"There is no sincerer love
than the love of food. "
George Bernard Shaw

"rice is the best, the most nutritive and unquestionably the most widespread staple in the world."
Escoffier

Foolproof Paella

Ingredients

½ lb. shrimp cleaned 

1 pkg. 10oz. of mixed vegetables

2 garlic cloves

1 ½ cups dry Minute rice

2 Tbsp. Butter or margarine

1/8 tsp Saffron

1 Tbsp cornstarch

1 ¼ cups chicken broth

1 can 14 ½ oz. Stewed tomatoes with liquid

Directions

Sauté shrimp and garlic in butter for 2-min stir in cornstarch and cook 1 minute

Add broth tomatoes and vegetables. Bring to a full boil stirring occasionally.

Stir in rice and saffron. Cover and remove from heat. Let stand for 5 min. Fluff with a fork. Makes four servings

"Sex is good, but not as good as fresh sweet corn."
Garrison Keillor

Easy Scalloped Corn

Ingredients

One can of creamed corn

One can of whole corn

One egg 

One stick of butter

One box of Jiffy mix

Directions

Mix all ingredients together

Bake 30 min. or until firm at 350˚ F 

"Beef is the soul of cooking."
Marie-Antoine Carême (1784-1833)

Effortless Shanghai Beef

Ingredients

1 lb. Round steak cut into strips

1 med. Red pepper coarsely chopped

2 Tbsp. Oil

5 scallions cut diagonally into 1-inch pieces

2 Tbsp. Cornstarch

3 Tbsp. Soy sauce

1 ½ cups beef broth

¼ tsp. pepper

1 can (8oz.) water chestnuts 

1 ½ cups dry minute rice

Directions

Sauté beef in oil until brown. Add cornstarch and blend well.

Add broth water chestnuts, red pepper, scallions, soy sauce and pepper. Bring to a full boil stirring frequently.

Stir in rice, remove from heat. Let stand 5 minutes.

"Poultry is for cookery what canvas is for painting, and the cap of Fortunatus for the charlatans. It is served to us boiled, roast, hot or cold, whole or in portions, with or without sauce, and always with equal success."
Jean-Anthelme Brillat-Savarin (1755-1826)

Chicken Diane

Ingredients

4 lg. boneless chicken breasts, or 8 small
Salt and pepper
2 T. butter, divided
2 T. vegetable oil, divided (I use Canola oil)
3 T. chopped fresh chives or green onions
Juice 1/2 lime or lemon
2 T. brandy or cognac
3 T. chopped parsley
1 - 2 tsp. Dijon-style mustard (to taste)
1/4 c. chicken broth

Directions

Place chicken halves between sheets of waxed paper or plastic wrap. Pound slightly with mallet. Sprinkle lightly with salt and pepper.

Heat 1 T. oil and 1 T. butter in large skillet. Cook chicken over high heat for four minutes on each side. Do NOT cook longer, or they will be overcooked and dry out. Transfer to warm serving platter and add chives, lime juice, brandy, parsley and mustard to skillet. Cook 15 seconds, whisking constantly.

Whisk in broth and stir until sauce is smooth. Add remaining butter and oil; pour sauce over chicken. Serve immediately. Good served with rice or noodles, steamed broccoli and salad.

NOTE: Always use caution when adding alcohol (like brandy) to a hot skillet, as it will flare up to burn off the alcohol.

"A world without tomatoes is like a string quartet without violins."
Laurie Colwin, Home Cooking

"Omit and substitute! That's how recipes should be written. Please don't ever get so hung up on published recipes that you forget that you can omit and substitute."
Jeff Smith (the Frugal Gourmet)

DRESSINGS

Creamy Pesto Dressing

Three ingredients go together easily and quickly -- with a spectacular homemade-tasting result.

Ingredients

 For salad dressing, in a small bowl stir together mayonnaise or salad dressing and pesto. Add enough buttermilk until mixture is desired consistency. Cover and store dressing in the refrigerator for up to 1 week.

Orange-Poppyseed Dressing

Toss this dressing with fresh spinach and halved strawberries for a simply dazzling salad.

Ingredients

Directions

Basic Vinaigrette

Making your own vinaigrette is more than easy; it's fun to try new flavor combinations. This jazzed-up version adds an herb, mustard, and sugar. Also try the four variations.

Ingredients

Directions

Creamy Blue Cheese Dressing

This creamy blue cheese topper adds spunk to any salad.

Ingredients

Directions

1. In a mixing bowl, combine all of the ingredients.

2. Cover and refrigerate. Serve as a dressing over greens and other fresh vegetables or serve as a dipper. Makes 1-1/2 cups.

*Note: Trim some fat by using lower-fat mayonnaise or salad dressing and sour cream.

Make-Ahead Tip: Prepare the dressing as directed. Cover and refrigerate for up to 2 weeks.

Pepper Parmesan Dressing

Cracked pepper and hot pepper sauce add zip to this Parmesan dressing.

Ingredients

Directions

1. In a medium bowl, combine all the ingredients. Cover and chill in refrigerator for at least 2 hours or up to 24 hours. Makes 1-1/3 cups.

Russian Dressing

We eliminated the salad oil from this Russian dressing to give you a nonfat option for your salad.

Ingredients

Directions

1. In a screw-top jar, combine all of the ingredients.

2. Cover and shake well (be sure all pectin is dissolved). Chill in the refrigerator at least 2 hours before using.

3. To store any remaining dressing, cover and refrigerate it for up to 3 days. Shake the dressing before serving. Makes about 1/2 cup.

Spicy Citrus Dressing

Honey gives this reduced-fat dressing body as well as sweetness.

Ingredients

Directions

Lime Vinaigrette

Serve this tangy dressing on the Mango Salad with Smoked Turkey or try it just drizzled over mixed fresh fruit.

Ingredients

Directions

"Next to jazz music, there is nothing that lifts the spirit and strengthens the soul more than a good bowl of chili."
Harry James

"I live on good soup, not on fine words."
Moliere

One Pot Beef Soup

Recipe submitted by Angel

Ingredients

 1 lb ground beef
      1 can green beans regular (Not French cut)
      1 can yellow beans regular (Not French cut)
      1 small yellow onion finely chopped
      5 to 6 potatoes diced in cubes
      1 6oz can tomato sauce
      1-2 1/2 cups water or 1 can beef stock (more or less liquid to your liking)
      1- 4oz can green chiles finely chopped (if you wish)
      and/or a can of corn (not creamed)

Directions

      Brown ground beef, add onion, chiles,
      cook for 5 minutes until all flavors are melded

      In the same pan add  tomato sauce water or beef stock and cook for about 1 hour.

Add potatoes. Cook until potatoes are nearly done.
      Add canned veggies and cook until potatoes are tender.

      I serve this with a nice hard French bread
      (You can sprinkle with freshly grated cheese and/or some sour cream)

"I have made a lot of mistakes falling in love, and regretted most of them, but never the potatoes that went with them."
Nora Ephron

"Where would we be without salt?"
James Beard (1903-1985)

"Measure the girth of the chef and you can rate his restaurant."

BAYOU SHRIMP CREOLE

1c Salad oil
  1 Stalk celery, diced
5 c Onions, sliced
1 c Chili sauce
1 tsp Curry powder
3 Lg. bay leaf
2 pkg. Frozen sliced okra
2 cans Tomatoes (#303)
3 Lg. Green peppers, sliced
1 Stalk celery leaves, chopped
1tsp. Thyme
Salt, red & black pepper
1/2 cup Chopped parsley
5 lb. Shrimp, cleaned & deveined

Heat oil in large frying pan.  Add green peppers, celery, celery leaves and onions.  Cook over low heat, stirring until vegetables are slightly softened.  Add remaining ingredients except shrimp.  Cover and simmer for 1 hour, stirring occasionally.  Refrigerate for 24 hours.  Add shrimp 1 hour before serving; heat thoroughly.  Serve over hot cooked rice.

Sausage And Chicken Jambalaya
(This Cajun favorite is a great one-dish meal.)

Ingredients

1 pound Chicken, boneless, skinless breasts

1/2 cup Flour

2 Tablespoons Oil

1 medium Onion, diced

1 Green bell pepper, diced

2 cloves Garlic, minced

1 teaspoon Thyme

2 Tablespoons Parsley, chopped

1/4 teaspoon Cayenne pepper

3/4 pound Smoked sausage, sliced

1 cup Rice

1 large Tomato, diced

2 1/2 cups Chicken broth

Directions

Dice the chicken.

Heat the oil in a large skillet (that has a lid).

Dredge the chicken in the flour and brown in the oil.

Remove the chicken and set aside.

Add the onion, bell pepper, and garlic to the oil and cook until just soft.

Add the sausage, herbs, and rice. Stir for 1 minute.

Return the cooked chicken.

Add the tomato and broth.

Bring to a boil, reduce the heat, cover, and simmer 30-40 minutes (or until the rice is tender).

Serve warm.  ENJOY!

Mexican Wastebasket Stew

Grilled Chicken Salad

1 1/2 cups Italian Salad Dressing
2 Tbs. Honey
1 1/2 Tbs. Prepared Mustard
4 boneless, skinless Chicken Breast halves (about 1-1/4 lbs.)
2 small Zucchini, halved lengthwise
2 Red Bell Peppers, quartered
6 cups assorted Salad Greens

For marinade, blend Italian dressing, honey, and mustard. Refrigerate 1/2 cup of the marinade for salad greens and 1/2 cup for brushing.  In large, shallow non-aluminum baking dish or plastic bag, pour  remaining 3/4 cup of the marinade over chicken, zucchini, and peppers, turning to coat. Cover, or close bag, and marinate in refrigerator,
turning occasionally, up to 3 hours.   Remove chicken, zucchini, and peppers from marinade, discarding  marinade. Grill or broil chicken and vegetables, turning and brushing frequently with 1/2 cup refrigerated marinade, until chicken is done.  Meanwhile, toss salad greens with remaining 1/2 cup refrigerated marinade. Evenly divide salad greens on 4 plates. Slice and arrange 1 chicken breast on top of each salad. Cut vegetables and equally divide onto greens and serve.

-*- Basic Barbecue Rub -*-
        

Preparation Time: 10 minutes
Cooking Time: 0 minutes
Serves: makes about 1 Cup
Cal: unknown

Amount	Ingredient
1/4 C (60ml)	Coarse Sea or Kosher Salt
1/4 C (60ml)	Dark Brown Sugar
1/4 C (60ml)	Sweet Paprika
3 T	Fresh Ground Black Pepper
1 tsp	Garlic Flakes
1 tsp	Onion Flakes
1 tsp	Cayenne Pepper
1/2 tsp	Celery Seeds

 
In a small mixing bowl, combine all the ingredients with
whisk to mix.

Store the rub in a sealed jar away from heat and light. The rub
will keep for several months.

Rub in about 1 to 2 tablespoons per pound of meat.

Romaine Salad with Grilled Vegetables
This light entrée salad makes a great one-course lunch.

Serves 2-3

1 head Romaine lettuce, washed and chopped into bite-sized pieces
1 small Eggplant, sliced
1 medium Yellow squash, sliced
4 slices Red onion
1 medium Red bell pepper
1 large Portabella mushroom, sliced
½ cup Olive oil
½ teaspoon Basil
½ teaspoon Oregano
1 teaspoon Garlic, minced

Combine the oil, basil, oregano and garlic in a large bowl. Toss in the sliced vegetables. Marinate for 5 minutes. Place on a hot grill and cook until just soft. Allow to cool slightly. Arrange the Romaine on large plates. Divide the vegetables on the plates. Top with your favorite vinaigrette.

SPINACH & ARTICHOKE DIP

INGREDIENTS

1/4 cup olive oil
2 tablespoons unsalted butter
3/4 cup diced white or yellow onion
1 1/2 tablespoons minced garlic
1/2 cup all-purpose flour
1 1/2 cups chicken stock
1 1/2 cups heavy cream
3/4 cup freshly grated Parmesan cheese
2 tablespoons crumbled bouillon cubes
1 1/2 tablespoons freshly squeezed lemon juice
1 teaspoon sugar
3/4 cup sour cream
12 ounces frozen spinach, defrosted, drained, & chopped
6 ounces canned artichoke bottoms, drained and cut into
 1/8-inch slices
1 cup finely shredded Monterey Jack cheese
3/4 teaspoon hot sauce (such as Tabasco)

DIRECTIONS

In a large saucepan, warm the olive oil and butter together over medium heat. When the butter has melted, add the onion and cook, stirring occasionally, until wilted, 3 to 4 min. Stir in the garlic and cook 2 to 3 minutes longer, stirring frequently and stopping before the onion and garlic brown. Sprinkle the flour and continue cooking, stirring continuously, until the mixture turns a golden-blond color, 10 to 15 minutes. Then, whisking continuously, slowly pour in the stock until it is smoothly incorporated. When the mixture begins to simmer, stir in the cream. Let it return to the simmer. Remove from the heat, add the parmesan, chicken base or bouillon cubes, lemon juice, and sugar, and stir until thoroughly blended. Add the sour cream, spinach, artichoke bottoms, Monterey Jack cheese and hot sauce, and stir until the ingredients are thoroughly combined and the cheese has melted. Transfer to a warmed serving bowl and serve immediately with toasted pita chips that have been cut into wedges.

Makes 8 to 10 servings

*~*FOR FRESH ARTICHOKES*~*

What to look for? Compact, weighty artichokes with leaves that snap back and don't tear when pulled away. Artichokes should be bright green and may have a slight purple tinge. Don't worry if, due to frost, some browning occurs on the tips of artichokes harvested in cooler months; it only adds to their flavor. How to keep them? Refrigerated in plastic bags, unwashed, for up to a week.

Weird Lasagna

1/2 cup diced onion
1/2 cup diced green pepper
1/2 cup diced tomatoes
2 cups browned ground beef
1 pkg. wonton wraps
1 large container ricotta cheese
1 egg
5-8 minced garlic cloves
2 Tbs. Italian herbs
salt and pepper to taste
8 oz. pkg. pizza blend cheese
1/2 cup Parmesan cheese
2 jars prepared spaghetti sauce

Chop onion, green pepper, and tomatoes; brown beef. Combine in bowl: ricotta, egg, garlic, herbs, salt and pepper. In large casserole dish layer as follows: sauce, layer of wontons, meat, shredded cheese, wontons, ricotta mix, wontons, vegetables, more shredded cheese, wontons, sauce (completely cover thickly ALL wontons
on top), parmesan. Cover loosely with foil. Bake 60-70 minutes at 350. Remove from oven and let rest 10-20 minutes before serving.

Baked Spaghetti

Reynolds Wrap Release Non-Stick Foil
1 package (8 oz.) spaghetti, cooked and drained
2 tablespoons butter OR margarine
1 cup grated Parmesan cheese, divided
1 container (24 oz.) ricotta cheese OR cottage cheese
1 pound ground beef
1 jar (about 28 oz.) chunky garden-style pasta sauce
1 package (8 oz.) shredded Mozzarella cheese

PREHEAT oven to 400 deg F. Line a 13x9x2-inch baking pan with Reynolds Wrap Release Non-Stick Foil with non-stick side toward food.

COMBINE hot cooked spaghetti with butter; stir until butter melts and coats spaghetti. Add 1/2 cup Parmesan cheese; stir to coat. Arrange spaghetti in an even layer in foil-lined pan.
Spread ricotta cheese over spaghetti. Sprinkle with 1/4 cup Parmesan cheese. Brown ground beef, drain; add pasta sauce and heat until bubbly. Spoon over cheeses. Top with Mozzarella cheese and remaining Parmesan cheese.

COVER with non-stick foil. Bake 30 minutes. Remove foil cover and continue baking 15 minutes or until cheese is lightly browned. Let stand 15 minutes before serving

White Slice Pizza

1 pizza crust, pre-made or mix, prepared
1 medium onion, diced
1 tsp. garlic, minced
1 Tbsp. olive oil
8 oz. grated Italian-style cheese blend
(Mozzarella, Provolone, Parmesan, etc.)
1 Tbsp. fresh basil, chopped
1 cup ricotta cheese
10 oz. frozen chopped spinach, thawed, squeezed dry,
and separated

Preheat oven to 425*. Heat olive oil over medium flame.
Add onion and garlic and cook until soft but NOT brown.
Set aside. Sprinkle blended cheese over crust. Bake for
5 minutes. Remove and sprinkle on the chopped basil.
Mix the spinach with the onion mixture. Add ricotta to
spinach mixture. Spread on pizza and bake 10 minutes
or until it begins to brown slightly.

New Orleans-Style Cabbage

1 Lb. ground beef
2 small onions (chopped)
1 green pepper (chopped)
6 cups chopped cabbage
1-1/4 cups uncooked long grain rice
1 (14-1/2 oz.) can stewed tomatoes
1 (8 oz.) can tomato sauce
1 cup water
1 tsp. sugar
1 tsp. Cajun seasoning
1 tsp. salt
1/2 tsp. pepper

In a large pot, brown ground beef. Add onions and
green pepper; cook until onions are transparent. Add rice, tomatoes, tomato sauce, water and seasonings. Cover and bake at 375 degrees for 50 to 60 minutes or until the cabbage is tender. 

Makes 10 to 12 servings.

Spicy Steak Rub

Season your favorite cut of beef with this mixture before grilling.

Makes about ½ cup

¼ cup Brown sugar
1 Tablespoon Granulated garlic
1 Tablespoon Chili powder
1 Tablespoon Dry mustard
1 Tablespoon Paprika
1 ½ teaspoons Oregano
1 ½ teaspoon Basil
1 ½ teaspoons Thyme
1 ½ teaspoon Cayenne pepper

Mix together all ingredients. Store in an airtight container at room temperature

Backyard Potatoes

submitted by Angela

These potatoes go well with beef, chicken or pork.

Serves 4

4 medium Potatoes, sliced

1 medium Onion,
sliced

¼ up Olive oil

½ cup Sharp cheddar cheese, grated

1 ½ tablespoons Parsley, chopped

2 teaspoons Worcestershire sauce

¼ cup Chicken broth

To taste Salt and pepper

Arrange the potatoes and onions on 2 large pieces of aluminum foil. Add the remaining ingredients. Seal the packets and place over hot coals. Cook for 30-40 minutes (or until the potatoes are tender). Serve warm.

Baby Carrots with Lemon and Parsley

submitted by Angela

Lemon goes well with the sweet flavor of carrots.

Serves 4

1 pound Baby carrots
1 ½ teaspoons Sugar
3 Tablespoons Butter
1 Tablespoon Lemon juice
1 ½ Tablespoons Parsley, chopped
To taste Salt and pepper

Place the carrots in a saucepan and cover with water. Add the sugar and cook until just soft. Drain and return to the pan. Add the butter, lemon juice and parsley. Stir well. Check the seasonings. Serve warm

SMOTHERED CHICKEN WITH CREAMY MUSHROOM GRAVY

submitted by Tanya

Quick Cole Slaw Dressing

submitted by Angela

Simply toss with chopped cabbage, carrots and onions.

Makes about 1 1/3 cups

1 cup mayonnaise
4 Tablespoons Sugar
¼ teaspoon Salt
1 Tablespoon Lemon juice

Whisk together all ingredients.

Refrigerate until needed.

Sophisticated Blue-burgers

submitted by Linda

Ingredients:

1 pound lean ground chuck
4 tablespoons crumbled blue cheese
- Dash garlic salt
- Dash black pepper
1/4 cup dry red wine
2 tablespoons water
1 teaspoon Worcestershire


Instructions:
Divide ground chuck into eighths. Place 4 portions between layers of waxed paper. With a rolling pin, roll thin patties to 4-inch diameter. Sprinkle each with 1 tablespoon blue cheese. Roll remaining patties. Place atop blue cheese, seal edges. Brown burgers quickly on both sides; pour off any accumulated drippings. Reduce heat, sprinkle lightly with garlic salt and pepper. Add wine, water, Worcestershire. Cover and simmer 5 minutes

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"Fat people seem to have more fun."

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