GRANDMA OPLE`S APPLE PIE

Ingredients

* 1 recipe pastry for a 9 inch double crust pie
* 1/2 cup unsalted butter
* 3 tablespoons all-purpose flour
* 1/2 cup white sugar
* 1/2 cup packed brown sugar
* 1/4 cup water
* 8 Granny Smith apples - peeled, cored and sliced

Directions

Melt butter in a sauce pan. Stir in flour to form a paste. Add white sugar, brown sugar and water; bring to a boil. Reduce temperature, and simmer 5 minutes. Meanwhile, place the bottom crust in your pan. Fill with apples, mounded slightly. Cover with a lattice work of crust. Gently pour the sugar and butter liquid over the crust. Pour slowly so that it does not run off. Bake 15 minutes at 425 degrees F (220 degrees C). Reduce the temperature to 350 degrees F (175 degrees C), and continue baking for 35 to 45 minutes.

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SCRUMPTIOUS SHRIMP SCAMPI LINGUINE

Ingredients

* 1 (16 ounce) package linguine pasta
* 2 tablespoons butter
* 1 1/2 tablespoons olive oil
* 1/2 cup chopped red bell pepper
* 1/2 cup chopped yellow bell pepper
* 6 cloves garlic, sliced
* 48 large shrimp - peeled, deveined, and tails removed
* 1/2 cup dry white wine (such as Chardonnay)
* 1 teaspoon lemon juice
* 1/4 cup clam juice
* 2 tablespoons butter
* 1 1/2 tablespoons olive oil
* 2 tablespoons heavy cream
* 1 1/2 teaspoons crushed red pepper flakes, or to taste
* 3 tablespoons chopped fresh parsley
* 1 teaspoon sea salt

Directions

Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the linguine, and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 11 minutes. Reserve 1 cup of the linguine cooking water, and drain pasta well in a colander set in the sink.

Melt 2 tablespoons of butter and 1 1/2 tablespoon of olive oil together in a large skillet over medium heat, and cook and stir the red and yellow bell pepper and garlic until the peppers have softened, about 10 minutes. Stir in the shrimp, and cook and stir until the shrimp are opaque and pink, about 5 minutes. Remove the shrimp to a bowl and set aside, leaving the peppers and garlic in the skillet.

Stir the wine, lemon juice, and clam juice into the skillet, and bring to a boil over medium heat. Mix in 2 more tablespoons of butter and 1 1/2 tablespoons of olive oil, and return the shrimp to the skillet. Stir in reserved pasta cooking water, cream, red pepper flakes, parsley, and sea salt. Add the cooked linguine, and toss lightly with the shrimp and sauce in the skillet. Simmer the mixture over medium-low heat for 5 minutes to let the pasta absorb some of the sauce, and serve hot.

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VEGGIE SHRIMP FETTUCCINE

Ingredients

* 4 ounces uncooked fettuccine
* 1 medium onion, chopped
* 1 medium zucchini, cut into 1/4-inch slices
* 1 medium tomato, seeded and chopped
* 1 garlic clove, minced
* 2 tablespoons butter
* 1/2 pound uncooked medium shrimp, peeled and deveined
* 2 tablespoons white wine or chicken broth
* 1/4 teaspoon salt
* 1/8 teaspoon pepper

Directions

Cook fettuccine according to package directions. Meanwhile, in a skillet, saute the onion, zucchini, tomato and garlic in butter for 8-10 minutes or until crisp-tender. Add the shrimp, wine or broth, salt and pepper. Cook 3-4 minutes longer or until shrimp turn pink. Drain fettuccine; top with shrimp mixture.

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MOROCCAN SPICED STUFFED PEPPERS

Ingredients:

2 red bell peppers, cut down the center, cored and seeded
1/2 pound ground lamb
3 cloves garlic, minced
2 tablespoons lemon juice
1/4 cup finely chopped mint
1 teaspoon ground cinnamon
1 teaspoon ground cumin
1/4 teaspoon cayenne pepper
1 cup cooked short grain brown rice
2 cups chicken broth, divided

Directions:

In a large saucepan, cover peppers with boiling salted water. Cover and simmer on low 5 minutes. Drain peppers upside down on towels. In a large skillet over medium heat, brown lamb and garlic, breaking up lamb. Remove from heat; stir in lemon juice, mint, spices, cooked rice and 3/4 cup of the broth. Stuff peppers with mixture. Stand stuffed peppers in remaining broth in a large saucepan. Bring to boil. Reduce heat to low. Cover; simmer 15-20 minutes until peppers are just tender.

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SHRIMP JAMBALAYA

Jambalaya is a versatile dish that can be prepared in different ways. Usually it is prepared with vegetables and meats such as chicken and sausage. This recipe is a Jambalaya variation prepared with vegetables and shrimps.

Ingredients:

4 cups cooked rice
8 tablespoons butter
1 cup chopped onion
1 cup chopped celery
1 cup chopped bell pepper
4 cloves garlic, minced
2 tablespoons tomato paste
2 cups water
1 teaspoon sugar
1/2 teaspoon cornstarch
Salt, black pepper, cayenne pepper to taste
1 pound medium-size shrimp, peeled and deveined
4 tablespoons green onion, chopped fine
4 tablespoons parsley, chopped fine

Directions:

Melt butter in heavy 3-quart pot. Saute onion, celery, bell pepper and garlic until onion is wilted, 3 to 5 minutes. Add tomato paste, stirring constantly 3 minutes over low heat. Add 1 - 1/2 cups of water and sugar. Season to taste with salt, pepper and cayenne. Cook uncovered over medium-low heat 20 minutes, stirring occasionally. Add shrimp. Cook until shrimp are pink and cooked through (3 to 5 minutes). Dissolve cornstarch in 1/2 cup water and add. Cook another 2 minutes. Mix ingredients with cooked rice. Add green onion and parsley. Mix again. It serves eight as a side dish.

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PEPPERED SHRIMP ALFREDO

Ingredients

* 12 ounces penne pasta
* 1/4 cup butter
* 2 tablespoons extra-virgin olive oil
* 1 onion, diced
* 2 cloves garlic, minced
* 1 red bell pepper, diced
* 1/2 pound portobello mushrooms, diced
* 1 pound medium shrimp, peeled and deveined
* 1 (15 ounce) jar Alfredo sauce
* 1/2 cup grated Romano cheese
* 1/2 cup cream
* 1 teaspoon cayenne pepper, or more to taste
* Salt and pepper to taste
* 1/4 cup chopped parsley

Directions

Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain. Meanwhile, melt butter together with the olive oil in a saucepan over medium heat. Stir in onion, and cook until softened and translucent, about 2 minutes. Stir in garlic, red pepper, and mushroom; cook over medium-high heat until soft, about 2 minutes more.Stir in the shrimp, and cook until firm and pink, then pour in Alfredo sauce, Romano cheese, and cream; bring to a simmer stirring constantly until thickened, about 5 minutes. Season with cayenne, salt, and pepper to taste. Stir drained pasta into the sauce, and serve sprinkled with chopped parsley.

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CHILE QUICHE

1 deep-dish pastry shell
2 avocados, mashed
1 clove garlic, minced
3 tablespoons fresh lemon juice
1 tomato, peeled, seeded and chopped
4 fresh green chiles, roasted and peeled,
or 1 (4 ounce) can mild green chiles
1/4 teaspoon hot pepper sauce
1/2 pound ground beef
1/4 cup onion, chopped
1 to 2 tablespoon taco seasoning mix or chili powder
3 eggs, slightly beaten
1 1/2 cups half-and-half
1/2 teaspoon salt
1/8 teaspoon pepper
1 1/2 cups shredded Cheddar cheese


Preheat the oven to 400 degrees F. Without puncturing the crust, bake the shell for 10 minutes; then remove and cool. Reduce the temperature to 375 degrees F. If using a frozen pastry shell, you will need to reduce the half and half in the filling, as the prepared shells are smaller. Reduce the cooking time as well by 15 minutes.

In a small bowl, combine the avocados with garlic, lemon juice, tomato, half the chiles and pepper sauce. Refrigerate until ready to use.

In a medium-size skillet, saut? the beef, onion, remaining chiles and seasoning for about 12 to 15 minutes or until the onion is soft and translucent. Drain and discard all excess fat.

In a small bowl, combine the eggs, half-and-half and seasonings. Place the grated cheese in the shell, topped by the drained beef and the egg mixture. Bake for 35 to 40 minutes at 375 degrees F or until set.

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CHICKEN TORTILLAS SOUP

Ingredients:

6 Boneless, Skinless Chicken Breast, Cooked And Cubed
2 Celery Sticks, Chopped
1 Onion, Chopped
2 Tablespoons Chicken Bouillon Granules
1 Can Cream Of Chicken Soup
10-12 Flour Tortillas
10 Cups Water

Cooking Directions:

Place chicken breast in water with celery and onion in a Very large kettle or soup pot. Bring to a boil, reduce heat and cook about 30 minutes until chicken is tender. Remove the chicken and set aside to cool down. Save broth in roasting pan. Add chicken bouillon to broth and taste to see if it needs any more bouillon or water. Add chicken soup to broth and bring to boil. Cut tortillas into small strips, add strips, one at a time to a briskly boiling broth mixture and stir constantly but gingerly not to tear the strips. When all strips are added pour in chicken and reduce heat to low simmer for 5-10 minutes. Stir gingerly to prevent sticking. Will be Very Thick

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BEEF AND BISCUIT PIE

2 tbs butter or margarine
1 large onion, chopped
1 clove garlic, minced
2 cups fresh sliced mushrooms
1/4 tsp dried rosemary leaves, crushed
1/8 tsp pepper
One 14-3/4 oz can beef gravy
2-1/2 cups cubed cooked beef
1/4 cup water
1 cup pkg biscuit mix
1/3 cup milk
1/4 cup finely shredded carrot
1 tbs chopped fresh parsley

Preheat oven to 350F. In 10 inch skillet over medium heat, in hot butter, cook onion and garlic 2 minutes. Stir in mushrooms, rosemary and pepper, cook until vegetables are tender.

Stir in gravy, beef and water. Heat to boiling. Pour into 2 quart casserole. Meanwhile, in small bowl, stir together biscuit mix, milk, carrot and parsley. Drop by heaping tablespoon full around edge of casserole. Bake at 15 minutes or until dumplings are done.

Makes 4 servings.

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CHICKEN BREAST STUFFED WITH SPINACH BLUE CHEESE AND BACON

Ingredients

* 8 slices bacon
* 4 skinless, boneless chicken breast halves - pounded to 1/2 inch thickness
* 1 (10 ounce) package frozen chopped spinach, thawed and squeezed dry
* 1 cup crumbled blue cheese
* 2 tablespoons all-purpose flour
* 1/8 teaspoon ground black pepper
* 1/4 teaspoon salt
* 2 tablespoons olive oil

Directions

Cook bacon until crisp. I prefer to use an indoor grill. Bacon can also be cooked in a skillet over medium-high heat, or the microwave at about 1 minute per slice. Drain on paper towels, and set aside. Preheat the oven to 350 degrees F (175 degrees C). In a medium bowl, stir together the spinach and blue cheese. Crumble in the bacon, and stir to distribute. Lay the chicken breast halves out on a clean surface, and distribute the spinach mixture evenly onto the centers of them. Fold the chicken over the filling, and secure with toothpicks. Stir together the flour, salt and pepper on a dinner plate. Roll the chicken in the flour to coat.

Heat the oil in a skillet over medium-high heat. Quickly brown each piece of chicken on top and bottom. Remove to a lightly greased baking dish, and cover with a lid or aluminum foil.

Bake for 30 minutes in the preheated oven, until chicken juices run clear, and filling is hot.

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CREAM CHEESE CHICKEN

Ingredients

* 1 teaspoon butter
* 8 ounces fresh mushrooms, sliced
* 6 ounces cream cheese, softened
* 6 skinless, boneless chicken breast halves
* 1 cup brown sugar
* 1/2 cup Dijon mustard
* 1/2 cup chopped walnuts

Directions

Preheat oven to 450 degrees F (230 degrees C). Melt butter in a skillet over medium heat. Saute mushrooms until tender. Reduce heat to low, and stir in cream cheese until melted. Remove from heat. Pound chicken breasts thin with a meat mallet. Spread with mushroom mixture, and roll up. In a small bowl, mix together brown sugar and Dijon mustard. Press mustard mixture onto chicken. Roll chicken in chopped nuts. Place in a baking dish. Bake in preheated oven for 15 to 20 minutes, or until chicken is no longer pink, and juices run clear.

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MINI HOT BROWNS




The Mini Hot Browns are a smaller version of the famous Hot Brown sandwich. Guests quickly saddle up for juicy turkey slices and crispy bacon, piled on toasted rye bread and then topped with a rich cheese sauce

Ingredients

* 1 teaspoon chicken bouillon granules
* 1/4 cup boiling water
* 3 tablespoons butter
* 2 tablespoons all-purpose flour
* 3/4 cup half-and-half cream
* 1 cup (4 ounces) shredded Swiss cheese
* 18 slices snack rye bread
* 6 ounces sliced deli turkey
* 1 small onion, thinly sliced and separated into rings
* 5 bacon strips, cooked and crumbled
* 2 tablespoons minced fresh parsley

Directions

In a small bowl, dissolve bouillon in water; set aside. In a small saucepan, melt butter over medium heat. Stir in flour until smooth; stir in cream and bouillon. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Stir in cheese until melted. Remove from the heat. Place bread slices on two baking sheets. Layer each with turkey, onion and cheese sauce. Sprinkle with bacon. Bake at 350° for 10-12 minutes or until heated through. Sprinkle with parsley. Yield: 1-1/2 dozen.

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CAJUN BRUNSWICK STEW




Ingredients

3 ounces salt jowl, finely diced
12 ounces salt pork, finely diced
1 pound to 1-1/2 pounds smoked sausage, cut in 1/2 inch to 3/4 inch slices
2 heaping cups onions, coarsely chopped
3 or 4 cloves garlic, minced
1-1/2 cups carrots, sliced to 1/2 inch lengths
1-1/2 cups celery, sliced to 1/2 inch lengths
2 heaping cups peeled sweet potatoes, coarsely diced
1 can 1-3/4 cups chicken broth
1 can (2 cups) tomatoes with juice, coarsely chopped or 2 cups fresh tomatoes, chopped
1/3 cup pearl barley
1 beef bouillon and 1 onion bouillon cube, dissolved in 1 cup hot water
1 cup hot water with 1 teaspoon Tabasco brand hot pepper sauce
1 teaspoon Tabasco brand jalapeno sauce
3 tablespoons Worcestershire sauce
1-1/2 tablespoons vinegar
3 tablespoons maple syrup or brown sugar or molasses
3 tablespoons barbecue sauce or catsup mixed into it
1 cup zucchini, sliced
One 16-ounce package frozen Lima beans
3/4 cup red and/or green sweet peppers, coarsely chopped
1-1/2 cups okra, sliced to 1/2 lengths, or 10 ounces frozen slices
1 cup hot water
1 can whole kernel corn, or 1-1/2 cups fresh, or 10 ounces frozen corn

Directions

In a large heavy bottomed pot, cook the salt meats slowly, until partially rendered of fat. Drain what will pour off easily. Add the sausage, cook and stir 3 or 4 minutes. Add the onion and garlic, cook until the onions turn clear. Turn heat up to medium and add carrots, celery, and sweet potatoes. Stir and cook 3 or 4 minutes. Add broth, tomatoes, barley and bouillon cubes dissolved in 1 cup hot water. Mix Tabasco sauce, Worcestershire sauce, vinegar, maple syrup and barbecue sauce in another cup of hot water. Add to pot. Cook medium low (slow boil) or, 30 minutes. Then add squash, lima beans, bell peppers, okra, and corn with another cup of hot water. Cook 30 minutes or until barley and vegetables are cooked. Taste. Add salt and/or pepper to taste and more water if you like the stew more soupy.

Serves 8-10.

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ASPARAGUS WITH PECANS AND PARM

Ingredients

* 1 bunch asparagus spears, ends trimmed
* 2 tablespoons butter
* 1 (8 ounce) package sliced mushrooms
* 1 onion, minced
* 1/2 cup coarsely chopped pecans
* 1/2 teaspoon garlic powder
* 1/2 teaspoon dried basil
* 1/4 teaspoon salt
* 1/4 teaspoon black pepper
* 1/2 cup freshly grated Parmesan cheese

Directions

Steam the asparagus spears in a basket-style steamer over boiling water until tender, 5 to 10 minutes. Drain and remove to a serving dish; keep warm. Meanwhile, melt half of the butter in a large skillet over medium-high heat. Once melted (it's ok if it begins to brown), stir in the sliced mushrooms, and cook until they brown, soften, and begin to release their liquid; pour into a serving dish, and set aside. Melt the remaining butter in the skillet, and stir in the onions. Cook until the onions soften and turn translucent, about 3 minutes. Season with garlic powder, basil, salt and pepper. Stir in the chopped pecans, and cook for a minute more. Sprinkle the onion mixture with half of the Parmesan cheese, and stir in the reserved mushrooms. Pour over the asparagus in the serving dish and sprinkle with remaining cheese.

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PENNE WITH CHICKEN AND PESTO

Ingredients

* 1 (16 ounce) package penne pasta
* 2 tablespoons butter
* 2 tablespoons olive oil
* 4 skinless, boneless chicken breast halves - cut into thin strips
* 2 cloves garlic, minced
* salt and pepper to taste
* 1 1/4 cups heavy cream
* 1/4 cup pesto
* 3 tablespoons grated Parmesan cheese

Directions

Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain. Heat butter and olive oil in a large skillet over medium heat. Saute chicken and garlic until chicken is almost cooked. Reduce heat and stir in salt, pepper, cream, pesto and Parmesan cheese. Cook until chicken is no longer pink inside. Stir in cooked pasta.

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TURKEY BURGERS WITH BRIE, CRANBERRIES, AND FRESH ROSEMARY

Ingredients

* 1 slice white bread, torn into small pieces
* 1 clove garlic, minced
* 3 tablespoons boiling water
* 1 pound ground turkey
* 1/2 medium red onion, chopped
* 1/4 cup dried cranberries, chopped
* 2 ounces Brie cheese, cubed
* 2 tablespoons tomato ketchup
* 2 sprigs fresh rosemary, chopped
* salt and pepper to taste

Directions

Preheat the oven's broiler and set the oven rack about 6 inches from the heat source. Combine the white bread, garlic, and boiling water in a mixing bowl; mash with a fork to combine. Add the turkey, red onion, cranberries, Brie, rosemary, ketchup, salt, and pepper; mix thoroughly with your hands. Shape the mixture into 6 patties. Cook under the preheated broiler until no longer pink in the center and the juices run clear, about 6 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

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