BARBECUED MEATBALLS

Delicious meatballs in homemade barbecue sauce, great for an appetizer or family dinner. This recipe makes 6 dozen meatballs.

Ingredients:

* Meatballs:
* 3 pounds lean ground beef
* 1 cup evaporated milk
* 1 cup quick oatmeal
* 1 cup fine, dry bread crumbs
* 2 large eggs
* 1/2 cup finely chopped onion
* 1 teaspoon garlic powder
* 1 1/2 teaspoons salt
* 2 teaspoons chili powder
* 1/2 teaspoon black pepper
* .
* Sauce:
* 2 cups ketchup
* 1 cup brown sugar
* 1/2 teaspoon garlic powder
* 1/4 cup finely chopped onion
* dash liquid smoke, if desired

Preparation:
Combine meatball ingredients and shape into 1-inch balls. Place in a single layer on cookie sheets lined with waxed paper. Freeze until solid; transfer to freezer bags until ready to cook.

To cook, combine sauce ingredients; stir well. Place frozen meatballs in a 13- by 9-inch baking dish; pour sauce over them. Bake for about 1 hour at 350°. Makes about 6 dozen meatballs.

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PANINI SANDWICH

Ingredients:

1 Pound Thin Cut Cooked Chicken
1 ½ Tablespoons Fresh Thyme
6 Tablespoons Extra Virgin Olive Oil
3 Garlic Cloves, Minced
8 Slices Olive Bread
1 Small Red Onion, Sliced
1 Bunch Arugula

Cooking Directions:

Season chicken with salt, pepper and rub in 1 tablespoon thyme. Heat 2 tablespoons extra virgin olive oil in a large heavy skillet or frying pan over medium high heat. Add chicken saute until golden brown on all sides and good thru. Transfer to a plate and set aside. Add remaining virgin olive oil along with minced garlic to a skillet or frying pan. Saute for 30 seconds over high heat; add vinegar and thyme; cook 30 seconds, return chicken to skillet, stirring continually for 1 minute or until heated thru, Reserving vinaigrette from skillet for dressing. Arrange bread with chicken, onion and arugula. Drizzle vinaigrette dressing on top. Top with top half of bread and enjoy.

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TACO SANDWICH


Ingredients:

1 Pound Twice Ground Chuck
1 Small Onion, Chopped
¾ Cup Taco Sauce
2 Teaspoons Worcestershire Sauce
½ Teaspoon Table Salt
1/4 Teaspoon Garlic Powder
8 Hamburger Buns
Sliced American Cheese

Cooking Directions:

Cook the ground chuck with the onion in a large skillet until browned all the way thru. Stirring occasionally; Once browned add taco sauce, Worcestershire sauce, salt and garlic powder; simmer 5 minutes or until heated thru. Place taco mixture on an open face hamburger bun. Top with top bun; add all hamburgers to a baking sheet. Bake at 350 degrees for 4 minutes. Serve hot and enjoy.

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MONTE CRISTO SANDWICH

Ingredients:

4 Ounces Soft Cream Cheese
½ Cup Roasted Garlic
2 Tablespoons Fresh Chopped Parsley
6-8 Slices Rye Or Marble Bread
1 Pound Thin Sliced Rosemary Ham, Deli Style
5 Ounces Thin Sliced Swiss Cheese
Skewers
3 Large Eggs
3 Tablespoons 1% Milk
¼ Cup Garlic Olive Oil

Cooking Directions:

Blend together soft cream cheese, roasted garlic and fresh chopped parsley. Spread 1/5 of the mixture onto the first slice of rye or marble bread. Add 3 thin slices of deli style rosemary ham and 1 slice thin Swiss cheese. Top with another slice of bread and repeat layering with cream cheese mixture, ham, Swiss cheese and bread. Finish off the top with the last slice of bread. Use a skewer thru the top of the sandwich at each side. With a sharp serrated knife, cut crusts off the edges of the sandwich. Make 2 diagonal slices through the sandwich to create 4 equal triangles. For Club Style, blend together the eggs and milk. Dip each sandwich triangle into the egg mixture while still skewered, coat all sides well and place on a separate plate. Heat olive oil in a large pan or griddle over medium heat. Place all of the sandwich triangles in the griddle or frying pan and brown for approximately 2 minutes on each side. Serve hot and enjoy.

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STROGANOFF SANDWICH

Ingredients:

2 Pounds Ground Beef
1 Small Onion, Chopped
1 Teaspoon Salt
2 Cloves Garlic, Minced
½ Teaspoon Fresh Cracked Pepper
1 Loaf French Bread
2 Cups Sour Cream
2 Small Tomatoes, Sliced
1 Large Green Pepper, Sliced
3 Cups Shredded Cheddar Cheese
Butter Or Margarine

Cooking Directions:

In a large skillet brown the ground beef with the onions. Drain off fat. Add salt, minced garlic and fresh cracked pepper. Cut the bread lengthwise, butter both sides and place on a baking sheet. Remove meat from heat; stir in sour cream. Spoon meat mixture onto the bread halves. Add tomatoes, green peppers and cheese. Return to the oven and bake at 350 degrees for 20 minutes, or until the cheese is melted

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BARBECUED TURKEY SANDWICH

Ingredients:

4 Pieces Rosemary Focaccia Bread
½ Avocado, Mashed
1 Teaspoon Fresh Lemon Juice
¼ Teaspoon Horseradish
8 Sliced Barbecued Turkey Breast
4 Slices Pineapple Circles
4 Teaspoons Hot Honey Mustard
¼ Cup Shredded Swiss Cheese

Cooking Directions:

In a small mixing bowl combine avocado, fresh lemon juice and horseradish; blend well. Now evenly spread your mixture onto the 4 slices of focaccia bread. Top each sandwich with two slices of barbequed turkey and a pineapple circle. Spread 1 teaspoon hot mustard over each sandwich. Sprinkle cheese atop each sandwich and place in a broiler. Cook until cheese is melted and slightly browned. Serve hot and enjoy.

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GOAT CHEESE SANDWICH

Ingredients:

¼ Cup Baby Spinach
¼ Cup Basil Leaves
1 Teaspoon Tarragon
1 Teaspoon Balsamic Vinegar
1 Teaspoon Capers
2 Cloves Roasted Garlic, Minced
2 Tablespoons Extra Virgin Olive Oil
4 Fresh Portobello Mushrooms, Sliced
8 Ounces Goat Cheese, Sliced
2 Tablespoons Olive Oil
Table Salt
Fresh Cracked Pepper

Cooking Directions:

Add the following ingredients to a blender, Spinach, basil, tarragon, vinegar, capers, garlic and extra virgin olive oil. Blend till pureed. Rub mushrooms with olive oil and seasoning salt and pepper. Now grill the mushrooms rib sides down for 4-5 minutes. Turn over and spoon pureed sauce over mushrooms; while on grill, continue to grill an additional 4 minutes. Add goat cheese and a little dab of green sauce. Remove from the grill and allow cooling. Now you have a wonderful open face mushroom sandwich.

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ROASTED PORK LOIN

Ingredients

* 3 cloves garlic, minced
* 1 tablespoon dried rosemary
* salt and pepper to taste
* 2 pounds boneless pork loin roast
* 1/4 cup olive oil
* 1/2 cup white wine

Directions

Preheat oven to 350 degrees F (175 degrees C). Crush garlic with rosemary, salt and pepper, making a paste. Pierce meat with a sharp knife in several places and press the garlic paste into the openings. Rub the meat with the remaining garlic mixture and olive oil. Place pork loin into oven, turning and basting with pan liquids. Cook until the pork is no longer pink in the center, about 2 hours. An instant-read thermometer inserted into the center should read 160 degrees F (70 degrees C). Remove roast to a platter. Heat the wine in the pan and stir to loosen browned bits of food on the bottom. Serve with pan juices.

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STUFFED PEPPERS WITH TURKEY AND VEGETABLES

Ingredients

* 4 green bell peppers, tops removed, seeded
* 1 pound ground turkey
* 2 tablespoons olive oil
* 1/2 onion, chopped
* 1 cup sliced mushrooms
* 1 zucchini, chopped
* 1/2 red bell pepper, chopped
* 1/2 yellow bell pepper, chopped
* 1 cup fresh spinach
* 1 (14.5 ounce) can diced tomatoes, drained
* 1 tablespoon tomato paste
* Italian seasoning to taste
* garlic powder to taste
* salt and pepper to taste

Directions

Preheat oven to 350 degrees F (175 degrees C). Wrap the green bell peppers in aluminum foil, and place in a baking dish. Bake 15 minutes in the preheated oven. Remove from heat. In a skillet over medium heat, cook the turkey until evenly brown. Set aside. Heat oil in the skillet, and cook onion, mushrooms, zucchini, red bell pepper, yellow bell pepper, and spinach until tender. Return turkey to the skillet. Mix in the tomatoes and tomato paste, and season with Italian seasoning, garlic powder, salt, and pepper. Stuff the green peppers with the skillet mixture. Return peppers to the oven, and continue cooking 15 minutes.

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CHEESE`S CREAM SOUP

Ingredients:

4 tablespoons butter
2 teaspoons finely minced onion
1 small clove garlic, minced
3 tablespoons flour
1/2 cup chicken broth
1 1/2 cups milk
6 ounces grated Gouda cheese
1 cup heavy cream
salt & pepper to taste


Directions:

Melt the butter in a saucepan. Add the onion and garlic and sauté briefly at medium-low heat. (This is one of the very few times we will ever ask you to go easy on the garlic. You need just a small clove, about 1/2 teaspoon minced.) Next, quickly stir in the flour to make a paste. Add the chicken broth, whisking vigorously to avoid any lumps. Continue whisking and quickly add the milk. Bring almost to a boil, stirring constantly.

Add the cheese and use a spoon to continue stirring until the cheese melts completely and blends into the soup. Reduce heat to low and stir in the cream. Let the soup come back up to serving temperature, however do not let it boil! Salt and pepper to taste. Serve hot with plenty of fresh Cuban bread or any non-Cuban bread you may be saddled with in your part of the country.

Serves 4

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HALIBUT WITH CREAMY DILL SAUSE

Ingredients:

* 4 halibut fillets, about 8 ounces each
* Olive oil
* Salt and pepper
* 1 tablespoon butter
* 1 shallot, finely chopped
* 3/4 cup heavy cream
* 2 tablespoons fresh chopped dill or 2 teaspoons dried dill weed
* 1 tablespoon chopped fresh parsley
* Salt and pepper, to taste

Directions:

Heat oven to 425°.Brush halibut fillets with olive oil and sprinkle with salt and pepper.Arrange in a lightly greased baking dish bake for 15 to 20 minutes, or until halibut is cooked through and flakes easily with a fork. Meanwhile, heat butter and saute shallot until tender.Add the cream, dill, parsley, and salt and pepper to taste. Bring to a boil.Serve the sauce over baked halibut.

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PORK GREEN CHILE ENCHILADAS

Servings: 6

2 fresh chiles
1 (14 1/2 ounce) can low-salt chicken broth
1 1/4 cup chopped onion, divided
4 mini-tomatoes, husked, rinsed, quartered
1 jalapeño chile, seeded, coarsely chopped
1 clove garlic, chopped
1/4 cup fresh cilantro, chopped
Juice of 1 lime
1/4 cup sour cream
12 flour tortillas
Pork green Chile , chilled (see recipe)
2 1/4 cups shredded asadero cheese
2 plum tomatoes, seeded, chopped

Char Anaheim chiles over gas flame or in broiler until blackened on all sides. Enclose in plastic bag 10 minutes. Peel, seed and coarsely chop chiles. Combine broth, 1/2 cup onion, tomatillos, jalapeño and garlic in medium saucepan. Simmer over medium heat until liquid is reduced to 1 cup, about 10 minutes. Cool to room temperature.
Transfer to blender. Add Anaheim chiles, cilantro and lime juice. Blend until smooth. Transfer to bowl. Whisk in sour cream. Season with salt and pepper. (Can be made 1 day ahead. Cover, then chill.)

Preheat oven to 350 degrees F. Lightly oil a 15 x 10 x 2-inch baking dish.

Place 6 tortillas between 2 damp paper towels. Cook in microwave on HIGH until warm, about 1 minute.

Working with 1 warm tortilla at a time, dip tortillas into sauce; shake excess sauce back into bowl. Place tortillas on work surface. Spoon scant 1/4 cup Pork Chile Verde, 2 tablespoons cheese and 1 tablespoon onion down center of each. Roll up tortillas. Arrange enchiladas, seam side down, in prepared baking dish. Repeat with remaining 6 tortillas. (Can be made 8 hours ahead. Cover enchiladas, remaining sauce and separately. Chill.)

Top enchiladas with remaining sauce, then cheese. Bake enchiladas uncovered until heated through, about 20 minutes (or 30 minutes if enchiladas have been refrigerated). Sprinkle tomatoes over and serve.

Pork green Chile (sause)

8 fresh chiles
1 teaspoon cumin seeds
2 tablespoons vegetable oil
1 cup chopped onion
2 pounds trimmed boneless pork shoulder, cut into 1/2-inch pieces
3 cloves garlic, finely chopped
4 cups (or more) water

Char Anaheim chiles over gas flame or in broiler until blackened on all sides. Enclose in plastic bag 10 minutes. Peel, seed and chop chiles. Stir cumin seeds in heavy small skillet over medium-low heat until fragrant, about 4 minutes. Transfer to spice grinder; process until finely ground. Set aside. Heat oil in heavy large pot over medium-high heat. Add onion; saut? 3 minutes. Add pork; cook until juices evaporate and meat browns, stirring often, about 20 minutes.

Add chiles, cumin and garlic. Saut? 5 minutes. Add 4 cups water. Simmer uncovered over medium-low heat until meat is very tender and sauce just coats meat, about 1 hour. If necessary, increase heat and continue to simmer until sauce is reduced and just coats meat. Season with salt and pepper. (Can be made 1 day ahead. Cover; chill. Rewarm over medium heat, adding 1/2 cup water to loosen mixture if necessary.)

Yield: about 4 cups

This can also be used in burritos or tacos.

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CRAB SALAD SANDWICHES

Ingredients:

* 1/4 cup regular or low-fat mayonnaise
* 1 teaspoon seafood seasoning
* 1/4 cup finely chopped celery
* 2 tablespoons finely chopped onion
* 6 ounces crabmeat, picked over
* 2 large seeded sandwich rolls (such as kaiser), split horizontally
* 1 cup thinly sliced romaine lettuce

Directions:

Blend mayonnaise and seafood seasoning in medium bowl. Mix in celery and onion. Add crabmeat and stir gently to combine without breaking up crabmeat. Season to taste with pepper. Place bottoms of rolls on plates. Mound half of crab salad, then lettuce on each. Set tops of rolls over and press sandwiches slightly to compact.

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COTTAGE MEATLOAF

Ingredients

* 1 1/2 pounds lean ground beef
* 1/2 cup ketchup
* 1/3 cup tomato juice
* 1/2 teaspoon salt
* 1/2 teaspoon ground black pepper
* 1/8 teaspoon crushed red pepper
* 2 eggs, beaten
* 3/4 cup fresh bread crumbs
* 1/4 cup diced onion
* 2 teaspoons prepared mustard
* 1/2 cup ketchup
* 1 teaspoon prepared mustard
* 4 teaspoons brown sugar

Directions

Preheat oven to 400 degrees F (200 degrees C). In a large bowl, combine ground beef, 1/2 cup ketchup, tomato juice, salt, pepper, red pepper, eggs, bread crumbs, onion and 2 teaspoons mustard until well mixed. Line a 9x5 inch loaf pan with foil. Press meat mixture into pan. In a separate bowl, combine 1/2 cup ketchup, 1 teaspoon mustard and brown sugar until smooth. Spread brown sugar mixture over meatloaf. Bake in preheated oven 35 to 45 minutes, until no longer pink. Drain off fat. Let rest 5 minutes before serving.

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FRIED GREEN TOMATO SANDWICH

Ingredients

* 6 (1/4 inch thick) slices green tomato
* 1 egg, beaten
* 1 cup yellow cornmeal
* 1/4 cup cooking oil
* 2 tablespoons butter
* 4 slices sourdough bread
* 6 (1/4 inch thick) slices red tomato
* 2 slices pepperjack cheese
* 2 tablespoons pickled jalapeno slices

Directions

Dip slices of green tomato into beaten egg, then cover in cornmeal to coat, shaking off the excess. Heat the oil in a large skillet over medium heat. When the oil is hot, add the tomato slices. Cook until golden brown on each side, 2 to 3 minutes per side. Remove from the skillet and drain on paper towels. Wipe out the skillet with a paper towel and place it over medium heat. Spread butter onto one side of each slice of bread. Place half of the slices butter side down in the skillet. Stack 3 slices of green tomato, 3 slices of red tomato, a slice of pepperjack cheese and a few jalapeno slices onto each piece of bread in the skillet. Top with the remaining slices of bread with the butter on the outside. Cook until the bottom is golden. Flip the sandwiches and cook until golden brown on the other side.

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LOBSTER RAVIOLI IN TOMATO CREAM SAUCE WITH SHRIMP

Ingredients

* For the Shrimp Stock:

* 1/2 pound unpeeled large shrimp
* 1 yellow onion, quartered
* 2 stalks celery with leaves, cut into pieces
* 1 lemon, halved
* 1 tablespoon dried basil
* 1 tablespoon dried oregano
* 1 tablespoon dried thyme
* 2 tablespoons whole black peppercorns
* 1/2 cup chopped fresh flat-leaf parsley
* 3 cups water

* For the Sauce:

* 1 tablespoon unsalted butter
* 1 shallot, minced
* 2 cloves garlic, minced
* 2 teaspoons lemon zest
* 1 teaspoon kosher salt
* 1/4 teaspoon freshly ground black pepper
* 1 cup white wine
* 1 cup canned petite diced tomatoes
* 1/2 cup heavy cream
* salt and freshly ground black pepper to taste
* 16 lobster ravioli

* For Garnish:

* 1 tablespoon chopped fresh flat-leaf parsley
* 1 teaspoon lemon zest

Directions

Peel and devein the shrimp, reserving the shells and heads. Chop the shrimp into bite-size pieces. To make the shrimp stock, combine the shrimp shells and heads, onion, and celery in a large pot. Squeeze the lemon juice into the pot, then add the lemon halves as well. Add the dried basil, oregano, thyme, peppercorns, 1/2 cup parsley, and 3 cups of water. Cover the pot and bring to a boil. Reduce heat and simmer, uncovered, for 1 hour, skimming away any foam or impurities that have risen to the surface. Strain the shrimp stock and set aside.

Heat the butter in a large skillet over medium heat. Cook the shrimp pieces until pink and almost cooked through, 1 to 2 minutes. Remove and set aside. Add the shallots to the pan; cook and stir until the shallots have softened and turned translucent, about 5 minutes.

Stir in the garlic, lemon zest, salt, and ground pepper. Cook for thirty seconds, then add the white wine. Bring to a boil and cook until the white wine is reduced by half, about 5 minutes. Add the shrimp stock to the pan, bring it to a boil, and simmer until the sauce is reduce by half, about 15 minutes.

Meanwhile, fill a large pot with heavily salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in ravioli, and return to a boil. Cook uncovered, stirring occasionally, until the ravioli float to the top and the filling is hot, 3 to 4 minutes. Drain well, reserving a little pasta-cooking water to thin the sauce, if necessary.

Stir the diced tomatoes and cream into the shrimp sauce and heat through. Return the shrimp to the pan, taste the sauce, and season to taste with salt and pepper. Fold the ravioli into the sauce.

Place four ravioli onto each of four warmed pasta bowls or plates and top with sauce. Garnish the pasta with chopped parsley and lemon zest.

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CREAMY PESTO SHRIMP

Ingredients

* 1 pound linguine pasta
* 1/2 cup butter
* 2 cups heavy cream
* 1/2 teaspoon ground black pepper
* 1 cup grated Parmesan cheese
* 1/3 cup pesto
* 1 pound large shrimp, peeled and deveined

Directions

Bring a large pot of lightly salted water to a boil. Add linguine pasta, and cook for 8 to 10 minutes, or until al dente; drain. In a large skillet, melt the butter over medium heat. Stir in cream, and season with pepper. Cook 6 to 8 minutes, stirring constantly.Stir Parmesan cheese into cream sauce, stirring until thoroughly mixed. Blend in the pesto, and cook for 3 to 5 minutes, until thickened. Stir in the shrimp, and cook until they turn pink, about 5 minutes. Serve over the hot linguine.

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LEG OF LAMB

Ingredients

* 1 (3 pound) leg of lamb
* 5 cloves garlic, minced
* 1 teaspoon salt
* 1 teaspoon pepper
* 1/4 teaspoon ground thyme
* 1/4 teaspoon garlic powder
* 1/4 cup all-purpose flour

Directions

Cut five slits in the meat; insert garlic. Combine salt, pepper, thyme and garlic powder; rub over meat. Place on a rack in a roasting pan. Broil 5-6 in. from the heat until browned; turn and brown the other side. Turn oven to 350 degrees F. Add 1/2 cup water to pan. Cover and bake for 25 minutes per pound or until internal temperature reaches 160 degrees F for medium or 170 degrees F for well-done. Remove to carving board and keep warm. Pour pan drippings into a large measuring cup, scraping brown bits. Skim fat; reserving 1/4 cup in a saucepan; add flour. Add water to drippings to equals 2 cups; add all at once to flour mixture. Bring to a boil; cook and stir until thickened and bubbly. Cook and stir 1-2 minutes more. Slice lamb and serve with gravy.

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MEXICAN CASSEROLE

Ingredients

* 2 tablespoons vegetable oil
* 3/4 pound cubed skinless, boneless chicken breast meat
* 1/2 (1.25 ounce) package taco seasoning mix
* 1 (15 ounce) can black beans, rinsed and drained
* 1 (8.75 ounce) can sweet corn, drained
* 1/4 cup salsa
* water as needed
* 1 cup shredded Mexican-style cheese
* 1 1/2 cups crushed plain tortilla chips

Directions

In a large skillet over medium high heat, saute chicken in oil until cooked through and no longer pink inside. Add taco seasoning, beans, corn, salsa and a little water to prevent drying out. Cover skillet and simmer over medium low heat for 10 minutes. Preheat oven to 350 degrees F (175 degrees C). Transfer chicken mixture to a 9x13 inch baking dish. Top with 1/2 cup of the cheese and crushed tortilla chips. Bake in the preheated oven for 15 minutes. Add remaining 1/2 cup cheese and bake until cheese is melted and bubbly.

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