Search This Blog

Monday, January 31, 2011

Classy Cuban Sandwiches

Start to Finish: 25 minutes

8 oz. thin asparagus spears, trimmed
4 hoagie buns or torpedo rolls, split
2 to 3 Tbsp. coarse-grain mustard
8 oz. sliced Swiss cheese
6 oz. thinly sliced Serrano ham or any cooked ham
6 oz. thinly sliced cooked turkey breast
Dill pickle slices
1 Tbsp. olive oil

1. Place asparagus in a microwave-safe 9-inch pie plate or shallow
baking dish with 2 tablespoons water; cover with vented plastic
wrap. Microcook on high (100 percent power) for 3 minutes;
drain and set aside.

2. Spread bottom halves of rolls with mustard. Top with cheese,
asparagus, ham, turkey, and pickle slices. Add roll tops. Heat oil
in a very large skillet or grill pan over medium heat (or preheat a
covered electric indoor grill and brush with oil). Place sandwiches
in skillet or grill pan or on electric grill (may need to cook in
batches); cover sandwiches in skillet or grill pan with a large
heavy plate and press gently (or close electric grill lid). Cook for
2 to 3 minutes per side (3 to 4 minutes total in covered grill) or
until bread is toasted and cheese is melted. Makes 4 sandwiches.

Cheddar and Shredded Beef Sandwich

A hearty beef, open-faced sandwich topped with a tangy cheese
flavor, providing a delicious meal for noon lunches or evening

Container: Dutch oven or crockpot

Servings: 20
Serving Size: 4 ounces

Serving Description: Open-faced half hoagie bun covered with
1/4 pound of meat or adjust amount accordingly
Prep Time: 15 minutes
Cook Time: 6 or more hours

- 5 pounds roast beef
- 1 envelope onion soup mix
- 1 tablespoon 1 to 2 tablespoons black pepper
- 1/4 cup 1/4 to 1/2 beef soup base (very concentrated)
- 3 cups cheddar cheese shredded
- 10 hoagie buns - use 1/2 of bun for each sandwich

If using oven instead of crockpot, preheat oven to 350º F.

Place 5 to 6 pounds of roast beef in a Dutch oven or crockpot.
In a bowl mix together dry soup, black pepper and concentrated
beef soup base. Pour soup mixture over roast. Add water to
Dutch oven to cover half of the roast. Omit water, if using a

Oven bake a minimum of 4 hours, or for a crockpot, set temper-
ature on high for 20 minutes, then cook on low 8 to 10 hours.
Meat is finished cooking when it pulls apart easily. Allow meat
to cool, then shred.

Skim any excess fat from remaining juices. Place meat into juices
and reheat for serving.

Grate cheddar cheese into strips. Add shredded cheese over the
top of the meat and heat breifly to melt the cheese, or if the meat
is sufficiently hot, allow cheese to melt

Polish Sweet and Sour Cabbage

Dora Jurek

4 lb Cabbage
4 Tbsp Lard
2 Tbsp Flour
Salt and Pepper to taste
1/2 cup Vinegar
1/2 cup Sugar
1 qt Water

Shred cabbage with knife or shredder. Scald with boiling water;
drain. In saucepan, combine lard and flour into paste; add water
slowly until a very thin sauce is made. Add vinegar, sugar, salt,
and pepper. Pour over cabbage and cook until tender.

Middle Eastern Baked Omelet

Hussam Dandashli

9 x 13 pan
1 bunch Parsley, finely chopped
1/4 cup Milk
3 med Onions, diced
1/4 cup Flour
6 Eggs
1 Zucchini, grated
1 Green Pepper, diced
1/2 Tbsp Salt
1/2 tsp Allspice
1/4 tsp Pepper
1/2 tsp Baking Powder
1/2 tsp Vinegar
1/2 cup Shortening
1/4 cup Bread Crumbs
1 Tomato, diced (optional)

Mix all ingredients except bread crumbs. Grease pan and flour
with bread crumbs. Pour mixture into pan. Bake at 400° for 20
minutes or until brown.


3 cups fresh green beans, cooked or two cans, drained

1 small onion, chopped
1/3 cup brown sugar
1 tbsp. Worchestershire sauce
4-6 slices bacon
1/2 cup ketchup
1 small can mushroom pieces, optional

Fry bacon with onion drain and crumble. Add ketchup, brown
sugar, and Worchestershire sauce. Simmer. Pour over green
beans. Bake 350° for 20 minutes

Sunday, January 30, 2011

Smoked Brisket Hoagies

Prep Time: 20 minutes

Start to finish: 10 hrs 20 min.
Servings: 12 servings

2 med. Onions, sliced
1 med. Green bell pepper, coarsely chopped
1 fresh beef brisket (not corned beef), trimmed of fat (4 lb)
¾ cup hickory smoke-flavored barbecue sauce
¾ cup chili sauce
2 cloves garlic, minced
12 hoagie buns, split

1. in 3-1/2 to 4-quart slow cooker, place onions and bell pepper.
Cut beef brisket across grain into 3 large pieces. Place beef on
top of vegetables in slow cooker, overlapping pieces to fit if necessary.

2. In small bowl, mix barbecue sauce, chili sauce and garlic
until blended. Pour over beef.

3. Cover, cook on Low heat setting 10 to 11 hours.

4. To serve, remove beef from slow cooker; place on cutting
board. With 2 forks, pull beef into shred. Return beef to slow
cooker; stir to mix with sauce. With slotted spoon, serve beef
in hoagie buns. Garnish as desired.

Deli-Style Philly Steak Sandwich

This deli-quick sandwich, reminiscent of the popular Philly steak
sandwich, is both colorful and very flavorful.

1/4 cup Butter

2 cups sliced onions
1 medium (1 cup) green and/or red bell pepper, cut into strips
1/2 pound sliced deli roast beef, cut into strips
4 hoagie or French rolls, split
8 slices (3/4-ounce each) deli or Provolone Cheese, cut in half

Heat broiler. Melt butter in 10-inch skillet until sizzling; add onions
and pepper strips. Cook over medium heat until onion is softened
(8 to 10 minutes). Add beef strips; continue cooking until heated
through (4 to 6 minutes).

Meanwhile, place split rolls onto ungreased baking sheet, cut-side
up. Broil 2 to 5 inches from heat until light golden brown
(1 to 2 minutes). For each sandwich, place 2 halves cheese on
bottom half of bun.

Spoon 1/4 hot meat mixture over cheese. Top with 2 halves cheese
and top half of bun. Serve immediately.
Makes 4 sandwiches
Nutrition Facts (1 sandwich):
Calories: 740
Fat: 28 g
Cholesterol: 90 mg
Sodium: 2140 mg
Carbohydrates: 89 g
Dietary Fiber: 6 g
Protein: 33 g

Potato Dough for Pierogi

Dora Jurek

2 cups Flour
1 tsp Oil
1/2 cup boiling Water
2 tsp Salt
1 to 2 Eggs
1/2 cup Betty Crocker Potato Buds

Prepare the potato buds using the 1/2 cups boiling water. Start
with flour, add salt, oil, eggs and potato buds. At this point you
may need to add some water. (If eggs are large, water may not
be required.) Knead, roll, cut , fill and boil for about 3 minutes.
Use 4-inch diameter cookie cutter to cut dough. Above recipe
makes about 20 to 24 circles.

Cheese Filling
2 lb pounds Dry Cheese
1 to 2 Egg Yolks
1/4 tsp Pepper
4 Tbsp chopped Onion
1 tsp Salt
1 tsp Sugar

Sauerkraut Filling
1 lg can Sauerkraut (drain and rinse)
1/2 pound Bacon (Cut in small pieces)
1 med Onion, chopped
Salt, Pepper, Brown Sugar to taste.
Fry bacon and onion. Add drained sauerkraut, salt, pepper and
brown sugar. Mix well and cool before filling dough.

Loukomades (greek doughnuts)

4 dozen

1 tsp Active Dry Yeast
1 cup warm Water
2 Eggs
1 Tbsp Sugar
1/2 tsp Salt
1-1/2 cups Flour
Fat for frying

Dissolve yeast in warm water. Beat eggs and add sugar and salt.
Add flour alternately with water and yeast. Beat well. Cover and let
rise for 2 hours. Drop by tsp in 375° fat, turning to brown evenly.
Drain on absorbent paper. Dip in warmed honey and sprinkle with
cinnamon. May warm in oven before dipping in honey.

Drop Doughnuts

Grandma Borntrager

1 cup Sugar
2 Eggs
2 Tbsp Shortening, melted
1 cup Milk
1 tsp Vanilla
4 tsp Baking Powder
3 cups Flour
1/2 tsp Salt
heat Oil to 350°

Mix. Drop by large tsp into 350° oil. Fry until browned.

Saturday, January 29, 2011

Shredded Beef Sandwiches

I like to serve these mouth-watering sandwiches with a side of
coleslaw. The homemade barbeque sauce is exceptional...and
it’s wonderful for dipping!—Bunny Palmertree, Carrollton, Mississippi

Lower Fat
METHOD Slow Cooker
PREP 10 min.
COOK 720 min.
TOTAL 730 min.

1 can (10-1/2 ounces) condensed beef broth, undiluted
1 cup ketchup
1/2 cup packed brown sugar
1/2 cup lemon juice
3 tablespoons steak sauce
2 garlic cloves, minced
1 teaspoon pepper
1 teaspoon Worcestershire sauce
1 beef eye round roast (3-1/2 pounds), cut in half
1 teaspoon salt
16 sandwich buns, split
Dill pickle slices, optional

In a small bowl, whisk the first eight ingredients. Pour half of mixture
into a 5-qt. slow cooker. Sprinkle beef with salt; add to slow
cooker and top with remaining broth mixture.

Cover and cook on low for 10-12 hours or until meat is tender.
Shred meat with two forks and return to slow cooker. Using a
slotted spoon, place 1/2 cup beef mixture on each bun. Top with
pickles if desired. Yield: 16 servings.

Printed from Jun 5, 2009

Cheesy Roast Beef Melt

Prep Time: 5 min

Total Time: 5 min
Makes: 1 serving

1 onion roll, split
1 Tbsp. MIRACLE WHIP Light Dressing
1 tsp. GREY POUPON Dijon Mustard
1 KRAFT 2% Milk Sharp Cheddar Singles
2 oz. sliced roast beef (about 2 deli slices)

SPREAD cut sides of roll with dressing, then mustard. Fill with
2% Milk Singles and meat.

WRAP sandwich in paper towel.

MICROWAVE on HIGH 30 to 35 sec. or until 2% Milk Singles
are melted.

Source: KraftFoods

Hot Buttered Rum

Sue Pare

1 lb Butter (not margarine)
1 qt Ice Cream
1 lb Dark Brown Sugar

Mix butter, ice cream and dark brown sugar. Freeze. To serve:
Mix: 1/2 cup boiling water

1/2 cup mix
2 caps rum

Cream Cheese Ranch Potatoes

8 servings

8 baking potatoes, peeled and quartered
1 (8 ounce) package cream cheese, softened
1 (1 ounce) package dry Ranch-style dressing mix
1 cup sour cream
1/2 cup butter, softened

Bring a large pot of salted water to a boil. Add potatoes and cook
until tender, about 25 minutes. Drain and mash.

In a large bowl beat the cream cheese and dressing mix until smooth.
Stir in mashed potatoes, sour cream and butter; beat until desired con-
sistency is reached

Chili−Baked Fries

4 baking potatoes

4 tablespoons oil
1−1/2 teaspoons chili powder
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
1/2 teaspoon seasoning salt
1/2 teaspoon pepper
1/2 teaspoon dry mustard
1 pinch cayenne pepper

Scrub potatoes. Leaving skins on, cut each potato lengthwise
into 8 wedges.
Rinse under cold water to remove starch. Pat dry. In very
large bowl, mix all remaining ingredients. Add potatoes and
toss to coat. Place on rimmed baking sheet. Bake in pre-
heated 450F degree oven for about 45−50 minutes or until
crisp and browned. Carefully toss twice during cooking.

Friday, January 28, 2011

Rueben on Rye Sandwich

A lunch time favorite filled with corned beef, Swiss cheese and
sauerkraut. Served on rye or pumpernickel.

Rueben on Rye Sandwich (+)


- 8 ounces corned beef, thinly sliced
- 8 ounces swiss cheese, sliced
- 8 ounces sauerkraut, drained
- 1/2 cup Thousand Island dressing
- 8 pieces rye bread, or pumpernickel
- 2 tablespoons soften butter for spreading on the bread
    - may need more

Onion 'N Pepper Beef Steak Sandwich

1/2 pound beef round tip steaks, cut 1/8 to 1/4-inch thick

2 teaspoons vegetable oil
1 small onion, cut into thin wedges
1 jalapeno pepper, sliced
1 small clove garlic, minced
2 Kaiser rolls, split
1/4 cup chopped tomato

Heat oil in large nonstick skillet over medium-high heat until hot.
Add onion, jalapeno pepper and garlic; cook and stir 3 to 4 minutes
or until lightly browned. Remove.

Heat same skillet over medium-high heat until hot. Place beef
steaks in skillet; cook 1 to 2 minutes, turning once. Do not over-
cook. Season with salt. Serve in rolls with onion mixture and tomato.

Makes 2 servings.

Roast Goose With Chestnuts And Prunes

1 − 16 ounce package pitted prunes

3 cups beef stock or canned beef broth
1 3/4 cups dry red wine
1 1/4 cups prune juice
1 − 12 to 13 pound goose
1 orange, quartered
1 tablespoon salt
1 tablespoon ground pepper
1 large onion, cut into 8 pieces
4 bay leaves
6 tablespoons Cognac or other brandy
1 tablespoon butter, room temperature
1 tablespoon all purpose flour
1 − 7 2/5 ounce jar steamed or roasted chestnuts
Chopped fresh parsley

Combine prunes, stock, 1 1/2 cups wine and 1 cup prune juice
in heavy medium saucepan. Simmer 10 minutes. Remove mixture
from heat. Transfer 12 prunes to small bowl, using slotted spoon.
Preheat oven to 375F. Pat goose dry. Pull out fat from cavity.
Rub inside and out with cut side of orange. Combine salt and pepper
and rub inside and outside goose. Place orange, onion, bay leaves
and 12 drained prunes in goose cavity. Tie legs together. Place
goose on rack in roasting pan. Pierce all over with small metal
skewer or toothpick. Roast goose 15 minutes. Reduce temp-
erature to 350F and roast 30 minutes longer. Remove fat from
roasting pan. Combine remaining 1/4 cup wine and 1/4 cup prune
juice and brush some over goose. Continue roasting goose until
juices run clear when pierced in thickest part of thigh, basting
goose with wine mixture and removing fat from pan occasionally,
about 2 hours.

Transfer goose to platter and tent with foil. Let stand 20 minutes.
Strain prune poaching liquid, reserving prunes. Degrease roasting
juices. Add 1/2 cup poaching liquid to roasting pan and bring to
boil, scraping up any browned bits. Transfer to heavy medium
saucepan. Add Cognac, remaining poaching liquid and degreased
roasting juices. Boil until flavors are intense, about 15 minutes.
Knead butter and flour together. Whisk into sauce in small bits and
simmer until thick, about 8 minutes. Add poached prunes and
chestnuts and heat through. Sprinkle with parsley. Carve goose
into thin slices. Spoon sauce, chestnuts and prunes over.

Candied Yams With Bourbon

6 to 8 large sweet potatoes

1/4 cup light corn syrup
1/4 cup dark corn syrup
2 tablespoons maple syrup
1/4 cup Kentucky bourbon, high quality
salt and pepper, to taste
fresh parsley, minced

Cook sweet potatoes; peel and slice crosswise then lengthwise
or as desired.
Cool and arrange in buttered casserole pan or dish. Combine
remaining ingredients, except parsley, and pour over potatoes.
Bake at 350F degrees until bubbling hot. Garnish with parsley.

Apple Stuffing

1/4 cup chopped onions

1/4 cup chopped celery
2 tablespoons margarine
4 cups dry bread cubes
1/2 teaspoon poultry seasoning
1/2 teaspoon dried sage
1 cup diced, unpeeled apples
1/2 teaspoon dried sage
Freshly−ground black pepper
1/2 cup chicken broth

Cook onions and celery in margarine for 5 minutes, or until tender.
Combine onions and celery with all other dry ingredients. Add
broth, and toss.

Yields stuffing for a 10 to 12 pound turkey.

Thursday, January 27, 2011

Portillo's Italian Beef Sandwiches

Portillo's restaurant, in Chicago, are famous for their beef sandwiches.
This would be one of those dishes you could make for your family
and freeze leftovers for another meal.

by Miss Annie

½ day
15 min prep

SERVES 10 -12

1 teaspoon salt
1 teaspoon ground black pepper
1 teaspoon dried oregano
1 teaspoon dried basil
1 teaspoon onion salt
3 cups water
1 teaspoon dried parsley
1 teaspoon garlic powder
1 bay leaf
1 (2/3 ounce) package Italian salad dressing mix
5 lbs rump roast

In a medium saucepan over medium high heat, combine the water,
salt, ground black pepper, oregano, basil, onion salt, parsley,
garlic powder, bay leaf and salad dressing mix.
Stir well and bring just to a boil.
Place roast in a slow cooker and pour mixture over the roast.
Cover and cook on low setting for 10 to 12 hours OR high
setting for 4 to 5 hours.
Remove bay leaf and shred meat with a fork.
Serve on Italian Rolls.

Our American Hero


6 servings

1/2 cup light mayonnaise
1/4 cup thinly sliced fresh basil
1/2 teaspoon coarsely ground pepper
1 (16-ounce) loaf Italian or French bread
1 pound thinly sliced lean deli roast beef
1 large tomato, cored and thinly sliced
1 cup thinly sliced red onion
1 large yellow bell pepper, seeded and thinly sliced into rings
1 cup trimmed arugula, watercress, or lettuce leaves
1/8 teaspoon salt
1/8 teaspoon pepper

Combine mayonnaise, fresh basil, and ground pepper; chill 15 minutes.

Cut bread loaf in half horizontally; spread mayonnaise mixture over
bottom half of bread; top with roast beef, remaining ingredients, and
top half of bread. Cut loaf into 6 pieces.

Nutritional Information
Calories:400 (28% from fat)
Fat:12.6g (sat 3.5g,mono 4.5g,poly 3.2g)

Teriyaki Wildgame Sauce

2 ½ lbs. boneless meat (bear, moose, deer, elk, beef, pork etc.)

1 tsp. ground ginger
1 tbsp. sugar
2 tbsp. olive oil
½ cup Soya sauce
1-2 cloves crushed garlic
Salt & pepper to taste

Slice meat into thin 1/8" strips and place in casserole dish. Mix
all ingredients together and pour over meat and stir. Cover
and bake at 350 for 1-2 hours.

Rolled Schnitzel

2 large boneless steaks (moose, deer, elk, pronghorn, caribou, bear, cougar, etc.)

1 LB bacon, salami or spicy sausage
Mix: (will curdle a bit)
½ cup of margarine melted
1/3 cup milk
1 tsp. lemon juice

½ cup fine bread crumbs
1 cup of fine crushed Corn Flakes
½ tsp. onion powder
½ tsp. parsley
½ tsp. paprika
Salt & pepper

Pound steak until ¼" thickness, cut into 2" wide strips, top with
salami or bacon. Roll up and secure with a toothpick. Dip in moist
ingredients, then coat with dry, place in greased pan and cover.
Bake at 350 for 30 minutes, then uncover and bake 20-30
minutes more.

Honey Baked Ham 2

1 (7 lb.) med. smoked pork picnic shoulder (bone in or out)

2 c. sugar
1 c. honey or brown sugar, packed
1 (6 oz.) can frozen orange juice concentrate, thawed
1 tsp. whole cloves

Make crosswise slits, 1/2 inch apart, halfway through ham to
to where knife touches bone. Place ham in deep bowl and barely
cover with water. Stir in sugar. Soak at least 2 days in refrigerator.
Drain. Place ham in roasting pan, lined with enough foil to wrap
completely. Pour honey or brown sugar and orange juice all over
pork. Stick cloves all over meat. Wrap tightly with foil. Bake at 200
degrees for 6 to 7 hours or until done.

Awesome Restaurant Recipes.pdf

Wednesday, January 26, 2011

Open-Faced Beef Sandwiches with Tangy Coleslaw

Servings: 4

1 tsp (5 mL) vegetable oil
1 onion, thinly sliced
1 clove garlic, minced

Pinch cayenne pepper
12 oz (375 g) shaved roast beef
4 thick slices whole wheat bread

Tangy Coleslaw:
1-1/2 cups (375 mL) shredded green cabbage
1 cup (250 mL) grated carrots
3 green onions, sliced
2 tbsp (25 mL) horseradish
2 tbsp (25 mL) light mayonnaise
1/2 tsp (2 mL) dried thyme
1/4 tsp (1 mL) each salt and pepper

In nonstick skillet, heat oil over medium heat; cook onion, garlic
and cayenne pepper, stirring occasionally, until softened, about
4 minutes. Add beef and heat through, about 3 minutes.

Tangy Coleslaw: Meanwhile, in bowl, mix cabbage, carrots,
onions, horseradish, mayonnaise, thyme, salt and pepper.

Toast bread. Evenly top each slice with roast beef mixture and

Jalapeno Steak Sandwiches

Prep: 25 minutes

Marinate: 4 hours
Cook: 14 minutes

6 cloves garlic, minced
3 jalapeno peppers, finely chopped (don't seed)
1/3 cup olive oil
1/3 cup fresh lime juice
3 Tbsp. Dijon-style mustard
1 tsp. kosher salt or salt
1-1/4 to 1-1/2 lb. beef flank steak
12 slices Texas toast or other thick-cut white bread, toasted*
1/2 cup purchased chipotle mayonnaise
   or 1/2 cup mayonnaise with 1 tsp. chili powder
1 red onion, quartered and thinly sliced
4 oz. queso fresco or farmer cheese, crumbled
Fresh cilantro sprigs
Lime wedges

1. For marinade, in a bowl whisk together garlic, jalapeno peppers,
olive oil, lime juice, mustard, and salt.

2. Trim fat from meat. With a sharp knife score meat on both sides
at 1-inch intervals in diamond pattern. Place meat in a self-sealing
plastic bag set in a shallow dish. Pour marinade over meat; seal bag.
Marinate in refrigerator for 4 to 24 hours.

3. Heat a nonstick or well-seasoned grill pan on stovetop over med-
ium heat. Drain meat; discard marinade. Place meat in hot pan. Cook
for 14 to 16 minutes or until steak is medium, turning once halfway
through grilling. Carve steak diagonally across the grain into thin slices.

4. Meanwhile, spread one side of each toast slice with mayonnaise.
Place steak, onions, cheese, and cilantro on half the toast slices. Top
with remaining slices. Serve with lime wedges. Makes 6 servings.

For tabletop grill: For tabletop grill: Preheat grill according to manu-
facturer?s directions. Place steak on grill rack. If using a covered grill,
close lid. Grill until steak is desired doneness. For covered grill, allow
7 to 9 minutes. (For open grill, allow 12 to 14 minutes for medium,
turning once halfway through grilling.) Thinly slice steak diagonally
across the grain. Continue as directed in Step 4 above.

*Test Kitchen Tip: To toast bread in a grill pan or an open grill,
place on grill rack and allow 1 to 2 minutes per side. (Instead of
a covered grill, use a toaster.)



1 10oz pkg cheese or chicken stuffed tortellini
4 whole marinated artichoke hearts
2 to 3 tblsp roasted red pepper or pimento, diced
4 tblsp reduced calorie mayonnaise
1 tblsp dijon mustard
1 tblsp parmesean cheese, grated
2 tblsp basil, chopped
2 tblsp parsley, chopped
salt and pepper

Cook tortellini, rinse and drain well. Toss with 1 tblsp of the marinated
artichoke liquid to keep from sticking together. More may be added
for flavoring of desired. Drain artichokes Cut into chunks.

Combine remaining ingredients and toss gently in a large bowl to
combine. Refigerate if not served immediately.

Canned non-marinated artichokes can also be used - in that case,
use some olive oil to keep the pasta from sticking together and a
little bit of vinegar may be needed to give the salad a kick



1/4 cup sesame seeds
1/2 lb dried chinese spaghetti-style noodles
2 tblsp vegetable oil
1 bunch broccoli, separated into 1 inch florets
1 lb asparagus, cut on the diagonal into 1 inch pieces
1/2 cup chicken stock
1/2 cup peanut butter
1/4 cup red wine vinegar
2 tblsp dark soy sauce
1 tblsp sesame oil
1 tblsp dry sherry
2 tsp sugar
1 1/2 tsp chinese chili sauce
1/4 cup minced scallions
2 tblsp finely minced fresh ginger
1 large garlic clove, minced
1 cup bean sprouts
1 cup thinly sliced button or shiitake mushrooms, or separated enoki
1 large red bell pepper, cut into thin julienne
2 tblsp minced chives

In a small dry skillet, toast the sesame seeds over moderately high
heat, tossing, until fragrant and golden brown, about 1 minute. Set aside.

In a large pot of boiling salted water, cook the noodles, separating
them with a fork, until tender but still firm, about 2 1/2 minutes.

Drain and rinse under cold running water, drain well and toss with
the vegetable oil.

Bring a large saucepan of salted water to a boil over high heat. Add
the broccoli and cook until crisp-tender, 2 to 3 minutes. Using a slotted
spoon, transfer to a bowl of ice water and chill until cold, about
5 minutes. Drain on paper towels. Repeat with the asparagus, cook-
ing them for only 1 to 2 minutes.

In a small saucepan, bring the stock to a boil over moderately high
heat; remove from the heat. Stir in the peanut butter, vinegar, soy
sauce, sesame oil, sherry, sugar, chili sauce, scallions, ginger, garlic
and toasted sesame seeds.

In a large bowl, toss together the noodles, broccoli, asparagus, bean
sprouts, mushrooms and red pepper. Add the dressing and toss to coat.

Sprinkle the chives over the top just before serving.


(Serves 10-12 as side dish)

2 medium-sized cucumbers, peeled, seeded, and coarsely grated
2 tblsp minced or grated yellow or white onion
2 cups plain yogurt (use the low-fat; the non-fat is chalky tasting)
1 clove garlic, minced or pressed
2 green onions, chopped
1 small tomato, finely chopped
2 tblsp freshly squeezed lemon or lime juice
2 tblsp finely minced fresh mint or parsley
2 tsp ground cumin
1 lb anellini or other small pasta rings
fresh ground black pepper
fresh mint or parley sprigs (garnish)
cucumber slices (garnish)

Combine grated cucumber and onion in a small non-metallic bowl.

Sprinkle with salt and let stand for 10 minutes. Drain and squeeze dry.

Whisk yogurt until creamy smooth. Add cucumber mixture, garlic,
green onions, tomato, lemon or lime juice, minced mint or parsley, cumin.

Salt and pepper to taste and mix thoroughly.

Chill as long as overnight.

Cook pasta in 4 quarts boiling water until very al dente. Drain
and rinse well in cold water, then drain again. Place in a large
bowl and cool to room temperature, stirring occasionally to keep
pasta from sticking together.

Combine pasta with yogurt mixture. Garnish with mint or parsley
sprigs and cucumber slices.

In addition to being very good, this cold side dish is "heart-healthy".
Excellent served with spicy meats.

Tuesday, January 25, 2011

Italian Beef Subs

Preparation time: 14 minutes

Cooking time: 10 minutes

Giardiniera are spicy pickled vegetables; the heat varies depending
on the amount of hot peppers in the product.

Yield: 4 servings

2 teaspoons olive oil
1 1/2 cups green bell pepper strips
2 teaspoons bottled minced garlic
1 teaspoon dried oregano
1 (14 1/4-ounce) can low-salt beef broth
1 pound thinly sliced deli roast beef
4 (3-ounce) submarine rolls, toasted
1/2 cup bottled giardiniera (such as Cento), drained

Heat the oil in a large nonstick skillet over medium heat. Add bell
pepper and garlic; sauté for 2 minutes. Stir in oregano and broth.
Bring to a boil; reduce heat, and simmer for 10 minutes. Remove
bell pepper mixture from pan. Add beef to pan, and cook for
45 seconds. Divide beef evenly among the bottom halves of rolls;
top each roll half with 1/4 cup bell pepper mixture, and 2 table-
spoons giardiniera; cover with roll tops.

Bistro Beef Baguette

Prep Time: 10 min

Total Time: 10 min
Makes: 1 serving

1 Tbsp. KRAFT Mayonnaise
1/2 tsp. KRAFT Prepared Horseradish
1 baguette (4 inch), cut lengthwise in half
3 arugula leaves
2 slices yellow tomato
6 slices OSCAR MAYER Shaved Roast Beef
1/4 cup caramelized onions

MIX mayo and horseradish; spread onto cut sides of baguette.

PLACE arugula on bottom half of baguette; top with tomatoes,
meat and onions.

COVER with top of baguette.

Source: KraftFoods


(Makes 6 servings)

6 whole heads of fresh garlic
3/4 cup olive oil
4 rosemary sprigs (optional)
1/4 cup fresh basil leaves
1 tblsp fresh rosemary leaves or 1 tsp dried
8 oz corkscrew pasta, cooked and drained
2 cups cooked chicken, cut in strips
1/2 cup sliced green onion
1/2 cup freshly grated parmesan cheese
2/3 cup chopped walnuts
salt and pepper to taste
lettuce leaves

Separate cloves of garlic and drop into boiling water for 1 minute.

Drain and peel. Place peeled cloves in small saucepan with oil and
optional rosemary sprigs. Cook gently, covered, stirring occasionally,
for about 25 minutes or until garlic is tender. Discard rosemary sprigs
and puree garlic with 1/2 cup of the olive oil, basil, and the rosemary

Place pasta in large bowl and add garlic puree, chicken, onion,
Parmesan, salt and pepper. Mix thoroughly. Add more olive oil
if needed to moisten salad.

Let salad sit for 1 hour a room temperature (provided its not a hot
room that will invite bacteria to go nuts!) or refrigerate, returning
mixture to room temperature before serving. Toast walnuts in
-degree oven for 10 minutes. Stir into the salad and serve over a
mix of crisp, chilled lettuces.

The large amount of garlic, cooked slowly in rosemary-scented olive
oil, develops superb flavor.



8 oz pasta, dried
4 oz blue cheese, crumbled
2 cups walnuts, toasted and chopped
1 cup celery, chopped
4 tblsp mayonnaise
1/8 tsp white pepper and salt
3 tblsp parsley, minced

Cook pasta according to directions. Immediately rinse with cold
water and drain well. Add cheese, walnuts, celery, mayo, salt
and pepper.

Gently toss with 2 forks until the ingredients are well mixed.

Refigerate until serving. You may need to add a little more
mayonnaise if the salad seems dry. Sprinkle with the parsley and
serve slightly chilled.

This pasta salad is best when made the day before it is to be
served or at least several hours in advance, so that they flavor
of the blue cheese has a chance to develop. Keep in the refigerator.



2 cups macaroni, cooked
2 eggs, hard boiled and chopped
1 tblsp green onion, minced
1/4 cup sweet pickle, minced or 2 tblsp relish
1/4 cup celery, finely diced
1 tblsp capers
1 cup cooked green peas (use frozen, not canned!)
2 tblsp pimento, chopped

1/2 cup mayonnaise
2 tblsp pickle juice (do not use if relish is used)
1 tsp mustard, prepared
1/4 tsp pepper
1 tsp salt
2 tblsp sour cream
2 tblsp parsley, chopped

Place macaroni in large bowl. Add the egg, onion, pickle, celery,
capers, peas, and pimentos. Combine dressing ingredients and add
to macaroni mixture. Toss lightly with 2 forks to combine.
Chill before serving.

Monday, January 24, 2011

Peanut Butter and Apple-Bacon Sandwiches

Start to Finish: 30 minutes

1/4 cup peach preserves
Dash cayenne pepper (optional)
8 slices whole grain bread
1 large yellow or green crisp apple, cored and very thinly sliced
8 slices applewood-smoked bacon or other bacon,
     crisp-cooked and drained
1/4 cup creamy peanut butter
2 to 3 Tbsp. butter, softened

1. In a small bowl stir together preserves and cayenne pepper.
Place 4 slices of bread on work surface; spread slices with preserves.
Top with apples and bacon. Spread one side of remaining bread
slices with peanut butter; place, spread side down, over apples
and bacon. Spread sandwich tops with some of the butter.

2. Preheat griddle or very large skillet over medium heat. Place
sandwiches, buttered side down, on griddle. Carefully spread
unbuttered bread with butter. Cook 2 to 3 minutes per side or
until bread is golden and sandwiches are heated through.
Makes 4 servings.

Bacon, Tomato and Cheese Strata

Layers of bacon, onions, mushrooms, tomatoes, cheese, eggs
and bread baked in a savory casserole

Hands On: 20 minutes
Total: 55 minutes
Makes: 6 servings (1 piece each)

PAM® Original No-Stick Cooking Spray
8 ounces sliced bacon
1 bunch green onions, sliced (6-8 onions = about 1 cup)
2 cups sliced fresh mushrooms
1 can (14.5 oz each) Hunt's® Diced Tomatoes
     with Roasted Garlic, drained
8 slices white bread, lightly toasted
1-1/2 cups shredded Cheddar cheese (1-1/2 cups = 6 oz)
3 eggs
1 can (12 oz each) evaporated milk
1 tablespoon Gulden's® Spicy Brown Mustard
1/2 teaspoon Italian seasoning
1/2 teaspoon salt
1/2 teaspoon ground black pepper

Preheat oven to 350°F. Spray 8x8-inch baking dish with cooking
spray; set aside. Cook bacon in large skillet over medium heat
until crisp. Remove bacon from skillet, reserving 2 tablespoons
of the drippings in skillet. Drain bacon on paper towels; set aside.
Add onions and mushrooms to drippings in skillet; cook and stir
5 minutes, or until onions are crisp-tender. Crumble bacon.
Add to vegetable mixture in skillet along with the diced tomatoes;
mix well.

Layer 4 slices of bread, half of the vegetable mixture and 3/4 cup
of the cheese in prepared dish. Repeat layers. Beat eggs, milk,
mustard, Italian seasoning, salt and pepper in medium bowl with
wire whisk until well blended. Pour evenly over ingredients in dish;
press bread gently into egg mixture. Let stand 10 minutes.

Bake 30 to 35 minutes, or until knife inserted in center comes
out clean. Cut into 6 pieces to serve.



Thin Cream Sauce:
4 tblsp Butter
2 cups Hot Milk
1/3 cup All Purpose Flour
2 Egg Yolks
Thick Cream Sauce:
4 cups Milk
1/2 cup All Purpose Flour
4 Eggs

1 1/2 cups Chopped Onions
Dash of ground cinnamon
2 lb Ground Beef
salt and pepper to taste
4 tblsp butter
1 tblsp minced garlic
2 cups Italian Plum Tomatoes, chopped
1 1/4 lb Tubular Pasta such as ziti # 2
1 cup Tomatoe Sauce
1/2 cup Bread Crumbs
1 cup fresh grated kefalatiri
1 tsp dried or tablespoon fresh chopped
Parmesan cheese

Prepare Thin Sauce:
Melt butter in saucepan. Stir in flour and cook until mixture turns
. Gradually stir in hot milk and cook, stirring until sauce is smooth
and hot. In a small bowl, beat egg yolks, then briskly stir 1 cup of
hot milk mixture. Pour egg milk mixture into remaining sauce.
Stir and remove from heat without cooking the eggs.

Prepare Thick Sauce:
Heat milk to a simmer, and set aside. In a bowl, beat eggs with flour.
Gradually stir hot milk into the egg mixture.
Return to saucepan and cook, stirring constantly, until mixture is
quite thick. Do not boil after the eggs have been added.

Main Recipe:
Brown chopped onions and meat in butter. Add tomatoes, tomato
sauce, spices and seasonings. Cover and simmer for 30 minutes,
or until liquid has been absorbed.

Preheat Oven to 350 Degrees (they mean Fahrenheit here -- Bill).
Cook pasta according to package directions, and drain. Sprinkle bread
crumbs into a buttered 11x14x2 inch baking pan. Place a layer of pasta
in the baking pan; then add half the thin cream sauce. Add meat.

Sprinkle with 1/4 cup grated cheese. Cover with remaining thin
cream sauce.

Spread thick cream sauce over the top and sprinke it with remaining
1/2 cup cheese. Bake for 1 hour, or until golden. Let stand for
15 minutes to cool, and cut into squares (Note that you cannot cut
the Pastitsio easily unless you cool it for 15 minutes.) When ready
to server, reheat in hot oven

This dish can be prepared a day in advance, adding the thick
cream sauce just before baking the dish.


(Serves 6)

3 tblsp shallots or onions, minced
Oil for sauteing
1/2 tsp pureed garlic
3 cups heavy cream
Fresh ground black pepper to taste
8 oz Angel hair pasta
meat from 1/2 smoked chicken
3 oz sundried tomatoes, reconstituted (see below) chopped chives,
     diced tomatoes and/or parmesaen cheese for garnish salt to taste

Saute shallots briefly in hot oil, add garlic but do not cook. Add
cream and pepper. Bring to boil, simmer until thick (about 1/2
original volume). Salt to taste. Strain if desired. While sauce
thickens, clean meat from chicken, cut into large thin slices or,
alternatively, tear into chunks. Reconstitute tomatoes by dropping
into boiling water for 1 minute. Drain and julienne.

Cook pasta in about 2 Qt boiling salted water with a little oil and
salt. Cook until al dente. Drain, rinse under hot water briefly.

While pasta cooks warm tomatoes and chicken in cream sauce.
Dilute if needed with milk or half-and-half. Place pasta on serving
plate and spoon sauce over. Top with freshly grated cheese, chop-
ped chives, diced tomatoes or whatever.



1 1/2 lb fresh green beans, cleaned, 1 1/2 inch pieces
1/2 lb fresh mushrooms, cleaned and sliced
1 onion, sliced
5 or 10 cloves garlic, minced
1/2 cup red wine
1 32 oz can crushed tomatoes
2 tsp dried basil
1 tsp dried marjoram
1lb mostocielli or ?? pasta
generous amount freshly ground black pepper

Put wine in a large skillet or dutch oven. Add all veggies and herbs,
let simmer, covered, for 10 to 15 minutes. Add crushed tomatoes.
Let simmer 30 minutes or until you are ready for it.
Cook pasta in unsalted, unoiled water. Combine and enjoy.

Sunday, January 23, 2011

Bacon, Spinach, and Tomato Salsa Sandwich

tart to Finish: 25 min.

2 large ripe tomatoes, seeded
     and coarsely chopped (about 1-3/4 cups)
1/4 cup finely chopped red onion
1/4 cup chopped fresh cilantro
1 Tbsp. finely chopped fresh jalapeño chile pepper
1 Tbsp. lime juice
1/8 tsp. kosher salt or salt
8 slices turkey bacon
1/4 cup light mayonnaise
4 10-inch vegetable-flavor flour tortillas or flour tortillas
2 cups fresh baby spinach

1. For tomato salsa, in a medium bowl, combine tomatoes,
onion, cilantro, and chile pepper. Stir in lime juice and salt. Set aside.

2. Cook bacon according to package directions. Drain well
on paper towels; cut bacon in large pieces.

3. For sandwiches, spread mayonnaise on tortillas; top with
spinach. With a slotted spoon, scoop salsa on spinach. Top
with bacon. Roll up tortillas to enclose filling. Cut each tortilla
in half. Makes 4 servings.

Bacon Grilled Cheese Sandwich

Start to Finish: 20 minutes

4 slices honey wheat bread
2 Tbsp. butter, softened
3 oz. smoked cheddar or Pepper Jack cheese, sliced
4 slices crisp-cooked bacon
1 small avocado, peeled, pitted, and sliced
2 tomato slices
1 Tbsp. light mayonnaise
1 tsp. honey

1. Butter one side of all the bread. On the unbuttered sides of
2 slices place cheese, bacon, avocado, and tomato. Combine
light mayonnaise and honey. Spread on unbuttered side of re-
maining 2 bread slices. Place mayonnaise side down on top
of tomatoes.

2. In skillet or griddle, cook over medium heat 4 to 6 minutes,
until toasted and cheese is melted, turning once. Or place in pre-
heated panini maker; cook 2 to 3 minutes. Makes 2 sandwiches.

Nutrition Facts
Calories 541, Total Fat (g) 39, Cholesterol (mg) 79,
Sodium (mg) 643, Carbohydrate (g) 36, Fiber (g) 9,
Protein (g) 18,
Percent Daily Values are based on a 2,000 calorie diet



1 large jar good pasta sauce
1 lb either mushrooms, sliced, or spinach, cleaned and chopped
12 lasagne noodles, half-cooked
2 cup Ricotta cheese
1 cup mozarella
2 tsp wheat germ
2 eggs
salt, pepper
1/4 cup parmesan cheese, grated fine

Mix the ricotta, mushrooms/spinach, wheat germ and eggs in a
large bowl.
(Do not crush the mushroom slices!) Add 1/2 tsp salt, and pepper
to taste. (I use non-fat egg product and low fat ricotta.)
Jazz up pasta sauce, if desired. (I usually throw in some extra oregano,
basil and onions, and let the whole
thing cook for about a half hour.)
In a 9X13 glass baking dish, put a couple of tablespoons of the sauce
on the bottom, spreading it evenly.
Put a layer of noodles in the pan. (You may have to trim one of the
noodles to fit along the bottom of the pan, like such:


Cover this layer with 1/2 the ricotta filling.
Cover the ricotta with roughly 1/4 the pasta sauce.
Then, some mozarella, about half of it.
Next, another layer of noodles, trimming as necessary.
Repeat ricotta, sauce and mozarella, using up the two cheeses.
Layer on the final few noodles.
Put some sauce on top, enough to cover liberally.
Cover this with the 1/4 c parmesan cheese.
Cover the dish with foil, and bake in a 375 degree oven for 1 hr,
uncovered for the last 10 minutes.
Let the lasagne cool for 15-20 minutes, to allow the cheese to
set a little before serving.
This lasagne is wonderful with a good, crusty garlic bread and a
mixed greens salad with oil and vinegar dressing.



2 tblsp olive oil
1 yellow onion, diced small
1 red bell pepper, diced small
2 bananas, sliced
1/4 cup pineapple juice
juice of 3 oranges
1/4 cup chopped cilantro
4 tblsp lime juice
4 tblsp finely chopped habaneros or 6 oz. inner beauty
1/4 cup grated Parmesan
2 tsp unsalted butter
1 lb fettuccine
salt and cracked pepper to taste

In a large saucepan, heat oil and saute onion & red pepper about
4 minutes over medium heat.

Add bananas, pineapple & orange juices. Simmer 5 minutes over
medium heat until bananas are soft.

Remove from heat, add lime juice, cillantro, chile peppers &
3 T Parmesan. Mix well Cook fettuccine until tender, put in a bowl.

Add spice mixture & mix. Season with salt & pepper. Garnish
with remaining Parmesan.


(Serves 1)

1/2 cup semolina duram flour
1 tsp of olive oil
1/4 cup of water

Combine the above ingredients to make a dough. wrap in a towel and let
sit for 30 minutes. [start the sauce heating...].

After the 30 minutes, [start the water boiling] divide the dough in half
and roll out each half, allowing the first sheet of pasta to sit while rolling
out the second.

When the sheets are dryish, cut according to how you like your pasta.

The pasta maker recommends rolling, and folding in half before rerolling.
After rolling you are supposed to sprinkle some flour betwixt the two
halves. If you create a dry enough dough, the you do not need to do
this. in fact, the first timethrough the rollers, my dough is pretty crumbly
at the edjes, but a few more passes makes the dough much more workable.

Cook for about 2 minutes.

Saturday, January 22, 2011

Meatball Subs

A ground beef mixture is formed into meatballs and stuffed with a
cube of mozzarella cheese before baking. The meatballs are served
in hoagie rolls with spaghetti sauce and strips of bell pepper.

1 lb. ground beef
1 tbsp. dried Italian seasoning
1/3 c. bread crumbs
1/4 c. parmesan cheese
1/2 tsp salt
Cubed mozzarella cheese
1 jar spaghetti sauce
1 package hoagie rolls
2 tbsp. butter
1 tsp. garlic powder
1 bell pepper, sliced

Preheat oven to 375 degrees. Mix ground beef, Italian seasoning,
bread crumbs, cheese and salt. Roll into 2-inch balls. Make hole in
center of each meatball with finger and place one cube of mozzarella
cheese in center. Spread meat around cheese to cover. Place balls
in baking dish and bake for 20-25 minutes. While meatballs are
baking, split rolls. Melt butter in microwave and stir in garlic. Brush
cut surface of rolls with butter mixture, place tops and bottoms, cut
side up, on baking sheet. Remove meatballs from oven. Place rolls
in oven and bake for 5-10 minutes or until browned. While browning,
place spaghetti sauce in saucepan; add meatballs. Heat until warm.
Place meatballs on rolls and top with sliced bell pepper. Serve.

Notes: It doesn't take long to make these sandwiches. They are
a warm tummy pleaser. Everyone will be surprised to bite in and
find the cheese surprise.

Number of Servings: 4

Bacon and Egg Salad Sandwiches

Start to Finish: 20 min

6 eggs
8 slices applewood-smoked bacon
1/2 cup mayonnaise
2 tsp. yellow mustard
1/2 of an English cucumber, chopped
12 to 16 basil leaves
8 slices challah bread

1. Place eggs in medium saucepan; cover with water. Bring to a
boiling over high heat; cover and remove from heat. After 6 minutes,
remove 2 eggs. Rinse with cold water; peel and set aside. Let
remaining eggs stand in hot water 4 minutes more. Drain; rinse with
cold water. Peel and coarsely chop the 10-minute eggs.

2. Meanwhile, in 12-inch skillet cook bacon until crisp; drain. Discard
drippings and wipe pan with paper towel. Lightly toast both sides of
bread slices in skillet. In small bowl combine mayonnaise and mustard.

3. Top 4 of the bread slices with basil leaves, chopped egg, and
cucumber. Halve the remaining two eggs and place one half on
each sandwich. Top with mayonnaise mixture, bacon and remaining
bread slices. Serves 4.



12 spinach lasagna noodles (I made my own)
grated or diced mozzarella
grated or diced sharp cheddar (white or yellow)
grated parmesan
any other cheese that you like
1 red pepper
1 green pepper

Primavera Sauce:
1 small onion, sliced
4 cloves garlic, minced
olive oil
1/2 cup sliced or eighthed mushrooms
1 medium eggplant
2 cups diced tomatoes (fresh is best, but canned okay)
2 cups tomato sauce (again fresh is best, but canned okay)
1 cup tomato paste (or 6 oz. if canned)
crushed red pepper
bay leaf

White Sauce:
2 cups Ricotta cheese (or 1 1/2 cups tofu and 1/2 cup yogurt)
1 egg

In a large sauce pan, saute the garlic and onions in olive oil over
medium heat until the onions become clear and tender. Add in the
mushrooms and continue to saute until tender. When the vegetables
are tender, reduce heat and add in the diced tomatoes and a table-
spoon water. Simmer for two minutes and add in the tomato sauce,
paste and spices. Mix well with a fork until all of the tomato paste
has been absorbed. Cover and simmer 30 minutes. Remove bay
leaf before using.

Meanwhile, mix together the ricotta (or tofu and yogurt) with
the egg, set aside in fridge. Preheat the oven to 375 F. Prepare
the lasagna noodles as directed and drain.

When the sauce has simmered, remove from heat and start the lasagna.

First layer 4 noodles on the bottom of a 13x9 inch baking dish,
spoon 1/2 of the ricotta mixture on top and spread evenly. Next
spoon 1/2 primavera sauce over ricotta, and spread 1/3 of
mozzarella and 1/3 sharp cheddar on that. Repeat this same layer
process once. Put on one more layer of noodles and top with
remaining mozzarella and cheddar, sprinkle with ample parmesan.
Bake 45 minutes. Let cool ten minutes before serving, enjoy.

Colored Pasta Dough

These amounts should be enough to color about 1 1/2 pounds of
pasta dough, made with 3 to 4 cups of flour, 4 eggs and 2 tbsp
olive oil.

You'll probably need to add a little bit of extra flour to compensate
for the extra moisture from the vegetables.

Green pasta. Parboil 1/2 pound of spinach for about two minutes
or chard for five minutes. Drain, rinse in cold water and squeeze the
leaves as dry as possible. Puree the spinach or chard through a sieve
or food mill, or chop it fine by hand or with a food processor. With
a fork, combine the spinach or chard with the pasta ingredients.

Knead, and roll out.

Speckled green pasta. Trim, wash, pat dry and chop fine about
6 tablespoons of mixed fresh herbs: parsley, sorrel, thyme, sage
leaves, tarragon, lovage, marjoram, basil, dandelion, rocket, hyssop
and tender savory shoots are all suitable. However, the strong
herbs -- thyme, sage, savory, marjoram and tarragon -- do not
marry well with some others, so choose your cherb mixture carefully.
Stir the herbs
into the dough ingredients with a fork. Knead and roll out.

Red/pink pasta. Boil two small unpeeled beets in salted water for
40 minutes to one hour or until tender. Peel and chop the beets,
then puree them in a food processor. Stir the beet puree into the
pasta dough ingredients before kneading the dough and rolling it out.

Orange pasta. Stir about 1/4 cup of well-reduced tomato sauce
or pureed tomato into pasta dough ingredients. Knead and roll out.

Yellow pasta. Add a pinch of ground saffron to the flour and salt
for the pasta dough. Mix well. Stir in the eggs and oil. Knead
and roll out.



8 to 10 Lasagna noodles, cooked
2 Cups cooked diced chicken
2 Tblsp butter or margarine
1 medium onion, chopped
1/3 lb mushrooms, sliced
1 can (16 oz) canned tomatoes
1/2 tsp basil
1/2 tsp oregano
1/3 tsp each salt and pepper
3 Tblsp butter or margarine
3 Tblsp all-purpose flour
1 can (10 oz) chicken broth
1/2 cup half-and-half
1 cup shredded mozzarella cheese
1/2 cup ricotta cheese
parmesan cheese

Tomato Sauce:
1. Melt butter in skillet. Saute' onions until transparent. Add mushrooms,
basil oregano, salt and pepper. Cook for a few minutes.

2. Blend tomatoes in blender or processor. Add to mushroomes.
Simmer while making cream sauce, adding more tomatoes if needed.
Stir in chicken.

Cream Sauce:
3. Melt butter in saucepan. Stir in flour, cooking and stirring for 2
to 3 minutes.

4. Add broth, stirring until thickened. Stir in half&half over low heat.

Lasagna Layering:
5. Spoon small amount of cream sauce in baking pan. Place
3 cooked noodles in baking pan. Add 1/3 of meat mixture and
1/3 of cream sauce.  Sprinkle each layer with cheese.
Repeat with remaining noodles and sauces. Sprinkle top with
parmesan cheese.

6. Bake at 350 F for 20 to 25 minutes.

Friday, January 21, 2011

Thai Fish Sauce and Lime Chicken

Sweetened chili sauce is found in Asian markets, and it is often
served alongside egg rolls. A similar condiment available in most
grocery stores is called Thai sweet red chile dipping sauce.
Serve this chicken with white rice.

4 servings (serving size: 1 chicken breast half,
   about 3 tablespoons sauce, and 1 1/2 teaspoons peanuts)

4 (6-ounce) skinless, boneless chicken breast halves
1/4 teaspoon salt
1 tablespoon canola oil
1 cup fat-free, less-sodium chicken broth
3 tablespoons sweetened chili sauce
2 teaspoons fish sauce
1/4 cup fresh lime juice
1 teaspoon creamy peanut butter
2 tablespoons chopped roasted peanuts
Lime wedges (optional)

Place each chicken breast half between 2 sheets of heavy-duty
plastic wrap; pound to 1/2-inch thickness using a meat mallet or
rolling pin. Sprinkle chicken evenly with 1/4 teaspoon salt.

Heat oil in a large nonstick skillet over medium heat. Add chicken;
cook 6 minutes on each side or until done. Remove chicken from
pan; keep warm.

Add broth, chili sauce, and fish sauce; bring to a boil, scraping pan
to loosen browned bits. Cook until broth mixture is reduced to
2/3 cup (about 4 minutes). Remove from heat; add lime juice and
peanut butter, stirring until smooth. Serve sauce over chicken; sprinkle
with peanuts. Garnish with lime wedges, if desired.

Nutritional Information
Calories:296 (26% from fat)
Fat:8.5g (sat 1.7g,mono 3.6g,poly 2.4g)

Roman-style Chicken

Recipe courtesy Giada De Laurentiis

Prep Time: 20 min
Inactive Prep Time:
Cook Time: 40 min
Level: Easy
Serves: 6 servings

4 skinless chicken breast halves, with ribs
2 skinless chicken thighs, with bones
1/2 teaspoon salt, plus 1 teaspoon
1/2 teaspoon freshly ground black pepper, plus 1 teaspoon
1/4 cup olive oil
1 red bell pepper, sliced
1 yellow bell pepper, sliced
3 ounces prosciutto, chopped
2 cloves garlic, chopped
1 (15-ounce) can diced tomatoes
1/2 cup white wine
1 tablespoon fresh thyme leaves
1 teaspoon fresh oregano leaves
1/2 cup chicken stock
2 tablespoons capers
1/4 cup chopped fresh flat-leaf parsley leaves

Season the chicken with 1/2 teaspoon salt and 1/2 teaspoon pepper.
In a heavy, large skillet, heat the olive oil over medium heat. When
the oil is hot, cook the chicken until browned on both sides. Remove
from the pan and set aside.

Keeping the same pan over medium heat, add the peppers and
prosciutto and cook until the peppers have browned and the
prosciutto is crisp, about 5 minutes. Add the garlic and cook for
1 minute. Add the tomatoes, wine, and herbs. Using a wooden
spoon, scrape the browned bits off the bottom of the pan. Return
the chicken to the pan, add the stock, and bring the mixture to a
boil. Reduce the heat and simmer, covered, until the chicken is
cooked through, about 20 to 30 minutes.

If serving immediately, add the capers and the parsley. Stir to
combine and serve. If making ahead of time, transfer the chicken
and sauce to a storage container, cool, and refrigerate. The next
day, reheat the chicken to a simmer over medium heat. Stir in
the capers and the parsley and serve.

Lasagna Sandwich

1/8 c. sour cream

1 tbsp chopped onion
1/4 tsp oregano
4 slices Italian or other white bread
4 bacon strips, halved and cooked
4 slices tomato
2 (wide) slices Mozzarella cheese
2 tbsp butter or margarine

Combine first 3 ingredients; spread on four slices of bread. Top
each with four bacon pieces, two tomato slices, and a slice of cheese.
Top with remaining bread.

In a skillet over medium heat, melt 2 tbsp butter. Cook sandwiches
on both sides until bread is lightly browned and cheese is melted,
adding more butter if necessary.

Makes 2 servings

Lasagna on a Bun

1 lb. ground beef

8 buns
1 c. spaghetti sauce
1 tsp. garlic powder
1 tsp. ltalian seasoning
1 c. ricotta cheese
1/4 cup Parmesan cheese
1 c. shredded Cheddar Cheese
1 c. shredded mozzarella cheese

In a 9-inch skillet, brown beef for about 15 minutes, stirring occasionally.

While meat is cooking, cut top off of rolls and hollow out the center.
After meat is no longer pink, drain. Add spaghetti sauce, garlic powder
and Italian seasoing. Mix well and simmer until sauce is heated.

In a separate bowl. Combine ricotta cheese, Parmesan cheese and
half of the Cheddar and the mozzarella. Mix well and set aside.

Add beef mixture equally to the buns. Top the meat mixture with
equal parts of the cheese mixture. Place on baking sheet and lightly
cover with foil. Bake at 350 degrees F for 20 minutes.
Serve immediately
Serves 8. Can be frozen for leftovers.

Lamb Patties

1 1/2 pounds ground lamb

2 tablespoons minced shallots
2 tablespoons minced garlic
2 tablespoons chopped mint
2 teaspoons herb seasoning mix
2 teaspoons ground cumin
1 teaspoon ground chili powder
1 teaspoon salt
1/2 teaspoon freshly-ground black pepper
1 egg
3 tablespoons olive oil

In a mixing bowl, combine the lamb, shallots, garlic, mint, seasoning
mix, cumin, chili powder, salt, pepper, and egg. Mix well. Form into
6 large patties. Fry over medium-high heat in olive oil.

Drain and serve on buns the way you would hamburgers with
your favorite condiments

Thursday, January 20, 2011

Pretzel-Crusted Chicken

4 boneless skinless chicken breast halves (6 ounces each)
1/4 cup honey mustard
8 thin slices deli ham
1 tablespoon butter, melted
1/2 cup crushed pretzels

Cut a horizontal slit in one side of each chicken breast half to within
1/2 in. of the opposite side. Spread honey mustard inside each
pocket; stuff with two ham slices.

Place in a greased 13-in. x 9-in. baking dish. Brush with butter;
sprinkle with pretzels. Bake, uncovered, at 350° for 40-45 minutes
or until a meat thermometer inserted in chicken reads 170°.
Yield: 4 servings.

Pesto Fettuccine with Chicken

Yield: 4 Servings

1 pound fettuccine, linguine or spaghetti
1 tablespoon unsalted butter
1 tablespoon vegetable oil
3 (6 oz.) boneless, skinless chicken breasts
Salt and pepper
18 cherry tomatoes
1/2 cup prepared pesto

In a large pot of boiling, salted water, cook pasta, stirring occasionally,
until al dente, about 12 minutes.

Meanwhile, in a medium skillet, melt butter in vegetable oil. Season
chicken with salt and pepper and cook over medium-high heat
until lightly browned and firm to touch, about 5 minutes per side.
Transfer to a plate and cover with foil to keep warm. Discard all
but 1 Tbsp. fat from skillet. Add tomatoes and cook over medium-
high heat, stirring often, until they start to soften, about 5 minutes.
Cut chicken into chunks.

Ladle off 1 cup pasta water and set aside. Drain pasta and return
to pot. Add chicken, tomatoes and reserved pasta water. Stir in
pesto and mix well until ingredients are coated.

Nutritional Information
Calories:772  Fat:25g (sat 5g)  Protein:47g

Brazilian Breakfast Shake

Super-charge the start of your day with this made-in-minutes,
high-energy drink.

1 cup cold milk 250 mL
1 ripe banana, sliced
1 pouch (38 g) French Vanilla Instant Breakfast
1 1/2 to 2 tsp Instant Coffee granules 7 to 10 mL
3 ice cubes

Place milk, banana, Carnation Instant Breakfast, coffee and ice cubes in blender container. Cover and blend until smooth. Add more coffee to taste if desired.

Serving Size: Makes two 8 oz (250 mL) servings.

Kraut Burgers

1 1/2 pounds ground beef
1 (20 ounce) can sauerkraut
1 teaspoon oregano
1/2 envelope onion soup mix
1 box hot roll mix

Brown ground beef. Add sauerkraut, oregano and soup mix.
Divide into 8 equal portions. Set aside. Prepare roll mix and
let rise 1 time.

Divide dough into 8 equal parts. Roll each portion into circle.
Place 1 portion of meat in each rolled circle. Pull edges of
dough together to cover meat mixture. Press edges together.
Place bottom up on cookie sheet.

Bake at 400 degrees F until brown, about 30 minutes

Kentucky Hot Brown Sandwiches

12 slices turkey breast
12 slices bread
12 slices bacon
12 to 36 mushroom caps
1 c. grated Parmesan cheese
1 can cream of chicken soup
1/3 c. light cream
1 tsp. lemon juice

Add cream, Parmesan cheese and lemon juice to cream of chicken
soup and heat (do not boil). Wrap mushrooms in foil and heat in
350 degree F oven. Cook bacon until crisp and drain bacon on
bread slices and toast on one side.
Place bread in large baking dishes and top with turkey slices,
cheese sauce and salt and pepper to taste. Cover and heat in
350 degree F oven until turkey is slightly brown. Remove and
add bacon slices and other condiments if desired.

Serves 12.

Jalapeno Grilled Chicken Sandwiches

1/4 cup jalapeno jelly
4 boneless skinless chicken breasts
1/4 cup apple cider vinegar
1/2 teaspoon salt
1/2 teaspoon Tabasco sauce
4 hamburger buns

Melt jelly in microwave-safe bowl, stir; add apple cider vinegar,
salt and Tabasco sauce. Heat one minute on HIGH; stir well. Grill
or broil chicken breasts 5 to 6 minutes per side, basting often with
jelly and vinegar mixture.

Serve on buns with lettuce and tomato garnish.

Wednesday, January 19, 2011

Lemon Artichoke Chicken

4 chicken breast halves, skinless and boneless
6 tablespoons all-purpose flour, divided use
1 teaspoon black pepper
1/2 cup butter, divided use
1/2 cup chopped green onions
2 cups chicken stock or broth
1/4 cup dry white wine
1/4 cup freshly squeezed lemon juice
1 (14-ounce) can artichoke hearts, drained and quartered
1 teaspoon salt
1/4 cup capers
1/4 cup chopped parsley

In shallow dish, combine 4 tablespoons flour and black pepper.
Dredge chicken breast halves in mixture.

In large skillet over high heat, melt 1/4 cup butter (1/2 stick). Add
green onions; sauté over medium heat until softened, about 2 minutes.
Add chicken to pan; cook, turning once, until lightly golden brown
on both sides, about 3 to 4 minutes per side. Remove chicken
from pan and keep warm.

Add chicken stock and wine to pan, stirring to scrape bits off bottom.
Bring mixture to a boil and cook until reduced by half, about 6 minutes.

In small bowl, knead together remaining 2 tablespoons of flour and
1/4 cup butter. Whisk into sauce and stir until thickened. Stir in
lemon juice and artichoke hearts. Stir in salt.

Add chicken and cook, covered, until heated through, about
7 minutes. Just before serving, add capers and chopped parsley to chicken.

Makes 4 servings.

Italian Seasoned Chicken and Fettuccine

"Buitoni pasta and Italian-seasoned chicken breasts are sure to
delight your family! Round out the meal with your favorite steamed
vegetables, a warm loaf of bread and Perrier water."

1/4 cup extra virgin olive oil
1 1/2 teaspoons finely chopped garlic
3/4 teaspoon Italian seasoning
4 (5 ounce) boneless skinless chicken breast halves
1 (9 ounce) package BUITONI® Refrigerated Fettuccine

Preheat oven to 350 degrees F. Grease 13 x 9-inch baking dish.

Combine oil, garlic and Italian seasoning in large bowl. Add chicken;
turn to coat. Marinate in refrigerator for 15 to 30 minutes. Remove
chicken from marinade and place in prepared dish. Discard marinade.

Bake for 35 to 40 minutes or until chicken is no longer pink
in center.
Prepare pasta according to package directions.
Serve chicken over pasta.

Jackie's Orange Twist

The kick of orange, some whipped cream - really

hot stuff.

An interesting blend of citrus, cream and brown sugar. Really
something special to enjoy on a cold morning while hanging
out in your slippers and surfing our Coffee Fair web site. :-)

1 pint water
2 tbs instant coffee
1 tbs brown sugar
2 tbs orange juice

Make your instant coffee then add your brown sugar and orange
juice.  Decorate with whipped cream, a thin slice or orange and
maybe even a bit of orange rind for a really nice citrus touch.

Italian Grilled Cheese

4 slices Italian bread (1 inch thick)

4 slices mozzarella or provolone
3 eggs
1/2 cup milk
3/4 teaspoon Italian seasoning
1/2 teaspoon garlic salt
2/3 cup Italian-seasoned bread crumbs

Cut a 3-inch pocket in each slice of bread; place a slice of cheese
in each pocket. In a bowl, beat eggs, milk, Italian seasoning and
garlic salt; soak bread for 2 minutes on each side. Coat with bread
crumbs. Cook on a greased hot griddle until golden brown on both sides.

Italian Beef Sandwiches

Beef sirloin and Italian seasoning cook in the slow cooker for these simple sandwiches.

Servings: 10 to 12 sandwiches

I have made a variation of this recipe for years. I do exactly this
recipe, but drizzle a bit of balsalmic vinegar into the meat at the
start. This is so easy, great for buffet style dinners or get togethers
and everyone really seems to like it wherever we take it. Can't
go wrong. Easy for dinner at home as well. Goes well served
over pasta too (penne).

1 4-pound boneless beef sirloin or rolled rump roast,
      trimmed and cut into 2- to 3-inch pieces
1/2 cup water
1 0.7-ounce package Italian salad dressing mix
2 teaspoons Italian seasoning, crushed
1/2 to 1 teaspoon crushed red pepper
1/2 teaspoon garlic powder
10 to 12 Kaiser rolls or other sandwich rolls, split,
    or 1 loaf French bread, split
Purchased roasted red pepper strips (optional)

1. Put beef in a 3-1/2-, 4-, or 5-quart electric crockery cooker.
Stir together water, dressing mix, Italian seasoning, crushed red
pepper, and garlic powder; pour over beef. Cover and cook on
low-heat setting for 10 to 12 hours. (Or, cover and cook on
high-heat setting for 5 to 6 hours.)

2. Remove meat with a slotted spoon. Using two forks, shred
the beef. Serve beef on rolls. Top with roasted red pepper strips,
if desired. Drizzle with some of the juices to moisten.
Makes 10 to 12 sandwiches.

Hot Picadillo Sandwich

This is a Cuban version of picadillo, a sweet-and-sour meat stew
that is popular in many Spanish-speaking countries. Serve with:
Sweet potato chips, and carrot and celery sticks with blue cheese
dipping sauce.

Servings: Makes 4 servings.

1 pound meat loaf mix or ground chuck
1 large onion, chopped
5 teaspoons chili powder
3/4 teaspoon ground cinnamon
1 14 1/2-ounce can petite diced tomatoes in juice
3/4 cup beef broth
1/2 cup raisins
1 tablespoon balsamic vinegar
1 tablespoon tomato paste
4 Cuban rolls or hamburger rolls, split
2 cups thinly sliced iceberg lettuce

Heat heavy large skillet over medium-high heat. Add meat and
onion; cook until meat loses pink color, breaking up with fork,
about 5 minutes. Spoon off excess fat. Mix in chili powder and
cinnamon; cook 1 minute. Stir in tomatoes with juice, beef broth,
raisins, vinegar, and tomato paste. Bring to boil. Reduce heat
to medium and simmer uncovered until liquids thicken, about
10 minutes. Season with salt and pepper.

Lightly toast rolls. Divide meat mixture among roll bottoms;
top with lettuce and roll tops and serve.

Tuesday, January 18, 2011

Favorite Chicken Nuggets

Create a drive-through in your kitchen and serve the best homemade
nuggets! Cereal is the secret ingredient.

Prep Time: 15 min
Total Time: 32 min
Makes: 25 nuggets

14 Ratings
5 Reviews

3 Cups Corn Chex® cereal
1/2 Cup grated Parmesan cheese
1/2 Teaspoon salt
1/2 Teaspoon seasoned salt
1/4 Teaspoon paprika
1/8 Teaspoon garlic powder
3 Tablespoons butter or margarine, melted
1 Tablespoon milk
1 Lb boneless skinless chicken breasts, cut into 1x1-inch pieces

1. Heat oven to 400°F. Line cookie sheet with foil. Crush cereal.
(To easily crush cereal, place in plastic bag or between sheets of
waxed paper, and crush with rolling pin.)

2. In medium bowl, stir together crushed cereal, cheese, salt, seasoned
salt, paprika and garlic powder. In small bowl, stir together melted
butter and milk. Dip chicken into butter mixture, then roll in cereal
mixture to coat evenly. Place on cookie sheet.

3. Bake 9 minutes; turn nuggets over. Bake about 8 minutes longer
or until coating is light golden brown and chicken is no longer pink in center.

Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens

Serve With
Serve these nuggets with barbecue sauce, honey mustard or
sweet-and-sour dipping sauce for a real treat.

Make dipping easy: Use one hand for butter dipping and dropping
chicken into cereal mixture, then the other hand for cereal dipping and turning

Chicken with Fire Roasted Tomatoes


4 skinless boneless chicken breasts
1 bag baby spinach
1 can fire roasted tomatoes
3-4 leaves fresh basil, chopped
Salt and pepper to taste
Olive oil

Salt and pepper raw chicken on both sides. Heat a few tablespoons
of olive oil in a large fry pan. Add chicken and let cook about
20 minutes, turning once. Chicken should be almost cooked through,
but not completely. Remove chicken and keep warm.

Pour tomatoes and sauce into the same pan and stir occasionally
over medium heat. Add spinach to sauce and stir. Let spinach cook
 for about 10 minutes.

Add chicken back into dish and add basil. Cook for another
5 minutes or until ready to serve

Chrystal's Molasses Dream

A little molasses adds a delicious flavor to your coffee.

Go easy on the molasses, the flavor can be potent. A traditional taste
for autumn recipes that makes this something special to serve your
guests at Thanksgiving with your fresh from the oven pumpkin pie.

1 1/2 cups hot coffee
1 tsp molasses
1/4 cup light cream
1/8 tsp cinnamon
1/2 tsp powdered sugar

Combine in a mug, stir well to dissolve the molasses. Wet the rim
of the cup with a bit of coffee then sprinkle on a bit of powdered
sugar for the impressive and comforting effect. Serve hot.

Hot Sub Sandwiches

12 round Kaiser rolls

1 lb deli ham lunchmeat
1 lb. hard salmi lunchmeat
1 lb. turkey breast lunchmeat
1 lb. sliced mozzarella cheese
1/2 yellow onion, thinly sliced
1/4 c. Italian dressing
Oregano (or Italian seasoning)
12 sheets aluminum foil

Preheat oven to 350 degrees F.

Slice Kraiser rolls and lightly brush 1 tsp of dressing over each side.
Divide the meat among 12 rolls and stack on bottom half of each roll
using at least a few slices of salami per roll. Add a few onions on top
of the meat, then 2 slices of cheese per roll. Sprinkle lightly with oregano
or seasoning and add top of roll. Wrap each in aluminum foil making
12 flying-saucer looking wraps and pop in oven for 15 minutes.
Serve warm right out of the foil.

Yield: 12 sandwiches

Hot Bandanas

1 (7 oz) jar pitted olives, drained and sliced

1-1/2 c. died, peeled white onion
1 lb. rip beefsteak tomatoes, chopped
1/2 lb. mozzarella cheese, diced (about 1-1/1 c.)
1 c. grated Parmesan cheese
2 cloves pressed garlic
2 tsp. salt
1/4 tsp. pepper
2 tsp. dried basil
1/4 c. wine vinegar
1/3 c. olive oil
10 hard rolls
3 tbsp. soft butter
3 fresh basil leaves

Mix the olives, onion, tomatoes and cheeses in a large bowl. Set aside.

Blend the garlic, salt, pepper, basil, vinegar and oil into a dressing by
placing in a covered jar and shaking. Pour it over the ingredients in a
bowl, and toss gently. Set aside.

Prepare each roll by cutting a shallow plug hole 2-inches in diameter
out of the top, then pulling out the soft inside. Make sure you leave some
bread on the bottom. The pulled-out bread can be saved to make
bread crumbs later.

Melt butter, add the fresh basil leaves and allow the basil flavors to
infuse into the butter. Brush some of the basil butter into the bottom of
each roll. Place about 2/3 cup of the filling into each roll, then replace
the plug on the top. Use aluminum foil to wrap each sandwich
individually. If not cooked right away, place in the refrigerator and
remove about an hour before baking.
Bake at 350 degrees F for 20 - 25 minutes.

Hoisin Garlic Burgers

1 pound lean burger

1/4 cup bread crumbs
1/4 cup chopped green onion
3 tablespoons chopped coriander
2 tablespoons hoisin sauce
2 teaspoons minced garlic
1 teaspoon minced ginger root
1 egg
2 tablespoons water
2 tablespoons hoisin sauce
1 teaspoon sesame oil

In a bowl combine beef, bread crumbs, green onions, coriander, hoisin
sauce, garlic, ginger and egg; mix well.

Makes 5 burgers.

In a small bowl whisk together water, hoisin sauce and sesame oil. Brush half of the sauce over top of burgers.
Place on greased grill and barbecue, or place on rack on baking sheet
and bake for 15 minutes.

Turn patties once, and brush with remaining sauce.

Monday, January 17, 2011

Chicken with Mustard Mascarpone Marsala Sauce

Recipe courtesy Giada De Laurentiis

Prep Time: 20 min
Inactive Prep Time:
Cook Time: 30 min
Level: Easy
Serves: 4 to 6 servings

1 1/2 pounds boneless skinless chicken breasts,
          each breast cut crosswise into 3 pieces
Salt and freshly ground black pepper
2 tablespoons olive oil
5 tablespoons butter, divided
3/4 cup chopped onion
1 pound cremini mushrooms, sliced
2 tablespoons minced garlic
1 cup dry Marsala wine
1 cup (8 ounces) mascarpone cheese
2 tablespoons Dijon mustard
2 tablespoons chopped fresh Italian parsley leaves, plus whole sprigs, for garnish
12 ounces dried fettuccine

Sprinkle the chicken with salt and pepper. Heat the oil in a heavy large skillet
over high heat. Add the chicken and cook just until brown, about 4 minutes
per side. Transfer the chicken to a plate and cool slightly.

While the chicken cools, melt 2 tablespoons of butter to the same skillet
over medium-high heat, then add the onion and saute until tender, about
2 minutes.
Add the mushrooms and garlic and saute until the mushrooms are tender
and the juices evaporate, about 12 minutes. Add the wine and simmer
until it is reduced by half, about 4 minutes. Stir in the mascarpone and
mustard. Cut the chicken breasts crosswise into 1/3-inch-thick slices.
Return the chicken and any accumulated juices to the skillet. Simmer,
uncovered, over medium-low heat until the chicken is just cooked
through and the sauce thickens slightly, about 2 minutes. Stir in the
chopped parsley. Season the sauce, to taste, with salt and pepper.

Meanwhile, bring a large pot of salted water to a boil. Add the fettuccine
and cook until al dente, stirring occasionally, about 8 minutes. Drain. Toss
the fettuccine with 3 tablespoons of butter and season, to taste, with salt
and pepper. Swirl the fettuccine onto serving plates. Spoon the chicken
mixture over top. Garnish with parsley sprigs and serve.

Chicken Saltimboca

Saltimbocca, an Italian classic, traditionally calls for veal — but
tastes even better with chicken.

Servings: Makes 4 servings.

4 skinless boneless chicken breast halves
8 large fresh sage leaves
8 thin prosciutto slices (about 3 ounces)
1/2 cup plus 2 teaspoons all purpose flour

1 tablespoon butter
1 1/2 tablespoons olive oil

2 tablespoons dry white wine
1/2 cup low-salt chicken broth
2 tablespoons fresh lemon juice
Carrot orzo

Place chicken between 2 sheets of plastic wrap on work surface.
Using mallet, pound chicken to 1/3-inch thickness. Sprinkle chicken
with salt and pepper. Place 2 sage leaves atop each chicken breast
half. Top each chicken breast with 2 prosciutto slices, pressing to
adhere. Spread 1/2 cup flour on plate. Turn chicken in flour to lightly
coat both sides.

Melt butter with oil in large nonstick skillet over medium-high heat.
Add chicken, prosciutto side down; cook 4 minutes. Turn chicken
over and cook just until cooked through, about 3 minutes. Transfer
to platter and cover to keep warm; reserve skillet.

Whisk wine with remaining 2 teaspoons flour in small bowl. Add
broth and lemon juice to same skillet; bring to boil. Add wine
mixture; whisk until sauce thickens slightly, about 30 seconds.
Season to taste with salt and pepper. Spoon sauce over chicken
and serve with carrot orzo.

Tiffany's Sweet Magic

This coffee drink is mostly milk, with coffee and brown sugar.

Tiffany's Sweet Magic Coffee is mainly a milk drink, flavored with a tad of
coffee and brown sugar. It's quick and easy to make, and a deliciously
comforting drink for a cold winter night by the fireplace.

3 1/2 cups milk
1/4 cup instant coffee
1/4 cup brown sugar

Heat milk to almost boiling, then stir in coffee and sugar. When it's
dissolved, serve in warm mugs. Serves 4. Go ahead and top it with a swirl
of sweet whipped topping to make your soul smile big.

Hawaiian Chicken Spread

1 (12 ounce) can white chicken, drained

2/3 cup sour cream (regular or fat-free)
1/2 cup chopped pineapple, canned or fresh
1/2 cup chopped celery
1/4 cup currants or chopped raisins
1/2 teaspoon curry powder (optional)

Mix all ingredients together.

Harley Hog Sandwich

1 (6 to 8 pound) boneless pork butt, tied

12 large round rolls

1 cup kosher salt
1 cup coarsely-ground black pepper
1 cup sweet Hungarian paprika
2 cups hickory wood chips
1 cup apple wood chips

Combine kosher salt, black pepper and paprika. Coat pork butt evenly with
mixture, shaking off any excess. Soak wood chips in water 30 minutes.
Place pork butt in smoker on rack at 220 degrees F for 8 hours, with smoke
going for 2 hours. Let cool slightly. Break meat apart with hands.

Hog Sauce
2 large onions, chopped
3 tablespoons vegetable oil
1 tablespoon paprika
1 tablespoon chili powder
1 tablespoon red pepper flakes
1/2 teaspoon cayenne pepper
1/2 teaspoon ground cumin
42 ounces canned tomatoes with juice
3 cups cider vinegar
1 3/4 cups catsup
1/2 cup orange juice
1/2 cup dark brown sugar, packed
1/4 cup brown mustard
1 tablespoon salt
1 tablespoon cracked black pepper

Sauté onions in oil in heavy saucepan until translucent. Add spices and cook
until fragrant. Add remaining ingredients and cook until mixture is thick and
coats back of spoon. Purée sauce and let cool. (Sauce can be made
2 to 3 days in advance and refrigerated.)
Combine pork and sauce (to taste) in heavy saucepan. Cook until heated
through. Pile pork on roll.
Serve with French fries and cole slaw, if desired.

Gyro-Style Pork Sandwich (George Foreman Grill)

You can use a George Foreman grill to make this very authentic-tasting Gyro, or an oven.

1 pound boneless pork loin
4 tablespoons olive oil
1 tablespoon prepared mustard
1 teaspoon ground cumin
1/3 cup lemon juice
3 cloves garlic, minced
1 teaspoon dried oregano
1 cup sour cream
1 cucumber, peeled, seeded, shredded and drained
1/2 teaspoon garlic, crushed
1/2 teaspoon dill
2 large pita loaves, halved (or 4 small ones)
1 small red onion, peeled and thinly sliced
Lettuce and tomato slices

Cut pork crosswise into thin slices. Slice the into strips 5 x 1/2-inch.
Combine olive oil, mustard, cumin, lemon juice, minced garlic and oregano.
Pour over pork slices.
Cover and refrigerate for 1 to 8 hours.
Meanwhile, in small bowl stir together sour cream, cucumber, crushed garlic
and dill. Cover and refrigerate.
If using the oven, preheat it to 450 degrees F. Drain marinade from pork
slices and place pork in single layer in shallow pan. Roast until crisp, about
10 minutes.

If using the George Foreman grill (or similar), preheat the grill for 3 minutes.
Drain the pork slices very well and place on the grill. Cook for six minutes,
turning once. If your grill has the optional bun warmer, place the pitas in it
to warm.

Open each pita to form a pocket. Distribute pork among each. Top each
sandwich with some chilled cucumber mixture, sliced onions, lettuce and
tomato slices.

Yield: 4 servings