Green Beans & Red Potatoes

Ingredients:


• 2 lemons, 1 thinly sliced, 1 juiced

• 4 cloves garlic, minced

• 1 teaspoon salt

• 1/2 teaspoon freshly ground black pepper

• 3/4 pound trimmed green beans

• 8 small red potatoes, quartered

• 4 chicken breasts (bones left in, with skin, about 3 1/4 pounds)

Directions:

1. Preheat oven to 400°F.

2. Coat a large baking dish or cast-iron skillet with 1 tablespoon of the olive oil.

3. Arrange the lemon slices in a single layer in the bottom of the dish or skillet.

4. In a large bowl, combine the remaining oil, lemon juice, garlic, salt, and pepper; add the green beans and toss to coat.

5. Using a slotted spoon or tongs, remove the green beans and arrange them on top of the lemon slices.

6. Add the potatoes to the same olive-oil mixture and toss to coat.

7. Using a slotted spoon or tongs, arrange the potatoes along the inside edge of the dish or skillet on top of the green beans.

8. Place the chicken in the same bowl with the olive-oil mixture and coat thoroughly.

9. Place the chicken, skin-side up, in the dish or skillet.

10. Pour any of the remaining olive-oil mixture over the chicken.

11. Roast for 50 minutes.

12. Remove the chicken from the dish or skillet.

13. Place the beans and potatoes back in oven for 10 minutes more or until the potatoes are tender.

14. Place a chicken breast on each of 4 serving plates; divide the green beans and potatoes equally. Serve warm.

B-22

Gumbo Ya-Ya

Ingredients:

• 6 pounds whole chicken

• 8 cups water

• 2 medium yellow onions, quartered

• 2 ribs celery, each cut into 6 pieces

• 2 bay leaves

• 1 tablespoon plus 1½ teaspoons salt

• 1½ teaspoons cayenne pepper

• 1½ cups vegetable oil

• 1½ cups bleached all-purpose flour

• 2 cups chopped yellow onions

• 1 cup chopped green bell peppers

• 1 cup chopped celery

• ½ pound andouille or other smoked sausage, finely chopped, plus 1 pound smoked sausage, cut crosswise into ¼-inch thick slices

• 2 tablespoons chopped green onions or scallions

• 2 tablespoons chopped fresh parsley leaves

• Cooked white rice

Directions:

1. In a large, heavy pot place the hen, water, quartered onions, celery pieces, bay leaves, 1 tablespoon of the salt, and 1 teaspoon of the cayenne pepper and bring to a boil over high heat. Reduce the heat to medium and cook, partially covered, until the hen is tender, about 2 hours. Remove the hen and set aside. Strain and reserve the broth.

2. In a large, heavy pot or a Dutch oven over medium heat, combine the oil and flour. Cook, stirring constantly, until the roux is a dark, chocolate brown color, about 20 to 25 minutes.

3. Add the chopped onions, bell peppers, celery and chopped sausage. Cook, stirring, until the vegetables are very soft, about 8 to 10 minutes.

4. Add the reserved chicken broth and stir until the roux mixture and broth are well combined. Bring to a boil, then reduce the heat to medium-low and cook, uncovered, stirring occasionally, for 1½ hours.

5. Meanwhile, remove the skin from the hen and pick the meat off the bones, discarding the skin and bones. Coarsely chop or tear the meat into bite size pieces. Add the chicken and the sliced sausage to the gumbo. Cook for 15 minutes. Remove from the heat and let sit for 5 minutes before skimming any fat that has risen to the surface.

6. Stir in the green onions and parsley and serve the gumbo in individual soup or gumbo bowls over hot, steamed white rice.

B-23

Herb-Roasted Chicken

Ingredients:

• 2 tbsp, butter

• 1 tsp, dried sage


• 1/8 tsp. black pepper

• 1 whole chicken (3½ lb.)

• 1 tsp. dried rosemary

• 1 onion, peeled

• 2 cups chicken broth

• 6 oz. new potatoes, parboiled

• 3 bell peppers, deseeded and cut into quarters

• 2 medium zucchini, cut into chunks

• 1 red onion, sliced

• 1 tbsp. olive oil

• flat-leaf parsley sprigs, to garnish

Directions:


2. In a small bowl, combine butter, sage, garlic and pepper.

3. Carefully loosen the skin from the chicken breast, being careful not to tear it. Spread half of the herb mixture under the skin; rub the rest on top.

4. Sprinkle with rosemary. Place onion in chicken cavity and tie legs together with kitchen string.

5. Place the chicken on a rack in a roasting pan and pour broth into pan.

6. Cover pan with foil and roast for 1 hour.

7. Uncover chicken and roast until juices run clear when meat is pierced, about 40 minutes longer.

8. Transfer to a serving dish.

9. Let stand 15 minutes before serving.

10. Meanwhile, place the parboiled new potatoes, peppers, zucchini and onion slices on a separate baking tray. Drizzle with the oi1 and then roast for 35-40 minutes until cooked and crisp around the edges.

11. Arrange around the chicken, along with the parsley, to serve.

B-24

Italian Chicken Salad

Ingredients:

• 4 chicken filets, cooked and cut into strips • 1 large tomato, sliced • Lettuce Dressing: • 1\2 cup mayonnaise • 2 tbl dejion mustard • 2 tbl lemon juice • 1 tbl olive oil • 2 tbl balsamic vinegar • Salt and pepper to taste

Directions:

1. Mix dressing ingredients until well blended

2. Serve chicken on top of bed of lettuce and tomatoes topped with the dressing

B-25

Lemon Grilled Chicken

Ingredients:

• 1 lemon

• 2 tbsp. olive oil


• 1 tbsp. chopped fresh parsley plus extra sprigs for garnish

• ¼ tsp. dried thyme

• ¼ tsp. dried marjoram

• ¼ tsp. salt

• ¼ tsp. black pepper

• 4 skinless, boneless

• chicken breasts (about 6 oz. each)

Directions:

1. Use a peeler to remove strips of zest from half of the lemon, then trim into fine strips with a small knife.

2. Reserve and set aside.

3. Grate the other side of the lemon to make 1 tablespoon zest.

4. Finally, squeeze the juice from the lemon into a bowl.

5. In a large bowl, combine the lemon zest and juice, oil, garlic, parsley, thyme, marjoram, salt and pepper.

6. Add the chicken breasts to the bowl and spoon the marinade over the chicken until well coated. Cover with plastic wrap or place in a large Ziplock bag. Chill for 30 minutes, or overnight.

7. Preheat the griddle, grill or broiler to medium heat.

8. Put the chicken pieces on the griddle, reserving marinade. Cook chicken until cooked through, about 10 minutes on each side. Brush with reserved marinade 2-3 times during cooking.

9. Sprinkle with reserved lemon strips and serve immediately garnished with parsley sprigs.

B-26

Melt In Your Mouth Chicken

Ingredients:

• 4 boneless chicken breast halves

• 1 cup mayonnaise (or plain Greek yogurt)

• 1/2 cup freshly grated parmesan cheese

• 1 1/2 teaspoons seasoning salt

• 1/2 teaspoon ground black pepper

• 1 teaspoon garlic powder

Nutritional Facts: Serving Size: 1 (170 g) Servings Per Recipe: 4 Amount Per Serving % Daily Value Calories 479.3 Calories from Fat 277 57% Total Fat 30.8 g 47% Saturated Fat 7.1 g 35% Cholesterol 108.5 mg 36% Sodium 678.9 mg 28% Total Carbohydrate 15.3 g 5% Dietary Fiber 0.1 g 0% Sugars 3.8 g 15% Protein 34.7 g 69%

Directions:

1. Mix mayonnaise, cheese and seasonings.

2. Spread mixture over chicken breast and place in baking dish.

3. Bake at 375°F for 45 minutes.

B-27

Naiade’s Chicken Vesuvio

Ingredients:


• 3 medium red potatoes

• 1 Red bell pepper, rough chopped

• 1 Green or yellow bell pepper, rough chopped

• 4 tablespoons red wine vinegar



• 2 tablespoons Italian seasoning

• 2 tablespoons lemon juice

Directions:

1. Cut potatoes into bite size pieces.

2. Mix all ingredients together in a large bowl.

3. Cover and refrigerate overnight.

4. Allow mixture to come to room temperature and then place in a roasting pan

5. Roast in a preheated oven for 1 hour (or until potatoes are done) at 350°F.

6. Remove from oven and place under broiler for 1 to 2 minutes before serving.

B-28

Naiade’s Italian Roasted Chicken

Ingredients:



• ½ teaspoon garlic powder



• 2 tablespoons rosemary leaves

• 2 tablespoons italian seasoning

• ¼ cup white wine

Directions:

1. Mix dry seasonings together.

2. Coat chicken with oil and season each piece with seasoning mixture.

3. Place chicken and any remaining oil in a roasting pan.

4. Roast for 1 hour at 350°F.

5. Drain juice from chicken and mix with wine.

6. Pour juice and wine mixture over chicken and serve.

B-29

Rotisserie Chicken in the Crockpot

Prep Time: 10 minutes

Cook Time: 4 - 6 hours

Ingredients:

• 3 – 5 lb Whole chicken

• Seasoning of choice

Directions:

1. Wad up balls of aluminum foil and cover the bottom of the crock pot.

2. Wash and season your chicken. I used BBQ seasoning.

3. Bake on low until the chicken is done. I sort of lost track of how long mine baked, but if you can simply pull a leg off easily, it's done usually.

I would suggest about 4 hours on high, or 6 on low for a 3-5 lb chicken.

B-30

Simple Sweet and Sour Chicken

Ingredients:

• 1 Reynolds Oven Bag large size (14“x20”)

• 2 TBS flour

• ¼ cup packed brown sugar

• ¼ cup vinegar

• 2 TBS soy sauce

• 1 can (20 oz.) pineapple chunks in juice, drained

• 1 medium green pepper, cut in rings or strips

• 4 skinless, boneless chicken breast halves

• Cooked rice

Directions:

1. Preheat oven to 350°.

2. Shake flour in Reynolds Oven Bag, and place in 13x9x2 baking pan.

3. Add sugar, vinegar, and soy sauce to bag. Squeeze bag to blend in flour.

4. Add pineapple and green pepper to bag.

5. Add chicken to bag. Turn bag to coat chicken with sauce.

6. Arrange ingredients in an even layer.

7. Close bag with nylon tie, and cut six ½-inch slits in top.

8. Bake until chicken is tender, 30-35 minutes.

9. Serve over rice.

B-31

Slow Cooker Chicken and Dumplings

Ingredients:

• 4 skinless, boneless chicken breast halves

• 2 Tbl. Butter

• 2 (10.75 ounce) cans condensed cream of chicken soup

• 1 onion, finely diced

• 2 (10 ounce) pkgs, refrigerated biscuit dough, torn into pieces

Directions:

1. Place the chicken, butter, soup, and onion in a slow cooker, and fill with enough water to cover.

2. Cover, and cook for 5 to 6 hours on High.

3. About 30 minutes before serving, place the torn biscuit dough in the slow cooker.

4. Cook until the dough is cooked through.

B-32

Southwest Smothered Chicken

Ingredients:

• 4 boneless skinless chicken breast halves (6 ounces each)

• 1/2 teaspoon ground cumin

• 1/2 teaspoon cayenne pepper

• 1 tablespoon canola oil

• 1 cup fresh or frozen corn

• 1 cup salsa

• 1 cup (4 ounces) shredded pepper Jack cheese

• 1/4 cup pickled jalapeno slices

• 1/4 cup sour cream

Nutritional Facts: Serving Size: 1 Servings Per Recipe: 4 Amount Per Serving

413 calories, 19 g fat (8 g saturated fat), 134 mg cholesterol, 703 mg sodium, 15 g carbohydrate, 2 g fiber, 3 g protein.

Directions:

1. Flatten chicken to 1/2-in. thickness.

2. Sprinkle both sides with cumin and cayenne.

3. In a large skillet, cook chicken in oil over medium heat for 4-5 minutes on each side or until no longer pink.

4. Meanwhile, combine corn and salsa; spoon over chicken.

5. Top with cheese and jalapenos.

6. Cover and cook for 3-5 minutes or until heated through and cheese is melted.

7. Top each chicken breast with a dollop of sour cream.

B-33

Spicy Fried Chicken

Ingredients:

• 1 (3 to 4 pound) chicken, cut up into 10 pieces

• Kosher salt

• 3 cups all-purpose flour

• 2 tablespoons garlic powder

• 2 tablespoons onion powder

• 2 tablespoons sweet paprika

• 2 teaspoons cayenne

• Freshly ground black pepper

• 1 quart buttermilk

• 2 tablespoons hot chili sauce (recommended: Srirachi)

• Peanut oil, for frying

• 1/4 bunch fresh thyme

• 3 big sprigs fresh rosemary

• 1/4 bunch fresh sage

• 1/2 head garlic, smashed, husk still attached

• Lemon wedges, for serving

Directions:

1. Put the chicken pieces into a large bowl. Cover the chicken with water by 1 inch; add

1 tablespoon of salt for each quart of water used. Cover and refrigerate at least 2 hours or overnight.

2. In a large shallow platter, mix the flour, garlic powder, onion powder, paprika, and cayenne until well blended; season generously with salt and pepper. In another platter combine the buttermilk and hot sauce with a fork and season with salt and pepper.

3. Drain the chicken and pat it dry. Dredge the pieces, a few at a time, in the flour mixture, then dip them into the buttermilk; dredge them again in the seasoned flour. Set aside and let the chicken rest while you prepare the oil.

4. Put about 3 inches of oil into a large deep pot; it should not come up more than half way. Add the thyme, rosemary, sage, and garlic to the cool oil and heat over medium-high heat until the oil registers 350 to 365 degrees F on one of those clip-on deep-fry thermometers. The herbs and garlic will perfume the oil with their flavor as the oil comes up to temperature.

5. Once the oil has reached 350 to 365 degrees F, working in batches, carefully add the chicken pieces 3 or 4 at a time. Fry, turning the pieces once, until golden brown and cooked through, about 12 minutes. Total cooking time should be about 30 minutes. When the chicken is done, take a big skimmer and remove the chicken pieces and herbs from the pot, shaking off as much oil as you can, and lay it on a tea towel or brown paper bag to soak up the oil. Sprinkle all over with more salt and a dusting of cracked black pepper. Repeat with the remaining chicken pieces. Once all the chicken is fried, scatter the fried herbs and garlic over the top. Serve hot, with big lemon wedges.

B-34

Steve’ Country Chicken

Ingredients:

• 2 tablespoons butter

• 3 to 4 pounds chicken, quartered

• 12 to 18 small white onions (or large pearl onions)

• 4 small carrots, cut to 1½ inch lengths

• 2 cloves garlic, crushed

• 2 tablespoons bourbon

• 2 cups white wine

• 1 tablespoon chopped parsley

• 1 bay leaf

• 1 teaspoon salt


• ¼ teaspoon thyme

• 1/8 teaspoon ground clove

• 8 oz (1 package) snow peas or sugar snap peas

Directions:

1. In a large skillet, brown chicken in butter.

2. Remove chicken and sauté onions, carrots and garlic.

3. Add brandy, wine, parsley, bay leaf, salt, pepper, thyme and clove.

4. Increase heat and bring to a boil. Stir frequently.

5. Place chicken in a large baking dish.

6. Add contents of skillet and the peas.

7. Cover and bake for 30 to 45 minutes at 350°F.

B-35

Steve’s Fried Chicken

Ingredients:

• 1 3-pound chicken, cut into 10 pieces, or 3 pounds chicken pieces

• 1 quart buttermilk

• 2 teaspoons hot sauce

• 1 bay leaf

• 3 cloves garlic, smashed

• 3 sprigs thyme

• 3 cups all-purpose flour

• 1 tablespoon baking powder

• 1 tablespoon sweet paprika

• 1 tablespoon onion powder

• ¾ teaspoon cayenne pepper

• Kosher salt and freshly ground black pepper

• Peanut or vegetable oil, for frying

• Vegetable shortening, for frying

Directions:

1. Season the chicken generously with salt and black pepper; place on a baking sheet, cover loosely with plastic wrap and refrigerate 1 hour.

2. Mix the buttermilk, hot sauce, bay leaf, garlic and thyme in a large resealable plastic bag. Add the chicken, making sure the pieces are submerged. Seal and refrigerate 2 to 4 hours.

3. Mix the flour, baking powder, paprika, onion powder, cayenne, 3½ teaspoons salt and 1 ½ teaspoons black pepper in a separate resealable bag.

4. Fill a deep 12-inch cast-iron skillet or deep frier halfway with equal parts peanut oil and shortening. Heat over medium heat until a deep-fry thermometer registers 350° F.

5. Remove about half of the chicken pieces from the buttermilk mixture, letting the excess drip off. Transfer to the bag of seasoned flour; seal and shake to thoroughly coat. Remove from the bag, shake off any excess flour and transfer to a rack.

6. Carefully lower the coated chicken into the oil. The temperature will drop to 300°F to 325°F; adjust the heat to maintain this temperature so the crust doesn't burn before the meat is cooked. Fry, undisturbed, 2 to 3 minutes to set the crust, then carefully lift with tongs to check the browning; continue to fry, turning as needed, until golden brown and cooked through, 12 to 14 more minutes for smaller pieces and 14 to 16 more minutes for larger ones. (A thermometer should register 160°F in the breasts and 170°F in the thighs and drumsticks.)

7. Remove the chicken to a clean rack to drain, sprinkle with salt and let rest a few minutes. Repeat with the remaining chicken. Serve hot or at room temperature.

B-36

Steve’s Wing Zingers

Ingredients:

• 7 – 8 pounds of chicken wings

Sauce:

• 2 cups hot sauce

• 2 cups brown sugar

• 2 tablespoons vinegar

• Stick of butter

Seasonings:

• ¼ cup black pepper

• ¼ cup garlic, minced

• ½ cup Italian seasoning

• ¼ cup chili powder

• ¼ cup paprika

• ¼ cup dried rosemary

• 2 tablespoons of red pepper (more or less to taste)

Directions:

1. Combine sauce ingredients and warm on stove or in microwave to dissolve sugar and butter. Blend well to form an emulsion, then put in spray bottle and set aside.

2. Place rosemary and red pepper in a food processor and process to a coarse powder. Add remaining seasoning ingredients and blend together and set aside.

3. Rinse and drain 7 to 8 pounds wings. Pour/spray some of the hot sauce from Step 1 over them, and toss.

4. Add seasoning mixture until generously coated. You will lose some in the cooking, so don't skimp.

5. Place the wings on a gas grill (or smoker) and slow cook them at a low temperature (220-250°F).

6. After 20 minutes baste/mist with sprayer at least every 10 minutes. Flip them after you mist them. Total cooking time should be around 1½ to 3 hours, depending on the heat of the grill. They're done when they break at the joint or you can break the wing tip off.

B-37

Sweet and Sour Chicken

Ingredients:

• 2-½ cups chicken, cooked and cut up

• 1egg, slightly beaten

• ¼ cup corn starch

• 2 tablespoons shortening

• 1 can (13 oz) pineapple chunks, reserve syrup

• ½ cup white vinegar ½ cup sugar

• ¼ cup water

• 1 bell pepper, cut into 1 inch squares

• 2 tablespoons corn starch

• 1 teaspoon soy sauce

• 1 can (16 oz) small carrots, drained

• 3 cups hot cooked rice

• 1 jar sweet and sour sauce

Directions:

1. Coat chicken with egg and toss in ¼ cup corn starch until coated.

2. Brown chicken with shortening in skillet.

3. Remove chicken and set aside.

4. Add enough water to pineapple syrup to make 1 cup of liquid.

5. Add syrup, vinegar and sugar to skillet and bring to a boil. Stir constantly.

6. Add bell pepper, reduce heat and simmer for 2 minutes.

7. Blend water and 2 tablespoons of corn starch.

8. Add to skillet and stir constantly until mixture thickens and boils.

9. Stir in chicken, pineapple, soy sauce and carrots and heat.

10. Serve over rice.

C-1

Section C — Pork

C-2

Ultimate Pulled Pork

Ingredients:

• 3 long, red, hot chili peppers, divided

• 6 frying peppers (cubanelle) or red bell peppers or mix of both

• 1 6-pound pork shoulder

• Juice of 1 lemon

• 1/4 cup EVOO – Extra Virgin Olive Oil, plus some for drizzling

• 1 bulb of garlic, cloves cracked from skins

• 6 fresh bay leaves

• 4 sprigs fresh rosemary, stripped

• 2 tablespoons picked thyme leaves

• 1/4 cup flat-leaf parsley, a handful

• Salt and pepper

• Kitchen twine

• 1 large onion, very thinly sliced

• 1 cup dry white wine

• 2 cups chicken stock

• 1 28-ounce can Italian tomatoes

• 2 bundles broccoli rabe, trimmed

• 4 cups shredded sharp provolone cheese or 24 deli-cut slices provolone

• 8 Italian large style sub rolls or ciabatta breads, cut for 8 sub-size sandwiches

Directions:

1. Place the broiler on high.

2. Arrange 12 hot peppers and all of the sweet peppers on a baking sheet and char evenly

all over – keep oven door slightly ajar to allow steam to escape.

3. Place charred peppers in a bowl and cover with plastic wrap. Let cool, then peel, seed and slice.

4. Turn off broiler and preheat oven on to 325°F.

5. Butterfly the pork shoulder open and flatten it out.

6. Place lemon juice and about ¼ cup EVOO in a food processor. Coarsely chop remaining red chili pepper and add to processor bowl with garlic, bay, rosemary, thyme and parsley. Pulse-chop into a thick, pesto-like sauce.

7. Season the meat with salt and pepper, and slather with the sauce. Roll the meat up and secure it tightly with kitchen twine. Drizzle the meat with oil to coat and season liberally with salt and pepper.

8. Heat a large Dutch oven over medium-high heat and brown the meat all over. Remove the roast, add onions and wine to the pot, and stir to deglaze. Add stock, set meat back in the pan, pour tomatoes over top of meat and lightly crush with your hands, arranging tomatoes over meat. Cover pan and roast for 2 hours. Switch on broiler, uncover and broil to brown tomatoes a bit. Remove from oven and let rest 30 minutes.

9. While the meat rests, bring a few inches of water to a boil. Salt water and parboil the broccoli rabe, 3-4 minutes. Cold shock and drain well.

10. Shred pork, place in a dish then strain or mill sauce and pour over top. Warm through when ready to serve.

11. Split rolls and cover with cheese, broil to melt. Top with rabe and peppers, then cover that with hot juicy pork and serve.

C-3

Arkansas Style Pork Ribs

Ingredients:

• 2 racks pork spareribs or baby back ribs, trimmed (about 6 pounds)

For the spice rub:

• 1 cup sugar

• 2 tablespoons dry mustard

• 2 tablespoons paprika

• 1 tablespoon dried basil leaves


• 1 tablespoon onion powder

• 1 teaspoon black pepper

• 1 teaspoon ground red pepper (cayenne)

For the basting sauce:

• ½ cup cider vinegar

• ½ cup cold water

• 1-½ teaspoon hickory smoked salt

Directions: To make the spice rub:

1. In a small bowl, combine all the spice-rub ingredients, then rub on both sides of the ribs, coating them well. If you wish, cover and refrigerate for up to 8 hours.

To make the basting sauce:

1. In another small bowl, whisk together the vinegar, water, and salt.

Slow smoke-cooking method:

1. Prepare the smoker according to the smoker directions. And smoke ribs at 220°F for 4 ½ to 5 hours or until tender, brushing occasionally with the basting sauce.

Oven/grill cooking method:

8. Preheat the oven to 350°F.

9. Place a rack in a large, shallow roasting pan and pour in 1 inch of hot water.

10. Arrange the ribs on the rack and cover with foil.

11. Roast for 15 minutes, baste with the sauce, turn over, then roast 15 minutes longer.

12. Preheat the grill or broiler.

13. Grill the ribs, covered, directly over medium-hot coals, or broil 4 inches from the heat, for 10 minutes on each side or until browned, basting frequently with the sauce.

C-4

Baby Back Ribs with Spicy Rub and Molasses Barbecue Sauce

Ingredients:

• 2 racks baby back ribs, about 5 pounds

• Steve’s Spicy Pepper Rub (see Sauces section of book)

• Molasses Barbecue Sauce (see Sauces section of book)

• 1 cup good German lager beer (one with a good hops profile)

Directions:

1. Using a dull knife, slide the tip under the membrane covering the back of each rack of ribs. Lift and loosen the membrane until you can pry it up, then grab a corner of it with a paper towel and pull it off.

2. Season the racks all over with the rub, and allow them to stand at room temperature for 45 minutes before grilling.

3. Prepare the grill for indirect cooking over low heat (250° to 350° F).

4. Place the racks, bone side down, over indirect low heat, as far from the heat as possible, close the lid, and cook for 3 hours.

5. After the first hour, baste the racks with beer, particularly any areas that are looking a little dry. Continue to baste with beer every hour or so.

6. After 3 hours, check to see if one or both racks are ready to come off the grill. They are done when the meat has shrunk back from the ends of most of the bones by ¼ inch or more. Lift a rack by picking up one end with tongs. It should bend in the middle and the meat should tear easily. If the meat does not tear easily, return the racks to the grill, close the lid, and continue cooking for up to 1 hour more.

7. Remove the racks from the grill and lightly brush them on both sides with some of the sauce.

8. Return the racks to the grill and cook over indirect low heat, with the lid closed, until the surface is slightly crispy, 10 to 20 minutes, turning occasionally.

9. Remove from the grill and let rest for 5 to 10 minutes.

10. Cut the racks between the bones into individual ribs; serve warm with the remaining sauce

C-5

BBQ Pork Tenderloin

Ingredients:

• 2 pork tenderloins

• ½ cup tomato paste

• 4 tablespoons white vinegar

• 3 tablespoons Dijon mustard


• 1 teaspoon Tabasco sauce

Directions:

1. Combine sauce ingredients and mix until uniform.

2. Remove any excess fat from meat and poke holes in meat with fork.

3. Coat meat with sauce and grill over a medium fire for 10 minutes.

4. Turn meat and grill for another 10 minutes.

5. Serve remaining sauce on the side.

C-6

Braised Pork Chops with Oranges

Ingredients:

• 4 lean center-cut pork chops, 3/4 inch thick

• (6 ounces each)

• 2-½ tablespoons all-purpose flour


• ¾ cup chicken stock

• ½ cup orange juice

• ½ teaspoon dried sage, crumbled


• 1 pound carrots, cut into 2-inch pieces

• 2 oranges, peeled and cut across into slices

Directions:

1. With a sharp knife, trim any fat from the pork chops.

2. Very lightly dredge the chops in flour by placing them, one at a time, in a bag with the flour and shaking.

3. In a large nonstick skillet, heat the oil over moderately high heat. Add the chops and sauté 2 to 3 minutes or until thoroughly browned on each side, turning them once.

4. With a large spatula, transfer the chops to a platter, cover with foil, and keep them warm.

5. Pour or wipe the fat from the skillet with a paper towel, and return the skillet to the heat. Stir the chicken stock, orange juice, sage, salt, and pepper into the pan juices and bring to a boil, stirring occasionally.

6. Return the chops to the skillet, top with carrots, cover, and simmer about 35 minutes or until the chops are almost cooked through.

7. Push carrots to the edges of the skillet, place the orange slices on top of the chops, and cook about 10 minutes longer or until the orange slices become slightly soft.

C-7

Crock Pot Ribs

Ingredients:

• ¼ cup packed brown sugar

• 1 teaspoon salt

• 2 garlic cloves, chopped

• 2 tablespoons smoked paprika


• 3 tablespoons liquid smoke

• ½ teaspoons cayenne pepper

• 1 medium onion, sliced

• 1 cup cola

• ½ cup barbecue sauce

• 2-3 pounds pork loin back ribs

Directions:

1. Spray inside of 4- to 5-quart slow cooker with cooking spray.

2. Remove inner skin from ribs.

3. Mix the first 7 ingredients (brown sugar, salt, pepper, liquid smoke, garlic, paprika; rub mixture into ribs.

4. Cut ribs into 4-inch pieces.

5. Layers ribs and onion in slow cooker.

6. Pour cola over ribs.

7. Cover and cook on low heat setting 6 to 8 hours or until tender. Remove ribs from slow cooker. Drain and discard liquid.

8. Pour barbecue sauce over ribs and serve.

C-8

Jamaican Grilled Pork Steak

Ingredients:

• 6 pork shoulder blade steaks or center cut chops (4 ounces each)

• 2 cloves garlic, coarsely chopped

• 2 scallions, cut into pieces

• 1 tablespoon olive or canola oil, more as necessary

• 2 teaspoons lime or lemon juice

• 2 teaspoons dark brown sugar

• 1 teaspoon chopped fresh ginger or ¼ teaspoon dried

• ½ teaspoon each ground allspice and cinnamon

• 1/8 teaspoon each salt, black pepper, and cayenne pepper

• 3 large sweet potatoes, cooked and cut across into 1/2 -inch slices

• 3 bananas, cut lengthwise in half

Directions:

1. Using a sharp knife, trim all the fat from the meat.

2. Make the marinade: In a food processor or blender, combine the garlic with the scallions, oil, lime juice, sugar, ginger, spices, salt, and peppers. Process until smooth.

3. Spread the marinade all over the meat so that it is well covered. Place the meat in a dish, cover, and marinate in the refrigerator at least 2 hours.

4. Preheat a charcoal grill or broiler, setting the rack 4 to 5 inches from the heat.

5. Remove the meat from the refrigerator and let it come to room temperature.

6. Remove the excess marinade and add the pork to the grill or broiler. Cook the pork, making sure that the meat in the thickest part is no longer pink.

7. Transfer the pork to a platter, cover with foil, and keep warm.

8. Brush the sweet potato slices and banana with the remaining marinade and add to the grill or broiler. Cook 4 to 6 minutes or until browned and softened, brushing occasionally with any remaining marinade or olive oil.

C-9

North Carolina-Style Pulled Pork Sandwiches

Ingredients:

• 3 tablespoons salt

• 2 tablespoons pepper

• 1 tablespoon sweet paprika

• 1 5 pound boneless pork shoulder roast

• 2 tablespoons vegetable oil

• 1/3cup apple cider vinegar

• 1 1/2teaspoons sugar

• 1 teaspoon hot pepper sauce

• 8 hamburger buns, split

• North Carolina-Style Coleslaw

Directions:

1. Preheat the oven to 300 degrees .

2. Mix together the salt, pepper and paprika; sprinkle all over the pork and rub in.

3. In a large skillet or Dutch oven, heat the oil over medium-high heat. Add the pork and cook, turning occasionally, until browned, 8 to 10 minutes.

4. Transfer to a 24-inch-long sheet of heavy-duty foil and double-wrap the pork.

5. Place the pork, skin side up, in a 9-by-13-inch baking dish; roast until tender, about 4-1/2 hours.

6. Remove from the oven and carefully unwrap the top of the pork, revealing the skin.

7. Increase the heat to 450 degrees and roast for 20 minutes more.

8. Transfer the roast to a large bowl, along with any juices. Using two forks, shred the pork.

9. Add the vinegars, sugar and hot sauce; toss.

10. Serve on the hamburger buns, topped with coleslaw, if using.

Tip Chopped or pulled? It's a personal choice, but shredding the meat for pulled pork makes it easier to remove excess fat.

C-10

Oriental Pork Chops

Ingredients:

• ¼ cup teriyaki sauce

• 5 pork loin chops, boneless

• ½ tsp garlic powder

• ¼ tsp pepper

• 1 cup all purpose flour

• 3 tbs vegetable oil

• 2 cups tomatoes, chopped

• 1 cup onion, chopped

• ¼ cup white wine

• ½ tsp sugar

Directions:

1. Ina shallow dish, pour teriyaki sauce over the chops. Turn to coat evenly. Cover and let marinate for at least 20 minutes.

2. Remove chops from marinade and reserve the marinade.

3. Sprinkle chops with garlic and pepper; then lightly coat with flour.

4. Add oil to a large non-stick skillet and heat.

5. Add chops to hot skillet and cook until browned on both sides.

6. Remove chops from skillet and set aside. Reserve drippings.

7. Add tomatoes and onion to skillet and cook until onions are tender.

8. Stir in reserved marinade, wine and sugar.

9. Return chops to skillet. Spoon sauce over meat. Cover and simmer for 10 minutes.

10. Yield: 5 servings

C-11

Pork Medallions with Balsamic-Honey Glaze

Ingredients:

For the balsamic-honey glaze:


• 1 tablespoon chopped fresh rosemary, plus rosemary branches for garnish





• Salt and freshly ground black pepper

For the pork:

• 1 ¾ to 2 pounds pork tenderloin

• Canola oil, for searing

Directions:

1. Preheat the oven to 350 degrees F.

2. Make the glaze: Put garlic and rosemary in a small bowl. Add the vinegar, honey, olive oil, mustard, and salt and pepper, to taste, and stir to combine.

3. For the pork: Slice the tenderloin into 1-inch thick medallions (rounds). Cover the bottom of a medium skillet with a light film of canola oil and heat over medium-high heat until hot. Add the pork slices in 1 layer, season with salt and pepper, and sear for 1 minute. Turn and sear for 1 more minute, until lightly browned. Transfer the slices in 1 layer to a shallow baking dish.

4. Pour the glaze over the slices and turn them to coat.

5. Roast for 8 to 10 minutes, until a thermometer inserted reaches 140 degrees F for medium. Remove from the oven and keep warm, loosely covered until ready to serve.

6. To serve place pork medallions on a platter and spoon the balsamic-honey glaze over them. Garnish the platter with the rosemary sprigs.

C-12

Pork Roast With Plum Sauce

Ingredients:

• ½ cup plus 3 Tbsp. teriyaki sauce

• 2 pork tenderloins, about ¾ pound each

• 1/3 cup plum jam

• ½ teaspoon prepared mustard

Directions:

1. Pour ½ cup teriyaki sauce over tenderloins in large plastic food storage bag. Press air out of bag; close top securely. Turn bag over several times to coat pieces well. Refrigerate 1½ hours, turning bag over occasionally.

2. Meanwhile, combine remaining teriyaki sauce, plum jam and mustard in small saucepan. Cook over medium heat until jam dissolves and sauce is smooth; cool.

3. Reserving marinade, place tenderloins on rack of broiler pan. Broil 5 to 7 inches from heat 18 minutes, or until meat thermometer inserted in thickest part registers 160°F. While broiling, turn tenderloins over and brush with reserved marinade every 6 minutes.

4. Let stand 5 minutes before slicing.

5. Serve with plum sauce.

C-13

Potstickers

Ingredients:

• ½ pound ground pork

• ¼ cup finely chopped scallions

• 2 tablespoons finely chopped red bell pepper

• 1 egg, lightly beaten

• 2 teaspoons ketchup

• 1 teaspoon yellow mustard

• 2 teaspoons Worcestershire sauce

• 1 teaspoon light brown sugar

• 1 ½ teaspoons kosher salt

• ½ teaspoon freshly ground black pepper

• ¼ teaspoon cayenne pepper

• 35 to 40 small wonton wrappers

• Water, for sealing wontons

• 3 to 4 tablespoons vegetable oil, for frying

• 1 1/3 cups chicken stock, divided

Dipping sauce:

• 1 ½ tablespoons soy sauce

• 1 tablespoon seasoned rice vinegar

• 1 tablespoon chili-garlic sauce

• 1 teaspoon hot chili oil

Directions:

1. Preheat oven to 200 degrees F.

2. Combine the first 11 ingredients in a medium-size mixing bowl (pork through cayenne). Set aside.

3. To form the dumplings, remove 1 wonton wrapper from the package, covering the others with a damp cloth. Brush 2 of the edges of the wrapper lightly with water.

4. Place 1/2 rounded teaspoon of the pork mixture in the center of the wrapper. Fold over, seal edges, and shape as desired.

5. Set on a sheet pan and cover with a damp cloth. Repeat procedure until all of the filling is gone.

6. Heat a 12-inch saute pan over medium heat. Brush with vegetable oil once hot. Add 8 to 10 potstickers at a time to the pan and cook for 2 minutes, without touching. Once the 2 minutes are up, gently add 1/3 cup chicken stock to the pan, turn the heat down to low, cover, and cook for another 2 minutes.

7. Remove wontons to a heatproof platter and place in the warm oven. Clean the pan in between batches by pouring in water and allowing the pan to deglaze. Repeat until all the wontons are cooked.

Dipping Sauce:

1. In a medium bowl, combine sauce ingredients and mix well.

C-14

Ribs In A Bag

Ingredients:

• 6 pounds spare ribs 1 teaspoon salt

• 1 teaspoon crushed red pepper

• 2 tablespoons dry mint

• 2 cups BBQ sauce

• 2 cups white wine

• 1 roasting bag

Directions:

1. Mix all ingredients and pour over ribs in a roasting bag.

2. Cook in a preheated oven for 1-½ hours at 325 °F.

C-15

Slow Cooked Pulled Pork Sandwiches

Ingredients:


• 3 ½ - 4 pound boneless pork shoulder roast, netted or tied

• 10 ½ ounce can Campbell's Condensed French Onion Soup

• 1 cup ketchup

• ¼ cup cider vinegar

• 3 tablespoons packed brown sugar

• 12 round sandwich rolls or hamburger rolls, split

Directions:

1. Heat the oil in a 10-inch skillet over medium-high heat. Add the pork and cook until well browned on all sides.

2. Stir the soup, ketchup, vinegar and brown sugar in a 5-quart slow cooker. Add the pork and turn to coat.

3. Cover and cook on LOW for 8 to 9 hours (Or on HIGH for 4 to 5 hours) or until the pork is fork-tender.

4. Remove the pork from the cooker to a cutting board and let stand for 10 minutes. Using 2 forks, shred the pork. Return the pork to the cooker.

5. Spoon the pork and sauce mixture on the rolls.

C-16

Steve’s Smoked Ribs Secrets

Ingredients:

• High-quality baby-back or loin-back ribs

• Favorite dry rub for pork

• Favorite barbecue sauce for pork

• Apple juice

• Hardwood chips for smoker (apple of cherry preferred – avoid hickory or mesquite)

Directions:

1. Place wood chips in water and allow them to soak.

2. Use a rib rub first, rubbing the meat with it. Then wrap the meat in plastic and let it sit 4 to 10 hours in the refrigerator.

3. Remove wood chips from water and place in a smoker box or double wrap in aluminum foil. If using foil, pierce in several places to allow smoke to escape.

4. Set up grill or smoker for indirect heat. Place smoker box or foil pouch full of wood chips over fire.

5. Place ribs on grill away from the fire.

6. Smoke meat over a low heat (210-220°F) for two hours.

7. Remove ribs from grill. Place apple slices on the bone side of the ribs. Wrap meat in foil and let cook at 210-220°F on the grill for 2 additional hours.

8. Remove the foil and put ribs back on grill and cook at 210-220°F for another 1½ hours.

9. Baste with apple juice every 20 minutes. I use a spray bottle filled with apple juice

10. The last 30 minutes, baste with barbecue sauce. 'Don't do it any sooner or it will burn,"

11. Remove from grill and rest meat for 15-20 minutes.

12. Cut ribs into groups of 2 or 3 and serve. You should be able to pull it right off the bone with your fingers.

C-17

Tangy Pork Chops

Ingredients Filling:

• 4 pork chops (1/2-inch thick) • 1/2 teaspoon salt, optional • 1/2 teaspoon pepper • 2 medium onions, chopped • 2 celery ribs, chopped • 1 large green pepper, sliced • 1 can (14-1/2 ounces) stewed tomatoes • 1/2 cup ketchup • 2 tablespoons cider vinegar • 2 tablespoons brown sugar • 2 tablespoons Worcestershire sauce • 1 tablespoon lemon juice • 1 beef bouillon cune • 2 tablespoons corn starch • 2 tablespoons water • Hot cooked rice, optional

Nutritional Analysis: One serving (prepared with reduced-sodium bouillon and no-salt-added stewed tomatoes and ketchup; without salt and rice) equals 227 calories, 4 g fat (0 saturated fat), 37 mg cholesterol, 183 mg sodium, 34 g carbohydrate, 0 fiber, 16 g protein. Directions:

1. Place chops in a 3-qt. slow cooker; sprinkle with salt if desired and pepper. Add the onions, celery, green pepper and tomatoes. Combine the ketchup, vinegar, brown sugar, Worcestershire sauce, lemon juice and bouillon; pour over vegetables. Cover and cook on low for 5-6 hours or until meat is tender.

2. Mix cornstarch and water until smooth; stir into liquid in slow cooker. Cover and cook on high for 30 minutes or until thickened. Serve with rice if desired. servings.

Serves 4

D-1

Section D — Seafood

D-2

Shrimp Scampi

Ingredients:

• 1 pound large shrimp or scampi, cleaned and deviened(may substitute boneless chicken Breast cut into thin strips)



• 1/3 cup Dijon mustard

• ¼ cup lemon juice

• ¼ cup chopped parsley

Directions:

1. In a skillet, over a medium-high heat, cook shrimp, garlic and butter fast until the shrimp are pink.

2. Blend mustard, lemon and parsley and add to shrimp.

3. Heat through and serve over buttered rice or pasta.

D-3

Bacala

Ingredients:

• 2 large onions, quartered

• 4 potatoes, quartered


• 1 pound Bacala (salted cod), cut in pieces

• 12 oz (2 cans) tomato paste

• 2 cups water


• 1 small onion, sliced

Directions:

1. Place bacala in cold water and soak for 4 hours to remove salt. Change water every hour.

2. Sauté sliced onion in skillet.

3. Add tomato paste, water, salt and pepper.

4. Bring to a boil.

5. Add quartered onions, potatoes and celery.

6. Cook for 3 to 4 minutes.

7. Add bacala and cook until done.

D-4

Creamed Tuna

Ingredients:

• 2 tablespoons finely chopped onion



• ¼ teaspoon salt

• 1¼ cup milk

• 1 can (7 ounces) tuna

• 3 tablespoons dry white wine

Directions:

1. Cook onions in butter until tender.

2. Blend in flour, salt and a dash of pepper.

3. Add milk and cook quickly, stirring occasionally mixture

4. Begins to thicken and bubble.

5. Add tuna and wine.

6. Heat through and serve over buttered toast.

D-5

Grandma Mary's Calamari and Peas

Ingredients:

• 1 pound calamari (squid), cleaned and cut 1 inch long pieces

• 1 onion, sliced 1/2 teaspoon salt

• ½ teaspoon pepper 1 tablespoon basil

• 1 can peas, drained

• 12 oz (2 cans) tomato paste

• 2 cups water

Directions:

1. Sauté onions in skillet.

2. Add calamari, basil, salt and pepper.

3. Simmer for 5 minutes.

4. Add tomato paste, water and peas.

5. Cook slowly to desired doneness.

D-6

Makeover Shrimp Rice Casserole

Ingredients:

• 1 pound uncooked medium shrimp, peeled and deveined

• 2 tablespoons butter, divided

• 12 ounces fresh mushrooms, sliced

• 1 large green pepper, chopped

• 1 medium onion, chopped




• 1-1/3 cups fat-free milk

• 3 cups cooked brown rice

• 1 cup (4 ounces) shredded reduced-fat cheddar cheese, divided

Directions:

1. In a large nonstick skillet, sauté shrimp in 1 tablespoon butter for 2-3 minutes or until shrimp turn pink. Remove and set aside.

2. In the same skillet, sauté the mushrooms, green pepper and onion in remaining butter until tender.

3. Stir in the flour, salt and cayenne. Gradually add milk until blended. Bring to a boil; cook and stir for 2 minutes or until thickened. Add the rice, 1/2 cup cheese and shrimp; stir until combined.

4. Pour into a 1-1/2-qt. baking dish coated with cooking spray. Cover and bake at 325°F for 30-35 minutes or until heated through.

5. Sprinkle with remaining cheese; cover and let stand for 5 minutes or until cheese is melted.


E-1

Section E — Veggies and Beans

E-2

Spicy Summer Corn Pudding

Ingredients:

• 10 ears corn (or 10 cups frozen corn)

• 4 eggs

• 1 1/2 cups buttermilk

• 1/2 cup unbleached all-purpose flour

• 4 tablespoons unsalted butter, melted

• 2 teaspoons ancho chile powder

• 1 1/2 teaspoons salt

Directions:


2. Butter a 2-quart casserole dish.

3. Cut kernels off corn and place in a large bowl. Add remaining ingredients and stir to combine well.

4. Pour into prepared dish and bake 40 minutes, or until puffed and golden.

5. Serve hot. Makes 6 to 8 servings.

E-3

Baked Artichoke Hearts

Ingredients:

• 1 1/2 cups fresh breadcrumbs

• 1/4 cup finely chopped fresh curly leaf parsley

• 2 ounces Parmesan cheese, grated (1/4 cup)

• 2 ounces Pecorino Romano, grated (1/4 cup)

• 1 tablespoon mixed dried herbs, such as thyme, oregano, and savory, or Italian seasoning blend

• 1 teaspoon coarse salt

• Freshly ground pepper

• 3 packages (9 ounces each) frozen artichoke hearts, thawed and drained

• 2/3 cup extra-virgin olive oil, plus more for baking dishes

• 1/4 cup fresh lemon juice (from 2 lemons)

• 1 teaspoon finely grated lemon zest

• 2 garlic cloves, minced (2 teaspoons)

Directions:


2. Combine breadcrumbs, parsley, cheeses, herbs, and salt in a medium bowl, and season with pepper.

3. Brush oil inside two 4-cup, 9 1/2-inch ceramic baking dishes or one 9-by-13-inch glass baking dish.

4. Divide artichoke hearts between dishes, and spread into a single layer.

5. Sprinkle breadcrumb mixture over artichokes, pushing it into cracks between hearts. Tap bottom of dishes on counter to settle breadcrumb mixture.

6. Whisk oil, lemon juice and zest, and garlic in a small bowl.

7. Drizzle dressing evenly over breadcrumb topping.

8. Cover dishes with parchment, then foil, and bake for 30 minutes.

9. Increase temperature to 375 degrees. Uncover, and bake until breadcrumbs are golden brown, 20 to 25 minutes.

10. Serve immediately.

E-4

Blooming Onion

Ingredients:

• 1/2 cup mayonnaise

• 3/4 tablespoon ketchup

• 2 tablespoons cream-style horseradish sauce

• 1/4 teaspoon paprika


• 1 pinch ground black pepper

• I1 pinch cayenne pepper

• 1 egg

• 1 cup milk



• 1 1/2 teaspoons cayenne pepper

• 1/2 teaspoon ground black pepper

• 1/2 teaspoon garlic powder

• 1/4 teaspoon dried thyme

• 1/4 teaspoon dried oregano

• 1/8 teaspoon ground cumin

• 1 large onion

• 2 quarts vegetable oil for deep-frying

Directions:

1. Make the dipping sauce: Combine mayonnaise, ketchup, horseradish, paprika, 1/4 teaspoon salt, 1 dash black pepper, and 1 dash cayenne pepper in a small bowl and refrigerate it until needed.

2. Beat egg and combine it with milk in a bowl large enough to hold the onion.

3. In another bowl, combine flour, salt, cayenne pepper, black pepper, garlic powder, thyme, oregano, and cumin.

4. Prepare the onion: cut approximately 3/4 to 1 inch off of the top and bottom of the onion, remove skin.

5. Remove the 1-inch diameter core from the middle of the onion.

6. Using a large, sharp knife, slice down the center of the onion about 3/4 of the way down, turn 90 degrees and slice again. Keep slicing the sections in half, being careful not to cut to the bottom, until you have 16 sections.

7. Spread the petals apart to make coating easier,

8. 4 Dip the onion in the milk, then coat well with the flour mixture.

9. Separate the petals again and sprinkle the flour mixture between them.

10. Once you have coated all of the petals well, dip it into the milk and into the flour mixture again.

E-5

11. Place in the refrigerator for at least 15 minutes while you preheat the oil.

12. Pour enough oil to cover the onion into a deep fryer or deep pot. Preheat the oil to 350 degrees F (175 degrees C).

13. Fry the onion right side up in the oil for 10 minutes or until golden brown.

14. Remove from oil and let drain in a rack or paper towels.

15. Open the center of the onion wide so that you can put the small bowl of dipping sauce in the center.

E-6

Crispy Potato Wedges

Ingredients:

• 4 medium russet potatoes, cut into large wedges


• ¼ teaspoon freshly ground black pepper


• 2 cloves garlic, minced (optional)

• Ketchup (optional)

Directions:

1. Place potatoes in a large bowl; add cold water to cover. Let stand for 15 minutes.


3. Spray a nonstick baking sheet with vegetable cooking spray. Set aside.

4. Drain potatoes in a colander. Then spread on a double layer of paper towels. Cover with a second layer of paper towels. Press down on the towels to dry potatoes.

5. Transfer potatoes to a clean large bowl. Sprinkle with oil, pepper, and salt; toss gently to combine.

6. Arrange seasoned potatoes in a single layer on prepared baking sheet.

7. Bake potatoes for 20 minutes.

8. Using a spatula, turn potatoes; sprinkle with garlic. Bake until golden, about 20 minutes. Turning baking sheet after 10 minutes for even browning.

9. Serve immediately with ketchup on the side.

E-7

Cubed and Roasted Rosemary Potatoes

Ingredients:

• 3lb potatoes, scrubbed and cubed into 1• • • • • • • • • • • • • • , red or Yukon gold potatoes)

• 2 Sprig of fresh rosemary • ¼ cup olive oil or duck or goose fat • 5 cloves garlic, skin on and smashed • Sea Salt and freshly ground pepper

Directions:

1. Preheat oven to 425° F.

2. Place your potato cubes in a large pan of cold, salted water and bring to the boil. Drain them immediately in a colander and allow them to steam for a couple of minutes until the dry out a bit.

3. Bash up the rosemary leaves in a

pestle and mortar or the back of a knife.

4. Heat some olive oil or goose fat, in a

roasting tray.

5. Then add the garlic cloves, potatoes and rosemary to the oil. Season with salt and pepper and toss together until well coated.

6. Place in the oven for about 20 to 25

minutes, shaking the try every so often, until the potatoes are golden and crispy.

E-8

Egg Plant Parmesan

Ingredients:

• 1 large egg plant

• 3 eggs, beaten

• 2 teaspoons parsley

• 1 onion, sliced

• 1 tablespoon basil

• 1 tablespoon oregano

• 1 large bag of grated

• Mozzarella cheese

• ½ cup ptarmigan cheese

• 2 small cans chopped tomatoes

• 2 cups Italian bread crumbs


Directions:

1. Slice egg plant into ½ inch thick slices and place in boiling water for 5 minutes.

2. Remove egg plant from water and drain.

3. Dip the egg plant in the eggs and then coat with bread crumbs.

4. Sauté onion and celery in a separate skillet.

5. When onions and celery are tender, add parsley, basil, oregano and tomatoes. Salt and pepper to taste.

6. Mix the two cheeses together.

7. Arrange the egg plant in layers in a casserole, with each egg plant layer covered with a layer of sauce and a layer of cheese.

8. Bake in a preheated oven for 30 minutes at 350°F.

9. Serve with pasta and gravy.

E-9

Eggplant Casserole

Ingredients:

• Olive oil spray

• 1 large eggplant (total weight 1 pound), unpeeled, cut into ½ -inch cubes

• ¼ teaspoon black pepper

• ¼ teaspoon garlic powder

• ½ cup tomato or marinara sauce


• ¼ cup chopped fresh basil

• ½ cup (2 ounces) shredded part-skim mozzarella, divided

• 1 tablespoon grated Parmesan cheese

Directions:


2. Line a large, rimmed baking sheet with foil. Spray the foil with olive oil cooking spray.

3. Transfer the cubed eggplant to the baking sheet. Spray with olive oil spray. Sprinkle pepper and garlic powder. Roast, tossing once, 15 minutes, until golden.

4. Meanwhile, in a large bowl, mix together the tomato sauce, cayenne and basil.

5. Spray a 1-quart casserole dish with olive oil spray.

6. When eggplant is roasted, remove it from the oven and reduce the oven temperature to 425°F. Add the roasted eggplant to the tomato/basil mixture. Add half of the mozzarella and mix well.

7. Transfer the mixture to prepared baking dish. Sprinkle the remaining mozzarella and the Parmesan on top. Bake 15-20 minutes, until golden and bubbly. Allow to cool 10 minutes before serving.

8. Yield: 2 servings

E-10

Eggplant Rolls with Ricotta and Parmesan Cheese

Ingredients:

• 1 pound eggplant

• 1½ cups ricotta cheese

• ½ cup grated Parmesan cheese

• ¼ cup shredded fresh basil leaves


• ½ cup chopped spinach (fresh is best)

• 2 cups of tomato sauce

• Fresh basil leaves for garnish

Directions:

1. Cut the eggplant lengthwise into ¼-inch slices. Sprinkle the slices on both sides with salt and let them sit in a colander for 30 minutes to remove some of the bitterness.

2. In medium bowl, combine the ricotta cheese, Parmesan cheese, chopped spinach, shredded basil and olive oil.

3. Pat the eggplant dry, arrange on a baking pan and bake at 350 degrees for about 15 minutes until the eggplant is soft enough to roll. Set aside to cool.

4. Spread a heaping teaspoon of the cheese mixture lengthwise down the middle of each eggplant slice, leaving a 1-inch border at the wide end, and, beginning at the narrow end, roll up the eggplant jelly-roll fashion.

5. Pour a small amount of tomato sauce in the bottom of a shallow baking dish and arrange the rolls, seam sides down, in one layer. Pour the tomato sauce over the rolls and cook for another 20–30 minutes, until heated through.

6. Transfer the eggplant rolls with a spatula to serving plates and garnish with basil and additional Parmesan to taste.

7. Serves 4.

E-11

French Onion Soup Casserole

Ingredients:

• 4-5 Large Vidalia Onions (4-5" each) Approximately 4 lbs

• 1 1/2 Sticks of butter (real butter)

• 3 tbs Flour (for thickening)

• 1 Beef bullion cube

• 1 /4 cup Dry white wine

• Water - enough to make thin gravy in the onion mixture

• 1 ½ Swiss Cheese (Use good cheese. Deli varieties are best.)

• 1 French bread loaf (cut diagonal slices 1/2 " thick, enough to approximately layer a deep casserole dish 2 times)

• 1 4-inch deep 9x9 or 10x1 0 inch casserole. (deeper is better)

Directions:

1. Preheat oven to 350 F.

2. Peel onions and slice into ¼ inch thick slices.

3. Cut up butter and place in the bottom of a large pot.

4. Place the onions in the pot and cook on medium heat until soft and clear stirring often to coat with butter-

5. Lightly toast bread and put aside while onions are cooking.

6. Add wine and bullion cube and dissolve in onion mixture.

7. Add flour and stir completely into the onion mixture.

8. Stir in enough water to make a thin, slightly runny gravy in the onion mixture, Usually ½ to 1 cup. It must be soupy enough for the bread to soak up.

9. Place a thin layer of the onion mixture in a deep 9x9 or 10x10 casserole dish. Preferably a 4-inch deep casserole. Keeps it from boiling over also. The layers will be about 3+ inches deep in a 9x9 dish.

10. Next place a layer of toast trying to make a solid layer of toast without too many gaps.

11. Add half of the remaining onion on the toast for the next layer spreading evenly.

12. Layer half of the cheese on the onion layer, covering completely.

13. Add the second toast layer same as first layer.

14. Add the rest of the onion mixture spreading evenly.

15. Top with the rest of the cheese covering completely.

16. Bake for 35 minutes or until the cheese on top is slightly toasted and the mixture is bubbling well.

17. Remove from oven and let it rest for 5-10 minutes before serving in bowls.

E-12

Fried Green Tomatoes

Ingredients:

• 4 large green tomatoes

• 2 eggs

• ½ cup milk


• ½ cup cornmeal

• ½ cup bread crumbs

• 2 teaspoons coarse kosher salt

• ¼ teaspoon ground black pepper

• 1 quart vegetable oil for frying

Directions:

1. Slice tomatoes ½ inch thick. Discard the end pieces.

2. Whisk eggs and milk together in a medium-size bowl.

3. Scoop flour onto a plate. Mix cornmeal, bread crumbs and salt and pepper on another plate.

4. Dip tomatoes into flour to coat. Then dip the tomatoes into milk and egg mixture. Dredge in breadcrumbs to completely coat.

5. In a large skillet, pour vegetable oil (enough so that there is ½ inch of oil in the pan) and heat over a medium heat.

6. Place tomatoes into the frying pan in batches of 4 or 5, depending on the size of your skillet. Do not crowd the tomatoes, they should not touch each other. When the tomatoes are browned, flip and fry them on the other side.

7. Drain them on paper towels.

E-13

Garlic Mashed Potatoes

Ingredients:

• 2½ lb. russet or Yukon Gold potatoes

• 1 whole garlic bulb

• 1 tbsp, olive oil

• ½ cup sour cream

• 2 tbsp. (¼ stick) butter


• Fresh chives

Directions:


2. Peel potatoes and cut into even size pieces. Place in a large pot of lightly salted water. Bring to a boil, then reduce heat and simmer until cooked through, about 20 Minutes

3. Meanwhile, separate garlic cloves, but do not peel them. Place in a bowl, add olive oil and toss to coat.

4. Place on a baking sheet and roast in oven until softened, about 10 minutes. Allow to cool slightly.

5. Drain potatoes and return to pot. Mash slightly. Add sour cream and butter. Quickly squeeze pulp from garlic cloves into pot. Add salt and black pepper.

6. Mash potatoes until combined and smooth. Transfer to a serving bowl.

7. Cut chives into small pieces. Sprinkle over mashed potatoes in bowl; serve.

E-14

Green Beans With Tomatoes And Herbs

Ingredients:


• 1 clove garlic, finely chopped

• 1 small onion, finely chopped

• 1 can (14 ounces) crushed tomatoes

• ¼ teaspoon dried basil


• 1 pound green beans

Directions:

1. Rinse green beans under cold water, then snap off and discard the stem ends as well as the tail ends, if you like. Small green beans can be cooked whole, and large ones can be cut into halves or small pieces. Rinse the beans.

2. In a large nonstick skillet, heat the oil over moderate heat. Add the garlic and onion and cook, stirring, about 5 minutes, until softened and golden.

3. Stir in the tomatoes with basil and pepper, and cook, stirring frequently, about 2 minutes longer.

4. Stir in the green beans so that they are all coated with the tomato mixture. Cover the skillet and cook about 6 minutes, until the beans are crisp-tender.

E-15

Grilled Corn, Poblano & Black Bean salad

Ingredients:

• 2 ears shucked corn

• 2 tablespoons extra-virgin olive oil, divided .

• 4 green onions

• 1 avocado, peeled, halved, and pitted

• 1 large red bell pepper

• 1 large poblano chile

• Cooking spray

• 1/2 cup chopped fresh cilantro

• 3 tablespoons fresh lime juice

• 1 teaspoon ground cumin

• 1/4 teaspoon salt 1/4 teaspoon freshly ground black pepper

• 1 can (15 ounces) unsalted black beans, rinsed and drained

Directions:

1. Preheat grill to high heat.

2. Brush corn with 2 teaspoons oil.

3. Place green onions, avocado, bell pepper, poblano and corn on grill rack coated with cooking spray. (Oil grill before heating.)

4. Grill onions 2 minutes on each side or until lightly browned.

5. Grill avocado 2 minutes on each side or until well marked.

6. Grill bell pepper 6 minutes on each side or until blackened; peel.

7. Grill corn 12 minutes or until beginning to brown on all sides, turning occasionally.

8. Cut kernels from ears of corn; place in large bowl.

9. Chop onions, bell pepper and poblano; add to bowl.

10. Add 4 teaspoons oil, cilantro and next 5 ingredients; toss well.

11. Cut avocado into thin slices; place on top of salad.

Makes 6 servings.

E-16

Hot German Potato Salad

Ingredients:

• 8 medium potatoes, boiled

• 2 hard boiled eggs

• 4 slices of bacon, sautéed and chopped. Save grease.

• ½ medium onion, chopped

• ½ cup sugar


• 1 cup water


• ½ cup vinegar

Directions:

1. Slice potatoes and salt to taste.

2. Add chopped eggs, onions and bacon.

3. Add flour to 4 tablespoons of bacon grease.

4. Add sugar, vinegar, salt and water to flour/grease mixture,

5. Cook to a thin gravy consistency.

6. Pour this sauce over salad just before serving.

E-17

Naiade’s Baked Beans

Ingredients:

• 2 large cans of BBQ beans • 3 strips of bacon, chopped • 3 strips bacon, whole • 1 medium onion, chopped • 1 tbl yellow mustard • 1 tbl relish • 2 tbl brown sugar •

Directions:

1. Preheat oven to 350°F 2. Brown onions and chopped bacon in

a skillet 3. Place beans into a baking dish. 4. Add the browned onions and bacon. 5. Add mustard, relish and sugar. 6. Mix well 7. Top with 3 strips of bacon 8. Place in oven and bake for at least 1

hour.

E-18

Parmesan Upside-Down Baked Potatoes (Kristen)

Ingredients:

• 7 red potatoes, washed and cut in half

• 2‐3 tablespoons butter

• 6 tablespoons shredded parmesan cheese

• garlic powder

• sea salt

• freshly cracked pepper

Directions:

1. Preheat oven to 400F.

2. Melt butter in the bottom of a 9×13 glass pan.

3. Sprinkle parmesan cheese and seasonings over butter.

4. Place potatoes cut side down and sprinkle more seasonings on top of potatoes.

5. Bake for 40‐45 minutes or until cooked through.

6. Allow to cool in the pan for 5 minutes before serving.

E-19

Peperonata

Ingredients:

• 2 red peppers, cut into strips • 1 eggplant, cut into strips • 10 small carrots • 2 potatoes, cubed • 1 zucchini, cubed • 2 tomatoes, skinned and chopped • 1 stalk celery, chopped • 1 medium onion, chopped • 1 clove garlic, chopped

Directions:

1. Sauté all ingredients

2. Place sautéed vegetables in an oiled roasting pan

3. Roast at 350°F for 30 minutes

E-20

Potato Pancakes

Ingredients:

• 2 medium-size russet (baking) potatoes, peeled (about 1 pound)

• ½ small yellow onion, peeled

• 1 large egg, beaten

• 2 Tbsp. minced parsley

• 1½ tsp. chopped fresh thyme, or ½ tsp. dried thyme leaves

• ½ tsp. salt

• ¼ tsp. black pepper

• 2 Tbsp. unsalted butter or margarine

Directions:

1. Preheat the oven to 200 °F and place a large baking sheet in the oven to warm.

2. Using the shredding disc of a food processor or the coarse side of a hand grater, grate the potatoes and place in a bowl of ice water.

3. Grate the onion.

4. Transfer the potatoes and the onion to a strainer, press them gently with your hand to squeeze out any excess liquid, and discard the liquid.

5. In a large bowl, combine the egg, bread crumbs, parsley, thyme, salt, and pepper with the strained potatoes and onions.

6. In a 12-inch nonstick skillet, melt 1 tablespoon of the butter over moderate heat. Using a about 1/4 cup of batter for each pancake, drop the potato mixture into the skillet, flattening each cake with a spatula to form 4-inch rounds.

7. Cook the pancakes for 3 to 4 minutes on each side or until golden brown, then transfer to the baking sheet in the oven while you bake the remaining cakes. Add the remaining tablespoon of butter to the skillet when needed.

8. Serve piping hot with applesauce.

E-21

Roasted Potato Medley

Ingredients:

• 2 sweet potatoes

• 4 Yukon Gold potatoes

• 8 new potatoes

• ¼ cup plus 2 tbsp. olive

• 1 tsp. dried tarragon


Directions:


2. Peel and cube the sweet potatoes and Yukon Gold potatoes.

3. Scrub the new potatoes and cut into cubes.

4. Place the potatoes in a large A saucepan. Add enough lightly salted water to cover the potatoes. Bring to a boil and cook the potatoes for 3 minutes. Drain thoroughly.

5. Spread the potatoes in a single layer on a large nonstick baking sheet.

6. Drizzle the potatoes with olive oil and sprinkle with tarragon, salt and pepper.

7. Roast the potatoes until browned and crisp, about 25 minutes.


E-22

Roasted Tomatoes with Herbs

Ingredients:

• 4 ripe tomatoes

• 1 tablespoon olive oil or canola oil

• 1 tablespoon chopped parsley

• 1tablespoon chopped fresh basil or 1 teaspoon dried

• cloves garlic, finely chopped


Directions:

1. Preheat the oven to 375 °F.

2. Remove the stem end from the tomatoes and halve each one crosswise.

3. Brush the halves all over with the oil and arrange, cut side up, in a nonstick roasting pan.

4. Roast about 8 minutes or until slightly soft.

5. Sprinkle evenly with the herbs, garlic, and pepper and roast 5 to 10 minutes longer or until very soft.

E-23

Spicy Roasted Potatoes

Ingredients:

• 1 tablespoon coarse mustard

• ¼ teaspoon paprika


• ¼ teaspoon red pepper


• 2 large baking potatoes

• 1 teaspoon dried tarragon

Directions:

1. In a medium bowl, mix the mustard, oil, garlic, tarragon. paprika, and red pepper into a smooth paste.

2. Cut the potatoes into l-inch pieces. Pat dry with paper towels. Add to the bowl and toss to coat.

3. Coat a baking sheet with nonstick spray. Add the potatoes in a single layer. Bake at 425°F for 30 to 35 minutes, or until tender.

F-1

Section F — Pasta and Rice Dishes

F-2

Steve's Spanish Rice

Ingredients:

• 1 pound lean ground round or chuck

• ½ cup chopped onions

• 1/3 cup chopped bell pepper

• 1 jalapeno pepper, chopped without seeds

• 1 large clove garlic. chopped

• 1 can tomato paste

• 2 cups water

• ½ cup rice (uncooked)


• 2 teaspoons Worcestershire sauce


Directions:

1. Brown beef, onions, garlic and peppers in a large skillet.

2. Breakup beef with fork as it browns.

3. Pour off fat, add remaining ingredients and mix thoroughly.

4. Cover and simmer for 15 minutes or until rice is tender.

F-3

Baked Mostaccioli

Ingredients:

• 8 ounces uncooked mostaccioli

• 1½ pounds ground beef or salsiccia sausage

• ½ cup chopped onion (or 2 tablespoons dried minced or 1½ teaspoons onion powder)

• 1 garlic clove, minced

• 1 can (28 ounces) diced tomatoes

• 1 can (8 ounces) tomato sauce

• 1 can (6 ounces) tomato paste

• 1 can (4 ounces) sliced mushrooms

• ½ cup water

• 1 teaspoon salt

• 1 teaspoon sugar

• 1 teaspoon dried basil


• 1 bay leaf

• 2 cups (8 ounces) shredded mozzarella cheese

• ½ cup grated fresh Parmesan cheese

Directions:

1. In a large saucepan, cook beef and onion over medium heat until no longer pink. Add garlic; cook 1 minute longer. Drain.

2. In a bowl, combine tomatoes, tomato sauce and paste, mushrooms, water, salt, sugar, basil, pepper and bay leaf. Stir into pan. Bring to a boil. Reduce heat; simmer, uncovered, 30 minutes, stirring occasionally.

3. Meanwhile, cook mostaccioli, leaving it a little underdone; drain.

4. Preheat oven to 350 degrees. Spray a 13-by-9-inch baking dish with nonstick cooking spray.

5. Discard bay leaf in saucepan. Stir in cooked mostaccioli. Spoon half into the baking pan. Sprinkle with mozzarella; layer with remaining meat mixture. Sprinkle with Parmesan cheese.

6. Cover and bake 30-35 minutes, or until heated through. Remove cover last 10 minutes to brown top. Let stand for 5 minutes before serving.

F-4

Basic Pasta Recipe

Ingredients:

• 4 eggs • 3 cups flour

Directions:

1. Form a mound with the flour

2. Make a well in the center of the flour

3. Add the eggs to the well in the flour

4. Mix flour and eggs with hands until the dough comes together into a ball. If too dry, add small (sprinkle) amount of water. If too wet, add small amount of additional flour.

5. Use pasta machine to form preferred type of pasta or wrap in plastic and refrigerate for future use.

F-5

Caprese Lasagna Roll Ups

Ingredients:

• 8 lasagna noodles, uncooked

• 14 oz freshly shredded, low-moisture part skim Mozzarella cheese, divided

• 3/4 cup Ricotta cheese

• 1 large egg white

• 1/3 cup freshly, finely shredded Parmesan cheese (about 1 1/4 oz)

• freshly ground black pepper

• 3 - 4 medium Roma tomatoes, thinly sliced (about 1/6 inch thick slices)

• 1/4 cup chopped fresh basil, plus more for garnish

• 1 cup marinara sauce, recipe follows

• Simple Marinara Sauce

• 2 Tbsp extra virgin olive oil

• 1/4 cup finely chopped yellow onion

• 2 cloves garlic finely minced

• 1 (28 oz) can crushed tomatoes

• salt and freshly ground black pepper to taste

Directions:


2. Cook pasta according to directions listed on package to al dente. Drain pasta (DO NOT rinse with water) and align lasagna noodles

in a single layer on a large sheet of parchment or wax paper.

3. For filling, in a large mixing bowl, whisk together ricotta cheese and egg white until well blended. Stir in Parmesan cheese. Mix in 12 oz. of the Mozzarella cheese and season with black pepper to taste.

4. Place ¼ cup of the cheese mixture over each lasagna noodle and spread into an even layer, going from one end of the lasagna to the other. Align 4 thin tomato slices over cheese mixture then sprinkle fresh basil over top.

5. Snugly roll lasagna noodles to opposite end.

6. Spread about ¼ cup pasta sauce in the bottom of an 11 x 7 inch baking dish. Align lasagna roll ups, seam side down in dish.

7. Top each roll up with about 2 Tbsp of the pasta sauce (covering edges of pasta so they don't dry out while baking). Sprinkle top with remaining 2 oz. shredded Mozzarella.

8. Bake in preheated oven 30 minutes.

9. Remove from oven, plate pasta and garnish with plenty of basil ribbons. Serve warm.

Simple Marinara Sauce:

5. Heat olive oil in a medium saucepan over medium high heat.

6. Add onions to hot oil and saute about 3 minutes until soft, adding garlic during last minute of sautéing.

7. Pour in crushed tomatoes and season with salt and pepper to taste.

8. Bring mixture just to a boil, then reduce heat to a simmer and allow sauce to cook for about 25 - 30 minutes.

F-6

Cheese Risotto

Ingredients:

• 2 tablespoons olive or canola oil

• 2 small onions, finely chopped

• 1 shallot, finely chopped

• 1 cup Arborio, long-grain, or basmati rice

• 3 or 4 cups chicken stock

• ¼ cup shredded cheddar cheese

• 2 tablespoons grated Parmesan cheese


Directions:

1. In a large saucepan, heat the oil over moderate heat. Sauté chopped onions and shallot, stirring, about 5 minutes or until soft but not browned.

2. Add rice to pan and stir well to coat thoroughly with the oil mixture. Cook, stirring, 2 to 3 minutes longer or until the rice becomes almost translucent.

3. With a ladle, pour about 1/2 cup of the chicken stock into the rice mixture and stir well to combine.

4. Bring the stock to a boil, then gently simmer, uncovered and stirring occasionally, until most of the liquid is absorbed.

5. Repeat the process, adding about 1/2 cup stock at a time, until rice is almost tender but still firm to the bite, or al dente, using as much stock as necessary.

6. Remove from the heat, cover the pan, and allow to stand about 5 minutes.

7. Stir in both cheeses, season with salt and pepper, and serve at once.

F-7

Creamy Fettuccine Alfredo

Ingredients:

• 1 cup (2 sticks) butter, softened

• 2 cups whipping cream

• 2 cups grated Parmesan cheese

• 1 box (1 lb) fettuccine

• 1/8 tsp. salt

• 1/8 tsp, black pepper

• Fresh basil leaves

Directions:

1. Place the butter in a large heatproof bowl. Using a wooden spoon or an electric mixer set on low speed, beat until smooth.

2. Add the cream and Parmesan cheese. Stir until well blended; set aside.

3. Bring a large saucepan of lightly salted water to a boil. Add the pasta and cook according to package directions. Drain well and immediately add the hot pasta to the butter mixture in the large bowl.

4. Using two forks, toss the fettuccine in the butter mixture to coat well.

5. Add the salt and pepper.

6. Divide the pasta between 4 serving plates. Quickly slice the basil into shreds to equal ¼ cup. Sprinkle shredded basil over each serving.


F-8

Fried Rice and Pork

Ingredients:

Meat:

• ½ pound pork, cut into strips

• ½ pound ham, cut into strips

• 2 sausage large links, cut up

• 1 onion, sliced and separated


• 2 cups mixed vegetables

• ½ cup frozen peas

Rice:

• 1 cup rice, cooked

• 2 eggs


• ¼ cup wine

• 3 tablespoons soy sauce


Directions:

1. Beat the eggs and make an omelet.

2. Cut omelet into ½ inch strips and set aside.

3. Cook meat in oil until just brown.

4. Add wine, soy sauce, vegetable, onion, garlic and rice.

5. Cook until vegetables are cooked to desired doneness.

6. Add eggs strips

7. Toss and serve.

F-9

Jambalaya

Ingredients:


• 1 1/2 cups chopped onions

• 1 cup chopped celery

• 1 large green pepper, chopped

• 1 lb boneless skinless chicken thighs, cut into 1/2-inch chunks

• 3 tablespoons minced garlic

• 2 bay leaves

• 1 teaspoon dried thyme

• 1 teaspoon Creole seasoning

• 1/2 teaspoon ground red pepper (cayenne)

• 1/4 cup tomato paste

• 1 lb andouille sausage, cut into chunks

• 30 ounces diced tomatoes (2-14oz cans)

• 30 ounces chicken broth (2-14oz cans)

• 2 1/2 cups regular long grain white rice

• 1 cup diced cooked ham (5oz)

• sliced green onion (optional)

Directions:

1. In 6-quart dutch oven, melt butter on medium-high.

2. Add onion, celery, and green pepper, and cook 6 minutes or until softened, stirring.

3. Add chicken, garlic, and seasonings; cook 2 minutes.

4. Stir in tomato paste, then sausage; cook 2 minutes longer.

5. Add tomatoes with their juice, broth, rice, and ham; heat to boiling on high.

6. Reduce heat to low; cover and simmer 20-30 minutes or until liquid is absorbed.

7. Discard bay leaves; garnish with green onions if you like.

F-10

Mac and Cheese with Broccoli

Ingredients:

• 1 pkg (7 1\4 oz) of mac and cheese mix • 1 1\2 cup Broccoli florets, cooked • 2 tbl butter • 1 cup Italian bread crumbs

Directions:

1. Preheat oven to 350°F 2. Prepare mac and cheese according to

package instruction and transfer to a casserole dish

3. Stir broccoli into mac and cheese 4. Melt butter in microwave on low and then

mix in bread crumbs 5. Sprinkle buttered bread crumbs over mac

and cheese 6. Bake until bread crumbs are lightly

browned (10 to 15 minutes)

F-11

Mexican Stuffed Shells

Ingredients:

• 1 pound ground beef (or ground turkey)

• 1 package low-sodium taco seasoning

• 4 ounces cream cheese

• 16 jumbo pasta shells

• 1 1/2 cups salsa

• 1 cup taco sauce

• 1 cup cheddar cheese

• 1 cup Monterrey jack cheese

• For toppings:

• 3 green onions

• Sour cream

Directions:

1. Preheat oven to 350°.

2. In a pan brown the ground beef; add taco seasoning and prepare according to package directions.

3. Add cream cheese, cover and simmer until cheese is melted. Stir together and mix well.

Set aside and cool completely.

4. While ground beef is cooking, cook the pasta shells according to package directions; drain.

5. Set shells out individually on cutting board or baking sheet so that they don’t stick together.

6. Pour salsa on bottom of a 9×13 baking dish.

7. Stuff each shell with 1-2 tablespoons of the meat mixture.

8. Place shells in 9×13 pan open side up.

9. Evenly cover shells with taco sauce.

10. Cover dish with foil and bake for 30 minutes.

11. After 30 minutes, add shredded cheese and bake for 10-15 more minutes with the foil removed.

12. Top with green onions or olives if desired. Serve with sour cream and/or more salsa.

F-12

Million Dollar Spaghetti Casserole

Ingredients:

• 1 lb. of Ground Beef

• 28 oz spaghetti sauce

• 8 oz of Cream Cheese

• 1/4 cup of Sour Cream

• 1/2 lb. of Cottage Cheese

• Whole Stick of Butter

• 1lb pasta such as elbow noodles or rotini

• Bag of shredded cheese (I use pizza blend)

• optional: sliced mushrooms, diced bell pepper, diced onion

Directions:

1. Preheat oven to 350.

2. Boil the noodles.

3. Mix together the cream cheese, sour cream and cottage cheese in a mixer to thoroughly mixed together. Set aside.

4. If you have chosen to use the bell pepper or onion sauté them for 3 minutes then toss in the hamburger meat. Brown hamburger meat in a skillet and drain.

5. Add spaghetti sauce and mix together.

6. Put a few slices of butter in bottom of a 9×13 casserole dish. Then layer half of the noodles in the bottom of the dish. Spread the cheese mixture over this layer.

7. Then add the rest of the noodles on top of this with a few pats of butter.

8. Now pour the red sauce and meat on top and spread.

9. Bake for 30 minutes.

10. Remove from oven and spread cheese on top and return to oven for another 15 minutes or until cheese is melted and bubbly.

F-13

Pasta Tomatoes Veggie Broth Olive Oil and Seasonings

Ingredients:

• 12 ounces pasta (I used Linguine)

• 1 can (15 ounces) diced tomatoes with liquid ( I used zesty red pepper flavor)

• 1 large sweet onion, cut in julienne strips

• 4 cloves garlic, thinly sliced

• 1/2 teaspoon red pepper flakes

• 2 teaspoons dried oregano leaves

• 2 large sprigs basil, chopped

• 4 1/2 cups vegetable broth (regular broth and NOT low sodium)

• 2 tablespoons extra virgin olive oil

• Parmesan cheese for garnish

Directions:

Throw it all in the pot, INCLUDING the uncooked Pasta, and cook! - Bring it to a boil, then reduce to a simmer. The starch leaches out of the pasta and makes a rich, warm sauce for the noodles. The other ingredients cook right along with the pasta

1. Place pasta, tomatoes, onion, garlic, basil, in a large stock pot. Pour in vegetable broth. Sprinkle on top the pepper flakes and oregano. Drizzle top with oil.

2. Cover pot and bring to a boil. Reduce to a low simmer and keep covered and cook for about 10 minutes, stirring every 2 minutes or so. Cook until almost all liquid has evaporated (Leave about 1 inch of liquid in the bottom of the pot).

3. Season to taste with salt and pepper , stirring pasta several times to distribute the liquid in the bottom of the pot.

4. Serve garnished with Parmesan cheese.

F-14

Pasta with Asparagus Lemon Sauce

Ingredients:

• 1 lb fresh asparagus, tough ends trimmed

• 1 teaspoon finely grated fresh lemon zest

• 1/4 cup extra-virgin olive oil

• 1 lb penne or pasta of choice

• 1/2 cup grated Parmigiano-Reggiano

Directions:

1. Cut asparagus into 1-inch pieces, reserving tips separately.

2. Cook asparagus stems in 5 to 6 quarts boiling water with 2 tablespoons salt until very tender, 6 to 8 minutes. Transfer with a slotted spoon to a colander, reserving cooking water in pot, and rinse under cold water. Drain asparagus well and transfer to a food processor or blender.

3. Cook asparagus tips in same boiling water until just tender, 3 to 5 minutes. Transfer with slotted spoon to colander, reserving boiling water in pot, and rinse under cold water. Drain tips well.

4. Purée asparagus stems with zest, oil, and 1/2 cup asparagus cooking water. Transfer sauce to a 4-quart saucepan.

5. Cook pasta in boiling asparagus cooking water until it still offers considerable resistance to the tooth, around three fourths of the recommended cooking time. Reserve 2 cups cooking water and drain pasta.

6. Add pasta, asparagus tips, and 1/2 cup reserved water to asparagus sauce and cook over high heat, stirring, 3 to 5 minutes, or until pasta is almost al dente and sauce coats pasta. Add more cooking water, 1/4 cup at a time, until sauce coats pasta but is a little loose (the cheese will thicken it slightly).

7. Stir in Parmigiano-Reggiano and salt and pepper to taste and cook, stirring, until cheese is melted.


F-15

Pasta, Chicken, And Sage Casserole

Ingredients:


• 3 stalks celery, coarsely chopped

• 2 large onions, coarsely chopped


• 2 boneless, skinless chicken breast halves (about 12 ounces), coarsely chopped

• 4 ounces mushrooms, sliced

• 3 cups reduced-sodium tomato sauce

• 2 tablespoons chopped fresh sage or 1 tablespoon dried


• 1 pound penne

• ½ cup shredded part-skim mozzarella cheese

Directions:

1. In a large nonstick skillet, heat the oil over moderate heat. Add the celery, onions, and garlic and sauté about 5 minutes or until softened.

2. Add the chicken and sauté, stirring, about 5 minutes.

3. Stir in the mushrooms and cook 2 to 3 minutes longer or until softened.

4. Stir in the tomato sauce, sage, salt, and pepper and simmer, stirring occasionally, about 5 minutes or until all the vegetables are tender.

5. Meanwhile, preheat the oven to 350°F.

6. Bring a large pot of water to a boil. Add the penne and cook according to package directions or until just tender. Remove from the heat and drain well.

7. Add the penne to the skillet with the chicken and vegetables and stir gently to mix well. Spoon the mixture into a 13" x 9" x 2" baking dish or individual baking dishes.

8. Sprinkle cheese over pasta and sauce mixture.

9. Bake 20 to 25 minutes or until the cheese is melted and browned and the sauce is bubbling hot.

F-16

Peppered Pasta

Ingredients:


• 3 small sweet peppers (1 green, 1 red, 1 yellow), cored, seeded, and thinly sliced (2 ¼ cups)

• 2 plum tomatoes, sliced ¼ inch thick (1 cup)

• 8 ounces ziti

• ½ cup chicken stock or low-sodium chicken broth

• ½ teaspoon each salt and black pepper

• 8 oil-cured olives, pitted and halved (optional)

• 1/3 cup slivered fresh basil or 1/3 cup minced parsley mixed with 2 teaspoons dried basil leaves

• 2 tablespoons grated Parmesan cheese

Directions:

1. In a deep 12-inch nonstick skillet, heat the oil over low heat. Add the sweet peppers and cook, stirring for 5 minutes or until soft.

2. Add the tomatoes and cook 3 minutes longer.

3. Meanwhile, bring a stockpot of unsalted water to a boil. Add the ziti. Cook for 12 minutes or just until tender but still firm to the bite. Drain.

4. While the pasta is cooking, stir into the skillet the stock, salt, black pepper, and olives, if used. Raise the heat to High and cook, uncovered, for 3 minutes, then stir in the basil.

5. Add the pasta to the skillet, toss well, and sprinkle with the cheese.

F-17

Piella Valencia

Ingredients:

• 2 boneless chicken fillets (cut into cubes)

• 3 links smoked sausage (cut into 1" pieces)

• 3 slices of bacon (cut into small pieces)


• 3 cloves of garlic (chopped)

• 2 tablespoons of chopped parsley

• 1 teaspoon red pepper

• 2 medium onions (chopped)

• 1 bell pepper cut into small pieces

• 1/8 teaspoon tumeric

• 2 bay leaves

• 1 cup wine

• 1 cup chicken stock

• 2 cups instant rice

• 2 cups chopped tomatoes

Directions:

1. Sauté chicken and olive oil in a deep frying pan for 10 minutes and then remove chicken from pan.

2. Brown sausage in the same pan for 10 minutes and then remove sausage from pan.

3. Brown bacon in the same pan.

4. When bacon is brown, add the onions, garlic, parsley, red pepper, bell pepper, turmeric and bay leaves to the pan and sauté until the onions are clear.

5. Add the chicken, sausage, wine, chicken stock and tomatoes and simmer for 25 minutes.

6. Add the rice, cover and let stand for 5 minutes.

7. Place chicken and sausage in a roasting pan, cover with rice mixture.

8. Place in a preheated 350°F oven and bake for 20 minutes.

F-18

Shrimp Pasta with corn Basil and Chives

Ingredients:

• 1 /2 pound of 16-20 count shrimp, peeled, deveined and butterflied

• 2 tomatoes, peeled and diced

• 2 ears of corn (cooked), kernels removed

• 1 /2 shallot, minced

• 2 cloves garlic, minced 1 /4 cup lemon juice

• 1 box penne, cooked al dente

• 1/4 cup fresh grated Parmesan

• Fresh herbs chopped (basil, chives, tarragon, parsley)

Directions:

1. Sauté shallot and garlic until fragrant

2. Add chopped tomatoes and sauté.

3. Add shrimp and lemon juice and cook 2-3 minutes, until shrimp are no longer translucent

4. Add corn.

5. Toss in cooked pasta, turn off heat

6. Add 1/4 cup pasta water, Parmesan and fresh herbs.

F-19

Steve's Noodle Shit

Ingredients:

• 1 pound lean ground beef


• 1 cup shredded cheddar cheese

• 1 can tomato paste

• 2 cups water

• 1 cup cooked corn and/or green beans (and/or any other firm veggie)

• 1 teaspoon yellow mustard

• 1 teaspoon salt

• 2 cups cooked egg noodles

Directions:

1. Brown beef and onions in a skillet. Breakup beef as it browns.

2. Pour off fat, and mix all ingredients in a 1-1/2 quart casserole.

3. Bake at 350°F for 30 minutes..

G-1

Section G — Breads and Pizzas

G-2

Bruschetta

Ingredients:

• 5 tablespoons olive oil, divided

• 1 tablespoon finely chopped white onion or shallots

• ½ cup fresh basil, coarsely chopped

• ½ teaspoon lemon juice

• 6 ripe plum tomatoes (about 12 ounces)

• salt and ground black pepper to taste

• 2 garlic cloves, slivered

• 8 ¾-inch thick slices Italian bread

• basil leaves (optional)

Directions:

1. In a small bowl, combine 3 tablespoons olive oil, onion, basil, and lemon juice. Chop tomatoes into ¼-inch pieces; add them to the oil mixture. Season the mixture with salt and pepper; set it aside.

2. In a small skillet, heat the remaining 2 tablespoons of oil over moderate heat. Add garlic and sauté until golden, about 1 minute. Discard the garlic from the oil.

3. Toast bread slices; arrange two pieces of toast on each of four serving plates. Brush the garlic-flavored oil over each slice.

4. Using a slotted spoon, place an equal amount of the tomato mixture on each slice.

5. Garnish each serving with basil leaves, if desired, and serve.

G-3

Yorkshire Pudding

Prep Time: 20 minutes Cook Time: 30 minutes Ingredients:

• 3 large eggs, at room temperature

• 1 1/'2. cups milk, at room temperature

• 3/ 4 teaspoon table salt (1 1/2 teaspoons kosher salt)

• 1 1/'2. cups unbleached all-purpose flour (7 1/2 ounces), sifted

• 3 tablespoons beef fat (from your prime rib )

Directions:

12. In large bowl, whisk together eggs, milk and salt.

13. Sift in the flour in three stages, each time whisking until flour disappears before adding in more flour.

14. Let rest at room temperature for 30 minutes and up to 3 hours.

15. When the prime rib roast is finished, spoon out 3 tablespoons of beef fat.

16. Tum oven to 450F.

17. Stir 1 tablespoon of the beef fat into the batter.

18. In a muffin pan , fill each cup with 1/2 teaspoon of the remaining beef fat.

19. When oven has reached temperature, place muffin pan with fat into oven for 3 minutes until smoking hot.

20. Carefully take out pan and pour batter into each cup, fillingto 2/3 full. Immediately return to oven and bake for 20 minutes. Do not open oven door during baking, or the Yorkshire Puddings will collapse.

21. Reduce heat to 350F and bake an additional l0 minutes until golden brown.

22. Remove from oven, pierce each Yorkshire Pudding with toothpick to allow steam to escape and prevent them from collapsing.

G-4

Auntie Anne's Pretzels

Prep Time: 90 minutes Cook Time: 15 minutes

Ingredients:

• 1/2 cups water

• 1 1/4 teaspoons active dry yeast (1 pkg.)



• 1 cup bread flour

• 3 cups flour

• 2 cups water

• 2 tablespoons baking soda

• coarse salt

• 2 ‐4 tablespoons butter (melted)

Directions:

23. Sprinkle yeast on lukewarm water in mixing bowl; stir to dissolve.

24. Add sugar, salt and stir to dissolve; add flour and knead dough until smooth and elastic.

25. Let rise at least 1/2 hour.

26. While dough is rising, prepare a baking soda water bath with 2 cups warm water and 2 tbsp baking soda.

27. Be certain to stir often.

28. After dough has risen, pinch off bits of dough and roll into a long rope (about 1/2 inch or less thick) and shape.

29. Dip pretzel in soda solution and place on greased baking sheet.

30. Allow pretzels to rise again.

31. Bake in oven at 200C/450F for about 10 minutes or until golden.

32. Brush with melted butter.

33. After you brush with butter try sprinkling with coarse salt.

G-5

California Tortilla Pizza


Ingredients:

• 2 teaspoons olive oil


• 1/2 cup chopped green bell pepper

• 2 (6 inch) flour tortillas (or whole wheat tortillas)

• 1/4 teaspoon dried oregano

• 1/8 teaspoon garlic powder

• 1 tomato, sliced

• 1/2 cup shredded mozzarella cheese

Directions:

34. Preheat oven to 400 degrees F (205 degrees C).

35. Heat oil in a small skillet over medium heat; cook and stir onion and green pepper until tender, about 5 minutes.

36. Place tortillas on an ungreased baking sheet. Top with onion mixture, oregano, garlic powder, tomato, and mozzarella cheese.

37. Bake in preheated oven until cheese is melted, 8 to 10 minutes.

38. Cut each pizza into four wedges.

G-6

Christmas Fruit Bread


Ingredients (bread machine quantities in para.):

• (2 cups) 8 c. plain flour

• (1 pkg or 1 1/2 tsp) 2 pkg. yeast

• (1/2 - 2/3 cups) 2 c. scalded milk

• (1 1/3 oc or 2 1/2 tbl) 2/3 c. sugar

• (1/2 tsp) 2 tsp. salt

• (1/8 cup) 1/2 c. shortening or oil

• (1/2 tbs) 1/4 c. warm water

• (1) 2 eggs (I don't use them)

• (3/8 cup) 3/4 c. red crystal cherries

• (3/8 cup) 3/4 c. green crystal cherries

• (1/4 cup) 1 1/4 (or more) dark or white raisins

• (1/4 cup) 1 1/2 (or more) c. chopped pecans

Directions:

39. Place yeast, warm water, sugar, salt, shortening or oil together. Let stand until it bubbles.

40. Add the WARM milk and flour (1/4 of each) at a time. Mix well after each addition. Add all fruit and nuts before the last half of milk and flour.

41. Mix well.

42. Put on your floured cloth or board. Knead well.

43. Grease two bread pans. If you have more dough than 2 pans, of course, use more pans. Let rise in a JUST warm oven until double.

44. Bake at 325 degrees for 45 minutes to 1 hour.

45. Be sure to grease top and bottom of bread.

G-7

Garlic Parmesan Pull Apart Bread


Ingredients:

• 1 can of refrigerated Grands biscuits

• 1/2 stick of butter

• 3 cloves of garlic, minced

• 1/2 cup grated Parmesan cheese

• 1 tsp Italian Seasoning (I omitted)

Directions:

46. Preheat the oven to 350 degrees.

47. Throw the cold 1/2 stick of butter in a bundt pan and let it melt in the preheating oven.

48. While the butter melts, cut the Grands biscuits into quarters.

49. In a bowl, toss the biscuit pieces, garlic, Italian Seasoning, and Parmesan cheese together.

50. Once the butter is melted, add the biscuit mixture, sprinkling with any cheese and garlic that gets let behind in the bowl.

51. Bake at 350 degrees for 20‐ 22 minutes until golden brown.

52. Turn out on a dish and enjoy!

G-8

Stuffing for Turkey

Ingredients:

• 3 pkg seasoned bread cubes

• 1 links or 1\2 lb Italian sausage (if links remove from casing)

• 3 cups onions, chopped

• 3 cups celery, chopped

• 1 cup walnuts, chopped

• 3 medium apples, chopped

• 2 eggs

• 5-6 cups chicken or turkey broth


Directions:

1. Heat oven to 325°F

2. Mix all ingredients together and put into a greased cooking pan.

3. Cover with foil

4. Bake covered for 40 minutes

5. Uncover and bake for another 20 minutes

H-1

Section H — Soups & Salads

H-2

Tuscan Tomato Soup with Basil

Ingredients:

• 1 (28-ounce) can whole peeled tomatoes with basil, pureed (recommended: Progresso)

• 1 tablespoon extra-virgin olive oil

• 1 cup frozen chopped onions (recommended: Ore-Ida)

• 1 teaspoon crushed garlic

• 1 1/2 teaspoons Italian seasoning

• 1 cup white wine, preferably Chardonnay

• 2 tablespoons freshly chopped basil leaves

Directions:

1. Put tomatoes in a blender and puree; set aside.

2. In a medium pot, heat olive oil, over medium-high heat. Add onions and garlic. Saute for 1 to 2 minutes.

3. Add pureed tomatoes, Italian seasoning, and wine. Bring to a boil.

4. Reduce heat and simmer for 5 minutes.

5. Serve Tuscan Tomato soup hot, garnished with chopped basil.

Yield: 6 one-cup servings.

H-3

Chicken Tortilla Soup

Ingredients:

• 1 cup chopped onion • 1 teaspoon minced garlic • 3 cups chicken broth • 1 can (14-1/2 ounces) Mexican diced

tomatoes • 1/2 teaspoon chili powder • 1/4 teaspoon ground cumin • 1-1/2 pounds boneless skinless

chicken breast, cubed • 2 tablespoons cornstarch • 1/4 cup cold water • 1/4 cup shredded Mexican cheese

blend • 1 tablespoon minced fresh cilantro • Tortilla chips

Directions:

1. In a large saucepan, combine the first six ingredients; bring to a boil.

2. Add chicken. Reduce heat; cover and simmer for 4-6 minutes or until chicken is no longer pink.

3. Combine cornstarch and water until smooth; gradually stir into soup.

4. Bring to a boil; cook and stir for 1 minute or until thickened.

5. Top servings with cheese and cilantro.

6. Serve with tortilla chips

Yield: 6 servings.

H-4

Cream Of Broccoli Soup

Ingredients:

• 1 pound broccoli


• 3 leeks or 1 onion, trimmed and sliced


• ½ cup water

• 1 pound all-purpose potatoes, peeled and diced

• 6 cups chicken stock

• 1 cup milk


Directions:

1. Cut the broccoli florets from the stems. Using a vegetable peeler, peel the broccoli stems, then slice them.

2. In a 4-quart saucepan, heat oil over moderate heat. Sauté leeks and garlic until softened.

3. Add the water and cook about 5 minutes, until soft.

4. Add broccoli stems to the saucepan with potatoes, stock, and milk. Simmer, partially covered, about 8 minutes, until broccoli and potatoes are tender.

5. Stir in the broccoli florets and simmer the soup about 5 minutes longer, until the florets are tender.

6. Remove from the heat. With a skimmer or slotted spoon, transfer the vegetables to a blender or food processor. Puree until very smooth.

7. Return the puree to the liquid in the saucepan. Return the pan to the heat until the soup is warmed through.

8. Season with the salt and pepper.

H-5

Hearty Vegetable Soup

Ingredients:

• 8 medium carrots, sliced • 2 large onions, chopped • 4 celery ribs, chopped • 1 large green pepper, seeded and

chopped • 1 garlic clove, minced • 1 tablespoon olive or vegetable oil • 4 cups water • 1 can (28 ounces) diced tomatoes,

undrained • 2 cups V8juice • 2 cups chopped cabbage • 2 cups frozen cut green beans • 2 cups frozen peas • 1 cup frozen corn • 1 can (15 ounces) garbanzo beans or

chickpeas, rinsed and drained • 2 teaspoons chicken bouillon

granules • 1/2 teaspoons dried parsley flakes • 1 teaspoon salt • 1 teaspoon dried marjoram • 1 teaspoon dried thyme • 1 bay leaf • 1/2 teaspoon dried basil • 1/4 teaspoon pepper

Directions:

1. In a Dutch oven or sour kettle, sauté the carrots, onions, celery, green pepper and garlic in oil until crisp-tender.

2. Stir in remaining ingredients.

3. Bring to a boil.

4. Reduce heat; cover and simmer for 1 to 1-1/2 hours or until vegetables are tender.

5. Discard bay leaf before serving.

Yield: 14-16 servings (4 quarts).

H-6

Mexican Chicken Soup in the Slow Cooker

Ingredients:

• 1 large onion, chopped

• 4 cloves garlic, minced

• 2 pounds boneless, skinless chicken breasts


• 1 tablespoon ground cumin

• 2 teaspoons dried oregano

• 2 teaspoons smoked paprika

• ½ teaspoon chili powder


• 2 cans (15 ounces each) Great Northern beans (white beans), drained and rinsed

• Cheddar cheese

• Sour Cream

• Fresh cilantro

Directions:

1. Scatter the onion and garlic about the base of your slow cooker. Arrange the chicken breasts evenly over the top.

2. In a medium bowl, whisk the chicken broth, cumin, oregano, smoked paprika, chili powder, and salt. Pour over the chicken. Cook on low for about 6 hours.

3. Remove the lid and shred the chicken using two forks and pulling against the grain of the meat. Stir in beans. Add more broth or a little water if you think that the soup is too thick for your liking, and then return the lid to cover. Continue cooking for an additional 30 minutes to allow the beans to warm.

4. Serve with shredded cheddar cheese, sour cream, fresh cilantro, and an additional dusting of smoked paprika.


H-7

Naiade's Chicken Soup

Ingredients:

• 1 large chicken, cut up (about 3 pounds)

• 2 onions, coarsely chopped

• 2 carrots, chopped

• 3 celery stalks with leaves, chopped

• 1 large tomato, chopped

• 1 tablespoon parsley

• 4 teaspoons or cubes of chicken bullion

• ¼ teaspoon peppercorns

• 1 tablespoon salt

• 10 quarts water

Directions:

1. Add water and chicken to a stock pot and bring to a boil.

2. After 15 to 20 minutes skim fat from top of liquid.

3. Add remaining ingredients and boil for 3 hours.

4. Remove chicken from pot. Debone chicken and return meat to the soup.

H-8

Roasted Tomato and Basil Soup

Ingredients:

• 2 1/2 pounds Roma tomatoes, cut in half lengthwise

• 4 tablespoons olive oil, divided

• Salt and pepper, to taste, for seasoning tomatoes

• 1 medium Sweet onion, rough chopped

• 4 cloves of garlic, minced

• Dash of red pepper flakes

• 4 tablespoons freshly chopped basil

• 2 teaspoons tomato paste

• 4 cups vegetable, beef or chicken broth

• ¼ cup tomato juice

• ½ teaspoon Worcestershire sauce

• Brown sugar to taste

• Salt and pepper, to taste

• 1 cup corn kernels (optional)

Directions:

1. Preheat oven to 400 degrees F.

2. Toss tomatoes in a mixing bowl with 2 tablespoons of oil.

3. Season with salt and pepper.

4. Spread on oiled baking sheet and roast until the vegetables are soft and caramelized, about 45 min. Let cool.

5. In a large stockpot, heat the other 2 tablespoons of olive oil over medium heat. Add the onion and cook until tender, about 2-3 minutes. Stir in the garlic and red pepper flakes. Cook for another 2-3 minutes. Add the broth, juice, tomato paste and fresh basil. Stir in the oven roasted tomatoes. Cook for about 30 minutes over medium-low heat.

6. Let cool then process in a food mill to remove seeds and skin. Alternatively, use an immersion blender to puree the soup in the stockpot, or transfer soup to a food processor or blender to blend.

7. Season with salt, pepper and brown sugar, to taste. Reheat and serve warm.

Yield: 14-16 servings (4 quarts).

H-9

Roasted Tomato Soup

Ingredients:

• 1 ½ pounds large tomatoes, such as beefsteak, cut in half crosswise

• 1 medium sweet onion, such as Vidalia, peeled and cut in half crosswise

• 3 large cloves garlic, unpeeled

• 1 tablespoon plus 1 teaspoon extra-virgin olive oil, divided

• ¼ teaspoon salt, or to taste

• Freshly ground pepper, to taste

• 2 cups reduced-sodium chicken broth, or vegetable broth, divided

• ¼ cup tomato juice

• 1 teaspoon tomato paste

• ¼ teaspoon Worcestershire sauce

• 1 tablespoon fresh basil, chopped

• Brown sugar, to taste (optional)

• ½ cup corn kernels, (fresh, from 1 ear) or frozen, thawed (optional)

Directions:

1. Preheat oven to 400°F. Coat a baking sheet with cooking spray.

2. Toss tomatoes, onion and garlic in a mixing bowl with 1 tablespoon oil. Season with salt and pepper. Spread on the prepared baking sheet and roast until the vegetables are soft and caramelized, about 30 minutes. Let cool.

3. Peel and seed the tomatoes. Trim off the onion ends. Peel the garlic. Place the vegetables in a food processor or blender with 1 cup broth and the remaining 1 teaspoon oil. Pulse to desired thickness and texture.

4. Transfer the vegetable puree to a large heavy pot or Dutch oven. Add the remaining 1 cup broth, tomato juice, tomato pate, Worcestershire sauce, basil and brown sugar (if using). Bring to a simmer over medium heat, stirring often. Ladle into 6 soup bowls, garnish with corn and serve.

Yield: 6 one-cup servings.

H-10

Slow Cooker French Onion Soup

Ingredients:

• 3 large onions, sliced (3 cups)

• 3 tablespoons margarine or butter, melted


• 1 tablespoon Worcestershire sauce

• 1 teaspoon sugar


• 4 cans (14½ ounces each) ready-to-serve beef broth

• 8 slices French bread, 1 inch thick, toasted

• ¾ cup shredded mozzarella cheese (3 ounces)

• 2 tablespoons grated or shredded Parmesan cheese

Directions:

6. In slow cooker, mix onions and margarine.

7. Cover and cook on high heat setting 30 to 35 minutes or until onions begin to slightly brown around edges.

8. Mix flour, Worcestershire sauce, sugar and pepper. Stir flour mixture and broth into onions. Cover and cook on low heat setting 7 to 9 hours (or high heat setting 3 to 4 hours) or until onions are very tender.

9. Serve immediately in ramekins topped with toast and cheese. If necessary, reheat in microwave to melt cheese.

10. Serves 8

H-11

Southwestern Corn U Chicken Chowder with Tortilla Crisps

Ingredients:

• 3 (6-inch) corn tortillas

• 2 teaspoons ground cumin, divided

• 1/2 teaspoon chili powder

• Kosher salt (to taste)


• 1 cup finely chopped yellow onion

• 1/2 pound red bliss or Yukon gold potatoes, cut into 1-inch cubes

• 2 cups fresh corn (or thawed frozen)


• 3 cups chopped or shredded rotisserie chicken

• 1 cup purchased salsa

• 1 to 2 tablespoons lime juice

• Chopped fresh cilantro or basil, to garnish (optional).

Directions:

1. Heat the oven to 400 degrees.

2. Arrange the corn tortillas on a baking sheet, then mist them with cooking spray.

3. In a small bowl, combine 1/2 teaspoon of the cumin, the chili powder and a pinch of salt. Sprinkle the mixture evenly over the tortillas.

4. Using a pizza cutter, cut the tortillas into thin strips.

5. Bake them on the middle shelf of the oven until they are golden and crisp, about 6 to 8 minutes. Set aside to cool.

6. In a large saucepan over medium, heat the vegetable oil. Add the onion and cook, stirring, until golden, about 5 minutes.

7. Add the remaining 1 1/2 teaspoons cumin and cook, stirring, for another minute.

8. Add the potatoes, corn and chicken broth, bring to a boil and simmer for 15 minutes, or until the potato is tender.

9. Transfer 1 1/2 cups of the mixture (mostly solids) to a blender and carefully blend until smooth.

10. Return the mixture to the saucepan, add the chicken and salsa and cook until just heated through.

11. Add salt and lime juice, to taste, and water, if necessary, to achieve the desired consistency.

H-12

12. Divide between 4 serving bowls and garnish each portion with some of the tortilla strips and cilantro, if desired.

Servings: 4, each with 400 calories, 12 grams fat, 85 mg cholesterol, 39 grams carbohydrate, 4 grams fiber, 10 grams sugar, 34 grams protein, 1,140 mg sodium

H-13

Steve's Hot and Sour Soup

Ingredients:

• 6 cups of chicken stock

• ½ cup chopped onions

• ½ cup chopped celery

• 1 teaspoon lemon vest and/or ½ teaspoon grated ginger


• ½ teaspoon Tabasco sauce

• 2 tablespoons of soy sauce (not la choy - yuck!!)

• ¼ pound of lean pork or chicken cut into ¼ inch cubes

• ¾ teaspoon crushed red pepper

• ¼ cup white vinegar

• 5 tablespoons of corn starch

• ½ cup bamboo shoots, julienned

• 1 cake tofu, cut into ¼ inch cubes

• 4 eggs beaten

Directions:

1. In a stock pot, sauté onions, celery and garlic.

2. Add pork or chicken and brown.

3. Add remaining ingredients (except eggs and corn starch) and bring to a boil.

4. Reduce heat and simmer for 15 minutes.

5. Make a rue of corn starch and 5 tablespoons of cold water.

6. Add rue to soup. Stir to mix well and simmer until soup thickens.

7. Pour eggs in a very thin stream over the surface of the soup while stirring very slowly.

H-14

Vinaigrette Coleslaw

Ingredients:

• 1½ cups shredded cabbage

• 2 tablespoons chopped sweet red pepper

• 1 tablespoon minced fresh parsley

• 1 tablespoon chopped green onion

• 3 tablespoons cider vinegar

• 1 tablespoon water

• 1½ teaspoons sugar

• 1 teaspoon Dijon mustard

• 1 teaspoon olive oil

• ¼ teaspoon dried basil

• ¼ teaspoon coarsely ground pepper

• 1/8 teaspoon garlic salt

Directions:

1. In a small bowl, combine the cabbage, red pepper, parsley and onion. In another bowl, combine the remaining ingredients; pour over cabbage mixture and toss to coat.

2. Cover and refrigerate until chilled.

3. Toss before serving. Serve with a slotted spoon.


H-15

Chopped Tomato Salad

Ingredients:

• 2 large ripe tomatoes

• ½ tablespoon mayonnaise or salad dressing (Miracle Whip)

• ½ table white vinegar

• ½ Dijon mustard

• ¼ teaspoon sugar

Directions:

1. Chop tomatoes into bite-size pieces.

2. Blend remaining ingredients into a uniform dressing.

3. Mix dressing into tomato pieces and serve.

H-16

Cole Slaw

Ingredients:

• 1 head cabbage, shredded • 1 1\2 cups mayonnaise • 1 tbl lemon juice • 1 1\2 tbl mustard • 2 tbl olive oil • 3 tbl cider vinegar • 1pkg (single serving) sweet and low • Salt and pepper to taste

Directions:

1. Mix all ingredients and toss.

2. Refrigerate 1 hour before serving.

H-17

KFC Coleslaw

Ingredients:

• 1/2 cup mayonnaise

• 1/3 cup granulated sugar

• 1/4 cup milk

• 1/4 cup buttermilk

• 2 1/2 tablespoons lemon juice

• 1 1/2 tablespoons white vinegar



• 8 cups finely chopped cabbage (about 1 head)

• 1/4 cup shredded carrot (1 medium carrot)

• 2 tablespoons minced onion

Directions:

1. Be sure cabbage and carrots are

chopped up into very fine pieces (about the size of rice).

2. Combine the mayonnaise, sugar, milk, buttermilk, lemon juice, vinegar, salt, and pepper in a large bowl and beat until smooth.

3. Add the cabbage, carrots, and onion, and mix well.

4. Cover and refrigerate for at least 2 hours before serving.

Serves 10 to 12.

H-18

Marinated Cucumber Salad

Ingredients:

• 6 medium cucumbers, thinly sliced • 1 medium onion, thinly sliced

Dressing

• 1 cup white vinegar • 1\4 to 1\3 cup sugar • 1\4 cup olive oil • 1 tsp salt • 1 tsp dried oregano • 1\2 tsp garlic powder • 1\2 tsp dried marjoram • 1\2 tsp lemon pepper • 1\2 tsp ground mustard

Directions:

1. Place cucumbers and onions in a large bowl

2. Place dressing ingredients in a covered jar and shake to mix

3. Pour dressing over cucumbers and onions and toss

4. Cover and refrigerate for 4 hours before serving

H-19

Mustard Potato Salad

Ingredients:

• 1 pound red potatoes

• 2 large eggs

• 2 tablespoons white vinegar


• 2 tablespoons corn oil

• ¼ cup fresh chopped chives

• ¼ cup diced carrots

• ¼ cup chopped onion

Directions:

1. Add potatoes to a pot of water and bring to a boil. Then lower the heat, and simmer until potatoes are fork tender, about 5 to 8 minutes depending on their size.

2. Drain and cool potatoes.

3. Add eggs to a pot of water and bring to a boil and immediately turn off the heat. Let the eggs sit in the pan for 15 minutes.

4. Remove eggs from water and cool.

5. While potatoes and eggs are cooling, mix the vinegar, mustard and oil into a dressing.

6. Cut cooled potatoes into ½ inch cubes.

7. Shell cooled eggs, mince and add to potatoes.

8. Add carrots, onions and chives to the potatoes.

9. Mix in, dressing until all vegetables are lightly coated.

10. Chill in refrigerator before serving.

H-20

Sweet Cucumber Salad

Ingredients:

• 3 cups thinly sliced quartered cucumber

• 2 teaspoons minced fresh parsley

DRESSING: • ¼ cup sugar • 2 tablespoons water • 2 tablespoons white wine vinegar • 2 tablespoons lime juice • 1 green onion, thinly sliced • ½ teaspoon salt

Directions:

1. In a salad bowl, combine cucumber and cilantro.

2. In a small bowl, whisk the dressing ingredients. Drizzle over salad and toss to coat.

3. Serve with a slotted spoon.

Serves 4.

H-21

Tomato & Cucumber Salad

Ingredients:

• 1 pound cucumbers (about 2 cucumbers), peeled and thinly sliced

• 1 pint cherry tomatoes, halved • ½ Vidalia onion, very thinly sliced • 2 tablespoons chopped fresh parsley

leaves • 1 tablespoon apple cider vinegar • 1 tablespoon olive oil • Salt and freshly ground black pepper

Directions:

1. In a large serving bowl, toss together the cucumbers, cherry tomatoes, onion, parsley, vinegar, olive oil,

2. Salt, and pepper, to taste.

3. Let the salad stand for 10 minutes before serving.

I-1

Section I — Sauces and Condiments

I-2

Steve's Hot and Sweet Green Tomato Relish

Ingredients:

• 3 ½ lb Green tomatoes (makes 9 cups chopped)

• ¾ lb Jalapeno peppers (about 2 cups chopped)

• ¾ lb Green peppers (about 1 cup chopped)

• ¾ lb Hot banana peppers (about 1 cup chopped)

• 1 ½ lb Onions (yellow)

• 2 ½ tablespoons Pickling salt

• 4 cups White granular sugar

• 1 cup Brown sugar (packed)

• 2 ½ cups Cider vinegar

• 2 tablespoons Celery seed

• 2 tablespoons Mustard seed

Directions:

1. Wash and sterilize 6-7 one-pint jars and lids

2. Coarsely chop vegetables (reserve)

3. Combine other ingredients in a stock pot (six-quart minimum) and, bring to a boil over high heat. Stir continuously until sugar dissolves.

4. Add vegetables and boil vigorously for 3 minutes.

5. Remove from heat and spoon relish into the sterilized jars. Leave ½-inch headspace in the jar.

6. Process jars in a boiling water bath for 10 minutes.

I-3

Salsa

Ingredients:

• 5-6 Roma tomatoes

• 1 small onion

• ½ cup fresh Cilantro.

• 2 seeded Serrano or Jalapeño peppers

• 1 clove of garlic.

• 2 tbsp. freshly squeezed lime juice

• Salt and pepper to taste.

Directions:

1. Chop tomatoes, onion and Cilantro.

2. Mince peppers and garlic.

3. Combine all ingredients and salt and pepper to taste.

4. Let sit overnight for flavors to meld.

5.

I-4

“Texas Hot” Sauce

(Hot Dog Chili from Wellsville, N. Y.) (Makes l-l/2to2Qts) Ingredients:


• ½ pound butter

• 2 cups chopped onions


• 1 ½ quarts water

• 1 tablespoon sugar

• 1 tablespoon ground clove

• ½ tablespoon crushed red pepper

• 1 tablespoon chili powder

• 1 tablespoon nutmeg

• 1 tablespoon dry mustard


• 1 tablespoon cinnamon

• 2 teaspoons turmeric

• 2 tablespoons corn starch

Directions:

1. Brown meat in a skillet.

2. Pour off fat and add meat to the remaining ingredients (except corn starch) in a large pot.

3. Bring to a boil.

4. Reduce heat and simmer for 1 hour, after 1 hour, thicken with corn starch.

5. Reserve as a chili topping on hot dogs.

I-5

Cranberry Sauce

Ingredients:

• 1-1/2 cups sugar • 3/4 cup water • 3 whole cloves • 3 whole allspice • 2 (3 inch) cinnamon sticks • 1 12oz bag fresh cranberries • grated zest of 1 orange

Directions:

1. Bring sugar, water, cloves, allspice and cinnamon sticks to a boil in a 4 quart sauce pan

2. Cook , stirring, until syrup is clear, about 3 minutes.

3. Add cranberries and cook just until they begin to pop, about 5 minutes.

4. Remove from heat, add grated orange zest and cool.

5. Refrigerate 1 to 3 days before serving.

6. Take out whole spices before serving

Yield: 2 ½ cups (10 servings)

I-6

Molasses Barbecue Sauce

Ingredients:

• 2 tablespoons unsalted butter

• 1 yellow onion, 7−8 ounces, finely chopped

• 1 cup ketchup

• ¾ cup light molasses (not blackstrap)

• ½ cup good German lager beer (one with a good hops profile)

• ¼ cup cider vinegar

• 3 tablespoons tomato paste

• 1½ teaspoons mustard powder


Directions:

1. In a saucepan over medium-high heat, melt the butter.

2. Add the onion and cook until slightly softened, 3 to 4 minutes, stirring occasionally.

3. Stir in the remaining sauce ingredients and bring to a boil. Reduce the heat to medium-low and simmer, uncovered, until thickened, for 18 to 20 minutes.

4. Remove from the heat.

I-7

Naiade’s Tomato Sauce

This is not a pasta sauce. It is a tomato sauce for canning or freezing and to be used in recipes specifying tomato sauce. Ingredients:

• 20 large tomatoes

• 1 Celery stalk, chopped

• 3 onions, copped

• 1 tablespoon fresh chopped basil

• 1 tablespoon oregano




• 1 tablespoon black pepper

• 1 tablespoon sugar

• 12 oz (2 small cans) tomato paste

Directions:

1. Wash tomatoes and cut into quarters. Put in large stock pot.

2. Add remaining ingredients and mix well.

3. Bring to a boil. Then reduce heat and for 1 hour.

4. Pass sauce through a food mill.

5. Place sauce in ZipLock bags and freeze or can in jars by processing in a boiling water bath.

I-8

Naiade's Fast Spaghetti Sauce

Ingredients:

• ½ cup olive oil

• 1 large can of chopped tomatoes

• 1 tablespoon of basil




Directions:

1. Add olive oil to a large hot skillet.

2. Add onions and celery and lightly brown (sauté).

3. Add tomatoes and the rest of the seasonings.

4. Salt and pepper to taste.

5. Cook sauce for 20 minutes

I-9

Naiade's Italian Gravy Supremo

Ingredients:

• 2 pounds pork neck bones

• 3 quarts whole canned tomatoes

• 3 small cans tomato paste

• 1 stalk of celery, chopped

• 1 large carrot cut to 2 inch lengths

• 1 clove garlic, chopped

• ½ cup olive oil


• 1 tablespoon Italian seasoning



• 1 tablespoon pepper

• 1 tablespoon basil

• 4 whole cloves

• 4 tablespoons parmesan cheese

Directions:

1. In a large pot, add neck bones, olive oil, onion, celery, garlic, carrot, salt, pepper, Italian seasoning and oregano.

2. Cook over a medium heat until the neck bones are dark, but not burnt.

3. Chop tomatoes in a blender or food processor and then pour over the neck bones.

4. Add tomato paste and 6 cups of water.

5. Bring to a boil and then add the cheese.

6. Reduce heat and simmer for 3 hours.

7. Pass sauce through a food mill (strain) to remove bones.

I-10

Raw Tomato Sauce for Pasta

Ingredients:

• 4 large beefsteak tomatoes

• 4 very large cloves of garlic

• 6 large basil leaves

• 1 tsp. salt

• 6 grindings of black pepper

• 2/3 cup fruity extra virgin olive oil

• 1 lb. pasta

Directions:

1. Core and chop tomatoes coarsely, between 1⁄4 and 1⁄2 inch. Peeling the tomatoes is optional.

2. Put the tomatoes and all their juices into a large bowl.

3. Peel garlic and smash with a chef’s knife if you want to remove it before serving, or mince two of the cloves if you want to leave it in for a more intense garlic taste. Add garlic to tomatoes.

4. Cut 3 of the basil leaves into fine ribbons and add to tomatoes.

5. Add salt and pepper.

6. Stir in olive oil.

7. Cover and let sit at room temperature for 8 to 10 hours, stirring occasionally.

8. Cook pasta in a large pot of boiling salted water according to package directions. Drain in a colander, reserving a third of a cup of pasta cooking water in the pot. Return pasta to pot and toss with reserved liquid.

9. Place individual pasta servings into soup bowls.

10. Remove smashed garlic from tomatoes and ladle over pasta.

11. Sliver remaining basil and scatter on top.

I-11

Steve’s Dry Rub for Pork or Chicken

Ingredients:

• 1 cup cane sugar

• ½ cup seasoned salt

• 3 tablespoons garlic salt

• 3 tablespoons celery salt

• 2 tablespoons onion salt

• 1/3 cup smoked paprika

• 2 tablespoons ground black pepper

• 1 tablespoon lemon pepper

• 1 teaspoon ground celery seed

• 1 teaspoon dry mustard powder

• 1 teaspoon ground thyme

• ½ teaspoon ground allspice

• ½ teaspoon ground cayenne pepper

• ½ teaspoon dried chives

Directions:

1. Add all ingredients to a food processor and blend.

2. Store in an airtight jar in a refrigerator for 2 to 3 weeks or indefinitely in a freezer.

I-12

Steve’s Hot Wing Sauce

Ingredients:

• ½ lb butter • • 7 tbs brown sugar • • 2 cups hot sauce • • ¼ cup ketchup • • ½ tbs oregano • • 1 tbs garlic powder • • 1 tbs paprika • • 1 tbs onion powder • • 1 tbs chili powder

Directions:

1. Combine butter and brown sugar and heat over low heat until sugar is melted

2. Add the remaining ingredients and simmer for 10

3. Cool before using

I-13

Steve’s North Carolina Style Sauce

Ingredients:

• 1 cup prepared yellow mustard

• ¼ cup sugar

• ¼ cup light brown sugar

• ¾ cup cider vinegar

• ¼ cup water

• 2 tablespoons chili powder


• 1 tablespoon omion powder

• 1 teaspoon black pepper

• 1 teaspoon white pepper

• ¼ teaspoon cayenne

• ½ teaspoon soy sauce


• 1 tablespoon liquid smoke

Directions:

1. Mix all except soy, butter and smoke. Simmer 30 minutes.

2. Stir in remaining ingredients and simmer for 10 more minutes.

I-14

Steve’s Pulled Pork Sauce

Ingredients:

• 1 ½ cups apple cider vinegar

• ½ cup hot water


• 1 tablespoon smoked paprika

• 1 teaspoon ground black pepper

• 1 teaspoon salt

• 1 teaspoon ground cayenne pepper

• ½ cup ketchup

Directions:

1. Add all ingredients to a 1-quart sauce pan and bring to a boil. Stir frequently.

2. Once the boil starts, reduce heat and simmer for 20 minutes. Then remove from heat.

3. Slowly add sauce to pulled pork while mixing. The pulled pork should be lightly and evenly coated, neither dry nor soupy.

I-15

Steve’s Spicy Pepper Rub

Ingredients:

• 2 tablespoons packed golden brown sugar

• 1 tablespoon kosher salt

• 2 teaspoons chipotle chili powder

• 2 teaspoons garlic powder

• 1 teaspoon prepared chili powder

• 1 teaspoon ground cayenne pepper

• 1 teaspoon freshly ground black pepper

Directions:

4. Combine the rub ingredients.

5. Can store 1 week in a refrigerated air-tight container; indefinitely in freezer

J-1

Section J — Sweets

J-2

Walnut Anise Biscotti

Ingredients:

• 1 cup unsalted butter, softened

• 2 cups sugar

• 5 eggs, at room temperature

• 3 tablespoons vanilla extract

• 1½ pounds toasted anise seeds

• Grated rind and juice from 2 lemons

• 2 cups flour

• 1 tablespoon baking powder

• 1½ teaspoon salt

• 4 cups toasted walnuts, chopped

Directions:

1. With an electric mixer, cream butter and sugar until fluffy.

2. Beat in eggs one at a time until the mixture is smooth.

3. Add remaining ingredients (except walnuts).

4. Beat just until thoroughly blended.

5. Mix in walnuts. Cover and chill for at least 4 hours.

6. After chilled, divide dough into several portions. Keep portions not working with in refrigerator.

7. On a floured board, roll the dough into a log 1½ inches in diameter and the length of a baking sheet.

8. Bake logs, spaced about 3 inches apart, in a preheated 325 °f oven for 30 minutes, or until they are golden and firm to the touch.

9. Cool for 10 minutes.

10. Cut logs into ¾ inch diagonal slices and place cut side down on a baking sheet

11. Bake in 300° f for 15 minutes, or until dry.

J-3

Apple and Cheddar Strata

Ingredients:

• Vegetable oil cooking spray

• 8 slices day-old raisin, oatmeal, or white bread, in ½ inch cubes


• 2 apples, cored and diced

• ½ cup shredded reduced-fat Cheddar cheese


• 2 cups 1% low-fat milk

• 4 egg whites

• 2 whole eggs

• ½ teaspoon baking powder

• Ground cinnamon

Directions:

1. Preheat oven to 375°F. Coat an 8" x 8" x 2" baking dish with cooking spray. Place three-quarters of bread cubes in dish.

2. In a nonstick skillet, heat oil. Sauté apples until tender.

3. Arrange apples and cheese on bread and sprinkle with brown sugar.

4. In a medium bowl, whisk together milk, egg whites, eggs, and baking powder. Pour egg mixture into baking dish.

5. Sprinkle with a little ground cinnamon and bake 40 to 50 minutes or until puffed and golden.

6. Allow to stand 5 minutes before cutting.

J-4

Apple Angel Food Cake

Ingredients:

• 1- 21oz can of apple (or fruit of your choice) pie filling

• 1 box of angel food cake mix.

NOTE: you MUST use the ONE-STEP (the kind that only requires water) cake mix for this to work. But, DO NOT add the water.

Directions:

1. Mix the 2 ingredients together (the dry packet of cake mix and the undrained can of fruit/filling)

2. Pour in a greased 9x13 pan or dish and bake for about 20 minutes at 350 (or according to baking directions on the box).

3. A dollop or 3 of ice cream finishes it off perfectly

J-5

Banana Bread Brownies

Ingredients:

• 1 ½ cup sugar

• 1 cup sour cream

• ½ cup butter, softened

• 2 eggs

• 1 ¾ (3 or 4) ripe bananas, mashed

• 2 tsp. vanilla extract

• 2 cups all purpose flour

• 1 tsp. baking soda

• ¾ tsp. salt

• ½ cup chopped walnuts (optional)

Brown Butter Frosting:

• ½ cup butter

• 4 cup powdered sugar

• 1 ½ tsp. vanilla extract

• 3 tbsp. milk

Directions:

1. Heat oven to 375F.

2. Grease and flour 15x10-inch jelly roll pan.

3. For brownies, in a large bowl, beat together sugar, sour cream, butter, and eggs until creamy.

4. Blend in bananas and vanilla extract.

5. Add flour, baking soda, salt, and blend for 1 minute.

6. Stir in walnuts.

7. Spread batter evenly into pan. Bake 20 to 25 minutes or until golden brown.

8. Meanwhile, for frosting, heat butter in a large saucepan over medium heat until boiling. Let the butter turn a delicate brown and remove from heat immediately.

9. Add powdered sugar, vanilla extract and milk.

10. Whisk together until smooth (it should be thicker than a glaze but thinner than frosting).

11. Using a spatula, spread the brown butter frosting over the warm bars (the frosting will be easier to spread while the bars are still warm).

J-6

Bread Pudding

Ingredients:

• 2 cups milk

• ¼ cup butter or margarine

• 2 eggs, slightly beaten

• ½ cup sugar

• 1 teaspoon ground cinnamon or nutmeg


• 6 cups soft bread cubes (about 6 slices bread)

• ½ cup raisins, if desired

Directions:

1. Heat oven to 350ºF.

2. In 2-quart saucepan, heat milk and butter over medium heat until butter is melted and milk is hot.

3. In large bowl, mix eggs, sugar, cinnamon and salt. Stir in bread cubes and raisins. Stir in milk mixture. Pour into ungreased deep round pan.

4. Bake uncovered 40 to 45 minutes or until knife inserted 1 inch from edge comes out clean.

5. Serve warm with whipped cream.

J-7

Brownies

Ingredients:

• 4 squares unsweetened chocolate

• 1 cup butter, melted

• 2 cups sugar

• 4 eggs, room temperature

• 1 cup flour

• 1 teaspoon vanilla extract

• 2 cups mini-marshmallows

• 1 cup chopped pecans

• 1 cup semi-sweet chocolate chips

Directions:

1. In a double boiler, melt chocolate squares, ½ cup chocolate chips, marshmallows and butter.

2. Mix the melted chocolate and the remaining ingredients (except ½ cup of chocolate chips) an pour into a greased 9x13 baking dish.

3. Sprinkle remaining chocolate chips over top.

4. Bake for 40 minutes at 350°F.

J-8

Butterscotch Bars

Ingredients:

Batter:

• 2 sticks butter

• 3 cups brown sugar, packed


• 2 eggs

• 3 cups flour

• 1 teaspoon baking soda

• 1 teaspoon salt

Topping:

• ½ stick butter

• 1 cup brown sugar, packed

• ½ cup chopped walnuts or pecans

Directions:

1. Sift together flour, salt and baking soda.

2. In a separate bowl, blend together remaining ingredients.

3. With an electric blender on medium speed. Blend all ingredients together.

4. Spread batter in a square baking pan.

5. Melt together butter and sugar for topping.

6. Add nuts and pour over top of batter.

7. Bake at 350° F for 35 minutes.

J-9

Christmas Sugar Cookies

Ingredients:

• 1 cup butter

• ¾ cup packed brown sugar

• ¾ sugar

• 2 eggs

• 2 tablespoons milk

• 2 teaspoons vanilla extract

• 4 cups flour

• 2½ teaspoons baking powder

• 1 teaspoon salt

Directions:

1. Combine butter and sugars.

2. Beat until fluffy.

3. Add eggs, milk and vanilla. Beat well.

4. Combine flour, baking powder and salt.

5. Stir flour mixture into the batter.

6. Cover and chill for 3 to 4 hours.

7. On a floured board, roll out 1/3 of the dough to a thickness of 1/2 inch. Keep remaining dough refrigerated until ready to use.

8. Cut dough into desired shapes and place cut-outs on an ungreased cookie sheet

9. Bake for 8 to 10 minutes at 375 °F.

10. Cool and decorate as desired

J-10

Double Chocolate Coca Cola Cake

Ingredients:

Cake:

• 1 cup Coca Cola (real thing, not diet)

• ½ cup oil

• 1 stick butter

• 3 Tablespoon cocoa

• 2 cups sugar

• 2 cups flour


• 2 eggs

• ½ cup buttermilk


• 1 teaspoon vanilla

Frosting:

• 1 stick butter

• 3 Tablespoon cocoa

• 6 Tablesppon of cream or milk


• 3 ¾ cups confectioner's sugar

Directions:

Cake:

1. In a saucepan, mix Coca Cola, oil, butter and cocoa and bring to a boil.

2. In another bowl, combine the sugar, flour and salt. Pour the boiling Cola mixture over the flour mixture and beat well.

3. Add the eggs, buttermilk, soda and vanilla and beat well.

4. Pour mixture into a greased and floured 13 x 9 inch baking pan and bake at 350 degrees or 20 to 25 minutes. Remove pan. Cool for about 10 minutes before frosting.

Frosting:

1. In a saucepan, combine the butter, cocoa, and milk.

2. Heat until the butter melts.

3. Beat in the remaining ingredients and spread on the cake while it's still warm.

J-11

Grandma Heinemann’s Christmas Date Pudding

Ingredients:

Pudding (yields 2 loaves:

• 3 cups flour


• 1 teaspoon salt

• ½ teaspoon allspice

• ½ teaspoon cinnamon

• ½ teaspoon nutmeg

• ½ teaspoon ground clove

• 1 cup molasses

• 1 cup ground suet (or shortening), membrane removed

• 1 cup chopped dates

• 1 cup milk

• ¼ cup water

• ½ cup coconut flakes

Sauce:

• 2 eggs

• 1 cup powdered sugar

• ¼ cup hot milk

• 1 tsp vanilla extract or 2 shots of brandy

Directions:

Pudding:

1. Combine all ingredients and put into a 1‐pound coffee can.

2. Cover coffee can with foil and secure with twine

3. Steam for 7 hours

Sauce:

1. Combine all ingredients and whisk until foamy.

NOTE: If concerned about raw eggs, you can temper them before adding other sauce ingredients and whisking.

Serve pudding warm then top with room temperature sauce. DO NOT heat sauce. If you do, you will end with brandy flavored scrambled eggs.

J-12

Italian Ricotta Cookies

Ingredients:

Cookies:

• ½ lb. butter

• 2 cups sugar

• ½ tsp. salt

• 1 lb. Ricotta

• 2 eggs

• 1 tsp. vanilla

• Grated rind of 1 orange

• 4 ½ cups flour

• 1 tsp. baking powder

• 1 tsp. baking soda

•

Frosting:

• 2 cups confectionery sugar

• 1/4 cup butter

• 3 tbsp. milk

• ½ tsp. vanilla

Directions:

Cookies:

1. Cream butter; add sugar and continue creaming. Add egg and Ricotta and vanilla; beat well.

2. Sift together flour, baking powder and baking soda, salt; add to batter.

3. Drop about a teaspoon of dough on ungreased baking sheet. Bake at 350 degree oven about 10 minutes until edges are lightly browned.

4. Cool.

Frosting:

1. In a bowl, combine ingredients and mix well.

2. Put frosting on top of cookies and top with sprinkles.

J-13

Lisa’s Butterscotch Coffee Cake

Batter:

• 1box of yellow cake mix • 1 box butterscotch instant pudding • 2/3 cup of vegetable oil • 3/4 cup water • 4 eggs (room temperature!)

Mix the above for 10 minutes with a mixer Topping (separately mix topping):

• 1/2 cup sugar • 1 tablespoon cocoa • 1 tsp cinnamon

Directions:

Pour the batter into a greased bundt pan

Sprinkle all of the toping onto the batter and zig zag through the batter

Bake for 1hour at 350 degrees

J-14

Microwave Peanut Brittle

Ingredients:

• 1 tablespoon butter, plus extra to grease cookie sheet

• 1 cup sugar

• ½ cup light corn syrup


• 1½ cups unsalted dry-roasted peanuts



Directions:

1. Butter cookie sheet and set aside.

2. Combine sugar, corn syrup and salt in an 8-cup glass bowl.

3. Microwave on high for 5 minutes.

4. Stir in peanuts.

5. Microwave on high for 2 to 6 minutes or until syrup and peanuts are a light brown. Stir mixture every 2 minutes.

6. Add remaining ingredients and stir light and fluffy.

7. Working quickly, spread mixture to ¼ inch thick on buttered cookie sheet.

8. Allow to cool for 1 hour and them break into bite-size pieces.

J-15

Mom's (Teresa Heinemann) Apple Pie

Ingredients:

• 1 cup sugar

• 3 teaspoons cinnamon

• 2 teaspoons flour

• ¼ stick butter

• 5 large pie apples (tart)

• 1 prepackaged pie crust

Directions:

1. Peel, core and slice apples into sections about ½ inch thick.

2. Sift dry ingredients together and coat the apples with it.

3. Place bottom of pie crust in a 9 inch pie dish.

4. Place apples in the bottom crust and cover with remaining dry ingredients.

5. Cut butter into pads and arrange on top of the apples. Cover pie with top crust.

6. Trim off any excess crust and seal edge.

7. With a knife, make 4 or 5 vent slices in the top crust.

8. Paint top crust with a little milk and sprinkle with sugar.

9. Place pie on a cookie sheet and bake for 50 minutes at 400°F.

J-16

Mom's (Teresa Heinemann) Butter Cookies

Ingredients:

• 1 cup butter .

• 2 cups confectioner's sugar

• 1 egg


• 2½ cups flour .


• 1 teaspoon cream of tarta


Directions:

1. Cream butter

2. Blend in sugar, egg and vanilla. Beat until smooth

3. Add remaining ingredients and blend until uniform.

4. Split dough into thirds and chill overnight or 6 hours.

5. On a floured board, roll out 1/3 of the dough to a thickness of ½ inch. Keep remaining dough refrigerated until ready to use.

6. Cut dough into desired shapes. Place cut-outs on an ungreased cookie sheet and bake for 8 to 10 minutes at 375°F.

7. Cool and decorate as desired.

J-17

Peach Sherbet

Ingredients:

• 7 cups skim milk

• ¾ cups sugar

• ½ teaspoon vanilla extract

• 3 eggs

• 2 cups puréed peaches (or other fruit)

Directions:

1. Dissolve sugar in milk

2. Mix in remaining ingredients

3. Process in ice cream freezer until thick

J-18

Peanut Brittle

Ingredients:

• 2 cups sugar

• 1 cup light corn syrup

• 1 cup water

• ¼ tsp salt

• 2 cups peanuts

• 1 tsp butter

• ¼ tsp baking soda

Directions:

1. Combine first 3 ingredients and cook to a soft ball (236°F).

2. Add salt and peanuts and cook to a hard ball (295°F).

3. . Add butter and baking soda

4. Pour on greased cookie sheet. Spread and refrigerate.

5. . When cold, break into pieces

J-19

Peanut Butter Cookie

Ingredients:

• ¾ cup peanut butter

• ½ cup shortening

• 1¼ cup packed brown sugar

• 3 tablespoons milk

• 1 tablespoon vanilla extract

• 1 egg, room temperature

• 1¾ cups flour

• ¾ teaspoon salt

• ¾ teaspoon baking soda

Directions:

1. With an electric mixer, blend Crisco, peanut butter, sugar, vanilla and milk.

2. Add egg and beat until just blended.

3. Add to creamed mixture, at low speed, flour, salt and baking soda.

4. Mix until just blended. Do not over mix.

5. Drop heaping teaspoons of dough 2 inches apart onto an ungreased cookie sheet.

6. Flatten dough with a fork.

7. Bake at 375° F for 7 to 8 minutes.

J-20

Peanut Butter Rice Crispy Balls

Ingredients:

• 2 ½ cups crisp rice cereal

• ¼ lb butter, melted

• 2 tbs paraffin wax or shortening (1/8 paraffin wax block (shredded or shaved))

• 16 oz chunky peanut butter

• 1 lb powdered sugar

• 6 oz bag semisweet chocolate morsels

• 8 oz milk chocolate chips

Directions:

1. Melt peanut butter and butter in saucepan, over low heat.

2. In large bowl, mix crispy rice cereal and confectioners' sugar well.

3. Pour melted peanut butter and butter over cereal and sugar and blend together thoroughly.

4. Form into 1 inch or smaller balls, spread on cookie sheets, chill till firm in refrigerator (over night is okay).

5. Melt chocolate and wax in double boiler (or microwave on high for 30 sec three times) and keep melted while working with balls.

6. A teaspoon is best to use in dipping the balls in chocolate. Dip good and place on cookie sheet.

7. As you dip them place them back on cookie sheet and keep chilled till firm.

J-21

Salted Caramel Macaroons

Ingredients:

• 1 can (14 oz) sweetened condensed milk

• 1 jar (12.25 oz) caramel ice cream topping

• 1 cup all purpose flour (unbleached)

• 1¼ teaspoons sea salt

• 2 bags (14 oz each) shredded coconut

• 1½ cups chopped pecans

• 1 cup semi-sweet chocolate baking chips

Directions:

1. Heat oven to 325°F.

2. Line 2 large cookie sheets with cooking parchment paper; spray with cooking spray.

3. In large bowl, combine condensed milk, caramel topping, flour and ¾ teaspoon of the sea salt; mix well. Stir in coconut, pecans and chocolate chips until well mixed.

4. Drop dough by rounded tablespoonfuls 1 inch apart onto cookie sheets. Lightly sprinkle tops with remaining ½ teaspoon sea salt.

5. Bake 15 to 25 minutes or until golden brown.

6. Immediately remove from cookie sheets to cooling racks. Cool completely, about 30 minutes. Store in airtight container.

J-22

Southern Pecan Pie with Spice Crust

Ingredients:

Use the spice variation of the sweet dough pie recipe (1 crust pie).

Filling Ingredients:

• 1 cup dark corn syrup

• ¾ cup sugar


• 3 large eggs

• Pinch salt

• 2 tablespoons bourbon, rum, brandy or vanilla

• 2 cups pecan halves or pieces, or a combination, about 8 ounces

• One 9 inch Pyrex pie pan

Directions:

1. Combine corn syrup and sugar in sauce pan and stir to mix.

2. Place over low heat and bring to a boil, without stirring.

3. Remove from heat, add butter and allow butter to melt.

4. In a mixing bowl, whisk eggs until liquid and whisk in salt and liquor or vanilla.

5. Whisk in syrup and butter mixture, being careful not to over mix. Allow to cool while rolling and forming the bottom crust.

6. Set a rack at the lowest level of the oven and preheat to 350°F.

7. Arrange pecans in crust. Skim foam from top of filling (or the top will have an unattractively mottled surface) and pour over pecans. With the back of a fork, press the pecans down into the filling so that they are covered.

8. Bake the pie for about 45 minutes, until the crust is baked through and the filling is set and well puffed in the center.

9. Cool the pie on a rack and serve warm or at room temperature.

Variations:

CHOCOLATE PECAN PIE:

Use the Cocoa flavored Sweet Dough, above, instead of the Spice Crust. Add 4 ounces coarsely chopped semisweet or bittersweet chocolate to the hot syrup mixture along with the butter. Allow chocolate to melt and whisk filling smooth. Stir the pecans into the filling, rather than pouring it over them.

WALNUT RUM PIE:

Replace Bourbon in filling with dark rum; replace pecans with walnut halves and pieces. Use the plain Sweet Dough, rather than the Spice Crust.

Substitute other nuts, such as hazelnuts or almonds, or a combination of several kinds of nuts.

J-23

Steve’s Blueberry Muffins

Ingredients:

• 1½ cups all-purpose flour

• 1 tbsp. baking powder

• ½ tsp. salt

• ¼ cup sugar

• 4 tbsp. (½ stick) unsalted butter, melted and cooled

• 1 large egg, beaten

• ¾ cup plus 2 tbsp. milk

• 1 cup blueberries

Directions:

1. Preheat oven to 40O°F.

2. Line a muffin pan with 10 paper muffin cups or spray with nonstick cooking spray.

3. Fill any empty cups halfway with water.

4. Sift the flour, baking powder and salt into a large bowl. Stir in the sugar.

5. In a separate bowl, whisk together the melted butter, egg and milk.

6. Pour the wet ingredients over the dry ingredients and whisk until just blended (DO NOT over mix. The mixture should be slightly lumpy).

7. Add the blueberries to bowl and stir them in just enough to combine.

8. Divide the batter evenly among the prepared muffin cups.

9. Bake the muffins until golden, 18-24 minutes.

10. Remove the muffins from the pan and transfer to a wire rack to cool.

11. Muffins are best served warm with butter.

J-24

Steve’s Chocolate Fudge Cake

Ingredients:

• 1 cup (2 sticks) unsalted butter

• 1 cup plus 3 tbsp. granulated sugar

• 1½ cups all-purpose flour

• ½ cup plus 3 tbsp. unsweetened cocoa powder

• 1 tbsp, baking powder

• 1 tsp. salt

• 4 large eggs

• ½ pint heavy cream

• 10½ oz. semisweet chocolate

Directions:

1. Grease the base of two 8-inch round cake pans; line with parchment paper.

2. Combine butter, sugar, flour, cocoa, baking powder, salt and eggs in a large bowl. Using an electric mixer set on medium, beat until smooth. Continue beating until increased in volume, about 2 minutes longer.

3. Divide batter between pans.

4. Bake cakes until a toothpick inserted in centers comes out clean, 20-25 minutes.

5. Leave cakes in pans to cool for 1 minute, then turn onto a wire rack.

6. Peel off lining paper; let cool.

7. Meanwhile, heat heavy cream just to a boil. Break chocolate into pieces; add to cream and stir until melted. Let cool; chill for 30 minutes, then whisk until thickened to a spreadable consistency.

8. Use a third of chocolate frosting to sandwich between cakes.

9. Spread the remainder over the whole cake.

J-25

Steve's Christmas Fudge

Ingredients:

• 2 cups sugar

• 1 cup milk

• 1 cup chopped walnuts

• 4 tablespoons cocoa

• ½ tablespoon butter

• ½ teaspoon vanilla extract

• Pinch of salt

Directions:

1. Mix sugar, milk, cocoa and salt in a 2 quart pot and bring to a boil.

2. Stir continuously until all sugar is dissolved.

3. Continue to boil until 232°F (soft ball) is reached on a candy thermometer.

4. Remove from heat and add nuts.

5. Begin to beat mixture.

6. Continue beating until the candy is too thick to beat.

7. Scrape candy onto a greased board and knead until smooth.

8. Spread on a cookie sheet and cool.

9. Cut into squares.

J-26

Sweet Dough for Pies

This recipe is for a 9-inch, single-crust pie. Double the recipe for a 2-crust pie. Ingredients:

• 1¼ cups all-purpose bleached flour

• ¼ cup sugar

• ¼ teaspoon baking powder


• 4 tablespoons (½ stick) cold unsalted butter

• 1 large egg

Directions:

1. Combine flour, sugar, salt and baking powder in a medium mixing bowl and stir well to mix.

2. Cut butter into 1-tablespoon pieces and add to dry ingredients. Toss once or twice to coat pieces of butter.

3. Using your hands or a pastry blender, break the butter into tiny pieces and pinch and squeeze it into the dry ingredients. Occasionally reach down to the bottom of the bowl and mix all the ingredients evenly together. Continue rubbing the butter into the dry ingredients until the mixture resembles a coarse-ground cornmeal and no large pieces of butter remain visible.

4. Beat the egg in a small bowl and pour over the flour and butter mixture. Stir in with a fork until the dough begins to hold together, but still appears somewhat dry.

To mix the dough in the food processor:

a) Combine flour, sugar, salt and baking powder in work bowl fitted with metal blade. Pulse 3 times at 1-second intervals to mix.

b) Cut butter into 1 tablespoon pieces and add to work bowl. Process, pulsing repeatedly at 1-second intervals, until the mixture is fine and powdery, resembles a coarse-ground cornmeal and no large pieces of butter remain visible, about 15 pulses in all.

c) add the egg(s) to the work bowl and pulse ten times or so, until the dough forms a ball.

5. Scatter a teaspoon of flour on the work surface and scrape the dough out onto it. Press and knead the dough quickly 3 or 4 times, until it is smooth and uniform.

6. Press the dough into a disk (two equal disks for the larger amount of dough). Sandwich the disk(s) of dough between two pieces of plastic wrap and press it into a 6-inch circle.

7. Refrigerate the dough until firm, or until you are ready to use it, at least 1 hour. Keep the dough in the refrigerator up to two days, or freeze it double-wrapped in plastic.

8. Because the dough is thin, it will defrost quickly at room temperature when you intend to use it.

Variations:

SPICE CRUST FOR PIES:

Add ½ teaspoon ground cinnamon and ¼ teaspoon each freshly grated nutmeg and ground cloves to the dry ingredients before mixing in the butter. Double the quantities for the 2-crust recipe.

J-27

COCOA DOUGH FOR PIES:

Add 2 tablespoons sifted non-alkalized cocoa powder to the dry ingredients before mixing in the butter. Double the quantities for the 2-crust recipe. If the dough seems dry after adding egg(s), add a teaspoon or two of water, no more.

J-28

Tiramisu

Ingredients:

• 7 egg yolks

• ½ cup sugar

• 1/3 cup sweet marsala wine, plus 2 tablespoons

• 8 ounces mascarpone, softened to room temperature

• 1 cup heavy cream

• 1 cup brewed espresso coffee

• 1 ounce dark chocolate

• ¼ cup rum

• 1 teaspoon natural vanilla extract

• 48 ladyfingers

• ¼ cup unsweetened cocoa powder

Directions:

8. Cream together egg yolks and sugar in a heatproof bowl set over a pot of simmering water.

9. Add 1/3 cup of the marsala and continue to whisk until mixture is thick and doubled in volume. This is basically a zabaglione. Remove from heat. Stir in the mascarpone until completely blended.

10. In a chilled bowl, whip the heavy cream to soft peaks. Fold the whipped cream into the mascarpone mixture, to lighten.

11. In a small saucepan, combine espresso, chocolate, rum, vanilla, and remaining 2 tablespoons marsala.

12. Heat gently, and stir to dissolve the chocolate. Then, chill the mixture to cool it down, about 15 minutes.

13. Quickly dip each ladyfinger in the chilled coffee mixture and arrange in a single layer on a 9 by 13-inch glass baking pan. Do not soak the cookies or they will become too moist.

14. Spread ½ the mascarpone cream evenly with a spatula on top of the dipped ladyfingers. Repeat with a second layer of dipped ladyfingers and remaining mascarpone cream.

15. Sprinkle top with cocoa powder.

16. Refrigerate for 2 hours before serving.

Date post:	15-Aug-2021
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