Slice the Black Olives and Scallions. Soften the cream cheese. Mix all the ingredients except the Tortillas. Spread the ingredients onto the tortillas and roll it up.Cut in bit size pieces.
Can be refrigerated before serving. Variation: Instead of Hidden Valley Ranch Dressing Mix use McCormick Taco Seasoning for a Mexican Flavor
Prepare pan for frying by coating the bottom with a thin layer of oil. Make tortillas sandwiches by placing the chopped tomatoes, onions, peppers and scallions in between two tortillas with a moderate amount of cheese both underneath and on top of the mixture. Fry the sandwiches over medium heat until tortillas are brown and cheese is melted. Serve with salsa and sour cream. Optional: For a meal try dicing chicken, steak, crabmeat or just about any other filling. For chicken or steak try marinating with your favorite marinate. After marinating them for 1 hour stir-fry them in a pan with the marinate until cooked. Add the meat to above.
2 package (8 ounces) refrigerated crescent roll dough
1 12oz jar Roasted red pepper, cut into strips
1/2 lbs. ( 16 slices ) thin slice salami, ham, pepperoni or other cold colds cuts
3 cups Shredded Mozzarella Cheese
Preheat oven to 375°F. Remove dough from the packages. Unroll on lightly floured surface. Knelling the triangle cuts together to form one rectangular piece and then cut each pair of triangle of dough in half to form 2 squares. Place on the dough square a slice of the cold cuts that you are using, a slice of roasted pepper and cover with the Mozzarella cheese. Fold over and pinch edges to seal; repeat with remaining dough squares. Place evenly spaced on an un-greased baking sheet and bake 12 to 14 minutes or until golden brown. Cool on wire rack. They can be stored in airtight container in refrigerator for later use.Reheat on baking sheet in preheated 325°F oven 7 to 8 minutes or until warmed through. Do not microwave.
Mix mayonnaise and sour cream until well blended. Add dill, onion, salt, and garlic powder to taste. Then place in the refrigerator for at least one hour.
Beat the egg and then mix in all the ingredients except for the apples and butter ( or if you lazy like me you can use a ready made pancake mix ). Peel, core and slice the apples into ¼ inch slices. Coat the apple slices in the batter and cook like ordinary pancakes, melting the butter on a griddle. Serve with Maple syrup or confectionery sugar.
Peel the potatoes and the onion. Shred the potatoes and the onion in a food-processor. Add all of the ingredients except for the butter and mix. Grease a griddle with butter and cook like ordinary pancakes.
Cut the shortening into flour and add the rest of the ingredients. Drop the dough by 10 spoonfuls onto hot meat or vegetables in boiling stew ( Do not drop into the liquid ). Cook uncovered for 10 minutes and covered for another 10 minutes.
Mix all of the ingredients together, except for the bread. Soak both sides of the bread in the mixture and place on a greased pan in a 350o F oven for 15 - 20 minutes. Turn over on bake for another 5 - 10 minutes.
3 dozen hard shell clams, shucked, with their juices reserved (about 3 cups) or 2 cups canned chopped clams
2 medium-sized potatoes, peeled and cut into 1/2 inch dice (about 2 cups)
1 cup finely chopped onions
2 cups milk
1/2 cup heavy cream
Salt and freshly ground black pepper to taste
4 TSP Butter
If using fresh clams ( See Steamed Clams under the Seafood section ) separate the soft part of the clams (stomach) from the hard part surrounding it. Finely chop the hard part and set aside, and slice each soft part in two and reserve separately. Strain the clam liquor through two layers of cheesecloth and set aside. If using canned clams, drain the clams in a fine sieve over a bowl and reserve the liquid. Melt the butter add the onions and cook over moderate heat for about 5 minutes, until they are translucent but not brown. Stir in the reserved clam liquor, the finely chopped fresh clams (do not add canned clams at this point), the milk, and the potatoes. Cover and simmer 10 to 15 minutes, until the potatoes are tender. Stir in the reserved soft parts of the clams (or the canned clams ) and the cream, and simmer for an additional 3 minutes. Adjust the seasoning with salt and pepper. Allow to sit off of heat for one to two hours, then reheat immediately before serving. Ladle into warm bowls.
Trim the excess fat off of the roast and rub in the salt and pepper. Then brown the roast in a frying pan or up the broiler. Place the roast in a crock-pot and add the Cider. Peel and quarter the apples and place on top of the roast. Cover with the brown sugar. Cooked in a covered crock-pot on low for 10 to 12 hours.
Set the oven to 425 o F. Place the roast in a pan to brown, leave in the oven uncovered until it's good and brown. Cut the vegetables into 1 inch pieces. Remove from the oven and add 1/2 inch of water, onion soup mix, potatoes, onions, carrots, cellery and red wine. Set the oven to 350 o F. Cover and cook for 1 hour per pound. Use the remaining drippings for gray.
2 Lb. Sliced fresh mushrooms ( Optional - if you are like me and hate mushrooms )
2 Medium onions, sliced
2 TSB Oil or shorting
3 Beef bouillon cubes
1 Cup Hot Water ( Option - 1/2 cup Hot Water and 1/2 cup Hot Wine )
1/2 TSP Salt
2 TBS Tomato paste or catsup
1 TSP Dry or prepared mustard
2 TSP Flour
1/2 Cup Cold water
1/2 to 1 Cup Sour Cream
In a large frying pan, sauté the steak, mushrooms and the onions in the hot oil until golden brown. Dissolve the bouillon cubes in the hot water, add the salt tomato paste and mustard. Pour over the steak, cover and simmer for 30 - 45 minutes, until tender. Combine the flour and cold water. Slowly stir into the meat mixture. Cook, stirring constantly, until the mixture comes to a boil. Reduce heat. Stir in the sour cream. Heat, but do not boil. Serve over rice or egg noodles.
Remove the tops and seeds of the peppers. Par boil the peppers in boiling water. Mix the cooked rice, ground beef, ½ cup of the tomato sauce and salt and pepper together. Stuff the peppers with the mixture. Top the peppers with the cheese and pour the remaining tomato sauce over them. Place them in a casserole disk. Cover and bake at 350o F for one hour or cook in a crock-pot on low heat for 8 to 10 hours
Brown the chopmeat and salt pork in a skillet. Chop the onion and pepper. Except for the flour, add all the ingredients into a 4-quart pot and simmer for 1 hour. Stir in the flour to thicken. Season to taste.
Mix the chopmeat, breadcrumbs and egg together. Shape into meatball and place in the bottom of a crock pot. Cover with spaghetti sauce and cook on high for four hours. Option - you can add Italian sausage to the meatballs to cook.
1 Steak ( Options - Skinless Chicken Breasts or Boneless Pork Chop )
1 Onion
1 Pepper
1 Celery stalk
1/4 Cup Sliced almonds
Teriyaki sauce or other marinades like McCormick Mesquite marinade
2 TBS Olive oil
Tobasco sauce
Cut the meat into quarter inch strips and marinade for at least 1 hour in the refrigerator. Cut the onion and pepper into quarter inch strips. Dice the celery into quarter inch pieces. Sauté the vegetables in the olive oil. Add the meat and marinade sauce to the vegetables and stir until the meat is cooked. Add the Tobasco sauce to taste. Then add the almonds and serve over rice.
Place the chicken on the bottom of the casserole dish and cover with stuffing mix. In a bowl mix the soup with one can of water ( Option - use wine instead of water ). Pour over the stuffing and add the cheese on top of the suffing. Cover and bake for 1 hour and 350 o F.
Cut the chicken into 1-inch cubes and place them into a crock pot. Combine the soup and chicken broth and pour over the chicken. Cook for 8 hours on low heat or 4 hours on high heat.
Pound the veal into thin scaloppine ( If using chicken, cut the chicken in to ¼ inch thick cutlets ). Sprinkle each piece with sage and garlic, Then place a slice of prosciutto on top of each scalloppine. Press together firmly. Mix the salt and pepper and flour together. Then coat the meat in the flour mixture. Heat the butter and oil in a large frypan. Sauté the meat for 2 minutes on each side. Add the parsley, wine and stock and simmer for 2 minutes. Remove to a serving dish, cover the meat with a slice of provolone cheese and pour the sauce over the top.
1 Cup Sliced fresh mushrooms ( Optional - if you are like me and hate mushrooms )
1/4 Cup Dry Sherry
1/4 Cup Water
2 TBS Chopped chives
1 TBS Lemon juice
1 TSP Rosemary, tarragon or marjoram
Pound the veal into thin scaloppine ( If using chicken, cut the chicken in to 1/4 inch thick cutlets ). Combine the flour, salt and pepper and coat the veal with the seasoned flour. In a large fry pan, brown both sides of the veal in the hot butter until golden brown. Add the rest of the ingredients and simmer covered for 10 minutes. Remove to a serving dish and pour the sauce over the top.
Discard any broken-shells or open clams ( those are dead clams and they could cause diseases. ) Place the rest of them in a large pot and cover them with the water and vinegar. Let them stand for 30 minutes. Then drain and scrub them in cold fresh water. Place the clams in a steamer pot or a large 6-quart pot. Add the ½ cup of boiling water and boil for an additional 5 to 8 minutes. The clams should have opened at least an inch. If some of them have not open discard them. Serve them while they are hot along with cups for the melted butter and the clam broth.
1 Pint Clams( See Steamed Clams or use 1 can of minced Clams )
1 TBS baking powder
1/2 TSP salt
1 Cup Milk
1 TBS Butter
3/4 Cup Flour
1 TSP Parsley, chopped
2 Eggs, beaten
2 TSP onion, grated
Drain clams and chop. Combine dry ingredients. Combine eggs, milk, onion and butter. Combine the clams with dry ingredients and stir until smooth. Drop batter by using teaspoons full into hot shortening at 350 degrees F and fry for 3 minutes, or until golden brown. Drain on absorbent paper.
Fill a large 6-quart with water about 2/3 full. Bring to a boil, place the lobster head first into the boiling water. Cover and reduce the heat to a simmer and simmer for about 12 minutes or until the lobsters turn bright red. Serve with melted butter. The best parts are the claws, tail ( de-vein the intestinal vein ) and the legs. Some People also like the green tomalley ( liver ) and the coral roe ( females only ).
1 1/2 pounds lobster meat, fresh cooked ( See boiled lobster ) - cut in large chunks
3 tablespoons flour
1 tablespoon paprika
1 tablespoon chopped shallots
1/2 cup dry sherry
1 cup light cream
1 cup heavy cream
1 dash salt
1 dash white pepper
1 dash cayenne pepper
1 tablespoon chopped chives
4 tablespoons butter
4 Slices of toast
In a pan with 1-tablespoon butter add shallots and lobster meat. Sauté until meat is warmed through, now remove and keep warm. Melt butter in a saucepan then add the flour and cook on low stirring for 4-5 minutes. Let this (roux) cool in the pot. Add paprika and sherry. Continue to cook for two minutes. Add fresh cream and cook until mixture is almost boiling. Whisk in the roux and cook slowly for 10 minutes stirring so the sauce doesn't scorch. Now add warm lobster and stir gently until thoroughly blended. Add the salt and white and cayenne peppers to taste. Place on plates and sprinkle with chopped chives. Serve over toast.
( Chicken - cook the diced chicken in a frying pan with 1 TSB of oil, set aside. When the recipe calls for the shrimp, add the chicken instead. ) Slice the onion and brown it in the butter. Cut the celery into 1/4 inch pieces and cut the pepper into 1/4 strips. Add the celery, pepper and tomato sauce to the onions and let simmer for 15 - 20 minutes. Add the shrimp and season with salt, black pepper, sugar and Tabasco sauce to taste.
Simmer for an additional 5 minutes. Serve over rice.
( Chicken - cook the diced chicken in a frying pan with 1 TSB of oil, set aside. When the recipe calls for the shrimp, add the chicken instead. ) Cut up the pepper in to ¼ inch strips and cut up the onion also in to ¼ inch slices. Sauté the peppers and onions in the olive oil. If using un-cooked shrimp add them to the onions and peppers about have way through sautéing, otherwise add the garlic, shrimp and spaghetti sauce when they are finished sautéing. Let simmer for about10 - 15 minutes. Pour over the cooked linguini and sprinkle with parmesan cheese
Start cooking the fettuccini. In the olive oil and half of the melted butter sauté onion, tomatoes and garlic for a few minutes. Add the seafood, wine, clam broth and lemon juice. Cover and simmer for about 15 minutes. Remove the seafood from the sauce and add the rest of the butter and the Half & Half. Warm over low heat (but do not let boil) and whisk in the flour to thicken. Mix in the seafood and pour over the cooked fettuccini.
(Option: You can change this recipe easily to Seafood Carbonara by adding ¼ lb of chopped bacon and a ½ cup of coarsely grated parmesan cheese.)
Boil 6 quarts of water and add the box of lasagna noodles. Cook for 10 minutes. Break up the sausage and brown the sausage in a frying pan, mix with a 1/3 of the spaghetti sauce. Break up the meatballs and mix with a 1/3 of the spaghetti sauce. In a 10" x 14" x 3" pan, coat the bottom with a layer of spaghetti sauce. Then add a layer of noodles, a layer of cottage cheese, a layer of noodles, a layer of meatballs, a layer of ricotta cheese, a layer of noodles, a layer of sausage and a layer of noodles. Cover with the rest of the spaghetti sauce and mozzarella cheese. Bake at 350 oF for 20 minutes.
Mix the cornstarch and sugar together. Then add the milk and stir until the corn starch is dissolved. Add the mixture to the beaten eggs and melted butter. Pour in a 1-quart casserole dish, add the corn ( If you are using frozen corn, then thaw first ) and bake at 325o F for 30 - 45 minutes.
Peel and slice the potatoes and onion into 1/4 inch slices. Melt the butter add the milk and add the flour, salt and pepper mix together. Heat and stir until the sauce thickens. . In a 2-quart casserole dish layer the potatoes and onions. Add the part of the white sauce saving enough for each layer. Cover and bake in a 350o F oven for 1 hour or until the potatoes are tender.
Cook potatoes in skins (boil, bake or microwave). When cooled, peel and cut into small pieces. Melt cheese, butter and sour cream on low in saucepan. Mix with potatoes and put in casserole dish. Cook at 350oF for 25 - 30 minutes
Peel and slice the potatoes and onion into 1/4 inch slices. Melt the butter add the milk and add the flour, salt and pepper mix together. Heat and stir until the sauce thickens. In a 2-quart casserole dish layer the potatoes, onions and cheese. Add the part of the white sauce saving enough for each layer. Cover and bake in a 350o F oven for 1 hour or until the potatoes are tender.
Boil potatoes for about 35 minutes or until tender.
While the potatoes are boiling chop the onion and then mix all the other ingredients together.
When the potatoes are done cool to room temperature and peel. Then cut the potatoes into about 1 inch squares and mix with the dressing.
Cover and refrigerated for at least 1 hour.
Pick the beans over for blemished beans, rinse and soak overnight in cold water. Drain the beans. Slice the salt pork into pieces. Place in the bottom of a bean pot the onion and salt pork. Add the drained beans. Bring the pint of water to a boil and add the brown sugar, molasses, mustard, salt and pepper. Add the mixture to the beans and add additional water to cover the beans. Bake at 300o F for 6 hours. Adding boiling water as necessary to cover the beans while cooking.
Melt the butter in a pan and add the orzo. Brown the orzo until light brown in color and add the chicken broth and rice. Cover, simmer and stir occasionally, cook for 20 -30 minutes.
Heat the milk and butter until the butter melt, but do not boil the milk. Add the eggs, cinnamon and vanilla extract and blend together. Pour in a 1½ quart casserole dish and add the bread cubes and raisins. Place the casserole dish in a large pan and add some water to the pan so that the water level is half way up the out side of the casserole dish. Bake at 350 F for 40 - 45 minutes.
8 oz whipped cream ( Can use frozen whipped cream, but defrost first. )
1 cup of coffee at room temperature
4 tbs. coffee liqueur
24 ladyfingers
2 tsp. unsweetened cocoa powder ( Or shaved dark chocolate )
In a large mixing bowl blend together the cheese and sugar and then fold in the whipped cream. Finally add the coffee and coffee liqueur and place the mixture in the refrigerator for at least one hour.
To serve; remove the stems and core the strawberries, then cut them in half. In a dessert bowl place two ladyfingers cut in half. Scoop the filling on top of the ladyfingers. Then place four strawberry halves on top of the filling and sift the cocoa powder ( or shave the dark chocolate ) on top.
Dissolve yeast with sugar in lukewarm milk. On a floured surface crumble butter together with the flour, then work in the egg and yolks to together with the yeast mixture. If the dough is too hard to work, add a little more milk.
Knead until dough does not stick to fingers or surface. Divide in two and let rise in a warm place for 45 minutes to one hour. Roll one ball out into a 10 x 12 inch rectangle about 1/4 inch thick and spread with either of the fillings. Roll up like a jellyroll. To make one poppy seed and one walnut roll make only half the amount of fillings. Place the rolls well apart on an ungreased baking sheet and allow to rise for a half an hour or so in a warm place. They will look risen but will not double in size. Brush the tops with egg yolk; bake at 350o F until nicely browned, about 30 to 40 minutes. Remove from oven, cover loosely with a dishtowel and let cool.
Fillings
Poppy Seed Filling
1/2 LBS Ground poppy seeds
2 Cups Sugar
1 TSP Cinnamon
1 to 2 TBS Water
Cook first four ingredients with just enough water to hold mixture together for about one minute. Let cool, then spread on top of the of the and roll up the dough.
Walnut Filling
2 Cups Ground walnuts
2 Cups Sugar
1/3 Cup of Milk
Grated peel of one lemon
Mix nuts and sugar. Sprinkle dough with the milk, spread nut mixture over the dough. Sprinkle with the lemon peel. Roll up.