SOUPS & APPETIZERS
2 quarts chicken broth
2 cups cooked chicken
1 box Uncle Ben’s long grain and rice
1 cup chopped onion
1 cup chopped carrots
1 cup chopped celery
2 cloves minced garlic
1 tbsp thyme leaves
Salt and pepper to taste
Combine above and cook about 20 minutes. Add 4 tablespoons cornstarch mixed with 1/3 cup white wine. Bring to a boil. Continue 5 more minutes. Lower heat. Add 6 oz. Velveeta cheese and 1 cup of milk. Stir until blended. Remove from heat and blend in ½ cup sour cream, 2 tablespoons of lemon juice and 2 tablespoons of sherry or brandy. Enjoy!
3 cups diced potatoes
1 cup diced yellow onion
½ lb. corned beef, julienne
8 oz. sauerkraut, undrained
2 tbsp ham base
6 cups water
1/2 tbsp ground caraway
4 tbsp butter
½ cup flour
3 cups milk
1 cup cream
½ lb. Swiss cheese, grated
1 tbsp Dijon mustard
½ tsp white wine vinegar
3 cups rye crouton
If you like Reuben sandwiches, you’ll love this soup! In large stockpot, combine potatoes, onion, corned beef, sauerkraut, base, water and caraway. Boil until tender. In separate pan, melt butter. Add flour. Cook, stirring often, until golden brown. Blend in milk, stirring until smooth. Add milk mixture to pot. Add cream, cheese, Dijon and white wine vinegar. Simmer for 5 minutes until thick. Ladle into bowls. Garnish each bowl with croutons. Makes 10-12 servings
An old family tradition, I get a lot of requests for my Tomato Bisque from folks who never cared for tomato soup. The secret is the honey!
1½ cups chopped onions
¾ cup butter
2 tsp dill seed
2½ tsp dillweed
2 tsp oregano
1/3 cup chopped fresh parsley
1 tbsp salt
1 tsp pepper
1 cup flour
6 cups chicken/vegetable stock
½ cup honey
2 cups heavy cream
6 cups chopped canned tomatoes with juice (4 - 14 ½ oz cans)
Sautee onions in butter. Add dill seed, dillweed, oregano, parsley, salt and pepper. Cook over low heat for 1 minute or until herbs have wilted. Sprinkle flour into mix and stir until absorbed. Cook 1-2 minutes. Add chicken stock, whisking to avoid lumps. Add tomatoes and juices. Bring to a boil. Cook until it thickens. To serve: stir in honey and cream. Heat on low until heated through, being careful not to boil or it will curdle. Serves 8-10.
8 oz. Cream Cheese
½ cup Butter (softened)
8 cloves of Roasted Garlic*
1 bunch (6-8 stalks) Green Onion
*To roast garlic cut off the bottom root structure keeping all cloves attached to each other. Place garlic cloves on aluminum foil with a tablespoon of olive oil. Make into a pouch and bake at 350 for 30 minutes. Extra cloves not used for this recipe are easily stored in Tupperware in refrigerator for future use.
Mix the ingredients together by hand and serve on warm bread. I like to use a take & bake bread from the grocery store, either plain Ciabatta bread or one with roasted garlic. This recipe makes enough to cover two loaves of bread.
1 bag Frito chips
1 lb. ground chuck beef
1 packet taco seasoning
1 lb. grated Colby jack cheese
shredded lettuce
ranch dressing
1 chopped onion
salsa
tomatoes
guacamole
sour cream
Cook ground beef and taco seasoning according to the package directions. On an oven able plate, layer Fritos, seasoned beef, cheese and tomatoes. Place plate in a cold oven (this is better for the plate). Cook at 375 for 15 minutes or until cheese is melted. Meanwhile, toss diced onion and shredded lettuce in ranch dressing. Once cheese has melted, remove from oven and top with lettuce mixture, salsa, guacamole and sour cream.
2 cans quartered Artichokes, drained & roughly chopped
2 cups Hellmann’s real mayonnaise
1 pkg. frozen spinach, defrosted, drained and squeezed dry
1 cup freshly grated parmesan cheese
1 cup freshly grated Romano cheese
1 cup shredded Mozzarella
1 tbsp chopped Garlic
Black coarse ground pepper, generous grind
1 cup shredded Italian 4 cheese blend (usually contains Provolone, Asiago, Parmesan, & Romano)
In a large bowl, stir all the ingredients together. Add a little more of any cheese if it looks too wet, a little mayo if it looks too dry. After you place it into the baking container of your choice, cover the top with more shredded mozzarella and four cheese mix, add a grind of black pepper, and wrap the top with aluminum foil. Store in the refrigerator or freezer until ready to bake. Bake at 350 until the top is brown and bubbling. Serve with the bread of your choice (I find a crispy bread compliments the dip very nicely). Also tastes great with fried or baked pita triangles. Makes 2 pie plates.
8 oz. sour cream
1 cup real mayonnaise
Taco seasoning (1/2 packet or to taste)
Pinch of sugar
1 can Mexicorn (drained)
1 can sliced black olives (drained)
1 cup shredded cheddar
1 bunch scallions diced
1 jalapeno
1 can Rotelle (diced tomatoes & green Chile’s) drained
Mix all together. Let set in fridge the night before serving. Add cheddar cheese right before you serve. Tastes the best with Frito's scoops!!!
Biltong is usually made from venison, beef or ostrich meat – normally during the cool, dry months in South Africa. The tender cuts, such as filet, rump or sirloin should be used.
2 lb. meat of choice
2 ¼ good quality fine salt
3 ¾ tsp brown sugar
1.5 tbsp baking soda
1.5 tsp saltpetre
¾ tbsp pepper
Pinch of coriander
Cut pieces of meat into 2-3” pieces. Mix all spices together and rub into the strips of meat. Layer the meat with larger pieces on the bottom in wooden, earthenware, plastic or enamel container – never use iron or metal because the salt may react to it. Sprinkle a little vinegar over each layer. Leave in a cool place for 24 to 48 hours, depending on thickness of meat and desired saltiness. Dip the biltong in a mixture of 2 ½ tablespoons of vinegar and 1 ¾ cups of warm water. Dry the pieces and hang on pieces of string about 2 inches apart so the air can circulate freely around them. Let dry according to your preferred tenderization.
SALADS
2 cans of cooked wild rice
1 apple, cored and chopped
1 cup chopped celery
½ cup parmesan cheese
Mix together.
½ cup Hellmann’s Mayonnaise
½ cup Miracle Whip
2 tbsp lime juice
Mix together.
Combine two mixtures together. Salt & Pepper to taste. Add herb de province for flavoring if desired.
3-4 Tomatoes (Home Grown or Backyard Only-none of this store bought stuff!)
1 Clove Garlic-thinly sliced
1 Small Onion-thinly sliced
Lots of Fresh Basil
Your Favorite Italian Olive Oil
Salt & Pepper
Italian Seasoning
Cut tomatoes into bite size wedges. Distribute garlic & onion evenly in tomatoes. Slice basil leaves and mix in to tomato, garlic & onion. Drizzle mixture generously with olive oil. Add salt, pepper & Italian seasoning and toss. Allow salad to marinate for a bit so all the flavors can intermingle. Toss & serve. Enjoy!
Serving Suggestion-Use pieces of crispy French bread and dip into juice from salad for a great appetizer.
2 cans of water chestnuts (drained and chopped)
½ cup onion
½ lb. bacon (cooked and cut into small pieces)
2 cups finely chopped celery
2 cups grated cheddar cheese
6.2 oz. pkg. Old Dutch White Cheese popcorn
DRESSING:
2 cups or real mayonnaise
½ cup of sugar
3 tsp Cider Vinnegar
Add popcorn just before serving or it will become soggy.
1 -32 oz jar Kosher Dill Pickles, cut into ½” slices
1 -15 oz can garbanzo beans, drained
20 cherry tomatoes, halved
1 small onion
1 - 8 oz. Bottle Ranch Dressing (or make from packet)
1 tsp dill weed
1 head cauliflower, rinsed, trimmed, cut into bite-size pieces
Toss pickles, beans, tomatoes, cauliflower and onions. Mix dressing and dill, then gently stir into pickle mixture and refrigerate.
MAIN COURSES
3 - 3.5 lbs. boneless beef chuck pot roast
1 tbsp ground cumin
1 tbsp chili powder
1/4 tsp salt
1/8 tsp pepper
1 cup coarsely chopped onion
1 - 14.5oz can stewed tomatoes
Lettuce leaves
1/4 cup snipped fresh cilantro
16 onion or kaiser rolls, split and toasted
2 cups shredded cheddar or monterey jack cheese
1 - 7oz can chopped green chili peppers
2 tbsp chopped pickled jalapeno peppers
Trim fat from meat. In a small bowl, combine cumin, chili powder, salt and pepper. Rub mixture generously into both sides of the meat. Place meat in slow cooker. Add onion, undrained tomatoes, chili peppers and jalapeno peppers. Cover and cook on low-heat setting for 10-12 hours or on high-heat for 5-6 hours. Remove meat from slow cooker, reserving juices. Shred the meat and return to slow cooker. Heat through and add cilantro. To serve, sprinkle cheese on the bottom of rolls. Using a slotted spoon, place about 1/2 cup of the meat mixture over the cheese. Add a lettuce leaf to each. Replace roll tops. Makes 16 servings.
As the nights become chilly there is nothing more satisfying than comfort food to warm the heart and soul. This highly aromatic dish fills our kitchen with rich warm smells. I love to serve this dish to family and friends accompanied with fresh greens, warm bread and good wine.
Pork loin 1.5lbs
1 tbsp extra virgin olive oil
¼ lb pancetta, thinly sliced
1 tsp unsalted butter, softened
1tsp all purpose flour
10-12 cipollini* or small white onions unpeeled
1 cup chicken stock, preferably natural/home made
Coarse kosher salt & fresh ground pepper to taste
2 tbsp finely chopped fresh rosemary, plus several sprigs
5-6 12” lengths of pre cut butchers twine
Pre heat oven to 375. Season pork with salt and pepper. Heat oil in a large non stick skillet over medium heat. Sear pork on all sides until browned about 10 minutes total. Remove from heat. Rub pork with chopped rosemary. Wrap pork with the pancetta, overlapping strips slightly. Lay strips of rosemary on top reserving a few for garnish. Tie pork with butchers twine. Transfer pork to a Dutch oven. Scatter onions around pork. Roast in the oven basting occasionally with cooking juices until internal temperature is 150 degrees. Transfer to serving platter and cover with foil. To make pan sauce: in a small bowl combine butter and flour. Loosen browned bits from Dutch oven, add stock and bring to a boil. Reduce liquid slightly (about 2 minutes). Whisk in butter mixture, cook until thickened. Season with salt and fresh cracked black pepper to taste. Place onions and fresh rosemary sprigs around pork with some of the pan sauce drizzled over pork. Slice and serve table side.
*Cipollini onions are small, flat and very sweet. Unpeeled they pressure cook in their skins and come out of the oven easy to peel and very succulent. I often find them at Byerly’s.
Bad Byron's Butt Rub
Pork Ribs
Rib Rack
Smoker Chips
BBQ Sauce of choice
Gas or Charcoal Grill
Soak Smoker Chips 2-3 hours prior or overnight. Get your grill going nice and hot. Place smoker chips on grill-once chips are smoking well, and then put ribs on grill Prepare ribs by flipping ribs over to bone side with the white membrane showing. Score in a criss-cross fashion. This allows the juices to flow. Cut ribs into about 5-6 rib pieces and sprinkle on Bad Byron's Butt Rub. Once your smoker chips are smoking, lower your grill temp to an indirect heat and a temp of 320°-325°. Your ribs have a thin & thick end; place in the rib rack with the thick side up. The juice from ribs will baste the meat as they cook. Cook on indirect heat for about 1 hour 20 minutes. Occasionally spray with bry basting liquid while cooking. When done, take them out of the rack and put BBQ sauce on top & bottom. Lay ribs back on the grill for 5 minutes. Total Time: Approximately 2 hours
Charcoal Grill Instructions
Soak Smoker Chips 2-3 hours prior or overnight. Get your coals going nice and hot. Get a basket separator and separate the coals to cook with indirect heat. Throw the smoker chips on coals to smoke or smolder. Prepare ribs by flipping ribs over to bone side with the white membrane showing. Score in a criss-cross fashion. This allows the juices to flow. Cut ribs into about 5-6 rib pieces and sprinkle on Bad Byron's Butt Rub. Occasionally, add a little bit of coals to keep heat going for 1 hour 20 minutes. Occasionally spray with bry basting liquid while cooking. You want to cook on indirect heat (ribs in middle, baskets of coals to side). Try to maintain 320°-325°. Rib Rack keeps the ribs vertical so that you'll cook slower and you'll get heat all the way around them. The juices fall and cover the meat before they drip. When done, take them out of the rack and put BBQ sauce on top & bottom. Lay ribs back on the grill for 5 minutes. Total Time: Approximately 2 hours.
Hint-Get ribs on the grill when there's a lot of smoke. The smoke only goes into raw meat not cooked. As soon as your grill is nice and smoky, get meat on the grill. Mangia, Mangia!
DESSERTS
1 cup margarine
3 ½ cups flour
1 cup coconut (optional)
1 cup white sugar
1 tsp cream of tartar
½ cup chopped nuts (optional)
1 cup brown sugar
1 tsp baking soda
1 cup oil
1 tsp salt
2 eggs
1 cup Rice Krispies
1 tsp vanilla
1 cup quick oatmeal
Cream together margarine, sugars and oil. Add eggs and beat well so oil won’t separate. Add flour mixed with salt, soda and cream of tartar. Stir in cereals, coconut and nuts. Drop on un-greased cookie sheet. Flatten slightly. Bake about 10 minutes at 375.
Crust
1 cup flour
½ cup butter
1 cup chopped pecans
Mix and bake at 350 degrees for 15 minutes. Cool.
Filling
1 cup powdered sugar
8 oz. Cool Whip
1 pkg. cream cheese
1 pkg. instant chocolate pudding
1 pkg. instant vanilla pudding
3 cups milk
1 Hershey’s chocolate bar
Grate Hershey’s chocolate bar into a small bowl and put aside. Mix sugar and cream cheese, then fold in the Cool Whip. Spread mixture onto cooled crust. Mix the puddings and milk together, spread onto the cream cheese mixture. Top with Cool Whip and grated Hershey’s chocolate bar.
1 cup sifted flour
¾ cup oatmeal
1 cup brown sugar
½ cup cold butter
1 tsp cinnamon
1 cup white sugar
1 cup water
2 tbsp cornstarch
1 tsp vanilla
4 cups diced rhubarb
Combine flour, oatmeal, brown sugar, butter and cinnamon. Press half of this mixture into a 9x9” greased pan. Cover with diced rhubarb. Boil together until clear the white sugar, water, cornstarch and vanilla; pour over rhubarb and top with the rest of the first mixture. Bake at 350 for an hour or until brown.
3 sticks of butter
2 cups sugar
2 eggs
½ cup molasses
Cream together and add:
4 cups flour
2 tsp. baking soda
2 tsp. cinnamon
1 tsp. ginger
1 tsp. cloves
Chill for 4 hours. Roll into balls the size of a walnut. Press down with a glass cup dipped in sugar. Bake at 350 for 10-12 minutes.
1 29 oz can of pumpkin
3/4 c sugar
6 eggs
1 can evaporated milk
1 tsp salt
1 tsp cinnamon
1 tsp nutmeg
1 tsp ginger
Pour into a 9 x 13 cake pan.
Crumble Mixture:
1 box of spice cake mix
1/2 c margarine
Mix crumble mixture in a bowl and sprinkle over the pumpkin mixture. Bake at 350 for 1 hour. Serves 12 – 18.