cookbooks recipes 1

cookbooks recipes 1

*APPETIZERS & SNACKS*

Bacon And Tomato Cups

8 slices bacon

1 tomato, chopped

1/2 onion, chopped

3 ounces shredded Swiss cheese

1/2 cup mayonnaise

1 teaspoon dried basil

1 (16 ounce) can refrigerated buttermilk biscuit dough

Preheat oven to 375F. Lightly grease a mini muffin pan. In a skillet over

medium heat, cook bacon until evenly brown. Drain on paper towels. Crumble

bacon into a medium mixing bowl, and mix with tomato, onion, Swiss cheese,

mayonnaise and basil. Separate biscuits into halves horizontally. Place each

half into cups of the prepared mini muffin pan. Fill each biscuit half with

the bacon mixture. Bake for 10 to 12 minutes in the preheated oven, or until

golden brown.

Bacon And Tomato Cups 4

BBQ Chicken Pizza

3 boneless chicken breast halves, cooked and cubed

1 cup hickory flavored barbecue sauce

1 tablespoon honey

1 teaspoon molasses

1/3 cup brown sugar

1/2 bunch fresh cilantro, chopped

1 (12 inch) pre−baked pizza crust

1 cup smoked Gouda cheese, shredded

1 cup thinly sliced red onion

Preheat oven to 425F. In a saucepan over medium high heat, combine chicken,

barbeque sauce, honey, molasses, brown sugar and cilantro. Bring to a boil.

Spread chicken mixture evenly over pizza crust, and top with cheese and

onions. Bake for 15 to 20 minutes, or until cheese is melted.

BBQ Chicken Pizza 5

Caramel Snack Mix

1/2 cup butter

3/4 cup white corn syrup

1 cup packed brown sugar

1 cup chopped pecans

1 cup almonds

1 (12 ounce) package crispy corn and rice cereal

Preheat oven to 275F. Spray a large roasting pan with non−stick cooking

spray. In a medium−size microwave safe bowl, mix butter, white corn syrup

and brown sugar. Place the mixture in the microwave and cook 2 minutes, or

until butter melts. Place the cereal, pecans and almonds into the prepared

roasting pan. Pour the melted butter mixture over the cereal and nuts and

mix gently until the cereal and nuts are coated. Bake for 1 hour, stirring

every 15 minutes. As the snack mix is cooling, be sure to continue to stir

so that the mix will not harden into one big lump.

Caramel Snack Mix 6

Cheese & Olive Bruschetta

1/2 cup mayonnaise (or salad dressing)

1 cup mozzarella cheese, grated

2 medium tomatoes, seeded,finely chopped

1/4 cup black olives, chopped

1/4 cup parmesan cheese (preferably freshly grated)

1 teaspoon oregano

1/4 teaspoon basil

1 teaspoon black pepper

1 baguette, fresh, about 2 1/2" round and 27" long

1/3 cup butter, softened

Mix the first 8 ingredients (this can be done the day ahead and

refrigerated). Cut the baguette into 1" slices. Butter one side. Arrange on

a cookie sheet, buttered side up. Divide the mixture among the slices and

spread. Bake in 350F oven for about 15 minutes and the cheese has melted.

Cheese & Olive Bruschetta 7

Cheese And Artichoke Fondue

1−1/2 cups diced processed American cheese

1 cup milk

1 tablespoon Worcestershire sauce

1 tablespoon all−purpose flour

1 teaspoon ground mustard

1−1/2 cups shredded Cheddar cheese

1 (14 ounce) can artichoke hearts, drained and chopped

1/4 cup roasted red peppers, drained and diced

Mix American cheese, milk, Worcestershire sauce, flour and mustard in a

3−quart saucepan. Cook over medium−low heat, stirring occasionally, until

cheese is melted. Stir in Cheddar cheese until melted. Stir in artichoke

hearts and bell peppers. Transfer cheese mixture to fondue pot. Keep warm

over low flame. Serve with dippers.

Cheese And Artichoke Fondue 8

Chicken Pate

3 chicken breasts, boneless and skinless

1/2 cup onions, finely chopped

1 (8 oz.) whipped cream cheese

1/4 cup mayonaise

1/2 teaspoon paprika

1/4 cup sherry

1/2 teaspoon cayenne pepper

juice of 1 lemon

Cook chicken breasts in boiling water for 30 − 45 minutes. When cooled cut

up chicken into cubes. In medium bowl combine all ingredients. Place mixture

into small jello mold or small loaf pan. Make sure to coat pan with oil so

mixture will come out smoothly. Refrigerate for at least 8 hours. Serve with

crackers.

Chicken Pate 9

Chocolate Fondue

8 ounces good quality chocolate

8 ounces heavy whipping cream.

1 shot grand mariner or liqueur of choice.

Heat cream and liqueur in dessert fondue pot on medium heat. Add chocolate

and stir until chocolate is melted. Place dessert pot over a tea candle to

keep warm. Serve with a seasonal fruit plate, marshmallows and pound cake or

cookies.

Chocolate Fondue 10

Cocktail Meatballs

1 pound lean ground beef

1 egg

2 tablespoons water

1/2 cup bread crumbs

3 tablespoons minced onion

1 (8 ounce) can jellied cranberry sauce

3/4 cup chili sauce

1 tablespoon brown sugar

1 1/2 teaspoons lemon juice

In a large bowl, mix together the ground beef, egg, water, bread crumbs, and

minced onion. Roll into small meatballs. Bake at 350F for 20 to 25 minutes,

turning once. In a slow cooker or large saucepan over low heat, blend the

cranberry sauce, chili sauce, brown sugar, and lemon juice. Add meatballs,

and simmer for 1 hour before serving.

Cocktail Meatballs 11

Crab Stuffed Mushrooms

1 pound large mushrooms

3 tablespoons butter

2 tablespoons finely chopped onion

1 (3 ounce) package cream cheese, softened

2 tablespoons prepared Dijon−style mustard

6 1/2 ounces crabmeat

1/4 cup chopped water chestnuts

2 tablespoons chopped pimento peppers

4 tablespoons grated Parmesan cheese

Preheat oven to 400F. Remove stems from the mushrooms, retaining the caps.

Chop the stems. In a medium saucepan, melt the butter. Brush the mushroom

caps with melted butter. In the remaining butter, cook and stir the chopped

mushroom stems and onions until tender. Gradually mix the cream cheese and

mustard into the saucepan. Continue stirring until smooth. Stir in the

crabmeat, water chestnuts and pimentos. Heat until warm. Stuff the mushroom

caps with the crabmeat mixture. Sprinkle the stuffed caps with Parmesan

cheese. In a shallow pan, bake the caps at 400F for 10 to 15 minutes or

until hot.

Crab Stuffed Mushrooms 12

Fruit Salsa And Cinnamon Chips

2 kiwis, peeled and diced

2 Golden Delicious apples − peeled, cored, and diced

1 (8 ounce) package raspberries

1 pound strawberries

2 tablespoons white sugar

1 tablespoon brown sugar

3 tablespoons fruit preserves, any flavor

10 (10 inch) flour tortillas

butter flavored cooking spray

2 cups cinnamon sugar

In a large bowl, thoroughly mix kiwis, Golden Delicious apples, raspberries,

strawberries, white sugar, brown sugar and fruit preserves. Cover and chill

in the refrigerator at least 15 minutes. Preheat oven to 350F. Coat one side

of each flour tortilla with butter flavored cooking spray. Cut into wedges

and arrange in a single layer on a large baking sheet. Sprinkle wedges with

desired amount of cinnamon sugar. Spray again with cooking spray. Bake in

the preheated oven 8 to 10 minutes. Repeat with any remaining tortilla

wedges. Allow to cool approximately 15 minutes. Serve with chilled fruit and

spice mixture.

Fruit Salsa And Cinnamon Chips 13

Garlic Cheese Bread

Spread:

1/2 cup butter

3/4 cup shredded cheddar cheese

2 tablespoons grated parmesan cheese

1/2 teaspoon garlic powder

1/4 teaspoon Worcestershire sauce

1/4 teaspoon salt

dash ground black pepper

dash paprika

Bread:

12 slices Texas toast or 1 large French bread loaf,

sliced through the middle

Preheat oven to 400F. Combine all ingredients for the spread in a small

bowl. Smear spread generously on one side of each slice of Texas toast or on

the face of each half of French bread loaf. Bake for 10 to 12 minutes or

until cheese begins to brown and bubble. Makes about 12 slices toast or two

large halves of French bread.

Garlic Cheese Bread 14

Honey Nut Huddle Spread

2 tablespoons orange juice

1 tablespoon honey

1 8−oz. package soft cream cheese

1/2 cup raisins

1/4 cup chopped honey−roasted nuts

Blend orange juice, honey and sour cream. Stir in raisins and nuts. Chill

for at least one hour. Serve with crackers or potato chips.

Honey Nut Huddle Spread 15

Hot Crab Dip

1 (8 ounce) package cream cheese, softened

1/2 cup sour cream

2 tablespoons mayonnaise

1 tablespoon lemon juice

1 1/4 teaspoons Worcestershire sauce

1/2 teaspoon dry mustard

1 pinch garlic salt

1 tablespoon milk

1/4 cup cheddar cheese, grated

1/2 lb. crabmeat

paprika

Remove cartilage from crab meat. In a large bowl, mix cream cheese, sour

cream, mayonnaise, lemon juice, Worcestershire sauce, mustard, and garlic

salt until smooth. Add enough milk to make mixture creamy. Stir in 2

tablespoons of the grated cheese. Fold crab meat into cream cheese mixture.

Pour into greased 1−quart casserole. Top with remaining cheese and dust with

paprika. Bake at 325F until mixture is bubbly and browned on top, about 30

minutes. Serve with tortilla chips and/or crackers.

Hot Crab Dip 16

Hot Mexican Spinach Dip

1 (16 ounce) jar salsa

1 (10 ounce) package frozen chopped spinach, thawed and drained

2 cups shredded Monterey Jack cheese

1 (8 ounce) package cream cheese, diced and softened

1 cup evaporated milk

1 (2.25 ounce) can chopped black olives, drained

1 tablespoon red wine vinegar

salt and pepper to taste

Preheat oven to 400F. In a medium baking dish, mix together salsa, chopped

spinach, Monterey Jack cheese, cream cheese, evaporated milk, black olives,

red wine vinegar, salt and pepper. Bake mixture in the preheated oven 12 to

15 minutes, or until bubbly. Serve with tortilla chips.

Hot Mexican Spinach Dip 17

Kettle Corn

2/3 cup raw popcorn

1/4 cup oil

1/4 cup sugar

Place oil and popcorn in a large skillet that has a tight fitting lid. The

popcorn should barely cover the bottom surface. Heat over medium until the

first kernel starts to pop. Quickly stir in the sugar until dissolved. Cover

and continuously shake skillet while holding top. Be careful, this will burn

much quicker than regular popcorn. When you think all is popped, remove from

heat. Spoon the popped corn into a bowl while shaking once in a while to let

the uncooked kernels settle. Salt lightly, and break up into pieces.

(Note: This may take a little practice, but well worth the effort!)

Kettle Corn 18

Mexican Pizza

1/2 lb. ground beef

1/2 teaspoon salt

1/4 teaspoon dried minced onion

1/4 teaspoon paprika

1−1/2 teaspoon chili powder

2 tablespoons water

8 small (6−inch diameter) flour tortillas

1 cup Crisco shortening or cooking oil

1 (16 oz.) can refried beans

1/3 cup diced tomato

2/3 cup mild picante salsa

1 cup shredded cheddar cheese

1 cup shredded Monterey Jack cheese

1/4 cup chopped green onions

1/4 cup sliced black olives

Cook the ground beef over medium heat until brown, then drain off the excess

fat from the pan. Add salt, onions, paprika, chili powder and water, then

let mixture simmer over medium heat for about 10 minutes. Stir often.

Heat oil or Crisco shortening in a frying pan over medium−high heat. If oil

begins to smoke, it is too hot. When oil is hot, fry each tortilla for about

30−45 seconds per side and set aside on paper towels. When frying each

tortilla, be sure to pop any bubbles that form so that tortilla lays flat in

oil. Tortillas should become golden brown. Heat up refried beans in a small

pan over the stove or in the microwave.

Preheat oven to 400F. When meat and tortillas are done, stack each pizza

by first spreading about 1/3 cup refried beans on the face of one tortilla.

Next spread 1/4 to 1/3 cup of meat, then another tortilla. Coat your pizzas

with two tablespoons of salsa on each, then split up the tomatoes and

stack them on top. Next divide up the cheese, onions and olives, stacking

in that order. Place pizzas in your hot oven for 8−12 minutes or until cheese

on top is melted. Makes 4 pizzas.

Mexican Pizza 19

Raspberry Chicken Wings

1 1/2 cups seedless raspberry jam

1/3 cup balsamic vinegar

3 tablespoons soy sauce

1 1/2 teaspoons crushed red pepper

1 (5 lb.) pkg. frozen chicken wings, thawed

Preheat oven to 400F. Line a baking sheet with aluminum foil. In a small

saucepan, combine jam, vinegar, soy sauce and red pepper over medium heat.

Stir until smooth. In a large bowl, toss chicken wings with half of the jam

mixture. Place on the baking sheet and bake 50 minutes. Brush wings with

remaining jam mixture and bake 8 to 10 minutes or until chicken is no longer

pink inside and outside is glazed. Serve immediately.

Raspberry Chicken Wings 20

Reuben Pizza

6 tablespoons Dijon mustard

4 small Bobolis (baked cheese pizza crusts) (two 8−ounce packages)

12 ounces shredded Swiss cheese

12 ounces thinly sliced corned beef

2 2/3 cups drained jar−packed sauerkraut

2 teaspoons caraway seeds

Position rack in center of oven. Place baking sheet on rack and preheat to

450F for 30 minutes. Meanwhile, spread 1 tablespoon mustard on each Boboli.

Sprinkle each with 1 1/2 ounces (about 1/3 cup packed) cheese. Arrange 3

ounces corned beef over, folding slices to fit if necessary. Spread 1/2

tablespoon mustard over beef. Arrange 2/3 cup sauerkraut over. Spread 1 1/2

ounces cheese over, pressing to adhere. Sprinkle each with 1/2 teaspoon

caraway seeds. Place pizzas on hot baking sheet. Bake until heated through

and cheese on top melts and is beginning to color, about 12 minutes.

Reuben Pizza 21

Six−Layer Mediterranean Dip

8 ounces prepared hummus

1 1/4 sour cream, divided

1/2 teaspoon cumin

1/4 teaspoon garlic powder

1/4 teaspoon salt

1 teaspoon lemon juice

1 cup tomatoes, seeded and chopped

1 ripe avocado, seeded and chopped

1/2 cup peeled and chopped cucumbers

salt & fresh ground pepper, to taste

6 ounces crumbled feta cheese

2 tablespoons minced kalamata olives

pita chips

Combine 1/4 cup sour cream with the prepared hummus, then spread mixture on

the bottom of a 9 inch pie dish. Combine remaining sour cream and cumin and

spread over the hummus layer. Toss together the garlic powder, salt, lemon

juice, chopped tomatoes, and avocado, then spread over the yogurt layer. Add

a layer of the cucumbers and sprinkle with a bit of salt and pepper. Add a

layer of feta, then finish it all off with olives. Let chill for an hour before serving

with pita chips.

Six−Layer Mediterranean Dip 22

Smoked Oyster Deviled Eggs

1 (3 3/4 oz.) can smoked oysters

9 hard−cooked eggs

6 tablespoons mayonnaise or salad dressing

2 tablespoons snipped chives

1 tablespoon Dijon−style mustard

1/4 teaspoon freshly ground pepper

Snipped chives

Drain oysters; pat with paper towels to remove as much oil as possible.

Coarsely chop. Halve hard−cooked eggs lengthwise. Remove yolks and set

whites aside. Place egg yolks in a bowl; mash with a fork. Add mayonnaise,

the 2 tablespoons snipped chives, mustard, pepper, and chopped oysters. Mix

well. Pipe or spoon egg yolk mixture into egg white halves. Garnish with

snipped chives.

Smoked Oyster Deviled Eggs 23

Tortilla Pinwheels

1/4 Cup Cream Cheese, softened

1/2 Cup Shredded Cheddar Cheese

1/2 Cup Salsa

1/4 Cup chopped green onion tops

1/2 Teaspoon chili powder

4 Flour Tortillas, 6−inch

In a small bowl, stir together the cream cheese and cheddar cheese with a

fork until the cheeser is incorporated. Stir in the salsa, green onion, and

chili powder. Spread the mixture evenly on the tortillas. Roll up and chill.

Slice into rounds.

Tortilla Pinwheels 24

*BAKING & BREADS*

Baking and Breads

− For great baking results, keep an oven thermometer in the oven and

use it. Oven temperatures regularly vary up to 75 degrees, so this

can be a crucial factor.

− For a low fat/low calorie dessert, make sandwiches out of graham

crackers and non or low fat frozen yogurt. Prepare a platter in

advance, hide them in the freezer and surprise the family ...

they'll never know it's healthy!

− Dip a new broom in hot salt water before using. This will

toughen the bristles and make it last longer.

− Create your own colored sugar by placing granulated sugar

in a plastic bag. Add a few drops of your favorite food

coloring and shake to blend. Pour out into a plate and

let dry, then use.

− Use greased muffin tins as molds when baking stuffed peppers.

− When baking and you need to "cut in" the butter, an easy way

is to keep the sticks of butter in the freezer. When needed,

use a cheese grater to grate the butter into fine pieces.

− Try using raw spaghetti instead of toothpicks when securing

stuffed chicken breasts and meats. It works great and it's edible!

− To get snowy white potatoes, add a teaspoon of vinegar or fresh

lemon juice to the boiling water

− Making noodles is easy by adding an egg to a package of pie crust

mix. Mix; roll out, cut, and let dry.

− For a different flavor and less fat, use chicken stock instead of

butter or milk when whipping up mashed potatoes.

*BAKING & BREADS* 25

Authentic Mexican Tortillas

3 cups all−purpose flour

2 teaspoons baking powder

2 teaspoons salt

3/4 cup shortening

3/4 cup hot water

Combine the flour, baking powder, and salt. Either by hand or with a pastry

cutter, cut in the shortening till the mixture is crumbly. If the mixture

looks more floury than crumbly, be sure to add just one or two more

tablespoons of shortening till it is crumbly. Add about 3/4 cup hot water to

the mixture, or just enough to make the ingredients look moist. With your

hand or a large fork, knead the mixture making sure to rub the dough against

the sides of the large mixing bowl to gather any clinging dough. If the

dough still sticks to the side of the bowl, add a couple more tablespoons of

flour until the dough forms a soft round shape. The dough is ready to roll

out now, but it is best to let it rest. Cover it with a dish towel, and let

it sit for about an hour or so.

Take the dough, and pull it apart into 10 to 12 balls. Lightly flour your

rolling area, and roll each ball with a rolling pin to about 1/8 inch thickness.

Place each tortilla on a medium hot cast iron skillet. Cook for about

1 to 2 minutes on each side.

Authentic Mexican Tortillas 26

Babka

1 1/4 cups butter or margarine, softened

2 cups milk

1 cake yeast

1/2 cup warm water (110 degrees F)

5 eggs

4 egg yolks

1 cup white sugar

1 teaspoon salt

1 teaspoon vanilla extract

1 tablespoon orange flavored liqueur, optional

grated zest of 2 oranges

grated zest of 1 lemon

9 − 10 cups all−purpose flour

1−1/2 cups currants

1−1/2 cups raisins

1−1/2 cups golden raisins

1 cup chopped slivered almonds

1/2 cup packed brown sugar

1 teaspoon ground cinnamon

1 cup all−purpose flour

Place yeast in a small bowl, and pour warm water over it. Stir with a spoon

to break up the yeast. Set aside for 2 to 3 minutes. In a small saucepan,

scald milk. Add 1 cup butter or margarine, and stir until melted. Remove

from heat, and let cool until lukewarm. In a mixing bowl, beat 4 eggs and

egg yolks with an electric mixer with a paddle attachment. Add sugar and

salt, and continue to beat until mixture is thick and pale. Add vanilla,

orange−flavored liqueur, zests, and yeast mixture. Combine. Beat in 4 cups

flour gradually. Add milk mixture alternately with remaining 4 cups flour

while beating on medium speed. Add up to an additional 1 cup flour if the

dough is sticky. Mix in currants, raisins, golden raisins, and almonds.

Transfer dough to a clean large bowl. Knead using a large wooden spoon until

the dough pulls away and doesn't stick to the spoon, about 8 to 10 minutes.

Transfer dough to a large buttered bowl, and turn to coat. Cover with

plastic wrap. Place in a warm place until dough reaches the top of the bowl,

about 1 to 2 hours. Punch the dough down, re−cover the bowl, and allow to

rise again.

Butter 3 angel food cake pans. In a small bowl, combine 1 cup flour,

Babka 27

4 tablespoons butter or margarine, brown sugar, and cinnamon to form

crumb topping. Sprinkle evenly among the 3 pans. Preheat oven to 350F.

Punch the dough down again. Turn out onto a lightly floured surface.

Knead for 1 minute. Cut into thirds, and transfer dough to prepared pans.

Cover loosely with plastic wrap. Allow to rise to the top of pan. Beat

remaining egg, and brush the top of the dough. Bake until golden brown and

hollow sounding when tapped, about 30 to 45 minutes. Immediately turn out

onto a cooling rack so bread does not stick to the pan. Cool.

An Introduction To E−Cookbooks

Babka 28

Breadsticks

1 Loaf unfrozen bread dough (if frozen, thaw in bowl at room temp)

Pam spray or oil

Granulated Garlic

Dried Oregano

Preheat oven to 350F. When dough is soft enough to knead, spray your fingers

with Pam or oil and knead just until you can shape into cigar−sized pieces

(about 8 to 10). Place these 3" apart on Pam−sprayed cookie sheets. Let rise

in warm place until doubled − about 1−1/2 hours. Then, holding Pam about 8"

from sticks, lightly spray top of each and then dust with garlic powder and

oregano (crush with fingers). Bake at 375F about 20 to 25 minutes or until

golden brown. Cool in pan on rack to serve within a day or two.

Breadsticks 29

Cheese Calzones

1−1/2 cups warm water (105F)

4 1/2 cups flour

1 tablespoon olive oil

2 1/2 teaspoons sugar

2 1/2 teaspoons salt

1/2 teaspoon yeast

In a large bowl, mix water with sugar and salt until dissolved. Add oil, and

then flour. Stir with heavy spoon for 1 minute. Turn out to a floured board

and press into a circle (it will be quite dry). Sprinkle yeast evenly over

dough and knead for twelve minutes. Divide dough into 6 oz. portions (yield

for this recipe is 5). Shape each portion by sliding your palms across the

top portion of dough while curving your fingers inward toward each other and

"tucking" the dough into the center. You want a dough ball without visible

seams except the bottom. Set all on plate, cover with plastic, and allow to

proof for 1−2 hours.

Meanwhile, mix:

1 lb. ricotta cheese

1 cup shredded mozzarella

pinch of black pepper

Preheat oven to 500F. Take a dough ball and place on floured surface.

Spread, with finger tips, to a 6 inch circle. Place 2/3 cup cheese mix on

one side and fold over other side. Seal with finger tips making sure no

cheese mixture is in the seal. Pinch the edge to assure a tight seal. Pat

calzone to even filling inside. Check seal again for leaks. Repeat with the

others. Place calzones on a lightly greased baking sheet. Cut a 1 inch slit

in the top of each for venting while baking. Place in center of oven and

bake for 10−12 minutes or until golden brown. Serve with your favorite

tomato sauce, warmed, either on top or on the side for dipping.

Cheese Calzones 30

Cranberry Pistachio Biscotti

1/4 cup light olive oil

3/4 cup white sugar

2 teaspoons vanilla extract

1/2 teaspoon almond extract

2 eggs

1 3/4 cups all−purpose flour

1/4 teaspoon salt

1 teaspoon baking powder

1/2 cup dried cranberries

1−1/2 cups pistachio nuts

Preheat the oven to 300F. In a large bowl, mix together oil and sugar until

well blended. Mix in the vanilla and almond extracts, then beat in the eggs.

Combine flour, salt, and baking powder; gradually stir into egg mixture. Mix

in cranberries and nuts by hand. Divide dough in half.

Form two logs (12x2 inches) on a cookie sheet that has been lined with

parchment paper. Dough may be sticky; wet hands with cool water to

handle dough more easily. Bake for 35 minutes in the preheated oven,

or until logs are light brown. Remove from oven, and set aside to cool for

10 minutes. Reduce oven heat to 275F. Cut logs on diagonal into 3/4 inch

thick slices. Lay on sides on parchment covered cookie sheet. Bake

approximately 8 to 10 minutes, or until dry; cool.

Cranberry Pistachio Biscotti 31

Crescent Mushroom Turnovers

1/4 pound fresh mushrooms, coarsley chopped

2 tablespoons minced fresh parsley

2 tablespoons minced onion

3 tablespoons butter, divided

1 (8 ounce) can refrigerated crescent roll dough

2 1/2 tablespoons grated Parmesan cheese

2 tablespoons sesame seeds

Preheat oven to 375F. In a medium saucepan over medium heat, slowly cook and

stir the mushrooms, parsley and onion in 2 tablespoons butter until tender.

Drain and set aside. Separate the dough into 4 rectangles. Cut rectangles in

half, forming 8 squares, and arrange on a large baking sheet. Place 1

tablespoon mushroom mixture on each square. Top each square with 1 teaspoon

Parmesan cheese. Fold the squares into triangles. In a small saucepan, melt

remaining butter. Brush triangles with butter and sprinkle with sesame

seeds. Bake in the preheated oven 10 to 15 minutes, until golden brown.

Serve warm.

Crescent Mushroom Turnovers 32

Eggnog Bread

2 eggs

1 cup sugar

1 cup dairy eggnog

1/2 cup butter, melted

1/4 teaspoon nutmeg

2 teaspoons rum extract

1 teaspoon vanilla

2 1/4 cup flour

2 teaspoons baking powder

Preheat oven to 350F. Grease bottom of bread pan. Beat eggs, add sugar,

eggnog, butter, rum and vanilla. Blend well, add flour, baking powder and

nutmeg. Stir until just moistened. Pour into greased pan. Bake at 350F for

45−50 minutes or until toothpick comes out clean. Cool 10 minutes. Remove

from pan. Allow bread to cool completely before slicing.

Eggnog Bread 33

Hot Cross Buns

1 cup scalded milk

1/2 cup butter

1/2 cup sugar

1 teaspoon salt

1 cake compressed yeast

1 egg, well beaten

About 4 cups sifted flour

3/4 teaspoon cinnamon

1 cup currants

1 egg

1 tablespoon water

Icing

Pour the scalded milk over the butter, sugar and salt; cool to lukewarm. Add

the crumbled yeast and let rest for 5 minutes. Add the egg, flour and

cinnamon to make a soft dough. Fold in the currants. Let rise in a warm

place (80 to 85F.) until double in bulk − about 2 hours. Shape into large

buns and place and inch apart on a buttered baking sheet. Let rise in a warm

place until double in bulk − about 1 hour. Brush tops of buns with 1 egg

slightly beaten with 1 tablespoon of water. Bake in a preheated oven for 20

minutes at 400F. When cool decorate top of each bun with a cross, using the

following icing:

Place 1/2 egg white in a small mixing bowl. Using a wooden spoon, beat in as

much powdered sugar as the egg white will absorb and add 1 teaspoon of lemon

juice gradually as the mixture thickens. Spread at once as mixture hardens

quickly. Makes 24 buns.

Hot Cross Buns 34

Irish Soda Bread

3 cups all−purpose flour

1/2 teaspoon baking soda

2 tablespoons white sugar

1/2 cup raisins

1 egg, beaten

1 cup buttermilk

2 tablespoons margarine, melted

Preheat the oven to 350F. Grease a cast iron skillet. In a medium bowl, mix

together the flour, baking soda and sugar. Toss the raisins with the flour

mixture until coated. Make a well in the center and add the egg, buttermilk,

and melted margarine. Stir until all of the dry ingredients are absorbed.

Turn the dough out onto a floured surface and knead for a few quick turns

just to even out the dough. Handle the dough as little as possible. Pat into

a flat circle, and place into the prepared pan. Bake the bread for 40 to 45

minutes in the preheated oven, or until the edges are golden.

Irish Soda Bread 35

Lemonade Muffins

1−1/2 cups flour

1/4 cup sugar

2 1/2 teaspoons baking powder

1/2 teaspoon salt

1 beaten egg

1 (6 ounce) can frozen lemonade, thawed

1/4 cup milk

1/3 cup cooking oil

1/2 cup chopped walnuts

Mix dry ingredients in a bowl. In another bowl, mix only 1/2 cup lemonade,

egg, milk, and oil. Add to dry mix, stirring until just moistened. Gently

stir in nuts. Spoon into prepared pans and bake and bake at 375F for 15−20

minutes or tests clean. While hot, brush with remaining lemonade and

sprinkle with white sugar. Makes 8−9 large muffins.

Lemonade Muffins 36

Monkey Bread

2 loaves white bread, uncooked (freezer section of grocery store)

1 stick melted butter (add more if needed)

2 cups sugar

2 tablespoons cinnamon

Thaw bread dough overnight in refrigerator. When soft, use kitchen scissors

to cut it up into one inch pieces. Dip dough into melted butter, then roll

around in sugar/cinnamon combination until covered. Line bottom of a bundt

pan and then start to layer in evenly. Cook at temperature recommended on

dough packaging for about one hour until golden brown and hard on the top.

Remove from oven and flip over on to a larger platter. Let sit with pan on

top for a few minutes while the sweet mixture runs down the bread. Garnish

with holly, marichiano cherries, candied nuts, icing, or decoration of your

choice. To eat, pick apart − like monkeys.

Monkey Bread 37

Morning Glory Muffins

2 cups flour

1 tablespoon baking powder

1 teaspoon cinnamon

1/4 heaping teaspooon each of cloves, ginger, nutmeg, mace and salt

1 cup dark brown sugar

3/4 cup white sugar

Mix these ingredients together. Add:

1 cup coconut

2 cups shredded carrots

1/2 cup raisins

1 chopped apple

1/2 cup chopped pecans

Preheat oven to 375F. Beat 3 eggs with 1 cup oil and 1 tablespoon vanilla.

Add the egg mixture to the dry ingredients. This recipe makes 12 muffins

using the oversized tins or 24 smaller ones. Bake about 30 to 45 minutes.

Morning Glory Muffins 38

Parmesan Popovers

3 eggs

1 cup milk

3 tablespoons melted butter

1 cup flour

1/2 teaspoon salt

1/4 cup grated parmesan cheese

Preheat oven to 375F. Butter well 9 − 3" muffin−pan cups.

With mixer at low speed (or with hand beater) beat eggs slightly; beat in

milk and melted butter; then gradually beat in flour and salt. Place a

spoonful of parmesan in each muffin cup, dividing evenly among all. Pour

batter in cups, dividing evenly among all.

Bake popovers 40 minutes; then remove from oven. Quickly cut slit in side of

each to let out steam; return to oven for 10 minutes or until tops are very

firm, crisp, and brown. Immediately remove from pan and serve.

Parmesan Popovers 39

Russian Tea Cakes

1 cup butter

1 teaspoon vanilla extract

6 tablespoons confectioners' sugar

2 cups all−purpose flour

1 cup chopped walnuts

1/3 cup confectioners' sugar for decoration

Preheat oven to 350F. In a medium bowl, cream butter and vanilla until

smooth. Combine the 6 tablespoons confectioners' sugar and flour; stir into

the butter mixture until just blended. Mix in the chopped walnuts. Roll

dough into 1 inch balls, and place them 2 inches apart on an ungreased

cookie sheet. Bake for 12 minutes in the preheated oven. When cool, roll in

remaining confectioners' sugar.

Russian Tea Cakes 40

Spiced Pumpkin Bread

3 cups sugar

1 cup vegetable oil

3 large eggs

1 16−ounce can solid pack pumpkin

3 cups all purpose flour

1 teaspoon ground cloves

1 teaspoon ground cinnamon

1 teaspoon ground nutmeg

1 teaspoon baking soda

1/2 teaspoon salt

1/2 teaspoon baking powder

1 cup coarsely chopped walnuts (optional)

Preheat oven to 350F. Butter and flour two 9x5x3−inch loaf pans. Beat sugar

and oil in large bowl to blend. Mix in eggs and pumpkin. Sift flour, cloves,

cinnamon, nutmeg, baking soda, salt and baking powder into another large

bowl. Stir into pumpkin mixture in 2 additions. Mix in walnuts, if desired.

Divide batter equally between prepared pans. Bake until tester inserted into

center comes out clean, about 1 hour 10 minutes. Transfer to racks and cool

10 minutes. Using sharp knife, cut around edge of loaves. Turn loaves out

onto racks and cool completely.

Spiced Pumpkin Bread 41

*BBQ & GRILLING*

BBQ and Grilling

− Keep a small plastic bag in your can of vegetable shortening.

When it comes time to grease a pan, just slip your hand in the bag,

scoop out what you need and spread it on the pan.

− Fresh ginger will last longer by storing it in a pot of sand.

− When making potato salad, add the dressing to warm

potatoes for the best flavor. Once cooled, the potatoes

will not absorb the dressing as well.

− Dried out coconut can be revitalized by sprinkling with

milk and letting it stand for about ten minutes.

− Sprinkle some pumpkin pie spice inside your Jack O'Lantern

to give the air a spice aroma!

− Sprinkling French toast with sesame seeds prior to cooking

provides a crunchy taste.

− Don't have a roasting pan? Make a rack out of vegetables like celery,

carrots and onion and place your chicken, turkey or roast on top.

The excess fat drips away from the meat and your pan drippings will

be more flavorful.

− Slide a strand of unwaxed dental floss−−one end wrapped around the

forefingers of each hand−−under fresh cookies to unstick them from

a cookie sheet. Floss also makes a clean cut through a cake for

layering. No more crumbly edges!

− For extra smooth, well−mixed oil and vinegar salad dressing: Combine

all ingredients in a screw top jar, add an ice cube and shake − then

discard what's left of the ice cube.

*BBQ & GRILLING* 42

BBQ Garlic Chicken

4 boneless skinless chicken breast halves

1 cup picante sauce

2 tablespoons vegetable oil

1 tablespoon lime juice

2 cloves garlic, minced

1/2 teaspoon ground cumin

1/2 teaspoon dried oregano

1/4 teaspoon salt

additional picante sauce

Place each chicken breast between 2 pieces of plastic wrap. Flatten chicken

to 1/4−inch thickness, using a meat mallet; cut into 1−inch pieces. Place in

a shallow container. Combine next 7 ingredients, mixing well. Pour over

chicken; cover and chill 1−2 hours. Thread chicken onto skewers; cook over

hot coals 6−8 minutes or until done, turning occasionally and basting with

remaining marinade. Serve with additional picante sauce.

BBQ Garlic Chicken 43

BBQ Pork Shoulder Steaks

1−1/2 tablespoons Hungarian paprika

1 tablespoon ground coriander

1 tablespoon finely grated lemon zest (zest from 1 lemon)

1 tablespoon dried marjoram

2 teaspoons garlic powder

1 teaspoon salt

3/4 teaspoon freshly ground black pepper

1/2 teaspoon ground cumin

1/4 teaspoon caraway seeds, crushed

1/4 teaspoon ground cinnamon

8 boneless pork shoulder steaks, cut 3/4−inch thick

In a small bowl combine paprika, coriander, lemon zest, marjoram, garlic

powder, salt, pepper, cumin, caraway seeds, and cinnamon. Rub herb mixture

on both sides of steaks, pressing into surface. Place steaks in center of

cooking grate. Grill 10 minutes for medium (160F) or 12 to 14 minutes for

well−done (170F), turning once halfway through grilling time.

BBQ Pork Shoulder Steaks 44

BBQ Rib Eye Steaks

1/2 cup soy sauce

1/4 cup real maple syrup

6 cloves garlic, minced

1 tablespoon grated fresh ginger

1 teaspoon mustard powder

1/2 teaspoon sesame oil

1/4 teaspoon Tabasco sauce

1/2 cup beer

4 (10 ounce) beef rib eye steaks

In a medium size mixing bowl, combine soy sauce, maple syrup, chopped

garlic, grated ginger root, sesame oil, Tabasco sauce, and mix well to

blend. Now add beer and stir lightly to mix. Prepare steaks by scoring any

fatty outside areas on steak with a knife, (this prevents the steaks from

curling when barbecuing). Place steaks in a casserole dish and pour marinade

over. Using a fork, punch holes in steaks so that the marinade penetrates

into the steaks. Turn steaks over and repeat punching holes. Cover with

clear wrap or foil and let marinate in the refrigerator for at least 1 hour

or longer. You can also refrigerate and marinate overnight.

BBQ Rib Eye Steaks 45

Carolina Pulled Pork

1 whole pork butt

Pork Rub:

1/4 cup black pepper

1/4 cup paprika

1/4 cup turbinado sugar

2 tablespoons salt

2 teaspoons dry mustard

1 teaspoon cayenne pepper

Pulled Pork Sauce:

3 cups chicken stock

1 cup dry white wine

1/4 cup apple cider vinegar

1/4 cup molasses

1/4 cup chopped plum tomatoes

3 tablespoons shallots, minced

2 tablespoons pitted dates, minced

1 tablespoon garlic, minced

For rub: mix all ingredients in a bowl. Rub pork with prepared rub. Place in

plastic bag and refrigerate overnight. Take out pork and apply rub again.

Let sit at room temperature for 2 hours. Roast on rack uncovered in oven at

250−275F until falling apart tender (about 7−8 hours). For sauce, combine

all ingredients in a nonreactive saucepan; bring to boil and simmer until it

reduces to 1 1/2 cups. Pull pork into pieces, and toss with some sauce.

Serve on rolls, tortillas, or alone with extra sauce on the side.

Carolina Pulled Pork 46

Chicken Marinade

1/4 cup cider vinegar

3 tablespoons prepared coarse−ground mustard

3 cloves garlic, peeled and minced

1 lime, juiced

1/2 lemon, juiced

1/2 cup brown sugar

1−1/2 teaspoons salt

6 tablespoons olive oil

ground black pepper to taste

6 boneless, skinless chicken breast halves

In a large, nonreactive container, thoroughly mix cider vinegar, whole

grain mustard, garlic, lime juice, lemon juice, brown sugar, and salt. Whisk

in olive oil and pepper. Place chicken in the mixture. Cover, and marinate

chicken in the refrigerator 8 hours, or overnight. Preheat an outdoor grill

for high heat, and lightly oil grate. Place chicken on the prepared grill,

and cook 10 minutes per side, until no longer pink and juices run clear.

Discard remaining marinade.

Chicken Marinade 47

Grilled Baked Potatoes

6 baking potatoes

salt and pepper

1 small Spanish onion, cut in 6 wedges

1 sweet green peppers, cut in strips

2 tablespoons butter

6 strips bacon

parmesan cheese, shredded (optional)

Scrub potatoes, cut V shaped wedge lengthwise out of top or each one.

Sprinkle cut sides with salt and pepper. Insert onion wedge in each, top

with green pepper and 1 teaspoon butter. Wrap bacon around each potato.

Place on square of foil and wrap foil tightly around potato. Cover and bake

on grill over medium hot coals or on medium setting, turning occasionally

for 35 to 40 minutes or until potatoes are fork tender. Fold back foil,

return potatoes to grill. Cover and cook for 5 to 10 minutes longer to crisp

bacon.

Grilled Baked Potatoes 48

Grilled Chicken Fingers

1/4 cup soy sauce

3 tablespoons dry white wine

2 tablespoons lemon juice

2 tablespoons vegetable oil

3/4 teaspoon dried Italian−style seasoning

1 teaspoon grated fresh ginger root

1 clove garlic, crushed

1/4 teaspoon onion powder

1 pinch ground black pepper

8 skinless, boneless chicken breast halves − cut into strips

In a large, resealable plastic bag, combine the soy sauce, wine, lemon

juice, oil, Italian−style seasoning, ginger, garlic, onion powder and ground

black pepper. Place chicken in the bag. Seal and let marinate in the

refrigerator for at least 3 hours, or overnight. Preheat an outdoor grill

for medium−high heat, and lightly oil grate. Thread the chicken onto

skewers, and set aside. Pour marinade into a small saucepan, and bring to a

boil over high heat. Cook chicken on the prepared grill for approximately 5

minutes per side, basting with the sauce several times. Chicken is done when

no longer pink and juices run clear.

Grilled Chicken Fingers 49

Grilled Chicken Wings

20 chicken wings (3 1/2 to 4 pounds)

1 cup of your favorite barbecue sauce

1 tablespoon finely chopped garlic

2 tablespoons sesame seeds

1 tablespoon sesame oil

1/4 teaspoon cayenne pepper, to taste

Combine garlic, cayenne pepper, and barbecue sauce in a saucepan and bring

to a quick boil. Allow sauce to cool, then add the sesame oil and set aside.

With a sharp knife remove the tips from the chicken wings. Place the wings

in a large lock−top baggie and add the sauce mixture. Seal the bag and coat

the wings with the sauce. Refrigerate for about four hours, turning the

baggie periodically to coat the wings with sauce. Remove the wings from the

baggie and sprinkle with sesame seeds. Pour the remaining marinade into a

saucepan and bring to a boil for one minute and remove from the heat. Grill

the chicken wings directly over a medium heat. Turn the wings once with

tongs and continue to baste with the boiled marinade for approximately 15

minutes. Serve the wings warm with additional sauce (or a different

sauce/dip/dressing of your choice) for dipping.

Grilled Chicken Wings 50

Grilled Leg Of Lamb

2/3 cup olive oil

1/2 cup plus 2 Tablespoon dry red wine

1/4 cup red wine vinegar

2 tablespoons balsamic vinegar

5 tablespoons fresh rosemary, diced

10 garlic cloves, pressed

5 lb. leg of lamb, butterflied, with bone removed

salt and fresh cracked pepper to taste

Mix all the ingredients, except the salt and pepper, in a big glass bowl and

add the lamb. Turn several times with your hands to make sure that all the

lamb is covered. Cover with plastic wrap and refrigerate for at least 24

hours, turning every now and then. Remove from the fridge about an hour

before grilling in order to return lamb to room temperature. Remove lamb

from marinade and sprinkle generously with salt and fresh cracked pepper.

Grill the lamb on the center of the barbecue grill for about 17 minutes over

a medium heat for medium rare, 23 minutes for medium. Don't worry about the

flare−ups as it will give the lamb a delicious, crispy skin. Turn the meat

only once and cook for another 17 to 23 minutes, depending on desired

doneness. Remove lamb from grill and tent with tinfoil for 20 minutes to

allow juices to settle. Carve.

Grilled Leg Of Lamb 51

Grilled Pizza

1 cup warm water

1 (.25 ounce) package active dry yeast

1 pinch white sugar

2 teaspoons kosher salt

1 tablespoon olive oil

3 1/3 cups all−purpose flour

2 cloves garlic, minced

1 tablespoon chopped fresh basil

1/2 cup olive oil

1 teaspoon minced garlic

1/4 cup tomato sauce

1 cup chopped tomatoes

1/4 cup sliced black olives

1/4 cup roasted red peppers

2 cups shredded mozzarella cheese

4 tablespoons chopped fresh basil

Dissolve yeast in warm water, and add sugar. Proof for ten minutes, or

until frothy. Add salt, olive oil, and flour; mix until dough pulls away

from the sides of the bowl. Turn onto a lightly floured, flat surface.

Knead until smooth, about 6 to 8 minutes. Place dough in a well oiled bowl,

and cover with a damp cloth. Set aside to rise until doubled. Punch down,

and knead in garlic and basil. Set aside to rise until doubled.

Preheat grill for high heat. Heat 1/2 cup olive oil with 1 teaspoon minced garlic

for 30 seconds in the microwave. Set aside. Punch dough down and divide. On

baking sheets, form into 2 oblong shapes approximately 3/8 to 1/2 inch

thick. Brush grate with garlic flavored olive oil. Carefully place dough on

hot grill. The dough will begin to puff almost immediately. When the bottom

crust has lightly browned, turn the dough over using two spatulas. Working

quickly, brush oil over crust, and then brush with 2 tablespoons tomato

sauce. Arrange 1/2 cup chopped tomatoes, 1/8 cup sliced black olives, 1/8

cup roasted red peppers over crust. Sprinkle with 1 cup cheese and 2

tablespoons basil. Close the lid, and cook until the cheese melts. Remove

from grill, and set aside to cool for a few minutes while you prepare the

second pizza.

Grilled Pizza 52

Grilled Pound Cake

3/4 cup dried sour cherries

1 cup boiling water

5 tablespoons brandy

1−1/2 pints vanilla ice cream, softened slightly

4−1/2 tablespoons semisweet chocolate, coarsley chopped

1/3 cup pecans, toasted and coarsley chopped

16−oz. loaf pound cake, cut into 16 1/2−inch slices

1/4 cup unsalted butter, melted

Place cherries in medium bowl. Pour 1 cup boiling water over cherries; let

stand until softened, about 10 minutes. Drain and pat dry. Mix cherries and

1 Tbsp. brandy in small bowl. Place ice cream in large bowl; mix in

cherries, semisweet chocolate and pecans; cover and freeze until firm, about

2 hours.

Prepare barbecue grill; heat to medium. Brush both sides of each cake slice

with melted butter. Grill slices until lightly toasted, about 30 seconds per

side. Place 2 slices of cake on each dessert plate. Place 1 scoop ice cream

on top of cake slices. Drizzle 1−1/2 tsp. brandy over each serving.

Grilled Pound Cake 53

Grilled Shrimp

2 lbs. unpeeled large or jumbo shrimp

1 cup vegetable oil

1 cup lemon juice

2 teaspoons dry Italian salad dressing mix

2 teaspoons seasoned salt

1 teaspoon seasoned pepper

1 teaspoon Worcestershire sauce

4 tablespoons brown sugar

2 tablespoons soy sauce

1/2 cup chopped scallions

Wash shrimp and drain on paper towels. Mix oil, lemon juice, salad dressing

mix, salt, pepper and Worcestershire sauce. Place shrimp in bowl and cover

with marinade. Marinate in refrigerator 2 to 4 hours or overnight, stirring

occasionally. Lift shrimp from marinade with slotted spoon and push onto

skewers. Place on charcoal grill about 6 inches from hot coals. Grill about

10 minutes, turning once and brushing with marinade. Pour remaining marinade

into pan. Stir in brown sugar, soy sauce and onion. Heat to boiling. Serve

as a dip for shrimp.

Grilled Shrimp 54

Homemade BBQ Sauce

2 cups water

3/4 cup light corn syrup

1/2 cup tomato paste

1/2 cup white vinegar

3 tablespoons molasses

3 tablespoons brown sugar

1 teaspoon liquid smoke

1/2 teaspoon salt

1/4 teaspoon onion powder

1/4 teaspoon black pepper

1/8 teaspoon garlic powder

Combine all ingredients in a sauce pan and mix well. Over medium−high heat,

bring just to a boil; lower heat and simmer for 1 hour, stirring

occasionally.

Homemade BBQ Sauce 55

Kentucky Steak Marinade

10 tablespoons Bourbon

5 tablespoons soy sauce

2 tablespoons white wine vinegar

2 tablespoons vegetable oil

1/2 teaspoon lemon pepper

1/4 teaspoon black pepper

1/4 teaspoon salt

1 clove garlic, minced

Mix all the ingredients. Marinate steaks for at least 2 hours but preferably

longer. Grill the steaks over an outdoor grill for best flavor (and to tempt

your neighbors with the wonderful smell!). Yield: 1 1/2 cups marinade

Kentucky Steak Marinade 56

Oven BBQ Ribs

3 lbs pork back ribs

1 (8 ounce) jar honey

1 teaspoon paprika

1 teaspoon chili powder

1/2 teaspoon garlic powder

2 tablespoons Old Bay Seasoning

1/2 teaspoon onion powder

1/4 teaspoon celery salt

1/2 cup dark brown sugar

1/4 teaspoon fresh ground pepper

1 medium onion, grated or finely chopped

12 ounces barbecue sauce

1/4 cup white sugar

Place all ingredients together in large roasting pan. Cut ribs apart for

easier serving. Mix together making sure to coat all ribs with this semi−dry

paste. Spread ribs out evenly on bottom of pan. Cover lightly with foil.

Bake at 375F for approximately 1 hour, turning or stirring occasionally.

Oven BBQ Ribs 57

Sirloin Kabobs

1/4 cup soy sauce

3 tablespoons light brown sugar

3 tablespoons distilled white vinegar

1/2 teaspoon garlic powder

1/2 teaspoon seasoning salt

1/2 teaspoon garlic pepper seasoning

4 fluid ounces lemon−lime flavored carbonated beverage

2 pounds beef sirloin steak, cut into 1−1/2 inch cubes

2 green bell peppers, cut into 2 inch pieces

1/2 pound fresh mushrooms, stems removed

1 pint cherry tomatoes

1 fresh pineapple − peeled, cored and cubed

In a medium bowl, mix soy sauce, light brown sugar, distilled white vinegar,

garlic powder, seasoning salt, garlic pepper seasoning and lemon−lime

flavored carbonated beverage. Place beef sirloin steak in a large ziplock

bag. Cover with the soy sauce mixture and seal. Marinate in the refrigerator

8 hours, or overnight. Preheat an outdoor grill for high heat and lightly

oil grate. Place green bell peppers in a medium saucepan with enough water

to cover. Bring to a boil and cook approximately 1 minute. On wooden or

metal skewers, alternately place steak, parboiled green peppers, mushrooms,

cherry tomatoes and pineapple. Basting frequently with remaining marinade

mixture, cook on the prepared grill 10 to 15 minutes, or to desired

doneness.

Sirloin Kabobs 58

Super Burgers

2 lbs. ground beef

1 cup soft breadcrumbs

3/4 cup Burgundy wine

1 (4 ounce) can sliced mushrooms, drained

2 teaspoons onion salt

1 teaspoon dry mustard

1 teaspoon Worcestershire sauce

1/4 teaspoon garlic powder

1/4 teaspoon pepper

8 hamburger buns

Mix together first 9 ingredients. Shape into 8 patties. Broil or grill 4−5

inches from heat 5 minutes on each side, or until desired degree of

doneness. Serve in hamburger buns with sliced tomatoes and onions.

Super Burgers 59

*MEATS − BEEF*

Meats − Beef

− Use a 1−1/2 inch natural bristle paintbrush dipped in melted margarine

or oil to grease muffin tins, cookie sheets or cake and bread pans.

It's much faster than using a skimpy pastry brush.

− If you put onions in the freezer 15 minutes before you chop them,

you'll reduce the spray of vaporized onion oils − which means your

eyes won't tear when you cut the onions.

− To prevent cream whipped ahead of time from separating, add one

quarter teaspoon of gelatin to each cup of cream during whipping.

− A jar lid or a couple of marbles in the bottom half of a double−boiler

will rattle when the water gets low and warn you to add more before

the pan scorches or burns.

− When mincing garlic, sprinkle on a little salt so the pieces won't

stick to your knife or cutting board.

− If your cake recipe calls for nuts, heat them first in the oven,

then dust with flour before adding to the batter to keep them from

settling to the bottom of the pan.

− Noodles, spaghetti and other starches won't boil over if you rub

the inside of the pot with vegetable oil.

− Brown gravy in a hurry with a bit of instant coffee straight from

the jar... no bitter taste, either.

− To hasten the cooking of foods in a double boiler, add salt to the

water in the outer boiler.

− No "curly" bacon for breakfast when you dip it into cold water

before frying.

*MEATS − BEEF* 60

All Day Crock Pot Delight

2 pounds boneless chuck, cut in 1" cubes

1/2 cup flour

1/4 cup butter

1 onion, sliced

1 teaspoon salt

1/8 teaspoon pepper

1 clove garlic, minced

2 cups beer

1/4 cup flour

Coat beef cubes with the 1/2 cup flour. Brown in melted butter. Drain off

excess fat. In crock pot, combine browned meat with onion, salt, pepper,

garlic and beer. Cover and cook on low 5−7 hours (all day) until meat is

tender. Turn control to high. Dissolve remaining 1/4 cup flour in small

amount of water. Stir into meat mixture, cook on high 30−40 minutes. Serve

with rice and salad.

All Day Crock Pot Delight 61

Beef Souvlaki

1 lb. sirloin tip steaks or round steaks

2 teaspoons dried oregano

2 teaspoons minced garlic

1/2 teaspoon ground black pepper

2 teaspoons oil

1/4 cup lemon juice

Sauce:

1/3 cup plain yogurt

1/2 teaspoon dried dill

1 teaspoon red wine vinegar

1 teaspoon minced garlic

Combine spices and oil and press into meat of both sides. Cut meat into 1

inch cubes and toss with lemon juice and let stand for 5 minutes. Thread on

skewers. Broil or grill for about 5 minutes, turnning once. Do not overcook.

Combine sauce ingredients and serve with Souvlaki.

Beef Souvlaki 62

Breaded Rib Roast

4 pounds rib roast

salt to taste

ground black pepper, to taste

2 cloves garlic, chopped

2 tablespoons butter

2 tablespoons olive oil

1 cup plain bread crumbs

1/4 cup grated Romano cheese

Wash and pat dry the roast. Sprinkle salt and pepper over meat. In a mixing

bowl, combine the chopped garlic, butter, and olive oil. Stir to blend well.

Place the seasoned rib roast in garlic mixture and turn to coat, rubbing it

into the meat. Add a little more oil if it doesn't completely coat the meat.

In another mixing bowl, combine the bread crumbs, cheese and parsley. Mix

thoroughly. Press the bread crumb mixture into the meat; completely covering

the roast. Place roast on a roasting rack inside of a shallow baking pan.

Roast in a preheated 325F oven for about two hours or until desired

doneness. Check with meat thermometer:

Rare − 120 to 125F Well Done − 160F

Breaded Rib Roast 63

California Casserole

2 lbs. ground beef

1 medium green pepper, chopped

3/4 cup chopped onion

1 can (16 1/2 oz.) cream style corn

1 can (8 oz.) tomato sauce

1 can (10 3/4 oz.) condensed tomato soup undiluted

1 can (4 oz.) mushrooms, undrained

1 can (10 oz.) tomatoes, undrained with green chilies

1 can (2 1/4 oz.) sliced ripe olives, drained

1 jar (4 oz.) chopped pimento, drained

1−1/2 teaspoons celery salt

1/2 teaspoon chili powder

1/2 teaspoon dry mustard

1/4 teaspoon pepper

8 ounces wide egg noodles, cooked as directed and drained

2 cups (oz.) shredded sharp cheddar cheese

In large skillet, cook ground beef with green pepper and onion until meat is

browned and the vegetables are tender, drain. Add next 11 ingredients, mix

thoroughly. Add noodles, mix well. Pour into large baking dish. Cover and

bake at 350F for 50 minutes. Sprinkle with cheese, return to oven for 10

minutes or until cheese melts.

California Casserole 64

Cheesy Meatloaf

1 pound ground beef

1 pound ground pork

1 (1.25 ounce) envelope dry onion soup mix

2 eggs, beaten

1−1/2 cups dry bread crumbs

ground black pepper to taste

3/4 cup water

2 cups shredded mozzarella cheese, divided

Preheat oven to 350F. In a large bowl combine the beef, pork, soup mix,

eggs, bread crumbs, pepper and water. Stir in 1/2 cup of the cheese. Mix

well and spread half of mixture into a 9x5 inch loaf pan. Spread remaining 1

1/2 cups cheese over meat loaf mixture. Top with remaining half of meat loaf

mixture. Bake in preheated oven for 60 minutes. Let cool 10 to 15 minutes

before serving.

Cheesy Meatloaf 65

Chili Dog Casserole

8 hot dog buns

8 hot dogs

1 (15 ounce) can chili

1/2 cup chopped onion

1 tablespoon prepared mustard

2 cups shredded Cheddar cheese

Preheat oven to 350F. Lightly grease a 9x13 inch baking dish. Tear up the

hot dog buns and arrange the pieces in the bottom of the dish evenly. Slice

the hot dogs into bite size pieces and layer the pieces over the buns. Pour

the chili over the hot dogs, sprinkle with the chopped onion, then spread

some mustard over the chili and the onion. Top off with the cheese. Bake in

preheated oven for 30 minutes.

Chili Dog Casserole 66

Corned Beef And Cabbage

5 lb. corned beef brisket

1 large onion stuck with 6 whole cloves

6 carrots, peeled and halved

8 medium potatoes, washed and quartered

1 teaspoon dried thyme

1 small bunch parsley

1 head cabbage (about 2 lbs), quartered

Horseradish Sauce:

1/2 pint whipping cream

2 tablespoons mayonnaise

2−4 tablespoons prepared horseradish

(Whip cream until it stand in peaks. Fold in mayonnaise

and horseradish.)

Put beef in a large pot and cover with cold water. Bring to a boil with the

lid off the pot. Add thyme, parsley and onion. Turn to simmer and cook for 3

hours. Skim fat from top as it rises. Add cabbage, potatoes, and carrots.

Simmer for 20−30 minutes until cabbage is cooked. Remove the meat and cut

into pieces. Place on center of a large platter. Strain the cabbage and

season it heavily with black pepper. Surround the beef with the cabbage,

carrots and potatoes. Serve with horseradish sauce.

Corned Beef And Cabbage 67

Country Fried Steak And Gravy

1 cup vegetable oil

1 pound cubed steak, cut into 4 (4−ounce) pieces

Salt

Freshly ground black pepper

Poultry seasoning

1 egg, beaten

3 cups plus 3 tablespoons milk

1−1/2 cups plus 3 tablespoons all−purpose flour

Heat the oil in a heavy 9−inch cast iron skillet, to 360F. Season the steak

with salt, pepper, and poultry seasoning. Combine the egg with 3 tablespoons

of the milk. Put 1 1/2 cups of the flour in a 1/2 gallon zipper−lock plastic

storage bag and season with salt and pepper. Dredge the steaks in the flour,

coating each piece evenly and tapping off any excess. Dip the steak in the

egg wash, coating it completely and let the excess drip off. Dredge again in

the flour, shaking off any excess. Fry the steaks in the hot oil, until

golden brown on each side, about 3 minutes. Remove and drain on paper

towels. Season with salt and pepper.

Carefully pour off the oil, leaving behind about 1/4 cup along with the

brown bits. Reduce heat to medium and add the remaining 3 tbls. flour;

cook for 3 to 4 minutes, whisking constantly. Add the remaining 3 cups

milk, 1/2 cup at a time, whisking constantly. Bring to a boil, then reduce

the heat to medium−low. Season with salt and plenty of pepper. Cook

for 8 to 10 minutes, whisking constantly. The gravy should be thick

enough to coat the back of a spoon. Serve over steak with fresh biscuits

and corn on the cob.

Country Fried Steak And Gravy 68

Crockpot Cube Steak & Gravy

2 lbs. cube steak

salt and pepper

flour (for dredging)

1 package onion gravy mix

1 can cream of mushroom soup

2 cups water

Salt and pepper the steak to your likeing then dredge in the flour. Fry

steak until brown. Place in crockpot; add water, soup, and gravy mix. Cover

and cook on low 6 to 8 hours. Serve with mashed potatoes or rice.

Crockpot Cube Steak & Gravy 69

Crockpot Swiss Steak

1−1/2 lbs. beef round steak, cut 3/4 inch thick

3 teaspoons flour

1 teaspoon salt

1 teaspoon dry mustard

1 teaspoon black pepper

1 teaspoon garlic powder

2 teaspoons shortening

1 (16 ounce) can tomatoes

1 small onion, sliced

1 stalk celery, sliced

2 medium carrots, sliced

1 teaspoon Worcestershire sauce

1/4 water

Cut meat into pieces that will fit in your crockpot. Combine flour, salt,

mustard, pepper, and garlic powder. Pound 2 tablespoons of the flour mixture

into the meat. Brown the meat in the shortening on both sides. After

browning meat, transfer to crockpot. Stir remaining flour into pan drippings

in the skillet. Stir in the remaining ingredients and cook until thick and

bubbly. Pour over meat in the crockpot. Cook on low for 8 to 10 hours. Serve

with hot cooked noodles or rice.

Crockpot Swiss Steak 70

Easy Hamburger Stroganoff

1 lb. hamburger

1 onion, diced

1 clove garlic, minced

1 can cream of mushroom soup

1 cup sour cream

2 teaspoons dry mustard

4 tablespoons milk

salt and pepper, to taste

Brown hamburger in large skillet with onion and garlic. Drain out fat and

add soup, mustard and milk. Simmer for 5 minutes. Add sour cream and heat

through without boiling. Add salt and pepper to taste, and serve with egg

noodles or rice.

Easy Hamburger Stroganoff 71

Famous Chili

1/2 pound dried pinto beans, picked over and washed

5 cups canned crushed tomatoes

3 medium green bell peppers, cored, seeded and coarsely chopped

1−1/2 tablespoons vegetable oil

4 medium yellow onions, peeled and coarsely chopped

2 cloves garlic, peeled and minced

1/2 cup finely chopped fresh parsley

1/2 cup (1 stick) butter

2 1/2 pounds ground lean beef chuck

1 pound ground lean pork shoulder

1/3 cup chili powder

2 tablespoons salt

1−1/2 teaspoons black pepper

1−1/2 teaspoons ground cumin

1−1/2 teaspoons MSG

Soak beans overnight in a large heavy kettle in cold water to cover by 2

inches. Next day, cover and simmer beans in soaking water until tender −−

about 1 hour. Add tomatoes and simmer 5 minutes longer. Stir−fry green

peppers in oil in a very large heavy skillet over moderate heat until limp

−− about 5 minutes. Add onions and stir−fry until glassy −− 5−8 minutes.

Stir in garlic and parsley and set aside. In a second very large heavy

skillet, melt butter over moderately high heat. Add beef and pork and saute,

stirring often, 15 minutes. Add meat to onion mixture, blend in chili powder

and cook, stirring occassionally, 10 minutes. Add meat mixture to beans,

along with salt, black pepper, cumin and MSG. Bring to boiling, adjust heat

so chili bubbles gently, cover and simmer 1 hour. Remove cover and cook,

stirring now and then, 30 minutes longer. Skim as much fat from chili as

possible, ladle into heated soup bowls, and serve.

Famous Chili 72

Glazed Corned Beef

4 1/2 pounds corned beef, rinsed

1 cup water

1 cup apricot preserves

4 tablespoons brown sugar

2 tablespoons soy sauce

Preheat oven to 350F. Coat a large pan with non−stick cooking spray. Place

corned beef in dish and add water. Cover tightly with aluminum foil and bake

for 2 hours; drain liquid. In a small bowl combine apricot preserves, brown

sugar, and soy sauce. Spread the apricot mixture evenly over the corned

beef. Bake uncovered at 350F 25 to 30 more minutes, or until the meat is

tender; basting occasionally with pan drippings. Slice corned beef across

grain and serve.

Glazed Corned Beef 73

Homestyle Meatloaf

2 teaspoons vegetable oil

1 green onion, minced

2 cloves garlic, minced

2 tablespoons minced green bell pepper

2 tablespoons grated carrot

2 eggs, beaten

1 cup milk

2 teaspoons salt

1/2 teaspoon ground black pepper

1/2 teaspoon garlic powder

1/2 teaspoon onion powder

1−1/2 pounds ground chuck

3/4 pound ground pork

1 cup bread crumbs (such as Progresso)

1/2 cup all−purpose flour

1/4 cup ketchup plus an additional 1/4 cup ketchup (for top)

Preheat oven to 350F. Saute green onion, garlic, green pepper, and carrot in

vegetable oil over medium heat for a couple minutes. Combine beaten eggs

with milk, salt, black pepper, garlic powder, and onion powder in a medium

bowl. Mix bread crumbs and flour into ground chuck and ground pork with your

hands. Add egg and milk mixture, sauteed veggies, 1/4 cup ketchup and mix it

up using your hands. Press the mixture into a meat loaf pan (the kind of pan

with drainage holes in the bottom) or a large loaf pan. Bake for 30 minutes,

then spread 1/4 cup of ketchup over the top of the meatloaf and bake for

another hour. Remove from oven and allow it to sit for awhile before slicing

and serving.

Homestyle Meatloaf 74

Meatballs And Gravy

1−1/2 lbs. lean ground beef

1/2 lb. ground pork

2 slices white bread, soaked in water and squeezed dry

1/2 cup minced onions

3 tablespoons chopped fresh parsley or 1 tablespoon dried parsley

1 large egg, beaten

3/4 teaspoon salt

1/2 teaspoon fresh ground pepper, divided

1 pinch nutmeg

3 teaspoons vegetable oil, divided

1 (14 1/2 ounce) can beef broth

1 (14 1/2 ounce) can chicken broth

1/4 cup water

2 tablespoons cornstarch

1/4 teaspoon fresh grated lemon rind

1/4 teaspoon dried thyme

Combine ground beef, pork, bread, onion, parsley, egg, salt, 1/4 teaspoon

pepper and the pinch of nutmeg in medium bowl. Shape mixture into 1 inch

balls. Heat 1 1/2 teaspoons oil in large skillet over medium heat. Add half

of the meatballs and cook until browned, about 6 to 8 minutes; drain oil.

Transfer meatballs to paper towel lined plate. Repeat with remaining 1/12

teaspoon oil and meatballs. Add beef and chicken broths to skillet, return

meatballs to skillet. Bring to a boil; reduce heat, cover and simmer, 30

minutes. In a small bowl combine water and cornstarch, stir well to make a

slurry. Add to meatballs and broth. Bring to a gentle boil to thicken. Add

remaining pepper, grated lemon peel and thyme. Cook slowly 5 minutes longer.

Serve over mashed potatoes, buttered noodles, or steamed white rice.

Meatballs And Gravy 75

Old Fashioned Beef Stew

4 tablespoons oil for frying

1/2 cup all−purpose flour

1 tablespoon garlic powder

1 teaspoon salt

1 teaspoon black pepper

2 pounds beef chuck, cubed

12 small boiling onions

6 large potatoes, peeled and diced

6 carrots, sliced

3 stalks celery, sliced

3 (10.5 ounce) cans beef broth

3 tablespoons all−purpose flour

1 tablespoon cold water

In a large pot heat oil over medium high heat. In a resealable plastic bag

mix together the flour, garlic powder, salt and pepper. Add a small handfull

of meat at a time and shake until well coated; brown in hot oil, about 1

minute per side. Remove the browned meat and continue until all the meat is

browned. Lower heat to medium and add onions. Brown onions on both sides,

about 3 minutes per side, then remove from pot and set aside. Drain excess

fat from pot. To pot add potatoes, carrots, celery, reserved onions, browned

meat and broth. Stir all together and bring to a boil. Reduce heat to low,

cover and simmer for 2 hours, stirring occasionally. For a thicker broth:

1/2 hour before stew is done, combine 3 tablespoons flour and water in a

small bowl and mix well, then slowy stir mixture into stew.

Old Fashioned Beef Stew 76

Seven Layer Casserole

1/2 pound ground beef, browned and drained

2 tablespoons bacon bits

1 small onion, chopped

15 ounces tomato sauce

1/2 cup water

1/2 teaspoon chili powder

salt and pepper

2/3 cup long grain rice

8 ounces whole kernel corn, drained

1/2 cup chopped green bell pepper

Place beef in bottom of crockpot. Top with bacon bits and onion. Combine the

tomato sauce, water, chili powder, salt and pepper. Pour half of the mixture

over the ingredients in crockpot. Sprinkle rice over top. Add in the corn

and green pepper. Pour remaining tomato mixture over top. Cover; cook on low

for 5−6 hours or until rice is done.

Seven Layer Casserole 77

Slow Cooker Pepper Steak

2 pounds beef sirloin, cut into 2 inch strips

garlic powder to taste

3 tablespoons vegetable oil

1 cube beef bouillon

1/4 cup hot water

1 tablespoon cornstarch

1/2 cup chopped onion

2 large green bell peppers, roughly chopped

1 (14.5 ounce) can stewed tomatoes, with liquid

3 tablespoons soy sauce

1 teaspoon white sugar

1 teaspoon salt

Sprinkle strips of sirloin with garlic powder to taste. In a large skillet

over medium heat, heat the vegetable oil and brown the seasoned beef strips.

Transfer to a slow cooker. Mix bouillon cube with hot water until dissolved,

then mix in cornstarch until dissolved. Pour into the slow cooker with meat.

Add onion, green pepper, stewed tomatoes, soy sauce, sugar and salt. Cover

and cook on high for 3 to 4 hours, or on low for 6 to 8 hours.

Slow Cooker Pepper Steak 78

Slow Cooker Pot Roast

2 (10.75 ounce) cans condensed cream of mushroom soup

1 (1 ounce) package dry onion soup mix

1 1/4 cups water

5 1/2 pounds pot roast

In a slow cooker, mix cream of mushroom soup, dry onion soup mix and water.

Place pot roast in slow cooker and coat with soup mixture. Cook on High

setting for 3 to 4 hours, or on Low setting for 8 to 9 hours.

Slow Cooker Pot Roast 79

Slow Cooker Stiffado

1 tablespoon vegetable oil

2 lbs. stewing beef, cut into 1−inch cubes

3 large onions, peeled and diced

4 cloves garlic, minced

1/2 teaspoon ground cinnamon

1/2 teaspoon ground allspice

3 tablespoons red wine vinegar

1−1/2 cups tomato sauce

1 teaspoon white sugar

1 bay leaf

1 cup crumbled feta cheese

Heat oil in a skillet over medium−high heat and brown beef in batches, if

necessary, adding more oil if needed. Transfer beef to slow cooker with a

slotted spoon. Reduce heat to medium and add onions to skillet, cooking

until soft; add garlic, cinnamon and allspice and cook for 1 minute. Add

vinegar, tomato sauce, sugar and bay leaf and stir well to combine. Pour

mixture over meat. Cover and cook on Low for 8 to 10 hours or on High for 4

to 5 hours, until beef is tender. Add feta cheese, cover again, and cook on

High for 10 minutes. Discard bay leaf and serve over hot buttered pasta or

mashed potatoes.

Slow Cooker Stiffado 80

Tamale Pie

2 pound ground beef

12 oz. can chopped tomatoes

1 onion, chopped

1 clove garlic, chopped

1/2 teaspoon salt

1/2 teaspoon pepper

1/2 teaspoon oregano

3 1/2 ounces green chilies (half of a 7 oz. can)

Topping:

1 cup grated mild cheddar cheese

1/2 cup cornmeal

1/2 cup flour

1 teaspoon baking powder

dash salt

2 teaspoons oil

2 teaspoons sugar

1/2 cup milk

3 1/2 ounces green chilies (remainder of can)

Brown meat in skillet. Add remaining ingredients and simmer 20 minutes. Pour

into a 4 quart casserole dish. Top with cheese. Mix rest of ingredients

together and pour over the top of meat and cheese. Bake at 375F for 30

minutes (or until topping is done).

Tamale Pie 81

*MEATS − PORK & LAMB*

Meats − Pork and Lamb

− A dampened paper towel or terry cloth brushed downward on a cob of

corn will remove every strand of corn silk.

− Fresh eggs' shells are rough and chalky; old eggs are smooth and

shiny.

− When working with dough, don't flour your hands; coat them with

olive oil to prevent sticking.

− Use a gentle touch when shaping ground beef patties. Overhandling

will result in a firm, compact texture after cooking. Don't press

or flatten with spatula during cooking.

− Never heat pesto sauce − the basil will turn black and taste bitter.

− Butter pie pastry scraps: sprinkle with cinnamon and sugar, and

bake like cookies.

− When slicing a hard boiled egg, try wetting the knife just before

cutting. If that doesn't do the trick, try applying a bit of

cooking spray to the edge.

− Rescue stale or soggy chips and crackers: Preheat the oven to

300F. Spread the chips or crackers in a single layer on a

baking sheet and bake for about 5 minutes. Allow to cool,

then seal in a plastic bag or container.

− The best way to store fresh celery is to wrap it in aluminum

foil and put it in the refrigerator−−it will keep for weeks.

− Microwave a lemon for 15 seconds and double the juice you get

before squeezing.

*MEATS − PORK & LAMB* 82

Baked Lemon Pork Chops

8 large pork chops

1 cup bread crumbs

1 teaspoon salt

1 teaspoon rosemary

1 teaspoon lemon−pepper seasoning

2 eggs, beaten

1/2 cup white wine

2 tablespoons vegetable oil

2 tablespoons lemon juice

1/2 cup parmesan cheese

Combine bread crumbs, parmesan cheese, salt, rosemary and lemon−pepper

seasoning. Set aside. Combine egg, lemon juice, wine and oil. Coat pork

chops with egg mixture and then dredge the chops in the breadcrumb mixture.

Place on greased baking pan and bake for 45 minutes at 350F.

Baked Lemon Pork Chops 83

Creamy Baked Pork Chops

6 pork chops

1 teaspoon garlic powder

1 teaspoon seasoning salt

2 eggs, beaten

1/4 cup all−purpose flour

2 cups Italian−style seasoned bread crumbs

4 tablespoons olive oil

1 (10.75 ounce) can condensed cream of mushroom soup

1/2 cup milk

1/3 cup white wine

Preheat oven to 350F. Rinse pork chops, pat dry, and season with garlic

powder and seasoning salt to taste. Place the beaten eggs in a small bowl.

Dredge the pork chops lightly in flour, dip in the egg, and coat liberally

with bread crumbs. Heat the oil in a medium skillet over medium−high heat.

Fry the pork chops 5 minutes per side, or until the breading appears well

browned. Transfer the chops to a 9x13 inch baking dish, and cover with foil.

Bake in the preheated oven for 1 hour. While baking, combine the cream of

mushroom soup, milk and white wine in a medium bowl. After the pork chops

have baked for an hour, cover them with the soup mixture. Replace foil, and

bake for another 30 minutes.

Creamy Baked Pork Chops 84

Easter Ham Pie

(2) 9" pastry crusts

8 oz. thin sliced ham

5 oz. frozen spinach, thawed

3 eggs (room temp)

2 cups shredded Mozzarella cheese

15 oz. Ricotta cheese

1 small red bell pepper, thinly sliced

1 tablespoon olive oil

1 tablespoon chopped basil leaves

Lemon pepper to taste

Preheat oven to 350F. Line pie pan with 1 crust. Saute peppers and ham in

olive oil for 3 min. and season with pepper. Whisk 2 eggs and ricotta in

large bowl. Spread mixture into pie crust. On paper towels, pat spinach dry

− then scatter on top of mixture. Sprinkle peppers and ham over spinach and

top with mozzarella then basil leaves. Cover with second pie crust and trim

edges. Cut vents in top of crust and brush top with 1 beaten egg. Bake 50−60

minutes, or until golden brown. Let set about 15 minutes before serving.

Easter Ham Pie 85

Ham And Egg Casserole

1/3 cup diced cooked ham (smoked or country cured)

Sourdough bread

4 − 5 eggs, beaten

1/4 cup evaporated milk

1/4 teaspoon salt

1/4 teaspoon pepper

1/2 cup shredded mild Cheddar cheese

Spray casserole dish with a non−stick cooking spray. Trim crusts from bread,

cut slices and place bread on the bottom of casserole dish. Beat eggs, add

salt, pepper, evaporated milk and mix well. Pour egg mixture over bread.

Sprinkle diced ham over egg mixture and cover. Place casserole in

refrigerator overnight or for at least five hours. Remove casserole from the

refrigerator, sprinkle cheese on top of eggs. Place casserole in a preheated

375F oven for 20 − 22 minutes depending on the depth of the casserole dish.

Ham And Egg Casserole 86

Ham With Apple Mustard Glaze

12− to 14−pound shankless skinless smoked−cured ham

whole cloves for studding ham

1/2 cup apple jelly

2 tablespoons Dijon mustard

Accompaniments:

assorted relishes such as pickled watermelon rind and pickled

bell peppers

brandied fruits

Preheat oven to 350F. Score top of ham into diamonds and stud center of each

diamond with a clove. On a rack in a roasting pan bake ham in middle of oven

1 1/2 hours. In a small saucepan heat jelly over moderate heat, stirring,

until melted and smooth. Remove saucepan from heat and stir in mustard.

Spread glaze evenly on top of baked ham and bake 35 minutes more. Transfer

ham to a platter and let stand 15 minutes. Serve ham with relishes and

brandied fruits.

Ham With Apple Mustard Glaze 87