Main Course:

Country Style Barbecue Ribs

Allow 3-4 ribs per person. Trim off excess fat and extraneous meat and wipe dry.

Dry Seasoning: Sprinkle generously with garlic powder, onion powder and paprika. Come back lightly with thyme, black pepper and salt and allow to come to room temperature.

Prepare the grill for barbecuing - temperature about 210 º - and lay in enough coals for 3-4 hours of cooking. Control the temperature with the draft (air) inlet. Good, all hardwood charcoal is all that is required. Add white oak, hickory, or mesquite for additional smoke flavor, if desired.

Basting Sauce:

Prepare a basting sauce of 1/3 cup each of oil, water and Worcestershire with 1 T. each of garlic powder, onion powder and 1 t. each of dry mustard, thyme, ground bay and celery seed.

When the coals are ready, baste the ribs and place on the grill opposite the coals. Close the grill and play. Baste and turn ribs about every half hour. Finishing Sauce:

Prepare a finishing sauce of 1 cup apple butter and 1/2 cup Worcestershire sauce and 2 T. prepared mustard simmered slightly.

Baste when the ribs are done (begin checking after about 3 hours) and serve sauce on the side at the table.

Salad: Freisian Fruit Salad

Ingredients: Quantity: Ingredient Special Instructions:

1 cup Kashi cooked per instructions on box

2 cups Egg Noodles cooked per instructions on box

1 can (10 oz.) Peaches include juice

1 can (10 oz.) Pie Cherries include juice

1 cup Raisins

1 bunch Anise (fresh) chopped fine

1 bunch Shallots (fresh) chopped fine

1 bunch Spearmint (fresh) chopped fine

1 tbsp Cinnamon

2 tbsp Graham Crackers crumble

1 1/2 tbsp Brown Sugar

1 tsp Maple Sugar or syrup

2 tsp Black Pepper

2 tbsp Olive Oil

Directions:

Toss together Chill for 20 minutes Serve cold

Soup: Avacado and Artichoke Heart Soup

4 large artichoke hearts

3 medium to large avacados

3 cups V8 juice

1/4 cup chopped mushrooms

5 leeks (chopped)

10 shallots (chopped)

1/4 cup chopped fresh chives

1/4 cup fresh chopped parsley

2 tsp lemon grass

1/4 cup olive oil

2 cups yogurt/buttermilk/sourcream/or water depending on desired texture and taste.

1 tsp tabasco sauce

2 finely chopped jalapenos

salt and pepper to taste

Mash avacado and artichoke together to the consistancy of mashed potatoes. Add liquid ingredients. Add more water if mixture is too thick to pour. Stir in herbs and vegetables, let simmer for four hours. Remove from heat and let stand for two to 24 hours. Serve hot. Don't over cook.

Side Dish: Harvard Beets

Ingredients:

2 cans (15-oz) beets

1/4 cup sugar

1 tablespoon corn starch

1/4 teaspoon salt

2 tablespoons cider vinegar

1/4 cup beet liquid

1 tablespoon Butter

In a small bowl drain beets, reserving 1/4 cup beet liquid. Set aside . Combine sugar, cornstarch and salt; set aside. Heat cider vinegar and beet liquid on medium-high in a small pan. Add sugar mixture; stir to dissolve. Cook, stirring continuously until mixture thickens. Add beets and butter. Heat thoroughly.

Transfer to a warmed serving dish. Garnish with grated orange peel. Serve hot.

Dessert: Chess Pie

Ingredients:

3 Eggs (well beaten)

1/4 Cup Milk

11/4 cup sugar

1 Tablespoon Corn Meal

1 Teaspoon Vinegar or lemon juice

5 Tablespoon Melted Margarine

1 Teaspoon Vanilla

Instructions:

Mix ingredients and bake in pre-heated oven at 300 degrees.




A good Burgandy Wine would go nicely with this dinner.

Cochin fish and chicken bake

1 pound white fish fillet (deboned)

1 pound skinless, boneless chicken breast

2 cups fresh green peas

1.5 cups fresh peanuts, coarsely chopped

1 cup sesame oil

1 bunch shallots, finely chopped

1 bok choy, finely chopped

.5 cup rice flour

Combine vegetable ingredients until paste is fully mixed. Cut fish and chicken into 2 inch (or smaller) pieces. Roll each piece individually in vegetable paste. Place fish and fowl in alternately pattern in bottom of baking tin. Pour remaining vegetable paste over fish and fowl. Bake at 275 for 18 minutes or until done. Serve with Chinese noodles or rice and seaweed crackers.

 Fried Spice Balls

in Soy Wine Sauce

1 medium daikon radish

1 medium parsnip

3 radishes

2 jalapenos

1 medium yellow onion

1/4 tsp fresh ginger root

2 Portobello mushrooms or 6 shiiritake mushrooms

4 sun dried tomatoes

Put chop in bowl with 1 TBS safflower or sunflower oil and salt, black pepper, and horseradish to taste. Mix throughly, then add 1/4 tsp sage and 1/4 tsp cinnamon Mix again and heat on medium for 7 minutes. Combine 1/2 cup cornmeal and 1/2 cup oatmeal with 2 large eggs, 1/4 cup milk, 2 TBS butter, and water to make a dough. Take combined vegetables and plce a teaspoonful in a dolop of dough. Roll into ball and drop into wok or frier in light vegetable oil.

Sauce:

Combine 1/2 cup soy sauce with 1/2 cup rice wine and the following seasonings:

Pinch of cream of tartar

1/8 tsp dried horseradish

1/8 tsp cumin

1/4 tsp dried chives

Heat sauce in microwave on high for approximately 1 minute. When balls are cooked. Serve over greens, garnish with grape tomatoes and mandarin orange slices. Pour sauce over balls and garnish and serve.

Soda Cracker Pie

Ingredients:

3 egg whites (beaten)

1 cup sugar

1/2 tsp Baking Powder

1 tsp vanilla

1/2 cup nuts

15 soda crackers crushed

Directions:

Pour into buttered pie plate. Bake in 350 degree oven for 20 min Sprinkle brown sugar, cinnamon, and allspice over pie and serve. Especially good when served ala mode.

With this dinner I recommend a plum wine. All these dishes are robust and need a robust wine.

Here is a lovely, filling meal for pasta lovers.

Soup: Mushroom and Herb

Main Course: Lottsa Pasta (an original)

Side: Baked Parsnip

Dessert: Sweet Cheese Torta

Wine: A top quality Dry Sac

Bring a big appitite, a doggie bag, and a couple friends



Lottsa Pasta

Ingredients:

1 cup rainbow bow-tie pasta

1 cup rainbow rotini

1 cup small shells

1 cup frog-eye pasta

2 cups fresh mushrooms, chopped

2 cups green peas

3 Tbsp Tomato paste

3 Tbsp Tomato paste

1 clove garlic, pureed in blender

1 lge onion, pureed in blender

6 Roma tomatoes, chopped

2 Tsp parmesan, grated

1 cup virgin olive oil

1/2 cup red wine vinegar

season to taste with the following:

oregano, thyme, black pepper, salt, dill, lemon grass, sesame seed, basil

Directions:

Preheat oven to 325 Cook pasta according to package instructions and set aside. Combine remaining ingredients except mushrooms and peas. Mix well, and water to thin if needed. Add mushrooms and peas to pasta. Toss. Heat sauce in microwave on medium high for 5 minutes, then pour sauce over pasta and serve.

Serves: ?





Mushroom and Herbs Soup

Baked Parsnips

Sweet Cheese Torta

Ingredients:

Ingredients:

Water 4 quarts

Portabellas (fresh) 3 lg (chopped)

Button mushrooms (fresh) 4 cups (chopped)

Leeks 6 sliced thin (include green)

Shallots 1 med bunch (10 to 12) sliced thin (include green)

Cayenne Peppers 3 chopped fine

wine vinegar 1/4 cup

fennel 6 stalks chopped fine

olive oil 1/2 cup

rosemary 1/2 tsp chopped

parsley 1 sm bunch chopped or if dried 1/2 tsp

thyme 1/2 tsp chopped

cardamom 1/2 tsp chopped

NOTE: If dried herbs are used reduce amount by half.

salt to taste

black pepper 1/2 tsp

white pepper 1/2 tsp

bay leaf 3 leaves crushed

sassafras 3strips shredded and chopped

cloves 6 crushed

Directions:

Bring water to boil. Stir in other ingredients. cover and simmer on low heat for 30 minutes. Put serving in soup tureen and sprinkle parmesan and/or romano cheese on top. Serve hot! Servings: ?

Ingredients:

4 lge Parsnips

2 tsp brown sugar

1 tsp garlic powder

2 tsp salt

1 tsp pepper

4 tbs butter

8 fresh green chilies.

Directions: Clean and split parsnips.

Clean, seed, and split chilies.

On foil wraps, add 1/2 tsp sugar, 1/4 tsp garlic powder, 1/2 tsp salt, 1/4 tsp pepper, and 1 tbs butter to each parsnip.

Wrap parsnip and seasonings in 2 chilies.

Wrap each in its foil wrap, place on tray in oven bake at 325 or until parsnip feels soft when pressed with flat edge of spoon.

Servings: ? Servings: 4

 Ingredients:

3 Ig eggs

1/2 Lb ricotta cheese

1/2 Lb cottage cheese

10 oz pineapple with juice

8 oz chopped mixed nuts

1 cup grated cheddar cheese

1/3 cup flour

cinnamon or nutmeg

Instructions:

Preheat oven to 325.

Mix Ricotta and Cottage Cheeses.

Slowly blend in pineapple and nuts.

Beat eggs until frothy.

Add flour slowly.

Put cheese mixture in 9' pie pan.

Pour egg mixture evenly over cheese mix.

Sprinkle grated cheese and spice lightly over top

Bake until center is done.

Servings: ?




Bermuda Fish Chowder

Ingredients:

8 Oz. Grouper or other fish fillet, diced

1 Qt. Fish Stock

1 each Medium potato (6 ounces), diced

2 Oz. Salt Pork, ground

3 Oz. Celery, chopped

5 Oz. Onion, chopped

3 Oz. Carrot, chopped

3 Oz. Leeks, chopped

3 Oz. Green peppers, chopped

4 Cloves Garlic, chopped

2 Tomatoes, skin, remove seeds and roughly dice

1 Sachet bag (Spice), oregano, peppercorns and bay leaves

Salt As needed

White pepper As needed

Worcestershire Sauce As needed

Parsley, chopped As needed

Directions:

Render the salt pork. Add diced vegetables and sauté for 6 - 8 minutes (No color).

Add garlic, tomatoes and fish stock. Bring to a boil, then simmer for 5 minutes.

Add spice bag, diced fish and potatoes and simmer until done (potatoes and fish tender).

Remove spice bag and add seasoning. Note: Do not thicken.

Serve in soup cup with chopped parsley. Servings: 6


Bacon Tomato Capellini

Nippy Beets

Peach Cobbler

Ingredients:

8 strips sliced bacon, cut up

4 Tbs sliced green onion

2 clove garlic, minced

4 medium tomatoes, peeled and chopped

1 tsp crushed basil leaves

1 tsp thyme, dried

1 tsp sage, dried

1 pinch saffron (optional)

1/2 tsp salt

1/4 tsp ground black pepper

6 oz capellini, uncooked

Directions:

In a large skillet, cook bacon until crisp.

Drain; reserving 1/4 cup drippings; return to skillet.

Add bacon, green onion and garlic; cook 1 minute.

Stir in tomatoes, spices, salt and pepper.

Simmer 5 minutes.

Prepare capellini according to package directions; drain.

Add to tomato mixture; toss to mix. Servings: 4

Ingredients:

1 large bunch beets, trimmed

3 tablespoons Butter

1 tablespoon honey

1 teaspoon Worcestershire sauce

1/4 teaspoon salt

Directions:

Cook Beets, covered, in boiling water until tender, about 20 minutes. Drain.

When cool enough to touch, rub off skins and cut into 1/2-inch cubes.

In a medium saucepan gently heat butter, honey, Worcestershire sauce and salt.

Add beets and stir gently until evenly coated and heated through.

Serve warm.

Servings: 4

 Ingredients:

1 large can Delmonte TM Sliced Peaches

1 stick Butter or margarine

11/2 cups Granulated sugar

1 1/2 teaspoon Vanilla flavor

1 1/2 teaspoon Cinnamon

1/2 cup Brown sugar crust

1 box Pillsbury TM pie crust mix (follow the directions to make the pie crust or use pre-formed pie shell)

Instructions:

Mix peaches and other ingredients in a large Dutch oven pot, and bring to a boil.

Pour indigents into a large casserole dish.

Roll the pie crust into 1 whole sheet to cover the dish, or cut it into strips and place over the peach mixture.

Preheat oven to 350 degrees

Cook until golden brown approximately 1 hour

Best served with vanilla ice cream.



A nice white Zinfandel would complete this dinner nicely.


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